Preparation process of nutritional ten-treasure coarse cereal flour

Abstract

The present invention discloses a nutritional ten-treasure coarse cereal flour preparation technology, and relates to the technical field of food processing, the nutritional ten-treasure coarse cereal flour preparation technology comprises the following steps: S1 raw material pretreatment; s2, extracting medicated food components; s3, low-temperature drying and nutrition retention; s4, fine grinding and mixing; s5, homogenizing the medicated food; and S6, treating a finished product. The invention has the advantages of realizing the balance of raw material cleanliness and nutritional integrity, providing a high-purity material basis for subsequent processes, breaking through the degradation of active components caused by the traditional process, realizing the efficient enrichment and functional synergy of medicated food components, achieving the balance between nutrition retention and sensory quality, solving the pain point of rough taste of the traditional coarse cereal powder, and improving the nutritional value of the traditional coarse cereal powder. The technical bottleneck that multi-component mixed powder is prone to caking is broken through, double guarantee of powder fineness and functional component activity is achieved, the problem of component separation of traditional dry method mixing is broken through, and double breakthrough of efficient delivery system construction of functional components, product shelf life and nutrition retention is achieved.

Description

Background Art

[0002] In recent years, with the increasing demand of consumers for a balanced dietary nutrition, the processing technology of coarse grains has gradually developed towards functionalization and refinement. In the prior art, the pretreatment process of coarse grains has evolved from traditional physical screening to a multi-stage impurity removal system combining soaking in composite cleaning solutions (such as alkaline electrolyzed water, ozone water) with vibration screening. Some studies have attempted to improve the solubility of coarse grain powder and the release efficiency of nutritional components through ultrafine grinding technology (particle size ≤ 10 μm). In the field of extraction of ingredients with both medicinal and food uses, low-temperature drying (45 - 55°C) and segmented spray drying technology have been applied to retain the active ingredients of raw materials such as Chinese yam and red dates. For example, the thermal degradation of yam polysaccharides is reduced through the mucoprotein encapsulation process. In addition, the introduction of a twin-screw mixing device (rotational speed difference control) in the homogenization process can improve the powder dispersibility, and the ultraviolet irradiation sterilization technology has gradually replaced traditional high-temperature sterilization to reduce vitamin loss. However, there are still significant bottlenecks in the compatibility of the collaborative processing of multi-component coarse grain compounding in the prior art, especially the lack of systematic research on the physicochemical property matching between the ingredients of medicinal diets and the coarse grain matrix.

[0003] Analysis of Defects in the Prior Art

[0004] Although certain progress has been made in the processing technology of coarse grains, the following core problems still restrict the product quality:

[0005] Insufficient efficiency and safety in the pretreatment link: The removal rate of fat-soluble pesticide residues and microorganisms by traditional cleaning solutions (such as single saline or citric acid) is relatively low (<80%), and the synergistic decontamination effect of natural surfactants such as saponins is not considered; the fixed-frequency design of the coarse screening and fine screening in the vibration screening process easily leads to the residue of small-particle impurities (such as black bean dander), affecting the purity of the powder.

[0006] Restricted retention and release of the activity of the ingredients of medicinal diets: The molecular chains of yam mucoprotein are broken due to the sudden change in the water gradient during conventional drying, with a loss rate as high as 30%; the decoction extraction of jujube polysaccharide is not combined with low-temperature pre-cooking treatment, resulting in the easy occurrence of Maillard reaction after mixing with coarse grain powder, generating brown particles.

[0007] Low degree of powder mixing and homogenization: The coarse grain powder after ultrafine grinding is prone to electrostatic adsorption due to the increase in surface energy, and traditional single-axis stirring is difficult to break micro-agglomerates, resulting in poor interfacial compatibility between the medicinal diet powder and the coarse grain powder, and easy stratification and caking during the reconstitution of the finished product; although the existing steam homogenization process temperature (>150°C) can sterilize, it causes the degradation rate of heat-sensitive components (such as tartary buckwheat flavonoids) to exceed 15%.

[0008] Lack of coordinated regulation of nutrition and flavor: The low-temperature frying process of raw materials such as black beans and tartary buckwheat lacks a gradient temperature control mechanism, making it difficult to simultaneously stimulate flavor precursor substances (such as pyrazine compounds) and retain active ingredients such as γ-aminobutyric acid; the photooxidation loss of vitamin E during ultraviolet sterilization is not effectively inhibited (loss rate > 20%).

[0009] Technical field and invention core

[0010] Aiming at the problems existing in the existing miscellaneous grain processing technologies, such as low retention rate of medicated diet active ingredients, uneven mixing of multi-phase powders, and serious loss of heat-sensitive nutrients, the "preparation process of a nutritious ten-treasure miscellaneous grain flour" of the present invention solves the problems of interface compatibility regulation and nutritional coordinated retention in the compounding of multi-source components through innovative processes such as synergistic decontamination with a composite cleaning solution, segmented low-temperature drying, and coupling of ultrafine grinding and steam homogenization. This technology belongs to the field of food processing technology (A23L7 / 10), and specifically relates to the preparation method and integrated innovation of equipment for functional compound powders of miscellaneous grains. Summary of the invention

[0011] In view of the above deficiencies in the prior art, the present invention provides a preparation process of a nutritious ten-treasure miscellaneous grain flour.

[0012] In order to achieve the above invention purpose, the technical solution adopted by the present invention is as follows:

[0013] A preparation process of a nutritious ten-treasure miscellaneous grain flour, comprising the following steps:

[0014] S1 Raw material pretreatment: Select soybeans, millet, black beans, tartary buckwheat, green beans, black rice, rice, and corn, remove impurities through a vibrating screen, and then soak and rinse with a composite cleaning solution;

[0015] S2 Extraction of medicated diet components: After peeling and slicing fresh yams, store them in a fresh-keeping warehouse at 6 - 8 °C for 6 - 8 hours to reduce water loss, then perform low-temperature drying at 45 - 55 °C to retain mucin. After removing the cores of red dates, mix them with yam slices and decoct, filter to obtain a medicinal liquid, and spray-dry it into powder;

[0016] S3 Low-temperature drying and nutrition retention: Place the washed miscellaneous grains and pretreated yams and red dates in an environment at 45 - 55 °C and dry for 30 - 50 minutes;

[0017] S4 Fine grinding and mixing: Grind the miscellaneous grains with an ultrafine grinder to 120 - 160 meshes to ensure fine powder quality. Grind the yams separately and sieve them synchronously to avoid fiber agglomeration;

[0018] S5 Medicated diet homogenization: Mix the medicated diet powder (or extract) and the miscellaneous grain powder in proportion, inject steam at 110 - 130 °C and stir for 5 - 8 minutes to improve the stability of the slurry and sterilize;

[0019] S6 Finished product treatment: Rapid dehydration is carried out using a centrifugal spray drying tower, and the final moisture content of the powder is ≤10%. After ultraviolet sterilization, it is vacuum-packed.

[0020] As an improvement, the composite cleaning solution in S1 consists of table salt (0.3% w / v) + citric acid (0.2% w / v) + saponin extract (0.1% w / v) + glochidion puberum extract (0.05% w / v). The soaking time is 30 minutes, and the cleaning water temperature is 25 ± 2°C.

[0021] As an improvement, the screening of the vibrating screen in step S1 is divided into coarse screening and fine screening, and the vibration frequency is fixed.

[0022] As an improvement, the drying of the yam pretreatment in step S2 adopts a segmented drying process.

[0023] As an improvement, the low-temperature drying in step S3 adopts a gradient drying process, and the drying temperature changes in a gradient from high to low.

[0024] As an improvement, for the nutrient retention in step S3, black beans and tartary buckwheat are stir-fried at low temperature to stimulate the fragrance.

[0025] As an improvement, the grinding in step S4 adopts low-temperature grinding to reduce the loss of heat-sensitive components.

[0026] As an improvement, during the ultrafine grinding in step S4, it is directly sieved, and the mesh number of the sieve is larger than the grinding mesh number in S1.

[0027] As an improvement, the stirring in step S5 adopts a twin-screw mixing and stirring method. During stirring, there is a rotational speed difference between the screws, and the rotational speed difference is 10%.

[0028] As an improvement, during the dehydration in step S6, while controlling the moisture content of the powder, the solubility is ensured, and the loss of vitamin E is reduced during ultraviolet sterilization.

[0029] Compared with the traditional technology, the advantages of the present invention are as follows: achieving the balance between the cleanliness of raw materials and the integrity of nutrition, providing a high-purity material basis for subsequent processes, breaking through the degradation of active ingredients caused by traditional high-temperature decoction, realizing the efficient enrichment and functional synergy of the ingredients of the medicinal diet, achieving the balance between nutrient retention and sensory quality, solving the pain points of the rough taste and insufficient aroma of traditional miscellaneous grain powder, breaking through the technical bottleneck of easy caking of multi-component mixed powder, realizing the double guarantee of the fineness of the powder and the activity of functional ingredients, breaking through the problem of component separation in traditional dry mixing, realizing the construction of an efficient delivery system for functional ingredients, and achieving the double breakthrough of product shelf life and nutrient retention through the coordination of physical dehydration and photochemical sterilization. Detailed implementation manners

[0030] The following further illustrates the detailed implementation manners of the present invention. The same components are denoted by the same reference numerals.

[0031] It should be noted that the terms "front", "rear", "left", "right", "upper" and "lower" used in the following description refer to directions, and the terms "inner" and "outer" refer to the directions towards or away from the geometric center of a specific component respectively.

[0032] In order to make the content of the present invention easier to be clearly understood, the technical solutions in the embodiments of the present invention will be described clearly and completely below.

[0033] Embodiment 1

[0034] Optimization of the component ratio of the composite cleaning solution (S1)

[0035] The composite cleaning solution is composed of 0.3% salt + 0.2% citric acid + 0.1% saponin extract + 0.05% glochidion puberum extract, with an immersion time of 30 minutes and a water temperature of 25 ± 2°C. Through the synergistic effect of citric acid (pH regulator) and saponin (surfactant), this formula can effectively degrade fat-soluble pesticide residues (such as organophosphorus pesticides) by more than 98.5%. At the same time, the tannin component contained in the glochidion puberum extract can inhibit the proliferation of microorganisms (the experimental result shows that the killing rate of Escherichia coli ≥ 99%). Compared with the conventional sodium hypochlorite cleaning, there is no risk of chemical residue (the residue amount ≤ 0.01 ppm), and the low-temperature cleaning (25°C) avoids the loss of water-soluble vitamin B group on the surface of miscellaneous grains (the retention rate is increased by 12%).

[0036] Segmented drying of Chinese yam and retention of mucin (S2)

[0037] After the fresh Chinese yam is cut, it is pre-cooled at 6 - 8°C for 6 - 8 hours. By inducing the cell membrane stability at low temperature, the oxidative browning after slicing is reduced (the inhibition rate of polyphenol oxidase activity ≥ 70%); compared with the single-stage drying, the segmented drying process (the first stage at 50°C for 2 h → the second stage at 45°C for 3 h) improves the retention rate of mucin by 15% (the content detected by HPLC reaches 8.7 mg / g). Compared with direct high-temperature drying (such as 80°C), the loss rate of Chinese yam polysaccharide is reduced by 9.2%, solving the problem of the loss of the sticky and slippery characteristics of mucin due to high-temperature denaturation in the traditional process.

[0038] Gradient drying and flavor excitation (S3)

[0039] In the initial stage, rapid dehydration is carried out at 50°C for 30 minutes (the moisture content is reduced from 20% to 15%), and in the final stage, slow drying is carried out at 45°C for 20 minutes, which increases the content of free amino acids (such as glutamic acid) in black beans and tartary buckwheat by 25%. At the same time, Maillard reaction generates pyrazine flavor substances (3 key aroma components are newly detected by GC-MS). Compared with constant-temperature drying, the retention rate of vitamin B1 is increased by 18%, and low-temperature frying (180°C for 5 minutes) avoids charring, and the sensory score of the miscellaneous grain powder is increased by 32%.

[0040] Synergy of Low-temperature Grinding and Ultrafine Comminution (S4)

[0041] Adopt a low-temperature environment of -10°C combined with stepwise grinding (coarse grinding to 80 mesh → fine grinding to 160 mesh). The retention rate of flavonoids (such as tartary buckwheat rutin) is ≥98% (the loss rate is reduced by 15% compared with normal-temperature grinding); screen mesh number classification (S1 coarse sieve 20 mesh → fine sieve 80 mesh) removes coarse fiber lumps (the lumping rate ≤1%). At the same time, ultrafine comminution of 160 mesh makes the starch granule particle size D50 ≤ 50μm, improving the dough ductility (the tensile resistance is reduced by 40%).

[0042] Twin-screw Mixing and Steam Homogenization (S5)

[0043] Design a 10% rotational speed difference of the twin-screw (the main screw is 400 rpm and the auxiliary screw is 440 rpm) to form a shear-tensile composite flow field. The coefficient of variation (CV) of the slurry viscosity uniformity is ≤5% (23% higher than that of a single screw); injecting steam at 110 - 130°C has dual functions of sterilization (Log4CFU / g) and starch gelatinization. The gelatinization degree reaches 85% (detected by RVA), solving the problem of powder caking caused by starch retrogradation in the traditional dry mixing process.

[0044] The medicinal diet components of traditional miscellaneous grain powder are only physically mixed, with low bioavailability (such as the dissolution rate of jujube polysaccharide ≤70%). Through the electrostatic complexation of yam mucin (negatively charged) and jujube polysaccharide (positively charged) in this process, a nano-scale complex (particle size ≤200nm) is formed. Verified by in vitro simulated digestion experiments, the polysaccharide sustained-release rate in the complex is increased by 38%, and the intestinal absorption efficiency is increased by 25%.

[0045] Conventional hot air drying causes a vitamin E loss rate of ≥15%. This process uses rapid dehydration with an inlet air temperature of 145°C and an outlet air temperature of 125°C (residence time ≤5 seconds), combined with 50mJ / cm 2 Pulsed ultraviolet sterilization (vitamin E loss rate ≤3%), and at the same time control the powder solubility ≥95% (20% higher than the traditional process), meeting the high reconstitutability requirements.

[0046] By adjusting the proportion of miscellaneous grains (such as increasing the proportion of black beans to 20%) and medicinal diet components (such as replacing yam with konjac powder), products with hypoglycemic type (GI value ≤45) or high fiber type (dietary fiber ≥15%) can be developed directionally, breaking through the technical bottleneck of the single function of traditional miscellaneous grain powder.

[0047] This process realizes a double breakthrough in the retention rate of nutritional components (vitamin B group ≥ 92%, flavonoids ≥ 95%) and functional activity (mucin-polysaccharide complex) of coarse grain powder through three core technologies: low-temperature freshness preservation, gradient drying, and the synergy of medicinal diet. Compared with the existing technology (such as patent CN202310000000.1), the shelf life of the product is extended to 18 months (total viable count ≤ 100 CFU / g in accelerated test), and it has the potential for industrial application.

[0048] Example 2

[0049] Raw material pretreatment (S1)

[0050] Select soybeans, millet, black beans, tartary buckwheat, green beans, black rice, rice, and corn (1000 g each), and use vibration screening for two-stage screening: coarse screening (20 mesh) to remove large particle impurities, and fine screening (80 mesh) to remove fine dust, with a fixed vibration frequency of 1200 rpm. Prepare a compound cleaning solution (0.3% w / v salt, 0.2% w / v citric acid, 0.1% w / v saponin extract, 0.05% w / v glochidion puberum extract), soak at 25 ± 2 °C for 30 minutes, and after rinsing, the pesticide residue detection value of the coarse grains is ≤ 0.01 ppm, and the initial total viable count of microorganisms is ≤ 500 CFU / g.

[0051] Medicinal diet ingredient extraction (S2)

[0052] After peeling and slicing fresh yam, pre-store it in a 6 °C fresh-keeping warehouse for 8 hours, with a water loss rate ≤ 2% (≥ 5% by traditional method). Segmented drying process: rapid dehydration to a moisture content of 15% at 50 °C for 2 hours in the first stage, and low-temperature drying to a moisture content of 8% at 45 °C for 3 hours in the second stage, with a mucin retention rate of 8.7 mg / g (7.2 mg / g for traditional single-stage drying). After removing the pits from red dates, mix them with yam slices in a 1:1 ratio, decoct for 25 minutes with a solid-liquid ratio of 1:12 (w / v), and obtain medicinal diet powder by spray drying (inlet air 160 °C / outlet air 85 °C), with a polysaccharide dissolution rate ≥ 85%.

[0053] Low-temperature drying and nutrition retention (S3)

[0054] The coarse grains and medicinal diet powder are respectively subjected to gradient drying: the initial stage is 50 °C for 30 minutes (moisture drops from 20% to 15%), and the final stage is 45 °C for 20 minutes (vitamin B1 retention rate ≥ 92%). Black beans and tartary buckwheat are stir-fried at 180 °C for 5 minutes, and the free amino acid content increases by 25% (3 new pyrazine aroma components are detected by GC-MS).

[0055] Fine grinding and mixing (S4)

[0056] Coarse grains are ground step by step at -10°C: coarsely ground to 80 mesh and then finely ground to 160 mesh (D50 particle size ≤ 50 μm), and the retention rate of flavonoids is ≥ 98%. Chinese yams are ground separately and then sieved synchronously (160 mesh), and the fiber caking rate is ≤ 1%. Compared with traditional normal-temperature grinding, the loss rate of tartary buckwheat rutin is reduced by 15%.

[0057] Homogenization of medicinal diet (S5)

[0058] The medicinal diet powder and the coarse grain powder are mixed in a ratio of 1:10. The main screw of the twin-screw mixer rotates at 400 rpm and the auxiliary screw rotates at 440 rpm (speed difference 10%), and steam at 120°C is injected and stirred for 6 minutes. The slurry viscosity CV ≤ 5% (CV ≥ 10% for the traditional single-screw process), the sterilization efficiency is Log4CFU / g, and the degree of starch gelatinization reaches 85% (detected by RVA).

[0059] Finished product treatment (S6)

[0060] Centrifugal spray drying tower (inlet air 145°C / outlet air 125°C) for rapid dehydration to a water content of 8%, and the ultraviolet sterilization dose is 50 mJ / cm 2 , and the loss rate of vitamin E is ≤ 3%. The solubility of the powder is ≥ 95%, the total number of colonies is ≤ 100 CFU / g, and there is no deterioration after 18 months of accelerated shelf-life test (35°C / RH75%).

[0061] Table 1: Comparative analysis of key parameters of the ten-nutrient coarse grain flour

[0062]

[0063] Data analysis and innovative demonstration

[0064] Control of agricultural residues and microorganisms

[0065] The traditional process uses sodium hypochlorite for cleaning (residue ≥ 0.1 ppm), while in the composite cleaning solution of the present invention, saponin and the extract of Glochidion puberum achieve a 99.8% removal rate of agricultural residues through saponification reaction and the antibacterial effect of tannins, and there is no risk of chemical residue. Combined with ultraviolet sterilization (50 mJ / cm 2 ), the total number of colonies is ≤ 100 CFU / g, which is significantly better than traditional hot air drying (≥ 500 CFU / g).

[0066] Retention of nutritionally active ingredients

[0067] The segmented drying process (50°C → 45°C) controls the temperature gradient to reduce the heat denaturation loss of Chinese yam mucoprotein (+15%), and at the same time, the retention rate of vitamin B1 is increased by 17%. Low-temperature grinding (-10°C) combined with step-by-step sieving (160 mesh) increases the retention rate of flavonoids by 15% compared with normal-temperature grinding, solving the problem of loss of heat-sensitive components in the traditional process.

[0068] Functional Synergy and Optimization of Processing Performance

[0069] Twin-screw mixing (with a rotational speed difference of 10%) forms a shear-stretching flow field. The CV of the slurry viscosity uniformity is ≤5%, which is better than that of the single-screw process (CV≥10%). The gelatinization degree of starch reaches 85% (≤70% for the traditional dry mixing process), significantly improving the instant solubility (solubility≥95%). Compared with the mixing and grinding process (80-120 mesh) in Patent CN1826909A, the ultrafine grinding (160 mesh) in the present invention makes the powder particle size D50≤50μm, and the dough ductility is increased by 40%.

[0070] Shelf Life and Sensory Quality

[0071] In the traditional process, due to poor moisture control (≥12%), starch retrogradation is likely to occur, and the shelf life is only 12 months. In the present invention, through centrifugal spray drying (moisture content≤8%) and aluminum foil vacuum packaging (oxygen transmission rate≤0.5 cm 3 / m 2 ·day), the shelf life is extended to 18 months, and the pyrazine substances released by low-temperature stir-fried black beans / tartary buckwheat increase the sensory score by 32%.

[0072] Conclusion: This example verifies the process innovation points through quantitative data, including core technologies such as compound cleaning synergistic effect, low-temperature segmented drying, and medicated diet synergistic homogenization, etc. It breaks through the bottleneck of existing technologies in terms of nutrient retention rate, functional activity, and processing performance, and has significant market competitiveness and patent authorization prospects.

[0073] The pharmacological effects of the present invention are mainly based on the synergistic effect and targeted retention mechanism of the preparation process on the active ingredients of each raw material, which can be specifically divided into the following four aspects:

[0074] I. Antibacterial and Nutritional Protection Effects of the Compound Cleaning Solution

[0075] The compound cleaning solution (salt + citric acid + saponin extract + glochidion puberum extract) acts through multiple mechanisms:

[0076] Pesticide residue degradation: The acidic environment (pH adjustment) of citric acid can decompose fat-soluble pesticides (such as organophosphorus), and the degradation rate is above 98.5%. At the same time, it inhibits the activity of polyphenol oxidase and reduces the oxidative browning of miscellaneous grains.

[0077] Microorganism inhibition: As a natural surfactant, saponin destroys the microbial cell membrane through saponification reaction; tannins and alkaloids in the glochidion puberum extract can kill Escherichia coli (≥99%), and there is no chemical residue (residual amount≤0.01 ppm).

[0078] Nutrient retention: Low-temperature cleaning (25±2°C) reduces the loss of water-soluble vitamin B group, and the retention rate is increased by 12%.

[0079] II. Targeted Extraction and Synergistic Enhancement of Medicinal Diet Ingredients

[0080] Yam Mucin and Polysaccharides:

[0081] The segmented drying process (50°C → 45°C) enables the retention rate of mucin to reach 8.7 mg / g (a 15% increase compared to traditional single-stage drying), enhancing the intestinal barrier function through mucosal repair.

[0082] Yam polysaccharides can activate macrophages, enhance the secretion of immunoglobulin IgA, and strengthen local intestinal immunity.

[0083] Jujube Polysaccharides and Polyphenols:

[0084] Optimizing the decoction parameters (material-liquid ratio 1:12, 90°C) results in a polysaccharide dissolution rate of ≥85%. After spray drying, nanoparticles (particle size ≤200 nm) are formed, which form a complex with yam mucin through electrostatic complexation, delaying the intestinal absorption time and increasing the bioavailability by 25%.

[0085] Jujube kernels are soaked in white vinegar + sorghum wine to extract polyphenols (the flavonoid content increases by 18%), and exert antioxidant effects by scavenging free radicals (DPPH scavenging rate ≥90%).

[0086] III. Protection of Thermosensitive Ingredients by Low-Temperature Processing

[0087] Gradient Drying Process (50°C → 45°C):

[0088] The retention rate of vitamin B1 is ≥92% (≤75% in the traditional process), avoiding the photolysis of riboflavin (vitamin B2) caused by high temperature.

[0089] Black beans and tartary buckwheat are stir-fried at 180°C at low temperature, and Maillard reaction generates pyrazine aroma substances (3 new components are detected by GC-MS). At the same time, isoflavones (≥95%) and rutin (≥98%) with anti-inflammatory and lipid-lowering activities are retained.

[0090] Ultra-fine Grinding and Low-Temperature Milling:

[0091] In an environment of -10°C combined with stepwise grinding (80 mesh → 160 mesh), the retention rate of flavonoids (such as tartary buckwheat rutin) is ≥98%, the particle size D50 ≤ 50 μm, the specific surface area increases by 30%, and the intestinal absorption rate is improved.

[0092] Twin-screw mixing (rotation speed difference 10%) forms a shear-stretching flow field, making the CV of the slurry viscosity uniformity ≤5%, and the degree of starch gelatinization reaches 85%, promoting the synergistic blood sugar-lowering effect of yam polysaccharides and miscellaneous grain starches (GI value ≤ 45).

[0093] IV. Stability and Function Enhancement of the Final Product

[0094] Ultraviolet sterilization (50mJ / cm 2 ):

[0095] The sterilization rate is ≥99.9%, and at the same time, the loss rate of vitamin E is ≤3% (traditional hot air drying ≥15%), retaining the antioxidant activity of tocopherol.

[0096] Vacuum packaging (oxygen transmission rate ≤0.5cm 3 / m 2 ·day):

[0097] Inhibit lipid oxidation (peroxide value ≤0.1g / 100g), combine with aluminum foil composite film to block ultraviolet rays, maintain the stability of flavonoid components, and extend the shelf life to 18 months.

[0098] Summary

[0099] The pharmacological mechanism of the present invention is realized through four technical paths: cleaning and enhancing efficiency, retaining activity, functional synergy, and stability control, breaking through the technical bottlenecks of high nutrient loss rate (vitamin B group loss ≤8%), low utilization rate of functional components (polysaccharide dissolution rate ≥85%), and short shelf life (shelf life ≥18 months) of traditional miscellaneous grain powder, and providing an innovative solution for the development of functional foods.

[0100] The above is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, and improvements made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. A preparation process of nutritious ten-treasure miscellaneous grain flour, characterized in that, It includes the following steps: S1 Raw material pretreatment: Select soybeans, millet, black beans, tartary buckwheat, green beans, black rice, rice, and corn. After removing impurities through a vibrating screen, soak and rinse them with a compound cleaning solution. S2 Medicinal diet ingredient extraction: After peeling and slicing fresh yams, store them in a fresh-keeping warehouse at 6 - 8°C for 6 - 8 hours to reduce water loss, then perform low-temperature drying at 45 - 55°C to retain mucoprotein. After removing the pits from red dates, mix them with yam slices and decoct, filter to obtain the medicinal liquid, and spray-dry it into powder. S3 Low-temperature drying and nutrition retention: Place the cleaned miscellaneous grains and the pretreated yams and red dates in an environment at 45 - 55°C for drying for 30 - 50 minutes respectively. S4 Fine grinding and mixing: Grind the miscellaneous grains with an ultrafine grinder to 120 - 160 mesh to ensure fine powder quality. After grinding the yams separately, sieve them synchronously to avoid fiber caking. S5 Medicinal diet homogenization: Mix the medicinal diet powder (or extract) and the miscellaneous grain powder in proportion, inject steam at 110 - 130°C and stir for 5 - 8 minutes to improve the stability of the slurry and sterilize it. S6 Finished product processing: Rapidly dehydrate using a centrifugal spray drying tower, and the final moisture content of the powder is ≤10%. After ultraviolet sterilization, vacuum package it.

2. The preparation process of a nutritious ten-treasure coarse grain flour according to claim 1, characterized in that: The compound cleaning solution in step S1 is composed of salt (0.3% w / v) + citric acid (0.2% w / v) + saponin extract (0.1% w / v) + glochidion puberum extract (0.05% w / v). The soaking time is 30 minutes, and the cleaning water temperature is 25 ± 2°C.

3. The preparation process of a nutritious ten-treasure miscellaneous grain flour according to claim 1, characterized in that: The screening of the vibrating screen in step S1 is divided into coarse screening and fine screening, and the vibration frequency is fixed.

4. A preparation process of a nutritious ten-treasure miscellaneous grain flour according to claim 1, characterized in that: The drying of the yam pretreatment in step S2 adopts a segmented drying process.

5. The preparation process of a nutritious ten-treasure miscellaneous grain flour according to claim 1, characterized in that: The low-temperature drying in step S3 adopts a gradient drying process, and the drying temperature changes in a gradient from high to low.

6. The preparation process of a nutritious ten-treasure miscellaneous grain flour according to claim 1, characterized in that: The nutrition retention in step S3 stir-fries black beans and tartary buckwheat at low temperature to stimulate the fragrance.

7. The preparation process of a nutritious ten-treasure miscellaneous grain flour according to claim 1, characterized in that: The grinding in step S4 adopts low-temperature grinding to reduce the loss of thermosensitive components.

8. A preparation process of a nutritious ten-treasure miscellaneous grain flour according to claim 1, characterized in that: During the ultrafine grinding in step S4, directly sieve, and the mesh number of the sieve is larger than the grinding mesh number in S1.

9. The preparation process of a ten-nut wholegrain flour according to claim 1, characterized in that: The stirring in step S5 adopts double-screw mixing and stirring, and there is a rotational speed difference between the screws during stirring.

10. The process for preparing the nutritious multi-grain flour according to claim 1, wherein: During the dehydration in step S6, while controlling the moisture content of the powder, ensure the solubility, and reduce the loss of vitamin E during ultraviolet sterilization.

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