Superfine grinding method of day lily powder and product

Abstract

The invention relates to the technical field of food processing, in particular to a superfine grinding method of day lily powder and a product. The preparation method comprises the following steps: primarily crushing dried daylily by using a high-speed universal crusher, and sieving by using a 60-mesh sieve to obtain coarse powder; and putting the sieved coarse powder into a low-temperature vibration ultrafine grinder, and controlling the grinding time to obtain fine powder samples with different particle size grades. The invention systematically explores the influence of the drying mode and crushing time on the physicochemical indexes and nutritional function indexes of the daylily powder in the daylily superfine crushing process, and provides an experimental basis for optimizing the daylily processing process to retain nutritional ingredients.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to an ultrafine grinding method and product of daylily powder. Background Art

[0002] Daylily (Hemerocallis Citrina), also known as daylily, forget-me-not, and daylily flower, is a perennial herbaceous plant of the genus Hemerocallis in the Liliaceae family. The edible part of daylily usually refers to its unopened or newly opened flower buds. In addition to being ornamental and beautifying, it has high nutritional and medicinal value. Traditional Chinese medicine believes that daylily has the effects of nourishing blood and calming the liver, promoting diuresis and reducing swelling, relieving depression and calming the mind, and can treat various symptoms such as dizziness, tinnitus, palpitations, low back pain, and lack of milk. To date, research on the functional components and efficacy of daylily has made certain progress, mainly focusing on active ingredients such as polysaccharides, anthraquinones, flavonoids, terpenes, and alkaloids, which have sedative and hypnotic, antidepressant, antioxidant, anti-tumor, liver-protective, antibacterial and insecticidal efficacy. For example, Ou Lilan et al. (2016) found that with a solid-liquid ratio of 1:25 (g:mL), an extraction temperature of 80°C, an extraction time of 2h, and 3 extractions, the average polysaccharide extraction rate could reach 17.47%; in addition, daylily polysaccharides can inhibit the growth of S180 transplanted tumors in mice, and the tumor inhibition rate of the high-dose group (1.60g / kg) was 38.54%; Du et al. (2014) found that a 75% alcohol extract of daylily had a significant antidepressant effect, which may be related to the flavonoids contained therein.

[0003] Patent publication number CN 119523064 A discloses a method for preparing a nanocomposite powder of daylily with a high flavonoid release rate. This invention utilizes infrasonic resonance to achieve ultrafine grinding of the raw material, enhancing the release of flavonoids in aqueous solution. Furthermore, the polysaccharides of the daylily flower and the added hydrophilic excipients further react with the poorly soluble flavonoids in the daylily flower to form self-consistent inclusion compounds and multi-component intermolecular complexes, enhancing hydrophilicity, promoting the direct dissolution of active substances, and accelerating the rapid release of ingredients. The effective antidepressant concentration is significantly higher than that of physical mixtures. However, no prior art reports exist on ultrafine grinding processes for daylily powder. Summary of the Invention

[0004] In view of the above-mentioned deficiencies in the prior art, the object of the present invention is to provide a method for ultrafine grinding of daylily powder and a product thereof.

[0005] In order to achieve the above-mentioned object of the invention, the technical solution adopted by the present invention is:

[0006] In a first aspect, a method for ultrafine grinding of daylily powder is provided, comprising the following steps:

[0007] The dried daylily is first crushed using a high-speed universal grinder and passed through a 60-mesh sieve to obtain coarse powder; the coarse powder after screening is placed in a low-temperature vibration ultrafine grinder, and fine powder samples of different particle size levels are obtained by controlling the grinding time.

[0008] Furthermore, the method of drying the daylily includes drying in the oven and sun drying.

[0009] Furthermore, the crushing time is 8-30 minutes.

[0010] In a second aspect, a beverage containing ultrafinely ground daylily powder is provided, which includes the following components in parts by weight: 10-15 parts of soybeans, 1-2 parts of ultrafinely ground daylily powder, 0.2-0.5 parts of burdock powder, 5-6 parts of coconut powder, 0.5-1 parts of cocoa powder, and 2-3 parts of zero-calorie sugar.

[0011] Furthermore, the preparation method thereof comprises the following steps:

[0012] (1) Beat some soybeans and sieve to remove particles;

[0013] (2) Weigh the daylily powder, wrap it in gauze, boil it for 10 minutes, and sieve it;

[0014] (3) Mix some cocoa powder and zero-calorie sugar in a certain proportion with boiling water and sieve;

[0015] (4) Take some coconut powder and mix it with boiling water in a certain proportion, then sieve it;

[0016] (5) Add daylily powder, coconut powder, burdock powder, zero-calorie sugar, and cocoa powder to soy milk in a certain proportion, mix well, and sieve to ensure there are no lumps;

[0017] (6) Homogenize with a homogenizer at 15,000 rpm for 2 min;

[0018] (7) Bottle, sterilize, and cool to room temperature.

[0019] In a third aspect, a beverage comprising ultrafinely pulverized daylily powder is provided, wherein the beverage comprises ultrafinely pulverized daylily powder, tea soup, zero-calorie sugar, and fresh milk.

[0020] Furthermore, the preparation method thereof comprises the following steps:

[0021] (1) Weigh the daylily powder, wrap it in gauze, boil it for 10 minutes, and sieve it;

[0022] (2) Take some black tea and mix it with boiling water in a certain proportion, sieve it, and get tea soup;

[0023] (3) Mix milk, tea soup, and daylily powder in a mass ratio of 10:3:6, add 1 g of zero-calorie sugar, and filter;

[0024] (4) Homogenize with a homogenizer at 3000 rpm for 1 min;

[0025] (5) Bottle, sterilize, and cool to room temperature.

[0026] The beneficial effects of the present invention are:

[0027] The present invention explores the effects of drying method and pulverization time in the ultrafine pulverization process of daylily on the physical and chemical indicators and nutritional function indicators of daylily powder, and provides an experimental basis for optimizing the processing technology of daylily to retain nutritional components. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 Schematic diagram of the effect of ultrafine grinding time on the appearance of daylily powder in the embodiment; wherein A: oven drying; B: sun drying;

[0029] Figure 2 Schematic diagram of the change in tap density of daylily powder at different crushing times in the embodiment;

[0030] Figure 3 Schematic diagram of the change of the angle of repose of daylily powder at different crushing times in the embodiment;

[0031] Figure 4 Schematic diagram of the change in swelling properties of daylily powder at different crushing times in the embodiment;

[0032] Figure 5 Schematic diagram showing the effect of different crushing times on the water holding capacity of daylily powder in the embodiment;

[0033] Figure 6 Schematic diagram showing the effect of different crushing times on the oil holding capacity of daylily powder in the embodiment;

[0034] Figure 7a Schematic diagram of the effect of different crushing times on the FTIR of dried daylily powder in the embodiment;

[0035] Figure 7b Schematic diagram of the effect of different crushing times on the FTIR of dried daylily powder in the embodiment;

[0036] Figure 8 Schematic diagram of the effect of different crushing times on the SEM of daylily powder in the embodiment;

[0037] Figure 9 Schematic diagram showing the effect of different crushing times on the total sugar content of daylily powder in the embodiment;

[0038] Figure 10 Schematic diagram showing the effect of different crushing times on the soluble protein content of daylily powder in the examples;

[0039] Figure 11Schematic diagram showing the effect of different crushing times on the total phenol content of daylily powder in the examples;

[0040] Figure 12 Schematic diagram showing the effect of different crushing times on the flavonoid content of daylily powder in the examples;

[0041] Figure 13 Schematic diagram showing the effect of different crushing times on the DPPH radical scavenging rate of daylily powder in the embodiment;

[0042] Figure 14 Schematic diagram showing the effect of different crushing times on the ABTS free radical scavenging rate of daylily powder in the examples;

[0043] Figure 15 Schematic diagram showing the effect of different grinding times on the iron ion reducing ability of daylily powder in the embodiment;

[0044] Figure 16 This is a schematic diagram showing the effect of different crushing times on the hydroxyl radical scavenging ability of daylily in the examples. DETAILED DESCRIPTION

[0045] The specific embodiments of the present invention are described below to facilitate understanding of the present invention by those skilled in the art. However, it should be clear that the present invention is not limited to the scope of the specific embodiments. For those skilled in the art, as long as various changes are within the spirit and scope of the present invention as defined and determined by the appended claims, these changes are obvious, and all inventions and creations utilizing the concepts of the present invention are protected.

[0046] Example 1

[0047] 1. Materials and Methods

[0048] Daylilies (dried by oven drying or sun drying) were initially ground using a high-speed universal grinder and passed through a 60-mesh sieve to obtain a coarse powder. The sieved coarse powder was then placed in a low-temperature vibrating ultrafine grinder. Fine powder samples of varying particle sizes were obtained by controlling the grinding time and designated H coarse, H8, H15, H20, H25, H30, and S coarse, S8, S15, S20, S25, and S30. The samples were sealed and stored at -20°C.

[0049] 2. Results and Analysis

[0050] 2.1 Analysis results of physical and chemical indicators

[0051] 2.1.1 Particle size analysis results

[0052] The ultrafine powder of daylily showed obvious changes in particle size distribution with different drying methods and crushing time. As shown in Tables 1 and 2, under the drying method, the particle size gradually decreased with the increase of crushing time, among which the values of d(10), d(50), and d(90) decreased from 100.80μm to 7.89μm, 325.90μm to 19.94μm, and 664.60μm to 46.62μm, respectively. This shows that the particle size of daylily ultrafine powder gradually decreased during the drying process, and the volume and surface average diameters (D[4,3] and D[3,2]) also showed a significant decreasing trend (p < 0.05). Under the sun-drying method, the particle size also showed a significant decrease during the pulverization process. The values of d(10), d(50), and d(90) decreased from 82.68μm to 7.86μm, 301.70μm to 19.62μm, and 766.40μm to 45.75μm, and D[4,3] and D[3,2] also showed a corresponding decreasing trend. The results show that ultrafine pulverization can significantly reduce the particle size of the powder and improve the degree of powder pulverization. As the pulverization time increases, the particle size does not change significantly after 25min and 30min of pulverization. This may be due to the stronger degree of fragmentation between the powders and the more obvious intermolecular forces, which causes the fine particles to agglomerate and produce large particles.

[0053] Table 1 Effect of different crushing times on the particle size distribution of dried daylily powder

[0054]

[0055] Table 2 Effects of different crushing times on particle size distribution of dried daylily powder

[0056]

[0057]

[0058] 2.1.2 Effects of different crushing times on the appearance and color of daylily powder with different drying methods

[0059] The appearance of daylily powder is as follows Figure 1 and Figure 2 The color changes of daylily powder under different crushing conditions are shown in Table 3 and Table 4. Color is one of the important sensory qualities of food. Figure 1 and Figure 2The morphology of the coarse powder shows a stronger granular feel, while the particles become finer after ultrafine grinding. Compared with the dried coarse powder, the color of the dried daylily powder changes significantly with the increase of grinding time. As the particle size decreases, the L* value first increases and then reaches a plateau. The L* value increases from 67.41 to 84.93, while a* and b* decrease significantly. This indicates that ultrafine grinding reduces the yellowness and redness of the dried daylily powder. As the grinding time increases, the L* value of the sun-dried daylily powder increases from 71.42 to 86.6, while a* and b* decrease significantly. Whether it is dried or sun-dried daylily powder, the color difference gradually increases with the increase of grinding time. This may be due to the shear collision and other forces generated by the grinding process, which degrade dark substances such as carotenoids in the daylily. The reduction of particle size, the increase of powder specific surface area, and the increase of reflectivity factor also make the powder color lighter.

[0060] Table 3 Changes in pink color of daylily in drying group

[0061]

[0062] Table 4 Changes in color of daylily powder in the sun-dried group

[0063]

[0064] 2.1.3 Tap density

[0065] The tap density changes of sun-dried and oven-dried daylily powder are as follows: Figure 2 As shown, tap density describes the characteristics of the pulverized product and is one of the basic indicators for quality control during actual production. A higher tap density indicates better filling properties of the powder. With increasing pulverization time, the tap density gradually decreases: the tap density of sun-dried daylily powder decreases from 0.87 g / mL to 0.78 g / mL, and the tap density of oven-dried daylily powder decreases from 0.95 g / mL to 0.71 g / mL. This may be due to the decrease in particle size, agglomeration between particles, and increased spacing between particles, which reduces the tap density. However, within 15 minutes, the sun-dried daylily powder did not change significantly; and the oven-dried daylily did not change significantly between 15 and 25 minutes.

[0066] 2.1.4 Angle of repose

[0067] The angle of repose is an important factor in evaluating the fluidity of powders. The smaller the angle of repose, the better the powder's fluidity. Figure 3As shown, the angle of repose of daylily powder produced by both drying methods decreases with decreasing particle size. Significant differences were observed between coarse powder and ultrafinely ground daylily powder, but no significant differences were observed between powders produced at different grinding times. Compared with coarse powder, the angle of repose of sun-dried daylily powder decreased from 72.18° to 56.11°, and the angle of repose of oven-dried daylily powder decreased from 62.95° to 54.96°. This suggests that ultrafine grinding reduces the angle of repose and enhances flowability. This is consistent with the results of Wang Weitao et al. on the flowability of Lentinus edodes stem powder after airflow ultrafine grinding. This may be because the processed daylily powder has a more uniform size and similar shape, making it easier to slide under gravity, thereby increasing its flowability.

[0068] 2.1.5. Swelling

[0069] The swelling degree reflects the stability of the powder in water. The larger the value, the stronger the powder's ability to absorb water and the better its stability. Figure 4 As shown in the figure, with the extension of the crushing time, the swelling properties of both oven-dried and sun-dried daylily powders first increased and then decreased. When the crushing time reached 15 min, the swelling property of the sun-dried daylily powder reached the highest, which was 4.25 mL / g, and then tended to be stable with no significant change. When the crushing time reached 20 min, the swelling property of the oven-dried daylily powder reached the highest, which was 3.90 mL / g. Compared with sun-dried and oven-dried coarse powder, the swelling property of sun-dried daylily was lower than that of oven-dried daylily, and ultrafine crushing significantly improved the swelling property of the powder. This may be because with the extension of the crushing time, the powder particle size decreased, the hydrophilic groups were better exposed, the contact area between the particles and water increased, the ability to dissolve in water was enhanced, and the swelling property increased due to expansion and stretching in water.

[0070] 2.1.6 Water holding capacity and oil holding capacity

[0071] Water holding capacity and oil holding capacity are important indicators to characterize the hydration properties of powders, such as Figure 5 and Figure 6As shown, the water holding capacity of daylily powder gradually decreased with increasing pulverization time, from 4.44 g / g to 2.36 g / g for sun-dried daylily powder and from 4.55 g / g to 2.33 g / g for oven-dried daylily powder. However, the oil holding capacity of daylily powder gradually increased, from 0.72 g / g to 0.88 g / g for sun-dried daylily powder and from 0.73 g / g to 1.00 g / g for oven-dried daylily powder. The significant decrease in water holding capacity of daylily powder after ultrafine grinding may be due to the shear and friction forces generated during ultrafine grinding, which disrupt the original molecular structure of dietary fiber in the cell wall, reducing the gaps between the samples and reducing the binding force on water. After ultrafine grinding, the lipophilic groups of daylily powder are exposed, the oil-binding ability is enhanced, and it is easier to absorb oil. This also means that ultrafine powder is more conducive to the absorption of lipids in the intestines during processing and is more helpful in lowering serum cholesterol.

[0072] 2.1.7 FTIR

[0073] The spectra of coarse powder and ultrafine powder are similar, and no new functional groups are generated, indicating that ultrafine grinding has little effect on the main functional groups of each component in the coarse powder of daylily; after ultrafine grinding, the 3400cm -1 The red shift of the hydroxyl peak at the position indicated that ultrafine grinding may break the hydrogen bonds within or between the daylily powder molecules, affecting the hydration properties.

[0074] 2.1.8SEM

[0075] Scanning electron microscopy was used to observe the microstructure of daylily powder in different treatment groups at magnifications of 200 and 1000 times. Figure 8 As shown in the figure, the coarsely pulverized powder particles exhibit a relatively rough and irregular morphology, with large and uneven particles and obvious cracks and rough texture on the surface. As the pulverization time increases, the particles become smaller and more fragmented, with a fractured surface structure. After 25 minutes of pulverization, the powder agglomerates, likely due to the reduced particle size, which increases surface adsorption and facilitates aggregation.

[0076] 2.2 Determination of nutritional function indicators

[0077] 2.2.1 Total Sugar

[0078] Sugar plays an important role in the life process and is the main source of energy for all living organisms to maintain their life activities. The total sugar content of daylily powder is closely related to the crushing time and drying method. Figure 9As shown, the total sugar content of both oven-dried and sun-dried daylily powders decreased with increasing crushing time. Further comparison revealed that the total sugar content of both types of daylily powder decreased most rapidly during the initial crushing phase. Furthermore, at the same crushing time, the total sugar content of sun-dried daylily powder was generally higher than that of oven-dried daylily powder. After 30 minutes of crushing, the total sugar content of the oven-dried group decreased by 35.97%, while that of the sun-dried group decreased by 40.81%. These results indicate that the choice of drying method significantly influences the total sugar retention of daylily powder, with sun-drying being more advantageous in maintaining total sugar content. This provides an experimental basis for optimizing daylily processing to preserve nutrients.

[0079] 2.2.2 Soluble protein

[0080] Soluble protein is an important osmotic regulator and nutrient. Figure 10 The effect of different crushing times on the soluble protein content of daylily powder was demonstrated. As the crushing time increased, the soluble protein content of both daylily powders showed a trend of first increasing and then decreasing. The soluble protein content of the drying group increased from 1.15 mg / g to 1.37 mg / g at 25 minutes, and the sun-drying group increased from 1.25 mg / g to 1.37 mg / g at 15 minutes. At this time, the soluble protein content was the highest. This phenomenon may be related to the sufficient destruction of the cell structure in the early stage of crushing, which promotes the dissolution of more protein. When the crushing time exceeded 15 and 25 minutes, respectively, the soluble protein content of the two treatments began to decrease. It is speculated that the mechanical shear force after excessive crushing destroyed the protein structure, resulting in a large amount of protein destruction in the later stage.

[0081] 2.2.3 Total phenols

[0082] The total phenolic content of plants is an important means to study plant physiology, medicinal value and food nutrition. Total phenols refers to the sum of all phenolic compounds in plants, including monophenols, polyphenols and flavonoids. These compounds have multiple biological activities, such as antioxidant, anti-inflammatory, antibacterial and anti-cancer. Figure 11 The study demonstrated the effects of different grinding times on the total phenolic content of oven-dried and sun-dried daylily powder. The total phenolic content of oven-dried daylily powder was significantly higher than that of sun-dried powder at all time points. The effects of different grinding times on the total phenolic content of daylily powder showed a clear and regular pattern. The total phenolic content of both drying methods showed an initial increase followed by a decrease with time, reaching its highest level after 15 minutes of grinding. At this time, compared to the coarse powder, the oven-dried group increased by 63.84%, while the sun-dried group increased by 5.25%. This phenomenon may be related to the dynamic balance between the release and degradation of phenolic compounds. Initial mechanical action during grinding disrupts plant cell walls, promoting the dissolution of bound phenolic compounds. However, when the grinding time exceeds a critical value (15 minutes), continued mechanical friction may cause structural damage to the phenolic compounds. Furthermore, the increased grinding fineness may increase the contact area between phenolic compounds and oxygen, accelerating oxidative loss.

[0083] 2.2.4 Total flavonoids

[0084] Flavonoids are secondary metabolites of plants that exist in the tissues and organs of various plant species. In plants, flavonoids are involved in many biological processes and respond to various environmental stresses, and have antioxidant and free radical scavenging properties. Figure 12 The study demonstrated the effects of different pulverization times on the flavonoid content of oven-dried and sun-dried daylily powder. After ultrafine grinding for 15 minutes, the sun-dried group achieved the highest total flavonoid content, increasing by 36.40%. The drying group reached its peak after 20 minutes, increasing by 88.78%. Overall, sun-drying minimizes damage to active ingredients such as flavonoids. The high temperature of the drying process may cause some damage to the flavonoid structure. Although pulverization can promote release, the overall content is still lower than that of sun-drying.

[0085] 2.2.5 DPPH free radical scavenging ability

[0086] DPPH free radical scavenging rate reflects the antioxidant capacity of the substance. Figure 13 The study demonstrated the effects of different grinding times on the DPPH radical scavenging rates of oven-dried and sun-dried daylily powder. After ultrafine grinding for 20 minutes, the oven-dried group achieved the highest DPPH radical scavenging rate, increasing by 28.27%. After ultrafine grinding for 15 minutes, the sun-dried group achieved the highest DPPH radical scavenging rate, increasing by 59.36%. Overall, the DPPH radical scavenging rate of sun-dried daylily powder was significantly higher than that of oven-dried daylily powder. These results indicate that sun-drying is more beneficial for preserving the antioxidant components in daylily powder and enhancing its antioxidant capacity, providing experimental evidence for optimizing processing techniques to enhance the antioxidant properties of the product.

[0087] 2.2.6 ABTS free radical scavenging ability

[0088] Figure 14 The study demonstrated the effects of different grinding times on the ABTS radical scavenging rate of daylily powder. The ABTS radical scavenging capacity of sun-dried daylily powder peaked at 15 minutes, representing a 10.11% increase compared to coarse powder. Oven-dried daylily powder peaked at 20 minutes, a 68.52% increase. Overall, sun-dried daylily powder exhibited a higher scavenging rate, with a more gradual change with increasing grinding time. Oven-dried daylily powder, on the other hand, showed a rapid increase in the early stages and a sharp decrease in the later stages. Drying method and grinding time significantly affect ABTS radical scavenging capacity by influencing the retention and stability of antioxidant components.

[0089] 2.2.7 FRAT Iron Ion Reducing Ability

[0090] The iron ion reducing ability indicates the ability of a substance to have electron donor activity and is the core basis for evaluating its use as a natural antioxidant or functional ingredient. Figure 15 As shown, the iron ion reducing capacity of the dried daylily powder showed an overall slow upward trend, while that of the sun-dried group showed an initial increase followed by a decrease. The iron ion reducing capacity of the sun-dried group reached its highest level after 20 minutes of ultrafine grinding, increasing by 28.05%. Furthermore, a comparison of the two drying methods (oven-drying and sun-drying) revealed that, at the same grinding time, the iron ion reducing capacity of the sun-dried daylily powder was generally higher than that of the oven-dried sample. This may be because the higher temperatures during the drying process cause the degradation of some heat-sensitive reducing substances (such as certain phenolic compounds), while sun-drying better preserves the integrity of the active ingredients through gentle dehydration.

[0091] 2.2.8 Hydroxyl radical scavenging ability

[0092] The scavenging ability of hydroxyl free radicals can directly reflect the antioxidant activity of natural antioxidant components (such as polyphenols, flavonoids, vitamin C / E, etc.) contained in daylily. Figure 16 The study examined the effects of different crushing times on the hydroxyl radical scavenging capacity of daylily powder. The results showed that the scavenging rate of the sun-dried daylily powder was consistently higher than that of the oven-dried daylily powder. Furthermore, the hydroxyl radical scavenging capacity of the oven-dried daylily powder increased with increasing crushing time. The oven-dried daylily powder's hydroxyl radical scavenging capacity stabilized after 15 minutes of crushing and increased by 51.46% after 30 minutes, showing an overall upward trend. However, the sun-dried daylily powder showed an initial upward trend followed by a downward trend, with the scavenging rate increasing by 42.22% after 20 minutes before gradually declining. This suggests that the interaction between drying method and crushing time significantly influences hydroxyl radical scavenging capacity, with drying treatment being more conducive to maintaining this capacity over a certain period of time.

[0093] Example 2

[0094] A beverage comprising the ultrafinely ground daylily powder prepared in Example 1.

[0095] Efficacy: Lubricates the intestines and promotes bowel movements, providing rich plant protein nutrition.

[0096] Ingredients: Soybeans (10-15g), ultrafine crushed daylily powder (1-2g), burdock powder (0.2-0.5g), coconut powder (5-6g), cocoa powder (0.5-1g), zero-calorie sugar (2-3g).

[0097] Process flow:

[0098] (1) Take some soybeans and beat them, then sieve them to remove the particles.

[0099] (2) Weigh the daylily powder, wrap it in gauze, boil it for 10 minutes, and sieve it.

[0100] (3) Take some cocoa powder and zero-calorie sugar in a certain proportion, mix with boiling water, and sieve.

[0101] (4) Take some coconut powder and mix it with boiling water in a certain proportion, then sieve it.

[0102] (5) Add daylily powder, coconut powder, burdock powder, zero-calorie sugar, and cocoa powder to soy milk in a certain proportion and mix evenly. Sieve to ensure there are no lumps.

[0103] (6) Homogenize the mixture at 15,000 rpm for 2 min to improve the texture.

[0104] (7) Bottle, sterilize, and cool to room temperature.

[0105] The product of this embodiment uses the daylily powder that is dried and then ultrafinely ground for 15 minutes. This is because in actual operation, the flavor of the daylily powder in the drying group is better than that in the sun-dried group. In the index measurement process, the daylily powder ultrafinely ground for 15 minutes has the highest nutritional functional components.

[0106] Example 3

[0107] A beverage comprising the ultrafinely ground daylily powder prepared in Example 1.

[0108] Efficacy: high fiber, low calories, and promotes sleep.

[0109] Recipe: Ultrafine crushed daylily powder, tea, zero-calorie sugar, fresh milk.

[0110] Process flow:

[0111] (1) Grinding dried daylily lily into powder using a low-temperature vibration ultrafine grinder and passing through an 80-mesh sieve to obtain daylily lily powder;

[0112] (2) Weigh the daylily powder, wrap it in gauze, boil it for 10 minutes, and sieve it;

[0113] (3) Take some black tea and mix it with boiling water in a certain proportion, sieve it, and get tea soup;

[0114] (4) Mix milk, tea soup, and daylily powder in a mass ratio of 10:3:6, add zero-calorie sugar, and filter;

[0115] (5) Homogenize with a homogenizer at 3000 rpm for 1 min to improve the taste;

[0116] (6) Bottle, sterilize, and cool to room temperature.

[0117] This embodiment uses the daylily ultrafine powder that is dried and then ultrafinely crushed for 15 minutes.

[0118] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above and that the present invention can be embodied in other specific forms without departing from the spirit or essential characteristics of the present invention. Therefore, the embodiments should be considered in all respects as illustrative and non-restrictive, and the scope of the present invention is defined by the appended claims rather than the foregoing description, and it is intended that all variations that come within the meaning and range of equivalents of the claims be embraced therein.

[0119] In addition, it should be understood that although this specification is described in terms of implementation methods, not every implementation method contains only one independent technical solution. This narrative method of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment can also be appropriately combined to form other implementation methods that can be understood by those skilled in the art.

Claims

1. A method for ultrafine grinding of daylily powder, characterized in that: The following steps are involved: The dried daylily is first crushed using a high-speed universal grinder and passed through a 60-mesh sieve to obtain coarse powder; the coarse powder after screening is placed in a low-temperature vibration ultrafine grinder, and fine powder samples of different particle size levels are obtained by controlling the grinding time.

2. The method for ultrafine grinding of daylily powder according to claim 1, characterized in that: Methods for drying daylily include oven drying and sun drying.

3. The method for ultrafine grinding of daylily powder according to claim 1, characterized in that: The crushing time is 8-30min.

4. Ultrafine grinding daylily powder prepared by the method according to any one of claims 1 to 3.

5. A beverage comprising the ultrafinely pulverized daylily powder according to claim 4, characterized in that: The invention comprises the following components in parts by weight: 10-15 parts of soybeans, 1-2 parts of ultrafinely ground daylily powder, 0.2-0.5 parts of burdock powder, 5-6 parts of coconut powder, 0.5-1 part of cocoa powder and 2-3 parts of zero-calorie sugar.

6. A method for preparing the beverage according to claim 5, characterized in that: The following steps are involved: (1) Beat some soybeans and sieve to remove particles; (2) Weigh the daylily powder, wrap it in gauze, boil it for 10 minutes, and sieve it; (3) Mix some cocoa powder and zero-calorie sugar in a certain proportion with boiling water and sieve; (4) Take some coconut powder and mix it with boiling water in a certain proportion, then sieve it; (5) Add daylily powder, coconut powder, burdock powder, zero-calorie sugar, and cocoa powder to soy milk in a certain proportion, mix well, and sieve to ensure there are no lumps; (6) Homogenize with a homogenizer at 15,000 rpm for 2 min; (7) Bottle, sterilize, and cool to room temperature.

7. A beverage comprising the ultrafinely pulverized daylily powder according to claim 4, characterized in that: Its ingredients include ultra-fine crushed daylily powder, tea soup, zero-calorie sugar and milk.

8. A method for preparing the beverage according to claim 7, characterized in that: The following steps are involved: (1) Weigh the daylily powder, wrap it in gauze, boil it for 10 minutes, and sieve it; (2) Take some black tea and mix it with boiling water in a certain proportion, sieve it, and get tea soup; (3) Mix milk, tea soup, and daylily powder in a mass ratio of 10:3:6, add zero-calorie sugar, and filter; (4) Homogenize with a homogenizer at 3000 rpm for 1 min; (5) Bottle, sterilize, and cool to room temperature.

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