Mixture powder dissolved in finished yellow wine and white spirit and preparation method thereof

Abstract

The invention relates to the technical field of mixed powder, and particularly discloses mixture powder dissolved in finished yellow wine and white spirit and a preparation method of the mixture powder. The mixture powder consists of the following raw materials in percentage: 10-25% of fresh ginger powder, 20-25% of red date powder, 10-15% of Chinese wolfberry fruit powder, 8-10% of longan pulp powder, 3-5% of dried orange peel powder, 3-5% of mulberry powder, 1-2% of licorice root powder, 1-3% of a black pepper extract, 2-4% of fructo-oligosaccharide, 1-3% of beta-cyclodextrin, 2-4% of poria cocos powder, 0.5-1% of microcrystalline cellulose and 0.2-0.5% of silicon dioxide. Aiming at the problem that traditional wine matched with ginger needs to be subjected to cumbersome processes such as peeling and shredding, the ginger powder and various medicinal and edible raw materials are prepared into powder, consumers do not need to treat complex food materials, the powder can be directly added for use, the powder perfectly conforms to modern convenient life requirements, and the powder is suitable for various scenes such as family daily life and outgoing. Compared with a traditional mode, the absorption efficiency is remarkably improved, and the core effects of the fresh ginger, such as cold dispelling and body warming, are fully exerted.

Description

Technical Field

[0001] This invention belongs to the field of mixed powder technology, specifically relating to a mixed powder that dissolves in finished rice wine and liquor and its preparation method. Background Technology

[0002] In the alcohol consumption sector, traditional alcoholic beverages such as huangjiu (yellow wine) and baijiu (white wine) have long held an important market position due to their unique flavors and cultural connotations. However, with consumers becoming more health-conscious and demanding higher quality of life, the consumption pattern of simply pursuing taste is changing. People are increasingly focusing on nutritional supplementation and health care during the drinking process, which presents new requirements for the innovation and upgrading of alcoholic beverage products.

[0003] Traditionally, when drinking alcoholic beverages, especially rice wine, consumers often follow the custom of pairing them with ginger, believing that ginger's warming and dispelling properties complement the characteristics of alcohol. However, this traditional method has several inconveniences: ginger requires tedious processes such as peeling (because the skin is considered cooling) and slicing, which is time-consuming and requires certain skills, making it difficult to adapt to modern fast-paced lifestyles. Furthermore, adding fresh ginger directly to alcohol hinders the full release of its active ingredient, gingerol, and results in uneven dispersion within the alcohol, leading to low absorption efficiency and failing to maximize its effects. In addition, consuming ginger alone can easily cause dryness and discomfort such as internal heat and dry mouth, affecting the drinking experience.

[0004] For a long time, there has been a lack of effective ways to supplement nutrition in the consumption of baijiu and other alcoholic beverages. While enjoying the mellow taste of baijiu, consumers find it difficult to ingest natural nutrients through drinking, causing baijiu consumption to remain largely at the level of "taste enjoyment," failing to meet the modern consumer's demand for healthy drinking. Furthermore, some existing functional beverages or nutritional supplements on the market are poorly adapted to alcohol consumption scenarios and struggle to integrate into consumers' drinking habits.

[0005] Against this backdrop, developing a mixed powder that can adapt to diverse alcoholic beverage scenarios, simplify traditional consumption procedures, promote efficient absorption of nutrients, and neutralize the dryness of ginger has become an important direction for meeting consumers' needs for healthy drinking and promoting the innovation and upgrading of alcoholic beverage products. Summary of the Invention

[0006] The purpose of this invention is to provide a mixture powder that dissolves in finished rice wine and liquor, and a method for preparing the same, in order to solve the problems mentioned in the background art.

[0007] To achieve the above objectives, the present invention provides the following technical solution:

[0008] A mixture powder that dissolves in finished rice wine and baijiu (Chinese white liquor), the mixture powder being composed of the following percentage ingredients: ginger powder 10%-25%, jujube powder 20-25%, goji berry powder 10-15%, longan pulp powder 8-10%, dried tangerine peel powder 3-5%, mulberry powder 3-5%, licorice powder 1-2%, black pepper extract 1-3%, fructooligosaccharides 2-4%, β-cyclodextrin 1-3%, poria cocos powder 2-4%, microcrystalline cellulose 0.5-1%, silica 0.2-0.5%, and maltodextrin to 100%.

[0009] Preferably, the mixture powder is composed of the following percentage ingredients: 15% ginger powder, 22% jujube powder, 12% goji berry powder, 9% longan pulp powder, 4% dried tangerine peel powder, 4% mulberry powder, 1.5% licorice powder, 2% black pepper extract, 3% fructooligosaccharides, 2% β-cyclodextrin, 3% poria cocos powder, 0.75% microcrystalline cellulose, 0.35% silica, and maltodextrin to 100%.

[0010] A method for preparing a mixture powder that dissolves in finished rice wine and liquor includes the following steps;

[0011] S1. Raw material pretreatment;

[0012] Peel and slice the ginger, remove the pits from the red dates and cut them into chunks, wash the goji berries, longan pulp, dried tangerine peel, mulberries and poria separately, and dry them at 45–65℃ until the moisture content is ≤10%;

[0013] S2, Primary Grinding:

[0014] The pretreated raw materials are pulverized by ultrafine grinding and then passed through a 100-mesh sieve to obtain single-raw-material powder;

[0015] S3, nanoscale dispersion;

[0016] The ginger powder, jujube powder, wolfberry powder, longan pulp powder, dried tangerine peel powder, mulberry powder, and poria powder obtained in step S2 are dry-mixed according to the specified ratio, and 3-5 times the mass of deionized water is added to form a slurry; the slurry is then successively ground in a colloid mill at 3000-4000 r / min for 30-40 minutes and homogenized under high pressure at 80-100 MPa 2-3 times to make the particle size ≤100nm.

[0017] S4, fog freeze drying;

[0018] The slurry was atomized into 50–100 μm droplets at a pressure of 0.3–0.5 MPa and frozen at -40 to -50 °C for 5–10 minutes; then dried in two stages: sublimation drying at -30 to -25 °C / 10–30 Pa for 8–10 hours and desorption drying at 20–30 °C for 4–6 hours until the moisture content was ≤3%.

[0019] S5, Post-processing

[0020] The dried material is ultra-finely pulverized and passed through a 200-mesh sieve, then mixed with microcrystalline cellulose and silica in a three-dimensional manner for 30–40 minutes.

[0021] S6. Quality Inspection and Packaging: The mixed powder is tested for physicochemical and microbiological indicators. After passing the tests, it is packaged in aseptic aluminum foil bags and sealed for storage.

[0022] Preferably, the pretreatment of dried tangerine peel in S1 includes crushing it through a 40-mesh sieve, soaking it in deionized water for 30 minutes and filtering it, and drying the tangerine peel residue at 60°C; the pretreatment of Poria cocos includes crushing it through a 20-mesh sieve, soaking it for 2 hours and filtering it, and drying the Poria cocos residue at 60°C.

[0023] Preferably, in step S3, after high-pressure homogenization, licorice powder, black pepper extract, fructooligosaccharides and β-cyclodextrin are added to the slurry, and the mixture is stirred at 1000–1500 r / min for 20 minutes.

[0024] Preferably, in step S4, a two-fluid nozzle is used for atomization, and the feed rate is 10–15 mL / min.

[0025] Preferably, the mass ratio of the powder components in the three-dimensional mixture in S5 is sieved powder: microcrystalline cellulose: silicon dioxide, 92–95: 4–6: 1–2.

[0026] Compared with existing technologies, this invention combines scientific raw material ratios with advanced processes, effectively simplifying the traditional consumption process in terms of ease of use. Addressing the issue of the cumbersome steps involved in peeling and shredding ginger when pairing it with traditional alcoholic beverages, this invention combines ginger powder with various medicinal and edible ingredients to create a powder form. Consumers can directly add it without complicated food preparation, perfectly meeting the needs of modern convenient living and suitable for various scenarios such as daily family use and outings.

[0027] At the same time, it significantly enhances the absorption efficiency of gingerol. With the help of nano-level dispersion technology and fog freeze-drying technology, the gingerol in ginger powder exists stably in nano-sized particles with excellent solubility. When added to alcohol, it can be evenly dispersed, greatly increasing the contact area with human digestive juices. Compared with traditional methods, it significantly improves the absorption efficiency, allowing the core effects of ginger such as dispelling cold and warming the body to be fully exerted.

[0028] At the same time, it neutralizes the dryness of ginger. The formula also includes warm and nourishing ingredients such as jujube powder, goji berry powder, and longan pulp powder, which can effectively neutralize the dryness of ginger and fundamentally solve the discomfort problems such as internal heat and dry mouth that are easily caused by eating ginger alone. This reduces the burden on the body and improves the safety and comfort of eating ginger.

[0029] In terms of nutrient absorption, it promotes the synergistic effect of medicinal and edible ingredients. Tangerine peel powder and Poria cocos powder improve digestive function, fructooligosaccharides regulate intestinal flora, and β-cyclodextrin stabilizes active ingredients. The synergistic effect of multiple ingredients not only improves their own bioavailability, but also promotes the efficient absorption of other nutrients such as wolfberry polysaccharides and mulberry anthocyanins, fully releasing the nutritional and health value of the formula.

[0030] Meanwhile, this invention employs a fog freeze-drying process, which completes the drying process in a low-temperature vacuum environment, maximizing the retention of heat-sensitive active ingredients in raw materials such as ginger, red dates, and goji berries, avoiding the loss of ingredients caused by traditional high-temperature processing, and ensuring the long-term stability of the nutritional value and functionality of the powder. Detailed Implementation

[0031] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0032] Example 1:

[0033] A mixture powder that dissolves in finished rice wine and baijiu (Chinese white liquor), the mixture powder being composed of the following percentage ingredients: 15% ginger powder, 22% jujube powder, 12% goji berry powder, 9% longan pulp powder, 4% dried tangerine peel powder, 4% mulberry powder, 1.5% licorice powder, 2% black pepper extract, 3% fructooligosaccharides, 2% β-cyclodextrin, 3% poria cocos powder, 0.75% microcrystalline cellulose, 0.35% silica, and maltodextrin to 100%.

[0034] The preparation process includes the following steps:

[0035] Ginger processing: Select fresh, mold-free ginger, remove the skin and impurities, and wash it three times with deionized water. Cut the washed ginger into thin slices 3-5mm thick, and dry them in a 60-65℃ forced-air drying oven until the moisture content is ≤8%.

[0036] Red date processing: Select red dates that are free from insects and damage. Remove the pits manually and rinse twice with deionized water. Cut the red date flesh into small cubes of 5mm and dry them at 55-60℃ until the moisture content is ≤10%.

[0037] Goji berry processing: Select plump goji berries, remove impurities and shriveled berries, rinse once with deionized water, and dry in a 50-55℃ drying oven until the moisture content is ≤9% for later use.

[0038] Longan pulp processing: Take shell-free and seedless longan pulp, remove impurities, rinse gently with deionized water, and dry at 50℃ until the moisture content is ≤10% for later use.

[0039] Processing of dried tangerine peel: Select dry, mold-free dried tangerine peel, crush it and pass it through a 40-mesh sieve to remove coarse residue, soak it in deionized water for 30 minutes, filter it and dry the tangerine peel residue at 60℃ to constant weight for later use.

[0040] Mulberry processing: Select ripe mulberries, remove the stems and impurities, wash with deionized water, and dry at 45-50℃ until the moisture content is ≤8% for later use.

[0041] Poria cocos processing: After crushing the Poria cocos pieces, pass them through a 20-mesh sieve, soak them in deionized water for 2 hours, filter them, and dry the Poria cocos residue at 60℃ to constant weight for later use.

[0042] Other raw material preparation: Licorice powder, black pepper extract, fructooligosaccharides, β-cyclodextrin, microcrystalline cellulose, silicon dioxide, and maltodextrin are all food-grade raw materials, which are directly passed through an 80-mesh sieve before use.

[0043] (II) Primary Grinding Stage

[0044] The pre-treated ginger, red dates, goji berries, longan pulp, dried tangerine peel, mulberry, and poria cocos were placed into an ultra-fine pulverizer for primary pulverization. After pulverization, they were passed through a 100-mesh sieve to obtain primary powders of each raw material, which were then sealed and stored separately.

[0045] (III) Nanoscale Dispersion Process Stage

[0046] Raw material proportioning and weighing: Accurately weigh each primary powder and raw material according to the specific formula ratios mentioned above.

[0047] Preparation of the mixed slurry: Add the weighed ginger powder, jujube powder, goji berry powder, longan pulp powder, dried tangerine peel powder, mulberry powder, and poria cocos powder to a high-speed mixer and dry mix for 5 minutes until uniformly mixed. Then add deionized water, which is 3-5 times the total mass of the mixed powders, and stir until a uniform slurry is formed.

[0048] Nanoscale dispersion treatment: Pump the above slurry into a nanoscale colloid mill, set the speed to 3000-4000 r / min, and grind for 30-40 minutes. Then transfer the ground slurry to a high-pressure homogenizer and homogenize it 2-3 times under a pressure of 80-100 MPa to achieve a nanoscale dispersion of particles (particle size ≤100 nm).

[0049] Additive mixing: Add the weighed licorice powder, black pepper extract, fructooligosaccharides, and β-cyclodextrin to the nano-dispersed slurry, and stir for 20 minutes at a stirring speed of 1000-1500 r / min to form a uniform slurry.

[0050] (IV) Fog Freeze-Drying Process Stage

[0051] Atomization treatment: The mixed slurry is fed into the atomization system of the spray freeze dryer. A two-fluid nozzle is used, and the atomization pressure is set to 0.3-0.5MPa and the feed rate is 10-15mL / min, so that the slurry is atomized into droplets with a diameter of 50-100μm.

[0052] Freezing process: The atomized droplets enter the freezing chamber and are rapidly frozen at a low temperature of -40 to -50°C. The freezing time is controlled within 5-10 minutes to ensure that the droplets are completely frozen into solid particles.

[0053] Sublimation drying: The frozen granules are sent into the drying chamber, and the vacuum degree is set to 10-30 Pa. Primary sublimation drying is carried out at -30 to -25℃ for 8-10 hours to remove most of the moisture. Then the temperature is raised to 20-30℃ for desorption drying for 4-6 hours to reduce the product moisture content to ≤3%.

[0054] (V) Post-processing stage

[0055] Crushing and sieving: The dried lumps are put into an ultra-fine pulverizer and crushed. After crushing, they are passed through a 200-mesh sieve to obtain a fine mixed powder.

[0056] Mixing and homogenization: Place the sieved powder, weighed microcrystalline cellulose, and silica into a three-dimensional mixer and mix for 30-40 minutes to ensure that the components are evenly dispersed.

[0057] Quality inspection and packaging: The mixed powder is tested for physicochemical and microbiological indicators. After passing the tests, it is packaged in aseptic aluminum foil bags and sealed for storage.

[0058] Example 2:

[0059] A powdered mixture that dissolves in finished rice wine and baijiu (Chinese white liquor) comprises the following percentage ingredients: 20% ginger powder, 22% jujube powder, 12% goji berry powder, 9% longan pulp powder, 4% dried tangerine peel powder, 4% mulberry powder, 1.5% licorice powder, 2% black pepper extract, 3% fructooligosaccharides, 2% β-cyclodextrin, 3% poria cocos powder, 0.8% microcrystalline cellulose, 0.4% silicon dioxide, and 6.3% maltodextrin.

[0060] Taking a total of 1000g of raw materials as an example, the product preparation includes the following ingredients: 200g ginger powder, 220g jujube powder, 120g goji berry powder, 90g longan pulp powder, 40g dried tangerine peel powder, 40g mulberry powder, 15g licorice powder, 20g black pepper extract, 30g fructooligosaccharides, 20g β-cyclodextrin, 30g Poria cocos powder, 8g microcrystalline cellulose, 4g silicon dioxide, and 63g maltodextrin, filled to 100%. The specific preparation steps include the following:

[0061] Ginger processing: Select fresh, mold-free ginger, remove the skin and impurities, and wash it three times with deionized water (400mL each time). Cut it into 3mm thick slices, spread them flat on a tray, and place them in a 60℃ forced-air drying oven. Dry for 11 hours until the moisture content is 6.5%, and then cool before use.

[0062] Red date processing: Select jujubes free from insects and worms, remove the pits manually to obtain the pulp, and rinse twice with deionized water. Cut into 5mm square pieces, dry at 55℃ for 9 hours until the moisture content is 8.5%, and set aside.

[0063] Goji berry processing: Select plump goji berries, remove impurities and shriveled berries, rinse once with deionized water, and dry at 50℃ for 7 hours until the moisture content is 7.5% for later use.

[0064] Longan pulp processing: Take shell-free and seedless longan pulp, remove impurities, rinse gently with deionized water, and dry at 50℃ for 6 hours until the moisture content is 8%, then set aside.

[0065] Processing of dried tangerine peel: Take dry, mold-free dried tangerine peel, crush it and pass it through a 40-mesh sieve to remove coarse residue. Soak it in deionized water for 30 minutes, filter it and put the tangerine peel residue into a 60℃ oven to dry to constant weight (about 5.5 hours) to obtain dried tangerine peel residue for later use.

[0066] Mulberry processing: Select ripe mulberries, remove the stems and impurities, wash twice with deionized water, and dry at 45℃ for 13 hours until the moisture content is 6.5% for later use.

[0067] Poria cocos processing: Take Poria cocos pieces, crush them and pass them through a 20-mesh sieve. Soak them in deionized water for 2 hours, filter them, and dry the Poria cocos residue at 60℃ to constant weight (about 7.5 hours) to obtain dried Poria cocos residue for later use.

[0068] Preparation of other raw materials: Licorice powder, black pepper extract, fructooligosaccharides, β-cyclodextrin, microcrystalline cellulose, silicon dioxide, and maltodextrin are passed through an 80-mesh sieve, weighed, and then placed into sterile containers for sealed storage.

[0069] (II) Primary grinding stage (approximately 1.2 hours)

[0070] Pre-treated ginger, red dates, goji berries, longan pulp, dried tangerine peel, mulberry, and poria cocos were placed into an ultra-fine pulverizer, and the pulverizing time was set to 2.5 minutes per batch. After pulverizing, the powder was passed through a 100-mesh sieve to obtain the primary powder of each raw material, which was then stored in sterile sealed bags with labels.

[0071] (III) Nanoscale dispersion process stage (approximately 1.8 hours)

[0072] Raw material proportioning and weighing: Accurately weigh each primary powder and raw material according to the above formula, and double-check twice using an electronic balance (accuracy 0.01g) to ensure the error is ≤0.1%. Specifically, the ingredients are: 200g ginger powder, 220g jujube powder, 120g goji berry powder, 90g longan pulp powder, 40g dried tangerine peel powder, 40g mulberry powder, 15g licorice powder, 20g black pepper extract, 30g fructooligosaccharides, 20g β-cyclodextrin, 30g Poria cocos powder, 8g microcrystalline cellulose, 4g silicon dioxide, and 63g maltodextrin.

[0073] Preparation of the mixed slurry: Add ginger powder, jujube powder, goji berry powder, longan pulp powder, dried tangerine peel powder, mulberry powder, and poria cocos powder to a high-speed mixer, set the speed to 750 r / min, and dry mix for 5 minutes until uniform. Add 2100 mL of deionized water (approximately 3.28 times the mass of the mixed powders) and stir for 12 minutes to form a uniform slurry.

[0074] Nanoscale dispersion treatment: The slurry was pumped into a nanoscale colloid mill, and the speed was set to 3200 r / min for 38 minutes. Then it was transferred to a high-pressure homogenizer and homogenized three times under a pressure of 85 MPa. The particle size was measured and found to be 90 nm (meeting the requirement of ≤100 nm).

[0075] Additive mixing: Add 85g of licorice powder, black pepper extract, fructooligosaccharides, and β-cyclodextrin. Set the stirring speed to 1300r / min and stir for 20 minutes to form a uniform slurry.

[0076] (iv) Fog freeze-drying process stage (approximately 19 hours)

[0077] Atomization treatment: The mixed slurry is fed into a spray freeze dryer using a two-fluid nozzle. The atomization pressure is set to 0.35 MPa and the feed rate is 11 mL / min. The diameter of the atomized droplets is measured to be 60-85 μm.

[0078] Freezing treatment: Atomized droplets are placed in a freezing chamber and frozen at -42°C for 9 minutes. Samples are taken to observe whether the droplets are completely frozen into solid particles.

[0079] Sublimation drying: The frozen particles were sent into the drying chamber, and the vacuum degree was set to 15 Pa. The primary sublimation drying was carried out at -26℃ for 8.5 hours. Then the temperature was raised to 22℃ and the desorption drying was carried out for 5.5 hours. The moisture content was measured and found to be 2.2% (meeting the requirement of ≤3%).

[0080] (V) Post-processing stage (approximately 1.3 hours)

[0081] Crushing and sieving: The dried lumps are put into an ultra-fine pulverizer, crushed and then passed through a 200-mesh sieve to obtain a fine powder (sieving rate 99.5%).

[0082] Mixing and homogenization: Place the powder, 6.4g of microcrystalline cellulose, and 3.2g of silica into a three-dimensional mixer, set the speed to 28r / min, and mix for 32 minutes until homogeneous.

[0083] Quality inspection and packaging: The physicochemical indicators (moisture content 2.2%, particle size 90nm) and microbiological indicators (total bacterial count <80cfu / g, no pathogenic bacteria) are all qualified. They are packaged in 8g / bag sterile aluminum foil bags, sealed and stored in a light-proof and dry warehouse.

[0084] In summary, this invention simplifies the traditional consumption process. Addressing the cumbersome steps involved in peeling (to avoid the cold nature of ginger peel) and slicing ginger when drinking alcohol, this invention scientifically combines ginger powder with various medicinal and edible ingredients into a powder form. Consumers no longer need to perform complicated ingredient processing; they can simply add it directly to the alcohol container, significantly simplifying the process. This perfectly blends traditional culinary wisdom with the needs of modern convenience, making it easy to use both at home and when out and about.

[0085] Enhanced gingerol absorption and improved efficacy: Utilizing nano-level dispersion and freeze-drying processes, gingerol in ginger powder exists stably in nano-particle form with excellent powder solubility. When added to alcoholic beverages, gingerol is evenly dispersed within the liquid, significantly increasing the contact area with human digestive fluids. Compared to traditional ginger addition methods, absorption efficiency is greatly improved, allowing ginger's core functions, such as dispelling cold and warming the body, to be fully realized.

[0086] Scientifically neutralizing the dryness of ginger to ensure comfortable consumption: The formula is carefully combined with warming and nourishing ingredients such as jujube powder, goji berry powder, and longan pulp powder, which can effectively neutralize the dryness of ginger. This fundamentally solves the discomfort problems such as internal heat and dry mouth that are easily caused by traditional consumption of ginger alone, allowing consumers to enjoy the benefits of ginger while reducing the burden on their bodies and improving the safety and comfort of consumption.

[0087] Promoting the synergistic absorption of medicinal and edible components: The tangerine peel powder and poria powder in the formula can invigorate the spleen and regulate qi, improving digestive function; fructooligosaccharides regulate intestinal flora, creating a favorable environment for nutrient absorption; and β-cyclodextrin stabilizes and protects the active ingredients in the raw materials. The synergistic effect of these multiple components not only improves their own bioavailability but also promotes the efficient absorption of other medicinal and edible components such as wolfberry polysaccharides and mulberry anthocyanins, fully releasing the nutritional and health benefits of the formula.

[0088] Preserving the active ingredients of raw materials and ensuring stable quality: The fog freeze-drying process is used to complete the drying process in a low-temperature vacuum environment, which maximizes the preservation of heat-sensitive effective ingredients in raw materials such as ginger, red dates, and goji berries, such as polysaccharides, vitamins, and volatile oils. This avoids the problem of ingredient loss caused by traditional high-temperature processing, and ensures the long-term nutritional value and functionality of the powder.

[0089] Benefits of this invention in various application scenarios

[0090] The core innovation of this invention lies in breaking through the limitations of traditional alcoholic beverage addition scenarios, expanding from a single yellow wine scenario to multiple alcoholic beverage scenarios, and injecting new nutrition and convenience into alcoholic beverage consumption.

[0091] In the context of drinking Shaoxing wine, powder perfectly matches consumers' traditional habit of heating it and pairing it with ginger. It can upgrade the traditional flavor and nutritional benefits without changing the existing drinking method. It is especially suitable for warming up in autumn and winter, family gatherings and other occasions, which not only preserves cultural heritage but also enhances the eating experience.

[0092] In the context of baijiu consumption, the addition of powder breaks the traditional model of simply pursuing taste. While enjoying the mellow taste and pleasant buzz of baijiu, consumers can also ingest natural nutrients such as ginger, red dates, and goji berries through the powder, transforming baijiu consumption from "taste enjoyment" to "nutritional benefits." Whether it's a business banquet, a casual gathering with friends, or enjoying a solitary drink, consumers can naturally replenish nutrients while drinking, achieving a dual experience of "wine tasting" and "health maintenance."

[0093] For mobile scenarios such as outdoor camping and travel, the small size, portability, and ease of storage of powder form offer significant advantages. Consumers no longer need to carry fresh ginger or other ingredients; they can simply add it to various alcoholic beverages to enjoy a nutritionally enhanced drinking experience anytime, anywhere. This solves the pain point of inconvenient food preparation for outdoor activities and makes alcohol consumption more flexible.

[0094] In the catering industry, restaurants can offer powdered products as a unique value-added service, compatible with various alcoholic beverages such as rice wine and baijiu. This reduces the processing costs and time for ingredients like ginger in the kitchen, while providing consumers with a healthier and more convenient drinking option, enhancing the differentiated competitiveness of catering services. This innovative approach not only meets modern consumers' dual needs for convenience and health but also expands the application boundaries of food-medicine homology ingredients in the alcohol consumption field, possessing significant market value and protective significance.

[0095] It should be understood that numerous specific implementation decisions can be made during the development of any practical implementation, such as in any engineering or design project. Such development efforts may be complex and time-consuming, but for those skilled in the art who benefit from this disclosure, the development effort will be a routine work of design, manufacturing, and production without requiring much experimentation.

[0096] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all such modifications or substitutions should be covered within the scope of the claims of the present invention.

Claims

1. A powdered mixture that dissolves in finished rice wine and baijiu, characterized in that: The mixed powder is composed of the following percentage ingredients: ginger powder 10%-25%, jujube powder 20-25%, goji berry powder 10-15%, longan pulp powder 8-10%, dried tangerine peel powder 3-5%, mulberry powder 3-5%, licorice powder 1-2%, black pepper extract 1-3%, fructooligosaccharides 2-4%, β-cyclodextrin 1-3%, poria cocos powder 2-4%, microcrystalline cellulose 0.5-1%, silicon dioxide 0.2-0.5%, and maltodextrin to 100%.

2. The mixture powder that dissolves in finished rice wine and white wine according to claim 1, characterized in that: The mixed powder is composed of the following percentage ingredients: 15% ginger powder, 22% jujube powder, 12% goji berry powder, 9% longan pulp powder, 4% dried tangerine peel powder, 4% mulberry powder, 1.5% licorice powder, 2% black pepper extract, 3% fructooligosaccharides, 2% β-cyclodextrin, 3% poria cocos powder, 0.75% microcrystalline cellulose, 0.35% silica, and maltodextrin to 100%.

3. A method for preparing a mixture powder dissolved in finished rice wine and white wine according to any one of claims 1-2, characterized in that, Includes the following steps; S1. Raw material pretreatment; Peel and slice the ginger, remove the pits from the red dates and cut them into chunks, wash the goji berries, longan pulp, dried tangerine peel, mulberries and poria separately, and dry them at 45–65℃ until the moisture content is ≤10%; S2, Primary Grinding: The pretreated raw materials are pulverized by ultrafine grinding and then passed through a 100-mesh sieve to obtain single-raw-material powder; S3, nanoscale dispersion; The ginger powder, jujube powder, wolfberry powder, longan pulp powder, dried tangerine peel powder, mulberry powder, and poria powder obtained in step S2 are dry-mixed according to the specified ratio, and 3-5 times the mass of deionized water is added to form a slurry; the slurry is then successively ground in a colloid mill at 3000-4000 r / min for 30-40 minutes and homogenized under high pressure at 80-100 MPa 2-3 times to make the particle size ≤100nm. S4, fog freeze drying; The slurry was atomized into 50–100 μm droplets at a pressure of 0.3–0.5 MPa and frozen at -40 to -50 °C for 5–10 minutes; then dried in two stages: sublimation drying at -30 to -25 °C / 10–30 Pa for 8–10 hours and desorption drying at 20–30 °C for 4–6 hours until the moisture content was ≤3%. S5, Post-processing The dried material is ultra-finely pulverized and passed through a 200-mesh sieve, then mixed with microcrystalline cellulose and silica in a three-dimensional manner for 30-40 minutes. S6. Quality Inspection and Packaging: The mixed powder is tested for physicochemical and microbiological indicators. After passing the tests, it is packaged in aseptic aluminum foil bags and sealed for storage.

4. The method for preparing a mixture powder dissolved in finished rice wine and white wine according to claim 3, characterized in that, The pretreatment of tangerine peel in S1 includes crushing it through a 40-mesh sieve, soaking it in deionized water for 30 minutes and filtering it, and drying the tangerine peel residue at 60°C; the pretreatment of Poria cocos includes crushing it through a 20-mesh sieve, soaking it for 2 hours and filtering it, and drying the Poria cocos residue at 60°C.

5. The method for preparing a mixture powder dissolved in finished rice wine and white wine according to claim 3, characterized in that, In step S3, after high-pressure homogenization, licorice powder, black pepper extract, fructooligosaccharides and β-cyclodextrin are added to the slurry, and the mixture is stirred at 1000–1500 r / min for 20 minutes.

6. The method for preparing a mixture powder dissolved in finished rice wine and white wine according to claim 3, characterized in that, In S4, a two-fluid nozzle is used for atomization, and the feed rate is 10–15 mL / min.

7. The method for preparing a mixture powder dissolved in finished rice wine and white wine according to claim 3, characterized in that, The mass ratio of the powder components in the three-dimensional mixture in S5 is sieved powder: microcrystalline cellulose: silicon dioxide, 92–95: 4–6: 1–2.