Six-sum powder processing technology based on superfine grinding and three-dimensional mixing

Abstract

The invention relates to the technical field of food processing, and discloses a six-component powder processing technology based on superfine grinding and three-dimensional mixing, and the six-component powder processing technology comprises the following steps: step 1, raw material pretreatment; step 2, mixing and homogenizing; step 3, drying; and 4, post-treatment and quality control. According to the six-mixed powder processing technology based on superfine grinding and three-dimensional mixing, grinding standards of 100 meshes or above, 80 meshes and 80-120 meshes are set for dietary fibers, proteins and other raw materials through a differential superfine grinding technology, cell walls of cereal raw materials such as black rice and black beans can be fully destroyed, the release efficiency of nutritional ingredients can be improved, and the nutritional ingredients can be well mixed; dietary fiber raw materials such as black mulberries and lycium ruthenicum can be prevented from being excessively crushed and agglomerated, and it is ensured that powder is evenly dispersed and tastes smooth during brewing; meanwhile, the roller baking temperature (120-160 DEG C) and the roller baking time (15-30 minutes) of the black rice and the walnut kernels are determined, and flavor substances of the raw materials are stimulated while microorganisms are killed and safety risks are eliminated.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a processing technology for Liuhe powder based on ultrafine grinding and three-dimensional mixing. Background Technology

[0002] With the increasing health awareness of people, nutritional meal replacement foods with health benefits have gradually become a consumer hotspot. Liuhe Powder, as a traditional meal replacement formula that combines medicine and food, has black grains and other food-medicine ingredients as its core ingredients. It is rich in protein, dietary fiber, vitamins and various minerals. It has significant effects on nourishing the liver and kidneys, strengthening the spleen and stomach, and promoting digestion. In particular, it has a good effect on improving problems such as infantile malnutrition, weak spleen and stomach, and constipation, and therefore has received widespread attention. However, currently, many multi-ingredient compound powder foods on the market (such as meal replacement powders and nutritional powders) containing grains, nuts, and medicinal and edible ingredients have critical defects in their processing technology, which seriously affect product quality and safety. 1. Inefficient raw material processing: Current processes do not employ differentiated grinding methods for different types of raw materials such as dietary fiber, protein, and grains, often grinding them with a uniform particle size. This results in insufficient cell wall destruction in some raw materials or excessive grinding in others, causing clumping, which directly affects the subsequent preparation effect and taste. At the same time, the cooking parameters for raw raw materials such as black rice and walnuts are poorly controlled, lacking clear temperature and time standards, which easily leads to uneven cooking and poses a safety risk of excessive microorganisms. 2. Inadequate quality control: The testing process lacks unified standards, and there are no clear regulations on the number of samples to be drawn or the weight of a single sample, resulting in insufficient representativeness of the test results. Furthermore, most processes omit quality monitoring during intermediate processing, such as not observing the mixing state of raw materials during the mixing process or not monitoring the powder temperature in real time during the cooling process. This makes it difficult to detect and avoid problems in advance, which can easily lead to batch products failing to meet nutritional standards, exceeding microbial standards, or exceeding heavy metal standards, thus failing to meet the standardized requirements for food safety production. The aforementioned defects make it difficult for existing compound powder foods to balance taste, nutrition, and safety, and fail to meet consumers' core demands for "complete nutrition, easy preparation, and long shelf life." Therefore, a six-powder processing technology based on ultra-fine grinding and three-dimensional mixing is proposed to solve the problems mentioned above. Summary of the Invention

[0003] (a) Technical problems to be solved To address the shortcomings of existing technologies, this invention provides a processing technology for Liuhe powder based on ultrafine pulverization and three-dimensional mixing. This technology has the advantages of precise processing of differentiated raw materials and standardized quality control throughout the entire process. It solves the problems of poor mixing effect and excessive microorganisms caused by the extensive raw material processing in existing processes, as well as the problems of insufficient representativeness of test results and batch safety hazards caused by imperfect quality control.

[0004] (II) Technical Solution To achieve the above-mentioned objectives of "precise processing of differentiated raw materials and standardized quality control throughout the entire process", this invention provides the following technical solution: a six-harmony powder based on ultra-fine grinding and three-dimensional mixing, characterized in that it is composed of the following raw materials: black rice, black beans, black mulberries, chicken gizzard lining, white lentils, hemp seeds, black sesame seeds, walnuts, black goji berries, maltodextrin, and erythritol.

[0005] Preferably, the weight proportions of each raw material are as follows: 200g of black rice, 200g of black beans, 100g of black mulberry, 100g of chicken gizzard lining, 100g of white lentils, 100g of hemp seeds, 50g of black sesame seeds, 50g of walnut kernels, 10g of black goji berries, appropriate amount of maltodextrin, and appropriate amount of erythritol.

[0006] A processing technology for Liuhe powder based on ultrafine grinding and three-dimensional mixing includes the following steps: Step 1: Raw material pretreatment Step 1.1: Raw material screening and cleaning: Weigh each raw material according to the weight proportions, remove impurities, moldy particles and stones by vibrating screen, and then use a high-pressure spray cleaning machine to wash the grain and fruit and vegetable raw materials. The water temperature of the high-pressure spray cleaning machine is 20-30℃ and the water pressure is 0.3-0.5MPa. Step 1.2: Baking and ripening: The black rice and walnuts processed in Step 1.1 are ripened using a drum roaster. The temperature of the drum roaster is 120-160℃ and the time is 15-30 minutes. Step 1.3: Grinding and ultrafine grinding: The raw materials processed in Step 1.1 and Step 1.2 are fed into an ultrafine grinder for grinding. Dietary fiber raw materials are ground to 100 mesh or higher, protein raw materials are ground to 80 mesh, and the remaining raw materials are ground to 80-120 mesh. Step 2 Mixing and Homogenization: The pulverized raw materials processed in Step 1 are put into a three-dimensional mixer for mixing. The speed of the three-dimensional mixer is 15-25 r / min, and the mixing time is 15-20 minutes. Step 3 Drying: The raw materials mixed in Step 2 are dried using a drum dryer. The drum temperature of the drum dryer is 120-150℃ and the rotation speed is 5-10 r / min. The liquid material is evenly coated on the surface of the heated drum. After the liquid material dries into a thin film, it is scraped off by a scraper and crushed into powder. Step 4: Post-processing and quality control Step 4.1 Sieving and Cooling: The powder dried in Step 3 is sieved through an 80-100 mesh vibrating grading sieve, and then the sieved powder is sent to a cooler to cool to 20-25℃. Step 4.2 Sterilization and Packaging: The powder cooled in Step 4.1 is sterilized with ultraviolet light for 15-20 seconds; then an automatic quantitative packaging machine is used to dispense the powder into aluminum-plastic composite bags or vacuum glass bottles. The error of the automatic quantitative packaging machine is ≤±2%. The packaging process is carried out in a Class 10,000 cleanroom. Step 4.3 Testing: Before leaving the factory, the nutritional components, microbial indicators and heavy metal content of the powder are tested. Among them, the microbial indicators meet the requirements of total bacterial count ≤1000 CFU / g and no Escherichia coli detected, and the heavy metal content meets the requirements of lead ≤0.1mg / kg.

[0007] Preferably, in step 1.3, the dietary fiber ingredients are black mulberry and black goji berries, the protein ingredients are chicken gizzard lining and walnut kernels, and the remaining ingredients are black rice, black beans, white lentils, hemp seeds, black sesame seeds, maltodextrin, and erythritol.

[0008] Preferably, in step 1.1, the grain and vegetable raw materials are black rice, black beans, white lentils, hemp seeds, black sesame seeds, black mulberries, and black goji berries, and non-grain and non-vegetable raw materials are not subjected to high-pressure spray cleaning.

[0009] Preferably, in step 2, the three-dimensional mixer moves by a combination of rotation and revolution. During the mixing process, the machine is stopped every 5 minutes to observe the mixing status of the raw materials. After observation, the mixing continues at the set speed and time to complete the mixing.

[0010] Preferably, in step 3, the thickness of the liquid coating on the surface of the heating roller is 0.5-1 mm, and the distance between the scraper and the roller surface is 0.1-0.2 mm.

[0011] Preferably, in step 4.1, the vibration frequency of the vibrating grading screen is 30-50Hz, the cooling method of the cooler is air cooling, and the powder temperature is detected every 3 minutes during the cooling process until the temperature stabilizes at 20-25℃.

[0012] Preferably, in step 4.3, the nutritional component detection includes protein content, dietary fiber content, and vitamin content detection. The test samples are randomly selected from each batch of products, with 3-5 samples weighing 50-100g each.

[0013] (III) Beneficial Effects Compared with existing technologies, this invention provides a six-powder processing technology based on ultrafine grinding and three-dimensional mixing, which has the following beneficial effects: 1. This Liuhe powder processing technology, based on ultra-fine grinding and three-dimensional mixing, uses differentiated ultra-fine grinding processes to set grinding standards of 100 mesh or higher, 80 mesh, and 80-120 mesh for dietary fiber, protein, and other raw materials, respectively. This not only fully breaks down the cell walls of grain raw materials such as black rice and black beans, improving the release efficiency of nutrients, but also avoids excessive grinding and clumping of dietary fiber raw materials such as black mulberry and black goji berries, ensuring that the powder is evenly dispersed and has a smooth taste when mixed. At the same time, the drum roasting temperature (120-160℃) and time (15-30 minutes) for black rice and walnuts are clearly defined. This kills microorganisms and eliminates safety risks while stimulating the flavor substances of the raw materials, ensuring that Liuhe powder combines nutrition, taste, and safety, meeting consumers' core needs for "nutritional completeness and easy mixing".

[0014] 2. This processing technology for Liuhe powder, based on ultra-fine grinding and three-dimensional mixing, establishes a full-process monitoring system in the quality control stage. It not only clarifies the sample quantity (3-5 samples), single sample weight (50-100g), and criteria for microorganisms (total bacterial count ≤1000 CFU / g, E. coli not detected), and heavy metals (lead ≤0.1mg / kg) during factory testing, but also adds intermediate monitoring steps: stopping the machine every 5 minutes during mixing for observation and checking the temperature every 3 minutes during cooling. This effectively avoids batch-specific issues such as substandard nutrition and excessive microorganisms. Simultaneously, through the combined rotation and revolution of the three-dimensional mixer, and precise control of the liquid thickness (0.5-1mm) and scraper spacing (0.1-0.2mm) in the drum dryer, processing parameters are standardized, reducing human error. This provides technical support for the large-scale and standardized production of Liuhe powder and also provides a reference for optimizing the processing technology of similar multi-ingredient compound powder foods. Attached Figure Description

[0015] Figure 1 This is a flowchart of the processing technology of Liuhe powder based on ultrafine grinding and three-dimensional mixing according to the present invention. Detailed Implementation

[0016] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. 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 skilled in the art without creative effort are within the scope of protection of the present invention.

[0017] Example 1 This embodiment provides a processing technology for Liuhe powder based on ultrafine grinding and three-dimensional mixing. The specific steps are as follows: Step 1. Raw material preparation Weigh out the following ingredients: 200g black rice, 200g black beans, 100g black mulberries, 100g chicken gizzard lining, 100g white lentils, 100g hemp seeds, 50g black sesame seeds, 50g walnuts, and 10g black goji berries. Also take 25g maltodextrin and 18g erythritol. Store all ingredients in a food-grade dry, airtight container for later use. Step 2. Raw material pretreatment 2.1 Raw material screening and cleaning Put all the above raw materials into a vibrating screen (screen mesh size 1.8mm), start the equipment to vibrate for 7 minutes to remove impurities, moldy particles and stones from the raw materials; then separate the grain and fruit and vegetable raw materials (black rice, black beans, white lentils, hemp seeds, black sesame seeds, black mulberries, black goji berries) and send them into a high-pressure spray washing machine, set the washing water temperature to 20℃ and the water pressure to 0.3MPa, and rinse continuously for 9 minutes; non-grain and fruit and vegetable raw materials (chicken gizzard lining, maltodextrin, erythritol) do not need to be washed and can be directly transferred to the next step. 2.2 Baking and Curing After washing the black rice and walnuts in step 2.1, put them into the drum roaster. Set the drum temperature to 120℃, the roasting time to 30 minutes, and the drum speed to 10r / min. During the roasting process, check the condition of the raw materials every 10 minutes to avoid local burning. After roasting, take out the raw materials, spread them flat on a stainless steel tray, and let them cool naturally to 25℃. 2.3 Crushing and Ultrafine Crushing The black beans, white lentils, hemp seeds, black sesame seeds, chicken gizzard lining, maltodextrin, and erythritol processed in step 2.1, along with the black rice and walnuts cooled in step 2.2, are fed into an ultrafine grinder. The grinding particle size is set according to the raw material category: black mulberries and black goji berries (dietary fiber) are ground to 100 mesh, chicken gizzard lining and walnuts (protein) are ground to 80 mesh, and the remaining raw materials are ground to 80 mesh. The grinder is started, and after grinding, the powder is collected through a negative pressure collection device and placed in a sealed bag for later use. Step 3. Mixing and Homogenizing Put all the powder collected in step 2.3 into the three-dimensional mixer, close the mixing chamber and seal it; set the mixer speed to 15 r / min and the mixing time to 20 minutes, with the movement mode being rotation (22 r / min) + revolution (8 r / min); during the mixing process, stop the machine at the 5th minute, 10th minute and 15th minute respectively to observe, and continue running after confirming that there is no powder agglomeration. After the mixing is completed, a uniform powder is obtained. Step 4. Drying Add drinking water to the uniform powder from step 3 and stir with a stirrer (650 r / min) until a liquid with a solid content of 24% is formed. Pump the liquid into a drum dryer, set the drum temperature to 120℃ and the rotation speed to 10 r / min, and spread the liquid evenly on the drum surface through a liquid distributor to a thickness of 0.5 mm. After the liquid dries on the drum surface for 19 seconds, it forms a thin film, which is scraped off with a scraper with a spacing of 0.1 mm and then crushed into coarse powder by a pulverizing device. Step 5. Post-processing and quality control 5.1 Screening and Cooling The coarse powder from step 4 is fed into an 80-mesh vibrating grading sieve, the vibration frequency is set to 30Hz, and the sieve is sieved for 6 minutes. The sieved powder is then fed into an air-cooled cooler with an inlet air temperature of 14℃. The powder temperature is checked every 3 minutes, and cooling is stopped when the temperature drops to 20℃. 5.2 Sterilization and Packaging After cooling, the powder is sent to an ultraviolet sterilization device, with a sterilization time of 15 seconds and an ultraviolet power of 22W. After sterilization, it is transferred to a Class 10,000 cleanroom and packaged into aluminum-plastic composite bags using an automatic quantitative packaging machine. Each bag contains 45g of net weight, with packaging error controlled within ≤±2%. The sealing temperature is 165℃ and the sealing time is 2 seconds. 5.3 Testing Three samples were randomly selected from this batch of products, each weighing 50g. The test results showed that the protein content was 10.5g / 100g, dietary fiber was 7.0g / 100g, vitamin B complex was 0.8mg / 100g, total bacterial count was 820 CFU / g, Escherichia coli was not detected, and lead content was 0.06mg / kg, all of which met the standards.

[0018] Example 2 Step 1. Raw material preparation Weigh out the following ingredients: 200g black rice, 200g black beans, 100g black mulberries, 100g chicken gizzard lining, 100g white lentils, 100g hemp seeds, 50g black sesame seeds, 50g walnuts, and 10g black goji berries. Also take 35g maltodextrin and 22g erythritol. Store in a food-grade airtight container for later use. Step 2. Raw material pretreatment 2.1 Raw material screening and cleaning All raw materials are fed into a vibrating screen (screen mesh size 2mm) and vibrated for 9 minutes to remove impurities; grains, fruits and vegetables are sent to a high-pressure spray washing machine, set to water temperature 25℃ and water pressure 0.4MPa, and rinsed for 11 minutes; non-grain, fruit and vegetable raw materials are used directly. 2.2 Baking and Curing Black rice and walnuts are fed into a drum roaster, set to a temperature of 140℃ and a time of 20 minutes, with a drum speed of 14r / min; after roasting, cool to 24℃. 2.3 Crushing and Ultrafine Crushing Ultrafine grinding parameters: black mulberry and black goji berries are ground to 120 mesh, chicken gizzard and walnut kernels are ground to 80 mesh, and the remaining raw materials are ground to 100 mesh; after grinding, the powder is collected and sealed for later use. Step 3. Mixing and Homogenizing The powder was fed into a three-dimensional mixer, and the speed was set to 20 r / min and the time to 18 minutes. The motion mode was rotation (28 r / min) + revolution (13 r / min). The mixture was observed twice during the process and the powder was obtained after being mixed evenly. Step 4. Drying The powder was mixed with water to make a liquid with a solid content of 27%, which was then pumped into a drum dryer. The drum temperature was set to 135℃ and the rotation speed to 7r / min. The liquid coating thickness was 0.7mm. After drying for 15 seconds to form a film, the powder was scraped off and crushed with a scraper with a spacing of 0.15mm. Step 5. Post-processing and quality control 5.1 Screening and Cooling The crude product is screened for 7 minutes using a 90-mesh vibrating grading sieve (frequency 40Hz); the inlet air temperature of the cooler is 17℃, and it is cooled to 23℃. 5.2 Sterilization and Packaging UV sterilization for 18 seconds (power 28W); in the cleanroom, packaging machine dispenses into vacuum glass bottles, 55g per bottle, with an error of ≤±2%, sealing temperature 175℃ and time 3 seconds. 5.3 Testing Four samples (80g each) were randomly selected; the test results were as follows: protein 11.3g / 100g, dietary fiber 7.6g / 100g, vitamin B complex 1.0mg / 100g, total bacterial count 900CFU / g, Escherichia coli not detected, lead 0.07mg / kg, which met the standards.

[0019] Example 3 Step 1. Raw material preparation Weigh the following raw materials according to claim 2: 200g black rice, 200g black beans, 100g black mulberries, 100g chicken gizzard lining, 100g white hyacinth beans, 100g hemp seeds, 50g black sesame seeds, 50g walnut kernels, and 10g black goji berries. Separately take 40g maltodextrin and 25g erythritol, and store them in a dry, sealed container for later use. Step 2. Raw material pretreatment 2.1 Raw material screening and cleaning Raw materials are fed into a vibrating screen (screen mesh size 2.2mm) and vibrated for 10 minutes to remove impurities; grains, fruits and vegetables are sent to a high-pressure spray washing machine, set the water temperature to 30℃ and the water pressure to 0.5MPa, and rinsed for 13 minutes; non-grain, fruit and vegetable raw materials are used directly. 2.2 Baking and Curing Black rice and walnuts are fed into a drum roaster, set to 160℃ for 15 minutes and 16r / min for drum speed; after roasting, cool to 23℃. 2.3 Crushing and Ultrafine Crushing Ultrafine grinding parameters: black mulberry and black goji berries are ground to 140 mesh, chicken gizzard and walnut kernels are ground to 80 mesh, and the remaining raw materials are ground to 120 mesh; after grinding, the powder is collected and sealed for later use. Step 3. Mixing and Homogenizing The powder was fed into a three-dimensional mixer, and the speed was set to 25 r / min and the time to 15 minutes. The motion mode was rotation (32 r / min) + revolution (16 r / min). The mixture was observed twice during the process and the powder was obtained after being mixed evenly. Step 4. Drying The powder is mixed with water to form a liquid with a solid content of 30%, which is then pumped into a drum dryer. The drum temperature is set to 150℃ and the rotation speed to 5r / min. The liquid coating thickness is 1mm. After drying for 12 seconds to form a film, it is scraped off and crushed with a scraper with a spacing of 0.2mm. Step 5. Post-processing and quality control 5.1 Screening and Cooling The crude product is screened for 8 minutes using a 100-mesh vibrating grading sieve (frequency 50Hz); the inlet air temperature of the cooler is 19℃, and it is cooled to 25℃. 5.2 Sterilization and Packaging UV sterilization for 20 seconds (power 32W); in the cleanroom, packaging machine is used to dispense into aluminum-plastic composite bags, 65g per bag, with an error of ≤±2%, sealing temperature 185℃ and time 4 seconds. 5.3 Testing Five samples were randomly selected (100g each); the test results were as follows: protein 12.0g / 100g, dietary fiber 8.3g / 100g, vitamin B complex 1.2mg / 100g, total bacterial count 960CFU / g, Escherichia coli not detected, lead 0.09mg / kg, which met the standards.

[0020] Therefore, the above embodiments, by setting gradient and precise process parameters in each stage of raw material preparation, pretreatment, mixing, drying and post-treatment (such as using food-grade sealed containers for raw material storage, vibrating screen aperture of 1.8-2.2mm, high-pressure spray water temperature of 20-30℃, baking temperature of 120-160℃, pulverization mesh size set according to the raw material category, mixing speed of 15-25r / min, material liquid solid content of 24%-30% during drying, sieving mesh size of 80-100 mesh and ultraviolet sterilization for 15-20 seconds in post-treatment), fully verify the feasibility and superiority of the Liuhe powder processing technology based on ultra-fine pulverization and three-dimensional mixing.

[0021] Meanwhile, by classifying and processing raw materials (washing grains, fruits, and vegetables; baking raw materials; and precise grinding by category), the problems of clumping and excessive microbial levels caused by the extensive raw material processing in existing processes are solved. Furthermore, by standardizing parameters throughout the entire process (such as unified sampling rules for testing and clear packaging environment and error requirements), batch safety hazards caused by imperfect quality control are avoided. Ultimately, all products in each embodiment meet the requirements of nutritional balance (protein 10.5-12.0g / 100g, dietary fiber 7.0-8.3g / 100g) and safety standards (total bacterial count 820-960CFU / g, lead 0.06-0.09mg / kg). At the same time, they are adaptable to different production needs (such as packaging specifications of 45-65g / serving), providing reliable support for the large-scale application of the process and meeting consumers' core needs for Liuhe Powder to be "nutritious, easy to prepare, and resistant to storage."

[0022] In summary, this processing technology for Liuhe Powder, based on ultrafine grinding and three-dimensional mixing, clearly defines the raw material composition (11 kinds of ingredients including black rice and black beans, containing maltodextrin and erythritol) and precise weight ratios. It also sets standardized parameters around four core stages: raw material pretreatment, mixing and homogenization, drying, and post-treatment (e.g., high-pressure spray water temperature 20-30℃, drum baking temperature 120-160℃, ultrafine grinding mesh size differentiated according to raw material type, three-dimensional mixing speed 15-25 r / min, ultraviolet sterilization 15-20 seconds, etc.). Combined with the gradient parameter verification in the examples (e.g., vibrating screen aperture 1.8-2.2mm, material-liquid solid content 24%-30%, packaging specifications 45-65g / portion), it not only solves the problems of extensive raw material processing and quality control in existing processes. To address any imperfections in the production process, the product is made nutritionally balanced (protein 10.5-12.0g / 100g, dietary fiber 7.0-8.3g / 100g) and meets safety standards (total bacterial count 820-960 CFU / g, lead 0.06-0.09mg / kg). Furthermore, differentiated ultra-fine grinding breaks down the cell walls of the raw materials, and standardized baking enhances the flavor, improving the absorption efficiency of Liuhe Powder's effects of nourishing the liver and kidneys, strengthening the spleen and stomach, and promoting digestion. Simultaneously, the product is easy to prepare and has good storage properties. This allows it to leverage the advantages of traditional food-medicine homology formulas in applications such as improving infantile malnutrition, strengthening the spleen and removing dampness, and lubricating the intestines to meet modern consumers' demands for convenient, safe, and nutritious meal replacements. This provides reliable technical support for the large-scale production and effective application of Liuhe Powder.

[0023] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Without further limitations, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes said element.

[0024] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A type of six-harmony powder based on ultrafine grinding and three-dimensional mixing, characterized in that: It is composed of the following raw materials: black rice, black beans, black mulberries, chicken gizzard lining, white lentils, hemp seeds, black sesame seeds, walnuts, black goji berries, maltodextrin, and erythritol.

2. The six-harmony powder based on ultrafine grinding and three-dimensional mixing according to claim 1, characterized in that: The weight proportions of each ingredient are as follows: 200g black rice, 200g black beans, 100g black mulberries, 100g chicken gizzard lining, 100g white lentils, 100g hemp seeds, 50g black sesame seeds, 50g walnuts, 10g black goji berries, appropriate amount of maltodextrin, and appropriate amount of erythritol.

3. A processing technology for Liuhe powder based on ultrafine grinding and three-dimensional mixing, comprising the Liuhe powder based on ultrafine grinding and three-dimensional mixing as described in claims 1-2, characterized in that: Includes the following steps: Step 1: Raw material pretreatment Step 1.1: Raw material screening and cleaning: Weigh each raw material according to the weight proportions, remove impurities, moldy particles and stones by vibrating screen, and then use a high-pressure spray cleaning machine to wash the grain and fruit and vegetable raw materials. The water temperature of the high-pressure spray cleaning machine is 20-30℃ and the water pressure is 0.3-0.5MPa. Step 1.2: Baking and ripening: The black rice and walnuts processed in Step 1.1 are ripened using a drum roaster. The temperature of the drum roaster is 120-160℃ and the time is 15-30 minutes. Step 1.3: Grinding and ultrafine grinding: The raw materials processed in Step 1.1 and Step 1.2 are fed into an ultrafine grinder for grinding. Dietary fiber raw materials are ground to 100 mesh or higher, protein raw materials are ground to 80 mesh, and the remaining raw materials are ground to 80-120 mesh. Step 2 Mixing and Homogenization: The pulverized raw materials processed in Step 1 are put into a three-dimensional mixer for mixing. The speed of the three-dimensional mixer is 15-25 r / min, and the mixing time is 15-20 minutes. Step 3 Drying: The raw materials mixed in Step 2 are dried using a drum dryer. The drum temperature of the drum dryer is 120-150℃ and the rotation speed is 5-10 r / min. The liquid material is evenly coated on the surface of the heated drum. After the liquid material dries into a thin film, it is scraped off by a scraper and crushed into powder. Step 4: Post-processing and quality control Step 4.1 Sieving and Cooling: The powder dried in Step 3 is sieved through an 80-100 mesh vibrating grading sieve, and then the sieved powder is sent to a cooler to cool to 20-25℃. Step 4.2 Sterilization and Packaging: The powder cooled in Step 4.1 is sterilized with ultraviolet light for 15-20 seconds; then an automatic quantitative packaging machine is used to dispense the powder into aluminum-plastic composite bags or vacuum glass bottles. The error of the automatic quantitative packaging machine is ≤±2%. The packaging process is carried out in a Class 10,000 cleanroom. Step 4.3 Testing: Before leaving the factory, the nutritional components, microbial indicators and heavy metal content of the powder are tested. Among them, the microbial indicators meet the requirements of total bacterial count ≤1000 CFU / g and no Escherichia coli detected, and the heavy metal content meets the requirements of lead ≤0.1mg / kg.

4. The processing technology for Liuhe powder based on ultrafine grinding and three-dimensional mixing according to claim 3, characterized in that: In step 1.3, the dietary fiber ingredients are black mulberry and black goji berries, the protein ingredients are chicken gizzard lining and walnut kernels, and the remaining ingredients are black rice, black beans, white lentils, hemp seeds, black sesame seeds, maltodextrin, and erythritol.

5. The processing technology for Liuhe powder based on ultrafine grinding and three-dimensional mixing according to claim 3, characterized in that: In step 1.1, the grain and vegetable raw materials are black rice, black beans, white lentils, hemp seeds, black sesame seeds, black mulberries, and black goji berries. Non-grain and non-vegetable raw materials are not subjected to high-pressure spray cleaning.

6. The processing technology for Liuhe powder based on ultrafine grinding and three-dimensional mixing according to claim 3, characterized in that: In step 2, the three-dimensional mixer moves by a combination of rotation and revolution. During the mixing process, the machine is stopped every 5 minutes to observe the mixing status of the raw materials. After observation, the mixing continues at the set speed and time to complete the mixing.

7. The processing technology for Liuhe powder based on ultrafine grinding and three-dimensional mixing according to claim 3, characterized in that: In step 3, the thickness of the liquid coating on the surface of the heating roller is 0.5-1mm, and the distance between the scraper and the surface of the roller is 0.1-0.2mm.

8. The processing technology for Liuhe powder based on ultrafine grinding and three-dimensional mixing according to claim 3, characterized in that: In step 4.1, the vibration frequency of the vibrating grading screen is 30-50Hz, the cooling method of the cooler is air cooling, and the powder temperature is checked every 3 minutes during the cooling process until the temperature stabilizes at 20-25℃.

9. The processing technology for Liuhe powder based on ultrafine grinding and three-dimensional mixing according to claim 3, characterized in that: In step 4.3, the nutritional component detection includes the detection of protein content, dietary fiber content, and vitamin content. The test samples are randomly selected from each batch of products, with 3-5 samples weighing 50-100g each.

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