Compound cereal herbal dietary nutrition powder and preparation method thereof

Abstract

The invention relates to the technical field of nutritious food, in particular to compound cereal herbal dietary nutrition powder and a preparation method thereof. The compound cereal herbal dietary nutrition powder consists of the following components in percentage by weight: 6-8% of red beans, 6-8% of coix seeds, 5-8% of black sesame seeds, 3-5% of black beans, 8-15% of iron stick yam, 5-8% of lotus seeds, 3-6% of Chinese dates, 0.5-1.5% of fructus amomi, 3-5% of malt, 2-4% of codonopsis pilosula, 2-4% of astragalus membranaceus, 3-5% of poria cocos, 5-8% of white hyacinth beans, 1-2% of liquorice, 0.5-1.5% of dried ginger, 2-4% of hericium erinaceus, 1-3% of pericarpium citri reticulatae, 1-2% of semen plantaginis, 1-1.5% of konjac powder and 2-4% of fructus cannabis. 0.5-2% of composite vitamins and 5-8% of composite enzymatic hydrolysis ferment powder; the raw materials can be subjected to pre-enzymolysis in the production process by adding the composite enzymolysis ferment powder, so that the burden of a human digestive system is greatly relieved, nutritional ingredients are more easily and directly absorbed by intestinal tracts, and meanwhile, more active ingredients sealed in cells are released through a low-temperature crushing technology, so that the bioavailability is improved; moreover, the food has good flavor and convenience in brewing, and is a safe, delicious and convenient dietary nutrition food.

Description

Technical Field

[0001] This invention relates to the field of nutritional food technology, specifically a compound cereal herbal dietary powder and its preparation method. Background Technology

[0002] With economic development, consumers are no longer satisfied with just basic sustenance, but pursue higher quality and healthier food. Furthermore, after experiencing various food safety incidents, consumers have become wary of chemical additives and synthetic drugs, turning instead to traditional ingredients with natural components and clear origins. The traditional Chinese medicine concept of "medicine and food sharing the same origin," with its thousands of years of history, is deeply rooted in the national consciousness. Modern people yearn for this gentle and lasting approach to conditioning their bodies and preventing disease. Dietary nutritional powder is a solid, reconstituted powder food product based on traditional dietary wisdom, combined with modern nutrition and food processing technology. It scientifically blends grains, beans, nuts, and herbal ingredients, then refines them through fermentation and cell-wall breaking processes. Its aim is to provide consumers with convenient, comprehensive, and balanced basic nutrition and specific health conditioning functions.

[0003] Existing dietary fiber powders tend to clump together quickly when mixed with water, resulting in a noticeable grainy texture and an unsmooth taste, severely impacting the drinking experience. Furthermore, the core selling point of most existing fiber powders is to solve constipation problems. Apart from providing fiber, they contain almost no valuable nutrients such as protein, vitamins, minerals, and plant-based active ingredients. They are merely single-function supplements rather than nutritionally complete foods. For consumers seeking comprehensive health, their limited functionality makes them less appealing.

[0004] To address the above problems, the present invention provides a solution. Summary of the Invention

[0005] The purpose of this invention is to provide a compound cereal herbal dietary powder and its preparation method, which has excellent flavor and nutritional value.

[0006] To achieve the above objectives, the present invention adopts the following technical solution: A compound cereal herbal dietary nutritional powder is composed of the following ingredients by weight percentage: 6-8% red beans, 6-8% coix seeds, 5-8% black sesame seeds, 3-5% black beans, 8-15% Chinese yam, 5-8% lotus seeds, 3-6% jujubes, 0.5-1.5% amomum villosum, 3-5% malt, 2-4% codonopsis pilosula, 2-4% astragalus membranaceus, 3-5% poria cocos, 5-8% white hyacinth bean, 1-2% licorice root, 0.5-1.5% dried ginger, 2-4% monkey head mushroom, 1-3% dried tangerine peel, 1-2% plantain seed, 1-1.5% konjac flour, 2-4% hemp seed, 0.5-2% compound vitamins, and 5-8% compound enzymatic fermentation powder; The preparation method of the compound enzymatic hydrolysis fermentation powder includes the following steps: A1: Add wheat bran, soybean meal and oat flour to a mixing pot, then add purified water, set the stirrer speed to 300 rpm and stir for 15 minutes. After stirring, transfer to an autoclave and sterilize at 121℃ for 20 minutes. After sterilization, spread evenly in a sterile environment and let it cool naturally to room temperature to obtain the fermentation substrate. A2: Aspergillus oryzae spore powder was cultured in malt extract medium at 30℃ for 36 hours, and the spores were collected to obtain activated Aspergillus oryzae spore powder. Lactobacillus plantarum was cultured in MRS broth medium at 37℃ for 24 hours, and the cultured Lactobacillus plantarum was collected to obtain activated Lactobacillus plantarum. A3: Add activated Aspergillus oryzae spore powder to 0.9% sterile physiological saline, place on a shaker, and shake for 3 minutes to prepare 10 7 A spore suspension of 1 spore / ml was prepared, and then the spore suspension was evenly sprayed onto the fermentation substrate. After spraying, the fermentation substrate was stirred for 15 minutes. The stirred fermentation substrate was then spread evenly in a covered fermentation box with a thickness of 2cm, covered with a damp gauze, and placed in a 32℃ incubator for 3 days of fermentation. A4: Maintain a humidity of 85% during fermentation, stirring every 12 hours. After fermentation, collect the fermentation product to obtain fermented starter. Add the fermented starter, glucose, and sterile water to the fermentation tank to obtain fermentation broth. Heat the fermentation tank to 37°C, add activated Lactobacillus plantarum to MRS broth medium, place on a shaker, and shake for 5 minutes to prepare 10... 9 The activated seed liquid was prepared at CFU / ml and then added to the fermentation broth. The fermentation tank agitator was set to 1500 rpm and fermented for 36 hours. A5: When the pH of the fermentation broth drops below 4 and a sour aroma is produced, fermentation is complete. Add lactase to the fermentation broth at a rate of 8000 ALU / kg of fermentation broth. Then, heat the fermentation broth to 45°C and hydrolyze for 3 hours. After hydrolysis, transfer the broth to an autoclave and sterilize at 90°C for 20 minutes. After sterilization, transfer the broth to a homogenizer and set the homogenizer pressure to 25 MPa. Homogenize for 15 minutes to obtain the final fermentation product. A6: Add maltodextrin to the fermentation end product, then transfer it to a mixer. Set the mixer speed to 800 rpm and mix for 30 minutes. After mixing, transfer it to a vacuum freeze dryer and freeze dry for 8 hours. After freeze drying, transfer it to a grinder and grind for 15 minutes with a particle size of 100 mesh. After grinding, pass it through a 100-mesh sieve and collect the sieved product to obtain the compound enzymatic fermentation powder.

[0007] Furthermore, in step A1, the mass ratio of wheat bran, soybean meal, oat flour, and purified water is 5:3:2:6; in step A3, the mass ratio of spore suspension to fermentation substrate is 1:50; in step A4, the mass ratio of fermentation starter, glucose, and sterile water is 2:1:20; in step A4, the mass ratio of activated seed liquid to fermentation broth is 1:50; and in step A5, the mass ratio of maltodextrin to fermentation end product is 1:2. Furthermore, a method for preparing a compound cereal herbal dietary powder includes the following steps: B1: Add red beans, Job's tears, black beans, lotus seeds and white lentils to clean water, wash them to remove dust and impurities, drain the water after washing, and then transfer them to a low temperature drum roaster. Heat the low temperature drum roaster to 120-140℃ and roast for 30 minutes. After roasting, spread them evenly and let them cool naturally to room temperature to obtain cooked grains. B2: Add black sesame seeds and hemp seeds to water and rinse 3 times. Then drain the water and bake in a 120℃ baking oven for 8-12 minutes. After baking, use a cold air gun to quickly cool to room temperature. After cooling, seal in a sealed bag to obtain the cooked oil. B3: Prepare iron yam slices and astragalus slices by slicing iron yam and astragalus. Then place iron yam slices, poria cocos, codonopsis pilosula, astragalus slices, licorice, monkey head mushroom, tangerine peel, amomum villosum and dried ginger in a 90℃ baking oven for 3.5 hours. During the baking process, take out the baking tray and turn it once every 1 hour. After baking, let it cool naturally to room temperature. After cooling, seal it in a sealed bag to obtain mature herbs. B4: Remove the pits from the dates, cut them into 0.5cm pieces, and bake them in an 80℃ oven for 20 minutes to obtain cooked dates. Place the malt in a wok, heat the wok to 100℃, and stir-fry for 15 minutes to obtain cooked malt. Add the psyllium to clean water, wash it clean to remove dust and impurities, and drain the water after washing to obtain cleaned psyllium. B5: Put the cooked grains, cooked dates and cooked malt into a low-temperature pulverizer, set the pulverizing particle size to 100 mesh and pulverize for 35 minutes. During the pulverizing process, liquid nitrogen is introduced into the pulverizing chamber and the temperature of the pulverizing chamber is controlled at 4℃. After pulverizing, the product is sieved through a 100 mesh vibrating screen and the sieved product is collected to obtain grain powder. B6: Add the cleaned plantain seeds to the mature herbs, then put them into a low-temperature pulverizer. Set the pulverizing particle size to 100 mesh and pulverize for 35 minutes. During the pulverizing process, introduce liquid nitrogen into the pulverizing chamber and control the temperature of the pulverizing chamber to 4℃. After pulverizing, sieve through a 100-mesh vibrating screen and collect the sieved product to obtain herbal powder. B7: Put the aged oil into a low-temperature pulverizer, set the pulverizing particle size to 100 mesh and pulverize for 35 minutes. During the pulverizing process, liquid nitrogen is introduced into the pulverizing chamber and the temperature of the pulverizing chamber is controlled at 4℃. After pulverizing, the product is sieved through a 100-mesh vibrating screen and the sieved product is collected to obtain oil powder. B8: Add the compound vitamins and konjac flour to a low-temperature mixer. Set the temperature of the low-temperature mixer to 4°C and the speed of the stirrer to 600 rpm. Stir for 10 minutes to obtain the first mixture. After stirring, add herbal powder with an equal volume to the first mixture and stir for 15 minutes. Then add herbal powder with a volume of 4 times that of the first mixture and stir for 15 minutes. Repeat this process of adding herbal powder with a volume of 4 times that of the first mixture and stirring for 15 minutes until all the herbal powder is added. After stirring, the premix is ​​obtained. B9: Add the cereal powder, oil powder, premix, and compound enzymatic fermentation powder to a low-temperature mixer. Set the temperature of the low-temperature mixer to 4°C and the speed of the stirrer to 800 rpm. Mix for 45 minutes. After mixing, sterilize with cobalt-60 irradiation for 15 minutes. After irradiation sterilization, use an automatic packaging machine to fill and seal with nitrogen to obtain the compound cereal herbal dietary nutritional powder.

[0008] Furthermore, the aforementioned multivitamin is composed of the following components by weight percentage: 1% vitamin A, 0.1% vitamin D3, 10% vitamin E, 0.05% vitamin K1, 0.6% vitamin B1, 0.8% vitamin B2, 0.8% vitamin B6, 0.1% vitamin B1, 12% vitamin C, 8% niacinamide, 0.2% folic acid, 2.5% calcium pantothenate, 0.05% biotin, and 60.8% maltodextrin.

[0009] In summary, due to the adoption of the above technical solutions, the beneficial effects of this invention are as follows: by adding compound enzymatic fermentation powder, the raw materials can be pre-enzymatically hydrolyzed during the production process, which greatly reduces the burden on the human digestive system and makes the nutrients easier to be directly absorbed by the intestines. At the same time, the low-temperature pulverization technology releases more active ingredients sealed in cells, improving bioavailability. It also has good flavor and convenient preparation, making it a safe, delicious and convenient dietary nutrition food. Detailed Implementation

[0010] To make the technical means, creative features, objectives and effects of this invention easier to understand, the invention will be further described below with reference to specific embodiments.

[0011] Unless otherwise specified, the experimental methods used in the following examples are conventional methods, performed according to the techniques or conditions described in the literature in this field or according to the product instructions. Unless otherwise specified, the materials and reagents used in the following examples are commercially available.

[0012] Example 1 1: Add 500g wheat bran, 300g soybean meal and 200g oat flour to a mixing pot, then add 600g purified water. Set the stirrer speed to 300rpm and stir for 15 minutes. After stirring, transfer to an autoclave and sterilize at 121℃ for 20 minutes. After sterilization, spread evenly in a sterile environment and let it cool naturally to room temperature to obtain 1.6kg fermentation substrate. 2: Aspergillus oryzae spore powder was cultured in malt extract medium at 30℃ for 36 hours, and the grown spores were collected to obtain activated Aspergillus oryzae spore powder. Lactobacillus plantarum was cultured in MRS broth medium at 37℃ for 24 hours, and the cultured Lactobacillus plantarum was collected to obtain activated Lactobacillus plantarum. 3: Add activated Aspergillus oryzae spore powder to 0.9% sterile physiological saline, place on a shaker, and shake for 3 minutes to prepare 10 7 A spore suspension of 1 spore / ml was prepared, and then 320g of the spore suspension was evenly sprayed onto 1.6kg of fermentation substrate. After spraying, the fermentation substrate was stirred for 15 minutes. The stirred fermentation substrate was then spread evenly in a covered fermentation box with a thickness of 2cm, covered with a damp gauze, and placed in a 32℃ incubator for fermentation for 3 days. 4. Maintain a humidity of 85% during fermentation, stirring every 12 hours. After fermentation, collect 2 kg of fermented starter. Add 2 kg of fermented starter, 1 kg of glucose, and 20 kg of sterile water to a fermenter to obtain 23 kg of fermentation liquid. Heat the fermenter to 37°C, add activated Lactobacillus plantarum to MRS broth medium, place on a shaker, and shake for 5 minutes to prepare 10... 9 The activated seed liquid was prepared at CFU / ml, and then 460g of the activated seed liquid was added to the fermentation broth. The fermentation tank was set to a stirrer speed of 1500rpm and fermented for 36h. 5: When the pH of the fermentation broth drops below 4 and a sour aroma is produced, fermentation is complete. Add 184,000 ALU of lactase to the fermentation broth, then heat the fermentation broth to 45°C and hydrolyze for 3 hours. After hydrolysis, transfer the broth to an autoclave and sterilize at 90°C for 20 minutes. After sterilization, transfer the broth to a homogenizer and set the homogenizer pressure to 25 MPa. Homogenize for 15 minutes to obtain 23 kg of final fermentation product. 6: Add 11.5 kg of maltodextrin to the fermentation end product, then transfer it to a mixer. Set the mixer speed to 800 rpm and mix for 30 min. After mixing, transfer it to a vacuum freeze dryer and freeze dry for 8 h. After freeze drying, transfer it to a grinder and grind for 15 min with a particle size of 100 mesh. After grinding, pass it through a 100 mesh filter sieve and collect the sieved product to obtain 15 kg of the compound enzymatic fermentation powder prepared in Example 1.

[0013] Example 2 1: Add 500g wheat bran, 300g soybean meal and 200g oat flour to a mixing pot, then add 600g purified water. Set the stirrer speed to 300rpm and stir for 15 minutes. After stirring, transfer to an autoclave and sterilize at 121℃ for 20 minutes. After sterilization, spread evenly in a sterile environment and let it cool naturally to room temperature to obtain 1.6kg fermentation substrate. 2: Aspergillus oryzae spore powder was cultured in malt extract medium at 30℃ for 36 hours, and the grown spores were collected to obtain activated Aspergillus oryzae spore powder. Lactobacillus plantarum was cultured in MRS broth medium at 37℃ for 24 hours, and the cultured Lactobacillus plantarum was collected to obtain activated Lactobacillus plantarum. 3: Add activated Aspergillus oryzae spore powder to 0.9% sterile physiological saline, place on a shaker, and shake for 3 minutes to prepare 10 7 A spore suspension of 1 spore / ml was prepared, and then 320g of the spore suspension was evenly sprayed onto 1.6kg of fermentation substrate. After spraying, the fermentation substrate was stirred for 15 minutes. The stirred fermentation substrate was then spread evenly in a covered fermentation box with a thickness of 2cm, covered with a damp gauze, and placed in a 32℃ incubator for fermentation for 3 days. 4. Maintain a humidity of 85% during fermentation, stirring every 12 hours. After fermentation, collect 2 kg of fermented starter. Add 1 kg of fermented starter, 500 g of glucose, and 10 kg of sterile water to the fermenter to obtain 11.5 kg of fermentation liquid. Heat the fermenter to 37°C, add activated Lactobacillus plantarum to MRS broth medium, place on a shaker, and shake for 5 minutes to prepare 10... 9 The activated seed liquid was prepared at CFU / ml, and then 230g of the activated seed liquid was added to the fermentation broth. The fermentation tank was set to a stirrer speed of 1500rpm and fermented for 36h. 5: When the pH of the fermentation broth drops below 4 and a sour aroma is produced, fermentation is complete. Add 92,000 ALU of lactase to the fermentation broth, then heat the fermentation broth to 45°C and hydrolyze for 3 hours. After hydrolysis, transfer the broth to an autoclave and sterilize at 90°C for 20 minutes. After sterilization, transfer the broth to a homogenizer and set the homogenizer pressure to 25 MPa. Homogenize for 15 minutes to obtain 11.5 kg of final fermentation product. 6: Add 5.75 kg of maltodextrin to 11.5 kg of fermentation end product, then transfer to a mixer. Set the mixer speed to 800 rpm and mix for 30 min. After mixing, transfer to a vacuum freeze dryer and freeze dry for 8 h. After freeze drying, transfer to a grinder and grind for 15 min with a particle size of 100 mesh. After grinding, pass through a 100 mesh filter and collect the sieved product to obtain 7.4 kg of the compound enzymatic fermentation powder prepared in Example 2.

[0014] Example 3 1. Add 600g of red beans, 600g of Job's tears, 300g of black beans, 500g of lotus seeds and 500g of white lentils to clean water, wash them to remove dust and impurities, drain the water after washing, and then transfer them to a low-temperature drum roaster. Heat the low-temperature drum roaster to 120℃ and roast for 30 minutes. After roasting, spread them evenly and let them cool naturally to room temperature to obtain cooked grains. 2: Add 500g of black sesame seeds and 200g of hemp seeds to water, rinse 3 times, drain the water, and then transfer to a 120℃ baking oven to bake for 8 minutes. After baking, use a cold air gun to quickly cool to room temperature. After cooling, seal in a sealed bag to obtain the cooked oil. 3: Prepare 800g of Chinese yam and 2000g of astragalus slices into Chinese yam slices and astragalus slices. Then, place the Chinese yam slices, 300g of Poria cocos, 200g of Codonopsis pilosula, astragalus slices, 100g of licorice, 200g of Hericium erinaceus, 100g of dried tangerine peel, 50g of Amomum villosum and 50g of dried ginger in a 90℃ baking oven and bake for 3.5 hours. During the baking process, take out the baking tray and turn it once every 1 hour. After baking, let it cool naturally to room temperature. After cooling, seal it in a sealed bag to obtain mature herbs. 4: Remove the pits from 300g of dates, cut them into 0.5cm pieces, and bake them in an 80℃ oven for 20 minutes to obtain ripe dates. Place 300g of malt in a wok, heat the wok to 100℃, and stir-fry for 15 minutes to obtain cooked malt. Add 100g of psyllium husk to clean water, wash it clean to remove dust and impurities, and drain the water after washing to obtain cleaned psyllium husk. 5: Put the cooked grains, cooked dates and cooked malt into a low-temperature pulverizer, set the pulverizing particle size to 100 mesh and pulverize for 35 minutes. During the pulverizing process, liquid nitrogen is introduced into the pulverizing chamber and the temperature of the pulverizing chamber is controlled at 4℃. After pulverizing, the product is sieved through a 100-mesh vibrating screen and the sieved product is collected to obtain grain powder. 6: Add the cleaned plantain seeds to the mature herbs, then put them into a low-temperature pulverizer. Set the pulverizing particle size to 100 mesh and pulverize for 35 minutes. During the pulverizing process, introduce liquid nitrogen into the pulverizing chamber and control the temperature of the pulverizing chamber to 4℃. After pulverizing, sieve through a 100-mesh vibrating screen and collect the sieved product to obtain herbal powder. 7: Put the aged oil into a low-temperature pulverizer, set the pulverizing particle size to 100 mesh and pulverize for 35 minutes. During the pulverizing process, liquid nitrogen is introduced into the pulverizing chamber and the temperature of the pulverizing chamber is controlled at 4℃. After pulverizing, the product is sieved through a 100-mesh vibrating screen and the sieved product is collected to obtain oil powder. 8: Add 200g of multivitamins and 100g of konjac flour to a low-temperature mixer. Set the temperature of the low-temperature mixer to 4℃ and the speed of the stirrer to 600rpm for 10 minutes to obtain 300g of the first mixture. After the first mixture is completed, add 300g of herbal powder and stir for 15 minutes. Then add 1.2kg of herbal powder and stir for 15 minutes. Repeat the process of adding 1.2kg of herbal powder and stirring for 15 minutes until all the herbal powder is added. After stirring, the premix is ​​obtained. 9: Add the cereal powder, oil powder, premix, and 800g of the compound enzymatic fermentation powder prepared in Example 1 to a low-temperature mixer. Set the temperature of the low-temperature mixer to 4℃ and the speed of the stirrer to 800rpm. Mix for 45min. After mixing, sterilize by cobalt-60 irradiation for 15min. After irradiation sterilization, use an automatic packaging machine to fill nitrogen and seal the package to obtain the compound cereal herbal dietary nutritional powder prepared in Example 4.

[0015] Example 4 1. Add 800g of red beans, 800g of Job's tears, 500g of black beans, 800g of lotus seeds and 800g of white lentils to clean water, wash them to remove dust and impurities, drain the water after washing, and then transfer them to a low temperature drum roaster. Heat the low temperature drum roaster to 140℃ and roast for 30 minutes. After roasting, spread them evenly and let them cool naturally to room temperature to obtain cooked grains. 2: Add 800g of black sesame seeds and 400g of hemp seeds to water, rinse 3 times, drain the water, and then transfer to a 120℃ baking oven to bake for 12 minutes. After baking, use a cold air gun to quickly cool to room temperature. After cooling, seal in a sealed bag to obtain the cooked oil. 3: Prepare 1.5kg of Chinese yam and 400g of Astragalus membranaceus into slices. Then, place the slices of Chinese yam, 500g of Poria cocos, 400g of Codonopsis pilosula, Astragalus membranaceus slices, 200g of Glycyrrhiza uralensis, 400g of Hericium erinaceus, 300g of Citrus reticulata peel, 150g of Amomum villosum, and 150g of dried ginger in a 90℃ baking oven and bake for 3.5 hours. During the baking process, take out the baking tray and turn it over once every hour. After baking, let it cool naturally to room temperature. After cooling, seal it in a sealed bag to obtain mature herbs. 4: Remove the pits from 600g of dates, cut them into 0.5cm pieces, and bake them in an 80℃ oven for 20 minutes to obtain ripe dates. Place 500g of malt in a wok, heat the wok to 100℃, and stir-fry for 15 minutes to obtain cooked malt. Add 200g of psyllium husk to clean water, wash it clean to remove dust and impurities, and drain the water after washing to obtain cleaned psyllium husk. 5: Put the cooked grains, cooked dates and cooked malt into a low-temperature pulverizer, set the pulverizing particle size to 100 mesh and pulverize for 35 minutes. During the pulverizing process, liquid nitrogen is introduced into the pulverizing chamber and the temperature of the pulverizing chamber is controlled at 4℃. After pulverizing, the product is sieved through a 100-mesh vibrating screen and the sieved product is collected to obtain grain powder. 6: Add the cleaned plantain seeds to the mature herbs, then put them into a low-temperature pulverizer. Set the pulverizing particle size to 100 mesh and pulverize for 35 minutes. During the pulverizing process, introduce liquid nitrogen into the pulverizing chamber and control the temperature of the pulverizing chamber to 4℃. After pulverizing, sieve through a 100-mesh vibrating screen and collect the sieved product to obtain herbal powder. 7: Put the aged oil into a low-temperature pulverizer, set the pulverizing particle size to 100 mesh and pulverize for 35 minutes. During the pulverizing process, liquid nitrogen is introduced into the pulverizing chamber and the temperature of the pulverizing chamber is controlled at 4℃. After pulverizing, the product is sieved through a 100-mesh vibrating screen and the sieved product is collected to obtain oil powder. 8: Add 50g of multivitamins and 150g of konjac flour to a low-temperature mixer. Set the temperature of the low-temperature mixer to 4℃ and the speed of the stirrer to 600rpm for 10 minutes to obtain 200g of the first mixture. After the mixture is finished, add 200g of herbal powder and stir for 15 minutes. Then add 800g of herbal powder and stir for 15 minutes. Repeat the process of adding 800g of herbal powder and stirring for 15 minutes until all the herbal powder is added. After the mixture is finished, the premix is ​​obtained. 9: Add the cereal powder, oil powder, premix and 500g of the compound enzymatic fermentation powder prepared in Example 2 to a low-temperature mixer. Set the temperature of the low-temperature mixer to 4℃ and the speed of the stirrer to 800rpm. Mix for 45min. After mixing, sterilize by cobalt-60 irradiation for 15min. After irradiation sterilization, use an automatic packaging machine to fill nitrogen and seal the package to obtain the compound cereal herbal dietary nutritional powder prepared in Example 4.

[0016] Comparative Example 1 Example 1 of Chinese Patent Publication No. CN106858438A was selected as Comparative Example 1.

[0017] Comparative Example 2 Example 1 of Chinese Patent Publication No. CN106617113A was selected as Comparative Example 2.

[0018] Sensory quality evaluation 20g of the nutritional powders prepared in Examples 3, 4, 1, and 2 were added to 200ml of boiling water at 80℃ and stirred at a constant speed. The mixture was then allowed to stand to prepare evaluation samples. Ten volunteers were recruited to form an evaluation group. The volunteers drank and used the evaluation samples prepared with the nutritional powders prepared in Examples 3, 4, 1, and 2 for blind testing. The results were calculated using a 5-point scale and the average score was taken. The best color is a natural milky yellow color of grains, with no abnormal discoloration, which is grade 5; the best aroma is a rich roasted grain aroma, a pleasant herbal fragrance, a light fermented mellow aroma, and no off-odors, which is grade 5; the best taste is a smooth texture, without any gritty or cloying feeling, with moderate consistency, a grain aroma as the main feature, a herbal flavor as a secondary feature, and a sweet aftertaste without any obvious bitterness or sourness, which is grade 5. Table 1. Results of the blind sensory evaluation test

[0019] Stability test The nutrient powders prepared in Examples 3, 4, Comparative Example 1, and Comparative Example 2 were sealed and packaged and placed at 37°C and RH 80% for accelerated testing. Samples were taken for testing after 3 months. The sealed packages of Examples 3, 4, Comparative Example 1, and Comparative Example 2 were placed in a cool, dry place at 25°C and stored for 18 months for long-term testing, and samples were taken for testing afterward.

[0020] Table 2, Accelerated Test Results

[0021] Table 3. Results of Long-Term Experiments

[0022] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely illustrative of the principles of the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the present invention as claimed. The scope of protection of this invention is defined by the appended claims and their equivalents.

Claims

1. A compound cereal herbal dietary powder, characterized in that, It is composed of the following ingredients by weight percentage: 6-8% red beans, 6-8% coix seeds, 5-8% black sesame seeds, 3-5% black beans, 8-15% Chinese yam, 5-8% lotus seeds, 3-6% jujubes, 0.5-1.5% amomum villosum, 3-5% malt, 2-4% codonopsis pilosula, 2-4% astragalus membranaceus, 3-5% poria cocos, 5-8% white hyacinth bean, 1-2% licorice root, 0.5-1.5% dried ginger, 2-4% monkey head mushroom, 1-3% dried tangerine peel, 1-2% plantain seed, 1-1.5% konjac flour, 2-4% hemp seed, 0.5-2% compound vitamins, and 5-8% compound enzymatic fermentation powder; The preparation method of the compound enzymatic hydrolysis fermentation powder includes the following steps: A1: Add wheat bran, soybean meal and oat flour to a mixing pot, then add purified water, set the stirrer speed to 300 rpm and stir for 15 minutes. After stirring, transfer to an autoclave and sterilize at 121℃ for 20 minutes. After sterilization, spread evenly in a sterile environment and let it cool naturally to room temperature to obtain the fermentation substrate. A2: Aspergillus oryzae spore powder was cultured in malt extract medium at 30℃ for 36 hours, and the spores were collected to obtain activated Aspergillus oryzae spore powder. Lactobacillus plantarum was cultured in MRS broth medium at 37℃ for 24 hours, and the cultured Lactobacillus plantarum was collected to obtain activated Lactobacillus plantarum. A3: Add activated Aspergillus oryzae spore powder to 0.9% sterile physiological saline, place on a shaker, and shake for 3 minutes to prepare 10 7 A spore suspension of 1 spore / ml was prepared, and then the spore suspension was evenly sprayed onto the fermentation substrate. After spraying, the fermentation substrate was stirred for 15 minutes. The stirred fermentation substrate was then spread evenly in a covered fermentation box with a thickness of 2cm, covered with a damp gauze, and placed in a 32℃ incubator for 3 days of fermentation. A4: Maintain a humidity of 85% during fermentation, stirring every 12 hours. After fermentation, collect the fermentation product to obtain fermented starter. Add the fermented starter, glucose, and sterile water to the fermentation tank to obtain fermentation broth. Heat the fermentation tank to 37°C, add activated Lactobacillus plantarum to MRS broth medium, place on a shaker, and shake for 5 minutes to prepare 10... 9 The activated seed liquid was prepared at CFU / ml and then added to the fermentation broth. The fermentation tank agitator was set to 1500 rpm and fermented for 36 hours. A5: When the pH of the fermentation broth drops below 4 and a sour aroma is produced, fermentation is complete. Add lactase to the fermentation broth at a rate of 8000 ALU / kg of fermentation broth. Then, heat the fermentation broth to 45°C and hydrolyze for 3 hours. After hydrolysis, transfer the broth to an autoclave and sterilize at 90°C for 20 minutes. After sterilization, transfer the broth to a homogenizer and set the homogenizer pressure to 25 MPa. Homogenize for 15 minutes to obtain the final fermentation product. A6: Add maltodextrin to the fermentation end product, then transfer it to a mixer. Set the mixer speed to 800 rpm and mix for 30 minutes. After mixing, transfer it to a vacuum freeze dryer and freeze dry for 8 hours. After freeze drying, transfer it to a grinder and grind for 15 minutes with a particle size of 100 mesh. After grinding, pass it through a 100-mesh sieve and collect the sieved product to obtain the compound enzymatic fermentation powder.

2. The compound cereal herbal dietary powder according to claim 1, characterized in that, The mass ratio of wheat bran, soybean meal, oat flour and purified water mentioned in step A1 is 5:3:2:

6.

3. The compound cereal herbal dietary powder according to claim 1, characterized in that, The mass ratio of spore suspension to fermentation substrate in step A3 is 1:

50.

4. The compound cereal herbal dietary powder according to claim 1, characterized in that, The mass ratio of fermented starter, glucose, and sterile water in step A4 is 2:1:

20.

5. A compound cereal herbal dietary powder according to claim 1, characterized in that, The mass ratio of the activated seed liquid to the fermentation liquid in step A4 is 1:

50.

6. The compound cereal herbal dietary powder according to claim 1, characterized in that, The mass ratio of maltodextrin to fermentation end product mentioned in step A5 is 1:

2.

7. The compound cereal herbal dietary powder according to claim 1, characterized in that, The compound vitamin consists of the following components by weight percentage: 1% vitamin A, 0.1% vitamin D3, 10% vitamin E, 0.05% vitamin K1, 0.6% vitamin B1, 0.8% vitamin B2, 0.8% vitamin B6, 0.1% vitamin B1, 12% vitamin C, 8% niacinamide, 0.2% folic acid, 2.5% calcium pantothenate, 0.05% biotin, and 60.8% maltodextrin.

8. The method for preparing a compound cereal herbal dietary nutritional powder according to claim 1, characterized in that, Includes the following steps: B1: Add red beans, Job's tears, black beans, lotus seeds and white lentils to clean water, wash them to remove dust and impurities, drain the water after washing, and then transfer them to a low temperature drum roaster. Heat the low temperature drum roaster to 120-140℃ and roast for 30 minutes. After roasting, spread them evenly and let them cool naturally to room temperature to obtain cooked grains. B2: Add black sesame seeds and hemp seeds to water and rinse 3 times. Then drain the water and bake in a 120℃ baking oven for 8-12 minutes. After baking, use a cold air gun to quickly cool to room temperature. After cooling, seal in a sealed bag to obtain the cooked oil. B3: Prepare iron yam slices and astragalus slices by slicing iron yam and astragalus. Then place iron yam slices, poria cocos, codonopsis pilosula, astragalus slices, licorice, monkey head mushroom, tangerine peel, amomum villosum and dried ginger in a 90℃ baking oven for 3.5 hours. During the baking process, take out the baking tray and turn it once every 1 hour. After baking, let it cool naturally to room temperature. After cooling, seal it in a sealed bag to obtain mature herbs. B4: Remove the pits from the dates, cut them into 0.5cm pieces, and bake them in an 80℃ oven for 20 minutes to obtain cooked dates. Place the malt in a wok, heat the wok to 100℃, and stir-fry for 15 minutes to obtain cooked malt. Add the psyllium to clean water, wash it clean to remove dust and impurities, and drain the water after washing to obtain cleaned psyllium. B5: Put the cooked grains, cooked dates and cooked malt into a low-temperature pulverizer, set the pulverizing particle size to 100 mesh and pulverize for 35 minutes. During the pulverizing process, liquid nitrogen is introduced into the pulverizing chamber and the temperature of the pulverizing chamber is controlled at 4℃. After pulverizing, the product is sieved through a 100 mesh vibrating screen and the sieved product is collected to obtain grain powder. B6: Add the cleaned plantain seeds to the mature herbs, then put them into a low-temperature pulverizer. Set the pulverizing particle size to 100 mesh and pulverize for 35 minutes. During the pulverizing process, introduce liquid nitrogen into the pulverizing chamber and control the temperature of the pulverizing chamber to 4℃. After pulverizing, sieve through a 100-mesh vibrating screen and collect the sieved product to obtain herbal powder. B7: Put the aged oil into a low-temperature pulverizer, set the pulverizing particle size to 100 mesh and pulverize for 35 minutes. During the pulverizing process, liquid nitrogen is introduced into the pulverizing chamber and the temperature of the pulverizing chamber is controlled at 4℃. After pulverizing, the product is sieved through a 100-mesh vibrating screen and the sieved product is collected to obtain oil powder. B8: Add the compound vitamins and konjac flour to a low-temperature mixer. Set the temperature of the low-temperature mixer to 4°C and the speed of the stirrer to 600 rpm. Stir for 10 minutes to obtain the first mixture. After stirring, add herbal powder with an equal volume to the first mixture and stir for 15 minutes. Then add herbal powder with a volume of 4 times that of the first mixture and stir for 15 minutes. Repeat this process of adding herbal powder with a volume of 4 times that of the first mixture and stirring for 15 minutes until all the herbal powder is added. After stirring, the premix is ​​obtained. B9: Add the cereal powder, oil powder, premix, and compound enzymatic fermentation powder to a low-temperature mixer. Set the temperature of the low-temperature mixer to 4°C and the speed of the stirrer to 800 rpm. Mix for 45 minutes. After mixing, sterilize with cobalt-60 irradiation for 15 minutes. After irradiation sterilization, use an automatic packaging machine to fill and seal with nitrogen to obtain the compound cereal herbal dietary nutritional powder.

Images