Processing technology of fermented coarse cereal instant porridge

Abstract

The invention belongs to the technical field of coarse cereal instant porridge, and discloses a processing technology of fermented coarse cereal instant porridge, which comprises the following steps: S1, raw material mixing and enzymolysis: adding lactic acid / beta-cyclodextrin / monoglyceride composite treatment liquid into coarse cereals such as oats and the like, performing ultrasonic-microwave treatment, performing enzymolysis by using lectinase / beta-glucanase composite enzyme liquid, and separating to obtain coarse cereal solid particles and filtrate; preparing wild rice chitosan microspheres from the filtrate; s2, fermentation: firstly preparing a quinoa bran fiber-quinoa protein hydrolysate-Arabic gum-wild rice chitosan microsphere coarse cereal source composite skeleton carrier, then adding highland barley vinasse extract and the like into coarse cereal solid particles, and inoculating composite strains for fermentation; s3, pre-crosslinking coating and sterilization: pre-crosslinking phospholipid composite grafted polysaccharide and oat beta-glucan oligosaccharide to obtain a coating solution, adding a buckwheat flavone / grape seed polyphenol compound, mixing with the fermented particles and the like, performing spray drying, and sterilizing to obtain a finished product. The process solves the problems of low dissolution rate, component antagonism and easy caking during normal-temperature cold water brewing of the existing coarse cereal instant porridge.

Description

Technical Field

[0001] This invention belongs to the field of instant mixed grain porridge technology, specifically a processing technology for fermented instant mixed grain porridge. Background Technology

[0002] As the concept of healthy eating gains popularity, whole grains, rich in dietary fiber, high-quality protein, vitamins and various minerals, with a natural taste and a strong feeling of satiety, can meet the diverse nutritional needs of the human body and have become a preferred ingredient in the daily diet of the public, and are loved by consumers.

[0003] Currently, common whole grains include oats, wild rice, chickpeas, quinoa, and highland barley, each with its own unique nutritional value: oats are rich in beta-glucan, which can help regulate blood sugar metabolism and increase satiety, making them an excellent source of carbohydrates; wild rice contains high-quality protein and unsaturated fatty acids, with a balanced amino acid composition and a chewy texture; chickpeas are rich in dietary fiber and minerals such as calcium and iron, which can promote intestinal peristalsis and supplement trace elements; quinoa is known as a super grain, containing all eight essential amino acids, with high protein digestibility and absorption, suitable for various dietary needs; highland barley is rich in amylopectin and dietary fiber, has a low glycemic index, and can provide the body with a sustained energy supply.

[0004] Based on the superior characteristics of each of the aforementioned grains, existing technologies selectively combine grains such as oats, wild rice, chickpeas, quinoa, and highland barley according to consumers' demand for balanced nutrition and convenient diets. These grains are then processed through grinding, steaming, and drying to prepare convenient multigrain porridge, thus meeting the dietary needs of people living in a fast-paced lifestyle.

[0005] However, the conventional processing technology for existing multigrain instant porridge mostly adopts a mixing and grinding → high-temperature cooking and gelatinization → spray drying mode. The finished product needs to be brewed with boiling water (90-100℃) to achieve effective dissolution and dispersion. This method has obvious drawbacks in practical applications: in scenarios without a fixed heat source, such as outdoor camping, long-distance self-driving, field operations, and emergency rescue, it is difficult to conveniently obtain boiling water, and carrying heating equipment will increase the weight and operational complexity. As a result, the convenience of multigrain instant porridge cannot be fully realized, and it cannot meet the immediate dietary needs in scenarios without a heat source.

[0006] To address the aforementioned issues, the development of instant multigrain porridge that can be prepared with room-temperature cold water (15-30℃) has become a potential demand in the industry. The core idea is to optimize the process to make the multigrain particles suitable for room-temperature environments, allowing them to dissolve quickly without high temperatures. However, this approach faces several challenges in practical implementation, as follows: Firstly, the solubility is extremely low: when oats, wild rice, chickpeas, quinoa, and highland barley are combined, the interactions between the components result in extremely low solubility and a large amount of residual precipitate. The chitosan naturally present in the outer skin of wild rice will cross-link with the phytohemagglutinin in chickpeas through hydrogen bonds to form a hydrophobic complex. This complex tightly wraps the starch particles, builds a water barrier, and directly blocks the contact between room temperature cold water and starch molecules. The trace amounts of saponins remaining on the surface of quinoa (which are difficult to completely remove with regular washing) will form a hydrophobic-hydrophilic biphase structure with β-glucan in oats. In room temperature cold water, they will aggregate into micron-sized aggregates through intermolecular forces, which will significantly reduce the specific surface area of ​​the particles and reduce the cold water penetration rate. The amylopectin in barley and the amylose in wild rice undergo crystal remodeling during storage and preparation at room temperature, forming a thermodynamically stable insoluble crystalline region. This phenomenon is not obvious in single grain processing due to the single component, but is significantly amplified after multi-component compounding due to the synergistic induction of different starch molecules, further reducing the efficiency of cold water wetting and dissolving starch. Combined with the characteristics of slow molecular motion and weak hydration at room temperature, the dissolution rate of grain particles in cold water at 15-30℃ is less than 50% within 2 minutes, leaving a large amount of undissolved hard core sediment at the bottom, which completely fails to meet the standards for consumption. Secondly, it has a heavy digestive burden: the undissolved macromolecular complexes (chitosan-lectin complex, starch crystal region) and agglomerated particles mentioned above will hinder the contact between digestive enzymes and nutrient substrates, reduce the digestion and absorption rate of protein and starch, and easily cause gastrointestinal discomfort such as bloating and belching after consumption, especially unsuitable for the gastrointestinal tolerance requirements in outdoor, emergency and other scenarios. Third, the flavor experience is extremely poor: room temperature cold water itself cannot bring out the natural grain aroma of mixed grains, and the natural fishy smell of wild rice and barley is more easily perceived in a low temperature environment; at the same time, undissolved coarse particles will also bring a raw taste, further deteriorating the taste and affecting the eating experience, resulting in low consumer acceptance. Fourth, insufficient storage stability: The hidden antagonistic effect of compound grains will continue to occur slowly during room temperature storage - the cross-linking of chitosan and phytohemagglutinin and the remodeling of starch crystal form will gradually intensify, causing the particles to gradually harden and agglomerate. Even if the stirring is strengthened during subsequent preparation, it is difficult to restore the dispersibility and significantly shorten the product shelf life.

[0007] Therefore, there is an urgent need for a processing technology for convenient multigrain porridge that can overcome the above problems and is suitable for room temperature preparation. Summary of the Invention

[0008] The purpose of this invention is to provide a processing technology for fermented mixed grain porridge, in order to solve the technical defects of existing mixed grain porridge, such as relying on boiling water for preparation, low solubility when prepared with room temperature or cold water, easy antagonism between compound components, and easy agglomeration of particles during storage.

[0009] The objective of this invention is achieved through the following technical solution: A process for making fermented mixed grain porridge includes the following steps: S1. Raw material mixing and enzymatic hydrolysis: Oats, wild rice, chickpeas, quinoa, and highland barley were mixed to obtain a basic mixed grain. A lactic acid / β-cyclodextrin / monoglyceride complex treatment solution was then added, followed by ultrasonic-microwave treatment. Next, a lectinase / β-glucanase complex enzyme solution was added for enzymatic hydrolysis. After complete hydrolysis, the enzyme was inactivated, and the mixture was filtered to obtain solid particles of the mixed grain and the filtrate. The filtrate was purified by centrifugation and ethanol precipitation to produce wild rice chitosan microspheres. S2. Fermentation: S21. Quinoa bran is processed to obtain micron-sized fibers, which are then cross-linked with quinoa protein hydrolysate-gum arabic complex, and then compounded with wild rice chitosan microspheres to obtain a mixed grain-derived composite framework carrier. The preparation method of the quinoa protein hydrolysate-gum arabic complex is as follows: quinoa is extracted with water, dissolved in alkali and precipitated with acid to obtain quinoa protein, which is then enzymatically hydrolyzed to obtain small molecule hydrolysate, and then mixed with gum arabic to prepare the complex. S22. Add barley distiller's grains extract and quinoa protein hydrolysate-gum arabic complex to the mixed grain solid particles, inoculate with Aspergillus oryzae / Lactobacillus plantarum / Saccharomyces rouxii complex culture liquid for fermentation to obtain fermented particles; S3. Pre-crosslinking coating and sterilization: Phospholipid grafted polysaccharide and oat β-glucan oligosaccharide were pre-crosslinked under the action of transglutaminase to obtain a coating solution; then buckwheat flavonoid / grape seed polyphenol compound was added to the pre-crosslinked coating solution, and then mixed with fermentation particles and miscellaneous grain source composite framework carrier and spray-dried; after drying, the porridge product was obtained by sterilization. The method for preparing the phospholipid-grafted polysaccharide is as follows: Barley flour was extracted with organic acids and precipitated with alcohol to obtain barley β-glucan, which was then mixed with pullulan and finally reacted with an initiator to obtain pullulan-barley β-glucan graft. In addition, barley germ was extracted with supercritical fluid to obtain natural phospholipids, which were mixed with pullulan-barley β-glucan graft and treated with solvent and sonicated to obtain phospholipid complex grafted polysaccharide.

[0010] As some possible implementations of this application, in the composite treatment liquid, the mass concentration of lactic acid is 0.3%-0.5%, the mass concentration of β-cyclodextrin is 0.1%-0.3%, and the mass concentration of monoglyceride is 0.05%-0.15%; the mass ratio of the composite treatment liquid to the basic grains is (1.2-1.5):1.

[0011] As some possible implementations of this application, in S1, the ultrasonic-microwave processing parameters are: ultrasonic power 250W-350W, microwave power 350W-450W, processing temperature 45℃-55℃, and processing time 40min-60min.

[0012] As some possible implementation methods of this application, in the S1 enzymatic hydrolysis process, the amount of compound enzyme solution added is 0.5%-1% of the total mass of the basic miscellaneous grains; wherein, the lectinase activity is 100U / g-200U / g, the β-glucanase activity is 300U / g-500U / g, the enzymatic hydrolysis temperature is 50℃-60℃, and the enzymatic hydrolysis time is 1h-2h.

[0013] As one of the possible implementation methods of this application, in S21, the quinoa bran processing process is as follows: low-temperature alkaline hydrolysis with a NaOH solution of 0.1%-0.3% by mass, at a temperature of 30℃-40℃ and a time of 0.5h-1.5h, resulting in micron-sized fibers with a diameter of 3μm-12μm and a length of 80μm-220μm.

[0014] As some possible implementation methods of this application, in S21, the preparation parameters of quinoa protein hydrolysate-gum arabic complex are as follows: quinoa protein water extraction temperature 50℃-60℃, water extraction time 1.5h-2.5h, alkali solubilization pH 9.0-9.5, acid precipitation pH 4.0-4.5; alkaline protease for enzymatic hydrolysis, enzyme activity 1500U / g-2500U / g, enzymatic hydrolysis temperature 50℃-60℃, time 1h-2h, and the mass ratio of small molecule hydrolysate to gum arabic is (1-3):1.

[0015] As one of the possible implementation methods of this application, in S22, the concentration of the compound bacterial culture solution is 10. 7 CFU / mL-10 9 CFU / mL, inoculation amount is 4%-6% of the mass of solid grain particles; The bacterial strain mass ratio is Aspergillus oryzae : Lactobacillus plantarum : Saccharomyces rouxii = 1 : (2-3) : 2; Fermentation is divided into two stages: the first stage is at a temperature of 30℃-34℃ and a time of 5h-7h, and the second stage is at a temperature of 26℃-30℃ and a time of 8h-12h.

[0016] As some possible embodiments of this application, it also includes quinoa protein hydrolysate-white sugar premixed particles, wherein the premixed particles are obtained by mixing quinoa protein hydrolysate and white sugar at a mass ratio of 1:(5-8), adding barley wax emulsion, and then extruding and granulating at a low temperature of 50℃-60℃; the particle size of the premixed particles is 0.5mm-1mm; the barley wax emulsion is prepared by taking barley bran, extracting barley wax with supercritical CO2, adding Tween-20 and deionized water, and ultrasonicating to obtain an emulsion; The premixed granules are packaged in an independent sealed seasoning bag, which is placed inside the packaging box of the porridge product and stored separately from the porridge product granules.

[0017] Because the instant porridge in this invention does not contain any added sweeteners and has a low sweetness level, it cannot satisfy the needs of some users who prefer a sweeter taste. Therefore, in practice, some users add white sugar to the porridge. However, when white sugar is added directly, it is prone to binding with the moisture on the surface of the porridge particles due to its hygroscopic nature, causing the particles to stick together and clump, thus disrupting the original dispersed state of the porridge. Based on this, this application mixes quinoa protein hydrolysate with white sugar and granulates it. The small molecule peptides of quinoa protein hydrolysate act as a natural binder to form stable granules of white sugar, preventing them from becoming loose and broken. When preparing the porridge, it also reduces the interfacial tension between the white sugar and the grain particles, helping them to disperse and dissolve quickly. At the same time, the porridge is stored separately from the porridge particles in an independent sealed seasoning bag, which not only prevents the white sugar from absorbing moisture and clumping but also allows users to add it as needed when preparing the porridge.

[0018] As some possible implementations of this application, when preparing the quinoa protein hydrolysate-white sugar premixed granules, 2%-4% of highland barley starch dextrin is added; the highland barley starch dextrin preparation process is as follows: take highland barley flour, add α-amylase with a mass concentration of 0.2%-0.4% and an enzyme activity of 1000U / g-1500U / g, enzymatically hydrolyze at 55℃-65℃ for 30min-50min, and after enzyme inactivation, ultrafilter to obtain highland barley starch dextrin.

[0019] In practice, the hydroxyl groups in granulated sugar compete with oat β-glucan and wild rice chitosan in the porridge for water molecules, disrupting the hydrophilic gel network of the polysaccharides and causing abnormal viscosity of the porridge (too thin or producing flocculent precipitates). This application addresses this by adding barley starch dextrin during the preparation of quinoa protein hydrolysate-granulated sugar premixed granules. This dextrin can form a synergistic hydrogen bond network with oat β-glucan and wild rice chitosan, effectively avoiding the hydrogen bond competition and antagonism between granulated sugar and polysaccharides, ensuring stable viscosity of the porridge after preparation and preventing precipitation.

[0020] As one possible implementation method of this application, 0.5%-1% of quinoa seed betaine by weight of the total granules is added to the fermented granules before S3 sterilization. In practice, when multigrain porridge products are used with quinoa protein hydrolysate-white sugar premixed granules, the high sugar environment creates an osmotic pressure difference, causing the *Lactobacillus plantarum* cells in the fermented granules to lose water, affecting their survival rate during storage. Therefore, the quinoa seed betaine added in this application can penetrate into the *Lactobacillus plantarum* cells, balancing the intracellular and extracellular water under high osmotic pressure and maintaining the activity of probiotics. Simultaneously, the hydroxyl groups of betaine can form weak hydrogen bonds with oat β-glucan and wild rice chitosan in the porridge, helping to stabilize the polysaccharide gel network and preventing stratification due to differences in polysaccharide molecule movement during preparation, further ensuring the uniformity of the porridge.

[0021] As some possible implementation methods of this application, in S3, the preparation parameters of phospholipid-grafted polysaccharide are as follows: the organic acid used for extracting barley β-glucan is a citric acid solution with a mass concentration of 0.3%-0.5%; the mass ratio of pullulan to barley β-glucan is (2-4):3.

[0022] As one possible implementation of this application, in S3, the molecular weight of oat β-glucan oligosaccharide is <1200 Da, and the mixing mass ratio of oat β-glucan oligosaccharide with phospholipid grafted polysaccharide is 1:(5-7).

[0023] Compared with the prior art, the beneficial effects of the present invention are: This invention provides a process flow of S1 raw material mixing and enzymatic hydrolysis → S2 fermentation → S3 pre-crosslinking coating and sterilization, which effectively improves the core problems of slow dissolution of grain particles when mixed with room temperature cold water, component antagonism (crosslinking of wild rice chitosan and chickpea lectin, aggregation of quinoa saponins and oat β-glucan), easy clumping during storage, and low raw material utilization rate in the background technology, as detailed below: In S1, lactic acid in the composite treatment solution protonates wild rice chitosan, weakening its cross-linking ability with chickpea phytohemagglutinin. Simultaneously, the acidic environment enhances the activity of both enzymes in the lectinase / β-glucanase composite enzyme solution, accelerating the degradation of anti-nutritional factors. Lectinase degrades phytohemagglutinin in chickpeas that readily cross-links with wild rice chitosan, while β-glucanase breaks down large-molecule β-glucan in oats and barley, further reducing the possibility of β-glucan and saponin aggregation during subsequent preparation, thus jointly reducing interference with subsequent fermentation. Under the enhanced mass transfer effect of ultrasound-microwave, β-cyclodextrin can effectively encapsulate residual saponins in quinoa, reducing the possibility of them forming aggregates with oat β-glucan, and can also fix desorbed wild rice chitosan through hydrogen bonds, reducing the probability of it re-attaching to the wild rice surface and reducing the single β-glucan... Cyclodextrin can only address the limited effects of saponins; monoglycerides, on the other hand, reduce the interfacial tension between the enzyme solution and the grain particles. Combined with the cavitation effect generated by ultrasound and microwave, this creates a porous structure in the grain particles. This structure not only improves the permeability of room-temperature cold water but also provides colonization sites for subsequent fermentation bacteria. Simultaneously, by recovering wild rice chitosan from the filtrate through centrifugation and ethanol precipitation and preparing microspheres, the loss of functional components with the waste liquid can be reduced. However, in practice, while the porous structure created by ultrasound and microwave treatment facilitates subsequent cold water permeation and bacterial colonization, the heat-insulating effect results in a slower cooling rate inside the particles compared to the surface. If cooling is not timely, the residual mild temperature (40-45℃) inside can easily activate trace amounts of endogenous enzymes in the grains (such as amylase) or cause fluctuations in the activity of trace amounts of incompletely inactivated free β-glucanase. This still poses a risk of excessive degradation of oat β-glucan, leading to insufficient viscosity of the porridge. Based on this, the application further utilizes the barley lees extract added in S22, whose polyphenolic components can form coordination bonds with histidine residues in the enzyme's active site. Even if the aforementioned local temperature residues or enzyme activity fluctuations occur, the enzyme's catalytic site can be blocked by bonding, reducing the risk of enzyme degradation of β-glucan and further ensuring the viscosity stability of the porridge.

[0024] In S21, the micron-sized fibers made from quinoa bran through low-temperature alkaline hydrolysis, with their porous framework characteristics, cross-link with the quinoa protein hydrolysate-gum arabic complex. The small molecule peptides of the protein hydrolysate have both hydrophilic and hydrophobic properties, which can connect the fibers and gum arabic. Combined with the wild rice chitosan microspheres prepared in S1, a composite framework carrier of miscellaneous grains is formed through electrostatic adsorption, which blocks water from the fibers and locks in water from the microspheres. This structure can provide a scaffold for the colonization of fermentation strains and reduce the tendency of particles to agglomerate. However, in actual implementation, the quinoa protein hydrolysate-gum arabic complex alone is prone to absorbing moisture and clumping in high humidity environments due to the superposition of hydrophilicity. The three-dimensional framework of the interpenetrating network can absorb excess moisture, and the amino groups of the chitosan microspheres can also form weak bonds with water molecules, which helps to reduce the tendency to absorb moisture and reduce clumping during storage.

[0025] In S22, barley lees extract can regulate the microenvironment of the fermentation system and reduce the impact of pH fluctuations on the activity of the microorganisms. Quinoa protein hydrolysate-gum arabic complex serves as a microorganism carrier. Its gum arabic can encapsulate the ethanol produced by Saccharomyces roximate, reducing the inhibitory effect of ethanol on Lactobacillus plantarum. Small molecule peptides can also provide nutrients for Lactobacillus plantarum, supporting its growth and reproduction. Synergies also form among the complex microorganisms: Aspergillus oryzae produces amylase that degrades starch into small molecule sugars, laying the foundation for subsequent reconstitution and dissolution. Lactic acid produced by Lactobacillus plantarum fermentation can activate the β-glucanase remaining in the pretreatment, making up for the possible deficiencies in the previous enzymatic hydrolysis. Ethanol produced by Saccharomyces roximate can soften the residual saponins in quinoa that are not completely encapsulated by β-cyclodextrin, helping to break down component antagonism and further reducing the impact of component antagonism.

[0026] In S3, during the preparation of the phospholipid-grafted polysaccharide complex, natural phospholipids obtained from barley germ via supercritical extraction were mixed with pullulan-barley β-glucan grafts and sonicated. The hydrophobic end of the phospholipids could prevent the low-temperature aggregation of grafted segments, while the hydrophilic end facilitated cold water penetration. However, in practice, the dissolution rate of the grafted product was prone to fluctuations due to temperature differences. Therefore, a network structure formed by pre-crosslinking the phospholipid-grafted polysaccharide complex with oat β-glucan oligosaccharides under the action of transglutaminase could adaptively regulate segment movement through dynamic hydrogen bonding, reducing the dissolution rate difference at different temperatures and improving the stability of dissolution in room temperature cold water. Buckwheat flavonoids / Grape seed polyphenol compound can effectively capture hydroxyl radicals and superoxide anions generated during irradiation sterilization. In practice, high-energy rays from irradiation easily damage the glycosidic bonds of phospholipid-grafted polysaccharides, leading to a decrease in the anti-crystallization ability of the coating layer. However, the compound can form weak hydrogen bonds with the grafted molecules and competitively bind free radicals, thus protecting the molecular structure of the phospholipid-grafted polysaccharides, reducing the risk of glycosidic bond breakage, and consequently reducing the probability of crystallization of the coating layer during product storage. During spray drying, this coating layer can tightly wrap the fermentation particles. This forms a physical barrier, reducing the damage to Lactobacillus plantarum cells caused by high temperatures during the drying process. The subsequent irradiation sterilization ensures penetrating sterilization while avoiding the destruction of nutrients such as β-glucan and polyphenols in the grains by high-temperature sterilization. The coating layer can also adsorb the grain aroma substances (such as aldehydes and esters) produced during fermentation, which are released with the water during preparation. This not only improves the problem of insufficient grain aroma when prepared with room temperature cold water, but also masks the natural fishy smell of wild rice and highland barley to some extent through the mild flavor of the compound itself.

[0027] In summary, the three-stage process of this invention not only effectively improves the dissolution, antagonism, and storage problems in the background technology through composite treatment liquid, composite framework carrier of grain source, and phospholipid grafted polysaccharide and other grain source components, but also addresses new problems arising in the process implementation, such as moisture absorption and clumping, temperature sensitivity, and coating layer damage. It uses barley lees extract, chitosan microspheres, transglutaminase, flavonoid-polyphenol complex to form a protective layer, ultimately achieving the effects of full dissolution in room temperature cold water in a short time, stable porridge viscosity, and maintenance of certain activity of specific strains during storage. This effectively meets the immediate dietary needs in scenarios without a fixed heat source, such as outdoor camping, field work, and emergency rescue. Detailed Implementation

[0028] Example 1 S1. Raw material mixing and enzymatic hydrolysis.

[0029] Take 30 kg of oats, 25 kg of wild rice, 20 kg of chickpeas, 15 kg of quinoa, and 10 kg of highland barley, and mix them to obtain a basic mixed grain mixture (all five grain components are not pulverized into powder, with a particle size of 2-5 mm); then add 130 kg of compound treatment liquid (lactic acid mass concentration 0.4%, β-cyclodextrin mass concentration 0.2%, monoglyceride mass concentration 0.1%), and then add them together to an ultrasonic-microwave synergistic reactor, and perform ultrasonic treatment at 300 W, microwave power at 400 W, and temperature... The mixture was treated at 50℃ for 50 min, and then 0.7 kg of a compound enzyme solution [0.28 kg of lectinase (150 U / g enzyme activity) + 0.42 kg of β-glucanase (400 U / g enzyme activity)] was added to the system. The temperature was controlled at 55℃ and the stirring speed was 150 r / min for 1.5 h. After the enzymatic hydrolysis was completed, the mixture was kept at 85-90℃ for 5-8 min. After the enzyme was inactivated, the mixture was filtered through a 100-mesh filter to separate the solid grain particles and the filtrate. The filtrate obtained above was processed to prepare wild rice chitosan microspheres. The specific preparation method was as follows: the filtrate was centrifuged at 4000 r / min for 15 min, the supernatant was added with 3 times the volume of anhydrous ethanol to precipitate, filtered and dried to obtain crude wild rice chitosan; the crude product was mixed with soybean oil at a mass ratio of 1:10, lecithin (accounting for 2% of the oil phase mass) was added, stirred at 350 r / min and reacted at 45℃ for 30 min to obtain wild rice chitosan microspheres with a particle size of 1.0-2.0 μm, which were then freeze-dried for later use.

[0030] S2. Fermentation.

[0031] S21. Preparation of composite framework carriers derived from miscellaneous grains: Quinoa bran fiber treatment: Take 3 kg of quinoa bran, add 30 kg of 0.2% NaOH solution, alkali hydrolyze at 35℃ for 1 h, filter and wash to obtain micron-sized fibers (diameter 5-10 μm, length 100-200 μm). Preparation of quinoa protein hydrolysate-gum arabic complex: Take 10 kg of quinoa, extract with water at 55℃ for 2 h (solid-liquid ratio 1:10), filter, adjust pH to 9.2 to dissolve protein, then adjust pH to 4.2 to precipitate, centrifuge to obtain quinoa protein; then add 0.01 kg of alkaline protease (enzyme activity 2000 U / g), enzymatically hydrolyze at 55℃ for 1.5 h, inactivate enzyme at 90℃ for 10 min, ultrafilter (molecular weight cutoff 3000 Da) to obtain small molecule hydrolysate, then mix with 0.4 kg of gum arabic, stir at 60℃ for 1 h to obtain complex; Cross-linking: Mix 0.5 kg of quinoa bran fiber with 2.5 kg of the above complex, add 0.009 kg of TG enzyme (enzyme activity 100 U / g), and incubate at 45℃ for 25 min for cross-linking; then add 0.3 kg of wild rice chitosan microspheres prepared in S1, and stir evenly to obtain a mixed grain source composite framework carrier.

[0032] S22. Microbial fermentation: S2201. Preparation of compound bacterial culture solution: Initial strain preparation: 0.2g of *Aspergillus oryzae* lyophilized powder, 0.5g of *Lactobacillus plantarum* lyophilized powder, and 0.4g of *Saccharomyces rouxii* lyophilized powder were reconstituted with 5mL of sterile physiological saline. The reconstituted strains were then inoculated into their respective culture media (*Aspergillus oryzae*: Czapek's agar, 30℃, static culture for 48h; *Lactobacillus plantarum*: MRS agar, 37℃, anaerobic culture for 24h; *Saccharomyces rouxii*: YPD agar, 30℃, shaking culture for 24h). After each strain was cultured, it was transferred to a centrifuge tube (4000r / min, 10min), the supernatant was discarded, and the bacterial precipitate was collected. The precipitate was washed twice with sterile physiological saline and then resuspended in 10mL of sterile physiological saline. The viable cell concentration of each single strain suspension was determined using the plate count method, and was approximately 1×10⁻⁶. 9 CFU / mL; Subsequently, 2 mL of Aspergillus oryzae suspension, 5 mL of Lactobacillus plantarum suspension, and 4 mL of Saccharomyces rouxii suspension were mixed and diluted with sterile physiological saline to a total volume of 110 mL to obtain a compound bacterial culture solution. S2202. Fermentation operation: Add 0.15 kg of barley distiller's grains extract and 1 kg of quinoa protein hydrolysate-gum arabic complex to all the solid grain particles obtained in S1, and stir evenly; inoculate with 5 kg of compound inoculum solution, ferment at 32℃ for 6 h (first stage, oxygen concentration 15%-20%), cool down to 28℃ for 10 h (second stage, oxygen concentration <0.5%), after fermentation, transfer the material to a low temperature drying device (45℃, wind speed 1.5 m / s), dry until the particle moisture content is 35%-40%, and obtain fermented particles.

[0033] The preparation method of the above-mentioned barley lees extract is as follows: take 10 kg of food-grade barley lees, add 50 kg of 70% ethanol solution, reflux at 60℃ for 2 h, filter, and then concentrate the filtrate under vacuum (60℃, -0.08 MPa) to 1 / 5 of the original volume, freeze dry to obtain 0.5 kg of extract (the content of polyphenols was 16% and the content of flavonoids was 9%).

[0034] S3. Pre-crosslinking coating and sterilization.

[0035] S31. Preparation of phospholipid-grafted polysaccharides: Extraction of β-glucan from highland barley: Take 10 kg of highland barley flour, add 80 kg of 0.4 wt% citric acid solution, stir and extract at 65℃ for 2 h, centrifuge to collect the supernatant, precipitate with 3 times the amount of ethanol, and freeze-dry to obtain highland barley β-glucan; Grafting reaction: 0.64 kg of pullulan was mixed with 0.96 kg of barley β-glucan, and a mixture of 0.004 kg of ammonium persulfate and 0.004 kg of sodium bisulfite was added. The mixture was reacted at 55 °C under nitrogen protection for 3 h, dialyzed (molecular weight cutoff 8000 Da), and freeze-dried to obtain pullulan-barley β-glucan graft. Take 3 kg of barley germ and extract 0.15 kg of natural phospholipids using supercritical CO2 extraction. Then mix it with 1.2 kg of pullulan-barley β-glucan graft, add 0.675 kg of deionized water, and sonicate at 45℃ and 250W for 20 min to obtain phospholipid complex grafted polysaccharide.

[0036] S32. Preparation of pre-crosslinking coating solution: Take 5 kg of phospholipid grafted polysaccharide and 0.8 kg of oat β-glucan oligosaccharide (molecular weight <1200 Da), mix them, add 0.0029 kg of transglutaminase (enzyme activity 100 U / g), react at 50℃ for 15 min for pre-crosslinking; add 0.004 kg of buckwheat flavonoid / grape seed polyphenol compound (0.002 kg each of buckwheat flavonoid and grape seed polyphenol), stir evenly to obtain coating solution; The preparation method of the buckwheat flavonoid / grape seed polyphenol compound is as follows: (1) Take 5 kg of food-grade buckwheat hulls, crush them and pass them through a 60-mesh sieve. Add 25 kg of 70% ethanol solution and extract with ultrasound at 60°C (300W power) for 40 min. After filtration, concentrate the filtrate under vacuum (60°C, -0.08MPa) to 1 / 4 of the original volume. Purify it through AB-8 macroporous resin (eluent is 80% ethanol). Collect the eluent and freeze-dry it to obtain buckwheat flavonoid crystals. Take another 3 kg of food-grade grape seeds, crush them and add 15 kg of 65% ethanol solution. Reflux extract at 55°C for 1.5 h. After filtration, centrifuge the filtrate at high speed (8000 r / min, 10 min) and then purify it by ultrafiltration (molecular weight cutoff 5000 Da). Freeze-dry the filtrate to obtain grape seed polyphenol crystals.

[0037] (2) The prepared buckwheat flavonoids and grape seed polyphenols were mixed at a mass ratio of 1:1 and ground into 100-mesh fine powder to obtain buckwheat flavonoids / grape seed polyphenols compound.

[0038] The preparation method of oat β-glucan is as follows (it can also be purchased commercially): Take 10 kg of food-grade oat bran, crush it, and pass it through a 60-mesh sieve. Add 8 times the volume of deionized water and extract it by stirring at 55℃ and 150 r / min for 2 h. Centrifuge (4000 r / min, 15 min) and collect the supernatant. Add 3 times the volume of anhydrous ethanol to the supernatant, let it stand for 2 h to precipitate, filter and dry to obtain crude oat β-glucan. Dissolve the crude product in deionized water to prepare a 5% (w / w) solution, add 0.03 kg of β-glucanase (enzyme activity 500 U / g), and enzymatically hydrolyze it at 50℃ and pH 5.0 for 1.5 h with continuous stirring (100 r / min). After enzymatic hydrolysis, incubate at 90℃ for 10 min to inactivate the enzyme. Cool the enzyme-inactivated solution to room temperature and ultrafilter it through an ultrafiltration membrane (molecular weight cutoff 1200 Da). Collect the permeate. Add 3 times the volume of anhydrous ethanol to the permeate to precipitate it, filter and freeze-dry to obtain oat β-glucan. Dextran oligosaccharides (molecular weight <1200 Da).

[0039] S33. Spray drying: Mix 30 kg of fermented granules, 3 kg of mixed grain source composite skeleton carrier and 10 kg of coating liquid, and pass them into a spray dryer (inlet air temperature 150℃, outlet air temperature 65℃, atomization pressure 0.3MPa) and dry until the granule moisture content is ≤5%; then pass them through an 80 mesh and a 120 mesh sieve, and take the granules that are below the 80 mesh sieve and above the 120 mesh sieve to obtain 80-120 mesh granules. S34. Sterilization and Packaging: The 80-120 mesh particles are sterilized by irradiation with γ-rays (irradiation dose 5-8kGy) (the total number of colonies in the sterilized porridge product is ≤10CFU / g, and no Salmonella or Staphylococcus aureus is detected) to obtain the porridge product.

[0040] Example 2 Compared to Example 1, only the following parameters are adjusted; all other adjustments are the same as in Example 1: The compound treatment solution has the following mass concentrations: lactic acid 0.3%, β-cyclodextrin 0.1%, and monoglyceride 0.05%. The mass ratio of the compound treatment solution to the basic grains is 1.2:1. The amount of compound enzyme solution added is 0.5% of the total mass of the basic miscellaneous grains, including 100 U / g of lectin enzyme activity and 300 U / g of β-glucan enzyme activity. Pre-crosslinking parameters: transglutaminase dosage 0.04%, pre-crosslinking temperature 45℃, time 10min.

[0041] Example 3 Compared to Example 1, the preparation and packaging of quinoa protein hydrolysate-white sugar premixed granules were increased: Preparation of premixed granules: Take 1 kg of quinoa protein hydrolysate prepared in Example 1, mix it with 6 kg of white sugar, add 0.2 kg of barley wax emulsion, and granulate by low-temperature extrusion at 55℃ (particle size 0.5-1 mm). Dry until the moisture content is ≤3% to obtain premixed granules, and then package the premixed granules into individual sealed seasoning bags. The porridge product prepared in Example 1 is placed in the same packaging box.

[0042] The preparation method of the above-mentioned barley wax emulsion is as follows: take 5 kg of barley bran, extract it with supercritical CO2 (pressure 30 MPa, temperature 40℃) to obtain barley wax; heat it to 75-80℃ to completely melt it, then add 0.02 kg of Tween-20 and 10 kg of deionized water, and shear it for 15 minutes using a high-speed shearing machine (3500 rpm) to obtain the emulsion.

[0043] Example 4 Compared to Example 3, the following steps are added: Preparation of highland barley starch dextrin: Take 2 kg of highland barley flour, add 20 kg of 0.3% α-amylase solution (enzyme activity 1200 U / g), enzymatically hydrolyze at 60℃ for 30 min, add 0.1% isoamylase (enzyme activity 500 U / g), inactivate the enzyme at 90℃ for 10 min, and ultrafilter (molecular weight cutoff 5000-10000 Da) to obtain 0.16 kg of highland barley starch dextrin; Premixed granule optimization: When preparing quinoa protein hydrolysate-white sugar premixed granules, add 0.24 kg of the above-mentioned highland barley starch dextrin, while keeping other parameters unchanged; Betaine addition: Before S3 sterilization, add 0.2 kg of quinoa seed betaine to the fermentation granules; The betaine was prepared by: taking 5 kg of quinoa seeds, refluxing with 85% ethanol for 2 h, concentrating and freeze-drying to obtain 0.3 kg of crystals.

[0044] The remaining components, dosages, and steps are the same as in Example 3.

[0045] Comparative Example 1 Compared to Example 1, only β-cyclodextrin was removed from the composite treatment solution.

[0046] The remaining components, dosages, and steps are the same as in Example 1.

[0047] Comparative Example 2 Compared to Example 1, only the monoglyceride in the composite treatment solution was replaced with an equal mass of Tween-80.

[0048] The remaining components, dosages, and steps are the same as in Example 1.

[0049] Comparative Example 3 Compared to Example 1, only the complex enzyme solution was replaced with an equal mass of single lectin enzyme.

[0050] The remaining components, dosages, and steps are the same as in Example 1.

[0051] Comparative Example 4 Compared to Example 1, in step S33, no composite skeleton carrier of miscellaneous grains is added.

[0052] The remaining components, dosages, and steps are the same as in Example 1.

[0053] Comparative Example 5 Compared to Example 1, the phospholipid complex grafted polysaccharide in S32 was replaced with an equal mass of single pullulan polysaccharide.

[0054] The remaining components, dosages, and steps are the same as in Example 1.

[0055] Experimental Example The finished products prepared in Examples 1-4 and Comparative Examples 1-5 were used as test samples for relevant performance tests. The test items and methods are as follows: 1. Determination of solubility in room temperature cold water: Take 20g of each of the finished grain porridge particles from Examples 1-2 and Comparative Examples 1-5, add 200mL of cold boiled water at 25℃, stir at 150r / min for 2min, and then filter through a 120-mesh filter. Take 20g of each of the multigrain porridge granules from Examples 3-4, and 5g of quinoa protein hydrolysate-white sugar premixed granules, add 200mL of cold boiled water at 25℃, stir at 150r / min for 2min, and then filter through a 120-mesh filter. Collect the undissolved residue on each of the above filters (the finished product particles can pass through the filters after normal dissolution, while the undissolved raw material core is retained), dry at 60℃ to constant weight, and calculate the dissolution rate as (total sample mass - mass of undissolved residue) / total sample mass × 100%.

[0056] 2. Determination of porridge viscosity: The porridge dissolved in step 1 was placed in an environment of 25°C, and the viscosity value was measured using a rotational viscometer at a speed of 60 r / min.

[0057] 3. Determination of storage agglomeration rate: Take 50g of the finished grain porridge particles from Examples 1-4 and Comparative Examples 1-5, put them into aseptic sealed packaging (simulating shelf storage conditions), and store them in a 65% humidity, room temperature (25℃) environment for 6 months; after storage, gently shake the sample 5 times, then sieve it through a 32-mesh sieve, tap the sieve frame 3 times, and weigh the mass of the agglomerates on the sieve (weighed after drying to constant weight at 60℃). The agglomeration rate is calculated as agglomerate mass / total sample mass × 100%; agglomeration is defined as agglomerates with a diameter > 500μm formed between particles due to moisture absorption and adhesion.

[0058] 4. Determination of Lactobacillus plantarum survival rate: Take the finished grain porridge particles from Examples 1-4 and Comparative Examples 1-5 respectively, and determine the viable number of Lactobacillus plantarum using the plate count method (MRS medium, anaerobic culture at 37℃ for 48h) immediately after preparation and after 6 months of storage. The survival rate is calculated as follows: survival rate = viable number of viable bacteria after storage / viable number of viable bacteria at the time of preparation × 100%.

[0059] 5. Flavor: The sensory description of the porridge after dissolving the above 1 is performed, including the aroma of grains, the smoothness of the texture, and the degree of residual fishy smell.

[0060] The test results are shown in Table 1.

[0061] Table 1: As can be seen from Table 1: Examples 1-2 effectively solve the problem of preparing instant multigrain porridge with room temperature cold water in the background technology, demonstrating excellent overall performance. Data shows that both methods achieve a room temperature cold water solubility rate ≥96%, effectively improving the problem of traditional processes where the solubility rate is less than 50% and a large amount of undissolved hard core remains at the bottom, achieving full dissolution in a short time. After 6 months of storage, the clumping rate is ≤3.8%, significantly alleviating the clumping and agglomeration phenomenon caused by component antagonism during the storage of compound multigrain porridge, and extending the product's shelf life. The survival rate of *Lactobacillus plantarum* is ≥67%, demonstrating the process's good protection of probiotic activity. The porridge viscosity remains stable at around 1500 cP, without stratification or flocculent sedimentation, avoiding the problem of heavy digestive burden. In terms of flavor, the fishy smell is slight or absent, effectively improving the poor flavor experience caused by low-temperature preparation. In summary, the process of this invention, through the three-stage synergy of raw material mixing enzymatic hydrolysis, fermentation, pre-crosslinking coating, and sterilization, effectively solves component antagonism, optimizes particle structure, and improves storage stability, providing reliable technical support for preparing instant multigrain porridge with room temperature cold water.

[0062] In Example 3, quinoa protein hydrolysate-white sugar premixed granules were added. The small molecule peptides of quinoa protein hydrolysate act as a natural binder, turning loose white sugar into structurally stable premixed granules to avoid moisture absorption and clumping when stored alone. They also reduce the interfacial tension between white sugar and porridge grain particles due to their amphiphilicity, ensuring rapid dispersion during preparation.

[0063] Example 4, based on the previous examples, further introduces highland barley starch dextrin and quinoa seed betaine. Highland barley starch dextrin can form a hydrogen bond network with oat β-glucan and wild rice chitosan, effectively avoiding the hydrogen bond competition and antagonism between white sugar and polysaccharides, solving the problem of abnormal viscosity (too thin or precipitation) of porridge after adding sugar, and maintaining the stable taste of porridge. Quinoa seed betaine can balance the high osmotic pressure environment brought about by white sugar, reduce water loss damage to Lactobacillus plantarum cells, solve the problem of a sharp drop in probiotic activity under high sugar conditions, and ensure the probiotic function of the product.

[0064] In Comparative Example 1, the unencapsulated saponins form a hydrophobic-hydrophilic biphase structure with β-glucan, which aggregates in room temperature cold water to form aggregates, hindering the penetration of cold water. At the same time, the natural fishy smell of saponins cannot be masked, resulting in problems such as decreased dissolution efficiency, undissolved hard core remaining at the bottom of the porridge, and obvious fishy smell.

[0065] In Comparative Example 2, monoglycerides were better suited to the grain system in terms of their ability to regulate the interfacial tension between the enzyme solution and the grain particles. They could also assist the cavitation effect generated by ultrasound and microwave to form a porous particle structure. However, Tween-80 had insufficient regulating effect, resulting in an incomplete porous structure of the particles, a decrease in cold water permeability, poor compatibility with the enzymatic hydrolysis system, and a decrease in the uniformity of enzymatic hydrolysis. This resulted in a slightly rough texture of the porridge, a small amount of flocculent sediment, and a slowed dissolution rate.

[0066] In Comparative Example 3, although lectinase can degrade chickpea plant lectins and alleviate the cross-linking antagonism of wild rice chitosan, it cannot decompose large β-glucan molecules. These undegraded β-glucan molecules will not only hinder the wetting of particles by cold water, resulting in a decrease in the dissolution rate and the presence of a hard core at the bottom, but will also form local agglomeration due to intermolecular forces, making the porridge hard and with unstable viscosity.

[0067] In Comparative Example 4, the micron-sized fibers of the mixed grain composite skeleton carrier can construct a porous skeleton to absorb excess moisture during storage. The amino groups of chitosan microspheres can also form weak bonds with water molecules, reducing the tendency of particles to absorb moisture. Without the skeleton, the particles are prone to sticking together due to the accumulation of surface moisture in a humid environment, forming aggregates that are difficult to disperse. At the same time, the lack of skeleton support also leads to uneven adhesion of the metabolic products of fermentation strains, making it easy for small clumps to appear during preparation and reducing the smoothness of the taste.

[0068] In Comparative Example 5, while pullulan possesses some coating capacity, it lacks a hydrophobic end to prevent low-temperature aggregation of grafted segments and cannot promote cold water penetration through its hydrophilic end. This results in the coating layer being prone to crystal remodeling during storage, leading to large fluctuations in the dissolution rate. Furthermore, its ability to adsorb and retain grain aroma is insufficient, resulting in a porridge with a weak grain aroma and a dry texture. In addition, the coating layer of a single polysaccharide has weak resistance to plasma damage and is easily disrupted by high-energy particles during sterilization, further reducing its dissolution stability.

Claims

1. A process for the preparation of instant fermented coarse cereal gruel, characterized in that, Comprise the following steps: S1. Raw material mixed enzymolysis: Mix oat, wild rice, chickpea, quinoa, and highland barley to obtain a base coarse cereal, then add a lactic acid / β-cyclodextrin / monoglyceride complex treatment liquid and perform ultrasonic-microwave treatment, then add a complex enzyme liquid of lectinase / β-glucanase for enzymolysis, after sufficient enzymolysis, inactivate the enzyme, then filter to obtain coarse cereal solid particles and a filtrate; the filtrate is purified by centrifugation and ethanol precipitation to obtain wild rice chitosan microspheres; S2. Fermentation: S21. Treat quinoa bran to obtain micron-sized fibers, mix and crosslink the micron-sized fibers with a quinoa protein hydrolysate-arabic gum complex, and then complex the quinoa chitosan microspheres to obtain a coarse cereal source complex framework carrier; The preparation method of the quinoa protein hydrolysate-arabic gum complex comprises the following steps: obtaining quinoa protein by water extraction, alkali dissolution and acid precipitation of quinoa, and then obtaining small molecule hydrolysate by enzymolysis, and then mixing with arabic gum to prepare the complex; S22. Add highland barley distiller's grains extract and quinoa protein hydrolysate-arabic gum complex to the coarse cereal solid particles, and inoculate Aspergillus oryzae / Lactobacillus plantarum / Saccharomyces rouxii complex strain liquid for fermentation to obtain fermented particles; S3. Pre-crosslinking coating and sterilization: Pre-crosslink the phospholipid complex grafting polysaccharide and oat β-glucan oligosaccharide under the action of transglutaminase to obtain a coating liquid; then add a buckwheat flavone / grape seed polyphenol complex to the pre-crosslinked coating liquid, and then mix and spray dry the fermented particles and the coarse cereal source complex framework carrier; after drying, sterilize to obtain the porridge finished product; The preparation method of the phospholipid complex grafting polysaccharide comprises the following steps: Obtain highland barley β-glucan by organic acid extraction and alcohol precipitation of highland barley powder, mix the highland barley β-glucan with pullulan, and finally add an initiator to react to obtain pullulan-highland barley β-glucan grafting material; separately obtain natural phospholipid by supercritical extraction of highland barley germ, mix the natural phospholipid with the pullulan-highland barley β-glucan grafting material, and then add a solvent and perform ultrasonic treatment to obtain the phospholipid complex grafting polysaccharide.

2. The process as claimed in claim 1, wherein, In the complex treatment liquid, the mass concentration of lactic acid is 0.3%-0.5%, the mass concentration of β-cyclodextrin is 0.1%-0.3%, and the mass concentration of monoglyceride is 0.05%-0.15%; the mass ratio of the complex treatment liquid to the base coarse cereal is (1.2-1.5):

1.

3. The process as claimed in claim 1, wherein, In S1, the ultrasonic-microwave treatment parameters are as follows: ultrasonic power 250W-350W, microwave power 350W-450W, treatment temperature 45℃-55℃, and treatment time 40min-60min.

4. The process as claimed in claim 1, wherein the process is for preparing instant fermented coarse cereal porridge. In the enzymolysis process in S1, the addition amount of the complex enzyme liquid is 0.5%-1% of the total mass of the base coarse cereal; the enzyme activity of the lectinase is 100U / g-200U / g, the enzyme activity of the β-glucanase is 300U / g-500U / g, the enzymolysis temperature is 50℃-60℃, and the enzymolysis time is 1h-2h.

5. The process as claimed in claim 1, wherein the process is carried out at a temperature ranging from 60°C to 70°C. In S21, the quinoa bran treatment process is as follows: low-temperature alkali hydrolysis with a 0.1%-0.3% NaOH solution, alkali hydrolysis temperature 30℃-40℃, and time 0.5h-1.5h; the obtained micron-sized fibers have a diameter of 3μm-12μm and a length of 80μm-220μm.

6. The process as claimed in claim 1, wherein the process is a process for preparing instant fermented coarse cereal porridge. In S21, the quinoa protein hydrolysate-arabic gum complex preparation parameters are: quinoa protein water extraction temperature 50-60℃, water extraction time 1.5-2.5h, alkali dissolution pH 9.0-9.5, acid precipitation pH 4.0-4.5; enzyme hydrolysis with alkaline protease, enzyme activity 1500-2500U / g, enzyme hydrolysis temperature 50-60℃, time 1-2h, mass ratio of small molecule hydrolysate to arabic gum (1-3):

1.

7. The process as claimed in claim 1, wherein the process is characterized by, In S22, the concentration of the complex bacterial strain liquid is 10 7 CFU / mL-10 9 CFU / mL, the inoculation amount is 4%-6% of the mass of the solid particles of the coarse cereal. The strain mass ratio is Aspergillus oryzae: Lactobacillus plantarum: Saccharomyces rouxii = 1: (2-3):

2. The fermentation is divided into two stages: the first stage temperature 30-34℃, time 5-7h, the second stage temperature 26-30℃, time 8-12h.

8. The process as claimed in claim 1, wherein, It also includes quinoa protein hydrolysate-white sugar premix granules, which are obtained by mixing quinoa protein hydrolysate and white sugar according to a mass ratio of 1: (5-8), adding barley waxy emulsion, and then low-temperature extruding and granulating at 50-60℃; the premix granules have a particle size of 0.5-1mm. The premix granules are packaged in independent sealed seasoning sub-bags, which are placed in the packaging box of the porridge finished product and stored separately from the porridge finished product granules.

9. The process as claimed in claim 8, wherein the process is carried out at a temperature ranging from 60°C to 70°C. When preparing the quinoa protein hydrolysate-white sugar premix granules, 2-4% of barley starch dextrin based on the total mass of the premix granules is added; the preparation process of the barley starch dextrin is as follows: take barley powder, add α-amylase with a mass concentration of 0.2-0.4% and enzyme activity of 1000-1500U / g, and hydrolyze at 55-65℃ for 30-50min, then ultrafiltrate after enzyme inactivation to obtain barley starch dextrin.

10. The process as claimed in claim 9, wherein the process is carried out at a temperature ranging from 60°C to 70°C. Before sterilization in S3, 0.5-1% of quinoa seed betaine based on the total mass of the granules is added to the fermentation granules.

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