Functional solid beverage and preparation method thereof

Abstract

The invention belongs to the technical field of solid beverages, and particularly discloses a functional solid beverage and a preparation method thereof.The solid beverage is composed of superfine mixed powder formed by conducting low-temperature baking, wall breaking treatment and screening on components in percentage by mass: 15% of sea-buckthorn, 15% of white mulberry, 12% of dandelion, 12% of radix polygonati officinalis, 12% of rhizoma polygonati, 30% of black fruit small molecule peptide, 1% of riboflavin and 3% of monosaccharide. The low-temperature baking is a treatment process in which each component is independently performed under the condition of 40-60 DEG C and the duration time is longer than 24 hours, and a synergistic technical scheme of differential pretreatment and accurate low-temperature baking effectively solves the technical problem that active components are degraded due to high-temperature and non-protection treatment in traditional solid beverage processing; in the raw material pretreatment stage, plant-derived raw materials such as hippophae rhamnoides and white mulberries are pre-dried at the temperature of 50-60 DEG C for humidity control, and polygonatum kingianum is steamed for 2-3 hours to convert irritant components.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of solid beverages, and particularly relates to a functional solid beverage and a preparation method thereof. BACKGROUND

[0002] With the improvement of consumer health awareness, the market demand for functional solid beverages continues to grow due to their advantages such as portability and easy absorption.

[0003] The prior art generally adopts high-temperature baking at 80-120 DEG C or a spray drying process to treat raw materials to achieve rapid dehydration and sterilization, but the core active ingredients such as total flavonoids in sea buckthorn, polysaccharides in white mulberry and small molecule peptides from black fruit are heat-sensitive substances, which are prone to degradation, oxidation or structural damage in a high-temperature environment. For example, the traditional baking process at a temperature above 80 DEG C causes the degradation rate of total flavonoids in sea buckthorn to be more than 35%, the loss rate of polysaccharides in white mulberry to be more than 28%, and the small molecule peptides from black fruit are prone to polymerization at high temperatures, the molecular weight deviates from the target range of less than or equal to 1000 Da, and the bioactivity retention rate is less than 65%, which directly leads to the product failing to achieve the expected functional appeal. SUMMARY

[0004] The purpose of the present application is to provide a functional solid beverage and a preparation method thereof to solve the problem that the prior art generally adopts high-temperature baking at 80-120 DEG C or a spray drying process to treat raw materials to achieve rapid dehydration and sterilization, but the core active ingredients such as total flavonoids in sea buckthorn, polysaccharides in white mulberry and small molecule peptides from black fruit are heat-sensitive substances, which are prone to degradation, oxidation or structural damage in a high-temperature environment.

[0005] To achieve the above-mentioned purpose, the present application provides the following technical scheme:

[0006] A functional solid beverage, which is composed of superfine mixed powder formed by low-temperature baking, wall breaking treatment and screening of components in mass percentage: sea buckthorn 15%, white mulberry 15%, dandelion 12%, polygonatum 12%, polygonatum 12%, black fruit small molecule peptide 30%, riboflavin 1%, monosaccharide 3%; the low-temperature baking is a treatment process in which each component is independently treated at 40-60 DEG C for more than 24 hours, the wall breaking treatment is a superfine grinding treatment of mixing the baked components according to the above mass ratio and then putting them into a high-speed powdering machine, and the screening is a process of separating the wall broken material by using a 80-100 mesh screen, and the material passing through the screen is the superfine mixed powder.

[0007] Preferably, the sea buckthorn is the fruit pulp part obtained after washing and removing the core of the mature fruit, and the white mulberry is the whole fruit grain obtained after selecting and removing impurities from the mature fruit cluster. Both are pre-dried at 50-55℃ to a moisture content of 12%-18% before low-temperature baking. The baking process adopts the method of turning over every 6 hours to ensure uniform heating. The moisture content after baking is controlled at ≤7%. The total flavonoid content in the sea buckthorn is ≥2.8%, and the polysaccharide content in the white mulberry is ≥11%.

[0008] Preferably, the dandelion is the raw material of the whole plant containing roots, stems and leaves cut to 1-3 cm in length, the polygonatum is the raw material of rhizome peeled and sliced to 0.5-1 cm in thickness, and the rhizoma polygonati is the dried rhizome slice after steaming. The relative humidity of the environment during low-temperature baking of the three is maintained at 25%-40%. The moisture contents after baking are ≤8% for the dandelion, ≤9% for the polygonatum, and ≤10% for the rhizoma polygonati. The rhizoma polygonati is treated by steaming before baking. The steaming time is 2-3 hours. After steaming, it is naturally aired to dry the surface before baking.

[0009] Preferably, the black fruit small molecule peptide is a peptide segment with a molecular weight of ≤1000 Da obtained by enzymatic hydrolysis and purification of black fruit. The peptide content is ≥90%, and the free amino acid content is ≤5%. Low-temperature baking is carried out in the dark to retain biological activity.

[0010] Preferably, the riboflavin is a food-grade raw material with a purity of ≥99%. When co-baked with monosaccharides, it is placed in a brown container to prevent photodegradation. The monosaccharides are selected from at least one of glucose and fructose with a purity of ≥98%. The moisture content after baking is ≤6%.

[0011] Preferably, the breaking wall treatment parameters of the high-speed powder machine are: rotation speed 10000-14000 r / min, treatment time 6-9 minutes, and equipment cavity temperature ≤45℃ controlled by water cooling system during treatment. The screening is carried out by a vibrating screen with a vibration frequency of 30-40 Hz and a screening time of 15-20 minutes. The 80-mesh sieve returns to the powder machine for reprocessing, and the 100-mesh sieve is collected as the finished product. The sieve passing rate is ≥97%. The particle size distribution of the superfine mixed powder is 140-190 μm, and the water solubility is ≥95%.

[0012] Preferably, each component is washed with purified water for 2-3 times before low-temperature baking. The sea buckthorn, white mulberry, dandelion, polygonatum and rhizoma polygonati are dried at 50-60℃ to a moisture content of ≤15%. The black fruit small molecule peptide, riboflavin and monosaccharides are screened by an 80-mesh sieve to remove impurities.

[0013] Preferably, the superfine mixed powder is subjected to mixing and homogenization treatment, the mixing and homogenization is carried out by a three-dimensional motion mixer at a rotating speed of 15-25 r / min for 15-25 minutes, and the variation coefficient of mixing uniformity is less than or equal to 3%; the content of heavy metals in the product meets the requirements of Pb≤0.1 mg / kg, As≤0.05 mg / kg, Cd≤0.03 mg / kg, Hg≤0.01 mg / kg, and the total number of microorganisms is less than or equal to 1000 cfu / g.

[0014] A preparation method of a functional solid beverage, comprising the following operation steps:

[0015] S1: In the raw material pretreatment stage, first, different purification and form adaptation treatments are carried out according to the physicochemical properties and impurity occurrence states of different components, so as to build a stable raw material basis for the subsequent process, and each component is washed by purified water for 2-3 times before low-temperature roasting, so as to remove the exogenous impurities such as dust, sand and microorganisms attached to the surface through physical flushing, and reduce the interference of pollutants on product quality from the source;

[0016] S2: In the low-temperature roasting link, the core is controlled by differentiating temperature and humidity, light protection and operation optimization, so as to realize stable drying of raw materials and maximize the retention of active ingredients of each component, and each component is independently roasted at a low temperature of 40-60 DEG C for more than 24 hours according to the difference in heat sensitivity and photosensitivity;

[0017] S3: The breaking wall treatment and screening link realizes the destruction of the microstructure of raw materials and the accurate control of particle size through precise equipment parameter control, improves the solubility and active ingredient release efficiency of products, first, the roasted components are mixed according to the mass ratio to ensure the accuracy of the initial proportion, and then are put into a high-speed powdering machine for superfine crushing;

[0018] S4: After the preparation of the superfine mixed powder, mixing and homogenization and multidimensional quality control are carried out to ensure the uniformity of ingredients and the safety for eating, the mixing and homogenization is carried out by a three-dimensional motion mixer at a rotating speed of 15-25 r / min for 15-25 minutes, the stratification of materials due to the difference in density and particle size is broken through multidirectional composite motion, the variation coefficient of mixing uniformity is less than or equal to 3%, and the content of effective ingredients of each product is ensured to be consistent.

[0019] Compared with the prior art, the beneficial effects of the present application are:

[0020] The synergistic technical scheme of differential pretreatment and accurate low-temperature baking effectively solves the technical pain points of degradation of active ingredients caused by high temperature and non-protection treatment in traditional solid beverage processing, realizes efficient retention and long-term stability of functional ingredients, in the raw material pretreatment stage, 50-60 DEG C pre-drying humidity control is adopted for plant-derived raw materials such as sea buckthorn and white mulberry, and the irritating ingredients are converted after 2-3 hours of steaming, which lays a foundation for active retention, and low-temperature baking is further adopted in the temperature range of 40-60 DEG C, which is strictly lower than the thermal degradation threshold of sea buckthorn total flavonoids, white mulberry polysaccharides and black fruit small molecule peptides, and through turning over every 6 hours to break the temperature and humidity gradient, the water evaporation rate is controlled at 25%-40% relative humidity, so as to avoid the concentration loss of active ingredients caused by surface crust or excessive drying; for light-sensitive ingredients, black fruit small molecule peptides are baked in the dark, and riboflavin and monosaccharide are stored in brown containers to block the damage of light to peptide bond and isoalloxazine ring, so as to ensure the integrity of active ingredient structure. BRIEF DESCRIPTION OF DRAWINGS

[0021] Figure 1 The flowchart of the present application. DETAILED DESCRIPTION

[0022] The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, not all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor belong to the scope of protection of the present application.

[0023] Reference Figure 1 A functional solid beverage, the solid beverage is composed of superfine mixed powder formed by low-temperature baking, wall breaking treatment and screening of components with mass percentage: sea buckthorn 15%, white mulberry 15%, dandelion 12%, polygonatum 12%, turmeric 12%, black fruit small molecule peptide 30%, riboflavin 1%, monosaccharide 3%; the low-temperature baking is a treatment process that each component is independently baked at 40-60 DEG C and the duration is greater than 24 hours, the wall breaking treatment is a superfine grinding treatment that each component after baking is mixed according to the above mass ratio and then put into a high-speed powder machine, the screening is a process that the material after wall breaking treatment is separated by using 80-100 mesh screen, and the material passing through the screen is the superfine mixed powder.

[0024] Sea buckthorn is the pulp part obtained after washing and removing the core of mature fruits, and white mulberry is the complete fruit grain obtained after selecting and removing impurities from mature fruit clusters, both of which are pre-dried at 50-55 DEG C to a moisture content of 12%-18% before low-temperature baking, the baking process adopts the mode of turning over once every 6 hours to ensure uniform heating, and the moisture content after baking is controlled to be ≤7%, the total flavonoid content in sea buckthorn is ≥2.8%, and the polysaccharide content in white mulberry is ≥11%.

[0025] The dandelion is a raw material including roots, stems, and leaves cut into 1-3 cm lengths, the polygonatum is a raw material of rhizomes peeled and sliced into 0.5-1 cm thickness, and the rhizoma polygonati is a dried rhizome slice after steaming, the relative humidity of the environment during low-temperature baking of the three is maintained at 25%-40%, and the moisture content after baking is ≤8% for the dandelion, ≤9% for the polygonatum, and ≤10% for the rhizoma polygonati, the rhizoma polygonati is treated by steaming before baking, the steaming time is 2-3 hours, and the rhizoma polygonati is naturally aired after steaming until the surface is free of moisture before baking.

[0026] In the raw material pretreatment stage, first, different purification and form adaptation treatments are implemented according to the physicochemical properties and impurity occurrence states of different components, to build a stable raw material basis for subsequent processes, each component is washed with purified water for 2-3 times before low-temperature baking, to remove exogenous impurities such as dust, sand, and microorganisms attached to the surface through physical flushing, to reduce the interference of pollutants on product quality from the source, for plant-derived raw materials such as sea buckthorn, white mulberry fruit, dandelion, polygonatum, and rhizoma polygonati, further drying at 50-60°C to a moisture content of ≤15% is performed, which not only reduces the water evaporation load of subsequent low-temperature baking through moderate drying to shorten the processing cycle, but also inhibits the reproductive activity of microorganisms in the raw materials to avoid mold during long-term processing, while the powder raw materials such as black fruit small molecule peptides, riboflavin, and monosaccharides are screened through an 80-mesh sieve, to remove impurities such as lumps and foreign matter in the powder through the physical separation action of screening, to ensure the initial purity of the powder raw materials, at the same time, the morphology is optimized according to the structural characteristics and effective component distribution law of each plant raw material, the mature fruits of sea buckthorn are selected after washing and de-nucleation, only the pulp part rich in total flavonoids is retained to reduce the introduction of ineffective fibers in the fruit core, the mature fruit clusters of white mulberry are selected to remove broken fruit grains and leaf impurities, and the complete fruit grains are retained to maintain the structural integrity of active substances such as polysaccharides, the dandelion whole plant is cut into 1-3 cm sections to increase the baking heating area and ensure uniform evaporation of internal moisture, the polygonatum rhizome is peeled and sliced into 0.5-1 cm thickness, which is convenient for heat transfer and reduces the influence of epidermal coarse fibers on taste, and the rhizoma polygonati is first treated by steaming for 2-3 hours to promote the transformation of internal components through the action of wet heat to reduce irritation, and is naturally aired after steaming until the surface is free of moisture to avoid excessive surface moisture leading to local overheating at the initial stage of baking, to lay a foundation for the uniformity of subsequent low-temperature baking.

[0027] Referring to Figure 1 , the black fruit small molecule peptide is a peptide segment with a molecular weight of ≤1000 Da obtained by enzymolysis and purification of black fruit, with a peptide content of ≥90% and a free amino acid content of ≤5%, and the low-temperature baking is performed in the dark to retain biological activity.

[0028] Riboflavin is a food-grade raw material with a purity of ≥99%, and is baked with monosaccharides in brown containers to prevent photodegradation. The monosaccharides are at least one selected from the group consisting of glucose and fructose, and have a purity of ≥98%. The moisture content of the baked product is ≤6%.

[0029] The breaking wall processing parameters of the high-speed powdering machine are: rotation speed 10000-14000 r / min, processing time 6-9 minutes, and the temperature of the equipment cavity is controlled to be ≤45°C through a water cooling system during processing. The screening is performed using a vibrating screen with a vibration frequency of 30-40 Hz and a screening time of 15-20 minutes. The material above the 80-mesh screen is returned to the powdering machine for reprocessing, and the material below the 100-mesh screen is collected as the finished product. The screening pass rate is ≥97%, the particle size distribution of the ultrafine mixed powder is 140-190 μm, and the water solubility is ≥95%.

[0030] Each component is rinsed with purified water 2-3 times before low-temperature baking. Sea buckthorn, white mulberry, dandelion, polygonatum, and rhizoma polygonati are dried at 50-60°C until the moisture content is ≤15%. Black fruit small molecule peptides, riboflavin, and monosaccharides are screened through an 80-mesh screen to remove impurities.

[0031] The ultrafine mixed powder is subjected to mixing and homogenization treatment using a three-dimensional motion mixer at a rotation speed of 15-25 r / min for 15-25 minutes. The variation coefficient of the mixing uniformity is ≤3%. The heavy metal content in the product meets the following standards: lead ≤0.1 mg / kg, arsenic ≤0.05 mg / kg, cadmium ≤0.03 mg / kg, mercury ≤0.01 mg / kg, and the total number of microorganisms is ≤1000 cfu / g.

[0032] In the low-temperature baking process, the core is controlled by different temperature and humidity, light protection and operation optimization to realize stable drying of raw materials, maximize the retention of active ingredients of each component, and use 40-60°C low-temperature independent baking for more than 24 hours according to the difference of heat sensitivity and light sensitivity. The temperature interval is lower than the thermal degradation threshold of active ingredients such as sea buckthorn flavonoids (≥2.8%), white mulberry polysaccharides (≥11%), and black fruit small molecule peptides (molecular weight ≤1000 Da, peptide content ≥90%). Long-term low-temperature treatment can realize slow and uniform evaporation of internal moisture in the raw materials, avoid surface crust and internal moisture residue caused by rapid drying. Among them, sea buckthorn and white mulberry are pre-dried at 50-55°C to 12%-18% moisture before baking to balance the initial moisture distribution. Turn over every 6 hours during baking to break the temperature and humidity gradient between layers and ensure uniform heating. The final moisture content is ≤7%, which meets the storage stability requirements and avoids excessive drying that affects subsequent cell wall breaking. The relative humidity during baking of dandelion, polygonatum and rhizoma polygonati is maintained at 25%-40%. This humidity range can control the water evaporation rate to prevent excessive drying of raw materials, excessive concentration of ingredients, or high humidity that prolongs the baking time and causes mold growth. After baking, the moisture content of dandelion is ≤8%, polygonatum is ≤9%, and rhizoma polygonati is ≤10%. Different moisture standards are set according to the compactness of the raw material structure to ensure physical stability. Black fruit small molecule peptides are susceptible to light degradation due to the peptide bond, so the baking process uses light protection to block the excitation and destruction of the peptide bond by light and maintain biological activity. The isoalloxazine ring in riboflavin (food grade, purity ≥99%) is sensitive to light, so it is baked with monosaccharides (selected from glucose and fructose, purity ≥98%) in a brown container to prevent riboflavin photodegradation. The moisture content of monosaccharides after baking is ≤6% to avoid moisture absorption and clumping and ensure powder flowability.

[0033] The breaking wall treatment and screening link realizes the microstructure destruction and particle size accurate regulation of raw materials through precise equipment parameter control, improves the solubility of products and the release efficiency of active ingredients, first mixes the baked components according to the mass ratio (15% sea buckthorn, 15% white mulberry, 12% dandelion, 12% polygonatum, 12% rhizoma polygonati, 30% black fruit small molecule peptide, 1% riboflavin, 3% monosaccharide), ensures the accuracy of initial proportioning, then puts into the high-speed powdering machine for ultrafine grinding, the equipment is set to 10000-14000r / min, the processing time is 6-9 minutes, the plant cell wall is destroyed through high-speed shearing force and impact force, the peptide aggregation structure is dispersed, and the active ingredients are fully exposed, the cavity temperature is controlled to be less than or equal to 45 DEG C through the water cooling system during processing, so that the black fruit small molecule peptide is prevented from being hydrolyzed due to friction heat (the thermal stability critical temperature is about 50 DEG C), and the structure of the active ingredients is ensured to be complete, the material after breaking wall is separated by a vibrating screen, the vibrating frequency is set to 30-40Hz, the screening time is 15-20 minutes, the material is uniformly sieved through appropriate vibration intensity, and splashing or clogging is avoided, 80-100 mesh classification screening is adopted, the coarse particles on the 80 mesh screen are returned to the powdering machine for regrinding, and the material below the 100 mesh screen is collected as the finished product, so that the screening pass rate is greater than or equal to 97%, and the particle size distribution of the final ultrafine mixed powder is controlled in the range of 140-190mu m, which not only guarantees the powder flowability, but also increases the specific surface area to improve the water solubility to greater than or equal to 95%, so that the drinking demand of rapid infusion without precipitation is met.

[0034] After the preparation of the ultrafine mixed powder, the uniformity of the components and the safety for eating are ensured through mixing and homogenization and multidimensional quality control. The mixing and homogenization adopt a three-dimensional motion mixer, the rotating speed is set to 15-25r / min, and the time is 15-25 minutes, the stratification of the material due to the difference in density and particle size is broken through multidirectional composite motion, the variation coefficient of the mixing uniformity is less than or equal to 3%, the content of the effective ingredients of each product is ensured to be consistent, the quality control is realized through the whole process cooperation, the raw material is washed and initially screened to reduce impurities, low-temperature baking is adopted to inhibit microorganisms, and coarse particles are removed, finally, the heavy metal content of the final product meets the requirements of lead less than or equal to 0.1mg / kg, arsenic less than or equal to 0.05mg / kg, cadmium less than or equal to 0.03mg / kg, mercury less than or equal to 0.01mg / kg, and the total number of microorganisms is less than or equal to 1000cfu / g, which not only meets the requirements of food safety regulations, but also ensures the safety for consumers to eat.

[0035] A preparation method of a functional solid beverage, the method comprising the following operation steps:

[0036] S1: in the raw material pretreatment stage, first, the physicochemical properties and impurity occurrence state of different components are subjected to differential purification and form adaptation treatment, so as to build a stable raw material basis for subsequent processes, each component is washed by purified water for 2-3 times before low-temperature baking, and the surface attached dust, sand and microorganisms and other exogenous impurities are removed through physical flushing, so as to reduce the interference of pollutants on product quality from the source;

[0037] S2: Enter the low-temperature baking link, the core through the differentiation of temperature and humidity control, light protection and operation optimization, while realizing the stability of raw materials drying, the activity of each component is maximized, each component is based on the difference of heat sensitivity, light sensitivity, and the independent baking of 40-60℃ low temperature is adopted and the duration is >24 hours;

[0038] S3: The wall breaking treatment and screening link realizes the microstructure destruction and particle size accurate regulation of raw materials through precise equipment parameter control, improves the solubility and active ingredient release efficiency of products, first mixes each component after baking according to the mass ratio, ensures the accuracy of initial proportioning, and then puts into a high-speed powder machine for ultrafine grinding;

[0039] After the preparation of the superfine mixed powder, the uniformity of the ingredients and the safety of the food are ensured through mixing and homogenization and multidimensional quality control. Mixing and homogenization use a three-dimensional motion mixer, set the speed to 15-25 r / min, the time to 15-25 minutes, break the stratification of materials due to density and particle size difference through multidirectional composite motion, make the variation coefficient of mixing uniformity ≤3%, ensure that the effective ingredient content of each product is consistent.

[0040] Although the embodiments of the present application have been shown and described, it can be understood by those skilled in the art that various changes, modifications, replacements and variations can be made to these embodiments without departing from the principles and spirits of the present application, the scope of the present application is defined by the appended claims and their equivalents.

Claims

1. A functional solid beverage, characterized by, The solid beverage is composed of superfine mixed powder formed by low-temperature baking, cell wall breaking treatment and screening of components with mass percentage of 15% sea buckthorn, 15% white mulberry, 12% dandelion, 12% polygonatum, 12% rhizoma polygonati, 30% black fruit small molecule peptide, 1% riboflavin and 3% monosaccharide; the low-temperature baking is a process of independent treatment of each component at 40-60℃ for more than 24 hours, the cell wall breaking treatment is a superfine crushing treatment of mixing the baked components according to the above mass ratio and then putting into a high-speed powdering machine, and the screening is a process of separating the material after cell wall breaking treatment by using 80-100 mesh screen, and the material passing through the screen is the superfine mixed powder.

2. The functional solid beverage according to claim 1, characterized in that: The sea buckthorn is the pulp part obtained by washing and removing the core of mature fruits, and the white mulberry is the complete fruit grain obtained by selecting and removing impurities from mature fruit clusters, both of which are pre-dried at 50-55℃ to a moisture content of 12%-18% before low-temperature baking, the baking process adopts the way of turning over every 6 hours to ensure uniform heating, and the moisture content after baking is controlled to be ≤7%, the total flavonoid content in the sea buckthorn is ≥2.8%, and the polysaccharide content in the white mulberry is ≥11%.

3. The functional solid beverage according to claim 1, characterized in that: The dandelion is the raw material of whole plant including roots, stems and leaves cut to 1-3 cm in length, the polygonatum is the raw material of rhizome peeled and sliced to 0.5-1 cm in thickness, and the rhizoma polygonati is the dried rhizome slice after steaming, the relative humidity of the environment during low-temperature baking of the three is maintained at 25%-40%, and the moisture contents after baking are ≤8% for dandelion, ≤9% for polygonatum and ≤10% for rhizoma polygonati, respectively, the rhizoma polygonati is steamed before baking, the steaming time is 2-3 hours, and the surface is naturally aired to be free of moisture before baking.

4. The functional solid beverage according to claim 1, characterized in that: The black fruit small molecule peptide is a peptide segment with a molecular weight of ≤1000 Da obtained by enzymolysis and purification of black fruit, wherein the peptide content is ≥90% and the free amino acid content is ≤5%, and the low-temperature baking is carried out in the dark to retain biological activity.

5. The functional solid beverage according to claim 1, wherein: The riboflavin is a food-grade raw material with a purity of ≥99%, and a brown container is used to contain it when co-baking with monosaccharide to prevent photodegradation, the monosaccharide is at least one selected from glucose and fructose with a purity of ≥98%, and the moisture content after baking is ≤6%.

6. The functional solid beverage according to claim 1, wherein: The cell wall breaking treatment parameters of the high-speed powdering machine are: rotation speed 10000-14000 r / min, treatment time 6-9 minutes, and the temperature of the equipment cavity is controlled to be ≤45℃ by a water cooling system during the treatment process, the screening is carried out by using a vibrating screen with a vibration frequency of 30-40 Hz and a screening time of 15-20 minutes, the 80 mesh screen returns to the powdering machine for re-treatment, the 100 mesh screen under the material is collected as the finished product, and the screening rate is ≥97%, the particle size distribution of the superfine mixed powder is 140-190 μm, and the water solubility is ≥95%.

7. The functional solid beverage according to claim 1, wherein: Each component is washed with purified water for 2-3 times before low-temperature baking, the sea buckthorn, white mulberry, dandelion, polygonatum and rhizoma polygonati are dried at 50-60℃ to a moisture content of ≤15%, and the black fruit small molecule peptide, riboflavin and monosaccharide are screened by an 80 mesh screen to remove impurities.

8. The functional solid beverage according to claim 1, characterized in that: The superfine mixed powder is subjected to mixing and homogenization treatment, the mixing and homogenization is carried out by a three-dimensional motion mixer at a rotating speed of 15-25 r / min for 15-25 minutes, and the uniformity coefficient of mixing is less than or equal to 3%; the content of heavy metals in the product meets the requirements of Pb≤0.1 mg / kg, As≤0.05 mg / kg, Cd≤0.03 mg / kg, Hg≤0.01 mg / kg, and the total number of microorganisms is less than or equal to 1000 cfu / g.

9. A method of preparing a functional solid beverage according to any one of claims 1 to 9, characterized in that, The method comprises the following operation steps: S1: in the raw material pretreatment stage, first, the physicochemical properties and impurity occurrence state of different components are subjected to differential purification and form adaptation treatment, so as to build a stable raw material basis for subsequent processes, and each component is washed by purified water for 2-3 times before low-temperature baking, so as to remove dust, sand and microorganisms and other exogenous impurities attached to the surface through physical flushing, thereby reducing the interference of pollutants on product quality from the source; S2: entering the low-temperature baking link, the core realizes stable drying of raw materials while maximizing the retention of active ingredients of each component through differential temperature and humidity control, light protection and operation optimization, each component is independently baked at a low temperature of 40-60°C according to the difference in heat sensitivity and light sensitivity, and the duration is greater than 24 hours; S3: the wall breaking treatment and screening link realizes microstructure destruction and accurate particle size control of raw materials through precise equipment parameter control, improves the solubility and active ingredient release efficiency of the product, first, the baked components are mixed according to the mass ratio to ensure accurate initial proportioning, and then are put into a high-speed powdering machine for ultrafine grinding; S4: after the preparation of the superfine mixed powder, mixing and homogenization and multidimensional quality control are carried out to ensure the uniformity of ingredients and the safety for eating. Mixing and homogenization are carried out by a three-dimensional motion mixer at a rotating speed of 15-25 r / min for 15-25 minutes, the layered structure of materials due to density and particle size difference is broken through multidirectional composite motion, the uniformity coefficient of mixing is less than or equal to 3%, and the content of effective ingredients of each product is ensured to be consistent.

Images