Composite selenium-rich solid beverage and preparation method thereof

Abstract

The invention relates to the technical field of food processing, in particular to a composite selenium-rich solid beverage and a preparation method thereof. The invention provides a compound selenium-rich solid beverage which comprises the following components: selenium-rich black rice, a compound biphase selenium source, compound prebiotics, green tea polyphenol, momordica grosvenori glucoside, zinc citrate and a shiitake mushroom extract, and further provides a preparation method of the compound selenium-rich solid beverage. Comprising the steps of pulse microwave low-temperature mixing, vacuum low-temperature drying, ultrahigh-pressure cold sterilization and the like, a low-temperature non-thermal processing technology is adopted in the whole process of the method, functional active ingredients are reserved to the maximum extent, and the prepared composite selenium-rich solid beverage is excellent in sensory quality and wide in eating adaptability.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a compound selenium-enriched solid beverage and its preparation method. Background Technology

[0002] Selenium is an essential trace element for the human body. It is the core active center of 25 human selenoproteins, including glutathione peroxidase and thioredoxin reductase, and directly participates in key physiological processes such as the body's antioxidant defense, immune cell proliferation and differentiation, and thyroid hormone metabolism. Long-term selenium deficiency can directly lead to decreased immunity and increased risk of chronic diseases. Therefore, safe, efficient, and compliant selenium supplements have significant market demand and social value.

[0003] Currently available selenium-enriched supplements, both commercially available and with publicly disclosed patents, generally suffer from two major pain points, failing to simultaneously meet the dual requirements of technological innovation breakthroughs and compliant industrialization: First, there is a core technological contradiction in the industry that cannot be overcome. Existing products are either rapid-release, where selenium dissolves quickly in the stomach, causing a rapid rise and fall in blood selenium concentration, resulting in short retention time and low bioavailability; or they are single-release, which, while extending the release time, result in a dense encapsulation structure that significantly reduces the transmembrane absorption efficiency of selenium by intestinal epithelial cells, creating an irreconcilable contradiction: the better the sustained-release effect, the lower the absorption efficiency. Furthermore, most existing products focus solely on selenium supplementation, failing to match prebiotic enhancement systems to address the intestinal absorption characteristics of selenium, and failing to build an antioxidant-immune synergy system. The immune-improving effect of selenium supplementation alone has a clear ceiling, failing to achieve a synergistic gain greater than the sum of its parts (1+1>2).

[0004] Secondly, there are serious food safety compliance risks at the industrialization level. Many existing patented solutions commonly involve the use of food additives and nutritional fortifiers beyond their permitted scope: for example, using selenium yeast (limited to dairy beverages) and ethyl cellulose (limited to confectionery and baked goods) in ordinary solid beverages, and directly adding high-purity lentinan purine nucleoside monomers not listed in GB2760. This results in these solutions failing to obtain SC production licenses, lacking industrial feasibility, and even facing the risk of administrative penalties. Furthermore, existing products often employ high-temperature mixing and hot-air drying processes, which easily lead to the oxidative degradation of heat-sensitive active ingredients such as selenium-modified amino acids and cordyceps polysaccharides, resulting in poor product storage stability and significant loss of functional activity within the shelf life.

[0005] To address the aforementioned industry pain points, a gut-targeted biphasic selenium-releasing compound selenium-enriched solid beverage has been developed. It overcomes the core industry contradiction of sustained release and absorption through targeted formula design, achieves industrialization through full-component compliant reconstruction, and maximizes the retention of active ingredients through a gentle, non-thermal processing technology. Ultimately, it achieves a triple improvement in selenium supplementation efficiency, immune enhancement function, and compliance. Summary of the Invention

[0006] The purpose of this invention is to provide a compound selenium-enriched solid beverage that overcomes the industry contradiction of the incompatibility between sustained release and absorption, and combines rapid selenium supplementation with long-term retention and synergistic enhancement of immunity; it also provides a preparation method for the solid beverage, which is a non-thermal process throughout the entire process, can retain the functional active ingredients to the greatest extent, has controllable parameters, and is suitable for industrial-scale production.

[0007] To achieve the above-mentioned objectives, the present invention provides the following technical solution: This invention provides a compound selenium-enriched solid beverage comprising the following components in parts by weight: 20-50 parts selenium-enriched black rice, 5-20 parts compound biphasic selenium source, 10-30 parts compound prebiotics, 1-5 parts green tea polyphenols, 0.05-1 part monk fruit glycosides, 0.05-1 part zinc citrate, and 0.05-1 part shiitake mushroom extract.

[0008] Preferably, the composite dual-phase selenium source includes a fast-release selenium source and a long-lasting selenium source; The mass ratio of the rapid-release selenium source to the long-acting selenium source is 1:1~3.

[0009] Preferably, the rapidly releasing selenium source is selenium-enriched edible mushroom powder; The long-lasting selenium source includes a core material and a wall material; the mass ratio of the core material to the wall material is 1:1~3. The core material comprises selenium-enriched Cordyceps militaris extract and selenium-enriched Lycium barbarum extract; the mass ratio of the selenium-enriched Cordyceps militaris extract to the selenium-enriched Lycium barbarum extract is 1:0.5~1.5; The wall material comprises chitosan and low-esterification pectin; the mass ratio of chitosan to low-esterification pectin is 1:1~3.

[0010] Preferably, the preparation method of the long-acting selenium source includes the following steps: mixing the core material and the wall material, and then embedding them using high-voltage electrostatic technology to obtain an embedded mixture; drying the embedded mixture to obtain the long-acting selenium source.

[0011] Preferably, the high-voltage electrostatic voltage of the embedding is 12~18kV; the flow rate of the embedding is 0.5~1.0mL / min.

[0012] Preferably, the compound prebiotics include galactooligosaccharides and inulin; The mass ratio of galactooligosaccharide to inulin is 1:1~3.

[0013] The present invention also provides a method for preparing the aforementioned compound selenium-enriched solid beverage, comprising the following steps: (1) The selenium-enriched black rice was crushed and enzymatically hydrolyzed to obtain selenium-enriched black rice hydrolysate; (2) The selenium-enriched black rice hydrolysate and the compound biphasic selenium source, compound prebiotics, green tea polyphenols, mogrosides, zinc citrate and shiitake mushroom extract were mixed with pulsed microwave to obtain a mixture; (3) The mixture is dried and sterilized to obtain a compound selenium-enriched solid beverage.

[0014] Preferably, in step (1), the enzymatic hydrolysis step is as follows: after hydrolyzing selenium-enriched black rice with α-amylase, enzymatic hydrolysis is performed with neutral protease and cellulase to obtain selenium-enriched black rice hydrolysate.

[0015] Preferably, in step (2), the microwave frequency of the pulsed microwave-assisted mixing is 915~2450MHz, the pulse width is 5~15s, the pulse interval is 10~30s, the power is 100~300W, the mixing temperature is 30~50℃, and the mixing time is 10~30min.

[0016] Preferably, in step (3), the drying is vacuum low-temperature drying; the drying temperature is 30~40℃; the drying vacuum degree is -0.08~-0.1MPa; and the drying time is 4~6h.

[0017] Beneficial effects: This invention provides a compound selenium-enriched solid beverage, which solves the irreconcilable contradiction between traditional selenium-enriched products' "rapid-release selenium source with rapid rise and fall and short retention time" and "slow-release type with insufficient release and low absorption efficiency" through a compound dual-phase system of "rapid release selenium source and long-lasting selenium source". It adds compound prebiotics to regulate intestinal flora and improve the intestinal absorption efficiency of selenium; green tea polyphenols and selenium synergistically enhance the body's antioxidant capacity and reduce the oxidative inactivation of selenoamino acids; zinc and shiitake mushroom extract synergistically enhance the activity of immune cells, amplifying the health benefits of selenium supplementation in multiple dimensions.

[0018] This invention also provides a method for preparing a compound selenium-enriched solid beverage. The method employs a low-temperature, non-thermal processing technique throughout: compound enzymatic hydrolysis achieves efficient dissolution of active ingredients such as organic selenium and polysaccharides from selenium-enriched black rice; pulsed microwave low-temperature mixing avoids degradation of heat-sensitive components; vacuum low-temperature drying combined with ultra-high pressure cold sterilization completely avoids the problem of oxidative deactivation of active ingredients caused by traditional high-temperature processes; the prepared compound selenium-enriched solid beverage has excellent sensory quality and wide applicability. Detailed Implementation

[0019] This invention provides a compound selenium-enriched solid beverage, comprising the following components in parts by weight: The amount of selenium-enriched black rice is 20-50 parts, preferably 30-40 parts, and even more preferably 35 parts. The composite biphasic selenium source comprises 5-20 parts, preferably 10-15 parts, and more preferably 12.5 parts. The compound prebiotics are added in quantities of 10-30 parts, preferably 15-25 parts, and more preferably 20 parts. Green tea polyphenols: 1-5 parts, preferably 2-4 parts, more preferably 3 parts. The amount of mogrosides is 0.05-1 part, preferably 0.25-0.8 parts, and more preferably 0.525 parts. The zinc citrate content is 0.05-1 part, preferably 0.25-0.8 parts, and more preferably 0.525 parts. The amount of shiitake mushroom extract is 0.05 to 1 part, preferably 0.25 to 0.8 parts, and more preferably 0.525 parts.

[0020] In this invention, the composite dual-phase selenium source includes a fast-release selenium source and a long-acting selenium source; The mass ratio of the rapid-release selenium source to the long-acting selenium source is 1:1 to 3, preferably 1:1.5 to 2.5, and more preferably 1:2.

[0021] In this invention, the rapidly releasing selenium source is selenium-enriched edible fungus powder, which includes selenium-enriched shiitake mushroom powder, selenium-enriched oyster mushroom powder, selenium-enriched king oyster mushroom powder, selenium-enriched tea tree mushroom powder, selenium-enriched black fungus powder, selenium-enriched jade black fungus powder, selenium-enriched monkey head mushroom powder, and selenium-enriched straw mushroom powder. The long-lasting selenium source includes a core material and a wall material; the mass ratio of the core material to the wall material is 1:1 to 3, preferably 1:1.5 to 2.5, and more preferably 1:2; The core material includes selenium-enriched Cordyceps militaris extract and selenium-enriched Lycium barbarum extract; the mass ratio of the selenium-enriched Cordyceps militaris extract to the selenium-enriched Lycium barbarum extract is 1:0.5~1.5, preferably 1:0.8~1.2, and more preferably 1:1; The wall material comprises chitosan and low-esterification pectin; the mass ratio of chitosan to low-esterification pectin is 1:1 to 3, preferably 1:1.5 to 2.5, and more preferably 1:2; In this invention, the preparation method of the long-acting selenium source includes the following steps: mixing the core material and the wall material, and then embedding them using high-voltage electrostatic technology to obtain an embedded mixture; drying the embedded mixture to obtain the long-acting selenium source; Before mixing the core material and the wall material, the core material needs to be mixed with water to prepare a core material mixture with a solid content of 20-40%, and the wall material needs to be mixed with water at 40-60°C to obtain a wall material mixture with a solid content of 20-40%. The solid content of the core material mixture is preferably 25-35%, more preferably 30%; The mixing temperature is preferably 45~55℃, more preferably 50℃; The solid content of the wall material mixture is preferably 25-35%, more preferably 30%; The core material and wall material are mixed by stirring. The mixing temperature is 45~55℃, preferably 50℃; the mixing speed is 150~250rpm, preferably 200rpm; and the mixing time is 25~35min, preferably 30min.

[0022] In this invention, the high-voltage electrostatic voltage of the embedding is 12~18kV, preferably 14~16kV, and more preferably 15kV; the flow rate of the embedding is 0.5~1.0mL / min, preferably 0.7~0.8mL / min, and more preferably 0.75mL / min. The drying process is vacuum freeze drying, and the specific steps are as follows: pre-freezing at -15~-25℃ for 2~4 hours, and then desorption drying at a vacuum of 10~20Pa and -50~-60℃ for 3~5 hours. The pre-freezing temperature is preferably -20℃, and the pre-freezing time is preferably 3h; the vacuum degree is preferably 15Pa, the desorption drying temperature is preferably -55℃, and the desorption drying time is preferably 4h.

[0023] In this invention, the compound prebiotic includes galactooligosaccharides and inulin; The mass ratio of galactooligosaccharide to inulin is 1:1 to 3, preferably 1:1.5 to 2.5, and more preferably 1:2.

[0024] The present invention also provides a method for preparing the aforementioned compound selenium-enriched solid beverage, comprising the following steps: (1) The selenium-enriched black rice was crushed and enzymatically hydrolyzed to obtain selenium-enriched black rice hydrolysate; (2) The selenium-enriched black rice hydrolysate and the compound biphasic selenium source, compound prebiotics, green tea polyphenols, mogrosides, zinc citrate and shiitake mushroom extract were mixed with pulsed microwave to obtain a mixture; (3) The mixture is dried and sterilized to obtain a compound selenium-enriched solid beverage.

[0025] In this invention, in step (1), the selenium-enriched black rice requires the following pretreatment before pulverizing: the selenium-enriched black rice is washed, mixed with water at a material-to-liquid ratio of 1:4, and soaked at 25°C for 4 hours. The particle size after pulverization is 70-90 mesh, preferably 75-85 mesh, and more preferably 80 mesh; The enzymatic hydrolysis steps are as follows: after hydrolyzing selenium-enriched black rice with α-amylase, enzymatic hydrolysis is carried out with neutral protease and cellulase to obtain selenium-enriched black rice hydrolysate.

[0026] The amount of α-amylase added is 0.1-0.3% of the mass of selenium-enriched black rice, preferably 0.2%; The hydrolysis temperature is preferably 55~65℃, more preferably 58~62℃, and even more preferably 60℃; The hydrolysis time is preferably 15-25 min, more preferably 18-22 min, and even more preferably 20 min; After hydrolysis, the enzyme needs to be inactivated by immediately heating to 95°C for 10 minutes. The amount of neutral protease added is 0.1-0.2% of the mass of selenium-enriched black rice, preferably 0.15%. The amount of cellulase added is 0.06~0.1% of the mass of selenium-enriched black rice, preferably 0.08%; The temperature for enzymatic hydrolysis is preferably 50-60℃, more preferably 53-57℃, and even more preferably 55℃; The enzymatic hydrolysis time is preferably 40-50 min, and more preferably 45 min; After enzymatic hydrolysis, the temperature needs to be immediately raised to 95°C for 10 minutes to inactivate the enzyme. After enzymatic hydrolysis, the hydrolysate needs to be freeze-dried under vacuum to obtain selenium-enriched black rice hydrolysate.

[0027] In this invention, in step (2), the microwave frequency of the pulsed microwave assisted mixing is 915~2450MHz, the pulse width is 5~15s, the pulse interval is 10~30s, the power is 100~300W, the mixing temperature is 30~50℃, and the mixing time is 10~30min. The microwave frequency is preferably 1215~2150MHz, more preferably 1682MHz; the pulse width is preferably 8~12s, more preferably 10s; the power is preferably 150~250W, more preferably 200W; the mixing temperature is preferably 35~45℃, more preferably 40℃; and the mixing time is preferably 15~25min, more preferably 20min. In this invention, in step (3), the drying is vacuum low-temperature drying; the temperature of the vacuum low-temperature drying is 30~40℃, preferably 33~37℃, and more preferably 35℃; the vacuum degree of the vacuum low-temperature drying is -0.08~-0.1MPa, preferably -0.09MPa; the time of the vacuum low-temperature drying is 4~6h, and more preferably 5h. The sterilization step is as follows: treat at 20~30℃ and 300~500MPa for 3~8 minutes; The preferred temperature is 25°C, the preferred pressure is 350~450MPa, more preferably 400MPa, and the preferred sterilization time is 5~6min, more preferably 5.5min.

[0028] The technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0029] Example 1: Compound Selenium-Enriched Solid Beverage

[0030] Long-lasting selenium source: Selenium-enriched Cordyceps militaris extract and selenium-enriched Lycium barbarum extract were mixed at a mass ratio of 1:1 and dissolved in pure water to obtain a core material mixture with a solid content of 20%; Chitosan and low-esterification pectin were mixed at a mass ratio of 1:2 and dissolved in pure water at 50℃ to obtain a wall material mixture with a solid content of 20%; The core material mixture and the wall material mixture were mixed at 50℃ and 200rpm for 30min (core material to wall material mass ratio of 1:2), and then embedded using high-voltage electrostatic technology with a voltage of 15kV and a flow rate of 0.8mL / min to obtain an embedded mixture; The embedded mixture was pre-frozen at -20℃ for 3h, and then desorbed and dried at a vacuum of 15Pa and -55℃ for 4h to obtain a long-lasting selenium source; Preparation method of compound selenium-enriched solid beverage: (1) Wash 350g of selenium-enriched black rice, mix it with water at a ratio of 1:4, soak it at 25℃ for 4 hours, then grind it with water to 80 mesh to obtain selenium-enriched black rice slurry; adjust the pH of the selenium-enriched black rice slurry to 6.0, add 0.7g of α-amylase, and hydrolyze it at 60℃ for 20 minutes; heat it to 95℃ to inactivate the enzyme for 10 minutes; then cool it to 55℃, add 0.525g of neutral protease and 0.28g of cellulase to hydrolyze it for 45 minutes, then immediately heat it to 95℃ to inactivate the enzyme for 10 minutes to obtain the enzymatic hydrolysate; freeze-dry the enzymatic hydrolysate under vacuum to obtain selenium-enriched black rice enzymatic hydrolysate; (2) The selenium-enriched black rice enzymatic hydrolysate, 150g of compound biphasic selenium source (a mixture of selenium-enriched shiitake mushroom powder and long-acting selenium source at a mass ratio of 1:2), 200g of compound prebiotics (a mixture of galactooligosaccharides and inulin at a mass ratio of 1:2), 30g of green tea polyphenols, 5g of mogrosides, 6g of zinc citrate, and 4g of shiitake mushroom extract were mixed with pulse microwave assisted for 20min at 2450MHz, pulse width of 10s, pulse interval of 20s, power of 200W, and temperature of 40℃ to obtain a mixture. (3) The mixture was vacuum dried at 35°C and -0.08MPa for 5 hours, and then sterilized at 25°C and 400MPa for 5 minutes to obtain a compound selenium-enriched solid beverage.

[0031] Example 2: Compound Selenium-Enriched Solid Beverage

[0032] Long-lasting selenium source: Selenium-enriched Cordyceps militaris extract and selenium-enriched Lycium barbarum extract were mixed at a mass ratio of 1:1.5 and dissolved in pure water to obtain a core material mixture with a solid content of 30%; Chitosan and low-esterification pectin were mixed at a mass ratio of 1:3 and dissolved in pure water at 60℃ to obtain a wall material mixture with a solid content of 30%; The core material mixture and the wall material mixture were mixed at 45℃ and 250rpm for 25min (core material to wall material mass ratio of 1:3), and then embedded using high-voltage electrostatic technology with a voltage of 18kV and a flow rate of 1.0mL / min to obtain an embedded mixture; The embedded mixture was pre-frozen at -15℃ for 2.5h, and then desorbed and dried at a vacuum of 20Pa and -60℃ for 5h to obtain a long-lasting selenium source; Preparation method of compound selenium-enriched solid beverage: (1) Wash 250g of selenium-enriched black rice, mix it with water at a ratio of 1:4, soak it at 25℃ for 4 hours, and then grind it with water to 80 mesh to obtain selenium-enriched black rice slurry; adjust the pH of the selenium-enriched black rice slurry to 6.0, add 0.25g of α-amylase, and hydrolyze it at 65℃ for 15 minutes; heat it to 95℃ to inactivate the enzyme for 10 minutes; then cool it to 50℃, add 0.25g of neutral protease and 0.25g of cellulase to enzymatically hydrolyze it for 50 minutes, and then immediately heat it to 95℃ to inactivate the enzyme for 10 minutes to obtain the enzymatic hydrolysate; freeze-dry the enzymatic hydrolysate under vacuum to obtain selenium-enriched black rice enzymatic hydrolysate; (2) The selenium-enriched black rice enzymatic hydrolysate, 200g of compound biphasic selenium source (selenium-enriched black fungus powder and long-acting selenium source mixed at a mass ratio of 1:1), 150g of compound prebiotic (galactooligosaccharide and inulin mixed at a mass ratio of 1:3), 20g of green tea polyphenols, 10g of mogroside, 0.8g of zinc citrate, and 8g of shiitake mushroom extract were mixed with pulse microwave assisted for 30min at 2450MHZ, pulse width of 15s, pulse interval of 10s, power of 150W, and temperature of 30℃ to obtain a mixture. (3) The mixture was vacuum dried at 30°C and -0.09MPa for 6 hours, and then sterilized at 20°C and 500MPa for 8 minutes to obtain a compound selenium-enriched solid beverage.

[0033] Example 3: Compound Selenium-Enriched Solid Beverage

[0034] Long-lasting selenium source: Selenium-enriched Cordyceps militaris extract and selenium-enriched Lycium barbarum extract were mixed at a mass ratio of 1:0.5 and dissolved in pure water to obtain a core material mixture with a solid content of 40%; Chitosan and low-esterification pectin were mixed at a mass ratio of 1:1 and dissolved in pure water at 45℃ to obtain a wall material mixture with a solid content of 40%; The core material mixture and the wall material mixture were mixed at 55℃ and 150rpm for 35min (core material to wall material mass ratio of 1:1), and then embedded using high-voltage electrostatic technology with a voltage of 12kV and a flow rate of 0.5mL / min to obtain an embedded mixture; The embedded mixture was pre-frozen at -25℃ for 4h, and then desorbed and dried at a vacuum of 10Pa and -50℃ for 3h to obtain a long-lasting selenium source; Preparation method of compound selenium-enriched solid beverage: (1) Wash 500g of selenium-enriched black rice and mix it with water at a ratio of 1:4. Soak it at 25℃ for 4 hours. Then grind it with water to 80 mesh to obtain selenium-enriched black rice slurry. Adjust the pH of the selenium-enriched black rice slurry to 6.0, add 1.5g of α-amylase, and hydrolyze it at 55℃ for 25 minutes. Heat it to 95℃ to inactivate the enzyme for 10 minutes. Then cool it to 60℃, add 1g of neutral protease and 0.3g of cellulase to hydrolyze it for 40 minutes. Then immediately heat it to 95℃ to inactivate the enzyme for 10 minutes to obtain the enzymatic hydrolysate. Vacuum freeze-dry the enzymatic hydrolysate to obtain selenium-enriched black rice enzymatic hydrolysate. (2) The selenium-enriched black rice enzymatic hydrolysate, 50g of compound biphasic selenium source (selenium-enriched tea tree mushroom powder and long-acting selenium source mixed at a mass ratio of 1:3), 250g of compound prebiotic (galactooligosaccharide and inulin mixed at a mass ratio of 1:1), 50g of green tea polyphenols, 1g of mogroside, 5g of zinc citrate, and 1g of shiitake mushroom extract were mixed with pulse microwave assisted for 10min at 2450MHZ, pulse width of 5s, pulse interval of 30s, power of 300W, and temperature of 50℃ to obtain a mixture. (3) The mixture was vacuum dried at 40°C and -0.1MPa for 4 hours, and then sterilized at 30°C and 300MPa for 3 minutes to obtain a compound selenium-enriched solid beverage.

[0035] Comparative Example 1: Compound Selenium-Enriched Solid Beverage

[0036] Referring to Example 1, the difference from Example 1 is that in step (1), the selenium-enriched black rice is not enzymatically hydrolyzed. Instead, the selenium-enriched black rice is washed, soaked, and crushed before being used directly. It does not undergo the enzymatic hydrolysis process of α-amylase, neutral protease, and cellulase. Other components and preparation steps are the same as in Example 1.

[0037] Comparative Example 2: Compound Selenium-Enriched Solid Beverage

[0038] Referring to Example 1, the difference from Example 1 is that the composite biphasic selenium source is replaced with a single selenium-enriched shiitake mushroom powder (150g), and no long-acting selenium source is added. Other components and preparation steps are the same as in Example 1.

[0039] Comparative Example 3: Compound Selenium-Enriched Solid Beverage

[0040] Referring to Example 1, the difference from Example 1 is that the composite biphasic selenium source is replaced with a single long-acting selenium source (150g), and no selenium-enriched shiitake mushroom powder is added. Other components and preparation steps are the same as in Example 1.

[0041] Comparative Example 4: Compound Selenium-Enriched Solid Beverage

[0042] Referring to Example 1, the difference from Example 1 is that pulsed microwave assisted mixing is not used in step (2), but only conventional mixing is carried out using a horizontal ribbon mixer (temperature 40℃, mixing time 20min, no microwave effect). The remaining preparation steps and parameters are the same as in Example 1.

[0043] Comparative Example 5: Compound Selenium-Enriched Solid Beverage

[0044] Referring to Example 1, the difference from Example 1 is that the preparation of the long-acting selenium source does not use high-voltage electrostatic embedding technology. Instead, the core material mixture and the wall material mixture are directly stirred evenly and then vacuum freeze-dried to obtain a powdered long-acting selenium source (without microcapsule structure). The remaining preparation steps and parameters are the same as in Example 1.

[0045] Sensory evaluation in Experiment Example 1

[0046] Ten professionally trained food sensory evaluators (half male and half female) were invited to form an evaluation panel. 5g of each of the compound selenium-enriched solid beverages prepared in Examples 1-3 and Comparative Examples 1-5 were placed in 50mL transparent glass cups and mixed with 100mL of 40℃ warm water. The evaluation panel members conducted a comprehensive evaluation from five dimensions: color, texture, aroma, taste, and solubility. The full score was 10 points. The specific scoring criteria are shown in Table 1, and the evaluation results are shown in Table 2. Table 1 Scoring Criteria

[0047] Table 2 Sensory evaluation results

[0048] The results showed that the sensory scores of Examples 1-3 were significantly higher than those of Comparative Examples 1-5, with natural and uniform color, fine powder without lumps, rich complex aroma, smooth taste, and excellent solubility. Comparative Example 1 had coarse powder, poor solubility, and insufficient flavor because the black rice was not enzymatically hydrolyzed. Comparative Examples 2 and 3 used a single selenium source, resulting in decreased flavor harmony and stability. Comparative Example 4 used conventional mixing, resulting in poor powder uniformity, easy lumps, and reduced solubility. Comparative Example 5 lacked microencapsulation, making the selenium easily oxidized and the product prone to moisture absorption and deterioration, significantly reducing sensory quality and stability.

[0049] Experiment Example 2: Selenium release and bioavailability

[0050] Selenium release: An appropriate amount of sample was accurately weighed and placed in simulated gastric juice (pH 1.2, containing pepsin). The sample was then digested in a constant temperature water bath at 37°C for 2 hours with shaking. Subsequently, the system was adjusted to simulated intestinal juice (pH 6.8, containing pancreatic enzymes), and digestion was continued in a constant temperature water bath at 37°C for 12 hours with shaking. Samples were taken after 2 hours of gastric juice digestion and 12 hours of intestinal juice digestion, filtered through a filter membrane, and tested according to GB 5009.93-2017 "National Food Safety Standard - Determination of Selenium in Food". The results are shown in Table 3. Bioavailability: SPF-grade SD rats (purchased from Beijing Vital River Laboratory Animal Technology Co., Ltd.) were selected and acclimatized for 3 days. After fasting for 12 hours (with free access to water), an in vivo one-way intestinal perfusion model was adopted. The rats were anesthetized by intraperitoneal injection, fixed, and the abdominal cavity was opened. The duodenum, jejunum, and ileum were separated and ligated at both ends. Intestinal perfusion was performed separately. Tyrode's solution was used as the perfusion fluid. The sample was dissolved in the perfusion fluid and perfused at a constant flow rate. The perfusion fluid was collected at regular intervals, and the selenium concentration in the perfusion fluid was measured. The selenium absorption rate of each segment of the intestine was calculated and converted to obtain the absolute bioavailability of selenium. The results are shown in Table 3. Wherein the selenium absorption rate (%) = C0 is the initial selenium concentration (μg / mL) in the perfusion fluid, C t V represents the selenium concentration in the effluent after perfusion (μg / mL), V represents the total volume of the perfusion fluid (mL), and t represents the perfusion time (min). Absolute bioavailability (%) = (Total selenium administered and total intestinal absorption / Total selenium administered and absorbed) × 100%; Total intestinal absorption = ∑(absorption rate of each intestinal segment × perfusion time); Table 3. Results of selenium release and bioavailability determination (n=3, ±s)

[0051] The results showed that in Examples 1-3, selenium release was gradual during the gastric digestion stage, with the selenium release rate controlled at 30%-40% over 2 hours, which avoided the loss and irritation caused by rapid selenium release in the stomach; during the intestinal digestion stage, selenium was released continuously and stably, with the cumulative release rate over 12 hours all above 87%, demonstrating good sustained-release effect and sufficient release, and significantly higher absolute bioavailability of selenium.

[0052] Comparative Example 1, due to the lack of complex enzymatic hydrolysis of selenium-enriched black rice, had intact cell wall structures, making it difficult for effective selenium to dissolve and release, resulting in a significant decrease in selenium release rate and bioavailability. Comparative Example 2, using only a single fast-acting selenium source, exhibited poor release stability, leading to a lower bioavailability than the examples. Comparative Example 3, using only a single long-acting selenium source, resulted in slow and insufficient selenium release, leading to a low total release rate and bioavailability. Comparative Example 4, without pulsed microwave-assisted mixing, suffered from poor raw material uniformity, easily forming local agglomerates, resulting in incomplete selenium release and a decrease in bioavailability. Comparative Example 5, without high-voltage electrostatic microencapsulation, experienced rapid selenium release in the stomach, failing to achieve stable sustained release. Although the short-term release rate was high, intestinal absorption efficiency decreased, ultimately resulting in a significantly lower selenium bioavailability than Examples 1-3. Therefore, this invention, through the synergistic effect of complex enzymatic hydrolysis of selenium-enriched black rice, the combination of fast-acting and long-acting selenium, high-voltage electrostatic microencapsulation, and pulsed microwave-assisted uniform mixing, achieves a smooth release, continuous supply, and efficient absorption of selenium in vivo, significantly improving the cumulative release rate and bioavailability of selenium.

[0053] Experimental Example 3: Immune Function Indicators and Antioxidant Properties

[0054] Immune function indicators: In accordance with the Technical Specifications for Inspection and Evaluation of Health Foods (2003 Edition), the spleen index, thymus index, and macrophage phagocytic rate of mice were measured, and the results are shown in Table 4. Antioxidant activity: The free radical scavenging ability of the samples was determined by the DPPH method. Samples from Examples 1-3 and Comparative Examples 1-3 were prepared into 1 mg / mL solutions. 2 mL of each solution was added to 2 mL of 0.1 mmol / L DPPH ethanol solution. The mixture was reacted in the dark for 30 min. The absorbance was measured at 517 nm and the scavenging rate was calculated. The results are shown in Table 4. Table 4. Results of immune function indicators and antioxidant assays (n=3, ±s)

[0055] The results showed that the spleen index, thymus index, macrophage phagocytosis rate and DPPH free radical scavenging rate of Examples 1-3 were significantly higher than those of Comparative Examples 1-5, demonstrating excellent immune enhancement and antioxidant activity.

[0056] Comparative Example 1, due to the lack of complex enzymatic hydrolysis of selenium-enriched black rice, suffered from hindered dissolution of functional components, resulting in a significant reduction in immune and antioxidant effects. Comparative Examples 2 and 3, using a single selenium source, lacked the synergistic effect of fast-acting and long-acting selenium, and their effects were significantly lower than those of the Examples. Comparative Example 4, without pulsed microwave-assisted mixing, had poor uniformity of raw material mixing, making it difficult for effective components to fully exert their effects, and its immune and antioxidant properties were somewhat reduced. Comparative Example 5, without high-voltage electrostatic microencapsulation, suffered from easy oxidation and inactivation of selenium, resulting in reduced stability and utilization of effective components, and its overall effect was significantly inferior to Examples 1-3.

[0057] As can be seen from the above embodiments, the present invention provides a compound selenium-enriched solid beverage and its preparation method. The preparation method adopts a low-temperature non-thermal processing technology throughout the process, which preserves the functional active ingredients to the greatest extent. The prepared compound selenium-enriched solid beverage has the advantages of rapid selenium supplementation and long-term retention, synergistic enhancement of immunity, excellent sensory quality, and wide applicability.

[0058] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A compound selenium-enriched solid beverage, characterized in that, It includes the following components in parts by weight: 20-50 parts selenium-enriched black rice, 5-20 parts compound biphasic selenium source, 10-30 parts compound prebiotics, 1-5 parts green tea polyphenols, 0.05-1 part monk fruit glycosides, 0.05-1 part zinc citrate, and 0.05-1 part shiitake mushroom extract.

2. The compound selenium-enriched solid beverage according to claim 1, characterized in that, The composite dual-phase selenium source includes a fast-release selenium source and a long-acting selenium source; The mass ratio of the rapid-release selenium source to the long-acting selenium source is 1:1~3.

3. The compound selenium-enriched solid beverage according to claim 2, characterized in that, The rapidly releasing selenium source is selenium-enriched edible mushroom powder; The long-lasting selenium source includes a core material and a wall material; the mass ratio of the core material to the wall material is 1:1~3. The core material comprises selenium-enriched Cordyceps militaris extract and selenium-enriched Lycium barbarum extract; the mass ratio of the selenium-enriched Cordyceps militaris extract to the selenium-enriched Lycium barbarum extract is 1:0.5~1.5; The wall material comprises chitosan and low-esterification pectin; the mass ratio of chitosan to low-esterification pectin is 1:1~3.

4. The compound selenium-enriched solid beverage according to claim 3, characterized in that, The preparation method of the long-acting selenium source includes the following steps: mixing the core material and the wall material, and then embedding them using high-voltage electrostatic technology to obtain an embedded mixture; drying the embedded mixture to obtain the long-acting selenium source.

5. The compound selenium-enriched solid beverage according to claim 4, characterized in that, The high-voltage electrostatic voltage of the embedding is 12~18kV; the flow rate of the embedding is 0.5~1.0mL / min.

6. The compound selenium-enriched solid beverage according to claim 1, characterized in that, The compound prebiotics include galactooligosaccharides and inulin; The mass ratio of galactooligosaccharide to inulin is 1:1~3.

7. The method for preparing the compound selenium-enriched solid beverage according to any one of claims 1 to 6, characterized in that, Includes the following steps: (1) The selenium-enriched black rice was crushed and enzymatically hydrolyzed to obtain selenium-enriched black rice hydrolysate; (2) The selenium-enriched black rice hydrolysate and the compound biphasic selenium source, compound prebiotics, green tea polyphenols, mogrosides, zinc citrate and shiitake mushroom extract were mixed with pulsed microwave to obtain a mixture; (3) The mixture is dried and sterilized to obtain a compound selenium-enriched solid beverage.

8. The preparation method according to claim 7, characterized in that, In step (1), the enzymatic hydrolysis step is as follows: after hydrolyzing selenium-enriched black rice with α-amylase, enzymatic hydrolysis is carried out with neutral protease and cellulase to obtain selenium-enriched black rice hydrolysate.

9. The preparation method according to claim 7, characterized in that, In step (2), the microwave frequency of the pulsed microwave-assisted mixing is 915~2450MHz, the pulse width is 5~15s, the pulse interval is 10~30s, the power is 100~300W, the mixing temperature is 30~50℃, and the mixing time is 10~30min.

10. The preparation method according to claim 7, characterized in that, In step (3), the drying is vacuum low-temperature drying; the drying temperature is 30~40℃; the drying vacuum degree is -0.08~-0.1MPa; and the drying time is 4~6h.

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