Multi-flavor Chinese wolfberry fruit health-care melon seeds and production technology thereof

Abstract

The invention relates to the technical field of processing of roasted nuts and nuts, and discloses multi-flavor Chinese wolfberry fruit health-care sunflower seeds and a production process thereof, the sunflower seeds are prepared from raw sunflower seeds and a delayed gel impregnation liquid, and the impregnation liquid comprises deionized water, D-(+)-trehalose dihydrate, low-acyl gellan gum, Chinese wolfberry fruit concentrated pulp and other components. The production process comprises the following steps: preparing a retardation gel impregnation liquid; carrying out vacuum degassing on the raw sunflower seeds; carrying out variable-pressure pulse impregnation, and driving the material liquid to permeate by utilizing fluid dynamics; performing solid-liquid separation; performing gradient variable-temperature in-situ gelation and drying, thermally inducing GDL hydrolysis to trigger in-shell gelation, and performing high-temperature drying to realize trehalose vitrification; and finally cooling and packaging. According to the present invention, by using the delayed permeation and in-situ gel locking mechanism, the deep flavoring and the physical anchoring of the active component are achieved, the glassy state barrier layer is constructed on the surface, and the problems of non-uniform flavoring, surface adhesion and easy moisture absorption and moisture regain in the traditional process are effectively solved.

Description

Technical Field

[0001] This invention relates to the field of nut and seed processing technology, specifically to a multi-flavored goji berry health-promoting melon seed and its production process. Background Technology

[0002] Sunflower seeds, as a traditional snack, are widely loved by consumers for their unique taste and rich nutritional value. With the upgrading of consumption and the popularization of healthy eating concepts, market demand is gradually shifting from simple roasted seeds to functional products that combine nutritional fortification and diverse flavors. Among these, incorporating the active ingredients of medicinal and edible ingredients such as goji berries and red dates into sunflower seed processing to develop compound-flavored health-promoting sunflower seeds has become a hot topic in industry research and development.

[0003] However, in existing technologies, the preparation of such flavored sunflower seeds faces the dual challenges of high mass transfer resistance in the shell and difficulty in deep fixation of active substances. The sunflower seed shell is mainly composed of a porous medium of cellulose and lignin, exhibiting strong hydrophobicity and a dense microstructure. Air is often trapped within the pores, creating an air resistance effect. Traditional atmospheric pressure cooking or soaking processes struggle to overcome interfacial tension and capillary resistance, making it difficult for the liquid to penetrate the shell barrier and reach the kernel, often resulting in a "strong flavor in the shell, but bland and tasteless kernel." To improve flavor penetration, existing processes typically extend the cooking time or increase the concentration of the liquid, but this not only leads to the degradation and loss of heat-sensitive nutrients such as goji berry polysaccharides but also significantly increases production energy consumption.

[0004] Furthermore, the reverse migration of flavor compounds during the drying process is also a key factor restricting product quality. During the hot air drying stage, as internal moisture evaporates to the surface, dissolved sugars, salts, and flavor compounds migrate with the moisture to the outer surface of the shell via capillary action, and then deposit after the moisture vaporizes. This solute migration phenomenon results in a large accumulation of high-concentration sugar and salt compounds on the shell surface, while the kernel remains relatively small. When using traditional auxiliary materials such as sucrose, due to their high hygroscopicity and low glass transition temperature, they are prone to deliquescence in high humidity environments, leading to a sticky surface, particle adhesion, and a damp taste, severely affecting the product's shelf-life stability and consumer experience. Current surface coating technologies mostly focus on spraying film-forming agents, which can improve appearance to some extent, but cannot solve the fundamental contradiction between internal flavor penetration and preventing the leakage of internal solutes. Summary of the Invention

[0005] To address the shortcomings of existing technologies, this invention provides a multi-flavored wolfberry health-promoting melon seed and its production process, solving the problems of insufficient internal flavor, sticky surface, and easy moisture absorption and reabsorption in the finished product caused by the reverse migration of solutes during the drying process of existing technologies.

[0006] To address the above problems, the present invention provides the following technical solution: In a first aspect, the present invention provides a multi-flavored wolfberry health-promoting melon seed, employing the following technical solution: A multi-flavored goji berry health-promoting sunflower seed, wherein the sunflower seed is made from raw sunflower seeds and a delayed gel impregnation solution; the delayed gel impregnation solution contains the following components in parts by weight: 100 parts deionized water; 8.0-15.0 parts D-(+)-trehalose dihydrate; 0.10-0.25 parts low-acyl gellan gum; 15.0-25.0 parts concentrated goji berry pulp; 0.20-0.45 parts D-gluconic acid-δ-lactone; 0.20-0.40 parts antioxidant; 0.01-0.05 parts surface wetting agent; 1.5-3.0 parts flavoring agent; and the initial pH value of the delayed gel impregnation solution is 6.6-7.0, and it is in a sol state at 35-40℃.

[0007] By adopting the above technical solution, this invention solves the contradiction between flavor penetration and surface anti-sticking by utilizing the spatiotemporal coupling mechanism of physical field assistance and chemical reaction dynamics.

[0008] Preferably, the delayed gel impregnation solution comprises the following components in parts by weight: 100 parts deionized water; 10.0-12.0 parts D-(+)-trehalose dihydrate; 0.15-0.18 parts low-acyl gellan gum; 18.0-20.0 parts concentrated wolfberry pulp; 0.30-0.35 parts D-glucono-δ-lactone; 0.25-0.30 parts antioxidant; 0.02-0.03 parts surface wetting agent; and 2.0-2.5 parts flavoring agent.

[0009] By adopting the above technical solution, the ratio of colloidal skeleton to sugar is optimized, which ensures that the mechanical strength of the gel network is sufficient to bind the active substances, and avoids the increase in the viscosity of the liquid due to excessive solid content, which would affect the penetration efficiency. This is the optimal ratio range for achieving a balance between penetration depth and retention effect.

[0010] Preferably, the total acyl group content of the low-acyl gellan gum is less than 5%, and the viscosity of the 0.2wt% aqueous solution at 25°C in the absence of exogenous divalent cations is 20-60 cP; the glass transition temperature (Tg) of the anhydrous form of the D-(+)-trehalose dihydrate is ≥110°C; the soluble solids content of the concentrated wolfberry pulp is 40-50 Brix, and the wolfberry polysaccharide content is ≥0.8%.

[0011] By adopting the above technical solutions, limiting the low acyl content of low-acyl gellan gum ensures its high sensitivity to ion and pH changes, enabling it to form a hard, brittle, and thermally stable gel structure; limiting the high glass transition temperature of trehalose ensures that the finished product can remain dry on the surface and not undergo a rubbery transition in summer or high humidity environments; limiting the parameters of wolfberry concentrate ensures the concentration of functional components in the impregnation solution, giving the finished product substantial health benefits.

[0012] Preferably, the antioxidant is sodium D-isoascorbate, and the surface wetting agent is sucrose fatty acid ester; the flavoring agent contains salt, and the retardant gel impregnation solution contains Na... + The total molar concentration of ions was controlled below 0.05 mol / L.

[0013] By employing the above technical solution, the ionic strength within the system is strictly controlled. This is because monovalent cations (Na+)... + At high concentrations, Na+ compresses the electrical double layer, causing premature salt-induced gelation or localized flocculation of gellan gum at room temperature. + By controlling the concentration below 0.05 mol / L, the delayed sol state during the impregnation stage is effectively maintained, preventing premature gelation from clogging the micropore channels of the shell and hindering the penetration of subsequent liquids.

[0014] Secondly, this invention provides a production process for multi-flavored wolfberry health-promoting melon seeds, employing the following technical solution: A production process for multi-flavored goji berry health-promoting melon seeds, used to produce the aforementioned multi-flavored goji berry health-promoting melon seeds, includes the following steps: S1. Hydrate and dissolve low-acyl gellan gum and D-(+)-trehalose dihydrate at high temperature, rapidly cool to below the critical temperature, add wolfberry concentrate and excipients, and finally add D-gluconic acid-δ-lactone and mix evenly to obtain hysteresis gel impregnation solution. S2. Place the raw sunflower seeds in a sealed container and vacuum process them. S3. The hysteresis gel impregnation solution prepared in S1 is drawn in under vacuum, and then pulse cycles of pressure application and holding, instantaneous pressure release and vacuum rephase are performed alternately. S4. Remove free liquid from the surface of the sunflower seeds; S5. First, thermal induction treatment is carried out in the first temperature range to promote the rapid hydrolysis of D-gluconic acid-δ-lactone and induce the sol-gel phase transition of the liquid inside the shell; then the temperature is raised to the second temperature range for dehydration and drying to achieve the glass transition of trehalose. S6. Cooled packaging.

[0015] By adopting the above technical solution, in steps S2 and S3, the non-condensable gas in the micropores of the shell is first removed by vacuum to eliminate the gas resistance effect; then, a huge pressure gradient is generated by positive pressure pulse to force the impregnation liquid in the low viscosity sol state into the tiny shell pores; the instantaneous depressurization process causes microscopic deformation of the shell, generating a mechanical pumping effect, which further enhances the convection mass transfer of the liquid phase to the deeper layers, and significantly improves the impregnation efficiency and uniformity.

[0016] In step S5, a two-stage temperature control strategy was designed, involving first inducing gelation at low temperature and then drying and vitrifying at high temperature. The first stage temperature focuses on activating the hydrolysis reaction of GDL, causing it to rapidly release protons and lower the pH to the gel point. This allows for the construction of a gel framework within the shell before a large amount of water evaporates, physically locking in the solute. The second stage high temperature is used for rapid dehydration and to make the trehalose molecules tightly packed together. Finally, in the cooling step of S6, the gel is frozen into a glassy state, completing the structural construction from the inside out.

[0017] Preferably, in step S1, the high temperature is 85-90℃ and the critical temperature is 35-40℃; before adding the D-gluconic acid-δ-lactone, the system temperature needs to be stably controlled at 35-40℃, and the stirring time after addition is controlled within 2-5 minutes.

[0018] By adopting the above technical solution, high temperature ensures the full hydration and molecular chain extension of gellan gum powder; cooling to 35-40℃ and adding GDL is the key kinetic control point. This temperature ensures that the colloidal solution has good fluidity and is in the low-rate range of GDL hydrolysis reaction. Combined with short-term stirring, the operating window is extended to the maximum extent to prevent the liquid from gelling prematurely in the preparation tank or delivery pipeline.

[0019] Preferably, in step S3, the temperature of the hysteresis gel impregnation solution is controlled at 35-40℃; the parameters of the pulse cycle are: gas is introduced to raise the pressure to 0.20-0.35MPa, and the pressure is maintained for 120-240 seconds; the instantaneous depressurization time to atmospheric pressure is <5 seconds; the vacuum rephase pressure is -0.05MPa to -0.07MPa, and is maintained for 30-60 seconds; the number of pulse cycles is 3-5 times, and the total operation time of step S3 is controlled within 25 minutes.

[0020] By adopting the above technical solution, the boundaries of the fluid dynamics parameters are defined. A pressure of 0.20-0.35 MPa is sufficient to overcome the surface tension of the plant fiber pores while avoiding damage to the shell integrity. Strictly controlling the total operating time to within 25 minutes is a safety threshold set based on the hydrolysis kinetic half-life of GDL at 35-40℃, ensuring that the feed solution maintains a low viscosity fluid state throughout the entire impregnation and separation process, and avoiding phase change accidents within the reactor.

[0021] Preferably, the specific conditions for the gradient temperature change in step S5 are as follows: First temperature range: hot air temperature 75-85℃, processing time 15-20 minutes; Second temperature range: hot air temperature 100-110℃, processing time 45-60 minutes, until the moisture content drops to 3.8%-4.5%.

[0022] By adopting the above technical solution, the first temperature range of 75-85℃ precisely corresponds to the temperature range in which the hydrolysis rate constant of GDL undergoes an order-of-magnitude jump, which can cause the pH of the system to drop rapidly below 4.5 within 15-20 minutes, completing in-situ gelation; the second temperature range of 100-110℃ provides sufficient thermal potential energy to remove bound water and make trehalose reach a molten or elastic state, providing a thermodynamic basis for subsequent cooling to form a continuous glass phase surface.

[0023] Preferably, in step S2, the vacuum degree of the vacuum degassing is -0.080MPa to -0.090MPa, and the holding time is 10-15 minutes.

[0024] By adopting the above technical solution, deep vacuum treatment completely eliminates the air in the pores of the sunflower seed shell, freeing up physical space for the subsequent entry of liquid. This is a prerequisite for achieving high weight gain and high flavor absorption.

[0025] Preferably, in step S6, the cooling process uses cold air at 15-25°C to rapidly cool the dried sunflower seeds to room temperature, causing the trehalose coating on the surface of the sunflower seeds to form a glassy film.

[0026] By adopting the above technical solution, the rapid cooling rate helps trehalose to cross the supercooled liquid zone and quickly enter the glassy zone, preventing the crystallization of sugar due to slow cooling and the resulting sanding phenomenon, ensuring that the finished product has a smooth, dense surface and excellent oxygen-barrier and moisture-proof properties.

[0027] This invention provides a multi-flavored wolfberry health-promoting melon seed and its production process. It has the following beneficial effects: 1. This invention controls the hydrolysis kinetics of D-glucono-δ-lactone at low temperatures, maintaining the impregnation solution in a low-viscosity sol state within the operating range of 35-40℃. Combined with a variable pressure pulse process, this low-viscosity fluid reduces the frictional resistance as it passes through the porous media of sunflower seed shells, promoting the penetration of goji berry polysaccharides and flavor compounds through the shell barrier into the kernel gaps, thus improving flavor absorption efficiency and the uniformity of internal flavor distribution.

[0028] 2. This invention utilizes the pH-responsive characteristics of low-acyl gellan gum to accelerate lactone hydrolysis during the initial drying stage, rapidly lowering the system pH below the gelation critical point. This in-situ gelation mechanism constructs a three-dimensional network framework within the micropores of the shell, physically restricting the convective migration of solutes to the shell surface as water evaporates, thereby retaining the active ingredients within the shell and reducing adhesion caused by sugar and solute accumulation on the surface.

[0029] 3. This invention uses D-(+)-trehalose with a high glass transition temperature instead of traditional sucrose as a carrier. During the cooling process after drying, trehalose forms a dense, glassy amorphous film on the surface of the sunflower seeds. This physical form remains stable under normal storage humidity, reducing the adsorption of environmental moisture and lowering the risk of deliquescence or clumping of the finished product due to moisture absorption. Attached Figure Description

[0030] Figure 1 This is a schematic diagram of the preparation method steps of the present invention. Detailed Implementation

[0031] The technical solution of the present invention will now be clearly and completely described with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0032] The present invention will now be described in further detail with reference to specific embodiments. It should be understood that the specific embodiments described herein are for illustration and explanation only and are not intended to limit the present invention. The main raw materials and reagents used in the following examples and comparative examples are sourced and specified as follows. Reagents not specifically mentioned are commercially available analytical grade or higher products. Experimental methods not specified under specific conditions are generally performed under conventional conditions or as recommended by the manufacturer.

[0033] Low-acyl gellan gum, CAS No. 71010-52-1, food grade, is a deacetylated linear anionic extracellular polysaccharide produced by Pseudomonas fermentation. Its polymer backbone repeating units consist of β-D-glucose, β-D-glucuronic acid, β-D-glucose, and α-L-rhamnose in a molar ratio of 1:1:1:1. Acetate and glyceryl groups have been removed from the molecular structure, and the total acyl group content is less than 5%. The weight-average molecular weight (Mw) ranges from 2 x 10^5 to 5 x 10^5 Da. The powder fineness passes through an 80-mesh sieve. The viscosity of a 0.2 wt% aqueous solution at 25°C in the absence of exogenous divalent cations is 20-60 cP. The gel strength (0.5 wt% concentration, containing 0.1 wt% CaCl2) is greater than 800 g / cm³. 2.

[0034] D-(+)-trehalose dihydrate, CAS No. 6138-23-4, food grade, chemical name α-D-glucopyranosyl-α-D-glucopyranoside dihydrate, molecular formula C12H22O11·2H2O, appearance is white crystalline powder, purity ≥99.0%, melting point 97-99℃, specific optical rotation [α]20D is +178° (c=10, H2O), its anhydrous glass transition temperature (Tg) is about 115℃.

[0035] D-glucono-δ-lactone, abbreviated as GDL, CAS No. 90-80-2, food grade, molecular formula C6H10O6, purity ≥99.0%, appearance is white crystalline powder. It undergoes a slow hydrolysis reaction in aqueous solution at 25℃ to produce gluconic acid. The pH value of its 1% aqueous solution shows a gradual decreasing trend over time, with an initial pH of about 3.5 and a complete hydrolysis equilibrium time of more than 60 minutes.

[0036] Sodium D-isoascorbate, CAS No. 6381-77-7, food grade, molecular formula C6H7NaO6·H2O, purity ≥98.0%, appearance is white to yellowish-white crystalline granules or powder, low redox potential, used as an antioxidant.

[0037] Sucrose fatty acid ester, CAS No. 37318-31-3, food grade, hydrophilic-lipophilic balance (HLB value) of 11-15, monoester content ≥50%, loss on drying ≤4.0%, used as a surface wetting agent for impregnation liquid.

[0038] The concentrated wolfberry pulp is made from fresh wolfberries from Ningxia. It is produced through washing, physical pressing, centrifugation to remove residue, and low-temperature vacuum concentration. The soluble solids content (Brix) is 40%-50%, the total sugar content is ≥35% (calculated as glucose), and the wolfberry polysaccharide content is ≥0.8%. No preservatives, pigments, or thickeners are added.

[0039] Raw sunflower seeds, mainly of SH363 or similar edible sunflower varieties, with a moisture content of ≤9%, impurity content of ≤1%, seed length of 1.8-2.2cm, thousand-seed weight of ≥120g, intact shells without damage, and processed by stone removal, dust removal and color sorting.

[0040] Deionized water, prepared in the laboratory, with a conductivity ≤10μS / cm, pH value of 6.5-7.0, and free of hardness ions.

[0041] Preparation Example 1: This preparation example provides a standard delayed-release gel impregnation solution A, the preparation method of which includes the following steps: (1) Hydration and dispersion: Add 100kg of deionized water to the mixing tank, turn on the jacket and heat to 88℃. Under high-speed shearing and stirring at 1200rpm, slowly add 10.0kg of D-(+)-trehalose dihydrate and 0.15kg of low acyl gellan gum, and continue stirring for 10 minutes until a uniform and transparent hydrophilic colloidal solution is formed. (2) Quenching: Turn on the plate heat exchanger and rapidly cool the above solution to 38°C at a rate of 6°C / min to avoid the gelation transition temperature range. (3) Compound preparation: Under constant temperature of 38℃ and low stirring speed of 500rpm, add 20.0kg of concentrated wolfberry pulp, 0.30kg of sodium D-isoascorbate, 0.03kg of sucrose fatty acid ester and 2.0kg of compound flavoring agent (containing 0.30kg of refined salt and 1.70kg of natural extracts of star anise and fennel) in sequence, and stir evenly. At this time, the Na content in the system is... + The total molar concentration of ions was controlled at approximately 0.04 mol / L; (4) Kinetic triggering: Finally, add 0.35 kg of D-gluconic acid-δ-lactone (GDL) and stir rapidly for 2 minutes to disperse it evenly, thus obtaining the delayed gel impregnation solution A. The initial pH value of the impregnation solution was 6.8, and the viscosity at 38℃ was 45 cP, indicating that it was in a sol state.

[0042] Preparation Example 2: This preparation example provides a high glass transition temperature type hysteresis gel impregnation solution B for use in products under high humidity environments. The preparation method includes the following steps: (1) Hydration and dispersion: Add 100 kg of deionized water to the mixing tank, heat to 90 °C, add 15.0 kg of D-(+)-trehalose dihydrate and 0.25 kg of low acyl gellan gum under high-speed shear stirring at 1500 rpm, and continue stirring for 15 minutes until completely dissolved; (2) Quenching: The solution is rapidly cooled to 40°C using a rapid cooling system (due to the high colloid concentration, the heat preservation temperature is increased to prevent premature coagulation). (3) Compounding: Under stirring conditions at 40℃, add 25.0 kg of concentrated wolfberry pulp, 0.40 kg of sodium D-isoascorbate, 0.05 kg of sucrose fatty acid ester, and 2.5 kg of compound flavoring agent (containing 0.35 kg of refined salt and 2.15 kg of natural spice extract), and mix evenly; (4) Kinetic triggering: Add 0.45 kg of D-gluconic acid-δ-lactone (GDL), stir for 2 minutes, and obtain delayed gel impregnation solution B. The initial pH of the impregnation solution is 6.6, and the viscosity at 40℃ is 65 cP.

[0043] Preparation Example 3: This preparation example provides a high-permeability, low-viscosity hysteresis gel impregnation solution C, the preparation method of which includes the following steps: (1) Hydration and dispersion: Add 100 kg of deionized water to the mixing tank, heat to 85 °C, add 8.0 kg of D-(+)-trehalose dihydrate and 0.10 kg of low acyl gellan gum while stirring at 1000 rpm, and stir to dissolve; (2) Quenching: Cool the solution to 35°C; (3) Compound preparation: At 35℃, add 15.0kg of concentrated wolfberry pulp, 0.20kg of sodium D-isoascorbate, 0.01kg of sucrose fatty acid ester and 1.5kg of compound flavoring agent (containing 0.20kg of refined salt and 1.30kg of natural spice extract). (4) Kinetic triggering: Add 0.20 kg of D-gluconic acid-δ-lactone (GDL) and stir until homogeneous to obtain the delayed gel impregnation solution C. The initial pH of the impregnation solution was 7.0 and the viscosity at 35°C was 25 cP.

[0044] Preparation Example 4: This preparation example provides a delayed gel impregnation solution D with adjusted flavor ratio, the preparation method of which includes the following steps: (1) Hydration and dispersion: Add 100 kg of deionized water to the mixing tank, heat to 88 °C, and fully dissolve 12.0 kg of D-(+)-trehalose dihydrate and 0.18 kg of low acyl gellan gum; (2) Quenching: The solution is rapidly cooled to 36°C; (3) Compound preparation: At 36℃, add 18.0kg of concentrated wolfberry pulp, 0.25kg of sodium D-isoascorbate, 0.02kg of sucrose fatty acid ester and 3.0kg of compound flavoring agent (including 0.25kg of refined salt and 2.75kg of natural extracts of licorice and cinnamon). (4) Kinetic triggering: Add 0.30 kg of D-gluconic acid-δ-lactone (GDL) and mix well to obtain the delayed gel impregnation solution D. The initial pH of the impregnation solution was 6.9 and the viscosity at 36°C was 40 cP.

[0045] Example 1: This example provides a production process for functionalized goji berry seeds based on the coupling of kinetic delayed gelation and pressure swing impregnation. The delayed gel impregnation solution A described in Example 1 is used. (See attached...) Figure 1 Specifically, it includes the following steps: (1) Vacuum degassing pretreatment: 50 kg of cleaned, screened and impurity removed raw sunflower seeds (moisture content 8.5%) were put into a stainless steel reactor with a jacketed temperature control and vacuum pressure system. The reactor lid was sealed, the vacuum pump was turned on, and the absolute pressure inside the reactor was adjusted to -0.085 MPa and maintained for 15 minutes to remove air from the shell pores. (2) Pressure-variable pulse impregnation: Maintain the vacuum state inside the reactor, open the feed valve, and use the pressure difference to draw 130 kg of the hysteresis gel impregnation liquid A obtained in Preparation Example 1 at a temperature of 38°C into the reactor until the liquid level is about 10 cm above the sunflower seed layer. At this time, the liquid-solid mass ratio is 2.6:1. Then close the vacuum valve, introduce compressed air, and raise the pressure inside the reactor to 0.30 MPa within 25 seconds, and maintain the pressure for 180 seconds. Then open the exhaust valve instantly and depressurize to atmospheric pressure within 4 seconds. Start the vacuum pump again to pump to -0.06 MPa and maintain it for 45 seconds. Repeat the above "pressurization-pressure maintenance-instant depressurization-vacuum rephase" process 3 times. The total time of the entire impregnation process is controlled within 20 minutes to prevent premature hydrolysis of GDL. (3) Solid-liquid separation: The material in the kettle is discharged and centrifuged at 600 rpm for 40 seconds to remove the free liquid adhering to the surface of the sunflower seeds; (4) Gradient temperature in-situ gelation and drying: Spread the centrifuged wet sunflower seeds evenly on the mesh tray of the hot air circulating oven, with a material layer thickness not exceeding 3cm; firstly, set the air temperature to 80℃ and carry out the first stage of induced gelation treatment for 18 minutes, using high temperature to accelerate GDL hydrolysis, so that the pH of the liquid that has penetrated into the shell drops below 4.5 and a sol-gel phase transition occurs; then raise the air temperature to 105℃ and carry out the second stage of vitrification drying for 50 minutes until the moisture content of the finished product drops to 4.2%; (5) Cooling and packaging: The dried sunflower seeds are quickly sent into the cooling tunnel and cooled to room temperature with 15°C cold air to obtain the finished product.

[0046] Example 2: This example provides a high-permeability production process for wolfberry health-promoting seeds under mild conditions, using the delayed-release gel impregnation solution C described in Example 3, specifically including the following steps: (1) Vacuum degassing pretreatment: 50 kg of raw sunflower seeds were loaded into the reaction vessel, and the vacuum was drawn to -0.080 MPa and maintained for 12 minutes; (2) Pressure-switching pulse impregnation: 125 kg of the hysteresis gel impregnation solution C obtained in Preparation Example 3 at 35°C was drawn in under negative pressure, with a liquid-to-solid mass ratio of 2.5:1; nitrogen gas was introduced to pressurize to 0.20 MPa and held for 120 seconds; the pressure was instantly released to atmospheric pressure and then evacuated to -0.05 MPa and held for 60 seconds; this pulse cycle was repeated 3 times, and the total operation time was controlled within 18 minutes; (3) Solid-liquid separation: centrifuge speed 500 rpm, centrifugation time 30 seconds; (4) Gradient temperature in-situ gelation and drying: A fluidized bed dryer was used. In the first stage, the inlet air temperature was set at 75°C and the drying time was 15 minutes to induce the low viscosity liquid to gel in the shell. In the second stage, the inlet air temperature was raised to 100°C and the drying time was 60 minutes until the water content was 4.5%. (5) Cooling packaging: Packaging after cooling to below 25°C.

[0047] Example 3: This example provides a production process for enhanced freshness-locking wolfberry health seeds. For varieties with thicker shells, the high Tg type hysteresis gel impregnation solution B described in Example 2 is used, specifically including the following steps: (1) Vacuum degassing pretreatment: 50 kg of raw sunflower seeds were loaded into the reaction vessel and vacuumed to -0.090 MPa for 15 minutes; (2) Pressure-switching pulse impregnation: 150 kg of the hysteresis gel impregnation solution B obtained in Preparation Example 2 at a temperature of 40°C was drawn in, with a liquid-to-solid mass ratio of 3.0:1 to ensure the fluidity of the high-viscosity solution; the pressure was rapidly increased to 0.35 MPa and held for 240 seconds; the pressure was instantly released and then vacuumed to -0.07 MPa and held for 30 seconds; this pulse cycle was repeated 5 times to ensure the full penetration of the high-viscosity solution and to strictly control the total impregnation time to within 24 minutes, close to the critical point of the GDL half-life; (3) Solid-liquid separation: Centrifuge speed 800 rpm, centrifugation time 60 seconds to ensure removal of high viscosity residue on the surface; (4) Gradient temperature in-situ gelation and drying: The product is placed in a hot air oven. The first stage is treated at 85°C for 20 minutes to promote the rapid and complete hydrolysis of GDL and the formation of a gel network. The second stage is dried at 110°C for 45 minutes to fully vitrify the trehalose. (5) Cooling packaging: quench to room temperature.

[0048] Example 4: This example provides a process for adjusting the production of flavored wolfberry seeds, using the delayed gel impregnation solution D described in Example 4, specifically including the following steps: (1) Vacuum degassing pretreatment: Put 50kg of raw sunflower seeds into the kettle, evacuate to -0.085MPa, and maintain for 10 minutes; (2) Pressure-switching pulse impregnation: 140 kg of the hysteresis gel impregnation solution D obtained in Preparation Example 4 at a temperature of 36°C was drawn in, with a liquid-to-solid mass ratio of 2.8:1; the pressure was increased to 0.28 MPa and held for 200 seconds; the pressure was released instantly, and the vacuum phase was repeated to -0.06 MPa and held for 40 seconds; the cycle was repeated 4 times, and the total time was controlled within 22 minutes. (3) Solid-liquid separation: Centrifuge speed 700 rpm, centrifuge for 50 seconds; (4) Gradient temperature in-situ gelation and drying: The first stage was treated at 78℃ for 18 minutes; the second stage was dried at 108℃ for 48 minutes, with the final moisture content controlled at 3.8%; (5) Cooling packaging: After cooling to room temperature, seal the packaging.

[0049] Comparative Example 1: Compared with Example 1, the difference is that "D-(+)-trehalose dihydrate" in the raw materials was replaced with ordinary "sucrose" in equal amounts, while the proportions of other raw materials and preparation process parameters were exactly the same.

[0050] Comparative Example 2: Compared to Example 1, the difference lies in that "D-gluconic acid-δ-lactone (GDL)" was not added during the preparation of the impregnation solution. Instead, citric acid solution was directly used to adjust the pH of the solution to 3.8 during the compounding stage, which directly reached the gel point pH. All other aspects were the same. In addition, because the solution gelled during the impregnation process, the material could not be properly fed in and out or separated, and the finished product could not be obtained. Therefore, it was not included in the subsequent performance testing of the finished product.

[0051] Comparative Example 3: Compared with Example 1, the difference is that the soaking process in steps (2) to (3) is changed to: the sunflower seeds are statically soaked in the soaking solution at a temperature of 38°C under normal pressure, and the soaking time is extended to 60 minutes. No vacuum or positive pressure pulse operation is performed. All other processes are the same.

[0052] Comparative Example 4: Compared with Example 1, the difference is that "low acyl gellan gum" and "GDL" were not added to the raw materials, and only trehalose, goji berry syrup and flavoring agent were retained, while the rest were the same.

[0053] Comparative Example 5: Compared with Example 1, the difference is that in step (3) of preparation example 1, the amount of salt added was increased from 0.3 kg to 2.5 kg, simulating the traditional high-salt brine cooking formula, resulting in increased Na content in the system. + The concentration exceeds the critical threshold, and all other parameters are the same.

[0054] Test Example 1: This test example aims to verify the rheological behavior of the hysteresis gel impregnation solution A obtained in Preparation Example 1 under different temperature and time conditions, in order to confirm its stability window at the impregnation process temperature and its phase change response characteristics at the drying process temperature.

[0055] The steps are as follows: 1. Take 500 mL of the hysteresis gel impregnation solution A sample after adding GDL and mixing it evenly in step (4) of Preparation Example 1, and immediately place it in a constant temperature water bath for later use. At the same time, start the MCR302 rotational rheometer, select the PP50 parallel plate clamp, and set the distance between the two plates to 1 mm.

[0056] 2. Set up the simulated immersion test group (condition A): keep the temperature of the lower plate of the rheometer constant at 38℃, take an appropriate amount of sample and place it on the measuring plate, scrape off the overflow liquid from the edge, and apply silicone oil to prevent moisture evaporation; set the shear rate constant at 10s. -1 (Simulating the low-speed flow of liquid in pipelines and reactors), continuously record viscosity change data over 60 minutes, with a sampling interval of 5 minutes.

[0057] 3. Set up a simulated drying test group (condition B): Place a fresh sample on the measuring plate, set the initial temperature to 38℃, and after equilibration for 1 minute, linearly increase the temperature to 80℃ at a heating rate of 5℃ / min, then maintain the temperature at 80℃ for 20 minutes; set the shear rate to be constant at 10s. -1 The viscosity data was recorded throughout the process as a function of temperature and time.

[0058] 4. Each experiment was repeated 3 times, and the average value was taken as the final test result.

[0059] Table 1. Viscosity and rheological data of hysteresis gel impregnation solution A under simulated conditions.

[0060] According to the data in Table 1, under the constant temperature condition of 38℃ in operating condition A, the viscosity of the impregnation solution exhibits a gradual linear characteristic from 0 to 20 minutes, maintaining a low viscosity range of 45 cP to 55 cP. This data indicates that within the set impregnation operation window of 20-25 minutes, the hydrolysis rate constant of GDL at low temperature is relatively small, the pH value of the system has not yet dropped to the gel induction point of low acyl gelling gel, and the solution remains in a sol state. This low viscosity fluid characteristic ensures that the solution can overcome the capillary resistance of the sunflower seed shell micropores under the action of pressure-switching pulses, and efficiently penetrate into the shell kernel gap through convective mass transfer. It also confirms that in industrial production, as long as the operation time is controlled within 25 minutes, there is no risk of gel blockage in the reactor and pipeline system. As time progresses to 25 minutes, the viscosity reaches an inflection point and increases exponentially, indicating that the accumulation of protons slowly released by GDL has reached the critical threshold, and the system begins to undergo irreversible gelation.

[0061] Under the variable-temperature drying conditions of operating condition B, the data exhibited significant stage-wise changes. In the initial stage of heating, the viscosity value decreased instead of increasing. This is because the increased temperature leads to intensified thermal motion of fluid molecules, and the physical thinning effect dominates the rheological behavior of the system. At this time, the extremely low viscosity is conducive to the further spreading and wetting of the liquid in the microstructure inside the shell.

[0062] When the temperature exceeds 60℃ and approaches the 65℃ range, the viscosity data undergoes a sudden change, rapidly jumping from 41.8 cP to 895.3 cP, and quickly reaching a high viscosity solid of over 30,000 cP during the isothermal stage at 80℃. This indicates that high temperature significantly accelerates the hydrolysis kinetics of GDL, causing the pH value to rapidly drop below 4.5, prompting the gellan gum molecular chains to shield against electrostatic repulsion and form double-helix aggregates, initiating a transient sol-gel phase transition. This thermally triggered characteristic confirms that the present invention can rapidly lock the liquid flavor substances that have penetrated into the shell in situ during the initial drying stage, forming a highly thermally stable gel framework, effectively blocking the solute back-osmosis migration during subsequent water evaporation, thereby solving the problems of external saltiness and internal blandness and surface stickiness in traditional processes.

[0063] Test Example 2: pH Kinetic Evolution Test This test case aims to investigate the acidity variation of hysteresis gel impregnation solution A under different thermodynamic environments, verify the matching between the hydrolysis kinetics of D-gluconic acid-δ-lactone and the phase transition threshold of low acyl gel, and thus establish the safe operating time limit and gel triggering conditions in industrial production.

[0064] The experimental steps are as follows: 1. Take 400 mL of the delayed gel impregnation solution A obtained from the final compounding step in Preparation Example 1, divide it into two groups, and place them in two constant temperature reaction baths equipped with magnetic stirring.

[0065] 2. Prepare two FE28 high-precision pH meters that have been calibrated at three points (pH 4.01, 6.86, and 9.18) using standard buffer solutions. Turn on the automatic temperature compensation function, insert the composite electrode into the center of the two sets of sample solutions respectively, and set the data recording frequency to once every 2 minutes.

[0066] 3. The first group was set as the simulated immersion environment test group A. The water bath temperature was kept constant at 38±0.5℃, low-speed stirring was started, and the pH value fluctuation was continuously monitored within 40 minutes.

[0067] 4. The second group is set as the simulated thermal induction environment test group B. The initial temperature is 38℃. The heating program is started to raise the temperature to 80℃ within 10 minutes and maintain a constant temperature to simulate the heating process of the oven heating section in the production line. The pH value response data with the increase of temperature is recorded throughout the process until the value stabilizes.

[0068] Table 2 pH kinetic monitoring data of the impregnation solution system under different temperature processes.

[0069] According to the data in Table 2, under constant temperature of 38℃, the pH value of test group A showed a slow decreasing trend in the first 25 minutes, decreasing from the initial 6.82 to 6.18, and the value remained above 6.0. The critical pH value for the gelation transition of low-acyl gellan gum is usually below 4.5. The test data shows that within the set process operation time window of 20-25 minutes, the hydrolysis reaction of GDL is in the kinetic induction period, and the hydrogen ion concentration in the system has not reached the threshold required to shield the electrostatic repulsion of polysaccharide molecular chains. This indicates that the chemical properties of the solution are stable during the vacuum impregnation and pulse cycling stages, and there will be no sudden increase in viscosity or heterogeneous precipitation due to local acidification, verifying the safety of the long operating window at room temperature.

[0070] In contrast, data from test group B showed a high sensitivity of GDL hydrolysis rate to temperature. As the temperature increased from 38°C to 80°C, the pH decrease slope increased significantly. Around the 14th minute, when the temperature reached 80°C and was initially maintained at this constant temperature, the pH rapidly dropped below the 4.5 gelation critical point, and further decreased to below 4.0 by the 18th minute. This kinetic behavior confirms that during the thermal induction phase, the ring-opening rate constant of the GDL lactone ring increases exponentially with increasing temperature. The rapidly released protons neutralize the carboxyl charges in the gelling gel molecules, promoting the formation of a double helix structure between polymer chain segments and cross-linking with calcium ions to form a network. This rapid pH response ensures that after the liquid penetrates into the sunflower seed shells, it can rapidly solidify through in-situ gelation before a large amount of water evaporates, physically anchoring flavor substances and nutrients within the shell's microporous structure, thus achieving the expected sustained-release and anti-adhesion effects.

[0071] Test Example 3: Impregnation Permeation Efficiency and Component Distribution Characteristics Test This test case quantitatively analyzes the weight gain rate of the material before and after impregnation and the differences in the distribution of characteristic active ingredients in the shell and kernel phases, evaluates the influence of different fluid dynamics conditions and colloidal phases on mass transfer efficiency, and verifies the effectiveness of the synergistic process of pressure swing pulse and delayed gelation in overcoming the mass transfer resistance of porous plant media.

[0072] The experimental steps are as follows: 1. During the preparation process of static impregnation in Examples 1-4 and Comparative Example 3 and salt-induced early coagulation in Comparative Example 5, 500g of wet base samples were randomly selected after the "solid-liquid separation" step was completed and before the "drying" step was started.

[0073] 2. Place the sample in a standard aperture sieve and let it drain naturally for 5 minutes. Then, use absorbent paper to quickly remove the visible liquid on the surface of the particles. Accurately weigh the wet weight of each particle. Repeat the test for 50 particles and calculate the average impregnation weight gain rate. The formula is: [(wet weight - dry weight) / dry weight] × 100%.

[0074] 3. Manually separate the shells and kernels from the above samples, collect the shell and kernel samples separately, dry them in a vacuum oven at 60°C until constant weight, and then pulverize them through a 60-mesh sieve.

[0075] 4. Accurately weigh 2.00g of shell powder and kernel powder for each group, add 50mL of distilled water, reflux in a 90℃ water bath for 2 hours, and centrifuge to collect the supernatant.

[0076] 5. The content of Lycium barbarum polysaccharides in the extract was determined by the phenol-sulfuric acid method (as a tracer for exogenous active substances). The absorbance was measured at 490 nm using an ultraviolet spectrophotometer. The polysaccharide concentration was calculated by referring to the standard curve, and the polysaccharide loading per unit mass of shell and kernel (mg / g) was calculated. Finally, the distribution coefficient (content in kernel / content in shell) was calculated.

[0077] Table 3. Statistical data on the weight gain rate and distribution of active ingredients in each experimental group after immersion.

[0078] According to the data in Table 3, the fluid dynamics and rheological properties of the liquid have a decisive influence on the mass transfer efficiency. Comparative Example 3, which uses static atmospheric pressure impregnation, has a weight gain of only 12.44% and an extremely low distribution coefficient of 0.08. This indicates that in the absence of an external pressure gradient, the liquid mainly relies on capillary forces to adhere to the shallow surface of the shell, making it difficult to overcome the hydrophobic film and air resistance effect inside the shell to enter the kernel, resulting in the phenomenon of "the shell has a taste, but the kernel has no taste".

[0079] Although Comparative Example 5 achieved a weight gain of 31.25%, its kernel polysaccharide loading (1.94 mg / g) and distribution coefficient (0.08) were both low, while the shell loading was abnormally high at 24.63 mg / g. This is because the high-salt environment caused the gellan gum to undergo a premature sol-gel transition during the impregnation stage. The resulting macromolecular gel network blocked the microporous channels on the shell surface, hindering the convective transport of liquid to the interior, resulting in a large accumulation of liquid on the shell surface.

[0080] In contrast, Examples 1-4 all exhibited higher weight gain rates of 38%-45% and significantly improved distribution coefficients. Data from Example 1 confirms that applying a variable pressure pulse during the delayed sol stage, using positive pressure to force fluid into the porous medium, combined with vacuum to eliminate air resistance, achieves deep delivery of active substances. Example 2, due to its lower viscosity and better fluidity, exhibited the highest distribution coefficient, indicating that low-viscosity fluids penetrate the shell barrier more easily. Despite using a high-viscosity formulation, Example 3 achieved the highest absolute loading by increasing the pulse pressure by 0.35 MPa and extending the holding time, demonstrating that a strong hydrodynamic field can effectively compensate for the diffusion resistance caused by high viscosity. Overall, the data shows that the mechanism of "low-viscosity delayed penetration" combined with "in-situ gelation locking" successfully solves the contradiction between difficulty in flavor infusion and surface adhesion in traditional processes, achieving a balanced flavor distribution both internally and externally.

[0081] Test Example 4: Surface Moisture Absorption Stability and Anti-Adhesion Performance Test This test case aims to examine the physical stability of the finished product under simulated high humidity environment. By measuring the moisture absorption weight gain rate and the degree of physical adhesion between particles, it verifies the actual effect of the synergistic effect of the high glass transition temperature (Tg) coating of trehalose and the in-situ gelation barrier layer on blocking moisture migration and preventing sugar backflow.

[0082] The experimental steps are as follows: 1. Randomly select 300g of freshly cooled and packaged finished products from Examples 1-4, Comparative Example 1 (sucrose substitution group), and Comparative Example 4 (gel-free backbone group), place them in a desiccator for equilibration for 24 hours, and measure the initial moisture content to ensure consistency of the baseline.

[0083] 2. Spread each group of samples flat in a glass petri dish with a diameter of 20cm. The sample layer thickness is controlled to be a single layer. Then, place the samples in a constant temperature and humidity test chamber set at 25℃ and 75% relative humidity (RH) for open-air accelerated moisture absorption treatment.

[0084] 3. At two time points, 24 hours and 48 hours after placement, remove the petri dishes and weigh them quickly. Calculate the moisture absorption weight gain rate based on the mass change. The calculation formula is: [(mass after moisture absorption - initial mass) / initial mass] × 100%.

[0085] 4. Immediately after the 48-hour moisture absorption test, conduct a physical adhesion test. Slowly pour the sample from the petri dish into a standard test sieve with a 5mm aperture, and mechanically vibrate it for 30 seconds with an amplitude of 1mm and a frequency of 50Hz. Weigh the mass of the agglomerated / adhesive material that cannot pass through the sieve aperture, and calculate the agglomeration rate, i.e., (mass of adhesive material on the sieve / total input mass) × 100%.

[0086] 5. Each experiment was repeated 3 times in parallel, and the data were taken as the arithmetic mean.

[0087] Table 4. Data on moisture absorption weight gain and physical adhesion of each experimental group under high humidity conditions.

[0088] According to the data in Table 4, the example groups and the comparative groups showed significant differences in moisture absorption behavior and surface physical state. The moisture absorption weight gain rate of Examples 1-4 after 48 hours of high humidity exposure was all controlled within 1.6%, and the aggregation rate was less than 3.5%, with Example 3, which used a high Tg formulation and strengthening process, showing the best performance. This confirms that the glassy amorphous solid film formed by trehalose after drying and cooling has extremely high stability. Even in an environment with RH 75%, its glass transition temperature (Tg) remains higher than the ambient temperature, maintaining a dense microstructure and effectively preventing the diffusion of ambient moisture into the shell.

[0089] In contrast, the sucrose substitution group in Comparative Example 1 showed a moisture absorption weight gain of 5.82% and an aggregation rate of 68.45%, with obvious deliquescence and liquefaction phenomena on the sample surface. This is because sucrose has strong hygroscopicity and a low Tg, and under high humidity conditions, it rapidly absorbs moisture, causing the phase to change from a glassy state to a rubbery state or even a viscous flow state, resulting in severe interparticle liquid bridge adhesion.

[0090] It is noteworthy that, although Comparative Example 4 (the group without a gel framework) used trehalose, its aggregation rate still reached 24.12%, significantly higher than that of the Example group. This result reveals the key role of the "in-situ gelation" mechanism: in the absence of gellan gum network constraints, sugars and solutes in the impregnation solution migrate to the outer surface of the shell during the drying process via capillary evaporation of moisture, resulting in excessively high local sugar concentrations on the surface, which disrupts the uniformity of the trehalose coating and increases surface free energy. In contrast, the Example group, through heat-triggered gelation, formed a three-dimensional gel framework in the micropores within the shell during the initial drying stage, physically anchoring the solute and cutting off the liquid phase channels for solute migration outward, thereby ensuring the purity and dryness of the shell surface and achieving the structured function of "containing active substances internally and having a moisture-proof coating externally".

[0091] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A multi-flavored wolfberry health-promoting melon seed, characterized in that, The sunflower seeds are made from raw sunflower seeds and a retardant gel impregnation solution; the retardant gel impregnation solution contains the following components in parts by weight: 100 parts deionized water; 8.0-15.0 parts D-(+)-trehalose dihydrate; 0.10-0.25 parts low-acyl gellan gum; 15.0-25.0 parts concentrated wolfberry pulp; 0.20-0.45 parts D-glucono-δ-lactone; 0.20-0.40 parts antioxidant; 0.01-0.05 parts surface wetting agent; and 1.5-3.0 parts flavoring agent. Furthermore, the initial pH value of the delayed gel impregnation solution is 6.6-7.0, and it is in a sol state at 35-40℃.

2. The multi-flavored wolfberry health-promoting melon seed according to claim 1, characterized in that: The delayed-release gel impregnation solution comprises the following components in parts by weight: 100 parts deionized water; 10.0-12.0 parts D-(+)-trehalose dihydrate; 0.15-0.18 parts low-acyl gellan gum; 18.0-20.0 parts concentrated wolfberry pulp; 0.30-0.35 parts D-glucono-δ-lactone; 0.25-0.30 parts antioxidant; 0.02-0.03 parts surface wetting agent; 2.0-2.5 parts flavoring agent.

3. The multi-flavored wolfberry health-promoting melon seed according to claim 1, characterized in that: The total acyl group content of the low-acyl gellan gum is less than 5%, and the viscosity of a 0.2wt% aqueous solution at 25°C in the absence of exogenous divalent cations is 20-60 cP. The glass transition temperature (Tg) of the anhydrous form of the D-(+)-trehalose dihydrate is ≥110℃; The soluble solids content of the concentrated wolfberry pulp is 40-50 Brix, and the wolfberry polysaccharide content is ≥0.8%.

4. The multi-flavored wolfberry health-promoting melon seed according to claim 1, characterized in that: The antioxidant is sodium D-isoascorbate, and the surface wetting agent is sucrose fatty acid ester; the flavoring agent contains salt, and the retardant gel impregnation solution contains Na. + The total molar concentration of ions was controlled below 0.05 mol / L.

5. A production process for multi-flavored wolfberry health-promoting melon seeds, used to produce multi-flavored wolfberry health-promoting melon seeds as described in any one of claims 1-4, characterized in that, Includes the following steps: S1. Hydrate and dissolve low-acyl gellan gum and D-(+)-trehalose dihydrate at high temperature, rapidly cool to below the critical temperature, add wolfberry concentrate and excipients, and finally add D-gluconic acid-δ-lactone and mix evenly to obtain hysteresis gel impregnation solution. S2. Place the raw sunflower seeds in a sealed container and vacuum process them. S3. The hysteresis gel impregnation solution prepared in S1 is drawn in under vacuum, and then pulse cycles of pressure application and holding, instantaneous pressure release and vacuum rephase are performed alternately. S4. Remove free liquid from the surface of the sunflower seeds; S5. First, thermal induction treatment is carried out in the first temperature range to promote the rapid hydrolysis of D-gluconic acid-δ-lactone and induce the sol-gel phase transition of the liquid inside the shell; then the temperature is raised to the second temperature range for dehydration and drying to achieve the glass transition of trehalose. S6. Cooled packaging.

6. The production process of multi-flavored wolfberry health-promoting melon seeds according to claim 5, characterized in that: In step S1, the high temperature is 85-90℃, and the critical temperature is 35-40℃; Before adding the D-gluconic acid-δ-lactone, the system temperature needs to be stably controlled at 35-40℃, and the stirring time after addition should be controlled within 2-5 minutes.

7. The production process of multi-flavored wolfberry health-promoting melon seeds according to claim 5, characterized in that: In step S3, the temperature of the hysteresis gel impregnation solution is controlled at 35-40℃; The parameters for the pulse cycle are as follows: gas is introduced to raise the pressure to 0.20-0.35 MPa and held for 120-240 seconds; the instantaneous depressurization time to atmospheric pressure is <5 seconds; the vacuum rephase pressure is -0.05 MPa to -0.07 MPa and held for 30-60 seconds; the number of pulse cycles is 3-5 times, and the total operation time of step S3 is controlled within 25 minutes.

8. The production process of multi-flavored wolfberry health-promoting melon seeds according to claim 5, characterized in that: The specific conditions for gradient temperature variation in step S5 are as follows: First temperature range: hot air temperature 75-85℃, processing time 15-20 minutes; Second temperature range: hot air temperature 100-110℃, processing time 45-60 minutes, until the moisture content drops to 3.8%-4.5%.

9. The production process of multi-flavored wolfberry health-promoting melon seeds according to claim 5, characterized in that: In step S2, the vacuum degree of the vacuum degassing is -0.080MPa to -0.090MPa, and the holding time is 10-15 minutes.

10. The production process of multi-flavored wolfberry health-promoting melon seeds according to claim 5, characterized in that: In step S6, the cooling process uses cold air at 15-25°C to rapidly cool the dried sunflower seeds to room temperature, causing the trehalose coating on the surface of the sunflower seeds to form a glassy film.

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