Edible energy chip and method of making same

Abstract

The application discloses edible energy chips and a preparation method thereof, and the edible energy chips comprise six types of raw materials: 1) 30-50 mass parts of basic carbohydrates, 2) 10-30 mass parts of high-plateau rare plants, 3) 8-12 mass parts of immune materials, 4) 20-30 mass parts of plant proteins and fatty acids, 5) 3-6 mass parts of marine products, and 6) 15-30 mass parts of medicinal and edible materials. The edible energy chip product can provide stable energy for 40-72 hours, is suitable for outdoor use, long-distance driving and high-intensity brain workers, and can solve the energy and nutrient supply required by soldiers in high-intensity combat and physical overdraft in wartime, and the emergency food demand of rescue personnel under natural disaster conditions.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to an edible energy chip and its preparation method. Background Technology

[0002] In today's society, with the improvement of people's living standards and their love for outdoor sports and adventure activities, outdoor activities such as hiking, mountaineering, camping, and wilderness exploration are becoming increasingly popular. However, the wilderness environment is complex and ever-changing, and participants face many challenges.

[0003] Fatigue is a physiological and biochemical process involving increased bodily load. The temporary decrease in physical capacity caused by changes in the body's physiological and biochemical functions due to exercise is called exercise-induced fatigue. Fatigue is a protective response to prevent life-threatening functional exhaustion; its occurrence reminds workers to reduce work intensity or cease exercise to avoid bodily injury.

[0004] Food supply and preservation are crucial for outdoor activities. Traditional outdoor food has many limitations. Common dry rations like compressed biscuits, while convenient to carry, have a limited nutritional profile, primarily consisting of carbohydrates and lacking high-quality protein, vitamins, minerals, and other functional nutrients. Prolonged consumption of such foods cannot meet the comprehensive nutritional needs of outdoor enthusiasts during high-intensity activities and harsh environments, easily leading to fatigue, weakened immunity, and hindering the smooth progress of activities and overall health. Furthermore, some common outdoor foods are inadequate in terms of preservation. The wild environment often lacks suitable storage conditions, with significant fluctuations in temperature and humidity, easily causing food spoilage and mold. To extend shelf life, some foods add large amounts of chemical preservatives, posing potential health risks. Therefore, the market urgently needs a food product that provides comprehensive nutrition, can be preserved for extended periods in the wild, and is easy to carry.

[0005] In addition, current compressed food processing simply involves mixing and pressing various raw materials, which can easily lead to problems such as layering, oxidative bitterness, excessive microorganisms, and failure to meet testing standards. This is why existing products on the market have the disadvantages of having a single taste, single nutrition, and a single shape. Summary of the Invention

[0006] To address the aforementioned deficiencies in existing technologies, this invention provides an edible energy chip comprising six types of raw materials: 1) Basic carbohydrates (30-50 parts by weight) provide satiety and a stable release of sugar, forming the physical framework of an "energy chip." This includes the following components by weight: 10-20 parts by weight of high-gluten flour provide the gluten structure, which is key to shaping.

[0007] Highland barley 4-8, quinoa 3-8, buckwheat 1-3, and yellow millet 1-3: rich in β-glucan and slowly digestible starch, providing slow-release energy and with a low glycemic index.

[0008] Corn 2-8, sugarcane 0.5-2: natural sweeteners and carbohydrate sources; sugarcane also provides trace electrolytes.

[0009] Taro 1-3: Provides high-quality mucoprotein and resistant starch.

[0010] Specifically, the basic carbohydrates include 15 parts by weight of high-gluten flour, 6 parts by weight of highland barley, 7 parts by weight of quinoa, 2 parts by weight of buckwheat, 2 parts by weight of millet, 5 parts by weight of corn, 1 part by weight of sugarcane, and 2 parts by weight of taro.

[0011] 2) 10-30 parts by weight of rare plateau plants, designed to enhance hypoxia tolerance and anti-fatigue ability for extended periods. It contains the following components: Tibetan Rhodiola Rosea 1-5 parts by weight, its core functions are anti-fatigue, enhanced immunity, antioxidant, and improvement of altitude sickness. And two or more other components 5-25 parts by weight, these components are... Dendrobium huoshanense and snow lotus from Tianshan: nourish yin and moisten the lungs, strengthen muscles and bones, and protect cells in extreme environments.

[0012] Cistanche deserticola and ginseng: These herbs tonify kidney yang and greatly replenish vital energy, making them core medicinal materials for enhancing energy reserves.

[0013] Specifically, the rare plateau plants include 3 parts by weight of Rhodiola rosea from Tibet, 2 parts by weight of Dendrobium huoshanense, 2 parts by weight of Saussurea involucrata from Tian Shan, 2 parts by weight of Cistanche deserticola, and 1 part by weight of ginseng.

[0014] 3) Immunological material, 8-12 parts by weight, protects cells from oxidative damage and removes metabolic waste. It contains the following components: Astragalus membranaceus 1-3 parts by weight, and two or more other components 7-9 parts by weight. These components are... Ganoderma lucidum spore powder: bidirectionally regulates immunity and calms the nerves.

[0015] Astragalus and Gynostemma pentaphyllum: replenish qi and strengthen the exterior, lower lipids, and enhance cell activity.

[0016] Blueberries and kiwis: natural antioxidants (anthocyanins, vitamin C).

[0017] Broccoli, onions, and bitter melon: rich in sulforaphane, quercetin, and momordicin, which aid in metabolism and detoxification.

[0018] Specifically, the immune material includes 2 parts by weight of Astragalus membranaceus, 0.5 parts by weight of Ganoderma lucidum spore powder, 2 parts by weight of Gynostemma pentaphyllum, 1 part by weight of blueberry, 1 part by weight of kiwifruit, 1 part by weight of broccoli, 1 part by weight of onion, and 1 part by weight of bitter melon.

[0019] 4) 20-30 parts by weight of high-quality plant protein and fatty acids to ensure nutrient density and maintain muscle and nerve function. It contains the following components: 3-10 parts by weight of cashew nuts, and 10-20 parts by weight of two or more other components. Chickpeas, peas, and mung beans: excellent sources of plant protein.

[0020] Star anise, cashews, almonds, and black peanuts: rich in Omega-3 (star anise is extremely high), monounsaturated fatty acids, and vitamin E.

[0021] Hemp seeds: provide easily absorbed protein and fatty acids, and promote bowel movements.

[0022] Specifically, the plant protein and fatty acids include 5 parts by weight of cashews, 5 parts by weight of chickpeas, 5 parts by weight of peas, 2 parts by weight of mung beans, 1 part by weight of star anise, 3 parts by weight of almonds, 3 parts by weight of black peanuts, and 1 part by weight of hemp seeds.

[0023] 5) Seafood (3-6 parts by weight) supplements minerals and collagen lacking in terrestrial plants. This includes 1-2 parts by weight of sea cucumber and 2-4 parts by weight of kelp and / or laver. Sea cucumber: Rich in collagen and mucopolysaccharides, it helps repair tissues.

[0024] Kelp and laver: provide alginic acid, iodine, selenium, and potassium, maintain electrolyte balance, and resist radiation.

[0025] Specifically, the seafood products include 2 parts by weight of sea cucumber, 2 parts by weight of kelp, and 1 part by weight of laver.

[0026] 6) 15-30 parts by weight of medicinal and edible excipients to balance the properties of the formula, improve taste, and strengthen qi and blood. This includes 3-5 parts by weight of Chinese water celery and 10-25 parts by weight of two or more other components, such as Polygonatum sibiricum, wolfberry, Andrographis paniculata, stevia, black sesame, coconut powder, ginger, red dates, yam, carrot, cabbage, pumpkin seeds, green tea, lychee, and longan.

[0027] Specifically, the medicinal and edible ingredients include: 3 parts by weight of Chinese water celery, 1 part by weight of Polygonatum sibiricum, 1 part by weight of wolfberry, 0.5 parts by weight of Andrographis paniculata, 1 part by weight of stevia, 3 parts by weight of black sesame, 1 part by weight of coconut powder, 1 part by weight of ginger, 1 part by weight of red dates, 2 parts by weight of yam, 1 part by weight of carrot, 1 part by weight of cabbage, 1 part by weight of pumpkin seeds, 1 part by weight of green tea, 1 part by weight of lychee, and 1 part by weight of longan.

[0028] The edible energy chip of this invention is composed of a combination of various food and medicinal functional raw materials, and has the following advantages: Basic framework: 15 parts by weight of high-gluten flour, crucial for shaping, providing the gluten network. Carbohydrate base: Highland barley / quinoa / buckwheat, optimal combination. Increase dietary fiber: Yellow millet / taro flour, which increases the soft and glutinous texture and resistant starch. Energy source: Chickpeas / peas, high-quality plant protein, increases satiety. Protein and fats, 10 core energy sources including star vine, hemp seed, cashew, and almond, providing Omega-3 and healthy fats. Black peanuts / black sesame seeds have a natural aroma, aid in hair growth and darkening, and nourish the blood and essence. For anti-fatigue effects, the core functional group consists of Rhodiola rosea, ginseng, and Cistanche deserticola. Although the proportion of the extract from these three ingredients is small, its efficacy is strong.

[0029] Core benefits: Dendrobium huoshanense / Snow Lotus from Tianshan Mountains, high-end nourishment, protects mucous membranes. It nourishes and harmonizes, with Astragalus, Polygonatum, and Dioscorea to replenish Qi and increase natural viscosity to aid in shaping.

[0030] Based on the body's Qi and blood, ginger, red dates, and longan warm and nourish the spleen and stomach, neutralize coldness, and improve taste. Goji berries / Gynostemma pentaphyllum: protect the liver and improve eyesight, and help lower blood pressure, blood sugar, and cholesterol.

[0031] Fruit and vegetable micronutrients: Blueberries / kiwis, natural vitamins and antioxidants.

[0032] Coloring / Balancing Nutrition: Broccoli / Onion / Bitter Melon / Carrot Vegetable Powder provides dietary fiber and phytochemicals. Stevia: A natural zero-calorie sweetener that masks the bitterness of traditional Chinese medicine.

[0033] Seafood: Sea cucumber / kelp / seaweed, providing collagen, iodine, selenium, and umami flavor. Chinese water celery: Its unique components give it a "clear" feel and aid metabolism. Special functions: Ganoderma lucidum spore powder / Andrographis paniculata, enhances immunity and anti-inflammation; Andrographis paniculata needs to be processed by cell wall breaking. Flavorings and other ingredients: Coconut powder / corn / sugarcane / lychee provide natural fruit flavors, mask medicinal tastes, and increase natural sweetness. Key points of trial production and testing Before trial production and testing, please pay special attention to the following points, otherwise it may affect the test results or the taste of the finished product: 1. Processing and Dosage Form: Bitterness control: Andrographis paniculata is extremely bitter. We use "freeze-dried fresh vegetable powder" with a proportion controlled to within 0.5%, and combine it with powdered stevia and longan pulp to mask the bitterness.

[0034] Oil oxidation: Star sesame and nuts are rich in unsaturated fatty acids. They must be roasted at low temperatures (below 120°C) and natural vitamin E (which can be obtained from black sesame) must be added. Otherwise, the acid value and peroxide value will easily exceed the standard.

[0035] 2. Heavy metals and pesticide residues: Highland barley, Ganoderma lucidum spore powder, kelp, and laver have a strong bioaccumulation effect on heavy metals (lead, arsenic, cadmium). Self-testing is mandatory before submission; select raw materials from pure sources.

[0036] Root and rhizome ingredients such as ginseng and rhodiola rosea are prone to pesticide residues, so "organic certified" or "pollution-free" raw materials should be used.

[0037] 3. Microbial control: The raw materials are diverse, especially sea cucumber and dried fruit powder, which are prone to introducing microorganisms. A process combining low-temperature baking and irradiation sterilization is adopted.

[0038] The present invention also provides a method for preparing the above-mentioned edible energy chip, the process flow of which is as follows: raw material acceptance → pretreatment (classification baking / freeze drying / pulverization) → sieving → mixing (step feeding) → binder preparation → granulation or direct pressing → drying → packaging (nitrogen filling or deoxygenation) → sterilization → testing.

[0039] Traditional raw material pretreatment typically involves high-temperature baking (140-160℃), which, while producing aroma and sterilizing, severely damages heat-sensitive active ingredients such as β-glucan in barley and quinoa, and unsaturated fatty acids and rhodioloside in nuts. This invention, tailored to the characteristics of different raw materials, abandons single high-temperature treatment and innovatively employs a combined pretreatment technology of "ultra-low temperature physical modification + gradient enzymatic hydrolysis." This approach preserves the natural nutrients and active ingredients of the raw materials while achieving textural restructuring and flavor release.

[0040] Specifically, the preparation method includes the following steps: I. Raw material pretreatment 2. Sift the pretreated raw materials, mix them, and then formulate them using a binder. III. Granulation or direct roll forming IV. Post-processing The raw material pretreatment includes sorting, freeze-drying, and pulverizing the raw materials, specifically: Ultra-low temperature grinding and physical modification of cereal grains such as barley, quinoa, buckwheat, millet, and corn: The grains are frozen and crisped at -60℃ to -40℃, followed by ultra-fine grinding (fineness D90 < 25μm). Utilizing mechanochemical effects, cracks are created on the surface of starch granules, and partial pregelatinization occurs, while β-glucan, resistant starch, and polyphenols are fully preserved. This method replaces high-temperature baking at 140-160℃, avoiding excessive Maillard reactions and loss of heat-sensitive nutrients (such as flavonoids and B vitamins). It retains the natural aroma of the grains and enhances their moisture-binding ability, laying the foundation for subsequent cold-pressing molding without high temperatures.

[0041] Gradient temperature-controlled roasting and microencapsulation of nuts and seeds such as cashews, almonds, black peanuts, black sesame seeds, star anise, and hemp seeds: A process of "low-temperature drying (60℃ dehumidification to <5% moisture) + instantaneous pulse heating (110-120℃, <30 seconds)" is used to develop Maillard aroma on the surface, while maintaining an internal temperature below 80℃. The processed nut powder is then combined with hemp seed protein and microencapsulated (using modified dietary fiber as the wall material), effectively isolating oxygen and significantly improving the oxidative stability of the oils. Traditional 120℃ / 20-minute constant-temperature roasting easily leads to oil oxidation (risks of acid value and peroxide value). This process locks in aroma while extending the oil oxidation induction period by more than 3 times, solving the problem of oil spoilage during product shelf life from the source.

[0042] Root and rhizome herbs / warming tonics such as yam, taro, polygonatum, ginger, ginseng, and rhodiola rosea undergo vacuum freeze-drying (FD) and cell wall disruption: After slicing, the materials are rapidly frozen at -35℃, then vacuum freeze-dried (lyophilized) to a moisture content of <3%, followed by ultra-fine cell wall disruption (cell wall disruption rate >98%). Freeze-drying technology is recognized as the best way to retain heat-sensitive components (such as ginsenosides, rhodiolosides, and mucopolysaccharides). Combined with ultra-fine cell wall disruption, the dissolution rate of active ingredients is increased to 3-5 times that of traditional drying and pulverization, significantly enhancing core efficacy such as anti-fatigue and hypoxia tolerance.

[0043] Low-temperature vacuum dehydration (VFD) and instant sterilization of fruits / vegetables / specialty plants such as blueberries, kiwis, broccoli, and Chinese watercress: Utilizing vacuum freeze-drying (VFD) combined with electron beam cold sterilization technology, dehydration and sterilization are completed at <40℃. This completely avoids the degradation of antioxidants such as vitamin C, anthocyanins, and sulforaphane caused by high-temperature drying. The finished product has a bright color, good rehydration properties, and requires no subsequent high-temperature sterilization, reducing the loss of active ingredients.

[0044] For seafood products such as sea cucumber, kelp, and laver, a combined enzymatic hydrolysis-freeze-drying technology is used: Sea cucumber undergoes controlled enzymatic hydrolysis (using a complex protease, hydrolyzing at 50℃ for 4 hours to directionally extract active peptides). The hydrolysate is then freeze-dried into powder with a molecular weight <3000Da, significantly improving absorption rate. Kelp / laver undergoes supercritical CO2 extraction to remove fishy odor and heavy metals, followed by low-temperature drying. Traditional processing methods struggle to address the issues of poor protein absorption and strong fishy odor in sea cucumber. Enzymatic hydrolysis converts large protein molecules into highly active small peptides, significantly improving bioavailability; supercritical CO2 extraction effectively removes heavy metals and fishy substances, ensuring product safety and palatability.

[0045] Precious medicinal materials: Ganoderma lucidum spore powder, Dendrobium huoshanense, snow lotus of Tianshan, and Andrographis paniculata. We use cell wall broken powder directly. For Andrographis paniculata, we use freeze-dried powder of fresh Andrographis paniculata instead of the original powder to avoid excessive bitterness and ensure the stability of the active ingredients. Sugars: sugarcane, stevia. Sugarcane: concentrated juice or crystals. Stevia: extract powder. A natural source of sweetness, controlling calories.

[0046] Raw material pretreatment: "Ultra-low temperature physical modification" and "gradient enzymatic hydrolysis" technologies are used to replace traditional high-temperature baking. Traditional food processing typically involves filling a mixture into a mold and pressing it into shape, resulting in a product that is prone to crumbling and requires careful control of moisture and viscosity. The raw material mixture processed by this invention features "high fiber, high activity, and low moisture." While traditional molding often leads to crumbling, this invention employs a combined process of "constant temperature and humidity conditioning + low-temperature hot rolling + gradient vacuum drying" to ensure stable molding and preservation of activity.

[0047] 1. Conditioning of the mixture The powder mixed according to the formula is put into the conditioner, the binder is sprayed in, and saturated water steam at 50-60℃ is introduced to raise the material temperature to 45-50℃ and the moisture content is uniformly increased to 8-10%. This process can soften dietary fiber and activate the stickiness of the physically modified grains, preparing them for roller pressing.

[0048] 2. Low-temperature hot roll forming: The conditioned mixture is fed into the roll press.

[0049] 3. Gradient vacuum drying: The roll-formed sheets are immediately fed into a multi-stage vacuum drying oven. Section 1: Temperature 40℃, vacuum degree -0.08 MPa, drying for 1 hour to rapidly remove free water.

[0050] Second stage: Temperature 35℃, vacuum degree -0.095 MPa, dry for 2-3 hours until moisture content ≤5%.

[0051] Innovative advantages: Vacuum drying offers low temperature and high speed, avoiding deformation (warping) and secondary thermal damage to heat-sensitive components that may occur during atmospheric pressure hot air drying. The finished product has moderate hardness and a warping degree ≤0.2 mm / 100 mm, which is superior to traditional processes.

[0052] The binder is 5–8% of the total amount of the raw materials, which is coconut oil (melting point about 24-26°C).

[0053] Specifically, roll forming involves feeding the processed raw material mixture into a roll press for pressing and shaping. The low-temperature hot roll forming process parameters are as follows: Roller temperature: 45-65℃, preferably 55℃. Innovation: Abandoning the traditional 65-85℃ setting. The basis is: ① This process has enabled starch to have cold-adhesive properties through "ultra-low temperature physical modification", eliminating the need to rely on starch gelatinization (above 60℃) to enhance adhesion; ② 55℃ is far below the oxidation threshold of nut oils (about 80℃) and the degradation initiation temperature of heat-sensitive active ingredients (rhodioloside, ginsenosides), achieving "low-temperature molding with no loss of activity".

[0054] Linear pressure of 80-150 kN / m, preferably 100 kN / m, softens and tightly binds the fibers through high pressure, overcoming the problem of high elasticity in plant-based powders.

[0055] Roller speed: 1-3 m / min, preferably 2 m / min; slow pressing to ensure sufficient gas discharge and avoid sheet delamination and cracking.

[0056] Roller gap: 0.8-1.5 mm, preferably 1.0 mm; taking into account the elastic recovery of the material after conditioning (about 10%), the sheet thickness is precisely controlled.

[0057] The sheet thickness is 0.9-1.7 mm, preferably 1.1 mm. After drying, shrinkage and springback, the finished product thickness is controlled at 0.8-1.5 mm.

[0058] 1. Core Innovation: Upgraded Preprocessing Technology From "high-temperature baking" to "ultra-low temperature physical modification + gradient enzymatic hydrolysis": This invention represents a breakthrough in existing technologies. By introducing a series of modern food engineering technologies, such as ultra-fine pulverization, microencapsulation, vacuum freeze-drying, controlled enzymatic hydrolysis, and supercritical CO2 extraction, it fundamentally solves the persistent problems of traditional high-temperature processing, such as nutrient destruction, oil oxidation, and loss of active ingredients. This is not only an improvement in the process but also a fundamental guarantee of the product's "high nutritional density" and "functionality."

[0059] 2. Process Synergy: Low-Temperature Molding System Lowering the rolling temperature, ideally to 55℃: Thanks to innovations in the pretreatment process (physically modified starch provides binding properties), roll forming no longer relies on high temperatures (65-85℃) to gelatinize the starch. Controlling the forming temperature at 55℃ is a key step in building a "fully low-temperature" production line, ensuring that the nutrients and active ingredients preserved through fine technologies such as freeze-drying and enzymatic hydrolysis in the early stages are not lost in the final forming stage, achieving "active delivery" from raw materials to finished products.

[0060] 3. Refactoring of parameter logic The parameter settings are not simply "temperature higher than the starch gelatinization point and lower than the oil oxidation point," but are designed based on the binding mechanism of physically modified starch under the new process and the protection of heat-sensitive components throughout the process. This makes the technical solution of this invention more scientific and advanced, forming a strong technical barrier.

[0061] Finished Product Quality Control Standards Indicators / Control Range / Testing Methods The resulting sheet is of uniform thickness and free from delamination and cracks. Finished product thickness 0.8-1.5 mm ±0.10 mm. Digital caliper, multi-point measurement. Moisture content ≤5% GB 5009.3 Hardness (crushing force) 50-100 N, texture analyzer puncture test Warpage ≤ 0.3 mm / 100 mm; Flatness measurement Elastic recovery rate ≤12% Thickness ratio after compression / after springback Summary and Functional Outlook Based on the existing formula logic, the predicted functionality and features of this edible energy chip are as follows: 1. Functional (Expected), Long-Lasting Slow-Release Energy Supply: Through the combination of "slow-release carbohydrates (barley / buckwheat) + healthy fats (star anise / nuts) + high fiber," it avoids drastic fluctuations in blood sugar and provides stable energy for 40-72 hours, suitable for outdoor activities, long-distance driving, and those engaged in high-intensity mental work. High-Altitude Anti-Fatigue: The classic combination of Rhodiola rosea, ginseng, and Cistanche deserticola has a strong restorative effect on physical exhaustion caused by "hypoxia, qi deficiency, and kidney essence deficiency," enhancing physical endurance.

[0062] Comprehensive nutritional density: It covers 48 kinds of ingredients from land, sea, and air (ocean, plateau, plain), solving the pain point of ordinary energy bars that are "high in calories but low in micronutrients", especially the supplementation of B vitamins, Omega-3 and selenium.

[0063] 2. Product Features: The product utilizes a combination of medicinal and edible ingredients, employing a unique blending technique that embodies the traditional Chinese medicine concept of "principal, assistant, adjuvant, and guide" herbs. It uses Chinese water celery as the guiding herb (principal), ginseng and sedum as supplements, and ginger and jujube as harmonizing ingredients.

[0064] The formula combines warming and nourishing ingredients such as ginseng and longan, as well as cooling and purging ingredients such as bitter melon, andrographis paniculata, and water celery. Long-term consumption is less likely to cause "internal heat".

[0065] Portable food therapy: Transforming complex decoctions and decocted medicines into solid chip form solves the problem of energy and nutritional replenishment needed by soldiers during high-intensity combat in wartime and the emergency food needs of rescue personnel under natural disaster conditions.

[0066] Specific features: 1. Sensory characteristics: The bitterness is not obvious, and there is no rancid taste.

[0067] 2. Physicochemical properties: content of protein, fat, and dietary fiber; acid value and peroxide value meet standards.

[0068] 3. Active ingredients: Characteristic indicators such as rhodioloside, ginsenosides, and ganoderic triterpenes can be detected. Detailed Implementation

[0069] The present invention will be further described in detail below with reference to the embodiments. Example 1

[0070] An edible energy chip comprises six types of raw materials: 1) 30-50 parts by weight of basic carbohydrates; 2) 10-30 parts by weight of rare plateau plants; 3) 8-12 portions of immunization material; 4) 20-30 parts by weight of plant protein and fatty acids; 5) 3-6 portions of seafood; 6) 15-30 parts by weight of pharmaceutical and food excipients; The basic carbohydrates include 15 parts by weight of high-gluten flour, 6 parts by weight of highland barley, 7 parts by weight of quinoa, 2 parts by weight of buckwheat, 2 parts by weight of millet, 5 parts by weight of corn, 1 part by weight of sugarcane, and 2 parts by weight of taro. Example 2

[0071] An edible energy chip, using the same raw materials as in Example 1, comprises 10-30 parts by weight of rare plateau plants, including the following components: 3 parts by weight of Rhodiola rosea from Tibet, 2 parts by weight of Dendrobium huoshanense, 2 parts by weight of Saussurea involucrata from Tian Shan, 2 parts by weight of Cistanche deserticola, and 1 part by weight of ginseng. Example 3

[0072] An edible energy chip, using the same raw materials as in Example 2, wherein the immune materials include 2 parts by weight of Astragalus membranaceus, 0.5 parts by weight of Ganoderma lucidum spore powder, 2 parts by weight of Gynostemma pentaphyllum, 1 part by weight of blueberry, 1 part by weight of kiwifruit, 1 part by weight of broccoli, 1 part by weight of onion, and 1 part by weight of bitter melon. Example 4

[0073] An edible energy chip, using the same raw materials as in Example 1, wherein the plant protein and fatty acids include 5 parts by weight of cashews, 5 parts by weight of chickpeas, 5 parts by weight of peas, 2 parts by weight of mung beans, 1 part by weight of star anise, 3 parts by weight of almonds, 3 parts by weight of black peanuts, and 1 part by weight of hemp seeds. Example 5

[0074] An edible energy chip, using the same raw materials as in Example 4, wherein the seafood products include 2 parts by weight of sea cucumber, 2 parts by weight of kelp, and 1 part by weight of laver. Example 6

[0075] An edible energy chip, using the same raw materials as in Example 5, wherein the medicinal and edible excipients include: 3 parts by weight of Chinese water celery, 1 part by weight of Polygonatum sibiricum, 1 part by weight of wolfberry, 0.5 parts by weight of Andrographis paniculata, 1 part by weight of stevia, 3 parts by weight of black sesame, 1 part by weight of coconut powder, 1 part by weight of ginger, 1 part by weight of red dates, 2 parts by weight of yam, 1 part by weight of carrot, 1 part by weight of cabbage, 1 part by weight of pumpkin seeds, 1 part by weight of green tea, 1 part by weight of lychee, and 1 part by weight of longan.

[0076] The above embodiments have provided a detailed description of the technical solution of the present invention. Obviously, the present invention is not limited to the described embodiments. Based on the embodiments of the present invention, those skilled in the art can make various modifications, but any modifications that are equivalent to or similar to the present invention fall within the scope of protection of the present invention.

Claims

1. An edible energy chip, characterized in that, Includes six types of raw materials: 1) 30-50 parts by weight of basic carbohydrates, which contain the following components: 10-20 parts by weight of high-gluten flour, and 20-30 parts by weight of two or more other components, namely, highland barley, quinoa, buckwheat, millet, corn, sugarcane and taro; 2) 10-30 parts by weight of rare plateau plants, which contain the following components: 1-5 parts by weight of Rhodiola rosea from Tibet, and 5-25 parts by weight of two or more other components, namely Dendrobium huoshanense, Saussurea involucrata, Cistanche deserticola and ginseng; 3) 8-12 parts by weight of immune material, which contains the following components: 1-3 parts by weight of Astragalus membranaceus, and 7-9 parts by weight of two or more other components, including Ganoderma lucidum spore powder, Gynostemma pentaphyllum, blueberry, kiwifruit, broccoli, onion, and bitter melon. 4) 20-30 parts by weight of plant protein and fatty acids, which contain the following components: 3-10 parts by weight of cashew nuts, and 10-20 parts by weight of two or more other components, namely chickpeas, peas, mung beans, star anise, almonds, black peanuts, and hemp seeds. 5) 3-6 parts by weight of seafood, which contains the following components: 1-2 parts by weight of sea cucumber and 2-4 parts by weight of kelp and / or laver; 6) 15-30 parts by weight of medicinal and edible excipients, which contain the following components: 3-5 parts by weight of Chinese water celery, and 10-25 parts by weight of two or more other components, namely Polygonatum sibiricum, wolfberry, Andrographis paniculata, Stevia rebaudiana, black sesame, coconut powder, ginger, red dates, yam, carrot, cabbage, pumpkin seeds, green tea, lychee, and longan.

2. The edible energy chip according to claim 1, characterized in that, The basic carbohydrates include 15 parts by weight of high-gluten flour, 6 parts by weight of highland barley, 7 parts by weight of quinoa, 2 parts by weight of buckwheat, 2 parts by weight of millet, 5 parts by weight of corn, 1 part by weight of sugarcane, and 2 parts by weight of taro.

3. The edible energy chip according to claim 1, characterized in that, The rare plateau plants comprise 10-30 parts by weight, containing the following components: 3 parts by weight of Rhodiola rosea from Tibet, 2 parts by weight of Dendrobium huoshanense, 2 parts by weight of Saussurea involucrata from Tian Shan, 2 parts by weight of Cistanche deserticola, and 1 part by weight of ginseng.

4. The edible energy chip according to claim 1, characterized in that, The immune materials include 2 parts by weight of Astragalus membranaceus, 0.5 parts by weight of Ganoderma lucidum spore powder, 2 parts by weight of Gynostemma pentaphyllum, 1 part by weight of blueberry, 1 part by weight of kiwifruit, 1 part by weight of broccoli, 1 part by weight of onion, and 1 part by weight of bitter melon.

5. The edible energy chip according to claim 1, characterized in that, The plant protein and fatty acids include 5 parts by weight of cashews, 5 parts by weight of chickpeas, 5 parts by weight of peas, 2 parts by weight of mung beans, 1 part by weight of star anise, 3 parts by weight of almonds, 3 parts by weight of black peanuts, and 1 part by weight of hemp seeds.

6. The edible energy chip according to claim 1, characterized in that, The seafood products include 2 parts by weight of sea cucumber, 2 parts by weight of kelp, and 1 part by weight of laver.

7. The edible energy chip according to claim 1, characterized in that, The medicinal and edible ingredients include: 3 parts by weight of Chinese water celery, 1 part by weight of Polygonatum sibiricum, 1 part by weight of wolfberry, 0.5 parts by weight of Andrographis paniculata, 1 part by weight of stevia, 3 parts by weight of black sesame, 1 part by weight of coconut powder, 1 part by weight of ginger, 1 part by weight of red dates, 2 parts by weight of yam, 1 part by weight of carrot, 1 part by weight of cabbage, 1 part by weight of pumpkin seeds, 1 part by weight of green tea, 1 part by weight of lychee, and 1 part by weight of longan.

8. A method for preparing the edible energy chip according to any one of claims 1-7, characterized in that, Includes the following steps: I. Raw material pretreatment 2. Sift the pretreated raw materials, mix them, and then formulate them using a binder. III. Roll forming IV. Post-processing The raw material pretreatment includes sorting, freeze-drying, and pulverizing the raw materials, specifically: Grains: highland barley, quinoa, buckwheat, millet, and corn are frozen and crisped at 1-60℃ to -40℃, and then ultra-finely pulverized. Nuts and seeds: cashews, almonds, black peanuts, black sesame seeds, star oil vine, hemp seeds, dehumidify at 60℃ to moisture content <5%+, then pulse heat up to 110-120℃ in <30 seconds; Root and rhizome / warming tonic herbs: yam, taro, polygonatum, ginger, ginseng, rhodiola rosea. Peel and slice, quick-freeze at -35℃, and then perform ultra-fine cell wall breaking and pulverization. Fruits / Vegetables / Specialty Plants: Blueberries, Kiwifruit, Broccoli, Chinese Watercress - Low-temperature vacuum dehydration and instant sterilization; Seafood: sea cucumber, kelp, laver, enzymatic hydrolysis-freeze drying combined; Precious medicinal materials: Including Ganoderma lucidum spore powder, Dendrobium huoshanense, Snow Lotus of Tianshan, and Andrographis paniculata; Sugars: sugarcane, sugarcane: concentrated juice or crystals; stevia, as an extract powder; The post-processing includes gradient vacuum drying, in which the roll-formed sheet is fed into a multi-stage vacuum drying oven: Section 1: Temperature 40℃, Vacuum -0.08 MPa, Drying for 1 hour. Second stage: Temperature 35℃, vacuum degree -0.095MPa, dry for 2-3 hours until moisture content ≤5%.

9. The method according to claim 8, characterized in that, The roll forming process involves feeding the uniformly mixed raw materials into a roll press for low-temperature hot roll forming. The process parameters are as follows: Roller temperature: 45-65℃ Linear pressure: 80-150 kN / m Roller speed: 1-3 m / min Roller gap: 0.8-1.5 mm Film thickness: 0.9-1.7 mm.

10. The method according to claim 8, characterized in that, The roll forming process parameters are as follows: Roller temperature: 55℃; Linear pressure: 100 kN / m; Roller speed: 2 m / min; Roller gap: 1.0 mm; Film thickness: 1.1 mm.