Preparation method of high-functionality ingredient content and strong palatability eight treasures powder

Abstract

The application discloses a preparation method of high-functionality ingredient content and strong palatability Bazhen powder and belongs to the technical field of food and medicine homologous food processing. Eight food and medicine homologous materials, namely, yam, job's tears, lotus seeds, hawthorn, gordon euryale seeds, white kidney beans, fomes japonicus, and malt, are used as raw materials; the yam, fomes japonicus, gordon euryale seeds, lotus seeds, and hawthorn are subjected to exclusive enzymolysis-fermentation combined treatment; the job's tears are subjected to nutrient-rich germination treatment; the white kidney beans are subjected to complex fermentation treatment of aspergillus oryzae and lactic acid bacteria; and the malt is subjected to directional high-temperature processing treatment; after the raw materials are subjected to low-temperature ultrafine grinding, the optimal proportioning is obtained by simultaneously optimizing effective ingredient content, sensory palatability, and comprehensive cost through desirability function method. The application can increase total polysaccharide, flavone, and gamma-aminobutyric acid, significantly reduce tannin and hexanal content, and increase sensory score, thereby effectively solving the problems of heavy powder feeling, outstanding bean smell, bitter taste, and poor dissolution of traditional Bazhen powder, and the process batch stability is high, and the application is suitable for large-scale industrial production.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology for food and medicine homology, and specifically relates to a method for preparing Bazhen powder using food and medicine homology ingredients as raw materials, and particularly relates to a method for improving the content of functional components and palatability of Bazhen powder through differentiated pretreatment. Background Technology

[0002] Bazhen (Eight Treasures) is a classic combination in traditional Chinese medicine dietary therapy, composed of ingredients such as yam, coix seed, lotus seed, hawthorn, fox nut, white hyacinth bean, poria cocos, and malt. It is believed to have effects such as strengthening the spleen and stomach, removing dampness, and aiding digestion. In recent years, with the gradual expansion of the domestic functional food market, Bazhen products are no longer limited to traditional pastry forms; the market size for related powder products is continuously expanding, leading consumers to have higher demands for the nutritional efficacy and taste of these products.

[0003] However, existing methods for preparing Bazhen powder often have the following shortcomings: 1. The raw materials are mostly virginally pulverized, and the cell walls are not effectively broken down, resulting in low dissolution rates of functional components such as polysaccharides and active proteins, which affects the nutritional added value of the product; 2. The quality problems inherent in the raw materials themselves are not fully addressed. For example, raw materials such as Job's tears and white lentils contain anti-nutritional factors, which can easily cause bloating and indigestion when consumed directly. Lotus seeds have a bitter taste, resulting in poor overall palatability; 3. Existing formulas often rely on experience-based formulation, failing to achieve a synergistic balance between effective components, sensory flavor, and production costs, making it difficult to achieve optimal overall product quality.

[0004] A search of publicly available patent documents reveals that: CN116019207A uses only a single traditional roasting process to process the raw materials, without using modern biotechnology such as enzymatic hydrolysis, fermentation, or nutrient-enriched germination; CN111067027A uses a high-temperature puffing process, which easily causes the inactivation of heat-sensitive active ingredients; CN108813362A only performs ordinary germination treatment on Job's tears, without nutrient enrichment regulation or targeted ingredient enrichment methods; none of the above-mentioned existing technologies use a unique and differentiated pretreatment combination for the eight raw materials, nor do they use the desire function method to achieve multi-objective simultaneous optimization, thus failing to solve the core defects of traditional Bazhen powder.

[0005] Therefore, developing a method for preparing Bazhen powder that can improve the content and palatability of functional ingredients, has a scientific ratio, and is cost-effective has important industrial value and practical significance. Summary of the Invention

[0006] The purpose of this invention is to provide a method for preparing Bazhen powder with high content of functional ingredients and strong palatability, specifically achieving the following technical objectives: 1. Overcoming the problems of simple and crude raw material processing, low content of active ingredients, poor palatability, and lack of basis for formulation in existing Bazhen powder preparation processes; 2. Achieving industrialized production of products with high activity, good taste, low cost, and stable batches by using differentiated pretreatments such as enzymatic hydrolysis-fermentation, nutrient-enriched germination, microbial fermentation, and targeted processing on eight raw materials, combined with a multi-objective coupled optimization model for scientific formulation.

[0007] To achieve the above-mentioned objectives, this invention provides a method for preparing Bazhen powder with high content of functional ingredients and strong palatability, the specific steps of which are as follows: S1 Raw Material Selection: Eight kinds of ingredients that belong to the category of food and medicine are selected as raw materials, namely yam, coix seed, lotus seed, hawthorn, gorgon fruit, white hyacinth bean, poria cocos and malt. Each raw material is sorted, washed and cleaned to remove impurities before pretreatment, and the moisture content is controlled below 10%.

[0008] S2 Differentiated Pretreatment: Eight raw materials undergo different pretreatments based on their composition characteristics and processing difficulties.

[0009] S2.1 Yam: A combined enzymatic hydrolysis-fermentation treatment is employed. After slurrying the yam with water (material-to-water ratio 1:1), a complex enzyme preparation containing α-amylase, cellulase, and neutral protease is added for enzymatic hydrolysis. The mass ratio of the three enzymes is (2-4):1:1. The amount of the complex enzyme preparation added is 0.3-0.5% of the yam's dry weight. The system temperature is controlled at 45-50℃ and the pH at 6.0-6.5. Enzymatic hydrolysis is performed for 3-5 hours. After hydrolysis, the system temperature is raised to 90-95℃ and maintained for 10-15 minutes to complete high-temperature enzyme inactivation. Once the hydrolysate cools to 30-38℃, *Lactobacillus plantarum* is inoculated for fermentation. The inoculation amount is 2-5% of the hydrolysate mass. The system temperature is controlled at 30-38℃, and fermentation is performed for 24-36 hours. After fermentation, the system temperature is raised to 90-95℃ and maintained for 10-15 minutes to complete high-temperature sterilization. Finally, the processed yam is dried at a low temperature of ≤50℃ until the moisture content is ≤10%.

[0010] Based on the above scheme, pectinase and / or saccharifying enzyme can be added to the compound enzyme preparation, and Leuconostoc mesenteroides and / or Lactobacillus acidophilus can be added to the fermentation stage for synergistic fermentation.

[0011] S2.2 Poria cocos: A combined enzymatic hydrolysis-fermentation treatment was employed. After mixing Poria cocos with water to form a pulp (particle-to-water ratio 1:2), a complex enzyme preparation containing cellulase, β-glucanase, and xylanase was added for enzymatic hydrolysis. The mass ratio of the three enzymes was (3-5):1:1. The amount of the complex enzyme preparation added was 0.4-0.6% of the dry weight of the Poria cocos. The system temperature was controlled at 50-55℃ and the pH at 5.5-6.0. Enzymatic hydrolysis was performed for 3-5 hours. After hydrolysis, the system temperature was raised to 90-95℃ and maintained for 10-15 minutes to complete the high-temperature enzyme inactivation. Once the hydrolysate cooled to 30-38℃, Aspergillus niger was inoculated for fermentation. The inoculation amount was 3-6% of the hydrolysate mass. The system temperature was controlled at 30-38℃, and fermentation was performed for 24-36 hours. After fermentation, the system temperature was raised to 90-95℃ and maintained for 10-15 minutes to complete the high-temperature sterilization. Finally, the processed Poria cocos is dried at a low temperature of ≤50℃ until the moisture content is ≤10%.

[0012] Based on the above scheme, Lactobacillus plantarum and / or Lactobacillus acidophilus can be additionally inoculated during the fermentation stage for synergistic fermentation.

[0013] S2.3 Gorgon Fruit: Enzymatic hydrolysis-fermentation combined treatment is adopted. After gorgon fruit is pulped with water (material-to-water mass ratio of 1:1.5), a compound enzyme preparation containing α-amylase, saccharifying enzyme, and pectinase is added for enzymatic hydrolysis. The mass ratio of the three enzymes is (2-4):1:1. The amount of the compound enzyme preparation added is 0.3-0.5% of the dry weight of the gorgon fruit. The system temperature is controlled at 50-55℃ and the pH at 6.0-6.5. Enzymatic hydrolysis is carried out for 3-5 hours. After enzymatic hydrolysis, the system temperature is raised to 90-95℃ and maintained for 10-15 minutes to complete high-temperature enzyme inactivation. After the hydrolysate cools to 30-38℃, *Lactobacillus plantarum* is inoculated for fermentation. The inoculation amount is 2-5% of the mass of the hydrolysate. The system temperature is controlled at 30-38℃, and fermentation is carried out for 24-36 hours. After fermentation, the system temperature is raised to 90-95℃ and maintained for 10-15 minutes to complete high-temperature sterilization. Finally, the processed fox nuts are dried at a low temperature of ≤50℃ until the moisture content is ≤10%.

[0014] Based on the above scheme, Leuconostoc mesenteroides and / or Streptococcus thermophilus can be additionally inoculated during the fermentation stage for synergistic fermentation.

[0015] S2.4 Lotus seeds: Enzymatic hydrolysis-fermentation combined treatment is adopted. Lotus seeds are pulped with water (material-to-water ratio 1:1.5), and a complex enzyme preparation consisting of α-amylase, acidic cellulase, and a complex protease is added. The complex protease is a mixture of alkaline and neutral protease, or a mixture of papain and bromelain, with a mass ratio of (2-3):1:(1-2). The amount of the complex enzyme preparation added is 0.2-0.5% of the dry weight of the lotus seeds. The system temperature is controlled at 45-50℃ and the pH at 5.5-6.0. Enzymatic hydrolysis is performed for 3-5 hours. After enzymatic hydrolysis, the system temperature is raised to 90-95℃ and maintained for 10-15 minutes to complete high-temperature enzyme inactivation. After the hydrolysate cools to 30-38℃, *Lactobacillus casei* and / or *Lactobacillus paracasei* are inoculated at 2-5% of the hydrolysate mass. The system temperature is controlled at 30-38℃, and fermentation is performed for 24-36 hours. After fermentation, raise the system temperature to 90-95℃ and maintain it for 10-15 minutes to complete high-temperature sterilization. Finally, dry the processed lotus seeds at a low temperature of ≤50℃ until the moisture content is ≤10%.

[0016] Based on the above scheme, aroma-producing yeast and / or Leuconostoc mesenteroides can be additionally inoculated during the fermentation stage for synergistic fermentation.

[0017] S2.5 Hawthorn: A combined enzymatic hydrolysis-fermentation treatment was employed. Hawthorn was pulped with water (material-to-water ratio 1:1.5), and a compound enzyme preparation consisting of pectinase and cellulase was added at a ratio of (3-5):(1-2). The amount of the compound enzyme preparation added was 0.3-0.6% of the dry weight of the hawthorn. The system temperature was controlled at 45-50℃ and the pH at 5.0-5.5. Enzymatic hydrolysis was performed for 2-4 hours. After hydrolysis, the system temperature was raised to 90-95℃ and maintained for 10-15 minutes to complete the high-temperature enzyme inactivation. After the hydrolysate cooled to 30-38℃, *Lactobacillus plantarum* was inoculated at 2-5% of the hydrolysate mass. The system temperature was controlled at 30-38℃, and fermentation was carried out for 24-36 hours. After fermentation, the system temperature was raised to 90-95℃ and maintained for 10-15 minutes to complete the high-temperature sterilization. Finally, the treated hawthorn was dried at a low temperature ≤50℃ until the moisture content was ≤10%.

[0018] Based on the above scheme, Lactobacillus casei and / or Leuconostoc mesenteroides can be additionally inoculated during the fermentation stage for synergistic fermentation.

[0019] S2.6 Job's Tears: Nutrient-enriched germination treatment is used. A nutrient-enriched soaking solution containing L-glutamic acid and calcium chloride is prepared, with L-glutamic acid concentration of 0.3–0.5 g / L (added as monosodium glutamate at a concentration of 0.4–0.7 g / L) and calcium chloride concentration of 1–2 mmol / L. Selected Job's tears are placed in the soaking solution, and the system temperature is controlled at 30–35℃ for 10–15 hours. After soaking, the Job's tears are drained and placed in a germination device. The ambient temperature is controlled at 28–32℃ and the relative humidity at 85–95%, and germination is carried out for 24–36 hours, stopping when the sprout length reaches 1–1.5 mm. The germinated Job's tears are then dried at a low temperature ≤30℃ until the moisture content is ≤10%.

[0020] S2.7 White Hyacinth Beans: Microbial fermentation is employed. White hyacinth beans are crushed and mixed with water to form a slurry (material-to-water ratio 1:1). A compound fermentation agent containing Aspergillus oryzae and lactic acid bacteria (1:1 ratio) is then inoculated for solid-state or semi-solid-state fermentation. The inoculum size is 1-2% of the dry weight of the white hyacinth beans. The system temperature is controlled at 30-38℃, and the fermentation time is 24-36 hours. After fermentation, the system temperature is raised to 90-95℃ and maintained for 10-15 minutes to complete high-temperature sterilization. Finally, the treated white hyacinth beans are dried at a low temperature ≤50℃ until the moisture content is ≤10%.

[0021] S2.8 Malt: The malt is roasted at a controlled high temperature of 150-180℃ for 10-15 minutes until the moisture content is 8-8.5%, the surface is uniformly dark brown, and it emits a rich roasted aroma.

[0022] S3 Raw Material Grinding: The pretreated raw materials are separated and uniformly subjected to low-temperature ultrafine grinding. The grinding temperature is ≤30℃ and the powder particle size D90≤100μm to obtain raw material powders with uniform fineness.

[0023] S4. Raw material ratio and mixing: A multi-objective coupled optimization model is established by introducing the desire function method.

[0024] Decision variables: the mass percentage of each ingredient in the total formula, namely yam (X1), coix seed (X2), lotus seed (X3), hawthorn (X4), fox nut (X5), white hyacinth bean (X6), poria cocos (X7), and malt (X8).

[0025] Optimization dimensions: The content of effective ingredients is the combined content of polysaccharides, flavonoids, γ-aminobutyric acid, and soluble proteins; the sensory palatability score adopts the fuzzy comprehensive evaluation method, with at least 10 trained tasters scoring the raw materials from three dimensions: texture, taste, and aroma, and calculating the comprehensive score; the comprehensive raw material cost is calculated by weighting the average market price and proportion of each raw material.

[0026] Solution method: Use the MixtureDesign module in Design-Expert13.0 software to optimize the proportions, set the weights of each indicator (such as effective ingredient weight 0.3~0.5, sensory palatability weight 0.3~0.5, and comprehensive raw material cost weight 0.1~0.2), solve for the maximum value of comprehensive satisfaction, and obtain the corresponding optimal raw material proportions.

[0027] Optimization results: The weight range of each raw material is 5-20 parts yam, 5-20 parts coix seed, 5-15 parts lotus seed, 5-15 parts hawthorn, 5-20 parts fox nut, 5-15 parts white hyacinth bean, 5-20 parts poria cocos, and 5-15 parts malt.

[0028] Final mixing: According to the optimal raw material ratio obtained by calculation, accurately weigh each raw material powder and put it into a multi-directional motion mixer to mix thoroughly for 15 to 20 minutes. After mixing evenly, discharge the material. The particle size of the resulting Bazhen powder is ≤100μm (measured by a laser particle size analyzer).

[0029] The specific functions of each main raw material in this invention are as follows: Yam: It strengthens the spleen and replenishes qi. Enzymatic hydrolysis and fermentation treatment increases the content of polysaccharides and soluble proteins, enhancing nutrient absorption. Job's tears: promotes diuresis and eliminates dampness, enriches nutrients and germinates, targets and enriches γ-aminobutyric acid, while reducing the activity of anti-nutritional factors; Lotus seeds: tonify the spleen and stop diarrhea; enzymatic hydrolysis and fermentation process degrades tannins, eliminates bitterness, and improves palatability. Hawthorn: It aids digestion and eliminates food stagnation; enzymatic hydrolysis and fermentation treatment increase the flavonoid solubility rate, thus helping digestion and absorption. Euryale ferox: It benefits the kidneys and strengthens essence. Enzymatic hydrolysis and fermentation treatment breaks down cell walls and increases the polysaccharide solubility. White hyacinth bean: strengthens the spleen and eliminates dampness; compound fermentation process degrades hexanal and completely eliminates the beany smell. Poria cocos: promotes diuresis and eliminates dampness; its unique compound enzymatic hydrolysis and fermentation enhances the content of colloidal polysaccharides, thus strengthening its therapeutic effects. Malt: It aids digestion and harmonizes the stomach. Targeted high-temperature processing produces a caramelized flavor, increases the flavonoid extraction rate, and masks off-flavors in the raw materials.

[0030] In summary, compared with the prior art, the present invention has the following beneficial effects: 1. The dissolution rate of functional components is significantly improved, resulting in higher nutritional value of the product. This invention uses processes such as compound enzymatic hydrolysis and microbial fermentation to break down plant cell wall barriers, significantly increasing the content of soluble polysaccharides and soluble proteins in the modified raw materials; after nutrient enrichment treatment, the content of γ-aminobutyric acid in sprouted Job's tears can be increased by 1 to 2 times compared with that of native Job's tears.

[0031] 2. Effective degradation of anti-nutritional factors ensures food safety. Through fermentation treatment with Aspergillus oryzae and lactic acid bacteria, the phytic acid degradation rate in white hyacinth beans can reach more than 40%, and the lectin residue can be reduced by more than 60%. After sprouting treatment, the trypsin inhibitor activity of Job's tears can be reduced by 30-40%, effectively eliminating the hidden dangers of bloating and indigestion after consumption, making it suitable for long-term consumption by people with sensitive stomachs.

[0032] 3. Improves the flavor defects of raw materials, significantly enhancing product palatability. Lotus seeds undergo enzymatic fermentation, resulting in a tannin and related bitter substances degradation rate of ≥40%, essentially eliminating bitterness; high-temperature processing of malt produces a caramelized flavor, dissipating its own herbal raw taste; combined with ultra-fine grinding technology, the powder is fine and free of coarse residue, resulting in a significantly higher overall sensory score compared to ordinary Eight Treasures Powder, and it does not clump or have a raw powder odor when mixed, offering a smooth and mellow taste.

[0033] 4. Excellent physical properties and strong processing stability of the powder. The finished product of this invention is produced by low-temperature pulverization at ≤30℃, which effectively avoids denaturation of active ingredients caused by high temperature; the finished powder has a D90≤100μm, good flowability, and is not prone to moisture absorption and clumping; after multi-directional mixing treatment, the mixing uniformity RSD≤3%, resulting in small batch-to-batch differences and high product stability during industrial production.

[0034] 5. The formula is scientifically sound and the overall production cost is controllable. Multi-objective optimization using the desirability function method balances the ratio of high-priced to low-priced raw materials while ensuring the quality of active ingredients and sensory characteristics. The overall production cost of raw materials has a significant advantage compared to other Eight Treasures Powders of equivalent quality, balancing quality and economic benefits, making it suitable for large-scale mass production.

[0035] 6. The formula has a mild effect and is suitable for a wider range of people. After differentiated processing, the eight ingredients have eliminated irritating components, making it suitable not only for people with weak spleen and stomach or excessive dampness, but also for the daily dietary therapy needs of the elderly. Therefore, it has a wide range of applications and strong market adaptability. Attached Figure Description

[0036] Figure 1 This is a diagram showing the raw material proportions for Example 1; Figure 2 This is a diagram showing the raw material proportions for Example 2; Figure 3 This is a diagram showing the raw material proportions for Example 3; Figure 4 This is a diagram showing the raw material proportions for a comparative example. Figure 5 This is a diagram showing the raw material proportions for Comparative Example 2. Detailed Implementation

[0037] The present invention will be further described in detail below with reference to specific embodiments. These embodiments are for illustrative purposes only and are not intended to limit the scope of protection of the present invention. The scope of protection of the present invention is defined by the claims. Any modifications, equivalent substitutions, etc., made based on the technical solutions of the present invention should fall within the scope of protection of the present invention. Example

[0038] S1 Raw material selection: Weigh appropriate amounts of yam, coix seed, lotus seed, hawthorn, fox nut, white hyacinth bean, poria cocos, and malt. After sorting, washing, and drying, the moisture content of each raw material is controlled at 9-10% and set aside.

[0039] S2 Differential Preprocessing S2.1 Yam: Take an appropriate amount of yam, add an equal mass of water and pulp, then add a compound enzyme preparation. The mass ratio of α-amylase, cellulase, and neutral protease in the compound enzyme preparation is 2:1:1, and the amount added is 0.3% of the dry weight of the yam. Maintain the system temperature at 50℃, adjust the pH to 6.5 with phosphate buffer, and perform enzymatic hydrolysis for 3 hours. After enzymatic hydrolysis, raise the system temperature to 90℃ and maintain it for 12 minutes to inactivate the enzyme. Once the hydrolysate has cooled to 35℃, inoculate with *Lactobacillus plantarum* for fermentation. The inoculation amount is 3% of the hydrolysate mass. Maintain the system temperature at 37℃ and ferment for 24 hours. After fermentation, raise the system temperature to 90℃ and maintain it for 12 minutes to sterilize. Finally, dry the treated yam at a low temperature of 50℃ until the moisture content is 9-10%, obtaining the pretreated yam material.

[0040] S2.2 Poria cocos: Take an appropriate amount of Poria cocos, add twice the weight of water to make a pulp, then add a compound enzyme preparation. The mass ratio of cellulase, β-glucanase, and xylanase in the compound enzyme preparation is 3:1:1, and the amount added is 0.4% of the dry weight of Poria cocos. Maintain the system temperature at 50℃, adjust the pH to 6.0 with phosphate buffer, and perform enzymatic hydrolysis for 3 hours. After enzymatic hydrolysis, raise the system temperature to 90℃ and maintain it for 12 minutes to inactivate the enzyme. After the hydrolysate cools to 35℃, inoculate with Aspergillus niger for fermentation. The inoculation amount is 3% of the mass of the hydrolysate. Maintain the system temperature at 37℃ and ferment for 24 hours. After fermentation, raise the system temperature to 90℃ and maintain it for 12 minutes to sterilize. Finally, dry the treated Poria cocos at a low temperature of 50℃ until the moisture content is 9-10%, obtaining the pretreated Poria cocos material.

[0041] S2.3 Gorgon Fruit: Take an appropriate amount of gorgon fruit, add 1.5 times its weight of water to make a pulp, then add a compound enzyme preparation. The mass ratio of α-amylase, saccharifying enzyme, and pectinase in the compound enzyme preparation is 2:1:1, and the amount added is 0.3% of the dry weight of the gorgon fruit. Maintain the system temperature at 50℃, adjust the pH to 6.5 with phosphate buffer, and perform enzymatic hydrolysis for 3 hours. After enzymatic hydrolysis, raise the system temperature to 90℃ and maintain it for 12 minutes to inactivate the enzyme. After the hydrolysate cools to 35℃, inoculate with *Lactobacillus plantarum* for fermentation. The inoculation amount is 3% of the mass of the hydrolysate. Maintain the system temperature at 37℃ and ferment for 24 hours. After fermentation, raise the system temperature to 90℃ and maintain it for 12 minutes to sterilize. Finally, dry the treated gorgon fruit at a low temperature of 50℃ until the moisture content is 9-10%, obtaining the pretreated gorgon fruit material.

[0042] S2.4 Lotus Seeds: Take an appropriate amount of lotus seeds, add 1.5 times their weight of water to make a pulp, and add a compound enzyme preparation. The mass ratio of α-amylase, acidic cellulase, and compound protease (composed of alkaline protease and neutral protease in a 1:1 mass ratio) in the compound enzyme preparation is 2:1:1, and the amount added is 0.3% of the dry weight of the lotus seeds. Maintain the system temperature at 50℃, adjust the pH to 5.5 with citrate-sodium citrate buffer, and perform enzymatic hydrolysis for 3 hours. After enzymatic hydrolysis, raise the system temperature to 90℃ and maintain it for 12 minutes to complete enzyme inactivation. After the hydrolysate cools to 35℃, inoculate with *Lactobacillus casei* at 3% of the hydrolysate mass, maintain the system temperature at 37℃, and ferment for 24 hours. After fermentation, raise the system temperature to 90℃ and maintain it for 12 minutes to complete sterilization. Finally, dry the treated lotus seeds at a low temperature of 50℃ until the moisture content is 9-10%, obtaining the pretreated lotus seed material.

[0043] S2.5 Hawthorn: Take an appropriate amount of hawthorn, add 1.5 times its weight of water to make a pulp, add a compound enzyme preparation, the mass ratio of pectinase to cellulase in the compound enzyme preparation is 3:1, and the amount added is 0.3% of the dry weight of hawthorn. Control the system temperature to 50℃, adjust the pH to 5.5 with citric acid-sodium citrate buffer, and enzymatically hydrolyze for 2 hours. After enzymatic hydrolysis, raise the system temperature to 90℃ and maintain it for 12 minutes to complete enzyme inactivation. After the enzymatic hydrolysate cools to 35℃, inoculate with Lactobacillus plantarum, the inoculation amount is 3% of the mass of the enzymatic hydrolysate, control the system temperature to 37℃, and ferment for 24 hours. After fermentation, raise the system temperature to 90℃ and maintain it for 12 minutes to complete sterilization. Finally, dry the treated hawthorn at a low temperature of 50℃ until the moisture content is 9-10%, to obtain the pretreated hawthorn material.

[0044] S2.6 Job's Tears: Prepare a nutrient-rich soaking solution containing L-glutamic acid and calcium chloride. The concentration of L-glutamic acid in the soaking solution is 0.3 g / L (added in the form of monosodium glutamate), and the concentration of calcium chloride is 1 mmol / L. Place an appropriate amount of Job's tears in the soaking solution, control the system temperature at 35℃, and soak for 10 hours. After soaking, drain the Job's tears and place them in a germination device. Control the ambient temperature at 30℃ and the relative humidity at 90%, and germinate for 24 hours. Finally, dry the treated Job's tears at a low temperature of 30℃ until the moisture content is 9-10%, obtaining the pretreated Job's tears material.

[0045] S2.7 White Hyacinth Bean: Take an appropriate amount of white hyacinth beans, crush them, add an equal amount of water to make a slurry, and inoculate with a compound fermentation agent containing Aspergillus oryzae and lactic acid bacteria. The inoculation amount is 1% of the dry weight of the white hyacinth beans. Control the system temperature at 32℃ and ferment in a semi-solid state for 24 hours. After fermentation, raise the system temperature to 90℃ and maintain it for 12 minutes to complete sterilization. Finally, dry the treated white hyacinth beans at a low temperature of 50℃ until the moisture content is 9-10%, to obtain the pretreated white hyacinth bean material.

[0046] S2.8 Malt: Take an appropriate amount of malt, place it in a roasting device, adjust the roasting temperature to 150℃, roast for 10 minutes until the surface of the malt is uniformly browned and emits a rich roasted aroma, and obtain the malt pretreatment material.

[0047] S3 Raw Material Crushing: Separate the pretreated raw materials and process them uniformly using a low-temperature ultrafine pulverizer. The crushing temperature is controlled at 25-30℃, and the raw material powder is obtained after crushing.

[0048] S4 Raw Material Ratio and Mixing: The desirability function method was used to optimize the raw material ratio of Bazhen Powder using Design-Expert 13.0 software. The mass fractions of the eight raw materials were used as decision variables: yam X1, coix seed X2, lotus seed X3, hawthorn X4, fox nut X5, white hyacinth bean X6, poria cocos X7, and malt X8. Based on both dietary therapy and actual production needs, the usage ranges for each raw material were defined as follows: yam 5-20 parts, coix seed 5-20 parts, lotus seed 5-15 parts, hawthorn 5-15 parts, fox nut 5-20 parts, white hyacinth bean 5-15 parts, poria cocos 5-20 parts, and malt 5-15 parts. All optimization analyses were based on the measured data of the raw materials after pretreatment to ensure that the ratio results closely matched the actual quality of the finished product. The optimization process selected the comprehensive functional component content, sensory palatability score, and comprehensive raw material production cost as response indicators. The comprehensive functional component content was calculated from the total polysaccharide content (based on the test values ​​of yam, poria cocos, and euryale ferox, with the rest defaulting to 0), total flavonoid content (based on the test value of hawthorn, with the rest defaulting to 0), γ-aminobutyric acid (based on the test value of coix seed, with the rest defaulting to 0), and soluble protein content (based on the test values ​​of yam, lotus seed, and white hyacinth bean, with the rest defaulting to 0) of eight raw materials. The overall palatability score was assessed by 10 professional tasters based on three dimensions: texture, taste, and aroma (out of 100 points, with scores for lotus seeds, hawthorn, and white hyacinth beans being used, and the rest assigned a default score of 85). The raw material costs were based on the market purchase prices of the eight ingredients (yam 8r / kg, coix seed 15r / kg, lotus seed 22r / kg, hawthorn 10r / kg, fox nut 30r / kg, white hyacinth bean 12r / kg, poria cocos 20r / kg, malt 4r / kg). In the software's multi-objective optimization module, the weights of the three indicators were set sequentially to 0.4, 0.4, and 0.2. The functional component content and sensory palatability were set as the maximization optimization objectives, while raw material cost was set as the minimization optimization objective. Corresponding types of satisfaction functions were matched, and reasonable upper and lower limits for each indicator were defined. The maximum overall satisfaction value was calculated to determine the optimal raw material ratio. Accurately weigh each raw material powder according to this ratio, put them into a multi-directional motion mixer and mix them thoroughly for 15 minutes. After mixing evenly, discharge the material to obtain the finished product, Bazhen Powder.

[0049] Finished product indicators tested: Total polysaccharide content: 13.35±0.95g / 100g for yam, 6.18±0.88g / 100g for Poria cocos, and 16.08±1.29g / 100g for Euryale ferox; Total flavonoid content: 47.45±4.37mg / g for hawthorn; γ-aminobutyric acid (GABA) content: 40.98±3.65mg / 100g for Coix lacryma-jobi; Soluble protein content: 17.05±1.52g / 100g for yam and 23.70±2.84g / 100g for lotus seeds. The tannin content of lotus seeds was 0.31±0.06g / 100g, and that of hawthorn was 1.76±0.27g / 100g. The hexanal content of white hyacinth bean was 15.42±2.23μg / g. Sensory evaluation scores were 81.6±3.4 for lotus seeds, 78.6±3.6 for hawthorn, and 75.0±3.6 for white hyacinth bean. The ingredient ratios were determined using Design-Expert 13.0 software. Figure 1 As shown. Example

[0050] This embodiment is basically the same as Embodiment 1, except that some process parameters are different, as detailed below: S2.1 Yam: The mass ratio of α-amylase, cellulase, and neutral protease in the compound enzyme preparation is 4:1:1, and the addition amount is 0.5% of the dry weight of the yam. Enzymatic hydrolysis is performed for 5 hours. The inoculum amount of *Lactobacillus plantarum* is 5% of the mass of the enzymatic hydrolysate, and fermentation is carried out for 36 hours.

[0051] S2.2 Poria cocos: The mass ratio of cellulase, β-glucanase, and xylanase in the compound enzyme preparation is 5:1:1, and the addition amount is 0.6% of the dry weight of Poria cocos. Enzymatic hydrolysis is performed for 5 hours. The inoculum size of Aspergillus niger is 6% of the mass of the enzymatic hydrolysate, and fermentation is carried out for 36 hours.

[0052] S2.3 Gorgon fruit: The mass ratio of α-amylase, saccharifying enzyme, and pectinase in the compound enzyme preparation is 4:1:1, and the addition amount is 0.5% of the dry weight of gorgon fruit. Enzymatic hydrolysis is performed for 5 hours. The inoculum amount of Lactobacillus plantarum is 5% of the mass of the enzymatic hydrolysate, and fermentation is carried out for 36 hours.

[0053] S2.4 Lotus seeds: The compound enzyme preparation consists of α-amylase, acid cellulase, and compound protease in a mass ratio of 3:1:2, with an addition amount of 0.5% of the dry weight of the lotus seeds. Enzymatic hydrolysis is performed for 5 hours. The inoculum of Lactobacillus casei is 5% of the mass of the hydrolysate, and fermentation is carried out for 36 hours.

[0054] S2.5 Hawthorn: The compound enzyme preparation consists of pectinase and cellulase in a mass ratio of 5:2, added at 0.6% of the dry weight of hawthorn, and enzymatically hydrolyzed for 4 hours. The inoculum of *Lactobacillus plantarum* is 5% of the hydrolysate mass, and fermentation lasts for 36 hours.

[0055] S2.6 Job's tears: The concentration of L-glutamic acid in the nutrient-rich soaking solution is 0.5 g / L, the concentration of calcium chloride is 2 mmol / L, soaking for 15 hours, and germination for 36 hours after soaking.

[0056] S2.7 White Hyacinth Bean: The inoculum amount of the compound fermentation agent is 2% of the dry weight of the white hyacinth bean, and the semi-solid fermentation time is 36 hours.

[0057] S2.8 malt: Adjust the baking temperature to 180℃ and bake for 15 minutes.

[0058] Finished product indicators tested: Total polysaccharide content: 14.06±1.23g / 100g for yam, 6.51±0.65g / 100g for Poria cocos, and 16.97±1.65g / 100g for Euryale ferox; Total flavonoid content: 53.25±3.68mg / g for hawthorn; γ-aminobutyric acid (GABA) content: 51.13±4.26mg / 100g for Coix lacryma-jobi; Soluble protein content: 18.51±1.56g / 100g for yam and 27.31±2.34g / 100g for lotus seeds. The tannin content of lotus seeds was 0.29±0.03g / 100g, and that of hawthorn was 1.54±0.27g / 100g. The hexanal content of white hyacinth bean was 12.53±2.18μg / g. Sensory evaluation scores were 83.5±4.1 for lotus seeds, 80.7±4.5 for hawthorn, and 76.2±3.7 for white hyacinth bean. The ingredient ratios were determined using Design-Expert 13.0 software. Figure 2 As shown. Example

[0059] This embodiment is basically the same as Embodiment 2, except that some process parameters are different, as detailed below: S2.1 Yam: The compound enzyme preparation also includes pectinase, added at 0.1% of the dry weight of the yam. During the fermentation stage, Leuconostoc mesenteroides is inoculated for co-fermentation, at 2% of the mass of the enzyme hydrolysate.

[0060] S2.2 Poria cocos: During the fermentation stage, Lactobacillus plantarum was additionally inoculated for co-fermentation, with the inoculation amount being 2% of the mass of the enzymatic hydrolysate.

[0061] S2.3 Euryale ferox: During the fermentation stage, Leuconostoc mesenteroides was additionally inoculated for co-fermentation, with the inoculation amount being 2% of the mass of the enzymatic hydrolysate.

[0062] S2.4 Lotus seeds: During the fermentation stage, a yeast strain was added for co-fermentation, with the inoculation amount being 2% of the mass of the enzymatic hydrolysate.

[0063] S2.5 Hawthorn: During the fermentation stage, Lactobacillus casei was additionally inoculated for co-fermentation, with the inoculation amount being 2% of the mass of the enzymatic hydrolysate.

[0064] Finished product indicators tested: Total polysaccharide content: 14.36±1.42g / 100g for yam, 6.43±0.58g / 100g for Poria cocos, and 17.44±1.81g / 100g for Euryale ferox; Total flavonoid content: 57.48±5.27mg / g for hawthorn; γ-aminobutyric acid (GABA) content: 54.80±5.43mg / 100g for Coix lacryma-jobi; Soluble protein content: 18.72±2.25g / 100g for yam and 29.24±2.64g / 100g for lotus seeds. The tannin content of lotus seeds was 0.28±0.05g / 100g, and that of hawthorn was 1.48±0.32g / 100g. The hexanal content of white hyacinth bean was 10.81±1.16μg / g. The sensory scores were 84.8±1.8 points for lotus seeds, 81.8±4.3 points for hawthorn, and 77.3±4.3 points for white hyacinth bean. The ingredient ratios were determined using Design-Expert 13.0 software. Figure 3 As shown.

[0065] Comparative Example 1 (Traditional Raw Grinding) Take eight raw materials from the same batch as in the example, without any enzymatic hydrolysis, germination, fermentation, or pre-processing, and directly perform low-temperature ultrafine pulverization (parameters are the same as in Example 1). Weigh each raw material powder according to the optimized ratio and mix them evenly to obtain the finished product, Bazhen Powder.

[0066] Finished product indicators tested: Total polysaccharide content: 9.85±0.62g / 100g for yam, 4.21±0.45g / 100g for poria cocos, and 11.43±0.79g / 100g for euryale ferox; Total flavonoid content: 38.45±3.42mg / g for hawthorn; γ-aminobutyric acid (GABA) content: 18.36±1.53mg / 100g for coix seed; Soluble protein content: 12.22±1.16g / 100g for yam and 16.38±1.65g for lotus seed. The tannin content of lotus seeds was 0.46±0.03g / 100g, and that of hawthorn was 2.78±0.38g / 100g. The hexanal content of white hyacinth bean was 28.61±3.25μg / g. Sensory evaluation scores were 72.6±4.5 for lotus seeds, 69.8±5.2 for hawthorn, and 65.6±3.4 for white hyacinth bean. The ingredient ratios were determined using Design-Expert 13.0 software. Figure 4 As shown: Comparative Example 2 (Single Preprocessing) Eight raw materials from the same batch as in Example 1 were used. Yam, Poria cocos, Euryale ferox, lotus seeds and hawthorn were only enzymatically hydrolyzed. Coix seed soaking solution was not added with L-glutamic acid and calcium chloride and was only normally germinated. White hyacinth bean was not fermented and malt was not processed. Other steps were the same as in Example 1.

[0067] Finished product indicators tested: Total polysaccharide content: 12.10±0.92g / 100g for yam, 5.41±0.45g / 100g for Poria cocos, and 14.46±1.31g / 100g for Euryale ferox; Total flavonoid content: 43.22±3.69mg / g for hawthorn; γ-aminobutyric acid (GABA) content: 26.90±2.43mg / 100g for Coix lacryma-jobi; Soluble protein content: 14.84±1.35g / 100g for yam and 20.57±1.84g / 100g for lotus seeds. The tannin content of lotus seeds was 0.38±0.06g / 100g, and that of hawthorn was 2.15±0.14g / 100g. The hexanal content of white hyacinth bean was 26.60±1.82μg / g. Sensory evaluation scores were 78.6±2.4 for lotus seeds, 76.6±2.3 for hawthorn, and 66.4±2.8 for white hyacinth bean. The ingredient ratios were determined using Design-Expert 13.0 software. Figure 5 As shown.

[0068] Product performance testing and result comparison The performance testing of this product used traditional raw powder (Comparative Example 1) and Bazhen powder prepared by single pretreatment (Comparative Example 2) as controls. Combined with the test data of Examples 1 to 3 of this invention, the determination methods, specific test results and results of each index are discussed below to clarify the advanced nature of the process of this invention.

[0069] Total polysaccharide content Determination method: The phenol-sulfuric acid method was adopted. Three parallel experimental samples of yam, poria cocos and euryale ferox from the same batch were taken, extracted with water and subjected to color reaction with phenol-sulfuric acid reagent. The absorbance was measured at a wavelength of 490 nm. Glucose was used as a standard for quantification.

[0070] Test results: In Example 1 of this invention, the content of yam was 13.35±0.95g / 100g, poria cocos was 6.18±0.88g / 100g, and euryale ferox was 16.08±1.29g / 100g; in Example 2, the content of yam was 14.06±1.23g / 100g, poria cocos was 6.51±0.65g / 100g, and euryale ferox was 16.97±1.65g / 100g; in Example 3, the content of yam was 14.36±1.42g / 100g, and the content of poria cocos was... The content of 6.43±0.58g / 100g of yam and 17.44±1.81g / 100g of foxnut were compared with those of yam and poria cocos in Comparative Example 1. The content of yam and foxnut was compared with that of poria cocos in Comparative Example 2. The content of yam and foxnut was compared with that of ...2. The content of yam and foxnut was compared with that of poria cocos in Comparative Example 3. The content of yam and foxnut was compared with that of poria cocos in Comparative Example 4. The content of yam and foxnut was compared with that of poria cocos in Comparative Example 5. The content of yam and foxnut was compared with that of poria cocos in Comparative Example 6.43±0.58g / 100g of yam and 17.44±1.81g / 100g of foxnut in Comparative Example 1. The content of yam and foxnut was compared with that of poria cocos in Comparative Example 2. The content of yam and foxnut was compared with that of poria cocos in Comparative Example 2. The content of yam and foxnut was compared with that of poria cocos in Comparative Example 2. The content of yam and foxnut was compared with that of poria cocos in Comparative Example 3. The content of yam and foxnut was compared with that of poria cocos in Comparative Example 4. The content of yam and foxnut was compared with that of poria cocos in Comparative Example 5. The content of yam and foxnut was compared with that of poria cocos in Comp

[0071] Results and Discussion: Comparative Example 1 showed the lowest polysaccharide content because the polysaccharides in the raw materials were tightly encapsulated within the cell walls, making effective release impossible with ordinary pulverization. Comparative Example 2, using only single enzymatic hydrolysis, had limited cell wall disruption. Examples 1-3, employing differentiated combined enzymatic hydrolysis + microbial fermentation processes for yam, poria cocos, and euryale ferox, increased polysaccharide content by 35.5%–54.6%. This is because, in this treatment model, cellulase first breaks down the plant cell walls, releasing polysaccharides from the cytoplasm. Subsequently, β-glucanase and xylanase are responsible for the targeted decomposition of the colloidal polysaccharides in poria cocos, while α-amylase and saccharifying enzymes hydrolyze insoluble starch macromolecules. During fermentation, Aspergillus niger and Lactobacillus plantarum, inoculated during fermentation, further secrete enzymes to continuously decompose untreated polysaccharides to meet their own metabolic needs, thereby further promoting polysaccharide dissolution. With increasing enzyme dosage and prolonged fermentation time, polysaccharide content showed a significant upward trend. The results indicate that the combined enzymatic hydrolysis-fermentation treatment effectively improves the polysaccharide dissolution rate.

[0072] Total flavonoid content Determination method: The sodium nitrite-aluminum nitrate colorimetric method was used. Three parallel experimental samples from the same batch of hawthorn were taken, extracted with alcohol, and then subjected to a colorimetric reaction with sodium nitrite-aluminum nitrate reagent. The absorbance was measured at a wavelength of 510 nm, and rutin was used as a standard for quantification.

[0073] Test results: The results for Example 1 of this invention were 47.45±4.37 mg / g, for Example 2 it was 53.25±3.68 mg / g, for Example 3 it was 57.48±5.27 mg / g, for Comparative Example 1 it was 38.45±3.42 mg / g, and for Comparative Example 2 it was 43.22±3.69 mg / g.

[0074] Results and Discussion: Comparative Example 1 had the lowest flavonoid content because the flavonoids in the untreated hawthorn were bound by cell walls and pectin, making them difficult to destroy using ordinary pulverization methods. Examples 1-3, employing a combined enzymatic hydrolysis + microbial fermentation process, increased the flavonoid content by 23.4%–49.5%. This is because pectinase first decomposes the pulp pectin, and cellulase breaks down the cell walls, releasing a large amount of flavonoids. However, at this stage, a significant amount of flavonoids are bound, which explains the low content in Comparative Example 2. Subsequently, lactic acid bacteria were inoculated for fermentation, and the acids and enzymes produced by their metabolism efficiently decompose the glycosidic bonds in the flavonoids, generating easily soluble free flavonoids. By extending the enzymatic hydrolysis and fermentation time, and further combining it with Lactobacillus casei for synergistic fermentation, the flavonoid content showed a significant increasing trend. The results indicate that the combined enzymatic hydrolysis-fermentation treatment has a beneficial effect on increasing flavonoid content.

[0075] γ-aminobutyric acid content Determination method: High performance liquid chromatography (HPLC) was used. Three parallel experimental samples from the same batch of Job's tears were extracted with ethanol, derivatized with o-phthalaldehyde before column extraction, separated on a C18 column, detected by a fluorescence detector, and quantified by external standard method.

[0076] Test results: The results for Example 1 of this invention were 40.98±3.65mg / 100g, for Example 2 they were 51.13±4.26mg / 100g, for Example 3 they were 54.80±5.43mg / 100g, for Comparative Example 1 they were 18.36±1.53mg / 100g, and for Comparative Example 2 they were 26.90±2.43mg / 100g.

[0077] Results and Discussion: The γ-aminobutyric acid (GABA) content in Comparative Examples 1 and 2 was relatively low because the GABA content in native Job's tears is inherently low, so ordinary germination has a very limited effect on increasing it. Examples 1-3, using nutrient-enriched germination, increased the GABA content by 123.2%–198.5%. This is because L-glutamic acid in the soaking solution is a precursor for GABA synthesis, and calcium chloride can activate the activity of glutamic acid decarboxylase in Job's tears, promoting the conversion of L-glutamic acid to GABA. Essentially, it provides both raw materials and a catalyst in the reaction. With increasing soaking solution concentration and prolonged soaking time, the GABA content increased significantly. The results indicate that nutrient-enriched germination with added L-glutamic acid and calcium chloride is an effective method for enriching GABA.

[0078] Soluble protein content Determination method: Coomassie brilliant blue method was used. Three parallel experimental samples of yam, lotus seed and white hyacinth bean from the same batch were taken, extracted with water and reacted with G-250 staining solution. The absorbance was measured at a wavelength of 595 nm. Bovine serum albumin was used as a standard for quantification.

[0079] Test results: In Example 1 of this invention, the content of yam was 17.05±1.52g / 100g, lotus seed was 23.70±2.84g / 100g, and white hyacinth bean was 22.05±2.62g / 100g; in Example 2, the content of yam was 18.51±1.56g / 100g, lotus seed was 27.31±2.34g / 100g, and white hyacinth bean was 24.55±3.21g / 100g; in Example 3, the content of yam was 18.72±2.25g / 100g, and lotus seed was 2... 9.24±2.64g / 100g for yam and 26.73±3.86g / 100g for white hyacinth bean; for comparative example one, 12.22±1.16g / 100g for yam, 16.38±1.65g / 100g for lotus seed, and 15.46±0.84g / 100g for white hyacinth bean; for comparative example two, 14.84±1.35g / 100g for yam, 20.57±1.84g / 100g for lotus seed, and 16.37±2.51g / 100g for white hyacinth bean.

[0080] Results and Discussion: Comparative Example 1 showed the lowest soluble protein content because most of the proteins in the raw materials were insoluble macromolecular proteins, and ordinary pulverization was insufficient to improve protein solubility. Comparative Example 2 only underwent enzymatic hydrolysis, which had limited effect on the degradation of macromolecular proteins. Examples 1-3, employing a combined enzymatic hydrolysis + microbial fermentation process, increased the soluble protein content by 39.5%–78.5%. This is because the added neutral and alkaline proteases can break down the macromolecular proteins in the raw materials into smaller soluble proteins and peptides. Subsequently, the beneficial bacteria such as *Lactobacillus plantarum* and *Lactobacillus casei* produced organic acids through metabolism, which further softened the protein structure and promoted dissolution. By extending the enzymatic hydrolysis and fermentation time, and further combining different strains for synergistic fermentation, the soluble protein content showed a significant upward trend. These results indicate that the synergistic effect of the combined protease and microbial fermentation has a significant additive effect on increasing soluble protein content.

[0081] Tannin content Determination method: The Folin-phenol method was used. Three parallel experimental samples of lotus seeds and hawthorn from the same batch were extracted with methanol solution by ultrasound and then reacted with Folin-phenol colorimetric reagent to form a blue complex. The absorbance was measured at a wavelength of 765 nm, and gallic acid was used as a standard for quantification.

[0082] Test results: In Example 1 of this invention, the content of lotus seeds was 0.31±0.06g / 100g and hawthorn was 1.76±0.27g / 100g; in Example 2, the content of lotus seeds was 0.29±0.03g / 100g and hawthorn was 1.54±0.27g / 100g; in Example 3, the content of lotus seeds was 0.28±0.05g / 100g and hawthorn was 1.48±0.32g / 100g; in Comparative Example 1, the content of lotus seeds was 0.46±0.03g / 100g and hawthorn was 2.78±0.38g / 100g; and in Comparative Example 2, the content of lotus seeds was 0.38±0.06g / 100g and hawthorn was 2.15±0.14g / 100g.

[0083] Results and Discussion: Comparative Example 1 showed the highest tannin content, which is the main source of the bitterness in the raw material. The reduction in tannin content in Comparative Example 2 was not significant, indicating that simple enzymatic hydrolysis has limited effectiveness. The tannin content in Examples 1-3 was significantly reduced by 33.6%–46.5%. This is because tannins are often bound to pectin and cellulose in the cell wall. Adding acidic cellulase and pectinase can disrupt this binding, generating free tannins, although these still retain a bitter taste. Subsequent fermentation by inoculated lactic acid bacteria produces organic acids, which promote the polymerization reaction of tannins, converting them into non-bitter polymerized tannins. The tannin content continued to decrease with prolonged enzymatic hydrolysis and fermentation time. These results demonstrate that the combined enzymatic hydrolysis-fermentation treatment can effectively convert tannins, with microbial fermentation being the core of the degradation process.

[0084] Hexanal content Determination method: Three parallel experimental samples of white hyacinth bean from the same batch were taken and quantitatively analyzed for hexanal using headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) with 2-methyl-3-heptanone as internal standard.

[0085] Test results: The content of the active ingredient in Example 1 of this invention is 15.42±2.23 μg / g, the content of the active ingredient in Example 2 is 12.53±2.18 μg / g, the content of the active ingredient in Example 3 is 10.81±1.16 μg / g, the content of the active ingredient in Comparative Example 1 is 28.61±3.25 μg / g, and the content of the active ingredient in Comparative Example 2 is 26.60±1.82 μg / g.

[0086] Results and Discussion: Comparative Example 1 had the highest hexanal content, mainly due to the oxidation of unsaturated fatty acids in white hyacinth beans, causing the beany odor. Comparative Example 2, which also did not treat the white hyacinth beans, showed no significant change in hexanal content. Examples 1-3 showed a reduction of 46.1-62.2%, because Aspergillus oryzae produced lipase during fermentation, which decomposed unsaturated fatty acids and other substances in the white hyacinth beans, inhibiting hexanal formation at its source. Simultaneously, lactic acid bacteria produced aldehyde dehydrogenase, which decomposed the already formed hexanal into odorless carboxylic acids. The hexanal content continued to decrease with prolonged fermentation time. These results indicate that fermentation treatment can effectively eliminate the beany odor of white hyacinth beans.

[0087] Sensory rating Measurement method: Fuzzy comprehensive evaluation method was adopted. Three parallel experimental samples of lotus seeds, hawthorn and white hyacinth bean from the same batch were taken. Ten trained tasters were organized to score the samples from three dimensions: texture, taste and aroma (out of 100 points). The comprehensive score was calculated according to the weights (texture 0.3, taste 0.4, aroma 0.3) and the average value was taken.

[0088] Test results: In Example 1 of this invention, the scores were as follows: lotus seed 81.6±3.4, hawthorn 78.6±3.6, and white hyacinth bean 75.0±3.6; in Example 2, the scores were as follows: lotus seed 83.5±4.1, hawthorn 80.7±4.5, and white hyacinth bean 76.2±3.7; in Example 3, the scores were as follows: lotus seed 84.8±1.8, hawthorn 81.8±4.3, and white hyacinth bean 77.3±4.3; in Comparative Example 1, the scores were as follows: lotus seed 72.6±4.5, hawthorn 69.8±5.2, and white hyacinth bean 65.6±3.4; and in Comparative Example 2, the scores were as follows: lotus seed 78.6±2.4, hawthorn 76.6±2.3, and white hyacinth bean 66.4±2.8.

[0089] Results and Discussion: Comparative Example 1 received the lowest score due to its high tannin and hexanal content in the raw materials, which negatively impacted flavor. Comparative Example 2 showed improvement because the enzymatic hydrolysis of lotus seeds and hawthorn berries had a certain effect. White hyacinth beans, being untreated, showed no significant score fluctuation. Examples 1-3 improved by 8.8-12.2 points. This is because the enzymatic hydrolysis and fermentation of the raw materials significantly eliminated substances causing bitterness and beany taste, improving sensory quality. The upward trend in scores largely corresponds to the downward trend in tannin and hexanal content, further demonstrating the significant effects of enzymatic hydrolysis and fermentation.

[0090] The results of the comparison of various indicators are summarized in Table 1.

[0091] Table 1 Comparison of the properties of Bazhen powder prepared by different processes Total polysaccharide content (g / 100g) Yam: 13.35±0.95; Poria: 6.18±0.88; Euryale ferox: 16.08±1.29 Yam: 14.06±1.23; Poria: 6.51±0.65; Euryale ferox: 16.97±1.65 Yam: 14.36±1.42; Poria: 6.43±0.58; Euryale ferox: 17.44±1.81 Yam: 9.85±0.62; Poria: 4.21±0.45; Euryale ferox: 11.43±0.79 Yam: 12.10±0.92; Poria: 5.41±0.45; Euryale ferox: 14.46±1.31 Total flavonoid content (mg / g) Hawthorn: 47.45±4.37 Hawthorn: 53.25±3.68 Hawthorn: 57.48±5.27 Hawthorn: 38.45±3.42 Hawthorn: 43.22±3.69 γ-aminobutyric acid (GABA) content (mg / 100g) Job's tears: 40.98±3.65 Job's tears: 51.13±4.26 Job's tears: 54.80±5.43 Job's tears: 18.36±1.53 Job's tears: 26.90±2.43 Soluble protein content (g / 100g) Yam: 17.05±1.52; Lotus seed: 23.70±2.84; White hyacinth bean: 22.05±2.62 Yam: 18.51±1.56; Lotus seed: 27.31±2.34; White hyacinth bean: 24.55±3.21 Yam: 18.72±2.25; Lotus seed: 29.24±2.64; White hyacinth bean: 26.73±3.86 Yam: 12.22±1.16; Lotus seed: 16.38±1.65; White hyacinth bean: 15.46±0.84 Yam: 14.84±1.35; Lotus seed: 20.57±1.84; White hyacinth bean: 17.37±2.51 Tannin content (g / 100g) Lotus seeds: 0.31±0.06; Hawthorn: 1.76±0.27 Lotus seeds: 0.29±0.03; Hawthorn: 1.54±0.27 Lotus seeds: 0.28±0.05; Hawthorn: 1.48±0.32 Lotus seeds: 0.46±0.03; Hawthorn: 2.78±0.38 Lotus seeds: 0.38±0.06; Hawthorn: 2.15±0.14 Hexanal content (μg / g) White hyacinth bean: 15.42±2.23 White hyacinth bean: 12.53±2.18 White hyacinth bean: 10.81±1.16 White hyacinth bean: 28.61±3.25 White hyacinth bean: 21.60±1.82 Sensory rating (points) Lotus seeds: 81.6±3.4; Hawthorn: 78.6±3.6; White hyacinth bean: 75.0±3.6 Lotus seeds: 83.5±4.1; Hawthorn: 80.7±4.5; White hyacinth bean: 76.2±3.7 Lotus seeds: 84.8±1.8; Hawthorn: 81.8±4.3; White hyacinth bean: 77.3±4.3 Lotus seeds: 72.6±4.5; Hawthorn: 69.8±5.2; White hyacinth bean: 65.6±3.4 Lotus seeds: 78.6±2.4; Hawthorn: 76.6±2.3; White hyacinth bean: 66.4±2.8 Final conclusion The method for preparing Bazhen powder with high functional component content and strong palatability provided by this invention combines differentiated pretreatment (enzymatic hydrolysis-fermentation, nutrient-enriched germination, microbial fermentation, and directional high-temperature processing) with a desirableness function to optimize the ratio. The prepared Bazhen powder is significantly superior to the traditional raw pulverization method and single pretreatment method in terms of functional component content and sensory palatability, and has obvious technological advancement and practical value.

Claims

1. A method for preparing Bazhen powder with high content of functional ingredients and strong palatability, characterized in that: Includes the following steps: S1. Raw material selection: Eight kinds of ingredients that belong to the category of food and medicine are selected as raw materials: yam, coix seed, lotus seed, hawthorn, gorgon fruit, white hyacinth bean, poria cocos and malt. S2. Differentiated Pretreatment: The raw materials described in S1 are pretreated as follows: Yam undergoes a combined enzymatic hydrolysis-fermentation treatment. First, a complex enzyme preparation containing α-amylase, cellulase, and neutral protease is used for enzymatic hydrolysis. After hydrolysis, the enzymes are inactivated. Then, *Lactobacillus plantarum* is inoculated for fermentation, and the bacteria are inactivated afterward. Poria cocos undergoes a combined enzymatic hydrolysis-fermentation treatment. First, a complex enzyme preparation containing cellulase, β-glucanase, and xylanase is used for enzymatic hydrolysis. After hydrolysis, the enzymes are inactivated. Then, *Aspergillus niger* is inoculated for fermentation, and the bacteria are inactivated afterward. Euryale ferox undergoes a combined enzymatic hydrolysis-fermentation treatment. First, a complex enzyme preparation containing α-amylase, saccharifying enzyme, and pectinase is used for enzymatic hydrolysis. After hydrolysis, the enzymes are inactivated. Then, *Lactobacillus plantarum* is inoculated for fermentation, and the bacteria are inactivated afterward. Lotus seeds undergo a combined enzymatic hydrolysis-fermentation treatment. First, a complex enzyme preparation containing α-amylase, saccharifying enzyme, and pectinase is used for enzymatic hydrolysis. Then, the enzymes are inactivated. Enzymatic hydrolysis was performed using a complex enzyme preparation containing α-amylase, acid cellulase, and complex protease. After hydrolysis, the enzymes were inactivated, followed by inoculation with *Lactobacillus casei* and / or *Lactobacillus paracasei* for fermentation. The bacteria were then inactivated. Hawthorn underwent a combined enzymatic hydrolysis-fermentation treatment. First, enzymatic hydrolysis was performed using a complex enzyme preparation containing pectinase and cellulase. After hydrolysis, the enzymes were inactivated, followed by inoculation with *Lactobacillus plantarum* for fermentation. The bacteria were then inactivated. Job's tears underwent nutrient-enriched germination treatment. The germination environment was artificially controlled by adding L-glutamic acid and calcium chloride to the soaking water, thereby enriching the γ-aminobutyric acid (GABA) in Job's tears. White hyacinth beans underwent microbial fermentation treatment to degrade anti-nutritional factors and generate flavor substances. Malt underwent directional high-temperature processing. Precise temperature control during processing improved the palatability of malt and increased the extraction rate of flavonoids. S3. Raw material crushing: The pre-treated raw materials are uniformly crushed at low temperature to obtain a single powder with consistent fineness. S4. Raw material proportioning and mixing: Introducing the desirability function method, setting decision variables and optimization dimensions, solving for the maximum comprehensive desirability, weighing each raw material powder according to its corresponding proportion, and using a mixing device to fully stir and mix to obtain the finished product, Bazhen powder.

2. The method for preparing Eight Treasures Powder according to claim 1, characterized in that: The specific operations for the combined enzymatic hydrolysis and fermentation treatment of yam in step S2 are as follows: (1) Enzymatic hydrolysis stage: After the yam is pulped with water, a compound enzyme preparation consisting of α-amylase, cellulase and neutral protease is added. The mass ratio of α-amylase, cellulase and neutral protease is (2-4):1:

1. The amount of compound enzyme preparation added is 0.3-0.5% of the dry weight of the yam. The temperature of the system is adjusted to 45-50℃ and the pH is 6.0-6.

5. The enzymatic hydrolysis treatment lasts for 3-5 hours. (2) Enzyme inactivation stage: After the enzymatic hydrolysis is completed, the system temperature is raised to 90-95℃ and maintained for 10-15 minutes to complete the high-temperature enzyme inactivation; (3) Fermentation stage: After the enzymatic hydrolysate is cooled to 30-38℃, inoculate with Lactobacillus plantarum. The inoculation amount is 2-5% of the mass of the enzymatic hydrolysate. The system temperature is controlled at 30-38℃ and fermentation is carried out for 24-36 hours. (4) Sterilization stage: After fermentation, raise the system temperature to 90-95℃ and maintain it for 10-15 minutes to complete high-temperature sterilization; (5) Drying stage: The processed yam is dried at a low temperature of ≤50℃ until the moisture content is ≤10%; The yam may also be additionally compounded with pectinase and / or saccharifying enzyme in the enzymatic hydrolysis stage, and Lactobacillus plantarum may be additionally inoculated with Leuconostoc mesenteroides and / or Lactobacillus acidophilus for synergistic fermentation during fermentation.

3. The method for preparing Eight Treasures Powder according to claim 1, characterized in that: The specific procedures for the enzymatic hydrolysis-fermentation combined treatment of Poria cocos in step S2 are as follows: (1) Enzymatic hydrolysis stage: After adding water to the Poria cocos and pulping it, add a compound enzyme preparation composed of cellulase, β-glucanase and xylanase. The mass ratio of cellulase, β-glucanase and xylanase is (3-5):1:

1. The amount of compound enzyme preparation added is 0.4-0.6% of the dry weight of Poria cocos. The temperature of the system is controlled at 50-55℃ and the pH is 5.5-6.

0. The enzymatic hydrolysis treatment lasts for 3-5 hours. (2) Enzyme inactivation stage: After the enzymatic hydrolysis is completed, the system temperature is raised to 90-95℃ and maintained for 10-15 minutes to complete the high-temperature enzyme inactivation; (3) Fermentation stage: After the enzyme hydrolysate is cooled to 30-38℃, inoculate with Aspergillus niger, the inoculation amount is 3-6% of the mass of the enzyme hydrolysate, and the system temperature is controlled at 30-38℃. Ferment for 24-36 hours. (4) Sterilization stage: After fermentation, raise the system temperature to 90-95℃ and maintain it for 10-15 minutes to complete high-temperature sterilization; (5) Drying stage: The processed Poria cocos is dried at a low temperature of ≤50℃ until the moisture content is ≤10%; During the fermentation of Poria cocos with Aspergillus niger, it can be additionally inoculated with Lactobacillus plantarum and / or Lactobacillus acidophilus for synergistic fermentation. The specific procedures for the combined enzymatic hydrolysis and fermentation treatment of Euryale ferox in step S2 are as follows: (1) Enzymatic hydrolysis stage: After adding water to the gorgon fruit and pulping it, add a compound enzyme preparation composed of α-amylase, saccharifying enzyme and pectinase. The mass ratio of α-amylase, saccharifying enzyme and pectinase is (2-4):1:

1. The amount of compound enzyme preparation added is 0.3-0.5% of the dry weight of gorgon fruit. The temperature of the system is controlled at 50-55℃ and the pH is controlled at 6.0-6.

5. The enzymatic hydrolysis treatment lasts for 3-5 hours. (2) Enzyme inactivation stage: After the enzymatic hydrolysis is completed, the system temperature is raised to 90-95℃ and maintained for 10-15 minutes to complete the high-temperature enzyme inactivation; (3) Fermentation stage: After the enzymatic hydrolysate is cooled to 30-38℃, inoculate with Lactobacillus plantarum. The inoculation amount is 2-5% of the mass of the enzymatic hydrolysate. The system temperature is controlled at 30-38℃ and fermentation is carried out for 24-36 hours. (4) Sterilization stage: After fermentation, raise the system temperature to 90-95℃ and maintain it for 10-15 minutes to complete high-temperature sterilization; (5) Drying stage: The processed fox nuts are dried at a low temperature of ≤50℃ until the moisture content is ≤10%; During the fermentation of *Euryale ferox* with *Lactobacillus plantarum*, *Leuconostoc mesenteroides* and / or *Streptococcus thermophilus* can be additionally inoculated for synergistic fermentation.

4. The method for preparing Eight Treasures Powder according to claim 1, characterized in that: The specific procedures for the combined enzymatic hydrolysis and fermentation treatment of lotus seeds in step S2 are as follows: (1) Enzymatic hydrolysis stage: After the lotus seeds are mixed with water and pulped, a compound enzyme preparation consisting of α-amylase, acid cellulase and compound protease is added. The mass ratio of α-amylase, acid cellulase and compound protease is (2-3):1:(1-2). The amount of compound enzyme preparation added is 0.2-0.5% of the dry weight of the lotus seeds. The temperature of the system is controlled at 45-50℃ and the pH is 5.5-6.

0. The enzymatic hydrolysis treatment lasts for 3-5 hours. (2) Enzyme inactivation stage: After the enzymatic hydrolysis is completed, the system temperature is raised to 90-95℃ and maintained for 10-15 minutes to complete the high-temperature enzyme inactivation; (3) Fermentation stage: After the enzymatic hydrolysate is cooled to 30-38°C, inoculate with Lactobacillus casei and / or Lactobacillus paracasei. The inoculation amount is 2-5% of the mass of the enzymatic hydrolysate. The system temperature is controlled at 30-38°C, and fermentation is carried out for 24-36 hours. (4) Sterilization stage: After fermentation, raise the system temperature to 90-95℃ and maintain it for 10-15 minutes to complete high-temperature sterilization; (5) Drying stage: The processed lotus seeds are dried at a low temperature of ≤50℃ until the moisture content is ≤10%; The complex protease in the lotus seed enzymatic hydrolysis stage is an alkaline protease combined with a neutral protease, or a papain combined with a bromelain. The fermentation stage may also be further inoculated with aroma yeast and / or Leuconostoc mesenteroides for synergistic fermentation. The specific procedures for the combined enzymatic hydrolysis and fermentation treatment of hawthorn in step S2 are as follows: (1) Enzymatic hydrolysis stage: After adding water to the hawthorn and pulping it, add a compound enzyme preparation composed of pectinase and cellulase. The mass ratio of pectinase to cellulase is (3-5):(1-2). The amount of compound enzyme preparation added is 0.3-0.6% of the dry weight of hawthorn. The temperature of the system is controlled at 45-50℃ and the pH is 5.0-5.

5. The enzymatic hydrolysis treatment lasts for 2-4 hours. (2) Enzyme inactivation stage: After the enzymatic hydrolysis is completed, the system temperature is raised to 90-95℃ and maintained for 10-15 minutes to complete the high-temperature enzyme inactivation; (3) Fermentation stage: After the enzymatic hydrolysate is cooled to 30-38℃, inoculate with Lactobacillus plantarum. The inoculation amount is 2-5% of the mass of the enzymatic hydrolysate. The system temperature is controlled at 30-38℃ and fermentation is carried out for 24-36 hours. (4) Sterilization stage: After fermentation, raise the system temperature to 90-95℃ and maintain it for 10-15 minutes to complete high-temperature sterilization; (5) Drying stage: The processed hawthorns are dried at a low temperature of ≤50℃ until the moisture content is ≤10%; The hawthorn can be further inoculated with Lactobacillus casei and / or Leuconostoc mesenteroides for co-fermentation during Lactobacillus plantarum fermentation.

5. The method for preparing Eight Treasures Powder according to claim 1, characterized in that: The specific steps for the nutrient-enriched germination treatment of Job's tears in step S2 are as follows: (1) Soaking stage: Prepare a nutrient-rich soaking solution containing L-glutamic acid and calcium chloride, wherein the concentration of L-glutamic acid is 0.3-0.5 g / L and the concentration of calcium chloride is 1-2 mmol / L. Place the Job's tears in the soaking solution, adjust the system temperature to 30-35℃, and soak for 10-15 hours. (2) Germination stage: After soaking, drain the Job's tears and place them in the germination equipment. Adjust the ambient temperature to 28-32℃ and the relative humidity to 85-95%. Germinate for 24-36 hours, and stop germination when the Job's tears sprouts reach 1-1.5mm in length. (3) Drying stage: The sprouted Job's tears are dried at a low temperature of ≤30℃ until the moisture content is ≤10%; The L-glutamic acid in the Job's tears soaking solution is added in the form of monosodium glutamate (MSG), and the concentration of MSG is 0.4–0.7 g / L.

6. The method for preparing Eight Treasures Powder according to claim 1, characterized in that: The specific procedures for microbial fermentation of white hyacinth beans in step S2 are as follows: After crushing the white hyacinth beans, add water to make a slurry, and then inoculate with a compound fermentation agent containing Aspergillus oryzae and lactic acid bacteria for solid or semi-solid fermentation. The inoculation amount is 1-2% of the dry weight of the white hyacinth beans. The system temperature is controlled at 30-38℃, and the fermentation time is 24-36 hours. After fermentation, the system temperature is raised to 90-95℃ and maintained for 10-15 minutes to complete high-temperature sterilization. Finally, the white hyacinth beans are dried at a low temperature of ≤50℃ until the moisture content is ≤10%.

7. The method for preparing Eight Treasures Powder according to claim 1, characterized in that: The specific operation of directional high-temperature processing of malt in step S2 is as follows: Adjust the roasting temperature to 150-180℃ and roast the malt for 10-15 minutes until the moisture content is 8-8.5%, the surface is uniformly dark brown, and a rich roasted aroma is emitted.

8. The method for preparing Eight Treasures Powder according to claim 1, characterized in that: The specific parameters for the low-temperature ultrafine pulverization process described in step S3 are as follows: pulverization temperature ≤ 40℃, and the particle size of the obtained powder D90 ≤ 100μm.

9. The method for preparing Eight Treasures Powder according to claim 1, characterized in that: The decision variables in step S4 are the mass fractions of each raw material in the total formula. The optimization dimensions include the content of effective ingredients, sensory palatability, and the comprehensive cost of raw materials. The content of effective ingredients is the comprehensive content of polysaccharides, flavonoids, γ-aminobutyric acid, and soluble proteins. Sensory palatability is the comprehensive score of texture, taste, and aroma obtained by fuzzy evaluation method. The comprehensive cost of raw materials is the market average price of each raw material and the weighted calculation of the proportion. Finally, the maximum comprehensive conspicuousness is obtained by solving the conspicuousness function method to obtain the corresponding optimal proportion. In the optimal ingredient ratio obtained by step S4, the weight parts of each ingredient are: 5-20 parts of yam, 5-20 parts of coix seed, 5-15 parts of lotus seed, 5-15 parts of hawthorn, 5-20 parts of fox nut, 5-15 parts of white hyacinth bean, 5-20 parts of poria cocos, and 5-15 parts of malt. The thorough mixing in step S4 is performed using a multi-directional motion mixer for 15 to 20 minutes, resulting in Bazhen powder with a particle size ≤100μm.

10. A type of Bazhen powder with high content of functional ingredients and strong palatability, characterized in that: It is prepared by the method of any one of claims 1 to 9.

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