A jujube seed, lily bulb, and millet instant powder for calming the nerves, and its low-temperature refined preparation method and application.

Abstract

This invention provides a jujube seed and lily bulb calming millet instant powder, its low-temperature refined preparation method, and its application, belonging to the field of functional food technology. This invention combines puffed millet flour, puffed soybean flour, roasted jujube seed powder, Poria cocos ultrafine powder, dried lily bulb powder, lotus seed powder, dried longan powder, lotus seed heart powder, and monk fruit powder in specific percentages. The formula follows the principles of traditional Chinese medicine's monarch-minister-adjuvant-guide formula, with multiple ingredients working synergistically to achieve the effects of calming the mind, clearing heat, strengthening the spleen and stomach, and improving sleep. This invention employs a refined preparation process involving low-temperature puffing, low-temperature ultrafine grinding, gradient low-temperature mixing, and low-temperature sterilization. The entire process uses low-temperature activation to effectively retain active nutrients such as saponins, polysaccharides, alkaloids, and tryptophan in the raw materials, avoiding problems such as loss of effective components, flavor deterioration, and powder clumping caused by high-temperature processing.

Description

Technical Field

[0001] This invention relates to the field of functional food technology, and in particular to a jujube seed, lily bulb, and millet instant powder for calming the mind, its low-temperature refined preparation method, and its application. Background Technology

[0002] With the fast pace of modern life, increased work pressure, and irregular schedules, sleep problems such as restlessness, difficulty falling asleep, frequent dreams and waking up easily, light sleep, and neurasthenia are becoming increasingly common, seriously affecting people's physical and mental health and daily well-being. Currently, most sleep-improving products on the market are health supplements and pharmaceuticals, with complex ingredients and high prices. Some products have addictive properties and side effects, making them unsuitable for long-term daily consumption. On the other hand, common calming food therapy products are mostly traditional porridges and soups, which are cumbersome and time-consuming to prepare, failing to meet the needs of modern people for convenient consumption.

[0003] Although there are various instant calming foods on the market, they generally suffer from two major defects: First, the formula ratio is unreasonable, the raw materials are mixed, the content of effective calming ingredients is low, the synergistic effect is poor, and the calming effect is weak; second, the processing technology is crude, often using high-temperature frying, high-temperature drying, and high-temperature puffing processes. High temperatures can destroy the heat-sensitive active ingredients in the raw materials, significantly reducing the calming effect of the product, and can also easily lead to problems such as burnt powder, bitter taste, clumping when mixed with water, and poor solubility.

[0004] Therefore, in view of the shortcomings of existing technologies, how to preserve the active ingredients of raw materials to the greatest extent and prepare a sugar-free, highly active, easy-to-dissolve, long-lasting calming instant powder to solve the technical pain points of traditional products such as weak efficacy, outdated technology, inconvenience of consumption, and poor taste is a technical problem that needs to be solved by existing technologies. Summary of the Invention

[0005] The purpose of this invention is to provide a jujube seed, lily bulb, and millet instant powder for calming the mind, along with its low-temperature refined preparation method and application. This invention provides a sugar-free, highly active, easy-to-dissolve, and long-lasting calming jujube seed, lily bulb, and millet instant powder, addressing the technical pain points of traditional products such as weak efficacy, outdated technology, inconvenient consumption, and poor taste. The jujube seed, lily bulb, and millet instant powder combines excellent calming effects, good taste, excellent solubility, and industrial-scale production capabilities, making it a functional instant food that meets the public's daily needs for convenient sleep improvement and mental well-being.

[0006] To achieve the above-mentioned objectives, the present invention provides the following technical solution: This invention provides a jujube seed, lily bulb, and millet instant powder for calming the nerves, characterized in that, by weight, it comprises the following raw materials: 60-70 parts puffed millet flour, 8-12 parts puffed soybean flour, 8-12 parts roasted jujube seed powder, 3-8 parts Poria cocos ultrafine powder, 3-8 parts dried lily bulb powder, 1-5 parts lotus seed powder, 0.5-4 parts dried longan pulp powder, 0.3-1.2 parts lotus seed heart powder, and 0.1-0.6 parts monk fruit powder.

[0007] Preferably, the puffed millet flour and puffed soybean flour are prepared independently using a low-temperature extrusion puffing process; the particle size of the puffed millet flour and puffed soybean flour is independently 100~120 mesh.

[0008] Preferably, the preparation method of the stir-fried jujube seed powder includes: stir-frying the pure jujube seeds (after removing impurities and seed coats) at low temperature, drying them at low temperature, and then pulverizing them into ultrafine powder, and finally sieving them to obtain the stir-fried jujube seed powder; the particle size of the ultrafine pulverization is 120-150 mesh.

[0009] Preferably, the particle size of the Poria cocos ultrafine powder, lily bulb powder, lotus seed powder, longan pulp powder, lotus seed heart powder, and monk fruit powder is independently 150-200 mesh.

[0010] This invention provides a low-temperature refined preparation method for the above-described jujube seed, lily bulb, and millet instant powder, comprising the following steps: S1. Select millet, soybeans, jujube seeds, poria cocos, lily bulbs, lotus seeds, longan, lotus seed hearts, and monk fruit that are free from mold, insects, and impurities. Remove defective products and impurities, wash and drain the surface water to obtain the pre-treated raw materials. S2. The millet and soybeans pretreated in step S1 are puffed at low temperature using a low-temperature extrusion puffing device, and then placed in a low-temperature clean environment to cool naturally to room temperature. They are then crushed and sieved in sequence to obtain puffed millet flour and puffed soybean flour. S3. The pretreated Poria cocos, lily bulb, lotus seed kernel, longan pulp, lotus seed heart, and monk fruit in step S1 are subjected to low-temperature ultrafine grinding and sieving in sequence to obtain the corresponding raw material powders. The jujube kernels pretreated in step S1 are then subjected to a series of processes to remove impurities and seed coats, resulting in jujube kernels with impurities and seed coats removed. These processes are then followed by low-temperature roasting, low-temperature drying, and ultra-fine pulverization, and finally sieved to obtain roasted jujube kernel powder. S4. Add the puffed millet powder and puffed soybean powder obtained in step S2 into a low-temperature closed mixing device and perform low-speed stirring and premixing. Then, add the roasted jujube seed powder, Poria cocos ultrafine powder, lily powder, lotus seed powder, and longan powder obtained in step S3 in sequence and stir and mix them evenly. Finally, add the lotus seed heart powder and monk fruit powder obtained in step S3 and stir at low temperature and low speed to obtain a composite powder. S5. The composite powder obtained in step S4 is sterilized by low-temperature irradiation, and fine lumps are removed by screening to obtain sterilized composite powder. S6. In a clean and sterile environment, the sterilized composite powder obtained in step S5 is sequentially quantitatively filled, sealed and packaged to obtain the finished product, jujube seed, lily bulb, and millet instant powder.

[0011] Preferably, in step S3, the low-temperature ultrafine pulverization adopts a circulating water cooling method to continuously control the temperature of the pulverization system to ≤45℃.

[0012] Preferably, in step S4, the rotation speeds of low-speed stirring premixing, stirring and mixing, and low-temperature low-speed stirring are independently 200~300 r / min.

[0013] Preferably, step S4 is carried out entirely in a sealed, light-proof environment at a temperature ≤40°C.

[0014] Preferably, the radiation dose for low-temperature irradiation sterilization in step S5 is 4~6 kGy, and the moisture content of the sterilized composite powder is ≤5wt%.

[0015] The present invention also provides an application of the above-described jujube seed, lily bulb, and millet instant powder in the preparation of functional solid beverages.

[0016] The jujube seed, lily bulb, and millet instant powder provided by this invention adheres strictly to the principles of traditional Chinese medicine's monarch-minister-adjuvant-guide formula, with each ingredient performing its specific function in a scientific and precise formulation. Junliao: The main ingredient is puffed millet flour, which strengthens the spleen and stomach, harmonizes the middle and calms the mind. It is rich in tryptophan and minerals, which provide raw materials for the body to synthesize melatonin and serotonin. It soothes nerves and improves sleep from the root. The grain base is gentle on the stomach and suitable for people of all constitutions. Ingredients: Puffed soybean powder and roasted jujube seed powder. Soybeans supplement plant protein, regulate metabolism, and help relieve physical and mental fatigue; roasted jujube seeds are the core calming ingredient, rich in saponins and flavonoids, which specifically improve insomnia, excessive dreaming, easy waking at night, and restlessness, thus enhancing the core efficacy. Ingredients: Poria cocos ultrafine powder, lily bulb powder, lotus seed powder, and longan powder. Poria cocos strengthens the spleen, removes dampness, calms the mind, and soothes the nerves, addressing insomnia caused by spleen deficiency; lily bulb clears the heart and moistens the lungs, relieving anxiety; lotus seed nourishes the heart, calms the mind, and strengthens the spirit; longan nourishes the blood and calms the mind, improving insomnia, palpitations, and irritability caused by blood deficiency. These multiple ingredients work synergistically to comprehensively regulate the mind and spleen. Ingredients: Lotus seed heart powder and monk fruit powder. Lotus seed heart clears heat and reduces internal fire, relieving irritability, insomnia, and difficulty falling asleep caused by excessive heart fire. Monk fruit powder is naturally sweet, neutralizing the slight bitterness of lotus seed heart and jujube seed. No added sugar, flavorings, or sweeteners are needed, which optimizes the product's taste and harmonizes the medicinal properties of the ingredients, making the overall formula mild, balanced, and suitable for long-term consumption.

[0017] Furthermore, the low-temperature refined preparation method of the jujube seed, lily bulb, and millet instant powder described in this invention includes six core steps: raw material screening to remove defective products and impurities, pretreatment, low-temperature puffing, graded low-temperature ultrafine grinding, low-speed stirring and mixing under a low-temperature gradient, low-temperature irradiation sterilization, and aseptic filling. The entire process is under low-temperature control to avoid damage to active ingredients from high temperatures. The low-temperature refined preparation process in this invention has the following advantages: (1) Low temperature lock-in throughout the process: Low temperature control throughout the puffing, crushing and mixing process avoids the high temperature decomposition of heat-sensitive sedative active ingredients, and retains the core functional ingredients such as jujube seed saponins, lily polysaccharides, poria polysaccharides, lotus seed heart alkaloids, and tryptophan to the greatest extent. The sedative effect of the product is significantly better than that of products made by traditional high temperature processes. (2) Graded fine grinding: Grain powder and Chinese herbal powder are graded and ground, and the mesh size is controlled differently to ensure that there is no clumping and the dissolution is thorough, while avoiding the loss of active ingredients and rough taste caused by excessive grinding of Chinese herbal medicine. (3) Gradient low-temperature mixing: First mix the grain base, then mix the functional powder, and finally add the flavoring powder. Gradient mixing ensures the uniformity of the powder and prevents the problem of local component enrichment and uneven taste. (4) No additives, all-natural: No added sugar, preservatives, flavorings, colorings, or thickeners are added throughout the process. It is green and healthy, and suitable for long-term consumption by the elderly, office workers, people who stay up late, and people who control their sugar intake. Attached Figure Description

[0018] Figure 1 This is a flowchart illustrating the preparation process of the jujube seed, lily bulb, and millet instant powder for calming the nerves in Example 1 of the present invention. Detailed Implementation

[0019] This invention provides a jujube seed, lily bulb, and millet instant powder for calming the nerves, characterized in that, by weight, it comprises the following raw materials: 60-70 parts puffed millet flour, 8-12 parts puffed soybean flour, 8-12 parts roasted jujube seed powder, 3-8 parts Poria cocos ultrafine powder, 3-8 parts dried lily bulb powder, 1-5 parts lotus seed powder, 0.5-4 parts dried longan pulp powder, 0.3-1.2 parts lotus seed heart powder, and 0.1-0.6 parts monk fruit powder.

[0020] Unless otherwise specified, all raw materials used in this invention are commercially available products in the art.

[0021] In this invention, the puffed millet flour and puffed soybean flour are preferably prepared independently using a low-temperature extrusion puffing process. In this invention, the particle size of the puffed millet flour and puffed soybean flour is preferably 100-120 mesh.

[0022] In this invention, the preferred method for preparing the roasted jujube seed powder includes: roasting pure jujube seeds (after removing impurities and seed coats) at low temperature over a gentle fire, drying at low temperature, and then pulverizing them into ultrafine powder, followed by sieving to obtain the roasted jujube seed powder. In this invention, the preferred particle size for the ultrafine pulverization is 120-150 mesh.

[0023] In this invention, the particle size of the Poria cocos ultrafine powder, lily bulb powder, lotus seed powder, longan pulp powder, lotus seed heart powder, and monk fruit powder is preferably 150-200 mesh.

[0024] This invention provides a low-temperature refined preparation method for the above-described jujube seed, lily bulb, and millet instant powder, comprising the following steps: S1. Select millet, soybeans, jujube seeds, poria cocos, lily bulbs, lotus seeds, longan, lotus seed hearts, and monk fruit that are free from mold, insects, and impurities. Remove defective products and impurities, wash and drain the surface water to obtain the pre-treated raw materials. S2. The millet and soybeans pretreated in step S1 are puffed at low temperature using a low-temperature extrusion puffing device, and then placed in a low-temperature clean environment to cool naturally to room temperature. They are then crushed and sieved in sequence to obtain puffed millet flour and puffed soybean flour. S3. The pretreated Poria cocos, lily bulb, lotus seed kernel, longan pulp, lotus seed heart, and monk fruit in step S1 are subjected to low-temperature ultrafine grinding and sieving in sequence to obtain the corresponding raw material powders. The jujube kernels pretreated in step S1 are then subjected to a series of processes to remove impurities and seed coats, resulting in jujube kernels with impurities and seed coats removed. These processes are then followed by low-temperature roasting, low-temperature drying, and ultra-fine pulverization, and finally sieved to obtain roasted jujube kernel powder. S4. Add the puffed millet powder and puffed soybean powder obtained in step S2 into a low-temperature closed mixing device and perform low-speed stirring and premixing. Then, add the roasted jujube seed powder, Poria cocos ultrafine powder, lily powder, lotus seed powder, and longan powder obtained in step S3 in sequence and stir and mix them evenly. Finally, add the lotus seed heart powder and monk fruit powder obtained in step S3 and stir at low temperature and low speed to obtain a composite powder. S5. The composite powder obtained in step S4 is sterilized by low-temperature irradiation, and fine lumps are removed by screening to obtain sterilized composite powder. S6. In a clean and sterile environment, the sterilized composite powder obtained in step S5 is sequentially quantitatively filled, sealed and packaged to obtain the finished product, jujube seed, lily bulb, and millet instant powder.

[0025] The present invention does not impose any special restrictions on the cleaning method; any technical solution known in the art can be used.

[0026] In this invention, the preferred temperature for low-temperature puffing is 75-85°C, more preferably 78-80°C; the preferred pressure for low-temperature puffing is 3-4.5 MPa, more preferably 4 MPa. This invention does not impose any special limitations on the pulverization and first sieving methods; well-known techniques in the art can be used to obtain puffed millet flour and puffed soybean flour with a particle size of 100-120 mesh.

[0027] In this invention, the low-temperature ultrafine pulverization preferably employs a circulating water cooling method to continuously control the temperature of the pulverization system to ≤45℃. This invention does not impose any special restrictions on the second sieving method; any technical solution well-known in the art can be used. In this invention, the temperature of the low-temperature simmering is preferably 120~140℃, more preferably 130~135℃; the simmering time is preferably 3~7 minutes, more preferably 5 minutes. In this invention, the low-temperature drying preferably includes: a first stage of heating to 85℃ and holding for 2.5 hours; a second stage of heating to 100℃ and holding for 3.5 hours; and a third stage of cooling to 75℃ and holding for 1 hour. In this invention, during the low-temperature drying process, controlling the temperature and time of the first stage promotes rapid dehydration of surface free water, quickly removing moisture adhering to the surface of the raw materials and preventing the raw materials from becoming slightly sticky and undergoing polysaccharide oxidation due to prolonged surface steaming. Controlling the temperature and time of the second stage enables constant-temperature deep drying (the core activation stage), allowing for the slow release of bound water from the raw materials, maximizing the retention of heat-sensitive active substances such as jujube seed saponins, lily polysaccharides, and poria cocos polysaccharides, while simultaneously achieving mild ripening and enhancing the aroma of the grains. Controlling the temperature and time of the third stage achieves final cooling drying, mitigating internal temperature differences in the raw materials, preventing re-moistening after drying, and ensuring that the final moisture content of all raw materials is stably controlled at 3%~5%, improving the shelf life and reconstitution solubility of the powder. In this invention, the preferred temperature for ultrafine pulverization is 15~20℃.

[0028] In this invention, the rotation speeds of the low-speed stirring premixing, stirring homogenization, and low-temperature low-speed stirring are preferably independently 200~300 r / min. In this invention, the preparation process of the composite powder is preferably carried out entirely in a sealed, light-protected environment at a temperature ≤40℃.

[0029] In this invention, the radiation dose of the low-temperature irradiation sterilization is preferably 4~6kGy, and the moisture content of the sterilized composite powder is preferably ≤5wt%.

[0030] The present invention also provides an application of the above-described jujube seed, lily bulb, and millet instant powder in the preparation of functional solid beverages.

[0031] The jujube seed, lily bulb, and millet instant powder for calming the nerves provided by this invention follows the principles of traditional Chinese medicine's formula of combining ingredients according to their respective functions. Millet and soybeans are traditional food and medicine grains, rich in tryptophan, B vitamins, and magnesium, which can nourish the spleen and stomach, soothe nerves, and help improve sleep. Jujube seed is a classic calming ingredient, rich in jujube seed saponins and flavonoids, possessing core effects of calming the mind, nourishing the liver, reducing sweating, and improving insomnia and excessive dreaming. Lily bulb and poria cocos can strengthen the spleen, calm the nerves, clear the mind, and relieve irritability. Lotus seeds and lotus seed hearts clear heat and calm the mind, relieving insomnia and irritability caused by excessive heart fire; longan nourishes the heart and spleen, and calms the mind; monk fruit has a sweet aftertaste that can neutralize the medicinal taste, requiring no additional sucrose, making it suitable for people controlling their blood sugar; through scientific and precise compounding of medicinal and edible raw materials, combined with low-temperature activation locking processing technology, functional instant food with excellent calming effects, good taste, excellent solubility, and industrial mass production capability is prepared to meet the public's daily needs for convenient sleep improvement and mental well-being.

[0032] The technical solutions of this invention will be clearly and completely described below with reference to the embodiments thereof. Obviously, the described embodiments are only a part of the embodiments of this invention, and not all of them. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without creative effort are within the scope of protection of this invention.

[0033] Unless otherwise specified, all experiments were repeated three times, and the results are expressed as averages.

[0034] Example 1 A kind of jujube seed, lily bulb, and millet instant powder for calming the nerves, characterized in that, by weight, the raw materials are composed as follows: 64 parts puffed millet powder, 10 parts puffed soybean powder, 10 parts roasted jujube seed powder, 5 parts Poria cocos ultrafine powder, 5 parts dried lily bulb powder, 3 parts lotus seed powder, 2 parts dried longan pulp powder, 0.7 parts lotus seed heart powder, and 0.3 parts monk fruit powder.

[0035] The low-temperature refined preparation method of the sour jujube seed, lily bulb, and millet instant powder for calming the nerves includes the following steps: S1. Raw material pretreatment: Select millet, soybeans, jujube kernels, poria cocos, lily bulbs, lotus seeds, longan, lotus seed hearts and monk fruit that are free from mold, insects and impurities, remove defective products and impurities, wash with clean water 3 times to remove surface dust and impurities, and drain the water naturally to obtain the pretreated raw materials. S2. Low-temperature puffing: The millet and soybeans pretreated in step S1 are respectively put into a low-temperature extrusion puffing machine and puffed at 80°C and 4MPa. After puffing, they are placed in a low-temperature clean environment to cool naturally to room temperature. Then they are crushed and passed through a 110-mesh sieve to obtain puffed millet flour and puffed soybean flour. S3. Grading and pulverizing: The pretreated Poria cocos, lily bulb, lotus seed kernel, longan pulp, lotus seed heart, and monk fruit in step S1 are subjected to low-temperature ultrafine pulverization. A circulating water cooling method is used to continuously control the temperature of the pulverization system to ≤45℃. Then, the powder is passed through a 180-mesh sieve to obtain the corresponding raw material powder. The jujube kernels pretreated in step S1 are then subjected to a process to remove impurities and seed coats, resulting in jujube kernels with impurities and seed coats removed. These kernels are then stir-fried at 130°C for 5 minutes, followed by low-temperature drying. Afterward, they are ultra-finely pulverized at 20°C and passed through a 180-mesh sieve to obtain stir-fried jujube kernel powder. The low-temperature drying process consists of the following steps: first stage: heating to 85℃ and holding for 2.5 hours; second stage: heating to 100℃ and holding for 3.5 hours; third stage: cooling to 75℃ and holding for 1 hour. S4. Gradient Low-Temperature Mixing: Set the temperature of the low-temperature sealed mixing equipment to 35℃ and the rotation speed to 250r / min. Premix the puffed millet powder and puffed soybean powder obtained in step S2 at low speed for 8 minutes. Add the roasted jujube seed powder, poria cocos powder, lily powder, lotus seed powder, and longan powder obtained in step S3 and mix for 10 minutes. Finally, add the lotus seed heart powder and monk fruit powder and mix at low temperature and low speed for 18 minutes until the powder is completely uniform and free of lumps to obtain the composite powder. S5. Low-temperature sterilization: The composite powder obtained in step S4 is sterilized by low-temperature irradiation of 5kGy, fine lumps are removed by screening, and the moisture content of the powder is controlled to be ≤5wt% to obtain the sterilized composite powder. S6. Aseptic filling: In a Class 100,000 cleanroom, the sterilized composite powder obtained in step S5 is sequentially quantitatively dispensed, sealed, and packaged to obtain the finished instant powder.

[0036] Comparative Example 1 (Traditional High-Temperature Process) A type of instant powder: The raw material ratio of Comparative Example 1 is completely the same as that of Example 1. The difference from Example 1 is that the low-temperature puffing in step S2 is replaced by the traditional high-temperature puffing at 130°C, and the low-temperature drying in step S3 is replaced by the high-temperature drying at 100°C. The pulverization in step S2, the low-temperature ultrafine pulverization and ultrafine pulverization in step S3 are all replaced by room-temperature high-speed pulverization. The remaining steps are the same.

[0037] Comparative Example 2 A type of instant powder The difference from Example 1 is that the addition of puffed soybean powder and monk fruit powder is omitted.

[0038] Effect Test Comparison (1) Retention rate of active ingredients: The total retention rate of jujube seed saponins and lily polysaccharides in the instant powders prepared in the examples and comparative examples was detected by high performance liquid chromatography (HPLC). The results were as follows: In Example 1, the low temperature process resulted in a total retention rate of jujube seed saponins and lily polysaccharides ≥92%; in Comparative Example 2, the total retention rate of jujube seed saponins and lily polysaccharides was 90%; while in Comparative Example 1, the high temperature process resulted in a total retention rate of only 67% of the active ingredients jujube seed saponins and lily polysaccharides, indicating a significant loss of effective ingredients. (2) Solubility test: In Example 1, the instant powder product dissolved quickly in warm water for 3 seconds without clumping or precipitation, and the solution was clear and uniform. The solubility of Comparative Example 2 was similar to that of Example 1. In Comparative Example 1, the instant powder product was prone to clumping and had fine precipitation, indicating poor solubility. (3) Taste evaluation: In Example 1, the instant powder has a mild and sweet taste, no bitterness, and a rich grain aroma; In Comparative Example 2, the instant powder has a slightly raw taste, ordinary aroma, weak sweetness, and occasional sedimentation; In Comparative Example 1, the instant powder has a burnt taste, strong bitterness, and a rough taste. (4) Effects of consumption: 90 volunteers with poor sleep quality were randomly selected and divided into three groups: Example 1 group, Comparative Example 1 group, and Comparative Example 2 group. Volunteers in Example 1 group, Comparative Example 1 group, and Comparative Example 2 group consumed the instant powder prepared in Example 1, Comparative Example 1, and Comparative Example 2 once a day before bedtime. After 30 days of continuous consumption, 90% of the volunteers in Example 1 group experienced faster sleep onset and significant improvement in symptoms of frequent dreams and easy awakening. Volunteers in Comparative Example 2 group experienced slight improvement in sleep quality, but the relief effect on symptoms of slow sleep onset and easy awakening at night was limited, and the overall conditioning effect was weaker than that in Example 1 group. The improvement in sleep quality in Comparative Example 1 group was minimal.

[0039] In summary, compared with the prior art, the present invention has the following significant advantages: (1) The formula is scientific and precise, with reasonable combination of principal, assistant, adjuvant and guide ingredients. The grain base is mild and nourishing to the stomach, and the medicinal and food homologous raw materials work synergistically to enhance the effect. It regulates sleep from multiple dimensions such as nourishing the heart, strengthening the spleen, reducing fire and calming the mind. It has significant effects, is mild and non-irritating, and has no dependence. It can be consumed daily for a long time. (2) It is the first to use a low-temperature refined whole-set preparation process. The whole process is low-temperature to lock in the activity and retain the heat-sensitive active calming ingredients to the greatest extent. It solves the core problem of loss of effective ingredients and reduced efficacy in traditional high-temperature processes. (3) The product is sugar-free, additive-free, and pure natural. It has a sweet and palatable taste and solves the problem of bitterness and unpalatability of traditional calming food therapy products. It has a wide audience. (4) The powder is finely graded and has excellent solubility. It is convenient to prepare and suitable for consumption in multiple scenarios such as home, office, and business trip. It meets the needs of modern convenient health preservation. (5) The production process is simple, the parameters are controllable, and the stability is high. It can achieve large-scale and industrialized mass production with low production costs and extremely high market promotion value.

[0040] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A jujube seed, lily bulb, and millet instant powder for calming the nerves, characterized in that, By weight, it comprises the following ingredients: 60-70 parts puffed millet flour, 8-12 parts puffed soybean flour, 8-12 parts roasted jujube seed powder, 3-8 parts Poria cocos ultrafine powder, 3-8 parts dried lily bulb powder, 1-5 parts lotus seed powder, 0.5-4 parts dried longan pulp powder, 0.3-1.2 parts lotus seed heart powder, and 0.1-0.6 parts monk fruit powder.

2. The jujube seed, lily bulb, and millet instant powder for calming the nerves according to claim 1, characterized in that, The puffed millet flour and puffed soybean flour are prepared independently using a low-temperature extrusion puffing process; the particle size of the puffed millet flour and puffed soybean flour is independently 100~120 mesh.

3. The jujube seed, lily bulb, and millet instant powder for calming the nerves according to claim 1, characterized in that, The preparation method of the roasted jujube seed powder includes: roasting jujube seeds with impurities and seed coats removed at low temperature, drying them at low temperature, and pulverizing them into ultrafine powder, and then sieving them to obtain roasted jujube seed powder; the particle size of the ultrafine pulverization is 120~150 mesh.

4. The jujube seed, lily bulb, and millet instant powder for calming the nerves according to claim 1, characterized in that, The particle size of the Poria cocos ultrafine powder, lily bulb powder, lotus seed powder, longan pulp powder, lotus seed heart powder, and monk fruit powder is independently 150-200 mesh.

5. A low-temperature refined preparation method of the jujube seed, lily bulb, and millet instant powder according to any one of claims 1 to 4, characterized in that, Includes the following steps: S1. Select millet, soybeans, jujube seeds, poria cocos, lily bulbs, lotus seeds, longan, lotus seed hearts, and monk fruit that are free from mold, insects, and impurities. Remove defective products and impurities, wash and drain the surface water to obtain the pre-treated raw materials. S2. The millet and soybeans pretreated in step S1 are puffed at low temperature using a low-temperature extrusion puffing device, and then placed in a low-temperature clean environment to cool naturally to room temperature. They are then crushed and sieved in sequence to obtain puffed millet flour and puffed soybean flour. S3. The pretreated Poria cocos, lily bulb, lotus seed kernel, longan pulp, lotus seed heart, and monk fruit in step S1 are subjected to low-temperature ultrafine grinding and sieving in sequence to obtain the corresponding raw material powders. The jujube kernels pretreated in step S1 are then subjected to a series of processes to remove impurities and seed coats, resulting in jujube kernels with impurities and seed coats removed. These processes are then followed by low-temperature roasting, low-temperature drying, and ultra-fine pulverization, and finally sieved to obtain roasted jujube kernel powder. S4. Add the puffed millet powder and puffed soybean powder obtained in step S2 into a low-temperature closed mixing device and perform low-speed stirring and premixing. Then, add the roasted jujube seed powder, Poria cocos ultrafine powder, lily powder, lotus seed powder, and longan powder obtained in step S3 in sequence and stir and mix them evenly. Finally, add the lotus seed heart powder and monk fruit powder obtained in step S3 and stir at low temperature and low speed to obtain a composite powder. S5. The composite powder obtained in step S4 is sterilized by low-temperature irradiation, and fine lumps are removed by screening to obtain sterilized composite powder. S6. In a clean and sterile environment, the sterilized composite powder obtained in step S5 is sequentially quantitatively filled, sealed and packaged to obtain the finished product, jujube seed, lily bulb, and millet instant powder.

6. The low-temperature refined preparation method according to claim 5, characterized in that, In step S3, the low-temperature ultrafine pulverization adopts a circulating water cooling method to continuously control the temperature of the pulverization system to ≤45℃.

7. The low-temperature refined preparation method according to claim 5, characterized in that, In step S4, the rotation speeds for low-speed stirring premixing, stirring and mixing, and low-temperature low-speed stirring are independently 200~300 r / min.

8. The low-temperature refined preparation method according to claim 5, characterized in that, Step S4 is carried out entirely in a sealed, light-proof environment at a temperature ≤40℃.

9. The low-temperature refined preparation method according to claim 5, characterized in that, The radiation dose for low-temperature irradiation sterilization in step S5 is 4~6kGy, and the moisture content of the sterilized composite powder is ≤5wt%.

10. The use of the jujube seed, lily bulb, and millet instant powder according to any one of claims 1 to 4, or the jujube seed, lily bulb, and millet instant powder prepared by the method according to claims 5 to 9, in the preparation of functional solid beverages.

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