High-polymer-retained anti-adhesion wolfberry ultrafine powder and preparation method thereof

Abstract

This invention discloses a high-polysaccharide-retaining, anti-adhesion ultrafine powder of wolfberry and its preparation method. The method includes: segmented gradient cooling pre-freezing in a glassy state, liquid nitrogen closed-loop isothermal pulverization, low-temperature graded reflux, and inert atmosphere sealed powder collection. Pre-freezing involves first cooling to -20℃ and holding for 1 h, then cooling to -40℃ and holding for 3-4 h; the pulverization temperature is -70℃ to -90℃. After pulverization, the powder particle size (D90 ≤ 15 μm) is controlled by low-temperature graded sieving. Coarse powder is refluxed for secondary pulverization, and finally, the powder is discharged under low-temperature inert gas protection and vacuum-sealed for storage. This invention features precise and stable process parameters, resulting in wolfberry ultrafine powder with a wolfberry polysaccharide retention rate ≥ 95%, a powder moisture content ≤ 5.0%, and a batch particle size RSD ≤ 5%. It effectively solves industry problems such as adhesion and blockage during high-sugar wolfberry pulverization, thermal degradation of active ingredients, and powder agglomeration due to moisture absorption, and can be directly adapted for industrial continuous mass production.

Description

Technical Field

[0001] This invention belongs to the field of deep processing technology of wolfberry, specifically relating to a wolfberry ultrafine powder with high polysaccharide retention and anti-adhesion properties and its preparation method. Background Technology

[0002] Goji berries are a typical high-sugar, high-viscosity, hygroscopic, and heat-sensitive food and medicinal material, rich in active ingredients such as goji polysaccharides, betaine, and goji flavonoids. With the continuous development of the goji berry deep processing industry, processing goji berries into ultrafine powder has become an important direction for upgrading goji berry products. However, due to the inherent material characteristics of goji berries, existing goji berry ultrafine pulverization processing technology faces the following significant industry bottlenecks:

[0003] Firstly, room-temperature pulverization leads to severe degradation of heat-sensitive active ingredients. Goji berries are rich in heat-sensitive active ingredients such as polysaccharides and flavonoids. Conventional ultrafine pulverization equipment generates a large amount of mechanical heat during high-speed operation, with the material pulverization chamber temperature reaching 40-70℃. This high-temperature environment directly causes the degradation of goji berry polysaccharides and the oxidation and inactivation of flavonoids, resulting in an active ingredient loss rate as high as 20%-30%, severely reducing the nutritional and medicinal value of goji berry powder. Although existing technologies (such as Chinese patent documents CN109315724A and CN108112911A) have attempted to produce ultrafine goji berry powder using low-temperature airflow pulverization technology, the retention rate of goji berry polysaccharides can only reach about 85%, leaving significant room for further loss of active ingredients.

[0004] Secondly, the high sugar and high viscosity of goji berries lead to severe adhesion and clogging during grinding. Goji berries have a high sugar content and are rich in pectin, making them extremely prone to sticking to the equipment cavity, clogging the screen, and forming clumps during traditional grinding processes. This not only results in uneven powder fineness but also fails to meet the ultra-fine grinding requirements of D90≤15 μm. Existing solutions often use excipients (such as maltodextrin) to improve grinding performance; however, the introduction of excipients inevitably reduces the purity and content of active ingredients in the goji berry powder, failing to meet market demands for clean labeling and high-purity goji berry powder.

[0005] Thirdly, the powder is prone to moisture absorption and agglomeration, resulting in poor storage stability. Goji berry ultrafine powder has a large specific surface area and high surface energy, making it highly hygroscopic. Conventional pulverization processes lack a closed-loop process for moisture and oxidation prevention. During discharge, packaging, and storage, goji berry powder easily absorbs moisture from the air, leading to clumping and loss of flowability. Simultaneously, the active ingredients oxidize more rapidly upon contact with air, resulting in poor long-term storage stability. Existing low-temperature goji berry pulverization equipment is mostly an open-loop structure, lacking precise temperature control and airtight moisture-proof design, thus failing to fundamentally solve the problem of powder moisture absorption and agglomeration.

[0006] Fourth, existing cryogenic pulverization processes suffer from crude temperature control and lack a gradient pre-freezing design. Some existing technologies have attempted to use liquid nitrogen cryogenic pulverization to process goji berries. For example, Chinese patent document CN209968592U discloses a cryogenic liquid nitrogen pulverization device for goji berries, which uses a liquid nitrogen tank to supply cold to the pulverizing chamber for cryogenic pulverization. However, such devices only achieve low-temperature supply during the pulverization stage and lack a gradient pre-freezing and embrittlement design tailored to the characteristics of high-sugar goji berry materials. The material is not systematically pre-frozen in a glassy state before entering the pulverizing chamber, and the sugar colloids are not sufficiently embrittled, still posing a risk of adhesion during pulverization. Furthermore, most existing cryogenic pulverization equipment has an open-loop or semi-open-loop structure, lacking precise steady-state temperature control and a closed-loop temperature feedback adjustment mechanism. This results in large temperature fluctuations in the pulverizing chamber, making it difficult to ensure the uniformity of pulverization results between batches.

[0007] Fifth, the crushing, grading, and powder collection processes are fragmented, lacking an integrated anti-agglomeration design. In existing goji berry crushing processes, the crushing, grading, and powder collection stages are mostly independent operating units, lacking a systematic, integrated anti-agglomeration and moisture-proof design. During inter-process transfer, the powder frequently comes into contact with room-temperature air, making moisture absorption and oxidation problems unavoidable. Although some patents, such as Chinese patent document CN121588957A, introduce nitrogen gas for low-temperature embrittlement treatment during crushing, this only involves inert atmosphere protection for the single crushing stage and does not form a complete low-temperature, closed, integrated process system from pre-freezing, crushing, grading to powder collection. Therefore, there is still significant room for improvement in powder quality and batch consistency.

[0008] In summary, existing goji berry pulverization processes generally suffer from drawbacks such as high loss of active ingredients, easy material adhesion and clogging, easy moisture absorption and agglomeration of powder, poor batch stability, and low process adaptability. These shortcomings make it difficult to meet the industrial requirements of high-end goji berry ultrafine powder, which demands high retention of active ingredients, high powder flowability, and long-term storage stability. Therefore, there is an urgent need to develop an ultra-low temperature ultrafine pulverization process that utilizes gradient temperature control, anti-sticking and moisture-proof properties, and high activity retention, specifically tailored to the unique characteristics of goji berries, including high sugar content, high viscosity, easy moisture absorption, and heat sensitivity. Summary of the Invention

[0009] To address the shortcomings of existing technologies, this invention provides a high-polysaccharide-retaining, anti-adhesion ultrafine powder of wolfberry and its preparation method. Through an integrated process of wolfberry-specific gradient glassy pre-freezing combined with low-temperature closed-loop constant-temperature steady-state pulverization and inert atmosphere sealed powder collection, the stable preparation of wolfberry polysaccharide-retaining ultrafine powder with a D90≤15 μm is achieved. At the same time, the problems of adhesion and blockage during pulverization of high-sugar materials, powder moisture absorption and agglomeration, and poor batch stability are solved, making it suitable for industrial continuous mass production.

[0010] This invention is achieved through the following technical solution:

[0011] A method for preparing high-polysaccharide-retaining and anti-adhesion wolfberry ultrafine powder includes the following steps:

[0012] Step 1) Pretreatment: Select wolfberry raw materials, wash to remove surface impurities, air dry, and control the material moisture content to 8%~12%;

[0013] Step 2) Gradient ultra-low temperature pre-freezing and embrittlement: Place the pretreated wolfberry material in a pre-freezing device and pre-freeze it using a segmented gradient cooling method. First, cool it from 0℃ to -20℃ and keep it at that temperature for 1 hour, then cool it from -20℃ to -40℃ and keep it at that temperature for 3~4 hours, so that the wolfberry material can completely reach the glass embrittlement state and eliminate the stickiness of the material.

[0014] Step 3) Ultra-low temperature constant temperature closed-loop pulverization: The embrittled goji berry material is fed into the ultra-low temperature pulverization equipment. Liquid nitrogen medium is used for closed-loop precise temperature control. Ultra-fine pulverization is carried out in an inert gas sealed atmosphere. The pulverization chamber is kept at a constant temperature of -70℃ to -90℃ throughout the process.

[0015] Step 4) Low-temperature grading and sieving: The crushed wolfberry powder is graded at low temperature to control the particle size D90≤15μm, and the coarse powder that does not meet the particle size requirement is returned to the crushing step for secondary crushing.

[0016] Step 5) Sealed discharge and storage: The material is discharged in a sealed manner under the protection of low temperature inert gas, and immediately vacuum sealed for storage after discharge to obtain the wolfberry ultrafine powder.

[0017] Preferably, the goji berry raw material in step 1) is red goji berries and / or black goji berries.

[0018] Preferably, the moisture content of the material in step 1) is controlled to be 8%~10%.

[0019] Preferably, the pretreatment in step 1) further includes removing moldy, insect-infested, and impurity materials, the washing is a quick wash with clean water, and the air drying is a flat, low-temperature air drying.

[0020] Preferably, the -40℃ constant temperature holding time in step 2) is 3.5 h.

[0021] Preferably, the constant temperature of the grinding chamber in step 3) is -80℃, and the temperature fluctuation is controlled to be ≤±2℃.

[0022] Preferably, the inert gas in step 3) is nitrogen, and a closed-loop nitrogen atmosphere is maintained throughout the pulverization process.

[0023] Preferably, during the pulverization process described in step 3), the temperature, air pressure, feeding rate, and grading speed of the pulverization chamber are monitored and adjusted in real time to maintain constant pulverization conditions.

[0024] Preferably, the obtained wolfberry ultrafine powder has a wolfberry polysaccharide retention rate of ≥95%, a powder moisture content of ≤5.0%, and a batch particle size relative standard deviation (RSD) of ≤5%.

[0025] A type of wolfberry ultrafine powder, prepared by the above-mentioned preparation method, wherein the particle size D90 of the wolfberry ultrafine powder is ≤15 μm, the wolfberry polysaccharide retention rate is ≥95%, and the powder moisture content is ≤5.0%.

[0026] The beneficial effects of this invention are as follows:

[0027] (1) This invention adopts an ultra-low temperature closed-loop constant temperature steady-state pulverization process. The pulverization chamber is kept at a constant temperature of -70℃ to -90℃ throughout the process, with temperature fluctuations ≤ ±2℃. This fundamentally eliminates the thermal degradation and oxidative damage to heat-sensitive active ingredients such as wolfberry polysaccharides and flavonoids caused by the heat generated during pulverization. The resulting wolfberry ultrafine powder has a wolfberry polysaccharide retention rate of ≥95%, which is far higher than the level of conventional pulverization processes, thus maximizing the preservation of the nutritional and medicinal value of wolfberry.

[0028] (2) This invention innovatively adopts a segmented gradient cooling glassy pre-freezing process specifically for wolfberries. First, the temperature is lowered from 0℃ to -20℃ and held for 1 hour, then the temperature is uniformly lowered from -20℃ to -40℃ and held for 3~4 hours. This process completely transforms the wolfberry pulp and pectin into a low-temperature glassy brittle state, resulting in a material that is hard, uniformly brittle, and free of any stickiness or lumps. After gradient pre-freezing and brittleness, the wolfberry material no longer sticks to the equipment cavity and screen during the ultra-fine grinding process, completely avoiding the problems of clogging and sticking to the walls during the high-sugar wolfberry grinding process, and achieving stable processing of ultra-fine powder with D90≤15 μm.

[0029] (3) This invention constructs an integrated process system with low-temperature inert gas closed protection throughout the entire process, from pre-freezing, crushing, grading to discharge. The crushing process maintains a closed nitrogen circulation atmosphere to isolate air, prevent moisture and oxidation; the crushed wolfberry powder is precisely graded by a built-in low-temperature grading wheel and then discharged directly in a closed system under low-temperature inert gas protection, without contact with room temperature air throughout the process; after discharge, it is immediately vacuum-sealed and stored away from light. The fully closed and moisture-proof design effectively avoids the problem of wolfberry ultrafine powder easily absorbing moisture and clumping due to its large specific surface area, as well as the oxidation and deterioration of active ingredients. The resulting powder has a moisture content of ≤5.0% and excellent long-term storage stability.

[0030] (4) This invention uses a low-temperature grading and reflux process to return coarse powder that does not meet the particle size requirements to the pulverizing step for secondary pulverization. Combined with multi-parameter linkage steady-state control of chamber temperature, air pressure, feed rate, and grading speed during the pulverization process, the constant pulverization conditions are ensured. The resulting wolfberry ultrafine powder has a particle size D90≤15 μm, meeting the 400-mesh ultrafine powder standard. The batch particle size relative standard deviation RSD≤5%, the powder particle size distribution is concentrated, the flowability is good, and the quality is highly consistent between batches.

[0031] (5) This invention integrates pre-freezing, pulverizing, grading, anti-agglomeration, and sealed powder collection into a single process flow. No additional anti-sticking agent is required, and no subsequent drying treatment is needed. The process is streamlined and easy to operate. The process parameters are precise and controllable, and no complex equipment modifications are required. It can be directly adapted to existing ultrafine pulverizing production lines for industrial continuous mass production. It is suitable for ultrafine pulverizing of various high-sugar wolfberry medicinal and edible materials such as red wolfberry and black wolfberry. Detailed Implementation

[0032] The present invention will be further described in detail below with reference to specific embodiments.

[0033] Unless otherwise specified, the technical means used in the following embodiments are all conventional means well known to those skilled in the art, and the experimental methods without specific conditions are all conventional methods in the art.

[0034] Unless otherwise specified, all materials and reagents used in the following examples are commercially available.

[0035] Example 1

[0036] This embodiment provides a method for preparing wolfberry ultrafine powder with high polysaccharide retention and anti-adhesion properties, as detailed below:

[0037] 1. Raw material preparation

[0038] Select 10 kg of dried goji berry raw material (red goji berries) that is free from mold, insects, and impurities. Quickly wash with clean water to remove surface dust and impurities. After draining the surface moisture at room temperature, spread it out in a low-temperature air-drying device. Control the material moisture content to 8%~10% to avoid excessive moisture content causing crushing and sticking, or excessive moisture content causing loss of active ingredients. Set aside for later use.

[0039] 2. Gradient ultra-low temperature pre-freezing and embrittlement treatment

[0040] The pre-treated goji berry raw materials are placed in a special sealed pre-freezing chamber and pre-frozen using a segmented gradient cooling mode:

[0041] First stage: Cool from 0℃ to -20℃ and keep warm for 1 hour;

[0042] The second stage involves uniformly cooling the goji berry pulp and pectin from -20℃ to -40℃ and maintaining the temperature for 3.5 hours. This process completely transforms the pulp and pectin into a low-temperature glassy brittle state, eliminating the stickiness of the material and meeting the requirements for ultra-fine grinding.

[0043] After pre-freezing, the goji berries are hard and uniformly glassy, ​​with no sticky lumps on the surface, thus avoiding the problems of clogging and sticking to the walls when grinding high-sugar goji berries.

[0044] 3. Ultra-low temperature constant temperature pulverization

[0045] The brittled goji berry material is fed into a cryogenic pulverizing device, the liquid nitrogen supply system is turned on, and the temperature of the pulverizing chamber is reduced to -80℃, with temperature fluctuations controlled within ±2℃.

[0046] The entire pulverizing process maintains a nitrogen-inert, sealed atmosphere to prevent air from entering, thus protecting against moisture and oxidation. The chamber temperature, air pressure, feed rate, and stage rotation speed are monitored and adjusted in real time to maintain constant pulverizing conditions. There is no temperature rise or oxidation throughout the process, ensuring uniform and stable pulverization. The pulverizing time is 15-20 minutes.

[0047] 4. Low-temperature grading and screening

[0048] The pulverized goji berry powder is precisely graded by the built-in low-temperature grading wheel of the equipment to control the particle size D90≤15 μm, reaching the 400-mesh ultrafine powder standard. The coarse powder that does not meet the particle size requirement is returned to the pulverizing chamber through the return pipe for secondary pulverization.

[0049] 5. Sealed discharge and storage

[0050] After crushing and grading, the powder is automatically discharged under low-temperature inert gas protection. The discharge temperature of the powder is ≤-25℃. It does not come into contact with room temperature air throughout the process. After discharge, it is immediately vacuum sealed and stored in the dark to completely prevent the goji berry powder from absorbing moisture and degrading its active ingredients.

[0051] 6. Product performance testing

[0052] The performance of the wolfberry ultrafine powder obtained in this embodiment was tested, and the results are shown in Table 1 below.

[0053] Table 1 Performance test results of Example 1

[0054]

[0055] 7. Process stability verification

[0056] The process was repeated for 3 batches under the above conditions, and the key indicators of each batch of products were compared as shown in Table 2 below.

[0057] Table 2 Comparison of Key Indicators

[0058]

[0059] The data in Table 2 show that the process of the present invention has good batch-to-batch reproducibility, concentrated powder particle size distribution (RSD≤5%, particle size index), and polysaccharide retention rate is stable at over 95%, proving that the process of the present invention has excellent batch consistency and industrial mass production stability.

[0060] 8. Process operation status record

[0061] During continuous operation in this embodiment, the pulverizing equipment ran smoothly, with no material sticking to the walls of the pulverizing chamber, no blockage of the classifying wheel and screen, and smooth discharge. The resulting powder was uniform in color, free of visible lumps, and exhibited good flowability and dispersibility.

[0062] This embodiment uses red goji berries as an example to verify the process. For black goji berries and other high-sugar goji berry medicinal and edible materials, since they also have the same heat-sensitive characteristics of high sugar, high viscosity, easy moisture absorption, etc., the same gradient pre-freezing and embrittlement, ultra-low temperature constant temperature pulverization and inert atmosphere sealed powder collection process can also achieve a similar pulverization effect and active ingredient retention rate.

[0063] Comparative Example 1

[0064] To verify the superiority of the segmented gradient pre-freezing process of the present invention, a comparative experiment was set up. The only difference between this comparative example and Example 1 is that the pre-freezing stage adopts a one-step cooling method of directly cooling to -40℃ and holding at a constant temperature for 4 hours, without the gradient transition stage of holding at -20℃ for 1 hour. All other operating parameters are exactly the same as those in Example 1.

[0065] The detection results of the wolfberry ultrafine powder obtained in Comparative Example 1 are shown in Table 3 below.

[0066] Table 3 Performance test results of Comparative Example 1

[0067]

[0068] A comparison of Tables 1 and 3 shows that the goji berry material pre-frozen directly to -40℃ without gradient cooling exhibits poor uniformity in glass embrittlement, with larger particle size (D90=18.7 μm), wider particle size distribution (RSD=7.8%), and partial adhesion of the powder. This demonstrates that the segmented gradient cooling pre-freezing process used in this invention enables the goji berry pulp and pectin to fully and uniformly enter the glass embrittlement state, which is a key step in achieving efficient ultrafine grinding and excellent powder quality.

[0069] Comparative Example 2

[0070] To verify the superiority of the ultra-low temperature constant temperature pulverization process of the present invention, a comparative experiment was set up. The only difference between this comparative example and Example 1 is that the pulverization chamber temperature is controlled at -50℃ (exceeding the range of -70℃ to -90℃ of the present invention), and the other operating parameters are exactly the same as those of Example 1.

[0071] The detection results of the wolfberry ultrafine powder obtained in Comparative Example 2 are shown in Table 4 below.

[0072] Table 4 Performance test results of Comparative Example 2

[0073]

[0074] A comparison of Tables 1 and 4 shows that when the pulverizing temperature reaches -50℃, the brittleness of the wolfberry material significantly decreases. During pulverization, some sugar colloids soften and adhere, resulting in a significant increase in particle size (D90 = 20.3 μm) and a wider particle size distribution (RSD = 8.5%). More importantly, because the heat generated during pulverization was not sufficiently suppressed, the wolfberry polysaccharides underwent thermal degradation, with a polysaccharide retention rate of only 88.6%, far lower than that of Example 1 (≥95.0%). This demonstrates that strictly controlling the pulverizing temperature within -70℃ to -90℃ is a necessary condition for achieving high polysaccharide retention and stable ultrafine pulverization in this invention.

[0075] Comparative Example 3

[0076] To verify the moisture-proof and oxidation-proof effects of the present invention's fully sealed nitrogen inert atmosphere and low-temperature sealed discharge, a comparative experiment was conducted. The only difference between this comparative example and Example 1 is that the crushing and discharge processes were carried out in a normal air atmosphere without nitrogen protection, and the materials were packaged in room temperature air after discharge. All other operating parameters were exactly the same as in Example 1.

[0077] The wolfberry ultrafine powder obtained in Comparative Example 3 was placed at 25℃ and 60% relative humidity for 72 h and then its performance was tested. The results are shown in Table 5 below.

[0078] Table 5 Performance test results of Comparative Example 3

[0079]

[0080] A comparison of Tables 1 and 5 shows that wolfberry ultrafine powder lacking an inert gas sealed protection process is extremely prone to moisture absorption and clumping, as well as oxidation and degradation of active ingredients during storage, resulting in a significant decrease in polysaccharide retention rate to 72.4%. This demonstrates that the nitrogen-sealed inert atmosphere and low-temperature sealed discharge process of this invention have a significant effect on ensuring the storage stability and retention of active ingredients in wolfberry ultrafine powder.

[0081] The embodiments described above are only some, not all, of the embodiments of the present invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the claimed invention, but merely to illustrate selected embodiments. The scope of protection of the present invention is determined by the scope claimed in the claims. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without inventive effort are within the scope of protection of the present invention.

Claims

1. A method for preparing high-polysaccharide-retaining and anti-adhesion ultrafine powder of wolfberry, characterized in that, Includes the following steps: Step 1) Pretreatment: Select wolfberry raw materials, wash to remove surface impurities, air dry, and control the material moisture content to 8%~12%; Step 2) Gradient ultra-low temperature pre-freezing and embrittlement: Place the pretreated wolfberry material in a pre-freezing device and pre-freeze it using a segmented gradient cooling method. First, cool it from 0℃ to -20℃ and keep it at that temperature for 1 hour, then cool it from -20℃ to -40℃ and keep it at that temperature for 3~4 hours, so that the wolfberry material can completely reach the glass embrittlement state and eliminate the stickiness of the material. Step 3) Ultra-low temperature constant temperature closed-loop pulverization: The embrittled goji berry material is fed into the ultra-low temperature pulverization equipment. Liquid nitrogen medium is used for closed-loop precise temperature control. Ultra-fine pulverization is carried out in an inert gas sealed atmosphere. The pulverization chamber is kept at a constant temperature of -70℃ to -90℃ throughout the process. Step 4) Low-temperature grading and sieving: The crushed wolfberry powder is graded at low temperature to control the particle size D90≤15 μm, and the coarse powder that does not meet the particle size requirement is returned to the crushing step for secondary crushing. Step 5) Sealed discharge and storage: The material is discharged in a sealed manner under the protection of low temperature inert gas, and immediately vacuum sealed for storage after discharge to obtain the wolfberry ultrafine powder.

2. The method for preparing high-polysaccharide-retaining and anti-adhesion Lycium barbarum ultrafine powder according to claim 1, characterized in that, Step 1) The goji berry raw material is red goji berries and / or black goji berries.

3. The method for preparing high-polysaccharide-retaining and anti-adhesion Lycium barbarum ultrafine powder according to claim 1, characterized in that, Step 1) The moisture content of the material is controlled to be 8%~10%.

4. The method for preparing high-polysaccharide-retaining and anti-adhesion Lycium barbarum ultrafine powder according to claim 1, characterized in that, Step 1) The pretreatment also includes removing moldy, insect-infested and impurity materials, the washing is a quick wash with clean water, and the air drying is a flat-lay low-temperature air drying.

5. The method for preparing high-polysaccharide-retaining and anti-adhesion Lycium barbarum ultrafine powder according to claim 1, characterized in that, The -40℃ constant temperature insulation time in step 2) is 3.5 h.

6. The method for preparing high-polysaccharide-retaining and anti-adhesion Lycium barbarum ultrafine powder according to claim 1, characterized in that, Step 3) The constant temperature of the grinding chamber is -80℃, and the temperature fluctuation is controlled to be ≤±2℃.

7. The method for preparing high-polysaccharide-retaining and anti-adhesion Lycium barbarum ultrafine powder according to claim 1, characterized in that, Step 3) The inert gas is nitrogen, and a closed-loop nitrogen atmosphere is maintained throughout the pulverization process.

8. The method for preparing high-polysaccharide-retaining and anti-adhesion Lycium barbarum ultrafine powder according to claim 1, characterized in that, In step 3), during the crushing process, the temperature, air pressure, feeding rate, and classification speed of the crushing chamber are monitored and adjusted in real time to maintain constant crushing conditions.

9. A method for preparing high-polysaccharide-retaining and anti-adhesion Lycium barbarum ultrafine powder according to any one of claims 1-8, characterized in that, The obtained wolfberry ultrafine powder has a wolfberry polysaccharide retention rate of ≥95%, a powder moisture content of ≤5.0%, and a batch particle size relative standard deviation (RSD) of ≤5%.

10. A kind of wolfberry ultrafine powder, characterized in that, The preparation method according to any one of claims 1-8 yields wolfberry ultrafine powder with a particle size D90 ≤ 15 μm, a wolfberry polysaccharide retention rate ≥ 95%, and a powder moisture content ≤ 5.0%.

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