A balanced medicinal and edible five-cereal composition and a preparation method thereof

Abstract

The application discloses a kind of sex and taste balanced type medicine-food homologous five cereals composition and preparation method, it is related to functional food deep processing technical field, the composition of the present application is rough rice, millet, iron stick yam dry, fried lotus seed is constituted the basis general base of Ganning micro-cold, warm but not dry, and by collocating herbal auxiliary materials, top-grade tonic component, mushroom fresh component, aromatic herb component, derive the scene product of five cereals meal replacement powder, Sushan piece, compound seasoning powder, brewing coffee and crisp biscuit, adopt low-temperature baking according to heat sensitivity grouping, sealed fumigation waste heat back absorption, water cooling intermittent temperature control grinding, low-temperature sterilization and quantitative standard control Whole-link lock fragrance process, realize product sex and taste harmony, active ingredient high preservation, all-scene adaptation and batch quality highly stable Comprehensive effect provides a set of standardizable solution for five cereals health food industry, give consideration to the health needs of consumer and the scale production needs of enterprise.

Description

Technical Field

[0001] This invention relates to the field of functional food deep processing technology, specifically to a balanced medicinal and edible grain composition and its preparation method. Background Technology

[0002] With the continuous upgrading of dietary structure, the whole grain health food industry has moved from the basic demand stage of meal replacement to a high-quality development stage characterized by functionality, scenario-based application, and mild flavor. Consumers are showing a trend of fragmented scenarios, integration of food and nutrition, and standardized quality. However, existing whole grain foods have problems such as biased formulas, crude processing technology, and single product form, making it difficult to meet the needs of daily nutrition and convenient use in all scenarios at the same time. The contradiction between market supply and consumption upgrading is becoming increasingly prominent.

[0003] Currently, among the existing market products and technologies, one type focuses solely on dietary fiber and satiety, neglecting the compatibility of flavors and properties, which can easily burden the spleen and stomach with long-term consumption; another type emphasizes nourishing formulas, adding large amounts of warming and drying medicinal and edible ingredients, lacking flavor buffering and balancing components; on the other hand, traditional grain food processing generally adopts a crude process of uniform high-temperature drying + high-speed continuous grinding. The core flavor substances and active ingredients of grains and medicinal and edible raw materials are all heat-sensitive substances. Traditional continuous grinding processes can raise the instantaneous temperature of materials to 60-70℃, further aggravating the degradation and inactivation of heat-sensitive components, resulting in a flavor deviation rate of more than 20% between different batches of products.

[0004] In summary, the market urgently needs a universal grain base based on the principle of food and medicine homology, with balanced properties and flavors, and a standardized low-temperature aroma-locking process throughout the entire process. This would enable the development of multiple scenario-based products from a single formula, thereby addressing the shortcomings of existing technologies such as significant flavor loss, narrow scenario coverage, and poor mass production stability. Summary of the Invention

[0005] To address the shortcomings of existing whole grain food products, such as severe loss of flavor and active ingredients during high-temperature processing and limited product variety that fails to cover all scenarios, this invention designs a balanced medicinal and edible whole grain composition and its preparation method. This composition uses brown rice, millet, dried Chinese yam, and roasted lotus seeds as a basic, universally applicable base that is sweet, neutral, slightly cold, and warm without being drying. By combining it with herbal auxiliary materials, high-quality nourishing components, mushroom flavor enhancers, and aromatic herbal components, it can derive scenario-specific products such as whole grain meal replacement powder, "full-boosting" tablets, compound seasoning powder, instant coffee, and crispy biscuits. It employs a full-chain aroma-locking process, including low-temperature baking based on heat sensitivity, sealed aroma retention with residual heat absorption, water-cooled intermittent temperature-controlled grinding, low-temperature sterilization, and quantitative standard control. This achieves a comprehensive effect of mild flavor, high retention of active ingredients, suitability for all scenarios, and highly stable batch quality. It provides a standardized solution for the whole grain health food industry, balancing consumer health needs with the large-scale production requirements of enterprises.

[0006] To solve the above-mentioned technical problems, the present invention provides the following technical solution: First aspect, a medicinal and edible grain composition with balanced properties and flavor, which, by weight, comprises the following basic grain components: 20-25 parts brown rice, 14-18 parts millet, 10-14 parts dried Chinese yam, and 6-10 parts roasted lotus seeds. The basic grain components may optionally include one or more of the following: black rice, green kernel black beans, fox nuts, white quinoa, glutinous rice, and oat rice; Brown rice is the principal ingredient, which is sweet and neutral in nature, serving as a powder carrier and flavor base. Millet is the first assistant ingredient, which is slightly cold in nature, balancing the warm and dry properties of the ingredients in the formula. Dried Chinese yam is the second assistant ingredient, which strengthens the spleen and stomach. Fried lotus seeds are the adjuvant ingredient, which strengthens the spleen, astringes, and moderates the pungent and stimulating properties. The whole formula combines sweet and pungent flavors, as well as cold and warm properties, resulting in a warm but not drying, nourishing but not stagnant overall taste.

[0007] Furthermore, the composition also contains herbal auxiliary materials and superior tonic components for making a five-grain meal replacement powder. By weight, the herbal auxiliary materials include: 3-6 parts of Poria cocos, 2-4 parts of roasted black sesame seeds, 1-2 parts of Polygonatum odoratum, and 1-2 parts of Ningxia wolfberry. The superior tonic components include: 0.5-1.5 parts of fine powder of Ganoderma lucidum from linden wood, 0.2-0.6 parts of powder of ginseng rootlets from forest, 0.5-1 part of nine-steamed and nine-dried Polygonatum sibiricum, and 0.3-0.8 parts of fine powder of Dendrobium officinale. The herbal auxiliary materials may optionally include one or more of the following: cored lotus seeds, dried black mulberries, yam slices, and dried red dates; the superior tonic components may optionally include one or more of the following: fine powder of Astragalus membranaceus, edible-grade donkey-hide gelatin powder, and fine powder of Poria cocos. The whole grain meal replacement powder also contains food-grade tableting excipients, which are compressed into whole grain tablets. By weight, the food-grade tableting excipients include: 1-3 parts microcrystalline cellulose and 0.1-0.3 parts magnesium stearate.

[0008] Furthermore, the composition also includes a mushroom flavor enhancer and a spice and herbal component to form a multigrain compound seasoning powder; by weight, the preferred mushroom flavor enhancer includes: 6-10 parts dried shiitake mushrooms and 4-8 parts dried monkey head mushrooms; the preferred spice and herbal component includes: 10-14 parts dried ginger, 4-7 parts Sichuan peppercorns, 4-6 parts three-year-old tangerine peel, 3-5 parts fennel seeds, 2-4 parts perilla leaves, 1-3 parts pitted dried hawthorn, 0.5-1.5 parts star anise, 0.5-1.5 parts cinnamon, and 0.5-1.5 parts Sichuan peppercorns; In the formulation system of the five-grain compound seasoning powder, the dried ginger is the principal ingredient, the Sichuan pepper is the assistant ingredient, the three-year-old tangerine peel and the pitted dried hawthorn are the adjuvant ingredients, and the fennel and the perilla leaves are the guiding ingredients.

[0009] Furthermore, the composition also includes roasted freeze-dried coffee powder for making multigrain coffee, wherein the weight ratio of the basic multigrain component to the roasted freeze-dried coffee powder is 6-7:3-4. The composition also includes baking ingredients for making multigrain crispy biscuits by low-temperature roll forming and low-temperature baking. By weight, the baking ingredients include: 12-18 parts of medium-gluten wheat flour, 4-6 parts of edible vegetable oil, and 2-4 parts of sugar alcohol.

[0010] Secondly, a method for preparing a balanced medicinal and edible grain composition, the steps of which are as follows: S100. Raw material pretreatment: Sorting and removing impurities from raw materials, cleaning and controlling water according to material density, among which light herbal raw materials are cleaned by physical methods and water washing is prohibited; S200, low-temperature grouping baking: The raw materials are divided into 2-3 groups according to their heat sensitivity and independently baked by hot air circulation. The peak aroma is used as the criterion for judging whether the material is ready to be taken out of the oven. S300, Sealed Aroma and Cooling: After baking, immediately transfer to a sealed container to aroma for 8-12 minutes, using the residual heat of the material to absorb the aroma, and then spread it out to cool until the material temperature is ≤25℃; S400 Temperature-controlled grinding: Adopts water-cooled intermittent grinding process, with material temperature ≤40℃ throughout the process; S500, Sieving and Homogenizing Mixing: The ground material is sieved, the coarse residue on the sieve is returned to regrinding, and the powder under the sieve is homogenized and mixed. S600, low-temperature sterilization, and sealed packaging yield the finished product.

[0011] Furthermore, in S200: When using the five-grain meal replacement powder or five-grain filling tablets, the basic five-grain components are used as the first baking group, with a baking temperature of 110-115℃ and a baking time of 25-30 minutes; the white poria and polygonatum from the herbal auxiliary materials and the nine-steamed and nine-dried polygonatum from the superior tonic components are used as the second baking group, with a baking temperature of 105-110℃ and a baking time of 20-25 minutes; the roasted black sesame and Ningxia wolfberry from the herbal auxiliary materials, and the fine powder of linden red ganoderma, forest ginseng root powder, and fine powder of dendrobium officinale from the superior tonic components do not need to be baked and are directly mixed in; When preparing the multigrain seasoning powder, it is baked independently in three groups: The first group is a mixture of basic grain components and mushroom flavor enhancers, baked at 100℃ for 20-22 minutes. The second group consists of hard spices, including dried ginger, Sichuan peppercorns, fennel seeds, star anise, and cinnamon. The baking temperature is 85℃ and the baking time is 10-12 minutes. The third group is a light herbal group composed of three-year-old tangerine peel, perilla leaves, and pitted dried hawthorn from the aromatic herbal components. The baking temperature is 75℃ and the baking time is 6-8 minutes.

[0012] Furthermore, in the S400, the water-cooled intermittent grinding process is as follows: hard, large materials are coarsely crushed to 5-10 mesh using a crusher with a water-cooled jacket. Each grinding cycle lasts 15-25 seconds, followed by a 25-35 second cooling cycle. The process is repeated, with circulating cooling water flowing through the outer wall of the crusher and the cooling water temperature controlled at 15-20°C. In the S500, the sieve mesh size is 80-100 mesh, the passing rate of powder under sieve is ≥98%, and the relative deviation rate of flavor of samples taken from the upper, middle and lower layers of homogenized mixing is ≤5% to meet the qualified standard.

[0013] Furthermore, in S600, the low-temperature sterilization is either low-temperature microwave sterilization or electron beam irradiation sterilization; The parameters for the low-temperature microwave sterilization are: sterilization temperature ≤60℃, sterilization time 3-5min; The parameters for electron beam irradiation sterilization are: irradiation dose ≤ 4 kGy, relative humidity of the packaging environment ≤ 60%, and aluminum foil composite packaging material.

[0014] Furthermore, when preparing Wugu Baobao tablets, after homogenization and mixing in S500, a tableting process is also included: under an environment with a relative humidity of ≤60%, a rotary tablet press is used to compress the tablets, the tableting pressure is controlled at 40-60kN, and the tablet disintegration time is ≤15min. When preparing multigrain-based coffee, the basic multigrain components are roasted and ground separately according to S200-S400, and then mixed with roasted freeze-dried coffee powder at a low temperature of ≤30℃. When preparing multigrain crispy biscuits, after homogenization and mixing in step S500, the process also includes roller forming and low-temperature baking: baking temperature ≤180℃, baking time 8-12min, and material center temperature ≤120℃ throughout the process.

[0015] Compared with existing technologies, this balanced medicinal and edible grain composition and its preparation method have the following beneficial effects: I. This invention uses brown rice as the principal ingredient, which is sweet and neutral in nature, providing the core effects of strengthening the spleen and replenishing qi, as well as a rich grain aroma as a powdery carrier. Millet is used as the secondary ingredient, which is slightly cold in nature. Its branched-chain starch provides a delicate taste while its cooling nature precisely balances the overall warming and drying properties of the formula. Dried Chinese yam is used as the second secondary ingredient. Its rich diosgenin and mucoprotein can strengthen the spleen and stomach and repair the gastrointestinal mucosal barrier. Fried lotus seeds are used as an adjuvant ingredient. The natural caramelized aroma and sweet aftertaste produced after frying can replace the sweetening effect of white sugar. Its astringent properties can alleviate the pungent irritation. The four components are sweet and pungent in combination, and cold and warm in combination. This solves the problem that traditional grain foods have unbalanced properties and flavors, and long-term consumption can increase the burden on the spleen and stomach or cause dryness and discomfort. This makes the product widely suitable for daily consumption by people with various constitutions such as yin deficiency, yang deficiency, qi deficiency, and phlegm dampness.

[0016] II. This invention addresses the differences in the heat sensitivity of raw materials by grouping and roasting basic grains, hard spices, and light herbs independently. Each group completes starch gelatinization and essential oil activation within its optimal temperature range, avoiding the dual defects of traditional uniform high-temperature roasting, which results in light raw materials being burnt and losing their aroma, and hard raw materials being raw and undercooked. The sealed aroma-inducing process utilizes the residual heat from the materials after roasting, allowing the gaseous volatile terpenes and aldehydes released during roasting to be reabsorbed into the pores of the material structure in a sealed environment. This achieves the directional enrichment and intensification of aroma, effectively reducing the meaningless aroma loss caused by traditional open cooling, and solving the problems of thin flavor and low retention rate of active ingredients in traditional high-temperature processed products.

[0017] III. This invention uses the basic five grain components with balanced properties and flavors as a universal core base. By adding herbal auxiliary materials and high-quality nourishing components, it can be derived into meal replacement powder and filling tablets. By adding mushroom umami enhancers and aromatic herbal components, it can be derived into compound seasoning powder. By combining with coffee powder or baking auxiliary materials, it can be derived into instant coffee and crispy biscuits. All derivative products use the same balanced properties and flavors base and segmented low-temperature aroma-locking process to ensure that the nutritional effects are consistent and synergistic. On the production side, based on the universal base, centralized material preparation and large-scale production are achieved, which significantly reduces the cost of raw material procurement and production line switching and improves industrial efficiency.

[0018] Other advantages, objectives and features of the invention will be set forth in part in the description which follows, and in part will be apparent to those skilled in the art based on the verification studies described below, or may be learned from the practice of the invention. Attached Figure Description

[0019] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the accompanying drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are merely some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without any creative effort.

[0020] Figure 1 This is a flowchart illustrating a method for preparing a balanced medicinal and edible grain composition according to an embodiment of the present invention. Detailed Implementation

[0021] To further illustrate the technical means and effects of the present invention in achieving its intended purpose, the following detailed description of the specific implementation methods, structures, features, and effects of the present invention, in conjunction with the accompanying drawings and preferred embodiments, is provided below.

[0022] The present invention will be further described in detail below with reference to specific embodiments, but the scope of protection of the present invention is not limited to the described content. Figure 1 As shown, a method for preparing a balanced medicinal and edible grain composition is described, comprising the following steps: S100. Sorting and removing impurities from raw materials, cleaning and controlling water according to material density, among which light herbal raw materials are cleaned by physical methods and are prohibited from being washed with water; S200: Divide the raw materials into 2-3 groups according to their heat sensitivity, and bake them independently with hot air circulation. Use the peak aroma as the criterion for exiting the oven. S300: After baking, transfer the material to a sealed container and let it steep for 8-12 minutes to absorb the aroma using the residual heat of the material. Then, let it cool until the material temperature is ≤25℃. S400 adopts a water-cooled intermittent grinding process, with the material temperature ≤40℃ throughout the process; S500: The ground material is sieved. The coarse residue on the sieve is returned to regrinding, and the powder under the sieve is homogenized and mixed. S600 process, low-temperature sterilization, and sealed packaging yield the finished product. Unless otherwise specified, the experimental methods used in the following examples are conventional methods; the reagents and raw materials used are all commercially available unless otherwise specified. In the following examples, all raw materials underwent incoming inspection and testing, with a moisture content ≤12%, and were only used after all indicators met the requirements. All examples are 5kg pilot-scale batches; the process parameters can be directly scaled up to industrial production.

[0023] I. Testing and Evaluation Methods 1. Sensory evaluation methods A professional sensory evaluation team of 10 people was established to conduct a comprehensive sensory evaluation of the finished products using a 100-point system. The evaluation was carried out in a constant temperature and humidity sensory evaluation room (temperature 25℃, relative humidity 50%). The samples were coded with three-digit random numbers, and the evaluators scored independently to avoid mutual interference. The average value of the results was taken.

[0024] The evaluation dimensions and weights for different products are as follows: Powders (meal replacement powder, flavoring powder, coffee powder): aroma (40 points), taste / flavor (30 points), color (15 points), fineness (15 points); Compressed tablets (Baobao tablets): Aroma (20 points), taste / flavor (30 points), color (15 points), disintegration (20 points), appearance (15 points); Biscuits: Aroma (30 points), Texture / Crispness (35 points), Color (15 points), Shape (10 points), Taste (10 points).

[0025] 2. Physicochemical index testing methods Moisture content: determined by the direct drying method, Method 1, GB5009.3-2016 "National Food Safety Standard - Determination of Moisture in Food"; Total ash content: determined by the ignition method according to GB5009.4-2016 "National Food Safety Standard - Determination of Ash Content in Food"; Sulfur dioxide residue: determined by the hydrochloric acid pararosaniline method according to GB5009.34-2022 "National Food Safety Standard - Determination of Sulfur Dioxide in Food"; Lead content: determined by graphite furnace atomic absorption spectrometry according to GB5009.12-2017 "National Food Safety Standard - Determination of Lead in Food"; Total polysaccharide content: The absorbance was measured at a wavelength of 490 nm using the phenol-sulfuric acid method with glucose as the standard, and the total polysaccharide content was calculated. Particle size passing rate: Using an 80-mesh or 100-mesh standard inspection sieve, manually sieve for 10 minutes, and calculate the percentage of the mass of the material passing through the sieve to the total mass.

[0026] 3. Methods for detecting volatile aroma components The headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) method was used for detection.

[0027] Sample pretreatment: Accurately weigh 2.0 g of homogeneous sample into a 20 mL headspace vial, add 5 mL of saturated sodium chloride solution, add a magnetic stir bar, and seal the vial cap; place the headspace vial in a 60 °C constant temperature water bath for equilibration for 15 min, then insert the aged 75 μm CAR / PDMS extraction head into the headspace portion of the headspace vial and extract at 60 °C for 30 min; after extraction, quickly insert the extraction head into the GC inlet and desorb at 250 °C for 5 min, while simultaneously starting the instrument to collect data.

[0028] GC conditions: HP-5MS capillary column (30m×0.25mm×0.25μm); injection port temperature 250℃; splitless injection; carrier gas was high-purity helium (purity ≥99.999%), flow rate 1.0mL / min; temperature program: initial temperature 40℃ held for 3min, then increased to 120℃ at 5℃ / min, then increased to 250℃ at 10℃ / min, held for 5min.

[0029] MS conditions: Electron impact ionization (EI) source, electron energy 70 eV; ion source temperature 230℃; quadrupole temperature 150℃; interface temperature 280℃; mass scan range m / z 35-450. Chromatographic peaks were identified using the NIST14 standard mass spectrometry library, and components with a matching degree ≥80% were confirmed. The relative percentage content of each aroma component was calculated using the peak area normalization method, and the total amount of total volatile aroma components was represented by the total peak area.

[0030] 4. Methods for evaluating the uniformity of mixing After mixing, a five-point sampling method was used, taking 10g samples from the top, middle, bottom, front, and back of the mixture. Sensory evaluation and total aroma component detection were performed, and the relative standard deviation (RSD) of the five-point results was calculated as an evaluation index for mixing uniformity. The smaller the RSD value, the more uniform the mixing. An RSD ≤ 5% is considered acceptable.

[0031] 5. Microbiological Indicator Detection Methods Total bacterial count: GB4789.2-2022 "National Food Safety Standard - Microbiological Examination of Food - Determination of Total Bacterial Count"; Coliform bacteria: GB4789.3-2022 "National Food Safety Standard - Microbiological Examination of Food - Coliform Count"; Salmonella: GB4789.4-2016 National Food Safety Standard - Microbiological Examination of Food - Examination of Salmonella; Staphylococcus aureus: GB4789.10-2016 National Food Safety Standard - Microbiological Examination of Food - Examination of Staphylococcus aureus.

[0032] 6. Methods for determining the texture of biscuits The crispness of the biscuits was determined by a three-point bending test using a texture analyzer. The parameters were set as follows: probe P / 3PB, test speed 1.0 mm / s, trigger force 5 g, and pressing distance 10 mm. The breaking force and breaking displacement were recorded. The smaller the breaking force and the shorter the breaking displacement, the crisper the biscuit. Each sample was measured in parallel 6 times, and the average value was taken.

[0033] II. Optimization Experiment of Preparation Process Parameters To determine the optimal process parameters, this invention systematically optimized the core process parameters through single-factor experiments and orthogonal experiments. All optimization experiments used the basic five grain components (22 parts brown rice, 16 parts millet, 12 parts dried Chinese yam, and 8 parts roasted lotus seeds) as the object, with comprehensive sensory evaluation score as the main evaluation index and total volatile aroma component content as the auxiliary evaluation index.

[0034] 1. Single-factor experiment on baking temperature for basic five grains This experiment aims to investigate the effects of different baking temperatures on the quality of basic grains, determine the optimal baking temperature range to ensure that starch is fully gelatinized and produces a pleasant caramelized grain aroma, while avoiding excessive caramelization and bitterness caused by excessively high temperatures.

[0035] Experimental Methods: A fixed baking time of 25 min, a tray thickness of 1.5 cm, and a 5-min folding interval were maintained. Six temperature gradients (95, 100, 105, 110, 115, and 120 °C) were set, with each gradient tested in triplicate. The average value of the results was taken. A hot air circulating oven was used for baking. The overall sensory evaluation score and the total volatile aroma component content were used as evaluation indicators. The experimental results are shown in Table 1. Table 1: Effect of baking temperature on the quality of basic grains

[0036] As shown in Table 1, with increasing baking temperature, both sensory scores and aroma component content initially increased and then decreased, reaching a peak at 105℃. Below 100℃, starch gelatinization was insufficient, resulting in noticeable raw taste, inadequate aroma release, and a rough texture. Above 110℃, the Maillard reaction became excessive, caramelization intensified, producing burnt and bitter tastes, accelerating the thermal decomposition of aroma components, and causing a rapid decline in quality.

[0037] Experimental conclusions: The optimal baking temperature range for the basic grains group is 105-115℃. For meal replacement products, which need to enhance the caramelized aroma and satiety, a medium-high temperature range (110-115℃) is recommended. For seasoned products, which need to retain the fresh grain aroma, a medium-low temperature range (100-105℃) is recommended.

[0038] 2. Optimization of incense-smelling process parameters This experiment aims to investigate the effect of sealed aroma retention time on the aroma retention rate of the finished product, determine the optimal aroma retention time, and ensure that the gaseous aroma components volatilized after baking are fully reabsorbed into the pores of the material in a sealed environment, thereby reducing the meaningless loss of aroma caused by traditional open cooling.

[0039] Experimental Method: The optimal baking conditions determined in Experiment 1 (105℃, 25 min) were used. Immediately after baking, the material was transferred to a food-grade sealed container and allowed to steep for 0, 5, 10, 15, and 20 min, respectively. Three parallel experiments were conducted for each temperature gradient, and the average value was taken. The peak area of ​​total volatile aroma components was used as the evaluation index. The experimental results are shown in Table 2. Table 2: Effect of incubation time on aroma retention rate of finished product

[0040] As shown in Table 2, the aroma retention treatment can significantly improve the aroma retention rate of the finished product. The aroma loss was most severe in the 0-minute (open cooling) aroma retention group; the aroma retention rate improved by 8.3% in the 5-minute aroma retention group; the improvement effect of the 10-minute aroma retention group was close to the peak, and further extending to 15 minutes and 20 minutes did not provide further significant improvement, but instead increased the production cycle and reduced production efficiency.

[0041] Experimental conclusion: Taking into account both aroma enhancement and production efficiency, the optimal aroma retention time was determined to be 10 minutes, at which time the aroma retention rate was increased by 14.7%.

[0042] 3. Optimization of grinding process parameters This experiment aimed to investigate the effects of different grinding modes on material temperature and aroma retention, and to determine the optimal water-cooled intermittent grinding process parameters. When the high-speed grinder operates continuously, the intense friction between the hammers and the material generates heat, which can raise the grinding chamber temperature to over 60°C, causing continuous thermal degradation of heat-sensitive aroma components and active substances during the grinding process. Intermittent operation combined with water cooling can strictly control the material temperature rise during the grinding process.

[0043] Experimental Method: A fixed feed amount of 100g was used for grinding, with a total grinding time of 60s. Four grinding modes were set: continuous grinding, intermittent grinding (10s), intermittent grinding (20s), and intermittent grinding (30s). The grinder was circulated with cooling water (15-20℃). The discharge temperature and aroma retention rate were used as evaluation indicators. Each mode was tested in triplicate, and the average value was taken. The experimental results are shown in Table 3. Table 3: Effects of grinding mode on material temperature and aroma retention

[0044] As shown in Table 3, intermittent heat dissipation can significantly reduce the grinding temperature rise and improve the retention rate of aroma and active ingredients. In continuous grinding mode, the discharge temperature is as high as 68℃, and the aroma retention rate is only 57.2%; in intermittent 30s mode, the discharge temperature is stable below 38℃, the aroma retention rate reaches 94.6%, and the active ingredient retention rate reaches 95.1%.

[0045] Experimental conclusion: The intermittent grinding process with 20 seconds of single grinding, 30 seconds of shutdown for heat dissipation, and cyclic operation was determined, and the material temperature was strictly controlled to be ≤40℃ throughout the process.

[0046] 4. The effect of sterilization temperature on quality This experiment aims to investigate the impact of low-temperature microwave sterilization temperature on the microbiological indicators and sensory quality of products, and to determine the optimal sterilization temperature that can ensure microbiological compliance while maximizing the preservation of aroma and active ingredients.

[0047] Experimental method: A fixed sterilization time of 4 min was set, and five sterilization temperature gradients of 50, 55, 60, 65, and 70 °C were established. The total number of colonies and the aroma retention rate were used as evaluation indicators. The experimental results are shown in Table 4. Table 4: The effect of sterilization temperature on product quality

[0048] As shown in Table 4, the number of microorganisms gradually decreases with increasing sterilization temperature, but the aroma retention rate also declines. At 60℃, the total bacterial count drops to 120 CFU / g, while the aroma retention rate remains above 92%, indicating good sensory quality. Above 65℃, aroma loss accelerates dramatically, and flavor deterioration becomes significant.

[0049] Experimental conclusion: The optimal low-temperature microwave sterilization temperature is determined to be ≤60℃, which can ensure that the microbial content meets the standards while preserving the aroma and active ingredients to the greatest extent.

[0050] 5. Orthogonal optimization experiment of baking process Based on single-factor experiments, this experiment comprehensively examines the impact of multi-factor interactions on quality. Through orthogonal experiments, the optimal combination of process parameters is determined globally, providing a stable and controllable process solution for industrial mass production.

[0051] Experimental Methods: Three key factors with the greatest impact on quality were selected: grain roasting temperature (A), aroma-inducing time (B), and grinding interval (C). Each factor had three levels. An L9 (3³) orthogonal experiment was conducted with the comprehensive sensory score as the evaluation index. The factor levels are shown in Table 5. Table 5: Factor Level Table for Orthogonal Experiment of Baking Process

[0052] The results of the orthogonal experiment and the range analysis are shown in Table 6: Table 6: Results of Orthogonal Experiments and Range Analysis

[0053] As shown in the range analysis in Table 6, the order of influence of each factor on the overall sensory quality is: A (baking temperature) > B (aging time) > C (grinding interval). Among them, baking temperature is the most influential factor. The optimal process combination is A2B2C2, that is, the five grains baking temperature is 105℃, the aging time is 10min, and the grinding interval is 30s, which is completely consistent with the results of the single-factor experiment.

[0054] To verify the reliability of the orthogonal optimization results, three repeated verification experiments were conducted using the optimal combination A2B2C2. The comprehensive sensory scores were 94.6, 95.1, and 94.7, respectively, with an average of 94.8, consistent with the orthogonal experiment results. This indicates that the process parameter combination is stable, reliable, and has good repeatability. This process parameter combination serves as the basic general process for subsequent product examples. Each derivative product can then fine-tune the baking temperature and grouping method based on the characteristics of the raw materials.

[0055] Based on the optimal parameter combination determined by the above process optimization experiments, the following specific product examples further illustrate the application of this invention in five product forms: multigrain meal replacement powder, multigrain filling tablets, multigrain compound seasoning powder, multigrain instant coffee, and multigrain crispy biscuits. Multiple comparative examples are also provided to verify the technical advancement of this invention. All examples and comparative examples are based on the above-mentioned optimal process parameters, with adjustments made only according to the product type. Example 1

[0056] In this embodiment, herbal auxiliary materials and high-quality nourishing components are added to the basic five-grain components. The five-grain meal replacement powder is prepared by group baking and sealed aroma-locking process to verify the product quality under the synergistic effect of the balanced formula and the whole-chain aroma-locking process.

[0057] Raw material formula Basic Five Grains Set: 1100g brown rice, 850g millet, 750g dried Chinese yam, 500g roasted lotus seeds, 550g black rice, 500g green kernel black beans, 400g fox nuts, 350g white quinoa, and 280g glutinous rice.

[0058] Herbal supplementary ingredients: 300g Poria cocos, 250g lotus seeds (without core), 220g roasted black sesame seeds, 120g Polygonatum odoratum, 100g Ningxia wolfberry, and 90g dried black mulberry.

[0059] Premium Nourishing Set: 80g of fine powder of red Ganoderma lucidum from linden wood, 30g of ginseng root powder from forest, 50g of nine-steamed and nine-dried Polygonatum sibiricum, 40g of fine powder of Dendrobium officinale, 20g of fine powder of Astragalus membranaceus from the north, and 20g of edible-grade donkey-hide gelatin powder.

[0060] Preparation steps Step S100, Raw Material Pre-treatment: Manually sort each sample to remove moldy grains, insect-damaged grains, hard stems, mud, and other impurities, achieving an impurity removal rate ≥99.5%. Brown rice, millet, black rice, black beans, fox nuts, white quinoa, and glutinous rice are quickly rinsed once with clean water (contact time ≤30 seconds), immediately drained, and soaking is prohibited. White poria, dried iron yam, cored lotus seeds, and Solomon's seal are quickly rinsed with water to remove surface dust and immediately removed. Roasted black sesame seeds, Ningxia wolfberries, dried black mulberries, and all premium tonic ingredients are pre-washed raw materials, treated with physical cleaning methods including brush dust removal and air separation. All washed materials are spread on clean stainless steel trays and air-dried at room temperature until no visible water droplets remain on the surface. A rapid moisture meter is used for batch testing; the moisture content of all raw materials is ≤12%, requiring no pre-drying.

[0061] Step S200, low-temperature baking in groups: Divide the raw materials into two groups and bake them independently.

[0062] First Baking Group (Basic Five Grains Group): Mix brown rice, millet, black rice, green kernel black beans, fox nuts, white quinoa, glutinous rice, and roasted lotus seeds evenly and spread them in a tray to a thickness of 1.5cm. Set the oven to 115℃, and the actual measured temperature of the materials is 110℃. Bake for 28 minutes. Stop the machine and stir once every 10 minutes, for a total of 2 times. When the grains are fragrant and rich, can be easily crushed by hand, have no raw taste, and are not burnt, the aroma peak is reached, and the grains are removed from the oven immediately.

[0063] The second baking group (root and herb group): spread white poria cocos, Solomon's seal rhizome, and nine-steamed and nine-dried polygonatum on a tray with a thickness of 1.2cm. Set the oven to 110℃, and the actual measured temperature of the materials is 105℃. Bake for 22 minutes. Stir once at 10 minutes. When the aroma is pure, without raw or burnt smell, it is judged to have reached the peak aroma and is immediately removed from the oven.

[0064] No-baking components: Roasted black sesame seeds, Ningxia wolfberries, dried black mulberries, fine powder of Ganoderma lucidum from linden wood, powder of ginseng rootlets from forests, fine powder of Dendrobium officinale, fine powder of Astragalus membranaceus, and donkey-hide gelatin powder are all directly mixed without baking.

[0065] Step S300, Sealing and Cooling: After the two sets of materials are removed from the oven, they are immediately transferred to food-grade sealed transfer containers. The containers are then tightly sealed and left to ferment for 10 minutes, utilizing the residual heat of the materials to allow the volatile aroma components to be reabsorbed. After the fermentation process is complete, the materials are spread on clean trays and allowed to cool naturally in a cool, ventilated place until the material temperature reaches 23°C. Direct sunlight and strong winds should be avoided during the cooling process.

[0066] Step S400, Temperature-Controlled Grinding: First, put Poria cocos, dried Dioscorea opposita, Euryale ferox, and Polygonatum sibiricum into a universal coarse crusher and grind them into 8-mesh coarse particles. Then, put the coarse particles and other cooled materials into a high-speed pulverizer with a water-cooled jacket. The cooling water temperature is 15℃ and it is circulated. Each time, 80g of material is added, and the process is repeated 3 times according to the "grinding for 20s, stopping to cool down for 30s" mode, with a total grinding time of 60s. The actual measured discharge temperature is 36℃, which meets the process requirement of ≤40℃. After grinding, all materials are sieved through a 100-mesh standard vibrating screen. The coarse residue on the screen is returned for re-grinding, and the final pass rate is 100%. Ganoderma lucidum powder, ginseng root powder, Dendrobium nobile powder, Astragalus membranaceus powder, and donkey-hide gelatin powder have already reached 100-mesh fineness and are directly sieved for confirmation before being added to the subsequent mixing.

[0067] Step S500, Homogenization and Mixing: The sieved grain powder and herbal powder are put into a three-dimensional motion mixer and mixed for 15 minutes. Then, the fine powders of the superior tonic group are added, premixed manually, and then put back into the mixer to continue mixing for 10 minutes. A five-point sampling method is used for sampling and testing. The relative deviation of the five-point sensory scores is 0.31%. After mixing, the powder is immediately transferred to a sealed turnover container to reduce the air exposure time.

[0068] Step S600, Low-temperature sterilization: Low-temperature microwave sterilization equipment is used. The material is laid out with a thickness of 2cm, the power is 800W, the sterilization time is 4min, and the highest measured temperature of the material is 57℃, which meets the process requirement of ≤60℃. On a clean operating table with a relative humidity of 55%, the finished product is packaged into 500g aluminum foil sealed containers. The net weight deviation of each container is controlled within ±1g. The sealing film is heat-sealed tightly, and the sealing qualification rate is 100%.

[0069] Finished product test results Sensory indicators: Uniform light yellowish-brown powder, free of lumps and impurities; the aroma of roasted grains and the fragrance of herbs are harmonious and rich, with a pure and full aroma and no off-flavors; after preparation, the taste is smooth and creamy, with a slightly sweet aftertaste, and no gritty or astringent feeling. Overall sensory score: 94.6 points.

[0070] Physicochemical indicators: moisture 7.8%, total ash 6.2%, 100 mesh passing rate 98.7%, sulfur dioxide not detected, lead content 0.10 mg / kg.

[0071] Microbiological indicators: total bacterial count 1.8×10²CFU / g, coliform bacteria <10MPN / 100g, Salmonella and Staphylococcus aureus not detected.

[0072] Active ingredient: Total polysaccharide content 6.82%. Example 2

[0073] This embodiment reduces the amount of superior nourishing components and lowers the baking temperature based on the formula in Example 1 to verify the effect of formula fine-tuning on the mildness of the flavor and the target population.

[0074] Raw material formula Basic Five Grains Set: 1100g brown rice, 950g millet, 800g dried Chinese yam, 500g roasted lotus seeds, 600g oat groats, 400g glutinous rice, and 400g white quinoa.

[0075] Herbal supplementary ingredients: 250g Poria cocos, 200g roasted black sesame seeds, 150g yam slices, 150g lotus seeds (with core removed), 120g Ningxia wolfberries, and 80g dried red dates.

[0076] Superior Nourishing Set: 60g of nine-steamed and nine-dried Polygonatum sibiricum powder, 50g of finely powdered Poria cocos, 40g of finely powdered Ganoderma lucidum, 30g of finely powdered Dendrobium officinale, and 20g of finely powdered Astragalus membranaceus.

[0077] Preparation steps The baking temperature for the first baking group (basic grains group) was lowered to 108℃ and the baking time was 26 minutes; the baking temperature for the second baking group (roots and herbs group) was lowered to 105℃ and the baking time was 20 minutes. The remaining steps were the same as in Example 1.

[0078] Features of the finished product It has a milder flavor, a fresh grain aroma, and a slightly weaker nutritional value, with an overall sensory score of 93.2.

[0079] This embodiment reduces the baking temperature and the amount of nourishing components, making the finished product milder in taste and suitable for people with a milder palate, first-time consumers, and children for long-term consumption. Example 3

[0080] This embodiment adds food-grade tableting excipients to the meal replacement powder of the previous embodiment, and then compresses it into ready-to-eat multigrain tablets to verify the feasibility of the tableting process and disintegration time limit.

[0081] Raw material formula Take 4800g of the multigrain meal replacement powder obtained in Example 1 and add 160g of microcrystalline cellulose and 40g of magnesium stearate.

[0082] Preparation steps The powder preparation steps are exactly the same as in Example 1. After mixing, microcrystalline cellulose and magnesium stearate are added, and the mixture is stirred again in a mixer for 5 minutes to ensure uniform dispersion of the excipients. Tableting is performed using a rotary tablet press at a relative humidity of 55%, with a tableting pressure of 50 kN and a tablet weight of 0.8 g / tablet. After compression, the tablets are directly packaged in aluminum-plastic blister packs, 12 tablets per blister pack, and sealed for storage.

[0083] Finished product test results Appearance: The tablets have a smooth surface, uniform color, and are free of cracked, loose, or rough surfaces. The tablets are clean with neat edges. The average tablet weight is 0.802g, with a weight variation of ±3.2%. The hardness is 4.2kgf, making them difficult to break and suitable for carrying. The disintegration time is an average of 12 minutes.

[0084] This embodiment achieves a portable, filling function that can be eaten immediately without preparation by adding microcrystalline cellulose and magnesium stearate to the meal replacement powder formula and compressing it into tablets under a pressure of 40-60kN. The disintegration time is controlled within 15 minutes, making it convenient to consume. Example 4

[0085] This embodiment adds mushroom flavor enhancers and spice herbal components to the basic grain components, and uses three independent and differentiated baking methods to verify the technical solution of neutralizing the dryness of spices with the grain base and achieving a flavoring effect that is spicy but not dry and fresh but not greasy.

[0086] Raw material formula Five-grain mushroom base: 1000g brown rice, 700g millet, 600g dried Chinese yam, 400g stir-fried lotus seeds, 400g dried shiitake mushrooms, and 300g dried monkey head mushrooms.

[0087] Spices and Herbs: 500g dried ginger, 200g red Sichuan peppercorns, 50g green Sichuan peppercorns, 250g three-year-old Xinhui tangerine peel, 200g fennel seeds, 80g star anise, 60g cinnamon, 150g perilla leaves, and 110g pitted dried hawthorn.

[0088] Preparation steps Step S100, Raw Material Pre-treatment: Manually sort each item to remove moldy, insect-damaged, hard stems, mud, and other impurities. Sift Sichuan peppercorns to remove seeds and stems, controlling the seed content to 2.1%. Remove hard stems from dried shiitake mushrooms, retaining the cap. Lightly sweep away surface dust from dried tangerine peel, retaining the inner capsule. Remove any remaining pits from dried hawthorn. Quickly rinse brown rice and millet once, drain immediately, with water contact time ≤30 seconds; spray dried ginger, star anise, and cinnamon to quickly rinse away surface dust, then immediately remove; the remaining raw materials are cleaned using physical methods such as brushing and air separation, and washing with water is prohibited. Allow washed materials to air dry until no water droplets remain on the surface.

[0089] Step S200, low-temperature baking in groups: bake independently in three groups.

[0090] Group 1 (Grains and Mushrooms): Mix brown rice, millet, dried Chinese yam, roasted lotus seeds, dried shiitake mushrooms, and dried monkey head mushrooms and spread them on a tray to a thickness of 1.2cm. Set the oven to 100℃ and the actual measured temperature of the materials to 100℃. Bake for 21 minutes. Stir once at the 10th minute and once at the 20th minute. When the aroma of the grains is caramelized and the aroma of the mushrooms is strong, the mixture can be easily crushed by hand, and there is no raw taste, the aroma peak is reached. Remove from the oven immediately.

[0091] Group 2 (Hard Spices): Mix dried ginger, red Sichuan peppercorns, green Sichuan peppercorns, fennel seeds, star anise, and cinnamon and spread them on a tray to a thickness of 0.8cm. Set the oven to 85℃ and the actual temperature of the materials to 85℃. Bake for 11 minutes. Stir once at 6 minutes. When the aroma is strong and pungent, the Sichuan peppercorns are crisp when squeezed by hand, and the dried ginger is dry with no soft core, the aroma peak is reached. Remove from the oven immediately.

[0092] Group 3 (Light Herbal Group): Three-year-old tangerine peel, perilla leaves, and pitted dried hawthorn are thinly spread in a single layer. The oven is set to 75℃, and the actual temperature of the materials is 75℃. The oven is baked for 7 minutes. When the aroma reaches its peak, it is judged to be easily crushed by hand, with a pure aroma, no grassy smell, and no burnt smell. It is then removed from the oven immediately.

[0093] Step S300, Sealing and Cooling: After the three groups of materials are taken out of the oven, they are immediately transferred to food-grade sealed transfer barrels and sealed for 10 minutes to allow the aroma to develop. Then, they are cooled in a cool and ventilated place until the material temperature reaches 23°C.

[0094] Step S400, Temperature-Controlled Grinding: First, put the dried ginger, cinnamon, star anise, dried Chinese yam, and dried hawthorn into a universal coarse crusher and grind them into 8-mesh coarse particles. Then, put the coarse particles and other cooled materials into a high-speed pulverizer with a water-cooled jacket and grind them in an intermittent mode of "grinding for 20 seconds and stopping to cool down for 30 seconds". The measured discharge temperature was 38℃, and the temperature was ≤40℃ throughout the process. After grinding, all materials were sieved through an 80-mesh standard vibrating screen. The coarse residue on the screen was returned for re-grinding, and the final pass rate was 100%.

[0095] Step S500, homogenization and mixing: all fine powders are put into a V-type mixer and mixed for 18 minutes. Five-point sampling is taken to test the relative deviation rate of flavor, which is 0.27%, and the uniformity is qualified.

[0096] Step S600, Low-temperature sterilization: Low-temperature microwave sterilization for 4 minutes, with a maximum material temperature of 57°C, and then packaged into 200g aluminum foil sealed containers under a relative humidity of 55%, with the containers tightly sealed.

[0097] Finished product test results Sensory indicators: Uniform light yellowish-brown powder; initial notes are spicy and bright; middle notes are fresh and mellow; base notes are sweet and grainy; taste is spicy and mellow; aftertaste is fresh, mellow and slightly sweet; no irritation or bitterness. Overall sensory score: 94.8 points.

[0098] Physicochemical indicators: moisture 8.5%, total ash 6.6%, 80 mesh passing rate 100%, sulfur dioxide not detected, lead content 0.11 mg / kg.

[0099] Deodorizing effect: The deodorizing rate of grass carp meat was determined by sensory evaluation method, reaching 68.6%.

[0100] This embodiment achieves a mild and balanced flavor by separating the spice and herbal components into a hard spice group (85°C) and a light herbal group (75°C) based on their heat sensitivity and baking them differently. Combined with a grain base to neutralize dryness, it achieves a flavoring effect that removes fishy smells, enhances aroma, and has a mild taste. This solves the problems of traditional spices causing internal heat and irritating the stomach. Example 5

[0101] This embodiment increases the proportion of dried ginger and Sichuan peppercorns to enhance the spiciness concentration based on the formula of Example 4, verifying the adjustability of product flavor under the same process system.

[0102] Raw material formula Five-grain mushroom base: 950g brown rice, 650g millet, 550g dried Chinese yam, 350g stir-fried lotus seeds, 450g dried shiitake mushrooms, and 250g dried monkey head mushrooms.

[0103] Spices and Herbs: 550g dried ginger, 300g red Sichuan peppercorns, 100g green Sichuan peppercorns, 220g three-year-old tangerine peel, 180g fennel seeds, 70g star anise, 50g cinnamon, 180g perilla leaves, and 150g dried hawthorn.

[0104] Preparation steps Same as in Example 4, the baking parameters remain unchanged.

[0105] Features of the finished product It has a richer, more pungent aroma and a slightly stronger numbing flavor, making it suitable for dishes with strong flavors, such as stews and braised dishes. Its overall sensory score is 94.2.

[0106] This embodiment achieves differentiated flavor adjustments for the product by increasing the proportion of aromatic components such as dried ginger and Sichuan peppercorns under the same grouping baking process, verifying the good adaptability of the general process system to formula fluctuations. Example 6

[0107] In this embodiment, the basic grain components are roasted and ground independently, and then mixed with freeze-dried coffee powder in a low-temperature environment to verify the technical feasibility of neutralizing the bitterness of coffee with a grain base and achieving a mild energizing and stomach-protecting effect.

[0108] Raw material formula The basic five-grain components are: 1200g brown rice, 900g millet, 700g dried Chinese yam, and 450g roasted lotus seeds. These are prepared into a 100-mesh five-grain base powder according to steps S2-S4 of Example 1, yielding 3250g of powder. 1750g of freeze-dried coffee powder is also included. The weight ratio of the two components is 6.5:3.5.

[0109] Preparation steps Preparation of the grain base powder: The basic grain components were prepared according to the process described in Example 1, with a roasting temperature of 105℃ and a fineness of 100 mesh. In a temperature-controlled workshop (ambient temperature ≤25℃), the grain base powder and freeze-dried coffee powder were added to a three-dimensional mixer and mixed at a low temperature for 10 minutes. The measured material temperature during mixing was 28℃, meeting the process requirement of ≤30℃. After mixing, the mixture was immediately packaged into 15g individual packets and sealed for storage.

[0110] Features of the finished product After preparation, it has a smooth and mellow taste, with the aroma of roasted grains and coffee blending harmoniously. The bitterness of the coffee is greatly reduced, and it is gentle on the palate. It does not cause obvious gastrointestinal irritation when drunk on an empty stomach. The overall sensory score is 93.7 points.

[0111] This embodiment mixes a grain base with coffee powder at a low temperature of ≤30℃, using the smooth texture of the grains to neutralize the bitterness of the coffee, achieving a balanced effect of gentle invigoration and stomach protection. Example 7

[0112] In this embodiment, basic grain components are made into powder, and then baking ingredients are added. The mixture is then rolled and baked at low temperature to make biscuits. This verifies the effect of low-temperature baking process with a material center temperature ≤120℃ on the retention of active ingredients in grains and the crispness of the finished product.

[0113] Raw material formula Five-grain base powder 2500g: prepared from 900g brown rice, 700g millet, 500g dried Chinese yam, and 400g roasted lotus seeds according to steps S200-S400 of Example 1, with a fineness of 80 mesh.

[0114] Baking ingredients: 1500g all-purpose wheat flour, 500g vegetable oil, 300g maltitol, 10g salt, 20g ammonium bicarbonate, 10g sodium bicarbonate, 170g water.

[0115] Preparation steps Mix the five-grain base powder with medium-gluten wheat flour, maltitol, edible salt, ammonium bicarbonate, and sodium bicarbonate in a dough mixer for 5 minutes until well combined. Then add edible vegetable oil and water, and continue mixing for 8 minutes until a smooth dough forms. Let the dough rest for 20 minutes to relax the gluten. After resting, send the dough into a roller forming machine to form cookies with a thickness of 3mm, clear patterns, and neat edges. The formed cookies are then sent into a tunnel oven and baked at 170℃ top heat and 160℃ bottom heat for 10 minutes. The highest measured temperature at the center of the cookies was 112℃, which meets the ≤120℃ process requirement. After baking, immediately transfer the cookies to a cooling line and seal them in packaging after cooling to room temperature.

[0116] Finished product test results Sensory indicators: The biscuits are uniformly golden in color, intact in shape, without any missing corners or burnt spots; they have a rich grain aroma, moderate sweetness, and are not greasy; they have a crisp and refreshing texture and melt easily in the mouth. Overall sensory score: 93.5 points.

[0117] Texture indicators: breaking force 1280g, breaking displacement 0.82mm, good brittleness.

[0118] Physicochemical indicators: Moisture content 4.2%, lead and microbiological indicators all met the requirements.

[0119] This embodiment uses a low-temperature baking process with the core temperature of the material ≤120℃ throughout the process, which preserves the core active ingredients of the grains. The finished product has a mild taste and is not heaty even if you eat a lot of it. It is free of trans fatty acids and is suitable as a healthy snack.

[0120] Comparative Example 1 Using the exact same raw material formula as in Example 1, but prepared using the traditional 120°C uniform high-temperature drying and continuous grinding process, the advantages of the low-temperature fragrance-locking process of this invention in terms of aroma retention and protection of active ingredients were compared and verified.

[0121] Preparation method The raw material formula is exactly the same as in Example 1. The process is changed to: all raw materials are dried at 120℃ for 30 minutes regardless of their heat sensitivity, and then continuously ground for 2 minutes using a common high-speed pulverizer (without temperature control, the actual output temperature was 68℃). The remaining mixing, sterilization and packaging steps are the same as in Example 1.

[0122] Comparison results The finished product of Comparative Example 1 had a weak aroma, a noticeable astringent taste, and a burnt bitterness. HS-SPME-GC-MS analysis showed that the total volatile aroma components were reduced by 43.2% compared to Example 1, and the retention rate of core polysaccharides was only 58.3% of that in Example 1. It had a rough texture, lacking a mellow aftertaste; uneven color; and significant differences in flavor between different parts of the product, resulting in a comprehensive sensory score of only 62.8 points.

[0123] Comparative Example 1 demonstrates that the traditional high-temperature uniform drying and continuous pulverization process results in severe loss of aroma components and significant degradation of active ingredients, highlighting the advantages of the present invention's grouped low-temperature baking, sealed aroma retention, and water-cooled intermittent grinding full-chain aroma-locking process.

[0124] Comparative Example 2 Using a formula similar to that of commercially available common grain powder (without millet, yam, lotus seeds, and other flavor-balancing ingredients), and prepared using the same process as this invention, the dietary tolerance advantage of the flavor-balancing formula was compared and verified.

[0125] Preparation method The formula was modified to contain only brown rice, oats, corn, and soybeans (1250g each), removing millet, dried Chinese yam, and roasted lotus seeds, which are used to balance the flavor and properties of the ingredients. The process is the same as in Example 1.

[0126] Comparison results The second comparative example had a rough texture and a cold nature. When 30 volunteers were recruited to consume it for 3 consecutive days, 53% experienced bloating and gastrointestinal discomfort. In contrast, only 7% of the control group who consumed the first example experienced mild bloating, which was quickly relieved.

[0127] Comparative Example 2 demonstrates that the lack of millet's slightly cold nature to balance the properties and the spleen-strengthening and stomach-nourishing components of yam and lotus seeds significantly reduces the product's tolerability, highlighting the necessity and significant effect of the balanced formulation system of this invention.

[0128] Comparative Example 3 The formula and process are exactly the same as in Example 1, except that the S300 sealing and aroma-preserving process is omitted to verify the contribution of the aroma-preserving treatment to aroma retention.

[0129] Preparation method The process is exactly the same as in Example 1, except that step S300 is changed so that after baking, the material is directly cooled to room temperature by open air, without the sealing and aroma-inducing process. The remaining steps remain unchanged.

[0130] Comparison results The aroma concentration of the finished product in Comparative Example 3 was significantly lower than that in Example 1, the total aroma peak area decreased by 21.3%, the aroma was diffuse and not full, the aroma lasted for a short time, and the aroma dissipated quickly after mixing.

[0131] Comparative Example 3 demonstrates that the sealing and aroma-enhancing process utilizes the residual heat of the material to cause gaseous aroma components to be reabsorbed into the pores of the tissue, which plays a crucial role in the enrichment and retention of aroma.

[0132] Comparative Example 4 The formula is exactly the same as the seasoning powder in Example 4, but all raw materials are baked at 100°C without grouping, to verify the necessity of differentiated baking for the quality of the seasoning powder.

[0133] Preparation method The ingredient formula is the same as in Example 4. All ingredients are baked at 100℃ for 20 minutes without any difference in heat sensitivity, and are not grouped. The remaining steps are the same as in Example 4.

[0134] Comparison results In Comparative Example 4, the light herbal ingredients showed a noticeable burnt bitterness, and the tangerine peel and perilla had a burnt taste; the hard spices did not have a completely removed raw taste, the aroma was not fully released, the overall flavor was not harmonious, the spiciness was not pure, and the freshness was reduced, resulting in a comprehensive sensory score of only 76.3 points.

[0135] Comparative Example 4 demonstrates that uniform baking without grouping resulted in the burnt and bitter taste of heat-sensitive light herbs and the under-roasted heat-resistant hard spices, highlighting the crucial importance of differentiated baking based on heat sensitivity for the quality of compound seasoning powders.

[0136] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Any person skilled in the art can make some modifications or alterations to the above-disclosed technical content to create equivalent embodiments without departing from the scope of the present invention. Any simple modifications, equivalent changes and alterations made to the above embodiments based on the technical essence of the present invention without departing from the scope of the present invention shall still fall within the scope of the present invention.

Claims

1. A balanced medicinal and edible grain composition, characterized in that, By weight, the composition comprises the following basic grain components: 20-25 parts brown rice, 14-18 parts millet, 10-14 parts dried Chinese yam, and 6-10 parts roasted lotus seeds.

2. The medicinal and edible grain composition with balanced properties and flavors according to claim 1, characterized in that, The composition also contains herbal auxiliary materials and superior tonic components for making a five-grain meal replacement powder. By weight, the herbal auxiliary materials include: 3-6 parts of white poria cocos, 2-4 parts of roasted black sesame seeds, 1-2 parts of Solomon's seal rhizome, and 1-2 parts of Ningxia wolfberry. The superior tonic components include: 0.5-1.5 parts of linden wood red ganoderma lucidum powder, 0.2-0.6 parts of forest ginseng root powder, 0.5-1 part of nine-steamed and nine-dried polygonatum rhizome, and 0.3-0.8 parts of iron-skin dendrobium powder. The whole grain meal replacement powder also contains food-grade tableting excipients, which are compressed into whole grain tablets. By weight, the food-grade tableting excipients include: 1-3 parts microcrystalline cellulose and 0.1-0.3 parts magnesium stearate.

3. The medicinal and edible grain composition with balanced properties and flavors according to claim 1, characterized in that, The composition also contains a mushroom flavor enhancer and a spice and herbal component, used to make a multigrain compound seasoning powder. By weight, the mushroom flavor enhancer includes: 6-10 parts dried shiitake mushrooms and 4-8 parts dried monkey head mushrooms. The spice and herbal component includes: 10-14 parts dried ginger, 4-7 parts Sichuan peppercorns, 4-6 parts three-year-old tangerine peel, 3-5 parts fennel seeds, 2-4 parts perilla leaves, 1-3 parts pitted dried hawthorn, 0.5-1.5 parts star anise, and 0.5-1.5 parts cinnamon.

4. The medicinal and edible grain composition with balanced properties and flavors according to claim 1, characterized in that, The composition also includes roasted freeze-dried coffee powder for making multigrain coffee, wherein the weight ratio of the basic multigrain component to the roasted freeze-dried coffee powder is 6-7:3-4. The composition also includes baking ingredients for making multigrain crispy biscuits by low-temperature roll forming and low-temperature baking. By weight, the baking ingredients include: 12-18 parts of medium-gluten wheat flour, 4-6 parts of edible vegetable oil, and 2-4 parts of sugar alcohol.

5. A method for preparing a balanced medicinal and edible grain composition, applicable to the balanced medicinal and edible grain composition according to any one of claims 1-4, characterized in that, The preparation method involves the following steps: S100. Sorting and removing impurities from raw materials, cleaning and controlling water according to material density, among which light herbal raw materials are cleaned by physical methods and are prohibited from being washed with water; S200: Divide the raw materials into 2-3 groups according to their heat sensitivity, and bake them independently with hot air circulation. Use the peak aroma as the criterion for exiting the oven. S300: After baking, transfer the material to a sealed container and let it steep for 8-12 minutes to absorb the aroma using the residual heat of the material. Then, let it cool until the material temperature is ≤25℃. S400 adopts a water-cooled intermittent grinding process, with the material temperature ≤40℃ throughout the process; S500: The ground material is sieved. The coarse residue on the sieve is returned to regrinding, and the powder under the sieve is homogenized and mixed. S600, low-temperature sterilization, and sealed packaging yield the finished product.

6. The method for preparing a balanced medicinal and edible grain composition according to claim 5, characterized in that, In S200: When using the five-grain meal replacement powder or five-grain filling tablets, the basic five-grain components are used as the first baking group, with a baking temperature of 110-115℃ and a baking time of 25-30 minutes; the white poria and polygonatum from the herbal auxiliary materials and the nine-steamed and nine-dried polygonatum from the superior tonic components are used as the second baking group, with a baking temperature of 105-110℃ and a baking time of 20-25 minutes; the roasted black sesame and Ningxia wolfberry from the herbal auxiliary materials, and the fine powder of linden red ganoderma, forest ginseng root powder, and fine powder of dendrobium officinale from the superior tonic components do not need to be baked and are directly mixed in; When preparing the multigrain seasoning powder, it is baked independently in three groups: The first group is a mixture of basic grain components and mushroom flavor enhancers, baked at 100℃ for 20-22 minutes. The second group consists of hard spices, including dried ginger, Sichuan peppercorns, fennel seeds, star anise, and cinnamon. The baking temperature is 85℃ and the baking time is 10-12 minutes. The third group is a light herbal group composed of three-year-old tangerine peel, perilla leaves, and pitted dried hawthorn from the aromatic herbal components. The baking temperature is 75℃ and the baking time is 6-8 minutes.

7. The method for preparing a balanced medicinal and edible grain composition according to claim 5, characterized in that, In the S400, the water-cooled intermittent grinding process is as follows: hard, large materials are coarsely crushed to 5-10 mesh using a crusher with a water-cooled jacket. Each grinding cycle lasts 15-25 seconds, followed by a 25-35 second cooling cycle. The crusher is operated in a cyclical manner, with circulating cooling water flowing through the outer wall of the crusher and the cooling water temperature controlled at 15-20℃. In the S500, the sieve mesh size is 80-100 mesh, the passing rate of powder under sieve is ≥98%, and the relative deviation rate of flavor of samples taken from the upper, middle and lower layers of homogenized mixing is ≤5% to meet the qualified standard.

8. The method for preparing a balanced medicinal and edible grain composition according to claim 5, characterized in that, In S600, low-temperature sterilization is either low-temperature microwave sterilization or electron beam irradiation sterilization. The parameters for the low-temperature microwave sterilization are: sterilization temperature ≤60℃, sterilization time 3-5min; The parameters for electron beam irradiation sterilization are: irradiation dose ≤ 4 kGy, relative humidity of the packaging environment ≤ 60%, and aluminum foil composite packaging material.

9. The method for preparing a balanced medicinal and edible grain composition according to claim 5, characterized in that, When preparing Wugu Baobao tablets, after homogenization and mixing in S500, a tableting process is also included: under an environment with relative humidity ≤60%, a rotary tablet press is used for tableting, the tableting pressure is controlled at 40-60kN, and the tablet disintegration time is ≤15min. When preparing multigrain-based coffee, the basic multigrain components are roasted and ground separately according to S200-S400, and then mixed with roasted freeze-dried coffee powder at a low temperature of ≤30℃. When preparing multigrain crispy biscuits, after homogenization and mixing in step S500, the process also includes roller forming and low-temperature baking: baking temperature ≤180℃, baking time 8-12min, and material center temperature ≤120℃ throughout the process.

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