A saline-alkali stress bioactive substrate composite nutrient solid beverage and a multi-stage mild molecular conversion preparation process thereof

Abstract

The application discloses a kind of saline-alkali adversity bioactive substrate composite nutrition solid beverage and its multistage mild molecular conversion preparation process, it is related to food technology field.The process includes raw material grading activation pretreatment, differentiation low-temperature ripening, directional low-temperature enzymolysis and core strand processing and granulation, mixing, packaging.Invention through washing and moistening, germination awakening seed life activity, short-time steam enzyme protection color, ≤60 ℃ vacuum drying and other low-temperature operations, and the differentiation design of " one wheat three parts ", make the LEA protein, flavone, beta-glucan, seed oil, betalain induced by saline-alkali adversity, the retention rate of processing section is greatly improved, and stress enrichment effect is effectively transmitted to terminal product.

Description

Technical Field

[0001] This invention relates to the field of food technology, specifically to a compound nutritional solid beverage containing bioactive substrates under saline-alkali stress and its multi-stage mild molecular transformation preparation process. Background Technology

[0002] Saline-alkali stress refers to soil environments with high salt content (e.g., 3-20‰) and high pH value (e.g., 8.0-9.5). The coastal saline-alkali area around the Bohai Sea is an important production area for drought-resistant crops such as alkali wheat, Suaeda salsa, purslane, mulberry, Hericium erinaceus, and Cangzhou jujube.

[0003] Studies have shown that salt-alkali stress can induce plants to initiate stress response metabolism, enriching secondary bioactive substances such as LEA stress-resistant proteins, characteristic flavonoids, salt-tolerant polysaccharides, betalains, β-glucan, and seed oil. For example, under salt-alkali stress, the total flavonoid content of purslane is 30-50% higher than that in ordinary field crops; the LEA protein, characteristic flavonoid, and salt-tolerant polysaccharide content of drought-resistant wheat is 25-40% higher than that of ordinary wheat; the OMEGA-3 / 6 ratio of seed oil from salt-alkali-tolerant Suaeda salsa is more than 35% higher than that in ordinary field crops; and the polysaccharide and β-glucan content of Hericium erinaceus can be increased by 20-35% under saline-alkali substrate cultivation conditions. However, for a long time, these saline-alkali stress substrates have mostly been circulated in the form of raw grains, primary drying, and coarsely processed meal replacements. The active resources enriched under stress have not been effectively transformed into end-use functional products, and high-value deep processing pathways are lacking.

[0004] Existing technical solutions related to the processing of crops under saline-alkali stress mainly include the following categories: The first category comprises extraction technologies for single components from crops subjected to saline-alkali stress. For example, Chinese patent CN108004009A discloses a comprehensive extraction process for oil and protein from Suaeda salsa seeds, which improves the oil yield and protein recovery rate through enzymatic hydrolysis, fermentation, and demulsification. This method uses Suaeda salsa seeds as a single raw material, and the extracted seed oil is in free oil form, which is prone to oxidation and rancidity during storage, requiring the addition of antioxidants or the use of cold chain storage and transportation. Furthermore, existing extraction technologies related to Suaeda salsa in saline-alkali environments are mostly focused on plant salt extraction or the separation of single active components, limiting their further applications.

[0005] The second category is solid beverages made from edible fungi or grains. For example, Chinese patent CN111436554A discloses a method for preparing solid beverages made from edible and medicinal fungi. This method utilizes the mycelium and fruiting bodies of Hericium erinaceus and Lentinus edodes, followed by high-temperature puffing at 115-125℃ and ultra-fine pulverization to prepare the solid beverage. In this method, the raw material is mainly edible fungi, and the puffing temperature is 115-125℃, which is considered high-temperature processing. Heat-sensitive active components such as Hericium erinaceus polysaccharides are significantly depleted at this temperature range, and some polysaccharides undergo degradation or Maillard reactions, leading to a decrease in activity.

[0006] The third category consists of solid beverages combining polysaccharides and small peptides. For example, Chinese patent CN116941719A discloses a Hericium erinaceus polysaccharide small peptide probiotic solid beverage and its preparation method. The beverage is made by mixing Hericium erinaceus polysaccharide extract, cocoa small peptide extract, probiotics, glucose oxidase, etc., using a V-type mixer and then packaging. This method uses a simple mixing process, and the product is a uniform powder. The fat-soluble components of Suaeda salsa seed oil cannot be stably combined in this product form.

[0007] Existing wheat peptide products mostly use ordinary field wheat as raw material, which is enzymatically hydrolyzed to obtain small molecule peptides. These products are single-protein peptides with relatively limited functional dimensions. Existing functional beverages (such as ginsenosides and Ganoderma lucidum triterpenoids) mostly use traditional water / alcohol extraction and single-sachet packaging. The products are extract powders or pastes, with poor dispersibility of fat-soluble components in aqueous mixing systems. Furthermore, the packaging lacks a systematic design for locking in activity, leading to rapid oxidative degradation of active molecules during storage. Existing saline-alkali crop processed products are mostly in single product form, with limited product lines, making it difficult to cover multi-tiered customer groups ranging from mass consumers to high-end health supplements.

[0008] Therefore, there is an urgent need to develop a compound nutritional solid beverage containing bioactive substrates under salt and alkali stress that can preserve active resources under salt and alkali stress, construct a multidimensional composite active system, achieve mild molecular transformation, and extend shelf stability, as well as its preparation process. Summary of the Invention

[0009] To address these issues, this invention provides a compound nutritional solid beverage containing bioactive substrates for saline-alkali stress and its multi-stage mild molecular transformation preparation process.

[0010] The "One Wheat, Three Components" Differentiated Design Explanation: For ease of description, this invention divides drought-resistant wheat into three components: roasted wheat (20%), enzymatically hydrolyzed wheat (48.8%), and backbone wheat (31.2%). The roasted wheat is roasted at a low temperature of 80-90℃ to impart a wheat aroma to the product; the enzymatically hydrolyzed wheat is processed at low temperature to obtain small molecule peptides; and the backbone wheat participates in subsequent mixing with the core components and low-temperature puffing to construct the main body of the product's backbone. This "One Wheat, Three Components" differentiated design—20% roasting for aroma, 48.8% low-temperature enzymatic hydrolysis for peptide production, and 31.2% low-temperature puffing for backbone construction—is one of the core features of this invention.

[0011] Peptide bypass design description: In step three, this invention incorporates a "peptide bypass," meaning that after the enzymatic hydrolysate is used to prepare small-molecule peptide powder at low temperature, it does not proceed to the expansion stage in step five. It only merges with the core ultrafine powder during the pre-mixing stage in step seven, when it is first mixed. This design ensures that the peptides avoid the high-temperature expansion stage (the die temperature ≤100℃ is still considered heat exposure), preserving the activity of small-molecule peptides ≤1000Da. This is one of the core features that distinguishes this invention from the existing technical route of "high-temperature processing after blending all raw materials."

[0012] To achieve the above objectives, the present invention provides the following technical solution: According to one aspect of the present invention, a multi-stage mild molecular transformation preparation process for a complex nutritional solid beverage containing bioactive substrates under saline-alkali stress is provided (the core features of this process are low temperature, low pressure, and low speed), comprising the following steps: Step 1: Raw material classification and activation pretreatment Soak salt-alkali dry wheat at low temperature until it reaches the appropriate moisture level, without sprouting; soak salt-alkali black beans to sprout; soak white sesame seeds to sprout and then grind them into a paste. Step 2, Differentiated Low-Temperature Cooking The drought-resistant wheat was divided into steaming and roasting sections, and the steaming section was further divided into enzymatic hydrolysis and skeletal sections. Salt-resistant black beans were partially roasted and partially steamed. Salt-resistant purslane was steamed to inactivate enzymes and protect its color. Salt-resistant mulberries were steamed until cooked. All the above materials were dried at low temperature and pulverized separately for later use. Hericium erinaceus and Ganoderma lucidum were dried at low temperature and pulverized separately for later use. Step 3: Targeted low-temperature enzymatic hydrolysis and core treatment The enzymatically hydrolyzed strands are subjected to protease hydrolysis, homogenized, dried at low temperature, and pulverized to obtain small molecule polypeptide dry powder; the skeleton strands, roasted strands, salt-alkali black beans, purslane, and mulberries are mixed to obtain core strand dry powder mixture; the core strand dry powder mixture is puffed at a die head temperature ≤100℃ and air-cooled to obtain porous puffed blocks. Step four: granulation, mixing, and packaging. Small molecule polypeptide dry powder, core ultrafine powder and functional excipients are dry mixed and then rolled and granulated to obtain porous aggregated granules. The porous aggregated granules are then mixed with multiple layers of coating under nitrogen protection at ≤30℃. The multiple layers of coating include at least an oil layer, a bacterial powder active layer and an outermost oil microcapsule layer from the inside to the outside. The finished product is packaged into three-layer aluminum foil composite bags, vacuumed and filled with nitrogen, and then heat-sealed to obtain a salt-alkali stress bioactive substrate compound nutritional solid beverage.

[0013] For ease of description, the present invention refers to the portion of the dry alkali wheat steamed strands that is separated after steaming and used in the subsequent enzymatic hydrolysis process as "enzymatic hydrolysis strands", and the portion separated and used for subsequent mixing of core strands to form the main body of the product skeleton as "skeleton strands".

[0014] As an example, Preferably, the saline-alkali dryland wheat is produced in the coastal saline-alkali area around the Bohai Sea (soil total salinity ≥3-20‰, pH 8.0-9.5). After initial cleaning and impurity removal, it is washed with running water to remove the saline-alkali soil, drained, and then moistened at a low temperature of 22-25℃ for 4-6 hours, controlling the moisture content to 14%-15%, without sprouting or whitening. After moistening, the wheat is drained and divided, with 80% going to the steaming section and 20% going to the roasting section. In this process, the low-temperature washing / moistening does not remove stress components, and the low-temperature moistening at 22-25℃ does not initiate germination metabolism, thus preserving the LEA protein, characteristic flavonoids, and salt-tolerant polysaccharides enriched by saline-alkali stress. At the same time, moistening to 14%-15% moisture softens the bran, facilitating uniform heating in subsequent roasting / steaming. Moistening also transforms the dryland wheat from a dormant state during storage to a processing activated state, with weak awakening of endogenous enzymes, which is beneficial for subsequent protease digestion.

[0015] The salt-alkali black soybeans are produced in the coastal saline-alkali areas around the Bohai Sea. The dried soybeans are soaked in room temperature water for 10-12 hours at an ambient temperature of 25-30℃, with the water changed every 3 hours. They are then sprouted until the white part is 0.5-1mm. After draining, they are divided into two portions: 50% are roasted at 85℃ and the other 50% are steamed at 95℃. During sprouting, the water is changed intermittently to remove raffinose, stachyose, and seed coat tannins, reducing the risk of bloating in the final product. Sprouting softens the cell walls, facilitating the segmented release of soybean aroma and anthocyanins during roasting / steaming. The sprouting process also activates endogenous α-galactosidase and protease, increasing the levels of free amino acids and aglycone isoflavones.

[0016] The white sesame seeds are soaked in room temperature water for 8-10 hours at 22-26℃, with the water changed every 2 hours, until they sprout and show white tips. After draining, they are ground at low temperature to make sprouted sesame paste. The paste is then temporarily stored in a sealed, light-proof container at low temperature until it is used in step four by layering. During the sprouting process, sesamin is converted into sesamol precursor, which enhances antioxidant activity.

[0017] In step one above, the difference between "non-germination" and "germination" lies in the following: As the main base and protein source of the product, drought-resistant wheat needs to preserve its stress-accumulated LEA proteins and other active substances, therefore germination metabolism is not initiated; as an auxiliary ingredient, salt-alkali black beans are germinated to eliminate bloating factors and increase the content of free amino acids and isoflavone aglycones; germinated white sesame seeds aim to enhance antioxidant activity and facilitate sauce production. This differentiated design of the activation methods for the three raw materials based on their respective functional roles in the product is one of the core features of this invention.

[0018] Treatment of drought-resistant and alkali-tolerant wheat: After moistening, the drought-resistant and alkali-tolerant wheat is drained and divided. 80% enters the steaming section and is steamed at 95-100℃ until cooked. After steaming, it is separated into two streams: an enzymatically hydrolyzed stream (61%) and a skeleton stream (39%). The enzymatically hydrolyzed stream is vacuum-dried at ≤60℃ to a moisture content of 7%±1% and pulverized to 40 mesh, ready for enzymatic hydrolysis in step three. The skeleton stream is also vacuum-dried at ≤60℃ to a moisture content of 7%±1% and pulverized to 40 mesh, ready for mixing with the core stream in step four. The remaining 20% ​​of the drought-resistant and alkali-tolerant wheat enters the roasting section and is roasted at 80-90℃ until it has a slightly yellow aroma and the surface is slightly yellow and no oil is produced. It is then vacuum-dried at ≤60℃ to a moisture content of 7%±1% and pulverized to 40 mesh, ready for mixing with the core stream in step four.

[0019] The "differentiated ripening" of the steaming and roasting processes refers to the following: steaming (95-100℃) fully gelatinizes the starch and moderately denatures the protein, facilitating subsequent enzymatic hydrolysis and puffing; roasting (80-90℃) imparts a wheat aroma to the product. The steaming process is further divided into an enzymatic hydrolysis portion (61%) and a backbone portion (39%). This ensures that 48.8% (80% × 61%) of the same batch of drought-resistant wheat enters the enzymatic hydrolysis stage to obtain small molecule peptides, while 31.2% (80% × 39%) serves as the main backbone of the product and enters the puffing stage. The peptide powder only merges with the backbone before granulation, avoiding the high-temperature puffing stage throughout the process and preserving peptide activity. This differentiated design of "one wheat, three parts"—20% roasting for aroma, 48.8% low-temperature enzymatic hydrolysis for peptide production, and 31.2% low-temperature puffing for backbone building—is one of the core features of this invention.

[0020] Salt-alkali black bean processing: Germinated salt-alkali black beans are divided into two portions. 50% are stir-fried at 85℃ until the skin is slightly cracked and the cross-section shows no raw core. The other 50% are steamed at 95℃ until the cross-section is fully cooked. Both portions are then vacuum-dried at ≤60℃ until the moisture content is 7%±1%, and pulverized to 40 mesh. The mixture from step four is then combined. The stir-frying and steaming processes are carried out simultaneously. Stir-frying imparts the bean aroma, while steaming preserves anthocyanins. The combined process results in a dish with both excellent flavor and color.

[0021] Treatment of salt-alkali purslane: After harvesting, wash and remove soil from the roots, cut into 3-5cm sections, and steam at 95-100℃ for 1-2 minutes (steaming is not boiling, and the sections should not be soaked in water). This ensures complete steam penetration without leaf rot, inactivates enzymes, and protects color. After draining, vacuum dry at ≤60℃ until the moisture content is 7%±0.5%, then pulverize to 40 mesh. Mix with the core strands from step four. Short-term steam treatment inactivates enzymes and protects color, locking in the intrinsic activity of salt-alkali flavonoids and preventing polyphenol oxidase-mediated browning.

[0022] Salt-alkali mulberry treatment: After harvesting, wash and steam at 95-100℃, then vacuum dry at ≤60℃ until the moisture content is 7%±0.5%, and pulverize to 40 mesh. This is then combined with the core strands from step four. Steaming softens the pectin to a suitable degree, facilitating subsequent pulverization and dispersing.

[0023] Preparation of Hericium erinaceus powder: After harvesting Hericium erinaceus cultivated in saline-alkali substrate, it is dried under vacuum at ≤60℃ to a moisture content of 6%±0.5%, pulverized to 120 mesh, and temporarily stored in a sealed, light-proof container until step four, when it is coated in layers. The retention rate of Hericium erinaceus polysaccharides under vacuum drying conditions at ≤60℃ is ≥90%.

[0024] Preparation of Ganoderma lucidum powder: The dried fruiting bodies of cultivated Ganoderma lucidum of food grade are vacuum dried at ≤60℃ to a moisture content of 6%±0.5%, coarsely crushed at 120 mesh, and then ultra-finely pulverized to 200-300 mesh by water cooling circulation temperature control (material temperature ≤35℃), and temporarily stored in a sealed and light-proof container until the layered coating in step four.

[0025] Preparation of Cangzhou Golden Silk Jujube Paste: Golden silk jujubes from the main production area of ​​Cangzhou (Huanghua and Cangxian) in the coastal saline-alkali area of ​​the Bohai Sea are pitted, sliced ​​(3-5mm thick), rinsed with running water, drained, steamed at 95℃ for 3-5 minutes, and then stir-fried at 75℃ to make a paste (water content ≤12%). The paste is then temporarily stored in a sealed, light-proof container until step four, where it is layered and coated. The jujube paste does not undergo the second (cooking) stage or the third (expansion) stage, thus avoiding high-temperature processing throughout the process and preserving the activity of sugars, phenols, and pigments in the jujubes.

[0026] In step two, the core of "differentiated low-temperature ripening" lies in the fact that different materials are ripened using different methods based on their heat sensitivity and functional positioning—steaming (95-100℃), stir-frying (80-90℃), and drying (≤60℃). Purslane / mulberry are steamed instead of boiled (to avoid the loss of water-soluble flavonoids / anthocyanins). The most heat-sensitive components, such as mycelium powder / jujube paste, are not included in this step but are coated in step four. The drying temperature of all materials is uniformly controlled at ≤60℃, preserving the heat-sensitive activities of flavonoids, polysaccharides, etc., accumulated under stress.

[0027] Low-temperature enzymatic hydrolysis: The 40-mesh dry powder was mixed into a slurry at a material-to-liquid ratio of 1:4, with a system pH of 6.5-7.0. 0.8% plant compound protease was added, and the mixture was stirred at a constant temperature of 48℃ for 35 min. The enzyme was then stopped briefly in a water bath at 85℃ for 5 min. The temperature was then lowered to 55-60℃ in the jacket. The mixture was homogenized in two stages: a first stage at 15 MPa and a second stage at 30 MPa (the liquid was passed through once, and the homogenization temperature was 55-60℃). The liquid was kept at ≤60℃ and then dried under low-temperature negative pressure until the moisture content was 7%±1%. The dried blocks were then pulverized to 120 mesh to obtain small molecule polypeptide dry powder with a molecular weight ≤1000Da. The powder was temporarily stored in a sealed, light-proof, and low-temperature environment until it was mixed in the granulation process in step four. Low-temperature enzymatic hydrolysis at 48℃ avoids high-temperature charring and Maillard reaction of peptides; two-stage homogenization (15 / 30MPa) refines and exposes the terminal amino and phenolic hydroxyl groups of peptides, creating conditions for subsequent non-covalent complexation (hydrogen bonding, electrostatic interaction) with flavonoids, polysaccharides, etc.; protease directionally cleaves the peptide bonds of salt-alkali-dry alkali-resistant wheat stress-resistant proteins (LEA, etc.), generating ≤1000Da stress-regenerating small molecule peptides that cannot be obtained by conventional high-temperature processing or non-enzymatic hydrolysis processes.

[0028] Core strand dry powder mixing: Dry mix the 40-mesh dry powder of the skeleton strand, the 40-mesh dry powder of the roasted strand, the 40-mesh dry powder of the salted black bean (the roasted / steamed strands have been crushed and then combined), the 40-mesh dry powder of the salted purslane, and the 40-mesh dry powder of the salted mulberry in a sealed container at room temperature for 5-8 minutes to obtain the core strand dry powder mixture (weighted mesh size ≈ 40 mesh), and wait for puffing.

[0029] Low-temperature puffing: The core dry powder mixture is fed into a twin-screw extruder. The screw temperature is controlled in zones: 60°C for the feeding section, 75°C for the conveying section, 85°C for the melting section, and a maximum of 100°C for the die. The screw speed is 160-180 r / min, the internal pressure of the puffing chamber is 0.6 MPa, the feeding rate is 120 kg / h, and the material residence time in the die is 3-5 s. The puffed material is air-cooled until the temperature is ≤30°C, and then dried a second time at low temperature until the moisture content is 6.5%±0.5%, resulting in porous puffed blocks (cross-sectional honeycomb pore size 0.2-0.8 mm). The synergistic control of the above-mentioned "low pressure" (0.6MPa, lower than the traditional 1.2-2.0MPa), "low speed" (160-180r / min, lower than the traditional 250-350r / min), and "low temperature" (die head ≤100℃) makes the retention rate of flavonoids / anthocyanins in the porous puffed block more than 40% higher than that of high-temperature puffing at 150℃; at the same time, moderate hydrothermal expansion of protein spatial structure and mild depolymerization of polysaccharide molecules form a modified ternary active complex of "wheat polypeptide-purslane flavonoids-heric mane mushroom β-glucan".

[0030] Ultrafine grinding: After pre-crushing the porous puffed blocks, they are ground to 300 mesh (material temperature rise ≤ 8℃) using a jacketed water-cooled circulating temperature-controlled airflow mill to obtain core ultrafine powder (D50 ≤ 25μm). The powder is then temporarily stored in a sealed container and mixed before granulation in step four. Pre-crushing reduces the load on a single machine, and jacketed water cooling suppresses high-speed frictional heat generation, preserving thermosensitive activity. The ultrafine powder significantly increases the specific surface area, forming abundant porous adsorption sites, providing sufficient adhesion carriers for subsequent layered coating.

[0031] In step three, "peptide bypass" means that the small molecule peptide powder (120 mesh), after being prepared separately through low-temperature enzymatic hydrolysis in step three, does not enter the expansion stage until the premixing stage in step four, when it is first combined with the core ultrafine powder (300 mesh). This design allows the peptides to avoid the high-temperature expansion stage (the die temperature ≤100℃ is still considered heat exposure) throughout the process, preserving the activity of small molecule peptides ≤1000Da. This is one of the core features that distinguishes this invention from the existing technical route of "high-temperature processing after blending all raw materials".

[0032] Pre-granulation mixing: Under normal temperature nitrogen protection, weigh the small molecule polypeptide dry powder (120 mesh), core ultrafine powder (300 mesh) and functional excipients obtained in step 3 according to the formula ratio, and dry mix at low speed for 3-5 minutes (without heating or adding water). The uniformity CV ≤ 5% is obtained to obtain pre-granulation mixed dry powder, which is temporarily stored in a sealed nitrogen transfer chamber for later roller pressing granulation.

[0033] The aforementioned functional excipients include, but are not limited to: psyllium husk powder (domestic Plantago asiatica L. seed coat powder, 80-120 mesh, water content ≤8%, dietary fiber ≥80%, swelling capacity 30-40 times), wheat extract (80-120 mesh water-soluble nitrogen type), sesame extract (food-grade dry powder), and resistant dextrin (processing excipient, accounting for 0.25%-0.28% of the total batch of solid beverage dry weight). Among these, psyllium husk powder, wheat extract, and sesame extract are selectively added according to the product gradient (basic / upgraded / premium version): psyllium husk powder increases from 0% in the basic version to 2% in the upgraded version and then to 4% in the premium version; wheat extract is added only at 3% in the premium version; and sesame extract is added only at 0.3% in the premium version. The psyllium husk powder is located in the core of the granules. When mixed with water, it gradually swells from the core, forming a gradient release structure of "core disintegration → psyllium thickening → slow release from the surface," which is the functional marker of the "intestinal line" in the upgraded and premium versions. Among the aforementioned functional excipients, plantain seed shell powder belongs to the seed coat part of "plantain" under the Food and Drug Catalog No. 51 of 2002 issued by the Ministry of Health and Family Planning.

[0034] The pre-granulation mixing is a room temperature dry mixing process, without heating or adding water, to retain the swelling activity of the psyllium husk dry powder; the polypeptide dry powder is then combined with the core ultrafine powder for the first time, avoiding the high-temperature expansion stage; the dry mixing process allows powders of different particle sizes (120 mesh, 300 mesh, 80-120 mesh) and different surface properties to initially interweave, which pre-prepares a uniform material distribution for roller pressing granulation.

[0035] Roller granulation: The pre-mixed dry powder is fed into a roller granulator for room temperature roller granulation. The roller gap is adjusted to a particle size of 2-3 mm and a porosity of 35%-45%. The formed granules are air-cooled to below 28°C and then temporarily stored in a sealed nitrogen transfer chamber in the dark, resulting in porous agglomerated granules. Room temperature forming without additional heating preserves the activity of the powder; the porous structure balances particle strength with the penetration and anchoring of subsequent coating materials; psyllium husk powder is embedded in the pores of the granule core, and expands from the core in stages upon contact with water.

[0036] Layered coating: The porous agglomerated granules are sequentially coated in multiple layers and then mixed under conditions of ≤30℃ and slightly positive nitrogen pressure (0.02-0.05MPa). The mixing time for each layer is 8 minutes, and the total mixing time for a single batch is calculated based on the number of layers (24 minutes for three layers / 32 minutes for four layers). The multi-layer coating includes at least an oil layer and a bacterial powder active layer from the inside out.

[0037] This invention provides two coating structures: The four-layer structure (basic / upgraded version), from the inside out, consists of: First layer (oil layer): sprouted white sesame paste, 3.5%-4.5% of the product. The lipid properties of sesame paste provide a viscous anchoring interface for the subsequent dry powder layer, while also imparting a sesame aroma to the product.

[0038] The second layer (microbial powder active layer): Hericium erinaceus powder 120 mesh (3.5%-4.5% in both basic and upgraded versions), the upgraded version adds Ganoderma lucidum powder 200-300 mesh (1.5%-2.5%), and 0.22% resistant dextrin as a viscosity transition. The resistant dextrin premixed microbial powder replaces part of the jujube paste viscosity, allowing the jujube paste to be compressed from 5% to 3% (basic version) → 2% (upgraded version).

[0039] The third layer (jujube paste layer): Cangzhou golden silk jujube paste, basic version 2.5%-3.5%, upgraded version 1.5%-2.5%. The jujube paste serves as a viscous transition layer, providing the sweetness of jujubes to mask astringency, while also providing a sugar-viscosity interface for the outermost oil microcapsules.

[0040] The fourth layer (outermost oil microcapsule layer): Suaeda salsa seed oil microcapsule powder, basic version 13%-15% (35% inner oil), upgraded version 15%-17% (37% inner oil). As the outermost layer, the microcapsule powder isolates oxygen and light, protecting the inner seed oil.

[0041] The four-layer structure adopts a transitional sequence of "sesame paste (lipid-binding) → bacterial powder + resistant dextrin (dry absorption) → jujube paste (sugar-binding) → Suaeda salsa microcapsules (oil)". Each layer provides a stable binding site for the next layer, without any discontinuity or shedding, forming a complete core-shell protection system.

[0042] Three-layer structure (advanced version), from the inside out: First layer (oil layer): 3.7% white sesame paste + 0.3% sesame extract, totaling 4%. Sesame extract acts as an emulsifying aid, improving the uniformity of the oil layer on the particle surface.

[0043] The second layer (the thickest active layer of mycelium powder): Hericium erinaceus powder 120 mesh (3.5%-4.5%) + Ganoderma lucidum powder 200-300 mesh (2%-4%) + Portulaca oleracea extract 300 mesh (2%-4%) + resistant dextrin 0.28%, totaling approximately 10%. This layer is a synergistic active layer of phenolic acids, polysaccharides, and triterpenes, and is the thickest, serving as the core functional layer of the advanced version. Portulaca oleracea extract is a whole-plant extract, giving the product a grassy aroma and phenolic acid activity; Ganoderma lucidum triterpenes provide an immune-regulating dimension.

[0044] The third layer (outermost oil microcapsule layer): Suaeda salsa seed oil microcapsule powder, 17%-19% (42% inner oil). The inner oil content is further increased compared to the basic and upgraded versions, with the seed oil's OMEGA-3 / 6 unsaturated fatty acids working synergistically with betalains and flavonoids enriched under saline-alkali stress.

[0045] The premium version removes the jujube paste layer, which on the one hand reduces the sweetness of the jujube and highlights the pure, active flavor of "wheat aroma + mushroom freshness + slightly bitter Ganoderma lucidum + purslane grass aroma + Suaeda salsa seed aroma"; on the other hand, the three-layer structure is simpler than the four-layer structure, making it suitable for high-end product positioning.

[0046] In step four, the "at least two functional layers" covers both four-layer (basic / upgraded version) and three-layer (advanced version) structures. The oil layer corresponds to the first layer (sesame paste), the bacterial powder active layer corresponds to the second layer (heric mushroom powder, etc.), and the outermost oil microcapsule layer is retained in all structures. The jujube paste layer is removed in the advanced version but exists as an intermediate layer in the basic / upgraded versions. After layering and mixing, low-temperature air sweeping dehumidification is performed, and the particle moisture content drops back to below 7%.

[0047] Nitrogen-filled packaging: The layered and coated finished granules are packaged into retail pouches. The retail pouches are three-layer aluminum foil composite bags with a PET / aluminum / PE structure, heat-sealed at 160℃, and with a sealing width ≥8mm. First, a vacuum is drawn to ≤50Pa, then high-purity nitrogen (purity ≥99.99%) is filled until the residual oxygen inside the bag is ≤1.0%. Retail pouch specifications are 40g / bag (primary setting, filled with 350-400ml of ≤60℃ warm water, dispersed in 30-45s) or 15g / bag (secondary setting, filled with 120-150ml). The packaging workshop is controlled at 20-24℃ and 45%-55%RH, kept dark and clean, with separate compartments for nitrogen filling.

[0048] Intermediate bulk bag packaging and warehousing: Retail small bag products are packaged into intermediate bulk bags (outer bags) within the retail small bag workshop. The intermediate bulk bags are made of PET / nylon / metallized / PE four-layer thickened material (120-140μm) or PET / metallized / nylon / PE four-layer (100-120μm), with an OTR ≤ 1-3 cm. 3 / m 2 • 24h·atm, no nitrogen filling (activation lock is achieved by nitrogen filling of three layers of aluminum foil in small bags). The outer packaging of the medium-sized large bags is printed with "Store at 18-22℃ in the dark" and a batch traceability label. The medium-sized large bags are packed into corrugated cardboard boxes (five-layer / seven-layer), with an inner moisture-proof film and cushioning pearl cotton inside. The outer packaging is affixed with labels indicating the place of origin, batch, activity index traceability, and "Store at 18-22℃ in the dark" marking. After packing, the bags are stored in the warehouse with a stack height of ≤6 layers, 10cm off the ground and from the wall. The warehouse is kept in the dark, at 18-22℃, and with a relative humidity of 45%-55%RH (to prevent condensation on the aluminum foil bags and to prevent microcapsules / moisture absorption by the vehicle). First-in, first-out (FIFO) system is used, and the traceability label can be scanned for verification.

[0049] Step four, "triple activation lock," refers to: First, the outer layer of the granules is layered to form a molecular interface protection (sesame paste is isolated from oxygen, and the microcapsule wall material embeds the seed oil); second, the retail pouches are filled with oxygen and nitrogen through three layers of aluminum foil (oxygen ≤1.0% inside the bag) to form a single-bag atmosphere protection; third, the inner moisture-proof film inside the box and the constant temperature and light protection of the warehouse (18-22℃, 45%-55%RH) form an external storage environment protection. This three-stage progressive activation lock ensures that the activity decay is ≤12% within the retail opening cycle (12 months), and ≤8% within 18-24 months for unopened boxes, further reducing the decay by approximately 30% or more compared to not filling with nitrogen. The triple activation lock system is one of the core technical features of this invention.

[0050] Three-gradient formulation: This invention provides three graded formulations: a basic version, an upgraded version, and an advanced version. They all use the same preparation process, with the only differences being minor adjustments to the core strand composition, increases or decreases in pre-granulation mixing components, and adjustments to the composition and number of layers in the post-mixing layers.

[0051] Basic Version (8 Flavors, for Daily Consumption): Composed of the following ingredients by weight percentage: 52%-54% dry-land alkali-tolerant whole wheat, 4.5%-5.5% salt-alkali-tolerant black beans, 3.5%-4.5% white sesame paste, 3.5%-4.5% mulberry, 12%-14% purslane, 3.5%-4.5% lion's mane mushroom, 13%-15% salt-land alkali grass seed oil microcapsule powder (33%~37% inner oil), and 2.5%-3.5% Cangzhou golden silk jujube paste, totaling 100% main ingredients. Based on the aroma of wheat, the sweetness of jujubes, and the freshness of mushrooms, it incorporates four active ingredients: LEA peptides enriched by salt-alkali stress, purslane flavonoids, lion's mane mushroom β-glucan, and alkali grass seed oil, making it suitable for daily consumption.

[0052] Upgraded version (10 ingredients, gut + immune system expansion): Composed of the following ingredients by weight percentage: whole wheat (50%-52%), salt-alkali black beans (3.5%-4.5%), white sesame paste (3.5%-4.5%), mulberry (2.5%-3.5%), purslane (11%-13%), monkey head mushroom (3.5%-4.5%), Ganoderma lucidum (1.5%-2.5%), plantain husk (1.5%-2.5%), Suaeda salsa seed oil microcapsule powder (35%~39% internal oil), and Cangzhou golden jujube paste (1.5%-2.5%), totaling 100% main ingredients. New additions include plantain husk powder (gut dietary fiber) and Ganoderma lucidum powder (immune triterpenoids), expanding the functional dimensions from "salt-alkali activity" to a three-dimensional approach of "salt-alkali activity + gut + immunity".

[0053] Premium Version (13 ingredients, whole extract + pure active ingredients): Composed of the following ingredients by weight percentage: whole wheat (45%-49%), wheat extract (2%-4%), salt-alkali black bean (1.5%-3%), white sesame paste (3%-4%), sesame extract (0.2%-0.5%), mulberry (1.5%-2.5%), purslane (10%-12%), purslane extract (2%-4%), monkey head mushroom (3.5%-4.5%), red reishi mushroom (2%-4%), plantain husk (3%-5%), salt-alkali alkali seed oil microcapsule powder (17%-19%) (40%~45% inner oil), and Cangzhou golden silk jujube paste (0%-1%). The total of main ingredients is 100%. Extracts were enriched separately from three existing substrates: drought-resistant wheat extract (water-soluble nitrogen), sesame extract (emulsification), and purslane extract (phenolic acid). Jujube paste was removed to highlight the original flavor of salt and alkali activity. Plantain husk powder was extracted to 4%, resulting in a noticeably thicker consistency.

[0054] Furthermore, in step one, the saline-alkali dryland wheat is moistened at 22-25℃ for 4-6 hours until the moisture content reaches 14%-15%; the saline-alkali black beans are soaked at 25-30℃ for 10-12 hours, with the water changed every 3 hours, and sprouted until the white sprouts show 0.5-1mm; the white sesame seeds are soaked at 22-26℃ for 8-10 hours, with the water changed every 2 hours, and after sprouting, they are ground into a paste; the dryland wheat, saline-alkali black beans, saline-alkali purslane, and saline-alkali mulberries are all produced in the coastal saline-alkali area around the Bohai Sea, where the total soil salinity is ≥3-20‰ and the pH is 8.0-9.5.

[0055] Furthermore, in step two, 80% of the dry alkali wheat is steamed and cooked at 95-100℃, then split into enzymatically hydrolyzed and skeletal components at a ratio of 61%:39%, and 20% is stir-fried at 80-90℃. 50% of the salt-alkali black beans are stir-fried at 85℃ and 50% are steamed at 95℃. The salt-alkali purslane is cut into sections and steamed at 95-100℃ for 1-2 minutes to inactivate enzymes and protect color. The salt-alkali mulberries are steamed at 95-100℃. All the above materials are vacuum-dried at ≤60℃ to a moisture content of 7%±1% and then pulverized to 40 mesh. The Hericium erinaceus is vacuum-dried at ≤60℃ to a moisture content of 6%±0.5% and then pulverized to 120 mesh. The Ganoderma lucidum is vacuum-dried at ≤60℃, coarsely crushed, and then water-cooled and ultra-finely pulverized to 200-300 mesh.

[0056] Furthermore, in step three, the low-temperature enzymatic hydrolysis is as follows: the 40-mesh dry powder is mixed into a slurry at a material-to-liquid ratio of 1:4, pH 6.5-7.0, 0.8% plant protease is added, and the mixture is enzymatically hydrolyzed at 48℃ for 35 minutes. After enzyme inactivation, it is homogenized at first stage (15MPa) and second stage (30MPa), dried at ≤60℃ to a moisture content of 7%±1%, and pulverized to 120 mesh to obtain small molecule polypeptide dry powder with a molecular weight ≤1000Da; the low-temperature puffing is performed by twin-screw extrusion puffing, with a die temperature ≤100℃, a screw speed of 160-180r / min, and a cavity pressure of 0.6MPa; the ultrafine pulverization is performed by water-cooled airflow pulverization to 300 mesh, with a material temperature rise ≤8℃.

[0057] Furthermore, in step four, the aforementioned functional excipients include, but are not limited to: psyllium husk powder (domestic Plantago asiatica L. seed coat powder, 80-120 mesh, water content ≤8%, dietary fiber ≥80%, swelling ratio 30-40 times), wheat extract (wheat extract concentrate, 80-120 mesh water-soluble nitrogen type), sesame extract (sesame extract concentrate, food-grade dry powder), and resistant dextrin (processing excipient, accounting for 0.25%-0.28% of the total batch of solid beverage dry weight).

[0058] Furthermore, in step four, granulation includes dry mixing small molecule polypeptide powder, core ultrafine powder and functional excipients under nitrogen protection at room temperature until the uniformity CV ≤ 5%, then granulating by roller pressing to a particle size of 2-3 mm and a porosity of 35%-45%, and air cooling to ≤ 28℃.

[0059] Furthermore, in step four, the multi-layer coating is carried out at ≤30℃ under a slight positive pressure of nitrogen, with each layer being mixed for 5-10 minutes; the oil layer is a germinated white sesame paste layer, the active bacterial powder layer contains Hericium erinaceus powder, and the functional layer also includes a jujube paste layer and / or a Suaeda salsa seed oil microcapsule layer.

[0060] Furthermore, in step four, nitrogen-filled packaging includes packaging the finished product into three-layer aluminum foil composite bags, vacuuming to ≤50Pa, filling with nitrogen until residual oxygen ≤1.0%, and heat-sealing; then packaging the retail bags into medium-sized bags, or barrels, gift boxes, and storing them in warehouses with moisture-proof inner films inside the boxes, and maintaining the warehouse at 18-22℃ and 45%-55%RH.

[0061] According to another aspect of the present invention, a compound nutritional solid beverage for crops subjected to saline-alkali stress is prepared by the preparation process described above. The solid beverage is granular with a particle size of 2-3 mm and has at least three core-shell structures. It is dispersed completely in 30-60 seconds when mixed with warm water at ≤60°C.

[0062] Furthermore, the solid beverage consists of four layers of core-shell particles, from the inside out: a light yellow core layer, a light golden yellow oil layer, a light beige active bacterial powder layer, a jujube-red jujube paste layer, and a dark green oil microcapsule layer; or, the solid beverage consists of three layers of core-shell particles, from the inside out: a light golden yellow layer containing sesame extract, a light beige-green layer containing bacterial powder, Ganoderma lucidum powder, and purslane extract, and a dark green oil microcapsule layer; the solid beverage includes three graded formulas: basic, upgraded, and premium. In the three formulas, the jujube paste content decreases from 3% to 0%, the psyllium husk powder content increases from 0% to 4%, and the number of layers is adjusted from four to three.

[0063] The product of this invention can be packaged in various forms according to market positioning: the basic version uses a three-layer aluminum foil composite bag for retail; the upgraded version is packaged in a drum with a sealing ring on the lid; and the premium version uses a gift box with built-in cushioning pads and desiccant. Regardless of the packaging form, the core activity-locking unit is the aforementioned three-layer aluminum foil composite bag oxygen-extraction and nitrogen-filling pouch, ensuring the product's activity stability within its 12-month shelf life.

[0064] The present invention has the following advantages: This invention significantly improves the retention rate of LEA protein, flavonoids, β-glucan, seed oil, and betalains induced by saline-alkali stress in the processing stage through low-temperature operations such as washing and moistening without germination, germination to awaken seed vitality, short-time steam inactivation of enzymes and color protection, and vacuum drying at ≤60℃, as well as the differentiated design of "one wheat, three parts", and effectively transfers the stress enrichment effect to the end product.

[0065] This invention uses ≤1000Da small molecule peptides obtained from the targeted low-temperature enzymatic hydrolysis of saline-alkali wheat as a base, combined with multiple substrate active components such as purslane flavonoids, Hericium erinaceus β-glucan, Suaeda salsa seed oil microcapsules, Ganoderma lucidum triterpenes, purslane extract, and Plantago asiatica husk dietary fiber. These components form a non-covalent complex structure through intermolecular hydrogen bonds, electrostatic interactions, and hydrophobic interactions. The peptide-flavonoid non-covalent complex can enhance antioxidant activity by 1.5-2.0 times, and the flavonoid-polysaccharide-protein ternary complex activity is 40%-60% higher than that of a single component, significantly expanding the therapeutic dimensions compared to single wheat peptide products.

[0066] This invention constructs porous core-shell structured particles through "core expansion → water-cooled ultrafine → pre-granulation mixing → roller pressing granulation → layered post-mixing". The psyllium shell powder is embedded in the core pores. During mixing, it achieves a multi-stage gradient release of "core dissolution → psyllium expansion and thickening in the pores → surface bacterial powder / chlorogenic acid / Suaeda salsa slow release". It can be dispersed completely in cold or warm water (≤60℃) for 30-60 seconds without clumping.

[0067] This invention uses saline-alkali stress crops as the main formulation axis, transforming stress-specific activities such as LEA protein, characteristic flavonoids, salt-tolerant polysaccharides, β-glucan, and seed oil enriched by saline-alkali stress into the core selling points of the product, forming a clear differentiation from ordinary field grains at the consumer end, and filling the market gap for high-value deep-processed end products of saline-alkali stress crops. Attached Figure Description

[0068] To more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are merely exemplary, and those skilled in the art can derive other embodiments based on the provided drawings without creative effort.

[0069] The structures, proportions, sizes, etc. illustrated in this specification are only for the purpose of assisting those skilled in the art in understanding and reading the content disclosed herein, and are not intended to limit the conditions under which the present invention can be implemented. Therefore, they have no substantial technical significance. Any modifications to the structure, changes in the proportions, or adjustments to the size, without affecting the effects and objectives that the present invention can produce, should still fall within the scope of the technical content disclosed in the present invention.

[0070] Figure 1 This is a flowchart of a multi-stage mild molecular transformation preparation process for a compound nutritional solid beverage containing bioactive substrates under saline-alkali stress, as provided in Example 1 of the present invention. Detailed Implementation

[0071] The following specific embodiments illustrate the implementation of the present invention. Those skilled in the art can easily understand other advantages and effects of the present invention from the content disclosed in this specification. Obviously, the described embodiments are only some, not all, of the embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0072] Example 1

[0073] The basic product is prepared according to the following formula (by weight percentage): 53% whole wheat from drought-resistant alkaline soil, 5% black soybeans from salt-resistant alkaline soil, 4% white sesame paste, 4% mulberry, 13% purslane, 4% monkey head mushroom, 14% microcapsule powder of Suaeda salsa seed oil (35% inner oil), and 3% Cangzhou golden silk jujube paste, totaling 100% of the main ingredients. 0.5% resistant dextrin (by the dry weight of the entire batch of solid beverage, of which 0.28% is added before granulation and 0.22% is added in the second layer of layered coating) is used as a process auxiliary material and is not included in the total of the main ingredients.

[0074] Process flow diagram as follows Figure 1 As shown, the preparation steps are as follows: Step 1, raw material grading and activation pretreatment: After being rinsed with running water, dry alkaline wheat is moistened at 22-25℃ for 5 hours, controlling the moisture content to 14.5%, without sprouting or showing white. Salt-alkali black beans are soaked in room temperature water for 11 hours at 28℃, with the water changed every 3 hours, and sprouted until the white part is 0.8mm, then drained. White sesame seeds are soaked in room temperature water for 9 hours at 24℃, with the water changed every 2 hours, and sprouted until the white part is visible, then ground at low temperature to make sprouted sesame paste.

[0075] Step Two, Differentiated Low-Temperature Cooking: After moistening the wheat, drain and separate the dry-alkali wheat. 80% is steamed at 95-100℃ and then split into enzymatically hydrolyzed and skeletal portions at a ratio of 61%:39%. The remaining 20% ​​is stir-fried at 85℃. 50% of the salt-alkali black beans are stir-fried at 85℃ and the other 50% are steamed at 95℃. Purslane is cut into 4cm sections and steamed at 95-100℃ for 1.5 minutes to inactivate enzymes and protect color. Mulberries are steamed at 95-100℃. All the above materials are then vacuum-dried at ≤60℃ to a moisture content of 7% and pulverized to 40 mesh. Hericium erinaceus is vacuum-dried at ≤60℃ to a moisture content of 6% and then pulverized to 120 mesh. Cangzhou Golden Thread Jujube Paste is made by pitting, slicing, washing, steaming at 95℃ for 4 minutes, and then stir-frying at 75℃ until the moisture content is ≤12%.

[0076] Step 3, Enzymatic hydrolysis and core preparation: The 40-mesh dry powder of the enzymatic hydrolysate is mixed into a slurry at a material-to-liquid ratio of 1:4, pH 6.8, and 0.8% plant complex protease is added. The mixture is enzymatically hydrolyzed at 48℃ for 35 min, then incubated in a water bath at 85℃ for 5 min to stop the enzyme. The temperature is then lowered to 58℃, and after two-stage homogenization at 15MPa and 30MPa, it is dried at a low temperature of ≤60℃ under negative pressure until the moisture content is 7%. The mixture is then dry-pulverized to 120 mesh to obtain small molecule polypeptide dry powder with a molecular weight ≤1000Da. Mix the skeleton strands, roasted strands, salted black beans, purslane, and mulberry 40-mesh dry powder for 6 minutes to obtain a core strand dry powder mixture. The core strand dry powder mixture is then extruded and expanded by a twin-screw extruder (feeding section 60℃, conveying section 75℃, melting section 85℃, die head 95℃, screw speed 170r / min, cavity pressure 0.6MPa, feed 120kg / h), air-cooled to ≤30℃, and then dried a second time to a moisture content of 6.5% to obtain porous expanded blocks (cross-sectional honeycomb pore size 0.2-0.8mm). After pre-crushing, the porous expanded blocks are pulverized to 300 mesh by water-cooled airflow (temperature rise ≤6℃) to obtain core ultrafine powder.

[0077] Step 4, Granulation, Coating, and Packaging: Small molecule polypeptide dry powder, core ultrafine powder, and 0.28% resistant dextrin are dry-mixed for 4 min at room temperature under nitrogen protection (CV≤5%), roller-pressed to a particle size of 2.5 mm and a porosity of 40%, and air-cooled to ≤28℃ to form porous aggregated granules. The porous aggregated granules are then coated with four layers sequentially at ≤30℃ under slight positive nitrogen pressure: the first layer is 4% white sesame paste (8 min), the second layer is 4% Hericium erinaceus powder + 0.22% resistant dextrin (8 min), the third layer is 3% jujube paste (8 min), and the fourth layer is 14% Suaeda salsa seed oil microcapsule powder (8 min). The mixture is then dehumidified by low-temperature air sweeping until the moisture content is ≤7%. The finished product is packaged into three-layer aluminum foil composite bags (PET / aluminum / PE), vacuumed to ≤50Pa, then filled with high-purity nitrogen until residual oxygen ≤1.0%, and heat-sealed (160℃) to obtain 40g / bag retail pouches; then packaged into medium-sized bags, boxed and stored (20℃, 50%RH).

[0078] The resulting basic product consists of four-layered core-shell granules with a particle size of 2-3mm. The granules exhibit a gradient from light yellow to light golden yellow to light beige to maroon to dark green from the inside out. When mixed with ≤60℃ warm water (40g / 350ml), dispersion is complete within 35 seconds without clumping. The product is packaged in 15g bags in three-layer aluminum foil composite bags (PET / aluminum / PE), vacuum-sealed to ≤50Pa, then filled with nitrogen until residual oxygen is ≤1.0%, and heat-sealed. Retail bags can also be bundled into medium-sized bags or gift boxes to meet the needs of different distribution channels.

[0079] Example 2

[0080] The upgraded product was prepared according to the following formula: 51% dry-land alkaline wheat, 4% salt-alkali black beans, 4% white sesame paste, 3% mulberry, 12% purslane, 4% monkey head mushroom, 2% Ganoderma lucidum, 2% plantain husk, 16% salt-land Suaeda salsa seed oil microcapsule powder (37% inner oil), and 2% Cangzhou golden silk jujube paste, with a total of 100% main ingredients. 0.5% resistant dextrin was added as a process auxiliary material.

[0081] The preparation process is the same as in Example 1, except that: (1) 2% of plantain seed shell powder (domestic plantain, seed coat powder, 100 mesh, water content ≤8%, dietary fiber ≥80%, swelling gel 35 times) is added to the mixture before granulation in step four; (2) 2% of Ganoderma lucidum powder is added to the second layer of coating in step four (the dried fruiting body of cultivated Ganoderma lucidum is vacuum dried at ≤60℃, coarsely crushed and then water-cooled and ultra-finely pulverized to 250 mesh) in step two; (3) the second layer of coating in step four is 4% Hericium erinaceus powder + 2% Ganoderma lucidum powder + 0.22% resistant dextrin, the third layer of jujube paste is reduced to 2%, and the fourth layer of Suaeda salsa microcapsule powder is increased to 16% (37% internal oil).

[0082] The upgraded product consists of four layers of core-shell granules. The maroon layer is thinner than the basic version. When mixed with ≤60℃ warm water (40g / 350ml), it disperses completely in 40 seconds, with a slightly increased viscosity. The product is packaged in 15g / bag three-layer aluminum foil composite bags. After vacuum sealing and nitrogen filling, it can also be sold in drums with individual small bags inside, and the drum lid is sealed with a ring to help lock the closure.

[0083] Example 3

[0084] The premium version of the product was prepared according to the following formula: 46% whole wheat from drought-resistant alkaline wheat, 3% wheat extract, 2% salt-resistant black soybeans, 3.7% white sesame paste, 0.3% sesame extract, 2% mulberry, 11% purslane, 3% purslane extract, 4% monkey head mushroom, 3% Ganoderma lucidum, 4% plantain husk, 18% salt-resistant Suaeda salsa seed oil microcapsule powder (42% inner oil), and 0% Cangzhou golden silk jujube paste. The total amount of main ingredients was 100%. 0.53% resistant dextrin was used as a process auxiliary material (0.25% mixed before granulation and 0.28% for the second coating layer).

[0085] The preparation process is the same as in Example 1, except that: (1) 4% plantain husk powder and 3% wheat extract are added to the premix before granulation in step four; (2) Sesame extract (food grade dry powder) is prepared in step two and mixed with 3.7% white sesame paste in the first layer of step four to make 4%; (3) Purslane extract enrichment powder (water-cooled ultrafine to 300 mesh) is prepared in step two and added to the second layer of step four; (4) The coating in step four is a three-layer structure: the first layer is 3.7% white sesame paste + 0.3% sesame extract (8 min), the second layer is 4% Hericium erinaceus powder + 3% Ganoderma lucidum powder + 3% purslane extract + 0.28% resistant dextrin (8 min), and the third layer is 18% Suaeda salsa seed oil microcapsule powder (8 min), without jujube paste layer.

[0086] The resulting premium product consists of three-layered core-shell granules, without the maroon layer. The second layer is the thickest. When mixed with ≤60℃ warm water (40g / 350ml), it disperses completely in 50 seconds, exhibiting a noticeable thick consistency. The product is packaged in 15g bags of three-layered aluminum foil composite bags. After vacuum sealing and nitrogen filling, it can be placed in gift boxes (with cushioning padding and desiccant inside), suitable for high-end gift occasions.

[0087] Comparative Example 1 According to the formula of Example 1, the temperature of the puffing die in step 3 was raised to 130°C, the screw speed was 275 r / min, and the other conditions were the same as in Example 1.

[0088] Results: The total flavonoid retention rate of the obtained product was reduced by about 32% compared with Example 1, the β-glucan content of Hericium erinaceus was reduced by about 28%, the product color was significantly darker (Maillard reaction was intensified), and it had a slightly burnt and bitter taste after being mixed with water.

[0089] Comparative Example 2 According to the formula of Example 1, the enzymatic hydrolysis step in step three is omitted. The 40-mesh dry powder of the enzymatic hydrolysate is directly mixed with other core materials and then puffed. The other conditions are the same as in Example 1.

[0090] Results: The proportion of polypeptides with a molecular weight ≤1000 Da in the obtained product decreased from about 82% in Example 1 to about 12%. The product had poor water solubility and became cloudy and separated after reconstitution.

[0091] Comparative Example 3 According to the formula of Example 1, Hericium erinaceus powder, jujube paste, Suaeda salsa seed oil microcapsule powder and core material were added together to the puffing section (die head 95°C), without layering and coating, and the other conditions were the same as in Example 1.

[0092] Results: Hericium erinaceus powder underwent browning in the high-temperature puffing section, and the polysaccharide content decreased by about 35% compared with Example 1; Suaeda salsa seed oil microcapsules ruptured under high pressure in the puffing chamber, and surface oil seeped out, and the product developed a rancid smell after 30 days of storage.

[0093] Comparative Example 4 According to the formula and preparation process of Example 1, the packaging in step four uses ordinary PE aluminum foil bags (not three-layer aluminum foil, not oxygen-free and nitrogen-filled), and the other conditions are the same as in Example 1.

[0094] Results: After 90 days of accelerated treatment at 40℃ / 60%RH, the acid value of the product increased by about 2.1 times compared with Example 1, and the peptide content decreased by about 22% (the decrease in Example 1 was ≤10%).

[0095] Comparative Example 5 Following the formula and preparation process of Example 1, the whole dry saline-alkali wheat was replaced with ordinary field wheat (the same variety, planted in non-saline-alkali land), and the other conditions were the same as in Example 1.

[0096] Results: The characteristic peaks of small molecule peptides derived from LEA protein were missing in the obtained product (detected by SDS-PAGE electrophoresis), and the total flavonoid content was about 35% lower than that in Example 1.

[0097] Comparative Example 6 Following the formulation of Example 1, the enzymatic hydrolysis temperature in step three was raised to 60°C, with the remaining conditions the same as in Example 1.

[0098] Results: The proportion of peptides ≤1000Da in the obtained product decreased from about 82% in Example 1 to about 51%, the product color deepened, and the Maillard reaction products increased.

[0099] Comparative Example 7 The formula and preparation process of Example 1 are the same, except that in step one, the dry alkali wheat is no longer "soaked at low temperature without sprouting", but is treated with sprouting in the same way as salt-alkali black beans (soaked in room temperature water for 11 hours, 28°C, water changed every 3 hours, sprouting until 0.8mm of white sprouts are visible), and the other conditions are the same as in Example 1.

[0100] Comparative Example 8 The formula and preparation process of Example 1 are the same, except that in step two, after the dry alkali wheat is steamed, it is no longer split into enzymatic hydrolysis strands and skeleton strands according to the ratio of 61%:39%. Instead, all of it is used as enzymatic hydrolysis strands for low-temperature enzymatic hydrolysis (100% enters the enzymatic hydrolysis stage). After enzymatic hydrolysis, it is mixed with roasted strands, salt-alkali black beans, purslane and mulberry. The other conditions are the same as in Example 1.

[0101] Test Example 1: Determination of Active Ingredient Content The contents of key active ingredients were determined by taking the products obtained in Examples 1-3 and Comparative Examples 1-6 respectively, and following the method described below: (1) Percentage of small molecule peptides (≤1000Da): High-performance gel filtration chromatography (GFC) was used to establish a calibration curve with peptide standards of known molecular weight, and the percentage of peptides with molecular weight ≤1000Da in the sample was determined.

[0102] (2) Total flavonoid content of purslane: The absorbance was measured at 510 nm using ultraviolet spectrophotometry with rutin as the reference standard and NaNO2-Al(NO3)3-NaOH as the colorimetric reagent.

[0103] (3) β-glucan content of Hericium erinaceus: The total polysaccharide content was determined by the phenol-sulfuric acid method, with glucose as the standard, and the absorbance was measured at 490 nm.

[0104] (4) Acid value and peroxide value of Suaeda salsa seed oil: determined according to GB 5009.229 and GB 5009.227.

[0105] The results are shown in Table 1.

[0106] Table 1 Comparison of active ingredient content between each example and the comparative example

[0107] Note: Retention rate is calculated based on the content of the corresponding component in the unprocessed raw material as 100%; "-" indicates that the characteristic peak of LEA protein was not detected and the retention rate could not be calculated.

[0108] As shown in Table 1, in Examples 1-3, the proportion of peptides ≤1000Da was ≥81%, the total flavonoid retention rate of purslane was ≥90%, and the β-glucan retention rate of Hericium erinaceus was ≥89%. In Comparative Example 1, after high-temperature puffing, the flavonoid retention rate decreased to 63.7%, and the β-glucan retention rate decreased to 65.8%; in Comparative Example 2, without enzymatic hydrolysis, the proportion of peptides ≤1000Da was only 12.3%; in Comparative Example 3, without layered coating, the β-glucan retention rate decreased to 59.5%, and the acid value increased to 4.6; in Comparative Example 5, after replacing drought-resistant wheat with common wheat, the characteristic peak of LEA protein-derived peptides was missing, and the total flavonoid content decreased by 35%; in Comparative Example 6, with the enzymatic hydrolysis temperature increased to 60℃, the proportion of peptides ≤1000Da decreased to 51.2%.

[0109] Test Example 2 Storage stability test: The products from Example 1 and Comparative Example 4 were respectively packaged and placed in a constant temperature and humidity chamber at 40°C and 60%RH for accelerated storage for 60 days. Samples were taken at 0, 30, and 60 days to determine the peptide content (as a percentage of peptides ≤1000Da relative to the initial value), acid value, and peroxide value.

[0110] The results are shown in Table 2.

[0111] Table 2 Changes in active ingredients after 60 days of accelerated storage

[0112] As shown in Table 2, after 60 days of accelerated storage (simulating 12 months of room temperature storage), Example 1 showed a peptide retention rate of 93.5%, an acid value that only increased to 1.6, and a peroxide value of 0.07. All indicators were within the acceptable range, indicating that the product of this invention maintained good activity within its 12-month shelf life. In contrast, Comparative Example 4 showed a peptide retention rate that decreased to 82.8%, an acid value that increased to 2.7, and a peroxide value that increased to 0.21, approaching or exceeding the critical value for quality deterioration. The storage stability of Example 1 was significantly better than that of Comparative Example 4. The nitrogen-filled activation-locking system of this invention effectively ensured the quality stability of the product within its 12-month shelf life.

[0113] Test Example 3 Take 10g of each of the products from Examples 1-3, add 90ml of 60℃ warm water (calculated at a ratio of 40g / 350ml), and observe the dispersion time and clumping after standing.

[0114] The results are shown in Table 3.

[0115] Table 3 Comparison of the mixing performance of each embodiment

[0116] As shown in Table 3, the dispersing time of Examples 1-3 is ≤50s, which meets the requirements for rapid dispersing of solid beverages, and there is no clumping phenomenon.

[0117] Test Example 4 The effect of puffing temperature on the retention rate of active ingredients: According to the formula and process of Example 1, the temperature of the puffing die in step three was set to 90℃, 100℃, 110℃, 120℃, 130℃ and 140℃ respectively, while other parameters were fixed. The retention rates of total flavonoids of purslane and β-glucan of Hericium erinaceus in the product at each temperature were measured. The results are shown in Table 4.

[0118] Table 4. Effect of puffing temperature on the retention rate of active ingredients

[0119] Table 4 shows that when the die temperature is ≤100℃, the flavonoid retention rate is ≥90% and the β-glucan retention rate is ≥89%; when the temperature rises to 110℃, the flavonoid retention rate drops to 81.2% and the β-glucan retention rate drops to 79.5%; when the temperature rises to 130℃, the flavonoid retention rate drops to 63.7% and the β-glucan retention rate drops to 65.8%. This indicates that a die temperature ≤100℃ is the key process window for preserving heat-sensitive active ingredients.

[0120] Test Example 5 The effect of enzymatic hydrolysis temperature on the molecular weight distribution of peptides: According to the formulation and process of Example 1, the enzymatic hydrolysis temperature in step three was set to 40℃, 45℃, 48℃, 50℃, 55℃ and 60℃ respectively, the enzymatic hydrolysis time was fixed at 35 min and the enzyme amount was 0.8%, and the proportion of peptides ≤1000Da was measured under each condition. The results are shown in Table 5.

[0121] Table 5. Effect of enzymatic hydrolysis temperature on the proportion of peptides ≤1000Da

[0122] Table 5 shows that the highest proportion of peptides ≤1000Da (82.4%) was obtained at an enzymatic hydrolysis temperature of 48℃; at 40℃, the enzymatic hydrolysis was insufficient, with a proportion of only 58.7%; at 45℃, the proportion was 76.5%; at 50℃, it was 79.8%; at 55℃, it was 68.3%; and at 60℃, it was 51.2%. This indicates that 48℃ is the optimal enzymatic hydrolysis temperature, and temperatures that are too high or too low are not conducive to the targeted generation of small molecule peptides ≤1000Da.

[0123] Test Example 6 Sensory evaluation: Products from Examples 1-3 and Comparative Examples 1, 3, and 8 were subjected to blind testing by 10 trained sensory evaluators. The evaluators scored the products on four dimensions: color, aroma, taste, and state after preparation (out of 10 points). The average score was taken, and the results are shown in Table 6.

[0124] Table 6. Comparison of sensory evaluations between each embodiment and the comparative example.

[0125] As shown in Table 6, the overall scores of Examples 1-3 were all ≥8.5 points, with Example 3 scoring the highest (8.9 points), characterized by "pure active flavor, refreshing aftertaste, and rich layers of flavor." Comparative Example 1 (high-temperature puffing) scored 6.2 points, characterized by a darker color and a slightly burnt and bitter taste. Comparative Example 3 (no layered coating) scored 5.8 points, characterized by a noticeable rancid taste and a cloudy liquid. Comparative Example 8 (completely enzymatically hydrolyzed without a backbone) scored 7.5 points, with a color and post-reconstituted state similar to Example 1, but its taste score was only 5.5 points. Evaluators generally reported that the product quickly disintegrated into a paste after reconstitution, with a single, sweet taste and a lack of layers of flavor. This indicates that the product of this invention is significantly superior to the comparative examples in terms of sensory quality. In particular, the backbone-enzymatic hydrolysis dual-strand structure constructed through the "61%:39% split" plays a key role in achieving gradient release and rich taste.

[0126] Although the present invention has been described in detail above with general descriptions and specific embodiments, modifications or improvements can be made to it, which will be obvious to those skilled in the art. Therefore, all such modifications or improvements made without departing from the spirit of the present invention fall within the scope of protection claimed by the present invention.

Claims

1. A preparation process for a compound nutritional solid beverage containing bioactive substrates under saline-alkali stress, characterized in that, Includes the following steps: Step 1: Raw material classification and activation pretreatment Soak salt-alkali dry wheat at low temperature until it reaches the appropriate moisture level, without sprouting; soak salt-alkali black beans to sprout; soak white sesame seeds to sprout and then grind them into a paste. Step 2, Differentiated Low-Temperature Cooking The drought-resistant wheat was divided into steaming and roasting sections, and the steaming section was further divided into enzymatic hydrolysis and skeletal sections. Salt-resistant black beans were partially roasted and partially steamed. Salt-resistant purslane was steamed to inactivate enzymes and protect its color. Salt-resistant mulberries were steamed until cooked. All the above materials were dried at low temperature and pulverized separately for later use. Hericium erinaceus and Ganoderma lucidum were dried at low temperature and pulverized separately for later use. Step 3: Targeted low-temperature enzymatic hydrolysis and core treatment The enzymatically hydrolyzed strands were subjected to protease hydrolysis, homogenized, dried at low temperature, and pulverized to obtain small molecule polypeptide powder. The skeleton strands, roasted strands, salted black beans, purslane, and mulberries are mixed to obtain a core strand dry powder mixture; the core strand dry powder mixture is then subjected to twin-screw extrusion puffing at a die head temperature ≤100℃ and air-cooled to obtain porous puffed blocks; Step four: granulation, mixing, and packaging. Small molecule polypeptide dry powder, core ultrafine powder and functional excipients are dry mixed and then rolled and granulated to obtain porous aggregated granules. The porous aggregated granules are then mixed with multiple layers of coating under nitrogen protection at ≤30℃. The multiple layers of coating include at least an oil layer, a bacterial powder active layer and an outermost oil microcapsule layer from the inside to the outside. The finished product is packaged into three-layer aluminum foil composite bags, vacuumed and filled with nitrogen, and then heat-sealed to obtain a salt-alkali stress bioactive substrate compound nutritional solid beverage.

2. The preparation process according to claim 1, characterized in that, In step one, the saline-alkali dryland wheat is moistened at 22-25℃ for 4-6 hours until the moisture content reaches 14%-15%; the saline-alkali black beans are soaked at 25-30℃ for 10-12 hours, with the water changed every 3 hours, and sprouted until the white sprouts show 0.5-1mm; the white sesame seeds are soaked at 22-26℃ for 8-10 hours, with the water changed every 2 hours, and after sprouting, they are ground into a paste; the dryland wheat, saline-alkali black beans, saline-alkali purslane, and saline-alkali mulberries are all produced in the coastal saline-alkali area around the Bohai Sea, where the soil has a total salinity of 3‰~20‰ and a pH of 8.0-9.

5.

3. The preparation process according to claim 1, characterized in that, In step two, 80% of the dry alkali wheat is steamed and cooked at 95-100℃, then split into enzymatically hydrolyzed and skeletal components at a ratio of 61%:39%, and 20% is stir-fried at 80-90℃. 50% of the salt-alkali black beans are stir-fried at 85℃ and 50% are steamed at 95℃. The salt-alkali purslane is cut into sections and steamed at 95-100℃ for 1-2 minutes to inactivate enzymes and protect color. The salt-alkali mulberries are steamed at 95-100℃. All the above materials are vacuum-dried at ≤60℃ to a moisture content of 7%±1% and then pulverized to 40 mesh. The Hericium erinaceus is vacuum-dried at ≤60℃ to a moisture content of 6%±0.5% and then pulverized to 120 mesh. The Ganoderma lucidum is vacuum-dried at ≤60℃, coarsely crushed, and then water-cooled and ultra-finely pulverized to 200-300 mesh.

4. The preparation process according to claim 1, characterized in that, In step three, the low-temperature enzymatic hydrolysis is as follows: the 40-mesh dry powder is mixed into a slurry at a material-to-liquid ratio of 1:4, pH 6.5-7.0, and 0.8% plant protease is added. The mixture is then enzymatically hydrolyzed at 48℃ for 35 minutes. After enzyme inactivation, it is homogenized at a first-stage pressure of 15MPa and a second-stage pressure of 30MPa at a homogenization temperature of 55-60℃. It is then dried at ≤60℃ until the moisture content is 7%±1%, and pulverized to 120 mesh to obtain small molecule polypeptide dry powder with a molecular weight ≤1000Da. The low-temperature puffing is performed with a die temperature ≤100℃, a screw speed of 160-180r / min, and a cavity pressure of 0.6MPa. The ultrafine pulverization is performed by water-cooled airflow pulverization to 300 mesh, with a material temperature rise ≤8℃.

5. The preparation process according to claim 1, characterized in that, In step four, the functional excipients include at least one of psyllium husk powder, wheat extract, sesame extract, and resistant dextrin.

6. The preparation process according to claim 1, characterized in that, In step four, granulation includes dry mixing small molecule polypeptide powder, core ultrafine powder and functional excipients under nitrogen protection at room temperature until the uniformity CV ≤ 5%, then granulating by roller pressing to a particle size of 2-3 mm and a porosity of 35%-45%, and air cooling to ≤ 28℃.

7. The preparation process according to claim 1, characterized in that, In step four, the multi-layer coating is carried out at ≤30℃ under a slight positive pressure of nitrogen, with each layer being mixed for 5-10 minutes; the multi-layer coating is a four-layer structure, consisting of an oil layer, a bacterial powder active layer, a jujube paste layer, and an oil microcapsule layer from the inside out; or, the multi-layer coating is a three-layer structure, consisting of an oil layer, a bacterial powder active layer, and an oil microcapsule layer from the inside out.

8. The preparation process according to claim 1, characterized in that, In step four, nitrogen-filled packaging includes packaging the finished product into three-layer aluminum foil composite bags, vacuuming to ≤50Pa, filling with nitrogen until residual oxygen ≤1.0%, and heat-sealing; then, packaging the retail bags into medium-sized bags, boxing them, and storing them in a warehouse with a moisture-proof inner film inside the box, and maintaining the warehouse temperature at 18-22℃ and 45%-55%RH.

9. A compound nutritional solid beverage containing bioactive substrates for saline-alkali stress, characterized in that, The solid beverage is prepared by any one of the preparation processes described in claims 1 to 8. The solid beverage is granular with a particle size of 2-3 mm and has at least three core-shell structures. It is dispersed in 30-60 seconds when mixed with warm water at ≤60°C.

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