Seven red gold bean qi and blood tonic food and drug homologous leisure brittle granular food and its preparation process

Abstract

The application discloses a seven-red-gold-bean qi-replenishing and blood-nourishing food with medicinal and edible properties and a preparation process thereof, which comprises seven-red-gold-bean base raw materials, soup stock raw materials and purified water, so that a seven-red-food-material-compounding and rhizoma polygonati body-strengthening medicinal and edible formula is constructed, the limitation of traditional single blood supplementing is broken through, five-dimensional synergistic conditioning effects of blood supplementing, qi replenishing, yin nourishing, spleen strengthening and body strengthening are formed, and a spleen-strengthening and greasiness-resolving medicinal and edible soup stock is matched, a whole-process low-temperature conditioning, low-temperature decocting, low-temperature soaking, low-temperature air-drying and low-temperature sterilization live-keeping process system is adopted, the destruction of high temperature on heat-sensitive active ingredients such as anthocyanins, plant hematin and blood-nourishing polysaccharides is avoided, the retention rate of blood-nourishing active ingredients is high, no artificial sucrose, preservatives, artificial pigments and artificial flavors are added in the whole process, the problems that traditional blood supplementing snacks are high in sugar, rich in additives and deviate from health-care positioning are avoided, a three-time nitrogen gas full-replacement fresh-keeping process is adopted, the product appearance can be long-effectively maintained, and the market competitiveness is greatly improved.

Description

Technical Field

[0001] This application relates to the technical field of health food, and in particular to the Qihong Jindou (Seven Red Golden Beans) health food that is both food and medicine and its preparation process. Background Technology

[0002] Red ingredients are classic food supplements used in the food-medicine homology health preservation system for replenishing qi and blood, nourishing the complexion and strengthening the body. Red ingredients are generally rich in natural anthocyanins, plant polysaccharides and other trace elements, which have positive effects on replenishing qi and blood, promoting circulation, improving complexion and relieving physical weakness. With the continuous improvement of health preservation awareness, the market demand for food-medicine homology snacks has shown a continuous growth trend due to their combination of convenience and health conditioning attributes. Red blood-replenishing snacks have also become an important development direction in the snack and health preservation sector. However, existing blood-replenishing snacks have many shortcomings.

[0003] Firstly, existing blood-nourishing foods generally rely on simple combinations of single red ingredients, often using red dates and red goji berries as core ingredients. This results in fragmented and weak conditioning effects, making it difficult to improve complex problems such as weakness, fatigue, and poor digestion associated with blood and qi deficiency. Furthermore, red beans are rich and greasy, and long-term consumption can easily burden the spleen and stomach. The target population, who are already weak in the spleen and stomach, cannot consistently consume these products, thus limiting their efficacy and applicability.

[0004] Secondly, existing cooking and shaping processes mostly rely on high-temperature baking and high-temperature puffing. Continuous high temperatures above 120°C will severely damage heat-sensitive functional components such as anthocyanins, phytoheme, and blood-nourishing active polysaccharides in red foods, resulting in low retention rates of active ingredients in the finished product. It only has the attributes of a snack and has no substantial nutritional value. The finished products generally have problems such as a dry and hard texture with a hard core, a strong beany taste, and abdominal bloating and indigestion after consumption.

[0005] Meanwhile, most products add large amounts of refined sugars such as white sugar and maltose to mask off-flavors and improve taste. They also rely on artificial flavors and preservatives to modify flavor and extend shelf life. This not only violates the concept of low-sugar and additive-free light health, but also easily causes additional problems such as internal heat and weight gain, which is contrary to the positioning of health food.

[0006] In addition, red foods are rich in anthocyanins and polyphenols, which are chemically active and easily oxidize and fade. Oilseeds such as peanuts are prone to rancidity, and dried fruits are prone to absorbing moisture and softening. The vacuum packaging used in the industry cannot completely isolate oxygen and moisture. At room temperature, the product quality deteriorates quickly and has a short shelf life. During storage and transportation, problems such as darkening of color, deterioration of flavor, and softening of texture are likely to occur, making it difficult to support long-term, large-scale commercial circulation.

[0007] Application content

[0008] This application aims to address, at least to some extent, the technical problems in the related art.

[0009] To achieve the above objectives, this application proposes a Qihong Jindou (Seven Red Golden Beans) Qi-tonifying and blood-nourishing medicinal and edible snack crispy granule food, including Qihong Jindou base ingredients, soup ingredients, and purified water;

[0010] The total weight of each serving of the Seven Red Golden Beans base ingredient is 100g, which includes 22g of red beans, 20g of red kidney beans, 8g of red goji berries, 18g of red dates, 20g of red-skinned peanuts, 10g of red peas, and 2g of Polygonatum sibiricum by weight; the soup ingredients include 1g of roasted white sesame seeds, 0.5g of stevia leaves, 1g of crushed monk fruit, and 2g of roasted malt by weight; the amount of purified water used is 180-220mL.

[0011] Preferably, the amount of purified water used is 200 mL; the water content of the finished product is 14%-18%; the finished product is packaged in an independent sealed bag filled with high-purity nitrogen, and the oxygen residue rate is ≤1%.

[0012] The preparation process of the Qihong Jindou (Seven Red Golden Beans) Qi-tonifying and blood-nourishing medicinal and edible snack crispy granules includes the following steps:

[0013] S1. Select red beans, red kidney beans, red goji berries, red dates, red-skinned peanuts, red peas, and polygonatum for grading and screening. Remove the pits from the red dates and cut them into small pieces. Cut the polygonatum into slices. Rinse them with running water and ultrasonically clean them at room temperature. Then lay them flat to drain and remove any substandard raw materials.

[0014] S2. Spread the drained mixed raw materials evenly and dry and condition them using low-temperature hot air.

[0015] S3. Weigh out cooked white sesame seeds, stevia leaves, monk fruit pieces, and roasted malt according to the proportions, mix them with purified water, put them into a sealed cooking pot, cook at a constant temperature in stages, then cool and filter to obtain the clear broth.

[0016] S4. Completely immerse the dried and conditioned mixed raw materials in the broth, keep them under constant temperature and seal, then remove and drain.

[0017] S5. Spread the soaked raw materials evenly on the steaming rack and steam them in sections until cooked.

[0018] S6. Send the matured raw materials into a constant temperature air drying equipment, and dry and shape them with low temperature hot air to control the moisture content of the finished product.

[0019] S7. In a sterile cleanroom, the air-dried raw materials are sealed and packaged with nitrogen purging.

[0020] S8. Place the packaged finished product in a water bath sterilization device for constant temperature sterilization;

[0021] S9. After sterilization, cool down to room temperature with water, sort, inspect, label, and store at room temperature away from light.

[0022] Preferably, in step S1, the ultrasonic cleaning frequency is 40 kHz and the duration is 5 min; in step S2, the drying temperature is 40-45℃, the hot air velocity is 1.0-1.3 m / s, and the drying time is 20-25 min.

[0023] Preferably, the segmented constant temperature cooking in step S3 specifically involves: first pre-cooking at 80℃ for 8 minutes, then cooking at 90℃ for 15 minutes; after cooking, cooling to 55-60℃ for filtration.

[0024] Preferably, in step S4, the soaking temperature is 50-55℃ and the soaking time is 30-40 minutes.

[0025] Preferably, the segmented steaming in step S5 specifically involves: pre-steaming at 90°C for 10 minutes, followed by constant-temperature steaming at 98°C for 12-15 minutes; the raw materials are laid flat without stacking or compression.

[0026] Preferably, in step S6, the air-drying temperature is 42-46℃, the hot air velocity is 1.2m / s, and the air-drying time is 25-30min; the moisture content of the finished product is controlled at 14%-18%.

[0027] Preferably, in step S7, the packaging process involves three vacuum high-purity nitrogen purgings, with the temperature in the sterile cleanroom being 22-25℃ and the relative humidity being 45%-55%; in step S8, the sterilization temperature is 85-90℃, and the constant temperature sterilization time is 18-22 minutes.

[0028] Preferably, in step S4, the soaking temperature is 52°C and the soaking time is 35 min; in step S6, the moisture content of the finished product is 16%; and in step S8, the sterilization temperature is 88°C and the constant temperature sterilization time is 20 min.

[0029] The beneficial effects of the Qihong Jindou (Seven Red Golden Beans) Qi-tonifying and Blood-nourishing Food (a food and medicine of the same origin) and its preparation process are as follows:

[0030] 1. This product is formulated with a blend of seven red ingredients and Polygonatum for strengthening the body, breaking through the limitations of traditional single-ingredient blood tonics. It achieves a five-dimensional synergistic effect of nourishing blood, replenishing qi, nourishing yin, strengthening the spleen, and strengthening the body. It is also paired with a medicinal soup to strengthen the spleen and relieve greasiness, which eliminates the greasy nature of red beans from the root, effectively avoiding problems such as abdominal distension, food stagnation, and internal dampness after consumption. This improves the tolerance and compatibility of dietary supplements, and people with weak spleen and stomach can also consume it daily for a long time, thus broadening the product's applicability.

[0031] 2. The entire process adopts a preservation process system of low-temperature conditioning, low-temperature simmering, low-temperature soaking, low-temperature air drying, and low-temperature sterilization to avoid the destruction of heat-sensitive active ingredients such as anthocyanins, phytoheme, and blood-nourishing polysaccharides by high temperatures. The blood-nourishing active ingredients are highly retained. Combined with the low-temperature soaking of the broth for flavoring, segmented cooking, and precise moisture control and shaping process, the beany and astringent taste is removed, the coarse fiber of the beans is softened, and the finished product has intact grains, crisp on the outside and soft on the inside, with a sweet aftertaste.

[0032] 3. No artificial sucrose, preservatives, artificial colors, or artificial flavors are added throughout the entire process. The raw materials have no sulfur fumigation residue. It relies on the natural flavor and nutrition of food and medicine ingredients to achieve the effects of flavoring and dietary supplementation. It is low in sugar and low in burden, mild and not hot. It can be suitable for various scenarios such as women's blood and qi regulation, middle-aged and elderly people's physical weakness maintenance, and sub-healthy people's daily light dietary supplementation. It avoids the problem of traditional blood-replenishing snacks being high in sugar and having many additives, which contradicts the health positioning.

[0033] 4. Employing a three-stage nitrogen replacement freshness-locking process, an oxygen-free storage environment is created, eliminating the problems of oxidation and fading, rancidity, and moisture-induced spoilage of red ingredients from the source. This ensures excellent storage stability. At the same time, parameters such as temperature, time, ratio, and liquid-to-material ratio are precisely quantified throughout the entire process, allowing it to be adapted to general production lines without the need for customized equipment. Batch quality is stable, yield is high, and it has strong potential for large-scale production and market promotion. It can maintain product appearance for a long time and significantly enhance market competitiveness. Attached Figure Description

[0034] The above and / or additional aspects and advantages of this application will become apparent and readily understood from the following description of the embodiments taken in conjunction with the accompanying drawings, wherein:

[0035] Figure 1 This is a flowchart illustrating the process of preparing the Qihong Jindou Qi-tonifying and blood-nourishing medicinal and edible snack crispy granule food and its preparation. Detailed Implementation

[0036] To make the technical means, inventive features, objectives, and effects of this application easier to understand, the application is further described below with reference to specific illustrations. It should be noted that, unless otherwise specified, the embodiments and features described in these embodiments can be combined with each other.

[0037] The present application will now be described in further detail with reference to the accompanying drawings.

[0038] like Figure 1 As shown in the embodiment of this application, the Qihong Jindou (Seven Red Golden Beans) Qi-tonifying and blood-nourishing medicinal and edible snack crispy granule food includes Qihong Jindou base raw material, soup raw material and purified water;

[0039] The base ingredients for the Seven Red Golden Beans are 100g in total per serving, including 22g of red beans, 20g of red kidney beans, 8g of red goji berries, 18g of red dates, 20g of red-skinned peanuts, 10g of red peas, and 2g of Solomon's seal. The soup ingredients include 1g of roasted white sesame seeds, 0.5g of stevia leaves, 1g of crushed monk fruit, and 2g of roasted malt. The amount of purified water used is 180-220mL.

[0040] It should be noted that this formula follows the traditional Chinese medicine principles of nourishing both Qi and blood, strengthening the spleen and consolidating the foundation, and balancing the properties of food and medicine. It constructs a clear hierarchy and synergistic efficacy system of principal, assistant, adjuvant, and guide herbs to achieve a mild and long-lasting dietary supplement effect.

[0041] The main ingredient is the blood-nourishing component of the formula, which directly targets the root cause of blood deficiency and exerts its main effects of replenishing blood and beautifying the complexion.

[0042] Red dates are sweet and warm in nature, and can replenish qi and blood, calm the mind, and are a core ingredient in traditional blood-nourishing foods. They are rich in red date polysaccharides, cyclic adenosine monophosphate, organic iron, and various vitamins. On the one hand, they can replenish the body with nutrients related to hematopoiesis, and solidify the material basis for hemoglobin synthesis; on the other hand, they can improve the source of qi and blood production by nourishing the spleen and stomach, thereby strengthening the ability to generate qi and blood from the source and specifically improving core symptoms of blood deficiency such as sallow complexion and fatigue.

[0043] Red-skinned peanuts are sweet and neutral in nature, and have the effects of nourishing blood and stomach, moisturizing dryness and regulating the middle jiao (digestive system). The red skin is rich in proanthocyanidins and polyphenolic active substances, while the kernel contains abundant plant protein, unsaturated fatty acids, and trace elements such as iron and zinc. These can synergistically supplement the nutrients needed for hematopoiesis, help maintain the normal metabolism of the blood system, and have a direct effect on improving pale complexion and lethargy caused by blood deficiency.

[0044] Red goji berries are sweet and neutral in nature, and can nourish the liver and kidneys, replenish essence and blood. Their core active ingredients are goji polysaccharides, carotenoids and betaine, which have both antioxidant and nutritional benefits. They can not only strengthen the foundation of essence and blood by nourishing the liver and kidneys, but also help improve the body's ability to transport qi and blood, and improve problems such as dizziness, blurred vision and dull complexion associated with blood deficiency.

[0045] The auxiliary ingredients enhance the blood-nourishing effect of the principal ingredients, while also promoting qi circulation, resolving stagnation, and unblocking the flow of qi and blood, thus addressing the problem of excessive tonification leading to stagnation or failure to promote circulation.

[0046] Red beans are sweet and sour in taste and neutral in nature. They can promote diuresis and reduce swelling, harmonize blood and regulate the middle jiao. They have the dual effects of promoting blood circulation and removing dampness. They can clear water and dampness and blood stasis in the body and avoid blood stagnation caused by simply replenishing blood.

[0047] Red kidney beans are sweet and neutral in nature. They can strengthen the spleen and warm the middle jiao, promote blood circulation and diuresis. They are rich in plant protein, dietary fiber and various minerals. They can not only help supplement nutrition and enhance the blood-nourishing effect, but also strengthen the spleen and eliminate dampness, and reduce the burden on the spleen and stomach.

[0048] Red peas are sweet and neutral in nature. They can harmonize the middle and lower qi, promote bowel movement and diuresis. Their rich dietary fiber can promote intestinal metabolism and clear the bowels. When combined with other beans, they can harmonize the circulation of qi and blood in the internal organs, making the nourishment effective without causing stagnation.

[0049] Adjuvant: Polygonatum

[0050] As the sole adjuvant, Polygonatum is sweet and neutral in nature, and enters the spleen, lung and kidney meridians. It plays a role in replenishing qi and nourishing yin, strengthening the spleen and benefiting the kidneys, and replenishing essence and consolidating the foundation. It is a key component for achieving the dual replenishment of qi and blood.

[0051] Simply replenishing blood can easily lead to qi deficiency and insufficient blood circulation, resulting in persistent weakness and fatigue after tonification, and the effects are not lasting. Polygonatum can tonify both the spleen and kidneys. On the one hand, it strengthens the spleen to enhance the body's ability to produce qi and blood, ensuring a source for blood replenishment; on the other hand, it nourishes the kidneys and replenishes essence to consolidate the source of essence and blood, ensuring a solid foundation for blood replenishment. Its rich content of polysaccharides, steroidal saponins, and flavonoids can help improve the body's anti-fatigue ability and regulate immune status, fundamentally compensating for the shortcomings of simply replenishing blood without benefiting qi, making the tonifying effect more lasting and stable.

[0052] The ingredients serve as the harmonizing components of the entire formula, playing a role in strengthening the spleen and stomach, correcting the taste and enhancing the aroma, and balancing the properties of the ingredients, ensuring that the entire formula is nourishing without being greasy and warm without being drying.

[0053] Roasted malt is sweet and neutral in nature. It can promote digestion, strengthen the spleen and stomach. It is rich in amylase, invertase and malt polysaccharide, which can promote the secretion of digestive enzymes in the gastrointestinal tract, help break down the starch and protein in beans, effectively resolve the heavy and greasy nature of beans, and reduce the problems of abdominal distension and food stagnation after eating them. At the same time, by strengthening the spleen and stomach, it can improve the absorption efficiency of blood-nourishing components.

[0054] Roasted white sesame seeds are sweet and neutral in nature. They can moisten dryness, lubricate the intestines, and nourish the liver and kidneys. They are rich in unsaturated fatty acids, sesamin, and vitamin E. They are gentle and protect the stomach, and can neutralize the astringent taste of beans, giving the finished product a warm and rich aroma. At the same time, they help nourish yin and moisten dryness, balancing the warm and dry nature of the formula and preventing long-term consumption from causing internal heat.

[0055] Stevia leaves and chopped monk fruit together provide a naturally sweet taste, replacing artificial sucrose for flavoring. Monk fruit is sweet and cooling in nature, and can clear heat, moisten the lungs, promote saliva production, and soothe the throat. It can neutralize the warming properties of beans and red dates, balancing the overall flavor. Stevia leaves are a natural, highly concentrated sweetener that does not participate in blood sugar metabolism. The combination of the two not only gives the finished product a sweet and refreshing flavor, masking the raw bean's astringent taste, but also achieves zero added sucrose, meeting the needs of low-sugar health.

[0056] The preparation process of the Qihong Jindou (Seven Red Golden Beans) Qi-tonifying and Blood-nourishing Food (a food and medicine homology) according to this application includes the following steps:

[0057] S1. Grading, screening, and cleaning of Seven Red Golden Bean raw materials

[0058] We rigorously select high-quality red beans, red kidney beans, red goji berries, red dates, red-skinned peanuts, red peas, and polygonatum rhizome for their plumpness, uniform size, absence of mold, insect infestation, damage, shriveling, and sulfur fumigation residue. Red dates undergo pitting and dicing pre-treatment, while polygonatum rhizome undergoes slicing pre-treatment. A two-stage cleaning process is employed: first, continuous rinsing with running water removes surface dust, sand, and other large impurities; then, a 40kHz ambient temperature ultrasonic low-frequency cleaning for 5 minutes thoroughly removes trace amounts of dirt and impurities from crevices. After cleaning, the ingredients are laid flat to drain excess water, and a second manual removal process is used to eliminate spoiled, damaged, or substandard products, ensuring the purity of the raw materials and batch-to-batch quality consistency.

[0059] S2, Low-temperature drying and conditioning pretreatment

[0060] The drained seven-red bean mixture is evenly spread on a constant-temperature hot air drying device. A low-temperature hot air conditioning process is used, setting the drying temperature to 40-45℃, the air velocity to 1.0-1.3m / s, and the drying time to 20-25 minutes. This low-temperature process moderately removes surface moisture, softens the coarse fiber structure of the beans, and thoroughly eliminates the raw bean smell and astringent odor. The consistently low-temperature environment effectively locks in heat-sensitive active ingredients such as anthocyanins, heme, and blood-nourishing polysaccharides, laying a structural and functional foundation for subsequent infusion and gentle maturation in the broth.

[0061] S3, a flavorful broth made with ingredients that are both food and medicine, known for their spleen-strengthening and blood-nourishing properties.

[0062] Precisely weigh 1g of roasted white sesame seeds, 0.5g of stevia leaves, 1g of crushed monk fruit, and 2g of roasted malt according to standardized proportions. Add 180-220mL of purified water (200mL is optimal) and pour into a sealed, pressure-resistant cooking vessel. Employ a segmented, constant-temperature, precise cooking process: pre-cook at 80℃ for 8 minutes to soften the ingredients, release the aroma of malt, and initially break down bitter substances; then cook at 90℃ for 15 minutes to fully dissolve stevia glycosides, monk fruit natural sweet glycosides, malt digestive active ingredients, and the warming, oily aroma of sesame. After cooking, allow the temperature to naturally cool to 55-60℃ and filter out all solid residue using a fine filter to obtain a clear, bright, sweet, and subtly aromatic broth that effectively neutralizes the fishy and astringent taste of the seven red ingredients, reduces greasiness, harmonizes flavors, and improves the absorption efficiency of dietary supplements.

[0063] S4. Constant temperature and low temperature immersion for flavoring

[0064] Completely immerse the seasoned Seven Red Golden Beans mixture in a warm, spleen-strengthening and blood-nourishing broth at a constant temperature of 50-55℃ for 30-40 minutes (optimal 52℃ for 35 minutes). This low-temperature, slow-penetration process allows the active substances in the broth—those that strengthen the spleen, harmonize the stomach, enhance aroma, and impart a sweet aftertaste—to evenly penetrate the beans and dried fruit fibers. This removes the raw bean taste and astringency from the source, achieving a balanced flavor and efficacy both inside and out. It also pre-mixes the rich and heavy nature of the beans, significantly improving the gentleness and absorption efficiency of the blood-nourishing remedy. After soaking, remove the ingredients and allow them to drain off excess broth naturally.

[0065] S5, segmented gentle steaming and cooking.

[0066] The seasoned ingredients are evenly spread on a sterile steaming rack, avoiding stacking and compression. A segmented, gentle steaming process is employed: the first segment involves pre-steaming at 90℃ for 10 minutes to further soften the coarse fiber structure, completing the initial cooking of the ingredients and locking in the blood-nourishing active ingredients; the second segment involves constant-temperature steaming at 98℃ for 12-15 minutes to achieve complete cooking of the ingredients, thoroughly killing surface bacteria and deeply integrating the medicinal and edible aromas with the blood-nourishing effects. This gentle, low-temperature cooking process throughout avoids the damage of high temperatures to the core blood-nourishing active substances, while simultaneously creating a superior texture base that is crispy on the outside and tender on the inside.

[0067] S6, Low-Temperature Precision Humidity Control and Shaping

[0068] The matured raw materials are sent to a low-temperature constant-temperature air-drying equipment, set at a temperature of 42-46℃ and a hot air velocity of 1.2m / s, and air-dried for 25-30 minutes to precisely control the final moisture content of the finished product to 14%-18% (optimal moisture content 16%). This moisture range gives the finished product a slightly crispy exterior and a soft interior, without problems such as dryness, stickiness, or a hard core. At the same time, it maintains the integrity of the granules, effectively avoiding the risk of them becoming damp, soft, deformed, or spoiled during packaging and storage.

[0069] S7, Fully Automatic Nitrogen Replacement Freshness-Locking Packaging

[0070] In a sterile cleanroom with a temperature of 22-25℃ and a relative humidity of 45%-55%, individual quantitative sealing packaging is carried out using a fully automated nitrogen packaging machine. Before packaging, a three-stage vacuum replacement process with high-purity nitrogen is used to completely replace the oxygen and moisture inside the packaging bag, ensuring that the residual oxygen rate inside the bag is ≤1%, creating an anaerobic environment for freshness preservation. After nitrogen filling, the bags are heat-sealed at a constant temperature. This process effectively solves the industry pain points of anthocyanins in red foods easily oxidizing and fading, oils in legumes easily spoiling, and dried fruits easily becoming damp and moldy. It effectively locks in the product's red color, sweet flavor, and blood-nourishing active ingredients, significantly extending the product's shelf life.

[0071] S8, water bath and constant temperature sterilization

[0072] After nitrogen-sealed packaging, the finished product is neatly placed in a water bath constant temperature sterilization device. A low-temperature, gentle sterilization process is used, with a sterilization temperature of 85-90℃ and a constant temperature sterilization time of 18-22 minutes (optimal process: 88℃ constant temperature sterilization for 20 minutes). The water bath ensures uniform heating, killing harmful microorganisms such as mold, bacteria, and E. coli remaining in the packaging bag. At the same time, it avoids the defects caused by traditional high-temperature dry heat sterilization, such as hardening of food, dull color, and destruction of active ingredients, thus fully preserving the product's taste, color, and dual nourishing and blood-tonifying effects.

[0073] S9. Cooling sorting, inspection, labeling, and room temperature warehousing.

[0074] After sterilization, the products are rapidly cooled to room temperature using water. A dual sorting process, combining manual and automated methods, is employed to rigorously remove defective products with damaged packaging, bloating, leakage, missing particles, or abnormal color. Qualified finished products are then labeled, boxed, and finally stored in a cool, dark, and dry environment.

[0075] Optimal implementation process parameters for the product

[0076] Through multiple orthogonal experiments and mass production verification, the optimal industrial production process parameters for this invention were determined as follows:

[0077] (1) Optimal ingredient ratio: 100g of Seven Red Golden Bean Base (22g of red beans, 20g of red kidney beans, 8g of red goji berries, 18g of red dates, 20g of red-skinned peanuts, 10g of red peas, 2g of Polygonatum sibiricum), 1g of roasted white sesame seeds, 0.5g of stevia leaves, 1g of crushed monk fruit, 2g of roasted malt, and 200mL of purified water;

[0078] (2) Optimal soup preparation process: pre-cook at 80℃ for 8 minutes, then simmer at 90℃ for 15 minutes;

[0079] (3) Optimal soaking and flavoring process: constant temperature and sealed soaking at 52℃ for 35 minutes;

[0080] (4) Optimal sterilization and preservation process: 88℃ water bath constant temperature sterilization for 20 min;

[0081] (5) Optimal moisture content of finished product: 16%. Example

[0082] Example 1 (Optimal Industrial Mass Production Example)

[0083] Raw material ratio: Using the above optimal standardized ratio, 100g of Seven Red Golden Bean base, 1g of roasted white sesame seeds, 0.5g of stevia leaves, 1g of crushed monk fruit, 2g of roasted malt, and 200mL of purified water.

[0084] Preparation process: After the raw materials are screened and cleaned, they are dried and conditioned at 42℃ for 22 minutes; the spleen-strengthening and blood-nourishing soup is prepared by pre-cooking at 80℃ for 8 minutes and then simmering at 90℃ for 15 minutes; the flavor is infused by sealing and soaking at 52℃ for 35 minutes; the segmented maturation is carried out by pre-steaming at 90℃ for 10 minutes and then steaming at 98℃ for 13 minutes; the product is air-dried at 44℃ and 1.2m / s for 28 minutes to control the moisture content of the finished product to be stable at 16%; after fully automatic three-stage nitrogen replacement for freshness locking packaging, the product is sterilized at 88℃ water bath for 20 minutes; finally, the product is rapidly cooled by water, double sorting and inspection, labeled and stored.

[0085] Finished product results: The finished product has a reddish and uniform color without any dullness or fading. It completely removes the beany and astringent taste, has a sweet and refreshing taste, is crisp on the outside and soft on the inside, and does not cause indigestion or greasiness. It has a high retention rate of active ingredients, and its appearance, flavor, and health benefits are all at their best, making it suitable for large-scale industrial mass production.

[0086] Example 2 (Fine-tuned to suit a soft and chewy texture)

[0087] Raw material ratio: exactly the same as in Example 1.

[0088] Preparation process: Based on Example 1, the drying and shaping parameters were slightly adjusted. The drying temperature was adjusted to 40℃ and the drying time was 25min. The low-temperature air drying temperature was adjusted to 42℃ and the air drying time was 30min. The moisture content of the finished product was controlled to be 18%. The remaining production processes and parameters remained unchanged.

[0089] Finished product results: The finished product has a softer and more delicate texture, is easier to chew and digest, and is suitable for the elderly, children and other people with weak spleen and stomach and weak chewing ability. The product's blood-nourishing and health-preserving effects, flavor and quality are not significantly different from the best embodiment.

[0090] Example 3 (Fine-tuning to achieve a crisp and refreshing texture)

[0091] Raw material ratio: exactly the same as in Example 1.

[0092] Preparation process: Based on Example 1, the drying and shaping parameters were slightly adjusted. The drying temperature was adjusted to 45℃ and the drying time was 20min. The low-temperature air drying temperature was adjusted to 46℃ and the air drying time was 25min. The moisture content of the finished product was controlled to be 14%. The remaining production processes and parameters remained unchanged.

[0093] Finished product results: The finished product has a crisp and refreshing taste with distinct layers, which meets the taste preferences of young consumers. The product has moderate hardness, no crumbs, better particle integrity, stronger storage stability, and no reduction in health benefits.

[0094] 6. Comparison of scale settings and effects

[0095] To verify the superiority of the formulation, process innovation, and freshness-locking technology of this invention, four comparative examples were set up and simultaneously prepared, tested, and compared with the finished product of Example 1 of this invention, as follows:

[0096] Comparative Example 1 (Traditional high-temperature baking process without soaking in broth)

[0097] Using the exact same seven-red base ingredients as in Example 1, the soaking process in the medicinal spleen-strengthening and blood-nourishing soup was omitted, and the low-temperature cooking process was abandoned. Instead, it was directly cooked by high-temperature baking at 120℃. The remaining pretreatment processes were the same. The finished product had significant defects: a strong raw bean smell, a dry and hard texture with a hard core, and no sweet aftertaste; the high-temperature baking caused a large amount of blood-nourishing active ingredients in the ingredients to oxidize and be lost, resulting in a significant reduction in health benefits; after consumption, it is easy to cause abdominal distension, indigestion, and discomfort in the spleen and stomach, resulting in a very poor dietary experience.

[0098] Comparative Example 2 (Ordinary vacuum packaging with nitrogen-free freshness-locking process)

[0099] The formula and preparation process of Example 1 are used in its entirety, except that the three nitrogen replacement and freshness-preserving processes are omitted and replaced with conventional vacuum packaging. The finished product has poor storage performance. After one month of storage at room temperature away from light, obvious problems such as dull and faded color, rancid peanut oil, and soft and damp dried fruit appear. The product's flavor and appearance deteriorate rapidly, and its shelf life is greatly shortened, making long-term storage and sales impossible.

[0100] Comparative Example 3 (Unroasted Malt Spleen-Strengthening and Harmonizing Soup)

[0101] The ingredients were soaked in water instead of the proprietary medicinal and edible broth of this invention, and the addition of roasted white sesame seeds, stevia leaves, chopped monk fruit, and roasted malt was omitted. All other ingredients and preparation processes remained identical to those in Example 1. The finished product had a prominent astringent taste, lacked a natural sweet aftertaste, and had a noticeably heavy and greasy feel from the beans. Consuming it could easily lead to bloating and indigestion, failing to achieve the health benefits of harmonizing qi and blood, and significantly reducing its nutritional value.

[0102] Comparative Example 4 (Single Red Date and Goji Berry Formula, without the Seven Red Compound)

[0103] The seven-red-bean compound system of this invention has been cancelled, and only traditional single red dates and goji berries are used as core ingredients. The remaining soup ratios and preparation processes are the same as in Example 1. The product only has a basic sweet taste, the types of blood-nourishing active ingredients are limited and the content is extremely low. It does not have the synergistic effects of nourishing both qi and blood and strengthening the spleen and consolidating the foundation. It can only achieve basic dietary therapy effects, and its health value is far lower than that of the compound product of this invention.

[0104] To verify the quality and technical effect of the product of the present invention, the finished products of Examples 1-3 and Comparative Examples 1-4 were tested for the following items:

[0105] 1. Sensory evaluation: Ten professional food tasters were selected to score the food from five dimensions: color, aroma, taste, flavor, and appearance. The maximum score was 100 points, and the average score was taken.

[0106] 2. Comprehensive retention rate of blood-nourishing active ingredients: Anthocyanins, phytoheme, blood-nourishing polysaccharides, and total flavonoids are used as the core detection indicators. The content of the corresponding components in the finished product is determined by high performance liquid chromatography and spectrophotometry. The retention rate is calculated based on the total content of the components in the raw materials, and the comprehensive retention rate is obtained by weighting.

[0107] 3. Industrialized mass production yield: Based on the corresponding process, three batches are produced continuously, and the proportion of qualified products to the total number of products fed into the production process is calculated.

[0108] 4. Stability during room temperature storage: Store the finished product in a dry, dark environment at room temperature, and regularly monitor and test its color, flavor, oil acid value, and microbial indicators, and record the time when significant quality deterioration occurs.

[0109] 5. Qi and Blood Regulation and Spleen Strengthening Activity: The improvement rate of blood deficiency-related active factors and the increase rate of digestive enzyme activity were detected using an in vitro cell model. The relative improvement was calculated with traditional single blood-tonifying products as a control.

[0110] The test results are as follows:

[0111] 1. Sensory comprehensive evaluation: Example 1 scored 95 points, Example 2 scored 94 points, Example 3 scored 93 points, Comparative Example 1 scored 65 points, Comparative Example 2 scored 70 points, Comparative Example 3 scored 72 points, and Comparative Example 4 scored 76 points.

[0112] 2. Overall retention rate of blood-nourishing active ingredients: 91.8% in Example 1, 92.1% in Example 2, 90.5% in Example 3, and 72.3% in Comparative Example 1.

[0113] 3. Industrialized mass production yield: The mass production yield of Examples 1-3 is ≥98%, while the yield of each comparative example is less than 83%.

[0114] 4. Stability under normal temperature storage: Examples 1-3 showed no darkening, oxidation, softening, or excessive microorganisms after 12 months of storage at room temperature away from light; however, all comparative examples showed varying degrees of quality deterioration within 6 months of storage.

[0115] 5. Activity verification results: Compared with traditional single blood-tonifying products, the finished product of this invention has a 27.6% higher effect on regulating qi and blood and a 31.2% higher ability to strengthen the spleen and promote digestion.

[0116] It should be noted that, in this document, the terms “comprising,” “including,” or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or apparatus.

[0117] The present application and its embodiments have been described above. This description is not restrictive, and the accompanying drawings are only one embodiment of the present application. The actual structure is not limited to this. In conclusion, if a person skilled in the art is inspired by this description and designs a similar structure and embodiment without departing from the spirit of the present application, such design should fall within the protection scope of the present application.

Claims

1. Seven Red Golden Beans, a medicinal and edible snack made from ingredients that nourish qi and blood, is characterized by: Includes the base ingredients of Seven Red Golden Beans, the soup base ingredients, and purified water; The total weight of each serving of the Seven Red Golden Beans base ingredient is 100g, which includes 22g of red beans, 20g of red kidney beans, 8g of red goji berries, 18g of red dates, 20g of red-skinned peanuts, 10g of red peas, and 2g of Polygonatum sibiricum by weight; the soup ingredients include 1g of roasted white sesame seeds, 0.5g of stevia leaves, 1g of crushed monk fruit, and 2g of roasted malt by weight; the amount of purified water used is 180-220mL.

2. The Qihong Jindou (Seven Red Golden Beans) Qi-tonifying and Blood-nourishing Food with Medicinal and Edible Properties as described in claim 1, characterized in that... The amount of purified water used is 200 mL; the water content of the finished product is 14%-18%; the finished product is packaged in an independent sealed bag filled with high-purity nitrogen, and the oxygen residue rate is ≤1%.

3. The preparation process of the Qihong Jindou (Seven Red Golden Beans) Qi-tonifying and Blood-nourishing Medicinal Food with Food and Nutritional Properties, characterized in that, Includes the following steps: S1. Select red beans, red kidney beans, red goji berries, red dates, red-skinned peanuts, red peas, and polygonatum for grading and screening. Remove the pits from the red dates and cut them into small pieces. Cut the polygonatum into slices. Rinse them with running water and ultrasonically clean them at room temperature. Then lay them flat to drain and remove any substandard raw materials. S2. Spread the drained mixed raw materials evenly and dry and condition them using low-temperature hot air. S3. Weigh out cooked white sesame seeds, stevia leaves, monk fruit pieces, and roasted malt according to the proportions, mix them with purified water, put them into a sealed cooking pot, cook at a constant temperature in stages, then cool and filter to obtain the clear broth. S4. Completely immerse the dried and conditioned mixed raw materials in the broth, keep them under constant temperature and seal, then remove and drain. S5. Spread the soaked raw materials evenly on the steaming rack and steam them in sections until cooked. S6. Send the matured raw materials into a constant temperature air drying equipment, and dry and shape them with low temperature hot air to control the moisture content of the finished product. S7. In a sterile cleanroom, the air-dried raw materials are sealed and packaged with nitrogen purging. S8. Place the packaged finished product in a water bath sterilization device for constant temperature sterilization; S9. After sterilization, cool down to room temperature with water, sort, inspect, label, and store at room temperature away from light.

4. The preparation process of the Qihong Jindou (Seven Red Golden Beans) Qi-tonifying and Blood-nourishing Food (a type of medicinal and edible snack) according to claim 3, characterized in that, In step S1, the ultrasonic cleaning frequency is 40 kHz and the duration is 5 min; in step S2, the drying temperature is 40-45℃, the hot air velocity is 1.0-1.3 m / s, and the drying time is 20-25 min.

5. The preparation process of the Qihong Jindou (Seven Red Golden Beans) Qi-tonifying and Blood-nourishing Food (a type of medicinal and edible snack) according to claim 3, characterized in that, The segmented constant temperature cooking in step S3 specifically involves: first pre-cooking at 80℃ for 8 minutes, then cooking at 90℃ for 15 minutes; after cooking, cooling down to 55-60℃ for filtration.

6. The preparation process of the Qihong Jindou (Seven Red Golden Beans) Qi-tonifying and Blood-nourishing Food (a type of medicinal and edible snack) according to claim 3, characterized in that, In step S4, the soaking temperature is 50-55℃ and the soaking time is 30-40 minutes.

7. The preparation process of the Qihong Jindou (Seven Red Golden Beans) Qi-tonifying and Blood-nourishing Food (a type of medicinal and edible snack) according to claim 3, characterized in that, The segmented steaming process in step S5 specifically involves: pre-steaming at 90℃ for 10 minutes, followed by constant-temperature steaming at 98℃ for 12-15 minutes; the raw materials are laid flat without stacking or compression.

8. The preparation process of the Qi-tonifying and blood-nourishing medicinal and edible snack crispy granule food according to claim 3, characterized in that, In step S6, the air-drying temperature is 42-46℃, the hot air velocity is 1.2m / s, and the air-drying time is 25-30min; the moisture content of the finished product is controlled at 14%-18%.

9. The preparation process of the Qi-tonifying and blood-nourishing medicinal and edible snack crispy granule food according to claim 3, characterized in that, In step S7, the packaging process involves three vacuum high-purity nitrogen purgings, with the temperature in the sterile cleanroom being 22-25℃ and the relative humidity being 45%-55%. In step S8, the sterilization temperature is 85-90℃, and the constant temperature sterilization time is 18-22 minutes.

10. The preparation process of the Qihong Jindou (Seven Red Golden Beans) Qi-tonifying and Blood-nourishing Food (a type of medicinal and edible snack) according to claim 3, characterized in that, In step S4, the soaking temperature is 52℃ and the soaking time is 35 minutes; in step S6, the moisture content of the finished product is 16%; in step S8, the sterilization temperature is 88℃ and the constant temperature sterilization time is 20 minutes.

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