The production process for freeze-dried energy red fruit powder and its derivatives follows this procedure.

Abstract

The invention relates to a process for producing freeze-dried energy red fruit powder and the resulting powder preparation, in which the raw materials are processed in two branches: non-fermented raw materials are rapidly frozen to a core temperature of ≤ −30 °C and freeze-dried under a pressure of < 100 Pa, and kombucha fermentation substrate with SCOBY microbial mixture for 5–7 days until the optimal pH of 4 is reached, then beetroot is added and rapidly frozen to a core temperature of ≤ −30 °C and freeze-dried under a pressure of < 100 Pa with a secondary drying stage of ≤ 30 °C; The dried mixture is ground and sieved to a particle size of ≤ 125 µm, then blended according to dry weight percentages including beetroot kombucha 30–40%, purple sweet potato 25–35%, strawberry 10–20%, beetroot 10–20%, artichoke extract 3–6%, and stevia 0.1–0.5%, and packaged in multi-layer moisture-proof and oxidation-resistant packaging to obtain the finished powder product.