CN118058419A - Nerve-soothing and stomach-nourishing freeze-dried millet porridge and preparation method thereof - Google Patents
Nerve-soothing and stomach-nourishing freeze-dried millet porridge and preparation method thereof Download PDFInfo
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Abstract
The invention belongs to the technical field of food processing, and particularly relates to nerve-soothing and stomach-nourishing freeze-dried millet congee and a preparation method thereof. The millet porridge has the effects of soothing the nerves and nourishing the stomach by utilizing the compound effect among the raw materials; meanwhile, the millet congee is prepared into a microcapsule form by using an embedding agent so as to solve the problem of no fragrance, and pregelatinized starch is added at proper time so as to solve the problems of poor restorability, non-uniformity after brewing and poor taste.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to nerve-soothing and stomach-nourishing freeze-dried millet congee and a preparation method thereof.
Background
Millet is also called millet, is a product obtained by shelling millet of the Gramineae green bristlegrass genus, originates from yellow river basin in China, and is one of the oldest crops. Millet is rich in multiple vitamins, minerals, dietary fibers and high levels of proteins, is gluten-free and nutrient-rich whole grain food, is also good-quality minor cereals with homology of medicine and food, and in China, people generally like to cook millet into porridge to be eaten as porridge food.
Along with the acceleration of the life rhythm of people, the now-cooked millet porridge cannot meet the requirement of the younger people on pursuing fast-rhythm life, in addition, the fast-rhythm life causes stomach diseases of many younger people and begins insomnia, and the health care function requirement of the part of people on daily porridge diets is also relatively high. Thus, frozen millet congee begins to appear on the market, which has the advantage of convenience and fast food. However, frozen millet congee on the market at present often has the following drawbacks: 1. due to the fact that the instant porridge often lacks fragrance after being frozen, the fragrance of the traditional millet porridge when the instant porridge is just taken out of a pot is avoided; 2. the existing instant porridge on the market often has the problems of non-uniformity, poor restorability and poor taste after being brewed, and is difficult to compare favorably with the existing cooked millet porridge; 3. the fresh instant porridge has effects of nourishing stomach and tranquilizing.
Therefore, how to improve the flavor and taste of instant millet congee and the recovery after brewing, and make instant millet congee have the effects of soothing the nerves and nourishing the stomach so as to meet the requirements of modern people is a problem to be solved in the field.
Disclosure of Invention
In order to solve the technical problems, the invention provides the nerve-soothing and stomach-nourishing freeze-dried millet congee and the preparation method thereof, and the millet congee has the functions of soothing the nerves and nourishing the stomach by utilizing the compound action among the raw materials; meanwhile, the millet congee is prepared into a microcapsule form by using an embedding agent so as to solve the problem of no fragrance, and pregelatinized starch is added at proper time so as to solve the problems of poor restorability, non-uniformity after brewing and poor taste.
The technical scheme of the invention is as follows:
In a first aspect of the invention, a nerve-soothing and stomach-nourishing freeze-dried millet congee is provided, which comprises the following raw materials in parts by weight:
80-100 parts of millet, 3-5 parts of hericium erinaceus powder, 3-5 parts of poria cocos powder, 3-5 parts of spina date seed powder, 0.5-1 part of baking soda, 1.5-2.5 parts of hydroxypropyl-beta-cyclodextrin, 6-10 parts of maltodextrin and 15-20 parts of pregelatinized starch.
Further, the nerve-soothing and stomach-nourishing freeze-dried millet congee comprises the following raw materials in parts by weight:
100 parts of millet, 5 parts of hericium erinaceus powder, 5 parts of poria cocos powder, 5 parts of spina date seed powder, 0.5 part of baking soda, 2.5 parts of hydroxypropyl-beta-cyclodextrin, 10 parts of maltodextrin and 20 parts of pregelatinized starch.
Hericium erinaceus is a higher fungus of the genus Hericium of the family odontology, and is called Hericium erinaceus because it resembles the head of a monkey. Hericium erinaceus is delicious in taste and rich in nutrition, fruit bodies, mycelia and fermentation liquor of the Hericium erinaceus are rich in various bioactive compounds including Hericium erinaceus polysaccharide, hericium erinaceus ketone, sterol, polypeptide and the like, and the Hericium erinaceus is considered to be sweet and flat in taste, has the functions of benefiting five viscera and helping digestion, and is particularly found to be remarkable in curative effect on gastrointestinal mucosal diseases in life and clinic.
Poria is dry sclerotium of Poria cocos (Polyporaceae) which is mostly parasitized at root of Pinus massoniana or Pinus densiflora, and has black brown skin, white or pink inner surface, and contains 2 kinds of triterpenes and polysaccharides. The Shennong Ben Cao Jing (Shen nong's herbal medicine meridian) is infused with Poria for a long time, and is taken orally, and the spirit is tranquilized, and hunger is avoided and the life is prolonged.
Semen Ziziphi Spinosae is dry mature seed of Rhamnaceae deciduous shrub or small arbor plant. The modern pharmacological researches show that the semen ziziphi spinosae has the biological activities of anticonvulsant, sedative hypnotizing, anxiolytic, improving cognitive function, enhancing immunity, resisting atherosclerosis, anti-inflammatory, myocardial protection and the like, and the main chemical components of the semen ziziphi spinosae comprise triterpene, flavone, alkaloid, polysaccharide and the like, and the semen ziziphi spinosae can enhance the effects of sedative hypnotic, calming heart and tranquillizing when being used with poria cocos.
Pregelatinized starch, also known as α -starch, is a modified starch that is gelatinized by heating the starch in some way.
In a second aspect of the invention, a preparation method of the nerve-soothing and stomach-nourishing freeze-dried millet congee is provided, and comprises the following steps:
(1) Preparing an embedding agent: adding hydroxypropyl-beta-cyclodextrin and maltodextrin into distilled water, heating in water bath, and mixing uniformly to obtain hydroxypropyl-beta-cyclodextrin and maltodextrin mixed solution;
(2) Boiling: putting millet into a pot, quickly washing, draining water, adding the hericium erinaceus powder, the poria cocos powder, the semen zizyphi spinosae powder, the baking soda and the hydroxypropyl-beta-cyclodextrin and maltodextrin mixed solution obtained in the step (1) in parts by weight, adding domestic drinking water, covering a pot cover, taking the pot cover off after boiling, adjusting the fire, and continuously boiling for 10 minutes to obtain a cooked millet porridge sample;
(3) And (3) freeze drying: placing the millet congee sample obtained in the step (2) to room temperature, pouring the millet congee sample into a culture dish, putting the millet congee sample into a refrigerator, freezing the millet congee sample until the sample is completely frozen, taking out the sample, covering a layer of preservative film, reserving an exhaust hole on the preservative film, and putting the millet congee sample into a vacuum freeze dryer for freeze-drying;
(4) Brewing: taking out the millet congee sample after the millet congee sample in the step (3) is completely freeze-dried, putting the millet congee sample into a container, adding the pregelatinized starch in the freeze-dried millet congee in parts by weight, and taking warm water for brewing to obtain the brewed millet congee.
Further, in the step (1), the weight part ratio of the hydroxypropyl-beta-cyclodextrin to the maltodextrin is 1:2-1:5; the weight of distilled water added was 4 times the sum of the weight of hydroxypropyl-beta-cyclodextrin and maltodextrin.
Further, in (1), the water bath temperature is 68 to 72℃and further 70 ℃.
Further, in (2), the relation between the parts by weight of the mixed solution of hydroxypropyl-beta-cyclodextrin and maltodextrin obtained in (1) and the parts by weight of millet added was 100:62.5.
Further, in the step (2), the drinking water is added according to the weight part ratio of millet to the drinking water of 1:10;
further, in (3), the temperature of the refrigerator is-38.6 ℃;
Further, in (3), the lyophilization is: vacuumizing after the temperature reaches-40 ℃, reducing the pressure to below 10Pa, heating to-2 ℃, and freeze-drying for 48h.
Further, in (4), the warm water means drinking water of 45 to 50 ℃.
The invention has the beneficial effects that:
(1) The hydroxypropyl-beta-cyclodextrin and maltodextrin are used as embedding agents, the microcapsule embedding technology is adopted, the hydroxypropyl-beta-cyclodextrin and maltodextrin are added when the millet congee is cooked and adsorbed on the surfaces of rice grains, and after the rice grains are gelatinized, the effect of protecting the aroma of the millet congee is achieved, and the aroma of the quick-frozen millet congee is greatly improved; simultaneously, the formation of hydrogen bonds among starch molecules and the aging of starch are prevented, the rehydration and the viscosity and the overall uniform stability of rice porridge are improved, and the restorability of the brewed porridge product is improved;
(2) Aiming at the problems of uneven, poor recovery and poor taste of instant porridge products after being brewed, pregelatinized starch is added after freeze-drying, so that the recovery and taste of the instant porridge products after being brewed are improved, and people with dysphagia and chewing disorder can eat the instant porridge products;
(3) The freeze-dried millet congee provided by the invention takes millet as a substrate, is supplemented with pregelatinized starch, is added with traditional Chinese medicine extracts such as hericium erinaceus, spina date seed, poria cocos and the like, is prepared into instant compound millet congee after curing, improves the flavor of the millet congee, and has the health care functions of soothing the nerves and nourishing the stomach.
Drawings
FIG. 1 is a photograph of a millet congee sample lyophilized in example 1;
FIG. 2 is a photograph of millet congee prepared in example 1 after brewing;
FIG. 3 is a photograph of comparative example 2 prepared millet congee after brewing;
FIG. 4 is a photograph of comparative example 3 prepared millet congee after brewing;
FIG. 5 is a photograph of comparative example 4 prepared millet congee after brewing;
fig. 6 is a photograph of the millet congee prepared in comparative example 5 after being brewed.
Detailed Description
The present invention will now be further described in connection with specific embodiments in order to enable those skilled in the art to better understand the invention.
Example 1
The freeze-dried millet congee for soothing nerves and nourishing stomach comprises the following raw materials in parts by weight:
100 parts of millet, 5 parts of hericium erinaceus powder, 5 parts of poria cocos powder, 5 parts of spina date seed powder, 0.5 part of baking soda, 2.5 parts of hydroxypropyl-beta-cyclodextrin, 10 parts of maltodextrin and 20 parts of pregelatinized starch.
The preparation method of the millet congee for soothing nerves and nourishing stomach comprises the following steps:
(1) Preparing an embedding agent: adding 2.5 parts of hydroxypropyl-beta-cyclodextrin and 10 parts of maltodextrin into 50 parts of distilled water according to the weight ratio of the hydroxypropyl-beta-cyclodextrin to the maltodextrin of 1:4, and heating and uniformly mixing in a water bath at 70 ℃ to obtain a hydroxypropyl-beta-cyclodextrin and maltodextrin mixed solution;
(2) Boiling: weighing 100 parts of millet by a balance, putting the millet into a pan with a cover, which has the diameter of 24cm, quickly washing twice by tap water, draining water, adding 5 parts of hericium erinaceus powder, 5 parts of poria cocos powder, 5 parts of spina date seed powder, 0.5 part of baking soda, the hydroxypropyl-beta-cyclodextrin and maltodextrin mixed solution obtained in (1) and 1000 parts of pre-boiled domestic drinking water, covering a pot cover, and boiling under 2100W of an electromagnetic oven; taking down the pot cover, adjusting the power of the electromagnetic oven to 1400W, continuously boiling for 10min, stirring for several times during the boiling, preventing the sample from boiling and overflowing, and obtaining the millet congee sample after the boiling is finished;
(3) And (3) freeze drying: placing the millet congee sample obtained in the step (2) into a glass culture dish after the millet congee sample is placed at room temperature, placing the millet congee sample into a refrigerator at the temperature of minus 38.6 ℃ for freezing until the sample is completely frozen, taking out the sample, covering a layer of preservative film, reserving a certain number of vent holes on the preservative film, placing the preservative film into a vacuum freeze dryer for freeze drying, specifically, vacuumizing after the temperature reaches minus 40 ℃, reducing the pressure to below 10Pa, and heating to minus 2 ℃ for freeze drying for 48 hours;
(4) Brewing: and taking out the sample after completely freeze-drying, putting the sample into a bowl, adding 20 parts of pregelatinized starch, and taking warm water at about 45 ℃ for brewing to obtain the composite instant millet porridge.
The photograph of the obtained freeze-dried millet congee is shown in fig. 1, and the photograph of the prepared millet congee is shown in fig. 2.
Example 2
The difference with the embodiment 1 is that the nerve-soothing and stomach-nourishing millet freeze-dried porridge comprises the following raw materials in parts by weight:
80 parts of millet, 3 parts of hericium erinaceus powder, 3 parts of poria cocos powder, 3 parts of spina date seed powder, 0.5 part of baking soda, 1.5 parts of hydroxypropyl-beta-cyclodextrin, 6 parts of maltodextrin and 20 parts of pregelatinized starch.
The preparation method is the same as in example 1.
Example 3
The difference from example 1 is that in (1), the weight part ratio of hydroxypropyl-beta-cyclodextrin to maltodextrin is 1:2.
Example 4
The difference from example 1 is that in (1), the weight part ratio of hydroxypropyl-beta-cyclodextrin to maltodextrin is 1:5.
Comparative example 1
The difference with the embodiment 1 is that the nerve-soothing and stomach-nourishing millet freeze-dried porridge comprises the following raw materials in parts by weight:
100 parts of millet, 5 parts of hericium erinaceus powder, 5 parts of poria cocos powder, 5 parts of spina date seed powder, 0.5 part of baking soda and 20 parts of pregelatinized starch.
In this comparative example, millet gruel was not coated with the coating agent, that is, step (1) of example 1 was not carried out, and the mixed solution of hydroxypropyl-cyclodextrin and maltodextrin obtained in step (1) was not added in step (2), and the other preparation methods were the same as in example 1.
Comparative example 2
The difference from example 1 is that no pregelatinized starch is added to the raw material, i.e. the step (4) of directly brewing the freeze-dried millet congee without pregelatinized starch.
A photograph of the resulting brewed millet congee is shown in FIG. 3.
Comparative example 3
The difference from example 1 is that pregelatinized starch, in particular:
(1) Preparing an embedding agent: adding the hydroxypropyl-beta-cyclodextrin and the maltodextrin into 50 parts of distilled water according to the weight ratio of the hydroxypropyl-beta-cyclodextrin to the maltodextrin of 1:4, and heating and mixing uniformly in a water bath at 70 ℃ to obtain a mixed solution of the hydroxypropyl-beta-cyclodextrin and the maltodextrin;
(2) Boiling: weighing 100 parts of millet by a balance, putting the millet into a pan with a cover, which has the diameter of 24cm, quickly washing twice by tap water, draining water, adding 5 parts of hericium erinaceus powder, 5 parts of poria cocos powder, 5 parts of spina date seed powder, 0.5 part of baking soda, 20 parts of pregelatinized starch, the hydroxypropyl-beta-cyclodextrin and maltodextrin mixed solution obtained in (1) and 1000 parts of pre-boiled domestic drinking water, covering a pot cover, and boiling under 2100W of an electromagnetic oven; taking down the pot cover, adjusting the power of the electromagnetic oven to 1400W, continuously boiling for 10min, stirring for several times during the boiling, preventing the sample from boiling and overflowing, and obtaining the millet congee sample after the boiling is finished;
(3) And (3) freeze drying: placing the millet congee sample obtained in the step (2) into a glass culture dish after the millet congee sample is placed at room temperature, placing the millet congee sample into a refrigerator at the temperature of minus 38.6 ℃ for freezing until the sample is completely frozen, taking out the sample, covering a layer of preservative film, reserving a certain number of vent holes on the preservative film, placing the preservative film into a vacuum freeze dryer for freeze drying, specifically, vacuumizing after the temperature reaches minus 40 ℃, reducing the pressure to below 10Pa, and heating to minus 2 ℃ for freeze drying for 48 hours;
(4) Brewing: and taking out the sample after completely freeze-drying, putting the sample into a bowl, and taking warm water at about 45 ℃ to brew the sample to obtain the composite instant millet congee.
A photograph of the resulting brewed millet congee is shown in FIG. 4.
Comparative example 4
The difference from example 1 is that the pregelatinized starch is 10 parts by weight, and the resulting brewed millet congee is shown in FIG. 5, with too little pregelatinized starch and poor brewing effect.
Comparative example 5
The difference from example 1 is that the pregelatinized starch is 50 parts by weight, and the prepared millet congee is shown in fig. 6, and when the pregelatinized starch is too much, the viscosity of the millet congee is too high, and the phenomenon of agglomeration occurs.
Comparative example 6
The difference from example 1 is that the weight fraction of hydroxypropyl-beta-cyclodextrin is 2.5 parts, the weight fraction of maltodextrin is 2.5 parts, and the weight fraction ratio of hydroxypropyl-beta-cyclodextrin to maltodextrin is 1:1.
Comparative example 7
The difference from example 1 is that the weight fraction of hydroxypropyl-beta-cyclodextrin is 2 parts, the weight fraction of maltodextrin is 0.5 parts, and the weight fraction ratio of hydroxypropyl-beta-cyclodextrin to maltodextrin is 4:1.
Comparative example 8
The difference from example 1 is that the embedding agent was not hydroxypropyl-beta-cyclodextrin, only maltodextrin was used as the embedding agent, and the amount of maltodextrin used was 12.5 parts.
Comparative example 9
The difference from example 1 is that maltodextrin was not used as the embedding agent, and that only hydroxypropyl-beta-cyclodextrin was used as the embedding agent, with the amount of hydroxypropyl-beta-cyclodextrin used being 12.5 parts.
Test example 1
The lyophilized millet congee obtained in examples 1 to 4 and comparative examples 1 to 9 was brewed, the brewed millet congee was cooled, wrapped with gauze and filtered, a proper amount of filtrate was taken for aroma component analysis by gas chromatography-mass spectrometry detection, and volatile matter analysis was performed by GC-O-MS (Trace 1310/TSQ 9000Thermo Fisher Scientific Inc, massachusetts, USA).
2G of the sample was weighed into a headspace sample bottle, next, 10. Mu.L of 2 mol/L2-methyl-3-heptanone (dissolved in methanol) was added as an internal standard, and the vial was immediately sealed with a headspace cap with PTFE-silica gel gasket; for the extraction process, using 50/30 μm DVB/CAR/PDMS fiber tip, aging at 250 ℃ for 30min, the sample was equilibrated at 50 ℃ for 30min, then the extraction head was inserted into the headspace bottle for 40 min. Finally, the extraction head was pulled out and desorbed in an inlet at 240 ℃ for 2 minutes.
GC conditions: column type DB-WAX (30 m×0.18mm×0.18 μm), no split sample injection; heating program: the sample inlet temperature was 240℃and the initial column temperature was 40℃for 3 minutes, and the temperature was raised to 120℃at a rate of 5℃per minute and to 230℃at 10℃for 10 minutes.
MS conditions: ion source temperature 200 ℃, transmission line temperature 250 ℃, electron energy 70eV. And adopting a full scanning (Scan) mode to acquire signals, wherein the scanning range is 35-500m/z.
Qualitative analysis: MS results were compared with the National Institute of Standards and Technology (NIST) database in the United states and found that the volatile flavor was matched to greater than 80 and a maximum match of 100.
Quantitative analysis: and calculating the content of the flavor substance to be detected relative to the internal standard by adopting an internal standard method according to the concentration and peak area of the known internal standard 2-methyl-3-heptanone.
The results obtained are shown in Table 1:
table 1 examples and comparative examples the characteristic compounds obtained were examined
As can be seen from table 1, when the embedding agent is not used to embed the millet congee, the flavor substance (characteristic compound) content in the millet congee is very low, the millet congee is not too fragrant, and when the weight part ratio of hydroxypropyl-beta-cyclodextrin to maltodextrin in the embedding agent is not within 1:2-1:5, the flavor substance content of the millet congee is relatively low, the flavor is not obvious, and although the flavor substance content of the millet congee is improved as compared with that of the unencapsulated millet congee, the improvement is not obvious; when pregelatinized starch is not added, the brewed millet congee is separated from water, and has poor restorability; when the addition amount of pregelatinized starch is small, the water separation condition of the brewed millet congee rice is improved, but the viscous state of the fresh millet congee can not be restored; when the addition amount of pregelatinized starch is large, the viscosity of the brewed millet porridge is too large, the fluidity is too poor, and the restorability is also poor; when pregelatinized starch is added before freeze-drying, the millet porridge is very sticky when being cooked, the fragrance cannot overflow completely, and the millet porridge is not easy to redissolve after being brewed.
Test example 2 sensory evaluation
10 Panelists were selected to evaluate the texture, smell and acceptability of the millet congee obtained in each of the examples and comparative examples after brewing. The evaluation criteria were as follows:
the millet congee has the texture of 10 minutes, the texture of 6 minutes and the texture of 1 minute; the obvious fragrance of the millet congee is 10 minutes, the fragrance is not obvious 6 minutes, and the basically no fragrance is 1 minute; the acceptability was very much like 9 points and very much less like 1 point, and the scoring was performed in order, and the results are shown in table 2:
Table 2 sensory evaluation of examples and comparative examples
From the data in the above tables, the products of examples 1-4 had texture scores of about 9.53-9.68 points; the odor score is between 9.59 and 9.72 minutes, and the acceptability is between 9.31 and 9.43 minutes; the product scores were higher in the examples compared to the products in comparative examples 1-9. This demonstrates that the congee obtained by the process of the invention has a remarkable aroma, regardless of the consistency of the texture. This is because the porridge of the present invention is embedded with an embedding agent, so that the flavor thereof is strong.
Claims (10)
1. The nerve-soothing and stomach-nourishing freeze-dried millet congee is characterized by comprising the following raw materials in parts by weight:
80-100 parts of millet, 3-5 parts of hericium erinaceus powder, 3-5 parts of poria cocos powder, 3-5 parts of spina date seed powder, 0.5-1 part of baking soda, 1.5-2.5 parts of hydroxypropyl-beta-cyclodextrin, 6-10 parts of maltodextrin and 15-20 parts of pregelatinized starch.
2. The nerve-soothing and stomach-nourishing freeze-dried millet congee according to claim 1, which comprises the following raw materials in parts by weight:
100 parts of millet, 5 parts of hericium erinaceus powder, 5 parts of poria cocos powder, 5 parts of spina date seed powder, 0.5 part of baking soda, 2.5 parts of hydroxypropyl-beta-cyclodextrin, 10 parts of maltodextrin and 20 parts of pregelatinized starch.
3. The method for preparing the nerve-soothing and stomach-nourishing freeze-dried millet congee as claimed in claim 1, which is characterized by comprising the following steps:
(1) Preparing an embedding agent: adding hydroxypropyl-beta-cyclodextrin and maltodextrin into distilled water, heating in water bath, and mixing uniformly to obtain hydroxypropyl-beta-cyclodextrin and maltodextrin mixed solution;
(2) Boiling: putting millet into a pot, quickly washing, draining water, adding the hericium erinaceus powder, the poria cocos powder, the semen zizyphi spinosae powder, the baking soda and the hydroxypropyl-beta-cyclodextrin and maltodextrin mixed solution obtained in the step (1) according to the parts by weight, adding domestic drinking water, covering a pot cover, taking the pot cover off after boiling, adjusting the firepower, and continuously boiling for 10 minutes to obtain a cooked millet congee sample;
(3) And (3) freeze drying: placing the millet congee sample obtained in the step (2) to room temperature, pouring the millet congee sample into a culture dish, putting the millet congee sample into a refrigerator, freezing the millet congee sample until the sample is completely frozen, taking out the sample, covering a layer of preservative film, reserving an exhaust hole on the preservative film, and putting the millet congee sample into a vacuum freeze dryer for freeze-drying;
(4) Brewing: taking out the millet congee sample after the millet congee sample in the step (3) is completely freeze-dried, putting the millet congee sample into a container, adding the pregelatinized starch in the weight part in the freeze-dried millet congee in the step (2), and taking warm water for brewing to obtain the brewed millet congee.
4. The preparation method according to claim 3, wherein in (1), the weight part ratio of the hydroxypropyl-beta-cyclodextrin to the maltodextrin is 1:2-1:5; the weight of distilled water added was 4 times the sum of the weight of hydroxypropyl-beta-cyclodextrin and maltodextrin.
5. The method according to claim 3, wherein in (1), the water bath temperature is 68 to 72 ℃.
6. The process according to claim 3, wherein the ratio of the weight of the mixed solution of hydroxypropyl-cyclodextrin and maltodextrin obtained in (1) to the weight of millet added in (2) is 100:62.5.
7. The method of claim 3, wherein the drinking water is added in the ratio of (2) 1:10 by weight of millet to 10 by weight of drinking water.
8. The method of claim 3, wherein in (3), the temperature of the refrigerator is-38.6 ℃.
9. The method of claim 3, wherein in (3), the lyophilization is: vacuumizing after the temperature reaches-40 ℃, reducing the pressure to below 10Pa, heating to-2 ℃, and freeze-drying to 48 h.
10. The method according to claim 3, wherein the warm water in (4) is drinking water at 45-50 ℃.
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