TWI868553B - Granular structure with active compound of organic acids and method for preparing the same - Google Patents

Abstract

Provided is a granular structure for embedding Kombucha mushroom fermentation broth and fibers and a method for preparing the same, and the core thereof is prepared by mixing raw materials and coating granulation by a fluidized bed spray granulator to improve flowability and solubility and to preserve the organic acids in the Kombucha mushroom fermentation broth. Further, the core is embedded in a sustained-release flavoring layer with flavoring ingredients. The sustained-release flavoring layer is then coated with an anti-hygroscopic protective layer to achieve anti-hygroscopic preservation without adding an anti-caking agent.

Description

Granular structure containing organic acid active substance and its preparation method

The present disclosure relates to a particle structure, and more particularly to a particle structure encapsulating an organic acid.

Beverages containing organic acids are often dried by high-temperature spraying during the powdering process; however, the organic acids in the product are easily destroyed or volatilized by high temperatures, so it is not possible to effectively retain the organic acids as ingredients for health products. Furthermore, the low-temperature refrigeration period of homemade fermented beverages can only be preserved for 1 week at most, and the preservation process will inevitably generate energy consumption costs.

In addition, in order to increase the solubility of the product, instant powdered drinks are generally made by mixing powders of different formulas. Since the mixing process is prone to moisture absorption, silicon dioxide is often added to the formula as an anti-caking agent. However, anti-caking agents are not good for the health of consumers, and excessive consumption will cause a burden on the body.

Therefore, this field is in urgent need of products that can overcome the above problems at the same time.

In view of the above problems, the present disclosure provides a particle structure capable of encapsulating organic acids and other active substances, which comprises a core, a flavoring shell layer covering the core, and a protective layer covering the flavoring shell layer, wherein the core comprises functional ingredients, and the functional ingredients comprise fiber and kombucha mushroom fermentation liquid.

In at least one specific embodiment of the present disclosure, the core further comprises black tea powder.

In at least one specific embodiment of the present disclosure, the average particle size of the particle structure is at least 0.2 mm. In some specific embodiments of the present disclosure, the average particle size of the particle structure is 0.2 mm to 0.5 mm.

In at least one specific embodiment of the present disclosure, the fiber is selected from one of the group consisting of soluble fiber, chicory fiber, and fructooligosaccharide or a combination thereof.

In at least one specific embodiment of the present disclosure, the functional ingredient further comprises an active ingredient that helps preserve organic acids, a carrier, a formulator, or a combination thereof.

In at least one specific embodiment of the present disclosure, the fermented Kombucha mushroom liquid contains organic acid or probiotics. In some specific embodiments of the present disclosure, the probiotics are lactic acid bacteria.

In at least one specific embodiment of the present disclosure, the organic acid is selected from one or a combination of the group consisting of acetic acid, citric acid, succinic acid, oxalic acid, glucuronic acid and gluconic acid.

In at least one specific embodiment of the present disclosure, the flavoring shell comprises aroma microcapsules and flavoring ingredients.

In some specific embodiments disclosed herein, the core is made of kombucha fermented liquid by spray granulation, so that the organic acid components in the kombucha fermented liquid can be effectively prevented from being destroyed or volatilized, and the powder raw material is prepared into granules to improve the fluidity and solubility of the powder. In addition, the seasoning shell layer not only has the flavoring or fragrance components, but also has the effect of protecting and encapsulating the organic acid components therein, and can also be designed as a slow-release seasoning shell layer according to actual needs. In addition, the protective layer has an anti-moisture absorption function to replace the anti-caking agent added in the general powder mixing stage.

The present disclosure also provides a method for preparing the above-mentioned particle structure, which comprises screening the functional ingredients; mixing and drying the functional ingredients; spraying and granulating the functional ingredients to form the core; and forming a flavoring shell layer and a protective layer covering the core.

In at least one specific embodiment of the present disclosure, the fermented kombucha mushroom liquid is granulated by spraying to form the core. In some specific embodiments of the present disclosure, the black tea powder, fiber and fermented kombucha mushroom liquid or other functional ingredients are quickly and evenly coated and mixed using a fluidized bed spray granulation process.

In at least one specific embodiment of the present disclosure, the temperature of the spray granulation is 30°C to 90°C, 37°C to 43°C, 40°C to 80°C, 77°C to 83°C, 52°C to 74°C, 57°C to 63°C, 49°C to 62°C, or 61°C to 69°C. In some specific embodiments, the temperature of the spray granulation may be about 31°C, 33°C, 35°C, 37°C, 39°C, 41°C, 43°C, 45°C, 47°C, 49°C, 51°C, 53°C, 55°C, 57°C, 59°C, 61°C, 63°C, 65°C, 67°C, 69°C, 71°C, 73°C, 75°C, 77°C, 79°C, 81°C, 83°C, 85°C, 87°C, 89°C, but the present disclosure is not limited thereto.

In at least one specific embodiment of the present disclosure, a fluidized bed spray granulator is used to mix and coat the granule raw materials at about 57°C to 63°C. The granule raw materials include fiber and fermented tea mushroom liquid; a flavoring shell is formed by coating the core surface with a flavoring component; and a protective layer is formed on the outer layer of the flavoring shell by an embedding technique. In some specific embodiments of the present disclosure, the protective layer is an anti-hygroscopic protective layer to form a microcapsule particle design, so there is no need to add an anti-caking agent.

The particle structure of the present invention is more uniform than that of general kombucha mushroom drink products, so the fluidity and solubility of the powder can be improved. In addition, the spray granulation process in a specific temperature range adopted by the present invention not only retains the organic acid components, but also forms a flavoring shell layer on the surface with a flavoring component to embed and protect the organic acid components. Finally, the microcapsule particles are designed with a protective layer formed by coating to replace the anti-caking agent added in the general powder mixing stage, so as to achieve the anti-hygroscopic preservation of the powder. In general, the present invention improves the uniformity of instant tea powder, and enhances its fluidity and solubility under instant brewing; embeds and preserves the functional organic acid components in fermented kombucha mushrooms at a specific temperature to achieve a health-enhancing effect; enhances the moisture absorption resistance and preservation of instant tea, and the formula combination without adding anti-caking agents complies with the evolution concept of food clean label (Clean label), enhancing the health value of health products.

The particle structure disclosed herein can be directly added to drinking water or other beverages to add flavor. When the particle structure disclosed herein contacts the beverage, the flavoring shell layer of the particle structure can release the functional ingredients and flavoring. In a specific embodiment of the present case, the protective layer will disintegrate, decompose or dissolve after contacting the beverage, so that the functional ingredients and the flavoring are released into the beverage. The functional ingredients, such as organic acids and fibers, are beneficial to the health of the consumer, and the functional ingredients may also include active ingredients that promote the preservation of organic acids, which are beneficial to promoting the absorption of organic acids. In addition, the present invention reduces the use of anti-caking agents and uses encapsulation technology to replace the anti-caking agents added in the general powder mixing stage, thereby achieving the anti-hygroscopic preservation of the powder, thereby increasing the overall shelf life.

Therefore, the particle structure disclosed herein can take into account the convenience, health benefits and preservation effects of the beverage, and enhance the health value as a health product.

100: Particle structure

11: Black tea powder

12: Fiber

13: Kombucha mushroom fermented liquid

21: Aroma microcapsule

22: Seasoning the crust

23: Protective layer

Figure 1 is a flow chart of a method for preparing a particle structure in one specific embodiment of the present disclosure.

Figure 2 is a schematic cross-sectional view of a particle structure in one specific embodiment of the present disclosure.

The following is a specific embodiment to illustrate the implementation of the present disclosure. Those with ordinary knowledge in the technical field to which the present disclosure belongs can easily understand the spirit, advantages and effects of the present disclosure based on the content disclosed in this manual. However, the specific embodiment of the present disclosure is not used to limit the present disclosure. The present disclosure can also be implemented or applied through other different implementation methods. The details contained in this manual can also be given different changes or modifications based on different viewpoints and applications without deviating from the spirit of the present disclosure.

When "including" or "comprising" components or steps are described herein, other components or other steps may be included, but such other components or other steps are not excluded, unless otherwise specified herein. In addition, unless otherwise clearly specified herein, the singular forms "a", "an" and "the" described herein include plural referents, and "or" described herein is used interchangeably with "and/or".

The numerical ranges described herein are inclusive and combinable. Any numerical value falling within the numerical range described herein can be used as the maximum or minimum value to derive a sub-range. For example, the numerical range of "0.2mm to 0.5mm" should be understood to include any sub-range between the minimum value of 0.2mm and the maximum value of 0.5mm, such as: 0.2mm to 0.4mm, 0.3mm to 0.5mm, and 0.35mm to 0.45mm. In addition, the multiple numerical values described herein can be selectively selected as the maximum or minimum value to derive a numerical range; for example, 41℃, 53℃, 65℃ can derive a numerical range of 41℃ to 53℃, 41℃ to 65℃, and 53℃ to 65℃. In addition, the percentage symbol "%" described herein, unless otherwise specified, represents weight percentage.

As used herein, the term "about" generally means that the numerical value is intended to include a deviation of ±20%, ±10%, ±5%, ±1%, ±0.5%, ±0.1% from the given numerical value or range. Such numerical deviations may occur due to, for example, experimental errors; measurement standard errors or process flows in preparing compounds, compositions, concentrates, formulations; the purity of the source, manufacture, starting materials or components of the present disclosure; and similar considerations. Alternatively, when considered by one of ordinary skill in the art, the term "about" means within the standard error of an acceptable mean. Unless expressly defined otherwise, all numerical ranges, amounts, values, ratios, such as materials, durations of time, temperatures, conditions of execution, ratios of contents, and the like disclosed herein, should be understood to be modified in all cases by the term "about".

The disclosed particle structure encapsulating organic acids and active substances comprises a core, a flavoring shell layer and a protective layer, wherein the core comprises a functional ingredient, and the functional ingredient may comprise an active ingredient that helps preserve the organic acid, a carrier, a formulator or a combination thereof; the flavoring shell layer encapsulates the core; and the protective layer encapsulates the entire particle structure.

The method disclosed herein for preparing a particle structure encapsulating organic acids and active substances comprises: mixing a functional ingredient with a carrier or a formulator, making the particle raw material into a uniform particle shape and a core, wherein the functional ingredient comprises fiber and fermented tea mushroom liquid; and forming a flavoring shell layer on the surface of the core with a flavoring ingredient to coat the core; finally, completing a protective layer with an encapsulation technique to coat the flavoring shell layer. The above-mentioned carrier or formulator is a carrier or formulator that is acceptable to food or physiologically.

In one embodiment of the present disclosure, the particle structure helps preserve organic acids, and is therefore beneficial for promoting the absorption of organic acids. The particle structure comprises the following: a core, a seasoning shell layer, and a protective layer. Preferably, the average particle size is at least 0.2 mm. In another embodiment of the present disclosure, the average particle size of the particle structure is 0.2 mm to 0.5 mm, for example but not limited to about 0.25 mm, 0.30 mm, 0.35 mm, 0.4 mm, 0.45 mm, or 0.5 mm. In another embodiment of the present disclosure, the average particle size of the particle structure is 0.3 mm to 0.5 mm, preferably, the average particle size of the particle structure is 0.4 mm to 0.5 mm. In at least one specific embodiment of the present disclosure, the particle size of the particle structure is 0.1mm to 1.5mm, for example but not limited to 0.1mm, 0.2mm, 0.3mm, 0.4mm, 0.5mm, 0.6mm, 0.7mm, 0.8mm, 0.9mm, 1.0mm, 1.1mm, 1.2mm, mm, 1.3mm, 1.4mm or 1.5mm.

In a specific embodiment of the present disclosure, the shape of the particle structure is selected from one or a combination of the group consisting of sphere, ellipse, cube, cylinder, cuboid, tetrahedron, pyramid, star, heart, fan and shell.

In one specific embodiment of the present disclosure, the particle size or average particle size of the core is 0.01mm to 0.3mm, for example but not limited to 0.02mm to 0.1mm, 0.02mm to 0.15mm, 0.06mm to 0.08mm or 0.1mm to 0.3mm.

In one embodiment of the present disclosure, the core, the seasoning shell layer and the protective layer further comprise a food or physiologically acceptable carrier or excipient. The food or physiologically acceptable carrier or excipient of the present disclosure includes but is not limited to starch (e.g., rice starch, wheat starch, corn starch and wheat starch), lactose, sucrose, glucose, corn sweetener, dextrin, cyclodextrin, maltodextrin, resistant starch, corn-derived soluble fiber, chicory fiber, oligosaccharides, lignin, chitin, hemicellulose, pentosan, β-glucan, galactomannan, chitosan, gum, soy Dietary fiber, sodium carboxymethyl starch, carboxylated starch propionate, microcrystalline cellulose, carboxymethyl cellulose, sodium carboxymethyl cellulose, hydroxypropyl methyl cellulose, mannitol, sorbitol, magnesium stearate, dicalcium phosphate, gelatin, agar, pectin, gum arabic, sodium alginate, carrageenan, locust bean gum, Guanhua bean gum, tara gum, konjac gum, astragalus gum, corn syrup, jelly gum, curdlan gum, worm gum, water or a combination of two or more thereof. Preferably, the food- or physiologically acceptable carrier or formulator is starch, lactose or a combination thereof. Preferably, the food- or physiologically acceptable carrier or excipient is starch, oligosaccharide, dextrin, corn-derived soluble fiber, chicory fiber, fructooligosaccharide, or a combination of two or more thereof. In a specific embodiment of the present disclosure, the protective layer comprises a colloid, such as but not limited to gelatin, gum arabic, sodium alginate, agar, pectin, wormwood, carboxymethyl cellulose, carrageenan, corn syrup, sodium alginate, gellan gum, guanyin, tara gum, or hydroxypropyl methyl cellulose, or a combination of two or more thereof.

The term "functional ingredient" in this article refers to ingredients in food that provide consumers with health benefits beyond basic nutritional value, which can improve the consumer's physical health and/or reduce the consumer's risk of disease, such as: promoting gastrointestinal health, aiding digestion, strengthening bones, protecting teeth, freshening breath, relieving stress and tension, improving or preventing cardiovascular disease, diabetes, obesity or osteoporosis, etc. The functional ingredients disclosed herein include but are not limited to fiber, fermented kombucha mushroom liquid, prebiotics, probiotics, active ingredients for improving concentration, dietary fiber, vitamins, minerals, carotenoids, flavonoids, enzymes, antioxidants, phytoestrogens, plant sterols, lecithin, fatty acids, amino acids, creatine, proteins (such as soy protein or collagen), caffeine, peptides, plant extracts, mushroom mycelium, mushroom fruiting bodies, cordyceps mycelium, cordyceps fruiting bodies, or a combination of two or more thereof. In a specific embodiment of the disclosure, the functional ingredient is selected from organic acids produced in the production process of kombucha mushroom fermented beverages, including but not limited to acetic acid.

The term "prebiotic" herein refers to one or more food ingredients that can selectively stimulate the growth or activity of probiotics in the digestive tract of the host, thereby achieving the effect of promoting the health of the host. In a specific embodiment of the present disclosure, the prebiotic is selected from one or a combination of the group consisting of carbohydrates, sugar alcohols and dilinolenic acid powder. Preferably, the carbohydrate is an oligosaccharide or a polysaccharide. Preferably, the carbohydrate is selected from the group consisting of xylo-oligosaccharide, soybean oligosaccharide, dietary fiber, fructo-oligosaccharide (FOS), isomalto-oligosaccharide, lacto-oligosaccharide, lactulose, galacto-oligosaccharide (GOS), raffinose, chicory fiber (inulin), polydextrin, polydextrose, glucooligosaccharide, manno-oligosaccharide, arabino-oligosaccharide, fuco-oligosaccharide, chito-oligosaccharide, lactitol and lactulose, or a combination thereof. In a specific embodiment of the present disclosure, the prebiotic is selected from one of the groups consisting of dietary fiber, oligosaccharides, and oligosaccharides, or a combination thereof. Preferably, the oligosaccharide is fructooligosaccharide, galacto-oligosaccharide, chicory fiber, or a combination of two or more thereof.

The term "probiotics" herein refers to microorganisms that are beneficial to the health of the host and are non-pathogenic or low-pathogenic. In at least one embodiment of the present disclosure, the probiotic is selected from the group consisting of Bacillus coagulans , Bifidobacterium bifidum , Bifidobacterium breve , Bifidobacterium infants , Bifidobacterium lactis , Bifidobacterium longum, Lactobacillus acidophilus , Lactobacillus brevis , Lactobacillus bulgaricus , Lactobacillus casei , Lactobacillus fermentum , Lactobacillus gasseri, Lactobacillus gasseri ), Lactobacillus helveticus , Lactobacillus johnsonii , Lactobacillus paracasei , Lactobacillus pentosus , Lactobacillus plantarum , Lactobacillus reuteri , Lactobacillus rhamnosus , Lactobacillus salivarius , Lactococcus lactis , Streptococcus thermophiles , Pediococcus pentosaceus , Pediococcus acidilactici ) and Bifidobacterium adolescentis or a combination thereof. Preferably, the probiotic is selected from the group consisting of Bifidobacterium lactis , Lactobacillus fermentum , Lactobacillus plantarum and Lactobacillus paracasei or a combination thereof.

In at least one specific embodiment of the present disclosure, the black tea powder in the particle structure is selected from one of the group consisting of Ceylon black tea powder, Earl Grey black tea powder, Assam black tea powder, and Darjeeling black tea powder, or a combination thereof.

In at least one specific embodiment of the present disclosure, the fiber of the particle structure is selected from one of the groups consisting of soluble fiber, chicory fiber, and fructooligosaccharide or a combination thereof.

In at least one specific embodiment of the present disclosure, the fermented kombucha mushroom liquid further comprises an organic acid or a probiotic. In some specific embodiments of the present disclosure, the organic acid of the fermented kombucha mushroom liquid is selected from one or a combination of the group consisting of acetic acid, citric acid, succinic acid, oxalic acid, glucuronic acid and gluconic acid. In some specific embodiments of the present disclosure, the probiotic is a lactic acid bacterium.

The term "release" herein refers to the property of the particle structure disclosed herein to deliver the components contained therein to the outside world in a specific external environment, such as but not limited to in a liquid. In one specific embodiment of the disclosure, the protective layer can enhance the moisture absorption resistance and preservation of the particle structure disclosed herein. In one specific embodiment of the disclosure, the flavoring shell layer has the function of releasing the functional component, for example, the protective layer and the flavoring shell layer disintegrate, decompose or dissolve in the liquid to release the functional component. In one specific embodiment of the disclosure, the liquid is a beverage, preferably drinking water.

The term "flavoring agent" herein refers to a natural, synthetic or semi-synthetic substance that is acceptable in food or physiologically, and which induces taste, smell, touch and other sensations in the body of the consumer. Among them, the one that induces sweetness in the body of the consumer is a "sweetener"; the one that induces sourness in the body of the consumer is a "sour agent". The sweeteners disclosed herein include but are not limited to juices, powders, syrups, extracts, concentrates or spices obtained from natural plant sources, such as chocolate, lemon, strawberry, banana, berry, mango, cantaloupe, passion fruit, pineapple, peach, cherry, cinnamon, apple, fennel, honey, pear, maple syrup, grape, grapefruit, orange, tangerine, watermelon, monk fruit, mushroom or vanilla; carbohydrate sweeteners The sweetener includes but is not limited to lactose, galacto-oligosaccharide, sucrose, fructose, maltose, glucose or granulated sugar; the sugar alcohol sweetener includes but is not limited to xylitol, mannitol, sorbitol, erythritol, isomalt, steviol glycoside, erythritol or lactitol; and the artificial sweetener includes but is not limited to aspartame or its derivatives, acesulfame potassium, neohesperidin dihydrochalcone, glycyrrhizin, acesulfame potassium or sucralose. In one embodiment of the present disclosure, the sweetener is a Luo Han Guo extract, steviol glycoside, mushroom extract or a combination of two or more thereof. In another embodiment, the sweetener is a Luo Han Guo extract, sucralose, acesulfame potassium, steviol glycoside or a combination of two or more thereof. The acidulants disclosed herein include but are not limited to citric acid, sodium citrate, trisodium citrate, adipic acid, succinic acid, monosodium succinate, lactic acid, sodium lactate, apple acid, sodium appleate, phosphoric acid, tartaric acid, sodium tartrate, gluconic acid, potassium gluconate, sodium gluconate, acetic acid, glacial acetic acid or aminoacetic acid. In a specific embodiment of the present disclosure, the protective layer further comprises a sweetener, an acidulant or a combination thereof. Preferably, the sweetener is a syrup, extract, concentrate or flavor obtained from a natural plant source, a sugar alcohol sweetener or a combination thereof; more preferably, the sweetener is a monk fruit extract, stevioside, sucralose, acesulfame potassium or a combination of two or more thereof. In one embodiment of the present disclosure, the protective layer has the function of releasing the flavoring agent, for example, the protective layer disintegrates, decomposes or dissolves in the liquid to release the flavoring agent. In one embodiment of the present disclosure, the liquid is drinking water.

In one specific embodiment of the present disclosure, the protective layer does not contain an anti-caking agent.

In one specific embodiment of the present disclosure, the thickness of the protective layer is 0.01mm to 0.02mm, 0.03mm to 0.05mm, or 0.015mm to 0.025mm.

In one embodiment of the present disclosure, the particle structure contains 65.5% to 90.8% of functional ingredients. Preferably, the particle structure contains 10% to 30% of fermented tea containing tea. In one embodiment of the present disclosure, the particle structure contains 1% to 10% of black tea powder. Preferably, the particle structure contains 50% to 70% of fiber. More preferably, the particle structure contains 20% to 30% of fermented tea containing tea, 3% to 8% of black tea powder and 60% to 70% of fiber.

In one specific embodiment of the present disclosure, the functional ingredient is mixed with the carrier or the excipient using a fluidized bed spray granulation process to achieve rapid and uniform mixing.

The following is a detailed description of the features and effects of the present disclosure through specific preparation examples and implementation examples, but is not intended to limit the scope of the present disclosure.

Preparation example

FIG1 shows a method for preparing the granular structure disclosed herein, which comprises the following steps: Step (a): Screening the functional ingredients such as corn-derived soluble fiber, instant black tea powder, chicory fiber, etc.; Step (b): Mixing and drying the screened ingredients at 57°C to 63°C using a fluidized bed drying device; Step (c): Performing a spray granulation process on the mixed and dried ingredients to form a core, during which water, edible flavorings, Sweetener, acidulant, colloid or a combination of two or more thereof; Step (d): adding water, edible flavor, sweetener, acidulant, colloid or a combination of two or more thereof to form a seasoning shell layer covering the core; Step (e): sequentially adding kombucha fermentation liquid component, aroma microcapsule and anti-hygroscopic colloid component to dry the particle structure; Step (f): performing particle size adjustment on the particle structure to achieve the required average particle size and shape.

Example 1: Cross-section of particle structure

As shown in FIG. 2 , the particle structure 100 disclosed herein comprises black tea powder 11, fiber 12, black tea mushroom fermentation liquid 13, a seasoning shell layer 22 and a protective layer 23, wherein the seasoning shell layer 22 comprises an aroma microcapsule 21.

Example 2: Effect of spray granulation temperature on organic acid retention

By the method described in the above preparation example, at the spray granulation temperature range of 37°C to 43°C, 57°C to 63°C, and 77°C to 83°C, Example A and Example A', Example B and Example B', and Example C of the granule structure were prepared respectively, and the acetic acid content (mg) per gram of the example was measured after the preparation was completed and after 1 month of storage at room temperature. The results are shown in Tables 1 and 2 below:

Table 1 above shows that when the granular structure is prepared, the acetic acid content of Example B is higher than that of Example A and Example C. Table 2 above shows that after being stored at room temperature for one month, the acetic acid consumption rate of Example B' is lower than that of Example A'. The above data indicate that the granular structure formed using a spray granulation temperature of 57°C to 63°C has a better acetic acid retention effect.

Example 3: Fluidity test

The bulk density and tapped density of Example B in Example 2 and the commercial product were measured, and the Carr's index and Hausner ratio were further calculated. The results are shown in Table 3 below:

The overall density refers to the ratio of the mass of the uncompacted particle sample to its total volume (including the volume of the voids between the particles). Generally speaking, the lower the value, the larger the particle size of the product, which is relatively convenient for packaging, transportation and storage. The tapped density refers to the density after the container containing the particle sample is vibrated to make the particles in a densely packed state. The Karl index and Hausner ratio are flowability indicators. The lower the value, the higher the flowability of the particle sample. As can be seen from the above table, the overall density, Karl index and Hausner ratio of Example B are all lower than those of commercial products, indicating that the finished product disclosed herein has better flowability and filling suitability than other commercial products, and is more convenient for packaging, transportation and storage.

The above preparation examples or implementation examples are only illustrative and are not intended to limit the present disclosure. People with ordinary knowledge in this field can modify and change the above implementation examples without violating the spirit and scope of the present disclosure. Therefore, the scope of protection of the present disclosure is defined by the scope of the attached patent application. As long as it does not affect the effect and implementation purpose of the present disclosure, it should be included in the content of this public technology.

100: Particle structure

11: Black tea powder

12: Fiber

13: Kombucha mushroom fermented liquid

21: Aroma microcapsule

22: Seasoning the crust

23: Protective layer

Claims (8)

A method for preparing a granular structure, comprising: screening a functional ingredient, wherein the functional ingredient comprises fiber; mixing and drying the screened ingredients at 57°C to 63°C; performing a spray granulation process on the mixed and dried ingredients at 57°C to 63°C, wherein the spray granulation process comprises adding a fermented liquid of kombucha mushrooms to form a core; forming a seasoning shell layer covering the core; and forming a protective layer covering the seasoning shell layer. The particle structure as described in claim 1, wherein the functional ingredient further comprises black tea powder. The particle structure as described in claim 1, wherein the average particle size of the particle structure is 0.2 mm to 0.5 mm. The particle structure as described in claim 1, wherein the fiber is soluble fiber, fructooligosaccharide or a combination thereof. The granular structure as described in claim 1, wherein the kombucha mushroom fermentation liquid contains organic acid or probiotics. The particle structure as described in claim 5, wherein the organic acid is selected from one or a combination of the group consisting of acetic acid, citric acid, succinic acid, oxalic acid, glucuronic acid and gluconic acid, and the probiotic is lactic acid bacteria. The particle structure as described in item 1 of the patent application scope, wherein the flavoring shell contains aroma microcapsules and flavoring ingredients. A particle structure prepared by the method described in claim 1, comprising: The core, which comprises the functional ingredient and the fermented tea mushroom liquid, wherein the fermented tea mushroom liquid is on the outer layer of the core and comprises an organic acid; the seasoning shell layer, which covers the core; and the protective layer, which covers the seasoning shell layer; wherein the average particle size of the particle structure is at least 0.2 mm.

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