Drying is an important preservation method of casein. Traditional natural draining and drying processes have low efficiency, long processing time, and poor product quality, which urgently need to be improved. This study investigated the effects of pre-dehydration intensities (30 N 30 min (PreD1) and 50 N 30 min (PreD2)) and drying methods (including pulsed vacuum drying (PVD), infrared drying (IRD), and hot air drying (HAD)) on the drying kinetics, drying modeling, and quality of yak milk casein. These findings reveal that PreD2 and PVD both had a positive impact on shortening the drying time. Compared to other combined treatments, PreD2-PVD had the shortest drying time of 6 h. The Midilli–Kucuk mathematical model effectively predicted the drying of casein. The yak milk casein powder treated with PreD2-PVD possessed a higher content of gross compositions, superior color, lower levels of fat oxidation and 5-hydroxymethylfurfural (5-HMF), and higher emulsifying activity index (EAI) and emulsion stability index (ESI) values. Overall, combining pre-dehydration with PVD proved effective in improving the drying rate and maintaining a good quality of yak milk casein, showing promising potential for industrial applications.

In this study, a sea buckthorn–wolfberry compound coffee (SWCC) solid beverage was formulated and evaluated based on sensory scores, dispersibility, and water solubility. The optimal formulation consisted of 9% sea buckthorn powder, 16% wolfberry powder, 65% coffee powder, 8% sugar, 1.25% microcrystalline cellulose, 0.5% sodium bicarbonate, and 0.25% tricalcium phosphate. The SWCC contained 18.75 ± 0.43 mg RE/g total flavonoids and 4.60 ± 0.04 mg GAE/g total phenols, demonstrating superior in vitro antioxidant activity compared to the raw sea buckthorn or wolfberry powders, with a 90.21 ± 0.15% DPPH radical scavenging rate, 90.56 ± 0.35% ABTS radical scavenging rate, and 6.64 ± 0.03 mg Trolox/g ferric-reducing power. In vivo experiments showed that specific doses (1.25–5.00 g/kg·BW/day) of SWCC exhibited significant physical fatigue-relieving and antioxidant effects, significantly extending loaded swimming time, reducing BLA accumulation, increasing LG reserves, enhancing SOD activity, and lowering MDA levels in serum. Overall, our findings offer both theoretical and practical insights for utilizing medicinal and edible resources in functional food development, meeting the growing demand for healthy and diverse food options, and contributing significantly to the advancement of public nutrition and the healthy food industry.