2124results about "Confectionery" patented technology

The invention provides an intelligent candy casting molding and demolding system, and relates to candy production equipment, the system comprises a casting station, a cooling curing station, a demolding station, an outer support, a mold bearing and conveying structure, a control module and a plurality of mold structures; the mold structures are evenly distributed on the mold bearing and conveying structure and driven by the mold bearing and conveying structure to sequentially pass through all stations, each mold structure comprises a mold body and a bearing sliding base structure, and the mold body is provided with a forming cavity and a jacking gas injection assembly. When the bearing sliding seat structure moves to a pouring station, triggering induction and feeding back to the control module, and the control module synchronously controls the mold bearing conveying structure to start and stop, pouring of the pouring module and operation of the air blowing and cold curing equipment; and the demolding action unit is in contact with the jacking gas injection assembly to inject demolding gas flow and cause vibration, so that the sugar body is automatically demolded. The full-process automatic and intelligent control of pouring, cooling solidification and demolding is achieved, and the production efficiency and the product consistency are improved.

The invention relates to a white tomato fermentation extract and a whitening tablet candy containing the white tomato fermentation extract. The white tomato fermentation extract is prepared by the following steps: mixing fresh white tomatoes with pleurotus citrinopileatus powder to prepare a fermentation raw material; inoculating saccharomycetes into the fermentation raw material to obtain a fermentation product; and drying the fermentation product to obtain the white tomato fermentation extract. The white tomato fermentation extract prepared by the preparation method disclosed by the invention has relatively good stability and is not easy to decompose in air and under strong light irradiation, so that the white tomato fermentation extract is relatively easy to store and transport, the antioxidant efficiency is not easy to reduce when the white tomato fermentation extract is used for preparing whitening products, and the prepared whitening tabletted candies containing the white tomatoes have relatively high antioxidant effects and can be used for preparing the whitening tabletted candies containing the white tomatoes. The whitening mask can be used for removing oxygen free radicals and inhibiting the formation of tyrosinase, and is an excellent whitening product.

The application discloses a processing method of gel candies, and belongs to the technical field of gel candies. The method comprises a control unit with multiple independent pouring units, each pouring unit comprising a pouring head and a temperature control module, and the following steps are performed: S1: initial sensing and parameter setting; S2: a staged dynamic pouring step; S201: a starting stage, in which pouring is started at P0 and the F0, and lasts for a predetermined starting time Δt1; S202: a stable stage, in which after Δt1 ends, a control mode based on real-time viscosity feedback is switched to, the heating power is adjusted to maintain the real-time viscosity μ of the material in a target range [μ min , μ max ], and pouring is performed at a basic pump pressure F base . Through the staged dynamic control, the application realizes the precision and high efficiency of the gel candy pouring process.

The invention provides preserved fruit preparation integrated equipment and a low-sugar auricularia polytricha preserved fruit processing method. The preserved fruit preparation integrated equipment comprises a closed vacuum sugar permeation tank and a preserved fruit loading basket which is horizontally suspended in the vacuum sugar permeation tank; a detachable sealing cover is arranged above the vacuum sugar permeation tank; the sealing cover is provided with an air outlet pipe and an air inlet pipe which are communicated with the interior of the vacuum sugar permeation tank and can be closed; a sugar inlet pipe and a sugar outlet pipe which are horizontally arranged are also arranged at the lower part of the side wall of the vacuum sugar permeation tank; the preserved fruit preparation integrated equipment realizes effective integration of vacuum sugar permeation, gradient drying and surface treatment processes, is energy-saving and efficient, and avoids the problem of preserved fruit exposure pollution existing in multi-process treatment; the method is applied to the preparation of the preserved auricularia polytricha, and under the cooperation of a low-sugar formula design, the prepared preserved auricularia polytricha is good in appearance, taste and texture and also has a relatively long shelf life, relatively high economic value and a wide market prospect.

The application discloses a bone health tablet candy rich in marine peptide calcium chelate and a preparation method thereof, and belongs to the technical field of polypeptides, wherein the calcium chelate peptide provided by the application has an amino acid sequence as shown in SEQ ID No.1, and the specific sequence is GETGPA (F21-1), and the calcium binding capacity of the calcium chelate peptide is 4.72±1.06 μg / mg. The bone health tablet candy provided by the application has good calcium absorption promoting activity. The results of a mouse experiment show that the bone health tablet candy does not cause adverse effects on the growth of mice, can reverse high bone conversion caused by osteoporosis, improves the bone biomechanical properties of osteoporotic mice, and thus achieves the effect of enhancing bone density.

The invention relates to the technical field of microorganisms, in particular to bifidobacterium bifidum BGLP1 capable of regulating sugar digestion and producing GLP-1 at high yield and application of the bifidobacterium bifidum BGLP1. The preservation number of the bifidobacterium bifidum BGLP1 is CGMCC (China General Microbiological Culture Collection Center) No.35718, and the bifidobacterium bifidum BGLP1 can be used for preparing the feed additive. The strain has the capability of inhibiting alpha-glucosidase and alpha-amylase; sTC-1 cells are stimulated to secrete GLP-1, and the blood glucose reducing pathway capacity of the intestinal tract is activated; the activity of pancreatic lipase is obviously inhibited, and the dietary fat absorption capability can be effectively reduced; redundant cane sugar is converted into exopolysaccharide, so that the probiotic function capability is improved; the capability of converting white fat into brown fat is promoted; macrophages are activated, and the body immune function is improved. In addition, the bifidobacterium bifidum BGLP1 also has relatively strong intestinal colonization ability, has good tolerance in artificial gastric juice and artificial intestinal juice, and can smoothly reach the intestinal tract of a human body.

The invention belongs to the field of food, and particularly relates to a nutritional composition containing breast milk oligosaccharide and probiotics for improving depression and application of the nutritional composition. The invention provides application of a nutritional composition in preparation of food beneficial to improving constipation and anxiety state and / or depression state caused by constipation. Wherein the nutritional composition comprises the following components (i) and (ii): (i) a neutral fucosylated breast milk oligosaccharide, and (ii) a bifidobacterium probiotic; the neutral fucosylated breast milk oligosaccharide at least comprises 2 '-fucosylated lactose, and the bifidobacterium probiotics at least comprise bifidobacterium longum subsp. Longum. According to the present invention, the substance combination of the neutral fucosylated breast milk oligosaccharide and the bifidobacterium probiotic can improve the abnormal brain-intestine interaction, such that the constipation can be easily improved, and the anxiety and depression state caused by the constipation can be easily improved;

The invention discloses high-activity plant lactobacillus freeze-dried powder and a preparation method and application thereof.According to the method, viable bacteria of plant lactobacillus fermentation liquor are increased to 1.66 * 10 < 10 >-1.82 * 10 < 10 > CFU / mL through a high-density fermentation and one-time material supplementing technology, the technology is low in production cost and easy to operate, and the problem that the viable bacteria number of the plant lactobacillus fermentation liquor is low is effectively solved. The freeze-drying protective agent is optimized by adding the plant peptide, the animal peptide and the polyphenol into the basic protective agent, the viable count of the plant lactobacillus freeze-dried powder can be increased to 1.25 * 10 < 12 >-2.55 * 10 < 12 > CFU / g, and the key problem of preparation of high-activity probiotic powder is effectively solved. At the same time, the addition of the active substances enriches the nutrition and efficacy of the freeze-dried powder, and provides a certain experimental basis for the development and application of plant lactobacillus functional food.

The invention relates to the technical field of preparation of marine bioactive substances and functional foods, in particular to oyster peptide and application thereof in preparation of products for improving alcoholic liver injury. According to the invention, oyster peptide raw materials rich in natural taurine are adopted, scientific formula design and natural plant alcohol effect dispelling and liver protecting components are adopted, and adverse reactions after drinking, such as hangover, fatigue and alcoholic liver injury, are effectively relieved; according to the oyster peptide tabletted candy formula with the functions of dispelling the effects of alcohol and protecting the liver, provided by the invention, functional components all meet design requirements through detection.

The invention relates to composition of urolithins comprising urolithins and pectin and formulations of urolithins, specifically chewable formulations, comprising urolithins and a gelling agent. The invention further comprises compositions and chewable formulations comprising urolithins in combination with other active ingredients and processes for the preparation of such compositions and formulations. The invention further comprises methods of using such compositions and formulations in the treatment of conditions and diseases and for the promotion of health and performance, such in the improving muscle function.

The invention relates to the technical field of biology, and particularly discloses phosphatidylserine nervonic acid gel candies capable of improving concentration and a preparation method of the phosphatidylserine nervonic acid gel candies. The invention relates to a phosphatidylserine nervonic acid gel candy for improving concentration. Comprising the following raw materials in parts by weight: 50 to 200 parts of phosphatidylserine, 10 to 30 parts of cis-15-tetracosenoic acid, 1 to 10 parts of a balm extract, 1 to 10 parts of a salvia officinalis extract, 1 to 10 parts of N-acetylneuraminic acid, 1 to 10 parts of tea theanine, 100 to 400 parts of medium chain triglyceride, 5 to 40 parts of beeswax, 5 to 40 parts of phospholipid and the balance of purified water. The composition can be used for improving concentration and has the advantages of being good in stability, good in taste and high in acceptability.

Provided are citrus plants, a method for producing citrus plants, and uses thereof. The present invention provides a method for producing citrus plants, which comprises the steps of: identifying genetic markers Bf0158-3, Bf0036-3, Tf0150-2, Tf0271-2, Tf0300-3, Tf0419-2, Tf0420-2, Tf0318-2, Tf0293-4, Al0302-2, Mf0097-2, Mf0090-2, Gn0073-2, and Gn0048-2 in a hybrid variety obtained by crossing citrus varieties with each other; or a progeny plant thereof; 2 is a method for producing a citrus plant, the method comprising a step of selecting plants having the following genotypes: Bf0158-3 is AB type, Bf0036-3 is AA type, Tf0300-3 is AB type, Tf0419-2 is AB type, Tf0420-2 is AA type, Al0302-2 is AB type, Mf0097-2 is AB type, Mf0090-2 is AA type, and Gn0073-2 is AA type.

The invention belongs to the technical field of health-care food, and particularly relates to a sacha inchi oil-based gel candy with functions of reducing hypertension, hyperglycemia and hyperlipidemia and a preparation method thereof, and the sacha inchi oil-based gel candy comprises the following components: 1) a main component: 30-70% of sacha inchi oil; 2) a blood fat reducing synergistic component which is one or a combination of more of 0.5%-5% of phytosterol, 0.1%-2% of a red yeast rice extract and 0.01%-0.5% of sugarcane octacosanol; 3) a hypoglycemic synergistic component, which comprises one or a combination of more of 5%-20% of inulin / fructo-oligosaccharide, 0.5%-5% of a bitter gourd extract, 0.5%-5% of a mulberry leaf extract and 10-200 [mu] g / grain of chromium; 4) an antihypertensive synergistic component, wherein the antihypertensive synergistic component is one or a combination of more of 500-5000FU / grain of nattokinase, 0.5-5% of a celery seed extract and 1-8% of a hawthorn extract; through scientific compounding, the sacha inchi oil and various synergistic components exert a combined effect, and meanwhile, auxiliary regulation is carried out on blood sugar, blood fat and blood pressure; the main components are derived from natural plant extracts or functional grease, so that the health-care product is high in safety and suitable for daily health care.

The invention relates to the technical field of functional food processing, and discloses magnesium-rich gel soft sweets and a preparation method thereof. The jelly sweets comprise the following components in parts by weight: 3 to 15 weight percent of first gelling agent, 0.2 to 2 weight percent of second gelling agent, 20 to 50 weight percent of dietary fiber raw material, 10 to 40 weight percent of sugar alcohol raw material, 3 to 10 weight percent of acidity regulator, 0.3 to 1 weight percent of buffer salt, 0.4 to 2 weight percent of essence, 0.4 to 2 weight percent of pigment, 10 to 30 weight percent of mineral raw material and 0 to 0.5 weight percent of anti-sticking oil. The gel soft sweets are rich in magnesium element, and are suitable for people with magnesium deficiency, electrolyte supplementation after exercises and auxiliary conditioning of sleep disorders. The gel soft sweets are good in chewiness and coordinated in sour and sweet taste, sugar alcohol is partially replaced with low-GI dietary fibers, calorie intake is reduced, satiety is enhanced, intestinal health is supported, the taste is elastic, high-power sweeteners of sucralose and stevioside are not added, and the gel soft sweets are easily accepted by mass consumers.

The utility model relates to the technical field of soft sweet demoulding, in particular to a vacuum demoulding device for soft sweets, which comprises a working table, a plurality of supporting legs are fixed at the bottom end of the working table through bolts, a lifting device is arranged at the upper end of the working table, a fixing column is fixedly arranged on one side of the lifting device, and the fixing column is fixedly connected with the working table through bolts. A second connecting base is arranged at one end of the fixing column through a shaft, a back plate is fixed to one side of the second connecting base, a plurality of sliding grooves are formed in one side of the back plate, mold assemblies are inserted into the sliding grooves, a supporting frame is fixed to the upper end of the fixing column, and the supporting frame is connected with a telescopic rod through a shaft. And the vacuum pump is arranged for vacuumizing the interior of the device, and the air tightness of the device is improved by arranging a plurality of sealing strips.

The invention provides a composition for delaying senescence by activating telomerase activity. The composition is prepared from the following raw materials in parts by weight: 12.5 parts of wheat germ concentrated powder, 0.25 to 5 parts of ergothioneine, 0.25 to 5 parts of pyrroloquinoline quinone disodium salt and 0.25 to 5 parts of alpha-ketoglutaric acid. The invention further provides a preparation method and application of the composition for delaying senescence by activating telomerase activity. Through the synergistic effect of the ergothioneine and the pyrroloquinoline quinone disodium salt, the telomerase activity can be activated, the telomerase expression can be improved, the telomere length can be maintained, and the effect of delaying senescence can be achieved, so that the functional metabolism of a human body can be promoted, and the health state of the body can be improved; through the synergistic effect of the wheat germ concentrated powder and alpha-ketoglutaric acid, cell aging can be delayed; through the multi-target synergistic effect of'telomerase activation + mitochondrial repair + autophagy enhancement ', the anti-aging effect is delayed, the metabolic capability is high, the anti-aging effect is good, and safety and high efficiency are achieved; belongs to the technical field of food and health care product processing.

According to the creatine-monohydrate pectin soft sweets and the preparation method, the low-amidation pectin is innovatively used in the field of the creatine-monohydrate pectin soft sweets through corresponding pretreatment, so that the problems caused by reaction and decomposition of an amphoteric compound, namely creatine monohydrate, in an original high-ester pectin system are solved; meanwhile, the problem that conventional low-amidation pectin cannot be gelatinized during pouring is solved, the low-amidation pectin and the creatine monohydrate are innovatively combined, and a gel system capable of containing a high-concentration creatine monohydrate compound is prepared. And meanwhile, by adopting a sugar-free formula technology, the requirement that sports people need to supplement creatine monohydrate but do not wish to intake sugar is met.

The invention relates to the technical field of gelled candy mixing systems, in particular to a raw material mixing system and method for gelled candy production. Comprising a stirring frame body and a stirring mechanism mounted on the stirring frame body, and the stirring mechanism comprises a kettle body, a main shaft rod and a hollow shaft; the hollow shaft is connected with the main shaft rod in a relatively rotating manner; a spiral first stirring blade is fixedly mounted on the outer side of the main shaft rod; a plurality of shearing plates are fixedly mounted on the inner wall of the kettle body, and the side surfaces, facing the main shaft rod, of the shearing plates are arc-shaped surfaces matched with the rotating track outlines of the first stirring blades; the shearing plates and the first stirring blades are arranged in a staggered mode in the axial direction, the main shaft rod drives the spiral first stirring blades to rotate at a high speed, the spiral first stirring blades and the shearing plates are in axial staggered close fit, and extremely high mechanical shearing force is applied to coagulated blocks formed after gel powder meets water in the initial stirring stage; and an outer gel film is torn, and internal dry powder is exposed and continuously swelled, so that the coagulum is thoroughly damaged before the viscosity of the raw material is increased.

The utility model discloses a small soft sweet sandwich integrated casting machine which comprises a conveying mechanism, a machine table, a casting device and at least two hoppers, the conveying mechanism is assembled on the machine table and used for conveying molds, and all the hoppers and the casting device are installed on the machine table and located above a conveying belt. Each hopper is used for storing different materials, the pouring device comprises at least one sandwich pouring nozzle and a plurality of quantitative feeding assemblies corresponding to the hoppers, the sandwich pouring nozzles communicate with the quantitative feeding assemblies, and the quantitative feeding assemblies quantitatively extract the materials in the corresponding hoppers and push the materials into the sandwich pouring nozzles to be discharged; under the cooperative work of the unique quantitative feeding assembly and the sandwich pouring nozzle, synchronous injection molding of core materials and skin materials is achieved, the production efficiency is remarkably improved, it is ensured that the overall structure of soft sweets is tighter, the appearance quality of products is improved, the taste and stability of the products are improved, and the soft sweets are more competitive in the market.

The invention particularly relates to a ginseng peptide with anti-aging activity and a preparation method and application thereof, and belongs to the technical field of bioactive peptides. The method comprises the following steps: by taking ginseng fibrous roots, ginseng leaves and other by-products as raw materials, carrying out weak acid ultrasonic pretreatment, loading natural anti-aging active components, carrying out low-temperature high-pressure homogenization and airflow crushing synergistic treatment, carrying out double-stage composite enzymolysis, clarifying with an alternating electric field ceramic membrane, carrying out five-stage series ultrafiltration classification, carrying out four-stage filter element sterilization, freeze-drying and the like in sequence. The high-purity ginseng peptide is prepared. The total nitrogen content of the prepared ginseng peptide is larger than or equal to 14.8%, the proportion of a target peptide fragment is larger than or equal to 97.2%, the yield is larger than or equal to 18.5%, and the ginseng peptide has good antioxidant and anti-aging activity and can be used for development of functional food and skin care products. The method is low in cost, high in resource utilization rate and green and efficient in process, and the product purity and activity are remarkably superior to those of a traditional method.

Citrus plants and methods for producing citrus plants are provided. [Solution] A method for producing citrus plants, comprising the step of selecting plants from hybrid varieties obtained by crossing citrus varieties or their progeny plants, having the following genotypes for genetic markers: Bf0158-3 is AB type, Bf0036-3 is AA type, Tf0150-2 is BB type, Tf0271-2 is AA type, Tf0300-3 is AB type, Tf0419-2 is AB type, Tf0420-2 is AA type, Tf0318-2 is BB type, Tf0293-4 is AA type, Al0302-2 is AB type, Mf0097-2 is AB type, Mf0090-2 is AB type, Gn0073-2 is AA type, and Gn0048-2 is AA type.

The invention provides application of lactobacillus rhamnosus GOLDGUT-M520 or a composition of the lactobacillus rhamnosus GOLDGUT-M520 in preparation of a product for enhancing the immunity of an organism. The lactobacillus rhamnosus GOLDGUT-M520 has the function of enhancing the immunity in both a viable form and an inactivated form of the lactobacillus rhamnosus GOLDGUT-M520. The lactobacillus rhamnosus GOLDGUT-M520 has a good antibacterial capability on escherichia coli and staphylococcus aureus which are pathogenic to intestinal tracts, and is beneficial to enhancing a chemical barrier in an innate immune barrier; the strain can improve the phagocytic activity of macrophages and enhance the innate immune response; the strain can improve the T cell proportion, the B cell proportion and the immune globulin level in mesenteric lymph nodes of immunocompromised mice, and can enhance adaptive immune response. The lactobacillus rhamnosus GOLDGUT-M520 can comprehensively play a role in enhancing immunity, and meanwhile, the inherent immune barrier, the inherent immune response and the adaptive immune response are enhanced.

The invention relates to the technical field of vacuum freeze-drying processing of food, and particularly discloses a production process of roxburgh rose freeze-dried slices, which comprises the following steps: cleaning roxburgh rose, cutting, removing seeds, cleaning for the second time, and airing surface moisture; blanching the roxburgh rose slices, air-drying the roxburgh rose slices, and soaking the roxburgh rose slices in a sugar solution; performing pre-freezing treatment on the soaked roxburgh rose slices; the pre-frozen roxburgh rose slices are put into a vacuum freeze-drying machine, vacuum sublimation drying and vacuum desorption drying are conducted in sequence, the roxburgh rose freeze-dried slices are obtained, meanwhile, the matched vacuum freeze-drying machine is disclosed and comprises a drying bin, a liftable shelf, a fixed shelf, a slidable tray frame, a freeze-drying tray with a lifting pore plate and a corresponding vacuum pipeline, by optimizing the sugaring process and freeze-drying parameters and combining the up-and-down synchronous water vapor pumping and discharging design of the equipment, the problems of non-uniform sweetness, low heat and mass transfer efficiency of the equipment and the like in the traditional process are solved, thermosensitive nutrition retention of the roxburgh rose and the crispness of the finished product are both considered, and the production efficiency and the product quality are both improved.

The invention discloses an anti-hardening protein bar suitable for cold conditions and a preparation method thereof, and belongs to the technical field of food processing. In order to solve the problems of texture hardening and mouthfeel deterioration caused by aggregation and crosslinking of protein molecules in the existing protein bar under a cold condition, the invention provides a method for organically combining specific plant proteins (soybean protein, quinoa protein, winter rapeseed protein and pea protein) rich in antifreeze peptide with antifreeze polysaccharide; the protein bar which can effectively resist hardening and keep good texture and nutritional characteristics in a cold environment is prepared through the processes of extrusion puffing, precise mixing, forming and the like, so that the application of the product in the fields of exercise and fitness, outdoor exploration, emergency storage and the like is expanded, and the market competitiveness of the protein bar is enhanced.

The invention discloses a low-temperature hot air drying preparation process of low-sugar preserved mangoes. The preparation process comprises the following steps: S1, pretreating mangoes; s2, blanching is conducted; s3, hardening and color protection; s4, rinsing is carried out; s5, performing sugaring; s6, sugar draining; s7, drying; and S8, cooling. The sensory score of the product prepared by the process is 86.96, and the product is golden in color, rich in fragrance and palatable in sour and sweet taste. The total sugar content is 35.88% and is obviously lower than that of the traditional high-sugar preserved fruit. And the water content is 21.78%. The hardness is 3216.35 + / -g, the cohesiveness is 0.88, the chewiness is 3155.35, the resilience is 0.56, and the texture property is good. The total bacterial colony number 1t; 10 CFU / g, and coliform bacteria are not detected.

The invention relates to a film-forming agent composition, a lobed kudzuvine root-containing film candy as well as a preparation method and application of the lobed kudzuvine root-containing film candy, and belongs to the technical field of foods. The technical problem to be solved is to improve the problems of large oral liquid volume, inconvenience in carrying, poor taste, poor solubility, low bioavailability, difficulty in taking and the like of the traditional kudzuvine root preparations, such as kudzuvine root oral liquid, kudzuvine root tablets, kudzuvine root capsules and the like, and the invention provides the kudzuvine root-containing diaphragm candy with unique flavor, high dissolution speed and good oral adhesion. According to the key point of the technical scheme, the film-forming agent composition is composed of sodium carboxymethyl cellulose and hydroxypropyl methyl cellulose.

The utility model discloses a soft sweet boiling device which comprises a supporting frame, a pot body is rotatably connected to the inner wall of the supporting frame, a fixing frame is fixedly connected to the top end of the pot body, a transmission shaft is rotatably connected to the outer wall of the bottom end of the fixing frame, and first stirring frames are connected to the two sides of the transmission shaft through fixing assemblies. The first stirring frame comprises a clamping block and a first connecting rod, the clamping block is connected with the bottom end of the transmission shaft in a clamped mode, the fixing assembly comprises a cavity and an inserting rod, the cavity is formed in the bottom end of the transmission shaft, one end of the inserting rod is connected with the clamping block in an inserted mode, the inner wall of the cavity is slidably connected with a pushing block, and the top end of the pushing block is connected with a connecting rod. Compared with the prior art, by arranging the fixing assembly, compared with threaded connection, the whole structure is in a closed state and cannot be blocked by possibly attached materials, the first stirring frame is convenient to disassemble, meanwhile, unlocking of connection can be achieved by pulling the connecting rod, and compared with rotation of a threaded block, the disassembling speed is higher.

To provide: a food or beverage that contains a compound represented by structural formula (1) but can suppress the sourness of the compound; a sourness suppressant for the compound represented by structural formula (1) in a food or beverage; and a method for suppressing the sourness of the compound represented by structural formula (1) in a food or beverage.SOLUTION: A food or beverage contains a compound represented by structural formula (1), and a protein, where the content of the compound represented by structural formula (1) in the food or beverage is 0.001-0.05% (w / w or w / v), and the content of the protein in the food or beverage is 0.08-30% (w / w or w / v).SELECTED DRAWING: None

The present invention discloses a puffed food raw material rich in water-soluble polysaccharides, its preparation method and application, and belongs to the field of food technology. The processing process is as follows: lotus root and black plum are added to water, boiled for 3-5 minutes, and then beaten and sieved to obtain lotus root pulp; yeast solution is added, and the lotus root pulp is fermented at low temperature, the fermentation temperature is 15-20°C, and the fermentation time is 20-30 hours; then Poria cocos pulp is added to the fermentation product, and fermentation is carried out at room temperature, the fermentation temperature is 22-26°C, and the fermentation time is 20-30 hours; the fermentation product is centrifuged, and the solid is dried at 70-90°C; the puffing conditions are: screw speed 70-90r / min, puffing temperature 70-80°C in zone I, 100-120°C in zone II, and 130-150°C in zone III. The puffed food raw material of this patent has a high content of water-soluble polysaccharides, and has the advantages of high puffing degree, strong tooth feel, juicy feeling and special flavor.