2339results about "Food drying" patented technology

The invention relates to the technical field of biological medicines, and discloses a high-activity lactobacillus rhamnosus probiotic microcapsule, which comprises the following components in parts by weight: lactobacillus rhamnosus: each gram of formula contains 1010 CFU; bifidobacterium: each gram of the formula contains 109 CFU; 10% to 20% of sodium alginate; 5%-15% of chitosan; 3%-8% of hydroxypropyl methyl cellulose; 3%-7% of pectin; 5% to 10% of fructo-oligosaccharide; 5%-10% of inulin; 0.1%-0.5% of vitamin C; and 0.1%-0.3% of vitamin E. Through double-layer and three-layer embedding technologies (such as compound use of sodium alginate and chitosan and compound use of pectin and gelatin), the tolerance of the probiotics in gastric acid and bile environments is remarkably improved, the probiotics are effectively protected through a multi-layer embedding structure, the survival rate of the probiotics in the gastric environment reaches up to 90%, and the release rate in the small intestine exceeds 75%.

The invention relates to the technical field of microorganisms, and discloses a multifunctional compound probiotic composition which comprises the following raw materials in percentage by mass: 40-50% of probiotics; 30%-40% of a microcapsule embedding material; prebiotics: 10%-25%; 1%-5% of auxiliary materials; the invention also provides a preparation process of the multifunctional compound probiotic composition. The preparation process comprises the following steps: S1, culturing the probiotics and detecting the activity; s2, a microencapsulation process: preparing a multi-layer microcapsule through a spray drying method and an emulsion crosslinking method, and embedding the probiotics; and S3, mixing the microcapsules with prebiotics and auxiliary materials to obtain the multifunctional compound probiotic composition. By adopting a composite probiotic compatibility technology and through the synergistic effect of different strains, the stability and functionality of intestinal microecology are enhanced, and the effects of improving the survival rate of probiotics in gastrointestinal tracts, promoting planting of beneficial bacteria and enhancing the immunoregulation ability are achieved.

The invention relates to the technical field of microorganisms, in particular to a viable bacterium preparation of a lactobacillus paracasei strain as well as a preparation method and application of the viable bacterium preparation. The viable bacterium preparation comprises a lactobacillus paracasei strain and auxiliary materials, and the preservation number of the lactobacillus paracasei strain is CGMCC (China General Microbiological Culture Collection Center) No.27974. The viable bacterium preparation can inhibit the growth of streptococcus mutans, reduce the formation of a dental plaque biofilm caused by the streptococcus mutans, reduce the content of a mature dental plaque biofilm, inhibit the level of water-insoluble exopolysaccharides generated by the streptococcus mutans, reduce the expression quantity of cariogenic genes gtfB, gtfC, gtfD, ftf and LuxS of the streptococcus mutans, improve the cariogenic activity of the streptococcus mutans and improve the cariogenic activity of the streptococcus mutans. The adhesion rate of streptococcus mutans on a hydroxyapatite tooth model is reduced, and a beneficial in-vitro probiotic function is achieved.

The invention discloses a green processing technology of sea cucumber powder capable of realizing directional enrichment and improving polysaccharide release rate, and belongs to the field of food processing. The sea cucumber powder is prepared by the following steps: S1, pretreating sea cucumbers; s2, enrichment of nutrient substances of the sea cucumbers; s3, regulating and controlling the particle size of the sea cucumber powder; s4, performing'single 'supercritical treatment; s5, carrying out in-situ ultramicro physical crushing; and S6, performing'dual 'supercritical treatment. Through the design of the gas disperser and the additional arrangement of the second hole disc, the supercritical extraction instrument can perform effective supercritical carbon dioxide extraction on the ultramicro sea cucumber powder, the deodorization of the ultramicro sea cucumber powder is realized, and the eating quality of the ultramicro sea cucumber powder is improved. Moreover, by detecting and regulating the stacking density and the tap density, optimal processing parameters for the ultramicro sea cucumber powder are found, so that the prepared ultramicro sea cucumber powder is high in polysaccharide release rate, good in eating quality and easy for subsequent processing.

The invention discloses novel vegetable protein-polysaccharide composite nanoparticle stable powdered oil and a preparation method thereof, and belongs to the technical field of powdered oil preparation. The preparation method of the novel vegetable protein-polysaccharide powdered oil comprises the following steps: adding water into vegetable protein, dispersing, stirring overnight, and hydrating to obtain vegetable protein dispersion liquid; adding water to disperse polysaccharide, stirring overnight and hydrating to obtain a polysaccharide dispersion liquid; mixing the vegetable protein dispersion liquid with the polysaccharide dispersion liquid, adjusting the pH value to be alkaline, heating, stirring, cooling, and adjusting the pH value to be neutral, so as to obtain vegetable protein-polysaccharide composite nanoparticle dispersion liquid; and adding an oil phase, shearing and emulsifying, homogenizing at high pressure, and finally spray-drying. According to the method, the vegetable protein-polysaccharide composite nanoparticles are prepared through the pH shift vegetable protein-polysaccharide mixture, the grease is encapsulated through spray drying, the stability of the grease is improved, the method can also be used for embedding curcumin and other active substances, and a new thought is provided for improving the stability of the active substances.

The preparation method of the composite soybean protein gel comprises the following steps: adjusting the pH value of an egg white protein solution, carrying out heat preservation, adding protein glutaminase to carry out hydrolysis reaction, centrifuging, collecting supernate, and freeze-drying to obtain deamidated egg white protein; adding TG enzyme into the soybean protein isolate and deamidated egg white protein solution for enzymatic cross-linking reaction, centrifuging after enzyme deactivation, collecting supernate, and freeze-drying to obtain compound protein powder; dissolving the composite protein powder in water, stirring, and heating to form composite soybean protein gel; according to the preparation method disclosed by the invention, glutamine in the egg white protein is hydrolyzed by using the protein glutaminase, so that only the site of lysine is reserved, and then TG enzyme treatment is performed, so that the crosslinking of the egg white protein is avoided, and the content of disulfide bonds in the soybean protein is increased, thereby remarkably improving the gel strength and compression resistance of the composite soybean protein thermal gel.

The invention discloses a formula, a preparation method and application of high-protein low-GI non-fried instant noodles. The high-protein low-GI non-fried instant noodles are prepared from the following raw material components in parts by weight: 60-75 parts of wheat flour, 10-15 parts of modified wheat bran powder, 10-15 parts of pea protein powder, 7-10 parts of vital gluten, 5-10 parts of egg white powder, 1-2 parts of table salt, 1-3 parts of resistant dextrin, 0-1.5 parts of TG enzyme and 37-56 parts of water. The high-protein low-GI non-fried instant noodles can be prepared by dough kneading, fermentation, rolling, cutting, curing and drying according to the formula. According to the invention, the problems of high fat content, high calorie, rough taste, unbalanced nutrition, relatively high GI value and the like of the existing instant noodles can be improved.

The invention relates to the technical field of biology, in particular to a method for preparing a high-activity small-molecule cartilage extract from animal cartilage tissue, the cartilage extract and application of the cartilage extract, and the method for preparing the high-activity small-molecule cartilage extract from the animal cartilage tissue comprises the following steps: S1, soaking; s2, bone breaking; s3, removing cartilage fat by adopting a skimming and centrifugal separation process; s4, enzymolysis: performing compound shearing on compound protease to obtain enzymatic hydrolysate; s5, filtering; and S6, freeze drying. Through the application of various new technologies, the content of type II collagen in the prepared cartilage extract reaches 65% or above, the content of GAGS reaches 30% or above, the content of hyaluronic acid reaches 17% or above, and the problem that in the prior art, biological activity is damaged due to the processes of degreasing through a chemical degreasing agent, physical high temperature, chemical degradation and high-temperature drying is solved; the biological activity of the natural extract is completely reserved by adopting a physical degreasing and multi-enzyme multi-level directional composite enzymolysis technology and a freeze-drying technology at the temperature of minus 40 DEG C or below.

The invention discloses a citron and cichorium intybus composite solid beverage, and relates to the technical field of solid beverages, and the solid beverage comprises the following components: 20-30 parts of a citron extract, 50-70 parts of a cichorium intybus extract, 5-10 parts of erythritol, 1-2 parts of vitamin C, 1-2 parts of probiotic powder, 1-2 parts of citric acid, and 1-2 parts of ginger powder. According to the citron and cichorium intybus composite solid beverage, the cichorium intybus extract in the citron and cichorium intybus composite solid beverage is rich in dietary fibers and can help to improve intestinal health and promote digestion, citron and cichorium intybus contain rich antioxidant components and are beneficial to neutralizing free radicals and slowing down the aging process, and the components in the beverage can help to improve energy and promote digestion. The physical and mental states are improved.

The invention discloses a fungus extract capable of effectively regulating uric acid metabolism and relieving inflammation as well as a preparation method and application of the fungus extract, and belongs to the technical field of deep processing of edible fungi. Schizophyllumcommuneh and poplar phellinus sporocarp are mixed and extracted, and the prepared fungus extract can effectively inhibit activity of xanthine oxidase in serum and liver of mice, reduce content of uric acid, creatinine, urea nitrogen and the like in serum and promote excretion of uric acid, creatinine, urea nitrogen and the like in urine; meanwhile, the content of inflammatory markers such as IL-6 and TNF-alpha in mouse serum can be effectively reduced, inflammatory infiltration of liver and kidney cells is relieved, and the problem that an existing edible mushroom extract is not ideal in treatment effect on hyperuricemia is solved.

The invention relates to a mulberry leaf flavone microcapsule as well as a preparation method and application thereof, and belongs to the technical field of microcapsule drug loading. The preparation method of the mulberry leaf flavone microcapsule comprises the following steps: S1, adding mulberry leaf flavone into a chitosan solution, carrying out ultrasonic treatment, shearing by using a homogenizer, and heating and stirring to obtain a mixed solution; s2, slowly dropwise adding a sodium tripolyphosphate solution into the mixed solution, reacting and curing until the solution becomes milk white liquid from clear and no precipitate is generated, then centrifuging and washing, and collecting particles; and S3, freezing the particles, and performing freeze drying to obtain the mulberry leaf flavone microcapsules. The mulberry leaf flavone microcapsule provided by the invention can be used for developing a novel medicinal preparation in the field of medicines, and can relieve disease symptoms and delay disease progression through the antioxidant and anti-inflammatory characteristics of the mulberry leaf flavone microcapsule; in the field of food, the method can be applied to development of functional food, for example, the method can be added into beverages and health-care products to provide health benefits of antioxidation, blood fat reduction and the like for consumers.

The invention relates to the technical field of metal amino acid chelate preparation, and discloses high-bioavailability magnesium glycinate and a preparation method thereof.The method comprises the steps that a glycine solution and a magnesium salt solution are mixed, the initial pH value is adjusted to be within the alkaline range, and a low-polarity organic phase is added to construct a two-phase solvent system; dynamically adjusting the pH value of the reaction system by stages, and sequentially inducing amino and carboxyl of glycine to chelate magnesium ions step by step to form a chelate; and blending the chelated product with a chitosan-sodium alginate composite carrier, and carrying out spray drying to obtain magnesium glycinate particles. The molar ratio of magnesium ions to glycine in the chelating structure of magnesium glycinate is 1: 3. Through the synergistic effect of dynamic pH regulation and a two-phase solvent system, directional synthesis of the magnesium glycinate 1: 3 high-coordination chelate is achieved, the bioavailability and the targeted slow release performance are remarkably improved by combining a composite carrier nano embedding technology, and meanwhile, the process is efficient and environmentally friendly.

The invention relates to the technical field of nutritional supplements. A traditional fat reducing method mainly comprises dieting, high-intensity exercise, medicine weight losing and the like. However, dieting may lead to malnutrition; high-intensity sports are difficult to insist, and sports injury is easily caused; in order to solve the technical problems, the invention discloses a fat-reducing nutritional composition capable of improving metabolism, and the fat-reducing nutritional composition can be used for solving the technical problems of severe side effects such as tachycardia, insomnia and the like caused by medicine weight loss. The composition comprises the following components in parts by weight: 13-21 parts of a bitter gourd extract, 15-31 parts of a garcinia cambogia extract, 13-17 parts of oat fibers, 17-23 parts of whey protein powder, 7-9 parts of linseed oil, 6-14 parts of a green tea extract, 9-15 parts of a calcium supplement and 15-19 parts of a purple perilla seed extract, and can provide energy for a user, supplement immune globulin, lactoferrin and a calcium source, improve the immunity of the user and improve the immunity of the user. The body metabolism level and immunocompetence are improved, absorption of fat in digestive tracts can be effectively inhibited, storage of fat in the body is reduced, fat consumption is promoted, and the fat reducing effect is achieved.

The invention belongs to heating equipment, and particularly relates to the field of chicken powder processing and drying, and discloses chicken powder processing drying equipment with a shaking function, the chicken powder processing drying equipment comprises a base, crushing cylinders are symmetrically and rotatably connected to the two sides of the interior of a crushing box, and a rotating rod is rotatably connected to the inner side of the bottom of the crushing box; spiral pieces are symmetrically fixed to the two sides of the outer portion of the rotating rod, a material spreading mechanism is fixed to the middle of the upper end face of the base, a drying box is fixed to the other side of the upper end face of the base, and the conveying belt penetrates through the drying box. According to the chicken powder processing drying equipment with the shaking function, after chicken powder is introduced into the crushing box, two crushing cylinders rotate relatively, caked chicken powder is scattered conveniently, meanwhile, a rotating rod rotates, two symmetrically-distributed spiral pieces can disperse the chicken powder, and in the process that the chicken powder is discharged out of the crushing box, the chicken powder is uniformly dispersed, so that the crushing efficiency is improved. And the dredging frame moves back and forth while moving up and down, so that the dredging and discharging effects are conveniently achieved, and the blockage condition can be effectively avoided.

The invention relates to a dried beancurd stick drying method, device, equipment and medium applied to a dried beancurd stick drying oven, and the method comprises the following steps: obtaining real-time temperature and humidity data of a plurality of monitoring areas in the oven at the initial drying stage of dried beancurd sticks, and generating a first hot air circulation parameter adjustment instruction; and controlling the baking oven to execute a first hot air circulation mode, collecting real-time temperature fluctuation and humidity gradient data and generating an evaluation index. And if the evaluation index does not reach the threshold value, multi-stage parameter readjustment operation is triggered to generate a second hot air circulation parameter adjustment instruction. Controlling the baking box to switch to a second hot air circulation mode, monitoring the surface morphology change data of the dried beancurd sticks, and generating a drying termination instruction to end the drying process according to the matching degree with the standard curve, thereby improving the drying quality and efficiency of the dried beancurd sticks.

The invention relates to the technical field of mulberry processing, in particular to fermented mulberry powder with sleep-aiding and sugar-resisting effects as well as a preparation method and application of the fermented mulberry powder. The preparation method comprises the following steps: adding mulberries into water, and pulping to prepare pulp; adding a compound enzyme into the slurry for enzymolysis to obtain an enzymatic hydrolysate; equally dividing the enzyme solution into two parts, and respectively adding saccharomyces cerevisiae and plant lactobacillus for first-stage fermentation to obtain a first fermentation solution; sterilizing the first fermentation liquor, and adding casei paracasei for second-stage fermentation to obtain second fermentation liquor; and filtering the second fermentation liquor, adding a solid filler into the filtrate, and then sterilizing and drying in sequence to obtain the fermented mulberry powder. Compared with common mulberry powder, the fermented mulberry powder prepared by the preparation method disclosed by the invention has the effects of aiding sleep and resisting sugar, is obvious in aiding sleep, can inhibit generation of AGEs, and has the effect of inhibiting glycosylation.

The invention discloses a preparation method of a V-shaped porous starch-grease inclusion compound. According to the method, V-type porous starch is used as a raw material and is blended with grease to prepare the starch-grease inclusion compound. The method specifically comprises the following steps: dispersing grease in a 60% ethanol aqueous solution, adding V-shaped porous starch, magnetically stirring for 2 hours at 25-30 DEG C, centrifuging the solution, washing the obtained precipitate twice by absolute ethyl alcohol, freeze-drying the washed precipitate, grinding, and sieving by a 100-mesh sieve, thereby obtaining the V-shaped starch-grease inclusion compound. According to the method, 60% ethanol is adopted as a solvent, efficient embedding of the grease is achieved under the normal temperature condition, and the adverse effect of a traditional heat treatment method on the oxidation stability of the grease is avoided. According to the method, on the basis of a spiral cavity structure and a honeycomb-shaped pore structure of V-shaped porous starch, grease is efficiently embedded in an inner cavity of the starch by utilizing a blending adsorption method, the content of free grease on the surface is reduced through the synergistic effect of physical adsorption and intermolecular acting force, and the stability of grease embedding is improved.

The invention relates to the technical field of food processing, and provides a tremella beverage processing device and process capable of freezing, breaking walls and locking freshness and a beverage, the tremella beverage processing device comprises a freezing box, and further comprises an inner ring cylinder arranged on the inner wall of the freezing box, and an annular isolation cavity is formed between the inner ring cylinder and the outer inner wall of the freezing box; a vertical column is arranged in the middle of the inner ring cylinder, three erecting halfpace are installed on the vertical column at equal intervals, three hanging grooves are annularly formed in the top of each erecting halfpace at equal intervals, fan-shaped inclined hole plates with hanging blocks installed at the bottoms are clamped in the hanging grooves, and inserting openings are formed in the outer sides of the fan-shaped inclined hole plates. The two sets of airflow arc nets are installed at the top and the bottom of the fan-shaped inclined hole plate correspondingly, and each airflow arc net is composed of a plurality of single arc pipes. When the device is used, material accumulation is avoided through three-dimensional layered suspension and two-way airflow coverage, temperature gradient difference between the upper layer and the lower layer is avoided by combining magnetic control cold air access, damage to tremella cell structures is avoided, and the effect of freezing and fresh-keeping of tremella is guaranteed.

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 invention provides a preparation method of NMN nano microspheres with high stability, and belongs to the technical field of NMN. The preparation method comprises the steps of NMN pretreatment, primary microsphere preparation, functional microsphere preparation and mixing. The preparation method of the primary microspheres comprises the following steps: adding epsilon-polylysine and glutathione into an ethanol solution, uniformly stirring, adding 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide and N-hydroxysuccinimide, and stirring for 28-32 minutes to obtain a mixed solution; adding the pretreated NMN solution into the chitosan solution, then adding the mixed solution, and carrying out heat preservation at 44-50 DEG C for 2.8-3.2 h to obtain primary microspheres; the NMN nano-microsphere prepared by the method disclosed by the invention is good in stability and good in slow release performance.

The invention discloses a preparation method of a slow-release solid preservative, and relates to the field of fruit preservation, and the preservative is prepared from the following raw materials in parts by weight: 5-8 parts of chitosan, 2-4 parts of carrageenan, 1-5 parts of sodium citrate, 2-3 parts of silicon dioxide, 3-4 parts of 1-methylcyclopropene, 2-3 parts of chlorine dioxide, 1-2 parts of water and 3-6 parts of baking soda. The preservation method of the slow-release solid preservative comprises the following steps: loading the solid preservative in a non-woven bag, placing the non-woven bag in a foam box or a packaging bag loaded with fruits, and sealing the foam box or the packaging bag. The baking soda in the preservative releases carbon dioxide, 1-methylcyclopropene and chlorine dioxide, and meanwhile, the physiological metabolism of the fruits and the generation of ethylene are effectively inhibited, and pathogenic bacteria are killed, so that the shelf life of the fruits is prolonged.

The invention belongs to the technical field of preparation of biological materials, and particularly discloses a sea cucumber flower self-assembled polypeptide-iron nano-carrier as well as a preparation method and application of the sea cucumber flower self-assembled polypeptide-iron nano-carrier. The preparation method comprises the following steps: dissolving freeze-dried sea cucumber flower powder in deionized water, adjusting the pH value to be alkaline, heating and stirring, centrifuging, discarding the precipitate, adjusting the pH value to be acidic, centrifuging, collecting the precipitate, and freeze-drying to obtain sea cucumber flower protein powder; preparing a reaction solution, adding simulated gastric juice and simulated intestinal juice, stirring for reaction, inactivating protease, centrifuging, taking supernatant, and freeze-drying to obtain sea cucumber flower self-assembled polypeptide; the preparation method comprises the following steps: preparing a solution from sea cucumber, adding FeCl2. 4H2O and ascorbic acid, adjusting the pH value to be acidic, carrying out heating reaction, centrifuging, discarding the supernatant, and freeze-drying to obtain the sea cucumber flower self-assembled polypeptide-iron nano-carrier. The invention discloses a sea cucumber flower self-assembled polypeptide-iron nano-carrier as well as a preparation method and application thereof. The carrier can promote absorption of an organism to iron, a relatively high iron ion release rate is maintained in an intestinal environment, and the in-vivo bioavailability of iron ions is improved.

The invention provides infant rapid brewing rice flour based on enzymolysis and superfine water grinding and a preparation method thereof, and belongs to the technical field of food processing. Rice is subjected to raw material differential temperature pretreatment and multi-stage hydration pulping, and a stable three-dimensional microscopic network structure with starch particles as filler and soluble protein and colloid as a continuous phase is constructed; then, food-grade lactic acid bacteria pre-fermentation is combined with sequential action of various enzymes, and starch and protein are subjected to mild directional hydrolysis under the condition of simulating dynamic pH of gastrointestinal tract digestion, so that the nutritional and digestible infant healthy rice flour is prepared, and the problems that the rice flour is easy to agglomerate, non-uniform in dispersion and low in nutritional value during brewing are solved. The digestion and absorption efficiency of macromolecular nutrient components such as starch and protein is relatively low, and the nutrition and flavor of the product mainly depend on exogenous addition, so that the naturalness and functionality are insufficient. The rice flour disclosed by the invention has excellent reconstituability and nutrient absorption rate, and is suitable for being used as a healthy nutritional complementary food for infants of 6-36 months.

The invention relates to a snack food 3D printing device based on double materials and three nozzles and application of the snack food 3D printing device, and belongs to the technical field of food processing and equipment manufacturing. A double-material double-nozzle 3D printing system and a single-nozzle auxiliary gel system are arranged in the printing platform system; the air supply system is connected with the double-material double-nozzle 3D printing system and the single-nozzle auxiliary gel system through pipelines. A conveying system is further arranged in the printing platform system and connected with the physical field auxiliary drying system. According to the preparation method, collaborative technologies such as double-material combined gel, double-nozzle 3D printing, single-nozzle dehydration coagulation acceleration and physical field curing or drying are adopted, the leisure hawthorn product processing problems that a nozzle of single-nozzle 3D printing is prone to blockage, double-nozzle 3D printing is prone to collapse, the printing efficiency is low, and a printed product is simple in shape are solved, the application range of the 3D printed product is widened, and the production cost is reduced. And a technical support is provided for development of specially-shaped haw snacks.

The invention discloses a preparation method and application of magnesium glycinate granules, and relates to the technical field of magnesium glycinate granule preparation.The preparation method comprises the steps that povidone and polyvinyl alcohol are adopted as adhesives for wet granulation, the polyvinyl alcohol is prepared into slurry with the concentration of 10%, magnesium glycinate and povidone are put into a wet granulator to be evenly mixed, and the magnesium glycinate granules are obtained; and adding polyvinyl alcohol slurry with the concentration of 10% to prepare slurry, performing wet granulation, putting the prepared granules into a drying machine, performing boiling drying, and finishing the dried granules through a screen, thereby obtaining the finished product magnesium glycinate granules. By optimizing the use of the adhesive, the Maillard reaction of magnesium glycinate in the storage and shelf life is effectively avoided, the stability and appearance of the product are kept, and the quality and market competitiveness of the product are improved; by adopting the magnesium glycinate particles provided by the invention, the compressibility is obviously improved, the pressed tablets are high in strength, and the magnesium glycinate particles can be produced on a large scale.

The invention relates to the technical field of foods, and provides a micron-sized milk-fat-ball-like food colloid and a preparation method of the micron-sized milk-fat-ball-like food colloid. According to the preparation method disclosed by the invention, aloe vera, edible oil such as wheat germ oil and water are used as raw materials to prepare the micron-sized creamy-ball-like food colloid, the limitation of components of dairy products is completely eliminated, and the prepared creamy-ball-like food colloid presents a creamy-ball-like structure of which the particle size is greater than that of milk under a 200-500-time light microscope, so that the stability of the food colloid is greatly improved. The surface of the ball is negatively charged like a cream ball. The food colloid prepared by the preparation method provided by the invention has cold and hot stability from-80 DEG C to 121 DEG C, and the shelf life exceeds 12 months. The prepared food colloid with the milk fat ball-like structure is large in development potential, milk components do not need to be simulated, proper hydrophilic and hydrophobic components can be added into a water phase and an oil phase, and the food colloid can be used as a transmission system of bioactive components and can be industrially produced.

The invention discloses a Chinese yam fermented beverage and a preparation method thereof, and relates to the technical field of food processing. The Chinese yam is processed through enzymolysis-extrusion puffing, the molecular weight of Chinese yam starch is reduced, the solubility of the Chinese yam starch is improved, the viscosity of the Chinese yam is reduced, the digestibility of nutritional ingredients such as starch and protein is improved, and release of phenolic substances is promoted. The compound probiotics are adopted for fermentation, the characteristics of reducing sugar and amylose are comprehensively utilized, the content of total sugar (including starch and reducing sugar) in fermentation liquor is reduced, beneficial metabolites such as beta-glucosidase and glucan are generated, and the nutritional value and flavor of the product are improved.

The invention discloses a preparation method of water-soluble white tomato freeze-dried powder, which comprises the following steps: S1, pretreating fresh white tomatoes, and then crushing and pulping to obtain white tomato pulp; s2, adding cellulase and pectinase into the white tomato pulp obtained in the step S1, and then performing low-temperature enzymolysis treatment to obtain white tomato enzymatic hydrolysate; s3, the white tomato enzymatic hydrolysate obtained in the step S2 is filtered to remove residues, and white tomato enzymatic hydrolysate filtrate is obtained; and S4, adding soluble plant fibers into the white tomato enzymolysis filtrate obtained in the step S3, performing low-temperature mixing, performing low-temperature sterilization treatment, and then performing freeze-drying to prepare powder, thereby obtaining the water-soluble white tomato freeze-dried powder. The process is relatively simple, nutritional ingredients of the white tomatoes can be completely reserved, and the prepared freeze-dried powder is excellent in water solubility and can be applied to the fields of oral liquid, cosmetics and the like.

The invention discloses a ginseng and nattokinase composition and a preparation method thereof, belongs to the technical field of microbial fermentation, and provides the ginseng and nattokinase composition which comprises ginsenoside, ginseng peptide, acid-soluble protein, a stabilizer, an additive and a ginseng body. The preparation method comprises the following steps: S1, cleaning ginseng, crushing, cooking, cooling to 25-36 DEG C, and standing for 24 hours to obtain cooked ginseng; s2, adding an auxiliary agent and a stabilizer into the ginseng cooked in the step S1, then inoculating bacillus natto, and culturing for 24-36 hours at the temperature of 32-35 DEG C to obtain fermentation liquor; and S3, adding the auxiliary agent into the fermentation liquid in the step S2 again, uniformly mixing, culturing for 24-48 hours at the temperature of 36-40 DEG C, and then drying at low temperature to obtain the ginseng and nattokinase composition. The preparation method is simple and easy to popularize.

The invention provides a biological enzyme preparation for rapidly reducing pesticide residues and a preparation method thereof, and belongs to the technical field of pesticide residue degradation. The invention provides a biological enzyme preparation capable of rapidly reducing pesticide residues. The biological enzyme preparation is prepared from the following components in parts by weight: 10 to 20 parts of phytase, 10 to 50 parts of acetylcholin esterase, 5 to 10 parts of protease, 10 to 20 parts of tyrosinase, 1 to 3 parts of radix platycodonis extract and 1 to 3 parts of aloe extract. According to the biological enzyme preparation capable of rapidly and efficiently reducing the pesticide residues, the removal rate of organophosphorus pesticides on fruits and vegetables is 95% or above, the removal rate of pyrethroid pesticides on the fruits and vegetables is 70% or above, and the biological enzyme preparation is simple in formula, easy to clean and free of secondary residues.