1646results about "Food drying" patented technology

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 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 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 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 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 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 relates to the technical field of nutrient element extraction, and discloses a step-by-step extraction method of organic selenium in natural selenium-rich agricultural products, which comprises the following steps: cleaning, drying and crushing the natural selenium-rich agricultural products into fine powder; then sequentially using an aqueous solution containing a buffer agent, low-concentration ethanol and a high-concentration organic solvent for ultrasonic-assisted extraction to respectively obtain water-soluble, hydrophilic, hydrophobic and fat-soluble organic selenium compounds; and finally, combining the extracting solutions in the steps, and carrying out rotary evaporation concentration and purification treatment to obtain the high-purity organic selenium compound. Through a step-by-step extraction method, different types of organic selenium compounds in natural selenium-rich agricultural products are efficiently extracted by using the aqueous solution, the low-concentration ethanol and the high-concentration organic solvent respectively under low-temperature and mild conditions, so that high purity and biological activity are kept, meanwhile, the process flow is simplified, and the production cost is reduced. The energy consumption and the use of organic solvents are reduced, the environmental pollution is reduced, and the method is suitable for large-scale industrial production.

The invention discloses weight-reducing and blood-sugar-reducing meal replacement powder for increasing satiety and a preparation method thereof, and belongs to the technical field of meal replacement powder. Comprising resistant starch, bio-enzyme modified whey protein concentrate, bio-enzyme modified soybean protein isolate, bio-enzyme modified white kidney bean hydrolyzed protein, oat fiber powder, nano emulsion milk powder, mogroside, chitosan, inulin, konjac powder, pumpkin seed powder, a cactus extract, a griffonia simplicifolia seed extract and a Chinese waxgourd peel extract. Through the synergistic effect of multiple components and multiple processes, the obvious effects of satiety, weight loss and blood sugar reduction are achieved. 5-hydroxytryptophan in the griffonia seed extract can regulate satiety center and delay hunger sensation; dietary fibers such as the resistant starch and the inulin absorb water and swell in intestinal tracts to form high-viscosity gel, so that the satiety is further enhanced, and the eating frequency and the eating amount are reduced. A low-calorie and high-protein formula is combined with components such as tartronic acid in the Chinese waxgourd peel extract and the cactus extract, so that fat catabolism is accelerated, and fat synthesis is inhibited.

The invention discloses a high-load starch-based steady-state morinda citrifolia enzyme spray-dried microcapsule and a preparation method thereof, belongs to the technical field of food spray drying, and provides the high-load starch-based steady-state morinda citrifolia enzyme spray-dried microcapsule which comprises morinda citrifolia enzyme and modified starch N-zorbit M / porous starch. The preparation method comprises the following steps: stirring and mixing the morinda citrifolia enzyme and the wall material according to different proportions to obtain a morinda citrifolia enzyme and wall material mixed solution; and carrying out spray drying on the morinda citrifolia enzyme mixed solution to obtain the high-load starch-based morinda citrifolia enzyme spray-dried microcapsule. Modified starch N-zorbit M / porous starch is used as a wall material to prepare the high-load morinda citrifolia enzyme spray-dried microcapsule, so that the volatile unpleasant odor of morinda citrifolia enzyme is reduced, and the total phenol content and the oxidation resistance of the morinda citrifolia enzyme are improved.

The present invention provides a Shatian pomelo white skin layer debitterizing technology, and belongs to the field of pomelo peel processing technologies, and the technology comprises the following steps: peeling and dicing a Shatian pomelo to obtain a Shatian pomelo white skin layer, debitterizing the Shatian pomelo white skin layer, soaking and rinsing the debittered Shatian pomelo white skin layer, and then drying to obtain a finished product. The Shatian pomelo white skin layer is used as a research object, the debitterizing rate and the sensory score are used as index values, the influence of a single debitterizing method (blanching, saline water and enzymolysis) and a composite debitterizing method (blanching saline water compounding and blanching enzymolysis compounding) on the white skin layer debitterizing effect is explored, and the result shows that the blanching saline water compounding debitterizing effect (hot water for 2 minutes, 4% salt soaking for 4 hours and clear water soaking for 1 hour) is optimal; at the moment, the debitterizing rate is as high as 80.1%, the sensory score is 90, and the treatment time is shortened by 29% compared with that of a single debitterizing method.

According to the freeze-drying process of the dendrobium officinale solid beverage, psyllium seed husk powder and a trihydroxy fatty acid derivative are compounded to form a synergistic protection system, annealing and segmented freeze-drying processes are combined, ice crystal growth is inhibited on the molecular level, active ingredients are protected, a stable porous structure is constructed on the macroscopic level, and the dendrobium officinale solid beverage is prepared. Finally, the dendrobium officinale solid beverage which is high in active ingredient retention rate and good in color, luster and flavor is efficiently prepared, meanwhile, the freeze-drying period is remarkably shortened, and the production efficiency is improved.

The purpose of the present disclosure is to provide; noodles that do not require an acid solution treatment of noodle dough containing an alginic acid ester, have good loosening properties when being eaten, and exhibit a good texture with elasticity and chewiness; and a method for producing same.　Provided is a method for producing noodles, the method comprising a raw material mixing step, a noodle-making step, a gelatinization step, and a drying step, wherein a raw material in the raw material mixing step contains a raw material powder containing starch and / or grain flour that is substantially free of gluten (the raw material powder containing starch and / or grain flour that is substantially free of gluten does not include wheat flour), an alkali agent, and an alginic acid ester, the raw material is mixed with water to produce noodle dough in the raw material mixing step, the pH of a suspension of noodles obtained in the drying step is greater than 6.5 and not greater than 9, and an acid solution treatment is not carried out or is carried out after the gelatinization step.

The invention relates to the technical field of food processing, and discloses a preparation method of preserved fruits based on vacuum frying. According to the method, the integrity of pulp is reserved through mechanical denucleation, and an intelligent crushing system is used for monitoring particle size distribution in real time and automatically terminating crushing; dynamically adjusting heating and vacuum parameters by adopting vacuum stir-frying equipment, and keeping the pulp taste; a gradient pressure forming technology and a deformation feedback compensation mechanism are combined to ensure uniform compactness of the preserved fruits; the water content is intelligently balanced by combining a sectional drying process with multi-sensor detection and adopting a staged temperature regulation and air flow circulation strategy. A traditional sugaring technology is broken through, the addition of sugar is reduced through the synergistic effect of vacuum stir-frying and physical dehydration, dietary fibers and heat-sensitive nutritional ingredients are completely reserved, the chewing toughness and storage stability of the product are remarkably improved, and the method has technology advancement and market application potential.

The invention belongs to the technical field of functional food and health food, and particularly relates to a composition with skin whitening and brightening effects and a preparation method thereof. The composition comprises rice peptide, orange osmanthus pollen, white tomato powder, tremella polysaccharide, pomegranate concentrated powder and nicotinamide. Experimental results show that the composition reduces synthesis of melanin by inhibiting the activity of tyrosinase and achieves the effects of whitening and brightening the skin.

The invention discloses a composite embedded vitamin liposome as well as a preparation method and application thereof, by optimizing a formula and a process, adopting high-purity natural plant source phospholipid, a proper amount of a wall material and a membrane stabilizer and combining an antioxidant, the vitamin retention rate exceeds 95% after the liposome is accelerated at 60 DEG C for 20 days, and the rehydration particle size is between 200 and 800nm; the flowability is good, no bad taste or smell exists, and efficient embedding and stable release of vitamins are realized. The liposome has excellent physical and chemical stability and is suitable for various dosage forms such as tablets and hard-shell capsules, and the bioavailability and market application value of the product are remarkably improved. In addition, a clean solvent ethanol is used in the preparation process and is effectively removed and recycled, so that the method meets the requirements of food processing industry laws and regulations, is environment-friendly and is suitable for large-scale production.

The invention discloses preparation of response targeting type xanthophyll base material powder and application of the response targeting type xanthophyll base material powder in relieving the blue light damage direction, and belongs to the technical field of nanotechnology. According to the invention, lutein is preliminarily embedded by a Maillard reaction compound modified by (5-carboxyl amyl) triphenylphosphonium bromide, and then an outer layer structure is formed by complexing a compound of 3-aminophenylboronic acid and sodium alginate through a phenyl boron ester bond, so that a base material powder system with pH response, ROS response and mitochondrial targeting functions is constructed. The system can escape gastric acid, reduce degradation of xanthophyll, realize controllable release of xanthophyll under stimulation of ROS, and can gather in mitochondria, so that targeted delivery is realized, and the bioavailability of xanthophyll is remarkably improved. In addition, the raw materials adopted by the method are low in cost, the embedding process is mild, and the method has a good large-scale production characteristic and has a wide application prospect.

The present invention relates to the technical field of wheat flour milling, and discloses a dietary fiber nutrition wheat flour preparation method, which comprises: 1, adjusting the moisture content of red hard wheat to 22-26% through a wheat wetting process, and 2, drying the wetted red hard wheat with hot air of 85 DEG C to make the moisture content of the red hard wheat greater than 13%, 3, the red hard wheat with the moisture content larger than 13% is taken out, movement of the red hard wheat is promoted in a mechanical mode, and gravity difference hot air sorting is utilized; red hard wheat with the moisture content of 22%-26% is adopted as a main body, 85% hot air is adopted for drying, cortex separation is promoted, wheat grain movement is combined with heat preservation wind power sorting, broken epidermis making contact with one another in the movement process is removed, the follow-up flour making difficulty is reduced, the weakening degree of wheat flour finally obtained through the technology is low, dough operability is better, and the product quality is improved. The proportion of the oat dietary fibers in the mixed wheat flour meeting the clustering requirement under the same mass is larger.

The invention discloses a composition helpful for maintaining the healthy level of blood sugar. The composition is prepared from the following components in parts by weight: 10-40 parts of diglyceride powder, 15-40 parts of soybean protein isolate, 10-30 parts of xylooligosaccharide, 1-4 parts of mulberry leaf extract, 1-4 parts of radix puerariae extract and 1-4 parts of radix astragali seu hedysari extract. According to the composition disclosed by the invention, a multi-dimensional regulation and control network of metabolic regulation, nutritional supplement and micro-ecological balance can be formed, so that a plurality of components generate a synergistic effect on blood sugar regulation, and the blood sugar regulation capability is remarkably improved.

The invention relates to the technical field of healthy food, and discloses a healthy food composition for protecting liver and relieving fatigue and a preparation method of the healthy food composition for protecting liver and relieving fatigue. 5 to 10 parts of propolis; 5-7 parts of a chrysanthemum extract; 2-4 parts of a wolfberry extract; 7-10 parts of a cassia seed extract; 2-5 parts of a ginseng extract; 1.3 to 1.7 parts of a saffron crocus extract; the royal jelly and the propolis are combined according to the formula proportion, the prepared composition finished product has the effect of effectively relieving physical fatigue under the specific dosage, metabolite after exercise can be removed, the composition has the effect of increasing glycogen reserve, and the composition can be used for treating alcoholic liver injury model mice, and has the advantages that the composition finished product can be used for treating alcoholic liver injury; the composition can reduce the content of malondialdehyde and triglyceride in liver tissue and increase the content of glutathione, so that the composition provided by the invention not only has a liver protection effect, but also can relieve physical fatigue, reduce generation of serum urea and lactic acid after exercise and increase in-vivo glycogen reserve.