631results about "Food freezing" patented technology

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 relates to the technical field of pharmaceutical preparations, in particular to a preparation process of carbon dots for killing helicobacter pylori and application of the carbon dots in oral pharmaceutical preparations. The preparation method comprises the following steps: mixing microcrystalline cellulose and glycerol, freezing and crushing at an ultralow temperature, and selectively hydrolyzing by combining citric acid-malic acid mixed acid liquor to efficiently prepare a high-crystallinity cellulose nanocrystal template; the controllable synthesis of the carbon dots is realized by utilizing the hydrogen-bond interaction of hydroxyl / carboxyl on the surface of the cellulose nanocrystal and the nitrogen doping effect in the polymerization and carbonization process of citric acid and urea. Besides, when a sodium alginate-chitosan double-layer structure is constructed, carbon dots are introduced into the inner layer to endow the inner layer with special performance, a protein-polysaccharide network is formed on the outer layer through transglutaminase enzymatic crosslinking, and the oxidation resistance and mechanical strength are enhanced through secondary curing of tea polyphenol. According to the invention, food-grade raw materials are used for realizing high-efficiency antibiosis, the oral preparation safety specification is met, and the clinical transformation potential is realized.

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 discloses a treatment method for fermenting smelly mandarin fish by coupling gradient salt control and directional inoculation, which comprises the following steps of: pretreating the smelly mandarin fish, putting the smelly mandarin fish into ozone-containing water for bacteria reduction treatment, then putting the smelly mandarin fish into a salt solution for pickling, finally inoculating bacteria liquid into the pickled smelly mandarin fish for fermentation treatment, cleaning, draining, packaging and quickly freezing after fermentation is finished, and thus obtaining the smelly mandarin fish. According to the method, the fermentation production process of the smelly mandarin fish is adjusted and standardized, the microorganism content of the slaughtered smelly mandarin fish is reduced through pretreatment, then the bacteria-reduced smelly mandarin fish is pickled with a low-concentration sodium chloride aqueous solution, meanwhile, the screened strains (psychrobacter halophilus and lactobacillus plantarum) are inoculated, and compared with traditional fermentation, the method is easy to operate, low in cost and high in yield. The product quality is stable, the defective rate is low, the labor cost is saved, the speed is high, the volatile basic nitrogen of the obtained smelly mandarin fish is less than or equal to 30mg / 100g, and the peroxide value (in terms of fat) is less than or equal to 2.5 g / 100g.

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 belongs to the technical field of biological food, and particularly relates to compound hydrolyzed whey protein powder capable of preventing sarcopenia and a preparation method. The invention discloses compound hydrolyzed whey protein powder capable of preventing sarcopenia. The compound hydrolyzed whey protein powder consists of hydrolyzed whey protein A, hydrolyzed whey protein B, hydrolyzed whey protein C, hydrolyzed whey protein D, hydrolyzed whey protein E, hydrolyzed whey protein F, hydrolyzed whey protein G and hydrolyzed whey protein H. The compound hydrolyzed whey protein powder prepared by the technical scheme has the effect of preventing sarcopenia of old people, and a new idea of compounding hydrolyzed whey protein powder of different brands and different hydrolysis degrees and actual application effect verification are provided.

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 invention belongs to the field of yoghourt preparation, and discloses solid plant yoghourt as well as a preparation method and application thereof. Adding fruit raw materials into the bean matrix, mixing to obtain a plant-based emulsion, sterilizing, inoculating a direct vat set yoghurt starter, and fermenting; after fermentation, refrigerating and after-ripening, freeze-drying to obtain plant yoghourt freeze-dried powder, and mixing the plant yoghourt freeze-dried powder with a thickening agent to prepare the solid plant yoghourt. Substances such as starch and lipid in the fruit raw materials can effectively enhance the gel network strength and reduce the damage of freeze-drying to a protein structure; through the flavor masking effect, the beany flavor of the bean matrix is obviously weakened, and the bean matrix is endowed with the characteristic fruity flavor. On the basis, plant yoghourt freeze-dried powder and a thickening agent are matched to prepare solid plant yoghourt, the solid plant yoghourt can have the texture and taste close to those of fresh yoghourt after being brewed with cold water or normal-temperature water, and the thickening agent can reconstruct part of protein gel network by increasing hydrophobic interaction and ionic bond proportion in a system, so that the solid plant yoghourt has the advantages that the solid plant yoghourt can be used for preparing the solid plant yoghourt; the water-holding capacity and the viscosity of the recovered yoghourt are improved.

The invention discloses a plant lactobacillus PC037 capable of improving intestinal immunity and a fermented product. The plant lactobacillus PC037 is preserved in the China General Microbiological Culture Collection Center on December 13, 2021, and the preservation number is CGMCC (China General Microbiological Culture Collection Center) No. 24096. The plant lactobacillus PC037 can improve the repair speed of the intestinal mucosa and promote the enhancement of the immunity of the intestinal tract. The plant lactobacillus fermented product capable of improving the immunity of the intestinal tract, provided by the invention, can be used for adjusting the exhaust frequency, promoting the enhancement of the immunity of the intestinal tract and reducing the occurrence frequency of diarrhea caused by pathogenic bacteria infection of travelers in a travel process.

The invention belongs to the technical field of food processing, and particularly relates to a method for preparing frozen noodles by treating wheat flour with superheated steam, which comprises the following steps: treating wheat flour with superheated steam, crushing, sieving, and mixing with untreated wheat flour to obtain compound wheat flour; adding water and seasonings into the compound wheat flour to prepare dough, and fermenting to prepare raw noodles; and freezing and preserving the raw noodles. The wheat flour is modified by adopting a green and additive-free superheated steam continuous treatment method with a simple process flow, and the prepared noodles are good in texture quality and taste quality, stable in texture, taste, moisture retention capability and cooking loss performance in multiple freezing and thawing cycles, still good in appearance quality and texture quality after multiple freezing and thawing cycles, and good in taste. The quality of frozen noodle products in the storage and transportation processes can be maintained, and the circulation adaptability is improved.

The invention discloses a preparation method of a nano embedding material based on a low-temperature superfine grinding technology, and belongs to the technical field of modified nano materials. The method comprises the following steps: cleaning and slicing fresh beautiful millettia root and stem, performing programmed liquid nitrogen freezing, and performing jet milling to obtain nano powder; the preparation method comprises the following steps: taking anionic polysaccharide, neutral polysaccharide nanoparticles, nano-modified cassava starch and deionized water, magnetically stirring, carrying out ultrasonic treatment, and mixing for 30-45 minutes; mixing the wall material solution with the nano-powder, performing ultrasonic treatment to form a coating solution, adding calcium chloride and Tween 80, and stirring; and spraying a magnesium chloride solution at the voltage of 40-60kV and the flow rate of 0.5-1.5 mL / h, stirring, mixing with a chitosan solution according to the mass ratio of 1: (2-4), adjusting the pH value, stirring, and freeze-drying to obtain the product. The millettia specisoa champ embedding method retains the active ingredients of millettia specisoa champ, improves the embedding efficiency by 85-96%, is stable, controls release, and is suitable for health care products and drug carriers.

The invention relates to the technical field of freeze-drying preparation, and discloses fast food cooking bag freeze-drying block preparation equipment which comprises a heating barrel and a shell, the heating barrel comprises a barrel body and a barrel cover installed at the top of the barrel body through a flange, and the top of the barrel cover of the heating barrel is fixedly connected with a feeding pipe and a liquid inlet pipe; the invention further provides a preparation method of the fast food cooking bag freeze-dried block, and the preparation method comprises the following steps: S1, boiling: adding cold water into the heating barrel through the liquid inlet pipe, boiling the water in the heating barrel through the heating wire, and the like. According to the invention, the nutritional ingredients and trace elements of the freeze-dried block are almost the same as those of fresh materials, the color, aroma and taste are not changed, and the mouth feel is ensured, so that the original color, aroma, taste and nutritional ingredients are maintained, the added value of the product is improved, the market demand is met, and the seasoning freeze-dried block has richer flavor and nutritional value and is suitable for industrial production. The requirements of consumers on diversified foods are met.

The invention belongs to the technical field of fruits, vegetables and food, and discloses a method for recovering grape drying wastewater based on low-temperature freeze-drying and application, the method comprises the steps of selecting grapes, taking the grapes, cleaning, wiping and pre-freezing, drying the grapes by freeze-drying, and recovering water generated in the process to obtain grape freeze-drying recovered water. According to the method for recovering the moisture through low-temperature freeze drying, the lost moisture in the raisin processing process can be efficiently recovered, and the obtained condensate water keeps natural fragrance and nutritional activity, can be directly used for food and daily chemical industries and has remarkable economic and ecological benefits. According to the method, the comprehensive utilization rate of the fruit and vegetable drying process is increased, the application field of fruit and vegetable processing byproducts is expanded, a new solution is provided for green and sustainable development of the food industry, and the problems of waste water recycling and reutilization in the fruit and vegetable drying process are solved.

The invention belongs to the field of edible mushroom can processing, and particularly relates to a nutrition-locking edible mushroom can sterilization process which comprises the following steps: raw material pretreatment, low-temperature controlled atmosphere cleaning, instant infrared enzyme deactivation of edible mushrooms, self-assembly peptide nanocage embedding, low-temperature vacuum impregnation filling, microwave-superheated water synergistic sterilization, high-pressure carbon dioxide assisted sterilization and super-fast configuration. The super-fast configuration is that high-voltage electrostatic field assisted freezing is completed through a 3 kV / cm electrostatic field at the gas temperature of-40 DEG C and the wind speed of 8 m / s, the cell structure is free of damage, and the texture hardness retention rate is 98%; according to the process, nutrition retention is taken as design guidance, and zero overload of sterilization and full locking of nutrition are realized through interdisciplinary technology fusion.

The invention relates to the related field of food freezing, in particular to a high-frequency alternating electromagnetic field assisted low-temperature saline solution spraying and freezing device and method, and the device comprises a continuous conveyor, a first single-mode resonant cavity, a first spraying system, a second spraying system, a second single-mode resonant cavity, a third spraying system and the like. According to the method, food is treated by adopting a two-section high-frequency alternating electric field, the first section is pretreatment for adjusting a water molecule structure in the food to facilitate heat transfer freezing, and the second section is a latent heat release stage of a maximum ice crystal band to accelerate ice crystal nucleation in the food, so that the size of ice crystals generated in the freezing process of aquatic products is reduced, and the freezing efficiency of the aquatic products is improved. The texture level, the taste and the water holding rate of the aquatic products are improved, and the freezing storage time of the aquatic products is effectively prolonged.

The invention discloses a low-temperature preservation method of a prepared meat product, and belongs to the technical field of food processing. In order to solve the technical problems that in the low-temperature storage process of the conditioned meat product, microorganism control is not thorough, secondary pollution and fat oxidation aggravation are caused by accumulation of high-oxygen conditioned packaging condensate water, and texture damage is caused by ultrahigh-pressure treatment, metal ion catalysis is blocked through phytic acid pretreatment, oxidation is inhibited through composite antioxidant vacuum rolling and kneading, and the quality of the conditioned meat product is improved. Gradient ultrahigh pressure destroys microbial structures in stages, citric acid and a D-ribose buffer solution block damaged thalli from repairing, a composite packaging bag is lined with a hygroscopic film and filled with high-oxygen mixed gas to maintain meat color and adsorb condensate water, and finally, the composite packaging bag is deeply frozen to form a microcrystalline structure and then transferred to an ice-temperature environment for storage. The method realizes microbial safety control under the condition of no chemical preservative, effectively maintains the cell integrity of meat products, reduces juice loss and fat oxidation, prolongs the shelf life and maintains the eating quality.

The invention relates to a freeze concentration method of fruit and vegetable juice, and belongs to the technical field of fruit and vegetable juice processing and freeze concentration. According to the fruit and vegetable juice freeze concentration method, fruit and vegetable juice is frozen into ice, heat is transferred to the ice, and the concentration target is achieved through temperature-controlled dissolution. During dissolution, heat is transferred to an ice body in a proper heat transfer mode, and the freezing concentration effect and efficiency can be improved. In the ice body dissolving process, the concentration of the dissolved fruit and vegetable juice is gradually reduced from high to low. And according to the requirement of the target concentration, the solution is preserved in sections, so that the fruit and vegetable juice with different concentrations is obtained. The fruit and vegetable juice meeting the target concentration is transferred to the next link to be stored (utilized). The fruit and vegetable juice which does not conform to the target concentration can be repeatedly frozen and concentrated through the method, and the concentration of the fruit and vegetable juice is continuously increased. The method is simple in equipment and high in efficiency, and can be operated at normal pressure and low temperature, so that heat-sensitive nutrients and flavor substances contained in the fruit and vegetable juice are reserved, and the flavor of the fruit and vegetable juice is greatly improved.

The invention belongs to the technical field of fruit freeze-drying processing, and particularly relates to a comprehensive fruit freeze-drying processing method capable of reducing nutrient loss of fruits, which comprises the following steps: S1, immersing sliced fruit slices into a composite color fixative, and simultaneously applying ultrasonic and pulsed electric field treatment on the composite color fixative system containing the fruit slices under the conditions that the ultrasonic power is 200-300W, the pulsed electric field intensity is 15-25kV / cm, and the ultrasonic power is 200-300W and the pulsed electric field intensity is 15-25kV / cm; the co-processing time is 2-4 minutes, so as to obtain the color-protected and strengthened fruit slices; s2, sequentially carrying out three-stage magnetic field freezing treatment on the color-protected and strengthened fruit slices to obtain frozen fruit slices; s3, dynamically adjusting parameters of the frozen fruit slices by adopting an AI algorithm, and performing vacuum freeze-drying in stages to obtain primary freeze-dried fruit slices; s4, placing the primary freeze-dried fruit slices in a vacuum environment to obtain deeply dried fruit slices; and S5, soaking the deeply dried fruit slices in an aqueous solution containing 0.5-1% of amyloid-like protein, 0.2-0.4% of sodium alginate and 0.1-0.3% of cellulose nanocrystals for 1-2 minutes to form a composite protective film with the thickness of 1-3 microns, so as to obtain the coated fruit slices.

The invention discloses a preparation method of tempeh with effects of reducing blood sugar and preventing thrombus, and relates to the technical field of tempeh preparation. The preparation method of tempeh comprises the following steps: (1) soybean detoxification; (2) peeling; (3) soaking; (4) steaming: steaming the soaked soybeans, after steaming, continuously steaming for 5-10 minutes by using an acetic acid aqueous solution with the mass concentration of 5-10%, taking out and cooling, and controlling the water content until the water content is 40-60%; and (5) performing fermentation: inoculating 0.2-0.7% of a rhizopus oligosporus leavening agent into the cooked soybeans, and performing fermentation at 15-35 DEG C for 1-3 days so as to obtain the fermented soybeans. The tempeh prepared by the preparation method disclosed by the invention has remarkable effects of resisting thrombus and reducing blood sugar, and is long in shelf life, rich in fragrance level and good in product quality.

The present invention discloses a composite method for high-quality quick freezing and high-recovery thawing of oily fresh fish, which belongs to the technical field of food freezing and processing. The present invention uses oily fresh fish as the main raw material, and undergoes raw material preparation, physical field assisted freezing and high-recovery thawing processes. In this method, rosemary extract and gallic acid are added in the raw material preparation stage and assisted by the effect of electrostatic field, so as to delay the fat oxidation of oily fresh fish. At the same time, ultrasonic and magnetic field combined immersion freezing, microwave combined with nano zinc oxide and graphene particles thawing can minimize the quality loss of fresh samples after freezing and thawing, thereby achieving high-quality freezing and high-recovery thawing. After using the above-mentioned treatment, the quality of subsequent fresh fish is significantly improved, such as reducing thawing loss, retaining nutrients, improving sensory quality, delaying fat oxidation, high recovery, etc., and extending the sales period to achieve the purpose of increasing revenue.

The invention relates to the technical field of food processing, in particular to a tenderizing processing technology of chicken breast, which comprises the following steps: selecting fresh chicken breast, removing surface fascia, fat and impurities, washing, absorbing moisture, and cutting into blocks for later use; performing plasma treatment on the cut chicken breast meat to form pores in the surface of the chicken breast meat and loosen the muscle fiber structure of the chicken breast meat; putting the chicken breast subjected to plasma treatment into a mixed solution containing arginine and cysteine for soaking treatment; taking out the soaked chicken breast from the mixed solution, and further treating the chicken breast under the combined action of ultrasonic waves and microwaves; putting the chicken breast subjected to ultrasonic and microwave treatment into a compound enzyme solution for enzymolysis treatment, and after enzymolysis is finished, inoculating a mixed bacteria solution into an enzymatic hydrolysate to ferment the chicken breast; performing vacuum packaging on the fermented chicken breast; the tenderness of chicken breast is remarkably improved, the taste is improved, and nutritional ingredients and flavor are reserved to the maximum extent.

The invention provides acanthopanax extract powder with excellent water solubility and taste and a preparation method of the acanthopanax extract powder, and belongs to the technical field of health care product or food preparation. The radix acanthopanacis senticosi extract powder is prepared from the following raw materials: radix acanthopanacis senticosi extract, medium chain triglyceride, a surfactant, a cosurfactant and cyclodextrin, and the mass ratio of the radix acanthopanacis senticosi extract to the medium chain triglyceride to the surfactant to the cosurfactant is (0.10 to 0.13) to (0.20 to 0.26) to (0.21 to 0.42) to (0.18 to 0.49). The ratio of the total mass of the acanthopanax extract, the medium chain triglyceride, the surfactant and the cosurfactant to the mass of the cyclodextrin is (1.5-2.5): 1, the preparation method of the acanthopanax extract powder is simple, the water solubility and bioavailability of the acanthopanax extract are remarkably improved, the application requirements of health care products and functional foods are met, and the acanthopanax extract powder is suitable for industrial production. And the transportation, storage and use convenience of the product is improved.

The invention discloses a preparation method of quick-frozen sterilized onion dices soaked in saline water, and relates to the field of food processing. The making method of the quick-frozen sterilized onion dices soaked in saline water comprises the steps of primary treatment, blanching, machine cutting, saline water disinfection and quick freezing. According to the preparation method of the quick-frozen salt-water-soaked sterilized diced onions, microorganisms on the surfaces of the diced onions can be effectively killed in a salt-water-soaking sterilization manner, so that the sanitation and safety of the product are ensured. Sodium chloride in the saline water can destroy cell wall structures of microorganisms and inhibit growth and reproduction of the microorganisms, so that the sterilization effect is achieved. By adopting a four-stage gradient freezing mode, fine ice crystals can be formed, damage to cell structures of the diced onions is reduced, and the nutritional ingredients and taste of the diced onions are kept to the maximum extent.

The invention discloses a processing method of normal-temperature cooked noodles with high toughness and long shelf life, and belongs to the technical field of food processing. According to the method, the processes of firstly steaming and then boiling, rapid cooling, oil mixing and the like are adopted, three-stage continuous sterilization is combined, the processes are mutually coordinated, and the problems that normal-temperature cooked noodles are short in quality guarantee period, poor in taste and toughness, easy to adhere after being cooked and sterilized and the like are comprehensively and systematically solved. The normal-temperature cooked noodles produced by the method do not contain preservatives, the shelf life of the normal-temperature cooked noodles can reach more than two years, and the normal-temperature cooked noodles meet the requirements of consumers on green, safe, nutritional, delicious and convenient high-quality foods.

The invention discloses a siraitia grosvenorii pomace extract as well as an extraction method and application thereof. Relates to the technical field of biological fermentation and natural product extraction. Comprising the following steps: strain activation and mixed culture; biological fermentation pretreatment; decoloring and eluting; and enriching and drying. Through enzyme system complementation of compound microorganisms, cell wall structures of the siraitia grosvenorii residues are degraded in stages, saponin, polyphenol, flavone and polysaccharide are synchronously released, and the biological activity is remarkably improved. The layer-by-layer decomposition of the siraitia grosvenorii residue fiber structure is realized by adopting sectional fermentation, and the dissolution of functional components is promoted; ultrasonic synergistic auxiliary extraction is combined, so that efficient wall breaking and component dissolution are realized; the steps of ultrasonic extraction, macroporous resin decoloration and the like are designed in series, so that the solvent dosage is reduced by 50%, and the energy consumption is reduced by 35%; the gradient elution realizes simultaneous collection of functional components such as saponin, flavone, polyphenol and the like. The extract can be directly used for functional food, medicines or cosmetics, and the fermentation liquor can be processed into the momordica grosvenori flavored lactic acid bacteria drink.

The invention discloses an amphiphilic dietary fiber supramolecular aggregate as well as preparation and application thereof, and belongs to the technical field of supramolecules and food. The supramolecular aggregate has relatively high porosity, has relatively good adsorption performance on water-soluble, fat-soluble and amphiphilic toxins, and effectively solves the technical problem of lack of gastrointestinal toxin expeller. According to the supramolecular aggregate, glucomannan, arginine, a nonionic surfactant, an alkaline solution and ethyl acetate are combined, the product is obtained through crosslinking treatment, and the method is easy to operate in the process, high in production efficiency, safe and suitable for large-scale production.

The invention discloses high-purity oat beta-glucan frozen dough as well as a preparation method and application thereof, and belongs to the technical field of food processing and freezing. The preparation method comprises the following steps: mixing medium gluten wheat flour and self-made oat beta-glucan according to a specific ratio, kneading, fermenting, quickly freezing, freezing and storing, and the like, so as to prepare the frozen dough. The self-made oat beta-glucan is added, so that the anti-freezing performance, gluten network stability and yeast activity protection capability of frozen dough are remarkably improved, and meanwhile, the nutritional characteristics and sensory quality of the finished steamed buns are improved. The method solves the problems that existing frozen dough is insufficient in freezing resistance and poor in long-term freezing storage stability, and has high application value and market prospects.

The invention relates to the technical field of functional food preparation, and discloses solid soft sweets capable of remarkably relieving asthenopia and a preparation method of the solid soft sweets, and every 100 parts by mass of the soft sweets comprise the following components: 5.8-6.2 parts of lutein ester microcapsules, the wall material of which is starch octenyl succinate with the substitution degree of 0.02-0.04; the emulsifier is lecithin of which the purity is greater than or equal to 90%, and the particle size lt of the emulsifier is 1t; the particle size is 200 nm; 75 to 85 parts of blueberry anthocyanin-VC compound freeze-dried powder; 18 to 22 parts of lycium barbarum polysaccharide; 45 to 55 parts of galactooligosaccharide; 8 to 12 parts of medium chain triglyceride; and a colloid base material. Through collaborative design of a hydrophobic modified wall material and a gradient mixing process, a multi-level protection network of active ingredients is constructed, so that the retention rate of fat-soluble nutrients in the processing and storage period is increased to 90% or above.