1054results about "Food freezing" patented technology

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 provides an oat green extract and a preparation method thereof, and relates to the technical field of plant extraction. The extraction method comprises the following steps: taking immature oat plants, cleaning and quickly freezing; mixing with sodium chloride, and crushing to obtain oat sections; mixing the oat sections with an ethanol solution, performing ultrasonic extraction, and performing solid-liquid separation to obtain filtrate; and filtering, purifying and freeze-drying the filtrate to obtain the oat green extract. According to the method, the immature oat plants are adopted as extraction objects, the extraction method suitable for the immature oat plants is researched, the problem of plant waste caused by the fact that oats cannot be mature in special areas is solved, local resources are effectively and reasonably utilized, and the economic value of the oat resources is maximized. According to the extraction process, effective components of immature plants are dissolved into a solvent through low-concentration ethanol, low-temperature ultrasonic and freezing wall breaking technologies, the natural activity of the effective components in the oat is not changed in the whole process, and the nutritional value of the oat green can be reserved to a greater extent.

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 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 photocatalyst antibacterial hydrogel-based fresh-keeping material as well as a preparation method and application thereof, and belongs to the technical field of fresh-keeping materials. The photocatalyst antibacterial hydrogel-based fresh-keeping material is prepared from the following raw materials in parts by mass: 180 to 220 parts of water, 1 to 6 parts of graphite-phase carbon nitride, 10 to 20 parts of polyvinyl alcohol, 1 to 3 parts of carboxymethyl chitosan and 8 to 12 parts of tannic acid. The invention further discloses a preparation method of the photocatalyst antibacterial hydrogel-based fresh-keeping material and application of the photocatalyst antibacterial hydrogel-based fresh-keeping material in fruit fresh keeping. The photocatalyst antibacterial hydrogel-based fresh-keeping material disclosed by the invention solves the problems of potential toxicity, easiness in inactivation, poor fresh-keeping effect and poorer mechanical property of an existing fresh-keeping material, realizes long-time effective fresh keeping of high-moisture fruits, does not involve chemical reaction in the preparation process, is non-toxic, easily available and degradable in raw materials, and has excellent environmental friendliness.

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 belongs to the technical field of surimi products, and discloses a method for improving the freezing storage stability of frozen low-salt surimi products. The method comprises the following steps: S1, adding polysaccharide, sodium chloride and water into fish meat, and chopping to obtain low-salt minced fish; s2, performing sausage filling treatment on the low-salt surimi, and then performing ultrasonic treatment, curing treatment, cooling and freezing storage under a heating condition to obtain frozen low-salt surimi; the polysaccharide is more than one of curdlan, chitosan and kappa-carrageenan; the ultrasonic treatment conditions are as follows: the power of ultrasonic waves is 200-600W, and the ultrasonic treatment time is 10-30 minutes. According to the method disclosed by the invention, under the condition that the salt is reduced by 50%, not only can the gel quality of the low-salt surimi product be improved, but also the quality deterioration caused by temperature fluctuation can be improved, and the freezing storage stability of the frozen low-salt surimi product is remarkably improved.

The invention discloses a food freezing system based on electrode coupling and a multi-stage electric field and a freezing method thereof. The system comprises an electric field generating device (1), a refrigeration house (2), a space plate type discharge electrode (3), a metal frame discharge electrode (4) and the like. According to the freezing method, a discharge electrode is used for being coupled with an electric field, a special'superposed electric field effect 'is generated, the freezing efficiency is remarkably improved, heat conduction inside and on the surface of food can be accelerated, uniform and rapid crystallization of water is promoted, large ice crystals are effectively prevented from being formed, and therefore damage to cell structures is reduced. Compared with a traditional freezing method, the freezing time can be shortened by 15%-30%, and the juice loss rate is reduced by 3%-6%. Due to the synergistic effect of the double electric fields in different stages, the food can be quickly frozen under lower voltage, and the comprehensive energy consumption can be reduced by 15-30% while the safety is ensured. The method is suitable for large-scale food freezing application, and remarkable technical progress and economic benefits can be brought to the food freezing industry.

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 discloses a postharvest variable-temperature storage method for kiwi fruits, which relates to the technical field of fruit and vegetable preservation and comprises the following steps of fruit picking, warehousing and pre-cooling, variable-temperature storage and ventilation. According to the method, stable ripening of the kiwi fruits can be achieved through variable-temperature treatment, the problem of fruit quality easily caused by a traditional chemical ripening method is avoided, the kiwi fruits ripened through the method are uniform in after-ripening, bright in color and luster and excellent in taste, the fruit quality is remarkably improved, the fresh-keeping period of the kiwi fruits is further remarkably prolonged, and the kiwi fruits are suitable for large-scale popularization and application. According to the method, the loss of the kiwi fruits in the postharvest treatment and storage process can be remarkably reduced through scientific temperature-variable ripening and storage management, and the economic benefit is improved.

The invention is applied to the technical field of food processing, and discloses a preparation method of low-temperature extraction medicinal and edible freeze-dried powder based on natural plants, and the preparation method comprises the following steps: S1, raw material pretreatment, S2, ultralow-temperature pre-cooling, S3, high-voltage pulsed electric field treatment, S4, low-temperature extraction, S5, multi-stage filtration, S6, vacuum concentration, and S7, freeze drying. According to the preparation method of the natural plant-based low-temperature extracted medicinal and edible homologous freeze-dried powder, an ultralow-temperature pre-cooling technology is adopted, an extremely low-temperature environment is created for the natural plants, possible damage to active components in the natural plants caused by high temperature is prevented from the source, a high-voltage pulsed electric field treatment means is introduced, the permeability of cell membranes can be ingeniously and remarkably improved, and the content of the active components in the natural plants is increased. And when the barrier action of the cell membrane is weakened, the extraction process becomes more efficient, so that more active ingredients can be smoothly dissolved out, damage to the active ingredients in the processing process is avoided to the greatest extent, and complete retention of the active ingredients is ensured.

The invention discloses a method for extracting a high-concentration seafood-flavor raw material from kelp and clam, which comprises the following steps of: crushing the kelp and clam, adding a proper amount of distilled water and protein compound enzyme into the kelp and clam, and performing enzymolysis under a certain enzymolysis condition; the preparation method comprises the following steps: taking papain, pancreatin, neutral protease and flavourzyme as enzymolysis combined liquid, performing enzymolysis and enzyme deactivation on the raw material homogenate, inoculating saccharomyces cerevisiae suspension into the enzymolysis liquid according to the inoculation amount of 5%, performing fermentation and fishy smell removal to obtain homogenate fermentation liquid, performing centrifugal filtration on the homogenate fermentation liquid, and performing ultrafiltration on the homogenate fermentation liquid. The extraction rate of the seafood flavor raw materials in the kelp and the clam is further improved through the excellent enzymolysis capacity of the enzymolysis combined liquid, so that the more thorough raw material utilization rate is achieved, the enzymolysis process of the compound enzyme is simple and easy to achieve, and the raw materials do not need to be subjected to other pretreatment in the using process.

The invention relates to a medicinal and edible composition with the effect of preventing myocardial infarction and cerebral infarction and a preparation method thereof, and belongs to the technical field of health-care food, and the preparation method comprises the following steps: uniformly mixing a ginkgo biloba extract and a spina date seed extract to obtain a traditional Chinese medicine extract; after the probiotics are activated, activated probiotics are obtained; the traditional Chinese medicine extract, the prebiotics and the activated probiotics are subjected to fermentation treatment and then mixed with the stabilizer, and the medicinal and edible composition with the effect of preventing myocardial infarction and cerebral infarction is obtained through filtration and freeze drying. According to the technical scheme, the ginkgo biloba extract and the spina date seed extract are mixed, high antioxidant activity is achieved, after the probiotics are activated, the probiotics, the traditional Chinese medicine extract and the prebiotics are subjected to fermentation treatment, intestinal health can be maintained, myocardial infarction and cerebral infarction can be prevented, the bioavailability of the traditional Chinese medicine extract can be well improved, and the health-care effect is achieved. The stability is enhanced, so that the prepared medicinal and edible composition has a relatively good effect in the aspect of preventing myocardial infarction and cerebral infarction.

The present invention addresses the problem of providing: a beverage in which the concentrations of β-citronellol, nerol, and geraniol are improved and the aroma of a citrus fruit is enhanced; a method for producing the same; and a method for improving the concentrations of β-citronellol, nerol, and geraniol in a beverage and enhancing the aroma of a citrus fruit. Moreover, the "concentrations of β-citronellol, nerol, and geraniol" may be the "concentrations of β-citronellol, nerol, and / or geraniol" or the "concentrations of linalool, β-citronellol, nerol, and / or geraniol".　The present invention pertains to: a method for producing a beverage using a plant raw material, the method comprising a step for adding a food composition having lipase activity; and a beverage produced by said production method.

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.

The invention discloses a method for regulating and controlling a starch-protein composite gel structure based on an ice template method, which comprises the following steps: adding starch and soybean protein isolate into water, heating a product which is uniformly dispersed and hydrated, and cooling to form a starch / protein composite gel; and freezing the prepared gel under the condition of-18 to-80 DEG C, taking out the gel, recovering the gel to room temperature, and the like. The starch / protein composite gel is prepared by adopting an ice template method, the preparation method is simple, the pore structure morphology of the prepared starch / protein porous composite gel is controllable, the texture property and juiciness of the starch / protein porous composite gel can be regulated and controlled, and a new way is provided for the quality improvement of industrial frozen porous gel. The starch / protein composite gel prepared by freezing at the temperature of-80 DEG C through the method has good texture characteristics, the hardness of the starch / protein composite gel is 555.57, the elasticity of the starch / protein composite gel can reach 0.95, and the chewiness of the starch / protein composite gel can reach 264.26.

The invention relates to the technical field of dried ballonflower processing, and discloses a freeze-drying, dewatering, processing and fresh-keeping method of dried ballonflower, which comprises the following steps: step 1, pretreatment, step 2, fixation, step 3, dewatering and drying, and step 4, fresh-keeping. Through strict pretreatment including high-quality dried ballonflower selection and disinfection treatment, the influence of microorganisms and impurities on the quality of dried ballonflower can be reduced, and the original taste and nutrition of dried ballonflower are reserved. The enzyme activity can be effectively passivated in the enzyme deactivation link, color change, nutrition loss and texture deterioration caused by enzymatic reaction in the subsequent processing and storage process of the dried ballonflower are prevented, and the enzyme deactivation effect is further optimized by adding citric acid. The dehydrating and drying process is carried out at low temperature and low pressure, so that the nutritional ingredients and quality of the dried ballonflower are prevented from being damaged by high temperature, and the dehydrated dried ballonflower keeps good shape and quality.

The invention relates to the field of preparation of malus micromalus fruit juice, and discloses a preparation process of ultrahigh-pressure organic malus micromalus fruit juice, which comprises the following specific steps: freezing malus micromalus fruit in an environment of-40 DEG C for 24 hours, then unfreezing at room temperature until the malus micromalus fruit is soft and the self-flowing juice does not flow, uniformly mixing 0.75% o of Suzhou nanometer and tap water to prepare a disinfectant, and sterilizing at room temperature for 24 hours to obtain the superhigh-pressure organic malus micromalus fruit juice. A Roots blower is started for low-temperature disinfection, tap water is used for rinsing the raw materials after disinfection, disinfectant on the surfaces of the raw materials is washed away, a hammer crusher is used for crushing the malus micromalus makino, the crushed malus micromalus makino enters a vacuum air bag juicer for cold dipping juicing, the prepared malus micromalus makino juice is subpackaged in PET bottles, and a cold sterilization mode ultrahigh pressure sterilization technology (HPP) is adopted. The ultrahigh-pressure sterilization pressure is 550MPa, and the sterilization time is 8min, and conveying the product into an environment of-40 DEG C for freezing and storing. The prepared malus micromalus fruit juice is clear and transparent, attractive in color and luster and unique in flavor, and the nutritional ingredients, flavor and color and luster of malus micromalus fruits are reserved to the maximum extent.

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 discloses a rapid food preservation control method based on a flash freezing technology, and relates to the technical field of food preservation, and the method comprises the following steps: obtaining first data of food, and spraying a nano coating containing antifreeze proteins with different concentrations on the surface of the food; inputting the first data into a pre-trained neural network model to obtain second data; according to the second data, a refrigerant injection device and a pulse electric field excitation device are synchronously started, food dynamic data are obtained, feature extraction and trend prediction are conducted on the food dynamic data, and the food dynamic data comprise the real-time core temperature and the ice crystal formation dynamic state; according to the prediction result, the refrigerant flow rate and the electric field frequency are dynamically adjusted, and the release rate of antifreeze protein in the nano-coating is synchronously adjusted; according to the method, the refrigerant flow rate, the electric field frequency and the antifreeze protein release rate are accurately and synchronously adjusted, so that the problems of non-uniform freezing, overlarge ice crystals and food quality deterioration in a traditional freezing method are effectively solved, and the food freezing fineness and the fresh-keeping effect are improved.

The invention relates to an ice crystal concentration system which comprises an ice crystal generation unit, the feeding end of the ice crystal generation unit is connected with the discharging end of a tubular heat exchanger through a first pipe set, and the ice crystal generation unit comprises a plurality of ice crystal generation modules which are sequentially cascaded. Each ice crystal generation module comprises an ice crystal generator and a centrifugal machine which are sequentially connected in series; the tubular heat exchanger precools materials, the precooled materials flow into the ice crystal generating units, the ice crystal generator in each ice crystal generating module freezes the precooled materials so as to form ice slurry, and the ice slurry is subjected to solid-liquid separation through the corresponding centrifugal machine, so that ice crystals in the ice slurry are separated out. Further, the materials are subjected to step-by-step freezing concentration. By arranging the multi-stage ice crystal generation module, the concentration time can be greatly shortened, so that the concentration efficiency is improved, and the energy consumption is reduced; meanwhile, volatilization and loss of aromatic substances can be avoided, and juice quality is guaranteed.

The invention provides a wheat bran alkyl resorcinol enriched product, a starch compound of the wheat bran alkyl resorcinol enriched product, a preparation method of the wheat bran alkyl resorcinol enriched product and application of the wheat bran alkyl resorcinol enriched product. Comprising the following steps: dry mechanical dissociation of a wheat bran structural layer, dry physical enrichment, electrostatic field separation and purification of a wheat bran intermediate layer, subcritical propane extraction, multi-temperature-section crystallization and purification, and preparation of the alkylresorcinol-starch compound. The method for separating and enriching the intermediate layer and the ARs from the wheat bran is green, simple and efficient, and the purity and the extraction rate of the ARs can be considered; meanwhile, the ARs-starch compound prepared on the basis of the extracted wheat bran ARs has the slow digestion characteristic, the anti-inflammatory function and the like, and efficient extraction and food utilization of the alkyl resorcinol-starch compound in the wheat bran can be achieved.

The invention relates to the technical field of biological medicine materials, and provides a preparation method and application of biological polysaccharide macromolecule polymerization coated PQQ, a polysaccharide macromolecule slow-release skeleton carrier used for coating in the method comprises konjac glucomannan and chitosan, the carrier can form a honeycomb net structure, PQQ can be embedded into the net structure, and the PQQ can be embedded into the honeycomb net structure. The coated PQQ has a slow release function in the intestinal environment, the three-dimensional honeycomb structure can be extended under the intestinal environment condition, the PQQ is slowly released, and more than 90% of the PQQ is released within 8 hours.

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.

The invention belongs to the technical field of food, and discloses sea-buckthorn flash-release direct drinking powder with an anti-oxidation function and a preparation method of the sea-buckthorn flash-release direct drinking powder. The sea-buckthorn flash release direct drinking powder comprises the following raw materials in parts by weight: 60-65 parts of sea-buckthorn fruit oil microcapsule powder, 15-25 parts of sea-buckthorn freeze-dried powder, 10-15 parts of sea-buckthorn fruit powder, 5-10 parts of xylitol and 0.1-0.5 part of silicon dioxide. The preparation method comprises the following steps: weighing the raw materials in parts by weight, mixing and sieving to obtain the sea-buckthorn instant-release direct-drinking powder which does not need assistance of water and swallowing actions, is instant in the oral cavity, is high in nutrient content, remarkable in antioxidant effect and good in taste, and can prolong the storage life of the product.

The invention provides freeze-dried fresh dendrobium huoshanense powder and a preparation process thereof, and relates to the technical field of freeze-dried fresh dendrobium huoshanense powder. The preparation process of the freeze-dried fresh dendrobium huoshanense powder comprises the following steps: S1, material selection: selecting and taking dendrobium huoshanense as a raw material, S2, cleaning: cleaning and drying the raw material in the S1, S3, cutting: cutting the raw material in the S2, S4, crushing and pulping: pulping the raw material in the S3 and mixing the pulped raw material with water, S5, stirring and mixing: stirring the pulp in the S4, and performing freeze-drying to obtain the freeze-dried fresh dendrobium huoshanense powder. And S6, freeze-drying and crushing: freeze-drying the slurry obtained in the step S5, and crushing the freeze-dried slurry into powder. The dendrobium huoshanense freeze-dried fresh powder is cut, pulped and freeze-dried and crushed, so that the dendrobium huoshanense freeze-dried fresh powder is finer and smaller in particle size, tastes better when being eaten by old people, is improved in taste and is convenient for the old people to eat.