741results about "Food ingredient as encapsulating agent" patented technology

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

The invention relates to the technical field of food, and particularly discloses a compound prebiotics embedded probiotic microcapsule and a preparation method and application thereof.The green tea leaves serve as main raw materials, water extraction is conducted on the green tea leaves, meanwhile, ultrasonic-assisted treatment is adopted, active ingredients in the green tea leaves can be more effectively released, the extraction time is shortened, and the content of probiotics in the green tea leaves is increased; the extraction rate of active ingredients in the green tea leaves is improved; then, lactobacillus acidophilus is adopted to ferment the extract liquid, so that the green tea fermentation liquid contains more antioxidant active ingredients, combined polyphenol in the extract liquid can release micromolecular polyphenol in the fermentation process, the content of substances such as flavone and polyphenol in the green tea fermentation liquid is increased, and the antioxidant activity is further improved; and then the modified dietary fiber is used as a main wall material of the microcapsule to embed the green tea fermentation liquor and the probiotics, so that the stability of active substances and the probiotics in the green tea fermentation liquor is improved, and the green tea fermentation liquor can play a role in protection and slow release in the simulated digestion process.

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

The invention belongs to the technical field of probiotic preparations, and particularly relates to bifidobacterium longum subsp. Longum and application thereof in resisting helicobacter pylori. The bifidobacterium longum subsp. Longum provided by the invention has a good inhibition effect on helicobacter pylori. Furthermore, the bifidobacterium longum subsp. Longum is effectively embedded through enzyme cross-linking and ionic cross-linking by adopting the bifidobacterium longum subsp. Longum, so that not only can the embedding rate of the strain be improved, but also the survival rate of the strain can be remarkably improved in a digestion environment, and the efficient planting of the strain is realized; particularly, the effect of resisting helicobacter pylori infection can be obviously improved. Therefore, the invention has important practical significance on prevention and treatment of helicobacter pylori infection, and can also provide a technical basis for application of anti-helicobacter pylori functional products in the future.

The invention relates to a method for increasing the sweetness value of carbohydrates by using an aroma substance containing isoeugenol, which comprises the following steps: mixing the carbohydrates and the aroma substance containing isoeugenol, and exploring the influence on the sweetness response value by using an electronic tongue and a molecular simulation technology. The aroma substance containing isoeugenol comprises isoeugenol or an isoeugenol capsule clathrate compound, the carbohydrate substance comprises cane sugar, and the isoeugenol capsule clathrate compound is an isoeugenol / gamma-cyclodextrin capsule clathrate compound. Compared with the prior art, the sweetening effect of the isoeugenol is obvious under the cane sugar concentration of 7wt%-9wt%; the sweetening effect of the isoeugenol capsule clathrate compound is higher than that of isoeugenol under the same condition, the aroma is more lasting and soft at high temperature, the sweet response value is larger, molecular docking shows that the capsule clathrate compound further strengthens the interaction between sucrose and sweet receptor protein, a theoretical support is provided for precise regulation and control of food flavor, and the isoeugenol capsule clathrate compound has good application prospects. The method can be used for developing novel food and beverage products.

The invention belongs to the technical field of preparation of probiotic products, and relates to a lactic acid bacteria microcapsule as well as a preparation method and application thereof. The method comprises the following steps: uniformly mixing sodium alginate, modified montmorillonite and sterile water, cooling, adding a prepared lactic acid bacteria seed solution, and fully and uniformly mixing to form an emulsion; spraying the emulsion into a calcium chloride solution by adopting an extrusion method, stirring and curing to obtain microcapsules; and culturing the prepared microcapsule in a lactic acid bacteria liquid culture medium to obtain the lactic acid bacteria microcapsule after the culture is finished. The lactobacillus is effectively protected by adopting an extrusion-method single coating and post-coating culture process, so that the stability of the lactobacillus to a humid and hot environment and the gastrointestinal stress resistance are improved, and meanwhile, the release performance of the lactobacillus in the gastrointestinal tract is ensured. The problem that an existing microcapsule coating technology cannot achieve balance between improvement of the hygrothermal stability and gastrointestinal stress resistance of the probiotics and guarantee of good release performance of the probiotics in the gastrointestinal tract is solved.

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 discloses an antioxidant vitamin A ester microcapsule and a preparation method thereof, vitamin A ester is prepared into compact solid powder, external oxygen is effectively isolated, the solid powder is used as a core material, one or two of hydrogenated oil or monoglyceride is / are mixed with phospholipid as a wall material, and the antioxidant vitamin A ester microcapsule is prepared. The core material and the wall material are mixed and then subjected to high-speed dispersion and spray condensation treatment to obtain the vitamin A ester microcapsule, so that the storage stability of the vitamin A ester is greatly improved; meanwhile, the preparation process is simple, and large-scale production is facilitated. The encapsulation efficiency of the antioxidant vitamin A ester microcapsule prepared by the method is more than 90%. And in 35-day accelerated storage test evaluation at 37 DEG C, the retention rate is 80% or above and is obviously higher than the retention rate of the raw materials.

The invention relates to the technical field of intelligent food production, in particular to a probiotic plant beverage production method and system.The method comprises the steps that mildewed and damaged areas of penthorum chinense pursh, gastrodia elata and other plant raw materials are recognized and removed, the content of reducing sugar is detected, and a traceability identifier is generated; the preparation method comprises the following steps: compounding lactobacillus plantarum A, lactobacillus plantarum B and lactobacillus paracasei, embedding by adopting a sporopollen-calcium alginate core-shell structure, and adjusting the thickness of a shell layer and the concentration of carboxymethyl pachymaran; correcting Arrhenius equation activation energy Ea through bacterial colony density data so as to calculate the attenuation rate k value in the shelf life; after the fermentation liquor is embedded for the second time, QR code labels are generated for products qualified in primary inspection, and RFID temperature and humidity sensing chips are integrated; and pushing real-time shelf lives of qualified finished products, probiotic flora activity reports and traceability identifiers to consumers. According to the invention, the problems of low efficiency, lag in fermentation regulation, backward traceability technology and isolated intelligent technology of the traditional process are solved.

The invention discloses pericarpium citri reticulatae compound protein powder as well as a preparation method and application thereof. The protein powder takes pericarpium citri reticulatae extract microcapsules, seville orange flower extract microcapsules, soybean protein isolate powder, polydextrose, resistant dextrin, soybean peptide powder, tremella powder and the like as main components, and further comprises edible salt, edible essence, a nutrition enhancer, a sweetening agent and an anti-caking agent. The preparation method comprises the steps of raw material weighing, premixing, high-speed shearing and mixing and the like. Active components of the dried orange peel and seville orange flower extract are extracted through an ultrasonic-assisted ethanol extraction method, and sodium alginate and chitosan are adopted for microencapsulation treatment, so that the stability and solubility of the dried orange peel and seville orange flower extract are improved. The compound protein powder disclosed by the invention has the functions of maintaining muscle mass and relieving symptoms such as nausea and abdominal distension in a weight loss process, has good storage stability and safety, and is suitable for being taken for a long time.

The invention belongs to the technical field of probiotic particles, and particularly relates to probiotic particles for improving intestinal functions as well as a preparation method and application of the probiotic particles. The probiotic particles capable of improving the intestinal function comprise a probiotic core, a first embedding layer, a second embedding layer and a third embedding layer, the probiotic inner core is prepared from plant lactobacillus, bifidobacterium animalis, lactobacillus acidophilus, bifidobacterium longum, lactobacillus paracasei, lactobacillus rhamnosus, lactobacillus fermentum, lactobacillus helveticus, streptococcus thermophilus, plant lactobacillus, lactobacillus helveticus and lactobacillus rhamnosus. According to the present invention, the twelve probiotics are contained, and the latest three-layer embedding technology is adopted so as to enhance the storage property and the digestive tract tolerance, such that the product can maintain the beneficial bacterium activity for a long time without refrigeration, and the product is suitable for the crowd with the alteration of the intestinal flora.

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 provides a film-forming composition, a seamless soft capsule shell prepared from the film-forming composition, and a seamless soft capsule containing the soft capsule shell. The film-forming composition comprises: 1%-4% of a first gelling agent; 0.5%-10% of high ester pectin; 0.75 to 15% of a plasticizer; and at least 80% water wherein the first gelling agent is a low acyl gellan gum. The film-forming composition is low in solution viscosity and high in gel strength at room temperature, the seamless soft capsule prepared by dripping the film-forming composition as a film-forming material is high in strength and uniform in appearance, and the dried soft capsule product can be quickly disintegrated in a water medium.

The invention relates to the technical field of biology, in particular to a preparation method and application of a yeast protein and polysaccharide compound. According to the method for preparing the yeast protein and polysaccharide compound, the yeast protein and the polysaccharide are compounded, meanwhile, the protein is subjected to enzymolysis, the functional property of the yeast protein is rapidly improved, and meanwhile part of bitter taste and bad flavor are wrapped. The yeast protein and polysaccharide compound prepared through enzymolysis and compounding processes is not prone to sedimentation, the foaming power of the yeast protein prepared through the method reaches 150.00%, the emulsibility reaches 67 m < 2 > / g, the water binding capacity reaches 700%, the yeast protein tastes fine and smooth and smells light, no organic solvent is involved in the production process, and the yeast protein and polysaccharide compound is clean, environmentally friendly and suitable for being used in food systems such as solid beverages and artificial meat.

The invention belongs to the technical field of wheat gliadin drug-loaded nanoparticle processing, and particularly relates to lutein-loaded composite modified wheat gliadin nanoparticles as well as a preparation and application thereof. The composite modified wheat gliadin nanoparticles are modified by combining enzymolysis with dextran grafting, and the dextran grafting adopts a low-temperature-high-temperature circulation method, so that the grafting degree is remarkably improved, and the browning degree is relatively low. According to the lutein-loaded composite modified wheat gliadin nanoparticles, pH folding is combined with an ultrasonic method, so that the encapsulation efficiency of lutein is remarkably improved. The obtained nanoparticles can significantly improve the illumination and thermal stability of the nanoparticles and the stability in the gastrointestinal tract environment, are suitable for improving the oral utilization rate of xanthophyll, and are used for preparing oral drugs, oral health-care foods and the like.

The invention relates to nutritional wet noodles rich in mixed beans and a preparation method of the nutritional wet noodles. The nutritional wet noodles comprise the following raw materials in parts by weight: 80-100 parts of flour, 5-10 parts of red beans, 5-10 parts of kidney beans, 5-10 parts of mung beans, 5-10 parts of peas, 5-10 parts of broad beans, 2-5 parts of starch acetate and 10-15 parts of an additive, the additive is in a micro-capsule shape, an internal profile is a composite extract, the composite extract comprises a scutellaria baicalensis extract and lecithin, the scutellaria baicalensis extract has good blood fat and blood pressure reducing effects and has a good dietary therapy effect on people suffering from hypertension, hyperlipidemia and hyperglycemia, and meanwhile the lecithin can reduce cholesterol in serum, so that the blood fat and the blood pressure can be reduced. The wall material is prepared by blending an intermediate 6, deionized water and a gelatin solution, and a coating solution contains chitosan and phosphate structures, so that browning of wet noodles can be effectively inhibited, the product quality is ensured, and the wet noodles can be placed for a longer time.

The invention discloses a fat-reducing and weight-reducing medicinal and edible food and a preparation method thereof, the composition comprises a lotus leaf extract, a Pu'er tea fermentation product, a hovenia dulcis thunb extract, konjac glucomannan, a pepper extract, fermented mulberry leaf powder, a prebiotic compound and oyster peptide, and the invention relates to the technical field of functional food. According to the fat-reducing and weight-reducing medicinal and edible food and the preparation method thereof, efficient fat reduction is realized through a four-dimensional synergistic effect (regulating lipid metabolism, inhibiting fat absorption, promoting energy consumption and improving intestinal flora).

The invention discloses a preparation method of a squalene and tocopherol composition microcapsule, and relates to the technical field of microcapsule preparation, and the preparation method is characterized by comprising the following steps: squalene, tocopherol and an emulsifier form a core material emulsion, Arabic gum, modified corn starch and maltodextrin are compounded to obtain a wall material emulsion, and the wall material emulsion is prepared into the squalene and tocopherol composition microcapsule. Uniformly mixing the core material emulsion and the wall material emulsion, and performing a spray drying process to obtain the squalene and tocopherol composition microcapsule. The obtained microcapsule has good thermal stability and antioxidant activity, and can well protect active components.

The invention discloses a coenzyme Q10 phospholipid-cyclodextrin double-layer inclusion compound and a preparation method thereof, and particularly relates to the technical field of food raw materials. A preparation form of double-layer inclusion of phospholipid on the inner layer and cyclodextrin on the outer layer is adopted, so that the solubility and bioavailability of the coenzyme Q10 are remarkably improved, and good stability is shown. Meanwhile, the preparation process is simple, the used organic solvent is relatively safe and single, and the method is suitable for industrial mass production.

The invention discloses a ferrous glycinate and EDTA ferric sodium compound product and a preparation method thereof. The compound product comprises a core material and a double-layer wall material, the core material is prepared from ferrous glycinate and EDTA (Ethylene Diamine Tetraacetic Acid) ferric sodium; the inner-layer wall material is cyclodextrin and Arabic gum; the outer-layer wall material is pectin and hydroxypropyl methyl cellulose; in the compound product, the mass percentage content of the ferrous glycinate is 20%-25%; the mass percentage content of the EDTA ferric sodium is 8%-10%; the mass percentage content of the inner-layer wall material is 60%-70%; and the mass percentage of the outer layer wall material is 2-5%. The EDTA ferric sodium and the ferrous glycinate are compounded to serve as the core material, and the double-layer embedding wall material is adopted, so that the iron fishy smell of the ferrous glycinate can be effectively covered on the basis of relatively high iron absorption and utilization rate, and relatively good stability can be achieved when the iron-iron composite material is applied to a liquid preparation product.

The invention relates to an anti-fatigue refreshing functional chewing gum containing natural active ingredients, which relates to the technical field of food, and comprises a gum base, a natural sweetening agent and an active ingredient mixture, the mustard extract and coffee are innovatively combined to form a dual-channel nerve activation mechanism, the mustard extract realizes instant refreshing through a targeted oral trigeminal nerve TRPA1 ion channel, caffeine maintains continuous excitation through antagonism of a central adenosine receptor, and the space-time cooperation of the mustard extract and the coffee breaks through the limitation of a single path. Meanwhile, a rhodiola rosea extract, a sea-buckthorn extract, an American ginseng extract and astragalus polysaccharide are compounded, so that a triple anti-fatigue physiological barrier with functions of nerve regulation, oxidative stress inhibition and energy metabolism optimization is formed. In the preparation process, a microcapsule embedding technology is adopted to control slow release of mustard active ingredients, menthol flavor is combined to synergistically trigger TRP channel dual activation, and unification of efficacy and palatability is achieved.

The invention belongs to the technical field of peptide, new materials and food processing, and discloses an enteric-coated slow-release gel particle for oral beauty treatment and oxidation resistance, and a preparation method and application of the enteric-coated slow-release gel particle. The collagen peptide gel particles comprise the following raw material components in parts by weight: 3-6 parts of collagen peptide, 1 part of vitamin C, 1-2 parts of sodium alginate, 0.5-1.5 parts of a thickening agent, 0.8-1.2 parts of an emulsifying agent, 2-4 parts of food-grade calcium salt and purified water. An oil-in-water method is adopted to prepare the enteric sustained-release gel particles, through a unique sustained-release system, various colloids are compounded, and the optimal proportion of the addition amount of each colloid is controlled, the prepared gel particles are high in water content, high in biodegradability and small in irritation, and can be matched with matched drinks, the whole taste is improved, and meanwhile, the taste of the gel particles is improved. And direct swallowing can be realized, the outer layer protection material is prevented from being damaged by chewing, the collagen peptide is effectively protected from being damaged by gastric juice, and the collagen peptide is ensured to safely reach the intestinal tract and be efficiently absorbed and utilized, so that the efficacy of the product is remarkably improved.

According to the dry fish maw capable of inhibiting fat oxidation and the preparation method thereof, fresh air bladders are soaked in a lactic acid bacteria solution, then subjected to anti-oxidation treatment with a chlorogenic acid solution, soaked in alkali liquor and dried, and the dry fish maw capable of inhibiting fat oxidation is obtained. Lactobacillus treatment and chlorogenic acid anti-oxidation treatment are combined, alkali is used for neutralizing generated acidic substances, natural substances are used for treatment, harmful compounds are not introduced, and the eating risk is reduced. Moreover, the yellowness value can be effectively reduced, the increase of POV value and TBA value is inhibited, the rancidity and rancidity of the dried fish maw are reduced, and long-time storage is facilitated. The preparation process is green and safe, short in treatment time and suitable for industrial production of dried fish maw.

The invention relates to a ganoderma lucidum beverage and a making process thereof, and belongs to the technical field of drinks, the making process comprises the following steps: uniformly mixing lactobacillus acidophilus and bifidobacterium bifidum to obtain a mixed bacteria solution; inoculating the mixed bacterial liquid into a culture medium for culturing, and then mixing with a lucid ganoderma extract to obtain a lucid ganoderma active substance; packaging the lucid ganoderma active substance with maltodextrin and beta-lactoglobulin to obtain a lucid ganoderma encapsulated substance; and mixing the ganoderma lucidum encapsulation material, a sweetening agent, a thickening agent and water, homogenizing, sterilizing, cooling and aseptically filling to obtain the ganoderma lucidum beverage. According to the technical scheme, the two probiotics are mixed according to a certain volume ratio, intestinal flora balance can be effectively adjusted, proliferation of bad microorganisms in the intestinal tract can be inhibited, the probiotics and the ganoderma lucidum extract are jointly packaged in a microcapsule system formed by the maltodextrin and the beta-lactoglobulin, the stability of the microcapsule is improved, and the preparation process is simple and convenient. And the prepared ganoderma lucidum beverage has relatively good mouth feel and flavor.

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 discloses an application of phyllanthus emblica essential oil microcapsules and / or phyllanthus emblica extract in fresh keeping of fruits and vegetables, especially fresh-cut fruits and vegetables, the phyllanthus emblica microcapsules and the phyllanthus emblica extract, especially a compound of the phyllanthus emblica microcapsules and the phyllanthus emblica extract, prepared by the invention, have a relatively good fresh-keeping effect on fruits and vegetables, especially fresh-cut fruits and vegetables, and the phyllanthus emblica essential oil microcapsules and / or the phyllanthus emblica extract have a relatively good fresh-keeping effect on fruits and vegetables, especially fresh-cut fruits and vegetables. And safety and low cost are realized.

The invention discloses a lutein ester-containing capsule and a preparation method thereof, the lutein ester-containing capsule comprises a core liquid and a rubber shell wrapping the core liquid, and the core liquid comprises lutein ester; the glue shell is prepared from the following components in parts by weight: 13 to 20 parts of plant colloid, 5.1 to 10.5 parts of auxiliary agent and 0.1 to 0.4 part of curing agent; the curing agent is selected from water-soluble metal salt. According to the capsule containing the lutein ester, the curing agent is added to be combined with the plant colloid, the temperature-resistant and moisture-resistant effects of the capsule shell are enhanced, the allergy risk possibly caused by animal glue is avoided by selecting the plant colloid, and the range of applicable people is widened.

The invention provides a preparation method and application of deodorized beet red, and the preparation method comprises the following steps: peeling and crushing red beet, centrifugally separating, adding sugar, adding cultured bacterial liquid for fermentation to obtain fermented beet slurry, adsorbing the fermented beet slurry with macroporous adsorption resin to remove impurities, resolving with an ethanol solution, concentrating with a nanofiltration membrane, and sterilizing to obtain the deodorized beet red. The deodorized beet red concentrated solution is obtained. The preparation process of the deodorized beet red is simple, the beet red is high in stability, free of unpleasant odor and suitable for large-scale production, technical support is provided for industrial application of natural pigments, and the prepared deodorized beet red can be applied to the fields of food, medicine and cosmetics.

The invention discloses a preparation method of soybean milk powder for promoting immune regulation, and belongs to the technical field of soybean product processing. Performing biological enzymolysis; modifying soybean protein; compounding functional components; and preparing the microcapsule. An ultrasonic-enzyme composite extraction technology is applied, and the enrichment rate of components with immunocompetence is increased. According to the method, the Maillard reaction is performed on the soybean protein and the polysaccharide by utilizing an ultrasonic-assisted heating technology, so that the emulsifying characteristic of the soybean protein isolate is improved, and the immunoregulation promoting performance of the soybean protein isolate is greatly improved. According to the invention, through a microcapsule embedding technology, glycosylated soybean protein is wrapped in the particles by a wall material formed by galactooligosaccharide and resistant dextrin, the stability and bioavailability are improved, the microencapsulation efficiency is greater than 95%, and the immunoregulation promotion performance of the microencapsulated soybean protein is effectively exerted. By adopting spray drying, inactivation of immune active components caused by high temperature is avoided.

The invention discloses composite hydrogel for co-embedding myricetin and epicatechin and a preparation method of the composite hydrogel, and belongs to the technical field of hydrogel microballoons.The preparation method comprises the steps that an azolla filliculoidas protein solution and a myricetin solution are self-assembled to form azolla filliculoidas protein-myricetin hydrogel; then adding an epicatechin solution into the prepared composite hydrogel, so as to form rumex hanus protein-myricetin-epicatechin composite hydrogel; and finally, adding the prepared composite hydrogel into the oxidized long-shaped rice starch solution to obtain the composite hydrogel for co-embedding the myricetin and the epicatechin. The formed composite hydrogel is relatively small in particle size and relatively high in stability, the core material embedding effect is good, and the requirement of common application of myricetin and epicatechin is met; hyaluronic acid in the dispersing agent enables particles to keep a proper distance through electrostatic repulsion, and a polylactic acid chain segment improves the steric hindrance effect, so that micelle agglomeration and precipitation are prevented, and the storage life is prolonged.