950results about "Food ingredient as taste affecting agent" patented technology

The invention provides a probiotics plant solid beverage for treating hyperuricemia and gout. The solid beverage is prepared by mixing freeze-dried probiotics powder and plant extract with the addition of proper auxiliary materials. The solid beverage comprises the following components: the plant extract, the auxiliary materials and the probiotics, with the sum of the mass percentage of each component being 100%. The plant extract comprises celery seed powder, sophora flower bud powder and platycodon root powder. The invention has an obvious effect on lowering uric acid and relieving gout.

The invention relates to preparation and application of umami peptide from procambarus clarkii, and belongs to the technical field of food biology. A preparation method of umami peptides from procambarus clarkia is characterized by comprising the following steps: firstly, separating and purifying polypeptides in a shrimp meat taste extract, predicting peptide activity through a database, carrying out molecular docking and molecular dynamics simulation method characterization, and finally identifying two potential umami peptides, namely LAEPLTFN and YGGEFPARPDN; the umami peptide is artificially synthesized, the fresh property of the umami peptide is verified through sensory evaluation and an electronic tongue method, and the synergistic effect of the umami peptide and other fresh substances is further evaluated. The umami peptide obtained by the method has a composite freshness increasing effect, enriches a fresh water source umami peptide library, and provides a new umami peptide raw material for development of composite freshness increasing seasonings.

Compositions which are fragrant and contain at least a member set culled from a library of compositions, each being comprised of sub-combinations of selected terpenes. Fragrances that mimic that of various states of organic and synthetic aromatics including products, processes and those from non-combusted plant products, among other things, uniquitous products, processes, medicinals, and related moieties leverage databases of all known terpene groupings are offered for consideration, and have been provided, according to the instant teachings.

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

The present invention provides a gel candy containing DHA and a preparation method thereof. The gel candy containing DHA of the present invention is made of the following raw materials: 1-10 parts of edible colloid, including one or more of pectin, gelatin, carrageenan, agar, starch, locust bean gum, and xanthan gum; 75-90 parts of sweetener; 5-15 parts of DHA microcapsule powder; 2-10 parts of moisture retainer; 0.5-5 parts of acidity regulator-buffer salt pair, including one or more of citric acid and its sodium salt or potassium salt, DL-malic acid and its sodium salt, lactic acid and its sodium salt. The present invention also provides a preparation method for the above-mentioned gel candy, adding DHA microcapsule powder and acidity regulator-buffer salt pair in the last stage before casting and molding and mixing evenly; it can be cast into a solid or sandwich product, and the moisture content of the obtained gel candy is 8-20%. The gel candy of the present invention has no fishy smell during the shelf life of 18 months, and the product does not return to sand or melt.

The invention discloses a salty taste enhancing peptide. The amino acid sequence of the salty taste enhancing peptide is YD, VR, DA, RVR or any one of SEQ ID NO: 1 to SEQ ID NO: 12. The salty taste enhancing peptide is derived from the part with the molecular weight smaller than or equal to 3000Da in substances obtained after enzymolysis of soft-shelled turtle eggs, has excellent binding energy with salty taste receptors ENaC receptor, TRPV1 receptor and TMC4 receptor and can be tightly combined with the salty taste receptors, a salty taste enhancing peptide solution with the concentration of 0.1% (g / mL) has a remarkable salty taste enhancing effect on a NaCl solution, salty taste sense can be effectively adjusted, and the salty taste enhancing peptide can be used for improving the salty taste of the soft-shelled turtle eggs. Therefore, the salt intake is reduced, the salty taste is not reduced, and the purposes of reducing salt and not reducing salty taste are achieved.

The invention provides preserved fruit preparation integrated equipment and a low-sugar auricularia polytricha preserved fruit processing method. The preserved fruit preparation integrated equipment comprises a closed vacuum sugar permeation tank and a preserved fruit loading basket which is horizontally suspended in the vacuum sugar permeation tank; a detachable sealing cover is arranged above the vacuum sugar permeation tank; the sealing cover is provided with an air outlet pipe and an air inlet pipe which are communicated with the interior of the vacuum sugar permeation tank and can be closed; a sugar inlet pipe and a sugar outlet pipe which are horizontally arranged are also arranged at the lower part of the side wall of the vacuum sugar permeation tank; the preserved fruit preparation integrated equipment realizes effective integration of vacuum sugar permeation, gradient drying and surface treatment processes, is energy-saving and efficient, and avoids the problem of preserved fruit exposure pollution existing in multi-process treatment; the method is applied to the preparation of the preserved auricularia polytricha, and under the cooperation of a low-sugar formula design, the prepared preserved auricularia polytricha is good in appearance, taste and texture and also has a relatively long shelf life, relatively high economic value and a wide market prospect.

The invention discloses a Weissella sinus strain for improving the fermentation flavor of American ginseng and application of the Weissella sinus strain. According to the present invention, through the comprehensive evaluation of a variety of lactic acid bacteria, including the acid production capacity, the chroma regulation and the flavor characteristic analysis, the optimal strain for the American ginseng fermentation is finally screened, and the strain shows the significant flavor regulation advantage. On one hand, characteristic earthy smell substances of American ginseng can be completely degraded, and the bad flavor of the raw materials is effectively improved; on the other hand, a compound with a fruity flavor characteristic can be specifically generated, and a fermentation product is endowed with a remarkable fragrant and sweet flavor. In addition, the strain disclosed by the invention maintains proper acid production capacity and chroma stability, and the flavor quality is remarkably improved on the premise of ensuring the fermentation efficiency. Due to the characteristics, the strain becomes an ideal fermentation strain for developing a high-quality fermented American ginseng product.

The invention belongs to the technical field of functional food processing, and particularly relates to a method for regulating peptide flavor and digesting characteristics by utilizing casein peptide and polyphenol self-assembly. According to the research, the casein peptide with good GABA-T inhibitory activity is taken as a raw material, and ferulic acid is added to be self-assembled with the casein peptide, so that the bitter taste of the casein peptide is reduced, and the GABA-T inhibitory activity of the casein peptide is improved in an in-vitro digestion stage. Compared with a traditional zymolyte debitterizing method, the method has the advantages that the biological activity of peptide is reserved, no toxic chemical reagent is introduced or added, and the method is safer, more efficient, more environmentally friendly and more sustainable. The method can be widely applied to functional food or health care products.

The present application relates to the field of functional nutritional condiment, and specifically discloses abalone umami peptide prepared by using abalone cooking waste liquid as raw material and a preparation method thereof, which comprises the following steps: (1) removing solid impurities from the abalone cooking waste liquid and removing heavy metals by electrodialysis; (2) adding specific protease to the material obtained in step (1) at a dosage of 0.1-1% of the weight of the solid content in the material obtained in step (1), and performing enzymatic reaction at a pH value of 6-7 and a reaction temperature of 40-60 DEG C for 0.5-2 h; (3) removing impurities by using nanofiltration membrane and performing spray drying to obtain abalone umami peptide. The abalone umami peptide prepared by the method solves the problem of environmental pollution caused by a large amount of abalone cooking waste liquid, and realizes a new way of resource utilization of abalone cooking waste liquid. The abalone umami peptide has a molecular weight of 1-2 KD and accounts for more than 70%, has high antioxidant bioactivity, low heavy metal content, and rich seafood flavor, and can be widely applied in the field of functional nutritional condiment.

The invention discloses a processing technology of a quinoa seedling bud green juice bubble functional beverage, and belongs to the technical field of beverage processing. Comprising the steps of raw material pretreatment, crushing and juicing, filtration treatment, enzyme deactivation treatment, blending, sterilization treatment and carbonation treatment. In the filtering process, a product obtained after juicing is filtered through a 200-400-mesh filter screen and then filtered through a filter material; the filter material comprises modified PVDF (polyvinylidene fluoride), modified chitosan, modified MOFs (metal organic frameworks) and modified titanium dioxide. The modified MOFs are obtained by acetylating MOFs and then modifying the MOFs with a silane coupling agent; the modified PVDF is obtained by sequentially grafting sulfobetaine metacrylic acid ester, polyethylene glycol metacrylic acid ester and alkyl acrylate on PVDF; the modified chitosan is obtained by sequentially grafting PEG-acrylic acid and methyl methacrylate to chitosan; the modified titanium dioxide is obtained by modifying titanium dioxide through a silane coupling agent. The chenopodium quinoa seedling buds are made into the bubble functional beverage, so that the beverage is endowed with good taste; the filter material can reduce loss of protein and polyphenol and effectively retain nutritional ingredients.

The invention relates to a bioactive polypeptide GIVVVPGSGF as well as a preparation method and application thereof. The bioactive polypeptide GIVVVPGSGF provided by the invention has bitter taste, the crystal of the bioactive polypeptide GIVVVPGSGF is powdery, and the bioactive polypeptide GIVVVPGSGF can be combined with a bitter taste receptor TAS2R14. The bioactive polypeptide can be used as a bitter additive and an additive for foods and beverages, and the beverages comprise alcoholic beverages and non-alcoholic beverages. The bioactive peptide GIVVVPGSGF provided by the invention is a small-molecular-weight peptide screened from yellow wine, sensory evaluation and electronic tongue results show that the extracted bitter peptide has good bitter taste and richness, on one hand, the bioactive peptide GIVVVPGSGF has high bitter taste strength, can properly improve the bitter taste of wine, and may increase the flavor quality under certain conditions; on the other hand, the bitter peptide GIVVVPGSGF in the yellow rice wine is properly removed, so that the evaluation experience of the yellow rice wine can be improved.

The invention discloses a construction method and application of a chlamydomonas reinhardtii-sourced high-sweetness protein variant engineering algal strain, the construction method comprises the following steps: carrying out gene modification on sweeteners Thaumatin and Brazzein, optimizing preference codons of chlamydomonas reinhardtii to synthesize CrThaumatin and CrBrazzein encoding genes, cloning the encoding genes into an expression vector pGM6, introducing the recombinant expression vector into a chlamydomonas reinhardtii wild-type chlamydomonas sp. Algal strain, and carrying out high-sweetness protein variant engineering algal strain of the chlamydomonas reinhardtii-sourced high-sweetness protein variant engineering algal strain of the chlamydomonas reinhardtii. And screening by using a paromomycin resistance marker carried by the expression vector to successfully obtain an engineering algal strain. According to the present invention, the engineering strain is subjected to fermentation production to obtain the dry and stable Chlamydomonas reinhardtii powder rich in the target sweet protein, and the protein purification oral test results show that the sweet taste of the Chlamydomonas reinhardtii powder is 3-5 times of the sweet taste of the natural Thaumatin and Brazzein protein;

The invention discloses a method for making a sweet duck by using a Nonghua sheldrake. Comprising the following steps: step 1, selecting and treating live ducks; step 2, deodorization treatment; step 3, preparing a marinating material; step 4, making marinated ducks; step 5, making the crispy duck; and step 6, making the sweet skin duck. According to the invention, the process and ingredients of each preparation link are standardized to give full play to the excellent characteristics of the Nonghua sheldrake, and the prepared sweet-skin duck has unique flavor and stable quality, meets the requirements of consumers, and has important practical significance. The method not only promotes food safety, cultural inheritance and industrial assistance on the social level, but also creates significant value on the economic level through industrial chain extension, differentiated competition, large-scale production and other paths, and has social significance and economic potential.

The invention relates to a taste regulator as well as a preparation method and application thereof. The taste regulator can inhibit unpleasant tastes such as bitter taste and astringent taste in food. The taste regulator is formed by gathering edible polymers with specific polymerization degree and multivalent ions in a solution through multivalent weak interaction. More specifically, the preparation method of the taste sense regulator comprises the following steps: adjusting a solution of an edible polymer to a specific pH value, carrying out membrane treatment, adding a multivalent ion extract solution filtered by a membrane, and incubating at room temperature for a certain time to obtain the taste sense regulator. The taste modulators can be used in liquid, semi-solid, and solid foods to improve or mitigate unpleasant taste therein. Therefore, the taste regulator is a broad-spectrum bitterness and other peculiar smell inhibitor, and not only improves the sensory quality of food, but also improves the acceptability of people.

The invention belongs to the technical field of edible flavors and fragrances, and particularly relates to a method for preparing bidirectional controlled-release meat flavor by using bean dreg protein. The method comprises the following steps: taking bean dreg protein as a raw material, mixing bean dreg protein zymolyte, yeast extract, amino acid or peptide, reducing sugar and grease, carrying out three-stage heating, and respectively mixing the three-stage heating products according to a specific ratio. The obtained essence has the characteristic of bidirectional controlled-release fragrance, is pure, strong, mellow and vivid in meat flavor, can be well applied to food seasonings, and has a wide application prospect.

The invention relates to the field of food processing, and particularly discloses a high-nutrition chili sauce and a preparation method thereof. Comprising the following raw materials in parts by weight: 60-80 parts of chilies, 40-50 parts of agrocybe cylindracea particles, 1.5-2.5 parts of a fermented microbial bacterial solution, 3-5 parts of fresh ginger, 1-3 parts of garlic, 20-25 parts of longan aril, 10-15 parts of asparagus, 5-8 parts of crushed peanuts, 3-6 parts of white sesame seeds and 2-4 parts of condiments. The fermentation microorganism bacterial liquid comprises a lactobacillus plantarum bacterial liquid and a Wickerhamomyces anomalus bacterial liquid in a mass ratio of (2-4): (1-1.5). The high-nutrition chili sauce has the advantages of being long in preservation time and mellow and rich in taste and texture.

The invention discloses high-stability food seasoning powder and a preparation method thereof, and particularly relates to the technical field of food processing. The method comprises the following steps: 1, heating grease, adding an emulsifier, sodium caseinate and starch sodium octenylsuccinate, uniformly stirring and dispersing, then adding maltodextrin and emulsifying salt, uniformly stirring and dispersing, and uniformly mixing to obtain an oil phase; and step 2, adding hot water into the oil phase in the step 1, stirring and dispersing uniformly, carrying out heat preservation and stirring, homogenizing and emulsifying, and carrying out spray drying to obtain the high-stability food seasoning powder. The obtained food seasoning powder is embedded by the emulsifier to form a microcapsule structure, the powder fluidity is good, oxygen and light can be isolated, product rancidity, damage of nutritional ingredients and loss of characteristic flavor caused by an oxidation reaction are prevented, the food seasoning powder can be conveniently added into foods such as baked foods, puffed foods and seasonings, and the application scene of the product is expanded.

The invention discloses a preparation method of a mellow shiitake mushroom sauce, and belongs to the technical field of food processing, and the preparation method mainly comprises the following steps: preparing shiitake mushroom water, preparing onion and garlic mixed water, preparing sterilized shiitake mushroom stems, preparing a shiitake mushroom clear liquid, and stir-frying the shiitake mushroom sauce. According to the method, after the lentinus edodes stems are frozen, rolled and kneaded and then cooked at high temperature and high pressure, umami substances in the lentinus edodes stems can be effectively released into the lentinus edodes water, then the lentinus edodes stems are sterilized and fresh by preparing the onion and garlic mixed water, the lentinus edodes stems can be effectively sterilized, the umami can be effectively improved, and then the lentinus edodes caps are subjected to secondary enzymolysis treatment; the mushroom clear liquid is centrifugally extracted, so that the flavoring substances in the mushroom caps can be fully retained, and finally, all the raw materials are jointly fried to obtain the mushroom sauce with the mellow flavor. The lentinus edodes sauce prepared by the preparation method disclosed by the invention has a rich mellow flavor, can still keep delicious smell and mouth feel after being placed for a long time, is not added with preservatives and additives, and does not influence a human body.

The invention relates to the technical field of seasonings, and particularly discloses a tricholoma matsutake fresh seasoning and a preparation process thereof. The fresh tricholoma matsutake seasoning is prepared by taking the freeze-dried tricholoma matsutake powder as a main freshening substance, taking the ingredients such as the bovine bone salty peptide and the pepper powder as auxiliary materials and preferably selecting the type of low-sodium salt. When the fresh tricholoma matsutake seasoning is used for cooking, enough salty taste and fresh taste can be provided under the condition that the sodium content is relatively low, and spicy taste and mushroom flavor mainly containing tricholoma matsutake can be given to food, so that the defect that the fresh taste and the sodium content are difficult to coordinate in the prior art is overcome, and the seasoning effect is fully improved.

The invention relates to a turmeric enzyme beverage and a preparation method thereof, and belongs to the field of fermented beverages. The turmeric enzyme beverage is prepared from the following raw materials: curcumin, blueberries, mulberries, apples, radix polygonati officinalis and herba elsholtziae. According to the invention, blueberries, mulberries and apples are adopted to provide excellent nutrition, taste and flavor for the enzyme beverage, and the enzyme beverage also has a certain health-care effect; the curcumin, the polygonatum odoratum and the elsholtzia chinensis can remarkably improve the immunity of a human body; the enzyme beverage prepared by the preparation method disclosed by the invention is excellent in effect and has a relatively good application prospect.

The invention relates to the technical field of food processing, and discloses a microcapsule embedding technology for maintaining the brittleness and flavor of an instant konjac product, and the technology comprises the following steps: S1, preparing a composite wall material; s2, mixing the flavor substance and the functional additive; s3, preparing and embedding the microcapsules; and S4, treating and forming the microencapsulated konjak product. Through the synergistic effect of the composite wall material, the flavor stability and brittleness maintaining capability of the konjak product can be remarkably improved, the shelf life of the product is prolonged, various components in the composite wall material play different functions and complement each other, the loss and oxidation of flavor substances are effectively prevented, and meanwhile, the structural stability of the konjak product is maintained; the microcapsule embedding process is beneficial to keeping the color and taste of the konjak product, consumers can enjoy better experience when eating the konjak product, and part of components in the microcapsules have certain nutrition and health care functions and are beneficial to human health.

The invention belongs to the technical field of food processing, and particularly relates to chicken breast crisp chips and a preparation method thereof. The chicken breast crisp chip comprises the following components: chicken breast, composite starch, whole egg powder, trehalose, butter, edible salt, baking soda, seasoning powder and resistant dextrin. The chicken crisp chips are prepared by combining a cold air-microwave combined drying technology with a natural material pickling and fishy smell removing method. Wherein the conditions of cold air drying are as follows: the RH is 30-60%, and the drying time is 1-2.5 hours at the temperature of 5-25 DEG C; the puffing conditions of the microwave oven are as follows: the power is 800-1300 W, the rated frequency is 2450 MHz, and the puffing time is 45-90 s; the natural material pickling fishy smell removing method comprises the step of cooperatively pickling and removing fishy smell by using the onion water extracting solution and the white vinegar. Results of the embodiment show that the chicken crisp chips prepared by the method disclosed by the invention are crisp in taste, full in delicate flavor and high in protein, the hot processing time is remarkably shortened, peculiar smell generated by excessive hot processing can be avoided, the original delicate flavor of the chicken is reserved to the greatest extent, and high-end health requirements of meal replacement, body building supplement, outdoor travel and the like are precisely met.

The invention relates to the technical field of functional food, in particular to a panax quinquefolius probiotic beverage and a preparation method thereof, and the beverage comprises the following components: 30-50 parts of panax quinquefolius pulp; 20 to 40 parts of sea buckthorn raw pulp; 1 to 5 parts of marine collagen peptide powder; 1 to 5 parts of a probiotic fermentation agent; 0.5 to 3 parts of calcium beta-hydroxy-beta-methyl butyrate; 0.5 to 10 parts of an auxiliary material; the pH (Potential of Hydrogen) value of the beverage is 3.8 to 4.2. The instability of a compound system is solved by combining precise pH control, specific stabilizer compounding and a high-pressure homogenization technology, the activity of rare saponin is improved through enzymolysis conversion, the adding sequence of the raw materials is optimized, heat-sensitive components are reserved by adopting ultrahigh-pressure cold sterilization, and meanwhile, the taste is improved by blending the natural flavor of sea-buckthorn and a natural sweetening agent. Therefore, the problems of poor compounding stability, difficulty in activity retention and the like in the prior art are solved.

The invention relates to a film-forming agent composition, a lobed kudzuvine root-containing film candy as well as a preparation method and application of the lobed kudzuvine root-containing film candy, and belongs to the technical field of foods. The technical problem to be solved is to improve the problems of large oral liquid volume, inconvenience in carrying, poor taste, poor solubility, low bioavailability, difficulty in taking and the like of the traditional kudzuvine root preparations, such as kudzuvine root oral liquid, kudzuvine root tablets, kudzuvine root capsules and the like, and the invention provides the kudzuvine root-containing diaphragm candy with unique flavor, high dissolution speed and good oral adhesion. According to the key point of the technical scheme, the film-forming agent composition is composed of sodium carboxymethyl cellulose and hydroxypropyl methyl cellulose.

The invention provides flash-soluble direct-drinking fungus powder and a preparation method thereof. The flash-soluble direct-drinking bacterial powder comprises the following components in parts by weight: 65-75 parts of erythritol, 10-16 parts of stachyose, 2-5 parts of L-arabinose, 1-3 parts of mono-and diglycerides of fatty acids, 2-5 parts of resistant dextrin and 2-10 parts of probiotics or metabiotics. By adopting the stachyose and the L-arabinose in parts by weight, the sweetness of the flash-soluble direct-drinking fungus powder is effectively reduced; on the premise of being matched with other components, the oligosaccharide shows the performance completely different from that of conventional oligosaccharide, particularly erythritol, stachyose and L-arabinose can be fully dispersed under the action of mono-and diglycerides of fatty acids, so that the effect advantages of the oligosaccharide can be better played, and the flash-soluble direct-drinking fungus powder can keep the flash-soluble characteristic and can be used for preparing the instant instant fungus powder. The oral liquid is quick to melt in the oral cavity, easy to swallow, strong in impact feeling and cool feeling, weak in mouth choking degree and mouth stickiness, weak in granularity, and weak in oral cavity covering feeling and oral cavity drying feeling of whole residues after swallowing.

The invention discloses a sauce marinated product in the technical field of food processing. Comprising the following raw materials in parts by weight: 500-800 parts of meat raw materials, 20-40 parts of local dried chilies in Guizhou, 5-10 parts of star aniseeds, 3-8 parts of Chinese cinnamon, 2-5 parts of bay leaves, 5-10 parts of Chinese prickly ash, 10-20 parts of fresh ginger, 10-15 parts of garlic, 20-30 parts of soy sauce, 15-25 parts of cooking wine, 10-20 parts of crystal sugar, 5-10 parts of salt, 3-5 parts of monosodium glutamate, 2-5 parts of rhizoma kaempferiae, 1-3 parts of fructus tsaoko, 0.5-2 parts of cloves, 1-3 parts of fructus amomi, 2-5 parts of dried orange peel and 1-3 parts of licorice roots. The sauce marinated product is stable in flavor, low in salt, healthy, suitable for large-scale production, uniform in quality and rich in flavor level through standardized raw material ratio and process.

The invention discloses a mulberry leaf fermentation extract as well as a preparation method and application thereof, and belongs to the technical field of fermentation extract preparation. The preparation method of the mulberry leaf fermentation extract comprises the following steps: S1, mincing dry mulberry leaves, putting the minced mulberry leaves into an ethanol water solution, carrying out ultrasonic extraction, and distilling; adding distilled water to a constant volume, adjusting pH, and sterilizing at high temperature to obtain mulberry leaf feed liquid; s2, firstly inoculating fungi into the mulberry leaf feed liquid, performing liquid fermentation treatment for 2-3 days, then inoculating lactobacillus plantarum and pediococcus pentosaceus, performing liquid fermentation treatment for 4-5 days to obtain a fermentation product, centrifuging the fermentation product, taking supernatant filtrate, and drying to obtain the mulberry leaf fermentation extract. Comprising the following active components: 1-deoxynojirimycin (DNJ) and flavone, the content of 1-deoxynojirimycin is greater than 1.2%, and the content of flavone is greater than 1%; the bitter taste is greatly reduced, and the product can be applied to hypoglycemic food.

The invention discloses a composite combined preparation for synergistically treating and conditioning diabetes, relates to the technical field of foods, health foods or dietary supplements for adjuvant therapy and health care of diabetes, and in particular relates to a composite combined preparation for synergistically treating and conditioning diabetes. The preparation comprises albumin peptide, saussurea involucrata culture, vitamin B1, vitamin B2, wheat oligopeptide, corn oligopeptide, collagen peptide, mulberry leaf extract, rhizoma polygonati extract, sea-buckthorn extract, isomaltitol, maltodextrin, ginseng extract and bitter gourd extract. Through the synergistic effect of all the components, comprehensive auxiliary conditioning on diabetes is realized from multiple targets of maintaining colloid osmotic pressure and nutrition, regulating glycolipid metabolism in multiple ways, protecting pancreatic beta cell functions, enhancing insulin sensitivity, preventing nerve and blood vessel complications, meeting special diet requirements and the like. The composition can be prepared into food, health-care food or dietary supplement and other dosage forms.

The invention relates to the technical field of freezing, color protecting and fresh keeping of rose petals, and discloses a formula for freezing, color protecting and fresh keeping of edible rose petals and a preparation method of the formula. Comprising 40%-49% of malt syrup, 38%-49% of pineapple concentrated juice, 3%-7% of drinking water, 3%-5% of trehalose, 0.3%-0.5% of table vinegar, 0.3%-0.5% of locust bean gum, 0.3%-0.5% of hydroxy propyl distarch phosphate, 0.001%-0.003% of sodium tripolyphosphate, 0.0008%-0.002% of vitamin C and 0.003%-0.005% of natural spice for food. The prepared freezing color protection formula is reasonable in proportion, the problems of color fading, nutrition loss and cell disruption of rose petals in the freezing process can be reduced, water seepage and the like can be reduced, and the edible value of roses can be well maintained.