73results about "Food shearing" patented technology

The invention provides a production method of a konjak-series Qingqing diet, and belongs to the technical field of konjak-series Qingqing diet, and the production method comprises the following steps: forming a primary colloid through an accurately controlled hydration process, then introducing soybean and pea proteins, and carrying out thermal gelation treatment to construct a composite gel matrix; functional plant extracts such as curcumin, tea polyphenol and a grape seed extract are added, and the release efficiency of active ingredients is improved by adopting an ultrasonic-assisted extraction technology. The method further comprises the step of adding vitamin complex and calcium and magnesium trace elements, finally, high homogenization of the product is achieved through an innovative tree-shaped multi-cavity homogenization treatment mechanism, the mechanism adopts a minimum spanning tree algorithm to optimize a fluid transmission path, and the technical problem of efficient compounding of the konjak gel and the functional plant extract is successfully solved.

The invention belongs to the field of biomedical engineering, and relates to a nutritional composition for delaying muscle attenuation and bone mass reduction based on muscle-bone axis interaction and a preparation method of the nutritional composition. In particular to a nutritional composition which comprises or consists of beta-hydroxy-beta-methylbutyric acid or salt thereof and milk-derived basic protein; wherein the mass ratio of the beta-hydroxy-beta-methylbutyric acid or the salt thereof to the milk-derived basic protein is (120: 1)-(5: 1). According to the nutritional composition disclosed by the invention, through the synergistic effect of the beta-hydroxy-beta-methylbutyric acid or the salt thereof and the milk-derived basic protein, the muscle-bone axis is jointly regulated and controlled, and the comprehensive improvement effect of muscle-bone health which cannot be achieved by a single component is achieved.

The invention relates to the technical field of knotting machines, and discloses a full-automatic konjak knotting machine which comprises a machine body. The machine body is sequentially provided with a material conveying mechanism, a knotting and belt conveying mechanism, a shearing mechanism and a knotting mechanism from right to left, a belt guiding mechanism is arranged below the knotting mechanism, and the knotting mechanism comprises a belt clamping structure, a rotation driving structure and a front-back displacement structure. The material conveying mechanism is used for intermittently conveying materials to the knotting and belt conveying mechanism; the knotting and belt conveying mechanism comprises a belt conveying displacement structure and a belt conveying structure, the belt conveying displacement structure is used for driving the belt conveying structure to move front and back, and the belt conveying structure is used for conveying materials towards the knotting mechanism; and the shearing mechanism is used for shearing the knotted materials. The knotting machine is compact in structure, automatic knotting of materials is achieved, and the problems of low efficiency and low yield caused by manual knotting are solved.

Methods are disclosed for making a high protein, pliable food composition that remains pliable over a shelf life of at least 6 months, and food compositions made by disclosed methods. Food products containing disclosed food compositions are also disclosed.

The invention belongs to the technical field of food, and discloses a method for preparing an emulsifier-free functional sauce from a plant-based particle stable oil phase and a plant-based particle stable water phase. Food raw materials and edible byproducts thereof are physically modified into plant-based particles with emulsifying performance by utilizing a medium grinding technology, and effective adsorption of the particles on an oil-water interface is realized, so that an oil phase and a water phase are stabilized; meanwhile, by utilizing the effective interaction of other components such as food gum, edible salt, table vinegar and plant-based emulsion particles in the sauce on an oil-water interface and a water phase, a stable emulsion space structure network is formed, the stability of the sauce in different processing and storage environments is maintained, and the stability of the sauce is remarkably improved. In addition, the plant-based emulsified particles are only subjected to physical treatment instead of chemical modification, raw material names can be labeled in a product ingredient table, and the'clean label 'attribute of the product is enhanced.

The invention provides a preparation method for making 3D printing snacks based on insect protein powder. The preparation method comprises the following steps: mixing degreased insect protein powder with a thermal stability tackifier; adding composite liquid containing glycerol and sodium citrate, and shearing to form gel-like paste; a preliminary thermal response structure is constructed through low-temperature curing; carrying out layer-by-layer deposition printing by utilizing temperature control food 3D printing equipment; and after printing, normal-temperature standing is performed to realize structure self-stabilization. According to the preparation method disclosed by the invention, the compound polysaccharide and the protein structure stabilizer are combined for use, a supporting framework with thermal response crosslinking capability is introduced in a raw material mixing stage, and a gel-like paste with viscoelasticity and rheological stability is formed by matching a compound liquid containing sodium citrate and a controlled shearing technology; and preliminary establishment of a three-dimensional microstructure network is realized through low-temperature curing, so that the anti-bleeding capability and the thermal structure maintaining capability of the paste in the heating and deposition processes are effectively improved, and the problems of line fracture and interlayer separation in a traditional scheme are avoided.

The application relates to a probiotic / arachidonic acid composite microcapsule and a preparation method thereof, and belongs to the technical field of microcapsule preparation, and the specific scheme is as follows: a probiotic / arachidonic acid composite microcapsule comprises wall material and core material, the core material is wrapped in the wall material, the wall material comprises sodium alginate and sodium carboxymethyl cellulose, the core material comprises arachidonic acid and probiotics, the arachidonic acid is dissolved in an oily carrier and forms a water-in-oil emulsion with a probiotic bacterial suspension, the sodium carboxymethyl cellulose wraps water-in-oil emulsion droplets, and the sodium alginate reacts with the sodium carboxymethyl cellulose to generate a gel film microcapsule wall material. The method for preparing the probiotic / arachidonic acid composite microcapsule provided by the application is simple to operate, the microfluidic chip is simple to prepare and low in cost, has a high embedding rate, the particle size of the microcapsule is controllable, and the biological activity is good.

The present disclosure relates to microencapsulated compositions comprising one or more hydrophobic materials encapsulated by an encapsulant, wherein the encapsulant comprises one or more modified proteins and / or peptides; and wherein the one or more modified proteins and / or peptides are obtained from a starting protein by subjecting the starting protein to a high shear process, such that the average particle size of the one or more modified proteins and / or peptides is reduced relative to the starting protein. The present disclosure further relates to methods for protecting a hydrophobic material from oxidative degradation, for improving the oxidative stability of a hydrophobic material, for reducing the surface free fat of a microencapsulated composition, and to stable emulsions and composition comprising a hydrophobic material

The invention discloses a preparation method of zein-starch Pickering emulsion loaded with daidzein and relates to the technical field of emulsion preparation, waxy corn starch is subjected to enzymolysis through pullulanase and is applied to emulsion construction, and the emulsion with good stability is researched to realize efficient loading. The invention also discloses a zein-short amylose composite nanoparticle, a preparation method of a Pickering emulsion stabilized by the composite nanoparticle, and the Pickering emulsion stabilized by the composite nanoparticle. The Pickering emulsion with stable composite nanoparticles prepared by the invention has the characteristics of high stability and high safety, and provides a substitute with a good application prospect for the transportation of a bioactive substance daidzein.

The invention relates to the technical field of traditional Chinese medicine preparations, and discloses a pear syrup-containing medicinal and edible wall-broken paste for treating heart-spleen deficiency, which is prepared from the following raw materials in parts by mass: 24 to 30 parts of compound medicine, 8 to 12 parts of lily, 100 to 120 parts of pear syrup, 12 to 18 parts of Chinese yam, 6 to 8 parts of semen euryales and 6 to 8 parts of semen coicis. Potential risks of non-edible raw materials are avoided, the pear syrup conforming to the national standard achieves dual effects of nourishing yin, moistening dryness and improving the taste, the industrial pain point that powder and a syrup body of a traditional syrup formula are not uniformly mixed is solved, and uniform distribution of components is ensured. A circulating cooling water and nitrogen double-control system is adopted in the whole process, the crushing temperature is strictly controlled to be 50 DEG C or below, and volatile effective components are reserved to the maximum extent.

The invention belongs to the technical field of functional food and active substance delivery, and relates to EGCG (epigallocatechin gallate) loaded protein-polysaccharide ternary composite nanoparticles and a preparation method thereof. Zein is used as carrier protein, Arabic gum is used as stable polysaccharide, and an anti-solvent precipitation method is combined with ultrasonic treatment to prepare the composite nanoparticles. The preparation method specifically comprises the following steps: dissolving zein in an ethanol water solution to form an organic phase, dissolving Arabic gum in a water phase, adding the water phase into the organic phase under a stirring condition, removing ethanol to obtain a zein-Arabic gum binary composite nanoparticle dispersion liquid, introducing EGCG, and carrying out ultrasonic-assisted loading and drying to obtain a target product. The encapsulation efficiency of the active substance is improved through the ultrasonic-anti-solvent synergistic effect, the thermal stability and storage stability of the system are improved, and the method is simple, good in repeatability and suitable for delivery of food-grade active ingredients.

The application discloses a preparation method and application of allulose-vanillin microcapsules, and comprises a double emulsion preparation step, an alternating current field treatment step and a spray drying step. By constructing a double water-in-oil-in-water emulsion, the problems of low solubility and poor stability of the material are solved, and the bioavailability of allulose and vanillin is improved. The allulose-vanillin microcapsules are prepared by using alternating current field superimposed spray drying, the adsorption and combination of allulose and vanillin molecules on the water-oil phase are strengthened, and the encapsulation rate and the retention rate of vanillin are effectively improved. The preparation method provided by the application aims to reduce the sucrose content in food by using cross-modal interaction, realizes the goal of reducing sugar without reducing sweetness of food, solves the problems of insufficient sweetening effect and limited microcapsule embedding efficiency of flavor substances in the prior art, and has a wide market application prospect in the field of food processing.

The invention discloses a soybean protein concentrate milk beverage and a preparation method thereof, and belongs to the field of food processing. According to the invention, the problem of low solubility of the soybean protein concentrate at present is solved, and the application of the soybean protein concentrate in the beverage market is expanded. The preparation method of the soybean protein concentrate milk beverage comprises the following steps: modifying soybean protein concentrate powder by using an ultrasonic technology to improve the solubility of soybean protein concentrate, then adding xanthan gum to improve the emulsibility and stability of soybean protein concentrate milk, and mixing the soybean protein concentrate milk with ingredients through high-pressure homogenization to obtain the soybean protein concentrate milk beverage. According to the method, the application range of the soybean protein concentrate is expanded, and the soybean protein concentrate can be widely applied to the field of food processing.

The invention relates to a method for improving the drying efficiency and quality of freeze-dried Dangshan pear slices by combining composite recombination with pulse-ultrasonic treatment, and belongs to the technical field of fruit and vegetable drying processing. According to the method, Dangshan pears with pulp containing a large number of stone cells are selected as raw materials, the stone cells of the Dangshan pears are broken into fine particles through pulping and homogenizing in a recombination technology, then the hardness and brittleness, the total phenol content and the total flavone content of a freeze-dried pear slice product are improved through a composite recombination technology, and the oxidation resistance is improved; and on the basis, a pulsed electric field combined ultrasonic pretreatment technology is adopted, so that the freeze-drying efficiency of the composite recombinant pear slices is further improved, and the nutrient content of the product is further improved. The composite recombination technology is combined with pulse-ultrasonic pretreatment, so that the drying efficiency of the freeze-dried composite recombinant pear slices can be improved, the nutritional value of the product is remarkably increased, and the additional value of Dangshan pears is increased.

The invention discloses a method for regulating and controlling the strength of casein gel based on tripolyphosphate concentration gradient, belongs to the technical field of food processing and colloidal materials, and is particularly suitable for precise texture regulation and control of high-protein gel in dairy products. In order to solve the problems of poor strength adjustment flexibility and insufficient network structure compactness of casein gel in the prior art, the concentration gradient (0-60mEq / L, and adjacent concentration difference greater than or equal to 5mEq / L) of tripolyphosphate is designed, and the dissociation degree of casein micelles is regulated, so that the integral number of micelle suspension and the proportion of hydrophobic groups are synchronously increased, and the stability of the casein micelle is improved. Finally, directional enhancement of the gel strength and the network compactness is realized. The method specifically comprises the following steps: mixing tripolyphosphate solutions with at least three concentration gradients with casein micelle powder, fully dispersing, adjusting the pH value to be neutral, adding 0.5-3% of an acidifying agent (such as gluconic acid-delta-lactone), and carrying out constant-temperature treatment at 35-40 DEG C to form gel. Dynamic rheology and texture analysis show that the maximum storage modulus of the gel can reach 2596-28000 Pa, the hardness reaches 179.88-2349.19 N, and the performance parameters are in positive correlation with the concentration gradient of tripolyphosphate. The method has the innovativeness that 1) the micelle dissociation degree is controlled through concentration gradient design, and the limitation of single concentration regulation and control is broken through; and 2) the crosslinking density of the gel network is enhanced through double improvement of the volume fraction of dissociated micelles and the proportion of hydrophobic groups.

The invention provides a composite plant polypeptide composition for reducing blood glucose, repairing cells, resisting oxidation and enhancing immunity as well as a preparation method and application thereof, and belongs to the technical field of biology. The invention provides a composition. Comprising a protein peptide composed of millet protein peptide, soybean protein isolate peptide, whey protein peptide and sea buckthorn protein peptide, dietary fiber composed of chia seed powder and konjaku flour, a probiotic compound composed of bifidobacterium lactis BB-12 and lactobacillus rhamnosus LGG, fructo-oligosaccharide, balsam pear peptide, a cyclocarya paliurus extract, a corn stigma extract, a mulberry leaf extract, a vitamin E extract, a vitamin E extract, a vitamin E extract, a vitamin E extract, a vitamin E extract and a vitamin E extract. The extract mixture is composed of a radix puerariae extract, a rhizoma polygonati polysaccharide extract, a moringa oleifera leaf extract and leech powder, and the vitamin mineral substance mixture is composed of other functional components. The composition provided by the invention is matched with various proteins, dietary fibers, probiotics, prebiotics, plant extracts, vitamins, minerals, other functional components and the like, so that the purpose of effectively and synergistically improving the conditions of diabetes and nephropathy from multiple targets and multiple ways is finally achieved.

The application discloses an animal fat tissue simulator of lipid-chitosan-based Pickering high internal phase emulsion and a preparation method thereof. The preparation method is as follows: (1) chitosan and an emulsifier are dissolved in a solvent by heating to obtain an aqueous phase, food-grade lipids are melted by heating to obtain an oil phase, the aqueous phase is slowly poured into the oil phase and stirred, and then the mixture is subjected to high-speed shearing, ultrasonic treatment and cooling to obtain a chitosan-coated lipid nanoparticle dispersion; (2) the above particle dispersion is mixed with edible vegetable oil, and then subjected to high-speed shearing to obtain the lipid-chitosan-based Pickering high internal phase emulsion. The application has the advantages of convenient operation, simple conditions, and the like. The lipid-chitosan-based Pickering high internal phase emulsion as the animal fat tissue simulator has the characteristics of green health, compact structure, heat melting, close mouth feeling to real animal fat, and the like, and can be widely applied to the food and pharmaceutical industries.

The invention provides an NFC (Near Field Communication) cloudy apple juice stabilization method by combining high-pressure micro-fluidic nano homogenization and medium-temperature sterilization. The method comprises the following steps: S1, cleaning fresh apples, cutting into blocks, removing kernels, and soaking in a color protection solution; s2, the apple juice is put into a wall breaking machine to be squeezed, meanwhile, color protection liquid is added for color protection, filtering is conducted through filter cloth, and cloudy apple juice is obtained; and S3, homogenizing the cloudy apple juice by using an ultrahigh-pressure micro-fluidic nano homogenizer, and performing medium-temperature sterilization to obtain the stabilized NFC apple juice. According to the method disclosed by the invention, the cloudy degree stability (P is less than 0.05) of the cloudy apple juice can be remarkably improved, the turbidity and the centrifugal precipitation rate are respectively reduced by 38.6% and 34.1%, the particle size is reduced to (129.95 + / -0.39) nm from a contrast 1 (502.06 + / -9.79) nm, negative charges carried by a juice system are remarkably increased (P is less than 0.05), the pectin content and the apparent viscosity are remarkably increased, the dynamic instability is remarkably reduced, and the stability is greatly improved.

The invention relates to the technical field of food byproduct processing, in particular to a production process of a yellow wine vinasse flavor extract. The method comprises the following steps: firstly, performing soaking, fermentation, aging and solid-liquid separation on the yellow wine vinasse to obtain vinasse mud, adding grafted amylose into the vinasse mud for pre-soaking, and then adding grafted amylopectin for ultrasonic-high-pressure homogenization circulation treatment to obtain the superfine vinasse mud. Finally, propylene glycol and medium-chain triglyceride are used for constructing a temperature-resistant solvent, double grafted starch is supplemented for emulsification and homogenization, and the flavor extract is prepared. According to the method, a step-by-step synergistic extraction-double grafting embedding-oil phase heat barrier system is constructed, the problems that the utilization rate of vinasse flavor substance raw materials is insufficient and volatilization loss occurs under high-temperature processing are effectively solved, the obtained product is fine and smooth in texture, rich in flavor and excellent in heat resistance, and the application value of vinasse by-products is greatly improved.

Implementations of a hand-held multi-purpose kitchen tool comprise a handle for holding and using the hand-held multi-purpose kitchen tool and a body comprising a plurality of surfaces and features configured to prepare food and to protect a user's hand while preparing food. In some implementations, a method for using the hand-held multi-purpose kitchen tool comprises holding the hand-held multi-purpose kitchen tool with the handle and using one or more of the surfaces and features of the hand-held multi-purpose kitchen tool to prepare food and / or to protect the user's hand while preparing the food.

Methods are disclosed for making a high protein, pliable food composition that remains pliable over a shelf life of at least 6 months, and food compositions made by disclosed methods. Food products containing disclosed food compositions are also disclosed.

The present disclosure relates to microencapsulated compositions comprising one or more hydrophobic substances encapsulated by an encapsulant, the encapsulant comprising one or more denatured proteins and / or peptides, the one or more denatured proteins and / or peptides being obtained from a starting protein by subjecting the starting protein to a high shear process such that the average particle size of the one or more denatured proteins and / or peptides is reduced relative to the starting protein. The present disclosure further relates to methods for protecting hydrophobic substances from oxidative degradation, improving the oxidative stability of hydrophobic substances, and reducing surface free fat in microencapsulated compositions, as well as stable emulsions and compositions comprising the hydrophobic substances.

The invention discloses a nano-structure lipid carrier composite hydrogel capable of slowly releasing lemon fragrance and a preparation method of the nano-structure lipid carrier composite hydrogel. The method comprises the following steps: preparing a nano-structure lipid carrier containing lemon fragrance by adopting a hot melting ultrasonic method, adding the nano-structure lipid carrier into carboxymethyl chitosan / sodium alginate hydrogel, and incubating in a water bath at 37 DEG C to obtain the composite hydrogel. The lemon aroma component nanostructure lipid carrier composite hydrogel is prepared into different forms to be applied to the acid beverage. The nano-structure lipid carrier composite hydrogel provided by the invention has good acid stability and realizes good controlled release of lemon aroma substances.

The invention discloses low-creatinine creatine chewing sugar as well as a preparation method and application thereof. The creatine chewable candy is prepared from 12-14 parts of colloid, 400-420 parts of a sweetening agent, 200-600 parts of creatine or derivatives thereof, an emulsifying agent I, an emulsifying agent II and a compound stabilizer. The emulsifier I accounts for 0.55-0.85% of the total weight of the creatine; the emulsifier II accounts for 4.5-8.5% of the total weight of the creatine; the weight of the compound stabilizer is 0.6-1% of the total weight of the creatine chewable sugar. The invention further discloses a preparation method and application of the creatine chewing sugar. According to the invention, creatine or a derivative thereof is crushed by air pressure, and then is cooperated with an optimized emulsifier and a compound stabilizer, and a gradient cooling and step-by-step emulsification process is combined, so that the degradation of creatine under high temperature and acidic conditions is inhibited in a neutral pH environment, the creatinine level is controlled to be less than 1000ppm, and the chewable sugar which is high in load, low in hardness, free of granular sensation, stable in texture and good in taste is prepared.

The invention relates to the technical field of food and feed processing mechanical engineering, in particular to a production process and a production device for peeling and puffing corn by a dry method. Comprising the following steps: primarily screening corns by a double-layer vibrating screen and removing abnormal grains by a color sorter; preheating at 60-80 DEG C, and adjusting moisture by ultrasonic atomization and microwave; a grinding roller and a magnetic field in the friction peeling equipment cooperate for peeling; carrying out three-section temperature control on the bulking machine and introducing supercritical COpuffing; performing vacuum pulsation and vortex cold air drying and cooling; a vibrating screen and the like perform multi-stage screening; and packaging the nano-silver antibacterial film, and carrying out ultraviolet mildew-proof storage. The production process and device have obvious advantages; dry peeling is water-saving and environment-friendly, and nutrition loss is avoided; all links are accurately controlled, so that the product is good in peeling and puffing effects and stable in quality; the device is high in automation degree and easy to operate; nutrient and flavor substances can be added, different requirements are met, the cost is reduced, and the product competitiveness is improved.

The invention provides a fat-soluble vitamin microcapsule based on a hot melt extrusion technology as well as a preparation method and application of the fat-soluble vitamin microcapsule. The microcapsule comprises the following raw materials in parts by weight: 10-30 parts of a core material and 70-90 parts of a wall material, the core material is fat-soluble vitamin; the wall material is prepared from the following components in parts by weight: 10 to 30 parts of whey protein isolate, 5 to 20 parts of zein, 5 to 20 parts of shellac, 30 to 50 parts of hydroxypropyl methylcellulose and 5 to 15 parts of carnauba wax. According to the invention, the carnauba wax is introduced as a plasticizing-hydrophobic synergist, so that the problems that the high-protein / polymer wall material is poor in fluidity and easy to break during hot-melt extrusion processing and the final product is easy to absorb moisture are solved. The obtained microcapsule has extremely high packaging efficiency, excellent oxidation stability, excellent anti-caking property, good water dispersibility and controllable release characteristic, and is suitable for products with extremely high stability requirements.

The invention provides a compound protein microemulsion composition. The compound protein microemulsion composition comprises water and the following raw materials in parts by weight: 6-20 parts of protein; 6 to 20 parts of fat; 15 to 30 parts of carbohydrate; 0-3 parts of an emulsifier; 0.1 to 2 parts of a thickening agent; 0.001 to 2 parts of an acidity regulator; 0.1-3 parts of a flavoring agent; 0-5 parts of a functional component; the protein is a compound of yeast protein and one of whey protein, casein, soybean protein isolate and rice protein. According to the preparation process, the protein and the protein protective agent are subjected to hydration treatment, and the acid adding process is optimized, so that the problem that the protein is degenerated and flocculated in an acid system to cause instability is effectively solved, and the stability of the system is realized. The problems that an existing emulsion is poor in palatability and difficult to eat continuously are solved. The product is sour, sweet and tasty, and can meet the requirements of people pursuing the taste.

The invention provides a dendrobium officinale-grapefruit compound beverage and a preparation method thereof, and belongs to the technical field of beverage processing. The preparation method comprises the following steps: (1) performing preliminary crushing and wet-process superfine grinding treatment on grapefruit pulp to obtain grapefruit primary pulp; (2) mixing the dendrobium officinale dry powder with water, performing wet superfine grinding and solid-liquid separation, and collecting a liquid part to obtain dendrobium officinale pulp; and (3) mixing the Huyou puree with the dendrobium officinale pulp, adding citric acid and xylitol, shearing, and sterilizing to obtain the dendrobium officinale-Huyou composite beverage. According to the preparation method, a mild physical crushing technology and a homogeneous shearing technology are combined with a wet superfine grinding technology, so that nanoscale particle size treatment of the Huyou puree and the dendrobium officinale pulp is realized, small particle size and uniform distribution of the obtained pulp are ensured, and the taste level and the physical stability of the dendrobium officinale-Huyou composite beverage are greatly improved; and the flavor characteristic of the product is obviously improved by finely adjusting the compound proportion.

The invention provides a preparation method for improving storage stability and intestinal absorption efficiency of plant saponin, flavone and polysaccharide. The preparation method comprises the following steps: mixing plant powder obtained by pretreatment with an ethanol solution; activated calcium bentonite is added into the crude extracting solution, stirring is conducted after pH is adjusted, and clinoptilolite is added; adding wooden activated carbon and filter-aid diatomite into the supernate, filtering and drying to obtain low-water-content plant extract powder, preparing a suspension from the plant extract powder and deionized water, shearing, emulsifying, performing high-pressure circulating homogenization, sequentially pre-freezing, and performing vacuum freeze-drying to obtain a nanoscale plant extract product. Efficient extraction and purification of saponin, flavone and polysaccharide are achieved through plant raw material pretreatment, ethanol multiple extraction, double-adsorbent impurity removal, activated carbon purification, vacuum belt type drying and nanocrystallization freeze-drying treatment, the intestinal absorption efficiency is improved through nanocrystallization synchronously, and component activity and storage stability are guaranteed through low-temperature drying; and finally, a nanoscale plant extract product with high purity and high activity is obtained.

The invention relates to a preparation method and application of novel egg white protein muscle building powder, and provides high-quality nutrition support for improving muscle quality. The method takes fresh egg white as a raw material; a finished product is prepared through the steps of egg white separation after eggshell disinfection, ultrasonic-shearing synergetic flocculation removal, yeast beta glucan-polyphenol composite microsphere live protection system addition, acid-dynamic high-pressure microjet low-temperature pretreatment, compound protease enzymolysis, ultrafiltration impurity removal, gradient pH membrane separation and purification, low-temperature vacuum spray drying and the like. The composite microspheres are adopted to replace chemical protecting groups, and the whole-course low-temperature processing technology is combined, so that the activity of branched chain amino acid is effectively maintained. The protein powder can prolong the exercise exhaustion time of mice with muscle injury, improve the muscle repair efficiency, and realize the dual functions of muscle-building nutrition and oxidation resistance. The product adapts to various food systems, and can be widely applied to the fields of sports nutrition and food for special medical purposes.