335results about "Modified nutritive products" patented technology

The invention discloses a method for improving the conversion efficiency of insoluble dietary fibers and soluble dietary fibers obtained by the method, and belongs to the technical field of food processing and functional ingredient modification. The method comprises the following steps: performing superfine grinding treatment on wheat bran to obtain wheat bran powder; adding water into wheat bran powder, and then carrying out high-temperature and high-pressure treatment to obtain a wheat bran solution; then carrying out stepped enzymolysis on the wheat bran solution to obtain enzymatic hydrolysate; the enzymatic hydrolysate is centrifuged, lower-layer solid precipitates are insoluble dietary fibers, supernate is subjected to ethanol precipitation, and the soluble dietary fibers are obtained. The wheat bran is modified by combining superfine grinding and high-temperature and high-pressure pretreatment with stepped enzymolysis, so that the yield of the soluble dietary fibers is remarkably increased, and the functional characteristics of the soluble dietary fibers are improved. The obtained soluble dietary fiber has excellent physicochemical properties and physiological functions, and can be widely applied to baked foods, beverages, dietary supplements and other products, so that the soluble dietary fiber has important application prospects and value in the technical field of food processing.

The invention relates to the technical field of food processing, and discloses Lithocarpus litseifolius low-GI biscuits with an intestinal flora regulation function and a preparation method thereof.The preparation method comprises the following specific steps that Lithocarpus litseifolius tender leaves are spread, aired, roasted, rolled and dried and then made into Lithocarpus litseifolius ultra-fine powder with the specific particle size (300-900 meshes) through an ultra-fine crushing technology, and the Lithocarpus litseifolius ultra-fine powder with the specific particle size (300-900 meshes) is prepared into the Lithocarpus litseifolius low-GI biscuits. And then compounding the Lithocarpus litseifolius with wheat flour to prepare the Lithocarpus litseifolius biscuit. The Lithocarpus litseifolius low-GI biscuit prepared by the method is low in GI value, belongs to medium-GI food, overcomes the defects of high glycemic content and low dietary fiber content of traditional biscuits, is unique in taste and balanced in nutrition, can increase the content of short-chain fatty acid SCFAs in intestinal tracts, has the effects of regulating intestinal flora, maintaining blood sugar balance and reducing fat, and can be used for preparing the low-GI biscuit for the Lithocarpus litseifolius low-GI biscuit. The method has a wide prospect and a high market value.

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 belongs to the field of food processing and safety, and provides a steam explosion improved grain processing byproduct and application thereof in preparation of low-GI coarse grain biscuits. The triticale bran is pretreated through a steam explosion (SE) technology, the content of soluble dietary fibers is increased by 53.63% under the conditions of 1.0 MPa and 90 s, and the content of free phytochemicals and the oxidation resistance are the highest; the color of the wheat bran is changed into dark brown / dark brown from light brown, the interior of the wheat bran is of a porous honeycomb structure, the water binding capacity and the swelling property are improved, and an infrared spectrum shows that methyl and methylene structures are damaged and tissues are loosened; the fatty acid value is remarkably reduced, the storage period and the shelf life are effectively prolonged, comprehensive improvement of nutritional ingredients, physicochemical properties, biological activity and storage characteristics is achieved, and remarkable technical advantages are achieved.

The invention relates to the field of food processing, and particularly discloses an alkaline water oat fermented cake and a preparation method thereof. The cake raw materials comprise a compound enzyme preparation, an emulsifying agent, a thickening agent, a dough improver, a flavoring agent, a compound leavening agent, a flavor enhancer and a compound bacterium preparation, and the compound enzyme preparation contains various enzymes and can effectively convert oat fibers and starch; the compound bacteria preparation is formed by compounding saccharomycetes and lactic acid bacteria in a specific proportion, and the saccharomycetes and the lactic acid bacteria synergistically play a fermentation role. According to the preparation process, enzymolysis, fermentation, baking and innovative alkaline water spraying processes are accurately controlled, and the unique taste that the cake is crisp outside and tender inside is achieved. The fermented cake is rich in flavor level, outstanding in health attribute, suitable for healthy consumption requirements, accurate and efficient in preparation process and wide in market prospect.

The application belongs to the technical field of food, and particularly relates to a low GI oat bar and a preparation method thereof. The low GI oat bar comprises the following raw materials in parts by weight: oat 150-200 parts, flour 20-40 parts, nut 20-40 parts, dried fruit 20-40 parts, whey protein powder 10-30 parts, isomaltulose 40-80 parts, guar gum 5-10 parts, vegetable oil 10-20 parts, butter 5-15 parts, water 40-60 parts and salt 0.5-2 parts. The low GI oat bar provided by the application is crisp in texture, and the problems of tooth sticking and surface cracking during storage are well solved, and the functionality and eating experience of the product are improved.

The invention provides a liver-protecting and hangover-alleviating composition. The liver-protecting and hangover-alleviating composition is prepared from a radix puerariae extract, a semen hoveniae extract, a fructus lycii extract, a mulberry extract, a lucid ganoderma extract, ginseng peptide, a rhizoma curcumae longae extract, a poria cocos extract, a wrinkled gianthyssop herb extract and a herba menthae extract. The invention further provides anti-alcohol and liver-protecting food, health-care food and medicines containing the composition, such as a solid beverage, a liquid beverage and the like. The composition provided by the invention is prepared by compatibility of pure natural components according to the theory of traditional Chinese medicine, and can effectively promote alcohol metabolism, prevent formation of alcoholic fatty liver and promote repair and growth of hepatocytes to a certain extent. The composition and the beverage containing the composition provided by the invention have remarkable effects of dispelling the effects of alcohol and protecting the liver, have wide market requirements, and have important market value and development prospects.

The invention relates to application of a fish maw and colla corii asini composition in preparation of anti-aging products, and belongs to the technical field of health-care products. The mass ratio of the fish maw to the colla corii asini in the fish maw and colla corii asini composition is (1-2): 1, and the colla corii asini is Dongshan colla corii asini powder. The fish maw and colla corii asini composition has the advantages that the anti-oxidation level, the collagen metabolism level and the cell function level are mutually cooperated, the anti-oxidation capability is obviously improved, the dermis layer is delayed to be thinned, the skin elasticity is effectively improved, and the anti-aging effect is achieved.

The invention relates to the field of food processing, and particularly discloses composite yeast for low-GI bread, a preparation method of the composite yeast and the low-GI bread. The low-GI bread composite yeast comprises the following raw materials in parts by weight: 4-5 parts of saccharomyces cerevisiae, 3-5 parts of lactobacillus plantarum, 1-2.5 parts of pediococcus pentosaceus, 100-150 parts of solid state fermentation pomace powder, 0.1-0.5 part of an enzyme inhibitor and 25-40 parts of millet resistant starch. The compound yeast is used for preparing the bread with the low GI value, and the prepared bread is low in glycemic index, good in expansibility, large in size, good in water binding capacity and not prone to hardening.

The invention belongs to the field of convenient food, and provides a preparation method of healthy and nutritional vegetable and fruit food, which comprises the following steps: respectively preparing vegetables and fruits into vegetable pulp and fruit pulp for later use; braising and steaming the vegetable pulp and the fruit pulp to obtain braised and steamed vegetable materials and braised and steamed fruit materials; the obtained braised and steamed vegetable materials and braised and steamed fruit materials are subjected to standing and heat preservation treatment to enter a fermentation state, and fermented braised and steamed materials are obtained; mixing the braised and steamed material in the fermentation state after standing and heat preservation treatment with flour, and fermenting to obtain fermented dough; the braised and steamed materials after standing are braised and steamed vegetable materials and / or braised and steamed fruit materials; and preparing the obtained fermented dough into healthy and nutritional vegetable and fruit food. The vegetables and the fruits comprise all edible parts, so that all nutritional ingredients of the vegetables and the fruits can be utilized, the nutritional value is high, and food is not wasted; in the fermentation process, water does not need to be additionally added, and fermentation can be performed without kneading into smooth dough; the method is wide in application range.

The invention belongs to the technical field of selenium stabilization, and particularly relates to a selenium stabilization method for selenium-rich wheat bran. The wheat bran selenium steady-state liquid provided by the invention consists of chitosan, pig plasma protein, oleic acid and a dispersion medium, and the mass ratio of the chitosan to the pig plasma protein to the oleic acid is (0.5-1.5): (1-3): (0.5-3). The selenium stabilizing method for the selenium-enriched wheat bran comprises the following steps: freezing the selenium-enriched wheat bran at-4 to-10 DEG C for 12-24 hours, performing freeze drying, and then crushing the obtained freeze-dried selenium-enriched wheat bran to 60-100 meshes to obtain freeze-dried selenium-enriched wheat bran powder; and uniformly mixing the freeze-dried selenium-enriched wheat bran powder with the wheat bran selenium steady-state liquid, freezing for 12-24 hours at the temperature of-4 DEG C to-10 DEG C, and freeze-drying to obtain the selenium-stabilized selenium-enriched wheat bran powder. According to the method, the selenium content of the selenium-rich wheat bran can be efficiently reserved.

The invention discloses a female-breeding primary pulp composition based on a seed circulation method and a preparation method and application thereof, and relates to the technical field of functional foods.The female-breeding primary pulp composition is prepared from, by weight, 15%-25% of organic flaxseeds, 15%-25% of organic black beans, 10%-20% of figs, 10%-20% of soybeans, 5%-15% of the root of kudzu vine, 5%-15% of pumpkin seeds and 2%-8% of lycium ruthenicum. The invention also provides a preparation method of the female-nourishing protoplasm composition and application of the female-nourishing protoplasm composition in functional food for regulating the balance of female estrogen and progestational hormone. According to the female-nourishing puree composition based on the seed circulation method, various medicinal and edible raw materials are selected and scientifically compounded, a special processing technology is adopted for wall breaking and effect releasing, and the ready-to-drink puree which can be drunk fixedly every day so as to realize synchronous balance adjustment of estrogen and progesterone is prepared; the pain points of high cycle dependence, low absorption rate and inconvenience in use of the traditional method are fundamentally solved.

The application discloses a kind of tea polyphenol-beta-cyclodextrin microcapsule and the preparation method and application of modified starch co-gelatinization module, belong to modified starch technical field.The application discloses a kind of tea polyphenol-beta-cyclodextrin microcapsule and the preparation method and application of modified starch co-gelatinization module, including the preparation of tea polyphenol-beta-cyclodextrin microcapsule;Tea polyphenol-beta-cyclodextrin microcapsule and the co-gelatinization of modified starch;The preparation of sesame cake premix powder;The preparation of sesame cake.The tea polyphenol-beta-cyclodextrin microcapsule prepared by the application removes the bitter taste of tea polyphenol by the embedding effect of beta-cyclodextrin, and will not produce undesirable flavor after being added to sesame cake premix powder with modified starch co-gelatinization;Co-gelatinization module can help sesame cake to expand when being added to sesame cake premix powder, effectively delay the aging of sesame cake bread;Co-gelatinization module can effectively delay the aging of starch, extend the shelf life of sesame cake at room temperature, maintain the soft and chewy taste.

The invention relates to the technical field of food processing, in particular to low-sugar and low-fat cookies and a making method thereof. The low-sugar white bean paste comprises the following components in percentage by mass: 65-75% of low-sugar white bean paste, 10-15% of almond powder, 3-5% of radix puerariae powder, 6-12% of wormwood juice, 1-3% of fruit and vegetable powder and 3-5% of egg yolk. The low-sugar white bean paste is adopted to replace traditional flour, the almond powder, the radix puerariae powder and the wormwood juice are added, the sugar content and the fat content are remarkably reduced, and meanwhile dietary fibers and microelements are increased. Due to the addition of the almond powder and the wormwood juice, the cookies are endowed with unique nut fragrance and herbal fragrance, and the cookies are soft and dense in taste and long in aftertaste. The cookies are designed to be rose-shaped, petal parts and leaf parts are toned through fruit and vegetable powder, flower core parts are decorated by dried sweet-scented osmanthus, and the cookies are novel in appearance and attract consumers.

The invention discloses nutrition-balanced flour assisting in pancreas islet repair as well as a preparation method and application of the nutrition-balanced flour. The nutrition-balanced flour is prepared from the following raw materials in parts by mass: 40-60 parts of whole grains, 10-15 parts of beans, 5-15 parts of vital gluten, 7-10 parts of potatoes, 7-10 parts of vegetables, 5-8 parts of bacteria and algae, 5-8 parts of nut seeds, 3-5 parts of medicinal and edible food and 3-5 parts of beer yeast. The invention provides more comprehensive nutrition powder containing whole grains, beans, potatoes, nuts and the like, and further comprises common food with the effect of reducing blood sugar and medicinal and edible food which has the effect of reducing blood sugar and can prevent diabetic complications, and the nutrition flour has the following functions: balanced nutrition is provided for the body; blood sugar reduction is assisted; the islet cells are assisted to repair; and diabetic complications are prevented. The invention relates to an application of nutrition-balanced flour assisting in pancreas islet repair. The flour is used for making steamed buns, dumplings, steamed stuffed buns, wontons, noodles, cakes, biscuits or other flour products.

The application discloses a production process of hollow formed high-dietary-fiber small food and the hollow formed high-dietary-fiber small food prepared by the production process. The production process comprises the following steps: S1, mixing and fermentation: mixing high-dietary-fiber raw materials, gluten, yeast, starch, salt, sodium bicarbonate, water and oil into a dough, and fermenting; S2, calendering and cutting: calendering the dough multiple times to form a dough skin, and cutting the dough skin into pieces; and S3, baking, so as to obtain the hollow formed high-dietary-fiber small food. The product is formed into an ultra-large bubble and has a crisp taste by special process treatment and an optimal formula combination, so that the problem of hard texture and rough taste of the high-dietary-fiber product is greatly improved, and the high-dietary-fiber product has edibility and great market prospect.

The invention discloses a single-cluster bergamot mooncake. The mooncake comprises a mooncake crust, stuffing wrapped by the mooncake crust and core stuffing wrapped by the stuffing. The mooncake crust comprises the following components in parts by mass: 10-15g of wheat flour; 1-2g of Dancong raw tea powder; 1-2g of milk butter oil; the stuffing is prepared from the following components in parts by mass: 20 to 40g of starch; 20 to 40g of malt syrup; 20 to 40g of whole milk powder; 20 to 40g of eggs; 20 to 40g of salted egg yolk; 20 to 40g of coconut milk; 20 to 40g of drinking water; and the stuffing comprises the following components in parts by mass: 5-12g of fingered citron paste.

The present application relates to a nutritional composition, a product comprising the same and use thereof in the preparation of a product for alleviating synaptic plasticity impairment of a body. The nutritional composition comprises: docosahexaenoic acid (DHA) and / or a metabolic precursor thereof, sodium hyaluronate (SH), and lactoferrin (LF). When docosahexaenoic acid (DHA), sodium hyaluronate (SH) and lactoferrin (LF) are used in combination, they can synergistically alleviate synaptic plasticity impairment of a body, in particular, increase nerve growth factor (NGF) content and / or brain-derived neurotrophic factor (BDNF) content in PC12 cells of the body, and / or increase expression of synaptic-related proteins in PC12 cells of the body.

The application belongs to the technical field of food processing, and specifically discloses a highland barley sourdough, low-GI highland barley sourdough bread and a preparation method thereof. The highland barley sourdough is prepared by fermentation of Lactobacillus plantarum JYLP-326, highland barley flour and water. The low-GI highland barley sourdough bread prepared from the highland barley sourdough comprises the following components in parts by mass: 20-22 parts of highland barley flour, 22-28 parts of wheat flour, 36-40 parts of highland barley sourdough, 48-50 parts of water, 4-6 parts of bran, 4-6 parts of oat beta-glucan, 4-6 parts of inulin, 4-8 parts of gluten, 1-2 parts of yeast, 1-2 parts of salt and 4-6 parts of butter. The GI highland barley sourdough bread prepared by using the highland barley sourdough provided by the application has the advantages of low in-vitro glycemic index, low starch hydrolysis rate, high loft and softness, good taste and high appearance quality.

The invention discloses a preparation method of Lipu taro powder and application of the Lipu taro powder in low-GI meal replacement food, and belongs to the technical field of taro processing. The preparation method comprises the following steps: (1) mixing and pulping tea polyphenol, ascorbic acid and fresh Lipu taro to obtain Lipu taro pulp; (2) performing enzymolysis on the Lipu taro pulp by using isoamylase, adding stem and leaf juice of Lipu taro into the enzymolysis pulp, and mixing to obtain pretreated Lipu taro pulp; (3) inoculating the pretreated Lipu taro pulp with a lactobacillus plantarum strain LAPB04, and performing fermentation treatment to obtain fermented Lipu taro pulp; and (4) performing spray drying on the fermented Lipu taro slurry to obtain the Lipu taro powder. The GI value of the Lipu taro powder can be reduced by increasing the content of SDS and RS in the Lipu taro powder, blood glucose fluctuation can be controlled after intake, and the Lipu taro powder is low in preparation cost, low in nutrition loss, suitable for being eaten by a large number of consumers and particularly suitable for being eaten by people with special chronic diseases and with sugar and fat control requirements.

The present invention relates to baked products having an energy content of no more than 1670 KJ per 100 g, the product comprising: 1.0 to 20 g per 100 g total dietary fibre; at least 16 g per 100 g total fat; 0.05 to 4.00 g per 100 g of one or more caloric sugars; 5 to 33 g per 100 g of one or more sugar alcohols; no more than 12 g per 100 g of one or more carbohydrates having an energy content of below 0.5 kcal / gram; and 0.1 to 16 wt. % of total moisture by weight of the baked product; wherein a combined total theoretical heat of solution of the one or more sugar alcohols and / or the one or more carbohydrates having energy content below 0.5 kcal / gram is not lower than −6 j / g.

The invention discloses vinasse bread premixed flour and a preparation method thereof, and belongs to the technical field of bread premixed flour. The premixed flour comprises the following components in percentage by weight: 40%-60% of vinasse powder, 30%-40% of high gluten wheat flour, 5%-15% of rye flour, 3%-8% of vital gluten, 0.5%-1.5% of edible corn starch and 1%-2% of a bread improver. The bread improver is prepared by compounding mono-and diglycerides of fatty acids, diacetyl tartaric acid ester of mono-and diglycerides, a plurality of enzyme preparations and vitamin C. The preparation method comprises the steps of raw material pretreatment, mixing and the like. Compared with the prior art, by means of an optimized formula system, the technical problems that a dough system is degraded, the taste is hard, and aging is prone to occurring due to the fact that vinasse is added in a high proportion are successfully solved, and the finally-made bread is softer in taste and rich in elasticity, prolongs the shelf life and has high nutritive value and excellent eating quality.

The invention discloses composite exocarpium citri grandis stuffing with homology of medicine and food and a preparation method of the composite exocarpium citri grandis stuffing, and relates to the technical field of food processing.The preparation method of the composite exocarpium citri grandis stuffing comprises the steps that chopped exocarpium citri grandis and pericarpium citri reticulatae are mixed with rose wine and honey, pickling treatment is conducted under the sealed condition, and a pretreated flavor material is prepared; preparing red beans and white kidney beans into composite bean paste, performing stir-frying dehydration treatment, turning off a heating source after stir-frying is completed, after the temperature of a pot body is naturally reduced, adding the pretreated flavor materials into the pot, performing uniform stirring by utilizing residual heat of the pot body, and finally performing low-temperature refrigeration and ripening to obtain a finished product. The method effectively solves the technical problem that in the prior art, debitterizing treatment of exocarpium citri grandis and retention of aroma and active ingredients are difficult to consider at the same time, bitter substances of the exocarpium citri grandis can be effectively converted, meanwhile, the characteristic aroma and functional active ingredients of the exocarpium citri grandis can be completely retained, and the prepared stuffing is harmonious in flavor, fine and smooth in taste, prominent in functionality and good in taste. The encrusting machine is suitable for encrusting processing of various baked and steamed foods.

The invention provides a preparation technology of whole flour dough integrating potatoes, hulless oat flour and wheat flour, the dough can be used for preparing oil cakes or noodles and other food, and the preparation technology specifically comprises the following steps that 1, the potatoes are washed clean and put into a pot to be braised for 2 hours; 2, thoroughly cooking the potatoes, fishing out the potatoes, and peeling the potatoes; 3, quickly mashing the peeled cooked potatoes into mashed potatoes while the potatoes are hot; 4, adding hulless oat flour, wheat flour and a proper amount of edible salt into the mashed potatoes, and kneading while adding until the flour is not sticky to hands; and 5, making the kneaded three-in-one dough into dough, brushing oil on the surface of the dough, wrapping the dough with a preservative film for later use, and baking pancakes or making noodles. The problems that coarse grain wheaten food is coarse, astringent and tasteless, and wheat wheaten food is single in taste, relatively high in sugar content and calorie and the like are effectively solved, so that the wheaten food has more choices, and is particularly suitable for diabetics to eat.

The invention belongs to the field of gout prevention and treatment, and particularly relates to alpinia oxyphylla and turmeric tabletted sweets as well as a preparation method and application thereof. According to the alpinia oxyphylla and turmeric composition disclosed by the invention, alpinia oxyphylla and turmeric are taken as main components, the beautiful millettia root, the poria cocos, the kudzuvine root, the lithocarpus litseifolius, the purslane, the cassia seed, the black pepper and the dandelion are reasonably combined, and all the components are synergistically interacted, so that the prepared composition can remarkably improve the xanthine oxidase inhibition activity, can effectively relieve gout symptoms, and can be used for treating gout. The composition can be used for adjuvant therapy of gout patients. The tablet candy prepared by adding a sweetening agent into the alpinia oxyphylla turmeric composition disclosed by the invention is simple in preparation process, can be eaten for a long time as an auxiliary food in a gout treatment process, and has a great promoting effect on relieving gout symptoms.

The invention discloses rosa roxburghii tratt fruit powder and a high-dimensional C rosa roxburghii tratt cake prepared from the rosa roxburghii tratt fruit powder. The rosa roxburghii tratt fruit powder is prepared by the following method: S1, selecting raw materials; s2, cleaning is conducted; s3, removing thorns and kernels; s4, crushing and pulping; s5, carrying out composite enzymatic hydrolysis; s6, degassing and fine filtration; s7, performing vacuum concentration; s8, performing gradient freeze drying; and S9, performing superfine grinding. The high-dimensional C rosa roxburghii tratt fruit crisp prepared from the fruit powder not only can retain nutritional ingredients of rosa roxburghii tratt fruits, but also has a good taste, and has the health-care effects of resisting oxidation, enhancing immunity, delaying senescence and the like.

The present invention discloses pear powder added mochi and a preparation method thereof. The pear powder added mochi is prepared from the following raw materials in parts by weight: 4-6 parts of pear powder, 50-60 parts of premixed flour, 18-22 parts of milk, 10-12 parts of butter, 21-23 parts of egg liquid and 0.8-1.2 parts of sesame seeds. The pear powder is added into the mochi, so that natural dietary fibers, vitamins and minerals of fruits are successfully introduced into a traditional mochi system with high carbohydrates, the dietary fiber content of the product is greatly increased, and the mochi is a dessert and also can be used as a health-care food. The functional food has the potential of promoting intestinal tract movement, adsorbing cholesterol and regulating blood sugar and blood fat, and meets the pursuit of modern consumers for healthy diet.

The invention relates to the technical field of food processing, in particular to microalgae composite sugar powder as well as a preparation method and application thereof. The preparation method comprises the following steps: mixing a sweetening agent, a wall material, microalgae powder and water, and shearing to obtain primary slurry; carrying out homogenization treatment on the primary slurry to obtain secondary slurry; and carrying out spray drying on the secondary slurry to obtain the microalgae composite sugar powder. According to the technical path, an algae-sugar integrated interface is constructed, the inherent problems of sensory defects, poor physical properties, chemical instability and the like of microalgae can be synchronously solved, and an ideal burdening solution is provided for efficient application of microalgae components in public daily food such as baking, beverages, candies and the like.

The invention belongs to the technical field of food processing, and discloses a low-GI protein bar and a preparation method thereof. The low-GI protein bar comprises the following raw materials in parts by mass: 32-48 parts of pretreated egg white liquid, 16-24 parts of whole wheat flour, 8-12 parts of oatmeal, 5.5-8.5 parts of bamboo shoot dietary fibers, 1.5-2.5 parts of chia seeds, 7-11 parts of date palm paste, 4.5-7.5 parts of a sweetening agent and 11-17 parts of auxiliary materials, wherein a preparation method of the pretreated egg white liquid comprises the following steps: adding an acid solution into the egg white liquid to adjust the pH value to 6.5-7, and then carrying out protease enzymolysis treatment. The method effectively solves the problems that a traditional protein bar with egg white as a core protein source is obvious in fishy smell, dry, hard and rough in texture, prone to cracking and scaling in appearance and the like, and the prepared low-GI protein bar is excellent in overall sensory quality and has the nutritional characteristics of being high in protein, high in fiber and low in GI.

The invention relates to the technical field of food processing, and particularly discloses a food nourishing composition and meal replacement composition based on a six-ingredient rehmannia pill prescription and application of the food nourishing composition and the meal replacement composition. The food nourishing composition and the meal replacement composition are prepared from, by weight, 30-90 parts of a component A and 15-50 parts of a component B, or 30-90 parts of the component A and 40-90 parts of a component C; wherein the component A comprises prepared rehmannia root, Chinese yam and poria cocos. Through component replacement, the raw materials of the classical formula of the Liuwei Dihuang pill are changed into 100% medicinal and edible substances, on the basis, the traditional prescription is converted into various food forms which are easy to eat and have pleasant taste, and a scientific flavor modification method is established, so that the Liuwei Dihuang pill can be taken daily as common food, and the modern application of the traditional prescription is promoted.