571results about "Modified nutritive products" patented technology

The invention provides a composition beneficial to improvement of brain cognition, memory and sleep and prevention and improvement of Alzheimer's disease, and belongs to the technical field of health food. The composition comprises L-alpha-glycerophosphorylcholine (GPC), phosphatidylserine (PS), docosahexaenoic acid (DHA), tea leaf theanine (L-theanine), vitamin B groups, vitamin D3 and the like, and is prepared into a health care product, a dietary supplement, a functional food, a medical food or a nutritional supplement by adopting the existing technology. The traditional Chinese medicine composition has the effects of effectively nourishing nerve cells, improving the brain sensitivity and improving the cognitive function. The composition is particularly directed at age-related cognitive decline and neurodegenerative diseases. Repair and regeneration of nerve cells can be promoted, the transmission efficiency of neural signals is enhanced, and the overall working efficiency of the brain is improved. Daily life challenges caused by cognitive decline can be relieved, and individual life quality can be improved.

The invention discloses a high-temperature-resistant astaxanthin microcapsule and a preparation method and application thereof, and relates to the field of nutritional products, the microcapsule comprises: a, a core material: astaxanthin oil selected from haematococcus pluvialis or krill oil; b, double-layer wall materials: an inner-layer wall material is formed by crosslinking sodium alginate and whey protein through an ionic gel method; the outer-layer wall material is formed by electrostatic adsorption of chitosan and Arabic gum; and c, an antioxidant synergist: a rosemary extract. A double-layer embedding structure is adopted outside astaxanthin oil, sodium alginate on the inner layer is combined with whey protein to form a compact network structure through ionic bonds, chitosan on the outer layer and Arabic gum form a compact composite film on the surface of a primary embedded microsphere through electrostatic attraction, so that the double-layer embedded microcapsule has the advantages that the astaxanthin oil has good stability, and the astaxanthin oil has good stability. The temperature resistance limit of a traditional single-layer microcapsule is broken through, the stability of the astaxanthin in a high-temperature baking environment is remarkably improved, the astaxanthin can stably exist in high-temperature baked food, and the anti-oxidation effect and the like of the astaxanthin are fully exerted.

The present invention relates to a branched-chain fatty acid composition and its use in helping to regulate brain neuroimmunity, and belongs to the field of nutrient research. The branched-chain fatty acid composition provided by the present invention comprises C15:0 and C17:0, and more specifically comprises iso-C15:0, anteiso-C15:0, anteiso-C17:0 and iso-C17:0. The branched-chain fatty acid composition promotes the trend of LPS-induced microglia differentiation into M2 phenotype microglia, which is higher than the trend of promoting LPS-induced microglia differentiation into M1 phenotype microglia, and it also promotes the secretion of anti-inflammatory factors such as IL-4 and IL-10, and inhibits the secretion of pro-inflammatory factors such as NO, TNF-a, and IL-1β. Each branched-chain fatty acid in the branched-chain fatty acid composition has a synergistic effect, which can play a role in regulating brain neuroimmunity and maintaining the health of the central nervous system.

The invention relates to a branched chain fatty acid composition and application thereof to regulation of brain nerve immunity, and belongs to the field of nutrient substance research. The present invention provides a branched chain fatty acid composition comprising C15: 0 and C17: 0. After the branched chain fatty acid composition is used for promoting LPS-induced microglial cells, the trend of promoting the microglial cells to be differentiated into M2 phenotype microglial cells is higher than the trend of promoting the microglial cells to be differentiated into M1 phenotype microglial cells, meanwhile, secretion of anti-inflammatory factors such as IL-4 and IL-10 is promoted, and secretion of proinflammatory factors such as NO, TNF-a and IL-1beta is inhibited. C15: 0 and C17: 0 in the branched chain fatty acid composition have a better synergistic effect and play a role in regulating brain nerve immunity.

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 particularly relates to application of a ganoderma lucidum exosome or a composition thereof in preparation of an anti-breast cancer product. The invention proves that the ganoderma lucidum exosome can be taken by breast cancer cells and exerts in-vitro activity of inhibiting proliferation and migration of the breast cancer cells and hindering repair of the breast cancer tumor cells, and in an in-vivo disease model, the ganoderma lucidum exosome also exerts the toxicity of the breast cancer tumor cells and effectively inhibits the process of the breast cancer. The research conclusion of the invention provides a development direction of taking the ganoderma lucidum exosome as an anti-breast cancer active component, and the ganoderma lucidum exosome has a good development prospect.

The invention relates to a branched chain fatty acid composition and application thereof in regulating brain immune balance, and belongs to the field of nutrient substance research. The branched chain fatty acid composition provided by the invention comprises C15: 0, C17: 0 and C16: 0, and more specifically comprises iso-C15: 0, anteiso-C15: 0, anteiso-C17: 0 and iso-C16: 0. The branched chain fatty acid composition promotes the tendency of LPS-induced microglial cells to be differentiated into M2 phenotype microglial cells which is higher than the tendency of the branched chain fatty acid composition to promote the LPS-induced microglial cells to be differentiated into M1 phenotype microglial cells, meanwhile, the branched chain fatty acid composition also promotes secretion of IL-4, IL-10 and other anti-inflammatory factors, and inhibits secretion of NO, TNF-a, IL-1beta and other proinflammatory factors. The branched-chain fatty acids in the branched-chain fatty acid composition have a synergistic effect, so that the effects of regulating the immune balance of the brain and maintaining the health of the central nervous system can be achieved.

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 provides a whitening composition containing N-acetylneuraminic acid and application thereof.The whitening composition comprises N-acetylneuraminic acid (sialic acid), nicotinamide, protein peptide and acerola cherry extract, and the mass of the protein peptide and the mass of the acerola cherry extract both do not exceed two times of the mass of sialic acid. The sialic acid, the nicotinamide, the protein peptide and the acerola cherry extract are reasonably combined, so that an excellent whitening effect can be achieved, particularly, the melanin relieving effect is obvious, the sialic acid can effectively prevent attenuation of effective components, and the browning and attenuation phenomena of the sialic acid can be stabilized by adding the nicotinamide.

The invention belongs to the technical field of food processing, and provides a compound fat substitute as well as a preparation method and application thereof. The preparation method comprises the following steps: firstly, forming a solution from a soybean protein isolate solution and xylose through a damp-heat method, adjusting the pH value, centrifuging to obtain a precipitate, re-dissolving, adjusting the pH value, freeze-drying, grinding to obtain compound powder, and obtaining the fat substitute through hydration; finally, low-gluten flour, berry sugar, whole egg liquid, pure milk, salt and baking powder are evenly mixed and then heated and evenly mixed with the fat substitute and butter, and the low-fat barley fen cake is prepared. The fat substitute system prepared by the invention can well simulate animal fat and maintain the texture characteristics of the low-fat wheat fen cake, so that the cake can maintain the quality of food taste, texture and the like while reducing the fat content.

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 present invention discloses a ternary liquid supramolecular self-assembly system of NHDC / cyclodextrin / pyruvic acid and a preparation method thereof, belonging to the technical field of supramolecular. By selecting molecules compatible with neohesperidin dihydrochalcone, the types and addition amounts of the compatible molecules, the present invention provides a ternary liquid supramolecular self-assembly system of neohesperidin dihydrochalcone / cyclodextrin / pyruvic acid and a preparation method thereof. The neohesperidin dihydrochalcone / cyclodextrin / pyruvic acid system obtained by supramolecular self-assembly is in a stable liquid state, can be miscible with water in a specific ratio without precipitation, and effectively improves the water solubility, stability, antioxidant property and antibacterial property of neohesperidin dihydrochalcone.

The present invention relates to a branched fatty acid composition and its use in assisting the maintenance of nervous system health, and belongs to the field of nutrient research. The branched fatty acid composition provided by the present invention comprises C14:0, C15:0, C16:0 and C17:0. After LPS-induced microglia are treated with the branched fatty acid composition, the trend that the microglia can be promoted to differentiate into M2 phenotype microglia is higher than the trend that the microglia are promoted to differentiate into M1 phenotype microglia, while promoting the secretion of anti-inflammatory factors such as IL-4 and IL-10, and inhibiting the secretion of pro-inflammatory factors such as NO, TNF-a, and IL-1β. C14:0, C15:0, C16:0 and C17:0 in the branched fatty acid composition have a good synergistic effect, which plays a role in regulating brain immunity and maintaining the health of the central nervous system.

The invention relates to the field of microorganisms, in particular to a plant lactobacillus YW99 strain and a preparation method and application of a cell lysate of the plant lactobacillus YW99 strain. The lactobacillus plantarum is lactobacillus plantarum YW99, the classification name of the lactobacillus plantarum is lactobacillus plantarum, the lactobacillus plantarum is preserved in China General Microbiological Culture Collection Center (CGMCC) on December 23, 2024, and the preservation number of the lactobacillus plantarum is CGMCC No.33160. The lactobacillus plantarum is a lactobacillus plantarum strain. The phytobacterium plantarum YW99 cell lysate is prepared by heating and inactivating phytobacterium plantarum YW99 and then carrying out a series of operations, has good safety, does not generate toxic and side effects on human bodies, has a certain function of improving the immunity of the organism, can show different degrees of bacteriostatic ability to escherichia coli, staphylococcus aureus and pseudomonas aeruginosa, and has a good application prospect. The method has a good application prospect in the fields of food, agriculture and the like.

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 technical field of medicines, foods and health-care products, in particular to application of morusin in preparation of a product for treating osteoarthritis. A hydrogen peroxide induced chondrocyte in-vitro model and a D-galactose subcutaneous injection osteoarthritis animal model are used for screening and evaluating the morusin, and it is found that the morusin has the obvious effects of relieving articular cartilage injury, enhancing articular cartilage toughness, delaying the course of osteoarthritis and the like. Wide application prospects are realized in the aspect of preparing products for treating osteoarthritis.

According to the rumex hanus bread, a medium-planting fermentation method is adopted, rumex hanus seed leach liquor is added into medium-planting dough, and rumex hanus pulp is added into main dough. According to the rumex hanus bread, nutrition of the rumex hanus seeds and the fresh rumex hanus is utilized at the same time, the protein level and the nutrient abundance of the bread can be improved, the quality and the taste of the bread can be greatly improved, bioactive substances in the rumex hanus are utilized, and on the premise that no preservative or other additives are added, the rumex hanus bread has the advantages of being good in taste and good in taste. The functions of delaying spoilage and prolonging the shelf life are realized. Besides, the rumex hanus bread further has a good physiological regulation function, can improve physique and enhance immunity, and can meet the requirements of consumers in the aspects of food safety, food quality, food functionality and the like.

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 relates to the field of functional food engineering, in particular to low-protein and high-energy baked food as well as a preparation method and application thereof. The low-protein and high-energy baked food is prepared from the following raw materials by mass: 15 to 25 g of sweet potato starch, 15 to 25 g of corn starch, 15 to 25 g of potato starch, 15 to 25 g of pea starch, 35 to 45 g of eggs, 4 to 6 g of corn oil, 8 to 12 g of linseed oil, 0.5 to 1.2 g of haematococcus pluvialis powder, 0.1 to 0.3 g of sodium ascorbate, 15 to 25 g of milk, 10 to 14 g of carrot juice, 18 to 24 g of tomato juice, 5 to 8 g of cane sugar and 5 to 8 g of a flavoring agent. The product disclosed by the invention is relatively low in cost, low in protein and high in energy, adopts different fillings to improve the taste, and has a health-care effect aiming at patients with nephropathy.

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.