33results about How to "Comprehensive nutritional function" patented technology

The invention relates to nutritionally-balanced edible blend oil. Total fatty acids include, by weight percent, 7.5%-18.9% of saturated fatty acid, 40%-46.8% of monounsaturated fatty acid, 32.5%-38.9% of n-6 polyunsaturated fatty acid, and 5.7%-9.5% of n-3 polyunsaturated fatty acid. The nutritionally-balanced edible blend oil well made from various high-quality raw oils has balanced proportion of fatty acids, low content of trans-fatty acids and no chemical antioxidants. Ratio of content of the monounsaturated fatty acid to total content of the polyunsaturated fatty acids is 1:1. Weight percentage ratio of the n-6 polyunsaturated fatty acid to the n-3 polyunsaturated fatty acid is 4-6:1. The nutritionally-balanced edible blend oil satisfies physiological requirements of healthy people for fatty acids, helps human bodies finish tri-level dynamic balance regulation to achieve health and perfect nutrition absorption and better post-absorption conversion, and is more nutrient and healthy.

The invention relates to a nutritionally balanced flavored salad oil. According to the nutritionally balanced flavored salad oil, various kinds of high-quality raw material oil are selected, the ratio of the fatty acid components is balanced under the condition that the great flavor of the product is guaranteed, and a chemical antioxidant is avoided. The weight percentage of polyunsaturated fatty acids in an omega-6 system and an omega-3 system is 4-6:1. The nutritionally balanced flavored salad oil is prepared by mixing the raw material oil in percentage by weight: 1-94 percent of soybean oil or colza oil or sunflower seed oil or corn oil or any combination thereof, 3-65 percent of peanut oil or fragrant sesame oil or any combination thereof and 3-30 percent of linseed oil. The physiological needs of healthy persons on different fatty acids are met, the nutritionally balanced flavored salad oil has a good flavor and salad functions, the increasing light, nutritive and healthy diet habits can be met, and nutrition component balance adjustment can be finished, so that healthy and perfect nutrient absorption and conversion are achieved, and the nutritionally balanced flavored salad oil is nutritional and healthy.

The invention provides a production method for a fish oil microcapsule product with ultrafine edible fungus powder as a main wall material. Main materials for microcapsule encapsulation are ultrafine mushroom and tremella powder and perilla oil used as a deodorization substance for fish oil. The production method comprises the following steps: preparation of the ultrafine mushroom and tremella powder; preparation of composite fish oil; and preparation of a fish oil microcapsule. The prepared fish oil microcapsule product has a pure white color and good appearance and can effectively encapsulate a core material. The product has strong antibacterial activity, effectively inhibits fishy smell of the fish oil, supplements and reinforces the function of unsaturated fatty acid of the fish oil and has the excellent characteristics of water solubility, thickening performance, gelatinization, film formation, etc. The wall material of the fish oil microcapsule becomes a nutrition component for the product and enriches nutritional functions of the fish oil product.

The invention discloses a method for preparing feed additives by using table and kitchen wastes. The method comprises the steps of sorting and impurity-removing of the table and kitchen wastes, dewatering and deoiling pretreatment, crushing, soaking, pressure filtration for separation, low-temperature drying, microwave sterilization and packaging. The separated solids are made into the feed additives through processes of drying, microwave sterilization, metal detection and the like. By using the table and kitchen wastes for making the feed additives through a resource treatment method and by treating the solid wastes through a low-temperature drying and microwave sterilization method, the original nutrition of the table and kitchen wastes is effectively reserved and the prepared feed additives are enabled to be more nutritious; and at the same time, the quantity-reducing, harmless and resource treatment of the table and kitchen wastes are effectively realized, the wastes are turned into valuable things and the method is an important approach for saving land and resources and developing low-carbon and recycling economy.

The invention provides a chewable egg powder tablet and its preparation method, and belongs to the technical filed of egg product processing. The chewable egg powder tablet is prepared by adopting specific raw materials and auxiliary materials according to a specific ratio. Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium bifidum and Lactobacillus casei are used together according to a ratio of 4:2:1:2, and fermentation is carried out in under unique multistep reaction conditions, so natural, pure and nice flavor and abundant nutrition are realized. The chewable egg powder tablet has balanced nutrition, and is endowed with high nutritional values through the synergistic effect of the above components. The preparation method has the advantages of simple operation technology, and easy realization of the industrialized production, and provides a new approach for the advanced processing of eggs.

The invention belongs to the technical field of healthcare flavorings. To overcome the problem that present edible vinegar has poor healthcare effects and poor detoxifying and toxin-expelling capability, a method of brewing detoxifying and toxin-expelling edible vinegar is provided. Sorghum, mung bean, coix seed and rice bean are mixed and adopted as a main raw material; low-temperature Daqu is adopted as a first auxiliary material; bran and cavings are adopted as a second auxiliary material; poria, honeysuckle bud and flower, chrysanthemum flower, dandelion and lophatherum herb are mixed and adopted as a third auxiliary material; Chinese date and lotus seed are mixed and adopted as a fourth auxiliary material; and the main raw material and the auxiliary materials are mixed and fermented to obtain the edible vinegar. The edible vinegar has a flavoring functions, and is rich in factors having detoxifying and toxin-expelling functions such as polyphenols and flavones, thus increasing nutrition and dietotherapy functions of the edible vinegar, breaking the limitation that healthcare edible vinegar only has a blood lipid regulating function, and endowing the edible vinegar with more healthcare functions. The edible vinegar prepared by the method is capable of promoting metabolism, relieving fatigue, regulating acid base balance of blood, keeping relative balance of the human inner environment, reducing harmful compound absorption for bodies, promoting toxin excretion, and the like. The edible vinegar is endowed with the detoxifying and toxin-expelling functions.

The functional bean curd with new flavor and new nutritious function is produced via adding flavoring additive into soybean material. The flavoring additive has added amount of 6-15 % soybean weight and is added in the milk making step during producing bean curd. Compared with available bean curd, the present invention has the advantages of various flavors and rich nutrients.

During the production of L-amino acid calcium, chicken bone, egg shell, citric acid and water are fed into one reactor and are treated through digestion at high pressure, crushing, pulping, pH regulation to acidity with hydrochloric acid and hydrolysis by adding acid proteinase to obtain one kind of hydrolyzate; chicken meat and water are fed into one other reactor and are treated through digestion at high pressure, crushing, pulping, pH regulation to alkalinity with calcium oxide and hydrolysis by adding trypsinase to obtain one other kind of hydrolyzate; the two kinds of hydrolyzete are mixed; and the mixture is further processed through inactivation, condensation, re-separation, decoloring, stirring, filtering, vacuum concentration, crystallization and drying to obtain L-amino acid calcium. The product can replenish body's calcium and amino acid and has low cost, high water solubility, high absorption and no stimulation to gstrointestinal tract.

The invention discloses grapefruit wine and a preparation method thereof. The grapefruit wine is prepared by taking grapefruit whole fruits and grapefruit leaves as raw materials, mixing grapefruit brandy, grapefruit fermented wine and a grapefruit brandy extracting solution, filtering and accelerating precipitation, wherein content of total flavonoids is 20 to 40mg / L, alcoholic strength is greater than or equal to 6% vol, and total acid is greater than or equal to 3.0 g / L. Whole-fruit fermentation is adopted, so that the utilization value of grapefruit resources is greatly improved. Grapefruit leaves are added, so that the functional components of grapefruits are reserved to the maximum extent, and the nutrition of the grapefruit wine is enriched. In addition, residues obtained by pulpingand squeezing are subjected to enzymolysis by utilizing an enzymolysis method, so that the utilization rate of the raw materials is improved again. The grapefruit wine not only contains rich grapefruit functional components, but also contains special fruity flavor of grapefruit brandy, so that the purpose of nutrition and health is achieved while the brandy is enjoyed. Long-term drinking of the grapefruit wine can invigorate spleen, nourish stomach, calm heart, soothe nerves and improve human immunity.

The invention discloses a comprehensively-nutritional pastry and juice. The comprehensively-nutritional pastry and juice is mainly composed of 15 raw materials and wheat flour without essence, pigments, preservatives, sodium cyclamate and water and used for cooking nutritional steamed buns, stuffed buns, pancakes, baked cakes, dumpling wrappers, wonton wrappers, nutritional juices and the like. According to the comprehensively-nutritional pastry and juice, food materials serve as essence. The comprehensively-nutritional pastry obtains functions of sterilization and sweetening and has the advantages of being higher than wheat pastry in nutritional components and nutritional functions and low in price. The larger the variety of natural food materials is, the more comprehensive the nutrients obtained by a human body are, and further the aim of diet balancing and reasonable nutrition can be achieved. The comprehensively-nutritional pastry and juice is a practical, substantial, healthy and nutritive food for sports members and community members, reduces the fear of people for food additives, the morbidity of various diseases and the fear for various cancers, eases the great pain of cancer patients, saves the expensive treatment costs of people, eases the burden of the nation, enhances the health of people, promotes the health of all the people, stabilizes the society and plays certain roles.

The invention discloses anti-aging purple yam noodles and a preparation method thereof. The anti-aging purple yam noodles are prepared from the following raw materials: purple yams, germinated brown rice, peony flowers, black rice, wheat meal, silverweed cinquefoil roots, silkie bone powder, rehmannia flowers, Zhuling grasses, life-nourishing grasses, linden, acacia gum sugar, xanthan gum and a proper amount of water. The anti-aging purple yam noodles prepared by the preparation method disclosed by the invention are richer in nutrition and can promote metabolic absorption of organisms; the health care function of the noodles is enhanced; the noodles are resistant to cook, are pliable and tough as well as smooth, taste fragrant and refreshing, and are suitable for being eaten by various people; the content of actively functional components such as organic selenium and GABA is increased, the anti-oxidization function of the organism is enhanced, and the health of the organism is benefited; by fusion of the fresh frankincense of the brown rice and the peony flowers, the noodles have a rich taste; meanwhile, by the adding of traditional Chinese medicinal functional components such as the life-nourishing grasses and the linden, the health care value is increased; all the materials are cooperated, and the noodles are rich in natural plant components, so that the body function is adjusted and improved; the noodles further have the effects of nourishing the blood, tonifying the brain, soothing the nerve and resisting aging, and are beneficial for the health of a human body.

The invention belongs to the field of food, and discloses flammulina velutipes polysaccharide-soybean protein gel suitable for 3D printing, which is prepared by the following steps: taking flammulina velutipes polysaccharide and soybean protein as raw materials, dissolving the flammulina velutipes polysaccharide in water to prepare a flammulina velutipes polysaccharide aqueous solution, uniformly mixing the soybean protein with the flammulina velutipes polysaccharide aqueous solution to obtain polysaccharide-protein condensation gel, and performing vacuum drying on the polysaccharide-protein condensation gel to obtain the flammulina velutipes polysaccharide-soybean protein gel. And heating the polysaccharide-protein condensate gel, and cooling to room temperature to obtain the polysaccharide-protein gel. The mass of the flammulina velutipes polysaccharide accounts for 1-10% of the total mass of the soybean protein and the flammulina velutipes The invention further discloses a preparation method of the flammulina velutipes polysaccharide-soybean protein gel suitable for 3D printing. The flammulina velutipes polysaccharide-soybean protein gel is suitable for being prepared into 3D printing products, the printing products are uniform in texture, the printing accuracy reaches 98% or above, the printing stability reaches 99.7% or above, and the purposes of high-protein food processing, food structure customization and food nutrition functionalization are achieved.

The invention discloses a high-yield, disease-resistant and anti-fall wheat cultivation method, which comprises the steps of (1) after dormancy breaking and germination accelerating, putting the wheat in a 0-3 DEG C bud box for forced vernalization; (2) culburing the wheat with an edible potato whose one end is cut off; (3) controlling the young wheat in an intelligent climate control chamber, and cutting out the wheat at a tillering node with a disinfected blade, and keeping the portion on the wheat tillering node as a scion; (4) drilling a grafting aperture at the cut out end of the potato, and disinfecting the grafting aperture and the surrounding; (5) inserting the scion in the grafting aperture; (6) moving the wheat into a disinfected nutrition incubator; (7) moving the wheat into an artificial intelligence climate chamber to obtain the wheat seed; (8) keeping the wheat seed as a sub-one generation seed, and obtaining a sub-two generation seed after planting and selecting; (9) planting the sub-two generation seed to obtain the sub-three generation seed. According to the invention, the wheat yield is raised; excellent performances like disease-resistant and anti-fall characteristics are improved, furthermore, income is increased; and reality need is satisfied.

Tartary buckwheat cocoa-fragrance noodles and a preparing method thereof are disclosed. The noodles are prepared from tartary buckwheat, cocoa powder, germinated brown rice, chamomile, wheat flour, root of kudzu vine, linden blossom, glossy privet fruit, common broom, cassia seeds, Chinese honey locust gum, xanthan, inulin, mulberry juice and a proper amount of water. The noodles prepared are richer in nutrition, capable of promoting body metabolism and absorption, durable, boilproof, pliable and tough, smooth, rich in fragrance, tasty and refreshing in taste, suitable for eating by various persons, and capable of increasing active functional components such as organic selenium and GABA, enhancing body oxidation resistance and benefiting body health. Through combining fresh milk fragrance of the brown rice and the tartary buckwheat, taste is rich. The common broom, the cassia seeds, and other traditional Chinese medicine functional components are added, and therefore healthcare value is improved. The overall recipe is synergistic and compatible. The noodles are rich in natural plant components, can improve body functions, have functions of nourishing yin, invigorating spleen, reducing the blood pressure and lowering lipids, and are beneficial to human body health.

The invention discloses a natural composite antioxidant for highly unsaturated fatty acid grease. The natural composite antioxidant is prepared by heating and stirring the following raw materials in percentage by mass: 45-55% of mixed tocopherol, 30-40% of lecithin, 4-10% of ascorbyl palmitate, 2-4% of rosemary extract and 2-4% of oryzanol at 120 + / -10 DEG C under the protection of nitrogen. The addition amount of the natural composite antioxidant is 0.02%-0.3% of the mass of the highly unsaturated fatty acid grease. Various natural antioxidants used in the invention have a synergistic effect, can inhibit oxidation of lipids in the highly unsaturated fatty acid grease and enrich the nutritional function of the highly unsaturated fatty acid grease through cooperative use of the natural antioxidants, and have the advantages of safety and no toxicity. Meanwhile, the natural composite antioxidant is easy to prepare and easy for industrial production.

The invention discloses a blood pressure reducing and heart protecting composite nutrient, which is mainly prepared from the following raw materials in parts by weight: 50 to 70 parts of selenium rich black malt, 30 to 40 parts of burdock, 10 to 20 parts of purple sweet potato, and 10 to 15 parts of astragalus. Various active ingredients in the nutrient are furthest preserved; and because the nutrient contains a large quantity of starch, an excipient is not required.

The invention discloses a tea oil product and a manufacturing method thereof. The method comprises the steps that different microelement reinforced planting and harvesting methods of small watershed systems formed by different zones of a tea tree mountainous area are adopted for squeezing tea oil in batches, the tea oil is mixed proportionally, various vitamins are added, and finally the tea oil product with the perfect matching of various microelements and various essential amino-acid and vitamins is obtained. Due to the fact that the tea oil product is edible oil which is rich in nutrition and high in quality, the tea oil contains multiple physiological activators such as various linolenic acid, linoleic acid, tea polyphenol, camellia saponin sterol, various vitamins, squalene and flavonoids, the nutritional functions are perfect after various microelements are scientifically reinforced, and the tea oil product becomes a natural, environment-friendly, efficient and healthy nutrition replenisher.

The invention discloses a preparation method of a health product containing active polypeptides extracted from Arca subcrenata Lischke and belongs to the technical field of preparation of health products. The preparation method of the health product comprises the following steps: extraction of the active polypeptides from the Arca subcrenata Lischke, preparation of the health product, inspection and preservation, wherein the step of preparation of the health product is as follows: taking and uniformly mixing seabuckthorn fruit powder, artemisia halodendron powder, black tea powder, bee pollenpowder, human placenta powder and purple grape dry powder, adding salad oil and an antioxidant to the mixed powder and performing stirring to obtain mixed liquid; heating the mixed liquid, and performing filtering and defoaming by standing to obtain encapsulated liquid; taking and soaking gelatin in purified water for water absorption and expansion to form soaking liquid, performing continuous heating, performing stirring using an electric rod, and performing filtering and debubbling to obtain capsule liquid; and performing pelletizing on the encapsulated liquid and the capsule liquid by a rotary coating method using a pelletizer, and performing drying to obtain the health product. The health product prepared by the preparation method disclosed by the invention is comprehensive in nutrients and functions, is favorable for improving the human immunity, eliminating free radicals and delaying senescence and can prevent tumor diseases.

The invention relates to the technical field of agricultural feeds, and concretely relates to a special safe and nontoxic feed for laying hens. The special feed is prepared from, by weight, 200-400 parts of corn, 80-100 parts of soybean meal, 30-50 parts of cottonseed meal, 20-60 parts of stone flour, 10-30 parts of rice bran, 2-8 parts of calcium hydrogen phosphate, 1-5 parts of salad oil, 1-4 parts of edible salt, 0.1-0.8 parts of methionine, 0.1-0.3 parts of lysine, 0.05-0.8 parts of composite vitamins, 0.01-0.2 parts of phytase, 10-20 parts of isatis root, 5-10 parts of licorice root, 5-10 parts of Radix Ophiopogonis and 5-10 parts of honeysuckle flower. The special safe and nontoxic feed for laying hens, provided by the invention, has the advantages of balanced nutrition and no pollution.

The invention relates to the technical field of agricultural feed additives, and concretely relates to a boar feed additive. The feed additive is prepared from, by weight, 100-200 parts of glucose, 10-20 parts of choline, 5-8 parts of a propionic acid mildew inhibitor, 20-30 parts of epimeddium, 20-30 parts of actinolite, 20-30 parts of semen cuscutae, 20-30 parts of Herba Cynomorii, 20-30 parts of Cornus officinalis, 50-60 parts of Achyranthes bidentata, 40-50 parts of Poria cocos, 10-20 parts of Radix Polygalae, 40-70 parts of an amino acid additive and 10-20 parts of composite vitamins. The purpose of the invention is to provide the boar feed additive with reasonable formula and comprehensive nutrition and functions.

The invention discloses a method for preparing a red jujube, wolfberry and chrysanthemum compound functional yoghurt. The method comprises the following steps: preparing red jujube pulp and wolfberrypulp after screening and cleaning the red jujube and pulp; activating the strain; adding a certain proportion of the red jujube pulp, the wolfberry pulp, American ginseng powder, chrysanthemum juice,pure fresh milk, malt syrup, a composite stabilizing agent, then uniformly stirring the materials to prepare a mixed solution; preheating and homogenizing the mixed solution, and then sterilizing thehomogenized mixture by pasteurization; adding the fermented bacteria for fermentation; after the fermentation is completed, transferring the material into a refrigerator, and storing the material at alow temperature to obtain a finished product. The red jujube, wolfberry and chrysanthemum compound functional yoghurt has the milk flavor of ordinary yoghurt, and has the unique sweet scent of red jujube and the wolfberry, the American ginseng powder and chrysanthemum juice are added to adjust the sweet taste. The yoghurt has rich nutritional functions, so that the yoghurt has certain functions of nourishing blood and qi, improving immunity, anti-oxidation, lowering blood fat, resisting fatigue, and reducing internal heat.

The invention belongs to the field of food grease processing, and discloses a blocky fat simulant based on long-chain fatty acid liposome and a preparation method thereof, and the blocky fat simulant is prepared from the following components: phospholipid, phytosterol, a surfactant, long-chain fatty acid, konjaku flour, sodium alginate, food-grade calcium carbonate, a buffer solution and water. Fatty acid is encapsulated by lipidosome, and konjac gum and sodium alginate compound gel characteristics are combined to prepare the blocky fat substitute, so that the nutritional value of unsaturated fatty acid of the fat substitute is effectively reserved, tenderness, cohesiveness, oil-water mixing feeling and solid texture which are closer to those of blocky fat of animals are realized, and sensory acceptability is improved; meanwhile, when the blocky fat simulant is applied to processing of meat products, the water-retaining property and the thermal stability of the system are improved, and the cooking loss of the meat products is reduced.

The invention relates to a cheese substitute and a manufacture method thereof. The invention provides a novel cheese substitute which adopts euphausia superba protein as the raw material; and the novel cheese substitute can overcome the shortcomings of nutrition and flavor of conventional cheese, gives a new form of the euphausia superba, and can solve the problem that the euphausia superba muscle is excessive in fluorine. The manufacture method mainly comprises the steps of dissolving by alkali and precipitating by acid. The manufacture method is characterized in that the mass ratio of the euphausia superba to the soy is of 1: (0.6-1.5); alkali dissolution has the pH (Potential of Hydrogen) of 11 to 12 and is subjected to the digestion for 15 to 30 minutes at 4 to 25 DEG C; and acid precipitation has the pH of 4.4 to 4.7 at the temperature of 4 to 25 DEG C, and the standing is carried out for 5 to 30 minutes.

The invention discloses a production method of selenium-enriched drone pupae. The production method comprises the following steps: (1), mixing sodium selenite, sucrose and water to obtain a feeding solution; (2), feeding a bee colony with the feeding solution obtained in the step (1), and collecting drone pupae to obtain the selenium-enriched drone pupae, wherein the sodium selenite content of thefeeding solution is 0.3-0.8mg / L. By virtue of the characteristic that bees convert inorganic selenium into organic selenium, the bees are fed with a sucrose solution containing the sodium selenite, and optimization of the addition amount of the sodium selenite is emphasized, so that the selenium content of the produced drone pupae is greatly increased; compared with a technical scheme that the sodium selenite is not added, the technical scheme adopted by the invention has the advantages as follows: the selenium content of the drone pupae is increased from 0.06-0.09mg / kg to 0.15-0.20mg / kg andthe selenium content is increased by 60-90%; the nutritional functions of the drone pupae are more comprehensive, and selenium-supplementing and health-care dual effects are achieved.

The invention discloses a cordyceps militaris compound capable of enhancing immunity and a solid beverage. The cordyceps militaris compound comprises the following components in parts by weight of 25-50 parts of a cordyceps sinensis polysaccharide compound, 20-35 parts of chitosan, 8-12 parts of hemp seed protein, 10-20 parts of soybean protein peptide and the balance of auxiliary materials for medical use or food health care. The cordyceps militaris compound capable of enhancing immunity disclosed by the invention can be made into the solid beverage, is a comprehensive nutritional supplementagent, and can enhance the immunity of human bodies.

The invention relates to the technical field of an agricultural feed, and concretely relates to a safety-type feed for laying hens. The feed comprises the following raw materials in parts by weight: 100-200 parts of wheat, 100-200 parts of corn, 50-80 parts of soybean cake powder, 20-60 parts of stone flour, 10-30 parts of rice bran, 30-50 parts of cottonseed meal, 10-20 parts of isatis root, 5-10parts of licorice, 5-10 parts of Tuber of Dwarf Lilyturf, 5-10 parts of honeysuckle flower, 2-10 parts of calcium hydrogen phosphate, 1-10 parts of salad oil, 1-5 parts of salt, 1-2 parts of composite trace element, 1-2 parts of composite vitamin, 0.1-0.8 parts of methionine, 0.1-0.3 parts of lysine, and 1-2 parts of phytase. The safety-type feed for laying hens has the advantages of scientific compatibility and equalized nutrition.

The invention discloses a black malt and whole herb composite nutrient. The nutrient is mainly prepared from the following raw materials in parts by weight: 50-70 parts of selenium-rich black malts, 30-40 parts of burdock, 10-20 parts of purple sweet potatoes and 0.03-0.05 part of oligosaccharides. The nutrient has the following technical effects: the nutrient farthest preserves various active ingredients in the products; and containing lots of starch, the obtained product does not need to independently add excipients.

The invention relates to oral liquid for treating diarrhea of animals in the lactation period and a preparation method thereof. The oral liquid is prepared from the following raw material components in weight ratios: 0.03-1 kilogram of ancestral strain, 30-1, 000 kilograms of purified water, 0.01-0.04 kilogram of beef extract, 0.5-1 kilogram of albumen powder, 0.2-60 kilograms of millet flour, 2-40 kilograms of soy protein isolate, 10-30 kilograms of glucose, 50-100 kilograms of sucrose, 5-10 kilograms of milkvetch roots, 5-10 kilograms of moringa oleifera seeds, 5-10 kilograms of dahurian angelica roots, 5-10 kilograms of tangshen and 5-10 kilograms of Chinese dates. According to the invention, more powerful higher fungi are fully fermented through a food chain of feeding fungi by fungi,thus producing abundant and comprehensive nutrition and metabolites with health-care functions, and an expression form of conditioning intestinal flora environment of mammals, stimulating organisms toproduce immunity and eliminating mycotoxins with potential health hazards to organisms is used to treat diarrhea caused by various reasons.

The invention discloses an antioxidant composition formula containing hexyl ferulate, which comprises 3-8 parts of hexyl ferulate, 2-6 parts of curcumin extract, 4-7 parts of fat-soluble tea polyphenols, 1-3 parts of α-lipoic acid, 3-6 parts of aloe vera extract freeze-dried powder. On the other hand, it also discloses the application of the antioxidant composition in food processing, especially the application in the processing of edible olive oil. The antioxidant composition of the present invention effectively solves the problem that edible olive oil is easily oxidized. Difficulties; their combined use not only improves the antioxidant effect of edible olive oil, avoids the damage caused by adding chemical antioxidants to the human body, but also enriches the nutritional function of edible olive oil.