70results about How to "High nutritional value" patented technology

The invention relates to selenium-rich health-care rice dumplings. The selenium-rich health-care rice dumplings are prepared from the following raw materials of selenium-rich glutinous rice, rose petals, haw tree parasitism, plum tree parasitism, radix rehmanniae, dendrobium candidum, vegetable oil, pork, mung beans, ground cinnamon and table salt. The selenium-rich glutinous rice is used as a main raw material, so that selenium elements in human bodies are complemented, and collective antioxidation is strengthened; besides, the glutinous rice and the mung beans are soaked in a traditional Chinese medicine extracting solution, and medical components in traditional Chinese medicines are absorbed, so that the selenium-rich health-care rice dumplings have the efficacies of clearing heat, promoting salivation, relieving restlessness, resolving stagnation, reducing blood lipid, promoting digestion and enhancing the immunity of organisms.

The invention belongs to the technical field of biology, and particularly relates to Meyerozyma caribba XX2120, and the preservation number of the Meyerozyma caribba XX2120 is GDMCC No: 67777. The invention further relates to a preparation method of the Meyerozyma caribba XX2120. The strain is obtained by taking saccharomycetes X2120 as a starting strain, carrying out ARTP mutagenesis treatment and screening, has relatively strong acid resistance, relatively high salt stress resistance and certain alcohol resistance and aldehyde resistance, can effectively utilize monosaccharide, disaccharide and trisaccharide, has a wide utilization range on carbohydrate and has a relatively good utilization rate on inorganic nitrogen. Moreover, the strain can be used for producing mycoprotein through liquid fermentation by taking Luzhou-flavor distillers' grains as a raw material, and also can be used for performing solid fermentation on the Luzhou-flavor distillers' grains, so that the true protein content of the distillers' grains is increased, the nutritional value of the distillers' grains is improved, and the recycling of distillers' grain resources is effectively promoted.

The utility model relates to the technical field of juicers, and discloses a multi-section type spiral juicer which comprises a supporting frame, an extrusion juicing mechanism is arranged at the upper end of the supporting frame and comprises a bottom containing shell, the middle of the inner wall of the front end of the bottom containing shell is rotationally connected with a trapezoidal shaft, and the trapezoidal shaft is arranged in the middle of the inner wall of the front end of the bottom containing shell. An auger blade is fixedly connected to the outer wall of the trapezoidal shaft, a crushing mechanism is arranged on the front portion of the upper end of the squeezing and juicing mechanism, and the crushing mechanism comprises a middle containing shell. According to the multifunctional juicer, the dicing mechanism, the crushing mechanism and the squeezing and juicing mechanism can be independently disassembled and assembled, a user can splice proper mechanisms according to requirements, the modularized detachable design enables all parts to be cleaned more easily, the user can clean all the parts in a targeted mode, and the practicability is high. The accumulation of pomace or bacteria is avoided, so that the sanitation and the service life of the equipment are better maintained.

The present application relates to a kind of high activity Matcha yoghurt and its low-temperature microwave preparation method, belong to food processing technical field.The present application uses organic raw cow milk, Matcha powder, white granulated sugar, corn starch etc.as raw material, using the combination process of adding Matcha before fermentation, low-temperature pre-solution dispersion, microwave low-temperature sterilization, replace traditional high-temperature mixing and high-temperature sterilization, solve the existing Matcha yoghurt chlorophyll browning, tea polyphenol degradation, tea aroma loss, water retention decreases, lactic acid bacteria activity low etc.Problems.The optimal formula of the present application: Matcha powder 10g / 1000mL milk;Using 60~65 ℃ low-temperature dissolution avoids powder agglomeration;Using 40~60 ℃ microwave low-temperature sterilization maximizes to retain heat-sensitive ingredients;Add before fermentation to promote lactic acid bacteria proliferation.The yoghurt prepared has uniform green color, rich tea aroma, delicate and smooth taste, high tea polyphenol retention rate, lactic acid bacteria viable count can reach 8.85×10 8 CFU / mL, water retention ≥80%, sensory score ≥90 points.The process of the present application is simple, and can be industrialized production, suitable for high-quality functional Matcha yoghurt development.

The invention provides a method for producing a plant base through enzymatic extrusion and honeysuckle and liquorice water prepared through the method. The method is realized by the following steps: firstly, pretreating honeysuckle, chrysanthemum and liquorice, and crushing the honeysuckle, the chrysanthemum and the liquorice into powder; uniformly mixing the powder according to a certain proportion; then, the mixed powder is extruded through an extruding machine, water is added, and solid-liquid mixing is achieved; a proper amount of enzyme is added into the extruded feed liquid for enzymolysis, so that the extraction rate of effective components is increased; and after the enzymolysis is completed, grinding, centrifuging, homogenizing and performing pipeline type sterilization treatment on the feed liquid to finally obtain the honeysuckle and liquorice water. The method disclosed by the invention has the advantages of high production efficiency, full extraction of effective components, good taste, high nutritional value and the like. The prepared honeysuckle and liquorice water has the effects of clearing away heat and toxic materials, resisting inflammation, easing pain, improving immunity and the like, and is suitable for being used as a daily health-care beverage.

The application discloses a kind of fermented feed fermented by three strains of probiotics of Bacillus YA ( Bacillus sp ), yeast Y ( Saccharomyces cerevisiae ) and capsular red bacteria R3 ( Rhodobacter capsulatus ), and preparation method and application in aquaculture thereof, and viable count is not less than 1×10 7 CFU / g.The fermented feed is replaced ordinary feed according to certain proportion, and feeding result shows that aquaculture water quality is significantly improved after adding fermented feed, and fish growth performance, digestive enzyme activity, immunity, and muscle quality are also obviously improved.Using the feed in suitable range can shorten growth cycle, reduce cost, improve aquaculture environment, reduce antibiotic use, and improve muscle quality of farmed animals, with good economic and ecological benefits, simple fermentation process, low cost, and suitable for industrial large-scale production.

The present application belongs to the field of edible fungi, and particularly relates to a new species of Russula and application thereof. Pseudolagarobasidium acaciicola The taxonomic name of the new species of Russula is Pseudoguignardia sp., which has been registered and preserved in the Guangdong Microbial Culture Collection Center on April 24, 2022, and the preservation number is GDMCC No. 62414. The new species of Russula GDMCC No. 62414 provided in the present application can be artificially cultivated, and has the characteristics of large number of fruiting bodies, high yield, good mushroom shape and the like, and is a new species of Russula with great development potential.

The utility model relates to the field of food processing, in particular to a drying device for day lily. The utility model provides a drying device for day lily, which comprises a support, a conveying component, a fan and the like, the conveying component is mounted on the upper side of the support, and the fan is arranged below the conveying component. Through the arrangement of second rotating shafts, a second belt pulley set and a second poke rod, the second rotating shafts on the outer side synchronously rotate when the conveying belt runs, power is transmitted to the second rotating shafts on the inner side through the second belt pulley set, then the second poke rod is driven to rotate, the second poke rod pokes day lily in the day lily conveying process, and the day lily conveying efficiency is improved. Compared with the prior art, the daylily drying device has the advantages that the daylily is more loosely distributed on the conveying belt, so that the daylily is uniformly heated in the whole drying process, the condition of local excessive drying or insufficient drying is avoided, the drying efficiency and the product quality are also improved, and the finally produced daylily has excellent color, flavor and nutritional value.

This invention discloses a strain of Zygosaccharomyces rouxii, DL-WSY01, and its applications, belonging to the field of food biotechnology. This invention provides a strain of Zygosaccharomyces rouxii, DL-WSY01, with accession number CGMCC No. 25335. The DL-WSY01 strain exhibits rapid growth and excellent fermentation performance; it is also tolerant to the gastrointestinal environment, demonstrating good probiotic properties; it is sensitive to common fungal antibiotics, non-hemolytic, and exhibits good safety; it effectively tolerates high salt, acid, and ethanol; it possesses antioxidant properties; it can produce high levels of ethanol; it can also produce high levels of flavor compounds and has biogenic amine degradation capabilities. Therefore, this strain, as a starter culture, can ensure the safety and flavor quality of fermented foods such as fermented soybean paste and soybean paste, and significantly improve the nutritional value of fermented foods.

The utility model relates to a welfare cage laying hen house which is characterized in that the welfare cage laying hen house comprises a ground activity area (3), a plurality of activity platforms and a plurality of laying platforms which form at least two layer structures, one layer structure is formed by overlapping the plurality of activity platforms, and the other layer structure is formed by overlapping one or more activity platforms and one or more laying platforms. Or the egg laying platform is formed by stacking a plurality of egg laying platforms; a vertical crossing activity space exists between the two layer structures, and the two layer structures are located on the ground activity area (3) to form a U shape. The laying hens can freely move on any platform between the two layer structures. On the premise that a larger activity space is provided for laying hens, the space height of the henhouse is utilized, a crossed three-dimensional inhabiting platform is provided, the number of the laying hens in unit volume is increased, and the chicken raising cost is reduced.

The application belongs to the field of dairy products, and particularly relates to the use of commercial bacteria and lactobacillus paracasei for co-fermentation of dairy products. The application discloses application of lactobacillus paracasei ZFM54 in improving quality and nutritional value of yogurt, and the lactobacillus paracasei ZFM54 and starter VEGE 033 are used together for fermentation of the yogurt. The lactobacillus paracasei ZFM54 is added to the commercial bacteria for co-fermentation, and the yogurt prepared by adding the lactobacillus paracasei ZFM54 for co-fermentation can significantly improve the quality (including acidity, water retention, lactic acid bacteria content and flavor substances) and nutritional value (including increased lactic acid bacteria content and increased non-essential amino acid substances such as N-ethyl glycine, 4-(1S)-1-hydroxyethyl phenol, L-lysine, 4-amino benzoic acid and Leu-Asn) of the yogurt.

This invention relates to a low-salt, tenderizing vacuum tumbling processing method for venison intended for group catering, belonging to the field of meat product processing technology. The method includes raw material pretreatment, preparation of a low-salt nutrient marinade, vacuum tumbling, intermediate settling, a second-stage intermittent tumbling, low-temperature settling and marinating, shaping and heat processing, and cooling and storage. Its advantages include achieving tenderness and moisture retention under low-salt conditions, ensuring that the product maintains good taste and appearance even after heat processing in a central kitchen, followed by refrigeration / freezing and reheating. It is suitable for the process conditions of centralized reheating equipment in group catering, enhances nutritional value, diversifies product forms, and is easy to industrially promote, showing good prospects for industry application.

The application discloses a kind of feed additive and its application, it is related to feed additive technical field.The prepared feed additive of the application is by mixing sodium glucuronate, glucomannan, dimethyl cyclodextrin, diatomite and sodium lauryl sulfate, then mixed solution is reacted with calcium chloride crosslinking solution, finally form microspheres type feed additive.Compared with prior art, the prepared feed additive of the application is beneficial to the adsorption of deoxynivalenol and zearalenone, amino acid liquid, lemon yellow and titanium dioxide are mixed, then composite bacteria liquid is added to ferment, by feed additive processing, low-temperature drying can retain the nutrient components and biological activity in raw materials, and the biological fermentation protein raw material with good sensory color is obtained.

This invention provides an enzyme-based black apple and its production process, belonging to the field of food processing technology. The production process includes: raw material pretreatment, preparation of fermentation broth, inoculation, primary fermentation, secondary fermentation, maturation fermentation, sterilization, packaging, and testing. The resulting enzyme-based black apple has a soluble pectin content ≥179.62 mg / g fresh weight, a protopectin content ≥60.32 mg / g fresh weight, a total phenol content ≥10.05 mg / g, and a total flavonoid content ≥9.84 mg / g. This production process is significantly different from that of candied fruit products, as no exogenous substances are added except for the fermentation probiotic strains. The nutritional value of the final product is also significantly superior to traditional apple candied fruit and fresh fruit products. This invention is of great significance for enriching the variety of deep-processed apple products, promoting the development of the fruit industry, and extending the fruit industry chain.

The invention discloses a vegetable protein fermentation production process, belongs to the field of vegetable protein deep processing, and aims to solve the problems of low protein hydrolysis degree, low small molecule peptide content, low survival number of probiotics and poor product stability of a traditional vegetable protein fermentation process. The process comprises the following steps: raw material pretreatment: performing ultrasonic-assisted crushing to prepare a suspension and adjusting the pH value; ultrasonic-assisted enzymolysis: adding a compound enzyme preparation and carrying out ultrasonic treatment; enzyme deactivation; fermentation strain preparation: culturing aspergillus oryzae, lactobacillus plantarum and streptococcus thermophilus composite strains; performing segmented temperature-controlled fermentation: performing fermentation at 28-30 DEG C for 12-16 hours, and then performing fermentation at 33-35 DEG C for 8-12 hours; and post-processing. Through the synergistic effect of ultrasonic-assisted crushing, ultrasonic-assisted enzymolysis and segmented temperature-controlled fermentation, the protein hydrolysis degree is larger than or equal to 45%, the proportion of small molecule peptide is higher than 25%, the survival number of probiotics is larger than or equal to 1 * 10 < 6 > CFU / g, the nutritive value and fermentation efficiency of the product are remarkably improved, and the process is stable and easy to industrialize.

The invention discloses a method for increasing protein content and amino acid content of phaeodactylum tricornutum and application. According to the method, a DPH gene in wild type phaeodactylum tricornutum is knocked out through a gene knockout technology, so that the total protein content and the amino acid content of the phaeodactylum tricornutum are increased, a method for knocking out the DPH gene in the wild type phaeodactylum tricornutum comprises the steps that the DPH gene is knocked out in a targeted mode through a CRISPR / Cas9 editing carrier, the nucleotide sequence of gRNA of the DPH gene is knocked out in a targeted mode through the CRISPR / Cas9 editing carrier is shown as SEQ ID No.3, and the content of the total protein in the wild type phaeodactylum tricornutum is increased. The total protein content and the essential amino acid content of the DPH gene knockout phaeodactylum tricornutum strain are remarkably improved compared with those of a wild type strain. The transformed algal strain can be used as a high-quality protein source to be applied to the field of aquaculture, the nutritional value and the transformation efficiency of feed are effectively improved, and the growth performance and the health condition of bred animals are improved. Wide market prospects and important economic values are realized.

The utility model relates to a multi-layer silage silo, and belongs to the field of livestock feed storage. The device comprises a bottom surface and a plurality of parallel side walls which are vertically arranged, and a storage space is defined by the bottom surface and the side walls. Detachable hollow partition plates are arranged in the space to vertically divide the storage space into a plurality of storage layers. Corresponding notches are formed in the bottom face and the partition plate, the notch in the bottom face is communicated with the water storage pool, and the notch in the partition plate is communicated with the inner cavity and used for collecting and discharging percolate. A flow guide channel is formed in the side wall and connected with each sewage draining outlet, so that seepage is rapidly drained, and retention and mildew are prevented. And the porous cover plate and the filter holes can effectively prevent blockage and odor. Stairs are arranged on the side walls to facilitate operation. A closed oxygen-free environment is formed after the silage film is covered, feed fermentation is promoted, and the storage quality is improved. The device is compact in structure, efficient in liquid drainage and suitable for large-scale preparation and storage of silage.

This invention belongs to the field of food technology, specifically relating to a fermented tomato cube and its preparation method. The preparation method includes the following steps: (1) Peel and seed fresh tomatoes, cut them into cubes, sterilize them, and place them in a sterile fermentation container. First, add *Lactobacillus casei*, mix evenly, and anaerobic ferment. Then, add *Lactobacillus rhamnosus*, mix evenly, and continue anaerobic fermentation. After sterilization, fermented tomato cubes are obtained; (2) Wash and peel onions, cut them into cubes, and pre-cook them to obtain pre-cooked onion cubes; (3) Mix the fermented tomato cubes, pre-cooked onion cubes, and seasonings evenly, cook at 80-85℃ for 20-25 minutes, and cool to room temperature to obtain fermented tomato cubes. The preparation method of this invention can ensure the efficient increase of total phenols in fermented tomato cubes while reducing the degradation of lycopene, achieving synergistic optimization of the nutritional quality of fermented tomato cubes, and improving the sensory quality of the final product.

The invention discloses a compound microbial agent for ensiling miscanthus sinensis and application of the compound microbial agent. The microbial agent is prepared from lactobacillus plantarum LW8 (CGMCC NO.28108) and lactobacillus plantarum K3 (CGMCC NO.34845) according to the viable count ratio of (1.5 to 2.5): 1. The method comprises the following steps: chopping miscanthus sinensis, adjusting the water content, spraying a zymophyte solution prepared from the complex microbial inoculant and brown sugar, and carrying out vacuum sealing and anaerobic fermentation to obtain the miscanthus sinensis silage. The complex microbial inoculant utilizes rapid acid production of LW8 and later-stage stability of K3 to synergistically promote lactic acid fermentation, can rapidly reduce the pH value, significantly inhibit protein degradation (ammoniacal nitrogen / total nitrogen is less than or equal to 0.70%) and reduce the fiber content, and finally obtains miscanthus silage with stable fermentation quality and high nutritional value.

The invention belongs to the technical field of compound fertilizers, and particularly relates to a compound fertilizer for red kidney beans as well as a preparation method and application thereof. The compound fertilizer adopts a core fertilizer-coating structure, and the core of the compound fertilizer is that the core fertilizer comprises a composite microbial inoculum which is prepared by compounding rhizobium RH64 and lysinibacillus fusiformis according to the concentration ratio of 1: 2-2: 1, and synergistic urea, diammonium phosphate, potassium chloride, borax, sodium molybdate, fulvic acid and other nutritional and functional components. Field test results show that the compound fertilizer significantly improves nitrogenase activity of root nodules of red kidney beans, thereby effectively promoting growth of the red kidney beans, achieving great yield increase, and significantly increasing crude protein and total dietary fiber content in grains. The invention provides an efficient and reliable solution for solving the continuous cropping obstacle of the red kidney beans and improving the yield and quality of the red kidney beans.

This invention relates to the field of functional food processing technology, specifically disclosing a functional asparagus powder with high saponin content and its preparation method. The method includes the following steps: asparagus is sliced ​​and microwaved to deactivate enzyme activity; after pulping, a composite regulator aqueous dispersion is added; the pH is adjusted and a cellulose complex enzyme is added for enzymatic hydrolysis; then, it is pre-frozen and vacuum freeze-dried; finally, it is pulverized, sieved, and packaged under a nitrogen atmosphere. The composite regulator can dynamically stabilize and protect saponin molecules through temperature-responsive behavior during processing, significantly reducing thermal degradation. The resulting asparagus powder has a saponin content of 72-85 mg / g and is rich in flavonoids, phenols, and soluble dietary fiber. This product can be used in functional foods that improve sleep. When added at a 4% level to bread, noodles, or meal replacement porridge, animal experiments have verified that it can significantly prolong sleep time and increase the incidence of sleep in mice, exhibiting high nutrient retention and good stability.

The invention discloses a donkey-hide gelatin cubilose with high water absorption rate and a preparation method thereof, and the preparation method of the donkey-hide gelatin cubilose comprises the following steps: carrying out steaming pretreatment on cubilose, and then carrying out freeze thawing treatment; soaking the treated cubilose in water until the cubilose is fully puffed; adding water into donkey-hide gelatin, heating and dissolving to form a donkey-hide gelatin solution And then adding the soaked cubilose into the donkey-hide gelatin solution for stewing, and immediately exhausting steam and cooling after heating is completed to obtain the donkey-hide gelatin cubilose product. By introducing a pretreatment process combining steaming and freeze thawing and matching with a reasonable stewing and cooling mode, the water absorption rate of the cubilose is effectively improved under the condition that the donkey-hide gelatin is added, and the problem of insufficient water absorption of a compounded product is improved; the obtained donkey-hide gelatin cubilose has the advantages of stable structure, full puffing, uniform texture, high nutrition compound degree and the like, and is suitable for industrial production, popularization and application of food.

This invention belongs to the field of fermentation technology, specifically relating to a probiotic-based fermented citrus beverage and its preparation process. The preparation process of the probiotic-based fermented citrus beverage includes the following steps: S1, pretreatment of raw juice to obtain fermentation base liquid; S2, inoculation; S3, fermentation to obtain fermentation broth; S4, post-treatment. By using a compound enzyme preparation to directionally degrade bitter substances, employing a compound acid-resistant bacterial strain for synergistic fermentation, and combining substrate optimization, staged temperature-controlled fermentation, and low-temperature post-treatment technology, the content of naringin and limonene is significantly reduced, while the retention rates of total phenols and total flavonoids and the survival rate of probiotics are improved. This results in a citrus beverage with excellent flavor, nutritional and health benefits, and stability.

This disclosure relates to a method for preparing an upgraded reconstituted material from dried raw materials with a moisture content of 0-30% w / w, said raw materials comprising lignocellulose and generally derived from waste grains and / or pseudo-grains, and / or food waste, or lignocellulose biomass or mixtures thereof, the method comprising: a) a pretreatment comprising the steps of: i) grinding and / or pulverizing the raw materials to obtain powder capable of passing through a sieve having a sieve aperture size of 10-1000 μm; ii) performing autohydrolysis; subsequently b) enzymatically hydrolyzing the powder obtained in step ii), wherein said enzymatic hydrolysis comprises adding an enzyme mixture comprising at least glucanase and xylanase; and c) a posttreatment comprising the step of grinding and / or pulverizing the enzymatically hydrolyzed mixture obtained in step b) to obtain an upgraded reconstituted material in a flour-like product form.

The invention belongs to the technical field of baijiu, and particularly relates to a preparation method of colored baijiu. According to the invention, a specific raw material ratio is adopted, and the colored white spirit is finally obtained through a corresponding fermentation procedure. Results of the embodiment show that the brewed sorghum red wine is superior to common sorghum red wine in the aspects of alcoholic strength, acidity, sweetness, tannin content, antioxidant activity, nutritional ingredients, sensory evaluation and the like. Particularly, the natural raw materials such as hovenia acerba, longan, pericarpium citri reticulatae and chrysanthemum are added, so that the flavor, the nutritional value and the health effect of the wine are remarkably improved.

The application provides a Stropharia rugosannulata enzymatic powder extruded noodle and a preparation method thereof, and belongs to the technical field of food processing. The Stropharia rugosannulata enzymatic powder extruded noodle comprises the following components in parts by weight: 90-110 parts of cereal powder, 2-10 parts of semi-solid enzymatic Stropharia rugosannulata mushroom powder and 0.2-0.8 parts of salt. The Stropharia rugosannulata is prepared into Stropharia rugosannulata enzymatic powder by using a semi-solid enzymatic technology, so that the technical problems of poor solubility, low usage and poor noodle forming of mushroom powder are overcome, the Stropharia rugosannulata enzymatic powder extruded noodle with improved nutritional value and functional activity, reduced salt usage, smooth taste, unique mushroom aroma and salty taste is prepared. The preparation method of the Stropharia rugosannulata enzymatic powder extruded noodle is simple and efficient, and is suitable for large-scale production.

The invention discloses a compound bacterium enzyme preparation for efficiently degrading shrub lignocellulose and application of the compound bacterium enzyme preparation, and relates to the technical field of agricultural microorganisms. The preparation consists of efficient lignocellulose degrading bacteria obtained by screening and a compound enzyme system (cellulase, xylanase and laccase in a ratio of 5: 3: 2) in a specific ratio, and is prepared by an optimized fermentation process. The viable count of the product is greater than or equal to 1 * 10 < 8 > CFU / g, neutral detergent fibers and acid detergent fibers of shrubs can be respectively reduced by 6.4% and 8.27%, the in-vitro dry matter digestibility is improved by 13%, and the product can be stably preserved for more than 6 months at room temperature. The preparation method comprises fermentation liquor preparation and shrub raw material treatment, is simple and convenient to use, can significantly improve the nutritional value of the shrub feed, reduces the breeding cost, and provides an economic and effective solution for the feed utilization of shrub resources in desertification regions.

The present application belongs to the technical field of feed processing, and discloses a preparation method of a ruminant fungus enzyme fermented feed, comprising the following steps: S1. low-pressure steam and organic acid are used for synergistic pretreatment of straws; S2. microcapsule-encapsulated composite microbial agents are added to the pretreated straws together with a nutrient substrate, and then mixed thoroughly, and then fermented at 18-22 DEG C for 3-4 weeks to obtain the ruminant fungus enzyme fermented feed; the microcapsule-encapsulated composite microbial agents are formed by layer-by-layer self-assembly technology using sodium alginate and chitosan to form an inner film after mixing of composite microbial species, trehalose and pregelatinized starch, and then coated by hydroxypropyl methylcellulose phthalate to form an outer film; the nutrient substrate is a composite of multiple functional components; the preparation method of the ruminant fungus enzyme fermented feed can efficiently degrade anti-nutritional factors in straws, significantly improve the palatability, digestibility and nutritional value of the feed, and simultaneously enhance rumen health and production performance of ruminants.

This invention relates to an enzymatically hydrolyzed protein composition as a substitute for fishmeal and its preparation method, belonging to the field of feed technology. The enzymatically hydrolyzed protein composition comprises the following raw materials: animal protease hydrolysate, brewer's yeast extract, bile acids, sodium butyrate, sodium selenite, and fructooligosaccharides. This application selects cricket powder and defatted mealworm powder as animal protein sources. Simultaneously, chitinase, alkaline protease, and neutral protease are used sequentially to enzymatically hydrolyze the cricket and mealworm complex. The cricket powder and defatted mealworm powder after enzymatic hydrolysis effectively eliminate anti-nutritional factors in the original insect feed, and have high protein utilization, effectively releasing nutrients and improving nutritional value. Based on this, brewer's yeast extract and bile acids are added for compounding, which synergistically promotes weight gain and growth in aquatic animals. Furthermore, this application uses sodium butyrate, sodium selenite, and fructooligosaccharides in combination, which effectively gives the prepared composition significant antioxidant effects from different dimensions.