429results 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 provides an easy-to-swallow nutrition-enriched plant-based protein food and a preparation method thereof, the plant-based protein food comprises a mixed protein solution and edible oil, and the mixed protein solution comprises walnut protein, soybean protein isolate, alfalfa protein and egg white protein. The preparation method of the plant-based protein food comprises the following steps: preparing a high-protein emulsion from a mixed protein solution and edible oil and fat, preparing emulsion gel from the high-protein emulsion, and performing 3D printing by adopting the emulsion gel. According to the easy-to-swallow type nutrition-enriched plant-based protein food disclosed by the invention, four proteins are compounded, the nutritional value of the food is improved through the synergistic effect, the protein content is increased, amino acid compounding is realized, and meanwhile, the rheological property and extrusion property of 3D printing after protein compounding are improved, so that the printed food can be suitable for 3D printing and also can be used for 3D printing. The food can also be applied to old people with dysphagia, and meets the requirements of daily nutrition intake and easy swallowing.

The invention provides lactobacillus mucilaginosus and application thereof, and belongs to the technical field of microorganisms. According to the present invention, the Latin of the Lactobacillus mucus fermentation is Limosilactobacillusfermentum, the preservation name is Lactobacillus mucus fermentation MQ10, the preservation place is China Center for Type Culture Collection (CCTCC), the preservation date is July 22, 2024, and the preservation number is CCTCC NO: M 20241616. The strain has a broad-spectrum antibacterial effect and can inhibit growth and reproduction of various microorganisms. The biological fresh-keeping product prepared from the fresh-keeping agent can reduce the decay rate of food and the browning rate of fruit stems of fruits and vegetables, maintain the content and hardness of soluble solids, slow down the aging decay speed of the food in the storage period and prolong the storage period. Due to the characteristics, the lactobacillus mucilaginosus is expected to become a green and environment-friendly biological fresh-keeping agent, and the quality and the safety of foods are improved.

The invention belongs to the technical field of biological fermentation, and relates to a high-bacteriostatic-activity propionibacterium scherichia subspecies and application thereof, in particular to a propionibacterium scherichia subspecies which is classified and named as Propionibacterium fredenreichiii subsp. Scherichia CJPF0001, and the preservation number of the propionibacterium scherichia subspecies is CCTCC (China Center for Type Culture Collection) No.M 20242477. The invention further relates to a preparation method of the propionibacterium scherichia subspecies and application of the propionibacterium scherichia subspecies. The fermentation product of the strain has high protein and high bacteriostatic activity, can inhibit the growth of common spoilage microorganisms, and has the effects of improving the nutritional value of food and prolonging the shelf life of food and the like.

The invention relates to the technical field of freshwater fish culture, and discloses a culture box for freshwater fish culture, which comprises a culture box and a feeding tank, the top of the feeding tank is fixedly connected with a feeding hopper, and a feeding mechanism is arranged in the feeding tank; the feeding mechanism comprises a motor, a vertical shaft, a disc, movable teeth and fixed teeth; the motor is fixedly connected to the outer wall of the top of the feeding tank, the output end of the bottom of the motor penetrates into the feeding tank, animal livers in the smashing chamber are smashed into small blocks through friction and collision of movable teeth and fixed teeth, swallowing of the mandarin fish fries is facilitated, growth and development of the mandarin fish fries are facilitated, a bent pipe is driven by a disc to rotate, and the feeding efficiency is improved. The feeding range is expanded through the rotating bent pipe, and the gear and the rack are arranged to move back and forth in the rotating process of the bent pipe, so that the feeding range of the bent pipe is further expanded, mandarin fish fries are prevented from being grabbed by adult fishes during concentrated feeding, mandarin fish ingestion is more uniform, and the overall mandarin fish growth efficiency is improved.

The invention relates to the technical field of protein and peptide, in particular to cubilose peptide with high antioxidant activity and a preparation method of tablets of the cubilose peptide. Comprising the following steps: preparing modified cubilose zymolyte; performing multiple enzymolysis on the modified cubilose zymolyte; the antioxidant stability of the cubilose peptide is enhanced. The resveratrol is grafted on the surface of cubilose protein through free radical reaction of the resveratrol, so that not only can the antioxidant capacity of the cubilose be enhanced, but also the water solubility of the cubilose can be improved, the subsequent enzyme can be better contacted with the cubilose, the enzymolysis efficiency is improved, and the enzymolysis effect is improved. According to the preparation method, cubilose peptide is added into cubilose, reduction of antioxidant activity of the cubilose peptide due to external oxidation factors and too long enzymolysis time is avoided, then the cubilose is subjected to glycosylation modification through chitosan, the dispersion and emulsification stability of the modified cubilose zymolyte can be improved, and the contact area of subsequent enzymes and the modified cubilose zymolyte is increased; the oxidation resistance and the subsequent enzymolysis efficiency are further enhanced.

The invention belongs to the technical field of functional foods and health foods, and particularly relates to an anti-saccharification and anti-aging aronia melanocarpa fruit composition and a preparation method thereof. The composition is prepared from the following raw materials in parts by weight: 150 to 400 parts of aronia melanocarpa fruit fermentation liquor, 10 to 80 parts of lycium ruthenicum, 10 to 80 parts of ginseng, 0.5 to 2.5 parts of grape seed extract, 10 to 70 parts of collagen peptide, 0.5 to 4 parts of sodium hyaluronate, 0.1 to 0.8 part of resveratrol and 0.03 to 0.3 part of yeast extract. The content of type I collagen peptide in the skin is increased, the generation of in-vitro anti-glycation end products is inhibited, and the anti-glycation and anti-aging effects are achieved.

The invention belongs to the technical field of microbial fermentation, and discloses torulopsis variabilis and application thereof. Wild torulopsis variabilis is separated from soy sauce mash, a strain of torulopsis variabilis with high yield of aspartic acid, threonine, glutamic acid, valine, methionine, isoleucine, leucine and lysine is obtained through ARTP mutagenesis, the collection number of the torulopsis variabilis ZB444 is GDMCC No: 65240, the classification name of the Latin name of the torulopsis variabilis is Wickhamiella versitis, the collection number of the torulopsis variabilis ZB444 is CGMCC No: 65240, and the collection number of the torulopsis variabilis ZB444 is CGMCC No: 65240. The strain is preserved in Guangdong Microbial Culture Collection Center on October 12, 2024. The strain is applied to soy sauce fermentation, the content of various amino acids and the content of total amino acids in soy sauce can be increased, the nutritional value of the soy sauce can be increased, and meanwhile the flavor of the soy sauce is enhanced.

The invention discloses application of a transcription factor BnaMYB52 in regulation and control of oil content and lignin content of rape seeds. The amino acid sequence of the transcription factor BnaMYB52 is shown as SEQ ID NO.5, or other amino acid sequences which are derived from the amino acid sequence shown as SEQ ID NO.5 through substitution and / or deletion and / or addition of one or more amino acid residues and have the same protein function. An agrobacterium tumefaciens-mediated genetic transformation method is used for performing overexpression and gene editing on the BnaMYB52 gene respectively, and it is found that the BnaMYB52 gene negatively regulates and controls the oil content of rape seeds and positively regulates and controls the lignin content. The method disclosed by the invention has very important application prospects in high-oil-content breeding of the rape and quality improvement of the rape cake meal.

The invention relates to the technical field of vegetable planting, in particular to application of nano Mn3O4 in relieving vegetable salt stress and / or increasing the content of vegetable flavonoid compounds. The invention finds that nano Mn3O4 prepared by taking manganese acetate tetrahydrate as a manganese source not only can relieve salt stress of vegetables, but also can improve the content of flavonoid compounds in the vegetables, so that the nutritional value or medicinal value of the vegetables is improved. Furthermore, nano Mn3O4 is sprayed on vegetable leaves under salt stress, so that the salt stress of vegetables is relieved, and the content of flavonoid compounds in the vegetables is increased. According to the method provided by the invention, the physiological indexes of the vegetables are improved, the flavone content is increased, the influence of salt stress on the vegetables is relieved, and the method is a simple, effective and environment-friendly method for relieving the salt stress of the vegetables.

The invention discloses fermented lactobacillus mucus Z-15 and application thereof in preparation of fermented bread, belongs to the technical field of microorganisms, and provides the fermented lactobacillus mucus Z-15 which is preserved in the China Center for Type Culture Collection on January 5, 2024, the preservation address is Wuhan University, Wuhan, China, and the preservation number is CCTCC NO: M2024024. The method for preparing the fermented bread comprises the following steps: mixing the fermented lactobacillus mucus Z-15, sterile water and high gluten flour, and standing to obtain sour dough; mixing with high gluten flour, kluyveromyces marxianus GY-8, white granulated sugar, salt and water, then adding butter, standing for fermentation, performing secondary fermentation to obtain bread dough, and baking to obtain the fermented bread. According to the method disclosed by the invention, the flavor of the bread obtained by co-fermentation of the lactobacillus mucus Z-15 and the kluyveromyces marxianus GY-8 is remarkably improved.

The invention discloses a Chinese yam fermented beverage and a preparation method thereof, and relates to the technical field of food processing. The Chinese yam is processed through enzymolysis-extrusion puffing, the molecular weight of Chinese yam starch is reduced, the solubility of the Chinese yam starch is improved, the viscosity of the Chinese yam is reduced, the digestibility of nutritional ingredients such as starch and protein is improved, and release of phenolic substances is promoted. The compound probiotics are adopted for fermentation, the characteristics of reducing sugar and amylose are comprehensively utilized, the content of total sugar (including starch and reducing sugar) in fermentation liquor is reduced, beneficial metabolites such as beta-glucosidase and glucan are generated, and the nutritional value and flavor of the product are improved.

The invention discloses an intelligent canteen personalized nutritious food recommendation system and method based on AIGC, and relates to the technical field of artificial intelligence, and the method comprises the steps: obtaining a user feature vector, a food nutritional component vector and an attribute vector, collecting dishes eaten by a user in recent k days and corresponding timestamps, and forming a dish interaction sequence; constructing a nutrition relation graph of the food according to the nutritional ingredient vectors and the attribute vectors, and calculating a nutrition complementarity weight, a nutrition exclusion weight and a nutrition similarity weight of edges connecting the food in the nutrition relation graph based on the nutritional ingredient vectors; the method comprises the following steps: establishing a food interaction sequence, defining a state, an action and a state transfer function of a reinforcement learning model, defining a reward function based on the food interaction sequence, a nutrition complementarity weight and a nutrition exclusiveness weight, constructing and training the reinforcement learning model, and outputting a recommended recipe to a user by utilizing the trained reinforcement learning model based on Monte Carlo tree search; and matching food in the recommended recipe with dishes in the canteen menu on the current day to generate the nutritious food.

The invention belongs to the technical field of food biology, and particularly relates to an antioxidant peptide derived from cantharellus cibarius sporocarp, an antioxidant peptide detection reagent and application, and the amino acid sequence of the antioxidant peptide is at least one of FPYPY, YPPYF, YYPF and MPWY. The antioxidant peptide provided by the invention is derived from chanterelle, is an enzymolysis product of chanterelle protein, and is derived from edible and medicinal fungus chanterelle, so that the antioxidant peptide is small in toxic and side effects and high in safety. Meanwhile, the antioxidant peptide disclosed by the invention has good biological activity and a relatively strong antioxidant effect, can remarkably scavenge free radicals, and can be applied to repair damage caused by oxidative stress.

The invention discloses a ginseng and nattokinase composition and a preparation method thereof, belongs to the technical field of microbial fermentation, and provides the ginseng and nattokinase composition which comprises ginsenoside, ginseng peptide, acid-soluble protein, a stabilizer, an additive and a ginseng body. The preparation method comprises the following steps: S1, cleaning ginseng, crushing, cooking, cooling to 25-36 DEG C, and standing for 24 hours to obtain cooked ginseng; s2, adding an auxiliary agent and a stabilizer into the ginseng cooked in the step S1, then inoculating bacillus natto, and culturing for 24-36 hours at the temperature of 32-35 DEG C to obtain fermentation liquor; and S3, adding the auxiliary agent into the fermentation liquid in the step S2 again, uniformly mixing, culturing for 24-48 hours at the temperature of 36-40 DEG C, and then drying at low temperature to obtain the ginseng and nattokinase composition. The preparation method is simple and easy to popularize.

The present invention discloses a personalized customization of cell-cultured meat based on a porous scaffold material and a production method thereof. The method adopts a material suitable for cell growth and safe and edible, prepares a porous scaffold material with a suitable pore structure based on freeze-drying, and realizes personalized customization of cell-cultured meat by adjusting the cell inoculation parameters. The porous scaffold material constructed by the present invention has good biocompatibility and mechanical properties. Its high porosity, connectivity and suitable pore size structure are suitable for the intercellular information transmission and sufficient exchange of nutrients during cell culture, which is beneficial to the fate processes such as cell growth, proliferation, differentiation and maturation. In addition, the edible qualities such as texture, taste and nutritional value of cell-cultured meat can be improved by inoculating different types of cells and changing the cell inoculation ratio, thereby realizing personalized customization of cell-cultured meat. The porous scaffold material provided by the present invention has important guiding significance for the personalized development of the cell-cultured meat production industry.

The invention relates to the technical field of food processing and functional drinks, and discloses a peptide-component-rich health-preserving liqueur which comprises the following components in percentage by weight: 50-65% of Maotai-flavor liquor, 10-20% of yellow wine, 3-7% of water, 10-20% of peptide components, 1-5% of plant extract and 5-10% of other components, the invention also discloses a preparation method of the health-preserving liqueur rich in peptide components, which comprises the following steps: S1, peptide treatment: carrying out directional enzymolysis on the peptide components, controlling the enzymolysis temperature at 40-50 DEG C and the enzymolysis time at 2-4 hours; and S2, microcapsule coating: coating the treated peptide components in cyclodextrin, gelatin or Arabic gum. By adopting a compound formula of multiple peptide components and combining technologies such as microcapsule coating, directional enzymolysis, low-temperature co-fermentation and nano-emulsification, the stability and bioavailability of the peptide components are remarkably improved, meanwhile, the flavor and taste of a wine body are optimized through a two-stage fermentation process, the wine body is more mellow and smoother, and the taste of the wine body is improved. The requirements of the market on the high-quality health-preserving liqueur are met.

The invention discloses a Qingyuan chicken feed production process, which comprises: 1, raw material preparation: selecting the following raw materials by weight: 40-50 parts of corn, 20-30 parts of soybean meal, 10-15 parts of wheat bran, 5-10 parts of fish meal, 3-5 parts of bone meal, 2-4 parts of shell powder, 3-6 parts of a Chinese herbal medicine additive, 0.5-1 part of composite vitamins, and 0.5-1 part of composite minerals, wherein the Chinese herbal medicine additive is prepared from radix astragali, radix codonopsis, poria cocos, rhizoma atractylodis macrocephalae, fructus crataegi, fructus hordei germinatus and medicated leaven; 2, pretreating the raw materials, respectively screening and removing impurities from the corn, the soybean meal and the wheat bran, and crushing the fish meal, the bone meal and the shell powder; by reasonably matching various raw materials and particularly adding the specially prepared Chinese herbal medicine additive, the immunity of the Qingyuan chickens can be improved, diseases can be reduced, and the use amount of medicines in the breeding process can be reduced.

The invention discloses infant nutritional yoghurt and a preparation process thereof, and relates to the technical field of infant food. The preparation method comprises the following steps: S1, preparing fermented milk; S2, treating fresh fruits; S3, stirring the raw materials; S4, performing sterilization and sterile treatment; according to the preparation method disclosed by the invention, through the preparation processes of S1-S5, four edible fungi for infants are adopted in the raw materials for low-temperature fermentation, so that the nutritional value of the prepared fresh fruit yoghurt is improved, the development and growth of infants are facilitated, and meanwhile, the quality and taste of the fresh fruit yoghurt are improved through the matching of the yoghurt and the fruits; two pushing rings in the shaking mechanism are driven to horizontally move in a reciprocating mode, the two pushing rings enable a stirring tank to shake in a reciprocating mode with the axis of a rotating shaft as the circle center through two pushing rods and two cambered surface pushing plates, and the stirring tank shakes raw materials in the stirring process in the reciprocating shaking process. Therefore, the fresh fruit yoghourt raw materials can be conveniently shaken up in the stirring process, and the stirring effect and the stirring efficiency of the fresh fruit yoghourt raw materials are further improved.

The invention discloses a rice selenium enrichment and cadmium reduction synergistic conditioner, the conditioner comprises selenide, a nano bamboo charcoal complexing agent, a soil pH regulating agent, an organic material and a root system oxygen secretion accelerant with different contents according to different soil types, and by adding the conditioner into soil, the soil environment is effectively improved, and the soil quality is improved. The soil PH is controlled within the range of 6.0-7.5 suitable for rice planting, the rice cadmium content is reduced, food safety is guaranteed, the rice selenium content is increased, the rice nutritional value is improved, meanwhile, the yield is increased, economic benefits are improved, and the problems that in the prior art, selenium enrichment and cadmium reduction are difficult to cooperate, and the cadmium reduction effect is unstable are solved.

The invention discloses an invasive organism selenium-rich compost formula and a preparation method. According to the invading organism selenium-rich compost formula, an invading plant mikania micrantha and invading animal ampullaria gigas meat are used as compost raw materials, and selenium elements in different forms are used as selenium sources. The compost formula can prolong the high-temperature period of the compost, accelerate the composting process, degrade more and more organic substances, increase the nutrient content of the compost and reduce the emission of greenhouse gases in the composting process; therefore, the problems of short high-temperature period duration, low organic matter degradation efficiency and greenhouse gas emission in the traditional composting process are solved. The invention not only provides a new method for resource utilization of invasive organisms, but also enables the compost to have higher nutritional value and ecological value through an exogenous selenium application mode.

The invention discloses infant nutritional fruit paste and a preparation method thereof, and relates to the technical field of infant complementary food. The method comprises the following steps: S1, raw material pretreatment; S2, raw material homogenization treatment; S3, primary sterilization; S4, canning; according to the fresh fruit paste processed in S1-S7, a sterilization process is optimized, and two times of low-temperature sterilization are matched, so that the safety of the prepared fresh fruit paste is improved, the production efficiency of the fresh fruit paste is improved, various fruit raw materials are matched, and the nutritional value of the fresh fruit paste is improved; a stirring blade in the smashing mechanism conducts primary smashing processing on raw materials in the processing hopper to form puree, the puree is dispersed in a flow guide channel in the crushing mechanism, reciprocating lifting of an extrusion base enables a conical pressing ring to continuously extrude the puree in the flow guide channel and crush the puree, and therefore secondary smashing processing of the puree is conveniently achieved, and the processing efficiency is improved. And therefore, the mashing effect of the fruit paste is effectively improved, and the quality of the processed fresh fruit paste is improved.

The invention aims to provide a method for improving nutritional quality of germinated brown rice through ultrasonic-assisted salt induction. Brown rice is a whole-grain product and is rich in nutritional ingredients such as starch, protein, dietary fibers, vitamins and mineral substances and active functional factors. The nutritional ingredients of the germinated brown rice change drastically, and the nutritional value of the brown rice is greatly improved. According to the method, brown rice is taken as a raw material, the brown rice is soaked in a CaCl2 salt solution under the assistance of ultrasound, the germination temperature and time are optimized, the concentration of the CaCl2 salt solution is taken as an influence factor, and the change rule of nutritional ingredients and functional factors of the brown rice in the germination process is researched. Results show that after ultrasonic-assisted salt induction treatment, the contents of vitamin B2 and vitamin B6 in the germinated brown rice are increased to 58.2 mu g / 100g and 0.438 mg / 100g, and the content of gamma-aminobutyric acid is increased to 42.6 mg / 100g (dry basis). The germination of the brown rice promotes the activation and release of hydrolases such as amylase, protease and phytase, and nutritional ingredients in the brown rice are migrated, degraded, accumulated and the like, so that the nutritional quality of the brown rice is remarkably improved.

The invention discloses a silage composition containing gramineous forage grass and alfalfa and a preparation method of the silage composition, and belongs to the technical field of forage grass processing. The preparation method of the silage composition comprises the following steps: cutting fresh gramineous pasture and alfalfa with proper maturity; cutting the cut gramineous forage grass and medicago sativa to 2-3cm, and uniformly mixing the gramineous forage grass and the medicago sativa in proportion to obtain a mixed raw material; uniformly mixing the mixed raw materials with a feed additive, filling into a silage pit, and sealing, storing and fermenting to obtain the silage composition containing the gramineous pasture and the medicago sativa. The invention discloses an ensiling composition containing gramineous forage grass and alfalfa and a preparation method thereof, the ensiling composition has high fermentation quality and nutritional value, and can meet nutritional requirements of ruminants in high altitude areas.

The present invention provides an easy-to-swallow nutritionally fortified plant-based protein food and a preparation method thereof, wherein the plant-based protein food comprises a mixed protein solution and edible oils and fats, wherein the mixed protein solution comprises walnut protein, soy protein isolate, alfalfa protein and egg white protein, and the preparation method of the plant-based protein food comprises the steps of preparing a high-protein emulsion from the mixed protein solution and edible oils and fats, preparing an emulsion gel from the high-protein emulsion, and performing 3D printing using the emulsion gel. The easy-to-swallow nutritionally fortified plant-based protein food of the present invention compounds four proteins, and the synergistic effect improves the nutritional value of the food, increases the protein content, realizes amino acid compounding, and at the same time, the rheological properties and extrusion properties of 3D printing after protein compounding are improved, so that the printed food can be suitable for 3D printing and can also be applied to elderly people with dysphagia, meeting the needs of daily nutritional intake and easy swallowing.

The invention relates to a ganoderma lucidum beverage and a making process thereof, and belongs to the technical field of drinks, the making process comprises the following steps: uniformly mixing lactobacillus acidophilus and bifidobacterium bifidum to obtain a mixed bacteria solution; inoculating the mixed bacterial liquid into a culture medium for culturing, and then mixing with a lucid ganoderma extract to obtain a lucid ganoderma active substance; packaging the lucid ganoderma active substance with maltodextrin and beta-lactoglobulin to obtain a lucid ganoderma encapsulated substance; and mixing the ganoderma lucidum encapsulation material, a sweetening agent, a thickening agent and water, homogenizing, sterilizing, cooling and aseptically filling to obtain the ganoderma lucidum beverage. According to the technical scheme, the two probiotics are mixed according to a certain volume ratio, intestinal flora balance can be effectively adjusted, proliferation of bad microorganisms in the intestinal tract can be inhibited, the probiotics and the ganoderma lucidum extract are jointly packaged in a microcapsule system formed by the maltodextrin and the beta-lactoglobulin, the stability of the microcapsule is improved, and the preparation process is simple and convenient. And the prepared ganoderma lucidum beverage has relatively good mouth feel and flavor.

The invention discloses lactobacillus crispatus capable of efficiently inhibiting alpha-glucosidase and application of the lactobacillus crispatus. The lactobacillus crispatus JQH7 strain provided by the invention is separated and identified from human excrement, has relatively strong self-aggregation capability which can reach about 96% in 24 hours, can be better adhered to biological or non-biological surfaces, and is beneficial to effective colonization in an intestinal environment. Meanwhile, the JQH7 strain has certain antioxidant capacity, and the scavenging rate of a bacterial suspension of the JQH7 strain on DPPH free radicals is 49.18%; the JQH7 strain has the capability of efficiently inhibiting alpha-glucosidase, the effect of the JQH7 strain is equivalent to that of a clinical medicine acarbose, and compared with the acarbose, the JQH7 strain is safe in source, free of side effects, low in price, easy to obtain and easy to prepare. The invention provides more sources and choices for preparing preparations for efficiently inhibiting alpha-glucosidase and hypoglycemic products, provides a new thought for adjuvant therapy of diabetes, and is beneficial to improving and controlling the blood sugar of diabetics.

The invention discloses a method for jointly treating fresh-cut broccoli through edible composite coating and intermittent superheated steam, and belongs to the technical field of agricultural product processing, fresh broccoli is used as a raw material, and the fresh-cut broccoli is obtained through impurity removal, cleaning, cutting, shape finishing, coating, intermittent superheated steam treatment, cooling and packaging. The method is simple in step, short in process period, efficient, energy-saving, green and environment-friendly in operation process, loss of nutrients of the broccoli is reduced through the edible composite coating and intermittent superheated steam treatment, the total color difference of the fresh-cut broccoli is reduced, and the content of total phenols, total anthocyanin, total anthocyanin and total phenolic acid is increased.

The invention provides a light-nourishing tea and caffeine herbal beverage and a preparation method thereof.The beverage is prepared from tea leaves, coffee pericarp and herbaceous plants. According to the method, firstly, the natural fragrance in the coffee pericarp is improved through a far infrared fragrance improving technology; the dissolution rate of nutritional active ingredients in the coffee pericarp and herbaceous plants is promoted through a wall-breaking slow boiling technology, the shelf life stability of the beverage is improved through a low-temperature micropore refined filtration technology, and the defect that the tea fragrance of the beverage is unstable is overcome through a supercritical extraction technology. The product obtained by the preparation method not only contains natural aroma components of the tea caffeine raw material, organic acids, tea polyphenols, amino acids, flavonoids, polysaccharides and other components beneficial to human bodies, but also has rich health-preserving effects of the herbaceous plant raw material, such as oxidation resistance, inflammation resistance, immunity regulation and the like, and is suitable for large-scale popularization and sales in the market.

The invention discloses a production method of full-fishy-smell-removed soybean milk powder, and relates to the technical field of food, and the production method comprises the following specific steps: (1) soaking: soaking soybeans in white vinegar for 14-16 days, and grinding to obtain coarse soybean milk; (2) deodorization treatment: adding a compound enzyme into the coarse soybean milk for enzymolysis and deodorization to obtain an enzymatic hydrolysate, and then sequentially adding beta-cyclodextrin and activated carbon into the enzymatic hydrolysate for deodorization treatment to obtain deodorized soybean milk; wherein the compound enzyme is composed of alkaline protease, flavourzyme and lipase; and (3) sequentially homogenizing, sterilizing and spray-drying the de-fishy soybean milk to obtain the fully de-fishy soybean milk powder. Through combined application of multiple steps and multiple technologies such as soaking pretreatment, compound enzymolysis deodorization, beta-cyclodextrin inclusion and activated carbon adsorption, the beany flavor and other peculiar smell components of soybeans can be thoroughly removed, so that the produced soybean milk powder has pure and fresh flavor, and the taste and market acceptability of the product are greatly improved.