31results about How to "Increase satiety" patented technology

The invention relates to a weight-losing enzyme and a preparation method thereof, and belongs to the technical field of biology, and the weight-losing enzyme comprises a fruit enzyme, a vegetable enzyme, a seed enzyme and a lotus leaf extract; the fruit enzyme is obtained by performing enzymolysis on mixed fruit pulp of apples, lemons, grapefruits and haws through pectinase, performing enzymolysis through pepsase and performing co-fermentation through bifidobacterium longum and lactobacillus acidophilus; the vegetable enzyme is obtained by performing enzymolysis on mixed vegetable pulp of wax gourd pulp, celery and spinach through pectinase, performing enzymolysis through pepsin and performing fermentation through lactobacillus plantarum and bifidobacterium adolescentis; the seed enzyme is obtained by carrying out trypsin enzymolysis on mixed powder of semen raphani and phaseolus calcaratus, then carrying out nattokinase enzymolysis and then fermenting with bifidobacterium breve; the lotus leaf extract is obtained by sequentially carrying out enzymolysis on lotus leaves through hemicellulase, snail protease and nattokinase. All the components are matched for use, so that the weight-losing food has the effects of promoting digestion, inhibiting fat absorption, regulating intestinal flora, promoting metabolism and the like, and has a good weight-losing effect.

The present invention discloses a heated instant reconstituted bamboo shoot rice, and relates to the technical field of food processing, and the heated instant reconstituted bamboo shoot rice comprises the following components in parts by weight: 42-46 parts of coarse rice powder, 38-42 parts of rice powder, 14-16 parts of bamboo shoot powder, 33-36 parts of fresh bamboo shoot sauce, and 0.6-0.7 part of monostearin. The preparation method comprises the following steps: respectively removing impurities from the dried bamboo shoots, the crushed brown rice and the crushed rice, crushing and sieving to obtain bamboo shoot powder, brown rice powder and rice powder; preparing fresh bamboo shoot sauce; weighing the brown rice flour, the rice flour, the bamboo shoot powder, the fresh bamboo shoot sauce and the monostearin according to the proportion, and uniformly stirring and mixing to obtain a loose and wet powdery mixed material; putting the mixed material into a nine-section twin-screw extruder, and extruding and curing step by step; extruding the cured mixed material into rice grains from a die hole by adjusting the rotating speed of a rotary cutter of an extruding machine; and drying the formed rice grains to obtain the regenerated bamboo shoot rice product. The prepared instant heated reconstituted bamboo shoot rice integrates the nutritional ingredients of the brown rice, the rice and the bamboo shoots, the cost performance is high, and the utilization rate and the additional value of the bamboo shoot raw materials, the brown rice and the crushed rice are increased.

The present invention relates to the technical field of konjac xerogel, discloses a preparation method of konjac composite xerogel with rapid swelling property, comprising the following steps: S1, preparation of slightly cross-linked konjac xerogel; S2, preparation of slightly cross-linked sodium carboxymethylcellulose xerogel: adding glyceryl monostearate to ethanol and heating, then adding sodium bicarbonate powder for dispersion, centrifugation after cooling; adding the obtained substance to an aqueous solution of cyclodextrin, then adding an aqueous solution of sodium carboxymethylcellulose, acid and initiator, heating reaction, after drying, slightly cross-linked sodium carboxymethylcellulose xerogel is obtained; S3, preparation of konjac composite xerogel: mixing slightly cross-linked konjac xerogel and slightly cross-linked sodium carboxymethylcellulose xerogel, namely obtaining konjac composite xerogel. The present invention contains a large amount of hydroxyl and carboxyl groups in two polymer chains, generates hydrogen bond interaction, and can effectively realize high swelling rate and rapid swelling of products.

The present invention discloses a dietary fiber that can be used for weight management and has high expansion in gastric juice, and its preparation and application. The dietary fiber is composed of a three-dimensional network structure and a support structure interlaced. The three-dimensional network structure is generated by a condensation reaction of a polycarboxylic acid and a cellulose derivative. The structure has limited expansion capacity in gastric juice, and may lose resistance to gastric pressure or gastric acid erosion after expansion, so it is relatively weak in prolonging gastric retention. Therefore, the present invention introduces anionic polysaccharides, cationic polysaccharides, and inorganic calcium salts as support structures, so that the dietary fiber maintains a high expansion force in gastric juice, and at the same time, the mechanical strength and stability are significantly enhanced, providing a long-lasting feeling of fullness to the gastrointestinal tract. This innovative design is expected to play an important role in weight loss and diet control, and provide potential benefits for patients with obesity, obesity syndrome and diabetes.

This invention relates to the field of nutritional food technology, specifically to a fat-reducing composition for regulating the gut and its preparation method. The fat-reducing composition for regulating the gut comprises the following components by weight percentage: 20-25% solid coconut diglyceride microcrystalline powder, 15-20% fermented gel freeze-dried powder, 3-5% citrus pectin, 8-12% psyllium husk powder, 10-15% defatted coconut powder, 5-8% resistant dextrin, 8-10% pea protein powder, 3-5% freeze-dried mango powder, 4-7% erythritol, 1-2% microcrystalline cellulose, and 0.5-1% citric acid powder. This invention effectively solves the core problems of traditional fat-reducing products—poor ingredient stability, low bioavailability, and limited efficacy—through the dual progressive effects of physical structure and biological fermentation. It systematically achieves a synergistic effect of delaying fat digestion and absorption, long-lasting satiety enhancement, and precise regulation of gut microbiota health, completing a systematic engineering leap from single-component stimulation to simulating human metabolic pathways. This provides a stable, efficient, and safe complete solution for fat-reducing functional foods that regulate the gut.

The present research develops a kind of solid beverage based on multi-target synergistic hypoglycemic compound herbal and cereal protein peptides and its preparation process according to the multi-factor pathogenic characteristics of type Ⅱ diabetes. The solid beverage is prepared by screening homologous herbs and compound cereal powders such as yam, mulberry leaf, gordon euryale seed, lily, coix seed, hawthorn, black pepper, low GI cereals such as wheat, black rice and oat powder, low molecular weight (<1000 Da) wheat oligopeptides prepared by enzymatic hydrolysis and compound fruit and vegetable powder (broccoli, cabbage, spinach, cranberry, blueberry and pine mushroom) treated by freeze-drying process. The solid beverage of compound cereal protein peptides has hypoglycemic effect, which is verified by zebra fish model, and the principle is as follows: the morphology and basic cell structure of zebra fish pancreas are similar to those of mammals, the appetite regulation and insulin regulation function of zebra fish are similar to those of human beings, and the development and function of other organs and systems of zebra fish related to glucose homeostasis (including brain, liver, fat cell volume and skeletal muscle) are similar to those of mammals.

The invention relates to an oat peptide rich in prebiotics and a preparation method thereof, and belongs to the technical field of biology, the product adopts oat peptide, prebiotics, wall-broken oat powder, white hyacinth bean powder, roxburgh rose powder and lotus seed powder as main raw materials; wherein the oat peptide is the oat peptide which is 5kDa or below and is obtained by sequentially carrying out step-by-step enzymolysis on oat protein through papain, snail protease and nattokinase; the white hyacinth bean powder is an extract obtained by performing common enzymolysis on white hyacinth beans through cellulase and pectinase and then sequentially performing step-by-step enzymolysis on the white hyacinth beans through trypsin and papain; the lotus seed powder is an extract obtained by performing common enzymolysis on peeled lotus seeds through cellulase and pectinase and then sequentially performing step-by-step enzymolysis through fig protease and papain. The product follows the functions of clearing, regulating and nourishing, all aspects are matched in a balanced mode, the digestion and absorption rate is increased, blood toxins and intestinal waste are removed, blood sugar and blood fat are reduced, immunity is improved, mood comfort is facilitated, and nerve soothing and sleep aiding are achieved; the effect is prominent, rapid and safe without side effects.

This invention discloses a method for controlling the in-situ precipitation of multi-scale strengthening phases in alloys and an alloy casting, belonging to the field of metal preparation technology. The method involves placing molten alloy in a crucible of a casting equipment, with a liquid cooling medium filling the area around and below a substrate. The molten alloy is ejected from the crucible outlet and impacts the substrate. Under the spreading and flowing action of the melt, and the cooling effect of the substrate and the liquid cooling medium, submicron-level precipitates are controlled, and a solidified alloy layer is formed. The substrate is then moved downwards towards the liquid cooling medium by a certain distance. This process is repeated, allowing the molten alloy to continuously accumulate and form on the solidified alloy layer. This ensures that the solidified alloy layer undergoes a certain temperature and number of thermal cycles before entering the liquid cooling medium, achieving the control of nanoscale strengthening phases and the formation of the alloy casting. This invention controls the solidification and solid-state phase transformation process of the alloy through a layering method. The process is short, the strengthening phase control effect is good, and high-quality, high-performance alloy castings can be obtained.

The invention discloses a dietary fiber powder composition for promoting intestinal peristalsis and a preparation method thereof, and belongs to the technical field of functional foods. A dietary fiber powder composition for promoting intestinal peristalsis includes the following components: psyllium husk powder, resistant dextrin, polydextrose, passion fruit powder, oat fiber powder, adjuvant, white kidney bean extract, pea fiber, chia seeds, citric acid, and turmeric; the psyllium husk powder and polydextrose in the composition can reduce the body's absorption of cholesterol, thereby achieving the effect of lowering blood lipids, while the resistant dextrin in the composition can increase satiety, which is beneficial for weight loss, and the dietary fiber composition has high dietary fiber, is beneficial for promoting intestinal peristalsis, and has a sweet and sour taste; the invention crushes the psyllium husk in the preparation raw material, and can fully crush the psyllium husk into psyllium husk powder with finer particles, thereby ensuring the delicate taste of the subsequent preparation of the dietary fiber powder composition.

The invention relates to the technical field of health-care products, and aims to provide a lipid-lowering and weight-losing composition which comprises the following components in parts by mass: 10-15 parts of chitosan, 20-35 parts of a tea bean extract, 5-10 parts of a pawpaw extract, 2-8 parts of a Chinese wolfberry extract, 2-10 parts of an immature bitter orange extract, 5-10 parts of a nomame senna extract, 2-6 parts of composite biomass and 5-10 parts of dietary fibers. By reasonably selecting various components with different fat-reducing and weight-losing mechanisms, controlling the dosage of the components and scientifically matching the components, the obtained composition has the advantages of good effect and quick response, and does not generate dependence.

This invention provides a fermented milk yogurt for infants, which, by weight, consists of the following ingredients: 300-450 parts fermented milk, 80-120 parts compound fresh fruit puree, 20-40 parts concentrated fruit juice, 10-20 parts compound dietary fiber, 15-30 parts protein components, and 5-15 parts cereal powder. This invention introduces five specific proportions of compound probiotics for fermentation, including *Bifidobacterium animalis* subsp. *lactobacterium* HN019, *Lactobacillus fermentum* CECT5716, *Lactobacillus rhamnosus* HN001, *Bifidobacterium breve* M-16V, and maltodextrin. These five strains produce a significant synergistic effect, not only shortening the fermentation time and increasing the number of live bacteria in the fermented milk, but also forming a more complete intestinal flora barrier in infants, effectively promoting nutrient absorption and reducing the incidence of diarrhea and constipation in infants.

The invention provides the temperature-resistant freeze-dried chocolate capable of inhibiting appetite, and the temperature-resistant freeze-dried chocolate is high in grease content, fluffy in taste and silky in mouth feel; the product is loose and porous, so that the product is good in re-dissolvability and can melt in the mouth without chewing, and good sensory experience is brought to consumers; the product has a stable structural framework, does not have obvious morphology change at a high temperature of 80 DEG C, does not deform, crack and blacken due to grease melting and crystal transformation, does not have the problem that grease leaks and adheres to a packaging bag, and has excellent thermal stability.

The invention provides a preparation method of hydro-thermal modified kidney bean starch after germination pretreatment, and belongs to the technical field of food processing. The preparation method comprises the following steps: soaking kidney bean seeds in a CaCl2 solution, fishing out kidney beans, and carrying out germination treatment on the kidney beans at a certain temperature; carrying out wall breaking treatment on the sprouted kidney beans, sieving, standing, and washing to remove impurities and pigments; adding a NaOH solution, adjusting the pH value, and soaking; centrifuging, pouring away an upper-layer solution, adding pure water, stirring, centrifuging and drying; adding pure water to change the moisture content, and putting into a drying oven for reaction to obtain the modified germinated kidney bean starch. The functionality of the starch is remarkably improved, the core requirements of the food industry for high-quality stabilizers and texture modifiers are accurately met, and an efficient solution is provided for developing food with better taste, longer shelf life and better health attributes. And the method particularly meets the technical requirements of quickly growing markets such as frozen prefabricated vegetables, plant-based products, flour-coated fried foods and high-temperature-resistant sauces.

The invention belongs to the technical field of nutritional powder, and particularly relates to nutritional direct drinking powder containing egg yolk globulin and a preparation method thereof.The nutritional direct drinking powder containing the egg yolk globulin is prepared from, by weight, 30-45 parts of IgY micro-capsule powder, 35-40 parts of whey protein hydrolysate, 5-12 parts of maltodextrin, 8-10 parts of erythritol, 4-6 parts of fructo-oligosaccharide and 0.5-1 part of pectin. 0.01 to 0.03 part of vitamin, and 0.005 to 0.01 part of butyl hydroxy anisd. The nutritional direct drinking powder prepared by the preparation method disclosed by the invention is fine and smooth in mouth feel and rich in protein composition, the multilayer microencapsulated IgY prepared by utilizing an emulsification technology can keep activity in gastric acid and enzyme environments, the oral bioavailability of the IgY is improved, and the organism immunity is enhanced while nutrition is provided.

The invention provides high-protein low-sugar milk shake capable of improving memory and a preparation method of the high-protein low-sugar milk shake. The high-protein low-sugar milk shake comprises the following components: fresh milk, soybean protein isolate, dihydroquercetin powder, maltodextrin, resistant dextrin, ginseng powder, coconut milk powder, erythritol, multivitamins, mineral powder, folic acid, N-acetylneuraminic acid and peach gum. Compared with existing milkshake which is single in nutritional ingredient, the dihydroquercetin powder is formed by modifying dihydroquercetin through amino acid, biocompatibility and water solubility are obviously improved, and the dihydroquercetin milkshake has good free radical scavenging and anti-inflammatory effects and promotes growth of neurons. If the traditional Chinese medicine composition is used, the synthesis of acetylcholine in the brain is promoted, the neurotransmission effect is enhanced, and the memory is improved by cooperating with dihydroquercetin.

The invention provides a preparation method of a plant extract for providing satiety. The preparation method comprises the following steps: (1) mixing powdery verbena citriodora, gymnema latifolium or roselle with an extraction solvent A, and soaking; (2) performing reflux extraction on the mixed solution soaked in the step (1) at 40-80 DEG C; (3) carrying out solid-liquid separation, collecting reflux, and carrying out low-pressure concentration; and (4) adsorbing the concentrated solution through D101 macroporous adsorption resin, eluting with water for the first time, discarding the eluent, eluting with an ethanol water solution with the ethanol volume fraction of 40-60% for the second time, collecting the eluent, and concentrating and drying to obtain the gymnema latifolium extract or the roselle extract. The plant extract prepared by the preparation method of the satiety plant extract provided by the invention can help to reduce appetite intake by influencing the level of appetite regulating peptides secreted by in-vivo adipose tissues or digestive tracts, promote bioactive components with the idea of health and weight loss, and can significantly reduce the level of total cholesterol and LDL cholesterol.

The invention provides a plant extract compound for providing satiety. The plant extract compound is prepared from the following components in parts by weight: 1 part of lemon verbena extract, 0.5-2 parts of gymnema latifolium extract and 0.5-2 parts of roselle extract. The plant extract compound is prepared from the following components in parts by weight: 1 part of lemon verbena extract, 0.5-2 parts of gymnema latifolium extract and 0.5-2 parts of roselle extract. The satiety plant extract compound provided by the invention can significantly reduce the total cholesterol and LDL cholesterol level, improve the HDL cholesterol level and reduce the food intake through the bioactive components which influence the appetite regulation peptide level secreted by in-vivo fat tissues or digestive tracts, help to reduce appetite intake and promote the idea of health and weight loss, so that the total cholesterol and LDL cholesterol level can be significantly reduced, the HDL cholesterol level can be improved, and the food intake can be reduced. Reducing the blood glucose level and reducing the expression of leptin hormone, thereby reversing the overexpression of leptin and possibly eliminating resistance to leptin; accumulation of triglyceride in 3T3-L1 fat cells can be reduced, and cytoplasm AMPK can be activated; appetite can be reduced or satiety can be increased by affecting the level of peptides secreted by the digestive tract and adipose tissue.

The high-protein noodles rich in mulberry leaf powder are prepared from the following components in parts by weight: 30-60 parts of soybean protein isolate, 10-20 parts of vital gluten, 20-50 parts of wheat flour, 10-30 parts of mulberry leaf powder, 1-10 parts of edible salt, 8-30 parts of water and 0.2-0.4 part of a flour additive, the flour additive is prepared from the following raw materials in parts by weight: 5-8 parts of scutellaria baicalensis, 8-12 parts of dendrobe, 6-9 parts of sword beans, 4-8 parts of pseudo-ginseng powder, 7-10 parts of astragalus membranaceus, 12-15 parts of hawthorns, 5-8 parts of spina date seeds, 0.08-0.2 part of ginger, 4-6 parts of garlic bulbs, 5-9 parts of collagen powder and 0.3-0.5 part of dietary fibers. The prepared noodles are rich in nutrition and rich in high protein, the protein content is larger than 38g / 100g, the noodles are suitable for being eaten by fatigable people and diabetics, the high-protein nutrition is supplemented, meanwhile, satiety is increased, and the health-care effects of reducing and stabilizing blood sugar are achieved.

The invention relates to a preparation method of low-GI rice noodles and the low-GI rice noodles, and the method comprises the following steps: mixing rice flour, corn starch and sweet potato powder in proportion to obtain mixed powder; adding water into the mixed powder, stirring, and carrying out hydration treatment to obtain compound milk; sequentially gelatinizing, extruding and forming the compound milk to obtain fresh wet rice noodles; sequentially aging and drying the fresh and wet rice noodles to obtain the low-GI rice noodles. The GI value of the finished rice flour is reduced by adding the southern potato flour into the rice flour, meanwhile, the taste of the rice flour can be improved by adding the southern potato flour, the gel strength of the rice flour is remarkably improved, the breaking rate of the rice flour is reduced, the rice flour is smoother and easy to digest, and the problems that existing rice flour is high in GI value and poor in taste flexibility are effectively solved.

The present application provides a kind of low-calorie high dietary fiber fava bean powder and its preparation method, it relates to health-care product technical field.The present application fava bean powder includes: fava bean raw material powder, traditional Chinese medicine extract, dietary fiber, gamma-cyclodextrin, resistant dextrin, thickening agent, flavoring agent;Traditional Chinese medicine extract is composed of dendrobium extract, rhodiola extract and lotus leaf extract.Fresh fava bean whole plant is freeze-dried, pulverized to prepare fava bean raw material powder;Dendrobium extract is prepared by long bifidobacterium and pentose pediococcus compound fermentation, rhodiola extract is prepared by ultrasonic-assisted alcohol extraction combined with ultrafiltration purification, and lotus leaf extract is prepared by flash extraction combined with macroporous resin purification.The present application effectively protects the heat-sensitive active ingredients in fava bean and traditional Chinese medicine by adding resistant dextrin and gamma-cyclodextrin double embedding technology, improves the pungent bitter taste, and improves the instant performance.The present application fava bean powder has the effects of reducing blood sugar, reducing blood lipids and assisting in weight loss, and can be used for preparing related health-care products.

The invention relates to the technical field of health food research and development, in particular to a health food rich in zinc and selenium and a preparation method thereof, the health food comprises the following raw materials: egg white powder, yolk powder, zinc-rich micro powder and a mixed flavoring agent; the selenium-rich egg white liquid is firstly subjected to step-by-step ultrasonic treatment, and then the papain gradient enzymolysis is performed, so that the prepared egg white powder is low in caking rate and easy to brew; according to the preparation method disclosed by the invention, the egg yolk liquid of the selenium-rich eggs is firstly subjected to step-by-step ultrasonic treatment, and then is sequentially subjected to degreasing treatment, protective agent addition and alkaline protease enzymolysis treatment, so that the prepared egg yolk powder is high in solubility and lower in fat content; the mixed flavoring agent prepared from gordon euryale seeds, hawthorn fruits, Chinese dates and momordica grosvenori enables the prepared health-care food to have high contents of proteins, essential amino acids, vitamins, zinc, selenium and other trace elements, and to be low in fat and delicious.

According to the technical scheme, the high-fiber bread is characterized by comprising the following raw materials in parts by mass: 35-40 parts of black bean powder, 35-40 parts of white kidney bean powder, 5-10 parts of almond powder, 0.5-2 parts of yeast, 2-5 parts of fructo-oligosaccharide, 2-5 parts of inulin, 1-3 parts of soybean dietary fibers, 1-3 parts of soybean protein, 1-3 parts of sunflower seed oil, 0.5-1 part of table salt, 50-60 parts of water and 0.07-0.4 part of an enzyme preparation. The black bean powder and the white kidney bean powder are adopted to replace wheat flour, the almond powder, the soybean dietary fibers and other fiber-rich raw materials are combined, and the components are beneficial to increasing intestinal tract movement, promoting the health of a digestive system, preventing constipation and maintaining the stability of the blood sugar level. The high-fiber diet can also help to control body weight because fibers can increase satiety and reduce the total food intake; meanwhile, the materials do not contain wheat flour, gluten, carbon water and carbohydrates in the bread are reduced, and therefore special crowds such as diabetics or gluten allergy people can eat the bread trustingly and healthily.

The invention discloses a fat-reducing composition containing plant extract ingredients and a preparation method thereof, and belongs to the technical field of fat-reducing compositions. The method comprises the following steps: mixing starch, disodium hydrogen phosphate, citric acid, and deionized water, adding α-amylase, adjusting pH, centrifuging, and treating the solid phase to obtain material A; mixing material A, sodium alginate, Dendrobium officinale extract, and deionized water to obtain material B; mixing pig liver powder, cuttlebone powder, gluconolactone, sucrose fatty acid ester, and deionized water, adding material B, heating to 85-95°C, adding plant extracts, homogenizing, and spray drying to obtain a fat-reducing composition containing plant extract ingredients with good lipid-lowering effect.

The invention relates to a method for preparing a nano starch lipid composite emulsifier at normal temperature, which is characterized in that on the basis of diversified starch raw materials and different types of lipids, efficient preparation of a nano-scale compound is realized through a normal-temperature acoustic resonance treatment technology. The method breaks through the limitation of traditional high-temperature preparation, adopts a chemical method and an enzymolysis method to prepare nano starch particles under a normal-temperature condition, and then combines the starch particles with lipid by utilizing an acoustic resonance technology to form a stable nano-scale compound. The process is simplified, green, efficient and multifunctional, and the process is simpler; the normal-temperature acoustic resonance technology is adopted, so that the energy consumption is reduced, and the production efficiency is improved; the prepared nano-composite has potential application of emulsifiers and fat substitutes, can meet the requirements of modern consumers for healthy diet, and widens the application range of the nano-composite in the food industry.

The invention belongs to the technical field of healthy food, and relates to a healthy weight-losing meal replacement formula, which comprises 6 parts of carbohydrate, 2 parts of protein, 1.5 parts of fat, 0.5 part of vitamin, 6 parts of dietary fiber and 0.1 part of food additive. According to the healthy weight-losing meal replacement formula disclosed by the invention, the calorie intake is controlled and the satiety is increased, so that long-term weight management is facilitated, and adverse consequences caused by blind dieting are avoided; and the nutrition imbalance caused by intake of single food is avoided by balancing intake of various nutrients. By replacing high-calorie and high-fat food, the intake of unhealthy food is reduced.

The invention provides a folium cortex eucommiae powder cake and a preparation method thereof, and belongs to the technical field of food development. The eucommia ulmoides leaf powder cake is prepared from the following raw materials in parts by mass: 15-20 parts of whole wheat flour, 8-12 parts of oat flour, 3-5 parts of almond powder, 0.5-1.5 parts of konjaku flour, 6-10 parts of eucommia ulmoides leaf powder, 6-9 parts of erythritol, 0.5-1.5 parts of stevioside, 10-15 parts of low-fat milk, 28-32 parts of eggs, 2-5 parts of apple jam, 1-3 parts of olive oil, 0.5-1 part of baking powder and 0.1-0.4 part of salt. The folium cortex eucommiae powder cake has the effects of reducing blood sugar and blood fat and improving the exercise ability, and is suitable for people who lose weight and exercise to eat.

The preparation method comprises the following steps: by taking whey protein isolate as a raw material, carrying out pulsed electric field treatment, adding glutamine transaminase (TG enzyme) for cross-linking, obtaining whey protein powder which is low in water content and easy to store and transport through a microwave freeze-drying technology, redissolving the whey protein powder, self-assembling the whey protein powder into colloid, and carrying out freeze-drying to obtain the slow-digestion high-satiety self-assembled whey protein. And the protein supplement has the advantages of slow digestion and high satiety, and is helpful for weight management of eaters.

The present invention provides a high-fiber wheat bran powder product containing slowly digestible starch and resistant starch, wherein the total dietary fiber content of the high-fiber wheat bran powder product is 10wt%-50wt%, and the content of the slowly digestible starch accounts for 20wt%-40wt% of the total starch compound content in the high-fiber wheat bran powder product; the content of the resistant starch accounts for 10wt%-20wt% of the total starch content in the high-fiber wheat bran powder product; and the high-fiber wheat bran powder product does not contain an organic solvent. The present invention also provides a preparation method for the high-fiber wheat bran powder product, which uses bran and bran containing flour with low cost as raw materials, while reducing costs, can increase the dietary fiber content of the product and enrich product functionality. At the same time, the method of the present invention is produced using a pure physical method, without the use of additional raw materials such as chemical reagents and enzymes, with low cost, no waste liquid generation, and green environmental protection.

The invention belongs to the technical field of preparation of natural plant raw materials, and particularly relates to a composition containing dietary fibers and a preparation method and application thereof. The composition containing dietary fibers comprises the following raw material components: 10-20 parts of white kidney bean fibers, 5-10 parts of flaxseeds, 3-8 parts of resistant dextrin, 1-5 parts of citrus fibers, 1-5 parts of oat fibers, 1-5 parts of inulin, 1-5 parts of mango powder and 0.5-3 parts of turmeric. According to the composition containing the dietary fibers, natural plant raw materials are selected to be compounded and combined, and the composition has multiple effects of increasing satiety, reducing intake of excessive fat and saccharides and the like. Meanwhile, a uniform suspension liquid state can be kept after brewing, so that the use of consumers is facilitated, and the practical application value is good.

The invention provides a fat-reducing and muscle-increasing fucoxanthin special diet and a preparation method thereof, and relates to the technical field of biological medicine, the fat-reducing and muscle-increasing fucoxanthin special diet comprises alginate alcohol extract oil (10% fucoxanthin), medium-chain triglyceride, isomaltooligosacharide, L-arabinose, water, resistant dextrin, blood orange concentrated powder, citric acid, starch sodium octenylsuccinate, and monoglyceride. The composition is prepared from diglycerol fatty acid ester, vitamin B1, vitamin B2, L-carnitine, calcium gluconate, zinc gluconate, chromium yeast, EDTA ferric sodium, vitamin D3, vitamin K2, vitamin C, vitamin E, folic acid and food essence. According to the fucoxanthin, the content of water in the product is reduced through a certain formula ratio, the fluid property of the fucoxanthin is improved, and the shelf life of the product can be prolonged without high-temperature sterilization.