41results about How to "Prevent protein denaturation" patented technology

A coating for an implant surface comprising one or more nanoparticles of less than or equal to 500 nanometers and an implant surface capable of receiving the nanoparticles, the implant selected from the group consisting of metal, carbon, graphite, polymer, protein, nucleic acid, microorganisms, hydrogel, liquid, porous and polymer blend particles, and combinations thereof. The coating promotes characteristics on the implant surface such as reducing protein unfolding, preventing inflammatory and fibrotic cell accumulation, reducing the number of such cell attachment sites and preventing other adverse biological reactions. The coating may be applied on any material via physical and / or chemical binding. The coating may further comprise a surfactant and may include a tag, adsorbed, absorbed or incorporated onto the nanoparticle. The coating on an implant surface is used for purposes that may be cosmetic, therapeutic, preventative, reconstructive, monitoring and replacement. The coating may also be used for in vitro purposes.

The invention discloses an air-regulating preservation method of meat, which belongs to the technical field of meat preservation. The technical points of the method comprises the following steps that: (1) selected fresh meat materials are washed cleanly, cut well and put in a pot for cooking; (2) the cooked meat materials are packed in a vessel and covered, and then are sent to a clean-room; a vacuum cooling machine is used for reducing the surface temperature of the meat materials to 5 - 10 DEG C and the internal temperature to 8 - 12 DEG C; (3) the cooled meat materials in the clean-room are put in a food plastic box; which, after being vacuumized, is filled with the mixed gas of CO<2> and N<2> for fresh-keeping packaging; and (4) the packed meat materials are stored in an environment of 4 to 8 DEG C. The method has the advantages of good fresh-keeping effect and is used for keeping fresh the cooked meat food.

The invention provides a composite nutrient dried rolled bean curd and preparation method thereof, which solve the problem that the prior dried rolled bean curd has no function of reducing blood fat, promoting intestinal tract health and improving diabetes function. The raw materials of the composite nutrient dried rolled bean curd comprise: 100 weight parts of soybeans and 10-100 weight parts of vegetables. The preparation method comprises the following steps: (1) removing impurities from the soybeans, peeling and soaking the soybeans; refining the soaked soybeans; (2) crushing, refining and filtering the clean and drained-off vegetables to obtain a vegetable juice and adjusting the pH value of the vegetable juice to 6.8-7.4; (3) cooking the soybean milk and the vegetable juice in a boiler; filtering the cooked mixture and guiding the filtered mixture into an evaporation boiler to be heated and extracting the oil skin out and shaping and drying the oil skin after the oil skin is formed on the mixture surface, finally the composite nutrient dried rolled bean curd is obtained. The composite nutrient dried rolled bean curd has function of reducing blood fat, promoting intestinal tract health and improving diabetes function.

The invention discloses an extraction method of spirulina phycocyanin. The extraction method comprises the following steps: crude cell disruption, salting out, double-aqueous phase extraction and ultrafiltration, and is characterized in that the cell disruption step comprises the following steps: adding functional protein peptide in algae liquid, selecting a sodium phosphate buffer solution as an extraction solvent, and carrying out repeated freezing and thawing and centrifugation to obtain supernate as a crude protein extract. By adopting the extraction method, the problem of low protein extraction rate caused by low sporoderm-broken rate in the prior art is solved; the phycocyanin extracted by the extraction method provided by the invention can improve the activity of lymphocytes, comprehensively strengthens the disease prevention ability and the disease resistance ability of an organism by improving the organism immune function by a lymphatic system, also has excellent functions of oxidation resistance, radiation resistance, anti-inflammation and bacterium inhibition, and can be used in the field of feed or beverages. The extraction process of the spirulina phycocyanin is simple, is strong in operability and low in production cost, and can be used for producing the spirulina phycocyanin in batch.

The invention discloses a preparation method of a fish gelatin high-molecular material, relates to a fish gelatin high-molecular material, and provides a preparation method which is good in gelation performance for a fish gelatin high-molecular material. The preparation method comprises the following steps of: 1) raw material pretreatment: by taking fish skins and fish scales as raw materials, soaking the raw materials with sodium hydroxide solution containing a surfactant and an oxidant, rinsing cleanly, adding pure water, adjusting the pH value of the solution to 5-6 by polybasic carboxylic acid, and then stirring and crushing the raw materials into extraction raw materials for gelatins; 2) gelatin extraction: adding a protease inhibitor and a protein thermal denaturation protectant in the raw materials pretreated in the step 1), heating and extracting gelatin solution; and 3) drying: filtering the gelatin solution obtained in the step 2) to remove impurities such as melanin, cooling and condensing, drying at a low temperature and crushing, and then preparing the fish gelatin high-molecular material powder. The preparation method is simple in process, short in extraction time, and beneficial to popularization for fish gelatin industrialized production.

The invention discloses a method for extracting shinyleaf yellowhorn seed kernel oil with a supercritical or subcritical fluid, which comprises the following steps: (1) selecting shinyleaf yellowhorn seed kernel, and pulverizing to 10-120 meshes; and (2) extracting the pulverized shinyleaf yellowhorn seed kernel in the step (1) with a supercutical fluid or subcritical fluid to obtain the shinyleaf yellowhorn seed kernel oil, wherein the residual material is shinyleaf yellowhorn dregs. Compared with the traditional pressing method, the method disclosed by the invention obviously enhances the oil extraction rate, and avoids the problems of severe damage of unsaturated fatty acids and other components in oil, and protein denaturation at high temperature in the pressing method. Compared with the leaching method, the method disclosed by the invention solves the problems of solvent residues, complex after-treatment process and high tendency of environmental pollution. According to the method disclosed by the invention, the oil extraction rate is not lower than 50%, the protein content in the shinyleaf yellowhorn dregs is not lower than 55g / 100g, and the obtained oil product has high quality.

The invention discloses egg puddings. The egg puddings are prepared from, by weight, 30-50 parts of yolk fluid, 15-30 parts of whole milk powder, 10-15 parts of white granulated sugar, 5-10 parts of condensed milk, 0.4-2.0 parts of konjac fine powder, 0.2-0.5 part of kappa carrageenan, 0.04-1.0 part of potassium chloride and 140-180 parts of water. The egg puddings are smooth and delicate in taste, elastic in texture, strong in egg aroma, rich in nutrition, portable and free of preservatives and sweetening agents, the shelf life of the egg puddings is prolonged, defects of liquid-solid separation and collapse in long-term storage are improved, and technical simplicity in processing, low cost and suitableness for batch production are realized.

The invention discloses a lactoprotein concentrate with high thermal stability and a preparation method thereof The method comprises the following steps of: 1, degreasing raw milk, adding emulsified salt, wherein the mass volume percentage of the emulsified salt is 0.1-0.5%, the emulsified salt is selected from two or three of sodium citrate, sodium pyrophosphate and trisodium phosphate, and the mass ratio of the sodium citrate to the sodium pyrophosphate is 2:3-3:2, the mass ratio of the sodium citrate to the trisodium phosphate is 3:7-7:3, and the mass ratio of the sodium pyrophosphate to the trisodium phosphate is 3:2-4:1, stirring for 5-10min at the speed of 50-100r / m and the temperature of 50-55 DEG C, regulating the pH value to be 5.0-6.5, and sterilizing; evaporating to concentrate or filter washing to concentrate after ultra-filtering at the temperature of 10-40 DEG C, and spray drying. According to the preparation method of the lactoprotein concentrate, the albuminous degeneration is well prevented, and the production efficiency is improved. The prepared lactoprotein concentrate has good thermal stability at high temperatures.

The invention relates to low-viscosity drinking yoghourt and a preparation method thereof. The preparation method comprises the following steps: (1) mixing, homogenizing, sterilizing and cooling yoghurt base material raw materials except a leavening agent, and adding the leavening agent for fermentation to obtain a yoghurt base material; (2) carrying out rapid demulsification on the yoghourt basematerial, and cooling obtained material to 10-20 DEG C; and (3) mixing the yoghurt base material with a sugar solution base material or a fruit shake base material, and carrying out secondary homogenization on the yoghurt base material at 10-25 DEG C and 15-20 MPa to obtain the low-viscosity drinking yoghurt. According to the invention, a specific formula and technological means are adopted, the thick taste of traditional fruity yoghourt is overturned, and the problem that the traditional yoghourt has strong satiety after being drunk is solved. The drinking yoghourt provided by the invention not only retains the nutritional value of dairy products and is refreshing and fine in taste, but also has the characteristic of quenching thirst, and the method is particularly suitable for providingthe refreshing and thirst-quenching drinking fruit shake yoghourt under the condition of high protein content.

An antistaling technology for the minced fish includes such steps as mincing fish, beating, filtering, dewatering by squeezing, mixing with cane sugar, sorbitol and polyphosphate, and cooling.

The invention provides repairing gel as well as a preparation method and application thereof, relating to the technical field of skin care products. The skin care gel is prepared from basic fibroblastgrowth factors bFGF and precursor sol; the mass ratio of the basic fibroblast growth factors bFGF to the precursor sol is (1-2) to 1,000,000. The bFGF can maintain relatively good stability in the precursor sol, and still has relatively good activity when stored for half a year in a normal temperature status through detection, thereby effectively remitting the problem that current bFGF ingredient-contained skin care products are difficult to preserve at normal temperature. Meanwhile, various ingredients in the precursor sol and various ingredients which cooperate with the bFGF in use not onlycan respectively give play to original effects but also can have a synergistic effect simultaneously, the curative effect of the repairing gel is further reinforced, and the repairing gel is obviously superior to current skin care products in remitting symptoms such as dry skin, senility, dark yellow, color spots, acne and allergy.

The invention relates to red date nougat and a preparation method thereof. The method comprises the pretreatment of raw materials and the preparation of the nougat. The method specifically comprises the following steps: syrup decoction, cooling, blending, sealed freezing, sealed low-temperature crushing, spray puffing, and forming and packaging. The method adopts temperature programming and spraypuffing process supplemented by whole-course sealing freezing and starch micro-crystallization treatment, so that ovalbumin can fully exert the function of surfactant, protein and sugar are mutually woven to form nets, and bubbles are fixed in the middle of protective films. Besides, the added hydrophilic starch can react with the protein in a foaming agent to generate a molecular complex and to form thin films, and when the films are heated and water content is extremely high, the bubbles do not break, so that the nougat has good texture and taste feel difference, thereby achieving the pleasure of mouth feel and taste.

The present invention discloses a method for processing high-protein rice flour by using broken rice and relates to the technical field of high-protein food processing. The method comprises the following steps: (1) soaking and pulping; (2) instantaneous high-pressure treating; (3) alkali treating; (4) enzyme treating; and (5) drying and milling. The broken rice is used as a raw material to prepareprotein rice flour, reasonable reuse of the broken rice as a by-product of rice processing is realized, and economic value of the broken rice is improved. Besides, screening and combining of an extracting technology enable protein content in the prepared protein rice flour to be greatly improved, and a technical problem of low protein content in conventional extraction methods is solved.

A process for recovering the butyl acetate generated during production of antibiotics includes resin adsorption of the solution containing the butyl acetate, water washing, analyzing the saturated resin by saturated steam, condensing the analyzed liquid, laying asid, and phase separation. Its advantages are high recovery rate, less energy consumption and low cost.

The invention discloses a GSTs activity analysis method suitable for a plant holoprotein extracting solution. According to the method, the holoprotein extracting solution of leaves and roots of a plant is used as a sample and a check sample, GSH and CDNB are used as reaction substrates, and the activity of GSTs is analyzed by measuring the quantity of GS-CDNB coupling products. According to the improved method, the solvent of CDNB is changed into acetone from ethyl alcohol, the solubility of CDNB is greatly improved, the use quantity of the solvent is lowered under the same CDNB concentration, and therefore protein degeneration caused by an excessive quantity of the solvent is avoided; meanwhile, the molar ratio of glutathione (GSH) to CDNB is increased through the improved method, and the plant holoprotein extracting solution with low GSTs content can be analyzed more conveniently.

The invention discloses bread for immunity strengthening and digestion improvement. The bread is made of ingredients including 600-900 parts by weight of high gluten flour, 40-60 parts by weight of bitter gourds, 8-12 parts by weight of tremella, 30-45 parts by weight of durian flesh, 10-15 parts by weight of sargassum fusiforme, 20-30 parts by weight of sword beans, 4-6 parts by weight of green tea powder, 6-9 parts by weight of poria cocos, 6-9 parts by weight of endothelium corneum gigeriae galli, 20-30 parts by weight of flaxseeds, 6-9 parts by weight of mushroom umbrellas, 40-60 parts by weight of trehalose, 30-45 parts by weight of coconut oil, 18-27 parts by weight of vital wheat gluten, 6-9 parts by weight of active dry yeast and appropriate parts by weight of sweet fermented-rice juice. The prepared bread is characterized by a golden crust, an even shape, a uniform color, a plump volume, a thick smell, a floppy taste and a fine and smooth texture. By addition of the multiple ingredients with an immunity strengthening effect, the bread has higher nutrition and health care values and is suitable for secure eating of various types of people.

The invention provides a repairing stock solution as well as a preparation method and application thereof, and relates to the technical field of skin care products. The repairing stock solution is prepared from a basic fibroblast growth factor bFGF and a precursor solution, wherein a weight ratio of the basic fibroblast growth factor bFGF to the precursor solution is (1 to 2) to 1000000. The bFGFcan keep better stability in the precursor solution of the repairing stock solution disclosed by the invention; through detection, the bFGF still has better activity after being stored for half a yearin a normal temperature state, so that the problem that a skin care product containing the bFGF component is difficultly stored at a normal temperature is effectively alleviated; meanwhile, due to cooperative application of various components in the precursor solution and the bFGF, the various components can develop the original effect, and also can play a synergistic effect, so that a curative effect of the repairing stock solution is further enhanced; moreover, alleviation of symptoms such as dryness of skin, aging, dark yellow, color spots, pimples and allergy treated by using the repairing stock solution is obviously superior to alleviation of the symptoms treated by using existing skin care products.

The invention discloses a preparation method for a stingray cartilage polysaccharide, and belongs to the technical field of polysaccharide extraction. Extraction steps of the cartilage polysaccharide are as follows: pretreatment; cell disruption; polysaccharide extraction; polysaccharide column chromatography; and freeze drying. According to the preparation method, active polypeptides and a repeated freeze-thaw method are utilized for disrupting cartilage cell walls, thus the yield of the polysaccharide is improved, and through separation and purification, the purity of the polysaccharide is further improved, and the extracted polysaccharide has a low molecular weight, is applied to health care products which have immunity regulating functions and drinking products, and is easily absorbed by the human body.

The invention belongs to the technical field of food and discloses a compound emulsification thickener and soft ice cream pulp containing the compound emulsification thickener. The compound emulsification thickener is prepared from the following raw materials: 1.5-2.5 parts by weight of an emulsifier, 3-6 parts by weight of pectin, 0.4-1.2 parts by weight of alginic acid derivatives and 4.6-7.2 parts by weight of one or more of gelatin, xanthan gum, locust bean gum and sodium carboxymethyl cellulose. By virtue of synergistic effects of all the components, the stability of fermented type soft ice cream pulp in a normal-temperature storage process can be improved. Furthermore, when the compound emulsification thickener provided by the invention is used for preparing the fermented type soft ice cream pulp, after a freezing machine is used for performing stirring, the product is delicate and smooth in taste, free of fat crystallization and free of ice crystal feeling.

The invention belongs to the technical fields of genetic engineering, molecular biology and other biology, and particularly relates to an efficient culture medium for expressing a soluble recombinantprotein by escherichia coli and a preparation method of the culture medium. The culture medium can improve the success rate and yield of expressing the soluble recombinant protein in cytoplasm by theescherichia coli; the efficient culture medium is selected from an M9 culture medium, basic ingredients such as sorbitol, ethanol, glucose and sucrose are added, magnesium sulfate and ampicillin are also added, IPTG is used as an inducer, and the efficient culture medium aims to increase the soluble expression of the foreign protein; the efficient culture medium is used to express the recombinantprotein, especially to express the soluble recombinant protein by the escherichia coli; and the culture medium can use escherichia coli BL-21 or DH5alpha strains as reaction bacteria, or K12 or origamiB escherichia coli strains as reaction bacteria.

The invention discloses high-protein sports milk containing DHA algae oil and a preparation method thereof The high-protein sports milk containing DHA algae oil comprises the following components in parts by weight: 94-97 parts of milk; 2.0-3.2 parts by weight of concentrated milk protein; 0.4-1.6 parts by weight of casein; 0.1 - 0.4 part by weight of whey protein; 0.01-0.05 part by weight of peptopro; 0.05-0.6 part by weight of DHA algae oil; 0.05-0.1 part by weight of composite mineral; 0.03-0.05 part by weight of compound vitamin; 0.05-0.2 part by weight of a stabilizer; and 0.045-0.4 partby weight of an antioxidant. The high-protein sports milk containing DHA algae oil provided by the invention is not only beneficial to supplementing protein loss for sports and body-building people, increasing muscle strength, promoting synthesis and shaping of hemoglobin and eliminating fatigue, but also can promote visual development and brain development of infants, and can maintain and improvethe brain health and logical thinking ability of middle-aged and elderly people, and reduce the risk of illness.

The invention relates to agriculture, and particularly relates to a black glutinous rice cultivation method. The black glutinous rice cultivation method comprises the procedures of soil sterilization,soil modification, seedling raising, transplanting and management, wherein the soil sterilization procedure comprises: applying lime powder to soil in winter; and the soil modification procedure comprises: planting Adiantum Capillus-veneris in the soil with the applied lime powder, and smashing the Adiantum Capillus-veneris and burying the smashed Adiantum Capillus-veneris in the soil before thetransplanting of black glutinous rice seedlings. Before the transplanting of the black glutinous rice seedlings, the lime powder is applied first, and then the Adiantum Capillus-veneris is planted, sothat at the same time of soil sterilization, the growth of the Adiantum Capillus-veneris is promoted, and calcium in the soil is absorbed by the Adiantum Capillus-veneris; the Adiantum Capillus-veneris is further smashed and buried in the soil, so that the organic matter of the soil is increased, thereby reducing the calcium absorption capacity of the black glutinous rice; and meanwhile, the growth of the black glutinous rice is promoted, thereby achieving better rice quality.

The invention discloses an active biological product and a processing method thereof. The biological product comprises glycosaminoglycans, active collagen and a small amount of water. The processing method includes cleaning, crushing, periosteum removal, protein impurity removal, cleaning, sterilization, dehydration, centrifuging, drying and pulverizing. In the product, a cartilage powder rich inactive substances has the highest processing temperature not exceeding the critical denaturation temperature of cartilage determined by detection. The processing operation process is out of touch withstrong acid or strong base. The prepared cartilage powder retains the original structure of the active substances, consists of rich active II-type collagen, the glycosaminoglycans and a small amountof water, and can be used in the fields of health products and foods.

The invention discloses a lactoprotein concentrate with high thermal stability and a preparation method thereof The method comprises the following steps of: 1, degreasing raw milk, adding emulsified salt, wherein the mass volume percentage of the emulsified salt is 0.1-0.5%, the emulsified salt is selected from two or three of sodium citrate, sodium pyrophosphate and trisodium phosphate, and the mass ratio of the sodium citrate to the sodium pyrophosphate is 2:3-3:2, the mass ratio of the sodium citrate to the trisodium phosphate is 3:7-7:3, and the mass ratio of the sodium pyrophosphate to the trisodium phosphate is 3:2-4:1, stirring for 5-10min at the speed of 50-100r / m and the temperature of 50-55 DEG C, regulating the pH value to be 5.0-6.5, and sterilizing; evaporating to concentrate or filter washing to concentrate after ultra-filtering at the temperature of 10-40 DEG C, and spray drying. According to the preparation method of the lactoprotein concentrate, the albuminous degeneration is well prevented, and the production efficiency is improved. The prepared lactoprotein concentrate has good thermal stability at high temperatures.

The invention discloses bread capable of preventing and resisting cancer and promoting digestion. The bread is prepared from the following raw materials in parts by weight: 600-900 parts of strong flour, 30-45 parts of purple sweet potatoes, 20-30 parts of durians, 10-15 parts of bottle gourds, 10-15 parts of purple cabbages, 8-12 parts of folium llicis latifoliae, 40-60 parts of green corn granules, 6-9 parts of poria cocos, 6-9 parts of endothelium corneum gigeriae galli, 20-30 parts of linseeds, 6-9 parts of shiitake mushroom umbrellas, 40-60 parts of trehalose, 30-45 parts of coconut oil, 18-27 parts of vital wheat gluten, 6-9 parts of active dry yeast, and an appropriate amount of fermented glutinous rice juice. The finished product of the bread is golden in crusts, even in shapes, uniform in color, plump in volume, rich in fragrance, soft in mouth feel, and fine, smooth and uniform in texture; various raw materials with the efficacies of preventing and resisting cancer are added, so that the bread is high in nutrient and health-care value, and suitable for all kinds of people to eat without worry.

The invention discloses a preparation method of frozen green and fresh walnuts. The frozen green and fresh walnuts adopt sufficiently ripe and full walnuts in the late ripe period, and the walnuts contain sufficient nutrients and have the flavor of walnuts; the collected green husk walnuts are cleaned with water after green husks are removed, ethephon, bleaching powder and the like are not added,and residue pollution of chemical agents is avoided; and fresh walnut kernels are not subjected to coat removing treatment and are directly soaked twice by water at 0-5 DEG C, so that tannin in walnutkernel coats is dissolved out, bitter and astringent tastes of the walnuts are reduced, and nutrient ingredients of the walnut kernel coats are reserved. High energy electron beam irradiation cold sterilization is adopted for sterilization, protein denaturation caused by high temperature sterilization is avoided, and the refreshing and crisp tastes of the fresh walnuts are kept. The green and fresh walnut commodities keep the flavor of green and fresh walnuts, taste crisp, refreshing and delicious, have the special flavor and taste of the green fresh walnuts and can be refrigerated and sold for a long term by a complete cold chain.

The invention discloses tomato bread capable of reducing blood pressure and promoting digestion. The bread is prepared from the following raw materials in parts by weight: 600-900 parts of strong flour, 40-60 parts of tomatoes, 10-15 parts of figs, 20-30 parts of potatoes, 8-12 parts of undaria pinnatifida, 30-45 parts of oat kernels, 6-9 parts of dark green tea powder, 6-9 parts of poria cocos, 6-9 parts of endothelium corneum gigeriae galli, 20-30 parts of linseeds, 6-9 parts of shiitake mushroom umbrellas, 40-60 parts of trehalose, 30-45 parts of coconut oil, 18-27 parts of vital wheat gluten, 6-9 parts of active dry yeast, and an appropriate amount of fermented glutinous rice juice. The finished product of the bread is golden in crusts, even in shapes, uniform in color, plump in volume, rich in fragrance, soft in mouth feel, and fine, smooth and uniform in texture; various raw materials with the efficacy of reducing blood pressure are added, so that the bread is high in nutrient and health-care value, and suitable for all kinds of people to eat without worry.

The present invention provides a freeze-dried protective agent for porcine infectious gastroenteritis and porcine epidemic diarrhea combined live vaccine and a combined live vaccine. , gelatin 6-10%, tryptone 2-6%, yeast extract powder 1-3%, chondroitin sulfate 0.1-2% and inositol 1-5%, the balance is water for injection, and the unit of mass-volume ratio is g / ml, the dual live vaccine includes the freeze-drying protective agent, which can effectively solve the problems of the existing freeze-dried products having depressions and cracks on the surface, slow dissolving speed of the freeze-dried products and loss of titer after freeze-drying.

The invention belongs to the field of aquatic product processing, and discloses a method for freezing surimi through synergy of liquid nitrogen and water-soluble soybean polysaccharide. The method comprises the following steps of (1) making surimi from fresh fish, adding the water-soluble soybean polysaccharide to the surimi, and performing uniform mixing; and (2) performing liquid nitrogen freezing treatment on the surimi containing the water-soluble soybean polysaccharide, and when the core temperature of the surimi reaches the needed temperature, taking out the surimi for frozen storage. Through adoption of the method for freezing surimi through synergy of liquid nitrogen and water-soluble soybean polysaccharide disclosed by the invention, the freezing time of the surimi can be shortened, the volume of ice crystals can be decreased, damage caused by the ice crystals to the tissues and the cells of the surimi can be reduced, and denaturation of fibrillin of the surimi and quality reduction of the surimi can be avoided. The method disclosed by the invention is simple, efficient and low in cost.

The invention discloses pawpaw bread for lung moistening and digestion improvement. The bread is made of ingredients including 600-900 parts by weight of high gluten flour, 30-45 parts by weight of pawpaws, 8-12 parts by weight of watercress, 20-30 parts by weight of naseberries, 10-15 parts by weight of radix asteris, 20-30 parts by weight of peanut kernels, 10-15 parts by weight of sweet almonds, 6-9 parts by weight of poria cocos, 6-9 parts by weight of endothelium corneum gigeriae galli, 20-30 parts by weight of flaxseeds, 6-9 parts by weight of mushroom umbrellas, 40-60 parts by weight of trehalose, 30-45 parts by weight of coconut oil, 18-27 parts by weight of vital wheat gluten, 6-9 parts by weight of active dry yeast and appropriate parts by weight of sweet fermented-rice juice. The prepared bread is characterized by a golden crust, an even shape, a uniform color, a plump volume, a thick smell, a floppy taste and a fine and smooth texture. By addition of the multiple ingredients with lung moistening and phlegm reduction effects, the bread has higher nutrition and health care values and is suitable for secure eating of various types of people.