69 results about "Ensure (product)" patented technology

The invention discloses an intelligent marinating regulation and control method for leisure old marinated claw snacks based on multi-source sensing, which comprises the following steps: acquiring environmental parameters and material parameters in a marinating process through a multi-source sensor, and analyzing texture change of old marinated claws by utilizing a collagen triple-helix structure denaturation kinetic model; a dynamic time warping smell recognition algorithm is adopted to recognize a smell change stage, a color change rule is analyzed through a Maillard reaction kinetics coupling model, multiple parameters are fused to establish an incidence matrix, and the heating power of marinating equipment, the marinating liquid circulation rate and the ventilation quantity are regulated and controlled according to the matrix. According to the method, multi-parameter collaborative monitoring and deep analysis are realized, the regulation and control accuracy and the automation level are improved, the defects that a traditional method is insufficient in key component change analysis and poor in smell recognition and multi-parameter fusion collaboration are overcome, the product quality stability is guaranteed, and the standardized production requirement is met.

The invention belongs to the technical field of filling equipment, and discloses inner package filling equipment for cuisine packages and a production method thereof.The equipment comprises a filling assembly, a detection assembly is installed on the filling assembly, a cleaning assembly is installed on the inner side of the detection assembly, a discharging assembly is installed on the outer wall of the detection assembly, and the detection assembly comprises a mounting cylinder; the outer wall of the mounting cylinder is fixedly connected with the top of the mounting frame, two first through holes are formed in the outer wall of the mounting cylinder, and two cleaning pipes are fixedly connected to the inner wall of the mounting cylinder. A second motor drives two first gears to rotate through one driving shaft, two pressing rollers are driven to rotate through the first gears respectively, the two pressing rollers and packages in a food package are extruded respectively, and therefore the pressure resistance and the sealing performance of the packages are detected, the design is beneficial for finding and removing the packages possibly having problems in advance, and the detection efficiency is improved. The food safety problem is avoided, and meanwhile, the product quality is ensured.

The utility model relates to the technical field of food processing equipment, and discloses a puffed food discharging and boxing device which comprises a base and second connecting plates, the top of the base is fixedly connected with a supporting plate, and the bottom of each second connecting plate is provided with a vibration mechanism; and the vibrating mechanism comprises a protection box, a second shell and a driving motor, and the top of the protection box is fixedly connected to the bottom wall of the second connecting plate. Through the arrangement of the vibrating mechanism, the problems that materials are overstocked or accumulated at the discharge port, the materials are distributed unevenly, the uniformity of subsequent machining steps is possibly affected, and the product quality is unstable can be solved, the gear and the gear ring are driven to be meshed through the connecting shaft at the output end of the driving motor, and the material distribution is uniform. Therefore, smooth flowing and uniform distribution of the materials are effectively improved and ensured, blockage of food during boxing is reduced, production efficiency is improved, downtime of a production line is shortened, and stability of product quality is ensured.

The invention relates to nutritional wet noodles rich in mixed beans and a preparation method of the nutritional wet noodles. The nutritional wet noodles comprise the following raw materials in parts by weight: 80-100 parts of flour, 5-10 parts of red beans, 5-10 parts of kidney beans, 5-10 parts of mung beans, 5-10 parts of peas, 5-10 parts of broad beans, 2-5 parts of starch acetate and 10-15 parts of an additive, the additive is in a micro-capsule shape, an internal profile is a composite extract, the composite extract comprises a scutellaria baicalensis extract and lecithin, the scutellaria baicalensis extract has good blood fat and blood pressure reducing effects and has a good dietary therapy effect on people suffering from hypertension, hyperlipidemia and hyperglycemia, and meanwhile the lecithin can reduce cholesterol in serum, so that the blood fat and the blood pressure can be reduced. The wall material is prepared by blending an intermediate 6, deionized water and a gelatin solution, and a coating solution contains chitosan and phosphate structures, so that browning of wet noodles can be effectively inhibited, the product quality is ensured, and the wet noodles can be placed for a longer time.

The invention discloses a dietary fiber-rich ginseng instant solid beverage and a preparation method thereof, and relates to the field of foods. The solid beverage comprises pretreated ginseng powder, dietary fibers, essence, an acidity regulator, menthol, an anti-caking agent and the balance of a filling agent. A preparation method of the pretreated ginseng powder comprises the following steps: sterilizing ginseng powder by adopting an irradiation sterilization method, and drying to obtain the pretreated ginseng powder. After the ginseng powder is subjected to irradiation sterilization treatment, the contents of saponin Re and saponin Rg1 are increased, and the solid beverage not only has sour, sweet and delicious palatability, but also has rich dietary fibers and saponin active ingredients, has the effects of promoting intestinal tract movement, resisting fatigue, enhancing immunity, preventing cardiovascular and cerebrovascular diseases and the like, meets the pursuit of modern people for healthy food, and has a good market prospect. The added filler and anti-caking agent can improve the fluidity and stability of the product, prevent the solid beverage from caking in the storage process, and ensure the storage quality of the product.

The invention discloses a goat milk powder filling device and a filling method with a self-cleaning function, and relates to the technical field of filling devices. The invention comprises a filling port fixedly mounted at the bottom of a filling machine, and also comprises: an anti-caking part, and the anti-caking part is used to stir the goat milk powder to prevent it from agglomerating in the filling machine; and comprises the following steps: S1: fixing the device on an existing conveying device using a bracket or other fixing parts. The advantage is that the invention can automatically adjust the installation angle of the scraper rod and the contact relationship between the rotating rod and the driving shaft according to the change of the rotation resistance driven by the content of the goat milk powder in the filling machine, and can fully stir the goat milk powder to prevent agglomeration when the content of the goat milk powder is sufficient, and effectively clean the residual goat milk powder after the filling is completed, thereby ensuring the product quality, and with the progress of the stirring or cleaning operation, the filling port will also automatically match the corresponding switch state and opening size, so as to achieve more accurate filling processing.

The invention relates to a production method of a leaf Tianshi medicine cereal special meal egg, and aims to improve the nutritional value and health benefits of the egg. According to the invention, various beneficial elements such as lecithin, DHA, Omega-3, zinc, selenium, active astaxanthin, active xanthophyll, active high-selenium protein, active germanium element, active zinc element, active vitamin, active vitamin E, iron and the like are blended into eggs through scientific proportioning and a biotransformation technology, and the cholesterol content is effectively controlled, so that the nutritional value of the eggs is remarkably improved. In addition, the production method ensures that the eggs are free of antibiotic addition and high in quality, and the requirements of modern people for healthy food are met. The method comprises the steps of specific feed formula, plant conversion, multiple fermentation, biological conversion and the like, so that not only is the production efficiency improved, but also the stability and consistency of the product are ensured.

The invention discloses a preparation method of a preservative film containing rosemary essential oil, which comprises the following steps: step 1, extraction and purification of rosemary essential oil, step 2, microencapsulation of rosemary essential oil, step 3, preparation and optimization of a spinning solution, step 4, preparation of a nanofiber preservative film by electrostatic spinning, and step 5, performance detection and application evaluation. According to the preparation method, through extraction and purification of rosemary essential oil and microencapsulation, ethylene removal, antibiosis and antioxidation are achieved, the shelf life of food is effectively prolonged, freshness and nutritional value are kept, low-cost and high-environmental-protection materials are adopted, the production cost is reduced, environmental pollution is reduced, the preparation process is simple and efficient, the production efficiency is improved, and the method is suitable for industrial production. And meanwhile, through strict detection, it is ensured that the product is safe and reliable.

The invention provides diglyceride goat milk powder. The diglyceride goat milk powder is prepared from the following components in parts by weight: 700 to 800 parts of raw goat milk, 20 to 50 parts of safflower seed diester oil, 100 to 200 parts of isomaltooligosacharide, 1 to 3 parts of compound vitamins, 0.1 to 0.5 part of compound probiotics, 80 to 120 parts of whey protein isolate and 25 to 35 parts of glucan. According to the invention, high-purity safflower seed diester oil is used as a core raw material, and an innovative solution is provided for the functional goat milk powder market. By adopting a unique process of combining enzymolysis pretreatment and composite embedding, the bioavailability of functional components is remarkably improved on the basis of ensuring excellent reconstituability and storage stability of the product. The product has the dual effects of metabolic regulation and intestinal health at the same time, functions are enhanced while the natural nutritional value of the goat milk is reserved, and a new technical path is provided for development of functional dairy products.

The present invention relates to a composition for suppressing moisture loss, comprising oligosaccharides and a thickener, and a feed composition and a food composition which comprise same. The composition for suppressing moisture loss, comprising oligosaccharides and a thickener, and the feed composition and the food composition which comprise same, according to an aspect of the present invention, have the effect of increasing the moisture content of a final product by effectively suppressing moisture loss during a manufacturing process, and thus can improve the yield of products by a manufacturer. In addition, even when stored after manufacture, for example, even under room-temperature or high-temperature storage or cold thawing conditions, an excellent effect of suppressing moisture loss can be maintained, thereby contributing to securing quality stability of products. Furthermore, the feed composition can be effectively used to conveniently increase drinking water intake for companion animals.

The invention belongs to the technical field of pet nutrition, and discloses a trace element composite additive for improving the reproductive performance of pets, which comprises the following raw materials: zinc sulfate, sodium selenite, copper sulfate, manganese sulfate, vitamin E acetate, L-lysine hydrochloride, taurine, methionine, selenium yeast and zeolite powder. The zeolite powder is subjected to a specific acid treatment activation process, so that the adsorbability and the stability are improved. The invention also discloses a preparation method of the additive. A three-step mixing process is adopted to ensure the uniformity of the product. The additive is suitable for being added into feed in the breeding period of canine or feline pets, the adding amount of the additive is 0.1-0.5% of the total weight of the feed, and the feeding time is 1 month before breeding and 1 month after breeding. Through scientific proportioning of organic trace elements and inorganic trace elements, in combination with specific amino acids and vitamins, the components have a synergistic effect, so that the pregnancy rate, the litter size and the survival rate of newborn animals of pets are remarkably increased, and meanwhile, the pet feed has good storage stability and use safety.

The invention discloses a preparation method of liquid prepared by fermenting glutinous rice and specific microorganisms, which comprises the following steps: step 1, selecting high-quality glutinous rice as a raw material, cleaning and soaking; step 2, cooking the soaked glutinous rice until the glutinous rice is thoroughly cooked, and cooling the cooked glutinous rice to a proper temperature; step 3, selecting specific microbial strains, saccharomycetes or lactic acid bacteria, and performing single or compound fermentation; step 4, mixing the cooked glutinous rice with a selected microbial strain, controlling proper fermentation temperature and time, and fermenting; step 5, monitoring parameters such as pH value and alcohol content in the fermentation process to ensure the product quality; and step 6, after fermentation is finished, filtering, sterilizing and the like are performed to obtain final liquid. The preparation method has the beneficial effects that the flavor of the product can be effectively improved, the nutritional value is increased, and the problems of low nutritional value, poor taste and low production efficiency are solved.

The invention relates to a polydextrose-containing powder electuary and a preparation method thereof, and belongs to the technical field of functional foods. The formula of the instant granules comprises 30 to 50 parts of polydextrose powder, 5 to 15 parts of camellia flower extract, 10 to 30 parts of corn starch, 0.1 to 1 part of ergosterol, 1 to 5 parts of konjac glucomannan and 10 to 20 parts of deionized water. The camellia extract is prepared through a specific process, and the specific process comprises the steps of drying, grinding, ethanol ultrasonic extraction, microwave extraction, freeze drying and the like, so that the extract with high purity and fine granularity is obtained. The preparation method comprises the following steps: uniformly mixing the raw materials, adding the deionized water and the camellia extract, stirring, homogenizing, pre-freezing, freeze-drying and the like. Homogenization treatment and pre-freezing treatment parameters are optimized to ensure the uniformity and stability of the product. The finally obtained powder electuary is uniform in particle size, has good solubility and taste, and is suitable for being used as a nutritional supplement or functional food.

The utility model relates to the field of food heating and cooking, and discloses a meal box for a food heating device, which comprises a bottom shell, an upper cover and a protective frame, the protective frame is mounted on the upper cover and tightly presses the upper cover on the bottom shell, so that corners of the upper cover are respectively wrapped by the protective frame, and further reinforcing layers are formed at the corners of the upper cover. The food heating device is suitable for being used in cooperation with heating corollary equipment, simple in structure and high in pressure resistance, greatly improves use stability, guarantees even heating of food materials, avoids leakage of the food materials, and guarantees normal use of products.

The utility model relates to a kind of double-inlet filling valve, including filling valve body, the first import is integrally formed and arranged in the lower half of the side of filling valve body, second import assembly is arranged on the filling valve body;The second import assembly includes sliding tube, the sliding tube is slidably arranged in the hole of the filling valve body, the sliding tube cross section shape is compatible with the hole cross section shape of the filling valve body;Driving portion is arranged on the filling valve body, driving portion is connected with the sliding tube, and driving portion drives the motion of the sliding tube.The utility model relates to the technical field of filling valve for food industry.The utility model has the effect of improving the use range of filling valve, filling second raw material in short time, and ensuring product quality.

The present invention relates to the technical field of health care products, and specifically to the application of black cherry in the health care of the middle-aged and elderly and health care products. The black cherry health care products provided in the present invention are divided into bagged drinks, granule capsules, powder granules, tablets and other forms to meet the eating habits and needs of different consumers. The products all use natural black cherry extract as the main ingredient, and are refined in combination with modern science and technology to ensure the naturalness and effectiveness of the products. The black cherry health care products provided by the present invention include bagged drinks, granule capsules, powder granules and tablets, which use natural black cherry extract as the main ingredient and are refined in combination with modern science and technology to ensure that the products are natural and effective. The quality of black cherries is strictly controlled during the production process, and effective ingredients such as anthocyanins, vitamin C and trace elements are retained to the maximum extent, which plays an important role in improving immunity, anti-oxidation and lowering blood uric acid levels.

The invention discloses a preparation method of zero-lactose yoghurt fermented milk for infants, which specifically comprises the following steps: firstly, performing high-temperature sterilization on raw milk, then cooling, and adding lactase Nola Fit 5500 before fermentation to perform pre-hydrolysis of lactose so as to ensure zero lactose of the product from the source. Then, compound probiotics composed of bifidobacterium animalis subsp. Lactis HN019, lactobacillus mucus fermentation CECT5716, lactobacillus rhamnosus HN001 and bifidobacterium breve M-16V are added, low-temperature slow fermentation is carried out for 15 hours at the temperature of 41 + / -1 DEG C, and no exogenous sugar is added in the whole process. According to the process, nutritional ingredients are reserved to the maximum extent through mild fermentation, formation of natural flavor is promoted, and the obtained product is safe, nutritional and easy to digest and can effectively improve intestinal health of infants and reduce the risk of digestion discomfort.

The invention belongs to the technical field of food fermentation, and particularly relates to a food preparation method based on gradient coupling fermentation and food. In the early-stage fermentation process of the food, the early-stage fermentation state is determined through parameter monitoring and an evaluation model, then different fermentation flora are selected according to different fermentation states of the early-stage fermentation stage of the food, the adjustment plays a role in the middle and later periods of fermentation, the defects of the early-stage fermentation process can be effectively overcome, and the fermentation quality is improved. The whole fermentation efficiency is improved, the flavor and taste of the food are optimized, the fermentation process and the production efficiency and cost of the food are optimized on the premise that the product quality is guaranteed, and therefore the market competitiveness of the product is improved under the synergistic effect of various factors.

The utility model relates to the field of filling devices, in particular to a jelly solid-liquid step-by-step filling device which comprises a conveying frame and further comprises a product tool, the product tool is arranged at the upper end of the inner side of the conveying frame, a cup groove is formed in the surface of the product tool, a discharging box is arranged on the left side of the upper end of the conveying frame, and a control box is fixedly installed at the upper end of the discharging box. A storage assembly, a filling assembly, a film releasing assembly and a cover sealing assembly are sequentially arranged at the upper end of the conveying frame from right to left, the storage assembly comprises a storage box, and the lower end of the storage box is connected with a heating box through a pipeline; the cosmetic packaging cup is placed in the product tool, automatic conveying is achieved, when the cosmetic packaging cup enters the filling assembly, step-by-step filling is conducted through the liquid filling head and the solid filling head, liquid cosmetics and solid particles are stored in a separated mode, the liquid cosmetics are injected firstly, then a proper amount of solid particles are injected, and then the filling assembly is started. The solid amount in the product is convenient to control, and the product quality is ensured.

The invention relates to the technical field of cashew nut production, and discloses a preparation method of crispy-taste cashew nuts, which comprises the following steps: 1) checking and accepting cashew nuts before the cashew nuts enter a workshop, randomly checking the specifications of the cashew nuts, and recording information such as batch numbers, quantity, appearance, color, smell, taste, worm damage rate, particle size and the like; according to the preparation method of the cashew nuts with the crisp taste, by adopting a dust-raising-preventing hand wrapping assembly and equipment such as an octagonal pot convenient to clean, dust pollution is remarkably reduced, the working environment is improved, baking uniformity is ensured by using an efficient rocking furnace, the consistency and quality of products are improved, in addition, the safety and sanitation of the products are further emphasized, and the cashew nuts with the crisp taste can be prepared into the cashew nuts with the crisp taste. And the packing material is strictly accepted and disinfected, so that the product is ensured to meet the food safety standard. The improvements not only improve the production efficiency, but also ensure the safety and sanitation of the food, so that consumers can eat the food at ease.

The utility model discloses a heating device in the processing process of air-dried fermented meat products, and relates to the technical field of food air-drying processing, the heating device comprises an adjusting part, a heating part, a covering part and a bottom plate, the covering part is arranged on the bottom plate, the adjusting part is arranged in the covering part, and the heating part is arranged on one side of the adjusting part; by arranging the adjusting part, the distance between the mounting assemblies and the mounting space can be flexibly adjusted in the meat product mounting process, so that the distance between meat products can be flexibly adjusted, and the air drying efficiency of the meat products is ensured while the space utilization rate is increased; a heating part is arranged; meat products can be in alternate contact with cold air and hot air, moisture is evenly evaporated, surface cracking or uneven internal and external humidity is avoided, and the taste and texture are improved; meanwhile, the temperature alternation is beneficial to optimizing the fermentation process, promoting the flavor formation, reducing the breeding of mould and bacteria and ensuring the safety of the product.

The application belongs to the technical field of filling equipment, and discloses a kind of inner package filling equipment for cooking bag and its using method, the equipment includes filling assembly, detection assembly is installed on the filling assembly, cleaning assembly is installed in the detection assembly, blanking assembly is installed on the outer wall of the detection assembly, the detection assembly includes installation cylinder, the top of installation frame is fixedly connected with the outer wall of installation cylinder, two first through holes are formed in the outer wall of installation cylinder, two cleaning pipes are fixedly connected to the inner wall of installation cylinder.Second motor drives two first gears to rotate through one of the drive shafts, drives two compression rollers to rotate through first gear respectively, and the compression resistance and sealing property of the package are detected by extruding the inner package of cooking bag through two compression rollers.This design helps to find and eliminate possible defective packages in advance, avoids causing food safety problems, and ensures product quality.

The invention relates to a dried orange peel, red bean paste and sago milk beverage and a preparation method thereof, and aims to improve the flavor and functionality of dairy products. According to the dairy product, the milk is used as a basic raw material, the dried orange peel, the red bean paste and the sago are added, and the components are uniformly fused through an improved preparation process, so that the qi-regulating and spleen-tonifying effects of the dried orange peel and the qi-tonifying and blood-enriching functions of the red bean paste are reserved, the taste of the dairy product is improved, and the dairy product has unique fragrant and sweet flavor. The preparation method comprises the steps of raw material preparation, heating, mixing, emulsification, homogenization, sterilization and the like, and ensures that the product meets the food safety standard while maintaining the flavor. By means of the innovative dairy product, the dual requirements of consumers for health and taste are met, and the milk product has high market potential and wide application prospects.

The present invention relates to packaging containers, specifically addressing the need for an efficient and adaptable solution for the storage and delivery of food items and medical supplies. The invention introduces two distinct packaging container designs, utilizing durable materials and incorporating temperature-regulating elements, ventilation strips, and sealing mechanisms. The containers are designed to enhance the delivery process, ensuring product quality and consumer satisfaction.

The invention discloses a milk-based solid beverage and a preparation method thereof, and relates to the technical field of solid beverages. The invention discloses a preparation method of a milk-based solid beverage, which comprises the following steps: blending raw materials according to a formula ratio to obtain the milk-based solid beverage, the milk-based solid beverage contains 1-7wt% of a calcium supplement; the calcium supplement is obtained by carrying out covalent cross-linking on carboxymethylated beta-glucan and sodium alginate and then carrying out calcium chelation treatment; plant polysaccharide oat beta-glucan is used as a raw material, the oat beta-glucan is subjected to carboxymethylation treatment and then is covalently cross-linked with carboxymethyl sodium alginate to construct a three-dimensional network, the high efficiency and stability of the product are ensured, finally calcium ions are chelated, and the calcium supplement of the solid beverage is prepared. The prepared calcium supplement is high in calcium content and easy to absorb by intestines and stomach.

The invention relates to the technical field of food processing, in particular to a beef sesame seed cake and an industrial production technology thereof.According to the beef sesame seed cake and the industrial production technology thereof, beef is precisely cut through a gradient cutting method, fascia layers are reserved, it is ensured that the thickness of each piece of beef is consistent, and therefore the phenomena that shredded beef is broken and seasoning is uneven in the traditional technology are avoided; in addition, due to the use of composite components of pickling liquid and vacuum rolling equipment, the beef can absorb seasonings more uniformly, the balance of the overall flavor is improved, the consistency of the taste and the flavor of the beef stuffing in the frying process is ensured by using a constant-temperature frying pan and accurately controlling the oil temperature and the frying time, the quality stability of the product is improved, and the product quality is improved. The quick-freezing tunnel technology is adopted, so that the sesame seed cakes can be quickly cooled in the freezing process, and the problem that the taste is reduced after freezing is avoided. And the freezing treatment time is controlled within 30 minutes, so that the central temperature of the product is rapidly reduced to-18 DEG C or below, and the original flavor and taste of the beef sesame seed cake are kept.

The utility model relates to the technical field of food processing, and discloses a pet seasoning paste processing device which comprises a kettle body and a discharging port, the discharging port is fixedly installed at the bottom of the kettle body, and a raw material barrel is arranged on the right side of the kettle body. According to the utility model, the driving wheel drives the stirring rod to rotate through the operation of the first motor, at the moment, the stirring blades start stirring operation, during discharging, the first screw rod and the second screw rod synchronously rotate through the operation of the second motor, and the rotation of the first screw rod and the second screw rod enables the two groups of first scrapers and second scrapers to abut against the inner wall of the kettle body; compared with a traditional device, the device not only can stably perform stirring reaction operation, but also can perform scraping operation on the inner wall of the kettle body through extension of the second scraping plate and the first scraping plate after the reaction is completed, so that the problems of large motor load and friction between the scraping plates and the inner wall of the kettle body are avoided, and the product quality is ensured.

This invention provides a method for preparing a carbon dioxide-filled cheese beverage, comprising the following steps: S1) mixing raw cheese, lipid products, protein powder, sugars, resistant dextrin, stabilizers, emulsifiers, emulsifying salts, and water to obtain a mixture; S2) sterilizing the mixture, adding an acidity regulator, then homogenizing, cooling, and finally filling with carbon dioxide to obtain a carbon dioxide-filled cheese beverage. Compared with existing technologies, this invention uses a specific formula to adjust the viscosity of the beverage, ensuring product stability even after carbon dioxide filling. Furthermore, the carbon dioxide filling provides a refreshing and palatable taste, making it a novel form of cheese beverage.

The invention relates to the technical field of feed protein production, and discloses a floating type aquatic plant feed protein culture system, a culture method and application, a gradient nutrition partition type continuous flow culture reactor is adopted, and nutrition is accurately supplied according to the plant growth stage; low-temperature and efficient synchronous dehydration and cell wall breaking are realized by using an acoustic cavitation flash evaporation non-thermal dehydration and wall breaking unit; meanwhile, through a closed-loop feedback control system based on online sensing, key nutrition supply is regulated and controlled in real time, and the product quality is ensured. According to the method, continuous production is realized, the protein content and the stability of a final product are remarkably improved, the unit energy consumption is greatly reduced, the activity of heat-sensitive nutritional ingredients is effectively reserved, and the problems that in the prior art, culture is not fine, the protein content of the product is not stable, the processing energy consumption is high and the nutrition loss is serious are solved.

The invention discloses vitamin D fortified goat milk powder capable of promoting bone health and a preparation method of the vitamin D fortified goat milk powder. The vitamin D fortified goat milk powder comprises the following raw materials: whole goat milk powder, isomaltooligosacharide, inulin, compound vitamins, compound minerals, calcium carbonate, animal bifidobacterium subsp. Lactis Bb-12 and plant lactobacillus ZJUFT34. Vitamin D and calcium carbonate are introduced and cooperate with probiotics to construct a multi-target bone health nutrition system, the probiotics are utilized to regulate intestinal flora while calcium is directly supplemented, and calcium absorption is further promoted by improving the intestinal environment; a dry-wet method composite production process is adopted, antagonism is avoided by controlling the feeding sequence of minerals and vitamins in the wet method stage, and probiotics are fed in the dry method stage to retain the activity of the probiotics to the maximum extent, so that the technical problem that active ingredient retention and product uniformity are difficult to consider at the same time is solved. The product disclosed by the invention has dual effects of promoting bones and regulating intestinal tracts.