38 results about "Food formulation" patented technology

The invention discloses a food formula generation method and system based on a knowledge graph, and relates to the field of food formulae, and the main scheme is as follows: constructing a food material knowledge graph based on a graph data set tool, inputting an initial formula into the food material knowledge graph, obtaining substitute food materials of different food materials in the initial formula, and according to the formula improvement requirements, obtaining the food material knowledge graph; screening food material data meeting requirements from the primarily screened food material set, generating an improved formula set, and permutation and combination of the food materials to obtain a plurality of improved formulas; calculating an evaluation index set of each improved formula, and performing comprehensive analysis according to parameters in the evaluation index set to obtain a formula comprehensive evaluation index; selecting an improved formula meeting the standard; the problems that most of the prior art lacks a scientific and systematic comprehensive evaluation method, special requirements of different consumers are difficult to meet quickly and efficiently, large-scale personalized food formula customization cannot be realized, and the development space of food enterprises in high-end customized markets is limited are solved.

The invention discloses chrysanthemum, siraitia grosvenorii and camellia flavored tea jelly and a preparation method thereof. The snow pear and chrysanthemum bud tea consists of the following components in parts by weight: 30-40 parts of snow pear slices, 15-16 parts of chrysanthemum buds, 32-36 parts of siraitia grosvenorii blocks, 10 parts of seafloor dried coconut stuffing, 15 parts of dried lily bulbs, 17-20 parts of dried bamboo sugarcanes, 4-7 parts of dried water chestnuts, 3 parts of red Chinese wolfberry fruits, 120-150 parts of fresh snow pears, 22-24 parts of brown crystal sugar, 20 parts of camellia Guanyin tea and 7 parts of golden chrysanthemum petals. The invention relates to a food formula and a food production process, and relates to a food formula and a food production process. Food materials such as chrysanthemum buds and momordica grosvenori in the ingredients have the effects of clearing heat, moistening the lung, relieving sore-throat, promoting salivation and the like, the requirements of current consumers for healthy health-preserving foods are met, and the konjac jelly powder is mainly prepared from glucomannan, is low in calorie and rich in dietary fiber, can increase satiety, promote intestinal peristalsis and improve the health-preserving effect. And the demand that people do not want to take too much heat while enjoying delicious food is met.

The present invention belongs to the technical field of food formulations. Disclosed are a flash-release excipient, a preparation method therefor, and use thereof. The flash-release excipient consists of a polyhydric sugar alcohol and starch. According to the present invention, the specific polyhydric sugar alcohol and the specific starch have a synergistic effect, and are compounded in a specific mass ratio; and a wet granulation method comprising low-temperature drying treatment and subsequent high-temperature sterilization is further employed to prepare the flash-release excipient. According to the present invention, the flash-release excipient does not contain any binders and disintegrants, and has a flash-release characteristic of disintegration time of less than two seconds in artificial saliva and water while reducing costs.

The invention provides a purple sweet potato anthocyanin system with a stable water-oil interface and a preparation method and application thereof, and belongs to the technical field of food processing. The purple sweet potato anthocyanin system is prepared from the following raw materials in parts by mass: 334-390 parts of purple sweet potatoes; 334 to 390 parts of water; 40 to 80 parts of wheat oligopeptide; 8 to 10 parts of amylase; 5 to 8 parts of cellulase; 4 to 8 parts of glucoamylase; 15 to 18 parts of a pH value regulator; 80 to 100 parts of maltitol; 15-25 parts of table salt; 2 to 5 parts of sodium alginate; 50 to 80 parts of medium chain triglyceride; 1-4 parts of phospholipid; 4 to 9 parts of Tween 60; and 8 to 12 parts of sodium caseinate. The purple sweet potato anthocyanin system with the stable water-oil interface is small in particle size and high in heat resistance, can maintain the stability and biological activity of the purple sweet potato anthocyanin in the storage period, meets the requirements of multiple food formulas, tastes pleasant, and is beneficial to expansion of wide application of the purple sweet potato anthocyanin system in the food industry.

The invention discloses an optimized formula of plant organic nano-selenium for activating an immune system, inhibiting cancer cell proliferation, preventing cancers, preventing tumors, resisting oxidation and resisting aging, and belongs to the technical field of functional food formulas. According to the formula, selenium-enriched yeast and dl-alpha-tocopheryl acetate are used as main materials, L-ascorbic acid can be selectively added, auxiliary materials such as microcrystalline cellulose and starch sodium octenylsuccinate are matched to prepare a capsule preparation, and the content of functional components in a single preparation is precisely controlled as follows: 90-100 micrograms of selenium and 40-50 mg of vitamin E, or 90-100 micrograms of selenium, 40-50 mg of vitamin E and 40 mg of vitamin C. According to the invention, synergistic interaction is realized through scientific proportioning of functional components, a fat-soluble and water-soluble dual anti-oxidation system is constructed, an organism immune system can be effectively activated, cancer cell proliferation can be inhibited, and meanwhile, the composition has multiple effects of preventing cancers, preventing tumors, resisting oxidation and resisting aging; the preparation method is simple and convenient in process, easy in parameter control and suitable for industrial large-scale production, the prepared preparation is high in active ingredient stability, excellent in bioavailability, high in safety and capable of being widely applied to preparation of related functional foods, and all raw materials are food-grade. The technical problems that an existing selenium compound formula is unreasonable in proportion, poor in efficacy synergy and poor in preparation performance are solved.

The invention relates to the cross technical field of artificial intelligence and food industry, and provides a food formula quantitative evaluation and innovation analysis method and system. The method comprises the following steps: S1, obtaining target formula data; s2, multi-dimensional feature extraction; s3, calculating a dimension similarity; s4, calculating a comprehensive similarity score; s5, an innovative analysis report is generated, and deep, objective and explainable quantitative evaluation of formula similarity is achieved through feature extraction and similarity fusion of three dimensions of raw materials, proportions and functions.

The invention belongs to the technical field of dietary therapy health-care products, and particularly relates to a formula of a dietary therapy composition capable of reducing blood fat, reducing blood pressure and resisting aging and a food prepared from the dietary therapy composition, and the dietary therapy composition comprises the following components in parts by weight: 8-12 parts of ginkgo leaves, 15-20 parts of haws, 10-15 parts of kudzuvine roots, 6-10 parts of astragalus membranaceus, 12-15 parts of cassia seeds and 10-18 parts of Chinese wolfberry fruits. The raw materials are made into powder to serve as auxiliary materials to be made into various foods such as health preserving porridge material bags, flour products, nutritional meal replacement powder, solid beverages, tablet candies, oral liquid, capsules and seasonings which are beneficial to lowering lipid and blood pressure and resisting aging. All the components in the formula are derived from natural food materials, effective substances of all the components have a synergistic effect, flavonoid compounds and terpene lactones in the ginkgo leaves, flavones and organic acids in the hawthorn fruits, puerarin and isoflavones in the radix puerariae, astragalus polysaccharide and flavones in the astragalus membranaceus and other components are matched with one another, and the effects of improving the immunity of the human body are achieved. And multiple effects of reducing blood fat, reducing blood pressure and resisting aging can be realized at the same time.

Sweetener concentrates, sweetener formulations, and sweetened food formulations and products, the sweetener formulation comprising: (a) sweetener particles containing a first sweetener; and (b) crystalline sugar particles; wherein at least one protein is disposed within the sweetener particles; wherein a first weight ratio of the at least one protein to the first sweetener is within a range of 0.01:1 to 20:1; and wherein, within the sweet formulation, at least 40% of the total amount of sweetener, by weight, is crystalline.

The invention belongs to but is not limited to the technical field of digital health, and particularly relates to a functional food formula and medical customized diet scheme design system and method based on a digital nutrition health evaluation system, and the system comprises a digital nutrition health evaluation module which is responsible for carrying out comprehensive, multi-dimensional and dynamic nutrition health evaluation on food, a menu and a diet mode, the method is composed of a CMFRD database and a nine-dimensional scoring algorithm. The diet generation module is used for generating a personalized menu combination scheme with nutrition science basis and disease causal associated evidence by adopting a multi-dimensional diet recommendation optimization method fusing Mendel randomization causal analysis and a genetic algorithm on the basis of the digital nutrition health evaluation module; and the functional food formula design module is used for accurately screening and designing an adaptive functional food formula combination for a target consumer group through a multi-dimensional analysis and optimization algorithm based on a digital nutrition health evaluation system NHPS.

The invention discloses a frozen potato health-care food formula and a preparation method, and belongs to the technical field of food processing. The health-care food comprises two types of steamed large potatoes and frozen small potatoes, the steamed large potatoes are composed of steamed frozen potatoes and various seasoning ingredients in specific parts by weight, the frozen potatoes are unfrozen and then steamed according to specific steps, and skins of the frozen potatoes are reserved. The seasoning ingredients comprise a plurality of food materials and medicinal materials with health-care functions; the weight of a single frozen raw small potato is 50-100g, and the frozen raw small potato can be directly used for preparing meals in the catering industry after being subjected to cleaning, sub-packaging, quick-freezing and fresh-keeping treatment. The product disclosed by the invention not only has the health-care effects of supplementing nutrition, regulating blood fat, tonifying spleen and promoting diuresis and the like, but also can meet the requirement of efficient meal preparation in the catering industry, and the pretreatment time and cost are reduced. The preparation method is detailed and has operability, and an innovative food choice is provided for the market.

The present disclosure is directed to compositions comprising inter alia, a pulse flour, a soluble plant protein, a hydrocolloid, and an insoluble plant protein and use thereof, such as egg replacer compositions. This egg replacer is particularly well suited for bakery applications such as yeast-raised goods including bread, rolls, sweet baked goods, etc.

The invention relates to a formula and a production method of liver-clearing and eyesight-improving food, the food formula combines the principle of homology of traditional Chinese medicine and food, is prepared from natural plant components, and aims to meet the requirements of industrial large-scale production. The health-care food is prepared from spica prunellae, fructus lycii, blueberries and feverfew, and is supplemented with nanocellulose, eutectic sugar alcohol, trehalose, omega-3 fatty acid from plants, fatty acid and a purple cabbage extract. The components are carefully selected and scientifically proportioned, and natural characteristics of plants are utilized. The production method comprises the steps of raw material pretreatment, supercritical COO extraction of effective components, formula compounding, drying, granulation, molding and the like. The method focuses on maintaining the activity of the extract and ensuring the consistency of the final product. According to the food formula and the production method provided by the invention, the raw materials and the production process are innovated, so that the product not only conforms to the idea of traditional Chinese medicines, but also meets the standard of modern food production.

Disclosed herein are food formulations comprising β-casein as the primary casein protein. Also disclosed herein are compositions comprising casein protein enriched in β-casein. Further disclosed herein are whippable or non-whippable emulsion structures comprising β-casein in amounts higher than those typically found in milk and methods of making the compositions.

The present invention relates to novel biotechnological bases, enriched with blue propolis, able to dilute hydrosoluble and liposoluble compounds, for use in pharmaceutical, cosmetic, agricultural and food formulations. The technological base is obtained via mixing adequate proportions of fatty acids and amines, i.e.: mono-ethanolamine, di-ethanolamine and tri-ethanolamine generating surfactants.

The invention provides a special meal replacement functional nutritional food formula design based on a specific total nutrient formula, and belongs to the technical field of formula foods for special medical purposes. According to the product, a marine collagen tripeptide and fucoidan compound is innovatively used as a core matrix, and a medicine and food homologous traditional Chinese medicine superfine powder technology is combined, so that a special diet formula with a triple sugar control mechanism (delaying carbon and water absorption, improving insulin sensitivity and regulating intestinal flora) is formed. The formula comprises the following core components in percentage by weight: 20 to 35 percent of marine collagen tripeptide-fucoidan compound, 15 to 25 percent of mulberry leaf-rhizoma polygonati-radix puerariae extract compound, 10 to 15 percent of medium-chain triglyceride microemulsion, 5 to 10 percent of resistant dextrin-arabinose composition, 3 to 5 percent of compound probiotics (lactobacillus plantarum and lactobacillus rhamnosus) and the like. And low-temperature directional enzymolysis, microencapsulation embedding and nano-emulsification technologies are adopted, so that the bioavailability of the active ingredients is ensured. Clinical tests prove that the formula can significantly improve blood sugar and blood fat metabolism indexes of people suffering from obesity and prediabetes, meets daily basic nutritional requirements, and accords with GB 29922-2013 special medical purpose formula food standards.

The invention discloses a medicinal and edible food formula for improving blood stasis constitution, a preparation process and application, and relates to the technical field of food preparation. The invention relates to a medicinal and edible food formula for improving blood stasis constitution, a preparation technology and application. The food formula comprises the following components by weight: 3-12 g of peach kernel, 3-15 g of hawthorn, 2-12 g of turmeric, 3-18 g of angelica sinensis, 2-9 g of lucid ganoderma, 6-30 g of radix rehmanniae, 3-10 g of allium macrostemon, 4-20 g of poria cocos, 3-20 g of fingered citron, 3-15 g of citron, 2-12 g of liquorice, 3-20 g of fructo-oligosaccharide, 2-15 g of galactooligosaccharide and 2-15 g of inulin. And 5-20g of black beans. The traditional Chinese medicine composition is mainly used for promoting blood circulation to remove blood stasis, reinforcing qi and nourishing yin, and regulating viscera functions, and also has the functions of intestinal microecology, promoting blood circulation to regulate qi, and improving the blood stasis constitution through tonification and purgation.

The present invention relates to a method for producing a gelation-enhanced plant protein isolate derived from legumes such as mung beans, chickpeas, lentils, and peas. The process involves milling, dry air classification, alkaline extraction with anti-foaming agents, and protein recovery via centrifugation or filtration, optionally followed by spray drying. The protein isolate is enzymatically treated with Glucose Oxidase to improve gelation properties, then further enhanced by calcium lactate and optional natural additives like quillaia extract and glucono delta lactone. The resulting protein isolate contains at least 80% protein on a dry weight basis, forms thermally reversible or irreversible gels, and excludes synthetic crosslinkers, emulsifiers, or animal-derived ingredients, supporting clean-label applications. Additionally, the invention covers methods of incorporating this protein isolate into plant-based food formulations and processing them to yield final products with superior textural attributes including firmness, cohesiveness, elasticity, and mouthfeel.

Ketogenic food formulations comprising fats, fibers, possibly carbohydrates and proteins, wherein the formulations comprise beta-hydroxybutyrate (BHB) di- and poly-esters, and medium chain triglycerides (MCTs) and the formulations for use in a ketogenic diet or for use by individuals affected by particular physiological and / or pathological conditions, on the basis of which particular dietary regimens characterized by a low carbohydrate content may be recommended and beneficial; as well as food products comprising the ketogenic food formulations.

The utility model discloses high-digestibility pet food formula mixing equipment, which relates to the technical field of pet food processing, and comprises a mixing cylinder, the top end of the mixing cylinder is fixedly connected with a fixed frame, and the top of the fixed frame is provided with a movable mechanism. The raw materials are effectively prevented from being agglomerated or layered due to single-direction movement in the mixing process, various raw materials in the mixing barrel can be uniformly distributed along with periodic change of the stirring direction, the mixing effect is remarkably improved, the mixing time is shortened, and the overall uniformity and quality are improved. Residues in the equipment can be reduced, the cleaning process is simplified, the service life of the equipment is prolonged, the maintenance frequency is reduced, and high-quality and uniform production of pet food is ensured through the efficient and stable stirring mode.

This invention provides a pet functional food formula and its preparation method that can effectively activate pet joints. The pet functional food comprises the following components in parts by weight: 10-13 parts mussel powder, 4-8 parts plant extract, 5-9 parts modified starch, 6-9 parts egg yolk powder, 10-15 parts milk powder, 0.2-0.4 parts soy isoflavones, 1-2 parts chondroitin, 4-6 parts basa fish meat, 3-8 parts carrot, 1-2 parts salt, 2-6 parts peanut oil, and 1-5 parts vitamin A. The product prepared from the pet functional food formula of this invention effectively reduces osteoarthritis in dogs, improves coat shine, and exhibits good storage stability.

The invention relates to the technical field of health-care food, in particular to a health-care food formula for regulating the balance of internal organs of a human body. The invention discloses a health-care food formula for regulating the balance of internal organs of a human body. The health-care food formula is prepared by mixing the following raw materials in parts by weight: 1835 to 2400 parts of radix astragali seu hedysari, 1300 to 2600 parts of rhizoma dioscoreae, 1600 to 2200 parts of poria cocos, 2300 to 2800 parts of herba dendrobii, 2100 to 3250 parts of fructus crataegi, 1100 to 2000 parts of fructus hordei germinatus and 1350 to 2000 parts of fructus ziziphi jujubae. Preferably, the traditional Chinese medicine composition is prepared from the following raw materials in parts by weight: 1900 to 2200 parts of radix astragali seu hedysari, 1600 to 1800 parts of rhizoma dioscoreae, 1800 to 2100 parts of poria cocos, 2300 to 2500 parts of herba dendrobii, 2600 to 3000 parts of fructus crataegi, 1500 to 1800 parts of fructus hordei germinatus and 1400 to 1600 parts of fructus jujubae. The medicinal instant granules have the beneficial effects that the clinical results of nearly 20 years prove that the medicinal instant granules have obvious conditioning effects on long-term alcoholism crowds, dark complexion crowds, poor sleep quality crowds and the like, are medicinal and edible products without adverse reactions, chemical components and additives, have the effects of dispelling the effects of alcohol, diminishing inflammation, removing freckles, improving sleep quality, soothing the liver and regulating qi and the like, and are suitable for popularization and application. The technology breaks through the traditional decocting method, and has the advantages of being convenient to carry and take and the like on the premise of not changing the effect.

This invention relates to the technical field of food, and more particularly to a food formula and preparation method for simultaneously regulating the spleen and kidneys. The formula comprises 30 parts yam, 30 parts lily bulb, 15 parts dried tangerine peel, 30 parts poria cocos, 2 parts mulberry, 1 part casein hydrolyzed peptide, 0.5 parts hydrolyzed egg yolk powder, 0.09 parts monk fruit glycoside, 40 parts concentrated pear juice, 3 parts concentrated mulberry juice, 0.03 parts xanthan gum, and an appropriate amount of purified water. The total product volume is 300ml. The formula uses yam as the main ingredient to tonify the spleen, lungs, and kidneys (three jiaos); poria cocos strengthens the spleen and eliminates dampness; lily bulb moistens the lungs, clears the heart, and calms the mind, serving as auxiliary ingredients to help yam strengthen the spleen and also calm the mind; dried tangerine peel regulates qi, strengthens the spleen, dries dampness, and resolves phlegm, ensuring the tonification is not stagnant; and mulberry nourishes yin and blood, generates fluids, and moistens dryness, thus aiding in the kidney tonification. Therefore, it achieves the effects of strengthening the spleen and replenishing qi, tonifying the kidneys and replenishing essence, regulating the internal organs, and realizing simultaneous regulation of the spleen and kidneys. Meanwhile, the added pineapple concentrate moisturizes the lungs and relieves dryness, while the monk fruit glycosides, as a natural sweetener, not only give the product a good taste but also have the effect of moisturizing the lungs and relieving cough.

The application discloses a food formula generation method and system based on a knowledge graph, relates to the field of food formula, and mainly has the following scheme: a food material knowledge graph is constructed based on a graph data set tool, an initial formula is input into the food material knowledge graph, substitute food materials of different food materials in the initial formula are acquired, food material data meeting requirements are selected from an initial food material set according to formula improvement requirements, and an improved formula set is generated; food materials are arranged and combined to obtain a plurality of improved formulas; an evaluation index set of each improved formula is calculated, and a comprehensive analysis is performed according to parameters in the evaluation index set to obtain a formula comprehensive evaluation index; and improved formulas meeting standards are selected; the method solves the problem that most of prior art lacks a scientific and systematic comprehensive evaluation method, cannot quickly and efficiently meet special needs of different consumers, cannot realize large-scale personalized food formula customization, and limits the development space of food enterprises in a high-end customization market.

This invention discloses a food formula for stabilizing blood sugar in diabetic patients, belonging to the field of functional foods and fermentation engineering technology. The formula consists of the following ingredients in parts by weight: 15-25 parts of purple wheat bran (No. 2), 5-10 parts of soybean flour, 5-10 parts of black soybean flour, 5-10 parts of peanut flour, 10-15 parts of walnut kernel flour, 10-20 parts of purple jujube powder, 0.5-2 parts of Haematococcus pluvialis astaxanthin microcapsule powder, 0.3-1.5 parts of lutein ester microcapsule powder, 2-5 parts of *Lactobacillus plantarum* post-biotic powder, 3-8 parts of psyllium husk powder, 3-8 parts of resistant dextrin, 0.3-1 part of chromium-enriched yeast powder, 2-6 parts of pumpkin powder, 1-4 parts of shiitake mushroom powder, and 3-8 parts of purple onion powder. This invention's formula synergistically intervenes in blood sugar metabolism through multiple pathways, including protecting pancreatic β-cells, regulating intestinal flora, alleviating oxidative stress, and delaying sugar absorption. It is safe for long-term consumption without side effects, providing diabetic patients with a dietary option to help stabilize blood sugar.

Formulation for a foamed dairy food product The invention relates to a formulation for a food product based on a foamed emulsion of a dairy ingredient in water, said formulation comprising: less than 15% by weight of a dairy ingredient having at least 10% by weight of protein; and less than 5% by weight of an emulsifying and stabilizing complex of said product, the dairy ingredient having a fat content which is greater than 1%, the emulsifying and stabilizing complex comprising a mixture of cellulosic fibers with a food hydrocolloid.

The invention belongs to the technical field of food, and discloses a fresh and wet buckwheat flour cat-ear-shaped food and a storage method thereof, and the fresh and wet buckwheat flour cat-ear-shaped food is prepared by the following sequential steps: 1, mixing buckwheat flour, wheat flour, salt and dietary alkali according to a formula, adding water for multiple times, and kneading for 8-12 minutes to obtain dough; 2, sealing the dough at the temperature of 15-25 DEG C for standing for 20-30 minutes, and rolling the dough into dough strips with the thickness of 0.5-0.9 cm; step 3, cutting the dough strip into square dough blocks with the size of 0.7-1.1 g, and twisting the square dough blocks into a cat ear shape; step 4, steaming or boiling the dough blocks for 3-7 minutes until hard cores disappear, so as to obtain the fresh and wet buckwheat flour cat ear food; the formula comprises the following components in parts by weight: 100 parts of buckwheat flour and wheat flour, wherein the buckwheat flour accounts for 55-70%; 46-54 parts by weight of water; 0.5 to 1.5 parts by weight of table salt; and 0.3 to 0.9 part by weight of dietary alkali. The fresh and wet buckwheat flour cat ear food disclosed by the invention has a good sensory score, a relatively low cooking loss rate and a relatively long shelf life on the basis of high buckwheat flour content.

This invention relates to the interdisciplinary field of artificial intelligence and the food industry. The method and system for quantitative evaluation and innovative analysis of food formulas include S1. acquiring target formula data; S2. multi-dimensional feature extraction; S3. calculating dimensional similarity; S4. calculating comprehensive similarity score; and S5. generating an innovative analysis report. This invention achieves in-depth, objective, and interpretable quantitative evaluation of formula similarity by extracting features and fusing similarity in three dimensions: raw materials, proportions, and functions.

The invention discloses a food formula for improving learning and memory ability and a preparation method thereof. The food formula comprises the following components in parts by mass: 1.6 parts of broccoli seed water extract; 2 parts of konjak; 2 parts of Chinese yam; and 0.000052% of vitamin A-0. 00052% 2 to 0.0002 part of vitamin B; and 0.00003 of folic acid. All the components are ground into composite powder which is used for brewing meal replacement. The learning and memory ability under the AD symptom can be healthily and sustainably prevented and improved.

The invention relates to a solid beverage formula for reducing weight and inhibiting weight gain. The food formula mainly comprises resistant starch, medium chain triglyceride microcapsule powder, mulberry leaf extract, psyllium husk powder and other auxiliary food raw materials. The auxiliary food raw materials comprise one or a mixture of more of resistant dextrin, milk powder and fruit and vegetable powder. The formula comprises the following components in percentage by weight: 40%-80% of resistant starch, 2%-20% of medium chain triglyceride microcapsule powder, 2%-20% of psyllium husk powder, 0.5%-10% of mulberry leaf extract and 1%-20% of other auxiliary food raw materials. According to the solid beverage prepared by the formula, the food intake can be reduced by enhancing satiety; ketogenic heat consumption and fat gluconeogenesis are increased, and more fat is consumed; therefore, the purposes of reducing weight and inhibiting weight gain are achieved. According to the formula, on the basis of balancing diet, the goal of reducing weight to a certain degree can be achieved, and meanwhile, the health risk of traditional extremely-low carbon water ketone-producing diet is avoided. The formula is beneficial to regulating the balance of intestinal flora and improving glycometabolism and lipid metabolism. All ingredients in the formula are food raw materials.

The invention discloses a whole-plant purple corn anthocyanidin rice flour and flour food formula and a preparation technology, and belongs to the technical field of purple corn anthocyanidin, and the preparation technology comprises the following steps: S1, preparing raw materials for preparing whole-plant purple corn anthocyanidin pastry food; s2, extracting anthocyanin in the purple corn by using a water extraction method and an organic solvent extraction method; s3, mixing the purple corn anthocyanin extract, purple corn whole plant powder, wheat flour, salt and the like in proportion, and adding auxiliary materials; and S4, adding a proper amount of water, and kneading into smooth dough. According to the invention, the whole plant resource of purple corn, especially purple corn bran rich in anthocyanin, is fully utilized, the anthocyanin extract is obtained by a scientific extraction process, and the anthocyanin extract is compounded with the whole plant powder of purple corn, so that the anthocyanin is a powerful natural antioxidant; the pastry has various physiological activities of scavenging free radicals, resisting aging, protecting eyesight, improving cardiovascular health and the like, and the nutritional value and the health-care function of the pastry are remarkably improved.