46 results about "Food systems" patented technology

Global food systems face a paradox: rising demand and widespread hunger coexist with massive food waste, especially fresh produce. Short shelf life, poor forecasting, and lack of transparency lead to unnecessary disposal, contributing to greenhouse gas emissions and sustainability challenges. Consumers also lack reliable information on freshness and nutritional value, further worsening waste. Hence, embodiments of present disclosure provide a method and system for traceability, quality assessment and end of life recommendations of a food item. Initially an image of the food item is captured and a machine-readable tag on the food item is scanned to retrieve traceability data. Then, using trained Visual Language and physics-based models, visual and biochemical features are analyzed to compute ripeness, shelf life, and freshness scores. Further, usage recommendations and end-of-life options are recommended, including recycling guidance for packaging and upcycling opportunities for leftovers. This integrated approach ensures transparency, optimizes consumption, and supports sustainability.

The invention provides application of black tartary buckwheat polyphenol in improvement of casein characteristics and food freshness, and relates to the technical field of food preservation. The invention provides application of black tartary buckwheat polyphenol in improving solubility and / or oxidation resistance of casein. By compounding the black tartary buckwheat polyphenol and the casein, the characteristics of the casein can be improved, and the antioxidant characteristic and solubility of the prepared casein-tartary buckwheat polyphenol compound can be improved. When the prepared casein-tartary buckwheat polyphenol compound is used in food, the antioxidant characteristic and the fresh-keeping effect of the food can be remarkably improved, and the effects of maintaining stable and uniform dispersion of casein in a complex food system and guaranteeing the final biological efficacy of the casein are achieved.

The application discloses a desensitization wheat gluten peptide and a preparation method and application thereof, and belongs to the field of food deep processing. The desensitization wheat gluten peptide is obtained by modifying and screening wheat gluten by means of joint methods including enzymolysis, ultrasonic, ultrafiltration segmentation and microwave. The wheat gluten peptide is fine and has uniform granularity, color and flavor, and can be directly used as a functional food, and has wide application value in the field of food processing industry and snacks. The application constructs a compound nutrient powder by using the wheat gluten peptide and starch, and the processing and sensory characteristics, nutritional property and antioxidant property of the compound nutrient powder are improved, and the allergenicity is reduced, so that the compound nutrient powder meets the international gluten-free (<10ppm) food standard and can be applied to food industry low-gluten cereal food base. The combined processing of various food processing shows a good synergistic effect, improves the comprehensive performance of the food system, and provides technical guidance and a good production model for preparing gluten-free food with good color, fragrance and flavor and health.

The invention discloses an on-line monitoring method for a shewanella persea biofilm based on a hyperspectral technology, and belongs to the technical field of food detection.The method comprises the steps that firstly, microscopic hyperspectral data of the biofilm in different growth stages are collected under a pure culture system, and after pretreatment, the hyperspectral data are obtained; variance analysis and LASSO, SPA or PLS-VIP and other methods are adopted for composite feature screening, and key feature wavelengths are extracted; constructing and training a qualitative classification model based on the key characteristic wavelengths to realize accurate classification of growth stages; and then migrating the model which is verified to be valid to a food system, performing stage identification on the biofilm on the surface of the food, and finally generating a visual image reflecting the spatial distribution of the biofilm. According to the method, reliable migration from a laboratory to an actual application scene is realized, and non-destructive, dynamic and visual online identification and spatial analysis can be carried out on the growth stage of the biofilm.

This invention discloses a high-concentration brassinoprotein and its recombinant gene. The modified brassinoprotein of this invention achieves significant improvements in both sweetness and stability, with its sweetness reaching more than 1.9 times that of the initial protein, and its sweetness intensity is significantly enhanced. At the same time, to meet the diverse needs of different food systems—such as the low pH environment (<4.5) and heat treatment processes such as ultra-pasteurization in juice products—the modified protein exhibits excellent tolerance. After heating at 125°C for 5 seconds at pH 3.0, its sweetness retention rate is 100%, while the initial sweetness shows a loss. This characteristic not only ensures the flavor quality of the final product, but also provides a reliable guarantee for standardized quality control in industrial production, effectively expanding the application boundaries of brassinoprotein in complex food matrices.

The application discloses a method for ultrasonic regulation and control of functional properties of acidified cannabis sativa L. protein and application thereof. The application fully hydrates the cannabis sativa L. protein under acidification conditions, combines ultrasonic pretreatment, and performs heat induction to make the protein have ordered aggregation with enriched beta-folding, and meanwhile, improve the functional properties of the protein: the gel strength is 12.37 g under 60% ultrasonic power, which is about 33% higher than that of a non-ultrasonic control, the cohesiveness is 8.6 g, the emulsion stability is 185.89 min, which is about 2.6 times higher than that of the non-ultrasonic control, the apparent viscosity is improved and presents shear thinning behavior (power law index n1 < 1), and the strain breakage resistance is enhanced. The method can simultaneously regulate and control the ordered aggregation degree, gel property, emulsification and rheological property of the cannabis sativa L. protein, is suitable for strong acid type plant protein beverages, acid emulsions and high-acid gel food systems, and has the advantages of simple process, green safety and the like.

The invention belongs to the field of food science and microbial engineering, and particularly relates to fusarium venanii protein, low-lipoprotein food as well as a preparation method and application of the fusarium venanii protein and low-lipoprotein food. The invention provides a fusarium venanii TB01 protein with high emulsibility as well as a preparation method and application of the fusarium venanii TB01 protein. According to the method, fusarium venanii TB01 mycelium is adopted as a raw material, composite enzymolysis and ultrasonic treatment are innovatively and sequentially cooperated, and functional modification of a protein structure is achieved while high-content protein (larger than or equal to 82%) is extracted through efficient wall breaking. Tests show that the two key indexes of emulsifying activity and stability of the obtained protein are obviously superior to those of soybean protein, and the emulsifying stability of the obtained protein is superior to that of commercial whey protein. Therefore, the protein obtained by the invention can be used as a high-performance emulsifying ingredient, is used for replacing or partially replacing whey protein or soybean protein, and is applied to food systems such as beverages, plant yoghurt, sauce and the like.

This invention discloses a thermally induced gel, its preparation method, and its application, belonging to the field of food colloids. It solves the problem that walnut meal protein obtained by existing methods cannot be used in food systems. Preparation method: Walnut meal is ground into powder, petroleum ether is added and stirred, and residual petroleum ether is removed by filtration to obtain defatted walnut meal powder; choline chloride and glycerol are mixed to form a transparent and homogeneous solution, obtaining DES solvent; defatted walnut meal powder is mixed with DES solvent, heated in a water bath and stirred, ethanol is added to the supernatant, the precipitate is refrigerated and dried to obtain DES-extracted walnut protein powder; the walnut protein powder is dispersed in water with a pH of 2.0 or 11.0; the resulting hydrated solution is heated in a water bath; and cooled to room temperature in an ice-water bath. This invention uses a DES solvent system to extract walnut meal protein under mild conditions, resulting in high protein purity, effective protection of the protein's native conformation, and gels exhibiting typical solid-state rheological characteristics with controllable mechanical strength.

The invention belongs to the field of food system environmental impact assessment and dietary transformation, and particularly relates to a dietary structure multi-scale carbon footprint optimization and assessment method considering methane attenuation. The method comprises the following steps: determining a plurality of evaluation time scales; and embedding the methane dynamic attenuation model into food life cycle carbon footprint accounting, and re-accounting the carbon footprint coefficients of the food under different time scales. And constructing an optimization model with a minimum carbon footprint as a target, and solving an optimal dietary structure under different time scales by taking multiple nutritional indexes and food intake rationality as constraint conditions. According to the method, a scientific basis is provided for making a climate policy, dietary transformation can be guided more accurately, and the climate benefit of dietary transformation can be evaluated correctly. The method is suitable for practical application in the fields of diet optimization, climate alleviation policy making, environmental impact assessment and the like.

The present invention provides a liquid system comprising a first component and a second component selected from the group consisting of a carbohydrate, a sugar alcohol, a food grade acid, a food grade non-aqueous solvent and a food grade salt wherein: a. The second component is different from the first component; b. The melting point of the system is lower than that of each component; and c. The liquid system comprises 7% or less of water. The system can be used to protect active ingredients in food systems wherein the ingredients are stable at room temperature and retain their organoleptic properties after dilution into an aqueous beverage, for example, forming a flavored aqueous beverage.

The application discloses a Pichia manshurica capable of degrading ethyl carbamate and an application thereof, and belongs to the field of food biotechnology. The application provides the Pichia manshurica ZYXW-J9 capable of efficiently degrading ethyl carbamate, and the preservation number is GDMCC No: 64936. The obtained strain ZYXW-J9 is freeze-dried or low-temperature room spray-dried to prepare a bacterial agent, or is embedded to prepare a degradation agent, and both can effectively remove EC in fermented food. The degradation agent of the strain ZYXW-J9 is used to remove EC in different food systems, and has the advantages of obvious EC removal effect, low production cost, convenient use and the like.

The present application belongs to the field of food science and microbial engineering, and specifically relates to a fusarium venenatum protein, a low-fat protein food and a preparation method and use thereof. The present application provides a high-emulsifying fusarium venenatum TB01 protein, a preparation method and application thereof. The present application uses fusarium venenatum TB01 mycelium as raw material, and innovatively realizes the functional modification of protein structure by sequentially cooperating complex enzymolysis and ultrasonic treatment, thereby efficiently breaking the cell wall to extract high-content protein (≥82%) and realizing the functional modification of protein structure. Tests show that the emulsification activity and stability of the obtained protein are significantly better than those of soybean protein, and the emulsification stability is better than that of commercial whey protein. Therefore, the protein obtained by the present application can be used as a high-performance emulsifying ingredient to replace or partially replace whey protein or soybean protein, and is applied to beverage, plant yogurt, sauce and other food systems.

The invention provides an inulin-modified urolithin A liposome and a preparation method of gel soft sweets thereof, and the gel soft sweets comprise the following components in percentage by mass: 10% of colloid, 22% of a sweetening agent, 10% of concentrated fruit juice, 1% of an acidity regulator, 7% of the inulin-modified urolithin A liposome and 60% of purified water. The gel soft sweets prepared by the invention can improve the bioavailability of urolithin A, and meet the increasing individual diet requirements of people. In addition, the modified liposome has higher stability under high temperature, ultraviolet radiation and high ionic strength, and can be suitable for more food systems.

The invention discloses a method for preparing 3D printing ink based on double-protein nanoparticles, and belongs to the technical field of food processing. The method comprises the following steps: preparing soybean protein isolate-A type gelatin composite nanoparticles, stabilizing a high internal phase Pickering emulsion (75% oil phase) by using the nanoparticles, then mixing with chitosan quaternary ammonium salts with different solubilities, homogenizing to obtain emulsion gel, researching the rheological property and macroscopic stability of the emulsion gel, and investigating the appearance and contour of a 3D printed sea turtle model. Along with improvement of global health consciousness and transformation of dietary structure, development of a novel food system with excellent nutritional characteristics, ideal sensory quality and sustainability becomes an important direction in the field of food science. The 3D printing ink with excellent rheological property, macroscopic stability and 3D printing performance is prepared on the basis of the combination of the double-protein nanoparticle structure and the chitosan quaternary ammonium salt, and a theoretical and technical foundation is laid for creating customizable 3D printing ink and advanced food manufacturing materials; the method has important theoretical significance and practical value for promoting high-value utilization of vegetable protein and promoting development of the healthy food industry.

The application discloses a kind of low denaturation low phytic acid plant protein and its preparation method and application.The method comprises the following steps: first, extract liquid is mixed with material, and after sufficient extraction, insoluble matter is removed by centrifugal separation and supernatant is collected.Then, membrane separation system is used to purify and concentrate protein.Subsequently, non-thermal sterilization treatment is carried out by hydrodynamic cavitation equipment, spray drying, so that low denaturation, low phytic acid soy protein product is obtained.The method has the advantages that the obtained product has high clarity and stability, and the solubility can reach 60% to 95% within a wide range of pH values.Furthermore, the protein has high purity, low beany flavor, and the phytic acid content is 0.3% to 0.7%.Compared with soy protein isolate prepared by heat sterilization treatment, the protein prepared by the application has lower denaturation degree, and can be applied to acidic food systems such as sports drinks and fruit juices, special medical use formula food, protein supplements and other easily digestible foods.

The invention belongs to the field of food chemical detection, and particularly relates to a method for predicting the content of advanced glycation end products (AGEs) in a food system and application. According to the prediction method, an AGEs content prediction model is established on the basis of an in-vitro simulation system and a nano-induced fluorescence peak position movement effect in combination with an ATLD and PARAFA multi-dimensional correction technology and a random forest algorithm, and the prediction method can be used for rapid and accurate prediction of AGEs in hot-processed food such as beer. The method can effectively eliminate the interference of food matrix and accurately predict the content of AGEs, and has the advantages of high specificity, high accuracy, easiness in standardization and the like.

The present invention relates to Instant Anchote product and its method of manufacture, developed to modernize the preparation and consumption of Anchote (Coccinia abyssinica) while preserving its nutritional value, sensory qualities, and cultural significance. Traditionally, Anchote tubers require more than six hours of cooking before consumption, resulting in ከ[9ከ fuel use, labour-intensive preparation, and limited utilization despite their recognized nutritional benefits. The invention provides 8 shelfstable, ready-to-hydrate (RtH) instant Anchote product that significantly reduces preparation time while maintaining the authentic taste and texture of traditionally prepared Anchote. The manufacturing process comprises cleaning, sorting, trimming, washing, pressure cooking, cooling, peeling, coarse shredding, controlled low-temperature dehydration, and packaging. Pressure cooking pre- gelatinizes the starch and softens the tuber tissue, while vacuum oven (low-temperature) drying preserves structural integrity and heat-sensitive nutrients. The dried product can be rapidly rehydrated in hot or cold water within less than 15 minutes, eliminating the need for prolonged cooking and substantially reducing energy consumption. After rehydration, it is incorporated into traditional sauce (kulet) prepared from onions, garlic, tomato, spices, kochikocha paste, salt, and other seasonings, with heated refined butter (nitir kibe) added before serving. The resulting dish retains the characteristic texture, flavour, nutritional quality, and cultural authenticity of conventional Anchote preparations. The invention addresses challenges related to long cooking times, postharvest losses, and limited market accessibility, while promoting value addition, sustainable agro-processing, and wider utilization of Anchote [በ modern food systems.

The invention discloses a time and temperature indicator based on ferrous-tannic acid and application of the time and temperature indicator in food freshness monitoring, the time and temperature indicator (TTI) comprises a body and a time and temperature indicator body arranged in the body, the time and temperature indicator body comprises a pH buffering agent, ferrite and tannic acid, the molar ratio of the ferrite to the tannic acid is (2-8): (1-5), and the pH of the pH buffering agent is 1-7. The method can be widely matched with the decay kinetics of different food systems, and breaks through the key bottleneck that the applicability of the traditional TTI is limited.

This invention belongs to the field of food technology and discloses a compound antibacterial agent, its preparation method, and its application. The compound antibacterial agent is obtained by compounding garlic essential oil nanoemulsion and ε-polylysine solution. The garlic essential oil nanoemulsion is an oil-in-water type, obtained by encapsulating garlic essential oil in the oil-in-water type using ultrasonic emulsification technology. This invention uses an emulsifier to encapsulate garlic essential oil using ultrasonic emulsification technology, which not only effectively improves the stability of garlic essential oil but also improves its solubility and application feasibility in high-moisture food systems. Furthermore, based on the fence theory, by adding ε-polylysine solution to the garlic essential oil nanoemulsion, the activity of garlic essential oil can be effectively enhanced, thereby greatly reducing the amount of garlic essential oil added in practical applications and avoiding any impact on the original flavor of the food.

The present application relates to the technical field of essence, in particular to a gardenia flower extract, a preparation method thereof and application of the gardenia flower extract in edible essence, the preparation method of the gardenia flower extract comprises the following steps: S1, raw material liquid nitrogen freezing fresh preservation pretreatment; S2, raw material pre-soaking; S3, primary ultrasonic-assisted extraction; S4, secondary ultrasonic-assisted extraction; S5, cold storage treatment and coarse filtration and centrifugation; S6, membrane separation and purification; S7, blending. The method significantly improves the aroma authenticity, freshness, reality and storage stability of the extract through liquid nitrogen freezing fresh preservation, low-temperature ultrasonic-assisted extraction, membrane separation and purification and calyx trace blending technology, and realizes high-value utilization of gardenia flower by-products. The prepared gardenia flower extract is obtained by grading extraction and trace blending of petals and calyces, has fresh, full, sweet and characteristic gardenia flower aroma, and has good solubility and storage stability in a food system.

The invention relates to a preparation method and application of novel egg white protein muscle building powder, and provides high-quality nutrition support for improving muscle quality. The method takes fresh egg white as a raw material; a finished product is prepared through the steps of egg white separation after eggshell disinfection, ultrasonic-shearing synergetic flocculation removal, yeast beta glucan-polyphenol composite microsphere live protection system addition, acid-dynamic high-pressure microjet low-temperature pretreatment, compound protease enzymolysis, ultrafiltration impurity removal, gradient pH membrane separation and purification, low-temperature vacuum spray drying and the like. The composite microspheres are adopted to replace chemical protecting groups, and the whole-course low-temperature processing technology is combined, so that the activity of branched chain amino acid is effectively maintained. The protein powder can prolong the exercise exhaustion time of mice with muscle injury, improve the muscle repair efficiency, and realize the dual functions of muscle-building nutrition and oxidation resistance. The product adapts to various food systems, and can be widely applied to the fields of sports nutrition and food for special medical purposes.

The invention belongs to the technical field of genetic engineering, and particularly relates to an acetoin-producing lactic acid bacteria engineering bacterium, a construction method and application. The invention provides a lactobacillus engineering bacterium for producing acetoin. The basic bacterium of the lactobacillus engineering bacterium is lactobacillus casei; a lactic dehydrogenase gene 1 and a lactic dehydrogenase gene 2 are knocked out from a genome of the lactobacillus casei. The lactobacillus casei is taken as a basic bacterium, has the characteristics of GRAS safety, acid resistance and direct application potential in a food system, and can be used for flavor improvement, probiotic metabolism and postbiotic development. According to the invention, key lactic acid metabolic enzyme genes in lactobacillus casei are knocked out, an acetoin generation pathway is enhanced, acetoin can be stably and efficiently produced, and the engineering bacterium has good metabolic stability in a fermentation system and can be widely applied to the fields of food fermentation, natural perfume production and the like.

The invention discloses a method for preparing high-solubility walnut micromolecule polypeptide by combination of puffing pretreatment and gradient fermentation, and relates to the technical field of deep processing of vegetable protein, and the method comprises the following steps: puffing pretreatment: humidifying walnut meal until the moisture content is 16%-18%, and performing differential pressure blasting puffing treatment under the conditions of 120-135 DEG C and 0.9-1.2 MPa, the porosity of the puffed walnut meal is improved, the protein exposure degree is increased by 20%-40%, and the water absorption capacity is enhanced by 30%-60%; in the first stage of fermentation, the puffed walnut meal and sterile water are mixed according to the mass ratio of 1: 1, the water content is adjusted to 40%-50%, bacillus subtilis is inoculated, the inoculation amount is 3%-7% of the mass of a matrix wet basis, fermentation is conducted for 20-24 hours at the temperature of 35-40 DEG C, and primary degradation of macromolecular protein is achieved; the walnut micromolecule polypeptide is not a simple protein hydrolysate any more, but becomes a high-quality functional ingredient which can be widely applied to high-end food systems such as clarified beverages, yoghourt and nutritional supplements, and successful conversion from walnut meal byproducts to high-added-value products is achieved.

The invention belongs to the technical field of micro-capsule powder preparation, and relates to composite micro-capsule powder with smooth taste and a preparation method and application thereof, and the composite micro-capsule powder is prepared from the following raw materials: a core material, a colloid wall material and a charge stabilizer. According to the microcapsule, creatine, a creatine compound or other amino acids are taken as a core, and are matched with a colloid embedding layer and a surface charge stabilizing layer to form a multi-layer stable structure, so that the problems of precipitation, gravel feeling and instability of the microcapsule in brewing liquid and complex food systems are fundamentally solved.

An automated food system (10) is provided that includes a vertically movable transfer module (12) having an arm assembly (24) with articulating arms (40,42,44) and an end effector (68) for transporting food items between storage, preparation, and cooking stations.The arm assembly (24) is configured to extend laterally beyond the module frame (20) and into a rack or adjacent station to retrieve or place items, a sensor (84) mounted on the arm assembly (24) detects spatial features of food items, enabling a processor to calculate location and size and control precise movement of the end effector (68). The system (10) facilitates item transfer using coordinated vertical and planar motion based on sensor (84) input.

An automated food system is provided that includes a vertically movable transfer module having an arm assembly with articulating arms and an end effector for transporting food items between storage, preparation, and cooking stations. The arm assembly is configured to extend laterally beyond the module frame and into a rack or adjacent station to retrieve or place items. A sensor mounted on the arm assembly detects spatial features of food items, enabling a processor to calculate location and size and control precise movement of the end effector. The system facilitates item transfer using coordinated vertical and planar motion based on sensor input.

The invention discloses a preparation method of a lactic acid bacteria fermentation product for enhancing the heat sensitivity of microorganisms and application of the lactic acid bacteria fermentation product in food preservation. The preparation method comprises the following steps: carrying out initial fermentation by taking lactococcus lactis as first zymophyte, and then introducing lactobacillus as second zymophyte to carry out step-by-step fermentation; and after the fermentation is completed, carrying out solid-liquid separation and ultrafiltration treatment on the obtained fermentation liquor, enriching 500-1000 Da small molecule peptides, and drying the ultrafiltration product to obtain the lactic acid bacteria fermented product. The fermentation product can significantly enhance the heat sensitivity of target microorganisms, and effectively reduce the D values of staphylococcus aureus and bacillus subtilis under a heat treatment condition, so that the sterilization temperature in food processing is reduced or the sterilization time is shortened. The lactic acid bacteria fermentation product is applied to a food system, can reduce adverse effects of high-temperature treatment on food quality and flavor while ensuring food microorganism safety, and is suitable for typical thermal sterilization food systems such as marinated food, bean products and the like.

This invention discloses a brassinoprotein and its recombinant gene. The modified brassinoprotein exhibits significant improvements in both sweetness and stability, with its sweetness reaching more than 1.5 times that of the initial protein, and a markedly enhanced sweetness intensity. Furthermore, to meet the diverse needs of different food systems—such as the low pH environment (<4.5) and heat treatment processes like ultra-pasteurization in juice products—the modified protein demonstrates excellent tolerance. After heating at 125°C for 5 seconds at pH 3.0, its sweetness retention rate is 100%, while initial sweetness loss occurs. This characteristic not only ensures the flavor quality of the final product but also provides a reliable guarantee for standardized quality control in industrial production, effectively expanding the application boundaries of brassinoprotein in complex food matrices.

The application discloses a kind of irrigation area water-energy-food system efficiency measure and spatio-temporal heterogeneity driving analysis method, system and electronic equipment, constructs including input index, desired output index and non-desired output index efficiency evaluation index system;Obtain the input index data, desired output index data and non-desired output index data of each evaluation period in each irrigation area;According to efficiency evaluation index system, establish efficiency measure model, and obtain the corresponding WEFSE of each evaluation period in each irrigation area;On the basis of obtaining WEFSE, construct driving analysis data set, regression analysis is carried out using spatio-temporal geographic weighted regression model, and the spatio-temporal heterogeneity result of driving factor influence is obtained.The present application reflects the characteristics of multi-element non-synchronous control and ecological environment constraint by constructing efficiency evaluation index system, based on efficiency measure model, carbon dioxide emission and grey water emission are included in efficiency measure as non-desired output, and spatio-temporal heterogeneity is described.

The invention belongs to the technical field of food processing, and particularly discloses a rice bran protein hydrolysate prepared by a compound enzyme method and application of the rice bran protein hydrolysate. Defatted rice bran is taken as a raw material, and when the addition amount of alkaline protease is determined to be 12U / mg, the addition amount of cellulase is determined to be 1U / mg, the substrate concentration is 15% and the reaction time is 2 hours, the oil holding capacity of the obtained rice bran protein hydrolysate is optimal; it is proved that the functionality of the defatted rice bran is improved through double-enzyme hydrolysis, the processing performance is improved, and a certain scientific basis can be provided for application of rice bran protein hydrolysate in a food system; the rice bran protein hydrolysate is applied to the crisp biscuits, 25% of the rice bran protein hydrolysate is added, the hardness of the biscuits is remarkably reduced, the crispness is improved, and the crisp taste is optimized; meanwhile, shelf life experiments show that the hydrolysate prolongs the shelf life of the biscuits by inhibiting oxidation, and it is speculated that the hydrolysate is related to the antioxidant activity and the microcosmic barrier effect. Results show that the rice bran protein hydrolysate can synergistically realize fat reduction, texture improvement, slow release of blood sugar and prolonging of shelf life, and an innovative direction is provided for development of functional baked foods.