1145 results about "Food technology" patented technology

The invention discloses a high-biocompatibility pH response type Pickering emulsion and a preparation method thereof, and relates to the technical field of food and materials. An interfacial film with high mechanical strength is constructed by adopting electrostatic interaction and hydrophilic-hydrophobic complementary characteristics between the hydrophobic shellac nanoparticles carrying negative charges and the hydrophilic cationic colloidal particles carrying positive charges, and the prepared emulsion has good viscoelasticity and stability. In addition, due to the unique solubility of the shellac nanoparticles, the Pickering emulsion prepared by the preparation method disclosed by the invention has excellent pH responsiveness. The preparation method of the Pickering emulsion is convenient and simple, the stabilizer is wide in source and low in price, the biocompatibility of the emulsion is high, and the Pickering emulsion has wide application prospects in the aspects of food, medicine, materials and the like.

The present invention relates to the field of food technology, and in particular to a method for preparing diglyceride and its application. The method comprises the following steps: firstly hydrolyzing the oil and fat under the action of a first lipase, adding a solubilizing agent, and obtaining a hydrolyzate; then mixing the hydrolyzate with glycerol, and performing an esterification reaction with a second lipase; wherein the first lipase is prepared by compounding lipase Lipozyme RM and Antarctic Candida lipase B. The present invention can specifically synthesize 1,3-diglyceride that is beneficial to the cardiovascular system of the body, and has a high yield and good application prospects.

The invention relates to the technical field of food, in particular to diglyceride for reducing triglyceride, cholesterol and uric acid as well as a biological enzyme preparation method and application of the diglyceride. The preparation method comprises the following steps: (1) adding water and glycerol into vegetable oil, and then adding immobilized lipase to react to obtain a reactant; (2) centrifuging reactants, collecting a light-phase product, carrying out molecular distillation, and collecting a heavy-phase product to obtain diglyceride; the immobilized lipase comprises lipase and a carrier, the carrier comprises loofah sponge, soybean meal and bentonite, and the mass ratio of the loofah sponge to the soybean meal to the bentonite is 1: (2-4): (3-6). The method has the advantages that the effects of reducing triglyceride, total cholesterol and uric acid are relatively good, and the yield and the purity are relatively high.

The invention relates to the technical field of food, and particularly discloses a compound prebiotics embedded probiotic microcapsule and a preparation method and application thereof.The green tea leaves serve as main raw materials, water extraction is conducted on the green tea leaves, meanwhile, ultrasonic-assisted treatment is adopted, active ingredients in the green tea leaves can be more effectively released, the extraction time is shortened, and the content of probiotics in the green tea leaves is increased; the extraction rate of active ingredients in the green tea leaves is improved; then, lactobacillus acidophilus is adopted to ferment the extract liquid, so that the green tea fermentation liquid contains more antioxidant active ingredients, combined polyphenol in the extract liquid can release micromolecular polyphenol in the fermentation process, the content of substances such as flavone and polyphenol in the green tea fermentation liquid is increased, and the antioxidant activity is further improved; and then the modified dietary fiber is used as a main wall material of the microcapsule to embed the green tea fermentation liquor and the probiotics, so that the stability of active substances and the probiotics in the green tea fermentation liquor is improved, and the green tea fermentation liquor can play a role in protection and slow release in the simulated digestion process.

The invention belongs to the technical field of food, and particularly relates to a high-satiety liquid protein composition as well as a preparation method and application thereof. The high-satiety liquid protein composition is characterized by being prepared from the following raw materials in parts by weight: 800 to 1000 parts of protein, 110 to 160 parts of vegetable oil, 700 to 800 parts of carbohydrate, 120 to 150 parts of dietary fiber, 5 to 15 parts of vitamin, 1 to 8 parts of mineral substance, 35 to 40 parts of emulsifier, 12 to 15 parts of stabilizer, 17 to 20 parts of pH regulator and 5 to 10 parts of essence. Under the comprehensive action of all the components, the liquid protein composition can keep the milk state stable, fat components are not subjected to lactation separation, protein components are not subjected to sedimentation and layering, the macroscopic state is stable, and nutrients in the product are uniformly distributed.

The invention discloses a composition for improving bone density and application thereof, and belongs to the technical field of food. According to the invention, the 1, 3-dioleic acid-2-palmitin, the osteopontin and the oligosaccharide are compounded for use, and the components interact to promote mutual absorption and utilization, so that the growth and development of bones in the growth period of infants are improved, the mineral content and the bone mineral density of the bones are increased, the health of the bones is promoted, and the composition is safe and free of side effects. And by optimizing the variety of the oligosaccharide, the compound use of the galactooligosaccharide and the 2 '-fucosyllactose is found to be capable of better improving the growth and development of bones in the growth period of the infants.

The invention relates to the field of food technology, and discloses a phosphorus-free frozen water-retaining agent for tilapia fillets, and a preparation method and application thereof. A phosphorus-free frozen water-retaining agent for tilapia fillets is composed of the following substances in mass fractions: 0.3-0.7% sorbitol, 0.1-0.5% sodium citrate, 0.5%-1.3% soy protein isolate, and the rest is distilled water. The preparation method of the phosphorus-free frozen water-retaining agent is to take sorbitol, sodium citrate, and soy protein isolate in a container respectively, add distilled water, stir and dissolve to obtain. The phosphorus-free frozen storage method of tilapia fillets is to take the tilapia fillets and soak them in the water-retaining agent solution for 0.5-1.5 hours, take them out and vacuum pack them, and then quickly put them into a -20°C environment for frozen storage. The phosphorus-free frozen water-retaining agent of the present invention can not only inhibit the denaturation of protein and fat of tilapia during frozen storage, maintain the stability of fish fillet protein, but also improve the texture characteristics of the fish fillets, and improve the antifreeze and water retention.

The invention discloses a preparation method and application of a medicinal and edible composition for reducing uric acid and treating gout, and belongs to the crossing field of medicine and food technologies. The composition is composed of celery seeds, sophora flower buds, chicory, dandelion, mulberry twigs, pawpaw and fresh lalang grass rhizomes, all the components have a synergistic effect, and the effects of inhibiting generation of uric acid, promoting excretion of uric acid, resisting inflammation, diminishing swelling and adjusting body metabolism at multiple target points are achieved. The preparation method comprises the steps of intelligent screening and fine pretreatment of raw materials, a multi-stage targeted extraction process and intelligent concentration and precise forming, and active ingredients can be efficiently extracted and prepared into various dosage forms. According to the composition, in the aspect of precise medical assistance, personalized medication schemes are customized according to different stages of gout, and whole-course digital management is achieved by means of intelligent equipment and a cloud platform; in daily smart health care of families, gout prevention of the families is facilitated through smart home kitchen equipment and a uric acid monitoring set; the method is used for innovative health food development, and provides a new natural, efficient and multifunctional health management approach for gout patients.

The invention relates to the technical field of food, in particular to a preparation method of high-polysaccharide-content fermented rhizoma polygonati capable of tonifying qi and blood, which comprises five steps of raw material treatment, extraction of small-molecular-weight nutrients, fermentation treatment, polysaccharide extraction and mixing. According to the method, low-molecular-weight nutrients and high-molecular-weight polysaccharides in rhizoma polygonati are separated, concentrated respectively and then mixed. Compared with an existing rhizoma polygonati product adopting a single raw material, the proportion of small molecular weight nutrients and polysaccharide content in the mixed powder prepared by mixing the rhizoma polygonati leaves, the rhizoma polygonati stems and the rhizoma polygonati roots is more balanced, impurities and toxic substances in rhizoma polygonati can be removed, the nutrient content is increased, the polysaccharide content is artificially controllable, and the rhizoma polygonati product has the advantages that the production cost is reduced, and the production efficiency is improved. The rhizoma polygonati product with high polysaccharide content is prepared by increasing the proportion of the polysaccharide concentrated solution.

The invention provides a composition containing elastin peptide as well as a preparation method and application thereof, and relates to the technical field of food. The composition containing the elastin peptide is prepared from the following components in parts by weight: 5 to 10 parts of fish collagen peptide, 3 to 10 parts of tremella polysaccharide, 0.1 to 0.5 part of elastin peptide, 0.01 to 0.1 part of skipjack elastin peptide, 1 to 2 parts of hydrolyzed II-type collagen, 0.01 to 0.05 part of vitamin C, 1 to 5 parts of pomegranate concentrated powder, 1 to 5 parts of cranberry concentrated powder, 5 to 15 parts of lily powder and 1 to 3 parts of blueberry juice powder. The composition containing the elastin peptide is high in safety, and meanwhile, the effects of improving skin elasticity, improving skin moisture, delaying generation of wrinkles and resisting aging are achieved by remodeling internal skin tissues, increasing skin moisture, improving oxidation resistance and the like.

The invention belongs to the technical field of food, and discloses a fruity Kangpu tea beverage and a preparation method thereof. The preparation method of the fruity Kangpu tea beverage comprises the following steps: S1, mixing tea sugar water, a candida utilis yeast seed solution and an acetobacter xylinum seed solution, and performing primary fermentation to obtain a primary fermentation solution; and S2, mixing the primary fermentation liquid, the fruit pulp, the candida utilis seed liquid and the lactobacillus plantarum seed liquid, carrying out secondary fermentation, and sterilizing to obtain the fruity Kangpu tea beverage. According to the method, fermentation is performed twice, specific zymophyte is adopted, phenolic substances and flavonoid substances in the tea leaves are fully released through glycolysis, the total acid content is reduced, and the fermentation period is shortened; meanwhile, the fruit pulp is added in the secondary fermentation process, so that the astringent taste and the unpleasant odor in the fermentation process are effectively covered, and the prepared Kangpu tea beverage is softer in taste, more layered in flavor and richer and fuller in taste.

The invention relates to the technical field of food, in particular to high-protein milk and a preparation method thereof.The preparation method comprises the steps that raw milk is sequentially subjected to milk purification, fat standardization, primary homogenization, pasteurization, concentration, secondary homogenization, protein maintenance, ultrahigh-temperature sterilization and sterile filling; the fat standardization comprises the step of adjusting the ratio of fat to protein in the raw milk to 1.11: 1-1.17: 1; the concentration comprises the step of concentrating the protein content of the pasteurized milk to 3.6 g / 100g or above. According to the invention, the proportion of fat and protein in the raw milk is adjusted in the purified milk separation process, so that the proportion is controlled within a specific range, and the problem of inconsistent product stability and taste of the high-protein milk can be effectively solved; by optimizing technological parameters such as primary homogenization, secondary homogenization and ultra-high-temperature sterilization, the use of food additives can be avoided, and meanwhile, the uniform taste of the product and the stable system can be effectively ensured.

The invention discloses a personalized intelligent catering method and system based on user conditions, and relates to the technical field of personalized nutriology and intelligent foods.The personalized intelligent catering method comprises the steps that user health comprehensive data and multi-dimensional real-time user situation data are collected, and the two kinds of data are preprocessed; constructing a user nutrition demand prediction model by combining a long-short-term memory network model with a multi-layer perceptron model; analyzing the preprocessed multi-dimensional real-time user situation data to obtain an adjustment coefficient influencing the nutritional requirement, and adjusting the personalized nutritional requirement of the user through a linear programming algorithm; and based on the adjusted personalized nutritional requirements of the user and in combination with the taste preference of the user, the matching degree of each food material is analyzed, customized adjustment is performed through a particle swarm optimization algorithm, and a personalized recipe of the user is generated. Food material matching is optimized through the particle swarm optimization algorithm, personalized intelligent catering is successfully achieved, and scientificity, accuracy and user satisfaction of personalized catering are remarkably improved.

The invention discloses infant nutritional yoghurt and a preparation process thereof, and relates to the technical field of infant food. The preparation method comprises the following steps: S1, preparing fermented milk; S2, treating fresh fruits; S3, stirring the raw materials; S4, performing sterilization and sterile treatment; according to the preparation method disclosed by the invention, through the preparation processes of S1-S5, four edible fungi for infants are adopted in the raw materials for low-temperature fermentation, so that the nutritional value of the prepared fresh fruit yoghurt is improved, the development and growth of infants are facilitated, and meanwhile, the quality and taste of the fresh fruit yoghurt are improved through the matching of the yoghurt and the fruits; two pushing rings in the shaking mechanism are driven to horizontally move in a reciprocating mode, the two pushing rings enable a stirring tank to shake in a reciprocating mode with the axis of a rotating shaft as the circle center through two pushing rods and two cambered surface pushing plates, and the stirring tank shakes raw materials in the stirring process in the reciprocating shaking process. Therefore, the fresh fruit yoghourt raw materials can be conveniently shaken up in the stirring process, and the stirring effect and the stirring efficiency of the fresh fruit yoghourt raw materials are further improved.

The invention belongs to the technical field of biological food, and particularly relates to compound hydrolyzed whey protein powder capable of preventing sarcopenia and a preparation method. The invention discloses compound hydrolyzed whey protein powder capable of preventing sarcopenia. The compound hydrolyzed whey protein powder consists of hydrolyzed whey protein A, hydrolyzed whey protein B, hydrolyzed whey protein C, hydrolyzed whey protein D, hydrolyzed whey protein E, hydrolyzed whey protein F, hydrolyzed whey protein G and hydrolyzed whey protein H. The compound hydrolyzed whey protein powder prepared by the technical scheme has the effect of preventing sarcopenia of old people, and a new idea of compounding hydrolyzed whey protein powder of different brands and different hydrolysis degrees and actual application effect verification are provided.

The utility model discloses a tray for baking food, which belongs to the technical field of baking food and is characterized by comprising a tray body, a baking mold is arranged in an inner cavity of the tray body, a first L-shaped fixed support plate is arranged on the left side of the baking mold, and a second L-shaped fixed support plate is arranged on the right side of the baking mold. A through groove is formed in the bottom of the tray body, a positioning transmission assembly used in cooperation with a first L-shaped fixed supporting plate and a second L-shaped fixed supporting plate is arranged in an inner cavity of the through groove, and a protective cover plate is connected to the top of the tray body in a clamped mode. The tray solves the problems that when the tray is taken, a baking grinding tool may move in the tray, food which is not baked and formed overflows from a mold groove, and an existing tray usually cannot prevent foreign matter from falling into the tray to pollute the food, so that inconvenience is brought to a user.

The invention discloses a siraitia grosvenorii instant coffee beverage assisting in reducing uric acid and a preparation method thereof, and belongs to the technical field of food based on the theory of homology of medicine and food. The coffee beverage is composed of instant coffee powder, a compound sweetening agent, coconut milk powder, milk powder and composite herbal powder in a specific proportion. The compound herbal powder is composed of poria cocos, peach kernels, dried tangerine or orange peel and momordica grosvenori which are selected from a medicinal and edible substance catalog. The herbal active ingredients and a coffee system are deeply fused by optimizing an extraction process, the dual regulation effects of inhibiting xanthine oxidase and promoting uric acid excretion are synergistically exerted, and the technical contradiction that common caffeine possibly affects uric acid excretion is effectively solved. The zebra fish in-vivo experiment proves that the level of uric acid can be remarkably reduced (Plt: 0.001), the improvement rate is as high as 17.63%, and a safe and effective daily diet intervention scheme is provided for people with hyperuricemia while the coffee flavor and convenience are provided.

The present invention belongs to the technical field of functional / health food, and specifically relates to a prebiotic composition and its preparation and application in maintaining probiotic activity and promoting probiotic proliferation. The prebiotic composition includes 1-20 parts of sugar alcohol, 1-10 parts of sustained-release embedding material, and 20-100 parts of prebiotics by weight; the prebiotics are oligofructose, oligoxylose, oligomaltosan and stachyose; the mass ratio of oligofructose, oligoxylose, oligomaltosan and stachyose is 2:1:1:2. And the composition is granulated twice, has good solubility, can effectively promote the proliferation of probiotics and maintain their activity, and improves the effectiveness of probiotics.

The invention discloses a food quality safety tracking management system based on big data, and relates to the technical field of food, and the system comprises the steps: collecting the label identification data and storage stacking parameters of to-be-tracked food; extracting a label risk coefficient between a label inconsistency degree and a quality compliance risk based on the historical supervision data, and processing the label risk coefficient and the label identification data to obtain a label risk value; according to the storage stacking parameters of the to-be-tracked food, the stacking abnormal degree value of the to-be-tracked food in the storage process is judged; processing the stacking abnormal degree value and the label identification data to obtain a storage standard interference value; according to the storage specification interference value, the storage specification interference degree of the to-be-tracked food is judged, and first-grade storage specification interference and second-grade storage specification interference are obtained; the method has the effect of improving the efficiency and effect of food quality safety management.

The invention relates to an anti-fatigue refreshing functional chewing gum containing natural active ingredients, which relates to the technical field of food, and comprises a gum base, a natural sweetening agent and an active ingredient mixture, the mustard extract and coffee are innovatively combined to form a dual-channel nerve activation mechanism, the mustard extract realizes instant refreshing through a targeted oral trigeminal nerve TRPA1 ion channel, caffeine maintains continuous excitation through antagonism of a central adenosine receptor, and the space-time cooperation of the mustard extract and the coffee breaks through the limitation of a single path. Meanwhile, a rhodiola rosea extract, a sea-buckthorn extract, an American ginseng extract and astragalus polysaccharide are compounded, so that a triple anti-fatigue physiological barrier with functions of nerve regulation, oxidative stress inhibition and energy metabolism optimization is formed. In the preparation process, a microcapsule embedding technology is adopted to control slow release of mustard active ingredients, menthol flavor is combined to synergistically trigger TRP channel dual activation, and unification of efficacy and palatability is achieved.

The invention relates to food technology. Specifically, it discloses a 3D-printed high-protein and prebiotic dietary-fiber-rich finger food adapted to provide balanced nutrition for the elderly and people with swallowing disorders. By including lean meat (e.g., pork), prebiotic dietary-fibers-rich berry pomace, broth, collagen, structured oil as a bigel (biphasic system), salt and seasonings as main raw materials and through pureeing, blending, shaping by extrusion, baking, the 3D-printed product is rich in protein and prebiotic dietary fiber. Further, it is suitable for people with dysphagia, complying International Dysphagia Diet Standardization Initiative (IDDSI) level 6, which classifies the product as soft and bite-sized. The invention discloses a method s of producing such 3D-printed food products, from selecting and processing the initial ingredients to ready-to-eat products. The steps include preparing a nutritious formulation with properties suitable for 3D printing, 3D-printing, and heat-treating with specifically defined parameters.

The invention belongs to the technical field of food, and discloses sea-buckthorn flash-release direct drinking powder with an anti-oxidation function and a preparation method of the sea-buckthorn flash-release direct drinking powder. The sea-buckthorn flash release direct drinking powder comprises the following raw materials in parts by weight: 60-65 parts of sea-buckthorn fruit oil microcapsule powder, 15-25 parts of sea-buckthorn freeze-dried powder, 10-15 parts of sea-buckthorn fruit powder, 5-10 parts of xylitol and 0.1-0.5 part of silicon dioxide. The preparation method comprises the following steps: weighing the raw materials in parts by weight, mixing and sieving to obtain the sea-buckthorn instant-release direct-drinking powder which does not need assistance of water and swallowing actions, is instant in the oral cavity, is high in nutrient content, remarkable in antioxidant effect and good in taste, and can prolong the storage life of the product.

The invention relates to the technical field of food, in particular to geobacillus stearothermophilus cKM-Geo, application of the geobacillus stearothermophilus cKM-Geo, a shrimp shell oligosaccharide peptide compound and a preparation method of the shrimp shell oligosaccharide peptide compound. The invention provides geobacillus stearothermophilus cKM-Geo, the strain can grow in an oxygen-free environment, ventilation is not needed in the process, and proteolytic enzyme, cellulase, lipase and chitin deacetylase can be highly secreted and expressed; the invention further provides a preparation method for preparing the shrimp shell oligosaccharide peptide by utilizing geobacillus stearothermophilus cKM-Geo fermentation coupling steam explosion treatment, chitin and protein in the shrimp shell are converted into water-soluble oligopeptide and oligosaccharides, the water-soluble oligopeptide and oligosaccharides are separated from calcium carbonate in the shrimp shell, acid and alkali do not need to be used, in the process, waste water is little, pollution is little, and the method is suitable for industrial production. The resource utilization rate is high.

The invention relates to the technical field of food, and provides a protein standardization method for preparing milk and a product thereof, and the method comprises the following steps: carrying out primary homogenization, pasteurization, protein index adjustment, secondary homogenization, protein maintenance and ultra-high temperature sterilization on impurity-removed raw milk in sequence; the protein index adjustment comprises the following steps: filtering the skimmed milk by adopting an ultrafiltration membrane system comprising two stages of ultrafiltration membranes which are connected in series to obtain ultrafiltration penetrating fluid with the protein content of 0 and the lactose content of 4.5-5.5 g / 100g; the ultrafiltration penetrating fluid is added into pasteurized pasteurized milk, so that the protein content in the obtained milk is 2.9-3.8 g / 100g; the ratio of the addition amount of the ultrafiltration penetrating fluid to the mass of the pasteurized milk is (1-20): 100. According to the method disclosed by the invention, the problems of unqualified physicochemical indexes, non-uniform taste, non-compliant calcium content and the like of the product are avoided while protein standardization is realized, and the stability of the system of the obtained milk product in the shelf life can be ensured.

The invention relates to the technical field of food, in particular to a composition for relieving anxiety and improving sleep and a preparation method and application thereof, and the composition is composed of jujuboside, anthocyanin, gamma-aminobutyric acid and ginsenoside Rb1. The jujuboside is derived from spina date seeds, the anthocyanin is derived from at least one of lycium ruthenicum, blueberry purple epidermis, aronia melanocarpa and mulberries, and the ginsenoside Rb1 is derived from at least one of ginseng roots, ginseng stems and leaves, ginseng flowers, panax notoginseng roots, panax notoginseng stems and leaves, panax notoginseng flowers, panax notoginseng fibrous roots and American ginseng. According to the invention, a plurality of components are synergistic, the efficacy is comprehensive and the pertinence is strong, the effective components are not simply mixed, but form a highly synergistic action system, and the efficacy covers multiple dimensions of improving sleep, relieving anxiety and improving the overall state.

The invention provides a satiety dietary fiber composition for inhibiting appetite as well as a preparation method and application thereof, and relates to the technical field of foods. The satiety dietary fiber composition disclosed by the invention is prepared from the following components in parts by weight: 7.5 to 21 parts of dietary fiber particles, 5 to 18 parts of citrus fiber, 0.1 to 0.4 part of folium mori extract, 0.05 to 0.4 part of matcha powder, 0.05 to 0.4 part of sophora flower bud powder and 0.05 to 0.4 part of konjaku flour, the preparation method comprises the following steps: mixing organic acid, water and sodium carboxymethyl cellulose, and concentrating at the temperature of 30-100 DEG C; and continuously drying at the temperature of 100-180 DEG C to obtain the dietary fiber particles. The composition obtained by combining the high-swelling dietary fiber particles and supplementing the citrus fibers, the mulberry leaf extract, the matcha powder, the sophora flower bud powder and the konjaku flour has the effects of delaying digestion time and remarkably reducing weight and fat.

The invention discloses a composite probiotic inulin gel biomass preparation as well as a preparation method and application thereof. Relates to the technical field of food. The raw materials comprise composite probiotics and inulin gel. The invention further provides a preparation method and application. The oral compound probiotic inulin gel preparation provided by the invention is good in safety, and is used for preventing ionizing radiation hematopoietic system injury and radiation enteritis; wherein the inulin gel has a certain protection effect on gastric acid and intestinal juice, and probiotics are protected from being damaged. The inulin gel can prolong the retention of the probiotics in the intestinal tract and enhance the colonization effect of the probiotics in the intestinal tract. The compound probiotics have a certain synergistic effect.

The invention relates to the technical field of food, in particular to anti-caking infant formula milk powder and a preparation method thereof. On the basis of the existing infant formula milk powder, the production process is improved, the average particle size of the milk powder is effectively increased by pre-crystallizing lactose in the proportioning process and optimizing the solid content of concentrated milk in the production, and the milk powder is prepared by further controlling the parameters such as the air inlet temperature, the air exhaust temperature and the secondary drying temperature of a fixed fluidized bed. The water distribution state and the existence form in the infant formula milk powder are obviously improved, and the proportion of free water is reduced, so that the glass-transition temperature (Tg) of the milk powder is increased, and finally, the anti-caking capability of the infant formula milk powder is effectively improved.

The invention relates to the technical field of food, in particular to yoghourt with high casein content and a preparation method of the yoghourt. The preparation method of the yoghourt provided by the invention comprises the following steps: mixing raw milk, a membrane separation casein concentrated solution and inorganic salt; carrying out hydrodynamic cavitation treatment on the mixed raw material solution, then inoculating a leavening agent for fermentation, and when the fermentation is carried out to a certain pH value, applying ultrasonic treatment while the fermentation is carried out. The high-casein-content yoghurt prepared by the method provided by the invention has proper viscosity, hardness and cohesiveness, smooth and stable texture, better water binding capacity, lower whey precipitation rate, better stability and excellent sensory evaluation performance such as taste, smell and the like. The yoghourt provided by the invention has the characteristics of high protein content and high casein content, has the characteristics of natural low fat, high calcium and strong satiety due to the high casein content, and can better meet the requirements of people with body building, fat reducing and calcium supplementing.

The invention discloses a lycopene / starch compound, a vegetarian sausage as well as a preparation method and application of the vegetarian sausage, and belongs to the technical field of foods. The preparation method of the lycopene / starch compound comprises the following steps: (1) mixing starch and a phosphate buffer solution, gelatinizing, gelling, cooling, adding pullulanase, hydrolyzing, stopping hydrolysis, adding excessive ethanol, centrifuging, and freeze-drying in vacuum; (2) adding into water, heating and cooling to obtain starch suspension for later use; (3) dissolving lycopene in dimethyl sulfoxide, and carrying out ultrasonic dissolution promotion to obtain a lycopene solution; and (4) heating the lycopene solution, mixing the heated lycopene solution with the starch suspension, stirring, naturally cooling to room temperature, refrigerating, centrifuging, collecting precipitate, carrying out vortex oscillation, flushing, and carrying out vacuum freeze drying to obtain the lycopene starch. The lycopene / starch compound prepared by the invention can obviously improve the quality of the vegetarian meat sausages and improve the value of the vegetarian meat sausages.