904 results about "Food technology" patented technology

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 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 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 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 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 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, 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 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.

The invention provides a composite herbal cereal protein peptide solid beverage for targeted regulation of uric acid metabolism, and belongs to the technical field of common food developed from medicinal and edible raw materials. According to the invention, Chinese yam, mulberry leaf, gordon euryale seed, lily, coix seed, radish seed, root of kudzu vine, Poria cocos, dried orange peel and other raw materials listed in the catalog of substances which are both food and traditional Chinese medicinal materials in the prior art are carefully selected, and are prepared through scientific compatibility and modern technology. The product not only realizes multi-target reduction of uric acid by inhibiting generation of uric acid and promoting excretion of uric acid, but also is safe and free of toxic and side effects due to the fact that all the components conform to national food safety and medical and edible regulations. A zebra fish in-vivo experiment proves that the uric acid level can be remarkably reduced (Plt; 0.001) under the concentration of 500 mu g / mL. The invention provides a daily food solution integrating the traditional dietary therapy concept and modern scientific verification for people with hyperuricemia.

The invention relates to a high-temperature-resistant thermosensitive pet nutritional composition and a preparation method thereof, and belongs to the technical field of pet food. Comprising the following raw materials in parts by weight: 30-40 parts of meat, 5-10 parts of viscera, 10-20 parts of meat with bones, 3-5 parts of fish oil microcapsules, 3-5 parts of fruits and vegetables, 1-2 parts of pretreated yeast powder, 1.3-1.5 parts of taurine, 0.5-1 part of prebiotics and 3-6 parts of citric acid. The obtained pet nourishment has excellent high-temperature-resistant heat sensitivity.

The invention discloses a method for enhancing swelling resistance of noodles, and belongs to the technical field of food. According to the invention, noodles containing natural polysaccharides (sodium alginate, pectin and the like) are soaked in a solution containing glucolactone and calcium carbonate so as to promote the noodles to react, and a uniform gel barrier is formed on the surfaces / interiors of the noodles through slow and controllable in-situ crosslinking of the polysaccharides and calcium ions, so that the effects of inhibiting moisture permeation and reducing the swelling rate are achieved; finally, the anti-swelling noodles are prepared. Besides, the prepared anti-swelling noodles are moderate in hardness and more uniform in cross-linking after being cooked, have boiling fastness and shape retention, are relatively low in viscosity, are not sticky after being cooked, are free of bitter taste and peculiar smell, and are good in chewing taste, so that the anti-swelling noodles have wide market value and prospects in the technical field of foods.

The invention belongs to the technical field of fruits, vegetables and food, and discloses a method for recovering grape drying wastewater based on low-temperature freeze-drying and application, the method comprises the steps of selecting grapes, taking the grapes, cleaning, wiping and pre-freezing, drying the grapes by freeze-drying, and recovering water generated in the process to obtain grape freeze-drying recovered water. According to the method for recovering the moisture through low-temperature freeze drying, the lost moisture in the raisin processing process can be efficiently recovered, and the obtained condensate water keeps natural fragrance and nutritional activity, can be directly used for food and daily chemical industries and has remarkable economic and ecological benefits. According to the method, the comprehensive utilization rate of the fruit and vegetable drying process is increased, the application field of fruit and vegetable processing byproducts is expanded, a new solution is provided for green and sustainable development of the food industry, and the problems of waste water recycling and reutilization in the fruit and vegetable drying process are solved.

The utility model relates to the technical field of quick-frozen food, and discloses a quick-frozen food cooling and shaping device, including an operating table, a conveyor belt is arranged above the operating table, a protective shell is fixedly connected to the top surface of the operating table, a windshield curtain is fixedly connected to the inner wall of the protective shell, and a refrigeration device is arranged above the operating table, and the refrigeration device includes a filter part; the filter part includes a return pipe, a refrigeration component, a refrigeration box, an air pump, a filter screen and a silica gel drying rod. The quick-frozen food cooling and shaping device is provided with a return pipe, a cover plate, a round cover, a refrigeration box, an air pump, a filter screen, a refrigeration component, a silica gel drying rod and a sleeve, and the air pump is started to introduce the cold air generated by the refrigeration component into the protective shell, and the cold air inside the protective shell is sucked into the refrigeration box by the return pipe, and the cold air is recycled and reused to reduce energy loss, and the airflow is filtered by the filter screen, and the airflow is dehumidified by the silica gel drying rod to avoid the formation of more frost on the outer surface of the quick-frozen food.

The present disclosure is concerned with peptides comprising alanine residues and glycosylated residues (e.g., glycosylated hydroxypropline residues, a combination of glycosylated hydroxyproline residues and glycosylated threonine residues) in a particular ratio (e g., from about 3:2 to about 4:1), wherein the peptide has a minumum chain length, such as, for example a chain length of at least 30 ammo acid residues. The disclosed peptides beneficially inhibit ice crystal formation, and, therefore, offer utility in a wide range of applications, including, but not limited to biomedical cry opreservation, food technology, agriculture, cosmetics, and building materials. Thus, the disclosed peptides can be formulated into a composition (e.g., a cryoprotectant composition, an agricultural formulation, a cosmetic composition) or a food product, or, alternatively, can be attached or coated onto a surface for use in structural applications. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present invention.

The invention discloses a processing technology of instant quinoa seedling sprout pre-conditioning food, and belongs to the technical field of quinoa seedling sprout compound food. The processing technology comprises the following three steps: S1, raw material pretreatment: performing cleaning, blanching, cooling, enzymolysis and freeze-drying and crushing on quinoa seedlings to obtain powder, performing pre-gelatinization and colloid compound modification on starch-containing food materials to obtain modified starch, and emulsifying grease-containing powder to form a first modified starch-grease compound with the modified starch and the like; s2, mixing the raw materials, namely mixing the quinoa seedling bud powder with the modified starch, and adding calcium chloride, glutamine transaminase, a first modified starch-grease compound and the like; and S3, granulating and curing, namely adding trehalose and the like for granulating, and carrying out microwave and gradient drying. The processing technology provided by the invention can solve the problems of caking, oxidation layering and structure cracking when quinoa is compounded with high-starch and high-fat food materials, and the product quality is remarkably improved.

The invention relates to the technical field of functional food, and discloses a formula and a preparation technology of medicinal and edible walnut milk with a memory enhancing effect, and the formula comprises walnut kernels, medicinal and edible compound dry powder, purified water and a compound bacteria solution. The preparation process comprises the following steps: firstly, performing sequential enzymolysis on the medicinal and edible compound dry powder, which comprises two stages of cell wall disintegration and beta-glucosidase hydrolysis, so as to prepare a functional core pretreatment solution; secondly, when the walnut matrix is prepared, the homogenizing pressure is dynamically set and adjusted according to the real-time viscosity of the pretreatment liquid; and finally, mixing the two feed liquids, inoculating a compound bacteria liquid containing lactobacillus plantarum and bifidobacterium longum, and carrying out double-step temperature fermentation which comprises two stages which are sequentially carried out at different temperatures. Through organic combination of the processes, the dissolution level of functional components is effectively improved, and the physical stability and sensory flavor of the product are improved.

The invention belongs to the technical field of food, and discloses a composite collagen peptide solid beverage which comprises the following components in parts by mass: 95-98% of collagen tripeptide, 2-4.5% of vitamin C and 0.1-0.5% of pyrroloquinoline quinone disodium salt. The composite collagen peptide solid beverage disclosed by the invention can promote collagen synthesis, resist oxidation and maintain bone health, is rapid and efficient to absorb, and can resist oxidation, remove free radicals of a human body and promote metabolism.

The invention belongs to the technical field of medical nutritional food, and particularly relates to a composite peptide nutritional composition for promoting wound healing and a preparation process and application thereof. The composite peptide nutritional composition for promoting wound healing is prepared from the following preparation raw materials in percentage by weight: 15%-25% of fish collagen peptide, 0.03%-0.05% of cattle spleen peptide, 0.10%-0.30% of blood protein oligopeptide, 0.10%-0.30% of albumin peptide, 0.01%-0.03% of ginseng powder, 15%-20% of a composite fermentation extract, 10%-20% of a plant extract, 20%-25% of prebiotics and the balance of whey protein matrix, totaling 100%. The self-made fish collagen peptide, the compound fermentation extract and other raw materials are adopted, the content of various active ingredients such as healing-promoting peptide fragments and anti-inflammatory repair is increased, the bioavailability of the plant extract is improved through the embedding technology, and therefore the wound healing rate and quality are remarkably improved.