557 results about "Food technology" patented technology

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 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 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 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 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 application belongs to the technical field of food, and particularly relates to a low GI oat bar and a preparation method thereof. The low GI oat bar comprises the following raw materials in parts by weight: oat 150-200 parts, flour 20-40 parts, nut 20-40 parts, dried fruit 20-40 parts, whey protein powder 10-30 parts, isomaltulose 40-80 parts, guar gum 5-10 parts, vegetable oil 10-20 parts, butter 5-15 parts, water 40-60 parts and salt 0.5-2 parts. The low GI oat bar provided by the application is crisp in texture, and the problems of tooth sticking and surface cracking during storage are well solved, and the functionality and eating experience of the product are improved.

The invention belongs to the technical field of food, and provides a special enzyme composition for infant soybean milk powder and soybean milk powder thereof. A three-stage directional enzymolysis technology is adopted, the three-stage directional enzymolysis technology comprises glutamine transaminase deamidation pretreatment, bacillus subtilis protease-trypsin-papain first-stage hydrolysis and aminopeptidase-phytase-beta-glucosidase second-stage hydrolysis, and conductivity control, carbon dioxide ventilation in-situ complexation and spray drying processes are combined. The free amino nitrogen of the product is increased by more than or equal to 20%, the proportion of 200-1500Da peptide fragments is more than or equal to 70%, the median particle size is 50-180 microns, the water activity is less than or equal to 0.30, the instant dissolving time is less than or equal to 30 seconds at 25 DEG C under the water hardness of 15-200ppm, the settling rate is less than or equal to 3% after standing for 30 minutes, and the zeta potential is-10 to-25mV. The palatability contradiction between deep hydrolysis and bitterness inhibition of the bean-based infant formula powder, the brewing contradiction between high-calcium reinforcement and instant stability and the process controllability contradiction between three-stage enzymolysis and ionic strength accumulation are effectively solved, and the bean-based infant formula powder has wide application value in the fields of bean-based infant formula food and vegetable protein nutritional products.

The invention discloses noodles capable of improving structural stability based on lotus seed powder, and belongs to the technical field of foods.The noodles are prepared from, by mass, 100 parts of wheat flour, 15-25 parts of lotus seed powder, 2-3 parts of edible salt, 0.05-0.2 part of compound phosphate, 0.05-0.2 part of stabilizer and 40-45 parts of purified water; after the noodles are cooked, the content of alpha-helixes in a gluten protein secondary structure of the noodles is not lower than 26.5%, and the ratio (1047 / 1022 cm <-1 >) of short-range order degree FTIR in starch of the noodles is not lower than 1.8; starch and gluten protein structures in the noodles are improved from a micro level through the lotus seed powder, the phenomena of starch retrogradation and gluten network degradation can be inhibited, the cooked noodles have a chewy taste on a macro level, and the cooked noodles can maintain a good taste after being refrigerated.

The invention relates to the technical field of fermented food, in particular to compound fermented chili sauce and a preparation method thereof. The composite fermented chili sauce is prepared from the following raw materials: 45%-55% of fresh chili sections, 25%-35% of dried chili sections, 5%-10% of white spirit, 2%-5% of edible salt, 3.5%-6.5% of auxiliary seasoning and 0.4%-1.6% of a regulating additive. The compound fermented chilli sauce forms synergy from three aspects of peppery taste dimension, aroma dimension and taste sense dimension, and finally realizes richness and harmony improvement of flavor, and avoids single pungency or single seasoning.

The invention belongs to the technical field of food, and discloses a method for preparing an emulsifier-free functional sauce from a plant-based particle stable oil phase and a plant-based particle stable water phase. Food raw materials and edible byproducts thereof are physically modified into plant-based particles with emulsifying performance by utilizing a medium grinding technology, and effective adsorption of the particles on an oil-water interface is realized, so that an oil phase and a water phase are stabilized; meanwhile, by utilizing the effective interaction of other components such as food gum, edible salt, table vinegar and plant-based emulsion particles in the sauce on an oil-water interface and a water phase, a stable emulsion space structure network is formed, the stability of the sauce in different processing and storage environments is maintained, and the stability of the sauce is remarkably improved. In addition, the plant-based emulsified particles are only subjected to physical treatment instead of chemical modification, raw material names can be labeled in a product ingredient table, and the'clean label 'attribute of the product is enhanced.

The invention belongs to the technical field of food, and particularly relates to application of nisin in inhibiting plasmin activity and improving quality of milk and / or dairy products. The nisin disclosed by the invention can be used for remarkably inhibiting the activity of plasmin. The nisin disclosed by the invention is a food additive allowed to be used, the INS number is 234, and the nisin is high in safety. Plasmin is a key enzyme causing deterioration of milk and milk quality, and the nisin disclosed by the invention improves the quality of milk and / or dairy products from the source by inhibiting the activity of plasmin.

The application relates to the food technology field, and particularly discloses a preparation method of sesame-flavored wheat flour, which improves the content of reducing sugar in wheat through enzymolysis, provides a substrate for the Maillard reaction in the enzymolysis and baking processes, improves the content of fatty acids in wheat through enzymolysis, improves the concentration of a reaction substrate for generating ester fragrance, and finally prepares the sesame-flavored wheat flour through a baking and fragrance generation reaction. Under the premise that no sesame raw material is added, only wheat raw material is added, the sesame-flavored wheat flour is obtained, the application scenarios of the wheat flour are expanded, and the preparation method greatly shortens the production cycle, the process is simpler, the production efficiency is improved, and the raw material cost is lower.

The invention discloses an anti-fatigue and immunity-enhancing ginseng honey slice and a preparation method thereof, and belongs to the technical field of foods.The preparation method of the anti-fatigue and immunity-enhancing ginseng honey slice comprises the following steps that 1, raw material treatment is conducted, specifically, root hair of ginseng is removed, the part with blackspots or insufficient pulp is removed, skin soil is cleaned, and the ginseng honey slice is obtained; cutting the treated ginseng into slices with the thickness of 1.5-3.0 mm, steaming the ginseng slices in a steamer for 5-10 minutes until tissues are softened, mixing the steamed ginseng slices with honey liquid, performing honey soaking treatment under a vacuum pulsation condition, and performing freeze drying on the soaked ginseng slices to obtain the honey ginseng slices which are crisp in mouth feel and have the functions of resisting fatigue and enhancing immunity. According to the preparation method disclosed by the invention, the total saponin content, the anti-fatigue activity, the immune function and the sensory quality of the honey ginseng slices are remarkably improved.

This invention relates to the field of nutritional food technology, specifically to a fat-reducing composition for regulating the gut and its preparation method. The fat-reducing composition for regulating the gut comprises the following components by weight percentage: 20-25% solid coconut diglyceride microcrystalline powder, 15-20% fermented gel freeze-dried powder, 3-5% citrus pectin, 8-12% psyllium husk powder, 10-15% defatted coconut powder, 5-8% resistant dextrin, 8-10% pea protein powder, 3-5% freeze-dried mango powder, 4-7% erythritol, 1-2% microcrystalline cellulose, and 0.5-1% citric acid powder. This invention effectively solves the core problems of traditional fat-reducing products—poor ingredient stability, low bioavailability, and limited efficacy—through the dual progressive effects of physical structure and biological fermentation. It systematically achieves a synergistic effect of delaying fat digestion and absorption, long-lasting satiety enhancement, and precise regulation of gut microbiota health, completing a systematic engineering leap from single-component stimulation to simulating human metabolic pathways. This provides a stable, efficient, and safe complete solution for fat-reducing functional foods that regulate the gut.

The invention relates to the technical field of food, in particular to an instant meat ball capable of being brewed and a production method thereof, and the instant meat ball comprises the following raw materials in percentage by mass: 95.0-98.5% of lean meat; 0.5%-3.0% of ice water; 0.5%-2.0% of crisp garlic bulbs; 0.2% to 1.5% of cassava starch; 0.001% to 0.01% of a colloid; and the balance of seasonings. The colloid is a mixture of konjac gum and xanthan gum; the instant meat ball recovers the elastic and tender taste after being brewed with boiling water for 1-3 minutes and can be directly eaten, low-temperature pulping control is carried out, the material temperature is strictly controlled to be 0-10 DEG C in the pulping process, advanced denaturation of myosin caused by heat generated by friction can be effectively inhibited in the low-temperature environment, and it is ensured that muscle protein is fully dissolved out and a compact gel network is formed; and meanwhile, the low temperature is beneficial to protecting long molecular chains of the konjac glucomannan and the xanthan gum from being degraded by excessive mechanical shearing force, so that the konjac glucomannan and the xanthan gum can play a maximum synergistic gelation role in subsequent processing.

This invention provides a bovine colostrum IgG nutritional supplement gummies and their preparation method, belonging to the field of functional food technology. The bovine colostrum IgG nutritional supplement gummies of this invention, through precise formulation of specific components, effectively improve the dispersion uniformity of whole-fat bovine colostrum freeze-dried powder in the gummy base, significantly retaining the activity of immunoglobulin G, giving the product a stable texture and good taste; further, combined with a special process adapted to the formula, high yield and high raw material utilization are achieved in industrial production. This product combines immune nutritional supplementation with convenient consumption, making it suitable for people of all ages and possessing good market application prospects.

The invention relates to the technical field of food, in particular to an infant sandwich biscuit and a preparation method thereof. The sandwich biscuit is prepared by the method. The method comprises the following steps: preparing dough; rolling and forming the dough through a mold to prepare a plurality of green bodies; baking the raw blanks for the first time to obtain corresponding first biscuits; uniformly coating the prepared fruit stuffing on the first biscuit, wherein the coating thickness is 1-2mm; then baking for the second time to obtain a second biscuit; and pressing the uncoated first biscuit on the fruit stuffing of the second biscuit by facing the second biscuit to obtain the sandwich biscuit suitable for infants to eat. The sandwich biscuits prepared by the method meet the requirements of GB10769-2025 National Food Safety Standard Infant Cereal Supplementary Food and is suitable for infants to eat, and the content of water in the sandwich biscuits is lower than 5%, so that the crisp taste of the sandwich biscuits is conveniently improved, and the shelf life of the sandwich biscuits is also conveniently prolonged.

This invention belongs to the field of anti-allergy functional food technology, specifically relating to an anti-allergy composition containing inactivated Akkermansia myxophilus. Existing anti-allergy drugs have side effects. The composition of this invention contains inactivated Akkermansia myxophilus, quercetin, vitamin C, and zinc. This invention can improve allergic rhinitis, alleviate eczema symptoms, and improve allergic constitution by regulating immune balance and inhibiting histamine release. The composition of this invention is stable at room temperature and can be formulated into powder or chewable tablets.

The utility model relates to the technical field of food, and discloses an ice hockey storage device which comprises a box body, a placing assembly is arranged on the inner wall of the box body, a collecting assembly is arranged on the outer wall of the box body, the placing assembly comprises a mounting groove, an ice bucket is mounted on the inner wall of the mounting groove, and a motor is mounted at the bottom of the ice bucket. The ice hockey storage device is provided with a mounting groove, an ice bucket, a motor, a rotating shaft, a mounting seat, a storage tank, a preformed hole, a refrigeration sheet, a radiator, a heat dissipation cover plate, a bucket cover, a feeding hole and a sealing cover, the ice bucket is kept in a low-temperature state through working of the refrigeration sheet, meanwhile, the heat dissipation is conducted on the hot end of the refrigeration sheet through the radiator, and when ice hockey needs to be put in, a worker unscrews the sealing cover, and the ice hockey is put into the ice hockey storage device. The empty storage tank is rotated to the position below the feeding port through rotation of the motor, then the ice balls can be put in, the device does not need to be wholly opened, entering of hot air is reduced, adhesion caused by melting of the ice balls is avoided, the structure is simple, operation is convenient and fast, and the requirements of people are met.

The present disclosure is concerned with peptides comprising alanine residues and glutamic acid residues in a particular ratio (e.g., from about 1 : 1 to about 4; I ). wherein the peptide has a minimum chain length, such as, for example a chain length of at least 15 or at least 20 amino 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 cryopreservation. 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 belongs to the technical field of medicines, health-care foods and foods, and particularly relates to a traditional Chinese medicine composition for nourishing kidney and strengthening brain and a preparation method thereof. Specifically, the invention provides a preparation method of a traditional Chinese medicine composition granular preparation. A complete and optimized process scheme for realizing high-efficiency, high-yield and high-quality granules is jointly formed by adjusting the specific range and combination between the air inlet temperature and the liquid spraying speed in the one-step granulation process and the synergistic effect of the specific range, the clear paste density, the mass ratio of the clear paste to the maltodextrin and the like.

This invention discloses a mushroom-based edible paper and its preparation method, belonging to the field of food technology. The mushroom-based edible paper comprises the following raw material components: 100-500 parts wheat flour, 100-200 parts mushroom powder, 10-50 parts corn flour, 10-50 parts oat flour, 10-100 parts soybean flour, 1-10 parts probiotics, 10-50 parts gellan gum, 10-50 parts gum arabic, 10-100 parts glycerol, 1-50 parts calcium chloride, and 1-5 parts sodium bicarbonate. This invention combines mushroom powder with wheat flour, corn flour, oat flour, and soybean flour, and then ferments it with *Lactobacillus plantarum* MXC. The resulting mushroom-based edible paper overcomes the shortcomings of traditional edible paper, such as poor strength, difficulty in shaping, and poor texture. The prepared mushroom-based edible paper has the characteristics of low GI, enhanced paper strength and wet strength, resistance to breakage, long shelf life, and low water vapor permeability; moreover, it can be widely used as green packaging paper in the food, pharmaceutical, and other fields.

The invention discloses a resistant biscuit and a preparation method thereof, and belongs to the technical field of health-care food, and the resistant biscuit is prepared from the following raw materials: raw material powder, butter, egg white, a sweetening agent and edible salt; the raw material powder consists of the following raw materials: high-amylose resistant starch, cooked soybean meal, vital gluten, pumpkin powder, quinoa flour, dietary fibers, baking powder and an adhesive. According to the resistant biscuit provided by the invention, by reasonably determining the proportion of the raw materials in the biscuit and the types of the high-amylose resistant starch, the sweetening agent, the dietary fiber and the adhesive, the dough strength is increased, the dough is more easily clustered, the ductility and the water binding capacity are improved, and the dough is moderate in hardness. The prepared biscuits are complete in appearance, porous in section structure, fine and uniform, fine and smooth in mouth feel and free of granular sensation; moreover, the biscuit has the characteristics of slow sugar rise and high satiety, and can meet the requirements of people with blood sugar control on biscuit products.

The utility model relates to the technical field of food, in particular to an extrusion structure for a solid-liquid mixed medium. Comprising a mounting shell, a material storage box, a gas conveying mechanism, an electronic scale and a discharging stockpot, a solid-liquid mixed medium is stored in the material storage box, and when blending of solid-liquid mixed soup needs to be completed, after the discharging stockpot is placed above the electronic scale, gas is fed into the material storage box through the gas conveying mechanism for pressurization, and the solid-liquid mixed soup is discharged through the gas conveying mechanism. After upper-layer air in the material storage box is saturated, a solid-liquid mixed medium in the material storage box is extruded out through a discharging pipe and flows into a discharging stockpot, the newly-added weight of the discharging stockpot is monitored in real time through an electronic scale, and when the newly-added weight of the discharging stockpot reaches the required discharging amount, a gas conveying mechanism is controlled to stop gas inlet, so that the solid-liquid mixed medium is discharged. By the adoption of the structure, the phenomenon that the pump is stuck is avoided, and the uniformity and taste of products produced at the bottom of the pot can be guaranteed.

This invention relates to the field of pharmaceutical and food technology, specifically to a coffee composition that enhances immunity. This coffee composition can be used to prepare pharmaceuticals or foods that enhance immunity and have anti-tumor effects. The coffee composition comprises an extract from an Araliaceae plant and coffee. The Araliaceae plant is one or more of ginseng, Panax notoginseng, or American ginseng. The Araliaceae plant extract comprises 2-12 parts, and coffee comprises 20-100 parts. The coffee composition may also contain extracts of the following ingredients: Codonopsis pilosula, Astragalus membranaceus, jujube, wolfberry, ginger, and licorice, with the following amounts: Codonopsis pilosula 2-5 parts, Astragalus membranaceus 2-5 parts, jujube 2-10 parts, wolfberry 2-10 parts, ginger 2-10 parts, and licorice 2-10 parts. The coffee composition of this invention exhibits significant immune-enhancing and anti-tumor activities.

The utility model relates to the technical field of frozen food, and discloses a frozen food forming die which comprises a main plate, the top of the main plate is fixedly connected with an installation frame, a die pressing assembly is installed at the top of the installation frame and used for extruding food, a die fixing assembly is installed at the top of the main plate and used for feeding and discharging of the food, and the die pressing assembly is used for pressing the food. The fixed mold assembly comprises a first servo motor; the first servo motor is fixedly mounted at the bottom of the main plate; according to the frozen food forming mold, a first servo motor is driven to drive a circular plate to rotate through a first rotating shaft, a cover mold filled with materials is rotated to the position below a mold pressing assembly for extrusion forming, then the circular plate rotates the cover mold obtained after food forming to the position above a first telescopic air cylinder, and the first telescopic air cylinder drives a top plate to slide upwards and an extrusion sliding plate to move upwards; due to the fact that the multiple sets of cover dies are arranged, food feeding, forming and demolding can be conducted at the same time, and the food production speed can be increased.