1355 results about "Functional food" patented technology

The invention relates to the technical field of food processing, and in particular relates to a sparrow chensinensis Kangpu tea as well as a preparation method and application thereof, the preparation method comprises the following steps: extracting sparrow chensinensis and water according to a ratio of 1: (50-100) at 70-90 DEG C for 40-60 minutes, filtering, and adding cane sugar to obtain a fermentation substrate; the preparation method comprises the following steps: preparing seed liquid, namely activating casei paracasei, phytobacterium plantarum, acetobacter pasteurianus and kluyveromyces marxianus into seed liquid, inoculating the seed liquid into a substrate according to the inoculum size of 0.5-1.5%, fermenting for 5-10 days under the conditions that the temperature is 37 DEG C and the pressure is 0.03-0.05 MPa, and sterilizing (optionally drying) to obtain the parochetus ocellatus Kangpu tea. The preparation method of the parochetus ocellatus Kangpu tea is accurate and controllable in fermentation, safe and stable; the product retains the nutrition of the raw materials, the bioavailability of polyphenol after fermentation is improved, the antioxidant activity is enhanced, the flavor is soft, caffeine is avoided, and the product is suitable for a wide range of people and can be used for preparing antioxidant functional food.

The invention belongs to the technical field of microorganisms and fermentation engineering, and particularly relates to application of bifidobacterium longum subsp. Infantis Y46 in the aspects of enhancing cell defense and repair and regulating metabolic homeostasis of a host. The strain is isolated from infant feces. Animal experiments prove that living cell thalli of the bifidobacterium longum subsp. Infantis Y46, which are obtained by culturing an MRS liquid culture medium added with L-cysteine hydrochloride (0.05%, v / v), can significantly enhance the oxidative stress resistance of an organism and reduce the level of active oxygen in the organism compared with a control bacterium bifidobacterium longum subsp. Infantis 15697. Transcriptomics analysis shows that the bifidobacterium longum subsp. Infantis Y46 can enhance self-protection of cells and improve physiological imbalance caused by external pressure by regulating related signal channels of an organism. The action mechanism is closely related to signaling pathways related to cell defense, metabolic homeostasis and barrier functions. The invention provides a new strain resource and an application scheme for developing functional food or medicinal preparations for enhancing the health defense function of a human body.

The invention belongs to the technical field of preparation of peptides, and relates to a hippocampus polypeptide and application thereof. The amino acid sequence of the hippocampus polypeptide is shown as SEQ ID NO.1 in a sequence table. The hippocampus polypeptide provided by the invention has excellent anti-hypoxia activity, and by virtue of the characteristic, the hippocampus polypeptide can be used as an active component to be added into food, beverage or dietary supplement to prepare functional food or health care products for daily use of specific people so as to enhance tolerance to an anoxic environment.

The invention relates to the field of medicines, foods or health-care products, in particular to big-fruit hawthorn heteropolysaccharide as well as a preparation method and application thereof. The large-fruit hawthorn heteropolysaccharide is prepared from galacturonic acid, glucuronic acid, mannose, xylose, arabinose, glucose, galactose, fucose and rhamnose. The weight-average molecular weight of the big fruit hawthorn heteropolysaccharide is 81.6 kDa to 157.3 kDa. The product has unique structures of complex monosaccharide composition, low molecular weight, appropriate uronic acid content, low esterification degree and the like; compared with CP which is single in structure and high in esterification, the CP is better in oxidation resistance and bile acid binding capacity; compared with hawthorn polysaccharide with low uronic acid content and high molecular weight, the hawthorn polysaccharide has the advantages that the enzyme inhibition activity is obviously enhanced, and the hawthorn polysaccharide has a wide prospect in development of functional food, health care products or medicines for regulating blood sugar / blood fat, resisting oxidation and preventing metabolic syndromes.

The invention relates to the technical field of preparation of marine bioactive substances and functional foods, in particular to oyster peptide and application thereof in preparation of products for improving alcoholic liver injury. According to the invention, oyster peptide raw materials rich in natural taurine are adopted, scientific formula design and natural plant alcohol effect dispelling and liver protecting components are adopted, and adverse reactions after drinking, such as hangover, fatigue and alcoholic liver injury, are effectively relieved; according to the oyster peptide tabletted candy formula with the functions of dispelling the effects of alcohol and protecting the liver, provided by the invention, functional components all meet design requirements through detection.

The invention provides a composition and application thereof in preparation of a fat-reducing product. The composition comprises ginger and green tea composite micro-capsule powder, raspberry ketone, mango concentrated powder, citrus fruit powder and seaweed powder. The composition comprises the following components in parts by weight: 15-22 parts of fresh ginger and green tea composite microcapsule powder, 4-8 parts of mango concentrated powder, 1-5 parts of raspberry ketone, 1-5 parts of citrus fruit powder and 1-5 parts of seaweed powder. The method can solve the problem of large side effects of fat-reducing products in the prior art, and is suitable for the field of functional foods.

The invention relates to the technical field of functional food and biological medicine, in particular to a modified pseudo-ginseng exosome and an intestinal conditioning gel composition and application thereof. According to the gel beverage, an exosome derived from panax notoginseng callus cultured in a laboratory is used as a core active component, is modified through phosphatidylserine-aminated pectin-genipin and is embedded into a hydrogel matrix composed of carboxymethyl chitosan and sodium alginate, so that the exosome is protected from being degraded in the stomach, and the activity of the exosome in the stomach is improved. The exosome can be effectively released under the intestinal pH and flora environment, so that the targeted delivery of the intestinal tract is realized, and the preparation method is suitable for improving the intestinal inflammation and maintaining the intestinal health. The invention can effectively solve the technical problems of uncontrollable raw material quality and safety, low oral delivery stability and active ingredient availability and poor medication compliance of the existing plant exosome.

The invention discloses a digestion-aiding highland barley fried malt polysaccharide as well as a preparation method and application thereof. The polysaccharide is extracted from highland barley through hot water extraction, ethanol precipitation, deproteinization, ion exchange column chromatography, gel column chromatography and dialysis processes. Animal experiments show that the polysaccharide can significantly improve the small intestine propulsion rate of mice and increase the weight increment, gastric juice amount, pepsin activity and pepsin discharge of rats, and the effect of the polysaccharide is superior to that of traditional roasted barley malt polysaccharide; the highland barley polysaccharide is superior to highland barley crude polysaccharide, highland barley polyphenol, highland barley lipid, highland barley protein and the like. The invention has the advantages of easily available raw materials and green process, is suitable for developing side-effect-free digestion-aiding functional foods such as tea bags, milk tea, yoghurt and biscuits, and has important market value.

The invention belongs to the technical field of microbial fermentation, and discloses lactobacillus mucilaginosus and application thereof in preparation of a uric acid reducing preparation. The survival rate of the fermented lactobacillus mucus in simulated gastric juice with the pH value of 2.0 for 3 hours is greater than 92%, the survival rate in simulated intestinal juice environment containing 0.5% of cholate is greater than 86%, and the viability of the fermented lactobacillus mucus is obviously higher than that of a conventional strain; and the tea has the effects of reducing uric acid, resisting oxidation and inhibiting pathogenic bacteria. The xanthine oxidase inhibition rate of the natural medicinal and edible compound potion obtained by mixing and co-fermenting the strain and existing bacterial powder is greater than 77% (45% or more higher than that of an unfermented group), and the oxidation resistance after fermentation can be improved by 50% at the same time. The beverage is suitable for being drunk as a daily functional food for a long time, and provides a natural and healthy collaborative diet relieving scheme for patients with hyperuricemia and gout.

The invention discloses oyster-soybean compound protein gel constructed based on low-temperature synergy as well as a preparation method and application of the oyster-soybean compound protein gel, and belongs to the technical field of functional foods. The composite gel is formed by oyster protein and soybean protein isolate through low-temperature stabilization, medium-temperature construction and thermal induction treatment. The preparation method comprises the following steps: preparing an oyster protein suspension; preparing a soybean protein isolate suspension; the oyster protein suspension and the soybean protein isolate suspension are mixed, stirred and left to stand, a gel structure is preliminarily constructed and then subjected to thermal induction curing treatment, and after the thermal induction curing treatment is finished, the oyster-soybean compound protein gel is formed through storage at low temperature and can be used in the field of food processing. The oyster protein and the soybean protein isolate are combined, so that the composite gel has excellent gel strength, smooth texture and long-acting storage stability, no organic chemical reagent or food additive is used in the preparation process, the formula safety is ensured, the process is simple and convenient, and the composite gel shows huge application value and industrialization prospect.

The invention discloses a composition containing D-chiro-inositol as well as a preparation method and application of the composition. The composition comprises D-chiro-inositol, Myo-inositol and microcapsule powder, wherein the wall material of the microcapsule powder consists of anhydride modified edible protein and a polysaccharide compound; the edible protein is selected from at least one of spirulina protein, quinoa protein, whey protein and soybean protein; the polysaccharide compound comprises at least one of fucoidin and larch arabinogalactan. Active components are also embedded in the microcapsule powder, and comprise at least one of Omega-3, coenzyme Q10, astaxanthin and vitamin. According to the composition, the stability and bioavailability of fat-soluble active ingredients are improved through microencapsulation, and the composition has a synergistic effect with components such as D-chiro-inositol and Myoinositol, so that insulin resistance is effectively improved, female hormone balance is adjusted, and polycystic ovarian syndrome is improved. The process is simple, is suitable for large-scale production, and can be widely applied to dietary supplements or functional foods.

The invention provides a fermented ginseng liquid with an anti-fatigue function as well as a preparation method and application thereof, and relates to the technical field of biological fermentation and functional foods. The method comprises the following steps: carrying out ultrasonic enzymolysis reaction on a screened ginseng raw material, carrying out saccharification modulation and pH value adjustment on a reaction product, then sterilizing, cooling, adding composite active bacteria and a fermentation promoter into a fermentation tank, and fermenting at the fermentation temperature of 28-48 DEG C for 5-28 days to obtain a fermented ginseng liquid after the fermentation is completed; the total content of the active ingredients in the fermented ginseng liquid, the fermentation temperature and the fermentation time meet a fitting relational expression. The invention further provides the fermented ginseng liquid prepared by the method and application of the fermented ginseng liquid in functional food or health care products. By optimizing the fermentation process, the contents of total active ingredients and rare saponins in the fermented ginseng liquid are increased, so that the bioavailability is improved, and the application of the ginseng liquid in functional foods and health-care products is expanded.

The invention belongs to the field of marine food processing, and provides a marine food containing yellow croaker and a preparation method thereof.The marine food containing yellow croaker is prepared by adopting collaborative design of a minced yellow croaker protein-polysaccharide composite nano colloid powder intermediate and low-molecular fish collagen, through microbial transglutaminase cross-linking and cryoprotectant compounding regulation and control, and the marine food containing yellow croaker and the preparation method of the marine food containing yellow croaker are obtained. A minced fillet protein continuous phase network structure with uniformly dispersed nano-particles is constructed, the gel strength is 900-1300 g.cm, the gel strength retention rate is not lower than 80% after 6 times of freezing and thawing cycles are frozen for 3-5 times, the unfreezing drip loss is not higher than 8 wt%, the hardness is 1500-2500 g, and the taste characteristics of high strength and good elasticity are obtained. The technical problems that high gel strength and freeze-thaw stability of a traditional surimi product are difficult to consider, the taste is worse easily due to improvement of mechanical properties, nano-particles are difficult to uniformly disperse in a high-solid-content system and the like are solved, and the surimi product has wide application value in the fields of surimi products, quick-frozen prepared foods and marine functional foods.

The invention provides application of beta-1, 3 / alpha-1, 3-glucan in preparation of functional food with a sleep improving effect, and belongs to the field of health-care food. The food-grade beta-1, 3 / alpha-1, 3-glucan aims to assist in solving the problems that in the prior art, a sleep improvement scheme is limited in effect, prone to dependence, obvious in discomfort after use and large in effect individual difference, is used for improving sleep-related symptoms, is high in safety and wide in applicability, and can cover people with different sleep troubles.

The invention belongs to the technical field of emulsion gel preparation, and discloses a preparation method of interpenetrating cross-linked network emulsion gel for improving the stability of anthocyanin and xanthophyll. According to the invention, a whey protein network induced by TG enzyme and a sodium alginate network induced by Ca < 2 + > are mutually crosslinked to form emulsion gel with an interpenetrating network structure, and purple sweet potato anthocyanin extract and xanthophyll are jointly loaded. The whey protein and sodium alginate interpenetrating cross-linked network emulsion gel is good in rheological property, uniform in micro-pore distribution and high in anthocyanin and xanthophyll stability, has the advantages of being natural, environmentally friendly, green and sustainable, and has wide application prospects in the field of functional food.

The invention belongs to the technical field of preparation of corn oligopeptide, and particularly relates to a preparation method of corn oligopeptide, which comprises the following steps: by taking corn protein powder as a raw material, carrying out ethanol-alkali composite pretreatment to obtain a corn protein solution; the corn protein liquid is pretreated through three-stage cooperative treatment of ultrasonic waves, microwaves and high-pressure homogenization; feeding the pretreated corn protein liquid into a three-area circulation type membrane reactor to carry out space-time coupling catalytic reaction; key parameters are monitored in real time through an online monitoring system, and technological conditions are dynamically regulated and controlled through an AI model; after the reaction is finished, performing membrane separation purification and drying to obtain a corn oligopeptide finished product; the utilization rate of the corn protein powder is improved, and high-value utilization of agricultural product processing byproducts is realized; the corn protein enzymolysis efficiency is improved; the bitterness value does not exceed 1; the corn oligopeptide prepared by the preparation method of the corn oligopeptide is applied to the preparation of blood pressure reducing functional food and the preparation of antioxidant cosmetics.

The invention belongs to the technical field of biosynthesis of plant secondary metabolites, and particularly relates to a key gene for biosynthesis of large-fruit hawthorn flavonoid compounds and a screening method and application of the key gene. Through combined analysis of metabolome and transcriptome, a key gene combination containing seven structural genes and three transcription factor genes is screened out; the expression of the genes is remarkably positively correlated with the accumulation of a target flavone metabolite [6]-gingerol, and the genes are core factors for regulating and controlling the synthesis of the flavonoid compounds of the big-fruit hawthorns through experimental verification. According to the invention, the key gene for regulating and controlling the synthesis of flavone substances such as [6]-gingerol in the big hawthorn fruit is systematically identified for the first time, and a target spot is provided for analyzing a quality formation mechanism from a molecular level; the gene can be used for molecular marker-assisted breeding so as to cultivate a new variety of large-fruit hawthorn with high flavone content, and also can provide gene resources and technical support for the development of functional food and health care products.

The invention relates to the technical field of functional food, in particular to immune regulation type prebiotic syrup with synergy of galactomannan. The active components of the composite solid beverage are prepared from the following raw materials in percentage by weight: 20%-35% of fructo-oligosaccharide, 10%-18% of galactooligosaccharide, 8%-15% of stachyose, 3%-7% of xylooligosaccharide, 5%-12% of lactitol, 5%-10% of galactomannan, 2%-5% of yeast beta-glucan and 1%-3% of N-acetylglucosamine. The composition further comprises 4-8% of inulin and 3-6% of resistant dextrin as a matrix filling and slow-release carrier, and the sum of the weight percentages of all the active ingredients and the carrier is 100%. By remodeling intestinal microecology and inhibiting inflammation pathways, the intestinal inflammation state can be remarkably improved, expression of intestinal mucosa tight junction protein is promoted, and an innovative solution is provided for people suffering from chronic bowel diseases and immune imbalance.

The present invention relates to functional foods and dietary supplements comprising a specific diamine oxidase (DAO) enzyme derived from Glutamicibacter halophytocola, uses of said enzyme and respective methods for the production of biogenic amine-depleted products, uses of said enzyme as a biosensor for the analysis of one or more biogenic amine(s), as well as said enzyme for use in medicine, in particular for use in the prevention or treatment of a condition or disease that is associated with increased levels of biogenic amines.

The invention discloses an agaric polypeptide VR5 with alpha-glucosidase inhibitory activity and a preparation method and application thereof, and belongs to the technical field of small molecule peptides. The amino acid sequence of the auricularia auricula polypeptide VR5 is VGMLR, and the auricularia auricula polypeptide VR5 can be prepared by a solid-phase synthesis method and an enzymolysis method (flavourzyme). The agaric polypeptide VR5 has the beneficial effects that experiments prove that the agaric polypeptide VR5 has very high alpha-glucosidase inhibitory activity, IC50 is equal to 34.96 mu g / mL, the agaric polypeptide VR5 can be used as an alpha-glucosidase inhibitor for preventing or treating alpha-glucosidase mediated diseases, and the agaric polypeptide VR5 can be used for preventing or treating alpha-glucosidase mediated diseases. Or as a hypoglycemic active component, the composition is added into auxiliary hypoglycemic functional food for auxiliary regulation of the blood sugar level of hyperglycemia people.

The invention particularly relates to a ginseng peptide with anti-aging activity and a preparation method and application thereof, and belongs to the technical field of bioactive peptides. The method comprises the following steps: by taking ginseng fibrous roots, ginseng leaves and other by-products as raw materials, carrying out weak acid ultrasonic pretreatment, loading natural anti-aging active components, carrying out low-temperature high-pressure homogenization and airflow crushing synergistic treatment, carrying out double-stage composite enzymolysis, clarifying with an alternating electric field ceramic membrane, carrying out five-stage series ultrafiltration classification, carrying out four-stage filter element sterilization, freeze-drying and the like in sequence. The high-purity ginseng peptide is prepared. The total nitrogen content of the prepared ginseng peptide is larger than or equal to 14.8%, the proportion of a target peptide fragment is larger than or equal to 97.2%, the yield is larger than or equal to 18.5%, and the ginseng peptide has good antioxidant and anti-aging activity and can be used for development of functional food and skin care products. The method is low in cost, high in resource utilization rate and green and efficient in process, and the product purity and activity are remarkably superior to those of a traditional method.

The invention discloses a high-stability functional beverage based on citric acid and maltodextrin dynamic cross-linked microencapsulated spirulina and a preparation method of the high-stability functional beverage, and belongs to the technical field of functional food processing. Aiming at the problems of flavor defect, easy degradation of active ingredients, poor storage stability, narrow system adaptability and the like of the existing spirulina beverage, the invention initiates a citric acid and maltodextrin dynamic crosslinking wall material system, constructs a core-shell structure microcapsule, and combines a synergistic process of spray drying, gradient homogenization, staged sterilization and the like to prepare the spirulina beverage. The efficient embedding and function maintenance of the spirulina in various beverage substrates are realized. A dense ester bond network is formed on the basis of dynamic esterification reaction of maltodextrin hydroxyl and citric acid carboxyl, a cross-linking degree detection method is optimized, and nonlinear improvement of a synergistic technical effect is realized. The process is stable and controllable, the microcapsule embedding rate is high, the method is suitable for multiple systems such as yoghourt, fruit juice and vegetable protein beverages, and the method can be widely applied to the field of functional foods and has remarkable industrialization value.

The present invention relates to the technical field of functional food products. Disclosed are a rose enzyme liquid and rose enzyme beverage for promoting emotional health, and a preparation method therefor. Sour cherry flesh, double-petaled red roses, roselle, and Perillae folium are subjected to a colloid mill, and water is added for extraction and separation to obtain a concentrate. The concentrate is fermented with Lactiplantibacillus plantarum and Bifidobacterium longum to obtain a rose enzyme liquid, and the rose enzyme liquid is compounded with a saffron extract, a Mentha spicata extract, a bamboo leaf flavonoid, etc. to obtain a rose enzyme beverage. The rose, roselle, sour cherry and Perillae folium, which are both medicinal and edible, are selected as raw materials. The raw materials are fermented by means of using specific probiotic strains to effectively release active ingredients, which are then converted into small molecular substances that are easily absorbed by the human body and relieve emotional anxiety. Moreover, functional ingredients comprising the saffron extract, the Mentha spicata extract and the bamboo leaf flavonoid are compounded to effectively relieve stress, regulate daily negative emotions, and promote physical and mental relaxation, and enhance mental well-being. The sour and sweet taste satisfies consumers' pursuit for flavor, taste and efficacy.

The invention discloses a grifola frondosa-derived exosome-like nano-vesicle as well as an extraction method and application thereof. The extraction method comprises the following steps: cutting pilei and stipes of grifola frondosa, and grinding with a proper amount of cold PBS to prepare grifola frondosa bacterial juice; the grifola frondosa juice is centrifuged at 500 g-1, 000 g, sediment is discarded, the obtained supernatant is centrifuged at 2,000 g-3,000 g, sediment is discarded, the obtained supernatant is centrifuged at 10,000 g-12,000 g, sediment is discarded, the obtained supernatant is filtered, and the pretreated grifola frondosa juice is obtained; and centrifuging the pretreated grifola frondosa juice at 30,000-100,000 g for 30 minutes to 4 hours, and resuspending by using PBS (Phosphate Buffer Solution), so as to obtain the grifola frondosa-derived exosome-like nano-vesicles. The invention develops a new thought for the mechanism of cancer inhibition, chemotherapy effect enhancement and flora regulation of the grifola frondosa, and lays a foundation for application of the grifola frondosa in development of products such as related foods, functional foods, health foods, medicines and gel-loaded medicines.

The invention discloses a preparation method of fermented quinoa post-generation powder, and belongs to the technical field of functional food raw materials. The method comprises the following steps: mixing a quinoa base material (quinoa bran powder and / or quinoa flour) with water to prepare slurry with the solid content of 10-40% (w / w); carrying out heating and gelatinization treatment on the slurry at 75-100 DEG C for 5-60 minutes, and then cooling to 30-45 DEG C; lactic acid bacteria are inoculated for fermentation, the fermentation temperature is 25-45 DEG C, the fermentation time is 4-48 h, and the pH value at the fermentation end point is controlled to be 3.6-4.6; after the fermentation is finished, carrying out inactivation treatment on a fermentation product at 70-100 DEG C for 1-60 minutes; and drying in a spray drying or freeze-drying manner to obtain the fermented quinoa post-raw powder, wherein the water content of the obtained powder is less than or equal to 10%. According to the method disclosed by the invention, the cereal raw taste and the coarse flour feeling of the quinoa powder can be remarkably improved, the brewing dispersity is improved, the sedimentation is reduced, and the post-prebiotics base powder raw material suitable for normal-temperature storage and development of downstream solid beverages, nutrition powder and other products is obtained.

The invention belongs to the technical field of bioengineering and application thereof, and particularly relates to a laver compound zymolyte as well as a preparation method and application thereof. The compound enzyme is prepared through a compound enzymolysis process of protease and laver polysaccharide enzyme. Compared with a traditional single proteolysis process, a composite enzymolysis process of adding the high-enzyme-activity laver polysaccharide enzyme effectively breaks a'polysaccharide-protein 'composite structure of laver cell walls, so that the viscosity of zymolyte is reduced, high laver liquefaction rate and high product yield are realized, and the release efficiency of nutritional active ingredients is remarkably improved; the product is rich in low-molecular-weight polypeptide and oligomeric porphyra polysaccharide. The obtained zymolyte shows the comprehensive effects of improving joint activity, inhibiting osteophyte formation, adjusting cartilage metabolism balance and relieving inflammatory response in an osteoarthritis mouse model, and osteoarthritis is effectively relieved. According to the invention, efficient release and utilization of nutritional active ingredients of the laver are realized, and powerful technical support is provided for developing high-valued products, such as health-care products and functional foods, which have the function of maintaining joint health.

The invention discloses ginseng and ganoderma lucidum compound polysaccharide liquid and a preparation method thereof in the technical field of functional food or biological medicine materials, and aims to improve the water solubility, bioavailability and functional activity of ginseng and ganoderma lucidum polysaccharide. Through a chemical-enzyme synergistic modification technology, two brand-new double-modified polysaccharides, namely carboxymethyl-sulfated double-modified ginseng polysaccharides and hydroxypropyl-phosphorylated ganoderma lucidum polysaccharides, are prepared. The two modified polysaccharides are mixed with deionized water, glycerin, sodium alginate and vitamin C according to a specific ratio, and a clarified and stable compound polysaccharide solution is prepared through the processes of ultrasonic dissolution, stirring, homogenization and the like. The polysaccharide solution breaks through the limitation of poor water solubility of natural polysaccharide, the water solubility is remarkably improved, the bioavailability is enhanced, the polysaccharide solution has the functions of immunoregulation, oxidation resistance and the like, the stability is good after the polysaccharide solution is placed at normal temperature after a stabilizer is added, and the polysaccharide solution is suitable for the field of functional food or biological medicine.

The application belongs to the technical field of functional food, and particularly discloses a meal replacement powder for weight loss of obese patients and a preparation method thereof. The meal replacement powder comprises whey protein powder, composite dietary fiber (containing at least two kinds of konjac powder and the like), functional carbohydrate, functional fat (containing medium-chain fatty acid and the like), and composite vitamins, minerals, functional additives (L-carnitine and the like), and stability additives. The preparation comprises raw material pretreatment, small material premixing, large material mixing, microencapsulation of fat-soluble components, total mixing, sterilization and packaging, and the key lies in that the fat-soluble components are wrapped by wall materials and spray dried into microcapsules. The meal replacement powder can balance nutrition, strengthen satiety, promote fat metabolism, avoid muscle loss and electrolyte imbalance, has a shelf life of 12 months at room temperature, has good palatability, has good weight loss effect (average weight loss of 5.8 kg in 2 months), has no adverse reactions, and is suitable for long-term weight loss diet management of obese patients.

The invention discloses a method for efficiently preparing high-activity hericium erinaceus polysaccharide from waste in the edible mushroom industry, and belongs to the technical field of deep processing of edible mushrooms and recycling of waste. The method comprises the following steps: carrying out steam explosion pretreatment on hericium erinaceus waste mushroom residues, and carrying out synergistic compatibility on the hericium erinaceus waste mushroom residues, tea residues, bean residues and citrus residues which are subjected to specific enzymolysis to prepare a liquid fermentation culture medium; a two-stage control strategy is adopted for submerged fermentation of hericium erinaceus liquid, and hypha proliferation and polysaccharide synthesis conditions are optimized; and after fermentation is finished, extracting and purifying mycelium polysaccharide by adopting a choline chloride-lactic acid eutectic solvent system. According to the method, high-valued utilization of the edible fungus chaff and various agricultural byproducts is achieved, the content of beta-(1-> 3)-D-glucan in the prepared hericium erinaceus polysaccharide is larger than or equal to 55%, the immunocompetence (IC50) reaches 32 micrograms / mL, the hericium erinaceus polysaccharide is remarkably superior to commercially available products, and the hericium erinaceus polysaccharide can be directly used as functional food and medicine raw materials. The process is green and efficient, and has remarkable economic and environmental benefits.

The application discloses an animal bifidobacterium producing bile salt hydrolase and application thereof in neonatal jaundice, and belongs to the technical field of microorganisms. The animal bifidobacterium lactis WXM screened by the application has the effect of relieving neonatal jaundice, can significantly improve weight loss of a jaundice individual in an early life stage, improve abnormal increase of a bilirubin level in serum, improve liver damage, improve the level of an enzyme related to liver function, the expression level of a related inflammatory factor in the liver and the expression level of an enzyme UGT1A1 related to bilirubin metabolism, and has the effect of relieving neonatal jaundice. The strain of the application has high safety and has wide application value in the fields of food, functional food, health products, medicine and the like.