60 results about "Green food" patented technology

The invention discloses corynebacterium glutamicum for producing L-isoleucine and application of the corynebacterium glutamicum. The strain is obtained by performing ultraviolet mutagenesis and structural analogue resistance screening on corynebacterium glutamicum ATCC13869. According to the method, the L-isoleucine can be produced through direct fermentation of glucose, the yield of the L-isoleucine can reach 51.69 g / L, the conversion rate can reach 28.5%, the production efficiency is improved, meanwhile, the main raw material glucose used for fermentation is low in price and easy to obtain, the method conforms to the green food safety production concept, and industrial production of the L-isoleucine is facilitated.

The invention relates to the technical field of facility agriculture, in particular to a green cultivation method for greenhouse water culture of Chinese chives. Through integration of intelligent greenhouse facilities, staged nutrient solution regulation and control, physical-biological-chemical synergistic disease and insect pest prevention and control and an annual production management technology, the problems of continuous cropping obstacles, high pesticide residues, winter dormancy and the like existing in traditional soil culture of Chinese chives are solved. According to the method, annual production of Chinese chives is achieved, the harvesting period of each crop is shortened to 20-30 days, compared with traditional soil culture, the annual yield is increased by 40% or above, the pesticide use amount is reduced by 95%, the pesticide residue percent of pass is 100%, and the product is free of heavy metal pollution, meets the green food standard and is suitable for green transformation and popularization of facility agriculture.

The invention discloses a degradable food packaging film as well as a preparation method and application thereof, bacterial cellulose and guanidine salt are covalently cross-linked together to obtain a covalent cross-linked substance OBC-PHGH, and gallic acid is added into a cross-linked solution to obtain a guanidine salt functionalized bacterial cellulose-based film OBC-PHGH / GA. The prepared food packaging film material can prevent the weight loss of strawberries in the storage process, and the shelf life of the strawberries is prolonged from 2 days to 5 days. Therefore, the method is expected to be widely applied in the aspect of green food packaging.

The invention relates to the technical field of food monitoring, and discloses a green food safety monitoring device and a monitoring method thereof.The green food safety monitoring device comprises a vertical frame, a U-shaped plate is fixedly installed on the upper portion of the right side of the vertical frame, a grinding assembly is fixed to the U-shaped plate in a penetrating mode, and a side vertical plate is fixedly installed on the lower portion of the left side of the vertical frame; two sets of linear grooves distributed front and back are formed in the surface of the linear groove in a penetrating mode, a sliding assembly is slidably connected to the linear grooves, a liquid storage assembly is fixedly installed on the right side of the sliding assembly, a connecting assembly is fixedly installed on the right side of the bottom end of the side vertical plate, and a sampling assembly is arranged below the connecting assembly; a rotary driving part is arranged on the left side of the sampling assembly. According to the food detection device, food is ground through the grinding assembly, the ground food is added into the liquid storage assembly, water is injected into the liquid storage assembly, so that the food and the water are uniformly mixed, finally, mixed liquid of the food and the water is sampled, and the purpose of stable and reliable detection results is achieved.

This invention discloses a lactide-Nisin solid dispersion and its preparation method. The method includes preparing a mixture of lactide and a hydrophobic solvent; dispersing Nisin in the mixture obtained in the previous step to obtain a multi-component mixture; and cold-treating the multi-component mixture to obtain a solid mixture containing lactide and Nisin. This invention fully utilizes the binding properties of lactide and Nisin, effectively enhancing the stability of Nisin in complex environments, further expanding the application potential of the prepared antibacterial agent, and providing a new approach for developing multifunctional green food preservatives.

The application provides a whole-process cold-chain preservation method for fresh large yellow croaker, which is targeted to enzyme inhibition and gradient microenvironment regulation. The method provided by the application comprises the following steps: 1, soaking the freshly caught large yellow croaker in seawater containing endogenous protease inhibitor peptides of the large yellow croaker within 30 minutes after catching, and reducing the core temperature of the fish body to 3-4 DEG C; after the soaking is completed, the surface moisture of the fish body is blown dry with sterile wind; 2, packaging the large yellow croaker after the surface moisture of the fish body is blown dry, and storing the packaged large yellow croaker in an environment with a temperature of-0.5-1 DEG C and a relative humidity of 65%-75%, so as to realize the preservation of the fresh large yellow croaker. The method provided by the application can greatly improve the preservation effect, and the endogenous protease inhibitor peptides of the large yellow croaker do not destroy the nutritional components of the fish meat, do not change the original flavor, have no chemical preservative residues, meet the green food standard, and are safer than the existing chemical preservation and soaking preservation technologies.

Lime-incorporated chitosan (LCh) beads are a non-toxic, environmentally friendly, and efficient preservative for food products, showcasing their superiority in microbial control, alcohol inhibition, color retention, and maintenance of physicochemical parameters. The all-natural LCh beads described here exhibit an on-par preservation performance with synthetic sodium benzoate at its maximum permissible limit in fruit juices. Additionally, the LCh beads offer the unique advantage of reusability, maintaining their preservation efficacy over multiple fruit juice preservation cycles, contributing to economic and environmental sustainability. The all-natural and biodegradable LCh beads exhibit comparable or superior preservation performance to synthetic preservatives like sodium benzoate at its maximum permissible limit in fruit juices. In light of the growing concerns about the harmful effects of synthetic preservatives, LCh beads present an eco-friendly and biocompatible solution, aligning with the increasing consumer demand for fresh and safe foods without chemically synthesized additives.

The utility model discloses a green food harmful element detection device, which belongs to the technical field of food detection and comprises a base, a detection support is fixedly connected to one end of the top surface of the base, and a detection probe is fixedly connected to the center of the bottom surface of the detection support. Driving motors are fixedly connected to the positions, close to the two sides, of the top face of the detection support, two sealing covers are symmetrically arranged on the outer side of the detection probe, a supporting plate is arranged under the detection probe, a synchronous adjusting mechanism is arranged on one side of each sealing cover, and rotating rods are fixedly connected to the output ends of the driving motors; according to the scheme, installation preparation work of the next food sample plate can be carried out in the detection process, the replacement gap of the food sample plate is shortened, the detection efficiency is improved, the sealing component is synchronously adjusted along with replacement of the sample, the detection environment is in a sealed state, interference of external light is avoided, and the detection effect is improved.

The utility model provides a green food cooking device, which relates to the technical field of green food cooking, and comprises a heating bin, one side of the heating bin is provided with a heat dissipation device, the surface of the heating bin is embedded with a plurality of steaming drawer shells, the top of each steaming drawer shell is embedded with a steaming drawer cover, and one side of the heating bin is provided with a water pump device. Before the steamer is opened, the first handle is screwed to rotate, the butterfly valve in the second connecting pipe is opened, then the suction fan is started through an external controller, suction force can be generated after the suction fan is started, steam in the heating bin is sucked out, the steam is not led to a steamer drawer shell any more, and therefore the steamer is convenient to use. And steam in the steaming drawer shell can be sucked back into the heating bin through the mounting seat and is exhausted along with the suction fan, so that when a person opens the steaming drawer shell, the situation that the person is scalded by the steam is avoided.

The invention relates to the technical field of edible seasoning, in particular to powdery seasoning and a preparation method thereof, and the powdery seasoning comprises the following raw materials in parts by weight: 10-40 parts of corn ferment powder; 10 to 40 parts of edible salt; 0-10 parts of chicken meat; 0-10 parts of colored food material powder; 0-5 parts of mushroom powder; 5 to 30 parts of lactose; 0-5 parts of shallot; 0-5 parts of garlic; 5 to 30 parts of starch; 0-3 parts of a soybean extract; and 0-1 part of white pepper powder. The colored food material powder comprises one or more of red food material powder, dark green food material powder, yellow food material powder, black food material powder and green food material powder; food additives such as monosodium glutamate, edible essence, preservatives and artificially synthesized pigments are not added, natural and familiar food materials are adopted for matching, and the product is especially suitable for children, pregnant women, old people and special crowds sensitive to the food additives.

The application discloses a method for promoting color change and sweetness increase of citrus, and belongs to the field of physiological regulation of citrus cultivation. The application provides application of spearmint oil in the field of promoting color change and sweetness increase of citrus. In view of the problems of slow color change and insufficient sugar accumulation of citrus fruits, the application provides a method for improving quality of citrus based on plant secondary metabolites. The plant source preparation containing the spearmint oil is applied to the citrus, and good effects of promoting color change and sweetness increase can be achieved, the fruit quality is improved, and the commodity value is improved. The application adopts pure plant source medicinal ingredients as the medicinal ingredients for promoting color change and sweetness increase of citrus, so that the green food production standard can be met while the commodity value is improved.

The invention relates to a preparation method and application of an ion modified polysaccharide edible film. The preparation method mainly comprises a process route of chitosan content and edible film coating liquid preparation. The method comprises the following steps: pretreating chitosan, and uniformly dispersing the chitosan in a solvent to form a polysaccharide solution; after a specific Mg ion compound is dissolved, a polysaccharide solution is slowly added according to a certain proportion, Mg ions and polysaccharide chains are promoted to generate chemical bonding or electrostatic interaction under the constant-temperature stirring condition, the ion modification process is achieved, and the modification effect is optimized by precisely regulating and controlling the reaction temperature, time and ion concentration. The film has enhanced mechanical properties, gas barrier properties and antibacterial activity, can effectively prolong the shelf life of food in the field of food packaging, reduces the influence of packaging wastes on the environment, opens up a new way for green food packaging materials, and has wide application prospects in the food industry.

The invention discloses a method for preparing hollow nanoparticles from soybean protein isolate-wheat gliadin compound protein and delivering naringenin, and belongs to the technical field of food application. The method comprises the following steps: extracting soybean protein isolate, preparing a soybean protein isolate ethanol solution, preparing a wheat gliadin ethanol solution, carrying out alkaline heating, preparing hollow nanoparticles by taking sodium carbonate as a hard template, preparing a naringenin ethanol stock solution, and preparing the naringenin-loaded hollow nanoparticles. The functional characteristics of the soybean protein isolate and the wheat gliadin are improved, the requirements of the green food industry for environment-friendly and natural auxiliary materials are closely combined, a new path is provided for widening the application of plant protein in the field of green functional ingredients, and the method is simple to operate, low in cost and suitable for industrial production. And the food industry can be promoted to be transformed to a more nutritional, safer and more sustainable direction. The method for preparing the hollow nano-particle loaded naringenin by combining alkali heat treatment with an anti-solvent precipitation method lays a foundation for application of the hollow nano-particles in the food field and research in biological medicine.

The invention relates to the technical field of food processing, and discloses a health-care mustard food and a fermentation method thereof. The health-care mustard food comprises the following raw materials in parts by mass: 40-60 parts of mustard, 4-6 parts of spices, 3-5 parts of table vinegar, 1-2 parts of edible salt, 5-10 parts of a compound microbial agent and 20-30 parts of water. The health-care mustard food provided by the invention is rich in fragrance, sour and crisp in mouth feel and relatively high in sensory evaluation score; according to the health-care mustard food, the content of vitamin A can reach 203 mg / 100 g, the content of vitamin B1 can reach 0.05 mg / 100 g, the content of vitamin B2 can reach 0.19 mg / 100 g, the content of vitamin C can reach 43 mg / 100 g, the loss rate of vitamins is low, and the health-care mustard food is rich in vitamins.

The invention discloses an alcohol-free green food-grade secondary refrigerant, a preparation method, application and a food freezing method, and relates to the technical field of food freezing. The alcohol-free green food-grade secondary refrigerant is prepared from the following components in percentage by mass: 35 percent to 45 percent of calcium chloride, 10 percent to 25 percent of trehalose, 5 percent to 15 percent of glucose, 1 percent to 3 percent of vitamin C, 0.01 percent to 0.03 percent of epsilon-polylysine, 0.02 percent to 0.05 percent of tea polyphenol, 0.01 percent to 0.03 percent of phytic acid and the balance of water. The refrigerating medium is creatively composed of food-grade components, does not contain organic components such as alcohols, and can be in direct contact with fruit and vegetable raw materials for direct immersion freezing. The fruits and vegetables are in direct contact with the secondary refrigerant, so that the fruits and vegetables can be quickly cooled to pass through a maximum ice crystal generation zone (-1 to-5 DEG C), the damage of ice crystals to cell tissues is reduced, the flavor and nutrient substances of the fruits and vegetables are preserved, and the quality of subsequent fruit and vegetable processed products is improved.

The present invention relates to the technical field of protein micronization preparation, and discloses a preparation method and application of a plant fat substitute based on protein micronization, comprising the following steps: (1) preparing a separated protein solution from plant separated protein, and then performing protein hydration to obtain a hydrated separated protein solution; (2) subjecting the hydrated separated protein solution to ultrasonic heat treatment to obtain a micronized protein dispersion; (3) performing post-treatment to obtain a plant fat substitute based on protein micronization. The present invention utilizes the combined ultrasonic-heat treatment technology to obtain micronized protein particles, endowing them with the texture characteristics of milk fat globules, greatly expanding the application of plant proteins in the food field; adding the plant fat substitute to plant milk can meet the nutritional needs of consumers and the pursuit of more natural and green foods, and the processing technology is green and fast, expanding the practical application of micronized proteins in the field of plant milk.

The utility model relates to the technical field of plant supporting frames, in particular to a green food planting auxiliary supporting frame which comprises a supporting rod, a fixing cone is arranged at the bottom end of the supporting rod, an extension assembly is arranged on the upper portion of an inner cavity of the supporting rod, a plurality of fixing rings are slidably connected to the outer portion of the supporting rod in a sleeved mode, and a machine shell is fixedly connected to the outer portions of the fixing rings. A sliding assembly is arranged in an inner cavity of the machine shell, the left side and the right side of the front end of the sliding assembly extend to the left side and the right side of the front end of the machine shell correspondingly and are fixedly connected with clamping plates correspondingly, pedals are arranged on the left side and the right side of the fixing cone correspondingly, and supporting assemblies are arranged on the pedals. The green food planting auxiliary supporting frame solves the problems that in the prior art, a plant auxiliary supporting frame is wound around the supporting frame through the growth of a plant in the actual using process, the supporting frame is extremely unstable, the situation that the plant grows obliquely often occurs, the plant is separated from the supporting frame, and the supporting effect of the supporting frame is weakened.

The invention relates to the technical field of green food material supply chain management, and discloses a green food material intelligent scheduling method based on supply chain collaboration, and the method comprises the steps: constructing an equipment management space based on a supply chain network diagram, and updating food materials according to a preset environment standard to generate a standard management space; processing scheduling information in response to the scheduling instruction, generating a demand scheduling interface and scheduling food materials according to the demand scheduling interface; acquiring a state group according to monitoring time points, and determining a strategy monitoring result according to state group attributes; and calling the optimization model to position the abnormal monitoring result, generating an optimization scheduling space, and sending the optimization scheduling space to the cooperation end. The method further relates to specific generation of a demand scheduling interface, an operation process of food material scheduling, refining of a state monitoring strategy, optimization of exception handling and the like. According to the method, intelligent collaborative scheduling of the green food material supply chain is realized, the scheduling efficiency and accuracy are improved, and the food material quality is guaranteed.

The application discloses a kind of full-automatic storage transfer device for green food production, it is related to food raw material storage transfer technical field, including mounting plate, two groups of fixed frame are fixed on the mounting plate, each group of fixed frame is placed with kind of egg fixed assembly, the kind of egg fixed assembly includes chassis, a plurality of placing racks are arranged on the chassis, egg tray is arranged on the placing rack, a plurality of through holes are formed in the egg tray, a circle of soft pad is arranged in the through hole, four telescopic blocks are arranged in the circumference of the soft pad, the egg tray is provided with long slot in cooperation with each telescopic block, valve block is fixed in the long slot, flow-through hole is formed in the middle of the valve block, flow-through pipe is connected to the flow-through hole, air flow channel that is through front and back is formed in the middle of the telescopic block, spring one is connected between the valve block and the telescopic block.The application reduces the risk of surface damage of kind of egg in the process of fixing and adsorbing, with high stability.

The present application belongs to the technical field of microorganism and plant disease control, and discloses a bacillus velezensis YNDH2404 (Bacillus velezensis YNDH2404) Bacillus velezensis ), with a preservation number of CCTCC NO: M 20242825; and the application of the bacillus velezensis or its fermentation liquor is also disclosed. Experiments prove that the bacillus velezensis and fermentation products thereof isolated and identified by the present application have a significant inhibitory effect on coffee variegation caused by the short hair paint spot fungus, konjak variegation, coffee anthracnose caused by the anthracnose fungus, and coffee stem rot caused by the corchiferous fusarium. The biocontrol agent prepared by using the present application does not cause pollution to the ecological environment in the use process, is non-polluting, can reduce the use amount of other chemical pesticides, and reduces the prevention and control cost of coffee and konjak diseases, thereby providing protection for creating a coffee and konjak "green food brand", and has good popularization value.

The invention relates to a dsRNA protective agent and a preparation method thereof. The dsRNA protective agent comprises a molybdenum element, and the molybdenum element is selected from one or more of ammonium molybdate, ammonium tetramolybdate or sodium molybdate. The dsRNA protective agent is combined with deinsectization dsRNA to form a micelle with a rigid structure, and the prepared biological compound composition has the advantages that the stability of the dsRNA on RNase A enzymolysis, ultraviolet radiation and high temperature is improved, and the RNAi efficiency of pests is enhanced. The biological compound composition can be prepared into a spray, and field pesticide application is facilitated. After being sprayed, the composition can be eaten by pests to enter bodies, so that target genes can be silenced by RNAi (Ribonucleic Acid Interference); meanwhile, the composition is free of chemical residues, the pesticide residues of harvested agricultural products are far lower than the national standard, the production requirements of green food and organic agricultural products are met, and the market competitiveness of the agricultural products is improved.

The invention relates to a dsRNA protective agent and a preparation method thereof. The dsRNA protective agent comprises a calcium element, and the calcium element is selected from one or more of calcium chloride, calcium hydrophosphate and calcium sulfate. The dsRNA protective agent is combined with deinsectization dsRNA to form a micelle with a rigid structure, and the prepared biological compound composition has the advantages that the stability of the dsRNA on RNase A enzymolysis, ultraviolet radiation and high temperature is improved, and the RNAi efficiency of pests is enhanced. The biological compound composition can be prepared into a spray, and field pesticide application is facilitated. After being sprayed, the composition can be eaten by pests to enter bodies, so that target genes can be silenced by RNAi (Ribonucleic Acid Interference); meanwhile, the composition is free of chemical residues, the pesticide residues of harvested agricultural products are far lower than the national standard, the production requirements of green food and organic agricultural products are met, and the market competitiveness of the agricultural products is improved.

The invention discloses a design method and application of a multilayer composite film with barrier, hydrophobic and antibacterial functions. An alkyl ketene dimer (AKD) modified polyvinyl alcohol (PVA) coating and an orange peel essential oil active layer are constructed on the surface of a rice straw fiber base material to prepare the multilayer composite film with barrier, hydrophobic and antibacterial functions, and the multilayer composite film is applied to the field of green food packaging such as strawberry packaging. According to the AKD modified PVA / orange peel essential oil loaded rice straw fiber-based composite film, the barrier property, the hydrophobicity and the antibacterial stability are improved, meanwhile, the shelf life of fruits is remarkably prolonged, good food packaging application potential is shown, and a practical path is provided for high-value utilization of agricultural and forestry residues and development of green packaging materials.

The invention belongs to the technical field of microorganism and plant disease control, and discloses a bacillus velezensis strain YNDH2404, the preservation number of which is CCTCC (China Center for Type Culture Collection) NO: M 20242825, and the preservation number of which is CCTCC NO: M 20242825. The invention further discloses application of the bacillus velezensis or fermentation liquor thereof. Experiments prove that the thalli and fermentation products of the bacillus velezensis, which are separated and identified by the invention, have a remarkable inhibition effect on coffee lacquer blotch or konjac lacquer blotch caused by pseudomonas brachytrichum, coffee anthracnose caused by colletotrichum gloeosporioides and coffee stem rot caused by fusarium solani. The microbial inoculum prepared from the biocontrol bacterium does not cause pollution to the ecological environment in the use process, is nuisanceless, can reduce the dosage of other chemical pesticides, reduces the prevention and control cost of coffee and konjak diseases, provides guarantee for making'green food brand 'of coffee and konjak, and has good popularization value.

The invention discloses a high-temperature-resistant milk-flavored essence and a preparation method thereof, relates to the technical field of food additives, and solves the bad problems that milk-flavored essence is coked, gelatinized, bitter and the like in the high-temperature baking process of foods such as bread, cakes and the like. The preparation method comprises the following steps of: preparing a plurality of substances in percentage by mass: 0.2 to 0.4 percent of coconut aldehyde, 0.15 to 0.3 percent of cocoa aldehyde, 0.01 to 0.05 percent of gamma-octyl lactone, 0.01 to 0.05 percent of peach aldehyde, 0.05 to 0.15 percent of gamma-decalactone and 99.05 to 99.58 percent of coconut oil. The milk-flavor essence has the advantages that the prepared milk-flavor essence is mainly prepared from pure natural green food coconut oil, has the characteristics of high temperature resistance, pure and natural fragrance release and the like, and is suitable for the field of high-temperature baking of foods.

The utility model discloses a green food detection sampler convenient for sampling, which comprises a collection box body, a storage groove is arranged in the collection box body, a sliding rail is arranged at the bottom in the storage groove, a bottom frame is connected in the sliding rail in a sliding manner, a vibration base is arranged in the bottom frame, and the vibration base is connected with the storage groove in a sliding manner. The vibration base is fixedly connected with the bottom frame through a hinge, a placing frame is arranged on the vibration base, a first spring is arranged between the placing frame and the vibration base, a sliding groove and a clamping groove are formed in the two sides of a storage groove, a moving rod and a second spring are arranged on the inner wall of the vibration base, and a clamping rod is fixedly connected to the other end of the moving rod; a baffle is slidably connected to the upper surface of the containing frame. According to the device, through the cooperation of the vibration base, the first spring, the placing frame, the sliding groove, the clamping groove and the clamping rod, the residual condition of a sample in a vessel is reduced, the sampling accuracy is ensured, and the reliability of a detection result is improved.

The invention discloses fermented celery powder and a preparation method thereof, and belongs to the technical field of microbial fermentation engineering. Celery is directly pulped, cellulose is used for pre-enzymolysis, cellulose in celery pulp is moderately decomposed, nitrate wrapped by cell walls of the cellulose is released, and then nitrate is fermented and reduced into nitrite through nitrate reducing bacteria. Through the synergistic effect of enzymes and bacteria, nitrate in the celery pulp is efficiently recycled and converted, and the overall yield of nitrite in the fermented celery powder is gt; and the input-output requirements of industrial production are met. Meanwhile, the fermented celery powder retains more vitamin C and the like, is used for pickling meat products instead of nitrous acid, has remarkable effects of corrosion prevention, bacteriostasis, color stabilization, taste and flavor improvement and nitrite residue reduction, and can be used as a green food additive to completely replace chemically synthesized nitrite.

The invention relates to the technical field of green food production, in particular to a corn starch clean production and wastewater recycling co-production process which comprises corn pretreatment, enzymolysis saccharification, membrane electric separation, wastewater stage treatment and resource recovery. Carrying out pulsed electric field assisted acid leaching on the corn, and adding a nano TiO2-enzyme composite catalyst; low-temperature-resistant glucamylase is used for low-temperature enzymolysis; filtering the saccharified liquid through a polyvinylidene fluoride-graphene composite membrane and separating the saccharified liquid through an electrically driven membrane; wastewater is subjected to magnetic MOF material adsorption and electrochemical catalytic oxidation; the treated wastewater is subjected to multiple-effect evaporation-freezing crystallization to recover ammonium sulfate, and condensate water is recycled. The process improves the starch extraction rate and the glucose purity, efficiently treats wastewater, is low in water consumption and high in resource recovery rate, reduces energy consumption and cost, realizes clean production and wastewater recycling, and has remarkable economic and environment-friendly benefits.

The application discloses a method for increasing sugar, color, fragrance and reducing acid of Korla fragrant pear. The method is characterized in that organic water-soluble fertilizer is applied to young fruit expansion period of the fragrant pear, and high-nitrogen type, balanced type and high-potassium type water-soluble fertilizer containing humic acid are applied to fruit expansion period in batches, and the application is accurate through drip irrigation. The method adopts biomass biochemical cracking engineering technology, and through the synergistic effect of improving soil structure, enhancing photosynthesis and improving fertilizer utilization rate and the like, the fruit quality is significantly improved, the soluble sugar content is increased by 1.65% to 13.48%, the titratable acid content is reduced by 1.87% to 29.36%, the fruit skin redness value is increased by 96.68% to 105.53%, the number of aroma components is increased by 11.76% to 22.06%, the relative content of alcohol and olefin substances is obviously increased, the relative content of aldehyde substances is reduced, and the fruit and flower fragrance is more fragrant. The method is simple in operation, environment-friendly, can completely replace chemical fertilizer and meets the green food production standard.

The invention discloses pseudo-ginseng polysaccharide noodles and application thereof in maintaining blood sugar balance, and belongs to the technical field of food processing. The panax notoginseng polysaccharide noodles are prepared from the following raw materials in parts by weight: 20-30 parts of panax notoginseng polysaccharide, 5-15 parts of pomegranate seed extract, 20-30 parts of buckwheat flour, 20-30 parts of vital gluten, 15-25 parts of hawthorn fruit powder and 5-15 parts of corn stigma powder. Pseudo-ginseng polysaccharide is used as a main functional component, and pomegranate seed extract, buckwheat flour, vital gluten, hawthorn powder and corn stigma powder are used as auxiliary materials to prepare the noodles with the effect of maintaining blood sugar balance. The food is simple in preparation process, rich in nutrition, free of any additive, pure natural green food, moderate in hardness, high in rehydration rate, low in thread breaking rate and good in sensory quality.