89 results about "Healthy eating" patented technology

The utility model discloses an intelligent straw which is characterized in that an induction electrode is coated and attached in the pipe wall of a hollow pipe along the length direction of the hollow pipe to collect the data of the amount of liquid passing through the hollow pipe, the hollow pipe can be made of food-grade materials such as silica gel and food-grade plastics, and the intelligent straw has the function of digitizing drinking water. The system can transmit data to a mobile phone or a cloud end, carries out health analysis through the data, achieves recording reminding, affects healthy diet of young people from behaviors, serves as an intelligent terminal of the Internet of Things, builds a digital connection between a merchant and a user, and further optimizes customer services better.

The invention discloses a processing method for preparing salt-reduced instant fish sausages by adding salted egg white powder, and belongs to the technical field of deep processing of aquatic products and high-value utilization of poultry egg byproducts. The preparation method comprises the following steps: chopping minced fillet, adding salted egg white powder and ice water, mixing and chopping to obtain minced fillet sol, filling the minced fillet sol into a casing, and performing two-stage heating gelation, high-temperature sterilization and cooling to obtain the instant fish sausage which can be stored for a long time at normal temperature. The quality of the instant fish sausage is remarkably improved by utilizing the salt content and the gel performance of the salted egg white. The method disclosed by the invention not only realizes high-value utilization of the salted egg white, but also reduces the treatment cost of the salted egg processing byproducts. And the adopted process route is compatible with the traditional fish sausage production, does not need major equipment transformation, is easy to realize industrial popularization, is beneficial to the healthy, convenient and diversified development of minced fish products, and conforms to the concept of pursuing healthy diet of consumers.

The invention discloses a diet data analysis method and device based on a large language model, and belongs to the technical field of diet data analys.The method comprises the steps that user basic information and taste preferences described by natural languages are collected through a user interface; unstructured data of food is captured regularly, and a healthy diet database is constructed after large language model cleaning and tagging processing; basic metabolic rate and daily total energy consumption are calculated in combination with the basic information of the user, and a nutrient intake target is determined; the big language model application layer generates a daily diet plan containing cooking suggestions; and receiving the diet recorded by the user photographing or natural language, analyzing the diet, comparing the analyzed diet with the nutrition target, and generating personalized feedback containing problems, reasons and adjustment suggestions. The device correspondingly comprises five functional modules. According to the invention, automatic maintenance and personalized analysis of diet data are realized, and intelligence and practicability of diet management are improved.

The application discloses an intelligent diet management method and system based on multi-source health data fusion, and relates to the field of health diet management. In order to solve the defects of the existing diet management system, such as data fragmentation, manual input dependence, incapability of generating personalized diet plans and incapability of forming a closed-loop feedback, basic information, medical information and body composition data of a user are acquired; initial health parameters are generated according to the basic information, the medical information and the body composition data of the user, wherein the initial health parameters include basal metabolic rate, total energy consumption and total energy requirement; and the initial health parameters are updated according to dynamic input real-time data, so as to realize intervention and management on diet behaviors, wherein the dynamic input real-time data includes diet data and exercise data. The application is mainly used for intervention and management on diet behaviors according to the results of multi-source health data fusion.

A system is provided.SOLUTION: This food management device is provided with a means for recognizing the kind, quantity and best-before date of food, a means for transmitting the recognized food data, a means for preserving the transmitted data and tracking the best-before date or preservation period, a means for generating a recipe based on the taste, physical condition, season, weather and economical conditions of a user, and a means for transmitting the generated recipe. The system includes a notification means, a means for confirming a deficient food material and automatically placing an order, a means for analyzing the nutrition balance of the user and generating advice for supporting healthy eating habits, a means for transmitting the generated advice, and a means for collecting the feedback of the user and updating data.SELECTED DRAWING: Figure 1

The invention relates to the technical field of food industry, in particular to low-GI fermented rice noodles and a preparation method thereof, and the preparation method comprises the following steps: (1) weighing raw materials: weighing 10-20% of coarse cereals and the balance of long-shaped rice, and mixing the coarse cereals and the long-shaped rice; (2) raw material fermentation: washing, adding water and 3% bacterial suspension, and sealing for fermentation; and (3) pulping: washing the fermented raw materials again, mixing the raw materials with water, pulping, pouring the pulp into a full-automatic rice noodle machine, extruding into rice noodles, cooling and aging at room temperature, sub-packaging in vacuum bags, and storing at 4 DEG C. The prepared fermented composite rice noodles have relatively high nutritional ingredients and antioxidant activity, the digestion characteristic is remarkably optimized, flavor substances are richer, particularly, the performance is excellent in the aspect of reducing the glycemic index, and compared with traditional rice noodles, the fermented composite rice noodles are more suitable for healthy diet requirements.

The present invention discloses pear powder added mochi and a preparation method thereof. The pear powder added mochi is prepared from the following raw materials in parts by weight: 4-6 parts of pear powder, 50-60 parts of premixed flour, 18-22 parts of milk, 10-12 parts of butter, 21-23 parts of egg liquid and 0.8-1.2 parts of sesame seeds. The pear powder is added into the mochi, so that natural dietary fibers, vitamins and minerals of fruits are successfully introduced into a traditional mochi system with high carbohydrates, the dietary fiber content of the product is greatly increased, and the mochi is a dessert and also can be used as a health-care food. The functional food has the potential of promoting intestinal tract movement, adsorbing cholesterol and regulating blood sugar and blood fat, and meets the pursuit of modern consumers for healthy diet.

The invention discloses a medicinal and edible weight-losing tea substitute formula as well as a preparation method and application thereof. According to the formula, spleen strengthening, dampness eliminating, digestion promoting and lipid lowering are taken as the core, Pu'er tea, Chinese yam, hawthorn, medicated leaven, white hyacinth bean, poria cocos, radix fici simplicissimae and barley malt are matched according to a specific proportion, and all the components synergistically play the roles of regulating the spleen and the stomach, eliminating damp evil and promoting fat metabolism. Wherein the Pu'er tea has the effects of inducing diuresis to reduce edema, the hawthorn has the effects of promoting digestion and relieving stasis, the poria cocos has the effects of clearing damp and promoting diuresis, and the Chinese yam and the white hyacinth bean have the effects of tonifying spleen and eliminating dampness. The preparation method comprises the following steps: cleaning the raw materials, drying at low temperature, crushing and sieving, mixing and sub-packaging, and preparing the portable tea bag. During application, 1-3 bags are brewed for drinking in different periods of time, and safe weight reduction can be realized in cooperation with healthy diet and sports. The formula is prepared from medicinal and edible components, has no side effect, is suitable for long-term conditioning of spleen deficiency and excessive dampness type obesity people, and has the advantages of scientificity, convenience and high efficiency.

The invention belongs to the technical field of food production and processing. The invention provides an edible mushroom composite crisp chip. The edible mushroom composite crisp chip comprises an edible mushroom chip and a composite embrittlement film covering the outer layer of the edible mushroom chip, the composite embrittlement film sequentially comprises a first embrittlement film and a second embrittlement film from inside to outside. Through a double-layer coating process, the embrittlement effect, the structural stability and the storage performance of the crisp chips are remarkably improved. Compared with a traditional deep-frying technology, a low-oil or oil-free coating curing technology is adopted, so that the oil content is kept in a low range, and the modern healthy diet requirement is met. Tests show that the edible mushroom composite crisp chips have excellent crispness, uniform coating layers and good storage stability, and can maintain crispness and flavor under a high-humidity condition. In addition, the coating process is simple and easy to operate, raw materials are wide in source, process parameters are easy to adjust, and the coating process is suitable for large-scale production and commercialized popularization.

The invention discloses a city restaurant health level prediction and evaluation method in the technical field of health evaluation, and the method comprises the steps: obtaining a multi-source data set of restaurants in a target region, and the multi-source data set comprises a space vector data set and a health label data set; and performing fusion processing on the multi-source data to obtain a fused data set. According to the method, multi-source data sets are fused, space information and health information of a restaurant are fully utilized, the comprehensiveness and accuracy of prediction and evaluation are improved, meanwhile, multi-dimensional health evaluation feature vectors are extracted based on semantic mining and image recognition, richer input information is provided for a prediction model, and the prediction efficiency is improved. According to the method, semantic similarity completion is performed on the to-be-predicted set, so that the problems of data missing and incompleteness are effectively solved, health level prediction of a whole region level can be completed under the condition that data input into the restaurant health level prediction model is insufficient, and a technical data basis is provided for further analyzing a regional diet environment and healthy diet fairness.

The invention discloses prebiotic soft fried dough twists and a making method thereof, and belongs to the technical field of food. The fried dough twist disclosed by the invention is prepared from the following raw materials in parts by mass: 132 to 169.5 parts of a dough base material, 5 to 6 parts of resistant dextrin, 7 to 9 parts of fructo-oligosaccharide microcapsules, 6 to 8 parts of isomaltitol, 1.5 to 2 parts of stachyose, 0.5 to 1.0 part of soybean lecithin and 0.01 to 0.03 part of vitamin E. The prebiotic retention rate is synergistically increased through microcapsule coating and a making process, the aging resistance of the fried dough twist is improved through synergistic moisturizing of resistant dextrin and fructo-oligosaccharide microcapsules, white granulated sugar is partially replaced by isomaltitol, stachyose and other sugar parts with low glycemic index, and the taste of the fried dough twist is improved. And the resistant dextrin with high dietary fiber content and the fructo-oligosaccharide prebiotics are matched, so that the product not only meets the sweet taste requirement, but also meets the healthy diet pursuit of modern consumers on low sugar, high fiber and high prebiotics.

The production process comprises the following steps: taking dry goods raw materials, and dividing the dry goods raw materials into a first type of raw materials and a second type of raw materials according to whether slag needs to be removed or not; the first-class raw materials and the second-class raw materials are put into different bin bodies of soaking treatment equipment respectively, so that the first-class raw materials and the second-class raw materials are separated for soaking treatment; respectively performing soaking treatment on the Jinhua ham and the Dakaiyuan ham; mixing the pre-treated dry raw materials, the Dakishan, the edible salt, the aromatic vinegar, the sesame paste and the white granulated sugar, and putting the mixture into high-pressure equipment to be pressed and cooked; then grinding and homogenizing in a colloid mill to obtain a basic sauce blank; transferring the obtained basic sauce blank into a boiling pot, adding yeast and the pretreated Jinhua ham, heating and stirring, and then adding water starch for thickening to obtain a finished product sauce; the mellow, full and layered flavor experience far better than that achieved by a single sauce is formed, the requirements of consumers are met, oil-based preparation is not needed, and the sauce conforms to healthy diet.

The invention discloses a preparation process of handle meat, which sequentially comprises the steps of roasting, cleaning, cutting, quick-freezing, cutting, blanching, degreasing, boiling and braising, at least collagen peptide is added in the braising step, and the addition amount of the collagen peptide is 0.1-10% of the mass of the meat. The collagen peptide has a water retention effect, so that the water retention property of the handmade meat can be improved, and the meat is fresher, tender and juicy; the collagen peptide is added, so that the meat tenderness and chewing elasticity are remarkably improved while the sauce flavor of traditional handle meat is maintained, meanwhile, the porous structure of the peptide fragment can adsorb part of free fat and reduce the greasy feeling, and the obtained handle meat is regular in shape, fat but not greasy, thin but not hard, rich in colloid, full in flavor and stable in quality. The food is especially suitable for consumers pursuing healthy diet.

The invention belongs to the field of food production, processing and utilization, and relates to a preparation method of special diced tomato for fried tomato eggs, a product of the preparation method and application of the product in the fried tomato eggs. The method comprises the following steps: by taking special processed tomatoes as raw materials, selecting varieties, checking and accepting the raw materials, cleaning, selecting, peeling, dicing, pre-sterilizing, blending juice, filling and sealing, and sterilizing in a water bath, thereby obtaining the special diced tomato can for the fried tomato eggs. According to the invention, completely naturally mature processed tomatoes are used, an advanced high-temperature steam skin scalding process is adopted, and the skin is ground and peeled by a rubber roller, so that the effects of fast peeling, complete tomato particles and reduced lycopene loss are achieved. The prepared tomato juice designed according to different formulas serves as base juice, diced materials and the prepared tomato juice are fully mixed and then subjected to low-temperature sterilization and filling, the whole process from raw material harvesting to finished product freshness locking is conducted for 6 hours, the high-quality, convenient and fast terminal food material is made, and the dual requirements of modern consumers for efficient cooking and healthy diet are precisely met.

The invention relates to the technical field of healthy diet, in particular to an intelligent proportioning and mixing system based on healthy diet. The invention discloses an intelligent proportioning and mixing system based on healthy diet. The intelligent proportioning and mixing system comprises a data processing module, a user interaction module, a food material storage and conveying module, an intelligent proportioning module, an intelligent mixing module and a communication module. The system has the beneficial effects that the data processing module comprehensively analyzes the health information of the user, and uses a professional nutrition proportioning algorithm to accurately calculate the food material dosage, so that the personalized nutrition requirements are met, and the accurate nutrition proportioning is realized; the intelligent mixing module optimizes a mixing mode according to food material characteristics by virtue of a plurality of mixing modes and real-time environmental parameter monitoring, so that the mouth feel and the nutrition absorption are improved; diversified operation of the user interaction module is combined with remote control of the communication module, and operation convenience is greatly improved.

The invention discloses a processing technology for low-salt quick-cooking softening of salted duck eggs, and belongs to the technical field of salted duck egg preparation, and the processing technology comprises the following steps: removing surface dirt from fresh duck eggs through automatic cleaning equipment, drying to remove moisture, and electronically grading for later use; mixing table salt and water according to a certain proportion to obtain a low-salt pickling agent; putting the cleaned duck eggs into a low-salt pickling agent, externally connecting a water bath device to keep the temperature of the pickling solution, and completely pickling to obtain a salted duck egg semi-finished product; putting the salted duck egg semi-finished product into a sealing bag through a vacuum packaging machine, and extracting air in the bag to isolate the salted duck egg from the outside; the packaged salted duck eggs are cooked with steam and then taken out to be cooled, and the finished salted duck eggs are obtained.According to the technology, the salting solution only containing salt is utilized, the salt content in the salting agent is reduced, the salting time is further shortened, the salinity of the product is greatly reduced, the texture of the product is softened, and the taste and flavor of the product are effectively improved; the green and healthy diet concept of consumers is particularly met.

The present invention relates to a radix codonopsis and fruit compounded drink and a preparation method thereof, and belongs to the technical field of drink processing, the radix codonopsis and fruit compounded drink comprises the following raw materials: 30% of radix codonopsis, 10% of fruit, 10% of a flavor regulator and 10% of a stabilizer. The fruit is selected from one or more of cherries, apples and crisp red plums, the use amount of the fruit is 60%, the flavor regulator comprises 2%-8% of natural honey and 0.05%-0.2% of citric acid, the stabilizer comprises 0.1%-0.5% of pectin, the fruit juice is added into the codonopsis pilosula juice, the natural sour and sweet flavor of the fruit effectively neutralizes and covers the inherent bitter taste of codonopsis pilosula, and the taste of the codonopsis pilosula is improved. Artificial essence, pigments and preservatives are not added in the whole preparation process, the pursuit of modern consumers for cleaning labels and healthy diet is met, and through process control and addition of optional stabilizers, the product is free of layering and precipitation in the shelf life and stable in quality.

The utility model relates to a healthy diet calculating device for diabetes mellitus, which comprises a hollow box body with an opening at the top end, a partition plate is arranged in the box body, and the interior of the box body is divided into a left chamber and a right chamber by the partition plate; the partition plate is slidably connected with the box body in the length direction of the box body. The problems that in the prior art, when the required intake amount of food is not enough to fill a measuring cup, the volume of food added into the measuring cup needs to be manually adjusted and controlled, and whether the adding amount is enough or not is judged by visually observing marks such as scale marks on the side wall of the measuring cup, and the operation is troublesome are solved.

The invention relates to the technical field of food processing, in particular to low-sugar jelly and a preparation method thereof, and the preparation method comprises the following steps: carrying out acidolysis treatment on pretreated passion fruit peel and extracting filtrate; boiling and concentrating the filtrate, adjusting the pH value of the concentrated solution to 9.0-11.0, and then degreasing in a constant-temperature water bath at the temperature of 10-25 DEG C for 1-3 hours to obtain a degreased solution; adding ethanol into the degreased solution for precipitation to obtain a precipitate, and cleaning and drying the precipitate to obtain low-methoxyl pectin; and uniformly stirring the low-methoxyl pectin, a calcium source, an acidulant and water to obtain the passion fruit low-sugar jelly. The raw materials are innovative, and waste is turned into wealth; according to the invention, high-ester pectin in passion fruit peel is successfully converted into low-ester pectin, the dependence of traditional jelly on high sugar degree is broken, and the product can be gelled under a sugar-free condition and accords with a healthy diet trend. The obtained jelly is moderate in gel strength and smooth in taste.

The invention belongs to the technical field of biological medicines, and particularly relates to a loquat and snow pear composition for moistening lung, relieving cough and reducing sputum and a preparation process thereof. According to the invention, refined sugar such as cane sugar, rock sugar, high fructose corn syrup and the like is not added additionally, and the fresh and sweet flavor brought by natural fructose of snow pears and loquats and the natural sweetness provided by tremella polysaccharide, lily and the like are fully utilized. The calorie and the glycemic index (GI value) of the product are remarkably reduced, and the low-sugar and sugar-free healthy diet trend of modern consumers is better met. The product is especially suitable for sugar-controlled crowds (such as diabetics), obese crowds, children for caries prevention and public consumers paying attention to health management, the applicable crowds of the product are expanded, and the health attribute is improved.

The invention relates to the technical field of healthy diet, in particular to a food heat intelligent detection dinner plate which comprises a dinner plate seat, a weight sensor is fixedly mounted on the inner side of a round notch, a sensing piece is fixedly mounted on the inner side of the round notch, and an OLED display screen and a button digital sensor are embedded in the inner top wall of the dinner plate seat. And a main control star core board is fixedly mounted on the inner bottom wall of the dinner plate seat. According to the intelligent food calorie detection dinner plate, the recognition accuracy and stability are improved, an AI recognition camera and a light supplementing LED lamp work cooperatively, food features are extracted through a pre-trained classification model, intelligent light supplementing control is combined, the recognition accuracy is improved, and then an AD conversion module and a zero-point error compensation algorithm of a preset calibration value are matched; the food weight detection precision is effectively improved, the current food information and the total calorie data are displayed in real time through the double-key design and the display screen, and the intuition and convenience of user diet management are improved.

The invention provides a system for guiding healthy diet after image recognition, the system combines disease engine data to calculate a disease risk model, and then according to the disease treatment history in the big data server of the system and the information of a nutritional diet knowledge base, the system customizes a healthy diet plan for a user and pushes the healthy diet plan. And compared with the data of the nutrition diet knowledge base, the uploaded diet plan is used for correction, and the diet plan of the user is perfected. According to the invention, through the image recognition technology, the types of the diet main materials of the user in the preset period are recognized, measured, estimated, classified and sorted, and the personal health record of the user is synchronized, so that the recommended healthy diet list for the user is planned, the user diet image recognition can be carried out through the simple mobile terminal, and the user experience is improved. Operation is simple and reliable.

The invention discloses a healthy catering service system and method based on iris detection, and the system comprises an information interaction module which is used for displaying an interaction process to a user and receiving the input of the user; the iris detection and analysis module is used for acquiring an iris image of the user, analyzing the iris image and acquiring health condition information of the user; the nutrition catering module is used for recommending a catering scheme suitable for the health condition of the user according to the acquired health condition information; the intelligent ordering matching module is used for acquiring catering data of the third-party ordering platform, querying in the catering data according to the catering scheme, and matching food or shops meeting conditions; the scheme has the characteristics that the efficiency and convenience of obtaining healthy diet suggestions and services by the user are remarkably improved, the healthy diet habits of the user are promoted, and the life quality of the user is improved.

The invention discloses a sour orange and fingered citron compound fruit juice beverage and a preparation method thereof, and belongs to the field of fruit juice preparation. The compound fruit juice beverage is prepared from 10%-40% of lime liquid, 1%-5% of fingered citron juice, 5%-10% of a compound sweetening agent and the balance of water, wherein the sweetening agent is prepared by compounding erythritol and D-psicose according to the ratio of (30%-70%): (30%-70%). The preparation method comprises the following steps: cleaning and cutting the raw materials of the lime and the fingered citron, boiling and filtering the lime with peel to prepare lime liquid, juicing and filtering the fingered citron with peel to prepare fingered citron juice, compounding the lime liquid, the fingered citron juice, the sweetening agent and water, homogenizing, performing UHT sterilization, and packaging and inspecting to obtain a finished product. The utilization rate of the lime raw material is increased, the addition of the fingered citron juice improves the flavor of the beverage, the fingered citron juice and the lime liquid synergistically improve the oxidation resistance, the compounded sugar substitute better meets the healthy diet requirement, and the preparation process is simple to operate and suitable for industrial application.

The application discloses a cat food feeding amount prediction method and system based on a deep residual shrinkage memory network, and the prediction method comprises the following steps: S1, a controller collects data of a plurality of sensors to establish a historical database; S2, data processing is performed on the data in the historical database; S3, the processed historical database is input into the deep residual shrinkage memory network for network training; S4, the trained model is deployed to the controller, real-time data is collected by the controller to predict the cat food feeding amount; and when the cat food feeding time arrives, the predicted cat food amount is fed. According to the application, pet attribute information data, pet food feeding data, defecation information data and other information are collected by a plurality of sensors as training data of a model, then a deep residual shrinkage memory network model is trained to learn the excretion habit and eating habit of a cat, so that the accurate and reasonable cat food feeding amount that meets the current pet healthy eating state is predicted, and the cat is fed in a healthy and scientific manner.

The invention relates to the technical field of intelligent recipe recommendation, and particularly discloses an intelligent recipe recommendation and optimization system based on user demands, and the system comprises the steps: firstly collecting the multi-source heterogeneous diet related data of a user; then, a tense heterogeneous knowledge graph fusing time slice nodes is constructed, and the time slice nodes are marked with state labels representing short-term physiological fluctuation of the user; then, based on the map, generating a user state sensing feature vector capable of resisting periodic interference through aggregation weight distribution of state sensing; then, reasoning is carried out in the map along a predefined health target constraint path, and a health association degree score of the recipe is calculated in combination with a path damping factor; and finally, generating and outputting a recommendation list by integrating the health score and the diversity balance factor. According to the method, technical isolation of short-term fluctuation preference of the user is achieved, it is ensured that recommendation closely conforms to a long-term health target, and individuation and scientificity of healthy diet management are effectively improved.

The invention discloses a method for enhancing the toughness of low-salt minced shrimp gel based on kappa-carrageenan, and belongs to the technical field of food processing. The low-salt minced shrimp gel is prepared by taking penaeus vannamei boone as a raw material, adding kappa-carrageenan under a low-salt condition and carrying out chopping and two-stage heating gelation processes. According to the invention, the gel toughness of the low-salt minced shrimp product is obviously enhanced, and the technical bottlenecks of loose texture, poor chewiness and the like caused by insufficient dissolution of myofibrillar protein in the traditional low-salt minced shrimp are overcome. By adding the kappa-carrageenan and regulating and controlling the process, a composite network structure with energy dissipation capability is formed in the minced shrimp, so that the product has excellent flexibility and resilience while maintaining proper hardness, thereby realizing the'elastic 'taste expected by consumers. The method is simple in process, green, safe and easy to popularize and apply in the food industry, meets the requirement of modern healthy diet for low salt, and provides a reliable technical path for developing a new generation of high-added-value minced shrimp products.

The invention discloses a big data-based diet information pushing method and device and a medium, and relates to the technical field of diet information pushing, and the method comprises the steps: collecting the diet behavior, health index and dish nutrition data of a user, and constructing a diet-health time sequence index; carrying out standardization and stage division on the time sequence based on historical users with complete target periods and reaching the standard, and generating a diet track template library containing target index intervals of all stages; for a target user, according to a target type and an initial state matching track template, generating a staged individual target healthy diet path, counting actual diet indexes of each stage, and calculating a stage comprehensive deviation index; determining a main deviation index and a deviation correction direction according to the deviation degree, screening and scoring candidate diet information, and pushing and recording the diet information with the highest score; and based on the push record and the subsequent deviation, adaptively updating a track template target interval and a deviation triggering threshold value, and realizing fine meal control matched with the physiological characteristics of the user.

The invention relates to the technical field of food processing, and particularly discloses low-carbohydrate, high-protein and high-dietary-fiber flour and a preparation method thereof. The food is prepared from the following raw materials in percentage by weight: 30%-60% of a protein component, 20%-50% of a dietary fiber component, 10%-15% of a carbohydrate control component and 5%-10% of food colloid and functional auxiliary materials, the total carbohydrate content of the flour is lower than 30%, and the total sugar content of the flour is lower than 0.25%; the preparation method comprises the following steps: S1, pretreating each material to obtain a pretreated material; s2, mixing the pretreated materials to obtain mixed powder; s3, the mixed powder is subjected to homogenization treatment, and homogenized powder is obtained; and S4, packaging the homogenized powder. The high-dietary-fiber flour can be used for making various healthy staple food products, and has the advantages that the energy source of staple food is converted into a functional nutrition carrier, and the healthy diet requirement is met.

The invention discloses a making method of low-GI black sweetgum leaf zongzi, which comprises the following steps: selecting freshly picked sweetgum leaves, removing attached branches, thin stems and damaged leaves, washing with flowing clear water for 3-5 times, and drying in a constant-temperature drying box at 35 DEG C until the water content is 12-15%; deionized water with the conductivity smaller than or equal to 10 [mu] S / cm after pretreatment is injected into a crusher, the dried liquidambar formosana hance leaves are added according to the solid-to-liquid ratio of 1: 5, crushing is conducted for 25 seconds at the rotating speed of 12000 r / min, the same amount of deionized water is supplemented after crushing is completed, meanwhile, vitamin C accounting for 0.3% of the mass of the liquidambar formosana hance leaves is added to serve as a color fixative, stirring is conducted for 15 minutes at the temperature of 30 DEG C, and a liquidambar formosana hance leaf aqueous solution is prepared; preparing black fermentation liquor; glutinous rice dyeing, color fixation, anti-oxidation strengthening and low-GI composite conditioning treatment; and making and cooking the zongzi. The glutinous rice wine has the advantages of slowing down digestion and absorption of glutinous rice, avoiding rapid increase of blood sugar, being beneficial to healthy diet, improving color and luster, optimizing taste, preventing leaf sticking, resisting bacteria and prolonging the storage life after refrigeration.