29 results about "Nutrition function" patented technology

The invention relates to the technical field of food science and engineering, and particularly discloses a production process and a formula of coffee wine. The production formula of the coffee wine comprises the following raw materials in parts by weight: a low-alcohol strong-flavor liquor base, herbal coffee beans, cordyceps sinensis, Chinese wolfberry fruits, glutinous rice, a flavor blending component, an acidity and color adjusting component and a sugar adjusting component. Wherein the alcoholic strength of the low-alcohol Luzhou-flavor liquor base is 38 degrees; the preparation method comprises the following steps: S1, preparing raw materials; s2, performing soaking; s3, performing cooking; s4, filtering; s5, storing the material juice; s6, preparing a sake base; s7, mixing; s8, blending flavor and color; s9, standing is conducted; s10, filtering is carried out; and S11, bottling. The production process and formula of the coffee wine can be used for producing high-quality and functional compound wine, and have the advantages of mild and efficient process, good product stability, harmonious and mellow flavor and full reservation of nutritional functional components.

The present application belongs to the technical field of nutritional functional food and health food, and particularly relates to a preparation method of marine fish skin collagen oligopeptide beneficial to promoting skin health, and a product and application thereof. The method comprises the following steps: after deep sea fish skin is pretreated by salt dissolution with a NaCl solution, trisodium citrate is added as an enzymolysis aid, and neutral protease (from Trichoderma reesei) and papain are sequentially used for two-step enzymolysis, and after enzyme inactivation, impurities are removed, sterilization is performed, and concentration, drying are performed to obtain the product. In vitro cell experiment verification shows that the product can significantly promote human skin fibroblast proliferation; in vivo animal experiment verification shows that the product can significantly increase skin moisture content, reduce transdermal water loss, increase hydroxyproline content, improve SOD activity and reduce MDA content. The product is suitable for the field of nutritional functional food and health food, and has a good application prospect in promoting skin health.

This invention discloses a high-yield extraction process for *Ulmus pumila* polysaccharide and a compressed candy containing *Ulmus pumila* polysaccharide, belonging to the field of natural product extraction and food processing technology. The extraction process employs a water extraction and alcohol precipitation method. Response surface methodology was used to optimize the material-to-liquid ratio to 1:28, the extraction temperature to 90℃, and the ethanol concentration to 90%, achieving a *Ulmus pumila* polysaccharide yield of 14.1%. The compressed candy uses this polysaccharide as the core ingredient, combined with mannitol, magnesium stearate, stevia, and sodium carboxymethyl starch. The mixture is mixed, granulated, dried, and compressed into tablets. The optimal formulation is 25% *Ulmus pumila* polysaccharide, 50% mannitol, 6% magnesium stearate, 7% stevia, and 3% sodium carboxymethyl starch. This invention solves the problems of low extraction yield and limited product form in existing *Ulmus pumila* polysaccharide extraction methods. The process is stable and reliable, suitable for industrial production. The product is convenient to consume, has an excellent taste, retains the nutritional functions of *Ulmus pumila* polysaccharide, and is applicable to the health food industry, possessing significant practical value and market potential.

This invention relates to a low-GI nutritionally regulated gel-type swallowing aid product and its preparation method. The gel-type swallowing aid product comprises a low-GI gel matrix, popping beads, and a complex additive. The low-GI gel matrix is ​​prepared from konjac flour, resistant starch, erythritol, oat fiber, a complex prebiotic, and water. The popping beads consist of an outer shell and a prebiotic filling encapsulated within the outer shell. The prebiotic filling comprises probiotic powder, chitosan oligosaccharide, chitin oligosaccharide, vitamin complex, trace elements, anthocyanins, and MCT oil. Compared with existing technologies, this invention, based on the use of low-GI ingredients and combined with popping beads containing a prebiotic filling, enhances the patient's chewing and swallowing ability, improves the product's nutritional value, and provides a novel nutritional functional gel option for swallowing aids for diabetic patients and those with swallowing difficulties.

The invention discloses a carbon tetrachloride damage model construction and nutrition intervention evaluation method based on a three-dimensional liver chip, and belongs to the technical field of microfluidics and biological medicines. According to the method, an in-vitro bionic liver tissue model is constructed by utilizing a three-dimensional liver chip, liver cell injury is induced by perfusing carbon tetrachloride, on the basis, substances such as algae-derived extracellular vesicles are added for repairing intervention, and meanwhile, contrastive analysis is performed with a two-dimensional plate culture system. Results show that the secretion level and the function maintenance time of albumin, urea and the like of liver cells in a liver chip model are superior to those of two-dimensional culture, and after nutrient intervention is carried out, liver injury indexes such as ALT, AST and the like in the chip model are remarkably reduced, and the cell activity and the metabolic function are obviously recovered. The model can be used for evaluating the curative effect of nutrient substances on chemical liver injury, overcomes animal experiment species difference and two-dimensional culture limitation, provides an efficient and sensitive in-vitro research platform for medicine and nutrition function screening, and has wide application prospects and industrialization potential.

The application belongs to the field of environmental engineering and water treatment technology, and specifically discloses a self-nutrition functional type of agroforestry biomass bottom slag carrier for rapidly starting biofilm growth and application thereof. The carrier takes the solid residue bottom slag after direct combustion of agroforestry biomass in a power plant as raw material, continuously and stably releases multiple key elements for microbial growth such as Ca, K, Mg and P in a water environment, significantly promotes the adhesion of microorganisms and the formation of biofilm, and can form a biofilm with a thickness greater than 5 μm on the 27th day under extremely poor nutrition conditions, which is significantly better than a traditional volcanic rock carrier. The heavy metal leaching concentration of the carrier in the water body meets the standard requirements of the Surface Water Environmental Quality Standard (GB 3838-2002), and the environmental safety is good. The application realizes the resource utilization of agroforestry waste, and provides an economic, efficient and green carrier material for the rapid start and stable operation of the biofilm process in poor nutrition water bodies.

This invention discloses a dark berry peel anthocyanin-rich fruit pulp beverage and its preparation method, belonging to the field of plant beverage and natural active ingredient extraction technology. The beverage, by weight, comprises: 5-15 parts dark berry peel anthocyanin extract, 3-10 parts dark berry pulp product, 75-90 parts water, 0.5-3 parts sweetener, and 0.05-0.3 parts acidity regulator. The preparation method includes: low-temperature pretreatment, drying, pulverization, non-thermal physical extraction, solid-liquid separation, and purification of the dark berry peel to obtain the anthocyanin extract; crushing, enzymatic hydrolysis, and solid-liquid separation of the dark berry pulp to obtain the pulp product; mixing, homogenizing, sterilizing, and bottling the raw materials to obtain the finished product. This invention achieves high-value utilization of dark berry peel, with high anthocyanin activity retention rate. The product combines nutritional functions and a good taste. The process is green and safe, with controllable parameters, suitable for continuous industrial production, and has significant economic and environmental value.

The invention relates to the technical field of food, in particular to a Taiwan cheese milk flavor mooncake and a preparation method thereof.The Taiwan cheese milk flavor mooncake comprises a cake crust and cheese milk stuffing, the cake crust covers the cheese milk stuffing, and the cake crust comprises, by weight, 82.65% of prebiotics yellow flavor stuffing, 0.12% of gardenia yellow solution, 0.78% of longan honey, 5.95% of yolk liquid and 10.5% of mooncake custard stuffing. Compared with the prior art, the prebiotics are added into the Taiwan moon cake, so that not only can the sugar intake be effectively reduced, but also the proliferation of beneficial bacteria in intestinal tracts can be promoted, the digestion burden caused by high oil and high sugar can be improved, the blood sugar response can be regulated, the satiety can be enhanced, and the nutritional functionality of the moon cake can be improved; the requirements of modern consumers on healthy baked foods are met.

The application discloses an onion compressed sugar tablet and a preparation method thereof, and belongs to the technical field of flavor food, which comprises 70-75 parts of onion powder, 20-25 parts of yam powder, 2-6 parts of radix astragali powder, 1-3 parts of American ginseng powder, 40-45 parts of water, 5-10 parts of sucrose and 5-10 parts of erythritol, wherein the onion powder is obtained by grinding onion after freeze-drying. The application adopts the above-mentioned onion compressed sugar tablet and the preparation method thereof, and through reasonable formula design and process optimization, effective reservation of active ingredients of various raw materials is ensured, and the application has both nutritional function and good palatability, and can be accepted by more people.

The invention provides spina date seed plant-based yoghourt based on a synergistic mechanism and a preparation method of the spina date seed plant-based yoghourt, and belongs to the technical field of food processing. Soybean protein isolate, pretreated spina date seed powder and compound zymophyte powder are used as core raw materials, spina date seeds are pretreated through low-temperature enzymolysis-micronization, and a spina date seed flavone-soybean protein-compound zymophyte powder triple synergistic system is constructed in combination with a high shear-synergistic fermentation process. The water binding capacity of the product is more than or equal to 65%, the gel strength is more than or equal to 12gf / cm, the DPPH clearance rate is more than or equal to 40%, the shelf life is 30 days, and the low glycemic version GI is less than or equal to 55; the preparation process is simple and controllable, the cost is low, and the product has nutritional, functional and sensory advantages and is suitable for industrial production and eating by many people.

The invention discloses a special emulsifier for a high-protein cake and a preparation method thereof, and belongs to the field of food additives. Aiming at potential safety hazards and nutritional defects of a traditional chemical synthetic emulsifier, a novel plant-based emulsification system is constructed by compounding soybean protein isolate, soybean protein concentrate, starch, dietary fibers and a functional thickening agent. According to the emulsifying agent, 40-60 parts of soybean protein isolate is used as a core emulsifying component, 5-15 parts of soybean protein concentrate is supplemented to enhance the water binding capacity, 10-30 parts of starch is combined to regulate and control the rheological property of paste, and 2-10 parts of soybean dietary fibers and 1-6 parts of a thickening agent are added to form a synergistic network. The emulsifier disclosed by the invention can obviously improve the stability of cake batter (bubble height difference is less than or equal to 4mm), increase the specific volume of a finished product (4.95-5.25 ml / g), and endow the product with high protein content (greater than or equal to 15g / 100g) and natural nutritional characteristics. The traditional chemical emulsifier can be completely replaced, and the requirements of the healthy baking industry for safe, nutritional and functional products are met.

The utility model discloses a special built-in tube with accurate stomach filling and jejunum nutrition functions for esophageal cancer radiotherapy, which comprises a support tube, an extension tube is fixedly mounted in the support tube, an inflation component and an expansion component are respectively arranged inside and outside the extension tube, and the expansion component is communicated with the inflation component; the inflation assembly comprises an inflation tube, an inflation port and a first sealing plug, the inflation tube is fixedly installed in the supporting tube, and the inflation port is fixedly installed at the top end of the inflation tube. Then an inflation instrument inflates the inflation tube through the inflation port, after gas enters the annular inflation bag through the inflation tube, the annular inflation bag expands in the stomach of the patient, the annular inflation bag is tightly attached to the stomach wall of the patient by means of the size of the annular inflation bag, and therefore infusion is more stable when the first catheter and the second catheter are subsequently used for infusion; and subsequent multi-time adjustment by workers is not needed.

The invention relates to the technical field of bioactive peptide preparation and food processing, and particularly provides giant salamander peptide and zinc chelating peptide as well as a preparation method and application thereof. The technical problems that the deep processing level of existing giant salamanders is low, the bioavailability of traditional zinc supplements is low, and existing cranberry juice is single in nutrition function are solved. The giant salamander peptide is extracted from giant salamander muscles, and the zinc chelating peptide is prepared from the following raw materials in parts by mass: 1-5 parts of giant salamander peptide and 1 part of zinc sulfate heptahydrate. According to the invention, the giant salamander peptide and zinc sulfate heptahydrate are subjected to chelation reaction according to the proportion to prepare the zinc chelating peptide, and the zinc chelating peptide is applied to cranberry juice. According to the method, the deep processing way of the giant salamander raw materials is effectively expanded, the market category of giant salamander related high-added-value products is enriched, the nutritional quality of the cranberry beverage can be remarkably improved, the content of flavones and total phenols in the beverage is effectively increased, the requirements of consumers for healthy functional foods are met, and the method has wide application prospects and market value.

To address the problems of poor water solubility, low resource utilization, and insufficient stability of soybean peptide aggregates, as well as the poor water solubility, easy degradation, and low bioavailability of curcumin, a method for preparing soybean peptide aggregates into nanoparticles is proposed. This method includes the following steps: defatting soybeans, alkali dissolution and acid precipitation, enzymatic hydrolysis, centrifugation, and freeze-drying to obtain soybean peptide aggregates; ultrasonically treating the soybean peptide aggregates to obtain a soybean peptide aggregate nanoparticle solution; adding curcumin to obtain a soybean peptide aggregate-curcumin nanoparticle solution; adding soybean polysaccharides to further obtain soybean peptide aggregate-curcumin-soybean polysaccharide nanoparticles; and homogenizing the obtained nanoparticles with soybean oil to obtain a stable oil-in-water emulsion. This invention achieves high-value utilization of soybean protein by-products, improves the stability and bioavailability of curcumin, and enhances emulsion stability, showing promising application prospects in the fields of nutritional functional foods and bioactive substance delivery.

The application provides a cocoa butter equivalent oil and fat composition, a preparation method thereof and application thereof. The cocoa butter equivalent oil and fat composition provided by the application has similar FAC and TAG compositions, similar SFC curves, similar melting and crystallization curves, similar crystal structure and good compatibility to natural cocoa butter. Chocolate application experiments show that the cocoa butter equivalent oil and fat composition provided by the application has the characteristics of good demolding property, good mouth dissolving property, better cool and clean taste, excellent anti-blooming property and significantly improved nutritional function.

The invention relates to the technical field of food processing, in particular to a method for simultaneously producing purple perilla seed kernel oil and purple perilla seed kernel crude protein powder. The invention provides a method for simultaneously producing purple perilla seed oil and purple perilla seed crude protein powder, the method is a processing method for fully utilizing medicinal and edible purple perilla seeds, the purple perilla seed oil and the purple perilla seed crude protein powder can be simultaneously obtained, the quality of the purple perilla seed oil is greatly improved by the method provided by the invention, and the purple perilla seed oil and the purple perilla seed crude protein powder can be used for preparing the purple perilla seed oil and the purple perilla seed crude protein powder. Specifically, the content of omega-3 unsaturated fatty acid in the perilla seed kernel oil is increased (more than 65%), and the quality content is ensured to be stable; the content of functional nutrient substances (total sterol, squalene, vitamin E and the like) in the perilla seed kernel oil is increased. Meanwhile, the whole process of the method is low in temperature and adopts a pure physical method, loss and damage of nutritional functional substances caused by long-time high temperature and chemical refining are prevented, and the method has the advantages of green and environment-friendly product, low-carbon and environment-friendly process and simplicity in operation.

A method for co-processing black rice food products utilizes a multi-functional puffing device. Black rice is lightly milled to obtain black rice bran and black rice core. The black rice bran is used to produce rice bran oil and ultrafine black rice bran powder. Furthermore, the black rice bran undergoes anthocyanin stabilization treatment, enzyme treatment, low-temperature puffing, and ultrafine pulverization technology to produce a cell-wall-broken ultrafine powder rich in soluble dietary polysaccharides. The black rice bran oil and cell-wall-broken ultrafine black rice bran powder can be used as food raw materials or to produce high-value-added functional derivative products of black rice. The black rice core can be used as a raw material for the staple food black rice or black rice food beverages (black rice meal replacement powder, black rice eight-treasure rice, black rice dumplings, and other convenient foods or fermented black rice drinks). Adding some of the cell-wall-broken ultrafine black rice bran powder to processed food or beverage products enhances their nutritional function and sensory quality, achieving full material utilization of black rice, thus maximizing the benefits of co-processing, extending the industrial chain, and increasing the value chain.

The invention relates to the technical field of food and bioactive peptide preparation, in particular to an ion-modified cubilose peptide compound for improving bone mineral density and promoting growth and development as well as a preparation method and application of the ion-modified cubilose peptide compound. The cubilose peptide compound comprises cubilose peptide modified by metal ions, and the metal ion loading capacity of the cubilose peptide compound is 15-25%. According to the ion-modified cubilose peptide compound disclosed by the invention, through metal ion modification, the binding capacity of cubilose peptide to metal ions is improved, so that the ion-modified cubilose peptide compound has antioxidant activity and biological activity for promoting osteoblast differentiation, and the nutritional function characteristics of a product are improved. Aiming at the particularity of the cubilose peptide structure, the metal ion modification method provided by the invention can improve the modification stability and batch consistency, improve the metal ion loading amount, and reduce the influence on the cubilose peptide nutritional ingredients. The preparation method is simple and convenient to operate and suitable for large-scale production and application.

The invention belongs to the technical field of microbial fermentation, and provides a method for improving flavor and nutritional functional components of solid-state brewed vinegar by using monascus purpureus-eurotium cristatum fructus forsythiae tea koji. The method comprises the following steps: mixing a monascus purpureus strain CGMCC (China General Microbiological Culture Collection Center) 42465 with high yield of gamma-aminobutyric acid and lovastatin with eurotium cristatum CICC 2099, inoculating the mixture into a forsythia suspensa leaf indica rice oat bran solid state fermentation culture medium, and culturing in a wet jute bag to prepare monascus purpureus-eurotium cristatum forsythia suspensa tea koji; the method is applied to solid-state vinegar brewing. The obtained new sprayed vinegar is reddish brown and rich in color, the total acid content is 5.78 g / 100 mL, the total ester content is 2.72 g / 100 mL, the flavone content is 163.48 mg / 100 mL, the gamma-aminobutyric acid content is 42.49 mg / 100 mL, and the lovastatin content is 1.82 mu g / mL, which are respectively increased by 23.50%, 46.24%, 95.67%, 61.31% and 73.33% compared with a control group, and the types and contents of organic acids and volatile aroma components are enriched.

The invention relates to the technical field of agricultural planting and plant protection, and discloses an ecological pesticide-fertilizer composition with induction resistance and nutrition functions, which is prepared from the following raw materials in parts by weight: 70-85 parts of a pretreatment nutrition matrix, 2-10 parts of steady-state plant resistance inducer mother powder and 13-20 parts of an auxiliary agent. The steady-state plant resistance inducer mother powder is prepared from salicylic acid, methyl jasmonate, chitosan, a stabilizer and a dispersing agent; wherein the ratio of salicylic acid to methyl jasmonate to chitosan is (1-2): (1-3): (2-4). The balance of signal channels of salicylic acid and jasmonic acid is coordinated by limiting the proportion of the inducer, and the antagonistic effect of a single channel is effectively eliminated; the problems that active ingredients are easy to volatilize and hydrolyze during processing and storage are solved by utilizing a chitosan porous adsorption and steady-state mother powder process, and the synergistic interaction of total nutrient supply and broad-spectrum resistance induction of crops is realized.

The invention relates to the technical field of food, and particularly discloses low-GI dietary fiber self-made steamed corn bread and a preparation method thereof, and the low-GI dietary fiber self-made steamed corn bread comprises 40-70% of flour; 12%-38% of dietary fiber; 1%-3% of self-raising flour ingredients; 0.5%-3% of a lactic acid bacteria starter for producing exopolysaccharides; 0.5%-2% of saccharomycetes; 30%-45% of water; by adding resistant starch and prebiotics and combining a compound fermentation process, the prepared steamed corn bread effectively delays digestion and absorption of starch, and is suitable for diabetics and healthy diet people; through the scientific proportion of the resistant starch and the prebiotics, the nutritional function of the product is maintained and the intestinal health is promoted while sufficient dietary fibers are provided; the microbial extracellular polysaccharide is synthesized in situ by utilizing compound fermentation of lactic acid bacteria capable of producing the extracellular polysaccharide and saccharomycetes, so that the network structure of the dough is enhanced, and the steamed corn bread still keeps soft texture, high elasticity and good bulkiness under a high-fiber condition.

The invention provides an easy-to-digest and absorption-promoting compound probiotic feed for livestock and poultry and a preparation method of the easy-to-digest and absorption-promoting compound probiotic feed. The preparation method specifically comprises the following steps: S1, adding water into cereal powder for gelatinization, and then adding functional enzyme for enzymolysis; filtering to obtain filtrate and filter residues; s2, adding nutritional ingredients into the filtrate, and stirring to obtain a paste sugar solution; s3, mixing the filter residues with soybean meal powder and zymophyte, fermenting, and crushing to obtain protein slurry; s4, mixing the paste sugar liquid with the protein pulp, adding the modified carrier, and stirring and homogenizing to obtain the full-nutrition functional preparation; s5, mixing and cross-linking the full-nutrition functional preparation, the viable bacterium compound liquid, sodium alginate and calcium chloride, curing, and granulating to obtain the compound probiotic feed; according to the invention, through coordination of the composite probiotics, protection of the modified composite carrier and supply of a small peptide protein substrate, the activity of cellulose-degrading bacteria and propionibacterium is improved, so that the change rate of the weight of beef cattle is shifted upwards; meanwhile, fatty acid supply and microbial protein synthesis amount of dairy cows are increased, so that continuous improvement of milk yield is promoted.

The application provides a ternary compound fermentation production method of low-salt functional fermented sausages, which comprises the following steps: A) compounding Lactobacillus casei, Lactobacillus plantarum and Staphylococcus xylosus to obtain a compound fermentation agent; B) subjecting pig lean meat, chicken breast meat and pig backfat to thawing, processing and grinding treatment, stirring, pickling, tumbling, filling, and rinsing to obtain a treated sausage body; and C) subjecting the treated sausage body to fermentation by the compound fermentation agent, and then to baking, cooling and packaging to obtain the fermented sausage. Through the synergistic innovation of ternary compound fermentation agent, GABA precursor strengthening, segmented fermentation, probiotic survival rate strengthening and low-salt adaptation technology, and in combination with a microbial dynamic prediction model, the application realizes the production of fermented sausages which are efficient, stable, safe, healthy and have nutritional functions.

The invention belongs to the technical field of food processing, and discloses a preparation process of bamboo salt, green plum and loquat leaf extract. Based on 100 kg of loquat fruits, the process comprises the following steps: taking loquat pulp, performing vacuum concentration, removing kernels of green plums, performing pulping pretreatment, mixing and boiling main materials, adding bamboo salt in sections, collecting paste, sterilizing and storing. Wherein the temperature of the main material is 100 DEG C 3 hours before boiling, the temperature of the main material is 85 DEG C 4 hours before boiling, and the bamboo salt is equivalently added twice from the 5th hour; through the process, the mineral retention rate of the bamboo salt exceeds 95%, the flavor synergy is improved, the pH value of the finished product is stabilized at 4.2-4.8, the finished product has the effects of moistening lung to arrest cough, promoting salivation and relaxing bowels, and the shelf life reaches 18 months. According to the preparation method disclosed by the invention, the core defects of activity loss and flavor imbalance of functional auxiliary materials in the prior art are overcome by virtue of a systematic preparation process flow for reconstructing the loquat leaf extract and particularly by innovatively introducing a bamboo salt sectional adding mechanism and a temperature gradient control strategy; and breakthrough improvement is realized in a plurality of dimensions such as sensory quality, nutritional functions, product stability and process controllability.

The invention discloses a krill-based enzymolysis delivery system and a preparation method and application thereof. The preparation method comprises the following steps: mixing krill with water, homogenizing, adjusting the pH value of slurry, adding calcium chloride and dithiothreitol, and stirring to obtain a mixture; adding a compound enzyme, soybean lysophosphatide and chitosan into the mixture, and carrying out an enzymolysis reaction to obtain an enzymolysis mixture; the enzymolysis mixture is cooled and stirred for a period of time, then enzyme deactivation treatment and concentration are performed, and the krill-based enzymolysis delivery system is obtained. According to the preparation method disclosed by the invention, the nutrition of the krill is released to the maximum extent through a strategy of'activation of endogenous enzyme and exogenous enzyme synergism ', and more importantly, lipid and protein components released by the krill in the enzymolysis process are utilized to form a natural'nutrition delivery system' through in-situ self-assembly with an exogenously added specific auxiliary material; therefore, protection, targeted delivery and slow release of the active ingredients are realized, and the nutritional function of the active ingredients in aquatic animals is remarkably improved finally.

The invention provides probiotic type jerusalem artichoke fermented soya beans and a preparation method thereof. A three-stage fermentation process is adopted, soybeans are steamed and then subjected to primary and secondary anaerobic fermentation to obtain fermented soybeans, meanwhile, high-synanthrin jerusalem artichoke is obtained by adopting a solid-state fermentation technology, then the fermented fermented soybeans and jerusalem artichoke are compounded in proportion, and long-term co-fermentation is performed to obtain the probiotic type jerusalem artichoke fermented soybeans. According to the probiotic type jerusalem artichoke fermented soya beans prepared by the preparation method disclosed by the invention, flavor substances of the fermented soya beans and the fermented jerusalem artichoke are deeply blended, so that a more mellow, full and rich-layered post-fermentation flavor is formed. Meanwhile, the product is rich in high-activity lactic acid bacteria and high-content synanthrin, the technical limitation that a traditional fermented soybean product is single in function is broken through, and dual improvement of flavor and nutritional functions is achieved.

This invention discloses a nutritious functional fruit juice beverage for improving postprandial blood glucose levels and its preparation method, belonging to the technical field of functional foods or health foods. This nutritious functional fruit juice beverage is a compound sea buckthorn juice beverage formed by using sea buckthorn juice, sea buckthorn leaf extract, and mulberry leaf extract as the main raw materials, supplemented with loquat concentrate, inulin, monk fruit extract, and other functional components. This invention verified the product's function of improving postprandial blood glucose levels by constructing a hyperglycemic rat model. This nutritious functional fruit juice beverage achieves its function through a full-link blood glucose control mechanism that inhibits carbohydrate absorption, enhances insulin sensitivity, and reduces hepatic glucose output, as well as by improving the body's antioxidant capacity. This invention provides a theoretical basis and technical support for the development and application of foods that improve postprandial blood glucose levels.

This invention proposes a jasmine kombucha fermented beverage and its preparation method, belonging to the field of food fermentation technology and functional beverage development. The preparation method involves: preparing jasmine syrup by combining jasmine flowers with white sugar; then inoculating kombucha bacteria into the jasmine syrup for fermentation, resulting in a jasmine kombucha fermented beverage. Using jasmine flowers as the fermentation raw material solves the technical problem of traditional kombucha using a single raw material. The addition of jasmine flowers enhances the aroma, improves the taste, and increases beneficial components such as crocin, resulting in a better flavor than traditional kombucha beverages. A standardized fermentation process is adopted, including tea syrup preparation, sterilization + sterilization inoculation to ensure pure fermentation, and post-processing to solidify quality and extend shelf life. The finished beverage is of excellent quality, possessing a unique jasmine fragrance, a sweet and sour, smooth taste, and outstanding nutritional value, rich in total phenols and organic acids and other active ingredients.