55 results about "Nutrition function" patented technology

The invention discloses an intelligent control method for an unconventional feed production line, and relates to the field of intelligent control. The method comprises the following steps: acquiring a conventional nutrition weight, a functional nutrition weight and a safety risk weight set by a user; constructing a multi-objective optimization model by taking a raw material ratio vector and a production process parameter vector as decision variables, taking the maximization of a comprehensive performance scoring function of a feed product as an optimization objective and taking the ranges of a nutritional index, a safety index, a raw material ratio and a process parameter as constraint conditions; solving the multi-objective optimization model by using an optimization algorithm to obtain an optimal raw material ratio vector and an optimal production process parameter vector; according to the optimal raw material ratio vector and the optimal production process parameter vector, an unconventional feed production line is controlled for production, the raw material ratio and key production process parameters can be adjusted in a self-adaptive mode, and an unconventional feed product achieving the comprehensive optimal state in the aspects of conventional nutrition, functional nutrition and safety is stably produced.

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 invention belongs to the technical field of medicines, and particularly relates to a dipeptide capable of preventing and delaying colorectal cancer and application of the dipeptide. The invention provides a dipeptide for preventing and delaying colorectal cancer, which has the effects of inhibiting the activity and proliferation of colorectal cancer cells and can delay the development of colorectal cancer. And the product can be easily absorbed by human bodies, has the capability of supplementing essential amino acids for human bodies and a nutritional function, and has a good application prospect as a medicine for preventing and delaying development of colorectal cancer.

The invention discloses rye composite powder with a low glycemic index and a preparation method of the rye composite powder, and relates to the technical field of food processing. The preparation method of the rye composite powder with the low glycemic index comprises the following steps: adding water into rye powder, mixing, and sequentially carrying out alkali treatment, acid neutralization treatment, primary enzymolysis, heating gelatinization, ingredient addition, secondary enzymolysis, high-pressure homogenization treatment and spray drying treatment, so as to obtain the rye composite powder with the low glycemic index. Finally, the composite powder product with high soluble dietary fiber content, low glycemic index, good brewing performance and nutrition function synergy is obtained. Through alkaline hydrolysis wall breaking, double-enzymolysis graded release, regulation and control of starch digestion characteristics by light gelatinization, improvement of physical properties by high-pressure homogenization and synergistic interaction of functional ingredients, the problem that existing high-fiber powder is difficult to realize high soluble dietary fibers, low GI and good reconstituability at the same time is solved. The prepared rye composite powder has the advantages that the nutrition function is obviously improved, the process controllability is strong, and the rye composite powder is suitable for large-scale continuous production.

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.

The invention relates to beef tallow emulsion for improving beef fat texture and application of the beef tallow emulsion, and belongs to the technical field of food science. The formula of the beef tallow emulsion comprises 30-70% of beef tallow, 1-2% of sodium caseinate, 0.3-0.7% of sucrose ester, 0.3-0.7% of sodium tripolyphosphate and the balance of deionized water, and the pH value of the beef tallow emulsion is 5-9. The beef tallow emulsion disclosed by the invention is good in physical stability and controllable in structure, can be applied to the fields of food processing and the like to improve the texture and nutritional functions of products, and is suitable for large-scale production and application.

The invention belongs to the technical field of food processing, and particularly relates to hydrolysate and fermentation liquor based on roxburgh rose residues as well as a preparation method and application of the hydrolysate and the fermentation liquor. The method comprises the following steps: performing high-temperature hydrothermal reaction, enzymolysis reaction and the like on roxburgh rose pomace to prepare high-reducing sugar hydrolysate, and fermenting with lactic acid bacteria to obtain fermentation liquor with high lactic acid content, high total acid content and high oxidation resistance. The high reducing sugar improves sweetness and promotes fermentation, and lactic acid and total acid endow unique flavor. The obtained fermentation liquor also has high DPPH clearance rate and SOD activity, is excellent in oxidation resistance, and is helpful for scavenging free radicals and enhancing health efficacy. The roxburgh rose hydrolysate and the roxburgh rose fermentation liquor have wide application value in the field of beverages, and taste and nutritional functions can be improved.

The invention relates to the technical field of plant selenium protein extraction, in particular to application of purple sweet potato selenium-rich protein in preparation of nutritional functional foods.The preparation method of the purple sweet potato selenium-rich protein comprises the following steps that selenium-rich purple sweet potatoes are subjected to vacuum freeze drying and then smashed; mixing the crushed sample with distilled water according to a mass-volume ratio of 1: (7-9), and simultaneously performing ultrasonic treatment; centrifuging, collecting supernate, adding ammonium sulfate into the supernate until the saturation reaches 50-70%, centrifuging, and collecting precipitate; dissolving the precipitate with distilled water, performing dialysis treatment in a dialysis bag, and performing freeze drying on a dialysis treatment product to obtain a purple sweet potato selenium-rich protein crude extract; the purple sweet potato selenium-rich protein is obtained after purification, and the nutritional functional product is a preparation with anti-inflammatory and anti-oxidation functions. The prepared purple sweet potato protein can play an anti-inflammatory role, a selenium-rich product shows a stronger function, and mechanism research and theoretical support are provided for application of the purple sweet potato selenium-rich protein in preparation of functional products.

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.

The invention discloses a method for balancing nutrition and eating quality of steamed buns by using wheat bran active protein, belongs to the technical field of grain and food processing, and solves the problems that protein denaturation is easily caused and the extraction energy consumption and cost are high in a wheat bran protein extraction method at the present stage. The method comprises the following steps: extracting wheat bran active protein based on a water extraction and salting-out method, and adding the wheat bran active protein into wheat flour to obtain the steamed bun rich in wheat bran active protein, according to the method, the bran raw material is subjected to enzymolysis under the synergistic effect of cellulase and neutral protease, the energy consumption cost is not increased while the yield of the active protein of the bran is increased, and the bran protein is extracted through a water extraction gradient salting-out method, so that the protein activity is kept. The high-activity protein can significantly enhance the fermentation gas-holding property of the dough, improve the specific volume and taste of the steamed bun, enhance the eating quality of the steamed bun and effectively enhance the nutritional function of the steamed bun at the same time under a certain addition amount, so that the steamed bun product gives consideration to both the nutrition and the eating quality.

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.

The invention belongs to the technical field of food processing, and particularly discloses smokable apple vinegar jelly rich in metabiotics and a preparation method of the smokable apple vinegar jelly. Every 100g of the smokable apple vinegar jelly is prepared from the following components: 2 to 5g of raw apple vinegar, 5 to 15g of prebiotic fermentation liquor, 0.8 to 1.5 g of compound colloid, 8 to 12g of erythritol, 0.01 to 0.03 g of stevioside, 1 to 3g of honey, 0.5 to 2g of passion fruit concentrated juice, 0.1 to 0.3 g of citric acid, 0.05 to 0.15 g of sodium citrate, 0.01 to 0.05 g of natural edible essence and the balance of purified water. The apple vinegar, the smokable jelly and the afterbiogen functional components are combined, the problems that traditional apple vinegar is sour, astringent and irritant in taste, uncomfortable to drink and single in function are solved, and the product is pleasant in taste, functional in nutrition and convenient to eat and has a very good market prospect.

The application belongs to the technical field of food processing, and particularly relates to a processing method of wheat B starch-based instant vegetarian sausage. The processing method comprises the following raw materials in parts by weight: 80-90 parts of homogenate, 6-8 parts of glue solution, 8-10 parts of salt, 8-10 parts of coconut oil, 4-6 parts of monosodium glutamate, 4-6 parts of red yeast powder, and 2-4 parts of tripolyphosphate; the preparation method of the instant vegetarian sausage comprises the following steps: preparing homogenate, preparing glue solution, modulating, sausage filling, and steaming and cooking. The application adds wheat B starch slurry and compounding specific proportions of composite colloids, utilizes the synergistic water holding effect of arabinoxylan and colloids, and gives the vegetarian sausage excellent elastic and tough mouthfeel and juiciness. The application converts low-value wheat B starch slurry into raw materials of instant vegetarian sausage, completely retains the arabinoxylan dietary fiber therein, makes the product have both nutritional function and industrial value, and significantly improves the added value of by-products.

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 invention provides a preparation method of black tea bean curd, which relates to the field of bean product processing, and is characterized in that the black tea bean curd comprises the following raw materials: 100 parts by weight of dry soybeans, 300-500 parts by weight of black tea water (the concentration of black tea is 0.5-3%), 2-5 parts by weight of a coagulator (such as bittern or gypsum), and 0.5-1 part by weight of salt. The specific preparation method comprises the following steps: step 1, preparing black tea: mixing black tea and water according to a ratio, boiling, soaking for 10-30 minutes, and filtering to obtain black tea water for later use; the preparation method has the advantages that the problems that traditional bean curds are single in flavor and insufficient in nutritional function are solved, the oxidation resistance and the health care function of the bean curds are improved by introducing bioactive substances such as black tea polyphenol, and particularly, the health care function of the bean curds is improved. Black tea polyphenol is combined with soybean protein, so that the bean curd is endowed with natural red brown color and soft tea fragrance, and the nutritional value of the bean curd is also remarkably enhanced.

The invention discloses a high-voltage electrostatic field keep-alive treatment device, and relates to the technical field of ice cream refrigeration, the high-voltage electrostatic field keep-alive treatment device comprises a pretreatment area, a main treatment area and a storage area which are sequentially connected in a sealed manner, the main treatment area is provided with a high-voltage electrostatic field keep-alive device, and the pretreatment area, the main treatment area and the storage area jointly form a tunnel type structure; a central processing unit is arranged in the tunnel type structure, the input end of the central processing unit is in communication connection with a multi-mode environment sensing module, and the output end of the central processing unit is in communication connection with an equipment cooperative control module. According to the application, the non-thermal biological effect of the high-voltage alternating electric field directly acts on functional raw material cells in the product, so that the cell membrane potential and the enzyme activity can be adjusted, and the abnormally vigorous respiration of the functional raw material cells in a cold storage environment is remarkably inhibited, so that the metabolism rate is slowed down; degradation and inactivation of active ingredients caused by metabolism acceleration are effectively prevented, and the nutritional function and biological activity of the active ingredients are reserved to the maximum extent.

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 discloses a high-calcium salmon sausage rich in active polypeptides and a preparation method thereof, and the preparation method comprises the following steps: taking salmon fishbone zymolyte, salmon meat, chicken, starch and seasonings as raw materials, chopping and uniformly mixing, filling, cooking, sterilizing and cooling to complete the preparation of the high-calcium salmon sausage rich in active polypeptides. According to the preparation method of the high-calcium salmon sausage rich in the active polypeptide, salmon processing by-products are fully developed and utilized in a high-valued mode, waste of salmon bone resources is avoided, meanwhile, the salmon bone zymolyte is added into production raw materials of the salmon sausage, the calcium content of the salmon sausage is increased, the content of the salmon bone zymolyte is increased, and the content of the salmon bone zymolyte is increased. Moreover, bioactive substances such as polypeptide with antioxidant activity are supplemented, the health-care function and nutritional value of the salmon sausage are enhanced, and the requirements of people on convenience, high nutrition, functionality and healthy diet diversification of instant food are met.

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 method for improving the quality of germinated bean curd, and belongs to the technical field of food. According to the method, UV-B irradiation germination treatment is adopted, the hardness and chewiness of the germinated bean curd can be remarkably improved, the prepared bean curd is firm and compact in texture, full and rich in taste, resistant to chewiness and full of rich bean flavor, the quality is remarkably improved compared with conventional germinated bean curd, meanwhile, the content of nutritional function active factors isoflavone and GABA is greatly increased, and the nutritional function active factors are enriched. The content of anti-nutritional factor phytic acid is remarkably reduced, and the method has huge development potential and wide prospects in the market.

This invention provides a method for extracting cholesterol from the swollen seahorse, belonging to the field of biotechnology. The invention provides a method for separating and purifying cholesterol from the swollen seahorse. Cholesterol was obtained from the swollen seahorse through repeated reflux extraction with 75% ethanol and repeated purification using silica gel column chromatography, achieving a cholesterol purity of over 97%. This invention is simple to operate, low in cost, and yields high-purity cholesterol. It provides a basis and reference for further research on the dose-effect relationship of nutritional functional factors in the swollen seahorse, elucidating metabolic pathways and mechanisms of action, and screening and applying nutritional functional factors. This promotes the transformation, upgrading, and high-quality sustainable development of the entire swollen seahorse industry chain.

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 invention discloses low-sugar high-butter-fat-ratio chocolate and a preparation method thereof, and aims to solve the problems of poor emulsification stability and rough taste of the existing product. The method comprises the following steps: performing enzymolysis on lactoferrin, and performing transglutaminase cross-linking on lactoferrin and whey protein to prepare a modified compound protein emulsifier; and carrying out segmented ultrasonic emulsification on the milk fat, combining with a brown low-sugar sweetening agent, and carrying out temperature regulation and molding to obtain the product. Through the synergistic effect of the modified protein and the ultrasonic process, the milk fat precipitation rate is reduced to 2-5%, the taste smoothness is improved, the dosage of the emulsifier is reduced by 30-45%, the process energy consumption is reduced by 35-45%, and the product has low-sugar and high-milk fat taste and the lactoferrin nutrition function and has wide market application prospects.

The invention discloses an instant casein particle with a hollow-porous microstructure and a preparation method thereof. The preparation method comprises the following steps: by taking casein micelle suspension as a raw material, partially deamidating protein glutaminase under nearly neutral and mild conditions, controlling the deamidation degree (DD) to be 20-50%, carrying out thermal inactivation, and then carrying out spray drying, so as to obtain particles with hollow interiors and porous shell layers. The surface hydrophobicity of the particles is remarkably reduced, negative charges are remarkably increased, and the specific surface area and the pore volume are improved, so that rapid hydration is realized: the contact angle is less than or equal to 70 degrees at 25 DEG C within 10 seconds, the median particle size is less than or equal to 2 microns after dispersion for 30 minutes (sub-micron distribution is dominant in 60 minutes), the pH is 5-7.0, and the solubility is remarkably improved. The whole process does not need additional surfactants, the process conditions are mild, and the method is suitable for industrial implementation; the obtained product maintains the nutrition function of casein, and is suitable for high-protein instant ingredients.

The invention provides bacillus amyloliquefaciens D3, fat-reducing peptide prepared from the bacillus amyloliquefaciens D3 and application of the fat-reducing peptide, and belongs to the technical field of biological fermentation technology and nutritional functional food. The bacillus amyloliquefaciens D3 is obtained through screening, the fat-reducing peptide is prepared from the bacillus amyloliquefaciens D3, it is verified that the fat-reducing peptide achieves remarkable reduction of the body fat rate after continuous intervention for 7 weeks, and the intestinal flora can be improved. The fat-reducing peptide provided by the invention can be applied to preparation of functional foods or medicines for regulating lipid metabolism, can also be applied to preparation of functional foods and medicines for improving intestinal flora, and solves the problems of single function and low activity retention rate of the existing fat-reducing peptide.

The invention discloses a ginseng and antler flavored freshness-enhancing compound seasoning and a preparation method thereof, and belongs to the technical field of compound seasoning. The method comprises the following steps: carrying out superfine grinding on ginseng, codonopsis pilosula and various mushrooms, carrying out composite enzymolysis by adopting amylase, alkaline protease, flavourzyme and cellulase, and carrying out synergistic fermentation by utilizing aspergillus oryzae and lactobacillus plantarum, so that ginsenoside Rb1 in the raw materials is efficiently converted into rare ginsenoside Rg3, and the rare ginsenoside Rg3 is converted into rare ginsenoside Rg2. Beta-glucan in mushroom cell walls is released; cooking the fermentation product, chicken dices and spices together, and collecting flavor substances to prepare a ginseng and mushroom chicken-flavor base material; and finally, mixing with monosodium glutamate, table salt, white granulated sugar, disodium 5 '-ribonucleotide and other auxiliary materials, granulating, and baking to obtain a finished product. Through an enzymolysis-fermentation coupling process, flavor enhancement and nutritional function improvement are synchronously realized, and the technical problem that the delicate flavor and nutrition of traditional chicken essence are difficult to consider at the same time is effectively solved.