84 results about "Nutrition function" patented technology

The invention discloses an unconventional feed quality evaluation grading method and system, and particularly relates to the technical field of feed quality evaluation. Conventional nutrients, functional nutrients and harmful substance components are comprehensively analyzed through a high-precision detection technology; constructing a multi-factor synergistic toxicity evaluation model, quantifying the synergistic effect of the various harmful substances based on the toxicity equivalent factors and a matrix interaction analysis method, and outputting a synergistic toxicity index; the overall quality of feed samples is evaluated by combining detection results and toxicity indexes, the feed samples are classified into high-quality, qualified and unqualified grades, targeted application suggestions and risk control measures are provided, a cloud database is constructed to record evaluation data, and an Internet of Things sensor is used for monitoring supply chain quality fluctuation in real time, automatically identifying abnormities and triggering early warning. Dynamic management of feed quality is achieved, scientificity and accuracy of quality evaluation of unconventional feed are effectively improved, potential safety hazards are reduced, and safe popularization and efficient application of the system in the breeding industry are promoted.

The present invention relates to a microbial combination and a fermented milk and the use thereof, in particular to a multi-strain microbial combination, a fermented milk prepared from the microbial combination and the use of the microbial combination in the fermentation of a camel milk. The microbial composition contains at least two of lactic acid bacteria and yeasts derived from traditional fermented milk products in Xinjiang, including Leuconostoc pseudomesenteroides, Lactobacillus rhamnosus, Debaryomyces hansenii and Kluyveromyces marxianus. The microbial composition ensures that industrially fermented camel milk products have the flavor and nutritional functions of naturally fermented sour camel milk, but with higher quality, better safety and significantly prolonged shelf life. The microbial composition has relatively high acidification efficiency, proteolysis capacity and lactose decomposition capability, can improve the unpleasant flavor of camel milk products industrially fermented by using conventional strains, and has wide application prospects in industrial production.

The invention discloses plant lactobacillus and application thereof in processing of small yellow croakers, the plant lactobacillus is classified and named as plant lactobacillus, the strain name is WZ-33, and the plant lactobacillus is preserved in the China General Microbiological Culture Collection Center (CGMCC) on May 28, 2024, and the preservation number is CGMCC NO. 30800. The invention further discloses a preparation method of the plant lactobacillus and application of the plant lactobacillus in processing of the small yellow croakers. When the plant lactobacillus provided by the embodiment of the invention is applied to a small yellow croaker product, the quality and the nutritional function of the product can be effectively improved, and industrial production is easy to realize.

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 invention discloses a healthy banana noodle and its preparation method and application in enhancing intestinal probiotics. Based on selecting raw materials with a relatively high content of resistant starch from different growth-stage Plantain banana varieties, in a certain moisture content and temperature environment, the interaction of a multi-component system of amylase-stilbene polyphenols-glutenin in different proportions is carried out to promote the formation of a relatively dense three-dimensional network structure of Plantain banana whole powder. At the same time, a compound modifier of sodium tripolyphosphate and sodium pyrophosphate is added for quality improvement, thus developing a new type of banana noodle product, significantly improving the quality characteristics such as the tensile property, cooking characteristics, and anti-retrogradation of the product, as well as endowing nutritional functions such as a low glycemic index and regulating intestinal probiotics.

The invention relates to the technical field of food processing, in particular to a method for fully utilizing cereal raw materials and a product prepared by the method. According to the method, micronization treatment, steaming, quantitative liquefaction and saccharification, monascus / saccharomycetes / bacillus synergistic fermentation, acetic bacteria fermentation and ultrasonic wave / microwave synergistic aging acceleration are combined, so that the flavor, the nutritional function and the production efficiency of the table vinegar can be improved. In addition, full utilization of cereal raw materials can be achieved through wine making, table vinegar and high-fiber nutrition powder.

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 discloses a method for preparing easy-to-eat food by regulating the electrostatic interaction of protein and a product, and the method comprises the following steps: adding 5-10% of charge modified egg white protein (phosphorylation and succinylation) into a black rice paste matrix, and carrying out thermal induction to form electrostatic cross-linked gel. According to the present invention, the limitation that the traditional thermally induced gel depends on disulfide bonds is broken through, the ionic bonds and the disulfide bonds cooperate to form the dynamic adjustable network, the IDDSI 5-level texture precise control is achieved, and the black rice anthocyanin processing retention rate is increased by 36.4%; the prepared product is suitable for patients with dysphagia such as stroke and senile dementia, and has high safety and nutritional functions.

The invention discloses an edible whey protein film loaded with amino acids and its preparation method and application, wherein the whey protein film is prepared by film-forming treatment of a film-forming liquid comprising whey protein, a nutrient enhancer, glycerol and water, wherein the nutrient enhancer is a non-protein amino acid; the whey protein film preparation method is as follows: (1) whey protein is dissolved in water, and water bath treatment is performed after adjusting pH with an alkaline solution, and cooling is taken out after termination to obtain an alkaline whey protein solution; (2) glycerol and a nutrient enhancer are added to the above solution, and the mixture is stirred until completely dissolved to obtain a film-forming liquid; (3) the film-forming liquid is subjected to a film-forming treatment to obtain an edible whey protein film. The present invention adds physiologically active L-taurine, L-theanine or L-citrulline to a whey protein solution to prepare an edible whey protein film having significantly improved mechanical properties, swelling properties, air permeability, solubility and thermoplasticity, thereby achieving a common improvement in the processing functionality and nutritional functionality of the whey protein film.

The present invention discloses a method and system for grading the quality of unconventional feed, which specifically relates to the technical field of feed quality assessment. Conventional nutrition, functional nutrition and harmful substance components are comprehensively analyzed through high-precision detection technology. A multi-factor synergistic toxicity assessment model is constructed, and the synergistic effects of multiple harmful substances are quantified based on toxic equivalent factors and matrix interaction analysis, and a synergistic toxicity index is output. The overall quality of the feed sample is evaluated in combination with the detection results and the toxicity index, and the sample is divided into high-quality, qualified and unqualified grades. Targeted application suggestions and risk control measures are provided, a cloud database is constructed to record assessment data, and Internet of Things sensors are used to monitor supply chain quality fluctuations in real time. Anomalies are automatically identified and early warnings are triggered to achieve dynamic management of feed quality, effectively improve the scientific nature and accuracy of unconventional feed quality assessment, reduce potential safety hazards, and facilitate its safe promotion and efficient application in the breeding industry.

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.

Composition of nutrient-enriched functional chocolate enriched with herbal ingredients for weight management and containing 30.6g of dark chocolate, 0.3g of Gymnema sylvestre powder, 2.5g of rolled oats, 1.5g of ragi, 1.5g of chia seeds, 1.5g of barley, 1g of pumpkin seeds, 1.5g of black resin and 1.42g of natural honey, with the ingredients evenly blended to provide a functional, antioxidant-rich chocolate with metabolism-boosting properties that supports weight management through the combined action of herbal extracts, fiber and natural sweeteners.

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 invention provides a nano pesticide-fertilizer composite material based on amino acid as well as a preparation method and application thereof, and belongs to the technical field of pesticide slow release. According to the preparation method, amino acid is used as an organic ligand, metal iron ions are used as cross-linking nodes to be doped into the amino acid through a hydrothermal method, and a template agent or an auxiliary organic ligand is used as an additive, so that the biodegradable amino acid-iron compound nano-carrier with large pores and high specific surface area is obtained; the amino acid-iron compound nano-carrier is used as a raw material, and then the pesticide raw material is loaded into the amino acid-iron compound nano-carrier in an adsorption manner, so that a slow / controlled release, degradable and environment-friendly nano-pesticide compound system is constructed, the growth of rhizoctonia solani can be effectively controlled, the bactericidal activity of rhizoctonia solani is improved, and the application prospect is wide. And moreover, the use efficiency of the pesticide is enhanced, the possible pollution of the pesticide to the environment is reduced, and a good nutritional function can be provided for plants.

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 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.