13 results about "Nutrition function" patented technology

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 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 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.

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.

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 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.

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.