55 results about "Nutritional content" patented technology

The application discloses a kind of traditional Chinese medicine rose flower fermentation method and fermentation composition, it is related to fermentation technical field.The traditional Chinese medicine rose flower fermentation method includes: traditional Chinese medicine rose flower is crushed, mixed with water, and after sterilization, fermentation base material is obtained, yeast peptone solution is added, as blank fermentation pre-liquid;Activated rhamnolipid lactose casein bacillus liquid is inoculated in blank fermentation pre-liquid, and fermentation is carried out.The traditional Chinese medicine rose flower fermentation method provided by the application uses traditional Chinese medicine rose flower as raw material, and utilizes activated rhamnolipid lactose casein bacillus liquid to ferment, without adding exogenous sugar in the fermentation process, but before fermentation, yeast peptone is added first, the addition of yeast peptone can supplement nitrogen source for the fermentation process of subsequent activated rhamnolipid lactose casein bacillus liquid, so that the nutrient content of fermented rose flower is more, and component conversion is more thorough.It is favorable to improve the DPPH free radical scavenging rate, total phenol content and antioxidant property of fermentation composition.

The invention provides a cultivation method for promoting growth of tricholoma matsutake by using a biological activation substrate and application of the cultivation method. The invention provides a tricholoma matsutake cultivation process which takes bamboo shoot shells as a main material and is matched with a growth-promoting strain vv6. The method comprises the following steps: crushing and pre-wetting raw materials, carrying out aerobic high-temperature composting, cooling to a safety window, adding vv6 for pre-activation, inoculating tricholoma matsutake, covering rice husks, and controlling a fruiting environment. A ground isolating membrane structure is overlaid on a field cultivation scene, a soil-borne disease and pest ascending channel is cut off in a physical mode, and experimental results show that the red tricholoma matsutake planted through the method is higher in yield, the nutrient content of sporocarp is richer, and application and popularization are better facilitated.

The invention relates to the technical field of artificial intelligence application, in particular to a personalized diet suggestion method, system and equipment based on a large language model.The method comprises the steps that meal information input by a user is received, and the meal information comprises food pictures or text descriptions; processing the meal information, and identifying food types and quantity; calculating the nutrient content of the current meal in combination with a nutrient database according to the identified food type and quantity; generating a personalized nutritional demand based on the user basic information and the health condition, and determining a demand gap between the nutritional content of the current meal and the personalized nutritional demand; inputting the nutrient content, the demand difference, the user diet preference data and the medicine and food homology data of the current meal into a large language model, and generating the nutrition evaluation of the current meal and the personalized diet suggestion of the next meal; and feeding back the nutrition evaluation and the personalized diet suggestion to a user through a visual interface. And scientific and reasonable diet of the user can be realized.

The invention provides a method for cultivating volvariella volvacea by taking bamboo reed as a substrate raw material. Evaluation from multiple dimensions such as the growth speed, commodity characters and nutritional ingredients of the straw mushrooms finds that the normal growth of the straw mushrooms is not influenced by adding a proper amount of the bamboo reed, and the content of the nutritional ingredients such as protein, essential amino acid and mineral substances can be increased. However, when the content of the bamboo reed in the culture medium is too high, the growth condition and commodity characters of the volvariella volvacea can be influenced to a certain extent, and the best alternative culture medium is obtained by matching 60% of the bamboo reed with 40% of the cottonseed hulls according to the comprehensive results.

This utility model discloses the method of producing coffee powder substitute from green papaya Carica papaya L. includes picking, washing, peeling, slicing, drying, roasting, cooling, grinding, and packaging of the coffee powder substitute. The method of producing green papaya coffee powder substitute helps people with minimal capacity of producing coffee powder due to availability of resources and ingredients. Thus, this method helps to minimize cost in production, elevate its nutrient content, extend shelf life and reduced waste, simplify production method, and uphold environmental sustainability production. Furthermore, this method uses of 100% by weight unripped green papaya of Solo variety Caricaceae, Carica papaya. Said utility model creates another value-added product from green papaya which maximizes its nutrient for human consumption and serves as another organic-sourced coffee powder substitute from a widely available resource in the country.

The invention discloses a lecithin puffing device for extracting egg yolk and a process thereof, and relates to the technical field of lecithin processing equipment. A safety door is arranged on the front surface of the bulking device; an electric sliding rail is fixedly mounted on the back surface of the inner wall of the bulking device; a heater is arranged in the electric sliding rail; a bulking barrel is arranged on the back surface of the inner wall of the bulking device, a safety plug is arranged on the front surface of the bulking barrel, and two limiting plates are symmetrically arranged on the back surface of the safety plug. Through revolution of the heater and the shovel roller, egg yolk lecithin is prevented from being attached to the inner wall of the puffing barrel to be coked while uniform heating puffing of egg yolk lecithin is guaranteed, the situation that the coking degree of egg yolk lecithin is gradually increased along with prolonging of heating puffing time, and consequently overall nutritional ingredients of egg yolk lecithin are reduced is avoided, powder is extracted in time, and the quality of egg yolk lecithin is improved. The whole puffing effect of the egg yolk lecithin in the puffing barrel is effectively prevented from being influenced after the egg yolk lecithin is quickly coked.

The present invention discloses a deeply fermented aquatic product and a preparation method thereof, and belongs to the technical field of aquatic product processing. The preparation method of the deeply fermented aquatic product comprises the following steps: S1 minced meat molding: processing the aquatic product into minced meat; uniformly mixing salt, starch, water, pH regulator, and minced meat, wherein the mass ratio of the minced meat to the salt is 100:2.5; adding to a molding device; heating to gel formation, cooling, and cutting into meat particles; S2 meat particle sterilization: sterilizing the meat particles at high temperature, and then cooling to room temperature; S3 fungus inoculation: uniformly mixing a fermentation agent containing Monascus and Mucor with the meat particles; S4 solid-state pre-fermentation: placing the meat particles inoculated with fungi in a semi-sealed environment for fermentation; S5 anaerobic post-fermentation: mixing the meat particles that have completed fermentation with a post-fermentation medium, sealing, and continuing to ferment. The deeply fermented aquatic product provided by the present invention has the characteristics of low salt and low alcohol and has better nutritional content, taste and flavor.

The utility model discloses a continuous dehydrator for vegetables, which comprises a bracket, a centrifugal dehydrator is fixed on the bracket, a feeding frame is arranged at the side part of the bracket, a feeding conveying belt is arranged on the feeding frame, and the discharging end of the feeding conveying belt is positioned at the top of the centrifugal dehydrator; a discharging frame is arranged on the side portion of the support, the discharging frame and the feeding frame are symmetrically located on the side face of the support, a discharging conveying belt is arranged on the discharging frame, and the feeding end of the discharging conveying belt is located at the bottom of the centrifugal dehydrator. The structure is reasonable, the centrifugal dehydrator is matched with the feeding conveying belt and the discharging conveying belt, continuous dehydration operation can be achieved, the dehydration time of the centrifugal dehydrator is short, dehydration efficiency can be improved, vegetable dehydration and storage operation is facilitated while vegetable quality and nutritional ingredients are not affected, and the vegetable dehydration efficiency is improved. And the applicability and the practicability are high.

The invention provides a nutrition balance evaluation method and system for dish matching, a storage medium and equipment, and the system can generate a personalized nutrition demand threshold model for each user through creating a detailed user file and constructing a multi-dimensional health portrait, provides nutrition optimization suggestions conforming to individual health conditions and diet preferences, and improves the user experience. Meanwhile, by combining a preset dietary nutrition standard table and a preset food material nutrition database, the system calculates the food material nutrition content in real time and performs dynamic correction, the accuracy and reliability of nutrition data are ensured, nutrition complementation food material screening and component adjustment calculation are performed by utilizing a learning algorithm, and the accuracy and reliability of nutrition complementation are improved. In addition, factors such as allergen information, religious diet taboo, interaction of active ingredients of food materials and the like of the user are fully considered, and feasibility and safety of the optimization suggestion are ensured.

The application discloses a cooking control method and device, electronic equipment and storage medium, the method comprises the following steps: obtaining initial food material data of cooking food material, and determining initial nutrient content based on the initial food material data; based on the initial nutrient content and the preset stability matrix, determine the cooking control coefficient; the preset stability matrix defines the mapping relationship between the initial nutrient content, the respective loss rate coefficient, the upper limit of the tolerance temperature and the sensitive weight; the initial nutrient content, the cooking control coefficient and the preset nutrient retention rate target are input into the preset retention optimization model to determine the target cooking parameter; and based on the target cooking parameter, the cooking equipment is controlled to cook; the preset retention optimization model is a model between the nutrient retention rate and the cooking temperature and the cooking time based on the loss rate coefficient, the upper limit of the tolerance temperature and the sensitive weight, through the technical scheme, the accuracy and timeliness of the cooking control are improved, and the loss of nutrient components is reduced.

The utility model relates to the field of feed processing and production, in particular to an air drying device for feed production, which is used for improving or solving the problem that the production cost is ensured and reduced and the production scenery of ensuring feed nutritional ingredients cannot be simultaneously obtained when a common traditional feed dehumidification process is used for processing feed. The feed on the high-ventilation crawler belt is subjected to air-drying treatment through the positive pressure air supply and negative pressure air suction principles, so that the production purpose is achieved, the production cost is effectively reduced, the production efficiency is improved, meanwhile, the feed is subjected to air-drying treatment through continuous air supply, and the nutritional ingredients of the feed are effectively guaranteed.

The invention belongs to the technical field of food biology, and relates to blackened jujube juice, in particular to a method for preparing probiotic blackened jujube juice based on solid-liquid step-by-step green precise fermentation. According to the preparation method disclosed by the invention, the probiotic compound combination capable of effectively increasing the viable count is screened and excavated, and the viable count of the probiotics in the product is increased on the basis of retaining rich nutritional ingredients of the blackened jujubes by fermenting the blackened jujube juice, so that the functionality of the product is improved. Through precise fermentation of probiotics, the content of sugar in the blackened jujube juice is further reduced, the content of nutritional ingredients such as organic acid is increased, sugar in the jujube juice is promoted to be efficiently converted into lactic acid (the sugar degradation rate is larger than or equal to 25%) through symbiotic metabolism regulation and control of the two bacteria, meanwhile, key aroma substances such as ethyl acetate and n-hexyl alcohol are generated, and the product is endowed with fresh fruity flavor and low-sugar characteristics; therefore, the flavor and taste of the beverage are improved, and the blackened jujube juice has higher biological functionality; and through the hypoglycemic effect of the probiotics, a healthier beverage choice is provided for people with low sugar requirements, and the huge application potential of a food biotechnology in the field of nutrition and health is shown.

The invention relates to a method for obtaining biotechnological products containing fermented algae, which include functional components, have enhanced nutritional content and bioavailability, and have resolved sensory issues, and which can be used as raw materials or final products in the food and cosmetics industries.

This invention relates to the technical field of dietary nutrition analysis, and discloses an intelligent integrated machine and method for automatically collecting and calculating the nutritional content of dishes in real time. The method includes the following steps: identifying various ingredients and weighing them, recording their raw weight; weighing and recording the cooked weight of the finished dish after cooking; weighing and recording the types and weights of seasonings and cooking oil used during cooking in real time; and calculating the content of a certain nutrient element per 100 grams of the cooked dish using the raw weight of the ingredients, the cooked weight of the dish, and the weights of the seasonings and cooking oil used in cooking. This invention provides an intelligent integrated machine and method for automatically collecting and calculating the nutritional content of dishes in real time, which can accurately calculate the calories and nutritional content of various nutrients in the cooked dish.

The present invention provides a stevia plant having a genotype of C / C at a position corresponding to position 37 of SEQ ID NO: 1. The present invention also provides methods of making the stevia plant, and extracts derived from the plant.

The invention provides a preparation process of bitter-free high-hydrolytic rice enzymolysis protein. The preparation process comprises the steps of raw material pretreatment, enzymolysis, debitterizing, concentration, drying and the like. In the raw material pretreatment stage, the combination of high-pressure homogenization and short-time cooking is adopted, hydrophilic groups are exposed preferentially, enzyme is guided to hydrolyze hydrophilic regions preferentially, generation of hydrophobic bitter peptides is reduced, and a bitter control foundation is laid in the raw material activation stage. By adopting multi-step enzymolysis, neutral protease and flavourzyme are respectively added to form a composite enzymolysis system, so that the bitter taste is far lower than that of a traditional process; meanwhile, excessive hydrolysis can be avoided through a multi-step hydrolysis mode, and the fluctuation range of the hydrolysis degree can be controlled within + / -2%. Beta-cyclodextrin is added to include trace bitter substances, so that the debitterizing rate is increased to 90% or above, the technical process of deeply removing bitter peptides under high hydrolysis degree is realized, meanwhile, small molecular protein / peptide components are not lost, and sufficient nutritional components are maintained.

This invention relates to a process for recycling and treating distiller's grains, comprising: pretreatment: solid-liquid separation of distiller's grains to obtain solid material and microbial-containing liquid, adjusting the carbon-to-nitrogen ratio of the solid material to 18-30:1; enzymatic hydrolysis: adding a compound enzyme preparation and an enzyme stabilizer to the solid material for enzymatic hydrolysis to obtain enzymatic hydrolysis products; microbial fermentation: adding a compound probiotic agent to the enzymatic hydrolysis products for fermentation to form fermented material, with microbial-containing liquid introduced during fermentation; grading: grading the fermented material through a vibrating screen to obtain coarse and fine particles; high-temperature treatment: subjecting the coarse particles to high-temperature steam explosion treatment; surface activation: surface modification treatment of the fine particles; secondary fermentation: mixing the high-temperature treated coarse particles with the fine particles, and adding the compound probiotic agent again for secondary fermentation to obtain fermented products; and drying and shaping. This recycling process has high processing efficiency, a shorter fermentation cycle, and higher nutritional content.

The present invention discloses a formulation and process for making snack bars having high organoleptic properties, long shelf life, offer enriched nutrients and help in eliminating easily perishable snack bars with high moisture content and low nutrient content, typically associated with currently available snack bars The present invention relates to a novel formulation comprising of natural ingredients with enriched nutrient, binding and flavoring components devoid of any added colors or preservatives; a snack bar made using said formulation and a process of making the same.

The invention belongs to the technical field of food detection, and particularly discloses a rapid detection device for food nutritional ingredients, which comprises a detection head used for detecting food in a placement cylinder and displaying the nutritional ingredients through a display screen on a detector; the two partition plates are installed in the containing cylinder in parallel, every two partition plates form a partition area, food is placed in the partition areas, and the bottom face of the containing cylinder is arranged to be a transparent glass plate. Through extrusion of a pressing plate and limitation of two partition plates and a sliding plate, food is completely laid in a partition area, and when a power assembly enables a placement barrel to rotate in a placement groove, the food is prevented from deviating and shaking in the partition area; and a detection head can conveniently penetrate through the transparent glass plate to comprehensively and accurately detect food in the separated areas.

The invention belongs to the field of preparation of pulp-containing beverages, and particularly relates to a food additive-free hawthorn pulp beverage and a preparation method thereof. The ground fruit pulp is mixed with the nutrient stock solution and the extracted compound flavor liquid, so that the obtained nutrient flavor beverage substrate is rich in nutrition; the crushed pretreated hawthorn pulp promotes dissolution of pectin, the maintenance structure agent obtained through fermentation can form a gel structure with high-methoxyl pectin in the hawthorn pulp, and the elasticity of the hawthorn pulp is remarkably improved; the natural stability maintaining emulsion can prevent hawthorn fruit particles from gathering and settling, is mixed with the nutritional flavor beverage base, and is added with the elastic hawthorn fruit pulp to be uniformly mixed, so that the prepared hawthorn fruit pulp beverage without the food additive is rich in nutrient content and good in flavor, the fruit pulp particles are elastic and good in mouth feel, and the hawthorn fruit pulp beverage without the food additive contains natural stability maintaining components, is high in stability after being stored and does not depend on the food additive.

This invention discloses micro-nano ozone bubble water and its application in the preservation of fruits and vegetables such as sweet potatoes and lotus seeds. The micro-nano ozone bubble water is prepared by thoroughly mixing gaseous ozone with a liquid medium and then aerating the mixture. The liquid medium is a 1%-3% (v / v) citric acid solution. The prepared micro-nano ozone bubble water exhibits good stability and excellent bactericidal properties in an acidic system, significantly inhibiting *Escherichia coli*, *Staphylococcus aureus*, and pathogens causing sweet potato stem rot and root rot. This technology can effectively extend the storage period of sweet potatoes, tangerines, and lotus seeds, reduce weight loss and decay, and maintain the firmness and nutritional content of fruits and vegetables through sterilization, metabolic regulation, and optimization of the microbial community structure, providing theoretical and technical support for the green preservation of agricultural products.

A meat processing auxiliary material, preparation method, counter-mixing device, and preparation system, belonging to the field of food processing, is disclosed. The auxiliary material is a mixture of soy dietary fiber, soy protein powder, and distilled water, with a moisture content of 40-80%, wherein the mass ratio of soy dietary fiber to soy protein powder is 2:0.5-1.5. The auxiliary material of the present invention is composed of a mixture of soy dietary fiber and soy protein powder, which can be directly added to meat products to improve the nutritional content of the meat products. Moreover, the preparation method, counter-mixing device, and preparation system provided by the present invention can effectively achieve uniform mixing of soy dietary fiber and soy protein powder, ensuring the uniformity of the ingredient content of any batch of products after addition to meat products.

The invention provides a morchella esculenta cultivation material and an efficient morchella esculenta cultivation method, and belongs to the technical field of edible mushroom cultivation. The morchella esculenta cultivation material is prepared from the following components in percentage by weight: 30 to 33 percent of corncob, 33 to 40 percent of traditional Chinese medicine residue, 26 to 30 percent of cow dung, 0.8 to 1.2 percent of calcium superphosphate, 0.8 to 1.2 percent of gypsum and 1.8 to 2.2 percent of lime. The cultivation material provided by the invention can promote the growth of morchella sporocarp, and is beneficial to increasing the yield of morchella; meanwhile, the traditional Chinese medicine residues in the morchella esculenta cultivation material contain active substances such as polysaccharides, flavonoids and organic acids, so that the nutrient content of morchella esculenta sporocarp can be increased. The morchella esculenta cultivation material is wide in source and low in cost, and has the advantages of being high in safety, environmentally friendly, high in economic benefit and the like when being used for cultivating morchella esculenta.

This invention relates to the field of pet fresh food production equipment technology, and more particularly to a liquid addition and mixing device for pet fresh food production. The device includes a tank, with a protective cylinder installed at the top of the tank's inner cavity. An addition mechanism is installed inside the protective cylinder, comprising a storage tank fixedly mounted on the top of the tank. A conveying pipe is fixedly mounted at the bottom of the storage tank, and a conveying hose is fixedly mounted on the top of the tank's inner cavity. The conveying pipe is connected to the conveying hose, and a feed pipe is fixedly mounted on the top of the tank. By controlling the reciprocating rotation of the first bevel gear, this invention allows the entire spray head to oscillate reciprocally, resulting in a circular arc spray path for the liquid. This ensures that each serving of fresh food is evenly contacted with the liquid, thereby guaranteeing consistent nutritional content, flavor, and moisture content, meeting the core requirements of balanced nutrition in pet food.

The invention provides a method for improving saline-alkali soil through low-investment planting of sweet sorghum. The method is characterized in that a circulating planting method with one period of three years is adopted; in each period, in the first year and the second year, the sweet sorghum is planted under the condition of zero fertilization, high-sugar-content sweet sorghum stalks and sweet sorghum grains with balanced nutrition are harvested, and more salt ions are taken away through the strong absorption effect of the sweet sorghum, so that the salt content in the saline-alkali soil is reduced. In the third year, balanced fertilization is conducted on the saline-alkali soil, and other salt-tolerant crops are subjected to crop rotation. The sweet sorghum is planted through zero fertilization in the first two years, more salt ions Na < + > in the saline-alkali soil are taken away while the requirements for normal growth, the stem sugar content and the grain nutrient content of the sweet sorghum are met, and biological improvement of the saline-alkali soil is achieved; in the third year, after nutrients are comprehensively and quantitatively supplemented, cotton or oil sunflowers are planted in an alternate cropping mode, the biodiversity microenvironment of the saline-alkali soil is further improved, the nutrients are balanced, the salinity and alkalinity are reduced, and therefore the purposes of saline-alkali soil nutrient conservation, biodiversity planting and soil-borne disease prevention are achieved.

The invention relates to the technical field of food, in particular to a vegetable protein meat production method combining supercritical carbon dioxide extraction and fermentation. The method comprises the following steps: mixing soybean protein and pea protein according to a ratio of (6.5-7.5): (3.5-2.5), adding 50-60w / w% of distilled water, extruding the mixture by using a twin-screw independent extruder, cooling the extrudate to room temperature, chopping, filling the chopped extrudate into a supercritical extraction reactor, heating the supercritical extraction reactor to 40-60 DEG C, increasing the pressure to 150-300bar, and carrying out heat preservation for 2-3 hours, thereby obtaining the soybean protein / pea protein composite material. After the extraction is finished, collecting the extracted plant protein extrudate, mixing the extracted plant protein extrudate with auxiliary materials, and inoculating lactobacillus plantarum for fermentation; according to the method, the taste and texture of the vegetable protein meat are improved, the nutritional ingredients are increased, and bioactive substances can be increased.

The utility model discloses a plant pollen low-temperature crushing device, which belongs to the technical field of pollen processing and comprises a low-temperature cylinder, the top surface of the low-temperature cylinder is communicated with a feeding cylinder, a crushing cylinder for crushing plant pollen is mounted on the bottom surface of the feeding cylinder and positioned in an inner cavity of the low-temperature cylinder, and an electric push rod is mounted on the top surface of the low-temperature cylinder. The output end of the electric push rod penetrates through the low-temperature cylinder and is connected with an annular flow dividing ring, the smashing cylinder is located in an inner cavity of the flow dividing ring, a plurality of spray heads used for spraying cooling water are arranged on the inner side wall of the flow dividing ring at equal intervals, the top face of the flow dividing ring communicates with a conveying pipe, and the free end of the conveying pipe penetrates to the outer side of the low-temperature cylinder and is externally connected with condensation equipment. Two sliding rails are symmetrically welded to the inner side wall of the low-temperature cylinder, and two sliding grooves matched with the two sliding rails in a sliding mode are symmetrically formed in the peripheral side of the flow dividing ring. The plant pollen low-temperature smashing device solves the problem that active ingredients in plant pollen are prone to being damaged under the high-temperature condition, and the nutritional ingredients of the plant pollen are improved.

The invention provides high-nutrition germ powder, and relates to the technical field of food processing. The high-nutrition germ powder is prepared from the following raw materials in parts by weight: 40 to 60 parts of composite grain germs, 8 to 15 parts of medicinal and edible composite powder, 3 to 8 parts of functional nutrition additives, 2 to 5 parts of flavor modifiers, 0.1 to 0.5 part of antioxidants and 0.3 to 0.8 part of stabilizers. The high-nutrition germ powder is prepared from the following raw materials in parts by weight: 40 to 60 parts of composite grain germs, 8 to 15 parts of medicinal and edible composite powder, 3 to 8 parts of functional nutrition additives, 2 to 5 parts of flavor modifiers, 0.1 to 0.5 part of antioxidants and 0.3 to 0.8 part of stabilizers. Aiming at the technical problems that in the prior art, germ powder is single in nutrition, prone to oxidative deterioration, rough in taste, heavy in fishy smell, low in nutrient component utilization rate and the like, the invention provides the high-nutrition germ powder and the preparation method thereof, and the germ powder is comprehensive in nutrition, fine and smooth in taste, free of fishy smell, good in stability and easy to absorb; the preparation process is scientific and reasonable, simple and convenient to operate, moderate in production cost and suitable for industrial large-scale production, and can meet the requirements of modern consumers on healthy and nutritious foods.

Provided in the present invention is a method for preparing pasteurized freshly stewed edible bird's nest, which method comprises the following steps: steaming edible bird's nest; performing primary reconstitution on the steamed edible bird's nest; performing secondary reconstitution on the edible bird's nest after the primary reconstitution; removing impurities from the edible bird's nest after the secondary reconstitution, and separating strands from the edible bird's nest and then filling same into containers; and sterilizing the edible bird's nest that has been filled into containers. In the method for preparing freshly stewed edible bird's nest in the present invention, pre-steaming and two reconstitution processes are used, which improves the texture, softness and hardness, viscosity, elasticity, cohesiveness and resilience property of the finished edible bird's nest product. Moreover, the heating mode of low-temperature stewing for sterilization is used in the present invention, which better preserves the protein components of edible bird's nest, and increases the nutritional content of edible bird's nest.

The invention discloses a preparation method of an L-tryptophan compound preparation and application of the L-tryptophan compound preparation in livestock feed, and belongs to the technical field of feed additives. The antioxidant L-tryptophan powder and zinc glycinate are combined with the activated zeolite powder in a physical loading mode, and antioxidant L-tryptophan / zinc composite powder is obtained; coating the antioxidant L-tryptophan / zinc composite powder with zein through an anti-solvent precipitation method to obtain primary coated L-tryptophan composite powder, and coating the primary coated L-tryptophan composite powder with chitosan in an ionic cross-linking manner to obtain an L-tryptophan composite preparation; the L-tryptophan feed additive solves the problem of photodegradation oxidation of L-tryptophan, realizes slow release of effective substances, improves the nutritional ingredients of the feed, the substance stability and the intestinal absorption capacity, and meets the application of the L-tryptophan as the feed additive in livestock feed.