86 results about "Nutritious food" patented technology

The invention belongs to the technical field of nutritious food, and particularly discloses a composition for promoting brain development and application thereof. The composition for promoting brain development provided by the invention comprises bifidobacterium longum subsp. Infantis i18 and sn-2 site docosahexaenoic acid. According to the composition provided by the invention, all the components have a synergistic effect, so that the accumulation of DHA in cerebral cortex and hippocampus can be remarkably improved, and the purpose of promoting brain development is achieved. The composition is suitable for health food, formula milk powder or fermented milk and other products for improving cognition and promoting brain development.

This invention relates to the field of nutritional food technology, specifically to a fat-reducing composition for regulating the gut and its preparation method. The fat-reducing composition for regulating the gut comprises the following components by weight percentage: 20-25% solid coconut diglyceride microcrystalline powder, 15-20% fermented gel freeze-dried powder, 3-5% citrus pectin, 8-12% psyllium husk powder, 10-15% defatted coconut powder, 5-8% resistant dextrin, 8-10% pea protein powder, 3-5% freeze-dried mango powder, 4-7% erythritol, 1-2% microcrystalline cellulose, and 0.5-1% citric acid powder. This invention effectively solves the core problems of traditional fat-reducing products—poor ingredient stability, low bioavailability, and limited efficacy—through the dual progressive effects of physical structure and biological fermentation. It systematically achieves a synergistic effect of delaying fat digestion and absorption, long-lasting satiety enhancement, and precise regulation of gut microbiota health, completing a systematic engineering leap from single-component stimulation to simulating human metabolic pathways. This provides a stable, efficient, and safe complete solution for fat-reducing functional foods that regulate the gut.

This invention provides a method for preparing low-bitter rice protein peptides, relating to the fields of food processing and bioengineering. The method involves preparing rice protein slurry, followed by ultra-fine pulverization using an ultra-high pressure, high-energy fluid mill. Through the synergistic effect of extreme shearing, cavitation, and impaction, the dense protein structure is efficiently disrupted, exposing enzyme cleavage sites and directionally reconstructing hydrophobic ends. Subsequently, a combination of endopeptides and exopeptides is added for enzymatic hydrolysis. The endopeptides achieve efficient hydrolysis, while the exopeptides precisely remove terminal hydrophobic amino acids, controlling bitterness generation at its source. This invention overcomes the technical bottlenecks of low efficiency and high bitterness associated with traditional enzymatic hydrolysis. The resulting rice protein peptides have a degree of hydrolysis exceeding 11%, a protein recovery rate exceeding 55%, and a bitterness value far lower than commercially available products. Furthermore, the process is continuous and the conditions are mild, making it suitable for high-end fields such as infant formula, sports nutrition foods, and special medical foods.

The utility model discloses a kind of precise quantitative nutrient food ingredients adding device, including support component, connection reinforcing component is provided on support component, first installation component is provided on the top of support component, second installation component is provided below first installation component on support component, first installation component is provided with first ingredients temporary storage component, first installation component is provided with first feeding control component, auxiliary avoidance power module is provided on second installation component, the output of auxiliary avoidance power module is provided with mobile mounting plate frame, second ingredients temporary storage component is provided on mobile mounting plate frame, second feeding control component is provided on mobile mounting plate frame. Advantageous effect is, the ingredients adding device of the present technical solution, structure design is ingenious, and practicality is stronger, and stable in operation, using this ingredients adding device, the precise quantitative addition of two ingredients is realized, effectively improve the adding efficiency of ingredients, also improve the production efficiency of nutrient food simultaneously.

A process for converting pomace derived from the production of fruit wine into a nutrient-rich food product, and a product made by said process. The process comprises milling the pomace, carrying out an anaerobic ethanolic fermentation in an anaerobic fermenter by adding yeast and optionally sugars to produce ethanol; carrying out an aerobic acetic acid fermentation in an aerobic fermenter by adding acetic acid bacteria to produce acetic acid, shearing the acetic acid pomace to produce a raw puree; and further processing the raw puree into a puree or powder. The process can be used to produce a product that qualifies for Kosher certification. The nutrient-rich product can be used as an ingredient in foods as a flavour, texture and color enhancer, to mask bitter flavours or off-notes, as a preservative, to fortify processed foods.

The invention provides an enteral nutrition composition capable of improving taste and compliance and application of the enteral nutrition composition, and belongs to the technical field of nutritious food. The composition disclosed by the invention comprises the following components in percentage by mass: 92.5-97.5% of compound fruit and vegetable powder and 2.5-7.5% of sodium salt. On the basis of compound fruit and vegetable powder and sodium ions with specific concentration, natural components are scientifically proportioned, and the multi-target synergistic effect is utilized, so that the taste and palatability of the enteral nutritional food during eating are systematically and remarkably improved from the aspects of bitterness inhibition, sweetness increase, physical adsorption, acid-base neutralization, flavor shielding and the like; therefore, the feeding willingness of the patient and the compliance of long-term use are improved.

The utility model discloses an automatic packaging device for nutritious food, which belongs to the technical field of packaging devices and comprises two mutually fixed side plates, the inner side wall of the rear side plate is rotatably connected with two first transmission wheels, and the inner side wall of the front side plate is rotatably connected with two second transmission wheels. The two first transmission wheels are in transmission connection through a box body conveying belt, a plurality of box body positioning devices are evenly arranged on the box body conveying belt, and the two second transmission wheels are in transmission connection through an inner bag conveying belt. The clearance mechanism operates to drive the box body conveying belt and the inner bag conveying belt to rotate clockwise intermittently, and when the box body conveying belt and the inner bag conveying belt stop each time, a certain box body positioning device is in butt joint with a corresponding inner bag positioning device. At the moment, the pushing device acts to push the inner bags in the inner bag positioning device to move backwards to enter the corresponding box bodies, the purpose that the inner bags are put into the box bodies is achieved, along with operation of the intermittent mechanism, the box bodies containing the inner bags are discharged from the right side, and the purpose that the inner bags are put into the box bodies automatically is achieved.

The invention discloses a nutritional food containing small-molecule active peptides, and relates to the technical field of health-care foods, and the nutritional food is composed of the following components in parts by weight: 15-35 parts of deer blood small-molecule active peptides, 10-30 parts of rumex hanus concentrated extract, 15-40 parts of whey protein, 5-20 parts of phycocyanin, 3-15 parts of collagen peptides, and 2-10 parts of glucan. The preparation method of the nutritional food containing the small-molecule active peptide mainly comprises three key steps of preparation of the deer blood small-molecule active peptide, preparation of a rumex hanus concentrated extract and mixing preparation. Through a special preparation process, macromolecular nutrient substances are converted into micromolecular forms, such as deer blood micromolecular active peptides and low-molecular-weight collagen peptides, the bioavailability of the micromolecular nutrient substances is greatly improved, the micromolecular nutrient substances are more easily digested and absorbed by a human body, and compared with traditional macromolecular nutrient foods, the nutritional food has the advantages that the nutritional effect is good; the nutritious food disclosed by the invention can be absorbed and utilized by a human body more quickly.

The invention belongs to the technical field of medical nutritional food, and particularly relates to an enteral nutritional composition for improving intestinal intolerance of postoperative patients and application of the enteral nutritional composition. The invention provides an enteral nutrition composition for improving intestinal intolerance of postoperative patients, the enteral nutrition composition is composed of carbohydrates, proteins and composite minerals, the carbohydrates and the proteins are taken as the basis, the composite minerals are strengthened, the requirement of enteral nutrition support is met, the normal secretion function of intestinal mucosa is ensured, and the intestinal intolerance of the postoperative patients is improved. According to the present invention, the intestinal tract barrier function can be maintained, the nutrition state can be improved, the nitrogen balance of the body can be promoted, the immune regulation can be maintained, the polysaccharide-protein composite gel system can be formed in vivo, the free water of the intestinal tract can be cured, the postoperative enteric cavity water sample diarrhea can be significantly reduced, and the dehydration and electrolyte disorder caused by diarrhea can be rapidly corrected;

The application discloses a sports nutrition food composition for blood vessel health and post-exercise recovery. Each 40g contains soybean protein isolate, whey protein, resistant dextrin, inulin, ginkgo biloba extract, hawthorn extract, grape seed extract, sea buckthorn peptide, natto powder (containing natto kinase), coenzyme Q10, natural vitamin E, vitamin C, bacillus subtilis DE111 and mineral probiotic premix. The application realizes blood vessel cleaning and post-exercise recovery through the synergy of multiple pathways such as direct thrombolytic effect of natto kinase, anti-platelet aggregation of ginkgo biloba / hawthorn / grape seed, protection of blood vessel endothelium by coenzyme Q10 / VE / VC, and regulation of intestinal tract by bacillus subtilis DE111. In-vitro thrombolysis experiment shows that the composition has clear fibrinolytic activity. All components meet the national standard of sports nutrition food, are safe and compliant, and are suitable for people with thrombosis risk and people who need blood vessel repair after high-intensity exercise.

A highly-active Rhizoma dioscoreae polysaccharide and a preparation method thereof is described in relation to nutritional food production. The preparation method includes: subjecting a Rhizoma dioscoreae slurry to an ultra-high pressure treatment to produce an ultra-high pressure-treated Rhizoma dioscoreae slurry; inoculating Lactiplantibacillus plantarum subsp. plantarum into the ultra-high pressure-treated Rhizoma dioscoreae slurry, and conducting fermentation to produce a Rhizoma dioscoreae fermentation broth; and subjecting the Rhizoma dioscoreae fermentation broth to hot water extraction and then centrifugation, and collecting, concentrating, and drying a resulting supernatant to produce the Rhizoma dioscoreae polysaccharide.

The invention provides dietary therapy type medicated dumplings, and relates to the technical field of food processing and dietary therapy health preserving. The stuffing comprises pork, green onion, fresh ginger and a flavoring agent; by adding various raw materials with unique dietary therapy values, such as the gynura bicolor, the gynura divaricata, the velvet antler fungi, the dendrobe, the boxthorn leaves and the angelica sinensis leaves, the health-preserving sausage not only can provide basic nutrition and satiety, but also can play a dietary therapy role to meet the requirements of consumers on health-preserving foods, and by matching the pork, the scallions and the fresh ginger, the health-preserving sausage has a good health-preserving effect. According to the present invention, the green onion and the ginger are adopted to remove the fishy smell and increase the aroma so as to provide the rich protein, the green onion and the ginger are adopted to remove the fishy smell and increase the aroma so as to provide the good stuffing flavor, and the tenacious dough and the medicines are matched so as to well balance the nutrition, the dietary therapy, the taste and the flavor, and meet the multiple requirements of consumers on health while pursuing the delicious taste.

The invention relates to pediococcus pentosaceus CAR6 for improving carotenoid, protein peptide and plant-based flavor and application of the pediococcus pentosaceus CAR6. The preservation number of the pediococcus pentosaceus CAR6 is CGMCC (China General Microbiological Culture Collection Center) The strain has the acid stability fermentation characteristic, can avoid the problem of over-acidification caused by over-fermentation, can efficiently synthesize short-chain fatty acids such as organic acid and butyric acid, has good agglutination and self-agglutination capacity, oxidation resistance and SOD enzyme secretion capacity, and has a remarkable bacteriostatic effect on streptococcus mutans, staphylococcus aureus and shigella sonnei. When the carrot fermentation broth is applied to carrot fermentation, earthy smell and grass smell of raw materials can be effectively removed, the sensory flavor of a fermented product is remarkably improved, meanwhile, the content of carotenoid, total protein and polypeptide is increased, and the content of glucose is reduced. The strain provides a new bacterium source for fermentation of carrots and other plant-based products, and has important application value in development of flavor fermentation products, eye protection, sugar control, protein peptide and intestinal tract conditioning type healthy nutritional food.

The present application belongs to the technical field of polypeptide processing, and particularly relates to a preparation method of protein peptide capable of improving flavor and function; the method uses silver carp as raw material, uses food-grade protease, and obtains full fish protein peptide through moderate enzymolysis; under mild conditions, nitrogen is used to replace air to perform glycosylation reaction, which can effectively improve the flavor and antioxidant function of the full fish protein peptide; compared with the original full fish protein peptide and the full fish protein glycopeptide prepared by using air for glycosylation reaction, the full fish protein glycopeptide prepared by the method has lighter fishy smell and bitterness, can effectively improve the acceptance of the public, has strong antioxidant function and good storage stability, and can be widely applied in special food and nutritional food.

The present application relates to a food detection method, and particularly to a method for determining calcium beta-hydroxy-beta-methylbutyrate in high-protein food. 18 The sample is extracted by methanol water ultrasonic extraction, purified by PXC solid phase extraction column, separated by HPLC, eluted by acetonitrile-0.02 mol / L potassium dihydrogen phosphate solution as the mobile phase at a flow rate of 1.0 mL / min, detected by a UV detector, and quantified by an external standard method. The mass concentration of calcium beta-hydroxy-beta-methylbutyrate in the range of 0.020-2.00 mg / mL has a good linear relationship with the peak area, the correlation coefficient is 0.9993, the quantitative limit of special medical purpose formula food is 0.4 g / 100g, and the detection limit is 0.2 g / 100g; the quantitative limit of sports nutrition food is 1.0 g / 100g, and the detection limit is 0.5 g / 100g. The standard addition recovery is between 92.9% and 104%, and the relative standard deviation is 0.94%-3.93%. The method has simple pretreatment, good purification effect and high specificity, and can meet the content determination of calcium beta-hydroxy-beta-methylbutyrate in special medical purpose formula food and sports nutrition food.

1. Name of the product in this design: Packaging Box. 2. Purpose of this design: For packaging dietary nutritional foods. 3. The key design elements of this product are the combination of shape, pattern, and color. 4. The image or photograph that best illustrates the design's key points: a 3D model. 5. The design for which protection is sought includes color.

The application discloses a deodorized sports nutrition food and a preparation method thereof, and belongs to the technical field of sports nutrition food processing. The deodorized sports nutrition food comprises functional components, embedding wall materials and auxiliaries; the functional components are embedded by the embedding wall materials to form microcapsule powder; the embedding wall materials comprise sodium octenyl succinate starch, mono-diglyceride fatty acid ester and waxy corn starch; and the auxiliaries comprise fillers and lubricants. The preparation method comprises the following steps: S1, after the waxy corn starch is gelatinized, other components of the wall materials and the functional components are added, and then the deodorized microcapsule powder is obtained through emulsification, homogenization and spray drying; S2, the microcapsule powder is three-dimensionally mixed with the auxiliaries; and S3, tabletting is carried out to obtain the product. Through the specific combination of the embedding wall materials, various functional components are efficiently embedded, and the complex undesirable flavors brought by the various functional components in the sports nutrition food are effectively covered, the product has good stability, meets the clean label demand, and has a good market application prospect.

The utility model belongs to the technical field of air purification devices, in particular to an air purification device for nutritious food processing, a purification assembly comprises an equipment frame, a plurality of moving wheels are fixedly connected to the lower end of the equipment frame, the plurality of moving wheels are distributed in a rectangular shape, and a filter screen layer is fixedly connected to the inner end of the equipment frame. The problems that as the service time is prolonged, a large amount of dust is accumulated on a filter screen, the filter screen needs to be manually and frequently disassembled to be cleaned or replaced, operation of a purification device needs to be interrupted during manual cleaning, and the process of disassembling, cleaning and installing the filter screen is tedious and consumes a large amount of time and labor cost are solved. A first sliding block, a back-blowing pipe and a spray head in the back-blowing assembly are driven by a linkage sliding block to move to corresponding positions, so that the cost and the frequency of replacing a filter screen are reduced, and the long-term stable operation of the purification device is ensured.

The invention relates to the technical field of earthworm dietary therapy, in particular to an earthworm dietary therapy nutritional food production method which comprises the following steps: performing super purification on living earthworms to prepare earthworm powder, and establishing a multi-vitamin nutritional powder standard library; an AI compatibility model is established, the earthworm powder base material and n kinds of nutrition powder in the nutrition powder standard library are introduced into the AI compatibility model at the same time, and an initial compatibility scheme is output through a genetic algorithm; the preparation method comprises the following steps: respectively weighing earthworm powder and nutrition powder according to an initial compatibility scheme, carrying out small-scale test mixing, immediately sampling after mixing, and carrying out nine-dimensional fingerprint retest to obtain actually measured data; performing Euclidean distance calculation on the actually measured data and the standard library target spots to obtain a comprehensive deviation value S of each group of schemes, and setting a qualified threshold value; the method has the advantages that near-infrared full-spectrum acquisition per 5 s + PLS real-time prediction and immediate correction of the trace feeder are realized, the large-scale proportion deviation can be locked within 3%, and the quality of a final mixture is ensured.

The invention relates to the technical field of medical nutritious food processing equipment, in particular to a medical nutritious food processing and shaping device. The first operation bin is of a rectangular structure made of high-temperature-resistant materials, the bottom end of the first operation bin is open, and the first operation bin can be conveniently matched with a collecting structure. An air heater and an air cooler are fixedly mounted at the top end of the first operation bin, the air heater is used for providing hot air needed for shaping, the air cooler is used for providing cold air needed for cooling shaping, the output ends of the air heater and the air cooler are connected with conveying pipes, and the ends, away from the air heater and the air cooler, of the conveying pipes extend into the first operation bin and are used for conveying an air source; an observation window is arranged on one side of the operation bin and used for observing the food shaping condition. According to the present invention, the integrated design is adopted to improve the processing efficiency, the shaping structure, the sterilization structure, the collection structure and the conveying structure are integrated, the shaping, the sterilization and the collection can be continuously completed through the net type conveyor belt, the manual transfer is not required, the processing flow is shortened, and the secondary pollution risk is reduced.

The invention belongs to the technical field of nutritional food processing, and particularly relates to a nutritional and healthy meat and bone tea drink and a preparation method thereof.The nutritional and healthy meat and bone tea drink is prepared from, by weight, 10-50% of basic soup, 50-90% of purified water, 0-3% of tea leaves, 0-3% of roasted coffee beans and 0.1-0.3% of ginger slices, the basic soup is prepared by treating meat and bone raw materials, compound organic acid and double protease, the preparation method comprises five steps of bone soup boiling, meat and bone slurry enzymolysis, base soup deoiling and blending, original soup extraction and filtration, and packaging and sterilization. The formula and the process are synergistically matched, full release of nutritional ingredients is achieved through organic acid boiling and double-enzyme enzymolysis, and the prepared beverage is free of any additive, rich in nutritional ingredients such as small molecular protein and delicious polypeptide, clear in soup, pleasant in flavor, long in normal-temperature shelf life and suitable for industrial production.

This invention relates to the field of pet product technology, specifically to a cat-specific nutritional pet food for shiny, strong, and healthy fur and its preparation method. This invention, through the compounding of vitamins, amino acids, oils, proteins, microorganisms, plant-derived nutrients, and a fur-strengthening additive, yields a nutritionally balanced food that promotes shiny, strong, and healthy fur in pets. The fur-strengthening additive is obtained by mixing fur-strengthening additive A and fur-strengthening additive B. Fur-strengthening additive A directly provides the substances needed for hair growth, improves the pet's hydration, promotes healthy fur, and effectively enhances the pet's immunity and disease resistance. In fur-strengthening additive B, coenzyme Q10-ovalbumin amyloid fiber complex works synergistically with vitamin 6 and taurine to effectively reduce free radical damage, delay cell aging, and thus improve hair quality and health, showing broad application prospects.

This disclosure pertains to the field of nutritional food applications and discloses a natural nutritional baking premix powder and its applications. The premix powder is made from main ingredient powder, yogurt powder, sucrose, coconut flour, etc., mixed evenly in a specific weight ratio. The nutritional baking premix powder formula of this disclosure uses a combination of grains, yogurt powder, and coconut flour. By studying the baking characteristics of grain powder, yogurt powder, and coconut flour, and the influence of different ratios on the overall baking process of the premix powder, the optimal combination formula and preparation process of grain powder, yogurt powder, and coconut flour were determined, successfully replacing traditional emulsifiers, thickeners, non-dairy creamer, baking powder, flavorings, etc. The various baking products produced by this disclosure better meet the growing demand of modern consumers, especially children aged 3-15, for healthier and more nutritious baked goods, providing the public with another healthy and nutritious food option.

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.

The present invention discloses a sorghum black rice nutritious food and a preparation method and application thereof, and relates to the technical field of functional nutritious food, the sorghum black rice nutritious food comprises the following components by weight: 30%-60% of sorghum black rice polysaccharide, 15%-40% of compound prebiotics, 10%-25% of a cereal matrix, 3%-8% of a natural adhesive and 0.5%-5% of a flavor regulator. Through the synergistic effect of the sorghum black rice polysaccharide in a specific ratio and the composite prebiotics composed of the xylooligosaccharide and the inulin, the regulation capability on intestinal flora and the improvement effect on the intestinal barrier function are remarkably improved; the technical bottlenecks of low extraction efficiency, large component loss and single product taste and dosage form in the prior art are solved, and the finally prepared nutritional food not only has various dosage forms and high absorption and utilization rate, but also shows remarkable multifunctional application value in the aspects of prevention and adjuvant treatment of metabolic syndrome.

The invention relates to a microwave coaxial printing-based plant-based flavor substance directional release method, and belongs to the technical field of food additive manufacturing. According to the method, a coaxial printing system with plant-based umami substances (kelp extract, tea leaf extract, soybean hydrolyzed peptide and the like) as an inner core and edible plant-based gel (such as konjac glucomannan, soybean protein isolate and the like) as a shell is constructed, and the ratio of the inner core to the shell is regulated and controlled by using a coaxial printing nozzle with an adjustable nozzle size; and curing and molding of the core-shell structure are realized by microwave heating. The method realizes effective protection of plant-based umami substances in the processing process and controllable release of the plant-based umami substances in the eating process, can be used for developing personalized nutritional foods and functional seasonings, and has the advantages of label cleaning, high efficiency, stability and flavor enhancement.

The invention provides a decolorizing modification method of spirulina protein and application of the decolorizing modification method, and relates to the technical field of protein decolorizing and food. The invention provides a decolorization modification method of spirulina protein, which comprises the following steps: (1) crushing a spirulina solution, centrifuging and collecting supernate; (2) adjusting the pH value of the supernatant to 2.5-3.5, and centrifuging to obtain a precipitate; (3) uniformly mixing the precipitate with ethanol according to a ratio of 1g: (4-6) mL, and centrifuging to obtain a precipitate; and (4) uniformly mixing the precipitate obtained by centrifugation in the step (3) with hydrogen peroxide according to a ratio of 1g: (4-6) mL, heating in a water bath for 4-8 hours, adjusting the pH value of the solution to 2.5-3.5, centrifuging, resuspending, dialyzing and drying to obtain the spirulina protein. The spirulina protein prepared by the method disclosed by the invention is superior to soybean protein isolate in physicochemical characteristics and functional characteristics, can be used as a nutritional food raw material instead of the soybean protein isolate, and becomes substitute protein for protein supply in the future.

1. Name of the designed product: packing box (sports nutrition food). 2. Use of the designed product: for product packing. 3. Design points of the designed product: in shape. 4. Picture or photo best indicating the design points: perspective view.

This invention provides a compound nutritional powder with post-exercise recovery function and its preparation method, relating to the field of food processing technology. The preparation method of the compound nutritional powder with post-exercise recovery function includes the following steps: weighing raw materials according to a certain proportion and mixing them evenly to obtain the compound nutritional powder with post-exercise recovery function; the raw materials, by weight, include: 20-50 parts glucose powder, 20-40 parts maltodextrin, 10-25 parts white thorn fruit powder, 2-10 parts soybean peptide powder, and 2-8 parts yak collagen peptide powder. This invention, by compounding glucose powder, maltodextrin, white thorn fruit powder, soybean peptide powder, and yak collagen peptide powder in a specific proportion, combined with vacuum freeze-drying, cell wall breaking, grading and sieving of white thorn fruit powder, and ultraviolet irradiation treatment of some raw materials, achieves the goals of rapid energy supply after exercise, promoting muscle tissue recovery, improving body composition, and enhancing product safety and stability, and has good prospects for the development and application of sports nutrition foods.