24 results about "Nutritious food" patented technology

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.

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.

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.

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.

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.

This invention discloses a sports nutrition food for post-exercise recovery and blood glucose management. Each 40g portion contains Astragalus membranaceus extract, Dioscorea opposita extract, white kidney bean extract, mulberry leaf extract, L-arabinose, cinnamon extract, whey protein peptides, and a mineral-vitamin-probiotic premix. This invention utilizes a six-fold blood glucose control pathway through a four-mineral glucose control matrix, triple carbohydrate blocking, probiotics, and dual tonification of Qi and Yin with traditional Chinese medicine. Animal experiments showed that the fasting blood glucose level in the full-formula group decreased to 6.3 mmol / L, significantly better than the control group (*p*<0.05). All ingredients comply with national standards for sports nutrition foods and are safe and compliant.

The present application relates to the field of pet nutrition food, and discloses a kind of compound vitamin mineral synergistic pet nutrition cream and preparation method thereof, and the nutrition cream includes glycerol, liquid sorbitol, purified water, octenyl succinic anhydride modified starch, sodium alginate, hydrophilic fumed silica, micronized calcium sulfate dihydrate, fat-soluble active ingredient and water-soluble nutrient salt.By dispersing sodium alginate and modified starch in glycerol in advance, direct entry of polysaccharide powder into water is avoided, and surface hydration aggregation occurs;At the same time, the slow release of calcium ions from micronized calcium sulfate dihydrate and the coordination complexation with sodium alginate are combined with the amphiphilic structure of modified starch to construct a three-dimensional gel emulsion network.The above-mentioned formula and asynchronous feeding process resist the salting-out and dehydration shrinkage tendency caused by high concentration of electrolyte, solve the problems of free water precipitation, oil-water separation and polysaccharide precipitation that easily occur in high salt load nutrition cream, and obtain a product with uniform texture and stable phase.

This invention provides a complete nutritional food that can be used as a meal replacement, its preparation method, and its application. The food is scientifically formulated from natural ingredients and medicinal and edible homologous components, including glutinous rice flour, kudzu root powder, yam powder, wolfberry extract, jujube extract, camel milk powder, dehydrated egg flower powder, soybean flour, sea cucumber powder, ginseng powder, turtle shell powder, dried ginger extract, codonopsis extract, astragalus extract, eucommia extract, sesame oil, and salt. This complete nutritional food covers the basic nutrients required by the human body, including high-quality protein, complex carbohydrates, healthy fats, essential minerals, vitamins, dietary fiber, sodium, and various beneficial components with physiological activity, such as total polysaccharides and total flavonoids. Its nutritional structure is balanced and scientifically proportioned. Long-term consumption as a meal replacement or substitute can not only meet daily energy and nutritional needs but also avoid nutrient deficiencies or metabolic imbalances, exhibiting good safety and sustainability. Therefore, it can be used as a complete nutritional meal replacement for daily dietary substitution.

The present application relates to the technical field of sports nutrition food, in particular to a quick-absorption electrolyte sports drink and a preparation method thereof, which solves the problems of low electrolyte absorption efficiency, unbalanced osmotic pressure, easy loss of flavor and single function of existing sports drinks. The drink is based on pure water, and is compounded with a composite electrolyte system, a double-carrier synergistic absorption system, a natural flavor regulator and other raw materials. The composite electrolyte simulates the proportion of human sweat, and the double carrier is made of oligomeric isomaltose and whey protein hydrolysate at a ratio of 5:1. The product is prepared by raw material pretreatment, electrolyte dissolution, double-carrier compounding, low-temperature microcapsule homogenization, pH adjustment and pulse type pasteurization filling. The product can accurately control the osmotic pressure and pH, greatly improve the electrolyte absorption efficiency, stabilize the flavor and have a shelf life of up to 12 months, and is safe and free of harmful additives, suitable for various high-intensity sports scenes and excellent in replenishment effect.

This utility model relates to the field of food processing technology, specifically to an automatic rejection device for nutritional food processing. It includes a mounting frame and rejection components. The rejection components include a controller, a support, a conveyor, a limiting component, a camera, a cylinder, and a push plate. Products to be inspected are placed on the conveyor in an arithmetic sequence and conveyed. During conveying, the camera takes pictures for inspection. When a defective product is detected, the cylinder drives the push plate to push the defective product out of the device. The push plate has an arc-shaped design for easy pushing. The limiting component restricts the product's position on both sides during conveying, ensuring the product remains centered for easy camera capture. This invention solves the problem of existing canned food products having deformed or irregular openings during production and processing, which are not suitable for subsequent packaging. The current method of screening typically relies on manual inspection, leading to low work efficiency.

The utility model provides a kind of automatic impurity-removing nutrient food raw material pretreatment equipment, it is related to nutrient food raw material pretreatment field, and it includes: vibrating screen base, the top of vibrating screen base is fixedly connected with the bottom of collection cabin, the side of collection cabin is fixedly connected with the side of first discharge frame, the top of collection cabin is provided with screening mechanism, and screening mechanism includes screening frame, second discharge frame, locating block, locking frame, moving groove, moving plate, clamping block, connecting spring and moving rod, the inside of screening mechanism is provided with sieve plate mechanism, sieve plate mechanism includes screen cloth, concave block, connecting plate, fixed block and clamping groove, the top of sieve plate mechanism is provided with elastic ball assembly, and elastic ball assembly includes fixed pipe, hollow groove, elastic ball body, screw groove, screw block and knob.The utility model, get rid of the mode of traditional bolt fixation, reduce the cumbersome of screen cloth disassembly, and then reduce the time of screen cloth replacement.

1. Name of the design product: packing box (Nailaihan series). 2. Use of the design product: the design product is used for packing sports nutrition food. 3. Design points of the design product: the combination of the overall shape and pattern of the product. 4. Picture or photo best indicating the design points: perspective view.

This application provides a method for preparing collagen peptides for sports nutrition foods used in bone and joint recovery. The method includes the following steps: S1: dispersing collagen raw materials in water to obtain a collagen dispersion; S2: adding an amphoteric molecule and a soluble divalent metal salt to the collagen dispersion to obtain a pretreated dispersion; S3: adding an endopeptide to the pretreated dispersion to obtain an enzymatic hydrolysate; S4: post-processing and drying the enzymatic hydrolysate to obtain collagen peptides. This application, by regulating the collagen dispersion system before enzymatic hydrolysis and continuously adjusting the dispersion state of the peptide chains during enzymatic hydrolysis, can reduce the aggregation tendency between collagen peptide chains, resulting in collagen peptides with better dissolution rate and solution stability, thus making them more suitable for use in sports nutrition foods for bone and joint recovery.

This invention relates to the field of nutritional food technology, and discloses a protein peptide-fruit and vegetable enzyme complex complete nutritional powder and its preparation method. The complete nutritional powder comprises: cod oligopeptides, whey protein peptides, pea oligopeptides, fruit and vegetable enzyme powder, compound extracts, compound prebiotics, vitamins and minerals, compound probiotics, and a calcium-magnesium-zinc complex with β-hydroxy-β-methylbutyrate. This complete nutritional powder is suitable for the elderly, solving the problems of low protein utilization, poor intestinal regulation, increased burden on the liver and kidneys with long-term consumption, and easy inactivation of active ingredients in the elderly.

This invention discloses an intelligent suspended conveyor system for industrial sterilization of DGI nutritional foods, relating to the field of DGI nutritional food processing technology. It includes an intelligent sterilizer and gears. The intelligent sterilizer has a conveyor frame on top, with an extension cylinder installed at the bottom of one end. A guide component for assisting suspended conveying is located below the extension cylinder. This intelligent suspended conveyor system for industrial sterilization of DGI nutritional foods ensures the stability of the sterilization cylinder's transfer and rotation process through the meshing transmission of gears and gear plates combined with the auxiliary positioning of the guide shaft. The connecting spring in the guide component automatically extends and retracts according to the diameter of the sterilization cylinder, causing the guide plate to conform to the surface of the sterilization cylinder. This provides elastic cushioning, effectively preventing collision damage to the sterilization cylinder during transfer and descent, protecting the internal DGI nutritional foods from impact. Furthermore, it can adapt to sterilization cylinders of different diameters, significantly improving the flexibility and applicability of the equipment.

The application discloses a sports nutrition food for assisting intervention of hyperuricemia. 40g of the sports nutrition food contains soybean protein isolate, whey protein, resistant dextrin, inulin, Job's tears powder, poria cocos powder, adzuki bean powder, goose myo-inositol, celery seed extract, gardenia extract, chicory extract, sour cherry powder, vitamin C, caffeine and mineral and probiotic premix. The premix contains 3.0mg of vitamin B2, 800ug of folic acid, multiple minerals and probiotics. Vitamin B2 inhibits urate crystallization through a dual mechanism, folic acid and vitamin C synergistically reduce blood uric acid, and celery seeds, chicory and gardenia inhibit xanthine oxidase. 12 weeks of diet and exercise can reduce blood uric acid by 50-58% and reduce gout attack frequency by 85-90%. All ingredients meet the national standard of sports nutrition food and are safe and compliant.

The present application relates to the technical field of infant nutrition, in particular to a liquid infant formula and a preparation method thereof. The liquid infant formula provided by the present application mainly comprises whey protein concentrate, anionic polysaccharide, mixed triglyceride, osmotic pressure regulator, raw cow milk, lactose, complex mineral, complex vitamin, emulsifier and water, wherein the mixed triglyceride is compounded by medium-chain triglyceride and long-chain triglyceride. Through the synergistic cooperation of the formula composition and the preparation process, the liquid infant formula with both freeze-thaw resistance and high-temperature stability, which can still maintain a fluid state with uniform texture and easy digestion under severe temperature changes, is successfully obtained, the technical problems that the existing liquid milk is bad after being frozen and stratified after being heated are solved, and the liquid infant formula has extremely high industrial application value and economic value.

This invention discloses a cold-induced gelled nutrient protein jelly made from Antarctic krill and its preparation method, belonging to the field of nutritional food processing technology. The method includes: preparing a high internal phase emulsion containing Antarctic krill oil; obtaining Antarctic krill protein from cooked Antarctic krill meat through alkali extraction and centrifugation; mixing the high internal phase emulsion and Antarctic krill protein at a mass ratio of 20:80 to 30:70, adding 0.2 to 0.4 wt% κ-carrageenan, adjusting the pH to 7 to 8, and cold-inducing gel formation at 0 to 10°C; then subjecting the mixture to ultra-high pressure treatment at 300 to 500 MPa for 10 to 30 minutes to obtain the nutrient protein jelly. The resulting product possesses the nutritional composition of Antarctic krill protein, whey protein, and Antarctic krill oil, with adjustable texture, and is suitable for the preparation of nutritional gel foods.