181 results about "Nutritious food" patented technology

The invention relates to the technical field of nutritional foods, and particularly discloses a nutritional composition for improving muscle functions and application. The nutritional composition for improving the muscle function, provided by the invention, is prepared from the following components in parts by mass: 40 to 60 parts of 1, 3-dioleic acid-2-palmitic acid triglyceride and 20 to 70 parts of 1-oleic acid-2-palmitic acid-3-linoleic acid triglyceride. A specific amount of OPO and OPL are compounded, and the two components have a synergistic effect, so that the exercise amount and the ATP content of an organism are remarkably increased, sarcopenia is relieved by improving energy metabolism, the muscle function is improved, and the food has a wide application prospect in the field of food and is worthy of popularization and application. The food can be used in health-care food, formula food for special medical purposes, infant formula food or special diet food.

The invention provides a control method, device and equipment for preparation of hypotonic nutritious food and a storage medium, and relates to the technical field of preparation control of nutritious products. The method comprises the following steps: obtaining a measured osmotic pressure corresponding to a mixed material of the to-be-prepared hypotonic nutritious food; the measured osmotic pressure is obtained by measuring the osmotic pressure of a material sample of the mixed material based on a freezing point method; inputting the measured osmotic pressure into the trained linear regression analysis model to obtain a predicted value of the peristalsis promotion rate; the model is obtained based on milk powder reconstituted fluid osmotic pressure and zebra fish intestine peristalsis promotion rate training. Determining a preparation process optimization scheme according to the predicted value of the peristalsis promotion rate and the early warning condition of the peristalsis promotion rate, and adjusting process parameters according to the preparation process optimization scheme; wherein the process parameters in the optimization scheme of the preparation process comprise one or more of the content range of different types of proteins, the ratio of exogenous calcium to milk-derived calcium, the homogenizing pressure and the spray drying temperature. According to the method, functional evaluation can be rapidly completed, and preparation parameters can be optimized.

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.

The invention is suitable for the technical field of health care, and provides a health-care food formula for improving sleep. Comprising the following raw materials in parts by weight: 150-250 parts of whole-grain oatmeal, 100-200 parts of germinated brown rice powder, 60-80 parts of pumpkin seeds, 50-60 parts of black sesame, 40-50 parts of flaxseeds, 62-70 parts of dried sour cherries, 55-60 parts of dried figs, 45-52 parts of dried bananas, 20-25 parts of chamomile flower powder, 18-20 parts of ground cinnamon, 50-60 parts of fructus cannabis protein powder, 70-80 parts of millet powder, 35-40 parts of hericium erinaceus powder and 18-20 parts of ganoderma lucidum spore powder. The beverage is prepared from 48-50 parts of fructo-oligosaccharide, 35-40 parts of date palm paste, 25-30 parts of beer yeast powder, 28-30 parts of walnut oil, 15-20 parts of semen ziziphi spinosae and 10-15 parts of semen boitae. Various nutritional foods are adopted, so that the problem of difficulty in falling asleep caused by insufficient secretion of melatonin can be solved, and anxiety, light sleep caused by excessive activity of brain waves and the like can be relieved.

The invention relates to the technical field of food processing, in particular to fish-derived protein gel special for 3D printing dysphagia and having a customized digestion characteristic and a lycopene release function as well as a preparation method and application of the fish-derived protein gel. The lycopene-loaded IN / KGM gel system is constructed by combining a food additive manufacturing technology and a dynamic old people digestion model, and the rheological property and swallowing safety of the gel are optimized by regulating and controlling the ratio of IN to KGM; the customized digestion characteristics of the gel and the adaptability of the gel to the digestion function of the old people are researched by utilizing an in-vitro dynamic digestion model of the old people; the loading and releasing behaviors of lycopene in a gel system are explored, the bioaccessibility of lycopene in the gastrointestinal digestion process of old people is evaluated, the interaction mechanism of IN and KGM in the gel forming and digestion process is disclosed, and a theoretical basis and technical support are provided for developing personalized nutritious food suitable for the old people with dysphagia.

The invention relates to the field of foods, and particularly discloses a micromolecule peptide-based nutritional food for preventing muscle attenuation for the elderly and a preparation method of the micromolecule peptide-based nutritional food. Comprising the following components in parts by weight: 23-50 parts of protein, 35-60 parts of carbohydrate, 4-9 parts of fat, 1-10 parts of dietary fibers, 0.5-1.2 parts of mineral elements, 0.1-1.0 part of vitamins, 0.2-1 part of dietary essence and 1-6 parts of new resource food. The small molecule peptide (containing collagen peptide) and the whey protein (containing branched chain amino acid) are combined to improve muscle quality through double ways of promoting synthesis and inhibiting decomposition, the effect is better than that of a single peptide component, and vitamin D3, magnesium element (Mg) and fructo-oligosaccharide are supplemented to act on muscle contraction, energy metabolism and intestinal tract-muscle axis links respectively, so that the muscle quality is improved. A systematic intervention scheme is formed, and the raw materials required by the preparation of the related small molecule peptide-based muscle attenuation-preventing nutritional food for the elderly are wide in source and relatively low in cost.

The invention belongs to the technical field of medical nutritional food, and particularly relates to a composite peptide nutritional composition for promoting wound healing and a preparation process and application thereof. The composite peptide nutritional composition for promoting wound healing is prepared from the following preparation raw materials in percentage by weight: 15%-25% of fish collagen peptide, 0.03%-0.05% of cattle spleen peptide, 0.10%-0.30% of blood protein oligopeptide, 0.10%-0.30% of albumin peptide, 0.01%-0.03% of ginseng powder, 15%-20% of a composite fermentation extract, 10%-20% of a plant extract, 20%-25% of prebiotics and the balance of whey protein matrix, totaling 100%. The self-made fish collagen peptide, the compound fermentation extract and other raw materials are adopted, the content of various active ingredients such as healing-promoting peptide fragments and anti-inflammatory repair is increased, the bioavailability of the plant extract is improved through the embedding technology, and therefore the wound healing rate and quality are remarkably improved.

The invention provides a nutrition enhancer beneficial to bone health of middle-aged and elderly people, a preparation method of the nutrition enhancer and application of the nutrition enhancer in preparation of medial care food, and belongs to the field of nutritious food. The nutrient supplement comprises a plant fermentation product, osteopontin peptide, collagen peptide, N-acetylglucosamine and calcium, vitamins and mineral substances can be added, and the plant fermentation product is obtained by performing anaerobic fermentation on rhizoma drynariae and chestnuts through a complex microbial inoculant composed of lactobacillus reuteri and bifidobacterium longum subsp. Longum; the collagen peptide is prepared by performing enzymolysis on bovine bones through alkaline protease and flavourzyme; the hydrogel is prepared by adopting a sodium alginate-calcium chloride-carboxymethyl chitosan micro-capsule embedding process. An in-vitro experiment shows that the nutrition enhancer can remarkably promote osteoblast proliferation, differentiation and mineralization; animal experiments show that the bone mineral density of osteoporosis model mice can be effectively improved. The nutrition enhancer disclosed by the invention is suitable for preparing care food and bone health products, and has a remarkable effect of improving bone health of middle-aged and elderly people.

The invention relates to the technical field of functional nutritious food, in particular to multi-layer skin nutrition powder with a whole-spectrum skin growth and repair promoting effect and a preparation method and application thereof, the core of the multi-layer skin nutrition powder is composed of a collagen peptide system (60-62%), a proteoglycan system (20-22%) and the like, collagen peptide is compounded with three sources of cattle, fish and chicken, and the multi-layer skin nutrition powder has the advantages that the multi-layer skin nutrition powder is prepared; according to the present invention, with the combination of the following components, the skin structure and activity are jointly promoted by using the synergistic effect of the functional polypeptide compound (2.5-3.5%) and the plant active component (3.5-4.5%) rich in asiaticoside and procyanidine, and the nutrition enhancers (4-5%) such as L-ascorbic acid and amino acid chelated zinc and the food-grade auxiliary materials (8-10%) such as microcrystalline cellulose are integrated in the formula, such that the various systems achieve the synergistic effect so as to achieve the effect of nourishing the skin; through the synergistic compatibility of the three-source collagen peptide, the comprehensive supplement of various types of collagen in skin tissues is realized.

The invention provides a formula nutritious food preparation control method, device and equipment and a storage medium, and relates to the technical field of formula nutritious food preparation control. The method comprises the following steps: acquiring real-time particle size data in the preparation process of the formula nutritious food, and inputting the real-time particle size data into a trained osmotic pressure fitting model to obtain fitting osmotic pressure; wherein the osmotic pressure fitting is obtained based on sample characteristic particle size data corresponding to the formula nutritional food to be prepared and sample osmotic pressure training; determining a risk intervention control scheme according to the fitting osmotic pressure and a preset early warning condition; wherein process parameters in the risk intervention control scheme comprise one or more of prebiotic regulating quantity, lactose regulating quantity and homogenizing pressure; and adjusting process parameters according to the risk intervention control scheme. According to the method, the intestinal stress reaction of the product can be predicted in the production process so as to realize real-time infiltration reduction, the intestinal stress risk of the formula nutritious food caused by improper infiltration pressure is avoided, and the preparation accuracy of the formula nutritious food and the product safety are improved.

The invention relates to the technical field of nutritious food, and discloses a DHA microcapsule and a preparation method thereof. The DHA microcapsule contains a core material and a wall material, the core material contains DHA oil, squalene and carotenoid, the carotenoid is selected from at least one of beta-carotene, alpha-carotene, lycopene, xanthophyll and zeaxanthine, and the mass ratio of the DHA oil to the squalene to the carotenoid is 1: (0.1-0.55): (0.04-0.16). The DHA microcapsule has relatively low surface oil and a relatively good embedding effect, and active substances in the DHA microcapsule have a relatively high retention rate.

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.

The invention belongs to the technical field of nutritious food, discloses a soluble fiber solid beverage and a preparation method thereof, and solves the problems of single component, lack of functional synergy and insufficient universality of the existing soluble fiber solid beverage. The soluble fiber solid beverage is prepared from the following components in parts by weight: 1 to 2 parts of alginate oligosaccharide, 25 to 40 parts of resistant dextrin, 20 to 30 parts of inulin, 15 to 25 parts of polydextrose, 10 to 20 parts of fructo-oligosaccharide, 3 to 5 parts of stachyose and 0.1 to 0.3 part of stevioside. The total soluble fiber content can reach 88.5%, the dissolution time is only 2.3 s, the particle size of undissolved particles is smaller than or equal to 5 microns, the abdominal distension occurrence rate is 6.0%, the gas production rate is 10.0%, and the low-sugar-content low-fat-content low-fat-content low-fat-content low-fat-content low-fat-content low-fat-content low-fat-content low-fat-content low-fat-content low-fat-content low-fat-content low-fat-content low-fat-content low-fat-content low-fat-content low-fat-content low

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.

1. Name of the product of this design: Packaging Box (Sports Nutrition Food A). 2. Application of this design product: for outer packaging of medicines. 3. The key design points of this product are the combination of shape, pattern and color. 4. The picture or photo that best illustrates the key points of the design: main view. 5. The design for which protection is sought includes color. 6. The bottom surface of this design product is difficult to see or cannot be seen during use, so the top view is omitted.

The invention relates to the technical field of sports nutrition food, in particular to a product capable of providing muscle nutrition support and a preparation method thereof. The method sequentially comprises the following steps: (1) premixing concentrated / separated / hydrolyzed whey protein, bovine colostrum powder, alpha-lactalbumin, calcium silicate and compound sweet system dry powder at the temperature of less than or equal to 25 DEG C; (2) intermittently spraying the aqueous phase bonding liquid into a multi-section fluidized bed under the conditions that the temperature is 35-40 DEG C and the pressure is 0.3-0.5 MPa, and synchronously introducing supercritical CO2 under the pressure of 6-8 MPa and the temperature is 35-40 DEG C to realize pulse atomization and instantaneous foaming, so as to obtain wet particles with the true porosity of more than or equal to 60% and the water content of less than or equal to 8%; (3) step pressure reduction and 40-45 DEG C hot air drying until the water content is less than or equal to 4%; and (4) carrying out two-stage vibration classification, and recycling 180-300 microns of main materials. The method has the characteristics of low-temperature keep-alive, open pore structure and excellent flow instant solubility, and is suitable for large-scale production.

The invention provides a double-protein-containing enteral total nutrient composition, a suspension and a preparation method thereof, and belongs to the technical field of nutritious foods. The invention relates to a double-protein enteral total nutrient composition, which is prepared from the following components in parts by mass: 2 to 5 parts of protein, 1.9 to 4.4 parts of fat, 7 to 26 parts of carbohydrate, 0.01 to 0.2 part of compound vitamin, 0.07 to 0.3 part of compound mineral substance, 0.01 to 0.1 part of essence and 0.01 to 1 part of compound stabilizer. Vegetable protein (soybean protein isolate) and animal protein (sodium caseinate) are adopted according to a certain scientific ratio, the problem that emulsion protein micelles are unstable due to thermal polymerization of the vegetable protein in a mixed liquid system is effectively solved, no full-nutrient liquid product added with the vegetable protein exists in the market at present, the market blank is filled, and the market prospect is wide. The problems of incomplete nutrition, uniformity of double proteins, heating stability and storage stability caused by a single protein source are effectively solved.

The invention provides an American ginseng and saffron crocus compound nutrient solid beverage, belongs to the technical field of nutritious foods, and aims to solve the problems of single formula and insufficient efficacy of the existing solid beverage. The solid beverage is prepared from the following components in parts by weight: 55 to 65 parts of maltodextrin, 20 to 30 parts of inulin, 10 to 20 parts of medicinal and edible traditional Chinese medicine extract, 0.1 to 0.3 part of stevioside, 0.1 to 0.3 part of vitamin C, 0.0011 to 0.0022 part of vitamin B2 and 0.02 to 0.033 part of nicotinic acid, the medicinal and edible traditional Chinese medicine extract is obtained by mixing and extracting eleven medicinal and edible traditional Chinese medicinal raw materials such as American ginseng, Chinese yam, Chinese dates, astragalus membranaceus, angelica sinensis, poria cocos, radix ophiopogonis, saffron crocus, peach kernels, rhizoma zingiberis and cinnamon. The preparation method comprises the steps of water extraction of the traditional Chinese medicinal materials, filtration, concentration, alcohol precipitation, concentration, proportioning, mixing, spray granulation, drying, packaging and the like. The beverage is scientific in formula, rich in nutrition, good in taste and suitable for daily drinking of sub-health people, and has a good market application prospect.

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 discloses multi-grain compound corn fine powder and a superfine grinding processing method, and belongs to the technical field of grain processing. The fine flour is prepared by compounding corn flour, quinoa flour, chia seed flour, highland barley flour, chickpea flour, fructo-oligosaccharide, inulin, lactobacillus plantarum powder, a rice bran dietary fiber extract, konjac glucomannan, purple sweet potato flour, flaxseed meal, cordyceps militaris powder, a vitamin complexing agent and a mineral complexing agent in proportion. The processing method comprises the steps of raw material pretreatment, superfine grinding and post-treatment. A three-dimensional nutrition system is constructed through scientific compounding, an innovative low-temperature superfine grinding technology and an inert gas protection technology are combined, the particle size of 98% or above particles is smaller than or equal to 25 microns, the heat-sensitive component retention rate is increased by 30% or above, the product shelf life is prolonged to 12 months or above through microencapsulation embedding, the survival rate of probiotics is larger than or equal to 80%, and the product quality guarantee period is prolonged to 12 months or above through microencapsulation embedding. The method is suitable for the fields of meal replacement food, senile nutritious food and the like, and is obviously superior to the prior art.

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 deep gas detector search and rescue device comprises a gas conveying hose and a liquid supplementing hose which are arranged in parallel, a gas outlet of the gas conveying hose is located behind a liquid outlet of the liquid supplementing hose, and a plurality of smell collecting hoses are arranged on the outer side wall of the gas conveying hose and / or the liquid supplementing hose in parallel. A gas outlet of each smell collection hose is communicated with a gas inlet of the gas component analysis device; and a liquid inlet of the liquid supplementing hose is respectively communicated with a liquid outlet of the drinking water conveying pipe and a liquid outlet of the nutrient solution conveying pipe. The purpose of the invention is to provide a device for continuously supplying oxygen to the space near the nose of a buried person to prevent the buried person from coma and death due to oxygen deficit, and directly supplying water and fluid food to the mouth of the buried person to prevent the buried person from coma and death due to lack of water and nutrient food. And the survival rate of trapped and buried people in earthquake, landslide and debris flow disasters is greatly 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.

A high-activity Chinese yam polysaccharide and a preparation method therefor, relating to the technical field of nutritional food production. The method comprises: subjecting Chinese yam slurry to ultra-high pressure treatment to obtain ultra-high pressure-treated Chinese yam slurry; inoculating Lactobacillus plantarum subsp. plantarum into the ultra-high pressure-treated Chinese yam slurry, and fermenting to obtain Chinese yam fermentation broth; subjecting the Chinese yam fermentation broth to hot water extraction and centrifugation, collecting the supernatant, and concentrating and drying same to obtain a Chinese yam polysaccharide. The combination of ultra-high pressure and fermentation treatments can significantly increase the yield of Chinese yam polysaccharides, and the obtained Chinese yam polysaccharides have strong inhibitory effects on both lipase and amylase. The preparation method for the Chinese yam polysaccharide is simple, low-cost, energy-efficient, and suitable for large-scale production.

The invention relates to the technical field of health-care food and pharmaceutical preparations, and discloses a dissolution-promoting Echinostatin 48k gel type sports nutritional food and a process thereof, the content of the food is a multiphase suspension composition, and the multiphase suspension composition comprises 6.0-10.0 parts of a dispersion phase, 0.5-10.0 parts of an emulsifier, 0.5-10.0 parts of an emulsifier, and 0.5-10.0 parts of a stabilizer. 18.0 to 22.0 parts of red yeast rice powder; 60.0 to 68.0 parts of a base oil; 4.0 to 6.0 parts of a phospholipid; and 1.5 to 3.0 parts of beeswax; wherein the dispersion phase is enzyme activity double-layer composite microspheres subjected to surface lipophilic modification. The biological enzyme is entrapped in a polymer matrix to form a glassy-state compound core, conformational movement of protein is limited from the molecular level, denaturation and inactivation of the protein under the influence of temperature and humidity are effectively prevented, the endogenous deep locking technology for enzyme activity endows the product with excellent long-term storage stability, and the product has good application prospects. Therefore, the effective shelf life of the product is obviously prolonged, and the lasting and reliable effects of the terminal product are ensured.

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.

Described herein are non-dairy food products and methods for producing non-dairy food products using plant whole food nutrient bases and hydrocolloid fibers. The use of hydrocolloid fibers enhances the quality of non-dairy food products, such as cheese, providing a process for increased protein content compared to alternative non-dairy food products, as well as providing taste and physical properties comparable to dairy cheeses.

The invention provides a fermentation inoculant for improving puffing performance and nutritional quality of brown rice and application thereof, and belongs to the technical field of food deep processing. The fermentation inoculant for improving the puffing performance and the nutritional quality of the brown rice is composed of bacillus amyloliquefaciens and aspergillus oryzae according to the ratio of (2-3): 1. Through the synergistic effect of the complex microbial inoculants, cellulase, hemicellulase and protease secreted by aspergillus oryzae can break a brown rice bran barrier and degrade macromolecular protein, amylase secreted by bacillus amyloliquefaciens can improve the starch gelatinization efficiency, and meanwhile the content of antinutritional factors is reduced. The final puffed brown rice powder has the characteristics of high expansion rate, loose texture, high nutrition utilization rate, excellent brewing performance and the like, solves the problems of poor puffing performance, low nutrition absorption and easy caking during brewing in traditional brown rice processing, and is suitable for industrial production of instant nutritious food.

The invention discloses a preparation method of difunctional cape jasmine gel, and the gel system comprises the following components in parts by mass: 0.5-2.5% of cape jasmine extract and 50-70% of cane sugar, and the pH value is adjusted to 1.5-2.5 by using citric acid. Through directional extraction and gelation design of the gardenia waste residues, efficient utilization of waste resources is achieved, the functional gel which has controllable rheological characteristics and is adaptive to 3D printing is developed, and the functional gel has remarkable technical advantages and application potential in the fields of food industry (personalized nutritious food and swallowing supplementary food) and sustainable manufacturing.