65 results about "Whey protein isolate" patented technology

The invention discloses a targeted slow-release curcumin compound with an auxiliary liver protection function and a preparation method thereof.The preparation method comprises the steps that whey protein isolate is heated under the acidic condition to prepare whey protein isolate fibers, and then the whey protein isolate fibers are compounded with kappa-carrageenan; adjusting the mixed system to be alkaline by adopting a pH migration method, adding a curcumin alkaline solution, fully dissolving the curcumin alkaline solution, and combining the curcumin alkaline solution with the whey protein isolate fiber-kappa-carrageenan composite system; and adjusting the pH value of the system back to be neutral to obtain the high-load amorphous curcumin solution and the solid preparation. The whey fiber and the kappa-carrageenan are self-assembled in the pH circulation process to form a composite carrier, curcumin is converted into an amorphous state from a crystalline state, the solubility of curcumin is remarkably improved, the loading capacity is greatly improved to 70% at most, the heat stability, oxidation resistance and biological accessibility of curcumin are improved, targeted slow release of curcumin can be achieved, and the curcumin-targeted slow release preparation has a good application prospect. The positioning release performance of the curcumin in the intestinal tract part is improved, and the application form of the curcumin in liver protection function products is expanded.

The invention discloses low-digestibility animal protein-wheat flour composite noodles and a preparation method thereof, and belongs to the technical field of food processing. Wheat flour and exogenous animal protein are used as main raw materials, whey protein isolate, silkworm pupa protein, egg white protein and fish protein are selected, and the addition amount is 15% of the mass of the wheat flour. Through multi-index comprehensive screening, the silkworm pupa protein and whey protein isolate have better market development potential. By utilizing the synergistic effect of the exogenous animal protein and the wheat starch, the content of fast digestible starch (RDS) of the noodles can be remarkably reduced, the ratio of slow digestible starch (SDS) to resistant starch (RS) is increased, and the GI value of the noodles is lower than 70; meanwhile, cooking and texture characteristics are optimized, the cooking loss rate is smaller than or equal to 8%, and the breaking rate is smaller than or equal to 0.3%. The noodles have the characteristics of low glycemic content and high-quality eating taste, are balanced in nutrition, are suitable for diabetics to eat, can also be used as daily staple food of healthy people, and are simple and convenient in preparation process, easy to industrially produce and wide in market application prospect.

The invention relates to a preparation method of compound protein composite gel. The preparation method comprises the following steps: step 1, mixing ball-milled pea starch with water to prepare a starch emulsion; treating to gelatinize the ball-milled pea starch; taking out and cooling to room temperature to obtain pea starch gel, aging and then crushing to obtain pea resistant starch; step 2, dissolving whey protein isolate powder in water to prepare a protein gel stock solution; adding the pea resistant starch according to the proportion of 0.25-1w / v% of the protein gel stock solution; after mixing, continuously stirring at room temperature for 1-3 hours; storing overnight under the condition of a refrigerator at 4 DEG C to ensure that the starch is dissolved with the protein to obtain a gel stock solution for later use; and step 3, taking out the gel stock solution, placing the gel stock solution in a water bath kettle with the temperature of 90-98 DEG C for heat treatment for 20-40 minutes, taking out the gel stock solution, placing the gel stock solution in an ice-water bath for cooling for at least 10 minutes to quickly form gel, and then placing the gel in a refrigerator with the temperature of 4 DEG C for storage. The pea resistant starch is added into the whey protein isolate, so that the synergistic interaction effect on the compound protein gel can also be realized.

1. Name of the product in this design: Packaging box (whey protein isolated milk peptide powder). 2. Intended use of this design: packaging health products. 3. The key design features of this product are the combination of 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 invention discloses hump conjugated linoleic acid, a hump conjugated linoleic acid microcapsule and a preparation method and application of the hump conjugated linoleic acid microcapsule, and belongs to the technical field of deep processing of hump fat. According to the method, petroleum ether is used as a solvent, crude fat is extracted from hump fat through a Soxhlet extraction method, NaOH-ethanol is used for saponifying the crude fat, then a low-temperature crystallization method is combined with a urea adduction method, and finally, the conjugated linoleic acid is effectively separated and purified. The determination of the free radical scavenging ability of DPPH and ABTS shows that the obtained CLA has oxidation resistance. Extracted and purified conjugated linoleic acid is used as a core material, whey protein isolate and maltodextrin are selected as wall materials, an emulsion is prepared, and microcapsule powder is prepared by a direct vacuum freeze-drying method. Experiments show that the prepared conjugated linoleic acid microcapsule has a complete structure and good thermal stability.

The present invention discloses a protein paste and a preparation method thereof, and relates to the technical field of food processing, and the protein paste comprises the following raw materials in parts by mass: 600-800 parts of chicken breast meat, 50-150 parts of carrots, 50-150 parts of shiitake mushrooms, 30-80 parts of whey protein isolate powder, 30-80 parts of ginger, 10-60 parts of sesame oil, 400-700 parts of purified water, 10-40 parts of lemon juice, 100-250 parts of canned yellow peaches, 100-300 parts of pigskin jelly, and 1.5-4.5 parts of protease. According to the preparation method of the protein paste, the protein absorption rate is increased through the enzymolysis technology, nutrition enhancement and flavor improvement are achieved by scientifically proportioning multiple food materials, and finally the healthy protein paste finished product which is high in protein, low in fat, fine and smooth in taste and natural in flavor is prepared.

The invention relates to the technical field of wine, in particular to rose and litchi flavored compound wine and a preparation process thereof. The preparation method comprises the following steps: mixing a rose extract with a grease carrier, mixing with an aqueous solution of whey protein isolate and sodium caseinate, homogenizing, adding sodium alginate, adjusting the pH value, further reacting by using transglutaminase and calcium chloride, and then adding pullulan to prepare the rose extract compound. The obtained compound is excellent in ethanol solution resistance and high in stability, can stably exist in low-alcohol compound wine, and can further shorten the failure time of active ingredients of the rose extract and improve the taste and fragrance of the compound wine in the storage process. In addition, the rose extract compound, the litchi concentrated juice and other active ingredients are adopted for preparing the low-alcohol compound wine, and the low-alcohol compound wine is lasting in fragrance, moderate in taste and good in application effect.

The application discloses a probiotic composition and a production process of a probiotic fermented bread crumb, and belongs to the technical field of bread crumb processing. The probiotic composition is a microcapsule structure containing malt dextrin, arabic gum and heat-denatured whey protein isolate as wall materials, and lactobacillus acidophilus and lactobacillus rhamnosus as core materials. The structure can ensure that a small amount of live bacteria and metabolic products are slowly released through the micropores of the wall materials in a normal temperature fermentation environment, so that the free lactic acid bacteria are prevented from rapidly proliferating, excessively producing acid and competing with yeast for carbon and nitrogen sources in the initial stage of fermentation. The probiotic composition can provide nutrition for the yeast in the fermentation process, promote cell division and metabolic activity of the yeast, and the polydextrose, inulin and arabic gum in the microcapsule wall materials are hydrophilic colloids, which can form a uniform hydration network in the dough.

The invention provides a frozen pre-fried food wrapping material and a preparation method and application thereof.The frozen pre-fried food wrapping material comprises a basic wrapping powder mixture, a functional prefabricated material, water and a flavoring agent, and the functional prefabricated material comprises whey protein isolate, high-methoxyl pectin and a citric acid aqueous solution; the basic flour coating mixture comprises wheat flour, pre-gelatinized cassava starch, rice flour, konjac powder, sodium bicarbonate and calcium bicarbonate, and the temperature of the water is 0-5 DEG C. According to the invention, the whey protein isolate and the high-methoxyl pectin form a water-soluble electrostatic composition in an acidic environment, and the electrostatic composition can form a layer of film in a frying process, so that macromolecular grease invasion can be effectively blocked; the konjac powder, the pregelatinized cassava starch and other hydrophilic substances inside form a high-water-holding-capacity gel network close to the inner layer of the food materials, the resistance of outward migration of internal water is increased, juice is firmly locked inside the food materials, and the taste of crispy outside and tender inside is formed.

The application discloses a preparation method of a protein-supplemented gluten-free frozen cake and belongs to the technical field of food. The cake is prepared from the following raw materials in proportion by weight: egg liquid 120 parts, rice flour 55-100 parts, whey protein isolate 15-45 parts, egg white powder 9-30 parts, sugar powder 45 parts, milk 20 parts and baking powder 3 parts. The specific preparation steps mainly include egg liquid whipping, mixing and sieving, batter adjusting and mold filling, baking, and cooling and freezing storage. The preparation method of the protein-supplemented gluten-free frozen cake can improve the large pores in the cross section of the cake produced by a high proportion of whey protein isolate, improve the sensory properties and nutritional value of the gluten-free cake, inhibit the aging caused by starch recrystallization during the freezing and freezing storage of the cake, and improve the freezing and freezing storage stability of the frozen cake.

The invention discloses a method for improving emulsibility and thermal stability of whey protein isolate, and relates to the technical field of protein processing. The preparation method comprises the following specific steps: respectively dissolving whey protein isolate, sodium alginate and steviol glycoside in water, and fully hydrating to obtain a whey protein isolate solution, a sodium alginate solution and a steviol glycoside solution; adjusting the pH values of the three solutions, and mixing according to a certain sequence and proportion to obtain a mixed solution; the obtained mixed solution has good emulsibility and thermal stability, and compared with single WPI, the emulsion stability is increased by 25.2 times. And a practical method is provided for improving the environmental sensitivity and emulsibility of the whey protein isolate.

This invention provides a whey protein isolate-polyphenol complex, its preparation method, and its application, relating to the food industry. The preparation method includes the following steps: S1, weighing whey protein isolate, dissolving it in phosphate buffer solution, and fully hydrating it to obtain a protein solution; S2, adding H2O2 solution and ascorbic acid to the protein solution, mixing thoroughly, and adding polyphenols to perform a grafting reaction to obtain a product solution; S3, dialyzing the product solution to remove unreacted polyphenols, and freeze-drying the retained solution to obtain the whey protein isolate-polyphenol complex. Compared with natural whey protein isolate, the whey protein isolate-polyphenol complex exhibits significantly enhanced ABTS free radical scavenging ability, iron reducing power, emulsifying activity index, emulsifying stability index, foaming ability, and foam stability, indicating that the covalent grafting of polyphenols successfully endows the whey protein isolate with superior antioxidant properties, emulsifying properties, and foaming properties.

The present invention relates to a frozen food product coated with a coating, the coating comprising a compound selected from acacia gum, arabic gum, gellan gum, guar gum, locust bean gum, konjac gum, tara gum, a wax, an alginate, cellulose, whey protein isolate, corn zein, gluten, soy, caseinate, chitosan, carrageenan, gelatin, pullulan, modified starch, or combinations thereof.

This invention discloses a method for preparing a highly antioxidant, color-changing, intelligent active food preservation film containing bilberry anthocyanins, belonging to the field of food preservation technology. An ACNs-CHC / CMC-WPI nanocomposite is constructed through the encapsulation of chitosan hydrochloride (CHC), carboxymethyl chitosan (CMC), and whey protein isolate (WPI). Using corn starch, chitosan, and 30 wt% glycerol as a base material, the anthocyanin-loaded nanocomposite is introduced as a functional component and formed on the surface of an acrylic sheet via solution casting. This food preservation film exhibits excellent mechanical properties and effectively inhibits spoilage and the proliferation of pathogenic bacteria in high-protein aquatic foods (such as white shrimp), reduces the formation rate of biogenic amines, and significantly slows down the deterioration process of food quality. Furthermore, the surface color of the film changes with the pH value of the target meat, providing a visual monitoring method for food freshness and can also be used for rapid detection of food freshness.

The invention discloses a multi-layer embedded nano freeze-drying preparation as well as a preparation method and skin care application thereof, and belongs to the technical field of embedding. Comprising the following steps: mixing an oil-soluble component and vegetable oil, and uniformly vortex to obtain an oil phase; mixing whey protein isolate powder, deionized water and tea polyphenol, uniformly stirring, adjusting the pH value, continuously stirring, adding water-soluble components, and mixing and stirring to obtain a water phase; mixing the water phase and the oil phase, performing ultrasonic dispersion, adding a sodium alginate aqueous solution, adjusting the pH value, performing ultrasonic dispersion, adding a carboxymethyl chitosan aqueous solution, continuously stirring, adding a calcium chloride solution, continuously stirring, performing rotary evaporation to remove water, and performing freeze drying to obtain the multi-layer embedded nano freeze-drying preparation. Efficient embedding of oil-soluble natural active ingredients and water-soluble natural ingredients is achieved, and meanwhile the problem that the activity of the natural active ingredients is reduced due to the fact that the natural active ingredients are damaged by the external environment is solved.

The invention discloses WPI / SPI-based Pickering emulsion gel and a preparation method thereof, and belongs to the field of emulsion gel substitutes. The invention aims to solve the problems that Pickering emulsion gel prepared from soybean protein is relatively weak in gel structure, has relatively large pores and is relatively easy to extrude during centrifugation, and the loose gel structure is not beneficial to moisture retention. The composition is prepared from the following components in percentage by mass: 0.36%-1.8% of whey protein isolate (WPI), 0.36%-1.8% of soybean protein isolate (SPI), 10%-50% of soybean oil and the balance of ultrapure water. The gel network generates larger resistance to external stress in the centrifugal process, and water molecules can be more tightly kept through capillary acting force.

The invention discloses a small intestine targeting gel microsphere delivery system. The system is composed of a zein / A type gelatin / OSA starch nano colloidal particle core loaded with functional factors and a whey protein isolate / polyphenol / oxidized starch gel microsphere shell, the functional factor encapsulation rate of the delivery system is 59-98%, and the leakage amount range of the functional factors in the stomach and the small intestine is 7.05-21.98%; the adhesion thickness of the small intestine targeting gel microspheres per unit volume and the small intestine mucus layer is 1.15-4.31 nm; the efficiency Papp of penetrating through small intestine mucus and transferring through cells is 3.63 * 10 <-6 > cm / s to 5.64 * 10 <-5 > cm / s. The small intestine targeted delivery efficiency of the microspheres to functional factors is improved by regulating and controlling the interaction type and degree among component molecules, and the microspheres can be applied to functional nutrition enhancing foods and small intestine targeted absorption drugs which have the functions of regulating chronic inflammation of the intestinal tract and enhancing immunity.

This invention discloses a method and application for preparing whey protein isolate microgels based on enzymatic hydrolysis of OSA-modified starch, belonging to the field of emulsion gelation technology. The preparation of the whey protein isolate microgels of this invention includes the following steps: dissolving OSA-modified starch in phosphate buffer, gelatinizing in a boiling water bath, cooling, adding pullulanase for enzymatic hydrolysis, boiling to inactivate the enzyme, then adding β-amylase for secondary enzymatic hydrolysis, centrifuging, collecting the supernatant, and freeze-drying to obtain EOSA starch; preparing whey protein isolate solutions and EOSA starch solutions separately, mixing them at a 1:1 volume ratio, homogenizing, and obtaining the final microgel. The microgel particles have a smooth surface and a uniform gel network structure; they can effectively stabilize the emulsion morphology, exhibiting good storage and thermal stability; furthermore, they are suitable for the preparation of swallowable foods, and the degree of enzymatic hydrolysis of OSA-modified starch can be adjusted to control the swallowability grade, adapting to different swallowability requirements.

This invention discloses a nanoparticle loaded with α-dextrin and Lycium barbarum polysaccharide, its preparation method, and its application. A nanoparticle carrier is prepared using chitosan and whey protein isolate, or chitosan and bovine serum albumin, as raw materials. The nanoparticles loaded with α-dextrin and Lycium barbarum polysaccharide are then prepared using the nanoparticle carrier, α-dextrin, and Lycium barbarum polysaccharide as raw materials. Using chitosan and whey protein isolate as carrier materials, composite nanoparticles are formed through electrostatic interactions and hydrogen bonding. The excipients are safe, the manufacturing process is simple, and the nanoparticles can simultaneously encapsulate the hydrophobic drug α-dextrin and the water-soluble drug Lycium barbarum polysaccharide, achieving efficient co-loading of two drugs with different solubility properties. The resulting nanoparticles have uniform particle size and good dispersibility. This invention constructs a nano-co-delivery system with dual antibacterial and anti-inflammatory functions, capable of simultaneously delivering two drugs to the site of infection for synergistic therapeutic effects.

The invention relates to a preparation method of a hippophae rhamnoides leaf isorhamnetin glycoside enriched solid beverage, and belongs to the field of functional plant beverage processing. The preparation method comprises the following steps: preparing sea buckthorn green tea and sea buckthorn green tea freeze-dried powder by taking sea buckthorn leaves as a main raw material; carrying out ethanol extraction and AB-8 type macroporous resin separation and purification to obtain an isorhamnetin glycoside substance enriched component; a Maillard composite system formed by whey protein isolate and maltodextrin is loaded with an isorhamnetin glycoside substance enrichment component, the isorhamnetin glycoside substance enrichment component is compounded with sea buckthorn green tea freeze-dried powder, freeze drying is performed, and the isorhamnetin glycoside enrichment solid beverage is obtained. The isorhamnetin glycoside enriched solid beverage disclosed by the invention has good solubility, and shows a remarkable immunological enhancement effect in a cyclophosphamide induced immunocompromised mouse model. The method has a wide application prospect in the aspects of high-value utilization of hippophae rhamnoides leaf resources and functional beverage development.

We provide nutritionally fortified products that allow for easy and consistent protein intake with every meal. [Solution] A product added to food for nutritional fortification, characterized in that: the product contains 95% by weight or more of whey protein isolate (WPI) powder with a protein content of 90% by weight or more; the proportion of low molecular weight protein components in the total protein content of the WPI powder is less than 1%; the low molecular weight protein components are the protein components that pass through the filter when an aqueous solution of the WPI powder is centrifuged using a centrifugal ultrafiltration filter with a nominal fractionation molecular weight of 10 kDa, and which exhibit coloration by the bicinchonic acid (BCA) method; and the proportion is a value obtained by determining the absorbance of the aqueous solution of the WPI powder before centrifugal filtration (A) and the absorbance of the filtrate after centrifugal filtration (B) using the BCA method, dividing B by A and expressing it as a percentage.

The invention discloses a high-stability beet red nanocapsule capable of enzymatically regulating and controlling a multilayer interface composite network and a preparation method of the high-stability beet red nanocapsule. Through the synergistic effect of partial thermal denaturation of a whey protein isolate and low-ester pectin, transglutaminase is introduced at a proper pH value to realize enzymatic crosslinking; a three-dimensional compact structure cooperatively constructed by covalent bonds and electrostatic interaction is formed, the system stability and the pigment fixing capacity are remarkably improved, the powder obtained by adopting maltodextrin to assist spray drying is remarkably improved in flowability and resolubility, and meanwhile, the powder has high photo-thermal stability. According to the invention, the proportion of the three components is systematically optimized, so that the balance between the structural compactness and the redissolution rate is realized, and the capsule keeps excellent stability during processing and storage. Compared with a traditional single protein or polysaccharide system, the enzymatic cross-linked composite network has higher embedding rate and stronger photo-thermal stability, an efficient technical scheme is provided for application of beet red in beverages, dairy products and bakery products, and meanwhile the application value of natural pigments in food is expanded.

The invention provides a fat-soluble vitamin microcapsule based on a hot melt extrusion technology as well as a preparation method and application of the fat-soluble vitamin microcapsule. The microcapsule comprises the following raw materials in parts by weight: 10-30 parts of a core material and 70-90 parts of a wall material, the core material is fat-soluble vitamin; the wall material is prepared from the following components in parts by weight: 10 to 30 parts of whey protein isolate, 5 to 20 parts of zein, 5 to 20 parts of shellac, 30 to 50 parts of hydroxypropyl methylcellulose and 5 to 15 parts of carnauba wax. According to the invention, the carnauba wax is introduced as a plasticizing-hydrophobic synergist, so that the problems that the high-protein / polymer wall material is poor in fluidity and easy to break during hot-melt extrusion processing and the final product is easy to absorb moisture are solved. The obtained microcapsule has extremely high packaging efficiency, excellent oxidation stability, excellent anti-caking property, good water dispersibility and controllable release characteristic, and is suitable for products with extremely high stability requirements.

Provided herein are methods, compositions, and uses thereof for preventing traumatic brain injury (TBI) in a subject, wherein a composition comprising whey protein isolate and / or whey protein concentrate may be administered to a subject pre-injury, thereby increasing resilience of the subject to TBI.

The invention belongs to the technical field of starch powder microencapsulation, and discloses an anti-digestion starch microcapsule as well as a preparation method and application thereof. A shell of the microcapsule is an oxidized starch / whey protein isolate / polyphenol composite film, and an inner core of the microcapsule is starch powder; the mass ratio of the inner core to the shell of the microcapsule is 10: (1-4); the composite film shell is formed by compounding whey protein isolate, oxidized starch, polyphenol and a plasticizer according to the mass ratio of 2: (1-4): (0.2-2.4): (0.8-4). According to the invention, a powder coating technology is adopted, so that efficient and uniform coating of starch particles is realized. According to the technology, the uniformity and anti-digestion stability of the coating layer are remarkably improved, the film layer structure and release behavior can be precisely regulated and controlled, and the method has good process amplification and product consistency and is suitable for development and application of low-GI food, functional food, health care products and other products.

The invention discloses premna pubescens polysaccharide-whey protein isolate composite gel as well as a preparation method and application of the premna pubescens polysaccharide-whey protein isolate composite gel. The method comprises the following steps: carrying out tartaric acid-assisted extraction and alcohol precipitation purification to obtain premna microphylla polysaccharide; respectively preparing 2.0%-5.0% by mass of stock solution and 25% by mass of stock solution with whey protein isolate; the preparation method comprises the following steps: mixing the raw materials according to a volume ratio of 1: 1, adjusting the pH value to 7.0, heating in a water bath at 95 DEG C for 30 minutes to induce gelation, and cooling. The water binding capacity of the obtained composite gel reaches 78.95%-80.26%, the hardness ranges from 16.67 N to 21.07 N, the elasticity ranges from 0.59% to 0.81%, the thermal decomposition temperature is stabilized to be 198 DEG C or above, and the rheological behavior shows the typical shear thinning characteristic, and the tan delta value ranges from 0.3 to 0.9. When the gel is applied to yoghourt, the whey precipitation rate can be reduced by 68%, the toughness can be improved by 45% when the gel is applied to jelly, and no obvious bleeding or deformation is caused after the gel is stored at 25 DEG C for one month. The raw materials are natural, the process is simple, the reproducibility is good, and a new way is provided for developing high-performance food colloid materials for cleaning labels.

Methods for increasing reelin (RELN) levels in the brain of a subject in need thereof, as well as compositions for use in such methods, are provided. In addition, methods and compositions are described herein which may be used in the treatment of neuropsychiatric or neurodegenerative disorders, such as schizophrenia and Alzheimer's disease (AD). Compositions described herein may comprise whey protein isolate and / or whey protein concentrate, a source of the glutathione precursor cysteine. The provided methods and compositions are not limited to increasing RELN levels, and may be used to correct a number of other neurological disregulations or abnormalities occurring in a subject in need thereof.

The invention discloses a preparation method of zeaxanthine absorption-promoting easy-to-swallow 3D printing emulsion gel food, which comprises the following steps: preparing a water phase: dispersing whey protein isolate in distilled water, carrying out magnetic stirring, cooling after stirring, and standing overnight to obtain a whey protein dispersion; preparing an oil phase: adding zeaxanthine with the mass-volume percentage of 0.1% into medium-chain triglyceride oil, and sequentially carrying out homogenization treatment and ultrasonic homogenization treatment; a mixing process: adjusting the pH value of the whey protein dispersion to 7.0, dividing the whey protein dispersion into four groups, sequentially adding 0.2-0.8% by mass of carrageenan, carrying out homogenization treatment, dividing the pretreated triglyceride oil mixture into four parts, sequentially adding the four parts, and respectively carrying out homogenization treatment again; and heating the obtained sample, rapidly cooling the sample in an ice-water bath to room temperature, and storing the sample at 4 DEG C for 24 hours to form gel. The invention also provides a 3D printing emulsion gel food capable of absorbing zeaxanthine and easy to swallow.

This invention discloses a method for preparing nattokinase enteric-coated sustained-release capsules and sustained-release gel spheres, belonging to the field of sustained-release microcapsules. This invention improves the selection of wall materials and the preparation process, encapsulating nattokinase using a mixture of food-grade enteric-coating shellac and whey protein isolate as the wall material. After spray drying, food-grade enteric-coated microcapsules are obtained. These microcapsules are then embedded in calcium alginate gel, forming enteric-coated gel spheres through stepwise encapsulation. The gel spheres prepared by this invention are safe for consumption, have a high encapsulation rate, are resistant to gastric acid, can be released into the intestines, are easy to store and transport, and can be mass-produced industrially.

The invention belongs to the technical field of dairy product processing, and particularly relates to high-protein high-dietary-fiber flavored yoghourt and a preparation method thereof. The yoghourt is prepared from the following raw materials: a protein system, a fiber system, a sweet system and a flavor system, wherein the protein system is composed of micelle casein and whey protein isolate according to a mass ratio of 3: (1-3); the fiber system is composed of short-chain inulin and oat beta-glucan according to the mass ratio of 2: (1-3); the sweet system consists of erythritol and stevioside in a mass ratio of 10: (1-5); the flavor system is composed of a natural vanilla extract and a fermented frankincense base material according to a mass ratio of 2: (1-2). The fermented milk product prepared by the method not only inherits all nutritional advantages and clean label characteristics of the original flavor, but also realizes a major breakthrough in sensory experience through precise application of natural flavor and a cold mixing process. The authenticity of the natural flavor and the excellent peculiar smell masking effect are fully verified by sensory evaluation.