113 results about "Whey protein isolate" patented technology

The invention relates to the technical field of preparation of Pickering emulsion stabilizers, in particular to a protein-polyphenol-polysaccharide ternary covalent complex as well as a preparation method and application thereof. The method comprises the following steps: step 1, preparing a whey protein isolate aqueous solution, completely hydrating the whey protein isolate aqueous solution, compounding a grape seed oligomeric proanthocyanidins aqueous solution and a hydrated protein aqueous solution, adjusting the pH value, and carrying out stirring reaction and dialysis freeze-drying to prepare a protein-polyphenol binary compound; and 2, compounding the binary compound solution with the lycium barbarum polysaccharide solution, uniformly stirring, carrying out Maillard reaction to obtain a ternary compound solution, and freeze-drying to obtain the protein-polyphenol-polysaccharide ternary compound. The invention provides a non-toxic, harmless and pollution-free natural emulsifier and stabilizer, and simultaneously prepares a Chinese wolfberry seed oil Pickering emulsion capable of loading nutritional ingredients and active substances, thereby providing reference for screening research of the natural emulsifier and protection of nutritional ingredients of Chinese wolfberry seed oil, which are easy to photodecompose and oxidize; the problem that the effect of protein serving as a Pickering emulsion stabilizer in the prior art is poor is solved.

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 provides a preparation method and application of a compound protein preparation, and the preparation method comprises the following steps: dissolving a protein matrix in deionized water, adjusting the pH value to 8.0-8.5, firstly adding an antioxidant, and then adding an oxidant and a reducing agent to obtain a protein coupling solution; dissolving the whey protein isolate in deionized water, adding a thickening agent, stirring, and cooling to room temperature to obtain a proteoglycan composite water phase; and mixing the protein coupling solution and the proteoglycan composite water phase according to a preset proportion, adding the oil phase, carrying out homogenization treatment to form a high internal phase emulsion, carrying out freeze drying, and crushing into particles to obtain the powdery protein pre-preparation. The structural stability of protein molecules is remarkably improved, and protein aggregation and sedimentation are reduced, so that the physical and chemical stability of the protein preparation in the storage and use processes is effectively improved, and the problem of insufficient structural stability in the prior art is solved.

The invention belongs to the technical field of protein modification, and relates to a preparation method for improving the structure and hypoglycemic activity of whey protein isolate through combination of enzymolysis and polyphenol. The whey protein isolate is used as a raw material, and different enzymes are used for performing enzymolysis treatment on the whey protein isolate. And after the enzymolysis treatment, combining the enzymolysis whey protein isolate with polyphenol to obtain the enzymolysis whey protein isolate-polyphenol compound. By adopting the method, the novel whey protein functional base material with good functional characteristics can be directly prepared, and the application field of the whey protein in the food industry is expanded.

A preparation method of the whey protein isolate-phospholipid complex embedded fucoxanthin emulsion comprises the following steps: (1) mixing and homogenizing phosphatidyl glyceride and a buffer solution to obtain a phospholipid emulsion, and the phosphatidyl glyceride is selected from DHA (docosahexaenoic acid) phosphatidyl glycerol monocaprylate, DHA phosphatidyl glycerol monocaprylate and the like; the phospholipid emulsion and the whey protein isolate solution are mixed and homogenized, and whey protein isolate-phospholipid compound O / W emulsion is obtained; and (2) dropwise adding the fucoxanthin solution into the whey protein isolate-phospholipid compound O / W emulsion, and stirring to obtain the fucoxanthin emulsion. The whey protein isolate-phospholipid compound embedded fucoxanthine emulsion disclosed by the invention is good in stability, high in encapsulation efficiency, excellent in oxidation resistance and high in bioavailability of fucoxanthine, and the particle size of the emulsion is 200 nm or less. According to the research, the application of the novel phospholipid in the aspect of stable emulsion system construction is expanded, and a new thought and direction are provided for embedding and delivery of active substances.

The invention provides diglyceride goat milk powder. The diglyceride goat milk powder is prepared from the following components in parts by weight: 700 to 800 parts of raw goat milk, 20 to 50 parts of safflower seed diester oil, 100 to 200 parts of isomaltooligosacharide, 1 to 3 parts of compound vitamins, 0.1 to 0.5 part of compound probiotics, 80 to 120 parts of whey protein isolate and 25 to 35 parts of glucan. According to the invention, high-purity safflower seed diester oil is used as a core raw material, and an innovative solution is provided for the functional goat milk powder market. By adopting a unique process of combining enzymolysis pretreatment and composite embedding, the bioavailability of functional components is remarkably improved on the basis of ensuring excellent reconstituability and storage stability of the product. The product has the dual effects of metabolic regulation and intestinal health at the same time, functions are enhanced while the natural nutritional value of the goat milk is reserved, and a new technical path is provided for development of functional dairy products.

The invention belongs to the technical field of biology, and discloses a natural pigment lactic acid bacteria microcapsule which is composed of a wall material and a core material, and the wall material is composed of whey protein isolate and Arabic gum; the core material comprises a natural pigment and lactic acid bacteria, and the natural pigment is one or two of chlorophyll, beet and sodium copper chlorophyllin; the lactic acid bacteria are one or a combination of more of lactobacillus plantarum, lactobacillus bulgaricus and streptococcus thermophilus. According to the natural pigment lactic acid bacteria microcapsule, the natural pigment and the lactic acid bacteria are co-embedded, the natural pigment can promote the growth of the lactic acid bacteria and improve the embedding rate, when the natural pigment lactic acid bacteria microcapsule is used for preparing yoghourt, the brightness, the water-holding capacity, the viscosity and the acidity of the yoghourt can be improved, and the DPPH and ABTS free radical scavenging rate of the yoghourt can be improved; in addition, the natural pigment lactic acid bacteria microcapsules can better protect lactic acid bacteria, so that the shelf life of the yoghourt is prolonged. Meanwhile, the invention further discloses a preparation method and application of the natural pigment lactic acid bacteria microcapsule.

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. The name of the product under this design: packaging box (whey protein isolate powder shake pack). 2. Purpose of this design product: used for storing items. 3. The design highlights of this design product are the patterns shown in the figure. 4. The picture or photo that best illustrates the key points of the design: main view.

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 discloses double gel with an O1 / W / O2 microstructure as well as a preparation method and application of the double gel. The preparation method comprises the following steps: preparing a whey protein aggregate from whey protein isolate, mixing the whey protein aggregate with oil and a hydrophobic active substance, and homogenizing to prepare oleogel loaded with the hydrophobic active substance; guar gum, water and the hydrophilic active substance are mixed and fully hydrated, and hydrogel loaded with the hydrophilic active substance is prepared; and mixing the oleogel loaded with the hydrophobic active substance and the hydrogel loaded with the hydrophilic active substance, carrying out homogenization treatment, and carrying out in-situ self-assembly to form the double gel with the O1 / W / O2 microstructure. The invention constructs a double-gel with an O1 / W / O2 microstructure, and the double-gel can give consideration to cheese texture simulation and hydrophilic / hydrophobic active substance co-delivery functions.

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 whey protein isolate source antioxidant polypeptide, the amino acid sequence of the whey protein isolate source antioxidant polypeptide is amino terminal-LVYPFPGPIP-carboxyl terminal, and the whey protein isolate source antioxidant polypeptide can be developed into an antioxidant.

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 invention discloses a corn starch-whey protein isolate amyloid fiber compound with high digestion resistance as well as a preparation method and application of the corn starch-whey protein isolate amyloid fiber compound. The preparation method comprises the following steps: mixing cysteine with a whey protein isolate solution, carrying out pulsed electric field pretreatment, and then carrying out high-speed shearing assisted acid heat treatment to fibrosis the whey protein isolate so as to obtain whey protein isolate amyloid fibers; the whey protein isolate amyloid fiber and the corn starch suspension are co-gelatinized, then quercetin is added for a covalent cross-linking reaction, and finally the corn starch-whey protein isolate amyloid fiber compound is prepared. The prepared corn starch-whey protein isolate amyloid fiber compound has high resistant starch content, the defect that the glycemic index of corn starch is high is overcome, the pulsed electric field and co-gelatinization treatment in the preparation process have the advantages of being environmentally friendly, easy to operate and flexible to adjust, and the preparation method is suitable for large-scale production and market popularization.

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.

An emulsion for adding flavor to a beverage and a method of creating the emulsion. The emulsion includes an oil component and a stabilizing component. The stabilizing component includes a whey protein isolate solution including whey protein isolate. The whey protein isolate solution has a total solids concentration of 0.2% to 8% and a pH of 2.0 to 6.0. The emulsion is a stable solution that prevents undesirable oil layer formation and adds both the intended taste and rich mouthfeel in the beverage that cannot be obtained from extracts or other flavorings.

The application discloses a protein fiber-oxidized polysaccharide compound, an iron-loaded compound and a preparation method thereof. The preparation method is as follows: whey protein isolate is hydrolyzed by alkaline protease to obtain whey protein isolate enzymolysis powder; the whey protein isolate and the enzymolysis powder are mixed at a mass ratio of 1:1 to prepare a hydrolyzed protein fiber solution; oxidized dextran solution is prepared by oxidizing dextran with sodium periodate; the oxidized dextran solution and the hydrolyzed protein fiber solution are grafted under the action of sodium cyanoborohydride to obtain the protein fiber-oxidized polysaccharide compound. The protein fiber-oxidized polysaccharide compound is loaded with ferric chloride and reduced by NaBH4 to obtain the iron-loaded compound. The application provides a novel method for preparing the protein fiber-oxidized polysaccharide compound at room temperature, and the iron loading amount is as high as 1:1; the iron-loaded compound has more stable nano-iron valence, higher oxidation resistance, good biological safety and biological availability, and the cell absorption effect is 1.33 times that of a conventional iron supplement ferrous sulfate, and the iron supplement effect is safe and efficient.

The invention belongs to the technical field of food processing, and particularly relates to sports nutritional rice flour and a production process thereof, and the sports nutritional rice flour comprises the following raw material components in parts by weight: 40-60 parts of puffed rice flour; 15 to 25 parts of slow-release glucose; 30 to 45 parts of protein isolate; 3-5 parts of peptides; 2-5 parts of creatine; 0.03 to 0.05 part of compound vitamin; 3-5 parts of functional nutrients; 0.5-1 part of a mineral compound; the puffed rice flour is a mixture of puffed black rice and puffed brown rice in a mass ratio of 1: (1-2); the isolated protein is a mixture of isolated whey protein and isolated soybean protein in a mass ratio of (2-3): 1. The black rice and the brown rice which have higher nutritional value are used as main raw materials, and the slow-release glucose, the protein isolate, the peptides, the creatine, the compound vitamins, the functional nutrients and the mineral compounds are added, so that the obtained rice flour is easy to absorb, can quickly supplement energy, accelerate recovery of physical strength and promote muscle synthesis, can maintain blood sugar to be stable, is beneficial to health, and is suitable for being popularized and applied. The device is suitable for body-building people.

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.