201 results about "Whole milk" patented technology

The invention relates to the technical field of infant milk powder formulas and equipment, in particular to milk powder with key nutrition gold matching synergistic interaction and sterile matching equipment thereof. Comprising the following components in parts by weight: 60 to 80 parts of high-oil whey powder, 10 to 20 parts of whole milk powder, 5 to 10 parts of lactose, 2 to 8 parts of whey protein powder, 1.5 to 3.5 parts of choline bitartrate, 1 to 5 parts of polyfructose, 0.3 to 0.7 part of taurine, 0.5 to 1 part of a compound functional nutrition enhancer, 0.05 to 0.1 part of compound nucleotide and 0.03 to 0.09 part of lactoferrin, according to the present invention, the milk source and the calcium, iron and zinc are scientifically proportioned, such that the milk powder can provide the basic nutrition from the milk source, and can supplement the specific nutrients through the strengthening components so as to achieve the double supplement effect, and provide the balanced and comprehensive nutrition support for the infants.

According to the infant amino acid nutritional rice flour and the preparation method thereof, four proteases including flavourzyme, pepsase, papain and bromelain are provided, and the proteases have very high hydrolytic activity and can fully hydrolyze protein in rice and whole milk powder to form various amino acids and polypeptide fragments, so that the nutritional rice flour is prepared; the rice flour is beneficial to digestion and absorption of infants, does not cause protein allergy, also improves the utilization rate of protein, and also can increase the flavor of the rice flour. Through detection, all 16 amino acids listed in GB5009.124-2016 Measurement of Amino Acid In Food National Standard for Food Safety can be detected in the infant amino acid nutritional rice flour prepared by the method disclosed by the invention; the amino acids are respectively alanine, valine, leucine, isoleucine, phenylalanine, proline, glycine, serine, threonine, tyrosine, methionine, lysine, arginine, histidine, aspartic acid and glutamic acid, the content of the glutamic acid is the highest, and the total amount of the amino acids can reach 10.5-11.2 g / 100g.

The present invention discloses a CBP lysine children growth milk powder and a preparation method thereof, and belongs to the technical field of milk powder, the CBP lysine children growth milk powder comprises the following components by mass: a wet process part: 575 parts of whole milk powder, 175 parts of dried skim milk, 175 parts of isomaltooligosacharide (type 50) powder, 30 parts of polydextrose, 28 parts of edible plant blend oil, 4 parts of milk mineral salt, and 13.7 parts of a compound children modified milk powder three-nutrition enhancer; cBP lysine is cooperated with bifidobacterium and seven traditional Chinese medicine extracts, DHA and ARA are accurately proportioned, the calcium absorption efficiency and the intestinal colonization capacity of probiotics are remarkably improved, a three-step mixing method is combined with a two-way shearing low-temperature technology, rapid and uniform mixing is achieved, the activity of the probiotics and the stability of DHA are reserved to the maximum extent, high uniformity of products is ensured, and the product quality is improved. The low-moisture wet-process base powder inhibits moisture absorption of traditional Chinese medicine components, nitrogen protection blocks oxidation in the whole process, the shelf life is prolonged, and the reconstituability is improved.

The invention discloses durian ice cream and a preparation method thereof. The durian ice cream is prepared from the following raw materials in parts by weight: 52 to 58 parts of white granulated sugar, 13 to 17 parts of malt syrup, 18 to 22 parts of coconut oil, 48 to 52 parts of whole milk powder, 35 to 40 parts of single cream, 0.085 part of carotene, 47 to 52 parts of durian pulp, 18 to 22 parts of durian powder, 1.4 to 1.6 parts of guar gum, 0.4 to 0.6 part of CMC, 0.9 to 1.1 parts of locust bean gum, 0.45 to 0.55 part of glyceryl monostearate and 730 to 770 parts of drinking water. According to the preparation method of the durian ice cream, an HPP sterilization technology is innovatively applied to an ice cream process; the mouth feel of the finished durian ice cream is greatly improved, and the durian ice cream is finer and smoother; meanwhile, the ice cream is softer and better to bite. The durian ice cream containing pure durian pulp without durian essence is developed and produced domestically for the first time, consumers can eat delicious ice cream, the ice cream and durian industry are well demonstrated and guided, and the development of the industry is guided.

The invention discloses sheep colostrum immune globulin powder and a preparation process thereof, and relates to the technical field of protein powder. The sheep colostrum immune globulin powder is prepared from the following components in parts by weight: 200 to 250 parts of a sheep colostrum raw material, 350 to 400 parts of whole milk powder, 330 to 370 parts of skimmed milk powder, 30 to 50 parts of prebiotics, 8 to 12 parts of acerola cherry powder, 0.8 to 1.2 parts of lactoferrin, 0.4 to 0.6 part of N-acetylneuraminic acid and 0.3 to 0.5 part of probiotics. Diversified nutritional requirements of a human body are fully considered, various nutritional ingredients are matched with one another and have a synergistic effect, the nutritional ingredients can be better absorbed and utilized by the human body, comprehensive nutritional support is provided for consumers, and the requirements of daily nutritional supplement, physique enhancement, immunity improvement and the like are met.

The invention discloses modified milk powder capable of promoting intestinal health, which is prepared by taking whole milk powder and skimmed milk powder as main raw materials, adding five kinds of medicinal and edible 8-linked intestinal beneficial bacteria and other ingredients, and blending by a gravity convection diffusion type mixing technology. And filling composite inert gases (nitrogen and carbon dioxide) according to a certain proportion. According to the invention, by selecting the matching of homology of medicine and food and probiotics and combining special functional component substances, such as lactase, taurine, prebiotics, probiotics, homology of medicine and food and the like, the purposes of adjusting intestinal flora, improving intestinal health and reducing the incidence rate of intestinal diseases are achieved. An intestinal flora disorder mouse model intervention experiment and observation and comparison of multiple rounds of trial administration effects of volunteers prove that the traditional Chinese medicine composition has the effect of practically and effectively promoting intestinal health.

The present invention discloses a processing method for improving the expansion rate of low-fat and low-sugar ice cream, which includes: dissolving one or more of cream, whole milk powder, skim milk powder, sucrose, maltitol and maltodextrin in water at 75-80°C, injecting hot water to adjust the temperature to 80°C, and maintaining stirring at 80°C for a first preset time to prepare a first mixed slurry; adding ingredient A with a first preset ratio to the first mixed slurry and homogenizing it into a second mixed slurry, adding solution B with a second preset ratio to the second mixed slurry to prepare a third mixed slurry, and the third mixed slurry is used to make ice cream; the ingredient A includes citrus fiber, rice starch and calcium carbonate, and the solution B is a citric acid solution. The present invention uses the combination of citrus fiber and rice starch to be homogenized into a three-dimensional porous network, and uses citric acid-calcium carbonate to generate carbon dioxide to fill the porous structure, significantly improving the expansion rate and anti-melting property of low-fat and low-sugar ice cream.

The invention provides modified milk powder for children as well as a preparation method and application thereof, and relates to the field of modified milk powder. The formula of the modified milk powder comprises skimmed milk powder, demineralized whey powder, whole milk powder, lactose, isomaltooligosacharide, crystalline fructose, vegetable oil, composite vitamins, composite minerals, calcium carbonate, choline chloride, L-carnitine, L-lysine, hydrolyzed yolk powder, soda water, lactoferrin, docosahexaenoic acid and probiotics. A finished product is obtained through the steps of burdening, shearing and filtering, homogenizing, sterilizing, concentrating, spray drying, bean jelly, dry mixing and the like. According to the modified milk powder, various trace elements can be supplemented by adding soda water; in addition, addition of soda water, hydrolyzed yolk powder or isomaltooligosacharide can promote absorption of calcium by the body and promote skeletal development of children.

In accordance with the present invention, novel Bacillus strains are provided, more specifically, Bacillus strains that have extracellular hydrolase activity and that exhibit reduced malodor after incubation at least 25°C for at least 5 days in lactose-free whole milk samples compared to uninoculated lactose-free whole milk samples, compositions comprising these strains, and methods of using the novel Bacillus strains are provided.

The invention discloses a single-cluster bergamot mooncake. The mooncake comprises a mooncake crust, stuffing wrapped by the mooncake crust and core stuffing wrapped by the stuffing. The mooncake crust comprises the following components in parts by mass: 10-15g of wheat flour; 1-2g of Dancong raw tea powder; 1-2g of milk butter oil; the stuffing is prepared from the following components in parts by mass: 20 to 40g of starch; 20 to 40g of malt syrup; 20 to 40g of whole milk powder; 20 to 40g of eggs; 20 to 40g of salted egg yolk; 20 to 40g of coconut milk; 20 to 40g of drinking water; and the stuffing comprises the following components in parts by mass: 5-12g of fingered citron paste.

The utility model discloses a whole milk powder split-flow conveying device, which relates to the powder storage cabinet field, and comprises a powder storage cabinet, the powder storage cabinet comprises a support and a cabinet shell, the cabinet shell is fixedly installed in the support, the lower end face of the cabinet shell is provided with a discharge chute, the discharge chute is internally provided with two material stirring roller sets, the material stirring roller sets are rotatably connected with the cabinet shell, and the lower end face of the cabinet shell is provided with a plurality of material stirring rollers. The lower end face of the cabinet shell is further fixedly provided with a driving motor for driving the material stirring roller set to rotate. The discharging groove is formed in the lower end of the powder storage cabinet, the material stirring roller set is installed in the discharging groove, and the stirring rod is installed on the material stirring roller set, so that the purpose of stably stirring out milk powder under the driving of the driving motor when discharging is needed can be achieved; and moreover, the blockage condition can be effectively avoided in a stirring discharging manner.

The invention discloses a low-hardness hair melting tablet for pets, and relates to the technical field of health care products for pets. The compound feed comprises the following raw materials in percentage by weight: 1-3% of barley seedling powder, 1-3% of wheat seedling powder, 2-10% of psyllium seed husk powder, 2-4% of chicory root powder, 1-4% of dietary fiber, 1-3% of fructo-oligosaccharide, 0.1-2% of protease, 0.1-2% of lipase, 0.1-2% of amylase, 0.1-2% of cellulase, 15-30% of whole milk powder, 2-8% of coconut oil, 10-25% of yeast powder, 5-13% of dextrin, 12-30% of starch, 5-13% of microcrystalline cellulose, 1-3% of silicon dioxide and 0.1-3% of magnesium stearate. The cat feed is prepared from pure natural plant raw materials, does not contain mineral oil, not only can promote the discharge of wool balls in the intestinal tracts of cats, but also can help the growth and reproduction of beneficial microbial communities in the intestinal tracts of cats and maintain the intestinal health of cats due to the addition of prebiotics.

The invention discloses a milk-flavored beverage rich in bubbles and a preparation method thereof, and belongs to the technical field of milk beverage processing. The milk-flavored beverage comprises the following components in parts by weight: 8-12 parts of white granulated sugar, 0.5-1 part of whole milk powder, 2.5-4 parts of fruit juice, 1.5-2 parts of an acidity regulator, 0.2-0.25 part of sodium citrate, 0.4-0.7 part of a compound thickening stabilizer and 80-87 parts of water. The compound thickening stabilizer is sodium carboxymethyl cellulose and pectin. According to the scheme, bubbles are generated by utilizing solubility change and cold and hot change from high pressure to low pressure, abundant bubbles can be introduced into the milk-flavored beverage under the condition that carbon dioxide gas is not added, the taste level of the beverage is increased, the interestingness and enjoyment of drinking are improved, meanwhile, the bubble taste and the flavor of the milk-flavored beverage are mutually coordinated, and the beverage has a good taste. The fresh and cool air bubbles and the faint scent taste are realized.

1. Name of the design product: Packaging box (250ml×24 packs of full-fat sterilized milk of Telunsu Organic Pure Milk with Tetra Pak Dream Cap). 2. Use of the design product: For packaging products. 3. Design key points of the design product: The combination of shape and pattern. 4. Picture or photo that best shows the design key points: Stereogram.

The utility model provides a sealed stirring mechanism for milk making machine relates to milk making machine technical field, including milk powder box, bottom seal and stirring shaft, the top surface of milk powder box is equipped with the powder storage groove, the bottom surface of milk powder box is equipped with stirring transmission groove, be provided with first communication between stirring transmission groove and powder storage groove Department, bottom seal is sealed and is arranged in stirring transmission groove, be provided with the second communication of coaxial distribution with first communication on bottom seal, the upper portion rotation is connected on first communication of stirring shaft, and sealed setting has upper seal structure between stirring shaft and first communication, the upper end of stirring shaft extends to powder storage groove in first communication, the lower portion rotation is connected on second communication of stirring shaft, sealed setting has lower seal structure between stirring shaft and second communication, the lower end of stirring shaft passes through second communication and realizes the rotation of stirring shaft with the cooperation of the drive component on the machine body. The utility model has the advantages of convenient with the whole milk powder box is thrown into water and is directly cleaned, improves the convenience of cleaning and use.

The invention provides a formula of a mango and fructus cannabis beverage and a preparation method of the mango and fructus cannabis beverage, and belongs to the technical field of beverage formulas, the mango and fructus cannabis beverage is prepared from the following raw materials in percentage by mass: 25-45% of mango puree, 15-19.5% of fructus cannabis puree, 3-5% of whole milk powder, 5-9% of preserved fruit syrup, 0.14-0.34% of a stabilizer and 25-40% of water. The mango and the whole milk powder are added at the same time, so that the half-cooked taste of the cannabis can be removed, the protein of the cannabis is compatible with the milk, the prepared product beverage is fine and smooth in taste, creamy yellow and uniform in texture, and the strong fragrance of the cannabis and the fresh and sweet flavor of the mango complement each other.

The invention discloses a production process of a dry cake, and relates to the technical field of food processing, the dry cake is prepared from egg liquid, flour, powdered sugar, trehalose, cake oil, pure yolk powder, whole milk powder and blend oil in parts by weight through dough beating, dough injection, baking, cooling, slicing, slice placing, secondary baking, coating and secondary cooling. The dry cake not only retains the fragrance of the cake, but also has the crisp taste of the biscuit, and the coating on the surface of the dry cake enables the taste to be finer and smoother, and does not affect the taste after long-time storage.

The invention relates to the field of functional food, and discloses bioactive iron blood-enriching milk powder which comprises the following components: whole milk powder, skim milk powder, desalted whey powder, isomaltooligosacharide, Chinese yam powder, milk mineral salt, longan powder, Chinese wolfberry fruit powder, lactase, taurine, plant lactobacillus SG-5, compound lactic acid bacteria powder, mineral substances, ferriheme and vitamins. According to the invention, natural components rich in various bioactive substances, such as the Chinese yam powder, the longan powder and the Chinese wolfberry fruit powder, are introduced, and bioactive iron supplements, such as the ferric sodium ethylene diamine tetraacetate and the ferriheme, and mineral substances, such as calcium carbonate and zinc oxide, are combined; the technical effects of remarkably improving the iron element absorption efficiency, reducing gastrointestinal tract stimulation and providing various health benefits are achieved. The problems of low absorption efficiency or large side effects easily caused by a single iron source (such as an inorganic iron supplement) in the prior art are solved.

The invention relates to the technical field of ice cream preparation, and discloses an ice cream with homology of medicine and food and a preparation method thereof.The ice cream is prepared from, by weight, 450 g of fresh milk, 120 g of whole milk powder, 100 g of white granulated sugar, 40 g of xylitol, 1 g of special-grade saffron crocus filaments, 60 g of edible double-petal red rose hydrolat, 2 g of glycerin monostearate, 1.2 g of guar gum, 0.8 g of xanthan gum and 225 g of purified water on the basis of 1000 g of finished products; the saffron crocus and the double-petal red rose are medicinal and edible raw materials. According to the invention, through an exclusive process of saffron crocus low-temperature extraction, core active ingredients and natural flavor of saffron crocus are effectively reserved, bitter taste precipitation caused by high-temperature and strong stirring is avoided, and meanwhile, rose hydrolat is subjected to vacuum concentration fresh-locking treatment, so that volatilization of flavor substances is greatly reduced, and the retention rate of fragrance is increased; the saffron crocus and the rose are subjected to precise proportioning and a step-by-step fusion process, so that balance and complementation of slight bitter taste of the saffron crocus and fragrance and sweetness of the rose are realized, and the problem that the flavor of one

The invention discloses a G / O / W emulsification system fat simulant, a preparation method and application in dairy products, and belongs to the technical field of functional food processing. The preparation method comprises the following steps: firstly, mixing protein and edible gum to form microgel (G phase) similar to semisolid, and then mixing an oil phase (O phase) and the G phase to form a G / O phase; and adding the G / O phase into the water phase (W phase), and mixing to obtain the G / O / W emulsion system fat simulant. The G / O / W emulsification system fat simulant is used as a fat substitute of a dairy product, so that the common problems of rough texture, insufficient flavor and the like of fat-reducing products can be effectively solved. The G / O / W emulsification system fat simulant can well simulate the texture and flavor of a whole milk product.

The invention provides a tablet candy capable of inhibiting fat absorption and a preparation method of the tablet candy, and relates to the technical field of functional foods. The pressed candy capable of inhibiting fat absorption comprises 0.1-25 parts of flammulina velutipes powder, 1-18 parts of L-arabinose, 0.05-5 parts of carob gum, 0.1-12 parts of chestnut powder, 0.1-10 parts of seaweed meal, 0.1-10 parts of instant oolong tea powder, 1-15 parts of composite vegetable powder, 30-80 parts of sorbitol, 3-15 parts of whole milk powder, 0.1-10 parts of edible mushroom concentrated powder, 1-10 parts of yoghurt powder, 1-15 parts of juicy peach juice powder and 0.1-2 parts of citric acid. And 0.1 to 1.5 parts of magnesium stearate. Various functional components such as beta-glucan and L-arabinose in the flammulina velutipes have a synergistic effect, so that the fat adsorption rate is increased; by means of the cold granulation and low-temperature tabletting technology, the retention rate of active ingredients is increased, meanwhile, the product has excellent stability and safety and good taste, the effects of improving intestinal flora and regulating blood sugar can be achieved, and important technical value and wide application prospects are achieved.

The present invention relates to a method for producing a whole milk powder and a system for producing a high solids whole milk concentrate with reduced energy consumption.

The invention relates to the technical field of dairy product processing, and discloses a milk beverage and a preparation process thereof, the milk beverage comprises the following raw materials by mass: 0.05%-0.75% of skimmed milk powder, 0.05%-0.75% of whole milk powder, 0.15%-1.8% of a compound stabilizer, 0.06%-1.1% of an acidulant, 1.005%-10.02% of a sweetener, 0.01%-0.5% of edible essence, and the balance reverse osmosis water; the raw materials including the skimmed milk powder and the whole milk powder are dissolved through a moisture permeation step and then mixed to form emulsion, and the emulsion and acidizing fluid formed by dissolving an acidulant are subjected to online acidification; and mixing with other raw material solutions, fixing the volume, and filling carbon dioxide to obtain the milk beverage. According to the scheme, the raw materials are combined and added, so that the nutrition of the milk beverage is effectively enriched, and the sour, sour and sweet bubble stimulation taste is provided for consumers; in addition, the precipitation amount and layering of the beverage can be reduced, and the milk beverage with a stable system and a stable taste is provided.

This invention discloses a desensitized milk peptide, its preparation method, and its application, relating to the food processing field. The preparation method provided by this invention includes: (1) removing the upper layer of fat from fresh milk; (2) circulating treatment under dynamic high-pressure microjet pressure; (3) adding mixed proteases for enzymatic hydrolysis; (4) adding mulberry polyphenols and using pulsed electric field combined with glycosylation modification to obtain a desensitized milk peptide solution; (6) adding sweeteners, stabilizers, and emulsifiers, mixing with the desensitized milk peptide solution, and then homogenizing in two stages to obtain a homogenized desensitized milk peptide solution; the obtained milk peptide solution can be sterilized and aseptically filled to obtain a desensitized milk peptide beverage. This invention hydrolyzes milk protein into polypeptides through enzymatic hydrolysis and pulsed electric field combined with glycosylation modification of whole milk, and then performs desensitization treatment, significantly reducing the allergenicity of milk, thereby ultimately producing a desensitized milk peptide beverage rich in milk peptides.

The invention discloses a construction method of a cheese product with high mouth melting property. The construction method comprises the following steps: determining a basic formula model of the cheese product; starch and dextrin raw materials with different sources are selected, cheese prepared from whole milk fat is used as a benchmarking product, and products with different mouth melting properties are prepared; constructing a sensory evaluation method; establishing the association between the raw materials and the mouth melting property of the cheese from the gel melting time and the molecular weight interval; determining the texture, viscosity, low-field nuclear magnetism, SFC and rheological result indexes of different cheese samples, and establishing the correlation between the mouth melting property of the cheese and the related detection indexes; comparing sensory evaluation values; the directions of raw materials need to be selected for obtaining products with different mouth melting properties through derivation, and cheese products with high mouth melting properties are obtained. By means of the construction method, in the formula design stage, the product formula can be designed according to the molecular weight condition, and the mouth feel of the product is ensured; and meanwhile, objective and quantitative mouth melting property detection and evaluation can be carried out on the mouth melting property of the finished cheese.

The invention provides a multi-vitamin black true treasure brewing composition. The multi-vitamin black true treasure brewing composition is characterized by comprising puffed powder, maltodextrin, black sesame, resistant dextrin, soybean protein isolate, whole milk powder, oat, tartary buckwheat, brown rice, mulberry extract, cordyceps militaris extract, rhizoma polygonati extract, soybean meal, calcium carbonate, fructo-oligosaccharide, xylitol, multi-vitamin and sucralose. The multi-vitamin black Wubao brewing composition comprises various black cereal food materials, various traditional Chinese medicinal material extracts, vitamins and other components, and has the effects of tonifying kidney and qi, enhancing immunity and resisting fatigue.

The invention relates to the field of food, and particularly discloses Mozzarella cheese and a preparation method thereof.The method comprises the steps that whole milk is subjected to degreasing treatment and ultrafiltration treatment, and raw milk is obtained; performing sterilization treatment and pre-acidification treatment on the raw milk to obtain acidified feed liquid; inoculating the acidified feed liquid with a first leavening agent, and carrying out pre-fermentation treatment to obtain a pre-fermentation product; sequentially performing curding treatment, whey removal treatment, crushing treatment, blanching stretching treatment, cooling treatment and salting treatment on the pre-fermented product to obtain a salted product; and inoculating the surface of the salted product with a second leavening agent to obtain the mozzarella cheese. By means of the method, the production efficiency of the mozzarella cheese can be improved, the prepared cheese can form a casein-calcium matrix structure with ideal melting and drawing performance and storage stability, and meanwhile the flavor richness of the cheese is effectively enhanced.

The invention relates to the field of frozen drinks, in particular to fresh milk ice cream and a preparation method thereof. The invention discloses a fresh milk ice cream which comprises the following raw material components in parts by weight: 4.5-6 parts of white granulated sugar, 4-6 parts of whole milk powder, 10-18 parts of single cream, 5-6.5 parts of maltitol, 4.5-6 parts of polydextrose, 1.5-3 parts of inulin, 0.3-0.6 part of a compound emulsifying thickener and 60-65 parts of fresh milk. On the basis of an existing cane sugar ice cream formula, 50% or more of cane sugar is reduced, the melting resistance of the ice cream is improved, the appearance quality of the ice cream in the transportation and storage process is facilitated, and on the basis that the smooth taste and pure flavor of the ice cream are reserved, the claim of high dietary fiber food in the national standard is met; and the healthy diet requirement of reducing sugar intake is met.

The invention relates to the technical field of brewing agent treatment, and discloses a snakegourd seed brewing agent and a preparation technology of the snakegourd seed brewing agent, the preparation technology comprises the following steps: S100, snakegourd seeds and a powder medium are subjected to zoned grinding, the powder medium is continuously in contact with crushed particles of the snakegourd seeds in the grinding process, and the powder medium is continuously in contact with the crushed particles of the snakegourd seeds; absorbing grease in the snakegourd seeds, and sieving to obtain snakegourd seed powder; and S200, sequentially adding white granulated sugar, whole milk powder, whey powder, glucose powder, plant base material powder and powder essence into the snakegourd seed powder, and fully mixing to prepare the snakegourd seed brewing agent and a preparation device for preparing the snakegourd seed brewing agent. The trichosanthes kirilowii seed grease is adsorbed in the stirring production process, the caking condition of powder during crushing and stirring is reduced, the powder fineness is improved, and the grease distribution uniformity degree is improved.

The invention belongs to the technical field of food processing, and particularly relates to a polygonatum sibiricum crude polysaccharide-radix puerariae hydrogel double-layer microstructure energy bar which comprises the following components: a polygonatum sibiricum crude polysaccharide water extract, whole milk powder, egg white, radix puerariae powder, purified water, grains, nuts, dried fruits, edible salt, white granulated sugar, baking soda, yeast, honey, grease and egg liquid. Compared with the prior art, by arranging a double-layer wrapping structure, the technical problem that in the prior art, the herbal extract cannot be added into food, and meanwhile the good taste of the food cannot be guaranteed is solved.