154results about How to "Reduce starch content" patented technology

A process for producing an ultrafine-milled whole-grain wheat flour which has the full nutritional value of wheat kernels, while retaining the texture of refined wheat flour and an appearance similar to refined wheat flour, and the products which can be made from the ultrafine-milled whole-grain wheat flour. The process can also be used for producing an ultrafine-milled coarse fraction, which can be used as a replacement and to fortify refined wheat flour. The ultrafine-milled coarse fraction can be used in bakery products, snack products and food products.

A high strength, low density fiber board panel for use in the furniture industry is provided, including mineral wool, a lightweight aggregate material, cellulosic fiber, a binding agent and gypsum. The mineral wool makes up approximately 0% to 33%, the lightweight aggregate material approximately 25% to 41%, the cellulosic fiber approximately 20% to 35%, the binding agent approximately 5% to 9%, and the gypsum approximately 0% to 23%, of the dry solids weight of the panel.

Method and apparatuses for healthy rice cooking and removing starch in rice is disclosed. There is provided a rice cooker, including an inner pot, an outer case with control buttons, power input terminal, a thermostat component, a control circuit, a rice cooker lid and a heater plate. The inner pot is placed inside the outer case; the heating plate, the thermostat and the control circuit are placed at the bottom of the inner pot. A starch removing device is placed between the bottom of the inner pot and the outer case, the starch removing device comprises: a heating plate, power input terminal, a thermostat component, a control circuit disposed at the bottom, a medium case inside the outer case, a water storage trough at the exterior of the medium case, a water drainage trough between the medium case and the outer case, and a evaporating tube at the bottom of the water storage trough; the ends of the evaporating tube is connected with the water storage trough and the inner pot through channels, the water drainage trough is connected with a valve and the bottom of the inner pot through channels. With the use of the rice cooker, the rice can be soaked and cleansed with flowing water before rice cooking. This process removes a portion of starch in rice, thus lowers the starch content in rice and benefits human health.

A process for producing an ultrafine-milled whole-grain wheat flour which has the full nutritional value of wheat kernels, while retaining the texture of refined wheat flour and an appearance similar to refined wheat flour, and the products which can be made from the ultrafine-milled whole-grain wheat flour. The process can also be used for producing an ultrafine-milled coarse fraction, which can be used as a replacement and to fortify refined wheat flour. The ultrafine-milled coarse fraction can be used in bakery products, snack products and food products.

The invention discloses a high-dispersibility isolated soybean protein obtained by an enzymatic modification method and a preparation method thereof. The method comprises the following steps: taking low temperature bean pulp as a raw material, preparing isolated protein curd by alkali extraction, degasification and acid precipitation, and then enzymolyzing the isolated protein curd with neutral proteinase, alpha-moderate temperature amylase and alpha-high temperature amylase, and heating to inactivate enzyme, sterilizing, flash vaporizing, homogenizing, and spray drying after the reaction to obtain the soybean protein with low bitterness, high dispersibility, poor gelatination capacity and good suspension stability. The isolated soybean protein can be applied as a protein additive to milk powder, milk beverage, yoghurt, soy milk, ice cream, nutrition food, athletic food and health products.

The invention discloses an electric drained and steamed rice cooker, and belongs to the field of household cooking appliances. The electric drained and steamed rice cooker is characterized by comprising a cooker body, a cooker cover, an outer pot, an inner pot, a sprinkling device, a lifting device, a temperature detection device, a pot detection device, a heating device, a vent valve, a top probe and a control device. The electric drained and steamed rice cooker provided by the invention solves the problems that drained and steamed rice processed by the electric drained and steamed rice cooker in the prior art is poor in mouth feel and relatively high in sugar content, and has a convenient and simple operating process; the drained and steamed rice processed by the electric drained and steamed rice cooker provided by the invention is better in mouth feel, chewable and low in sugar content, can better meet tastes of the public, and is very suitable for diabetic patients and fat people to eat, so that the diabetic patients and the fat people do not need to worry about adverse effects on own bodies while satiate needs of bellies are met; a byproduct drained and steamed rice soup, obtained in the process of processing the drained and steamed rice, is sweet and delicious, and healthy people eat the drained and steamed rice together with the sweet and delicious drained and steamed rice soup to achieve a better flavor.

The invention discloses a low-fish-meal compound feed for micropterus salmoides. The low-fish-meal compound feed comprises the following components in parts by weight of 25-40 parts of fish meal, 5-15parts of plasma protein powder, 5-15 parts of chicken meat powder, 10-25 parts of fermented soybean meal, 3-10 parts of peanut cakes, 4-10 parts of corn protein powder, 6-15 parts of high gluten flour, 2-6 parts of krill powder, 1-4 parts of cuttlefish cream, 1-6 parts of fish oil, 1-5 parts of soybean oil, 1-5 parts of soybean phospholipid, 0.1-0.5 part of choline chloride, 0.1-0.8 part of calcium dihydrogen phosphate, 0.5-1.5 parts of a vitamin premix, 0.5-1.5 parts of a mineral premix, 1-5 parts of inulin, 0.05-0.3 part of methionine, 0-0.5 part of bile acid and 0-0.4 part of taurine. Thelow-fish-meal compound feed for micropterus salmoides conforms to the nutrient requirement regularity of the micropterus salmoides, and has the advantages of being good in palatability and high in digestibility, increasing the survival rate, reducing the feed coefficient, improving the immunocompetence of the micropterus salmoides, and promoting healthy and quick growth of the micropterus salmoides.

The invention discloses a baking method for upper leaves of flue-cured tobacco. The baking method comprises the following steps: outbreak of a fire, a yellowing stage, a color fixing stage and a stem drying stage; and before baking, the material needs to be processed, including material collecting, tobacco weaving and tobacco filling. According to the invention, the baking condition of the upper leaves of the flue-cured tobacco can be controlled by controlling the heating rate and the temperature stabilizing time in baking, thus achieving an optimal effect. The baking method is capable of effectively reducing the labor strength in tobacco leaf harvest, promoting degradation and transformation of macromolecule substances in tobacco leaves, promoting the coordination of aroma substances and internal chemical components, improving aroma taste, reducing the ash hanging and stiffing proportion of upper leaves, and improving appearance quality.

Disclosed is a cigarette use biological addition agent and use thereof, wherein the biological enzyme comprises degraded proteinase, amylase, pectic enzyme, polysaccharide degraded enzyme, cellulose, surface active agent, enzyme activating agent, wall material, emulsifying agent, and cushioning liquid. The preparing process comprises the steps of agitating, immobilizing, and utilizing addition agent.

The invention discloses a method for making blood-glucose-decreasing rice by adopting a steam heating cooking utensil. The steam heating cooking utensil comprises a pot and a steam generator. The method for making the blood-glucose-decreasing rice comprises the following steps: (1) a starch release stage, namely, introducing steam into the pot through the steam generator, and heating a rice-watermixture in the pot, so that starch in rice grains separate to water; (2) a water draining stage, namely, carrying out rice-water separation in the pot; and (3) a steaming stage, namely, enabling the steam generator to introduce steam to the pot so that the rice is steamed. According to the method, the high-temperature steam heats the rice-water mixture at the starch release stage, so that the temperature of the rice-water mixture is improved, then starch on the surfaces of and inside the rice grains can rapidly release to water, after the water draining stage, water rich in starch is drained out of the cooking cavity, then the rice is steamed through the high-temperature steam, and therefore, while the mouthfeel of the rice is guaranteed, the content of starch in the rice is greatly reduced.

The invention discloses a microbe strain and an application thereof and particuarly relates to a tobacco smoke alkaloid degradation bacterium (Arthrobacter nicotianae GYC103 with the collection number of CCTCC NO:M2010312) capable of simultaneously generating amylolytic enzyme and proteolytic enzyme and an application of the tobacco smoke alkaloid degradation bacterium to tobacco. The strain disclosed by the invention can decompose and utilize nicotine and generate amylolytic enzyme and proteolytic enzyme in a growth process. A strain fermentation liquid or thallus accounting for 1-5wt% of tobacco leaves is added into the tobacco leaves with the water content of 10-50%, and fermentation is performed for 6-72 hours, so that the nicotine content of the tobacco leaves is reduced by 2-20%, the starch content of the tobacco leaves is reduced by 10-35%, the protein content of the tobacco leaves is reduced by 5-25%, the pungency of the tobacco leaves is obviously reduced, the miscellaneous flavor is reduced, the smoke is soft, the tobacco fragrance is enhanced, and the esthetic quality is obviously improved. The microbe strain realizes the purpose of degrading tobacco smoke alkaloid, starch and protein by utilizing microbes, and can be used for properly regulating the contents of nicotine, starch and protein in tobacco leaf raw materials and improving the usability of the tobacco leaves.

The invention discloses a health-care pot capable of reducing the rice starch content through top spraying and a corresponding control method. The health-care pot comprises a heating seat (1). a heating cavity (2), a steaming pot (3) and a cover body (4), wherein the heating cavity (2) is arranged on the heating seat (1), the steaming pot (3) is located in the heating cavity (2) and is provided with a heating separator (31), and the cover body (4) is located on the top end surface of the heating cavity (2); the health-care pot is characterized in that a drainage structure is arranged at the bottom of the heating cavity (2), and a spraying device which is used for spraying from top of the steaming pot (3) to reduce the rice starch content is arranged on the cover body (4). According to the health-care pot capable of reducing the rice starch content through top spraying and the control method thereof, the structure is simplified, the production manufacturing cost is reduced, the rice water is discharged by the aid of the drainage structure arranged at the bottom of the heating cavity, the rice starch content can be reduced, therefore the health-care port has the health care efficacy, and the heath-care port is particularly suitable for diabetes patients and obese people.

The invention disclose ganoderma lucidum kudzuvine root juice which takes ganoderma lucidum liquid and pueraria thomsonii benth as raw materials and comprises the following components: 30-200mg / L of pueraria isoflavone, 13.8-30g / L of ganoderma lucidum polysaccharide and not more than 50g / L of kudzuvine root powder; and meanwhile honey and glycyrrhizic acid can be also blended into the materials. The ganoderma lucidum kudzuvine root juice reserves puerarin, cellulose, protein and the like in the pueraria thomsonii benth maximally, lowers starch content as much as possible and transforms starch, protein and the like into ganoderma lucidium mycelium through fermentation, thus meeting the need of components for health of modern people; and meanwhile the honey and liquorice are added during the preparation process, thus being healthcare beverage which meets the healthcare need of modern sub-healthy population or alcoholic liver population.

The invention is applicable to the field of electrical appliances, and provides a steaming plant and equipment. The steaming equipment comprises the steaming plant and a steaming cavity; the steaming plant can be arranged in the steaming cavity; the steaming plant comprises a rice water device, a rice container with drainage holes and a rice water passage; the rice water passage communicates the steaming cavity with the rice water device; in the process of steaming rice, the steaming cavity is matched with the rice container, the rice water device, the rice water passage and rice water, a high-pressure space is formed above the rice water, the rice water is conveyed into the rice water device through the rice water passage under the action of a pressure generated by the high-pressure space so as to achieve separation between the rice water and the rice, and then water vapor generated by the residual rice water is utilized to continue to steam the rice in the rice container. The steaming plant and equipment are simple in structure and convenient to use; labor cost of making drained steamed rice is greatly saved; meanwhile, the rice water in which a great quantity of sugar is dissolved is separated out, so that starch content of the obtained steamed rice is greatly reduced, the obtained steamed rice is difficult to enable a user to get fat after being eaten, and the obtained steamed rice has health maintenance and health care effects.

The invention relates to a production method of a natural rice bran beverage. The method is mainly characterized by taking rice bran as a raw material and comprising the following steps: adding a certain amount of water into the rice bran; crushing with a colloid mill; sequentially adding protease, tannase, amylase and glucoamylase to perform composite enzymolysis; filtering the enzymolysis liquid; and performing the processes of seasoning, homogenizing, instantaneously sterilizing at a high temperature, canning and the like to obtain the finished product. By adopting the technology such as biological compound enzyme, high-pressure homogenizing and the like to process the rice bran, the method provided by the invention increases the content of soluble cellulose in rice bran, reduces the starch content and improves the edibility of rice bran on one hand, and on the other hand, sufficiently enables the nutrient components and functional substances in rice bran to be free and change intosubstances that can be directly absorbed by a human body and become a novel grain beverage integrating nutrition and functions.

The invention relates to a production method for a Chinese chestnut full nutrition powder puffed food. The production method comprises the following steps: taking Chinese chestnut flour and konjak flour as main raw materials; adding other raw materials including corn flour, glutinous rice flour, starch, flour and the like; adding honey, pepper powder, butter, chili powder, curcuma powder, table salt and the like to prepare puffed Chinese chestnut sheets or Chinese chestnut strips with different tastes; carrying out steps of preparing materials, agitating, cooking, rolling, cooling and fermenting, carrying out microwave drying and sterilization, cutting, carrying out low-temperature puffing, seasoning, packaging and the like to prepare a finished product. The Chinese chestnut puffed food prepared by the production method is unique is flavor and novel in taste; the crispy degree is higher than similar foods prepared from fresh Chinese chestnuts; compared with Chinese chestnuts fried with sugar and Chinese chestnut cans, the Chinese chestnut puffed food has the advantages of long preservation period and diversified tastes; compared with similar snack foods made of potatoes or sweet potatoes, the nutritive value is unique and the health-care effect is great; compared with a common oil frying or baking puffing technology, the food safety standards and the high-nutrition requirements of the snack foods are met.

The present invention discloses An apparatus for cooking food that is provided with means to regulate the draining of water. The apparatus comprises an outer container (110) with a hollow segment (111) and a base (112), a cylindrical inner container (120) that is removably fitting into the hollow segment (111) of the outer container (110) and a water collecting means (130) which forms a platform of the apparatus. The inner container (120) accommodates a mixture of food (101) and water (102). The apparatus further comprises a heating element (140) positioned underneath the inner container (120) and supported on the base (112) of the outer container (110). In order to drain the water, the apparatus is accommodated with a channel (121) at the bottom of the inner container (120) that funnels to an opening (124). An electromagnetic device (170) is used to regulate the draining of the water (102) by controlling a means for stopping the flow of water. The design of the channel (121) allows an effective draining of water (102) in addition to easy maintenance and cleaning of the apparatus.

The invention provides a ham sausage which is characterized in that raw material composition contains buckwheat flour and buckwheat grains. The production steps are as follows: pork and / or chicken are proportionally ground, and then common salt and the like are added for salting for 1 to 2 days; buckwheat grains are added with water with the volume being 1.2 to 1.8 times of the volume of buckwheat grains, and then the mixture is steamed; the steamed buckwheat grains, buckwheat flour, carrageenin, seasoners, monascus pigment, spices and water are added into material of the first step to be evenly stirred; a natural casing is used for clystering, shortening, sterilizing at high temperature, cooling and preserving. The ham sausage produced with the production method has good flavor, good elasticity, good flakiness, low content of starch and certain health care function, and is not only edible for common people, but also edible for diabetics.

The invention relates to the technical field of healthcare food and specifically relates to a nutritional meal replacement powder suitable for diabetics and a preparation method thereof. The nutritional meal replacement powder is prepared from the following raw material components: grain powder, soy isolate protein, xylitol, whole milk powder, germ flour, kudzu vine root powder, coconut cream powder, midchain triglyceride fatty acid powder, yam flour, bitter gourd flour, pumpkin powder, wolfberrypowder and sucralose. The nutritional meal replacement powder suitable for diabetics provided by the invention is reasonable in raw material formula and compatibility; the user can conveniently eat the nutritional meal replacement powder; on the basis of meeting the general diet nutrition requirement of the diabetics, the nutritional meal replacement powder can control the generation rate of blood glucose; after the nutritional meal replacement powder is eaten for a long time, no side effect is generated; the nutritional meal replacement powder has the characteristics of low starch content, strong satiety after eating, compound food and benefit in intestinal health and is beneficial to the body health of the diabetics.

The invention discloses a liquor mash preparation method based on a multi-enzyme system and application of the method in vinegar brewing. Sticky rice powder paste combines with a traditional yeast phase by utilizing multiple biological enzyme preparations such as alpha-amylase, pullulanase, saccharifying enzyme, cellulose enzyme, protease and lipase and a traditional yeast, enzymolysis is performed by adopting step-by-step adding method, and then liquor mash is prepared through alcohol fermentation. By adopting the method, raw and auxiliary material utilization rate is further improved based on liquid saccharification, the alcohol conversion rate is improved, the production cost is reduced, and meanwhile a product flavor obtained by adopting a traditional process is retained.

Processes for improving the properties of byproducts of dry milling are described. In one process, fractionated plant seed tissue is soaked such that starch is loosened and washed away in the soaking liquid. A byproduct results that has decreased starch content, and when the byproduct includes germ tissue, has increased oil content. In a process, short soak times and lower temperatures are used as compared to traditional wet milling processes, and results in a byproduct that has both increased protein dispersibility index and increased oil content. Lower pH may further increase oil and protein dispersiblity index levels. When a higher pH is used, protein dispersiblity increases, regardless of the temperature of the soaking liquid.

The invention provides a starch-lowering aroma-improving baking process of flue-cured tobaccos. The starch-lowering aroma-improving baking process mainly comprises three baking phases including a high-temperature burning and low-temperature yellowing phase, an advanced dehumidifying and slow color fixing phase and a phased heating, aroma improving and drying phase. The starch-lowering aroma-improving baking process is characterized in that in a baking process, a circulating fan is intermittently run at the time with heat supplying and dehumidifying requirements in a whole yellowing period and a drying post-period; in the drying period, a heating manner of heating for four times and stopping for four times is adopted so that the staying time at a high-temperature period is shortened; three sections of humid ball temperature curves are set so that operation and control are facilitated. By virtue of adopting the baking process, about 15% of baking energy consumption can be saved; the ratio of badly baked tobaccos including green miscellaneous tobaccos, ash-containing tobaccos, steamed pieces and the like is obviously reduced, and the ratios of orange tobaccos and up first-class tobaccos are increased; baked tobacco leaves have much oil content, low starch content, coordinated chemical components, enough aroma and reduced irritation.

The invention discloses a method for increasing content of ethyl caproate in Luzhou-flavor liquor. The method comprises the following steps: preparing a bacterial solution A, preparing a bacterial solution B, and preparing a composite functional bacterial solution C; preparing reinforced Daqu D; and preparation of pit mud microorganism enrichment liquid E and fermentation in a pool. According to the method, bacillus siamensis and candida utilis are selected for culture and fermentation, reinforced yeast is prepared, and the content of an ethyl caproate precursor substrate in the pit is increased through the synergistic effect of the reinforced yeast and the pit mud microorganism enrichment liquid, so that synthesis of ethyl caproate is promoted. When the method is used for brewing the Luzhou-flavor liquor, the ethyl caproate content of the raw liquor produced by the new cellar and the aging cellar is obviously improved, the Luzhou-flavor style of the liquor body is prominent, and the aroma is mellow.

A method for brewing a grape-flavor sweet corn sake comprises the following steps: selecting fresh brewing sweet corn clusters pollinated 25 days ago, adding water and homogenizing to obtain sweet corn juice, cleaning, airing and homogenizing grape with seeds to prepare grape neat juice, mixing sweet corn juice of 75%-85% and pea juice of 25%-15% to serve as a distiller's yeast culture medium, adding a yeast subjected to slant culture, expanding the cultivation step by step through a distiller's yeast seeding tank to obtain a liquid distiller's yeast, adding the grape neat juice, the sweet corn juice and the liquid distiller's yeast into a fermentation tank, fermenting at 15-20 DEG C for 21-14 days, adding water after fermentation for 7-10 days, supplementing white granulated sugar, filtering, conducting microwave treatment on the filtrate to obtain a grape-flavor sweet corn raw wine, pumping the grape-flavor sweet corn raw wine into an ageing tank, reserving at the temperature of below 16 DEG C for more than 18 months, adding sweet corn brandy of which the weight is 3-8 % of that of the aged sweet corn wine into the aged sweet corn wine to obtain the grape-flavor sweet corn sake. The grape-flavor sweet corn sake is naturally golden in color, has the fruity flavor of grape and the faint scent of corn and is unique in style and moderate in alcohol content.

The invention discloses a method for preparing mashed purple sweet potato solid beverage. The method comprises the following steps of: pretreating purple sweet potatoes; cooking the pretreated purple sweet potatoes; preparing the cooked purple sweet potatoes into mashed potatoes; performing saccharification and glue milling on the mashed potatoes; and packaging to obtain a mashed purple sweet potato solid beverage product. In the method, the purple sweet potatoes are taken as a raw material and treated by a specific process so that the starch content of the raw material can be reduced, the soluble solid content, in particular the small-molecule sugar content of the raw material is increased, the solubility of the mashed purple sweet potatoes is enhanced and reconstitution performance is improved; and moreover, the method has the advantages of simple process flow, low requirement on equipment and capability of keeping constituents such as anthocyanin and the like of the purple sweet potatoes to the maximum extent, keeping the bright color of a prepared product and the inherent purple color of the raw material and making the product have high reconstitution performance and delicious flavor.

The invention discloses radix puerariae tea and a production method thereof, and relates to the field of healthcare. The radix puerariae tea is prepared by adopting stems within 10cm above roots of fresh radix puerariae growing more than two years and flowers of kudzuvine as raw materials. The ratio of flowers of kudzuvine to stems after being dried is 1: (8 to 12). The stems within 10cm above the roots of fresh radix puerariae growing for 1 to 4 years with low fibrousness and precipitated active components and fresh flowers of kudzuvine are used as raw materials to be washed, sterilized, sliced, dried at the temperature of 120 to 140 DEG C, pulverized and packed to prepare the radix puerariae tea. According to the product, the bitterness of the radix puerariae is effectively eliminated; beneficial substances contained in the radix puerariae are maintained; meanwhile, the flowers of kudzuvine are added. The product has characteristics of crystal clear color, mellow and thick taste of tea, fragrance, rapidness in juicing, durability in soaking, good taste and the like.

The invention belongs to the technical field of tobacco processing, and particularly relates to a flue-curing method for flue-cured tobacco NC87 tobacco leaves. The method comprises the steps that purple soil is planted to obtain lower tobacco leaves, middle tobacco leaves and upper tobacco leaves of NC87 to be flue-cured in different curing barns separately, the temperature is increased slowly inthe tobacco leaf yellowing period inside the curing barns, frequency conversion control is performed on a circulating fan adopted in different flue-curing stages of the yellowing period, the fixationperiod and the stem-drying period, and the whole flue-curing stage is divided into ten small stages; meanwhile, the temperature is increased at low speed in the yellowing period, and the temperatureof the yellowing period is controlled to be 389 DEG C or below; the high and medium temperature yellowing steady temperature period is prolonged by 12 h, and the fixation middle and later period steady temperature period is prolonged by 12 h; finally, the NC87 obtained after flue-curing is superior in appearance and quality, chemical components inside the tobacco leaves can be coordinated, the tobacco leaf sensory evaluation quality is improved, and economic benefits are improved.

The invention discloses a preparation method of health-care kudzu root tea, which is characterized in that it comprises the following aspects: (1) cutting into strips, removing the outer skin, and cutting kudzu root into 3-4cm long strips; (2) baking at low temperature, baking kudzu root strips until the water content is 30%-40%; (3) soaking in hot water, soaking in a constant temperature water bath at a temperature of 41°C-44°C, to obtain Pueraria root clear liquid and Pueraria insoluble components; (4) enzymatic hydrolysis and aging, to the insoluble component solution Add amylase to the mixture, enzymatically hydrolyze at constant temperature, and carry out cooking and aging treatment; (5) ferment probiotics, add probiotic powder with a mass of 3%-4% of the aging mixture, and carry out the fermentation process; (6) make dry powder, bake Drying and pulverization treatment to obtain pueraria root extract powder and pueraria root powder; (7) pueraria root tea preparation, weighing pueraria root powder, pueraria root extract powder, licorice powder, etc., mixed evenly, and packaged in soaking bags, each bag 10g.

The invention relates to a method for improving utilization rate of starch in corn husks. The method uses ultrasonic treatment and assistant enzyme to wash the starch on the corn husks to improve reclaiming rate of the starch, and reduce production cost. The method achieves full utilization for corns; and the produced by-product, namely the corn husks have high xylose content, so the method is more favorable for subsequent production for extracting xylose from the corn husks, and has favorable economic benefit and social benefit.

The invention discloses a special food eaten by patients with gestational diabetes mellitus. The special food is prepared by taking various bagasse or resistant dextrin, probiotics, and a compound extract of affinal drug and diet, which can reduce blood glucose of patients with gestational diabetes mellitus, as primary raw materials, taking oligopeptide, wheat or rice flour, flaxseeds, a fatty powder and saccharomycetes as auxiliary materials and adding compound vitamins and compound mineral substances to refine. By means of a biorelease technology, the stability of postprandial blood sugar ofthe patients with gestational diabetes mellitus is ensured, and the damage of hypoglycemia is also avoided. Basic nutrients can be supplemented, the situation that the nutrients are imbalanced or exceeded is improved, secretion of insulin is affected by edible blood glucose reducing factors to protect the liver, tonify the kidney and build the body, and the blood glucose is controlled on the basis of not affecting the normal flora of the intestinal tract, so that the effect of addressing both symptoms and root causes is achieved. In addition, the invention also provides a preparation method of the special food eaten by patients with gestational diabetes mellitus. The special food prepared by the invention is suitable for patients with gestational diabetes mellitus to eat.