TWI481351B - A yeast nutrition product and the preparation method thereof - Google Patents

Description

Yeast nutritious food and preparation method thereof

The invention relates to a yeast nutritious food and a preparation method thereof.

Yeast cells are single-cell eukaryotic microorganisms, which are equivalent to mushrooms and fungus. They are rich in protein and vitamins, carbohydrates, fats, minerals, nucleic acids and other nutrients. Yeast contains 18 kinds of amino acids and contains essential amino acids, especially lysine which is less in cereal protein. The content of yeast is higher, and the ratio of amino acids is close to that recommended by FAO. The ideal amino acid composition value, so its nutritional value is higher. With the rapid growth of the world's population, food shortages are becoming more and more significant, especially in the shortage of protein foods. The production of traditional animal and plant protein foods is limited by agricultural technology and various environmental factors, and the growth is slow, which is difficult to meet the needs of human protein consumption. The emergence of this single-cell protein, yeast, opens up new areas of protein acquisition.

In addition, yeast is rich in vitamins, minerals and polysaccharides, which can provide a more balanced nutrition for the human body. And yeast has a low fat content and does not contain cholesterol. It is a low-calorie, high-nutrient health food.

Since yeast contains such a rich nutrient, it is possible to prepare nutritious health foods using yeast. At present, the nutritious food with yeast as the main raw material in the prior art only contains a few raw materials, and the yeast uses only yeast powder, and the preparation process is single. For example, the patent "a nutritious yeast food and its preparation method" (200510015005.2), the nutrient yeast food disclosed therein only includes nutritional yeast Powder, whole milk powder, β-cyclodextrin, sweetener, non-dairy creamer and other additives, and the preparation of the food is only carried out using a tablet production process. Therefore, the preparation of yeast nutritious foods containing various nutrients, having different dosage forms, and having a mouthfeel suitable for various people has become a focus of attention.

In order to solve the problems in the prior art, the limitation of the yeast nutritious food formula, the single preparation process, and the like, the present invention provides a yeast nutritious food and a preparation method thereof.

In one aspect of the invention, a yeast nutritious food is provided, which comprises yeast as a main raw material, including milk powder, maltodextrin, lactose, non-dairy creamer, calcium carbonate, starch, white sugar, flavoring agent, essence The yeast nutritious food further comprises a B vitamin and a micronutrient-rich yeast, the component having the following parts by weight: yeast 5-97, milk powder 1-20, non-dairy creamer 1-50, carbonic acid Calcium 0.1-50, starch 1-50, maltodextrin 0-50, lactose 0-50, white sugar 0-70, folic acid 0-1, vitamin B ₁₂ 0-1 vitamin B ₁ 0-10, vitamin B ₂ 0-10, vitamin A0-10, vitamin C 0-20, selenium-enriched yeast 0-10, zinc-rich yeast 0-40, iron-rich yeast 0-10, chromium-rich yeast 0-10, microcrystalline cellulose 0-20 .

The yeast nutritious food according to the present invention, further comprising a component having the following parts by weight: white sugar 1-70, folic acid 0.00001-1, vitamin B ₁₂ 0.00001-1 vitamin B ₁ 0.0001-10, vitamin B ₂ 0.0001-10 , vitamin A0.0001-10, vitamin C 0.0001-20, selenium-enriched yeast 0.0001, zinc-rich yeast 1-40, iron-rich yeast 1-10, chromium-rich yeast 0.0001, microcrystalline cellulose 1-20.

A yeast nutritious food according to the present invention, which further comprises the following parts by weight: Dehydrated onion slices 1-10, Kege powder 1-20, fruit and vegetable powder 1-20, sesame 1-50, milk tea powder 1-20, soy milk powder 1-20, oatmeal 1-20.

A yeast nutritious food according to the present invention, wherein the main raw material yeast may be yeast powder or yeast milk.

A yeast nutritious food according to the present invention, wherein the yeast nutritious food further comprises iron-rich yeast and chromium-rich yeast.

The yeast nutritious food according to the present invention, wherein the iron-rich yeast may be substituted by ferrous gluconate, iron chelate iron, ferrous sulfate, ferrous fumarate, ferrous lactate or a mixture thereof; zinc-rich yeast may It is substituted by zinc sulfate, zinc gluconate, zinc lactate, zinc citrate, amino acid chelated zinc or any mixture thereof; the selenium-enriched yeast may be substituted by sodium selenite; the flavoring agent is citric acid, malic acid.

In a specific embodiment of the yeast nutritious food of the present invention, wherein the yeast nutritious food comprises the following components by weight: yeast 5-97, milk powder 1-20, non-dairy creamer 1-50, calcium carbonate 0.1-50, Starch 1-50, vitamin C 0.1-0.3, white sugar 20-70, Kog powder 1-20.

In a specific embodiment of the yeast nutritious food of the present invention, wherein the yeast nutritious food comprises the following components by weight: yeast 5-97, milk powder 1-20, non-dairy creamer 1-50, calcium carbonate 0.1-50, Starch 1-50, microcrystalline cellulose 1-20. In a specific embodiment of the yeast nutritious food of the present invention, wherein the yeast nutritious food comprises the following components by weight: yeast 5-95, milk powder 1-20, non-dairy creamer 1-50, calcium carbonate 0.1-50, Starch 1-50, sesame 1-20, white sugar 1-20, maltodextrin 10-50.

In a specific embodiment of the yeast nutritious food of the present invention, wherein the yeast nutritious food comprises the following components by weight: yeast 5-95, milk powder 1-20, non-dairy creamer 1-50, calcium carbonate 0.1-50, Starch 1-50, white sugar 20-70, fruit and vegetable powder 1-20, flavoring agent 1-20.

In a specific embodiment of the yeast nutritious food of the present invention, wherein the yeast nutritious food comprises the following components by weight: yeast 5-95, milk powder 1-20, non-dairy creamer 1-50, calcium carbonate 0.1-50, Starch 1-50, dehydrated onion slices 1-10.

In a specific embodiment of the yeast nutritious food of the present invention, wherein the yeast nutritious food comprises the following components by weight: yeast 5-95, milk powder 1-20, non-dairy creamer 1-50, calcium carbonate 0.1-50, Starch 1-50, folic acid 0.05-0.1, vitamin B ₁₂ 0.0002, vitamin A 0.1-0.3, vitamin C 0.1-0.3, iron-rich yeast 1-10.

The yeast nutritious food of the present invention, wherein the B vitamin is any one selected from the group consisting of vitamin B ₁ , vitamin B ₂ , vitamin B ₁₂ , pantothenic acid, and niacin.

In a specific embodiment of the yeast nutritious food of the present invention, wherein the yeast nutritious food comprises the following components by weight: yeast 5-95, milk powder 1-20, non-dairy creamer 1-50, calcium carbonate 0.1-50, Starch 1-50, zinc-rich yeast 1-10, selenium-enriched yeast 1-10, chromium-rich yeast 1-10, iron-rich yeast 1-10.

In a specific embodiment of the yeast nutritious food of the present invention, wherein The yeast nutritious food comprises the following components by weight: yeast 5-95, milk powder 1-20, non-dairy creamer 1-50, calcium carbonate 0.1-50, starch 1-50, milk tea powder, soy milk powder and oatmeal.

The yeast nutritious food according to the present invention is suitable for any one of a powder form, a snow flake form, and a tablet form.

In another aspect of the invention, there is provided a process for the preparation of a yeast nutritional food according to the invention.

A method for preparing a yeast nutritious food according to the present invention comprises: mixing yeast and other raw materials according to a formula and uniformly stirring with water, followed by spray drying and packaging to obtain a powdery yeast nutritious food.

The method for preparing a yeast nutritious food according to the present invention comprises: uniformly stirring the yeast with water, and then drying with a tumble dryer, wherein the drying temperature is controlled at 180 ° C, drying, collecting and filtering with a sieve, and then adding the The other raw materials are mixed evenly and finally packaged to obtain a snow flake yeast nutrition food.

The method for preparing a yeast nutritious food according to the present invention comprises: mixing yeast and other raw materials according to a formula, then forming a tablet by granulation, drying, tableting, etc., and finally obtaining a tablet yeast by packaging. Nutritious food.

Compared with the prior art, the yeast nutritious food of the present invention adds vitamin A, B vitamins, vitamin C, iron-rich yeast, zinc-rich yeast, selenium-enriched yeast, and chromium-rich in addition to the raw materials existing in the prior art. A variety of substances, such as yeast, improve the nutritionality of the yeast food, while satisfying the needs of the consumer for a variety of nutrients; in addition, the present invention uses a variety of processes for the preparation of yeast nutritious foods, which can obtain powder, snow flakes, tablets Yeast nutritious foods of different dosage forms, development The sense of export is suitable for nutritious foods taken by different groups of people.

Specific examples of the yeast nutraceutical of the present invention will be enumerated below. It will be apparent to those skilled in the art that the specific embodiments are set forth herein for the purpose of illustration and description.

Example 1

In Example 1 of the present invention, the yeast nutritious food comprises the following components by weight: yeast 90, milk powder 18, non-dairy creamer 45, calcium carbonate 5.3, starch 50, selenium-enriched yeast 2, zinc-rich yeast 2, chromium-rich Yeast 2, folic acid 0.1, vitamin B ₁ 0.1, vitamin B ₂ 0.1, vitamin B ₁₂ 0.001, iron-rich yeast 2.

Example 2

In Example 2 of the present invention, the yeast nutritious food comprises the following components by weight: yeast 10, milk powder 10, non-dairy creamer 10, calcium carbonate 10, starch 17.6, selenium-enriched yeast 8, zinc-rich yeast 8, chromium-rich Yeast 8, iron-rich yeast 8, vitamin B ₁ 0.002, vitamin B ₂ 0.002, vitamin B ₁₂ 0.00005, white sugar 20, Kog powder 10, maltodextrin 10.

Example 3

In Example 3 of the present invention, the yeast nutritious food comprises the following components by weight: yeast 50, milk powder 5, non-dairy creamer 20, calcium carbonate 40, starch 30, selenium-enriched yeast 5, zinc-rich yeast 10, chromium-rich Yeast 5, folic acid 0.05, vitamin B ₁ 5, vitamin B ₂ 5, vitamin B ₁₂ 0.001, white sugar 4.95.

Example 4

In Example 4 of the present invention, the yeast nutritious food comprises the following components by weight: yeast 5, milk powder 10, non-dairy creamer 30, calcium carbonate 30, starch 15, vitamin B ₁ 0.1, vitamin B ₂ 0.1, chromium-rich Yeast 5, fruit and vegetable powder 4.8.

Example 5

In Example 5 of the present invention, the yeast nutritious food comprises the following components by weight: yeast 97, milk powder 1, non-dairy creamer 1, calcium carbonate 0.1, starch 1, vitamin B ₁ 0.01, vitamin B ₂ 0.01, selenium-enriched Yeast 0.001.

The yeast nutritious food of the present invention is suitable for different dosage forms including powder, snow flakes and tablets, and thus the method for preparing yeast nutritious food of the present invention may include the following three kinds for different dosage forms:

A method for preparing a powdery yeast nutritious food, comprising: mixing yeast and other raw materials according to a formula and uniformly stirring with water, then spray drying and packaging to obtain a powdery yeast nutritious food.

The method for preparing a snow flake yeast nutrient food comprises: stirring the yeast water uniformly, and then drying with a tumble dryer, wherein the drying temperature is controlled at 180 ° C, drying, collecting, filtering with a sieve, and adding the other The raw materials are uniformly mixed and finally packaged to obtain a snow flake yeast nutritious food.

The method for preparing a tablet yeast nutritious food comprises: mixing yeast and other raw materials according to a formula, then forming a tablet by granulating, drying, tableting, etc., and finally packaging to obtain a tablet yeast nutritious food. Tablets may be prepared by wet granulation, one-step granulation mechanism or direct compression.

Through functional experiments, the invention has significant immunity enhancing functions, and its effect is improved compared with similar products. The specific experimental data are as follows:

1 Materials and methods

1.1 Test substance: yeast nutritional food examples 1, 2, and 3 of the present invention 4, 5 (hereinafter referred to as yeast nutritional foods A1, A2, A3, A4, A5), the patent "a nutritional yeast food and its preparation method" (200510015005.2) invented yeast nutritional food (hereinafter referred to as yeast nutritional food B, the formula is: Nutritional yeast powder 18g, whole milk powder 44g, vegetable fat 15g, sucrose 9g, fructose 7.5g, β-cyclodextrin 2g Kog powder 1.05g coffee powder 0.05g, Kege powder flavor 3.4g). The recommended amount for adults is 10g/d. According to the adult 60kg body weight, namely 0.17g/kg.bw. Prepare different solutions at the required concentration.

1.2 Test animals: clean grade BALB/c mice, male, 200, 18-22g (Hubei Experimental Animal Research Center)

1.3 Grouping and administration: The mice were randomly divided into 5 groups: normal control group, A1, A2, A3, A4, A5 group with yeast nutrition food, and yeast nutrition food group B. The three groups of yeast nutrition food A1-A3 and the yeast nutrition food group B were intragastrically administered with 30 times human body intake (5.0 g/kg.bw), and the gastric perfusion volume was 0.2 ml/10 g.bw.

1.4 Main instruments and reagents: 5mm diameter puncher, microscope, micro blood coagulation test plate, centrifuge, microplate reader, 96-well culture plate, 5% CO2 incubator, ink for injection, concanavalin A (ConA), MTT, DNFB, saline, chicken red blood cells, Giemsa dye solution, YAC-1 cells, Hanks solution, RPMI1640 complete medium, lithium lactate, iodonitrotetrazolium chloride (INT), phenazine dimethyl sulfate ( PMS), NAD, Tris-HCl buffer

1.5 Experimental methods

1.5.1 Carbon clearance test and organ/body weight ratio measurement: At the end of the experiment, after the mice were weighed, the diluted Indian ink (100 mg/kg) was injected from the tail vein of the mouse according to the body weight, and the ink was injected 2, 10 min after the injection, respectively. 20 μl of blood was taken from the iliac venous plexus and immediately added to ₂ ml of a 0.1% Na ₂ CO ₃ solution. The optical density value (OD) was measured at 600 nm using a 721 spectrophotometer, and the Na ₂ CO ₃ solution was used as a blank control. The mice were sacrificed, the animals were dissected, the liver, spleen and thymus were removed, and the blood was blotted with a filter paper and weighed.

1.5.2 delayed type hypersensitivity (DTH): After 30 days of continuous gavage in mice, each animal's abdominal skin was depilated with a depilatory agent, the range was about 3 cm × 3 cm, and then evenly sensitized with 50 μl of DNFB solution; after 5 days, 10 μl of DNFB solution was evenly applied to both sides of the right ear of the mouse to attack; after 24 hours, the mice were sacrificed by cervical dislocation, and the left and right ears were cut out, and the ear piece with a diameter of 5 mm was removed by a puncher and weighed.

1.5.3 Mouse peritoneal macrophage phagocytosis chicken red blood cell experiment (half-in vivo method): After continuous gastric perfusion for 30 days, each mouse was intraperitoneally injected with 1 ml of chicken red blood cell suspension. After 30 minutes, the animals were sacrificed by cervical dislocation and fixed on the wax plate. The skin of the abdominal wall was cut in the middle, 2 ml of normal saline was injected into the abdominal cavity, the rat plate was rotated for 1 min, and then 1 ml of the peritoneal washing solution was aspirated, and the average was divided into 2 slides. Place in an enamel box with wet gauze and incubate for 30 min at 37 °C. After incubation, rinse in saline to remove unpatched cells. The cells were air-dried, fixed in 1:1 acetone-methanol solution for 20 min, stained with 4% (v/v) Giemsa-phosphate buffer for 3 min, rinsed with distilled water and dried, and the macrophages were counted under a microscope.

1.5.4 ConA-induced spleen lymphocyte transformation assay and mouse NK cell activity assay (lactate dehydrogenase LDH assay): After 30 days of continuous gavage, the cervical vertebrae were sacrificed and the spleen was aseptically taken. In a small plate of appropriate amount of sterile Hanks solution, the spleen was gently shredded with tweezers, filtered through a 200 mesh net to prepare a single cell suspension, and the cell suspension was divided into two parts for ConA-induced mouse spleen. Lymphocyte transformation experiments and mouse NK cell activity assays.

1.5.4.1 ConA-induced spleen lymphocyte transformation in mice: Wash the cell suspension twice with Hanks solution, centrifuge for 10 min (1000 r/min), then suspend the cells in 1 ml of complete medium, trypan blue staining The number of viable cells (over 95%) was counted, and the cell concentration was adjusted to 3 × 10 6 /ml. Each cell suspension was added to a 24-well culture plate in two wells, 1 ml per well, one well was added with 75 μl of ConA solution, and the other well was used as a control, and cultured in an incubator for 72 hours. Four hours before the end of the culture, 0.7 ml of the supernatant was aspirated per well, 0.7 ml of serum-free RPMI1640 medium was added, and MTT 50 μl/well was added thereto, and the culture was continued for 4 hours. After the completion of the culture, 1 ml of acidic isopropanol was added to each well, and the mixture was mixed and dissolved. Then, it was dispensed into a 96-well culture plate, and three parallel holes were made per well, and the optical density value was measured by a microplate reader at a wavelength of 570 nm.

Determination of mouse NK cell activity (lactate dehydrogenase LDH assay): The target cells were subcultured 24 hours before the test, washed three times with Hanks before application, and adjusted to a cell concentration of 4×105 with RPMI1640 complete medium. Ml. The cell suspension was washed twice with Hanks solution and centrifuged for 10 min (1000 r/min) each time. Discard the supernatant and bounce the cytoplasm. Add 0.5 ml of sterilized water for 20 s. After lysing the cells, add 0.5 ml of 2 times Hanks solution and 8 ml of Hanks solution, centrifuge for 10 min (1000 r/min), resuspend with 1 ml of complete medium, and use 1%. After dilution with glacial acetic acid, the number of viable cells (over 95%) was counted by trypan blue staining, and the cell concentration was adjusted to 2×107 cells/ml. 100 μl of target cells and effector cells (50:1 target ratio) were added to 96-well culture plates; target cells were naturally released from wells plus 100 μl of target cells and culture medium, target cells were maximally released and target cells were added and 1% NP40 Each 100 μl, each of the above three sets of three wells, cultured in 37 ° C, 5% CO2 incubator for 4 hours, then the plate was centrifuged (1500r / min) for 5min, each well uptake 100μl 96-well culture plate In addition, 100 μl of LDH substrate solution was added at the same time, and the reaction was carried out for 3 min, and 30 μl of 1 mol/L HCl was added to each well. The optical density value (OD) was measured at 490 nm.

result

2.1 The effect of two yeast nutritious foods on the organ/body weight ratio of mice. The results are shown in Table 1.

The spleen/weight ratio of the two yeast nutritious foods was compared with the control group, P>0.05, no significant difference; the thymus/body weight ratio was significantly higher than the control group, P<0.05.

2.2 The effects of two yeast nutritious foods on mouse cellular immune function (spleen lymphocyte transformation experiment and mouse delayed type hypersensitivity (DTH)) are shown in Table 2.

(1) P<0.01 compared with the control group

(2) P<0.05 compared with the control group

(3) Yeast nutritious food A1-A5 group compared with yeast nutritious food group B P<0.05

The OD difference of lymphocyte proliferation test in yeast nutrition food A1-A5 group was significantly higher than that of the control group (P<0.01). The degree of ear swelling was also P<0.01 compared with the control group, and there was significant difference, and yeast nutrition. The food A1-A5 group had P<0.05 compared with the yeast nutritious food group B, and there was a significant difference.

The effects of two yeast nutritious foods on mouse monocyte-macrophage function (mouse carbon clearance assay, mouse peritoneal macrophage phagocytosis of chicken red blood cells) are shown in Table 3.

(1) P<0.01 compared with the control group

(2) P<0.05 compared with the control group

(3) Yeast nutritious food A1-A5 group compared with yeast nutritious food group B P<0.05

Compared with the control group, the phagocytosis index of the mice in the A1-A5 group of yeast nutrition foods was significantly different from that of the control group. The phagocytosis rate of mouse peritoneal macrophages phagocytized chicken red blood cells was compared with the control group, P<0.01. There are significant differences. and, There was a significant difference between the yeast nutrition food group A1-A5 and the yeast nutrition food group B (P<0.05).

The effects of two yeast nutritious foods on the activity of mouse NK cells are shown in Table 4.

(1) P<0.01 compared with the control group

(2) P<0.05 compared with the control group

(3) Yeast nutritious food A1-A5 group compared with yeast nutrient food group B P<0.01

The activity of NK cells in the yeast nutrition food group A1-A5 was significantly higher than that in the control group (P<0.01). Moreover, the yeast nutrition food group A1-A5 had a significant difference compared with the yeast nutrient food group B (P<0.01).

in conclusion

In this experiment, a yeast nutrient food (yeast nutrient food B) invented by the yeast nutrient food of the present invention (yeast nutrient food A1-A5) and the patent "a nutritious yeast food and its preparation method" (200510015005.2) are implanted into the mouse, and Perform mouse cellular immune function experiments (mouse spleen lymphocyte transformation test and mouse delayed type allergy (DTH)), monocyte-macrophage function test (mouse carbon clearance test, mouse peritoneal macrophage phagocytosis) Chicken red blood cell capacity), NK fine Cell activity assay. The experimental results show that the yeast nutritional food A1-A5 of the present invention can significantly improve various immune functions of the mouse than the yeast nutritional food B.

The invention has been described above on the basis of the specific preferred embodiments, but it will be apparent to those skilled in the art that various modifications can be made without departing from the spirit and scope of the invention as defined by the appended claims. Changes and changes.

Claims (10)

A yeast nutritious food comprising yeast as a main raw material, comprising milk powder, non-dairy creamer, calcium carbonate and starch, wherein the yeast nutritious food further comprises a B vitamin and a micronutrient-rich yeast, wherein the component has The following parts by weight: yeast 5-97, milk powder 1-20, non-dairy creamer 1-50, calcium carbonate 0.1-50, starch 1-50, maltodextrin 0-50, lactose 0-50, white sugar 0-70 , folic acid 0-1, vitamin B ₁₂ 0.00005-1 vitamin B ₁ 0.002-10, vitamin B ₂ 0.0001-10, vitamin A0-10, vitamin C 0-20, selenium-enriched yeast 0.0001, zinc-rich yeast 1-40 , iron-rich yeast 0-10, chromium-rich yeast 0-10, microcrystalline cellulose 0-20. The yeast nutritious food according to claim 1, further comprising maltodextrin, lactose, white sugar, flavoring agent and flavor. The yeast nutritious food of claim 1, further comprising the component having the following parts by weight: white sugar 1-70, folic acid 0.00001-1, vitamin B ₁₂ 0.00001-1 vitamin B ₁ 0.0001- 10, vitamin B ₂ 0.0001-10, vitamin A 0.001-10, vitamin C 0.0001-20, selenium-enriched yeast 0.0001, zinc-rich yeast 1-40, iron-rich yeast 1-10, chromium-rich yeast 0.0001, Microcrystalline cellulose 1-20. The yeast nutritious food according to claim 1, wherein the yeast nutritious food further comprises one or more of the following parts by weight: dehydrated onion slices 1-10, cog powder 1-20, fruits and vegetables Powder 1-20, sesame 1-50, milk tea powder 1-20, soy milk powder 1-20, Oatmeal 1-20. The yeast nutritious food according to claim 1, wherein the main raw material yeast is yeast powder or yeast milk. A yeast nutritious food comprising yeast as a main raw material, comprising milk powder, non-dairy creamer, calcium carbonate and starch, wherein the yeast nutritious food further comprises a B vitamin and a micronutrient-rich yeast, wherein the component has The following parts by weight: yeast 5-97, milk powder 1-20, non-dairy creamer 1-50, calcium carbonate 0.1-50, starch 1-50, maltodextrin 0-50, lactose 0-50, white sugar 0-70 , folic acid 0-1, vitamin B ₁₂ 0.00005-1, vitamin B ₁ 0.002-10, vitamin B ₂ 0.0001-10, vitamin A 0-10, vitamin C 0-20, sodium selenite 0.000110, zinc sulfate, Zinc gluconate, zinc lactate, zinc citrate, amino acid chelated zinc or any mixture thereof 1-40, ferrous gluconate, amino acid chelated iron, ferrous sulfate, ferrous fumarate, ferrous lactate or any of them Mixture 0-10, chromium-rich yeast 0-10, microcrystalline cellulose 0-20; wherein the flavoring agent is citric acid, malic acid. The yeast nutritious food according to claim 6, which further comprises maltodextrin, lactose, white sugar, flavoring agent and flavor. The method for preparing a yeast nutritious food according to claim 1 or 6, wherein the method comprises mixing the yeast and other raw materials according to a formula, adding water and stirring uniformly, then spray drying and packaging. In order to obtain a powdery yeast nutritious food. The method for preparing the yeast nutritious food according to claim 1 or 6, wherein the method comprises: uniformly stirring the yeast with water, and then drying with a tumble dryer, wherein the drying temperature is controlled at 180. °C, after drying, collecting and filtering with a sieve, adding the other raw materials and mixing uniformly, and finally packaging to obtain a snow-shaped yeast nutritious food. A method for preparing a yeast nutritious food according to claim 1 or 6, wherein the method comprises mixing the yeast and other raw materials according to a formulation, and then granulating, drying, tableting, etc. The steps are made into tablets and then packaged to obtain a yeast food for the tablets.