90 results about "Avena" patented technology

A composition containing enhanced colloidal oatmeal which utilizes other avena sativa ingredients to neutralize the discomfort, irritation and inflammation of the skin, as well as maintaining normal skin, and can be used to treat many types of discomforts, including itching; due to poison ivy, oak and sumac, insect bites, sunburn, chicken pox, hives, prickly heat, chafing, and the like while maintaining the normal pH of the skin.

Disclosed is a composition comprising at least two of the following ingredients: Magnolia extract, honokiol, humulus lupulus extract, hesperidin methyl chalcone, gotu kola, dipeptide valyl-tryptophane, palmitoyl tetrapeptide-3, corylus avellana bud extract, centella asiatica extract, cucumis sativa extract, morus alba extract, hibiscus sabdariffa flower extract, vitis vinifera extract, ascorbyl glucoside, citrus medica limonum extract, avena sativa kernel extract, hydrolyzed soy protein, aniseed myrtle extract, tasmania lanceolata leaf extract, artemisia abrotanum extract, or citrus grandis fruit extract or any combination thereof. Also disclosed are methods of treating skin conditions by topically applying the composition to skin.

A process for the fractionation of valuable fractions from cereal brans (e.g. wheat, barley and oat brans, and rice polish) is described. In particular, this invention describes a two step process, in which the said bran is first subjected to a combination of enzymatic treatment and wet milling, followed by sequential centrifugation and ultrafiltration, which aims at physically separating the main bran factions, i.e. insoluble phase (pericarp and aleurone layer), germ-rich fraction, residual endosperm fraction and soluble sugars. A second step consists of fractionating cereal brans substantially free of soluble compounds, hence insoluble phase from the above-mentioned first step, by enzymatic treatment with xylanases and / or beta-glucanase and wet milling, followed by sequential centrifugation and ultrafiltration, which aims at physically separating the main fractions, i.e. insoluble phase (remaining cell wall components), protein-rich fraction, soluble hemicellulose and oligosaccharide, and therefore maximizes the extraction rate of valuable cell wall components and aleurone cells from previously cleaned bran.

Dry milling methods for preparing oat products enriched in the content of β-glucan and methods for preparing foodstuffs incorporating such an enriched oat product especially ready-to-eat cereals are provided. Heat conditioned dehulled oats are dry milled to form a coarse whole non defatted oat flour and then, without a preceding removal of fat, dry fractionated into coarser bran and finer oat flour fractions at multiple stages. The coarse oat flour is first dry classified to separate or form a coarser fraction oat bran containing more concentrated β-glucan and a finer oat flour or starch containing or endosperm containing fraction. The oat bran is subjected to second and third rounds of milling and classification to form a high β-glucan content (>7-9%) oat bran and a low β-glucan content (3%) oat flour. The methods are low cost and commercially practical. Preferably, the high β-glucan content oat bran and oat flour fractions can have a syringic acid to ferulic acid ratio of at least 2.5:1 indicating improved flavor. Preferably, the oat bran and oat flour have a Farinograph value of 5 to 20 minutes indicated partial gelatinization. The oat bran and oat flours can be used to prepare foodstuffs such as ready-to-eat cereals.

The invention relates to a vinegar melody, biological vinegar and the preparing method, which dissolve the problem that glacial acetic acid or the like in the edible vinegar has side effect for the human. The vinegar melody is made by Avena sativa, wheat, black rice, peart barley, soya bean, black soya bean, green bean, red bean, broad bean, pea, tea, traditional Chinese medicine herbal pieces prepared for decoction and vinegar melody bacterial. The preparing method of the vinegar melody comprises the following steps: 1, boiling after disintegrating high starch raw material and infiltrating with the water; 2, adding the other raw material, water and vinegar melody bacterial and fermenting. The biological vinegar is made by vinegar melody, Daqu, Shenqu, bran melody, wine yeast, aspergillus oryzae, Chinese sorghum, corn, millet, glutinous millet, peart barley, glutinous rice, black rice, citrate bacterial, yeast, acetic acid bacteria and fruit normal juice. The preparing method of the biological vinegar comprises the following steps: 1, boiling after disintegrating high starch raw material and infiltrating with the water; 2, adding the other raw material and saccharifying and acetous fermenting zymogeneous bacteria; 3, adding the salt and afterripening; 4, drenching the vinegar; ageing; sterilizing and filtering. The local flavor of the biological vinegar comes from the raw material and the metabolite of the microorganism completely without the glacial acetic acid or the like, and the biological vinegar doesn't have the side effect for the human and has the delicious taste and more than 8. 13g / 100ml high vinegar yield.

Disclosed is a composition comprising at least two of the following ingredients: Magnolia extract, honokiol, humulus lupulus extract, hesperidin methyl chalcone, gotu kola, dipeptide valyl-tryptophane, palmitoyl tetrapeptide-3, corylus avellana bud extract, centella asiatica extract, cucumis sativa extract, morus alba extract, hibiscus sabdariffa flower extract, vitis vinifera extract, ascorbyl glucoside, citrus medica limonum extract, avena sativa kernel extract, hydrolyzed soy protein, aniseed myrtle extract, tasmania lanceolata leaf extract, artemisia abrotanum extract, or citrus grandis fruit extract or any combination thereof. Also disclosed are methods of treating skin conditions by topically applying the composition to skin.

Disclosed is a processing method for avena sativa rice, comprising selecting stock husk avena sativa seeds, grading, decorticating, enzymes inactivating, screening, drying, and packaging. A decortication machine is used to decorticating avena sativa seeds, without seeds breakage. The decortication ratio maintains at 6% by adjusting space according to seed size. Enzymes inactivation is carried out by treating with steam, at 100 DEG C, for 20min, or treating with high pressure water steam for 10min; by using a hyperthermia instant enzyme inactivation method, lypase, proteinase and amylase can be inactivated in 20s. After that, screeing, drying and packaging are carried out. The method is provided with simplicity, avena sativa rice produced thereby has a long preservation time, and the precessing time is short.

The present invention relates to a process for the extraction of soluble dietary fibre from oat and barley grains using enzymatic hydrolysis treatment, wherein the grain is milled and any endosperm depleted fractions thereof being rich in β-glucans are recombined, without further heat treatment, dispersed in water and then subjected to sequential enzymatic treatment with starch degrading enzymes, followed by an optional step of enzyme inactivation by wet heat treatment, and a subsequent step wherein the hydrolysate mixture is spontaneously or centrifugally separated into at least 3 distinct fractions: a first fraction, which comprises the soluble dietary fibre complex, containing more than 20% B-glucan on a dry matter basis, a second aqueous fraction, and a third fraction comprising most of the protein and oil together with the insoluble fibrous material from the milled grain, the invention further relates to applications of use of the 3-glucan derived, as well as a set-up for carrying out the process.

The separation of oats from a combination of grains is performed by obtaining optical data includes both reflectance data and visual data and then analyzing the data in multiple ways, including analyzing information obtained based on ratios of wavelengths and grain imagery. The reflectance data relies on near infrared spectroscopy at requisite ratios of wavelengths in the range of 1100 nm to 2200 nm, while the grain imagery encompasses images of both sides of each of the combination of grains and can also take into account grain size and shape differentiations. The results is an oats separation process wherein at least 99% of foreign grains are rejected with only about 3% of the oats being rejected, while enabling volume processing of grains and establishing a supply of oats with a gluten level well below 20 ppm.

The invention relates to a tea bag with a lung-clearing function. The tea bag is prepared from the following crude drugs by weight: bamboo juice, Avena, white sesame seeds, Tuber Siemona Roots, Japanese polygala, changium smyrnioide, Salvia chinensis, Herba Aristolochiae, tangerine seeds, cortex mori radicis, houttuynia cordata, buckwheat, fructus lycii, red dates, coix seeds, lily, Gorgon fruits, dried tangerine peel, green tea, mulberries, Thunberg Fritillary Bulb, radix trichosanthis, coltsfoot flowers, radix ophiopogonis, radix asparagi, and Ficus carica. With no side effect, the tea bag provided in the invention is healthy and safe, has a lung-clearing function, can moisten the laryngopharynx, nourish the lung, and clear away heat and toxic materials. All the crude drugs can supplement each other, and on the basis of an appropriate proportion, the efficacy of each crude drug can be brought into fully play, and a comfortable taste can be maintained, so that the tea bag is suitable for long-term drinking by people. Long-term drinking of the tea bag can take away harmful substances from the lung, can restore the lung damages of people, and can protect the lung health of people.

The present invention discloses a health preserving porridge and a preparation method thereof. The health preserving porridge comprises the following raw material ingredients in weight ratio: black rice 20-30 parts, coix chinensis 40-50 parts, Chinese red dates 10-30 parts, Chinese yams 40-50 parts, red beans 40-50 parts, avena sativa 20-30 parts, millets 20-30 parts, Chinese wolfberry fruits 5-10 parts, crystal sugar 100-200 parts and water 1000-1500 parts. The health preserving porridge has the effects of lowering blood pressure and blood lipids, eliminating edema, and moistening intestines and relaxing bowels, is suitable for relieving the symptoms of body deficiency, strength lacking and puffiness, oily hair and face, hyperlipemia, hypertension, sticky and thick stool with stench, excessive phlegm and cough, etc., and is high in nutritional values, good in taste and flavor, and simple in production process.

The subject invention provides totipotent, chlorophyllous, cell cultures of maize. In addition, the methods of producing such cultures are applicable to other related species, including cereals such as rice, oats, barley, and heat. The subject cultures are valuable for herbicide studies, studies for enhancing photosynthesis, and genetic manipulation, such as plastid transformation. The methods of the subject invention are capable of providing high percentages of totipotent cells. These cells are capable of sustained cell division and are competent for regeneration over long periods; they provide high-quality target tissue for nuclear and organelle transformation. The invention also describes methods for the introduction of heterologous DNA into the chloroplast genome. The present invention also provides methods, vectors, and gene constructs for enhancing expression of a recombinant nucleic acid sequence in transgenic plants and plant tissues.

The invention belongs to the technical fields of mutton sheep culture and forage science and particularly relates to a fattening feed for mutton sheep and a preparation method thereof. The fattening feed for the mutton sheep is used for solving the problems during current mutton sheep culture that the weight gain speed is low, the disease incidence is high and the like. The fattening feed for the mutton sheep, provided by the invention, is prepared from the raw materials in parts by weight: 30-50 parts of corn, 20-30 parts of soybean meal, 2-5 parts of rapeseed meal, 10-15 parts of wheat bran, 1-5 parts of multivitamins, 1-5 parts of composite mineral substances, 5-10 parts of micro-ecological preparation and 5-10 parts of plant extract. The preparation method comprises the steps: a. weighing the corn, the soybean meal, the rapeseed meal and avena sativa, and carrying out crushing and uniform mixing; b. adding the multivitamins, the composite mineral substances, the micro-ecological preparation and the plant extract, and carrying out uniform mixing; c. adding water, and carrying out quenching and tempering, granulating, cooling and crushing, thereby obtaining the fattening feed for the mutton sheep. According to the fattening feed for the mutton sheep and the preparation method thereof, the feed formula is high in energy level, reasonable in protein level and low in feed conversion efficiency, and the disease resistance and immunologic function of the mutton sheep can be further improved, so that the feed has a broad prospect.

The invention provides a facial cleanser without irritation to eyes and a preparation method thereof. The facial cleanser comprises the following components in percentage by mass: 20-30% of lauroyl glutamate, 0-10% of betaine, 1-5% of acrylic acid (ester) / C10-30 alkanol acrylate crosslinked polymer, 5-15% of cocoyl potassium glycinate, 0.1-1% of potassium hydroxide, 0-0.3% of a preservative, 0.1-3% of oat (AVENA SATIVA) beta-glucan, 10-20% of glycerol, 0-0.3% of essence and the balance of water. The facial cleanser without irritation to the eyes does not irritate the eyes in the using process.

The invention belongs to the technical field of cosmetics and particularly relates to cosmetic composition containing plant extracts. The cosmetic composition is mainly sourced from plants, and activecomponents extracted from the plants are natural, green and basically free of toxic and side effects; selected Avena sativa extracts are active substances having different oil-water partition coefficients, different molecular weights and different effects and extracted from different parts of Avena sativa with different extraction techniques; glycosphingolipids and glycolipids from wheat and hydrogenated lecithin from soybeans are selected for nanocrystallizing oil dissolution of Avena sativa active components with a high-pressure microfluidization technique, and transdermal absorption of theactive components is promoted; the cosmetic composition has multiple skin care effects of moisturizing skin, resisting allergy, relieving skin and improving skin barrier functions and is prepared from purified water, polyols, beta-glucan, Avena sativa kernel extract, Avena sativa stem extract, EDTA-2Na, glycosphingolipids, glycolipids, hydrogenated lecithin and Avena sativa kernel oil.

The present invention provides a medicine composition for improving sleep. Said medicine composition includes the following several portions: antihistamine; one or two kinds of Chinese medicinal materials selected from uncariae uncis cum ramulus, humulus lupulus, ginseng radix, avena sativa, viscum album, glycyrrhizae radix, poria, cnidii rhizome, anemarrhenae rhizome, arisaematis tuber, moutan cortex, potentilla anserine, camomile, piper methysticum and tilia spp.; perfume component; compound selected from vitamin and / or mineral substance; and any one component selected from melatonin compounds.

It is intended to provide processed products of wheat, barley, oats and rye and its processing method, in which any functional ingredients are increased with balanced, and originally physical properties and quality that are demanded by inhibiting activity of an unnecessary enzyme are held. Depending on functional ingredients condition of targeted free amino acids like GABA or dietary fibers, by soaking process of seeds of wheat, barley, oats and rye, controlling germination days after soaking, controlling the drying temperature and controlling the gibberellin process, then wheat, barley, oats and rye, in which functional ingredients contents such as GABA, free amino acids and dietary fibers can be increased, can be obtained. Then, the extraction process from seeds of wheat, barley, oats and rye in controlled and the extraction method is suited for extracting the targeted functional ingredients like GABA and β-glucan. Thus, the method for increasing functional ingredients contents and processed products by its method can be provided. Therefore, foods comprising increased functional ingredients contents such as GABA and β-glucan can be provided by including wheat, barley, oats and rye or processed products of wheat, barley, oats and rye which has increased functional ingredients contents as raw material in foods.

The invention relates to a method for co-production of an avena sativa milk beverage and avena sativa protein from avena sativa. The method includes the steps of: raw material pretreatment, pulp grinding and pulp mixing, enzymolysis, enzyme inactivation, preparation of the avena sativa milk beverage, preparation of oat protein and the like. The avena sativa milk beverage prepared by the method has a dietary fiber content of 3-5% and a solid content of 8-12%, the avena sativa protein has a protein content of higher than 90%, and the extraction rate of avena sativa protein in raw materials is higher than 80%. The method greatly improves the added value of avena sativa deep processing, and also meets the demands of domestic market for avena sativa milk beverages rich in dietary fiber and high quality avena sativa protein.

The invention belongs to the technical field of brewing and provides pure-grain avena sativa wine and a preparation method thereof. The pure-grain avena sativa wine and the preparation method thereof are used for solving the problems that high-quality avena sativa wine products are difficult in industrial production at present and the existing avena sativa wines are single in quality and odor type and cannot meet the taste requirements of customers. The pure-grain avena sativa wine is prepared from avena sativa, which serves as a main material, and red sorghum, barley and wheat, which serve as auxiliary materials, through brewing. The method comprises the steps of preparing a distiller's yeast, carrying out raw material treatment, carrying out fermentation, carrying out distillation wine extracting, and cellaring the obtained raw juice wine in a cellar. The pure-grain avena sativa wine is colorless and transparent, is free of suspended substances, is free of precipitates, is faint-scent and pure, has a full-bodied ethyl acetate fragrance and a special avena sativa grain fragrance, has a slight wheat fragrance and is comfortable in brewer's grain fragrance; the taste is lasting-sweet, refreshing and mellow and is sweet in aftertaste. The pure-grain avena sativa wine is rich in a variety of saccharide liquids derived from avena sativa fructose, thereby facilitating human body absorption and utilization, having the effect of alleviating postprandial blood sugar rise and being beneficial to the blood sugar control of diabetics; the pure-grain avena sativa wine can be used for improving a digestive function, promoting enterogastric peristalsis and alleviating constipation. The pure-grain avena sativa wine is used for lowering the cholesterol level of blood and improving immunity.

The invention discloses a grain breakfast and a preparation method thereof. The grain breakfast comprises a grain raw material and an auxiliary material, wherein the grain raw material comprises the following ingredients in part by weight: 20-30 parts of corns, 10-20 parts of rice, 10-20 parts of rough rice, 5-10 parts of sorghum, 5-10 parts of white highland barley, 10-20 parts of wheat and 20-30 parts of avena sativa; the auxiliary material comprises the following ingredients in part by weight: 10-20 parts of plant oil, 30-60 parts of cream, and 100-200 parts of water; the peels and germs of the corns are removed, the plant oil is peanut oil, and the cream is plant cream. The grain breakfast provided by the invention has the advantages of being rich in nutrition, convenient to eat, low in price, and being a basic food.

The invention discloses healthcare porridge with the effects of nourishing hair, and relates to the technical field of food processing. The healthcare porridge is characterized by being prepared from, by weight, main raw materials, healthcare traditional Chinese medicine raw materials and auxiliary materials; the main raw materials include 100-120 parts of rice, 40-60 parts of millet, 30-50 parts of black rice, 10-30 parts of avena sativa kernels, 10-30 parts of black soybean and 20-40 parts of red bean; the healthcare traditional Chinese medicine raw materials include 2-4 parts of cacumen platycladi, 1-3 parts of herba leonuri, 3-5 parts of black sesame, 2-4 parts of radix polygoni multiflori fried in black soybean juice, 3-5 parts of fructus lycii, 2-4 parts of radix rehmanniae preparata, 1-3 parts of radix astragali, 3-5 parts of rhizoma bletillae, 2-4 parts of rhizoma polygonati, 1-3 parts of fresh ginger and 1-3 parts of rhizoma gastrodiae; the auxiliary materials include 0.5-0.7 part of stevioside and 300-500 parts of water. The healthcare porridge is simple in component and reasonable in matching, main raw materials are handpicked from natural traditional Chinese medicine, by means of the combined action of all the components, the healthcare porridge has the effects of nourishing, blacking and growing hair, and the healthcare porridge having the effects of helping produce saliva and slaking thirst is simple in component, wide in source, low in production cost, simple in process and convenient to industrially produce on a large scale.

A topical skincare composition including a Centella asiatica extract including one or more triterpenes, wherein at least one of the one or more triterpenes is madecassic acid, an Avena (oat) extract, a ceramide and a dermatologically acceptable carrier. A method of treating symptoms of itch, redness, flaking, dryness, and / or roughness of the skin, scalp, and / or mucous membrane including the step of applying the topical skincare composition to at least a portion of a user's skin, scalp, and / or mucous membrane in need thereof.

The invention discloses a functional meal replacement food, which comprises the following raw material components: wheat, avena chinensis, rice (glutinous), glutinous corns, runner beans, pistachio, cashews, ficus carica, fragrant taro, amorphophallus konjac, sweet potatoes with yellow flesh, sweet potatoes with white flesh, cassava, peanuts, pumpkin (seeds), bitter gourd (seeds), cucumber (seeds), tomatoes (seeds), black dates, red dates, jujube (kernels), chestnuts, pine kernels, watermelon rind (seeds), myotonin, millet, husked sorghum grains, buckwheat, walnut kernels, non-glutinous corn,cinnamon, fingered citron, almond, sea buckthorn, semen euryales, red small bean, oat, barley, prosomillet, broomcorn millet, kidney beans, mung beans, soybeans, broad beans, peas, asparagus beans, hyacinth bean, black sesame, white sesame, yam, hawthorn, sunflower kernels, smoked plum, papaya, hemp seeds, licorice, radix angelicae, ginkgo seeds, longan, semen cassiae, lily, grosvener siraitia, honeysuckle, ginger, fruit of Chinese wolfberry, cape jasmine, amomum fruit, semen sterculiae lychnophorae and poria cocos. The functional meal replacement food has the functions of stabilizing blood sugar, moistening the intestines and shaping body, and has an auxiliary treatment effect on a plurality of diseases.

The invention relates to a preparation method for intelligence-promoting oatmeal beverage which is prepared by intelligence-promoting dry fruits, honeysuckle, avena sativa, lemon and crystal sugar. The weight ratio of the raw materials is as follows: 40-60 Kg of intelligence-promoting dry fruits, 0.1-1 Kg of honeysuckle, 30-50 Kg of avena sativa, 0.05-0.15 Kg of lemon and 4-8 Kg of crystal sugar. The prepared beverage has unique flavor, good mouthfeel and comprehensive nutrition, and has the effects of downbearing fire, heat-clearing and detoxifying, quenching thirst and engendering fluid, promoting digestion to eliminate stomach qi, decreasing blood pressure and reducing lipid, etc.

A high protein (up to 40%) tetraploid oat variety is provided that is suitable for large scale oat production using standard farming practices. A tetraploid oat variety includes one or more of lodging resistance, shattering resistance, erect growth habit, and seeds similar to traditional cultivated hexaploid oat, A. sativa. The tetraploid oat variety of the invention can also include a stable fatty acid profile, high iron content, high folic acid content, or high free essential amino acid content. A tetraploid oat variety may be used as foundational seed in a plant breeding program for development of lines and varieties with high protein content. Oat products produced from the tetraploid oat variety of the invention are also included as well as resultant oat foodstuffs such as high protein granola bars, hot cereals food stuffs, cold cereal foodstuffs, snackbars, cookies, gluten-free products, snacks, muffins, pancake mix and the like.

The invention discloses a traditional Chinese medicine composition containing cerasusssp and applied to acne removing cosmetics. The traditional Chinese medicine composition is prepared from the following raw materials in parts by weight: 10 to 20 parts of artemisia capillaries, 20 to 30 parts of cerasusssp, 10 to 15 parts of rosa multiflora, 6 to 10 parts of avena sativa, 2 to 5 parts of glycyrrhiza uralensis, and 6 to 9 parts of cassie root. The traditional Chinese medicine composition ensures that crude drugs produce synergistic interaction through the optimization of material combination, enhances the acne removing effect, and is mild in drug efficacy, formed by extracting and combining pure natural plant extracts, small in side effect, wide in adaptability and low in cost.

The invention relates to the technical field of production of active substances, and discloses a production method of fermented avena sativa-phellinus igniarius grain powder rich in phellinus flavone.According to the invention, the fermented avena sativa-phellinus igniarius grain powder is obtained through processes of cultivating a phellinus igniarius liquid fermented strain, cultivating an avena sativa solid phellinus igniarius mycoplasm and preparing the fermented avena sativa-phellinus igniarius grain powder; and a content of the phellinus total flavone is determined after the fermented avena sativa-phellinus igniarius grain powder undergoes extraction, proving that the rmented avena sativa-phellinus igniarius grain powder is high in content of flavone substances; the invention provides a method for conducting grain solid fermentation at normal temperature, and through fermentation, the great amount of flavone substances are obtained; based upon physical and chemical experimentalanalysis, the obtained flavone substances are strong in antioxidant activity; meanwhile, the production method provided by the invention has the characteristics of being simple to operate, free from dependency on generation of a fruiting body and strong in generalization; the method is especially applicable to large-scale fermentation of higher fungi and production of active substances; and with the application of the method, a great amount of flavone active ingredients can be rapidly acquired within a short time under a normal-temperature condition; therefore, the method can be applied to andpromoted in the field of future medicine.

The invention discloses bean vermicelli with a blueberry fruit flavor and a preparation method thereof. The bean vermicelli is prepared from the raw materials of sweet potato starch, blueberries, mango, papaya powder, red beans, dried mulberries, chickpeas, almond powder, tremella, dasheen, celery leaves, avena sativa kernels, water chestnut flour, radix polygonati officinalis, polygonatum kingianum, Russian caragana, lycium barbarum leaves and rice wine. The blueberries are sweet and sour in taste, also contain abundant nutrients, and have the functions of preventing cranial nerves from ageing, protecting eyesight, strengthening the heart, resisting cancers, softening blood vessels, enhancing the immunity of a human body; and the blueberries are innovatively added to preparation of the bean vermicelli, so that the variety and the taste of the bean vermicelli are enriched, and meanwhile, the defect of a single nutrient of the bean vermicelli is also improved.

The invention discloses a pumpkin noodle with functions of strengthening the spleen and stomach and promoting digestion and a preparation method of the noodle. The pumpkin noodle contains the following raw materials: flour, cream pumpkins, arrowroots, lentinus edodes powder, grapes, sweet potatoes, cucumber seed powder, Chinese chives, shrimp meat, avena sativa kernels, grenadine juices, Brasenia schreberi, asparagus peas, roselle, roxburgh rose, Kalanchoe laciniata, white pepper powder and edible salt. The beneficial effect of the pumpkin noodle is that the pumpkin noodle is reasonable in formulation, comprehensive in nutrition, pliable and smooth in taste, as well as convenient and quick to be eaten, and has the functions of strengthening the spleen and stomach, producing saliva and benefiting the lung, tonifying kidney and arresting seminal emission.

The invention discloses blood-enriching intestine-lubricating selenium-rich nutrition powder and a preparation method thereof. The blood-enriching intestine-lubricating selenium-rich nutrition powderis prepared from the following raw materials: radix polygoni multiflori, semen armeniacae amarum, semen phaseoli, semen sesami nigrum, fructus ziziphi jujubae, coarse rice, semen cucurbitae, avena sativa, black rice and a selenium-rich food additive. According to the blood-enriching intestine-lubricating selenium-rich nutrition powder obtained in the invention, the peanut skins of selenium-rich peanuts serve as a selenium-rich food additive and are added into the nutrition powder, a human body can be quantitatively supplemented with selenium matter, the nutrition powder has the advantages of benefiting qi and nourishing blood as well as relaxing bowel, is suitable for old people and persons suffering from syndromes of blood deficiency, intestinal dryness and constipation after childbirth;the preparation method of the nutrition powder is simple, the sources of raw materials are wide, the production cost is low, no chemical agents are added, and the nutrition powder is safer and healthier.