31 results about "Avena nuda" patented technology

The invention discloses health-care rice suitable for diabetics and a processing method thereof, which belongs to the field of grain processing and can be popularized and applied in the fields of grain industry, food industry and health-care products. The health-care rice contains the following raw materials in percentage by mass: 40 to 55 percent of husked rice, 15 to 25 percent of millet, 10 to 20 percent of pearl barley, 8 to 12 percent of buckwheat, 5 to 10 percent of avena nuda, 3 to 6 percent of yam flour, 0.2 to 3 percent of kudzuvine root powder, 0.3 to 0.8 percent of taurine, 0.5 to 1.5 percent of konjac fine flour and 0.8 to 1.5 percent of sodium alginate. The processing method comprises the following steps of: crushing the husked rice, the millet, the pearl barley, the buckwheat and the avena nuda into powder of 60 to 120 meshes, proportioning the crushed raw materials and the yam flour, the kudzuvine root powder, the taurine, the konjac fine flour and the sodium alginate according to a formula proportion, mixing uniformly, adding water in an amount which is 20 to 28 percent of the mass of the total raw materials, fully stirring, putting the mixture in an extruder, extruding the mixture into strips, preparing the strips into rice grains by using a rice grain forming machine, and drying and packing. The health-care rice has balanced nutrition, can be eaten for a long term, has the effect of stabilizing and even reducing the blood sugar, has obvious effect of preventing and relieving the diabetes, and is suitable to be eaten by the diabetics.

The invention discloses elderly nutrition powder prepared from wheat germ serving as a main raw material. The elderly nutrition powder is prepared from the following raw materials in percentage by weight: 8 to 26 percent of spiral seaweed, 12 to 25 percent of wheat, 12 to 30 percent of wheat germ, 6 to 15 percent of yam, 6 to 20 percent of hulless oat, 5 to 20 percent of yam, 6 to 20 percent of lotus seed, 8 to 20 percent of kudzuvine root, 8 to 15 percent of cooked walnut kernel, 5 to 15 percent of gordon euryale seed, 1 to 5 percent of spiral seaweed and 2 to 6 percent of sugar. The wheat germ is taken as the main raw material and added with the yam which is a food and medicine, so that the elderly nutrition powder is favorable for reducing blood pressure and cholesterol, stabilizing blood sugar and achieving the dynamic and static balance of the functions of internal organs; and therefore, the synergism of the functions of the internal organs of a whole body is enhanced, the self-repairing capacity of organisms on damaged cells is regulated, the balance is regulated, and effects of improving and enhancing immune systems of human bodies, slowing down ageing and building bodies are achieved.

The invention discloses avena nuda-sticky rice-honey wine and a preparation method thereof. The avena nuda-sticky rice-honey wine is characterized by being prepared from the following raw materials in parts by weight: 40-50 parts of honey, 20-30 parts of sticky rice, 2-3 parts of distiller yeast, 3-4 parts of lucid ganoderma, 50-55 parts of whole avena nuda, 3-4 parts of semen cassiae, 4-5 parts of bitter gourd seeds, 8-10 parts of white kidney bean, 5-8 parts of mung bean, 2-3 parts of gynostemma pentaphylla, 4-5 parts of guava leaf, 2-3 parts of flos hibisci mutabilis, 3-4 parts of leek seeds, 1-2 parts of madake bamboo root and a proper amount of water. The avena nuda-sticky rice-honey wine disclosed by the invention combines the nutritional ingredients of avena nuda and sticky rice; by adding the traditional Chinese medicine extract liquid with a healthcare function, the wine has the functions of replenishing qi and invigorating spleen, nourishing and strengthening body, keeping health and beautifying, delaying senescence and the like; and by long-time drinking, the wine can promote sleep and metabolism.

The invention discloses a method for processing oat rice. The method comprises the process flows of using avena nuda grain, removing light impurities such as wheat straw, removing stones, wiping oat, polishing, eliminating hulls, eliminating fagopyrum tataricm gaertn and mildew granules, baking the oat, breaking oat husk and scratching, removing broken rice, removing hulls and empty grain, steaming the oat, braising the oat, cooling and drying, classifying and performing vacuum packaging. In the method, the grinding and scratching combined oat kernel husk-breaking technology is adopted, so the full nutrition of the oat is maintained, the husk-breaking rate of the oat rice is increased, the produced oat rice can be washed and cooked together with grains such as rice and the like, the cutting degree and the gelatinization degree can be maintained to be consistent, the preparation method of the product is simple, and the products are convenient to eat and easy to popularize. The high-temperature repeated enzyme-deactivating technology is adopted, so the enzyme activity of the oat is passivated completely, the products are not spoiled under the normal environment, the shelf life is prolonged, and edible safety of the products is improved.

The invention relates to an avena nuda health rice wine, which is developed to solve problems of concurrent achievements of wine enjoying and health. According to the rice wine, avena nuda is adopted as a main raw material, and is soaked in water with a temperature of 20-25 DEG C for 24-48 h according to a mass ratio of the avena nuda to the water of 1:2; water is added, and steam cooking is performed for 0.75-1.5 h, the obtained avena nuda is paved and naturally cooled to a temperature of 30-35 DEG C; 0.4% by mass of distiller's yeast is added by adopting the mass of the avena nuda as a reference, and uniform stirring and compaction are performed; a fermentation temperature is 25-35 DEG C, and a fermentation time is 24-36 h; a two-time homogenization method is adopted to treat the slurry; 0.1 g of gelatin is added, and standing is performed for 3-5 h, such that the wine liquid is clarified; and the clarified wine liquid is subjected to a filtration treatment, the filtered wine liquid is filled into a bottle, a cork is adopted to seal, and sterilization is performed for 15 min at a temperature of 85 DEG C to prepare the finished rice wine. The avena nuda health rice wine has the following characteristics and beneficial effects that: the process method is simple and easy to perform; investment is low; cost is low; and the products prepared by using nutrients of the avena nuda have characteristics of good taste and easy nutrient absorption, are rich in high protein, high soluble dietary fibers and other saponins, and have effects of significant reduction of cholesterol and blood sugar, and the like, wherein other grains lack the saponins.

The invention belongs to the field of molecular biology and relates to a detection technology for separation and clone, site-specific mutagenesis, zymoprotein prokaryotic expression, zymoprotein separation and purification and enzyme functions of a branch-point key enzyme gene participating in synthesis of an isoprenoid matter in a wheat mevalonic acid metabolic pathway. The method can provide important technical storage for further performing the gene improvement and modification, constructing an eucaryon gene expression carrier of a farnesyl diphosphate synthase gene, and converting corresponding crops; secondly can be used for obtaining plants with important commercial values in virtue of secondary metabolism, and discussing a relationship of the overexpression of the farnesyl diphosphate synthase gene in a receiver plant and important agronomic traits such as secondary metabolites, crop grain sizes and crop grain weights; and improving the yield of the crops, analyzing structures of introns, exons and promoters, studying functions of the promoters, developing related molecular markers.

The invention provides a method for brewing Fen-flavor Daqu liquor from avena nuda. The method comprises steps as follows: (1) careful selection of a raw material; (2) grain soaking: adding hot water to the crushed raw material for soaking, naturally piling up the raw material, and rubbing the raw material into powder; (3) grain steaming: scattering a layer of rice hulls on a distilling curtain, loading a layer of grain, reloading a layer of grain after steam rises evenly, spraying water on the surface layer of the grain after grain loading, and steaming the grain; (4) placement of the grain into a tank for fermentation: after the steamed grain is taken out of a distiller, adding water accounting for 25-40% of the total weight of the raw material, raising the grain for cooling, adding Fen-flavor medium-temperature Daqu, and placing the grain into the tank for fermentation; (5) distillation: transporting the fermented material to the edge of the distiller, adding the rice hulls, performing evenly mixing, scattering a layer of rice hulls on the distilling curtain, then scattering the fermented raw material, and storing foreshots and feints when the steam reaches the distiller to obtain avena nuda pulp liquor. The Fen-flavor Daqu liquor has significant characteristics of clarity, typical and unique flavor, mellow taste, softness, sweetness, refreshment and cleanliness, tastes good, is beneficial to absorption of nutrient substances and has effects of lowering cholesterol and blood glucose in organisms and the like.

The invention discloses a corn seed plasma treatment method and a matched cultivation method, wherein the methods are suitable for ecological regions at the northern latitude of 33 degrees to 40 degrees and the altitude of 700 m to 1300 m. According to the corn seed plasma treatment method, a DL-2 type plasma processor produced by Dalian BoShi Plasmas Technology Co., Ltd. is adopted, the treatment dosage ranges from 1.6 A to 2.0 A, treatment is conducted twice, the seed flow ranges from 5.0 kg / min to 5.5 kg / min, and seeds are sown 6 days to 12 days after the treatment. The matched cultivation method includes the steps of firstly, selecting the appropriate variety in the growth period; secondly, reasonably applying fertilizer; thirdly, watering the seeds at appropriate time. Compared with the prior art, the corn seed plasma treatment method and the matched cultivation method have the advantages that the per unit area yield of corn can be increased by 30% or higher, the plastic film mulching investment can be saved by RMB 90 per mu, the corn cultivation region area can be enlarged, the utilization rate of ecological resources is increased, and the income is increased by RMB 700 or more per mu in the land with the same soil fertility and cultivation management cost compared with the income obtained through plantation of side crops, namely, hulless oat. The corn seed plasma treatment method and the matched cultivation method are the corn production increasing technology with quite high practicability.

The invention discloses compound health-care coarse cereals for benefiting qi and nourishing blood and a preparation method thereof. The compound health-care coarse cereals are prepared from the following raw materials: avena nuda, brown rice, sorghum, longans, peanuts, red dates, ginkgo biloba, tomatoes, apples, zornia gibbosa, the fruits of Chinese wolfberry, rose and the like. The compound health-care coarse cereals have the beneficial effect of meeting the requirement of nutrition needed by a human body in daily life because of containing multiple nutrition elements and trace elements.

The invention relates to the field of technologies for producing baijiu, in particular to fresh and sweet type baijiu and a method for brewing the same. The fresh and sweet type baijiu comprises, by weight, 20-50 parts of sorghum, 20-30 parts of rice, 5-15 parts of millet, 5-15 parts of highland barley and 5-10 parts of avena nuda. The method includes steps of material preparing, material moistening, material steaming, yeast blending, saccharifying, cellar discharging, distilling, cooking and aging. The fresh and sweet type baijiu and the method have the advantages that complex grain and improved distiller's yeast are fermented, and accordingly baijiu bodies have fragrant flavor and are mellow, sweet, elegant and mild.

The invention provides an antifungal protein, which is obtained by purifying a water soluble extract of hulless oat seed, wherein the apparent molecular weight of the antifungal protein is about 35kDa. The preparation method comprises the following steps: crushing and degreasing the hulless oat seed; extracting the hulless oat seed by buffer solution to obtain a coarse protein; and obtaining the antifungal protein by the two-step chromatographic separation which is the Resource S cation exchange and Superdex 75 gel exclusion chromatographic purification. The antifungal protein has obvious effect of inhibiting the growth of white rot fungus and trichoderma viride, and the minimum inhibition for the white rot fungus is 0.42mu g, and 0.21mu g for the thetrichoderma viride. In addition, the antifungal protein also has certain effect of inhibiting the growth of fusarium. The antifungal protein can be used as a food anticorrosion additive, a crop antifungal damage spraying agent and the like, and has high practical values in the aspects of food anticorrosion, crop prophylaxis and crop disease resistance.

A peptide-compounded solid drink beneficial to sufficient breast milk and a preparation method thereof are provided. The peptide-compounded solid drink beneficial to sufficient breast milk is preparedfrom the main materials, such as peanut peptide, cashew nut peptide, red bean peptide, Russula peptide, pea peptide, black sesame peptide, Pleurotus tuber-regium peptide, Saussurea peptide, Avena nuda peptide, water bamboo peptide, needle mushroom peptide, white Boletus peptide and other small-molecular peptides, and auxiliary materials such as papaya powder, kiwifruit powder, loofah powder and black date powder, by means of proportional weighing, mixing, granulating, drying and disinfecting, packaging and other steps. The peptide-compounded solid drink beneficial to sufficient breast milk iseffective in benefiting sufficient postpartum breast milk and keeping fitness.

The invention provides avena nuda wine and belongs to the technical field of liquor and alcoholic beverage production. The avena nuda wine is prepared by fermenting the following raw materials in parts by weight: 50-55 parts of avena nuda, 10-25 parts of rice chaff, 30-35 parts of a first component and 2-5 parts of a leavening agent, wherein the leavening agent contains red rice powder, a saccharifying enzyme, dried yeast, liquid koji and a second water component. The avena nuda wine provided by the invention is lubricant in taste, gentle and fresh and clean, and avoids the problem of astringent taste. Compared with wind brewed by avena nuda independently, the content of beta-glucan in the avena nuda wine is increased by 1-1.2%.

The invention relates to the technical field of food processing, and discloses a method for producing low-fat nutritional salad dressing from dictyophora indusiata and tremellodon gelatinosum mycelia.The method comprises the following steps: stirring dictyophora indusiata mycelium powder prepared by culturing avena chinensis, tremellodon gelatinosum mycelium fermentation broth, nutritional ingredients and additives to obtain instant salad dressing, wherein the steps for producing the dictyophora indusiata mycelium powder from avena chinensis comprise: preparing a dictyophora indusiata motherstrain, preparing a dictyophora indusiata liquid strain, preparing a avena chinensis culture medium, culturing dictyophora indusiata mycelia, and preparing the dictyophora indusiata mycelium powder, and the preparation of the tremellodon gelatinosum mycelium fermentation broth comprises the following steps: preparing a tremellodon gelatinosum mother strain, preparing a tremellodon gelatinosum liquid strain and preparing the tremellodon gelatinosum mycelium fermentation broth. According to the instant salad dressing prepared by mixing the two mycelia, amino acids necessary for a human body areprovided, and the flavor and nutritional value of salad are increased; and the low-fat nutritional salad dressing has the characteristics of being rich in nutrition, easy to absorb, good in taste, pollution-free and convenient to eat, is suitable for adults and children, and solves the problem of difficult later-period preservation of the planted tremellodon gelatinosum.

The invention relates to an avena baked cookie and a processing method thereof. The avena baked cookie is prepared from the following components in parts by weight: 16-28 parts of avena nuda flour, 24-42 parts of low-gluten flour, 5-20 parts of eggs, 0-20 parts of sugar, 20-50 parts of water, 5-15 pats of salad oil, and 1-5 parts of sodium carbonate. The avena baked cookie food provided by the invention has the advantages of a good taste, a good color, rich nutrients, convenient eating, long shelf life, and easy storage and transportation, can be produced on a large scale, and has considerablesocial and economic benefits.

The invention discloses persimmon exocarp probiotic nutrient powder, which is prepared by milling after mixing the following raw materials in percentage by weight: 15 to 30 percent of soybean, 15 to 30 percent of hulless oat, 15 to 30 percent of millet, 10 to 15 percent of dry persimmon exocarp, and 10 to 15 percent of dry red date. A preparation method comprises the following steps of: washing persimmon exocarp removed in the process of preparing dried persimmon from persimmon by using water to remove dirt; putting on a shelf, and drying in the sun to remove acrid odor; drying the red date into sweet and crispy particles by using a microwave oven; and mixing with the hulless oat, soybean and the millet which are cooked with big fire in a pot, and milling by using a stone mill. The raw materials are fruits and coarse food grains, so the persimmon exocarp probiotic nutrient powder belongs to an alkaline food, can correct an acid internal environment of a human body, is rich in nutrient, sweet and moist in mouthfeel, long in aftertaste, fragrant, mild for stomach, and unique in flavor, and is a diet therapy health food suitable for daily diet.

The invention discloses a method for processing oat rice. The method comprises the process flows of using avena nuda grain, removing light impurities such as wheat straw, removing stones, wiping oat, polishing, eliminating hulls, eliminating fagopyrum tataricm gaertn and mildew granules, baking the oat, breaking oat husk and scratching, removing broken rice, removing hulls and empty grain, steaming the oat, braising the oat, cooling and drying, classifying and performing vacuum packaging. In the method, the grinding and scratching combined oat kernel husk-breaking technology is adopted, so the full nutrition of the oat is maintained, the husk-breaking rate of the oat rice is increased, the produced oat rice can be washed and cooked together with grains such as rice and the like, the cutting degree and the gelatinization degree can be maintained to be consistent, the preparation method of the product is simple, and the products are convenient to eat and easy to popularize. The high-temperature repeated enzyme-deactivating technology is adopted, so the enzyme activity of the oat is passivated completely, the products are not spoiled under the normal environment, the shelf life is prolonged, and edible safety of the products is improved.

Poria cocos mind-calming nerve-calming type beef is disclosed. The poria cocos mind-calming nerve-calming type beef is characterized by being prepared from following raw materials by weight: 500-550 parts of beef, 3-6 parts of poria cocos, 1-3 parts of pseudo-ginseng, 5-6 parts of Chinese wolfberry, 4-5 parts of gynostemma pentaphyllum (thunb.) makino, 3-5 parts of American ginseng, 6-7 parts of sophora flower, 3-5 parts of Chinese usnea, 9-10 parts of taro curd, 20-21 parts of clarias fuscus, 11-14 parts of peach kernel, 10-11 parts of dried scallop, 7-8 parts of Longjing tea leaves, 12-14 parts of naked oat groats, 9-10 parts of coix seed, 8-9 parts of millet, 10-13 parts of hulled corn particles, and 10-13 parts of sunflower seed. The poria cocos mind-calming nerve-calming type beef has healthcare effects of calming mind and nerves, and is good in taste and rich in nutrition.

The present invention discloses a male sexual function enhancer and a preparation method thereof. The male sexual function enhancer is prepared from the following raw materials in weight ratio: 20-50% of hulless oat extract, 10-15% of white jade snail extract, 20-35% of cordyceps sinensis mycelia, 15-20% of sea urchin juice dried products, 5-10% of pomegranate juice dried products. The used raw materials of the male sexual function enhancer are food or medicinal and edible materials. The male sexual function enhancer is safe in consumption and comprehensive in nutrition, can promote human health after being taken, so that satisfactory results of adult male sexual function can be obtained based on a healthy physique.

The present invention discloses a chicken claw grain tsamba and a preparation method thereof, the chicken claw grain tsamba comprises the following components by weight: 40%-90% of highland barley, 5%-10% of chicken claw grain, 0%-15% of beans, 0%-30% of dietary fiber, 0%-10% of nuts, 0%-25% of hulless oat, 0%-10% of cream and 0%-5% of seasoning, the preparation method comprises the steps: 1) weighing; 2) preparing materials; 3) mixing; 4) discharging; and 5) packaging. The invention belongs to the technical field of food processing, and particularly provides chicken claw grain tsamba which issimple in method, high in nutritional value and capable of nourishing the stomach, relieving summer heat and treating gastrointestinal diarrhea and other diseases and the preparation method of the chicken claw grain tsamba.

The invention belongs to the technical field of feed, and discloses cow silage and a preparation method thereof. The cow silage is prepared in a way that green feed consisting of Medicago sativa L., Chenopodium quinoa Willd. straws, Avena sativa L. straws, Avena chinensis (Fisch. ex Roem. et Schult.) Metzg. straws, potato straws and Beta vulgaris L. stems and leaves, and an additive consisting of sodium benzoate and propionic acid are evenly mixed, sealed and fermented. The silage which has a simple preparation method, comprehensive nutrients and a proper crude protein and crude fiber content is developed by fully utilizing waste straw resources, selecting raw materials at a reasonable ratio and adjusting the components of the silage additive, and the problem that feed is insufficient in autumn and winter in arid and barren areas in northwest of China can be effectively relieved.

The invention discloses a preparation method and a purpose of an avena nuda glycopeptide gel capable of regulating blood glucose and blood fat, and belongs to a functional food. Avena nuda oligopeptide and avena nuda [beta]-glucan are taken as main ingredients and are assisted by Avena sativa L. microcrystalline fibers to prepare glycopeptide gel capable of regulating blood glucose and blood fat through a sweetening agent, an antioxidant, a nutrition enhancer and an essence, and the invention also discloses that an intake for the avena nuda glycopeptide gel to effectively lower the blood fat is 250ml / d (on account of a 60kg adult). The beverage can be used as the functional food to assist in regulating the blood glucose and the blood fat, and also can be used as a common food to be drunkwith rice and bread and drunk for leisure. The avena nuda glycopeptide gel is scientific and reasonable in technical design, is simply operated, is easy in implementation, is high in safety, has an ideal effect, and especially can regulate the blood glucose and blood fat level of a type 2 diabetes complicated with dyslipidemia patient.

The invention discloses a fully automatic avena nuda frying machine. The machine comprises a frying barrel, the frying barrel is arranged inside a furnace wall, and a storage box, a return box and a waste barrel are arranged on the left side of the furnace wall. According to the machine, when avena nuda is fried, the avena nuda is sampled and tested by using a sampling device and a color selectiondevice, a detection structure is used for judging the frying degree of the avena nuda to achieve the purpose of automatic control, under the condition that raw materials have different moisture contents, a product with a more stable frying degree can be obtained, the whole machine achieves fully automatic production, no manpower operation is needed in the avena nuda frying process, instant evaluation is also not needed, and the production efficiency of avena nuda frying is improved.

The present invention belongs to the technical field of food processing, and provides a potato coarse cereal Helao noodle special flour using potatoes as a staple food in order to solve the problems that the existing potato full flour has higher processing costs and relative complex production processes, and the staple food products produced by the existing potato flour are difficult to mold, have high degree of hardness, cannot resist boiling, and have low content of potato full flour and high preparation cost, etc. The preparation method of potato full flour comprises the following steps: selecting raw materials, cleaning and peeling, picking and selecting, slicing, blanching, cooling and drying, and milling, and the potato full flour is mixed with the avena nuda noodle and potato starch to prepare the Helao noodle. The preparation process is time-saving and simple, the prepared potato flour is appropriate for popular consumption and beneficial for promotion, and the preparation process can realize the industrialized production and stable quality of potato flour. The Helao noodle is easy to be molded, has tenacity and favorable mouthfeel, contains more than 40% of the potato full flour, adds not any food additives, ensures safe, healthy and green food, promotes potato to be consumed as a staple food, promotes sustainable agricultural development of our country, and is beneficial for people's nutrition and health.

The invention discloses a method for preparing a beverage capable of lowering blood fat by avena nuda oligopeptide, and a purpose of the beverage, and belongs to a functional food. The avena nuda oligopeptide is taken as a main ingredient and is assisted by avena nuda [beta]-glucan to prepare the beverage with efficacy of regulating the blood fat through a sweetening agent and an essence, and theinvention also discloses that an intake for the beverage to effectively lower the blood fat is 250ml / d (on account of a 60kg adult). The beverage can be used as the functional food to assist in regulating the blood fat, and also can be used as a common food to be drunk with rice and bread and drunk for leisure. The beverage is scientific and reasonable in technical design, is simply operated, iseasy in implementation, is high in safety, has an ideal effect, and especially specifically regulates the blood fat level of a dyslipidemia patient even a type 2 diabetes complicated with dyslipidemiapatient.

The invention discloses hulless oat and charcoal-flavored tea with a function of reducing blood pressure. The hulless oat and charcoal-flavored tea is prepared from the following raw materials in parts by weight: 150-180 parts of hulless oat, 30-40 parts of sunflower seed kernels, 10-15 parts of undaria pinnatifida, 10-15 parts of dragon fruit flowers, 20-30 parts of canna edulis ker tubers, 8-12 parts of bitter gourd powder, 6-7 parts of fig, 2-3 parts of sunflower leaves, 4-5 parts of banana skin, 7-8 parts of kudzuvine roots, 3-4 parts of semen cassia, 5-6 parts of basil seeds, 1-2 parts of radix scutellariae, 2-3 parts of fructus viticis, and a suitable amount of aroma-enhancing charcoal and grape wine. According to the hulless oat and charcoal-flavored tea, the hulless oat and the sunflower seed kernels are baked by using the aroma-enhancing charcoal so as to be thick and comfortable in charcoal aroma and special in flavor; raw materials such as the undaria pinnatifida and the canna edulis ker tubers are added to ensure that the hulless oat and charcoal-flavored tea is relatively complete in nutritional ingredients and has a good taste; the hulless oat and charcoal-flavored tea has effects of resisting cancers and losing weight, protecting the skin, clearing away fire and improving the eyesight, relaxing bowel, soothing the nerves and reducing the blood pressure, delaying the aging and the like, enables the satiety time to be long, and is special in taste because a hulless oat flavor and a charcoal flavor coexist.

The invention provides a crop planting suitability recommendation method, which comprises the following steps of: selecting four ecological regions in Inner Mongolia as research regions, selecting typical sites in each ecological region for research, selecting main planting crops in Inner Mongolia for research, selecting a local conventional sowing time and a conventional management mode of each crop, and selecting a conventional management mode of each crop; and performing year-by-year simulation by using an agricultural production system model to obtain potential yields and rain-fed yields of main crops, calculating yield reduction rates of the main crops in different regions, dividing each site into year types according to meteorological data of typical sites in different regions, classifying yield expressions and yield reduction rates of the main crops in different year types, sequencing average rain-fed yields, the average potential yields and the yield difference of the six crops, and classifying the conditions that potatoes, hulless oat, oilseed rape, corn, edible sunflower and oil sunflower are suitable for rain-fed planting in the areas and the annual types .

The invention relates to potato nutritive fried flour, belongs to the technical field of processing of agriculture products, and particularly relates to a method for processing nutritive fried flour by using potatoes, and hulless oat (naked oat) as main raw materials. In order to meet ever-growing requirements of people on healthy foods, the potatoes and the hulless oat are integrated and processed into fried flour deeply loved by common people, the nutritive fried flour is particularly suitable for old people and diabetics, and nutritive efficacies of the potatoes and the hulless oat (naked oat) are exerted. According to the nutritive fried flour, the fresh potatoes and the hulless oat are used as main raw materials, an industrialized method is used for producing the nutritive fried flour, the edible method and the mouth feel of conventional fried flour are reserved, the nutrient value of the potato nutritive fried flour is far better than that of conventional wheat flour fried flour, and the potato nutritive fried flour is convenient to carry and eat.