27 results about "Barley flour" patented technology

The invention discloses a preparation method of highland barley prefabricated powder with a low glycemic index and application of the highland barley prefabricated powder in 3D printed biscuits. According to the method, firstly, cellulase and alpha-amylase are adopted for carrying out enzymatic modification treatment on highland barley flour, the content of anti-digestion starch (RS) is remarkably increased, the content of fast-digestion starch (RDS) is reduced, and therefore the modified highland barley flour with the predicted glycemic index (pGI) reaching the low-GI food standard (GI is smaller than or equal to 55) is prepared, and the dietary requirements of people with different metabolic requirements are met. Further, the modified highland barley powder is compounded with sodium alginate, glutamine transaminase is utilized for inducing and constructing a protein-polysaccharide gel network, the incubated and cross-linked dough is subjected to freeze drying and smashing, and the highland barley prefabricated powder with the low glycemic index is obtained.The 3D printing adaptability, the structural stability and the digestion resistance of the material are effectively enhanced through the method. The highland barley biscuit has the characteristic of low glycemic index, and is suitable for making healthy food for special crowds with diabetes and the like.

The application belongs to the technical field of food processing, and specifically discloses a highland barley sourdough, low-GI highland barley sourdough bread and a preparation method thereof. The highland barley sourdough is prepared by fermentation of Lactobacillus plantarum JYLP-326, highland barley flour and water. The low-GI highland barley sourdough bread prepared from the highland barley sourdough comprises the following components in parts by mass: 20-22 parts of highland barley flour, 22-28 parts of wheat flour, 36-40 parts of highland barley sourdough, 48-50 parts of water, 4-6 parts of bran, 4-6 parts of oat beta-glucan, 4-6 parts of inulin, 4-8 parts of gluten, 1-2 parts of yeast, 1-2 parts of salt and 4-6 parts of butter. The GI highland barley sourdough bread prepared by using the highland barley sourdough provided by the application has the advantages of low in-vitro glycemic index, low starch hydrolysis rate, high loft and softness, good taste and high appearance quality.

The utility model discloses a packaging machine for processing highland barley flour, which comprises a bottom plate, the outer wall of the top of the bottom plate is in sliding fit with a bearing plate, the outer wall of the top of the bottom plate is provided with a sliding groove, the bottom end of the bearing plate is fixedly provided with a sliding block sliding along the sliding groove, and the inner wall of the sliding groove is rotatably connected with a threaded rod. A movable motor for driving the threaded rod to rotate is fixed to the outer wall of one end of the bottom plate, a plurality of fixing rings are supported and fixed to the outer wall of the top of the bearing plate through a plurality of fixing frames, each fixing ring is a circular ring with a notch in one end, and sliding rods are slidably matched with the inner walls of the fixing rings and seal the notches of the fixing rings; one fixing ring is located below the spiral conveying blade; through the arrangement of the bearing plate, the threaded rod and the sliding groove, the multiple fixing rings move so that the packaging bag can be moved to the position below the storage box, and compared with a movable storage box, the needed moving weight is smaller, and energy consumption is lower.

The invention discloses a ready-to-eat rehydration type porridge composition and a preparation method thereof. The ready-to-eat rehydration type porridge composition comprises three parts which are independently subpackaged, namely a roasted flavor freeze-dried main material bag, a freeze-dried small red bean bag and a pre-cured five-cereal powder bag, the roasted flavor freeze-dried main material bag comprises block-shaped freeze-dried sweet potato blocks or freeze-dried pumpkin blocks which are prepared through steaming, baking Maillard treatment and vacuum freeze-drying; the freeze-dried small red bean bag contains freeze-dried small red beans which are complete in particles and are prepared through cooking, curing and vacuum freeze-drying; the pre-cured five-cereal powder bag comprises puffed, cooked and crushed rice flour and millet flour, low-temperature baked and cooked and crushed soybean flour and coix seed flour, and instant oatmeal. The preparation method of the instant rehydration porridge composition provided by the invention solves the core problem of rehydration taste and flavor of freeze-dried food materials through a series of unique raw material pretreatment processes, especially a triple process of steaming, baking and freeze-drying for sweet potatoes / pumpkins.

The invention discloses moistening and smoothing composite probiotic powder and a preparation method thereof, and belongs to the technical field of functional foods. According to the probiotic powder, resistant dextrin and ultramicro-granulated psyllium husk powder are used as fiber matrixes, fried semen cassiae, fructus cannabis and radix polygonati officinalis are used as conditioning components, three prebiotics including fructo-oligosaccharide, galactooligosaccharide and stachyose are matched, and momordica grosvenori powder, freeze-dried mulberry powder and baked barley flour are used as auxiliary materials, so that the flavor and the taste are improved; the preparation method comprises the steps of low-temperature drying, 800-mesh superfine grinding, graded premixing, three-dimensional total mixing, whole grain screening and the like. According to the invention, the problems of easy caking, rough taste, heavy medicine flavor, poor solubility, strong irritation and the like of traditional like products are solved, and the obtained product is instant in water, fine and smooth, free of obvious medicine feeling, capable of mildly conditioning intestinal tracts and promoting smoothness, high in safety, suitable for long-term eating, stable in process and suitable for industrial production.

This invention provides a method for promoting robust seedling growth in Liangwang tea, relating to the field of artificial cultivation technology for Liangwang tea. The method involves treating seeds by burying them in river sand and fermented barley flour, sowing them in a seedling substrate supplemented with birch fermentation material, and irrigating them with a nutrient solution containing ingredients such as tamarind seed polysaccharides. This invention overcomes the shortcomings of existing technologies, effectively promoting seedling emergence in Liangwang tea and further enhancing root growth, achieving a high rate of robust seedlings in a shorter time.

The invention discloses low-GI rice and a preparation method thereof.The low-GI rice is prepared from, by weight, 55-65 parts of rice flour, 18-22 parts of highland barley flour, 12-16 parts of tartary buckwheat flour and 5-7 parts of chickpea protein powder, complex microbial inoculant fermentation liquor of lactobacillus plantarum and aspergillus niger spores accounting for 0.5-2% of the total amount of the raw materials is added, the fermented materials are input into a two-stage extruding machine, extrusion forming is conducted, and the low-GI rice is obtained. Therefore, the prepared low-GI recombinant rice is close to the traditional rice in taste and quality. According to the method disclosed by the invention, a three-in-one synergistic technical system of physical wall breaking pretreatment, sequential gas regulation and control fermentation and directional structure-effect extrusion is constructed, so that multi-type and high-efficiency in-situ construction of resistant starch RS3 and RS4 in recombinant rice is realized, and a rice product with a GI value stably lower than 50 and excellent taste is obtained.

The utility model discloses a slitting device for processing highland barley flour, which comprises a conveying belt supported on the ground through a support frame, connecting frames are fixedly connected to the outer walls of the two sides of the conveying belt, and the inner walls of the two connecting frames are rotatably connected with the same cutting roller through a fixing assembly. Connecting frames are fixedly connected to the outer walls of the two sides of the conveying belt, the inner walls of the two connecting frames are rotationally connected with the same cutting roller through fixing assemblies, a collecting box is arranged on one side of the cutting roller, a connecting plate is arranged at the end, close to an opening of the side wall, of the inner wall of the bottom of the collecting box through a connecting assembly, and a plurality of cleaning teeth are fixed to the outer wall of one side of the connecting plate. Each cleaning tooth is inserted between two adjacent cutting blades of the cutting roller; by arranging the collecting box, the cleaning teeth and the connecting plate, the side wall of a slice on the dividing roller can be scraped, so that dough possibly attached to the surface of the slice enters the collecting box, and the dough is prevented from being attached to the surface of the slice.

The application belongs to the technical field of animal feed, and particularly relates to an egg-laying chicken feed without soybean meal, and a preparation method and application thereof. The method comprises the following steps: S1, mixing wheat flour, barley flour, cottonseed meal and glutamic acid residue, crushing the granules to obtain broken material; and S2, mixing the broken material with corn, sunflower meal, corn gluten meal, pepper residue, granular stone powder, calcium hydrogen phosphate, soybean oil, compound enzyme, sodium chloride, sodium bicarbonate, egg methionine, lysine sulfate and threonine to obtain the egg-laying chicken feed without soybean meal. The application provides comprehensive essential amino acids, especially limiting amino acids such as lysine, egg methionine and threonine, by the synergistic combination of cottonseed meal, sunflower meal, corn gluten meal and glutamic acid residue, so as to meet the nutritional requirements of egg-laying chickens. The application granulates at a temperature of 75-85 DEG C, effectively degrades free gossypol in the cottonseed meal, reduces the content of free gossypol to less than 30 mg / kg in the finished feed, and eliminates the adverse effects on the health of egg-laying chickens.

The invention belongs to the technical field of aquatic feeds, and particularly relates to an enzymolysis compound feed capable of reducing stress of fish fries. The cordyceps militaris, the Chinese wolfberry fruits, the ginseng and the rhizoma bletillae are subjected to specific compound enzymolysis and anaerobic fermentation, so that deep utilization and biological activity of the raw materials are realized, and active substances of the raw materials can improve the oxidation resistance of cells so as to regulate an immune system; the shrimp meal, the rice flour, the barley flour and the red bean flour are mixed with the compound fermentation liquor, so that sufficient nutrients are provided for the growth of the fish fries, and the function release of the compound fermentation liquor is assisted. Therefore, the invention provides a high-quality feed beneficial to healthy growth of trachidermus fasciatus, and the feed can reduce stress response, enhance immunity of trachidermus fasciatus bodies and promote healthy growth of fry. Meanwhile, the enzymolysis compound feed provided by the invention consists of natural substances, does not contain chemical components, is safe and reliable, and provides a good water quality environment for survival of fish fries.

This invention relates to the field of agricultural biotechnology and discloses a method for cultivating high-glucan rice based on microbial enzymes. The method includes: fermenting barley flour, mushroom mycelium powder, and other raw materials through aeration to prepare a compound enzyme solution containing a specific activity ratio of β-amylase and glucose polymerase; using the enzyme stock solution prepared in step S1 to treat rice throughout its entire growth cycle from seed to maturity; and using the compound enzyme solution for bioregulation throughout the rice's growth period. Specifically, during the grain-filling stage, the timing of panicle spraying is determined by monitoring the relative chlorophyll content of the rice flag leaf as it transitions from a peak to a stable downward trend. This invention, through precise coupling of the enzymatic reaction system with the rhythm of plant endogenous substance transport, significantly increases the glucan content in the final harvested rice and improves palatability indicators such as chalky grain rate, while maintaining crop yield, without the application of chemically synthesized inputs.

The invention discloses low-glycemic highland barley and buckwheat instant noodles and a preparation method thereof. The formula of the low-glycemic highland barley and buckwheat instant noodles comprises the following raw materials in parts by weight: 50-80 parts of highland barley flour, 12-18 parts of highland barley bran powder, 8-17 parts of buckwheat flour, 3-9 parts of tartary buckwheat bran powder, 0.3-2 parts of konjaku flour and 0.1-1 part of astragalus membranaceus powder. The preparation method comprises the following steps: S1, preparing the main material; s2, preparing konjaku flour water; s3, preparing dough; s4, preparing noodles; s5, low-temperature curing; s6, drying; and S7, preparing a finished product. The highland barley flour, the buckwheat flour and the tartary buckwheat bran powder are combined and complemented, a functional nutrition synergistic mechanism is formed, and the postprandial blood sugar peak value is reduced synergistically. The konjaku flour increases dietary fibers, is beneficial to realization of low GI and is also beneficial to cooking, the original coarse cereal instant noodles with high dietary fibers are changed from being eaten only by soaking to being eaten by cooking, and the taste is also improved.

This invention relates to the field of grain food processing, specifically to a formula for a health-promoting grain product that is both food and medicine. By weight, it comprises 80-120 parts whole grain powder, 4-9 parts goji berry powder, and 3-6 parts black sesame powder. The whole grain powder is selected from one or more of whole wheat flour, oat flour, quinoa flour, black rice flour, brown rice flour, buckwheat flour, and highland barley flour. The formula may also include red date powder, fox nut powder, lotus seed powder, chia seed powder, pumpkin seed powder, and xylitol as needed. This invention, by combining goji berry powder and black sesame powder with the whole grain powder in specific amounts, achieves a balance between satiety and metabolic stability in the product without adding exogenous sugar-controlling modifiers, resulting in a natural taste and prominent grain flavor.

The invention discloses a preparation process optimization method and application of vinegar mash for improving key flavor substances and functional active ingredients of barley flour, barley flour is used as a raw material, an acetic acid fermentation agent is inoculated for solid fermentation to prepare vinegar mash, and vinegar mash extract liquid is extracted at the same time; fermentation conditions are strictly controlled, so that the content of beta-glucan and phenolic substances in a fermentation product is increased; the method specifically comprises the steps of solid-state fermentation, extraction liquid preparation, drying and storage and the like. The content of beta-glucan in the solid-state fermented barley flour can reach 3.71%, the content of polyphenol is 0.62 mg / mL, and the content of key flavor substances reaches 5.87 mg / mL; unique flavor substances in the barley flour are fully excavated, and a theoretical basis is provided for food flavor innovation. And the optimized fermentation process is scientific, stable and simple to operate, and the functional barley vinegar prepared from the fermentation product can significantly reduce abnormal lipid accumulation, has a potential function of improving the metabolic syndrome, and has good practical value and application prospects.

The utility model provides a multi-stage screening device for highland barley flour, which comprises a storage hopper and a shell which are communicated with each other and fixedly connected, a quantitative discharging mechanism for quantitative feeding is arranged on the inner side of the bottom of the storage hopper, and a multi-stage screening piece is arranged in the shell. The quantitative discharging mechanism comprises a base roller rotationally connected to the inner side of the storage hopper through a rotating shaft and a plurality of storage grooves formed in the radial direction of the base roller, a motor is fixed to the outer wall of the storage hopper through a support, and an output shaft of the motor is in transmission fit with the outer wall of the rotating shaft through a synchronous assembly. The quantitative discharging mechanism is arranged and composed of the base roller and the storage grooves formed in the side wall of the base roller, discharging is achieved through rotation of the storage grooves, the rotating speed of the motor is controlled through the frequency converter to control the rotating speed of the base roller, and therefore control over the discharging speed is achieved, it is guaranteed that the discharging speed is synchronous with the screening speed, and the screening efficiency is improved. And the screening efficiency is improved while the screening sufficiency is ensured.

The invention discloses barley food and a processing method thereof, and belongs to the technical field of food processing. The processing method comprises the steps of raw material selection and harvesting, curing treatment, cooling and drying, shelling and peeling, crushing and sieving, ingredient packaging and the like: harvesting and threshing barley when the maturity of the barley is 60-80%, curing in a steaming, cooking or stir-frying manner, cooling and drying in the sun until the water content is 8-12%, shelling by a rice mill, and peeling by a fan to obtain barley rice; the barley particles and the barley flour are prepared through a 6-7 mesh screen and a 100-200 mesh screen, auxiliary materials are added into the barley flour, and then the barley flour and a seasoning bag are put into a food-grade packaging box together. And directly packaging the barley large particles to obtain the barley rice. Various barley foods such as staple foods, instant foods and desserts can be prepared, the nutritional ingredients of barley can be reserved to the maximum extent, the taste of barley is improved, the product types are rich, eating is convenient, and the diverse and nutritive diet requirements of consumers are met.

The invention provides low-GI rice noodles and a preparation method thereof, and relates to the technical field of rice noodles, the low-GI rice noodles comprise the following raw materials in parts by weight: 80-100 parts of rice noodles, 0.16-0.4 part of alpha-1, 6 debranching enzyme, 0.4-1 part of lactic acid bacteria, 0.4-1 part of saccharomycetes, 0.24-0.5 part of citric acid, 12-20 parts of highland barley flour and 0.8-2 parts of konjac glucomannan, and the low-GI rice noodles are prepared through a combined process of debranching enzyme enzymolysis, double-bacterium fermentation and functional material addition. The deep reduction of the GI value of the rice flour and the synchronous improvement of the comprehensive quality are realized to a certain extent; amylopectin is specifically cut open by the debranching enzyme to generate short-chain starch, so that a targeted substrate is provided for subsequent fermentation; the newly added double-bacterium fermentation step can consume the short-chain starch in a targeted manner, the problem of rapid digestion and absorption caused by residues of the short-chain starch is reduced, the GI value of the finished product is finally stably reduced to 46-48 through the synergistic mechanism of making substrates through enzymolysis and eliminating the substrates through fermentation, the low-GI food standard can be met, and the product quality is improved. And the application scene of the rice flour food in special groups such as diabetic patients and blood glucose sensitive people can be expanded.

The utility model relates to the technical field of flour processing, in particular to highland barley flour processing equipment which comprises a supporting beam, a plurality of first supporting legs are arranged on the two sides of the supporting beam, a second supporting leg is arranged on one side of each first supporting leg, and the second supporting leg is connected with a smashing box through a plurality of connecting blocks. A plurality of third motors are connected to one side of the crushing box through bolts, the third motors are in transmission connection with crushing rollers, the crushing rollers are located in the crushing box, a plurality of supporting rods are arranged on the two side walls in the crushing box, one end of each supporting rod is connected with a guide plate, and a feeding hopper is arranged at the upper end of the crushing box; and a connecting block is also arranged between the first supporting leg and the second supporting leg. The conveying device is arranged for conveying the flour, and the heating device is arranged for heating the conveying device, so that the flour is dehumidified and dried.

This invention discloses a method for preparing prickly pear, walnut, and highland barley noodles, belonging to the field of food processing technology. The invention employs a combination of low-temperature pasteurization and instantaneous sterilization, preserving the active ingredients such as vitamin C and flavonoids in prickly pear while addressing the problem of easy oxidation and browning of prickly pear pulp, ensuring the product's color and nutritional stability. A twin-screw low-temperature extrusion system is used to mix wheat flour, prickly pear pulp, quail eggs, walnut pulp, and water in a specific ratio, and then extrudes the mixture under pressure. This allows the gluten network to fully cross-link with the fruit and vegetable pulp and egg components, forming a uniform and fine gluten structure, improving the smoothness and elasticity of the noodles. The dough undergoes primary and secondary maturation under specific temperature and humidity conditions for a certain time. By controlling the interaction between gluten proteins and starch, the breakage rate of the noodles during steaming and cooking is reduced, while simultaneously promoting the fusion of prickly pear organic acids and walnut aroma substances, optimizing the taste.

The invention discloses a biological compound improver for improving the taste of cooked wheaten food and the flavor of sour dough and application thereof, and relates to the technical field of preparation of a cooked wheaten food improver. The formula comprises the following raw materials in parts by weight: 2-400g of animal (cattle) milk powder, 1-350g of soybean flour, soybean lecithin or a mixture thereof, 0.01-150g of pure malt flour, saccharified malt flour or a mixture thereof, 0.9-300g of pure barley flour, 2-600g of protease and 3-900g of corn starch. Wherein the animal (cow) milk powder is whole milk powder, skimmed milk powder or a mixture of the whole milk powder and the skimmed milk powder, and the soybean meal or soybean lecithin is used as a dough emulsifier, improves operability and taste and plays a role in composite aroma enhancement; by compounding animal milk powder, plant-derived emulsified components, malt flavor precursors, barley flour, controllable protease and other bioactive components, a modifier system capable of synchronously realizing taste optimization of cooked wheaten food and reproduction of characteristic flavor of the leavening dough without depending on traditional leavening dough fermentation is constructed.

The present invention relates to a method for manufacturing Injeolmi and an Injeolmi manufactured by said method, characterized by comprising the steps of: soaking a mixture of glutinous rice and glutinous barley and grinding the grains to produce a grain powder; adding whole glutinous barley grains and water to the grain powder produced above to make a dough, and then steaming the dough to produce a steamed dough; and mixing roasted glutinous barley powder and ramie leaf powder into the steamed dough produced above and then punching it.

This invention discloses a high-fiber puffed grain powder and its preparation method, belonging to the field of food processing technology. By weight, it comprises the following raw materials: 25-35 parts whole barley flour, 20-30 parts whole oat flour, 15-25 parts whole buckwheat flour, 10-20 parts soybean residue powder, and 5-15 parts wheat bran powder. The whole buckwheat flour contains ≥0.8 mg / g of D-chiral inositol. This invention utilizes the aforementioned high-fiber puffed grain powder and its preparation method, employing a triple synergistic technology scheme of heat-resistant phytase and cellulase combined enzymatic hydrolysis, dry powder moisture adjustment, and low-temperature puffing. This achieves a significant increase in soluble dietary fiber content and a significant optimization of the SDF / IDF ratio, effectively improving mineral bioavailability. Furthermore, low-temperature puffing protects buckwheat flavonoids and D-chiral inositol, inhibits acrylamide formation, ensures product safety, and exhibits multi-target synergistic hypoglycemic effects.

The invention discloses a traditional Chinese medicine composition for treating diabetes and a preparation method and application thereof, and relates to the technical field of traditional Chinese medicines. Raw materials such as barley flour with hulls, rice oil bran and millet oil bran are adopted to prepare a component A, raw materials such as radix trichosanthis, semen cuscutae, radix ophiopogonis and radix rehmanniae recen are adopted to prepare a component B, raw materials such as radix astragali, herba eupatorii and pericarpium citri reticulatae are adopted to prepare a component C, and the component A, the component B and the component C are subjected to compatibility. The traditional Chinese medicine composition has the effects of invigorating spleen and nourishing stomach, reinforcing qi and nourishing yin, clearing heat and promoting salivation, and reinforcing kidney and removing food retention, and can be used for treating diabetes. The barley flour with hulls, the rice oil bran and the millet oil bran are innovatively introduced into the traditional Chinese medicine composition, the cereal hulls contain B vitamins and can participate in metabolism of saccharides and fat, postprandial blood sugar can be stabilized, insulin sensitivity can be improved, satiety can be provided, and the traditional Chinese medicine composition has the functions of food therapy meal replacement and nutrition balance.

The utility model relates to the technical field of highland barley bread processing, in particular to dough forming equipment for highland barley bread processing, which comprises a bottom frame, a support frame is mounted on the top surface of the bottom frame, a feeding component is mounted on the upper surface of the support frame, a beating component is mounted on the top surface of the bottom frame, and a guide component is mounted at the lower end of the bottom frame. According to the utility model, through the cooperation of the feeding assembly and the beating assembly, the highland barley flour is more stable when being put and conveyed, the blanking speed is higher, and the condition of blockage in the blanking process is avoided.

The invention relates to the technical field of essences, in particular to a multi-effect scalp anti-light-loss essence with four-phase layering and a preparation method thereof.The multi-effect scalp anti-light-loss essence is prepared from glycerin, butanediol, sodium chloride, cacumen biotae extract, p-hydroxyacetophenone, 1, 2, 4-trimethyl-1, 3-pentanediol and a proper amount of deionized water. The formula comprises 1, 2-hexanediol, brown rice fermentation liquor, barley flour, diethoxyethyl succinate, a Sinkiang lithospermum extract, isohexadecane, a calendula extract, essence and deionized water. According to the product, good experience feeling, market differentiation and emotion healing are provided for a user, the four-layer clear appearance establishes a visual impact feeling and high-tech multifunctional product value, and the added essence brings an aromatic healing ceremony like experiencing SPA of rose fragrance, awakening sense organs and releasing pressure. A novel product form is created, a four-phase layering system is applied to the field of scalp care, and a brand new technical form and design thought are provided for scalp essence products.

This invention discloses a fermented soybean meal feed and its preparation method, belonging to the field of fermented feed technology. The feed includes soybean meal, barley flour, wheat bran, sorghum flour, rice bran polysaccharide, compound vitamins, dicalcium phosphate, sodium chloride, microbial stress tolerance enhancer, compound enzyme preparation, fructooligosaccharide, inulin, honeysuckle extract, astragalus extract, and compound microbial agent. In preparation, the grain raw materials are pulverized and mixed with rice bran polysaccharide, etc., to obtain the fermentation raw material. The compound microbial agent and microbial stress tolerance enhancer are activated in warm water containing brown sugar and then sprayed onto the fermentation raw material. After adjusting the moisture content, the mixture is sealed for fermentation, dried, and pulverized. Finally, fructooligosaccharide, inulin, and plant extracts are added and mixed thoroughly. Compared with existing technologies, this invention effectively protects the activity of the compound microbial agent during fermentation and drying, significantly improves the retention rate of live bacteria and the storage stability of the product, and the process is simple and cost-controllable.

The utility model relates to the technical field of highland barley flour processing, and discloses a drying device for highland barley flour production, which comprises a bottom plate, a placing frame is fixedly connected in a device shell, a material blocking net plate is arranged on the outer surface of the placing frame, the output end of a servo motor is fixedly connected with a driving shaft, and an electric telescopic rod is fixedly mounted at the bottom of the driving shaft. The outer surface of the connecting rod is fixedly connected with a stirring rod. According to the highland barley stirring device, highland barley is added into the placing frame, the servo motor and the electric telescopic rod are started, the stirring rod can stir all the highland barley, the number of meshes of the material blocking net plate is small and large, the highland barley cannot flow out, and meanwhile hot air cannot be blocked from entering. Air heated by the fan is sucked into the device shell, ventilation is kept in the device shell through the exhaust fan, the internal temperature, humidity and ventilation performance are guaranteed, and the drying effect is optimal.