346 results about "Oat bran" patented technology

The invention discloses a pleurotus geesteranus medium and a preparation method thereof. The recipe of the medium comprises (by weight) 60-75% of cotton seed hull or wheat straw or rice straw or corn cob, 7-15% of weed tree sawdust, 8-15% of wheat bran or rice bran, 3-8% of corn flour, 0.5-1.5% of sucrose, 1-1.5% of dried gypsum, 2-2.5% of quicklime, 0.1-0.3% of potassium dihydrogen phosphate and 0.1-0.2% of magnesium sulfate. The preparation method of the medium comprises the following steps: dissolving the quicklime, the dried gypsum, the potassium dihydrogen phosphate and the magnesium sulfate into water; adding the cotton seed hull or the wheat straw or the rice straw or the corn cob and the weed tree sawdust for prewetting; then adding the rice bran, the corn flour, the wheat bran and the sucrose and mixing evenly; and returning the medium having been used for planting the pleurotus geesteranus to field and soil in situ. The technical scheme can cause the pleurotus geesteranus to grow better and avoids the defect of no special medium for the growth of the pleurotus geesteranus in the prior art.

Methods of treating dehulled or hull-less oat, i.e. oat groats, to produce oat pearlings, oat flour and oat bran products are described. Oat groats are abrasion milled to remove up to 15% by weight and produce pearled oat groats and pearlings. The pearlings are extracted sequentially with aqueous ethanol and hexane to produce an anti-irritant and a light oat oil, or with hexane to produce a dark oat oil and lipase. The pearled oat groats are steeped in an aqueous medium for up to 4 hours and then macerated to produce an enriched oat bran, from which an enriched beta glucan may be extracted; a refined oat flour, from which oat starch and oat protein may be extracted; and a pearled oat groat extract from which further products, such as an oat anti-irritant can be recovered.

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 method for preparing barely bran or oat bran, which is used to produce edible fiber foodstuff, and utilization. The invention enables maximum release of soluble edible fiber especially beta-glucose in barely or oat, increases its solubility in water from 4-55 to 6-9%, and the edible fiber in barely or oat is as high as above 25%. The product is characterized by improved bran fiber taste, improved health-care function for barely or oat, greatly increased grade and quality of barley or oat, and promoted quality for traditional foodstuff. The product can supply edible fiber directly, effectively, safely and conveniently, which makes our blood and bowel be clean and healthy, and is effective for following chronic disease and : diabetes, high blood fat, high cholesterin, fat, functional constipation, fatty liver and oronary heart disease.

The invention relates to a method for preparing oat bran dietary fiber food. The method comprises the following steps of: cleaning oat grains, removing stone and impurities, washing, removing ash and shriveled grains, leaching, frying, pealing and crushing, and sorting fine oat meal and oat bran; carrying out enzymolysis on the oat bran by adopting high temperature resistant alpha-amylase, heating and drying or drying with microwaves, spirally bulking, and the like to obtain the oat bran dietary fiber food. The method provided by the invention not only increases the flavor and the crispy degree of the oat bran, but also improves the water solubility of functional factor beta-glucan; and by eating the oat dietary fiber, the aims of preventing atherosclerosis, hypertension, coronary disease and constipation, reducing blood pressure and cholesterol, clearing intestines and stomach, improving the immunity and protecting the health are achieved; and the oat bran dietary fiber food has great benefits of promoting physical strength and prolonging the life for middle-aged and elderly people.

This inventnion relates to a preparation method for high-efficiency prebiotics oat beta-glucan, belonging to the quintessential processing technologies of oat. The said method includes using oat bran as raw materials, crushing, microwave-assisted-extracting, adding amylase and glucoamylase, isoelectric-point-precipitating, centrifugating and separating, concentrating the supernatant, precipitating with ethanol, centrifugating and collecting the precipitation, solving with water, hydrolyzing with beta-glucanase, and spray-drying process to obtain the high-efficiency prebiotics oat beta-glucan with significantly enhanced intestinal and fecal bifidobacteria and actobacillus value-added effect. The method is scientifically and rationally designed, and of great significance in achieving the comprehensive utilization of resources oat and increasing its added value.

The present invention relates to oat deeply processing technology, and is especially technological process of producing oat dietary fiber and nutritious powder with oat bran. The technological process includes microwave enzyme deactivation of oat bran, enzymolysis, centrifugal separation, drying the precipitate and superfine crushing to obtain oat dietary fiber powder, vacuum concentrating the separated supernatant and spray drying to obtain nutritious powder. The present invention extracts the nutritious matters from oat bran effectively, the product has high purity and the production process is environment friendly.

A method of preparing fuel pellets includes the steps of providing a feedstock in the form of agricultural hull fibres having a moisture content of about 10 to about 16%; and compressing and extruding the agricultural fibre feedstock through a die to obtain fuel pellets in the form of small cylinders having a diameter of about ⅜ inch to ¾ inch or more, said pellets having an ash content of about 1.1% to about 20% by weight and a calorific value of about 7,000 BTUs per pound of fuel on a dry basis. The agricultural hull fibres may be derived from all whole grains and seeds. For example, are comprised of at least one of corn bran fibre, rye bran fibre; oat bran fibre, rice bran fibre, soy bran fibre, canola bran fibre and wheat bran fibre. The method may include the step of pre-treating the agricultural whole grain and seed hull fibre feedstock with high temperature steam before being formed into pellets at a sufficient temperature and sufficient time to activate hemicellulose within the fibre as a binding agent. The method may include the step of mixing the agricultural whole grain and seed hull fibre feedstock with a sequestering agent before being formed into pellets for sequestering alkali metal vapors and raising the fusion point of the inorganic elements during combustion of the pellets. The sequestering agent may be calcium carbonate added in amounts up to about 0.5% by weight. The pellets contain additives comprised of ammonium nitrate, calcium, manganese, magnesium, aluminum, barium, iron, potassium and amorphous silicate, which sequester potassium and chlorides and alter the fusion point of the inorganic elements present in the fuel.

A dog biscuit is disclosed for controlling malodorous breath in dogs. The dog biscuit includes about 8-12 parts by weight whole wheat flour, about 4-6 parts oat bran, about 2-3 parts non-fat dry milk, and about 2-3 parts brown rice flour. The dog biscuit also includes water, vanilla extract, parsley, alfalfa powder, vegetable oil, peppermint extract, tarragon, peppermint leaf powder, and spearmint leaf powder. The vegetable oil includes an antioxidant and is preferably sunflower oil. The parsley is preferably fresh parsley, and the ratio of parsley to whole wheat flour is about 1:4 by weight. The dog biscuit is readily eaten by dogs and effectively neutralizes malodorous breath in them. Also part of the invention is a method of making the dog biscuit.

The invention provides a food for reducing blood sugar and blood fat, which is prepared from full tartary buckwheat flour, soybean protein powder, oat bran powder, Lycium barbarum polysaccharides, timosaponin, ganoderma lucidum polysaccharide, vitamins and edible calcium carbonate. The preparation method comprises the processes of raw material weighting, raw material mixing, crushing and screening, forming tabletting or granulation, baking, curing, standing, cooling and packaging to prepare the food for reducing blood sugar and blood fat. The food has scientific formula, wide raw materials, convenient taking by the patients and easy promotion.

The invention relates to a technology for extracting beta-glucan from oat bran, in particular to a method for extracting high-purity beta-glucan and whole oat flour from oat bran, aiming to solve the problem on how to improve the efficiency of extracting beta-glucan from oat bran and effectively remove impurities in the beta-glucan. The method comprises the following steps of: adding water to defatted oat bran, stirring and adding alpha-amylase; filtering and centrifuging obtained filter liquid to obtain beta-glucan liquid and oat isolated protein; adding diastatic enzymes, pentosanase, pectinase and neutral protease, inactivating enzyme and filtering by using a microfiltration membrane; treating by using ion exchange resin; and concentrating by using an ultrafiltration membrane to obtain the beta-glucan. The obtained beta-glucan has an extremely high purity capable of reaching higher than 90-97 percent, and whole oat flour can be obtained from separated fibers, and the like.

The invention discloses a biodegradable slow-release carbon source filler and a preparation method thereof, and belongs to the technical field of sewage treatment. The biodegradable slow-release carbon source filler comprises an external carbon source layer, an internal carbon source layer and a connecting colloid. The external carbon source layer mainly includes a biodegradable polymer, starch, and an emulsifier; the internal carbon source layer mainly includes agar powder, oat bran powder, a microbial nutrient, xanthan gum, and trehalose; and the connecting colloid mainly includes carbon nanotubes, polyvinylpyrrolidone and methyl cellulose. Based on the traditional method of blending the starch and the biodegradable polymer as a basic system to prepare a sustained release carbon source,an external carbon source is made into powder, and an internal carbon source is wrapped by multiple layers of connecting colloid. The biodegradable slow-release carbon source filler has good mechanical strength, stable carbon release rate, and high carbon source quality, and can provide a stable carbon source and growth metabolism site for microbial denitrification.

The invention discloses a method for preparing oat active peptide. The method comprises the following steps of: adding water into oat bran used as a raw material and extracting, adding amylase and beta-glucanase and performing enzymolysis, performing alkaline extraction of oat protein, performing centrifugal separation, performing isoelectric precipitation on centrifugate, centrifuging to obtain oat protein, redissolving the oat protein, performing selective enzymatic hydrolysis to obtain oat polypeptide, ultrafiltering and enriching the oat polypeptide, and freeze-drying to obtain the oat active peptide powder. The molecular weight of the obtained oat small-molecule peptide is 1,000 to 5,000Da, and the purity is 80 to 95 percent. The oat active peptide can inhibit angiotensin converting enzyme (ACE), has the effects of preserving moisture, promoting metabolism of cells and the like, and can be widely applied to the fields of blood pressure reducing health-care foods.

The invention provides a preparation method of allergen-free oat beta-glucan. The preparation method comprises the following steps: (1) microwave drying; (2) carbon dioxide supercritical extraction; (3) amylase hydrolysis; (4) glucoamylase hydrolysis; (5) alkali extraction; (6) isoelectric point protein precipitation; (7) centrifugal separation to collect the supernate; (8) protease hydrolysis; (9) flocculant precipitation; (10) centrifugal separation to collect the supernate; (11) membrane separation; (12) vacuum condensation; (13) alcohol precipitation; (14) centrifugal separation to collect the precipitate; (15) vacuum drying. The oat beta-glucan extracted from oat bran does not contain any allergen, has the advantage of high purity, and has a specific molecular weight.

The invention discloses crispy-skin bread rich in dietary fiber. The crispy-skin bread is composed of crispy skin and a bread body. The crispy skin is composed of, by weight, 25 parts of white granulated sugar, 3 parts of butter, 1.5 parts of lard oil, 3 parts of eggs, 0.5 part of edible ammonium bicarbonate, 0.5 part of baking powder, 55 parts of flour, 2 parts of flaxseed powder, 1 part of wheat bran, 2 parts of oat bran, 2 parts of rice bran, 2.5 parts of milk powder and two parts of evaporated milk. The bread body is composed of, by weight, 50 parts of strong flour, 7 parts of inulin, 9 parts of white granulated sugar, 0.7 part of yeast, 1 part of table salt, 0.3 part of bread improver, 4 parts of milk powder, 20 parts of water, 4 parts of eggs and 4 parts of cream. The skin of the bread made according to the formula is crispy and tastes soft, and the bread is rich in dietary fiber, Vitamin B and Omega-3 fatty acid, delicious and nutrient.

The invention relates to powder which is prepared from the following raw materials in parts by weight: psyllium seed husk powder, fructo-oligosaccharide, resistant dextrin, oat bran, corn bran dietary fiber, inulin and soybean dietary fiber. The preparation method comprises the steps of mixing the psyllium seed husk powder, the fructo-oligosaccharide and water, carrying out microwave heating and adjusting the pH value to 6.8-8.0; adding the corn bran dietary fiber and the soybean dietary fiber, mixing evenly and carrying out vacuum drying; and mixing the remaining raw materials evenly at the ratio. The powder and the preparation method thereof provided by the invention are suitable for obesity people for losing weight, diabetes patients for controlling blood sugar and body weight and constipation patients for improving constipation; obesity people can achieve the effect of losing weight in a pre-meal form without a limotherapy, and the pain of obesity people for losing weight is reduced; the diabetes patients can effectively maintain physical fitness while effectively controlling the blood sugar level; and the constipation patients can loosen the bowels to relieve constipation and improve the constipation pain.

The invention discloses a method for extracting oat beta-glucan, which comprises the following steps: 1) removing starch and floating dust on the surface of oat bran; 2) adding water into the oat bran at 40-50 DEG C, regulating the pH to 7-8, and stirring for 1-5 hours; 3) collecting the filtered liquid after separation, cooling to 10-30 DEG C, regulating the pH to 4.5-5.0, stirring, and then standing for 0.5-3 hours; 4) centrifuging and separating to obtain the filtrate, adding low-temperature alpha-amylase, treating for 1-2 hours under the conditions that the temperature is 35-45 DEG C and the pH value is 5.5-6.5, and filtering with a kieselguhr sheet frame to obtain supernatant liquid; and 5) filtering with a ultrafiltration membrane of which the molecular weight cut-off is 50,000-100,000Da to obtain an oat beta-glucan solution. The organic solvents are not used in the production process of the oat beta-glucan of the invention, operating temperature is not higher than 50 DEG C, and has the advantages of energy saving, environmental protection and high safety. The invention also discovers the application of the oat beta-glucan in improving flushed face and reducing fine wrinkles.

The plant originated medicated fertilizer has pesticide components from plant or plant extract with pesticide function and nutritious components from industrial and agricultural wastes through harmless treatment. The plant originated medicated fertilizer consists of flavescent sophora root, matrine, castor, chicken excrement, brown coal, peanut shell, chestnut shell, bean cake, wheat bran, starch, etc. in certain proportion. It has the functions of increasing yield, killing pest, improving soil, etc. and is especially suitable for producing green agricultural products.

The invention relates to coarse cereal bread flour and a preparation method of the coarse cereal bread flour, and belongs to the technical field of grain processing and processing of food raw materials. According to the coarse cereal bread flour, high-gluten wheat flour is used as basic flour, auxiliary flour is added, and puffing coarse cereals are added, so that the prepared granular coarse cereal bread flour has favorable processing properties and excellent baking quality; besides, the coarse cereal bread flour is used for making bread, various respects of mouth feel, digestibility and the like are better than those of common bread flour, and the nutrition is more reasonable. The auxiliary flour is at least one of wheat bran flour, coarse cereal flour and coarse cereal bran flour, wherein the coarse cereal flour includes but is not limited to buckwheat flour, oat flour, corn flour and black rice flour; the coarse cereal bran flour includes but is not limited to buckwheat bran flour, oat bran flour, corn bran flour and black rice bran flour; the puffing coarse cereal flour includes but is not limited to puffing oat flour, puffing buckwheat rice and puffing sorghum rice. According to the characteristics of the raw materials, the raw materials are processed through various technologies, so that the condition and the mouth feel of the made bread are both better than those of like products sold in the market.

The invention relates to an oat deep processing technology, and in particular relates to a method for comprehensively extracting oat starch, protein powder and beta-glucan from oat bran The method mainly comprises the following steps of: (1), immersing the oat bran, and grinding the oat bran into thick liquid; (2), separating slurry from the liquid to obtain starch; (3), adjusting the pH value of the liquid component, and precipitating to separate out oat protein; (4), separating beta-glucan from the filtrate; (5), separating and purifying the oat starch; and (6), purifying the oat protein. According to the invention, the oat bran after oat is processed into flour is adopted as the raw material; three products including the oat starch, the oat protein and the beta-glucan are obtained simultaneously through one process; the method is a reasonable way for developing the oat resource; the full availability with high additional value of resources is realized; and the production cost is reduced.

The invention relates to the technology field of producing soy sauce which is made of the main raw materials of chestnut fruit, black rice, soybean, and the auxiliary raw material of wheat and bran, in particular to a brewing method of nutritive and healthy soy sauce and a brewing method of chestnut black rice soy sauce. The raw materials are: 10 percent to 70 percent of chestnut fruit, 10 percent to 50 percent of black rice, 10 percent to 50 percent of soybean, 5 percent to 30 percent of wheat and 5 percent to 30 percent of bran. The brewing method is the following steps: preparing the raw materials, blending and moistening, stewing, inoculating and koji making, preparing black rice syrup, fermenting, spraying-extraction fermentating, immersing and drenching oil, sterilizing, filtering and obtaining the finished soy sauce. In the invention, chestnuts, black rice and soybean are used as the main raw materials, which largely enriches the nutritive elements and medicinal function factors, thereby having the distinct nutritive effect and health care effect. Furthermore, the black rice is rich in anthocyan melanin which is of great medicinal value. The natural edible pigment replaces the artificial synthetic pigment such as caramel in the traditional brewing soy sauce method.

The invention discloses a method for preparing antioxidant peptides from oats. Alcalase is determined to serve as the enzyme for preparation through investigating the antioxidant activities and yields of the products obtained by carrying out enzymolysis on the oat bran proteins with different proteases. Reduction of the enzymolysis speed of the Alcalase toward the oat bran proteins is determined to be mainly caused by substrate consumption and enzyme activity loss through investigating the enzymolysis speed of the Alcalase toward the oat bran proteins. Meanwhile, an enzymatic membrane reactorsystem is determined to have good retention effect on the Alcalase through studying the impact of the enzymatic membrane reactor system on the enzyme activity. The activity loss of the Alcalase is mainly caused by the damage to the enzyme in the operation process of a peristaltic pump and the adsorption of an ultrafiltration membrane toward the enzyme. By utilizing Design Expert 6.0.5 to design the response surface analysis experiment with four factors and three levels, the optimum process conditions under which the antioxidant peptides from oats can be prepared by utilizing the enzymatic membrane reactor are as follows: the substrate concentration is 3%; the enzyme addition is 3.2%; the feed flow rate is 45L/h; the operation pressure is 0.07MPa; the temperature is 55 DEG C; and the pH value is 7.3. Through verification, the DPPH scavenging rate of the products under the conditions can reach 57.39%.