32 results about "Oat bran" patented technology

The invention belongs to the field of biosensing and microbiological detection, and relates to a staphylococcus aureus rapid counting method based on fluorescence confinement discretization. According to the method, oat bran is used as a natural carbon source, lysozyme active fragments are used as targeting ligands, targeting carbon quantum dots are synthesized through a one-step hydrothermal method, the targeting carbon quantum dots are modified by fluorescent dye SRB to obtain luminescence enhanced carbon quantum dots, and the luminescence enhanced carbon quantum dots can be specifically combined with cell walls of staphylococcus aureus, so that the staphylococcus aureus has stable fluorescence signals. And then, by taking the marked thalli as a core layer and a high-molecular polymer as a shell layer, preparing a core-shell nanofiber membrane by adopting a coaxial electrostatic spinning technology to realize spatial confinement and monomer discretization of the thalli, so that a group fluorescence signal is converted into a single-thalli distinguishable signal, and rapid and sensitive quantitative detection of the staphylococcus aureus is realized. The method is simple, convenient, high in sensitivity, suitable for rapid visualization and quantitative detection of staphylococcus aureus in foods such as dairy products, meat products and beverages, and wide in application prospect.

The application discloses a hot air pretreatment method for extracting oat oil and belongs to the technical field of oil extraction. The application solves the technical problems of low extraction efficiency, easy oxidation of oil and large solvent consumption existing in the prior art. The method comprises the following steps: a. oat bran is dried by hot air at 130-150 DEG C for 15-20 min; b. the oat bran is placed in a negative pressure environment, and ethanol vapor flash treatment is performed for 5-15 min; c. the oat bran is mixed with a mixed solvent of petroleum ether and ethanol, immobilized lipase and natural antioxidant are added, and extraction is performed for 8-12 h, and then filtration separation is performed; d. the first residue is mixed with the mixed solvent, extraction is performed for 4-6 h, and then filtration separation is performed; e. the first supernatant and the second supernatant are combined, the solvent is recovered by reduced pressure distillation, and oat crude oil is obtained; and f. the immobilized lipase is recovered. The method is mainly used for efficiently extracting high-quality oat oil from oat bran.

The invention relates to the field of food biotechnology and fermentation engineering, and discloses lipid-lowering health-preserving vinegar capable of strengthening an amino acid metabolic pathway and a preparation process thereof, and the lipid-lowering health-preserving vinegar capable of strengthening the amino acid metabolic pathway is prepared by fermenting soybean protein isolate, silkworm chrysalis protein powder, broken rice, oat bran, a metabolism anchoring regulation composite emulsion and a plant extract. According to the metabolism anchoring regulation composite emulsion, carrier oligopeptide, pyridoxal-5-phosphoric acid and metal ions are utilized to construct a coordination system, and the microbial amino acid metabolism flow direction is directionally regulated. The preparation process is completed by adopting lactobacillus plantarum and acetobacter pasteurianus through anaerobic-aerobic variable-temperature variable-dissolved-oxygen coupling fermentation. Through a metabolic network intervention strategy, the enrichment efficiency of gamma-aminobutyric acid and hydrophobic active oligopeptide in the finished product is remarkably improved, and the flavor of the product is improved, so that the table vinegar is endowed with stronger auxiliary lipid-lowering and pressure-lowering effects.

The invention discloses an anti-allergy soothing composition as well as a preparation method and cosmetics thereof. The anti-allergy soothing composition is prepared from, by mass, 1%-5% of radix gentianae extract, 1%-4% of radix sophorae flavescentis extract, 1%-3% of herba centellae extract, 2%-6% of calendula extract, 1%-4% of oat bran extract, 2%-5% of paeonia lactiflora root extract, 0.5%-1% of glyceryl polyacrylate and the balance solvent, and the solvent is prepared from water and 1, 3-butanediol in the mass ratio of 5: 5. The formula is matched with a specific preparation method, so that the composition has good stability and anti-allergy and soothing effects.

The application discloses an oat bran fermentation product and a preparation method and application thereof, and combines an enzymolysis method and a fermentation method to take oat bran as a main raw material, and obtains the oat bran fermentation product through gelatinization, primary enzymolysis, fermentation and secondary enzymolysis, wherein the oat bran fermentation product contains active substances such as beta-glucan, oat protein, oat polypeptide, polysaccharide, polyphenol, ferulic acid and feruloyl oligosaccharide.The oat bran fermentation product has high content of active substances, is easy to be absorbed by skin, has good anti-aging, antioxidant, anti-inflammatory and bacteriostatic effects and moisturizing effect, can be applied to the field of cosmetics, and is used for preparing emulsions, water agents, creams, gels, lotions and masks, and greatly improves the bioavailability of the oat bran, and has low production cost and high enzymolysis and fermentation efficiency.

The invention provides a compound feed for improving goat meat quality and a preparation method thereof, and relates to the technical field of livestock breeding. The compound feed is prepared from corn, soybean meal, a burdock leaf modified material, a bamboo powder fermented material, leymus chinensis, alfalfa, oat bran, soybean oil, a premix and a compound additive. The burdock leaf modified material is prepared by mixing burdock leaves with saline water, grinding, soaking, filtering, carrying out microwave drying, inoculating the dried burdock leaves with potato juice, fermenting, sterilizing and drying; the bamboo powder fermented material is prepared by mixing crushed bamboo leaves with acid-modified bamboo pole powder, fermenting with saccharomyces cerevisiae and lactobacillus plantarum, and drying. The goat fattening feed overcomes the defects in the prior art, effectively promotes the weight gain of goats, ensures the immunity of the goats, further improves the meat quality of the goats, and comprehensively improves the economic benefits of breeding by optimizing the formula of the goat fattening feed.

The invention provides vegetarian oyster sauce as well as a preparation method and application thereof, and belongs to the technical field of food. According to the preparation method of the vegetarian oyster sauce, oat is subjected to enzymolysis, enzymolysis byproducts are subjected to different treatments, the oat enzymatic hydrolysate with natural sweetness is obtained, meanwhile, the mushroom enzymatic hydrolysate is added, the vegetarian oyster sauce has the composite flavor of mushrooms and oat, and the taste is richer; natural high viscosity is increased through pulping of fresh mushrooms, high-viscosity starch paste is formed by the fresh mushrooms and by-product oat bran powder obtained after enzymolysis of oat, it is ensured that the vegetarian oyster sauce has moderate viscosity, and the shelf stability of the vegetarian oyster sauce is improved; according to the preparation method of the vegetarian oyster sauce, the mushroom enzymatic hydrolysate and the oat enzymatic hydrolysate are subjected to a Maillard reaction to form a natural color, no additional pigment is needed, and ingredients are cleaner; the preparation method of the vegetarian oyster sauce is high in utilization rate of raw materials, mushrooms and oats are fully utilized, the utilization rate of the raw materials is increased, and loss is reduced.

An oat preparation, an oat product comprising the oat preparation, a preparation method therefor and the use thereof. The oat preparation is obtained by fermenting a fermentation broth; the fermentation broth comprises a fermentation substrate and a starter culture; the fermentation substrate mainly consists of hydrolyzed oat bran; the starter culture comprises lactobacillus reuteri, lactobacillus plantarum, lactobacillus acidophilus, bifidobacterium lactis and lactobacillus rhamnosus, and comprises streptococcus salivarius subsp. thermophilus and lactobacillus delbrueckii subsp. bulgaricus.

The application belongs to the technical field of oat powder processing, and particularly relates to a turnover fermentation equipment for processing fermented oat powder, which comprises a fermentation box, a central rod rotatably installed in the middle of the fermentation box, a motor connected to one end of the central rod and installed on the side of the fermentation box, and a turnover frame fixedly installed on the central rod. The sieve plate can accurately separate oat bran, grit and unqualified particles in the oat powder, so that the impurities do not affect the fermentation quality. The central rod drives the turnover frame to rotate to repeatedly lift the oat powder, and the swing plate driven by the horizontal frame horizontally slides to form a composite motion of 'rotary turnover + horizontal stirring'. The filter holes on the swing plate synchronously complete the sieving of the material, which can not only break up the caked oat powder, but also avoid the accumulation of the bottom material, so as to ensure the uniformity of fermentation. The 'rotary + horizontal composite stirring' and'single rotary stirring' modes can be flexibly switched to adapt to the process requirements of different fermentation stages.

The invention discloses a preparation method of low-GI-value coarse cereal mixed nutritional rice in the field of functional food processing. The method comprises the following steps: mixing polished round-grained rice flour, whole wheat flour, chenopodium quinoa flour, chickpea flour, oat bran and a special synergistic digestion-resistant starch protein fiber compound, tempering, adding water, stirring, carrying out extrusion forming in a certain temperature interval through a double-screw extruder, cutting, and carrying out segmented drying treatment to finally obtain the finished product. The core lies in preparation of a compound, and the compound is prepared by the following steps: firstly, carrying out moist heat pretreatment on corn starch under the assistance of ultrasonic waves and in the presence of sodium citrate, then carrying out branching modification on the starch for a long time under a mild condition by utilizing glycogen branching enzyme, then compounding with pea protein and inulin, and carrying out spray drying. And finally, embedding with an Arabic gum solution fluidized bed. The method is simple in process, and the prepared nutritional rice is low in glycemic index, good in sensory quality and suitable for industrial production.

This application discloses a *Schizophyllum commune* strain, its inoculum preparation, an oat bran fermentation broth, its preparation method, and its applications. *Schizophyllum commune* Wbsh-01 is deposited at the China General Microbiological Culture Collection Center (CGMCC), located at No. 3, Courtyard 1, Beichen West Road, Chaoyang District, Beijing, 100101, China, with a deposit date of March 9, 2023, and accession number CGMCC No. 40388. This application screens a *Schizophyllum commune* strain and uses this strain in conjunction with a specific fermentation process to fully extract the active ingredients from oat bran. This not only reduces the loss of active ingredients but also better enhances the skin-care effects of oat bran. Compared with existing *Schizophyllum commune* strains, the extract has more ideal cosmetic effects. The extraction process does not require the addition of organic solvents, achieving energy conservation and environmental protection, and effectively avoiding organic solvent residues, thus improving product safety.

This invention belongs to the field of food processing technology, specifically relating to an oat bran β-glucan extract, its preparation method, and its application. The preparation method involves obtaining the oat bran β-glucan extract from oat bran through multi-stage enzymatic hydrolysis. The enzymes used in the multi-stage hydrolysis sequentially include pentosanase, thermostable α-amylase, and proteinase K. This invention, under ultrasound assistance, allows pentosanase to efficiently break down cell walls first, significantly increasing the release rate of β-glucan. Subsequently, thermostable α-amylase and proteinase K precisely remove starch and protein impurities sequentially, greatly improving the purity of the product. This process route is mild, highly specific, and operates continuously, reducing impurity residue while improving extraction efficiency, providing a reliable and cost-effective solution for the large-scale preparation of high-purity, highly bioactive oat β-glucan.

The invention belongs to the technical field of fertilizers, and particularly relates to a preparation method of an organic compound and application of the organic compound in soil. The organic compound is prepared from the following raw materials: humic acid, maltodextrin, a microbial agent, polyacrylamide, oat bran, cow dung and brown algae. The microbial agent comprises nitrifying bacteria, rhizobium radiobium, bacillus licheniformis and bacillus megatherium. According to the invention, the raw materials are compounded for use, and the raw materials have a synergistic effect, so that the efficient organic compound capable of improving the soil fertility is provided. The raw materials of the organic compound are easy to obtain, the rice ear number is remarkably increased, the rice seed number per ear is increased, the rice dry grain weight is increased, the rice yield is effectively increased, the potato yield is effectively increased, and good economic benefits and social benefits are achieved.

A process for the extraction of protein and / or oil from peeled hemp seed involves mixing the peeled hemp seed with another plant-based material that includes fibers. The mixture of hemp seed and the other plant-based material is then pressed in a press apparatus to separate oil from the mixture. The other plant-based material can be characterized by the absence of negative taste or smell, and preferably also by a neutral color. The plant-based material can include oat fiber, preferably oat bran. The process can be efficiently executed in one single stage.

The invention discloses a ginkgo pancake and a making method thereof. The ginkgo pancake comprises the following raw materials in parts by weight: 30-40 parts of rice, 15-25 parts of millet, 15-25 parts of corn, 3-7 parts of soybeans, 12-18 parts of ginkgo powder, 3-7 parts of oat bran, 1.5-2.5 parts of honey, 0.2-0.4 part of edible salt, 0.1-0.3 part of saccharomycetes, 0.3-0.7 part of lactic acid bacteria, 0.8-1.2 parts of baking soda and 180-220 parts of water. The addition amount of the water is 1.8-2.2 times of the total weight of the rice, the millet, the corn, the soybeans, the ginkgo powder and the oat bran; various grains such as rice, millet, corn and soybeans are scientifically matched with the detoxified gingko powder and the oat bran, so that multi-element complementation of carbohydrates, proteins, dietary fibers and bioactive components is realized. The grain provides basic energy and nutrition, the soybean supplements high-quality vegetable protein, the oat bran strengthens dietary fiber intake, and the ginkgo powder brings unique bioactive components, so that the limitation that the traditional pancake is single in nutrition is broken, and the nutritional requirements of modern consumers on healthy food are met.

The application discloses a composition with synergistic hypoglycemic effect and a preparation method and application thereof, and belongs to the field of biomedical technology. The composition is prepared from defatted soybean meal powder, pueraria powder, polygonatum sibiricum redoute powder, polygonatum odoratum (mill.) druce powder and oat bran powder as a composite substrate, inoculated with bacillus ATCC 6633 for aerobic fermentation, under the condition that the first stage fermentation liquor is not inactivated, glucose, pyridoxal phosphate and lactobacillus ATCC 367 are added, and micro-aerobic and low-oxygen fermentation is sequentially carried out, and the composition is prepared through solid-liquid separation, ultrafiltration, concentration and drying. The composition can inhibit alpha-glucosidase activity, promote glucose utilization, improve insulin resistance and increase liver glycogen content, and can be used for preparing products for treating type 2 diabetes and auxiliary regulation of blood sugar.

The present application provides a kind of oat refined oil extract and its preparation method and application, it is related to cosmetic technical field.The ingredients of oat refined oil extract include 88-92 parts of oat kernel oil and 8-12 parts of oat bran extract according to weight parts;(1) oat bran is mixed with ethanol-n-hexane-limonene, microwave treatment is obtained oat bran residue;(2) oat bran residue is extracted by supercritical carbon dioxide, and the entrainer is ethanol-n-hexane-limonene;The extraction condition is 35-45 DEG C, 50-60 MPa, static extraction is 50-80 min;(3) extract solution is combined, and oat bran extract is obtained.Oat kernel is pressed to obtain oat kernel oil A and oat residue;Oat residue is extracted by supercritical carbon dioxide, and oat kernel oil B is obtained;The oat kernel oil of two times is combined.The yield of oat bran extract and oat kernel oil of the present application is high, has significantly improved moisturizing, anti-inflammatory effect, and can be applied in cosmetics.

The invention discloses a method for extracting oat oil through hot air pretreatment, and belongs to the technical field of oil extraction. The invention solves the technical problems of low extraction efficiency, easy grease oxidation and high solvent consumption in the existing oat oil extraction method. The method disclosed by the invention comprises the following steps: a, drying oat bran with hot air at 130-150 DEG C for 15-20 minutes; b, placing the oat bran in a negative pressure environment, and introducing ethanol steam for flash evaporation treatment for 5-15 min; c, mixing the oat bran with a mixed solvent of petroleum ether and ethanol, adding immobilized lipase and a natural antioxidant, extracting for 8-12 hours, and filtering and separating; d, mixing the first residue with a mixed solvent, extracting for 4-6 hours, filtering and separating; e, combining the first supernatant and the second supernatant, and carrying out reduced pressure distillation to recover the solvent, so as to obtain crude oat oil; and f, recovering the immobilized lipase. The method is mainly used for efficiently extracting the high-quality oat oil from the oat bran.

The invention belongs to the technical field of oat extracts and food preparation, and particularly relates to an oat extract as well as a preparation method and application thereof. The avena nuda is used as a raw material, an ethanol solution is used as an extraction solvent to carry out reflux extraction on the avena nuda to remove most of small molecular impurities such as starch, grease and phenols in the avena nuda, and the oat bran is prepared; and further performing heat extraction and amylase enzymolysis on the oat bran to obtain the oat extract. The oat extract can be used for preparing wheaten food products including noodles, bread and biscuits, and high-value application of the oat extract is achieved. Furthermore, according to the invention, the oat extract is used as a raw material to prepare the noodles, the water absorption rate, the elongation rate, the cooking loss rate and the colony count of the noodles are measured, and the oat extract is found to be capable of remarkably improving the water binding capacity of the noodles and prolonging the preservation time of the noodles, so that the nutritional value is improved, the taste of the product is improved, and the shelf life is prolonged.

The invention discloses an anti-inflammatory soothing and repairing composition and a preparation method thereof, and particularly belongs to the technical field of daily cosmetics. The composition is prepared by compounding a witch hazel extract, a cactus extract, an oat bran extract, a radix ophiopogonis root extract, a scutellaria baicalensis stem and leaf extract and oat beta-glucan according to specific parts by mass. Wherein the scutellaria baicalensis stem and leaf extract is prepared by combining lactobacillus pentosus and lactobacillus casei compound bacteria fermentation with a water extraction process. The composition has excellent anti-inflammatory, soothing and skin barrier repairing effects, is suitable for preparing various skin care products, has high adaptability to skin with problems such as sensitive skin and the like, and has a wide application prospect. The invention further provides a preparation method of the anti-inflammatory soothing and repairing essence containing the composition, the process is simple and mild, and industrial production is easy.

The invention relates to a preparation method of selenium-rich edible salt, and belongs to the technical field of edible salt. The preparation method comprises the following steps: (1) coating an iodine-containing substance with a coating material to prepare iodine-containing coated particles; (2) coating a selenium-containing substance with a coating material to prepare selenium-rich coated particles; and (3) uniformly mixing and stirring the iodine-containing coated particles, the selenium-rich coated particles, edible salt and / or other acceptable food seasoning components to obtain the selenium-rich edible salt. According to the invention, water-soluble dietary fiber (oat bran extract) and food-grade collagen peptide are mixed as a coating material; insoluble dietary fibers (oat bran leaching powder) and porous deproteinized dictyophora indusiata powder are mixed to serve as an adsorption carrier, a selenium-rich nutrient solution and a potassium iodate solution are adsorbed and dried through the adsorption carrier and then coated with a coating material, and the two coated particles are mixed with salt in proportion, so that oxidation of selenium-containing components and direct contact of selenium and iodine are avoided, and the selenium-rich nutrient solution is prepared. And the stability of the product is maintained.

The invention relates to the technical field of deep processing of oat bran, in particular to an oat active polypeptide with an intestinal protection function as well as a preparation method and application thereof. The preparation method comprises the following steps: crushing oat bran, primarily screening to obtain oat bran powder, adding pure water, mixing, and homogenizing to obtain oat bran slurry; adding beta-glucanase to carry out hydrolysis for the first time; amylase is added for second hydrolysis; adding acid protease to carry out third hydrolysis; and performing isoelectric point adjustment, enzyme deactivation, centrifugation, diatomite filtration, ultrafiltration, desalination and concentration to obtain the oat active polypeptide. The prepared oat active polypeptide has the advantages of low equipment requirement, simple process, easiness in operation, high extraction efficiency and the like, and is suitable for industrial production. The oat active polypeptide inhibits mRNA gene expression of interleukin-6, tumor necrosis factor-alpha, closed small ring protein-1 and closed protein by inhibiting the secretion amount of tumor necrosis factor-alpha, and jointly regulates and plays anti-inflammatory and intestinal protection roles.

The invention belongs to the technical field of functional food, and particularly relates to a composite plant fermentation extracting solution and a preparation method thereof. The system consists of an antioxidant polyphenol module, a polysaccharide and taste stabilizing module, a flavor and buffer module, an enzyme preparation and a fermentation strain, the antioxidant polyphenol module comprises the following components: green tea leaves, grape seeds, rosemary leaves and pomegranate barks; the polysaccharide and taste stabilizing module comprises the following components: fructus lycii, rhizoma polygonati, tremella fuciformis and oat bran; the flavor and buffer module comprises the following components: orange peel, roselle and apple peel; the enzyme preparation is prepared from the following components: cellulase, pectinase and beta-glucosidase; the fermentation strain is prepared from the following components: lactobacillus plantarum, lactobacillus rhamnosus and bacillus subtilis. Through a raw material structured compounding and two-stage fermentation synergistic process, the flavor, the stability and the activity of the plant extract are systematically improved, and batch-to-batch consistency and storage stability of products are ensured.

The preparation method of the low-GI crisp biscuits comprises the following steps that 1, ammonium bicarbonate and edible salt are dissolved in water in advance, then the ammonium bicarbonate and the edible salt which are dissolved in water, maltitol and soya bean lecithin are put into a pre-stirring tank, the materials are mixed and stirred to be uniform, and a premix is obtained; step 2, pumping the premix in the pre-stirring tank into a horizontal dough beating pot, adding palm oil and essence, uniformly mixing and stirring, continuously adding flour, oat bran, calcium carbonate and sodium bicarbonate into the horizontal dough beating pot, and mixing and stirring into dough; step 3, conveying the mixed and stirred dough into a roller printing machine to obtain biscuit wrappers; 4, the temperatures of five temperature zones of an oven are set in advance, after the temperature of each temperature zone reaches a set value, the biscuit wrappers are fed into the oven, and the low-GI crisp biscuits are obtained through baking forming. GI value certification shows that the glycemic index of the prepared crisp biscuit is smaller than or equal to 55, and the crisp biscuit is more suitable for being free of sugar and meets the national standard requirement.

The invention discloses a hundred-bone refined grain meal and a preparation method thereof. The nutritional powder is prepared from the following raw materials in parts by weight: 4.70 to 4.75 parts of maltodextrin, 12.5 to 12.8 parts of soybean protein isolate, 9.2 to 9.4 parts of soybean meal, 9 to 9.2 parts of maltitol, 9 to 9.2 parts of black bean meal, 9.5 to 10.5 parts of resistant dextrin, 5 to 5.2 parts of rice meal, 3.9 to 4.1 parts of black rice, 2.9 to 3.1 parts of coix seeds, 2.20 to 2.24 parts of oat, 2 to 2.2 parts of oat bran, 2 to 2.2 parts of konjak, 1.9 to 2.1 parts of red beans, 1.9 to 2.1 parts of round-packed semen plantaginis husks and 4.9 to 5.1 parts of 196 mixed materials, the nutritional powder is prepared from the following raw materials in parts by weight: 1.9 to 2.1 parts of white kidney bean powder, 4.9 to 5.1 parts of sedum aizoon, 1.6 to 1.8 parts of red dates, 4.9 to 5.1 parts of whey protein, 2.4 to 2.6 parts of milk basic protein, 0.49 to 0.51 part of compound fermented fruit and vegetable powder, 0.05 to 0.15 part of phaseolus calcaratus, 0.05 to 0.15 part of poria cocos, 0.05 to 0.15 part of selenium-enriched malt flour, 0.05 to 0.15 part of soybean peptide type II, 0.005 to 0.015 part of a guarana extract and a turmeric extract. The invention can reduce the body weight of people and supplement protein, and has the effects of low calorie, high protein, physique improvement, chronic disease conditioning and the like.

The application provides a kind of low glycemic index pastry and its preparation method, belongs to food processing technical field.A kind of low glycemic index pastry, including the following mass fraction components: main body powder 60~80 parts, functional material 15~35 parts, sweetener 12~18 parts, matrix auxiliary material 20~40 parts;Wherein, the main body powder includes modified green banana powder, chicory root fiber, oat bran, almond powder, konjac powder, the modified green banana powder is obtained by green banana starch sequentially by complex enzyme and palm oil modification.The low glycemic index pastry prepared by the application not only has good sensory characteristics, and GI value is less than 45, especially suitable for people who need to control blood sugar, has good application prospect.

The application discloses a preparation method of small-molecule oat beta-glucan and application thereof, and the preparation method comprises the following steps: inoculating lactobacillus into a fermentation substrate composed of oat bran and water, carrying out fermentation culture, and sterilizing, and the preparation is completed; wherein the lactobacillus is composed of lactobacillus helveticus and lactobacillus plantarum, and the viable bacterial count ratio of the lactobacillus helveticus to the lactobacillus plantarum is 1:(0.5-2). The application utilizes lactic acid bacteria fermentation to improve the utilization rate of oat bran, reduces the loss of active ingredients, has the advantages of low cost, small energy consumption, environmental friendliness and the like, and can be directly used as an additive for preparing a mask, essence or toner; the product prepared has better DPPH free radical scavenging capacity, total antioxidant capacity, cytotoxicity, total sugar content, anti-inflammatory performance and molecular weight than a product prepared by a traditional method, and has a good market application prospect.

1. The name of the design product: oat bran packaging bag (purple sweet potato red jujube flavor). 2. The use of the design product: for packaging food. 3. The design points of the design product: in the overall shape of the design. 4. The picture or photo that best indicates the design points: front view.

The invention belongs to the technical field of microbial fermentation, and provides a method for improving flavor and nutritional functional components of solid-state brewed vinegar by using monascus purpureus-eurotium cristatum fructus forsythiae tea koji. The method comprises the following steps: mixing a monascus purpureus strain CGMCC (China General Microbiological Culture Collection Center) 42465 with high yield of gamma-aminobutyric acid and lovastatin with eurotium cristatum CICC 2099, inoculating the mixture into a forsythia suspensa leaf indica rice oat bran solid state fermentation culture medium, and culturing in a wet jute bag to prepare monascus purpureus-eurotium cristatum forsythia suspensa tea koji; the method is applied to solid-state vinegar brewing. The obtained new sprayed vinegar is reddish brown and rich in color, the total acid content is 5.78 g / 100 mL, the total ester content is 2.72 g / 100 mL, the flavone content is 163.48 mg / 100 mL, the gamma-aminobutyric acid content is 42.49 mg / 100 mL, and the lovastatin content is 1.82 mu g / mL, which are respectively increased by 23.50%, 46.24%, 95.67%, 61.31% and 73.33% compared with a control group, and the types and contents of organic acids and volatile aroma components are enriched.

The invention discloses a preparation method of instant oat beta-glucan. The method comprises the following steps: crushing oat bran, sieving with a 40-80-mesh sieve, adding pure water and low-temperature amylase, carrying out circular reaction in ceramic membrane equipment, adding an alkali reagent to continuously react after starch is completely hydrolyzed, separating permeate after the reaction is finished, continuously adding pure water to carry out secondary concentration and purification, and removing impurities, thereby obtaining the high-purity oat bran. After impurities are removed, glucoamylase is added for continuous circular reaction in ceramic membrane equipment, after the secondary reaction is finished, the temperature is increased to inactivate the enzyme preparation, pure water is added for the third time for concentration, permeate liquid is collected, the permeate liquid is concentrated through a reverse osmosis membrane, spray drying is conducted, and the instant oat beta-glucan is obtained. No organic solvent is used, so that the product safety is high; the production process is simple, less equipment is used, and industrial mass production is easy; the product is instant, and 5 g of the product can be completely dissolved within 30 s by 95 ml of hot water at the temperature of 70 DEG C or above; meanwhile, the purity of the product produced by the method is greater than or equal to 85%, and the net extraction rate of the oat beta-glucan is greater than or equal to 80%.