47 results about "Oat bran" patented technology

The present application relates to the technical field of oat bran deep processing, and particularly relates to an oat active polypeptide with GLP-1 secretion promotion, blood sugar reduction and lipid reduction activity, and a preparation method and application thereof.The present application is prepared by adding alkaline protease and ficin for double-enzyme step-by-step hydrolysis after homogenate, enzymolysis and alkali extraction and acid precipitation pretreatment, and then filtering, ultrafiltration desalination and drying, so that the oat active polypeptide with GLP-1 secretion promotion, blood sugar reduction and lipid reduction activity is obtained.The present application is simple to operate, low in equipment requirement, and suitable for industrial large-scale production.The prepared oat active polypeptide has GLP-1 secretion promotion, blood sugar reduction and lipid reduction activity, has a significant inhibitory effect on pancreatic lipase and alpha-glucosidase, has an obvious GLP-1 secretion promotion effect, and has a significant blood sugar reduction and lipid reduction effect.

The invention provides a complex microbial inoculant for fermenting modified corn flour, a method and application, and belongs to the technical field of fermented food. The complex microbial inoculant comprises a liquid state fermentation complex microbial inoculant (streptococcus thermophilus is greater than or equal to 1 * 10 < 9 > cfu / mL and bacillus subtilis is greater than or equal to 1 * 10 < 9 > cfu / mL) and a solid state fermentation complex microbial inoculant (monascus spore suspension is greater than or equal to 1 * 10 < 6 > spores / mL and lactobacillus plantarum is greater than or equal to 1 * 10 < 8 > cfu / mL), and the fermentation modification method comprises the following steps: performing microwave puffing treatment on corn flour, mixing the corn flour with oat bran, and sequentially performing liquid state fermentation and solid state fermentation, and spraying the liquid fermentation supernatant back to the solid substrate, and finally drying to obtain the modified corn flour. Through the synergistic effect of a two-stage fermentation system, the content of functional components such as soluble dietary fibers and Monacolin K in the corn flour is remarkably increased, and the obtained product has the characteristic of lowering cholesterol.

The invention provides low-GI oat bran and cistanche skin residue brewing powder and a preparation method thereof, and belongs to the technical field of food processing. The preparation method comprises the following steps: respectively cleaning, drying and crushing the oat bran and the cistanche peel pomace, degreasing and curing the oat bran powder, uniformly mixing the oat bran powder with the cistanche peel pomace powder subjected to ultrasonic treatment, spray drying and radio frequency sterilization treatment, the xylitol and the konjaku flour, and finally performing vacuum nitrogen-filled packaging to obtain the brewing powder. According to the method disclosed by the invention, nutritional active ingredients of the raw materials are effectively reserved, the reconstituability and taste of the product are improved, and the prepared blending powder has the characteristic of low glycemic index, is suitable for people needing to control blood sugar, and also has certain oxidation resistance.

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 discloses meal powder capable of regulating spleen and stomach and a preparation method thereof. The meal powder is prepared from food with homology of medicine and food, grains, auxiliary materials, nuts and fungi, wherein the food with homology of medicine and food is at least one of ginger jujube tea, poria cocos powder, ginseng powder, longan powder, spina date seeds, hawthorn fruit powder, sea-buckthorn, pericarpium citri reticulatae powder, radix puerariae powder, lucid ganoderma, peach kernels, rhizoma polygonati, dendrobium officinale and lilies; the cereals are at least one of black golden cereal powder, oat powder, quinoa flour, coix seed powder, highland barley flour, red fragrant rice and oat bran, the auxiliary materials are Brazil and resveratrol, the nuts are chia seeds and flaxseeds, and the fungi are hericium erinaceus. According to the invention, through precise control of each link, on the basis of ensuring the safety and stability of the meal powder, the effective components of the raw materials are fully reserved, the absorption efficiency and conditioning effect of the product are improved, and the prepared meal powder can better play roles in strengthening spleen and reinforcing stomach, promoting digestion and relieving stasis and the like.

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 invention discloses a preparation method of high-viscosity oat beta-glucan. The method comprises the following steps: adding deionized water and an acid reagent into oat bran, emulsifying at high temperature, stirring and extracting at high temperature, adding deionized water, continuously extracting at high temperature, passing reaction liquid through a butterfly centrifuge, separating clear liquid and precipitate, passing centrifugal clear liquid through a ceramic membrane, concentrating, separating a trapped phase and a permeated phase, adding deionized water into the trapped phase, and concentrating for the second time; and maintaining high-temperature spray drying of the secondarily concentrated trapped phase to obtain the high-viscosity oat beta-glucan. According to the invention, enzyme preparations and organic solvents are not used, the production process is simple, and industrial large-scale production is easy to realize; meanwhile, the purity of the product produced by the method is more than or equal to 80%, and the net extraction rate of the oat beta-glucan is more than or equal to 85%.

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.

The invention belongs to the technical field of daily cosmetics, and relates to a three-dimensional barrier reconstruction moisturizing and repairing composition which comprises the following components in parts by weight: 60-80 parts of an oat bran extract, 5-20 parts of a radix gentianae extract and 5-30 parts of an antarctic ice algae oligosaccharide gradient compound, and the oat bran extract is a mixture of oat oil and an oat bran alcohol extraction product; the radix gentianae extract is a radix gentianae alcohol extraction product; the antarctic ice algae oligosaccharide gradient compound is oligosaccharide powder with different molecular weights obtained by extracting antarctic ice algae. The invention relates to a three-dimensional repairing composition based on a bionic skin barrier repairing mechanism, in particular to a synergistic application system of oat oil, a radix gentianae extract and polar region algae source oligosaccharide, the three-dimensional repairing composition has excellent moisturizing and barrier repairing effects, and the three components have a remarkable synergistic interaction effect through reasonable matching. The composition is applied to skin care products with moisturizing and repairing effects and is remarkable in effect and safe in component.

The invention relates to the technical field of food, in particular to a preparation method of functional cinnamon and balsam pear meal replacement powder, which comprises the following steps: weighing 6g of balsam pear powder, 1.5 g of xylitol, 9g of lotus root starch, 4g of cinnamon extract, 12g of oat bran powder, 9g of skimmed milk powder and 0.2 g of stevioside according to the formula amount. According to the meal replacement powder, the basic energy requirements of consumers are met, meanwhile, balsam pear saponin contained in the balsam pear powder has a certain blood sugar reducing effect and can assist rehabilitation of diabetics, the antioxidant effect of the cinnamon and balsam pear meal replacement powder is detected through in-vitro experiments, the cinnamon and balsam pear meal replacement powder has a certain scavenging effect on hydroxyl free radicals and DPPH free radicals, and the health care effect is good. The cinnamon and bitter gourd meal replacement powder has certain antioxidant activity, and the antioxidant activity is in positive correlation with the mass concentration of the cinnamon and bitter gourd meal replacement powder.

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.

The invention relates to the technical field of food processing, in particular to highland barley bread with a low glycemic index and a preparation method of the highland barley bread. The invention provides highland barley bread with a low glycemic index, which is prepared by fermenting, shaping and baking the following raw materials in parts by weight: 500-600 parts of highland barley flour, 300-400 parts of wheat flour, 30-70 parts of vital gluten, 7-17 parts of yeast, 7-17 parts of lactic acid bacteria, 20-40 parts of inulin, 10-30 parts of fucoidin, 20-40 parts of oat beta-glucan, 40-60 parts of oat bran, 20-40 parts of lycium ruthenicum powder, 630-690 parts of water and 40-80 parts of butter. The highland barley bread provided by the invention has relatively low hydrolysis rate and in-vitro expected glycemic index, belongs to low-GI food, and can provide a satisfactory taste while ensuring the health of people.

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 present invention relates to a vegetable protein-based beverage comprising oat bran or an oat bran extract, wherein the oat bran or oat bran extract constitutes 0.1% to 6% of the total solids in the vegetable protein-based beverage on a dry basis, and wherein at least 15% of the solids provided by the oat bran or oat bran extract on a dry basis are beta-glucan.

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.