124 results about "Oatmeal Powder" patented technology

The invention discloses instant high-protein food formed by compounding and extruding soybean protein and cereals and a preparation process of the instant high-protein food, and relates to the field of instant food, the instant high-protein food is prepared by adopting soybean protein powder, cereal powder and water as raw materials and performing extrusion puffing, and the raw materials comprise, by weight, 30-60 parts of soybean protein powder, 20-30 parts of cereal powder and 20-30 parts of water. 40 to 70 parts of cereal powder; the cereal flour is selected from at least one of oat flour, quinoa flour, coarse rice flour and whole wheat flour; the water accounts for 15-35% of the total dry weight of the raw materials; wherein the protein content (dry basis) is greater than or equal to 30%; the puffing density is 0.3-0.5 g / cm < 3 >; according to the invention, the raw materials are accurately selected, the high-quality vegetable protein is adopted, the cereal powder is reasonably matched, and the characteristic that the content of beta-glucan in the oat powder is not less than 4% is utilized, so that a continuous gel network structure is formed in the extrusion process; and the inhibition effect of a compact network formed by a vegetable protein molecular chain during extrusion expansion on gelatinization expansion of cereal starch is effectively relieved.

The invention relates to the technical field of food processing, and particularly discloses whole-grain bread premixed flour and a preparation method thereof. The bread premixed flour is mainly prepared from the following raw materials in parts by weight: 59-71 parts of wheat flour, 5-15 parts of oat flour, 3-7 parts of rye flour, 3-7 parts of quinoa flour, 5-15 parts of corn flour, 3-7 parts of sorghum flour, 1-3 parts of table salt, 3-7 parts of egg white powder, 3-7 parts of pea fibers, 2-4 parts of ascorbic acid, 0.05-0.15 part of an edible emulsifier, 0.01-0.03 part of a natural preservative and 5-15 parts of water. According to the bread premixed flour, through mutual cooperation of the raw materials, the whole-grain bread is rich in nutrition, has the advantages of being high in specific volume and low in hardness, meanwhile, the texture is uniform, soft and fluffy, the taste is soft and delicious, the quality of the whole-grain bread is improved, and the market requirement is met.

The invention provides a whole-grain food for assisting in improving constipation and a preparation method thereof, and relates to the technical field of food processing. The whole-grain food comprises a whole-grain base material, beans, potatoes, honey, a functional additive and a microbial agent, the whole grain base material comprises oat flour, germinated brown rice flour, quinoa flour and rye flour; the functional additives comprise inulin, fructo-oligosaccharide, bunge cherry seed powder and sesame powder. The whole grain base material, the beans, the potatoes and the functional additive can promote intestinal tract movement and increase the volume of excrement; the functional additive and the microbial agent enhance flora colonization and optimize intestinal microecology; the resistant starch and the whole grain base material in the potatoes delay gastric emptying, increase satiety and improve defecation at the same time; the honey and the functional additive can relax bowel and reduce dry and hard stool. The health of intestinal tracts and balanced nutrition are both considered, and constipation is safely and effectively improved through multi-way synergism of'dietary fibers, prebiotics, probiotics and intestine moistening components'.

The invention discloses natural cereal and coarse cereal composite nutritional flour and a preparation method thereof, and relates to the technical field of flour preparation, the natural cereal and coarse cereal composite nutritional flour comprises the following raw materials: wheat flour, modified oat flour, modified corn flour, auxiliary coarse cereal flour and silicon dioxide; according to the invention, the modified oat flour is added, and through triple synergistic modification, the solubility and bioavailability of beta-glucan in oat are greatly improved, the water binding capacity and thermal stability of the composite flour are also enhanced, starch retrogradation is effectively inhibited, and the shelf life of a finished product is prolonged; pure physical modification does not have chemical residues, so that the composite flour is suitable for special crowds with diabetes, celiac disease and the like, and the defect that common coarse cereal composite flour is insufficient in functionality is overcome; the modified corn flour is added, the problems that common corn flour is low in dietary fiber solubility and poor in dough stability can be solved, a compact network is formed through synergy of natural polysaccharides, the water holding capacity and processing fluidity of the composite flour are improved, and water loss and caking in the cooking or baking process are reduced.

The invention discloses a method and a device for stimulating growth of oat seeds by steam jet negative corona discharge, after steam passes through an electric field, the oat seeds are stimulated by the steam jet negative corona discharge, the discharge intensity is controlled by selecting different discharge time, the oat seeds are treated, and the treated seeds are planted. The germination, growth and harvesting processes of the oat seeds are studied, and changes of components, structures and functional characteristics of mature oat powder are discussed; results show that the low-intensity (5 min) treatment significantly improves the crude protein content of the oats, reduces the total starch content, promotes the photosynthesis and plant growth of oat plants, increases the number of grains, increases the ordering degree and stability of the oat powder, and is beneficial to forming a colloid system which is rich in water and stable in structure. The invention proves that an oat product with high protein and low starch content can be obtained through proper steam jet negative corona discharge treatment, the microstructure is more ordered, and the gelatinization performance of the oat can be obviously improved.

This invention discloses a mushroom-based edible paper and its preparation method, belonging to the field of food technology. The mushroom-based edible paper comprises the following raw material components: 100-500 parts wheat flour, 100-200 parts mushroom powder, 10-50 parts corn flour, 10-50 parts oat flour, 10-100 parts soybean flour, 1-10 parts probiotics, 10-50 parts gellan gum, 10-50 parts gum arabic, 10-100 parts glycerol, 1-50 parts calcium chloride, and 1-5 parts sodium bicarbonate. This invention combines mushroom powder with wheat flour, corn flour, oat flour, and soybean flour, and then ferments it with *Lactobacillus plantarum* MXC. The resulting mushroom-based edible paper overcomes the shortcomings of traditional edible paper, such as poor strength, difficulty in shaping, and poor texture. The prepared mushroom-based edible paper has the characteristics of low GI, enhanced paper strength and wet strength, resistance to breakage, long shelf life, and low water vapor permeability; moreover, it can be widely used as green packaging paper in the food, pharmaceutical, and other fields.

The invention provides a preparation method, a formula and application of oat thick slurry rich in beta-glucan, and belongs to the technical field of food processing. The preparation method comprises the steps that S1, oat is ground into powder through a turbulence ultrafine grinder, and the particle size of the ground oat powder is 10-20 m; s2, mixing the oat powder with water, adding a complex enzyme preparation, stirring and preserving heat to obtain a first enzymatic hydrolysate, the complex enzyme preparation comprising protease and cellulase; s3, adding beta-glucanase into the first enzymatic hydrolysate, and performing enzymolysis to obtain a second enzymatic hydrolysate; s4, sequentially performing enzyme deactivation treatment, sieving treatment, homogenizing treatment, sterilization treatment and sterile filling on the second enzymatic hydrolysate to obtain the oat thick pulp rich in beta-glucan. According to the method disclosed by the invention, the dissolution rate of the beta-glucan in the prepared oat thick slurry rich in the beta-glucan can be effectively improved by crushing the oat, adding the compound enzyme preparation and adding the beta-glucanase.

A method of manufacturing a liquid oat base for human consumption is provided. By the method, a system is operated to produce the liquid oat base from oat raw material comprising at least one of oat kernels or whole oat flour. According to the method, the oat raw material is processed with water and one or more enzymes into a slurry (S22), and a hydrolyzation of the slurry is performed, by the one or more enzymes, during a hydrolyzation time period, HTP (S24). During at least part of the HTP, the slurry is processed by high-pressure homogenization (S25). At the end of the HTP, the slurry is processed for deactivation of the one or more enzymes (S26), whereupon the liquid oat base is obtained from the slurry. By performing the high-pressure homogenization during the HTP, the system produces minimum, or no, solid residue ("okara").

The invention discloses a culture medium for colonization of intestinal flora and intestinal gas of gastrointestinal cancer crowds. The culture medium contains yeast extract, tryptone, mucoprotein, mycoprotein, insect protein, soybean protein, fructo-oligosaccharide, galactooligosaccharide, inulin, resistant dextrin, dietary fiber, porridge, vegetable juice, fruit juice, oat powder, coix seed powder, black bean powder, sialic acid, algal oil DHA, potassium chloride, sodium chloride, monopotassium phosphate, sodium sulfate, bile salt and a plant extract mixture. Vitamin mixed liquid and the like. By means of the bionic colon reactor, by referring to real in-vivo parameters of gastrointestinal cancer people, the real intestinal environment of domestic gastrointestinal cancer people is well simulated in vitro, the intestinal flora ecology and intestinal gas distribution are reproduced, and a normal intestinal microorganism and intestinal gas database of the gastrointestinal cancer people can be constructed. The method is beneficial to accurate diagnosis and personalized treatment of intestinal microecology of people with gastrointestinal cancer, and better evaluates the health state of people with gastrointestinal cancer and formulates preventive measures.

The invention discloses a method for preparing a high-activity compound enzyme by using seed pumpkin pulp, and relates to the technical field of compound enzymes, and the preparation steps are as follows: S1, preparing materials including 100-500 parts of seed pumpkin, 10-550 parts of lactic acid bacteria, 10-100 parts of white granulated sugar, 10-110 parts of oat, 8-90 parts of black beans, 5-50 parts of citric acid, 10-200 parts of apples and 10-40 parts of radix astragali; s2, pretreating the raw materials to obtain pumpkin puree, oat flour, black bean puree, apple puree and an astragalus membranaceus extracting solution; in the aspect of raw materials, various food materials are scientifically proportioned, nutrition complementation is formed, and the enzyme is endowed with multiple functions; the specific surface area of the raw materials is increased, nutritional ingredients are released, the fermentation efficiency is improved, segmented regulation and control are achieved through the variable-frequency stirring technology, the mixing uniformity is improved, the activity loss of the fungicide is reduced, meanwhile, the pH value is accurately adjusted, the fermentation stability is guaranteed, segmented temperature control is adopted in the fermentation stage, the microbial growth requirement is simulated, the metabolic pathway is optimized, and the content of beneficial products is increased.

This invention proposes a high-nutrient-density multigrain composite low-temperature slow-fermentation dough, relating to the food industry. It comprises dry powder and water accounting for 50-60% of the dry powder's mass. The dry powder, by weight, includes the following ingredients: 400-500 parts high-gluten flour, 20-30 parts tricolor quinoa flour, 20-30 parts oat flour, 20-30 parts brown rice flour, 20-30 parts black rice flour, 1-2 parts sunflower seed flour, 1.5-5 parts pumpkin seed flour, 1.5-5 parts black sesame powder, and 1-5 parts cucumber seed flour. This formula contains whole grains such as quinoa flour, oat flour, and brown rice flour, retaining the bran and germ structure of the grains. It has high nutritional value and a low glycemic index.

The present disclosure relates to low density, high protein, oat-based ready-to-eat food pieces, compositions including such food pieces, and methods of making such food pieces. The pieces include oat flour as a first ingredient, about 20% to about 40% by dry weight protein, where at least a portion of the protein ingredients include a protein with a PDCAAS greater of at least 60%, such as pea protein or soybean protein, and 0% to less than 6% maltodextrin.

The invention relates to the technical field of food processing, and discloses shredded bread and a preparation method thereof, the shredded bread comprises the following components by mass: 45-60 parts of high gluten wheat flour; 10 to 20 parts of whole wheat flour; 5 to 10 parts of oat powder; 3 to 6 parts of erythritol; 0.02 to 0.05 part of a stevia rebaudiana extract; 2-5 parts of inulin; 5-10 parts of soybean meal; 2-6 parts of pea protein powder; 1-3 parts of apple fiber; 1-2 parts of oat dietary fiber; 3-6 parts of vegetable oil; 5-8 parts of unsalted butter; 0.2 to 0.5 part of lecithin; 1.0 to 2.5 parts of yeast; 0.5 to 1.5 parts of lactic acid bacteria; 25 to 40 parts of drinking water; 3-6 parts of whole egg liquid; and 0.8 to 1.5 parts of salt. Through specific strain two-stage fermentation and raw material combination, the shredded bread has unique flavor and nutritional and healthy characteristics; rolling and fermenting processes are combined, so that the taste is improved.

The utility model discloses an oat flour continuous enzymolysis device based on rapid mixing, which relates to the technical field of enzymolysis devices, and comprises a main box body, one side of the main box body is provided with a discharge port, the top of the main box body is provided with a rapid mixing module, the rapid mixing module comprises a main tank body, the main tank body is fixedly connected to the top of the main box body, and the main tank body is fixedly connected with the main box body. A feeding hopper is fixedly connected to the top of the main tank body, a movable ring frame is movably connected to the inner wall of the main tank body, a flow dividing pipe is fixedly connected to the inner wall of the movable ring frame, and connecting pipes are fixedly connected to the two ends of the flow dividing pipe. According to the continuous oat flour enzymolysis device based on rapid mixing, disclosed by the utility model, rapid mixing can be realized while oat flour and hydrolase are uniformly dispersed and mixed to form a solution through two-section water flow jet impact, so that the oat flour and the hydrolase can be in full contact at the first time, the time for the reaction to reach the optimal state is shortened, and the reaction efficiency is improved. And operation steps are reduced, and the production efficiency is remarkably improved.

The invention relates to the technical field of development of novel food sources, in particular to a vegetable protein solid beverage and a preparation method thereof. The vegetable protein solid beverage consists of the following raw materials in percentage by mass: 50-70 parts of soybean protein isolate, 10-20 parts of isomaltooligosaccharide, 5-10 parts of red bean powder, 5-10 parts of black bean powder, 5-10 parts of corn flour, 5-10 parts of oat flour, 3-8 parts of soybean peptide powder, 2-5 parts of xylooligosaccharide, 2-5 parts of radix polygonati officinalis powder, 2-5 parts of skim milk powder, 1-3 parts of hericium erinaceus powder, 1-3 parts of inulin and 0.5-2 parts of calcium carbonate. The feed additive comprises the following components in parts by weight: 0.1-0.5 part of ferric pyrophosphate, 0.01-0.05 part of beta-carotene and 0.01-0.05 part of ethyl maltol The invention focuses on vegetable protein compounding optimization and precise preparation, selects soybean protein isolate and a plurality of medicinal and edible plant raw materials, and combines scientific proportioning and fine process, so as to break through the limitation of traditional products, develop the vegetable protein solid beverage which is comprehensive in nutrition, fine and smooth in taste, good in stability and suitable for special crowds, and fill the blank of the market subdivision field.

The application discloses a kind of liquid quick culture Ganoderma meat and its application, first, pre-made enzymolysis oat flour and sodium alginate-chitosan microcapsule fungicide and other modified raw materials;Further, the liquid culture medium consisting of enzymolysis oat flour, deep sea fish peptone, modified soybean peptide, microcapsule fungicide, black medlar extract, sodium selenite etc.;Then carry out "dark proliferation-blue light induction" two-stage directional fermentation, and pulse type adds methyl jasmonate inducer in illumination stage;Finally, low-temperature ripening and microwave vacuum drying obtain product.The application overcomes the defects of long traditional culture period, low active ingredient content, shortens the growth cycle to 9 days or less, the obtained Ganoderma meat product Ganoderma meat polysaccharide content is not less than 25%, and β-glucan accounts for more than 50%, and realizes the directional enrichment of selenium.The product can be used for preparing functional food for regulating immunity or auxiliary anti-tumor pharmaceutical composition, realizes the efficient, standardization, functional production of Ganoderma meat.

The invention provides monascus solid-state fermented oat functional steamed buns and a preparation method thereof, and is characterized in that the monascus solid-state fermented oat functional steamed buns are prepared from the following raw materials in parts by weight: 5-10 parts of monascus fermented oat flour, 180-200 parts of wheat flour, 2-3 parts of yeast powder, 45-55 parts of water and 8-10 parts of white granulated sugar. According to the method, the content of acid Monacolin K in the oat flour is increased through solid-state fermentation, then the steamed buns are prepared from the oat flour subjected to solid-state fermentation, the steamed buns can be endowed with unique flavor and color, and the steamed buns can also have the health-care function.

Rapid hydrolysis methods for producing oat-based beverage compositions, and compositions produced thereby. Continuous flow process to yield a hydrolyzed oat-based beverage in only a few hours, comprising a sequential treatment of an oat flour slurry with glucoamylase and then alpha-amylase enzyme with respective hydrolysis times of less than about 1.5 hours to yield a final hydrolyzed oat slurry, and finishing the composition with one or more flavorings or additional ingredients yield the oat-based beverage composition.

The invention relates to an extraction method and application of avenanthramide, and belongs to the technical field of processing and application of cereal functional components. The invention provides a method for extracting avenanthramide. The method comprises the following steps: culturing, freezing, drying and crushing oat seeds to obtain seed powder; (2) mixing the seed powder with n-hexane, stirring, centrifuging to remove supernate, repeating the step until the supernate is colorless, and drying precipitate to obtain oat powder; and (3) mixing the oat powder with an ethanol solution, performing ultrasonic treatment, stirring, centrifuging, taking supernate, and drying to obtain the avenanthramide extract. According to the method, the seeds are treated, the variety and content of the avenanthramide in the oat seeds can be increased, the avenanthramide in the seeds can be retained through freezing, the avenanthramide in the seeds is extracted with ethanol to obtain the avenanthramide extract, and the content of the avenanthramide in the avenanthramide extract is 3.69%-32.01%.

The invention relates to the technical field of food, and discloses a low-GI high-protein food-medicine homologous steamed bun and a preparation method thereof, the steamed bun comprises the following raw materials: basic grains: 450 parts of high gluten wheat flour and 30 parts of plain flour; a protein source: 100 parts of soybean protein isolate, 42 parts of pea protein powder, 53 parts of cooked soybean powder and 32 parts of vital gluten; the coarse cereal components comprise 58 parts of tartary buckwheat flour, 63 parts of buckwheat flour and 40 parts of oat flour; the traditional Chinese medicine components comprise 6 parts of bighead atractylodes rhizome powder, 4 parts of codonopsis pilosula powder, 8 parts of poria cocos powder, 6 parts of sophora flower bud powder and 6 parts of Chinese yam powder; fiber and flavor components: 35 parts of konjaku flour, 10 parts of apple powder, 25 parts of inulin, 4 parts of red date powder, 10 parts of brown sugar and 5 parts of crushed Chinese wolfberry fruits; fermentation components: 10 parts of active dry yeast, 0.3 part of a compound enzyme preparation, 1.6 parts of low sodium salt, 0.1 part of vitamin C and 1 part of baking soda; and a solvent: 685 parts of water. The steamed bun disclosed by the invention is friendly to blood sugar control.

The invention discloses a nutrition intervention composition with functions of regulating liver metabolism, promoting liver repair and resisting hepatic fibrosis. The nutrition intervention composition comprises purple perilla micro-capsule powder, a protein component, a liver peptide component, glutathione-rich yeast, a silybum marianum component, corn oligopeptide powder, oat powder and a fermentation product of germinated brown rice powder. According to the nutrition intervention composition disclosed by the invention, the microencapsulated perilla frutescens extract is organically integrated with antioxidant, regeneration-promoting and metabolism-regulating components such as a protein component, a liver peptide component, glutathione-rich yeast, a silybum marianum component and corn oligopeptide, so that the stability and bioavailability of fat-soluble active components are improved; the functions of exogenous anti-oxidation, endogenous anti-oxidation supplement, hepatocyte repair and intestinal-hepatic axis regulation are synergistically enhanced, so that the synergistic and lasting liver protection, repair and anti-fibrosis effects are realized.

The invention belongs to the technical field of oat deep processing, and particularly relates to a preparation method of an oat puffed product rich in beta-glucan, and the preparation method comprises the following steps: pretreating, selecting high-quality oat, removing impurities, cleaning and airing; crushing: crushing the cleaned oats to obtain oat powder; puffing: processing the oat flour by puffing equipment to obtain an extrudate; and cooling: cooling and drying the extrudate to obtain the puffed oat product rich in beta-glucan. Through cooperation of the fixed column and the sliding opening, when the discharging die needs to be installed, the discharging die is inserted through the sliding opening, the movable cylinder connected with the discharging die presses the sliding cylinder, the sliding cylinder slides towards one side of the bulking tank, the spring is compressed, and when the fixed column is inserted into the innermost side of the sliding opening, the discharging die is rotated along the pointer. The discharging die drives the fixed column to rotate to the other side of the sliding opening along with the sliding opening, the discharging die is loosened, and the spring pushes the sliding barrel and the movable barrel under the action of the spring, so that the fixed column is limited in the sliding opening.

The invention discloses a plant extract-containing composition applied to eczema and application of the plant extract-containing composition, and belongs to the technical field of cosmetics. The composition is prepared from the following components in parts by mass: 2 to 20 parts of folium mori extract, 2 to 20 parts of aloe barbadensis leaf polysaccharide, 2 to 20 parts of colloidal oat powder, 0.5 to 12 parts of bisabolol, 2 to 20 parts of ceramide, 15 to 40 parts of herba portulacae extract, 15 to 40 parts of radix gentianae extract and 15 to 40 parts of radix arnebiae seu lithospermi extract. The composition provided by the invention breaks through the limitation of a traditional single target spot, realizes four-dimensional regulation and control of inflammation control, targeted soothing, micro-ecological regulation and barrier reconstruction, and has a better treatment effect on eczema.

The invention relates to the technical field of food processing, and discloses a functional baked bun rich in dietary fibers and a preparation method thereof.The baked bun comprises wrappers and stuffing, and the wrappers are prepared from, by weight, 50-70 parts of high gluten wheat flour, 10-30 parts of whole wheat flour, 5-15 parts of oat flour, 2-5 parts of flaxseed powder, 2-6 parts of inulin, 1-3 parts of salt, 1-3 parts of yeast, 5-10 parts of olive oil and 50-80 parts of water; the content of beta-glucan in the oat flour used in the wrapper is not less than 4%. By adopting a high dietary fiber formula, the hydration capability of the dough is enhanced, so that the baked bun is more moist and softer. By regulating and controlling a gluten network, the fermentation expansion rate is increased, and fine and uniform pores are ensured. The low-G I stuffing is selected, so that postprandial blood sugar reaction is effectively reduced, and glucose is released more stably. A low-temperature pre-baking process is combined, a water evaporation process is optimized, aging is delayed, and the shelf life and storage stability of the product are improved.

The invention relates to the technical field of feed additives, in particular to a low-temperature-resistant feed additive and application of the low-temperature-resistant feed additive in low-temperature stress resistance. The low-temperature-resistant feed additive provided by the invention comprises the following components in percentage by weight: 25-30% of dried agaric powder, 15-25% of laver powder, 10-20% of dandelion powder, 1-4% of ginger powder, 3-7% of sodium bicarbonate and 25-35% of oat powder. The feed additive prepared by compounding proper components can relieve low-temperature stress of piglets from a lactation stage to a nursing stage, improve the health level of the piglets and promote growth of the piglets, and has the characteristics of simplicity, feasibility, obvious effect and convenience in popularization and utilization.

The invention discloses an oat beverage based on enzymolysis treatment combined with lactobacillus fermentation and a preparation method, and belongs to the technical field of food processing, the method comprises the following steps: S1, preparing oat powder; s2, preparing oat pulp; s3, performing enzymolysis treatment on the oat pulp, namely adding biological enzyme into the oat pulp for performing enzymolysis reaction to obtain enzymatic hydrolysate; s4, performing enzyme deactivation treatment; s5, sterilization treatment; s6, performing fermentation treatment: performing microbial fermentation treatment on the sterilized enzymatic hydrolysate to obtain fermentation liquor; and S7, filtering treatment. The method solves the two problems of excessive dependence on compounding of dairy products and low starch utilization rate in pure oat-based fermentation in the existing preparation of the oat fermented beverage, and the oat beverage prepared by the method has the unique flavor of oat, and also has the characteristics of high content of functional components and good palatability; the taste preference of consumers can be better met.

The invention discloses a composition for enhancing memory and improving cognitive function and application. The composition disclosed by the invention comprises acanthopanax, ginseng, Chinese wolfberry fruits, gastrodia elata, spina date seeds, poria cocos, Chinese yams, lotus seeds, gordon euryale seeds, mulberries, longan pulp, fresh ginger, walnut powder, egg protein powder, blueberry powder, raspberry powder, pumpkin seed powder, oat powder, spirulina powder, dark chocolate powder, a vitamin B group compound, gamma-aminobutyric acid, galactooligosaccharide and citric acid. According to the invention, a multi-channel and multi-target collaborative network is constructed by taking acanthopanax senticosus as a core, through multiple channels such as nerve regeneration, energy metabolism, oxidative stress, signal transduction, endocrine regulation and the like, different nodes such as neurons, neuroglial cells, cerebrovascular endothelium and the like are targeted, the overall optimization of the memory function is realized on the system level, and the memory function is optimized. The core idea of systematic biology of overall regulation and control is reflected, and the composition prepared from the composition has the effects of improving memory, learning ability and cognitive ability.

This invention discloses a pre-processing method for high-fiber, high-protein composite whole wheat Chaoshan twisted wheat cakes and the finished product. First, Australian oat flour, common whole wheat flour, black whole wheat flour, and buckwheat whole wheat flour are mixed in a specific ratio and then subjected to low-temperature ultra-fine grinding to prepare a high-fiber, high-protein composite whole wheat flour mixture. Next, this flour mixture is nutritionally formulated with purified water, edible salt, food-grade baking soda, a composite dietary fiber fortifier, and plant protein peptide powder, and then stirred at a controlled temperature to form dough flakes. Following this, the dough flakes undergo a second maturation and rolling process, and then the dough is shaped to resemble hand-twisted dough. Finally, the dough is precisely dried using a three-stage closed-loop hot air drying process, including low-temperature shaping, medium-temperature dehydration, and cooling and moisture retention, to control the final product's moisture content. The finished product is then cooled. By optimizing the raw material ratio, enhancing nutrition, and improving the maturation and drying methods, a healthy Chaoshan twisted wheat cake with high dietary fiber and protein content, stable taste and quality, and a long shelf life is produced.

The invention provides quick-frozen sharpleaf galangal fruit braised noodles with low glycemic index and a preparation method thereof, and belongs to the technical field of food processing. The braised noodles comprise the following raw materials in parts by weight: 30-60 parts of whole wheat flour, 5-20 parts of resistant starch, 5-20 parts of oat flour, 5-20 parts of highland barley flour, 5-10 parts of tartary buckwheat flour, 10-20 parts of wheat dietary fiber powder and 1-3 parts of a fructus alpiniae oxyphyllae extract. By using the self-made coarse cereal powder and the fructus alpiniae oxyphyllae extract, the enzyme activity of amylase and glucose hydrolysis enzymes can be inhibited, the starch hydrolysis rate is reduced, the postprandial blood sugar rising rate is delayed by using the resistant starch, and the dosage of the coarse cereals such as the oat, the tartary buckwheat and the highland barley in the total proportion is controlled within a proper range; and the noodles can be ensured to have a relatively good taste while the nutritional value and the blood sugar reducing effect are considered. The taste and flavor of the braised noodles after quick-freezing and reheating are improved by optimizing the formula and process of the braised noodles, and finally the braised noodle product with convenience and health is prepared.

The invention provides a preparation method of safflower and oat vinegar, which comprises the following steps: A, preparation of safflower enzymatic hydrolysate: cleaning safflower, drying in the sun, grinding into powder, sieving with a 60-mesh sieve, adding purified water with the mass 10 times that of the safflower, pulping, and adjusting the pH value to 4.8; performing ultrasonic enzymolysis to obtain carthamus tinctorius enzymatic hydrolysate; b, preparation of oat liquefied mash and oat converted mash: grinding oat into powder, sieving with a 60-mesh sieve to obtain oat powder, adding purified water of which the mass is 4.5 times that of the oat powder, heating to 70 DEG C, and gelatinizing for 30 minutes; adding 4% of alpha-amylase into the gelatinized oat powder, and liquefying for 50 minutes to obtain oat liquefied mash; and adding 8% of saccharifying enzyme into the liquefied mash, and saccharifying for 150 minutes to finally obtain the oat saccharified mash. According to the preparation method, a compound formula is prepared on antioxidant active substances and flavor, the brewing process is improved, and the obtained safflower and oat vinegar can meet the health and seasoning functions.