94 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 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.

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 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 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 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.

The invention belongs to the technical field of special diet food, and discloses muscle-building and qi-tonifying protein powder and a preparation method thereof, the muscle-building and qi-tonifying protein powder comprises the following components by weight: 75%-80% of a compound protein matrix, 10%-12% of a slow-release carbon-water system, 8%-10% of a medicinal and edible spleen-tonifying composition and 0.5%-2% of a function enhancer; wherein the slow-release carbon water system is composed of low-GI maltodextrin and oat powder, the medicinal and edible spleen-tonifying formula is composed of an astragalus extract, a Chinese yam extract and a white hyacinth bean extract, the compound protein matrix is composed of whey protein, casein and soybean protein isolate, and the function enhancer is composed of BCAA peptide and glutamine. According to the protein powder disclosed by the invention, through a'protein-carbohydrate-spleen-tonifying extract 'ternary synergistic mechanism, while the muscle protein synthesis rate is increased, the incidence rate of spleen deficiency type dyspepsia is remarkably reduced, and the incidence rate of upper respiratory tract infection is reduced.

The invention provides highland barley and oat high-quality crisp fruits and a preparation method thereof, and relates to the technical field of food processing. The highland barley and oat high-quality crisp fruit comprises the following raw materials: main materials, palm oil, fructo-oligosaccharide, whole milk powder, soybean lecithin, vitamins and the like. The main materials comprise highland barley flour, oat flour and polished round-grained rice flour. Through scientific proportioning of the highland barley, the oat and the polished round-grained rice, the nutritional advantages of high beta-glucan, high protein and rich trace elements of the highland barley are fully exerted. Meanwhile, a double-screw puffing technology and an accurate four-zone temperature control process are adopted, the digestibility of protein and starch is improved, heat-sensitive nutritional ingredients are protected through low-temperature segmented drying, the rough taste of highland barley fibers is improved, the limitation that traditional highland barley food is hard in taste and single in flavor is broken through, the requirements of modern consumers are met, and the market prospect is wide. The added value and the market competitiveness of highland barley products are remarkably improved, and the highland barley product has good application and popularization prospects.

The invention discloses a high-foamability composite sesame protein solid beverage and a preparation method thereof, the solid beverage is prepared from sesame protein powder, cereal auxiliary materials, prebiotics, a natural sweetener, a flavor modifier and functional auxiliary materials, the cereal auxiliary materials are one or two of rice protein powder and oat powder; the prebiotics are one or two of inulin and isomaltooligosacharide; the sweetening agent is one or more of white granulated sugar, erythritol and stevioside; the flavor improver is one or more of edible salt, organic acid and natural flavors and fragrances; the functional auxiliary material is one or more of chia seed powder, walnut powder and freeze-dried fruit powder. According to the invention, the core nutritional value of sesame protein can be brought into full play, the amino acid deficiency can be made up through the synergistic effect of the raw materials, the product is endowed with additional functions of promoting intestinal health and the like, and the method has important significance for improving the additional value of the sesame product and meeting the requirements of the market on high-end functional solid beverages.

The invention discloses sweet potato meal replacement powder and a preparation method thereof, and belongs to the technical field of nutritious food. Sweet potatoes are baked and then ground into powder, and sweet potato powder is obtained; the baking temperature ranges from 160 DEG C to 180 DEG C, and the baking time ranges from 25 min to 35 min; mixing 1.25-11.70 parts of sweet potato powder, 3-5 parts of auxiliary material powder and 0.5-1.5 parts of a sweetening agent to obtain sweet potato meal replacement powder; the auxiliary material powder is composed of oat powder, walnut powder, coix seed powder and red date powder according to the mass ratio of (1-2): (1-2): (1-2): (1-2). The sweet potato powder provided by the invention is high in total phenol content, and the prepared sweet potato meal replacement powder is high in nutritional value and meets the daily needs of human bodies. The method improves the utilization value of the bridgehead sweet potatoes, and opens up a new way for the utilization of the bridgehead sweet potatoes. The method is simple to operate, low in raw material price, easy to realize large-scale production and suitable for popularization and application.

This invention discloses a high-efficiency, residue-free sieving device for oat processing, relating to the field of oat processing. It includes a sieving box, with a feeding box at the top and a drying box at the bottom. The inner wall of the feeding box is provided with a set of inclined plates, and a spiral shaft is rotatably mounted on the inner wall of the feeding box, located inside an opening formed by the inclined plates. A screen is movably mounted on the inner wall of the sieving box, and a stirring shaft is rotatably mounted inside the drying box. This invention uses the rotation of the spiral shaft to evenly feed the oats to be sieved. During sieving, the rotation of the stirring shaft inside the drying box causes an eccentric mechanism to drive the screen in reciprocating motion, effectively improving the sieving effect of the screen, allowing for better separation of oat flour and oats, and preventing clogging.

The present invention relates to an oral nicotine composition with improved performance and a bag comprising the oral nicotine composition, wherein the oral nicotine composition comprises nicotine and oat fiber and / or oat flour.

The invention discloses a compound feed for improving disease resistance of blue crabs and a preparation method of the compound feed, and belongs to the technical field of aquaculture feeds. The compound feed capable of improving the disease resistance of the blue crabs comprises the following raw materials in parts by mass: 25-35 parts of soybean meal, 15-25 parts of peanut meal, 15-20 parts of fish meal, 4-6 parts of a compound microbial agent, 10-12 parts of wheat flour, 4-6 parts of chicory root powder, 4-6 parts of oat flour, 1.5-2.5 parts of corncob zymolyte, 0.5-1 part of compound vitamins, 1-1.5 parts of compound mineral salt and 2-4 parts of a traditional Chinese medicine composition. The compound feed disclosed by the invention can be used for improving the disease resistance of the blue crabs and reducing the use of antibiotic drugs; and the compound feed can improve the growth performance and survival rate of the blue crabs, achieves the purpose of yield increase, and has good popularization and application prospects.

The invention relates to the technical field of food preparation, and particularly discloses a preparation method of instant food based on flaxseed as a raw material, which comprises the following steps: S1, raw material pretreatment and basic mixing: weighing 20-25 parts of tartary buckwheat, 16-20 parts of yeast powder and 15-18 parts of oat flour, firstly putting the raw materials into an ultraviolet sterilization box, sterilizing for 20-30 minutes under the conditions that the wavelength is 254nm and the power is 30W, and then putting the sterilized raw materials into a fermentation tank for fermentation; according to the technical scheme, the raw materials of the product are diversified, the flaxseeds provide alpha-linolenic acid and dietary fibers, the coarse food grains contain vitamins and mineral substances, the soybean protein isolate powder supplements protein, the three marrow extracts provide calcium easy to absorb, and the health-care food is rich in nutrition and rich in nutrition. The green tea extract contains tea polyphenols and has a whitening effect, xylitol is used as a sweetening agent and is suitable for people with blood sugar control, and the product contains few additives, conforms to the health trend, can be accepted by a wide range of people, and meets the requirements of compound nutrition and functions.