416 results about "Oatmeal Powder" patented technology

The invention relates to a leisure food, namely a cereal nutrient biscuit and a preparation method thereof, belonging to the technical filed of food processing, which is composed of flour, white sugar, edible vegetable oil, black sesame seed, broken peanut, black soy milk powder, yam flour, rice powder, millet powder, corn powder, sorghum powder, oatmeal, fresh hen eggs, salt, sodium bicarbonate, ammonium bicarbonate and citric acid. The preparation method is as follows: evenly mixing the raw materials and stirring into paste; rolling the paste into the shape of biscuit and then baking; spraying palm oil on the surface of biscuits; cooling at room temperature; detecting the biscuits by a metal detector, removing biscuits containing metal chips or metal particles; picking out damaged biscuits; and packaging and warehousing the biscuits. In the invention, multiple grains such as sesame, peanuts and black beans are added to ensure more reasonable nutrition, no fumet is added to let the biscuits keep natural fragrance of rice; and the biscuit has the advantages of rich nutrition, multiple disease prevention, beautifying and body building, prolonging life, thin and crisp mouth feeling and the like, thus is a convenient leisure food suitable for people at all ages.

The invention discloses a rice fruit. The formula of the rice fruit comprises the following components in parts by weight: 20-25 parts of rice, 15-20 parts of sticky rice, 15-20 parts of white granulated sugar, 1-2 parts of modified starch, 1-2 parts of wheat flour, 1-2 parts of corn flour, 1-2 parts of sorghum flour, 1-2 parts of red bean flour, 1-2 parts of oat flour, 1-2 parts of soybean flour, 1-2 parts of sesame flour and 0.5-1.5 parts of red chilli powder. The invention also discloses a preparing method of the rice fruit. The rice fruit disclosed by the invention is unique in taste, crispy and sweet; and the fillings are soft and have long aftertaste. The preparing method of the rice fruit is suitable for industrial production.

The invention discloses deep-fried broad beans, the formula of which comprises 25-35 portions of broad beans, 20-25 portions of soft sugar, 5-10 portions of modified starch, 5-10 portions of wheat flour, 2-5 portions of corn flour, 2-5 portions of sorghum flour, 2-5 portions of ormosia flour, 2-5 portions of oat flour, 0.5-1.5 portion of cayenne powder, and 0.5-1.5 portion of powder. The powder consists of pepper powder, star anise powder, common fennel powder, salt powder, white granulated sugar and sodium glutamate which are mixed together and have a ratio of 1:1:1:1:1:1. The invention also discloses a preparation method for the deep-fried broad beans, which is simple and easy to operate, is suitable for industrialized production and promotes the development of the deep-fried broad beans.

The invention discloses a nutritious energy rod and its preparing process, wherein the rod is prepared from malt sugar 5-20%, levulose 5-20%, glucose 10-42%, oat powder 3-15%, soybean polypeptide 3-16%, fish protein small peptide 2-12%, fish bone meal 1-5%, cocoa powder 2-10%, onion 3-15%, sea-tangle 2-8%, vitamin 0. 3-3%, microelements 0. 1-2%, amino acid 0. 5-5%, taurine 0. 1-2%, choline 0. 05-1%, soybean lecithin 2-8%, DHA fish oil 3-12% and edible gelatin 1-8%.

The invention provides purple sweet potato biscuits, comprising the following components: 15-25 parts of cake flour, 90-120 parts of oat kernel flour, 40-60 parts of purple sweet potato mud, 15-25 parts of sugar, 35-45 parts of butter, 45-55 parts of egg liquid and suitable water. The purple sweet potato biscuits provided in the invention have the following advantages: 1, the biscuits preserve the nutrition of the purple sweet potato and have rich nutrition; 2, the biscuits can be preserved for a long time and not easy to go bad; 3, the food formed in a biscuit manner can be produced in scales and can be widely circulated, so the nutrition utilization for the purple sweet potato is promoted.

The invention relates to an oat instant noodle with homogenous function on medicine and food and a preparation method thereof: firstly, by weight percentage, 60-90 percent of oat flour and 10-40 percent of soybean flour are mixed, which are blended with water, which is 50-70 percent of total weight of the oat flour and the soybean flour; the oat flour and the soybean flour mixed with water are added with commissariat and squeezed and drawn once into long-wired dry noodle by a shaping mill with the temperature being controlled at 170-220 DEG C and the pressure under 1-2Mpa; the product only needs to be dipped in boiling water for minutes or cooked in boiling water for a while and can be eaten. The noodle can be cooked and preserved easily and conveniently, feels smooth and sticky and is a food with low carbohydrates, high protein and high energy; eating the noodle constantly can increase the ingestion of dietary fiber and has the function of moistening the intestines, defecation, eliminating toxicants and beauty maintenance; vitamin E, linolenic acid, Cu, Zn, Se, Mg, etc., in the noodle are anti-aging, whiten skin, induce sleep, with the obvious lipid-lowering and weight losing function.

The invention discloses broomcorn-oat-buckwheat coarse cereal bread. The product is made from 160 to 180 parts of high-quality wheat flour, 20 to 30 parts of broomcorn flour, 30 to 40 parts of oat flour, 20 to 30 parts of buckwheat flour, 20 to 30 parts of white granulated sugar, 6 parts of bread improver, 5 parts of yeast, 12 parts of milk powder, 30 parts of butter, 100 parts of water and 1.5 parts of salt by baking according to a 'secondary agitation and two-step fermentation' process. The bread product is light brown, the shape is full, the surface is smooth, the volume is normal, and the phenomena of cracks and deformation do not exist; the internal structure is shaped like uniform sponge, and is fine, soft and elastic; the broomcorn-oat-buckwheat coarse cereal bread has the light fragrance of coarse cereals, and does not have pungent smell, and the palatability of the product is good. The broomcorn-oat-buckwheat coarse cereal bread has the following advantages: firstly, after the coarse cereals, such as broomcorn, oat and buckwheat, are added, the nutrition of the product is increased, and the product has the effects of oxidation resistance, aging resistance, blood fat reduction and blood pressure decrease; secondly, after the coarse cereals are added into the material, the rheological property and nutritional properties of the bread are changed.

The invention relates to a sea-tangle soda biscuit and a production method thereof and solves the problems of elevated blood pressure, aggravated edema and easiness weight gaining of the traditional soda biscuit. The sea-tangle soda biscuit comprises fishy smell eliminated sea-tangle flour, wheat flour, pat flour, white granulated sugar, milk powder, bicarb, ammonium bicarbonate and active dry yeast. The production method of sea-tangle soda biscuit comprises the following processes of preparation of fishy smell eliminated sea-tangle flour, raw materials processing, a first process of making paste, a first fermentation, a second process of making paste, a second fermentation, a rolling process, a forming process, a baking process, a cooling process and a packaging process and then the sea-tangle soda biscuit is obtained. Sea-tangle flour and oat flour are added to the raw materials to improve the nutritive value of soda biscuit and the prepared soda biscuit becomes a lodine supplementation, blood fat reducing, blood pressure reducing, fat absorbing prevention and diabetic prevention health food. The production method of the sea-tangle biscuit has the advantages of being simple in production technology, reasonable in working procedure and short in production cycle.

The present invention discloses dandelion blood sugar lowering health noodles, which are prepared from the following raw materials by weight: 40-50 parts of wheat powder, 80-90 parts of buckwheat powder, 8-10 parts of mung bean powder, 8-10 parts of oat powder, 20-30 parts of defatted wheat germ, 6-10 parts of wheat dietary fiber powder, 0.1-0.5 part of glyceryl monostearate, 8-10 parts of L-lysine hydrochloride, 8-10 parts of walnut powder, 5-8 parts of black sesame powder, 30-40 parts of dandelion powder, 20-30 parts of choerospondias axillaris powder, and 1-2 parts of a nutritional additive. According to the present invention, the dandelion blood sugar lowering health flour has natural wheat aroma, is rich in dietary fibers and a variety of nutrition elements, and has complete nutrition; the problems that the wheat dietary fibers and the buckwheat powder contained in the existing blood sugar lowering health noodles do not have good taste and the eating is not convenient are overcome; and the blood sugar lowering health noodles have characteristics of lubricating taste and convenient eating, and are especially for long-term consumption of high blood sugar patients.

The invention discloses a caramel and oatmeal cookie and a preparation method thereof. The caramel and oatmeal cookie comprises the following raw materials in parts by weight: 100 to 160 parts of wheat flour, 40 to 60 parts of oatmeal powder, 30 to 40 parts of purple sweet potato, 8 to 12 parts of maple sugar, 8 to 12 parts of vegetable oil, 10 to 20 parts of egg, 20 to 30 parts of honey, 1 to 2 parts of vanillin, 3 to 5 parts of table salt, and 30 to 50 parts of water. According to the caramel and oatmeal cookie, the cookie with a new taste is added for the cookie food and applied to people loving the taste of oat and depending on the oatmeal health; the cookie has rich taste of caramel and is the first choice of snack of people loving the taste of caramel.

The invention discloses a multi-grain cornflake and a making method of the multi-grain cornflake and belongs to the technical field of food processing. The multi-grain cornflake comprises, by weight, 20 parts to 40 parts of corn flour, 10 parts to 15 parts of rice flour, 10 parts to 15 parts of oat flour, 10 parts to 15 parts of tartary buckwheat flour, 10 parts to 15 parts of pumpkin powder and 0.1 part to 10 parts of cane sugar. The multi-grain cornflake is made according to the extrusion and flake squeezing technology. The multi-grain cornflake is made according to the extrusion and squeezing technology instead of the traditional steaming and boiling technology with the multiple nutrient coarse cereals such as the corn flour, the rice flour, the oat flour, the tartary buckwheat flour and the pumpkin powder serving as the raw materials, the situation that nutrition ingredients are destroyed due to high-pressure steaming and boiling is avoided through the flake squeezing method, it is guaranteed that all the nutrition ingredients are fully utilized, the multi-grain cornflake is easy to digest and absorb, capable of serving as instant food and adaptable to the consumption requirement and tendency for various food flavors and instant food, is ideal and healthy food convenient to eat, and the market prospect of the multi-grain cornflake is quite broad.

The invention discloses a gut purging powder capable of shaping intestine-like model, which is mixed by the following raw materials: wheat grass powder, composite plant enzymes, apple fiber, vitamin C, Spirulina, blue-green algae, citric acid, fructo-oligosaccharide, barley flour, wheat flour, broccoli powder, oatmeal powder, spinach powder, cabbage powder, celery powder, green alga powder, red alga powder, apple powder, pineapple powder, garnetberry powder, cranberry powder, pomegranate powder, honey peach powder, orange powder, corn starch, fructo-oligosaccharide, sorbitol, maltodextrin, glucose, natural cranberry acid, natural cranberry essence, honey peach essence, orange essence, fish albumen powder, and wheat starch. The gut purging powder of the invention shapes the stubborn feces into intestine-like model, so that one can defecate easily without consuming energy of the abdomen, and the shape of stubborn feces defecated has a similarity over 95% to the shape of intestine.

The invention relates to a health-care food for diabetics in the field of health-care foods. According to the technical scheme, the health-care food comprises the following components: 5-10 parts of pumpkin powder, 3-8 parts of corn meal, 2-4 parts of spirulina, 3-8 parts of soybean meal, 2-4 parts of ground seshocked, 4-8 parts of oat powder, 4-8 parts of yam flour, 3-5 parts of ganoderma lucidum powder, 3-5 parts of tuchahoe powder, 3-5 parts of pig pancreas, 2-4 parts of mulberry leaves, 4-8 parts of malt flour, 1-3 parts of puerarin powder, 3-5 parts of sorghum flour and 3-5 parts of buckwheat powder. The health-care food has the effects of combining reasonably, strengthening healthy energy, invigorating spleen-stomach and replenishing qi, reducing blood sugar, enhancing immunity and restoring insulin secretion, and is suitable for the diabetics for long-time eating and quick in curative effect.

The invention provides a tartary buckwheat bud and seedling composite nutritional powder and a production process thereof. The tartary buckwheat bud and seedling composite nutritional powder contains 5-20% of oat flour, 50-70% of tartary buckwheat bud and seedling powder, 5-15% of mung bean powder, 10-20% of lotus leaf powder, 4-10% of white granulated sugar powder, and 4-10% of skim milk powder. Compared with the prior art, the method disclosed by the invention adopts multiple physical methods for induction treatment, which can improve the germination rate of tartary buckwheat seeds and significantly increase the content of active ingredients such as total flavonoids and GABA in tartary buckwheat seeds, buds and seedlings, and significantly enhances the antioxidant capacity, and the harvested buds and seedlings are processed and compounded into the tartary buckwheat bud and seedling composite nutritional powder rich in a variety of functional nutrients. The tartary buckwheat bud and seedling composite nutritional powder is not only rich in vitamins, minerals and other nutrients, but also rich in isoflavones, GABA and other physiological active ingredients, has high antioxidant capacity, and has the effects of reducing blood lipid, resisting oxidation, improving cell nutrition, enhancing body constitution, improving body immunity, and preventing diseases.

The invention relates to enzyme dietary fiber and a preparation technology thereof. The enzyme dietary fiber comprises the following raw materials in parts by weight: 30-50 parts of enzyme powder, 1.5-3 parts of fructo-oligosaccharides, 10-15 parts of polydextrose, 15-25 parts of galacto-oligosaccharides, 5-8 parts of oat flour, and 6-10 parts of herba portulacae powder. The preparation technology of the enzyme dietary fiber comprises the following steps of: taking the raw materials and carrying out mixing, adding auxiliary materials, preparing the mixture into desired dosage forms, and carrying out sterilization so as to obtain the enzyme dietary fiber. Enzymes prepared by a special technology is adopted as the main raw material of the enzyme dietary fiber, other raw materials are matched, and related processes are combined so as to fundamentally solve constipation and gastrointestinal dysfunction; moreover, the enzyme dietary fiber is safe, free of any toxic and side effects, and free of drug dependence. Effective rate of the enzyme dietary fiber is up to 95% or higher.

The invention relates to a method for preparing a bamboo charcoal facial cleanser, which belongs to the field of life of cosmetics. The method for preparing the bamboo charcoal facial cleanser comprises the steps of: a), preparation of a decoction: weighing oat powder, semen sesami nigrum and soybeans according to the parts by weight, decocting for 4 to 5h, and filtrating and concentrating to obtain a first decoction; decocting bletilla striata and angelica sinensis powder for 6 to 7 hours, and filtrating and concentrating to obtain a second decoction; and then mixing the first decoction and the second decoction to obtain a decoction; and b) preparation of the bamboo charcoal facial cleanser: weighing the obtained decoction, 1 to 8 parts of nano bamboo charcoal powder, 1.5 to 2 parts of sodium alginate, 0.3 to 0.8 parts of alkyl glycoside, 2 to 3 parts of jojoba oil, 0.5 to 1.8 parts of squalane, 0.5 to 0.8 parts of preservative, 3 to 5 parts of glycerol, 30 to 40 parts of tea extractand 40 to 50 parts of de-ionized water according to the parts by weight; and mixing and stirring and emulsifying all substances, and then performing microwave vacuum treatment to obtain the bamboo charcoal facial cleanser. The facial cleanser provided by the invention is capable of effectively cleansing the faces, ensuring the skin to hold in moisture, strengthening oxidation resistance and antianaphylaxis of the skin.

The invention relates to Sanqing noodles. The Sanqing noodles are mainly prepared from sweet buckwheat powder serving as the main material, and auxiliary materials including oat powder, tartary buckwheat powder, peameal and konjaku flour; and the raw materials are in parts by weight, as follows: 80 to 90 parts of sweet buckwheat powder, 5 to 11 parts of oat powder, 6 to 14 parts of tartary buckwheat powder, 1 to 5 parts of peameal, and 1 to 7 parts of konjaku flour. The invention also relates to a preparation method of the Sanqing noodles, and the preparation method comprises the following steps of: screening the sweet buckwheat powder and the auxiliary powder to remove impurities; weighing; kneading dough; fermenting; microbulking and extruding in two grades; ageing; drying; cutting to strips; and packaging. According to the preparation method, the raw material and auxiliary materials are pollution-free, any food additives are not added, so that the Sanqing noodles are pure natural coarse cereal foods; the processing process and operation are simple, the production efficiency is high, and the nutritional components of buckwheat are fully remained. As shown in the detection result from the technical section, the Sanqing noodles meet relevant national standard for foods and can be used as the daily diet for patients suffering from hyperlipidemia, hypertension and hyperglycemia according to the food glycemic index evaluation test; and in addition, the Sanqing noodles taste pliable and smooth, have unique flavor and are received by consumers.

The invention belongs to the technical field of food and particularly relates to cereal powder containing xyooligosaccharide as well as a preparation method and an application of the cereal powder. The cereal powder is prepared from raw materials in percentage by weight as follows: 15%-20% of oat powder, 10%-15% of Chinese yam powder, 8%-12% of radix puerariae powder, 8%-12% of mulberry leaf powder, 6%-10% of resistant dextrin, 6%-10% of xylitol, 6%-10% of inulin, 6%-10% of L-arabinose, 3%-7% of fructus lycii powder, 2%-5% of soybean peptide, 2%-5% of xylooligosaccharide 95 powder, 1%-4% of konjac glucomannan, 0.1 permillage-0.5 permillages of vitamin B6, 0.1 permillage-0.5 permillages of vitamin E, 2 permillages-6 permillages of selenium-rich yeast, 0.01 permillage-0.05 permillages of manganese sulfate, 0.02 permillages-0.06 permillages of zinc gluconate and 0.002 permillage-0.004 permillages of chromium-rich yeast. The cereal powder can assist in treating type 2 diabetes mellitus andcomplications thereof.

The invention relates to a making process of breads and particularly relates to a high-fiber oatmeal bread, to solve the technical problems that the current high-fiber oatmeal bread is bad in taste and not high in quality and the effects of balancing blood sugar and inhibiting the absorption of cholesterol are not fully exerted. The high-fiber oatmeal bread is prepared according to the following steps: (1) fully mixing high-fiber oatmeal powder, special bread flour and a natural gluten fortifier, then adding salt, white sugar, milk powder, vegetable oil, eggs, dried yeast and water to fully mix the materials, and kneading the mixture into a dough; (2) shaping the dough; (3) conducting intermediate fermentation; (3) reshaping the fermented dough; (4) finally fermenting; (5) coating the oil on the surface of the bread, and then putting the bread into an oven to bake to obtain the high-fiber oatmeal bread. The content of the oatmeal powder in the oatmeal bread is greatly increased, the various indicators of the high-fiber oatmeal bread basically reach the quality level of the wheat bread, and the taste is effectively improved.