66 results about "Oatmeal Powder" patented technology

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.

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 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.

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 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 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 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.

The invention belongs to the technical field of nutrition fortifiers, and particularly relates to a nutrition fortifier containing kelp extract and a preparation method of the nutrition fortifier. The nutrition enhancer containing the kelp extract comprises the following components in parts by mass: 20-30 parts of the kelp extract, 50-60 parts of soybean protein powder, 5-15 parts of oat powder, 1-10 parts of inulin, 1-10 parts of sea cucumber powder and 1-5 parts of an undaria pinnatifida extract. The kelp extract is subjected to directional fermentation treatment by adopting a specific probiotic strain, so that the content and biological activity of fucoidin in the kelp extract are remarkably improved; meanwhile, a multi-level nutrition collaboration system is constructed; especially for chronic inflammatory diseases such as tumors, arthritis and psoriasis, the nutrition enhancer provides a safe and long-acting diet intervention scheme for specific people through anti-inflammatory and anti-angiogenesis dual-path effects, and has important clinical auxiliary application value.

The invention discloses oat milk cover slurry and a preparation method thereof, and relates to the field of dairy product processing, the oat milk cover slurry comprises the following components: oat milk, oat flour, white granulated sugar, a stabilizer, maltodextrin, vegetable oil and edible essence; the stabilizing agent comprises an emulsifying agent and a thickening agent, the adding amount of the oat flour is 1%-10% of the mass of the oat milk, the stabilizing agent is a compound stabilizing agent and comprises at least one of glyceryl monostearate, xanthan gum and carrageenan, the vegetable oil is at least one of palm oil, coconut oil and sunflower seed oil, and the emulsifying agent is an emulsifying agent. The oat milk cover slurry is pure plant-based slurry, is suitable for making milk covers in freshly-made tea drinks, and is prepared through synergistic compounding of oat milk and oat powder, scientific combination of a compound stabilizer and optimization of key process parameters. The prepared oat milk cover slurry has the comprehensive advantages of rich oat fragrance, stable whipping performance, strong freeze-thaw resistance, high performance retention rate after unfreezing and the like.

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 relates to the technical field of cosmetics, and discloses an external-use allergy-relieving itching-relieving bioactive biomimetic membrane skin care preparation and a preparation method thereof.The preparation is prepared from, by weight, red ginseng extract rich in rare ginsenoside, colloidal oat powder, cetostearyl alcohol and distearyl dimethyl ammonium chloride; the preparation method comprises the following steps: firstly, carrying out ultrasonic activation treatment on the red ginseng extract, then carrying out high-temperature emulsification on the oil phase and the water phase, and finally, carrying out programmed control cooling on the obtained emulsion. According to the method, all the components are subjected to in-situ self-assembly on the skin surface to form the layered liquid crystal biomimetic membrane; the biomimetic membrane structure simulates skin cuticle lipid, and can effectively reduce percutaneous moisture loss and repair a skin barrier; meanwhile, as a carrier, rare ginsenoside is promoted to permeate into the skin, so that instant and long-acting allergy-relieving and itching-relieving effects are realized.

The invention belongs to the technical field of noodles, and discloses Chinese herbal medicine composite noodles with effects of reducing hypertension, hyperglycemia and hyperlipidemia and a preparation method of the Chinese herbal medicine composite noodles. The noodles are prepared by taking wheat flour, buckwheat flour, tartary buckwheat flour and oat flour as bases, matching with functional raw materials such as mulberry leaf powder, semen cassiae powder, hawthorn powder, rumex hanus powder, radix puerariae powder, gynostemma pentaphylla powder and ganoderma lucidum spore powder, and adding a plant extracting solution prepared from apocynum venetum, rhizoma polygonati, mulberries, pericarpium citri reticulatae and poria cocos. The noodles are prepared through vacuum low-temperature dough kneading, twin-screw low-temperature extrusion and sectional hot air drying processes. According to the formula, the synergistic effect of multiple herbal components is achieved, and the obtained noodles are high in content of active components such as total flavonoids and polysaccharides and are stable in the cooking process. An in-vitro experiment shows that the noodles have a remarkable inhibition effect on alpha-amylase and pancreatic lipase and have the effects of assisting in reducing blood sugar, blood fat and blood pressure. The product has good taste, and is suitable for industrial production and daily eating and conditioning of people with hypertension, hyperlipidemia and hyperglycemia.

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 30% 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 discloses a method for rapidly culturing meat ganoderma lucidum in liquid and application of the meat ganoderma lucidum. The method comprises the following steps: firstly, preparing modified raw materials such as enzymolysis oat powder and a sodium alginate-chitosan microcapsule fungicide; further preparing a liquid culture medium consisting of enzymolysis oat powder, deep-sea fish peptone, modified soybean peptide, a microcapsule fungicide, a lycium ruthenicum extract, sodium selenite and the like; then carrying out two-stage directional fermentation of'dark proliferation-blue light induction ', and adding a methyl jasmonate inducer in an illumination stage in a pulse manner; and finally, performing low-temperature after-ripening and microwave vacuum drying to obtain the product. According to the method, the defects that the traditional culture period is long and the content of active ingredients is low are overcome, the growth period is shortened to be within 9 days, the content of ganoderma lucidum polysaccharide in the obtained ganoderma lucidum product is not lower than 25%, the proportion of beta-glucan exceeds 50%, and directional enrichment of selenium is achieved. The product can be used for preparing a functional food for regulating immunity or a pharmaceutical composition for assisting in resisting tumors, and efficient, standardized and functional production of the ganoderma lucidum is realized.

The invention provides a preparation method and system of germinated all-component oat milk and oat flour, and relates to the field of food processing. Comprising the following steps: performing germination treatment and baking treatment on an oat raw material to obtain baked germinated oats, mixing the baked germinated oats with a certain proportion of water, and performing coarse crushing to obtain germinated oat coarse pulp; after enzymolysis, pumping into two sides of a two-channel high-energy fluid mill two-channel opposite high-pressure pump to realize the effects of superfine grinding, emulsification homogenization, efficient sterilization and the like of germinated oat coarse pulp large particles, so as to obtain germinated all-component oat milk; the germinated oat coarse pulp and supercritical CO2 are pumped into a two-channel high-energy fluid mill for convection impact, and a germinated all-component oat milk-supercritical CO2 mixture is obtained; and then the liquid oat milk is exploded into micron-scale to nano-scale particles through high-pressure atomization, evaporation and gasification expansion, and the germinated all-component oat flour is obtained. According to the germinated all-component oat milk and oat flour obtained by the preparation method disclosed by the invention, nutritional ingredients are well reserved, and enzyme deactivation and sterilization of the germinated all-component oat milk and oat flour can be realized at the same time.

The application discloses oat rice steamed cake and a preparation method thereof. The application replaces refined rice powder with whole oat powder, reduces the starch digestion rate of the rice steamed cake, and enriches the flavor and nutritional value of the rice steamed cake. The application adopts mixed bacteria fermentation to improve the texture of the oat rice steamed cake. By optimizing the strain, time, temperature, and compound ratio, and adding beta-glucanase in the fermentation process, the two-stage fermentation of the mixed strains and the appropriate addition of the beta-glucanase not only improve the texture, but also further reduce the amount of carbon source white sugar in the formula, so that the good texture characteristics are ensured, and a certain sugar reduction effect is achieved.