CN102283404B - Flaxseed paste and processing method - Google Patents
Flaxseed paste and processing method Download PDFInfo
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- CN102283404B CN102283404B CN2011101492616A CN201110149261A CN102283404B CN 102283404 B CN102283404 B CN 102283404B CN 2011101492616 A CN2011101492616 A CN 2011101492616A CN 201110149261 A CN201110149261 A CN 201110149261A CN 102283404 B CN102283404 B CN 102283404B
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Abstract
The invention discloses a flaxseed paste and a processing method. The processing method comprises the following steps: selecting fully ripe flaxseeds as raw materials; cleaning and frying the flaxseeds; then hulling the flaxseeds into a flaxseed and hull mixture by using a rubbing-type flaxseed huller; then separating the flaxseeds from hulls by using flaxseed and shell separation equipment; finally, further separating the hulls in the flaxseeds by using a color selector so as to make the hull content of the flaxseeds be controlled within 1 percent; frying the flaxseeds; then milling the flaxseeds into a paste body by using a stone mill; and packaging and sterilizing the paste body to form the flaxseed paste. The content of alpha-linolenic acid in the flaxseed paste processed by the invention reaches about 40 percent, and the content of protein reaches about 20 percent, and moreover, cyanogenic glycoside does not exist.
Description
Technical field
The invention belongs to the linseed processing technique field, be specifically related to a kind of flaxseed paste, and the processing method of this flaxseed paste.
Background technology
Flax is commonly called as flax, and the oil content of linseed is about 40%, and wherein the content of alpha-linolenic acid is over half.Alpha-linolenic acid belongs to omega-3 polyunsaturated fatty acids, is the aliphatic acid of needed by human.Studies have shown that: alpha-linolenic acid can synthesize EPA and DHA the human body metabolism, alpha-linolenic acid with and metabolite EPA and DHA have the blood fat of reduction and improve the effect that blood platelet solidifies, can prevent the diseases such as cerebral thrombus and miocardial infarction, have the nervous system development of promotion, improve memory and the functions such as retinal reflex ability, prevention senile dementia, pre-anti-cancer and allergy.Since the last century the eighties, omega-3 polyunsaturated fatty acids is acknowledged as human important and health food effective.Therefore, in recent years, linseed becomes one of focus of domestic and international exploitation.
200710061581.X disclose a kind of linseed kernel sauce and production method thereof, be take linseed as primary raw material, after baking, peeling, make flaxseed paste with sesame and/or common grinding of shelled peanut.But, because the technology for Flaxseed peeling and separation was also very unripe at that time, also contain a large amount of wastes of flax in the flaxseed after causing peeling, just inevitably in flaxseed paste, may contain the cyanogenic glycoside composition poisonous to human body.
Summary of the invention
The objective of the invention is to overcome the defective of prior art, a kind of flaxseed paste and processing method are provided, to guarantee to provide to the consumer flaxseed paste of edible safety.
Technical scheme of the present invention is as follows:
A kind of flaxseed paste includes the composition of following parts by weight in per 100 weight portion flaxseed pastes:
70-76 part fat, wherein 38-46 part is alpha-linolenic acid;
18-21 part protein;
3-4 part ash content;
0.2-1 part moisture and volatile matter content;
The fineness of this flaxseed paste (by aperture 0.28mm standard copper sieve) is more than 97%; Acid value (take buttermeter) is 0.2-4mgKOH/g; Cyanogenic glycoside must not detect.
The processing method of described flaxseed paste is:
1) selecting ripe good linseed is raw material, and after cleaning, electricity consumption temperature controllable frying pan parch makes the moisture of linseed drop to 4.5-6.5%, naturally cooling;
2) linseed that step 1) is obtained is machined to the mixture of flaxseed and skin with the rubbing Flaxseed peeling, then with linseed kernel skin separation equipment flaxseed and skin are separated, further with the purity of color selector purification flaxseed, obtain skin-containing rate in the benevolence less than 1% flaxseed;
3) with step 2) flaxseed for preparing under 150-280 ℃ of condition frying 20-40 minute, then wear into the sauce body with stone mill;
4) the sauce body obtains the flaxseed paste product through packing, sterilization.
Studies have shown that, cyanogenic glycoside is distributed in the skin of linseed, and ripe good linseed is lower than cyanogenic glycoside content in the ripe poor linseed skin.Flaxseed paste of the present invention selects ripe good linseed as processing raw material, reduced the content of cyanogenic glycoside from the source, adopted simultaneously linseed parch operation, parch is conducive to the decortication of linseed on the one hand, and parch also is the effective ways of degraded cyanogenic glycoside on the other hand.
The present invention is the substantive breakthroughs to existing Flaxseed peeling technology with Flaxseed peeling the level rise skin-containing rate in the flaxseed in 1%.Evidence, only have the rubbing of employing flax seed dehuller, linseed kernel skin separation equipment in conjunction with linseed being peeled and separating, and with further the purify purity of flaxseed of color selector, just can produce very low, the high-quality flaxseed paste raw material of waste of flax content, in raw material the linseed skin is controlled in 1%, this is the measure that ensures flaxseed paste product safety most critical.
Described flaxseed frying has two purposes, is on the one hand to make the remaining further at high temperature degraded of cyanogenic glycoside of possibility in the waste of flax micro-in the raw material, and be the fragrance that increases flaxseed paste on the other hand.
The invention has the beneficial effects as follows.
(1) alpha-linolenic acid content reaches about 40% in the flaxseed paste of the present invention, and branched-chain amino acid proteinoid content reaches about 20%, is very high nutritious flavouring product or functional food of a kind of nutritive value.
(2) flaxseed paste of usefulness the inventive method processing, owing to comprehensively having adopted further the purify processing method of flaxseed purity of rubbing flax seed dehuller, linseed kernel skin separation equipment, color selector, could in the flaxseed paste raw material waste of flax be controlled in 1%, this is the most critical measure that ensures the flaxseed paste product safety.The present invention has also adopted and has selected ripe good linseed to be raw material, linseed is carried out parch and to the further effective measures of the degraded cyanogenic glycoside such as frying under hot conditions of the flaxseed after the decortication, can't check cyanogenic glycoside in the flaxseed paste of finally having guaranteed to produce.
(3) flaxseed paste of the present invention is of many uses, can be used for bread, steamed bun or wheaten food directly edible, also can be used in the numerous food processing, and also the sauce bag in the alternative present instant noodles improves the nutritive value of instant noodles etc., has a extensive future.
(4) for ordinary consumer, organism metabolism generally lacks alpha-linolenic acid, and flaxseed paste of the present invention has increased the approach of the additional alpha-linolenic acid of consumer, has also expanded the deep processing field of linseed.
The specific embodiment
Embodiment 1
Take by weighing 100 kilograms of linseeds that maturation is good, clean the rear electric frying pan parch of using, when the moisture of mensuration linseed drops to 6.5%, pour out frying pan, cooling is benevolence skin mixture with the rubbing flax seed dehuller with its decortication naturally, with linseed kernel skin seperator flaxseed and skin are separated again, further separate skin in the flaxseed with color selector at last, obtain flaxseed, detect that skin-containing rate is 0.74% in its benevolence.This flaxseed is poured in the electric frying pan, make flaxseed remain on 270-280 ℃ of frying 20 minutes, then the good flaxseed of frying is worn into the sauce body with stone mill, obtain 50.5 kilograms flaxseed paste, packing, sterilization are product.Product is detected: fat content 72.0%, alpha-linolenic acid content 39.6%, protein content 19.1%, content of ashes 3.5%, water and volatile content 0.4%, fineness (by aperture 0.28mm standard copper sieve) 99.1%, acid value (with buttermeter) 2.6mgKOH/g, cyanogenic glycoside does not detect.
Embodiment 2
Take by weighing 100 kilograms of linseeds that maturation is good, clean the rear electric frying pan parch of using, when the moisture of mensuration linseed drops to 4.5%, pour out frying pan, cooling is benevolence skin mixture with the rubbing flax seed dehuller with its decortication naturally, with linseed kernel skin seperator flaxseed and skin are separated again, further separate skin in the flaxseed with color selector at last, obtain flaxseed, detect that skin-containing rate is 0.81% in its benevolence.This flaxseed is poured in the electric frying pan, make flaxseed remain on 150-155 ℃ of frying 40 minutes, then the good flaxseed of frying is worn into the sauce body with stone mill, obtain 48.5 kilograms flaxseed paste, packing, sterilization are product.Product is detected: fat content 72.4%, alpha-linolenic acid content 39.3%, protein content 19.4%, content of ashes 3.8%, water and volatile content 0.5%, fineness (by aperture 0.28mm standard copper sieve) 98.3%, acid value (with buttermeter) 2.4mgKOH/g, cyanogenic glycoside does not detect.
Embodiment 3
Take by weighing 100 kilograms of linseeds that maturation is good, clean the rear electric frying pan parch of using, when the moisture of mensuration linseed drops to 5.5%, pour out frying pan, cooling is benevolence skin mixture with the rubbing flax seed dehuller with its decortication naturally, with linseed kernel skin seperator flaxseed and skin are separated again, further separate skin in the flaxseed with color selector at last, obtain flaxseed, detect that skin-containing rate is 0.79% in its benevolence.This flaxseed is poured in the electric frying pan, make flaxseed remain on 220-225 ℃ of frying 30 minutes, then the good flaxseed of frying is worn into the sauce body with stone mill, obtain 50 kilograms flaxseed paste, packing, sterilization are product.Product is detected: fat content 73.1%, alpha-linolenic acid content 39.5%, protein content 19.2%, content of ashes 3.6%, water and volatile content 0.5%, fineness (by aperture 0.28mm standard copper sieve) 99.2%, acid value (with buttermeter) 2.3mgKOH/g, cyanogenic glycoside does not detect.
Claims (1)
1. the preparation method of a flaxseed seed sauce includes the composition of following parts by weight in per 100 weight portions of described flaxseed seed sauce:
70-76 part fat, wherein 38-46 part is alpha-linolenic acid;
18-21 part protein;
3-4 part ash content;
0.2-1 part moisture and volatile matter content;
Fineness by 0.28mm standard copper sieve is more than 97%; Acid value is with buttermeter 0.2-4mgKOH/g; Cyanogenic glycoside must not detect;
It is characterized in that adopting following processing method preparation:
1) selecting ripe good linseed is raw material, and after cleaning, electricity consumption temperature controllable frying pan parch makes the moisture of linseed drop to 4.5-6.5%, naturally cooling;
2) linseed that step 1) is obtained is machined to the mixture of flaxseed and skin with the rubbing Flaxseed peeling, then with linseed kernel skin separation equipment flaxseed and skin are separated, further with the purity of color selector purification flaxseed, obtain skin-containing rate in the benevolence less than 1% flaxseed;
3) with step 2) flaxseed for preparing under 150-280 ℃ of condition frying 20-40 minute, then wear into the sauce body with stone mill;
4) the sauce body obtains flaxseed seed jam products through packing, sterilization.
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| CN2011101492616A CN102283404B (en) | 2011-06-03 | 2011-06-03 | Flaxseed paste and processing method |
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| CN2011101492616A CN102283404B (en) | 2011-06-03 | 2011-06-03 | Flaxseed paste and processing method |
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| CN102283404A CN102283404A (en) | 2011-12-21 |
| CN102283404B true CN102283404B (en) | 2013-01-30 |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105519983A (en) * | 2014-10-21 | 2016-04-27 | 北京市粮食科学研究院 | Sesame paste added with linseed kernels |
| CN104782817A (en) * | 2015-04-29 | 2015-07-22 | 高国强 | Production method for flax (oil flax) and lentinula edodes tea drink |
| CN104799137A (en) * | 2015-05-05 | 2015-07-29 | 甘肃省农业科学院作物研究所 | Production method for linseed (flax) and carrot sauce |
| CN106616778A (en) * | 2017-01-26 | 2017-05-10 | 广东澳米嘉生物科技有限公司 | Omega-3 unsaturated fatty acid-enriched seasoning sauce |
| CN110973557A (en) * | 2019-11-01 | 2020-04-10 | 杭州耐雀生物科技有限公司 | Method for preparing polypeptide linseed sauce by dry enzymolysis |
| CN112352938A (en) * | 2020-11-13 | 2021-02-12 | 辽宁晟麦实业股份有限公司 | Nutritional flavor compound sauce and preparation method thereof |
| CN115245195A (en) * | 2021-04-28 | 2022-10-28 | 上海汇东实业有限公司 | Linseed sausage rich in omega-3 polyunsaturated fatty acid and preparation method thereof |
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| CN1830307A (en) * | 2005-03-10 | 2006-09-13 | 李南 | Seasoning oil and its preparation method |
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Non-Patent Citations (4)
| Title |
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| 《亚麻籽脱毒工艺研究》;李庆仁等;《农产品加工》;20110731(第7期);74-75页 * |
| 《亚麻籽脱毒方法研究进展》;宋春芳等;《粮食与油脂》;20090228(第2期);9-10页 * |
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Effective date of registration: 20140507 Address after: 518106 Gongming District, Guangming District, Guangdong, Shenzhen province Li Songyin community Second Industrial Zone sixty-seventh, first floor, A District Patentee after: Shenzhen Cheng Cheng Biological Development Co., Ltd. Address before: 030031 No. 185 Elm Road, Shanxi, Taiyuan Patentee before: Institute of Agro-Products Processing Science and Technology CAAS |