CN103070386B - Fabrication method of flax paste - Google Patents
Fabrication method of flax paste Download PDFInfo
- Publication number
- CN103070386B CN103070386B CN201310033562.1A CN201310033562A CN103070386B CN 103070386 B CN103070386 B CN 103070386B CN 201310033562 A CN201310033562 A CN 201310033562A CN 103070386 B CN103070386 B CN 103070386B
- Authority
- CN
- China
- Prior art keywords
- flax
- flaxseed
- weight
- parts
- paste
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Abstract
The invention relates to a preparation method of flax paste, which comprises the steps of placing selected and cleaned 800g flax seeds in water for soaking for 60min, draining off, stir-frying the flax seeds at 110 DEG C for 4min, uniformly mixing and stirring the stir-fried flax seeds with a thickening agent, soya bean lecithin, an sweetening agent, cellulase and salt to form a paste preparation raw material, pouring the paste preparation raw material into a high-shear emulsifying machine, emulsifying at 3000rpm and 8-10 DEG C, chopping into 120-180 meshes, sterilizing and bottling by a conventional method, conducting low-temperature microwave treatment for 30s, and obtaining a finish product of the flax paste. The flax paste is convenient to eat, and rich in nutrient, and high a very high health-care value.
Description
Technical field
The invention belongs to field of food, particularly relate to a kind of preparation method of flax paste.
Background technology
Plant lignan is rich in flaxseed, its content is about 800 times of other common crops, also contain abundant alpha-linolenic acid in flaxseed simultaneously, content is up to 50-57%, current flaxseed is mainly used in and presses siritch, but in the process pressing siritch, a large amount of plant lignan, alpha-linolenic acid, vegetable protein and Soluble plant fibers element all lie in oil expression byproduct and are wasted.
Summary of the invention
The object of this invention is to provide a kind of preparation method of flax paste, this flax paste instant, nutritious, there is very high health value.
The preparation method of a kind of flax paste provided by the invention is:
1. get selected clean flaxseed, be placed in water and soak 50 ~ 70 minutes, drain;
2. by the frying 4 ~ 8 minutes under 110 ~ 130 DEG C of conditions of the flaxseed after draining;
3. the flaxseed after frying and thickener, soybean lecithin, sweetener, cellulase, salt mixing and stirring are formed sauce raw material processed, sauce raw material processed is poured in high-shear emulsion machine, at rotating speed 3000rpm, the condition that temperature is 8 ~ 10 DEG C is emulsified to be chopped up to 120 ~ 180 orders;
4. according to a conventional method, sterilizing bottling;
5. carry out low-temperature microwave process 30 ~ 50 seconds, obtain flax paste finished product.
Wherein said sauce raw material processed, is mixed formed by the flaxseed of 80 ~ 100 parts by weight, the thickener of 0.5 ~ 3 parts by weight, the sweetener of 1 ~ 6 parts by weight, the salt of 0.1 ~ 0.8 parts by weight, the soybean lecithin of 1 ~ 4 parts by weight, the cellulase of 0.5 ~ 1 parts by weight.
The preferred flaxseed glue of wherein said thickener, konjaku flour or xanthans; The preferred xylitol of described sweetener, white granulated sugar.
The whole grain flaxseed of flax paste prepared by the inventive method obtains, keep plant lignan, alpha-linolenic acid, vegetable protein and the Soluble plant fibers element contained in flaxseed to greatest extent, so flax paste prepared by the present invention is nutritious, there is very high health value, finally carry out low-temperature microwave process, further emulsification flax paste while sterilization, simultaneously the flax paste prepared of the inventive method is after long-term placement, does not occur the phenomenon analysed oil, harden.
The preparation method of flax paste of the present invention is simple and practical, is applicable to enterprise's large-scale production.
Detailed description of the invention
Embodiment 1
A kind of preparation method of flax paste:
1. get the flaxseed of selected clean 800g, be placed in water and soak 60 minutes, drain;
2. by the frying 4 minutes under 110 DEG C of conditions of the flaxseed after draining;
3. the flaxseed glue of the flaxseed after frying and 5g, the xylitol of 10g, 10g soybean lecithin, the salt of 1g, the mixing and stirring of 5g cellulase are formed sauce raw material processed, sauce raw material processed is poured in high-shear emulsion machine, at rotating speed 3000rpm, the condition that temperature is 8 ~ 10 DEG C is emulsified to be chopped up to 120 ~ 180 orders;
4. according to a conventional method, sterilizing bottling;
5. carry out low-temperature microwave process 30 seconds, obtain flax paste finished product.
Embodiment 2
A kind of preparation method of flax paste:
1. get the selected clean flaxseed of 100 jin, be placed in water and soak 60 minutes, drain;
2. by the frying 8 minutes under 130 DEG C of conditions of the flaxseed after draining;
3. the flaxseed after frying and the flaxseed glue of 3 jin, the xylitol of 6 jin, the soybean lecithin of 4 jin, the salt of 0.8 jin, the mixing and stirring of 1 jin of cellulase are formed sauce raw material processed, sauce raw material processed is poured in high-shear emulsion machine, at rotating speed 3000rpm, the condition that temperature is 8 ~ 10 DEG C is emulsified to be chopped up to 120 ~ 180 orders;
4. according to a conventional method, sterilizing bottling;
5. carry out low-temperature microwave process 30 seconds, obtain flax paste finished product.
Claims (4)
1. a preparation method for flax paste, gets selected clean flaxseed, is placed in water and soaks 50 ~ 70 minutes, drain; By the frying 4 ~ 8 minutes under 110 ~ 130 DEG C of conditions of the flaxseed after draining; It is characterized in that:
Flaxseed after frying and thickener, soybean lecithin, sweetener, cellulase, salt mixing and stirring are formed sauce raw material processed, sauce raw material processed is poured in high-shear emulsion machine, at rotating speed 3000rpm, the condition that temperature is 8 ~ 10 DEG C is emulsified to be chopped up to 120 ~ 180 orders;
According to a conventional method, sterilizing bottling;
Carry out low-temperature microwave process 30 ~ 50 seconds, obtain flax paste finished product.
2. the preparation method of flax paste according to claim 1, it is characterized in that: described sauce raw material processed, is that the soybean lecithin of the salt of the sweetener of the thickener of the flaxseed of 80 ~ 100 parts by weight, 0.5 ~ 3 parts by weight, 1 ~ 6 parts by weight, 0.1 ~ 0.8 parts by weight, 1 ~ 4 parts by weight, the cellulase of 0.5 ~ 1 parts by weight are mixed composition.
3. the preparation method of flax paste according to claim 1, is characterized in that: described thickener is flaxseed glue, konjaku flour or xanthans.
4. the preparation method of flax paste according to claim 1, is characterized in that: described sweetener is xylitol, white granulated sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310033562.1A CN103070386B (en) | 2013-01-29 | 2013-01-29 | Fabrication method of flax paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310033562.1A CN103070386B (en) | 2013-01-29 | 2013-01-29 | Fabrication method of flax paste |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103070386A CN103070386A (en) | 2013-05-01 |
| CN103070386B true CN103070386B (en) | 2015-07-01 |
Family
ID=48147248
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310033562.1A Expired - Fee Related CN103070386B (en) | 2013-01-29 | 2013-01-29 | Fabrication method of flax paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103070386B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461961B (en) * | 2013-09-27 | 2015-02-11 | 西南大学 | Preparation method of green prickleyash paste |
| 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 |
| CN109077278A (en) * | 2018-08-27 | 2018-12-25 | 泰兴市东圣生物科技有限公司 | A kind of high stability composite sesame paste and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1608516A (en) * | 2003-10-21 | 2005-04-27 | 昆明大东方生物化学科技有限公司 | Sesame paste and its prodction process |
| CN101019638A (en) * | 2007-03-09 | 2007-08-22 | 山西省农业科学院农产品综合利用研究所 | Linseed kernel sauce and its production process |
| CN102793219A (en) * | 2012-07-16 | 2012-11-28 | 渤海大学 | Method for preventing layering and hardening of seasame sauce |
-
2013
- 2013-01-29 CN CN201310033562.1A patent/CN103070386B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1608516A (en) * | 2003-10-21 | 2005-04-27 | 昆明大东方生物化学科技有限公司 | Sesame paste and its prodction process |
| CN101019638A (en) * | 2007-03-09 | 2007-08-22 | 山西省农业科学院农产品综合利用研究所 | Linseed kernel sauce and its production process |
| CN102793219A (en) * | 2012-07-16 | 2012-11-28 | 渤海大学 | Method for preventing layering and hardening of seasame sauce |
Non-Patent Citations (1)
| Title |
|---|
| 浓缩洋葱酱的生产工艺研究;苑社强等;《食品科技》;20101130;第35卷(第11期);第272页-275页273页左栏倒数第一段1.3.5 节 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103070386A (en) | 2013-05-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103070386B (en) | Fabrication method of flax paste | |
| CN103444897B (en) | Rice wine dried bean curd of a kind of stomach strengthening and digestion promoting and preparation method thereof | |
| CN104560607A (en) | Novel Chenopodium quinoa and olive vinegar and preparation method thereof | |
| CN105199836A (en) | Method for processing nutrient camellia oleosa seed oil with concentrated fragrance | |
| CN105062822A (en) | Antheraeae pemyi male pupae wine and preparation method thereof | |
| CN104757683B (en) | Method for preparing papaya soybean milk probiotics compound beverage | |
| CN104726250A (en) | Chestnut flower boy wine brewing process | |
| CN103598433B (en) | A kind ofly promote feed of double-yolked egg under Gaoyou ducks and preparation method thereof | |
| CN104585351B (en) | The preparation method of bean curd of fermented | |
| CN105211312A (en) | A kind of preparation method of silkworm chrysalis bean curd | |
| CN102823663A (en) | Fast-food oat beancurd jelly and preparation method thereof | |
| CN105961632A (en) | Preparing method for sour soup bean curd | |
| CN103540512B (en) | Crocodile liver healthcare wine and preparation method thereof | |
| CN105851271A (en) | Edible blend oil with heat clearing and internal heat decreasing effects and preparation method thereof | |
| CN104247774A (en) | Cooked soybean milk making method | |
| CN101095491A (en) | Technics of preparing whitethorn can | |
| CN106359641A (en) | Processing method of black bean beancurds | |
| CN103875814A (en) | Manufacturing method of mellow soybean milk | |
| CN102715257A (en) | Boiling bean curd and method for preparing same | |
| CN104304849A (en) | Method for making fresh paeonia ostii petal sauce | |
| CN104905365A (en) | Method for preparing fat-free peanut liquid beverage by using peanut cake meal | |
| CN102919985B (en) | Circulatory rinsing method for production of bean sprouts | |
| CN105670899A (en) | Vinegar using pear juice as main material and production method of vinegar | |
| CN106721594A (en) | A kind of quick getting fat feeds of river Nian and preparation method thereof | |
| CN106213445A (en) | A kind of Folium Pini soy sauce and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20210616 Address after: 310000 room 205, unit 2, building 8, No.49 Jiaogong Road, Xihu District, Hangzhou City, Zhejiang Province Patentee after: Wang Weiyi Address before: No. 59, lijialing village, Guhan Town, Xiangyuan County, Changzhi City, Shanxi Province 046200 Patentee before: Li Taihe |
|
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150701 Termination date: 20220129 |