CN111000189A - Flaxseed kernel slurry and preparation method and application thereof - Google Patents
Flaxseed kernel slurry and preparation method and application thereof Download PDFInfo
- Publication number
- CN111000189A CN111000189A CN201911071406.8A CN201911071406A CN111000189A CN 111000189 A CN111000189 A CN 111000189A CN 201911071406 A CN201911071406 A CN 201911071406A CN 111000189 A CN111000189 A CN 111000189A
- Authority
- CN
- China
- Prior art keywords
- linseed
- slurry
- kernel slurry
- kernel
- preparation
- 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.)
- Pending
Links
- 235000004426 flaxseed Nutrition 0.000 title claims abstract description 72
- 239000002002 slurry Substances 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 title claims description 18
- 238000007613 slurry method Methods 0.000 title description 2
- 235000004431 Linum usitatissimum Nutrition 0.000 claims abstract description 53
- 240000006240 Linum usitatissimum Species 0.000 claims abstract description 52
- 102000004190 Enzymes Human genes 0.000 claims abstract description 27
- 108090000790 Enzymes Proteins 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 238000003756 stirring Methods 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 238000000227 grinding Methods 0.000 claims abstract description 9
- 239000008213 purified water Substances 0.000 claims abstract description 9
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 235000021568 protein beverage Nutrition 0.000 claims abstract description 8
- 235000015140 cultured milk Nutrition 0.000 claims abstract description 7
- 235000015243 ice cream Nutrition 0.000 claims abstract description 6
- 235000013336 milk Nutrition 0.000 claims abstract description 6
- 239000008267 milk Substances 0.000 claims abstract description 6
- 210000004080 milk Anatomy 0.000 claims abstract description 6
- 229940088598 enzyme Drugs 0.000 claims description 24
- 239000003995 emulsifying agent Substances 0.000 claims description 22
- 239000003381 stabilizer Substances 0.000 claims description 17
- 239000000843 powder Substances 0.000 claims description 14
- 235000003599 food sweetener Nutrition 0.000 claims description 13
- 239000003765 sweetening agent Substances 0.000 claims description 13
- 235000008939 whole milk Nutrition 0.000 claims description 11
- 235000021552 granulated sugar Nutrition 0.000 claims description 10
- 235000013305 food Nutrition 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000004382 Amylase Substances 0.000 claims description 4
- 102000013142 Amylases Human genes 0.000 claims description 4
- 108010065511 Amylases Proteins 0.000 claims description 4
- 108090000145 Bacillolysin Proteins 0.000 claims description 4
- 108010059892 Cellulase Proteins 0.000 claims description 4
- 102000035092 Neutral proteases Human genes 0.000 claims description 4
- 108091005507 Neutral proteases Proteins 0.000 claims description 4
- 235000019418 amylase Nutrition 0.000 claims description 4
- 229940106157 cellulase Drugs 0.000 claims description 4
- 230000009849 deactivation Effects 0.000 claims description 4
- 108010007119 flavourzyme Proteins 0.000 claims description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 3
- 244000105624 Arachis hypogaea Species 0.000 claims description 3
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 3
- 235000018262 Arachis monticola Nutrition 0.000 claims description 3
- 229920002261 Corn starch Polymers 0.000 claims description 3
- 229920002774 Maltodextrin Polymers 0.000 claims description 3
- 239000005913 Maltodextrin Substances 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- 235000014121 butter Nutrition 0.000 claims description 3
- 235000019864 coconut oil Nutrition 0.000 claims description 3
- 239000003240 coconut oil Substances 0.000 claims description 3
- 239000008120 corn starch Substances 0.000 claims description 3
- 229940035034 maltodextrin Drugs 0.000 claims description 3
- 235000020232 peanut Nutrition 0.000 claims description 3
- 235000008476 powdered milk Nutrition 0.000 claims description 3
- 235000020183 skimmed milk Nutrition 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 5
- 239000002893 slag Substances 0.000 abstract 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 14
- -1 diglycerol fatty acid ester Chemical class 0.000 description 14
- 239000000194 fatty acid Substances 0.000 description 14
- 229930195729 fatty acid Natural products 0.000 description 14
- 229930006000 Sucrose Natural products 0.000 description 8
- 239000005720 sucrose Substances 0.000 description 8
- 239000000835 fiber Substances 0.000 description 6
- 210000000582 semen Anatomy 0.000 description 6
- 230000008569 process Effects 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- 230000000415 inactivating effect Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 229920001184 polypeptide Polymers 0.000 description 3
- 102000004196 processed proteins & peptides Human genes 0.000 description 3
- 108090000765 processed proteins & peptides Proteins 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 2
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 2
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 2
- 235000019750 Crude protein Nutrition 0.000 description 2
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 description 2
- 229920000168 Microcrystalline cellulose Polymers 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 239000004376 Sucralose Substances 0.000 description 2
- 235000010358 acesulfame potassium Nutrition 0.000 description 2
- 229960004998 acesulfame potassium Drugs 0.000 description 2
- 239000000619 acesulfame-K Substances 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 description 2
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 2
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 2
- 239000000679 carrageenan Substances 0.000 description 2
- 235000010418 carrageenan Nutrition 0.000 description 2
- 229920001525 carrageenan Polymers 0.000 description 2
- 229940113118 carrageenan Drugs 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- CYQFCXCEBYINGO-IAGOWNOFSA-N delta1-THC Chemical compound C1=C(C)CC[C@H]2C(C)(C)OC3=CC(CCCCC)=CC(O)=C3[C@@H]21 CYQFCXCEBYINGO-IAGOWNOFSA-N 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 description 2
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 description 2
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 description 2
- 239000008108 microcrystalline cellulose Substances 0.000 description 2
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 2
- 229940016286 microcrystalline cellulose Drugs 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 150000002772 monosaccharides Chemical class 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 2
- 229940012843 omega-3 fatty acid Drugs 0.000 description 2
- 235000004252 protein component Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 2
- 235000019408 sucralose Nutrition 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 235000010493 xanthan gum Nutrition 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 2
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000208202 Linaceae Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229930013686 lignan Natural products 0.000 description 1
- 235000009408 lignans Nutrition 0.000 description 1
- 150000005692 lignans Chemical class 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 235000020201 recombined milk Nutrition 0.000 description 1
- 210000004911 serous fluid Anatomy 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Confectionery (AREA)
Abstract
The invention discloses linseed kernel slurry as well as a preparation method and application thereof. The linseed kernel slurry is prepared by the following method: pretreating the linseed kernels; adding purified water, mixing, grinding into thick liquid, adding a complex enzyme I, and stirring for enzymolysis at 55-60 ℃ under the condition that the pH value is 6.0-7.0; continuously adding the complex enzyme II, and stirring for enzymolysis at 50-55 ℃ under the condition that the pH value is 6.0-7.0; raising the temperature to inactivate enzyme, and finally separating and removing slag to obtain the linseed kernel slurry. The preparation method can effectively extract the nutrient components in the linseed kernel, improve the nutrient value and the taste of the linseed kernel slurry, and can be applied to vegetable protein beverages, modified milk, flavored fermented milk and ice cream.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to linseed kernel slurry as well as a preparation method and application thereof.
Background
Flax seeds are seeds of flax of annual or perennial herbaceous plants, have the flavor of nuts and are widely applied to baked food. Bakers often use, in many european countries, almost all food products, such as biscuits, cakes, bread, etc. The peeled semen Lini is rich in unsaturated fatty acid, protein, fiber and omega 3 fatty acid, and is free of cholesterol, and omega 3 fatty acid is helpful for preventing heart disease and other chronic diseases.
The patent publication No. CN106857868A discloses a linseed kernel vegetable protein beverage and a preparation method thereof, which is mainly prepared by processes of grinding linseed kernels into slurry, filtering, blending and the like, the method is processed by a physical method, the extraction rate of crude protein and the absorption and utilization rate of a human body in the linseed kernels are relatively low, and components such as crude fiber and the like are difficult to extract and utilize.
In order to better extract components such as crude protein, crude fiber and the like in the linseed kernel and obtain higher nutritional value, the invention decomposes the protein and the fiber into the components such as polypeptide, amino acid, polysaccharide and the like which are easier to be absorbed by human bodies through the treatment processes such as soaking (or baking), grinding, enzymolysis, filtering and the like, the extraction rate is also obviously improved, and the taste of the product can be improved when the method is applied to the product, so the method can be widely applied to various food processing fields.
Patent publication No. CN108325581A, a comprehensive utilization process of flax seeds, which uses cellulase to carry out enzymolysis to extract lignans, but the nutrient content is single.
Disclosure of Invention
The invention provides a linseed kernel slurry and a preparation method and application thereof, aiming at better extracting the nutrient components of linseed kernels. The processing method can effectively extract the nutrient components in the linseed kernel, improve the nutrient value and the taste of the linseed kernel slurry, and can be applied to vegetable protein beverages, modified milk, flavored fermented milk and ice cream.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of flaxseed kernel slurry comprises the following steps:
(1) pretreating the linseed kernels;
(2) adding purified water with the volume of 4-8 times that of the linseed kernel, mixing, grinding into thick liquid, adding complex enzyme I with the weight of 0.5% of the thick liquid, and stirring and performing enzymolysis for 30min at the temperature of 55-60 ℃ and under the condition that the pH value is 6.0-7.0;
(3) continuously adding a complex enzyme II accounting for 0.5 percent of the weight of the slurry, and stirring and performing enzymolysis for 2-3 hours at the temperature of 50-55 ℃ and the pH value of 6.0-7.0;
(4) raising the temperature to 95-100 ℃ for enzyme deactivation, wherein the enzyme deactivation time is 15-20 min; and finally separating and removing residues to obtain the linseed kernel slurry.
Further, in the method, the pretreatment is to soak the linseed kernels for 1-2 hours, clean and drain; or cleaning the linseed kernels, draining, and putting into baking equipment for baking for 5-10 min at 15-25 ℃.
The pretreatment process in the step (1) of the invention is mainly used for removing impurities, facilitating the subsequent processes of grinding and the like to be smoothly carried out, and has the function of improving the flavor of products.
Further, in the method, the complex enzyme I consists of the medium-temperature amylase and the cellulase according to the mass ratio of 1: 1.
Further, in the method, the complex enzyme II consists of neutral protease and flavourzyme in a mass ratio of 2: 1.
The invention adopts medium temperature amylase, cellulose, neutral protease and flavourzyme to carry out enzymolysis on the flaxseed kernel slurry respectively, and can hydrolyze starch, crude fiber and protein components in the flaxseed kernel into components such as oligosaccharide, monosaccharide polypeptide or amino acid.
The invention also provides the linseed kernel slurry prepared by the method.
The invention further provides the use of the above-described flaxseed kernel slurry in food products, in particular, vegetable protein beverages, recombined milk, flavoured fermented milk or ice cream.
The invention provides a vegetable protein beverage, which comprises the following components in percentage by mass: 50-80% of the linseed kernel slurry, 0.1-0.5% of an emulsifier, 5-10% of a sweetening agent and the balance of water.
Further, the emulsifier is composed of mono/diglycerol fatty acid ester and sucrose fatty acid ester according to the mass ratio of 1: 1.
Further, the stabilizer is composed of microcrystalline cellulose and carboxymethyl cellulose according to the mass ratio of 1: 1.
Further, the sweetener is composed of white granulated sugar and acesulfame potassium according to the mass ratio of 500: 1.
The invention provides a modified milk which comprises the following components in percentage by mass: 10-15% of whole milk powder, 10-20% of the flaxseed kernel slurry, 0.1-0.5% of an emulsifier, 0.1-0.5% of a stabilizer, 3-8% of a sweetening agent and the balance of water.
Further, the emulsifier is composed of mono/diglycerol fatty acid ester and sucrose fatty acid ester according to the mass ratio of 1: 1.
Further, the stabilizer consists of carrageenan and xanthan gum according to the mass ratio of 1: 1.
Further, the sweetener is composed of white granulated sugar and sucralose according to a mass ratio of 500: 1.
The invention provides flavored fermented milk which comprises the following components in parts by mass: 10-15% of whole milk powder, 10-20% of flaxseed kernel slurry, 0.1-0.5% of emulsifier, 0.5-1.5% of stabilizer, 6-10% of white granulated sugar and the balance of water.
Further, the emulsifier is composed of a mono/diglycerol fatty acid ester and a sucrose fatty acid ester in a mass ratio of 1: 1.
Further, the stabilizer consists of hydroxypropyl distarch phosphate and agar according to the mass ratio of 10: 1.
The invention provides an ice cream which comprises the following components in percentage by mass: 8-15% of white granulated sugar, 3-10% of linseed kernel slurry, 3-7% of high maltose syrup, 7-10% of whole milk powder or skimmed milk powder, 1-3% of maltodextrin, 0.3-1.0% of corn starch, 0.3-0.6% of roasted peanut kernel sauce, 0.5% of emulsifier, 1-2% of natural butter, 3-8% of refined coconut oil and the balance of water.
Further, the emulsifier is composed of a mono/diglycerol fatty acid ester and a sucrose fatty acid ester in a mass ratio of 1: 1.
The invention has the following technical characteristics:
1) the invention adopts two complex enzymes to carry out enzymolysis on the serous fluid obtained after the flaxseed kernel is ground into slurry, and can hydrolyze the starch, crude fiber and protein components in the flaxseed kernel into oligosaccharide or monosaccharide polypeptide or amino acid and other components.
2) The method for processing the linseed kernel slurry is simple and easy to implement, and the obtained linseed kernels have high nutritional value and can be widely applied to the field of foods.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below. It is to be understood that the embodiments described are only a few embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the described embodiments of the invention without any inventive step, are within the scope of protection of the invention.
Unless defined otherwise, technical or scientific terms used herein shall have the ordinary meaning as understood by one of ordinary skill in the art to which this invention belongs.
The complex enzyme I used in the specific embodiment of the invention consists of medium-temperature amylase and cellulase according to the mass ratio of 1: 1; the compound enzyme II consists of neutral protease and flavourzyme according to the mass ratio of 2: 1.
Example 1
A preparation method of flaxseed kernel slurry comprises the following steps:
(1) soaking semen Lini for 2 hr, cleaning, and draining;
(2) adding purified water with a volume 4 times that of the linseed kernel, mixing, grinding into slurry, adding complex enzyme I with a weight of 0.5% of the slurry, and stirring and performing enzymolysis for 30min at 55 ℃ and under the condition that the pH value is 6.0;
(3) continuously adding complex enzyme II accounting for 0.5 percent of the weight of the slurry, and stirring and performing enzymolysis for 2 hours at the temperature of 50 ℃ and the pH value of 6.0;
(4) heating to 100 deg.C for inactivating enzyme for 15 min; and finally separating and removing residues to obtain the linseed kernel slurry.
Example 2
A preparation method of flaxseed kernel slurry comprises the following steps:
(1) soaking semen Lini for 1h, cleaning, and draining;
(2) adding purified water 6 times the volume of the linseed kernel, mixing, grinding into slurry, adding complex enzyme I0.5% of the weight of the slurry, and stirring and performing enzymolysis for 30min at 60 ℃ under the condition that the pH value is 7.0;
(3) continuously adding complex enzyme II accounting for 0.5 percent of the weight of the slurry, and stirring and performing enzymolysis for 2 hours at the temperature of 55 ℃ and the pH value of 7.0;
(4) heating to 100 deg.C for inactivating enzyme for 20 min; and finally separating and removing residues to obtain the linseed kernel slurry.
Example 3
A preparation method of flaxseed kernel slurry comprises the following steps:
(1) cleaning semen Lini kernel, draining, and baking at 20 deg.C for 10 min.
(2) Adding purified water 8 times the volume of the linseed kernel, mixing, grinding into slurry, adding complex enzyme I0.5% of the weight of the slurry, and stirring and performing enzymolysis for 30min at 60 ℃ under the condition that the pH value is 7.0;
(3) continuously adding complex enzyme II accounting for 0.5 percent of the weight of the slurry, and stirring and performing enzymolysis for 2 hours at the temperature of 55 ℃ and the pH value of 7.0;
(4) heating to 100 deg.C for inactivating enzyme for 15 min; and finally separating and removing residues to obtain the linseed kernel slurry.
Example 4
A preparation method of a vegetable protein beverage comprises the following steps:
(1) the combination percentage is as follows: 60% of linseed kernel slurry, 0.5% of emulsifier, 0.3% of stabilizer, 6% of sweetener and the balance of water.
(2) Adding purified water into the sweetener, the stabilizer and the emulsifier according to the formula amount, and fully stirring and dissolving; and mixing the linseed kernel slurry, adding water to a constant volume, and uniformly stirring.
(3) Homogenizing the above material liquid at 60 deg.C and 35Mpa, bottling, and sterilizing to obtain semen Lini vegetable protein beverage.
In the embodiment, the emulsifier is composed of monoglyceride and sucrose fatty acid ester according to the mass ratio of 1: 1;
in the embodiment, the stabilizer is composed of microcrystalline cellulose and carboxymethyl cellulose in a mass ratio of 5: 1;
in the embodiment, the sweetener is prepared from white granulated sugar and acesulfame potassium in a mass ratio of 400: 1.
Example 5
A preparation method of modified milk comprises the following steps:
(1) the combination percentage is as follows: 12% of whole milk powder, 15% of linseed kernel slurry, 0.3% of emulsifier, 0.2% of stabilizer, 5% of sweetener and the balance of water.
(2) Adding purified water into the whole milk powder according to the formula amount, stirring, dissolving and reducing; adding the sweetening agent, the stabilizing agent and the emulsifying agent, and fully stirring and dissolving; and finally, mixing the linseed pulp, adding water to a constant volume, and uniformly stirring.
(3) Homogenizing the above material liquid at 60 deg.C and 35Mpa, bottling, and sterilizing to obtain semen Lini kernel concocted milk.
In the embodiment, the emulsifier is composed of diglycerol fatty acid ester and sucrose fatty acid ester according to the proportion of 1: 1;
in the embodiment, the stabilizer is composed of carrageenan and xanthan gum according to the proportion of 1: 1;
in this example, the sweetener is composed of white granulated sugar and sucralose at a ratio of 500: 1.
Example 6
A preparation method of flavored fermented milk comprises the following steps:
(1) the combination percentage is as follows: 15% of whole milk powder, 20% of linseed kernel slurry, 0.1% of emulsifier, 0.5% of stabilizer, 10% of white granulated sugar and the balance of water.
(2) Adding purified water into the whole milk powder according to the formula amount, stirring, dissolving and reducing; adding the sweetening agent, the stabilizing agent and the emulsifying agent, and fully stirring and dissolving; and finally, mixing the linseed pulp, adding water to a constant volume, and uniformly stirring.
(3) Homogenizing the above material liquid at 60 deg.C and 35 Mpa; sterilizing at 90 deg.C for 8min, cooling to 43 deg.C, inoculating strain; fermenting for 4-8 h at the temperature of 43 ℃ (the acidity is stopped at 70), and refrigerating to obtain the linseed kernel flavored fermented milk.
In the embodiment, the emulsifier is composed of monoglyceride and sucrose fatty acid ester according to the proportion of 1: 1;
in this example, the stabilizer was composed of hydroxypropyl distarch phosphate and agar in a ratio of 10: 1.
Example 7
(1) The combination percentage is as follows: 8% of white granulated sugar, 7% of flaxseed kernel pulp and 5% of high maltose syrup. 7% of whole milk powder or skimmed milk powder, 2% of maltodextrin, 0.5% of corn starch, 0.3% of roasted peanut kernel paste, 0.5% of emulsion stabilizer, 1% of natural butter, 5% of refined coconut oil and the balance of water.
(2) Melting the oil and fat for later use.
(3) Adding water into the linseed kernel slurry, putting the linseed kernel slurry into a high-speed shearing machine, adding other ingredients, carrying out high-shear treatment, pumping into a boiling tank, heating to 78-80 ℃, and keeping the temperature for 15 min.
(4) Homogenizing under 18 MPa. Passing through a plate heat exchanger to an aging cylinder, and aging for two hours at the temperature of below 8 ℃.
(5) Passing through a freezing machine and filling.
(6) And (5) packaging and warehousing the ice cream products.
In this example, the emulsifier was composed of diglycerol fatty acid ester and sucrose fatty acid ester at a ratio of 1: 1.
The above description of the embodiments is only intended to facilitate the understanding of the method of the invention and its core ideas. It should be noted that, for those skilled in the art, it is possible to make various improvements and modifications to the present invention without departing from the principle of the present invention, and those improvements and modifications also fall within the scope of the claims of the present invention.
Claims (10)
1. The preparation method of the linseed kernel slurry is characterized by comprising the following steps of:
(1) pretreating the linseed kernels;
(2) adding purified water with the volume of 4-8 times that of the linseed kernel, mixing, grinding into thick liquid, adding complex enzyme I with the weight of 0.5% of the thick liquid, and stirring and performing enzymolysis for 30min at the temperature of 55-60 ℃ and under the condition that the pH value is 6.0-7.0;
(3) continuously adding a complex enzyme II accounting for 0.5 percent of the weight of the slurry, and stirring and performing enzymolysis for 2-3 hours at the temperature of 50-55 ℃ and the pH value of 6.0-7.0;
(4) raising the temperature to 95-100 ℃ for enzyme deactivation, wherein the enzyme deactivation time is 15-20 min; and finally separating and removing residues to obtain the linseed kernel slurry.
2. The preparation method of the linseed kernel slurry according to claim 1, wherein the pretreatment is to soak the linseed kernels for 1-2 hours, clean and drain; or cleaning the linseed kernels, draining, and putting into baking equipment for baking for 5-10 min at 15-25 ℃.
3. The method for preparing flaxseed kernel slurry according to claim 1, wherein the complex enzyme I consists of medium-temperature amylase and cellulase in a mass ratio of 1: 1.
4. The preparation method of the flaxseed kernel slurry according to claim 1, wherein the complex enzyme II consists of neutral protease and flavourzyme in a mass ratio of 2: 1.
5. A flaxseed kernel slurry according to any one of claims 1 to 4.
6. Use of a flaxseed kernel slurry according to claim 5 in a food product.
7. The vegetable protein beverage is characterized by comprising the following components in percentage by mass: the linseed kernel slurry according to claim 5, wherein the content of the linseed kernel slurry is 50-80%, the content of the emulsifier is 0.1-0.5%, the content of the sweetener is 5-10%, and the balance is water.
8. The modified milk is characterized by comprising the following components in percentage by mass: 10-15% of whole milk powder, 10-20% of the linseed kernel slurry as claimed in claim 5, 0.1-0.5% of an emulsifier, 0.1-0.5% of a stabilizer, 3-8% of a sweetener and the balance of water.
9. The flavored fermented milk is characterized by comprising the following components in percentage by mass: 10-15% of whole milk powder, 10-20% of the linseed kernel slurry as claimed in claim 5, 0.1-0.5% of an emulsifier, 0.5-1.5% of a stabilizer, 6-10% of white granulated sugar and the balance of water.
10. The ice cream is characterized by comprising the following components in percentage by mass: 8-15% of white granulated sugar, 3-10% of the linseed kernel slurry as defined in claim 5, 3-7% of high maltose syrup, 7-10% of whole milk powder or skimmed milk powder, 1-3% of maltodextrin, 0.3-1.0% of corn starch, 0.3-0.6% of roasted peanut kernel sauce, 0.5% of emulsifier, 1-2% of natural butter, 3-8% of refined coconut oil and the balance of water.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910971264 | 2019-10-14 | ||
| CN2019109712644 | 2019-10-14 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111000189A true CN111000189A (en) | 2020-04-14 |
Family
ID=70111030
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911071406.8A Pending CN111000189A (en) | 2019-10-14 | 2019-11-05 | Flaxseed kernel slurry and preparation method and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111000189A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113080476A (en) * | 2021-04-19 | 2021-07-09 | 浙江中科中创功能食品有限公司 | Resource-saving type comprehensive utilization and processing technology for flaxseeds |
| CN113892612A (en) * | 2021-10-29 | 2022-01-07 | 格瑞果汁工业（天津）有限公司 | Flaxseed and mulberry jam for yoghourt mixing |
| CN115530240A (en) * | 2022-09-26 | 2022-12-30 | 中国农业科学院油料作物研究所 | Functional linseed plant yoghourt and preparation method thereof |
| CN115553341A (en) * | 2022-10-14 | 2023-01-03 | 中国农业科学院油料作物研究所 | Linseed plant milk with good flavor and functional activity based on interface regulation and control as well as preparation method and application thereof |
| CN115606777A (en) * | 2022-10-31 | 2023-01-17 | 中国农业科学院油料作物研究所 | Application of linseed milk co-product in preparation of main and auxiliary foods and main and auxiliary foods containing linseed milk co-product |
| CN115633718A (en) * | 2022-10-19 | 2023-01-24 | 中国农业科学院油料作物研究所 | Method for improving plant milk enzymolysis efficiency through low-consumption physical double-field cooperation |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150916A (en) * | 2011-05-06 | 2011-08-17 | 山西大学 | Primary walnut pulp and production method thereof |
| CN106689948A (en) * | 2016-11-30 | 2017-05-24 | 河北爱怡尚饮品有限公司 | Collagen composite linolenic acid beverage and preparation method thereof |
-
2019
- 2019-11-05 CN CN201911071406.8A patent/CN111000189A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150916A (en) * | 2011-05-06 | 2011-08-17 | 山西大学 | Primary walnut pulp and production method thereof |
| CN106689948A (en) * | 2016-11-30 | 2017-05-24 | 河北爱怡尚饮品有限公司 | Collagen composite linolenic acid beverage and preparation method thereof |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113080476A (en) * | 2021-04-19 | 2021-07-09 | 浙江中科中创功能食品有限公司 | Resource-saving type comprehensive utilization and processing technology for flaxseeds |
| CN113892612A (en) * | 2021-10-29 | 2022-01-07 | 格瑞果汁工业（天津）有限公司 | Flaxseed and mulberry jam for yoghourt mixing |
| CN115530240A (en) * | 2022-09-26 | 2022-12-30 | 中国农业科学院油料作物研究所 | Functional linseed plant yoghourt and preparation method thereof |
| CN115530240B (en) * | 2022-09-26 | 2024-03-26 | 中国农业科学院油料作物研究所 | Functional flaxseed plant yoghurt and preparation method thereof |
| CN115553341A (en) * | 2022-10-14 | 2023-01-03 | 中国农业科学院油料作物研究所 | Linseed plant milk with good flavor and functional activity based on interface regulation and control as well as preparation method and application thereof |
| CN115553341B (en) * | 2022-10-14 | 2024-03-19 | 中国农业科学院油料作物研究所 | Linseed plant milk with good flavor and functional activity based on interface regulation and preparation method and application thereof |
| WO2024077846A1 (en) * | 2022-10-14 | 2024-04-18 | 中国农业科学院油料作物研究所 | Interface regulation-based flaxseed milk having pleasant flavor and functional activities, preparation method therefor, and use thereof |
| CN115633718A (en) * | 2022-10-19 | 2023-01-24 | 中国农业科学院油料作物研究所 | Method for improving plant milk enzymolysis efficiency through low-consumption physical double-field cooperation |
| CN115633718B (en) * | 2022-10-19 | 2024-03-15 | 中国农业科学院油料作物研究所 | Method for improving plant lactosis enzymolysis efficiency through low-consumption physical double-field cooperation |
| CN115606777A (en) * | 2022-10-31 | 2023-01-17 | 中国农业科学院油料作物研究所 | Application of linseed milk co-product in preparation of main and auxiliary foods and main and auxiliary foods containing linseed milk co-product |
| CN115606777B (en) * | 2022-10-31 | 2024-05-03 | 中国农业科学院油料作物研究所 | Application of flaxseed milk co-product in preparing main and auxiliary food and main and auxiliary food containing flaxseed milk co-product |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN111000189A (en) | Flaxseed kernel slurry and preparation method and application thereof | |
| CN105273910B (en) | A kind of dragon fruit pericarp fermented beverage and preparation method thereof | |
| CN105273934A (en) | Fermented sweet prickly pear wine and production method thereof | |
| CN110859305B (en) | Method for preparing asparagus SOD enzyme by using asparagus juicing residues | |
| KR101437608B1 (en) | Grain Syrup Comprising Rice Ipguk and Method for Preparing the Same | |
| CN102154084A (en) | Production method of wild kiwi fruit wine | |
| CN113017068A (en) | Brewing method of children nutritional soy sauce | |
| CN112029621A (en) | Method for preparing plum wine by fermentation and plum wine obtained by the method | |
| CN105838529A (en) | Brewing method of mulberry and barley beer | |
| CN105087201B (en) | The preparation method of agate card beer | |
| KR101763992B1 (en) | Manufacturing method for functional grain syrup using fruit or vegetable | |
| CN111587974B (en) | Beverage | |
| CN105341825A (en) | Lycium ruthenicum fruit and haw jam and preparation method thereof | |
| KR20170064817A (en) | A manufacturing method of fermented liquor using aronia melanocarpa | |
| CN104845812A (en) | Fruit wine containing orange brandy and preparation method of fruit wine | |
| CN104256786A (en) | Preparation method of water chestnut fiber beverage | |
| CN111053222A (en) | Production method of green plum concentrated juice | |
| CN1158945C (en) | Process for preparing and antistaling lily bulb juice | |
| CN105218622A (en) | The method of rice cold induced proteins powder and β-amylose is prepared in a kind of coproduction of cracking rice | |
| CN104430812B (en) | A kind of tinned fruit processing technique | |
| US20020182288A1 (en) | Method of producing confectionery products from brown rice | |
| CN111000094A (en) | Preparation method of burdock cordyceps flower compound health-care beverage | |
| KR101191980B1 (en) | Manufacturing method of health supplement food with black garlic as a main material | |
| CN111587973A (en) | Preparation process of black chokeberry and ginseng composite multifunctional solid beverage | |
| JP3950848B2 (en) | Method for producing health food containing seri |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200414 |