CN112586608A - Preparation method of flaxseed resistant to omega-3 fatty acid oxidation - Google Patents
Preparation method of flaxseed resistant to omega-3 fatty acid oxidation Download PDFInfo
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- CN112586608A CN112586608A CN202011623506.XA CN202011623506A CN112586608A CN 112586608 A CN112586608 A CN 112586608A CN 202011623506 A CN202011623506 A CN 202011623506A CN 112586608 A CN112586608 A CN 112586608A
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- 235000004426 flaxseed Nutrition 0.000 title claims abstract description 85
- 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 abstract description 45
- 235000020660 omega-3 fatty acid Nutrition 0.000 title claims abstract description 33
- 229940012843 omega-3 fatty acid Drugs 0.000 title claims abstract description 31
- 230000003647 oxidation Effects 0.000 title claims abstract description 28
- 238000007254 oxidation reaction Methods 0.000 title claims abstract description 28
- 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 title abstract description 21
- 238000002360 preparation method Methods 0.000 title abstract description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 87
- 239000000843 powder Substances 0.000 claims abstract description 85
- 239000000203 mixture Substances 0.000 claims abstract description 52
- 240000006240 Linum usitatissimum Species 0.000 claims abstract description 42
- 235000004431 Linum usitatissimum Nutrition 0.000 claims abstract description 42
- 238000002156 mixing Methods 0.000 claims abstract description 34
- 238000010438 heat treatment Methods 0.000 claims abstract description 29
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 16
- 235000008397 ginger Nutrition 0.000 claims abstract description 16
- 238000001035 drying Methods 0.000 claims abstract description 15
- 238000004806 packaging method and process Methods 0.000 claims abstract description 13
- 238000007789 sealing Methods 0.000 claims abstract description 7
- 241000234314 Zingiber Species 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 14
- 239000006014 omega-3 oil Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 229910052782 aluminium Inorganic materials 0.000 claims description 6
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 6
- 239000011888 foil Substances 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims 1
- 239000000463 material Substances 0.000 abstract description 20
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 20
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 12
- 239000004519 grease Substances 0.000 description 11
- 230000003078 antioxidant effect Effects 0.000 description 10
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 6
- 241001465754 Metazoa Species 0.000 description 6
- 229930003268 Vitamin C Natural products 0.000 description 6
- 235000019154 vitamin C Nutrition 0.000 description 6
- 239000011718 vitamin C Substances 0.000 description 6
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 4
- 235000006708 antioxidants Nutrition 0.000 description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 4
- 229930003935 flavonoid Natural products 0.000 description 4
- 235000017173 flavonoids Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 239000001301 oxygen Substances 0.000 description 4
- 229910052760 oxygen Inorganic materials 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 230000001590 oxidative effect Effects 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 3
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 2
- 239000003570 air Substances 0.000 description 2
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 description 2
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 235000020673 eicosapentaenoic acid Nutrition 0.000 description 2
- 229960005135 eicosapentaenoic acid Drugs 0.000 description 2
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 description 2
- -1 flavonoid compounds Chemical class 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 229960004488 linolenic acid Drugs 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 150000007965 phenolic acids Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- DVSZKTAMJJTWFG-SKCDLICFSA-N (2e,4e,6e,8e,10e,12e)-docosa-2,4,6,8,10,12-hexaenoic acid Chemical compound CCCCCCCCC\C=C\C=C\C=C\C=C\C=C\C=C\C(O)=O DVSZKTAMJJTWFG-SKCDLICFSA-N 0.000 description 1
- GZJLLYHBALOKEX-UHFFFAOYSA-N 6-Ketone, O18-Me-Ussuriedine Natural products CC=CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O GZJLLYHBALOKEX-UHFFFAOYSA-N 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 206010021143 Hypoxia Diseases 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- FZPYMZUVXJUAQA-ZDUSSCGKSA-N Turmerone Chemical compound CC(C)=CC(=O)C[C@H](C)C1=CCC(C)=CC1 FZPYMZUVXJUAQA-ZDUSSCGKSA-N 0.000 description 1
- FZPYMZUVXJUAQA-UHFFFAOYSA-N Turmerone Natural products CC(C)=CC(=O)CC(C)C1=CCC(C)=CC1 FZPYMZUVXJUAQA-UHFFFAOYSA-N 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- XOCANRBEOZQNAQ-KBPBESRZSA-N alpha-turmerone Natural products O=C(/C=C(\C)/C)C[C@H](C)[C@H]1C=CC(C)=CC1 XOCANRBEOZQNAQ-KBPBESRZSA-N 0.000 description 1
- 239000012080 ambient air Substances 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 235000020669 docosahexaenoic acid Nutrition 0.000 description 1
- KAUVQQXNCKESLC-UHFFFAOYSA-N docosahexaenoic acid (DHA) Natural products COC(=O)C(C)NOCC1=CC=CC=C1 KAUVQQXNCKESLC-UHFFFAOYSA-N 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- NLDDIKRKFXEWBK-AWEZNQCLSA-N gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 description 1
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 1
- 235000002780 gingerol Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 238000013021 overheating Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000006479 redox reaction Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000009044 synergistic interaction Effects 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
- A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/105—Aliphatic or alicyclic compounds
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Animal Husbandry (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- Physiology (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a preparation method of flaxseed capable of resisting oxidation of omega-3 fatty acid, which comprises the following steps: (1): preparing a citric acid solution; (2): preparing linseed powder; (3): heating and baking the linseed powder; (4): uniformly mixing the citric acid solution and the flax seed powder treated in the step (3) to prepare a first mixture; (5): drying the first mixture; (6): mixing the red date powder, the orange peel powder and the ginger powder with the dried materials in the step (5) to obtain a second mixture; (7): and preparing the second mixture into a compact block finished product, putting the compact block finished product into an opaque packing material, vacuumizing, and sealing and packaging. The omega-3 fatty acid in the flaxseed obtained by the preparation method has high oxidation stability and good storability, and the oxidation resistance of the omega-3 fatty acid in the flaxseed is improved.
Description
Technical Field
The invention relates to the technical field of linseed processing, in particular to a preparation method of linseed capable of resisting omega-3 fatty acid oxidation.
Background
Linseed is rich in unsaturated fatty acid, mainly comprises linoleic acid and alpha-linolenic acid, wherein the alpha-linolenic acid belongs to omega-3 unsaturated fatty acid which is necessary for animal bodies but can not be synthesized by the animal bodies, can be directly metabolized to synthesize docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), is essential fatty acid for maintaining normal physiological functions and growth and development of the animal bodies, and has very high nutritional value. When the flaxseed is applied to the field of feed, the flaxseed has excellent production and practical values in the aspects of enhancing the immune function of animal organisms, improving the production performance, improving the quality of livestock and poultry meat and the like.
However, in practical application, the utilization value of flaxseeds is seriously reduced because omega-3 unsaturated fatty acids in the flaxseeds are easily oxidized and rancid, and the value embodiment and application of the flaxseeds are greatly influenced.
In order to improve the feeding value of flaxseed, it is necessary to improve the oxidation stability of omega-3 fatty acids in flaxseed and to improve the antioxidant properties of omega-3 fatty acids in flaxseed.
Disclosure of Invention
The invention aims to provide a preparation method of flaxseed capable of resisting oxidation of omega-3 fatty acid, wherein the omega-3 fatty acid in the flaxseed prepared by the preparation method has high oxidation stability and good storability, and the oxidation resistance of the omega-3 fatty acid in the flaxseed is improved.
In order to achieve the purpose, the invention provides the following technical scheme:
a method for preparing flaxseed resistant to oxidation of omega-3 fatty acids comprising the steps of:
step (1): dissolving 1-5 parts by weight of citric acid in 20-50 parts by weight of water at 50-90 ℃, uniformly mixing and preserving heat to prepare a citric acid solution;
the warm water is adopted to quickly dissolve the citric acid, so that the solubility is improved, and better conditions are further created for subsequent treatment steps.
Step (2): crushing 150-250 parts by weight of flaxseeds to obtain flaxseed powder;
and (3): heating and baking the linseed powder prepared in the step (2) to heat the linseed powder in stir-frying at the heating temperature of 50-100 ℃ for 8-30 minutes;
the flax seed powder is heated and baked while being stir-fried, so that the material is heated more uniformly, and the following multiple purposes can be realized:
(1) in the process of stir-frying and heating for baking, convection current of hot powdery materials and ambient air is created, the material layer temperature of the materials can be distributed uniformly, local overheating cannot occur, meanwhile, part of water content of the linseed powder is evaporated and dissipated rapidly, the powdery materials are in a relatively dry state, the linseed powder in the later step can absorb the citric acid solution atomized and sprayed rapidly, the linseed powder which is dry in dehydration and is at a warm state can absorb mist citric acid solution droplets rapidly, the droplets of the citric acid solution permeate into the warm linseed powder rapidly, the accumulation and condensation on a contact interface of the materials cannot occur, too much solution can not be accumulated on the material interface to cause the agglomeration of the powdery materials, and the mixing of the linseed powder with the citric acid solution is fully ensured.
(2) The heating and baking of the linseed powder is beneficial to improving the fluidity of the grease, the uniform dispersion of the grease in the linseed powder is facilitated, and the uniformity of the grease component in the material is improved.
(3) In the step, the linseed powder is heated and baked at low temperature for a short time, so that the oxidation stability of the grease is improved on the basis of not damaging the nutritional ingredients, the oxidation resistance of the grease in the linseed powder is improved, the possibility of oxidizing omega-3 fatty acid in the linseed powder is reduced, and the stable storage time is prolonged. The oxidation stability of the grease represents the sensitivity of the grease to automatic oxidative deterioration, is a direct determinant of the shelf life of the grease, reflects the storage stability of the grease, and the higher the oxidation stability, the longer the oxidative deterioration occurs and the better the storage stability.
And (4): uniformly mixing the citric acid solution prepared in the step (1) with the flaxseed powder treated in the step (3) in an atomizing and spraying manner, standing and storing for 30-120 minutes after mixing is completed, and preparing a first mixture;
after the mixing is finished, the mixture is kept stand and stored, so that the citric acid solution is fully soaked and permeated in the linseed powder and is uniformly distributed in the linseed powder, the citric acid and the linseed powder play a role in passivating metal ions promoting oxidation, and the possibility that omega-3 fatty acid in the linseed powder is oxidized is reduced.
And (5): drying the first mixture prepared in the step (4);
in the step (5), the prepared first mixture is dried by adopting low-temperature drying, the drying temperature is less than or equal to 65 ℃, and the drying is carried out until the content of the water in the first mixture is less than or equal to 12%.
And (6): respectively weighing 5-15 parts by weight of red date powder, 4-14 parts by weight of orange peel powder and 7-18 parts by weight of ginger powder;
mixing the weighed red date powder, orange peel powder, yeast extract and ginger powder with the dried first mixture obtained in the step (5), and uniformly mixing to obtain a second mixture;
the flavone, polyphenol and polysaccharide in the red date powder have good in-vitro antioxidant activity, and can inhibit the oxidation process of omega-3 fatty acid in the linseed powder. The red date powder contains a large amount of saccharides, mainly glucose, fructose, sucrose, oligosaccharide consisting of glucose and fructose, araban, galactan and the like, and also contains a large amount of vitamin C, so that the palatability of the materials can be improved, the vitamin C has good oxidation resistance,
the orange peel powder contains abundant flavonoids and phenolic acid, the citrus flavonoids have strong antioxidant activity, the phenolic acid molecules have more phenolic hydroxyl groups, and the groups have strong hydrogen supply capacity and have obvious removing effect on oxygen free radicals, hydrogen free radicals and the like.
Research shows that the vitamin C can promote the improvement of the antioxidant activity of the orange peel flavonoid compounds, and the vitamin C has obvious synergistic effect on the antioxidant activity of the orange peel flavonoid compounds.
The ginger powder contains various bioactive antioxidant substances such as ginger essential oil, gingerol, turmerone and the like, has strong reducibility, can perform oxidation-reduction reaction with trace oxygen dissolved in grease, and reduces the oxygen concentration in the grease, so that the automatic oxidation of polyunsaturated fatty acid is delayed, and the antioxidant stability of omega-3 fatty acid in the linseed powder is improved.
The citric acid in the flaxseed powder can also enhance the antioxidant effect of the red date powder, the orange peel powder and the ginger powder.
The stability of the vitamin C component in the material can be improved under the influence of citric acid, and the antioxidant effect of the vitamin C is better.
And (7): and (4) briquetting the second mixture prepared in the step (6) to prepare a compact blocky finished product, putting the prepared blocky finished product into an opaque package, vacuumizing, and sealing and packaging.
Through briquetting processing, made closely knit cubic finished product with the misce bene, so, the air in the material clearance is discharged by furthest's extrusion, has greatly reduced the oxygen storage volume in the material structure, has formed the state of an extreme oxygen deficiency, is favorable to reducing the chance that omega-3 fatty acid is oxidized in the linseed powder.
Furthermore, the prepared blocky finished product is placed into an opaque package, and sealed and packaged after being vacuumized, so that the material is thoroughly isolated from the outside air, the interior of the material is extremely anoxic, various antioxidants with mutual synergistic effect are uniformly distributed in the material, omega-3 fatty acid in the flaxseed powder is protected from being oxidized from multiple aspects, and the antioxidant stability of the omega-3 fatty acid in the flaxseed powder is improved.
Preferably, in step (2), the flax seeds are ground to 40-100 mesh.
Preferably, the heating treatment mode of the flaxseed meal in the step (3) is microwave heating.
Preferably, the heating treatment mode of the linseed powder in the step (3) is heating by an electric frying pan.
Preferably, the drying temperature of the first mixture in the step (5) is less than or equal to 65 ℃, and the drying is carried out until the moisture content in the first mixture is less than or equal to 12%.
Preferably, the finished block product obtained in step (7) has a weight of 1-5 kg/block.
Preferably, the packaging object in the step (7) is an aluminum foil bag.
The flaxseeds rich in omega-3 fatty acid prepared by the invention can be firstly crushed before use, the blocky finished products are crushed into required powdery finished products, and after the nutrition content of the powdery finished products is detected, a certain amount of flaxseed materials prepared by the invention are added into daily ration according to the type and stage nutrition formula requirements of feeding animals to prepare complete formula feed for feeding animals.
The invention has the beneficial effects that:
the flaxseed obtained by the preparation method of the invention is rich in omega-3 fatty acid, and the omega-3 fatty acid has high oxidation stability and good storability.
The invention skillfully combines and applies the physical and biochemical characteristics of various materials, and converts various nutritional components into a protective wall which can protect omega-3 fatty acid in the flaxseed powder from being oxidized by multiple protection by a processing means of exerting synergistic interaction, thereby improving the oxidation stability of the omega-3 fatty acid in the flaxseed powder.
Detailed Description
In order to make the present invention more comprehensible, the technical solutions of the present invention are further described below with reference to specific embodiments, but the present invention is not limited thereto.
Example 1
A method for preparing flaxseed resistant to oxidation of omega-3 fatty acids comprising the steps of:
step (1): dissolving 5 parts by weight of citric acid in 20 parts by weight of water at the temperature of 80 ℃, uniformly mixing and preserving heat to prepare a citric acid solution;
step (2): crushing 170 parts by weight of flaxseeds to prepare flaxseed powder;
and (3): heating and baking the linseed powder prepared in the step (2) to heat the linseed powder in stir-frying at the heating temperature of 50 ℃ for 30 minutes;
and (4): uniformly mixing the citric acid solution prepared in the step (1) with the flaxseed powder treated in the step (3) in an atomizing and spraying manner, standing and storing for 120 minutes after mixing is completed, and preparing a first mixture;
and (5): drying the first mixture prepared in the step (4);
and (6): weighing 15 parts by weight of red date powder, 14 parts by weight of orange peel powder and 7 parts by weight of ginger powder respectively;
mixing the weighed red date powder, orange peel powder and ginger powder with the dried first mixture obtained in the step (5), and uniformly mixing to obtain a second mixture;
and (7): and (4) briquetting the second mixture prepared in the step (6) to prepare a compact blocky finished product, putting the prepared blocky finished product into an opaque package, vacuumizing, and sealing and packaging.
And (2) crushing the flaxseeds to 100 meshes.
The heating treatment mode of the linseed powder in the step (3) is microwave heating.
In the step (5), the drying temperature of the first mixture is 60 ℃, and the first mixture is dried until the moisture content in the first mixture is 11%.
The weight of the blocky finished product prepared in the step (7) is 1 kg/block.
And (5) packaging the aluminum foil bags in the step (7).
Example 2
A method for preparing flaxseed resistant to oxidation of omega-3 fatty acids comprising the steps of:
step (1): dissolving 1 part by weight of citric acid in 40 parts by weight of water at 50 ℃, uniformly mixing and preserving heat to prepare a citric acid solution;
step (2): crushing 250 parts by weight of flaxseeds to prepare flaxseed powder;
and (3): heating and baking the linseed powder prepared in the step (2) to heat the linseed powder in stir-frying at the heating temperature of 80 ℃ for 10 minutes;
and (4): uniformly mixing the citric acid solution prepared in the step (1) with the linseed powder treated in the step (3) in an atomizing and spraying manner, standing and storing for 90 minutes after mixing is finished, and preparing a first mixture;
and (5): drying the first mixture prepared in the step (4);
and (6): respectively weighing 9 parts by weight of red date powder, 7 parts by weight of orange peel powder and 12 parts by weight of ginger powder;
mixing the weighed red date powder, orange peel powder and ginger powder with the dried first mixture obtained in the step (5), and uniformly mixing to obtain a second mixture;
and (7): and (4) briquetting the second mixture prepared in the step (6) to prepare a compact blocky finished product, putting the prepared blocky finished product into an opaque package, vacuumizing, and sealing and packaging.
And (2) crushing the flaxseeds to 80 meshes.
The heating treatment mode of the linseed powder in the step (3) is heating by an electric frying pan.
In the step (5), the drying temperature of the first mixture is 65 ℃, and the first mixture is dried until the moisture content in the first mixture is 11.5%.
The weight of the blocky finished product prepared in the step (7) is 2kg per block.
And (5) packaging the aluminum foil bags in the step (7).
Example 3
A method for preparing flaxseed resistant to oxidation of omega-3 fatty acids comprising the steps of:
step (1): dissolving 4 parts by weight of citric acid in 50 parts by weight of water at 90 ℃, uniformly mixing and preserving heat to prepare a citric acid solution;
step (2): crushing 150 parts by weight of flaxseed to obtain flaxseed powder;
and (3): heating and baking the linseed powder prepared in the step (2) to heat the linseed powder in stir-frying at the heating temperature of 70 ℃ for 20 minutes;
and (4): uniformly mixing the citric acid solution prepared in the step (1) with the linseed powder treated in the step (3) in an atomizing and spraying manner, standing and storing for 30 minutes after mixing is finished, and preparing a first mixture;
and (5): drying the first mixture prepared in the step (4);
and (6): respectively weighing 5 parts by weight of red date powder, 4 parts by weight of orange peel powder and 14 parts by weight of ginger powder;
mixing the weighed red date powder, orange peel powder and ginger powder with the dried first mixture obtained in the step (5), and uniformly mixing to obtain a second mixture;
and (7): and (4) briquetting the second mixture prepared in the step (6) to prepare a compact blocky finished product, putting the prepared blocky finished product into an opaque package, vacuumizing, and sealing and packaging.
And (2) crushing the flaxseeds to 60 meshes.
The heating treatment mode of the linseed powder in the step (3) is microwave heating.
In the step (5), the drying temperature of the first mixture is 63 ℃, and the first mixture is dried until the moisture content in the first mixture is 11.5%.
The weight of the blocky finished product prepared in the step (7) is 4kg per block.
And (5) packaging the aluminum foil bags in the step (7).
Example 4
A method for preparing flaxseed resistant to oxidation of omega-3 fatty acids comprising the steps of:
step (1): dissolving 3 parts by weight of citric acid in 30 parts by weight of water at 60 ℃, uniformly mixing and preserving heat to prepare a citric acid solution;
step (2): crushing 200 parts by weight of flaxseeds to prepare flaxseed powder;
and (3): heating and baking the linseed powder prepared in the step (2) to heat the linseed powder in stir-frying at the heating temperature of 100 ℃ for 8 minutes;
and (4): uniformly mixing the citric acid solution prepared in the step (1) with the linseed powder treated in the step (3) in an atomizing and spraying manner, standing and storing for 55 minutes after mixing is finished, and preparing a first mixture;
and (5): drying the first mixture prepared in the step (4);
and (6): respectively weighing 12 parts by weight of red date powder, 10 parts by weight of orange peel powder and 18 parts by weight of ginger powder;
mixing the weighed red date powder, orange peel powder and ginger powder with the dried first mixture obtained in the step (5), and uniformly mixing to obtain a second mixture;
and (7): and (4) briquetting the second mixture prepared in the step (6) to prepare a compact blocky finished product, putting the prepared blocky finished product into an opaque package, vacuumizing, and sealing and packaging.
And (2) crushing the flaxseeds to 40 meshes.
The heating treatment mode of the linseed powder in the step (3) is heating by an electric frying pan.
In the step (5), the first mixture is dried at a temperature of 55 ℃ until the moisture content in the first mixture is 12%.
The weight of the blocky finished product prepared in the step (7) is 5kg per block.
And (5) packaging the aluminum foil bags in the step (7).
Claims (7)
1. A method for preparing flaxseed resistant to oxidation of omega-3 fatty acids comprising the steps of:
step (1): dissolving 1-5 parts by weight of citric acid in 20-50 parts by weight of water at 50-90 ℃, uniformly mixing and preserving heat to prepare a citric acid solution;
step (2): crushing 150-250 parts by weight of flaxseeds to obtain flaxseed powder;
and (3): heating and baking the linseed powder prepared in the step (2) to heat the linseed powder in stir-frying at the heating temperature of 50-100 ℃ for 8-30 minutes;
and (4): uniformly mixing the citric acid solution prepared in the step (1) with the flaxseed powder treated in the step (3) in an atomizing and spraying manner, standing and storing for 30-120 minutes after mixing is completed, and preparing a first mixture;
and (5): drying the first mixture prepared in the step (4);
and (6): respectively weighing 5-15 parts by weight of red date powder, 4-14 parts by weight of orange peel powder and 7-18 parts by weight of ginger powder;
mixing the weighed red date powder, orange peel powder and ginger powder with the dried first mixture obtained in the step (5), and uniformly mixing to obtain a second mixture;
and (7): and (4) briquetting the second mixture prepared in the step (6) to prepare a compact blocky finished product, putting the prepared blocky finished product into an opaque package, vacuumizing, and sealing and packaging.
2. The method of claim 1, wherein the step (2) comprises pulverizing the flaxseed to 40-100 mesh size.
3. The method for preparing flaxseed resistant to oxidation of omega-3 fatty acids according to claim 1, wherein the heating treatment of the flaxseed meal in step (3) is microwave heating.
4. The method for preparing flaxseed resistant to oxidation of omega-3 fatty acids according to claim 1, wherein the flaxseed meal in step (3) is heated by electric frying pan.
5. The method of claim 1, wherein the first mixture is dried at a temperature of 65 ℃ or less in step (5) until the moisture content of the first mixture is 12% or less.
6. The method of claim 1, wherein the weight of the finished flaxseed product obtained in step (7) is 1-5 kg/piece.
7. The method of claim 1, wherein the packaging in step (7) is an aluminum foil bag.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115245199A (en) * | 2021-04-28 | 2022-10-28 | 上海汇东实业有限公司 | Flaxseed composition for preventing overweight and obesity, and preparation method and application thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108967703A (en) * | 2018-09-27 | 2018-12-11 | 广东恒兴饲料实业股份有限公司 | A kind of green feed additive, premix and mixed feed improving blue pool Meat |
| US20200359651A1 (en) * | 2017-11-21 | 2020-11-19 | Valorex | Method For Treating Flax Seeds With A View To Improving The Food Value Of Same |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20200359651A1 (en) * | 2017-11-21 | 2020-11-19 | Valorex | Method For Treating Flax Seeds With A View To Improving The Food Value Of Same |
| CN108967703A (en) * | 2018-09-27 | 2018-12-11 | 广东恒兴饲料实业股份有限公司 | A kind of green feed additive, premix and mixed feed improving blue pool Meat |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115245199A (en) * | 2021-04-28 | 2022-10-28 | 上海汇东实业有限公司 | Flaxseed composition for preventing overweight and obesity, and preparation method and application thereof |
| CN115245199B (en) * | 2021-04-28 | 2024-04-19 | 上海汇东实业有限公司 | Linseed composition for preventing overweight and obesity, and preparation method and application thereof |
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