CN114403410B - Preparation method of flaxseed powder - Google Patents
Preparation method of flaxseed powder Download PDFInfo
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- CN114403410B CN114403410B CN202210136268.2A CN202210136268A CN114403410B CN 114403410 B CN114403410 B CN 114403410B CN 202210136268 A CN202210136268 A CN 202210136268A CN 114403410 B CN114403410 B CN 114403410B
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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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a preparation method of flaxseed powder. The preparation method of the flaxseed powder comprises the following steps: (1) tempering: mixing flaxseed and water for tempering to obtain a mixture; (2) squeezing: squeezing the mixture obtained in the step (1) for the first time, and then squeezing the mixture for the second time to obtain a flaxseed cake; (3) steaming: steaming the flaxseed cake obtained in the step (2) to obtain a cooked flaxseed cake; (4) crushing: crushing the cooked flaxseed cake obtained in the step (3) to obtain flaxseed powder; (5) stir-frying: and (3) carrying out high-temperature parching on the flaxseed powder obtained in the step (4), and then crushing to obtain the finished product flaxseed powder. The defatted linseed powder prepared by the method has high nutrient content and high nutritive value, and the method of squeezing is used in the preparation process, so that the functionality of the linseed is ensured, and the flavor is excellent.
Description
Technical Field
The invention belongs to the technical field of foods, and particularly relates to a preparation method of flaxseed powder.
Background
In recent years, a great deal of work is done on the research and development of flaxseeds as functional foods, and products represented by flaxseeds powder have been marketed for many years, and become stock health care products for middle-aged and elderly people. Recently, high purity flaxseed products meeting therapeutic requirements are also marketed and can be widely used as additives for capsules, tablets, breakfast cereals and snack foods. There are also a variety of products on the market such as nutritional functional ultra-dense emulsions and whole milk beverages containing omega-3 fatty acids, soluble dietary fibers.
The flaxseed powder is a product developed for meeting the health requirements of the market, and has the nutrition structure of high protein, high fiber and low carbon water besides the supplementation of linolenic acid, so that the flaxseed powder becomes a new choice for people with light food, sugar control and card control. However, the linseed oil is rich in unsaturated fatty acid, and the unsaturated fatty acid in the oil is denatured and oxidized due to high-temperature treatment of the linseed oil, so that the loss of nutritional ingredients is finally caused.
CN111700254a discloses a preparation method of flaxseed powder, comprising the following steps: dehydrating fresh flaxseeds and removing impurities to obtain pretreated flaxseeds; cold pressing and degreasing the pretreated flaxseeds to obtain flaxseed meal particle raw materials; milling and crushing a flaxseed meal particle raw material to obtain flaxseed meal crushed materials; and screening the flaxseed meal crushed materials to obtain flaxseed shells, flaxseed powder and flaxseed kernels respectively. Direct cold pressing degreasing is adopted to cause most of nutrient substances to remain in pressed oil or in flaxseed shells and flaxseed kernels, and the nutrient substances in flaxseed powder are low. In addition, the water content in the flaxseed meal powder which is not fried after the grinding and crushing of the flaxseed meal particle raw materials is only finished is higher, and the particle size is larger.
CN107523414a discloses a low-temperature cold pressing method of linseed oil, which comprises the following steps: A. soaking flaxseeds in the treatment liquid for 5-8 hours; B. washing the soaked flaxseeds, and then drying; C. mixing the dried flaxseeds with a protective solution, and then putting the mixture into a crusher for crushing; D. filtering and drying the crushed flaxseed particles; E. the flaxseed particles are put into a screw oil press for the first time to be pressed; F. and putting the first-pressed flaxseed residues into a screw oil press to perform second pressing G, and putting the second-pressed flaxseed residues into the screw oil press to perform third pressing. Although the invention improves the oil yield of flax, the flax seed meal with high nutrient content cannot be obtained.
CN108477574a discloses a preparation method of defatted flaxseed powder. The preparation method of the defatted flaxseed powder comprises the following steps: 1) Flax seeds are detoxified; 2) Degreasing flax seeds; 3) Preparing flaxseed powder: mixing defatted flaxseed meal with water, and vacuum concentrating; homogenizing; spray drying to obtain defatted flaxseed powder. In the process of preparing the flax seed powder, the method adopts a microwave method, a spray drying method and supercritical CO 2 The combination of the extraction method can preserve the components such as dietary fibers and the like rich in the flaxseeds as much as possible in the processes of detoxification and oil extraction, the preparation process is complex, and the problems of bad taste and bitter taste of the flaxseeds can occur.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a preparation method of flaxseed powder. The defatted flaxseed powder prepared by the preparation method has high nutrient content and high nutritive value, and the method of squeezing is used in the preparation process, so that the functionality of the flaxseeds is ensured, and the flaxseeds have excellent flavor.
To achieve the purpose, the invention adopts the following technical scheme:
in a first aspect, the present invention provides a method for preparing flaxseed meal, comprising the steps of:
(1) Tempering: mixing flaxseed and water for tempering to obtain a mixture;
(2) And (3) squeezing: squeezing the mixture obtained in the step (1) for the first time, and then squeezing the mixture for the second time to obtain a flaxseed cake;
(3) And (3) cooking: steaming the flaxseed cake obtained in the step (2) to obtain a cooked flaxseed cake;
(4) Crushing: crushing the cooked flaxseed cake obtained in the step (3) to obtain flaxseed powder;
(5) Parching: and (3) carrying out high-temperature parching on the flaxseed powder obtained in the step (4), and then crushing to obtain the finished product flaxseed powder.
In the invention, the preparation method of the flaxseed powder sequentially comprises tempering, squeezing, stewing, crushing and parching, wherein the tempering is beneficial to improving the subsequent squeezing rate; through twice squeezing, the grease in the flaxseeds is fully removed, and the functions of the flaxseeds are ensured by matching with steaming and frying, and the flaxseeds are excellent in flavor and have no bitter taste after long-time storage.
The linseed powder prepared by the invention has the following application advantages: 1. high cellulose, high protein, natural plant sources; 2. low carbon water and sodium; 3. contains rich linolenic acid and supplements omega-3 of essential fatty acid of human body; 4. the ratio of the soluble dietary fiber to the insoluble dietary fiber is reasonable; 5. the lignans content is high and the nutritive value is high; 6. has excellent flavor and no bitter taste even after long-term storage.
Preferably, in the step (1), the mass ratio of the flaxseed to the water is (90-95): (5-10), and for example, may be 90:10, 91:9, 92:8, 93:7, 94:6, 95:5, etc.
Preferably, the tempering is performed under low-speed stirring at a temperature of 30 to 40 ℃, for example, 30 ℃, 32 ℃, 34 ℃, 36 ℃, 38 ℃, 40 ℃, and the like, and at a rotation speed of 10 to 50rpm, for example, 10rpm, 20rpm, 30rpm, 40rpm, 50rpm, and the like.
Preferably, in the step (1), pre-screening is performed before tempering, wherein the pre-screening is to screen the flaxseeds by using a vibrating screen to remove impurities in raw materials, so as to obtain flaxseeds with 10-30 meshes (for example, 10 meshes, 15 meshes, 20 meshes, 25 meshes, 30 meshes and the like).
Preferably, the temperature of the primary press is-5 to 10 ℃, for example, -5 ℃, 0 ℃, 5 ℃, 10 ℃, etc., and the pressure of the primary press is 0.5 to 2MPa, for example, 0.5MPa, 1MPa, 1.5MPa, 2MPa, etc.
The temperature of the secondary press is preferably 20 to 50 ℃, for example, 20 ℃, 30 ℃, 40 ℃, 50 ℃, and the like, and the pressure of the secondary press is preferably 3 to 5MPa, for example, 3MPa, 3.5MPa, 4MPa, 4.5MPa, 5MPa, and the like.
Preferably, in step (2), the enzymolysis is further performed before the first pressing: mixing and stirring the mixture obtained in the step (1) with the enzymolysis liquid, and standing; .
Preferably, the mass ratio of the enzymolysis liquid to the mixture is (0.01-0.05): 1, for example, 0.01:1, 0.02:1, 0.03:1, 0.04:1, 0.05:1, etc.
Preferably, the enzymatic hydrolysate comprises neutral protease and glucose, wherein the activity of the neutral protease is 10-20 ten thousand U/mg, for example, 10 ten thousand U/mg, 12 ten thousand U/mg, 14 ten thousand U/mg, 16 ten thousand U/mg, 18 ten thousand U/mg, 20 ten thousand U/mg and the like, and the mass percentage of the glucose is 0.5-2%, for example, 0.5%, 0.6%, 0.8%, 1%, 1.2%, 1.4%, 1.6%, 1.8%, 2% and the like.
The temperature of the mixing and stirring is preferably 10 to 30 ℃, for example, 10 ℃, 15 ℃, 20 ℃, 25 ℃, 30 ℃, etc., the rotational speed of the mixing and stirring is 100 to 500rpm, for example, 100rpm, 200rpm, 300rpm, 400rpm, 500rpm, etc., and the time of the mixing and stirring is 5 to 10 minutes, for example, 5 minutes, 6 minutes, 7 minutes, 8 minutes, 9 minutes, 10 minutes, etc.
Preferably, the standing temperature is 60 to 65 ℃, for example, 60 ℃, 61 ℃, 62 ℃, 63 ℃, 64 ℃, 65 ℃ and the like, and the standing time is 30 to 60 minutes, for example, 30 minutes, 35 minutes, 40 minutes, 45 minutes, 50 minutes, 55 minutes, 60 minutes and the like.
Preferably, in the step (3), the steaming is performed at a temperature of 95 to 105 ℃, for example, 95 ℃, 98 ℃, 100 ℃, 102 ℃, 105 ℃ and the like, and the steaming is performed for a time of 10 to 30 minutes, for example, 10 minutes, 15 minutes, 20 minutes, 25 minutes, 30 minutes and the like.
Preferably, in the step (4), the particle size of the flaxseed powder obtained by the pulverization is 30 to 40 mesh, and may be 30 mesh, 32 mesh, 34 mesh, 36 mesh, 38 mesh, 40 mesh, or the like, for example.
Preferably, in the step (5), the temperature of the high-temperature heat-frying is 130 ℃ or higher, for example, 130 ℃, 140 ℃, 150 ℃, 160 ℃, 170 ℃, 180 ℃, 190 ℃, 200 ℃, etc., and preferably 150 to 160 ℃.
Preferably, in the step (5), the high-temperature stir-frying time is 30-60 min, for example, 30min, 35min, 40min, 45min, 50min, 55min, 60min, etc.
Preferably, in the step (5), the water content of the high-temperature fried flaxseed powder is less than 6wt%, and may be, for example, 6wt%, 5wt%, 4wt%, 3wt%, 2wt%, 1wt%, 0.5wt%, 0.1wt%, 0.05wt%, 0.01wt%, etc.
In the step (5), the particle size of the flaxseed powder obtained by pulverizing is preferably 40 mesh or more, for example, 40 mesh, 60 mesh, 80 mesh, 100 mesh, 120 mesh, 140 mesh, 150 mesh, etc., and preferably 50 to 150 mesh.
Compared with the prior art, the invention has the following beneficial effects:
in the invention, the preparation method of the flaxseed powder sequentially comprises tempering, squeezing, stewing, crushing and parching, wherein the tempering is beneficial to improving the subsequent squeezing rate; through twice squeezing, the grease in the flaxseeds is fully removed, and the functions of the flaxseeds are ensured by matching with cooking and frying, and the flaxseeds are excellent in flavor.
Detailed Description
The technical scheme of the invention is further described by the following specific embodiments. It will be apparent to those skilled in the art that the examples are merely to aid in understanding the invention and are not to be construed as a specific limitation thereof.
Example 1
The embodiment provides a preparation method of flaxseed powder, which comprises the following steps:
(1) Screening the flaxseeds by using a vibrating screen to remove impurities in the raw materials, thereby obtaining 10-mesh flaxseeds; adding 100g into 1kg clean semen Lini, mixing at 35deg.C and 20rpm for 20min to obtain a mixture;
(2) And (3) squeezing: squeezing the mixture obtained in the step (1) at 0 ℃ and 1MPa for the first time until the mixture is oilless and drips out, and squeezing the mixture at 30 ℃ and 4MPa for the second time until the mixture is oilless and drips out to obtain flaxseed cakes;
(3) And (3) cooking: steaming the flaxseed cake obtained in the step (2) by steam at 100 ℃ for 20min to obtain a cooked flaxseed cake;
(4) Crushing: crushing the cooked flaxseed cake obtained in the step (3) to obtain 35-mesh flaxseed powder;
(5) Parching: parching the semen Lini powder obtained in step (4) at 155 deg.C for 40min until the water content of semen Lini powder is reduced to 1wt%, and pulverizing again to obtain 100 mesh semen Lini powder.
Example 2
The embodiment provides a preparation method of flaxseed powder, which comprises the following steps:
(1) Screening the flaxseeds by using a vibrating screen to remove impurities in the raw materials, thereby obtaining 10-mesh flaxseeds; adding 50g into 1kg clean flaxseed, mixing at 35deg.C and 20rpm for 20min to obtain a mixture;
(2) And (3) squeezing: squeezing the mixture obtained in the step (1) at 5 ℃ and 0.8MPa for the first time until the mixture is oilless and drips out, and squeezing the mixture at 45 ℃ and 3MPa for the second time until the mixture is oilless and drips out to obtain flaxseed cakes;
(3) And (3) cooking: steaming the flaxseed cake obtained in the step (2) with steam at 98 ℃ for 30min to obtain a cooked flaxseed cake;
(4) Crushing: crushing the cooked flaxseed cake obtained in the step (3) to obtain 40-mesh flaxseed powder;
(5) Parching: parching the semen Lini powder obtained in step (4) at 152 deg.C for 45min until the water content of semen Lini powder is reduced to 0.8wt%, and pulverizing again to obtain 120 mesh semen Lini powder.
Example 3
The embodiment provides a preparation method of flaxseed powder, which comprises the following steps:
(1) Screening the flaxseeds by using a vibrating screen to remove impurities in the raw materials, thereby obtaining 10-mesh flaxseeds; adding 100g into 1kg clean semen Lini, mixing at 35deg.C and 20rpm for 20min to obtain a mixture;
(2) And (3) squeezing: taking 1kg of the mixture, adding 20g of enzymolysis liquid (the enzymolysis liquid comprises 10 ten thousand U/mg of neutral protease, 0.8wt% of glucose and water as solvent), stirring at 25 ℃ for 8min at a rotating speed of 200rpm, and standing at 65 ℃ for 40min for enzymolysis reaction to obtain an enzymolysis mixture; inactivating enzyme at 121deg.C, squeezing at 0deg.C and 1MPa for one time until no oil drips out, squeezing at 30deg.C and 4MPa for two times until no oil drips out to obtain semen Lini cake;
(3) And (3) cooking: steaming the flaxseed cake obtained in the step (2) by steam at 100 ℃ for 20min to obtain a cooked flaxseed cake;
(4) Crushing: crushing the cooked flaxseed cake obtained in the step (3) to obtain 35-mesh flaxseed powder;
(5) Parching: parching the semen Lini powder obtained in step (4) at 155 deg.C for 40min until the water content of semen Lini powder is reduced to 1wt%, and pulverizing again to obtain 100 mesh semen Lini powder.
Example 4
This example provides a process for preparing flaxseed powder which differs from example 1 only in that the conditioning is carried out with constant stirring at a temperature of 35 ℃. The stirring speed was 100rpm and the stirring time was 10min.
Example 5
This example provides a process for preparing flaxseed meal differing from example 1 only in that the temperature of the first press is 30℃and the pressure of the first press is 4MPa.
Example 6
This example provides a process for preparing flaxseed meal differing from example 1 only in that the temperature of the secondary press is 50 ℃, and the pressure of the primary press is 5MPa.
Example 7
The present embodiment provides a preparation method of flaxseed powder, which is different from embodiment 1 only in that the temperature of the high-temperature hot-frying is 130 ℃ and the time of the high-temperature hot-frying is 90min.
Example 8
The present embodiment provides a preparation method of flaxseed powder, which is different from embodiment 1 only in that the temperature of the high-temperature hot-frying is 165 ℃ and the time of the high-temperature hot-frying is 25min.
Example 9
The present example provides a preparation method of flaxseed powder, which differs from example 3 only in that no glucose is added to the enzymatic hydrolysate.
Example 10
The present example provides a method for preparing flaxseed powder, which differs from example 3 only in that neutral protease in the enzymatic hydrolysate is replaced with flavourzyme.
Comparative example 1
The comparative example provides a preparation method of flaxseed powder, comprising the following steps:
(1) Screening the flaxseeds by using a vibrating screen to remove impurities in the raw materials, thereby obtaining 10-mesh flaxseeds; adding 100g into 1kg clean semen Lini, mixing at 35deg.C and 20rpm for 20min to obtain a mixture;
(2) And (3) squeezing: squeezing the mixture obtained in the step (1) at 0 ℃ and 1MPa for the first time until the mixture is oilless and drips out, and squeezing the mixture at 30 ℃ and 4MPa for the second time until the mixture is oilless and drips out to obtain flaxseed cakes;
(3) And (3) cooking: steaming the flaxseed cake obtained in the step (2) by steam at 100 ℃ for 20min to obtain a cooked flaxseed cake;
(4) Crushing: and (3) crushing the cooked flaxseed cake obtained in the step (3) to obtain the flaxseed powder with the size of 35 meshes.
Comparative example 2
The comparative example provides a preparation method of flaxseed powder, comprising the following steps:
(1) Screening the flaxseeds by using a vibrating screen to remove impurities in the raw materials, thereby obtaining 10-mesh flaxseeds;
(2) Crushing: crushing the flaxseeds obtained in the step (1) by a crusher, and regulating the pressure of the crusher to 4Pa to obtain 40-mesh flaxseeds;
(3) And (3) cooking: steaming the flaxseed fraction obtained in the step (2) with steam at 100deg.C for 20min to obtain cooked flaxseed cake;
(4) And (3) squeezing: squeezing the mixture obtained in the step (1) at 0 ℃ and 1MPa for the first time until the mixture is oilless and drips out, and squeezing the mixture at 30 ℃ and 4MPa for the second time until the mixture is oilless and drips out to obtain flaxseed cakes;
(5) Parching: parching the semen Lini powder obtained in step (4) at 155 deg.C for 40min until the water content of semen Lini powder is reduced to 1wt%, and pulverizing again to obtain 80 mesh semen Lini powder
Comparative example 3
The comparative example provides a preparation method of flaxseed powder, comprising the following steps:
(1) Screening the flaxseeds by using a vibrating screen to remove impurities in the raw materials, thereby obtaining 10-mesh flaxseeds; adding 100g into 1kg clean semen Lini, mixing at 35deg.C and 20rpm for 20min to obtain a mixture;
(2) And (3) squeezing: squeezing the mixture obtained in the step (1) at 0 ℃ and 1MPa for the first time until the mixture is oilless and drips out, and squeezing the mixture at 30 ℃ and 4MPa for the second time until the mixture is oilless and drips out to obtain flaxseed cakes;
(3) Crushing: crushing the flaxseed cake obtained in the step (3) to obtain 20-mesh flaxseed powder;
(4) Parching: parching the semen Lini powder obtained in step (4) at 155 deg.C for 40min until the water content of semen Lini powder is reduced to 6wt%, and pulverizing again to obtain 40 mesh semen Lini powder.
Comparative example 4
The comparative example provides a preparation method of flaxseed powder, comprising the following steps:
(1) Screening the flaxseeds by using a vibrating screen to remove impurities in the raw materials, thereby obtaining 10-mesh flaxseeds; adding 100g into 1kg clean semen Lini, mixing at 35deg.C and 20rpm for 20min to obtain a mixture;
(2) And (3) squeezing: squeezing the mixture obtained in the step (1) at 25 ℃ and 0.5MPa for the first time until oil-free dripping, squeezing at 5 ℃ and 1MPa for the second time until oil-free dripping to obtain flaxseed cake, and squeezing at 15 ℃ and 2MPa for the third time until oil-free dripping;
(3) And (3) cooking: steaming the flaxseed cake obtained in the step (2) by steam at 100 ℃ for 20min to obtain a cooked flaxseed cake;
(4) Crushing: crushing the cooked flaxseed cake obtained in the step (3) to obtain 35-mesh flaxseed powder;
(5) Parching: parching the semen Lini powder obtained in step (4) at 155 deg.C for 40min until the water content of semen Lini powder is reduced to 1wt%, and pulverizing again to obtain 100 mesh semen Lini powder.
Test example 1
The nutritional ingredients of the flaxseed powders prepared in examples 1 to 10 and comparative examples 1 to 4 were tested with reference to GB/Z21922-2008, and the specific test results are shown in Table 1 below:
TABLE 1
As shown in the test data of Table 1, in the linseed powder prepared by the preparation method of the invention, the alpha-linolenic acid content is more than 18g/100g, the cis-linoleic acid content is more than 5.0g/100g, the protein content is more than 22.0g/100g, and the dietary fiber content is more than 28g/100 g. Therefore, the linseed powder prepared by the invention has the following application advantages: 1. high cellulose, high protein, natural plant sources; 2. low carbon water and sodium; 3. contains rich linolenic acid and supplements omega-3 of essential fatty acid of human body; 4. the ratio of the soluble dietary fiber to the insoluble dietary fiber is reasonable.
Test example 2
Degradation rate test of cyanogenic glycoside
The cyanogenic glycoside is a plant secondary metabolite, and is hydrolyzed by beta-glucosidase in the intestinal tract of mammals to generate hydrocyanic acid (HCN), which can cause poisoning of respiratory, nervous and endocrine systems of human bodies and animals, and the detoxification of the cyanogenic glycoside has important significance for the application and development of linseed oil; the degradation rates of the cyanogenic glycosides of the flaxseed powders prepared in examples 1 to 10 and comparative examples 1 to 4 were respectively tested
The specific test results are shown in table 2 below:
TABLE 2
As shown by the test results in Table 2, the preparation method can enable the degradation rate of the cyanogenic glycoside to reach more than 96.5%, namely, the toxin of the linseed powder can be well removed, the cyanogenic glycoside is degraded, the poisoning of respiratory, nervous and endocrine systems of human bodies and animals is completely avoided, and the cyanogenic glycoside detoxification has important significance for the application and development of the linseed.
Test example 3
Animal experiment
Test sample: flaxseed meal was prepared as a sample by the method of examples 1-10 and comparative examples 1-4;
test object: healthy rats (average body weight of 150 g+/-2 g) are selected as 14 samples, and the rats are randomly distributed into 14 groups of 10 rats;
the testing method comprises the following steps: fasted for 12 hours before the experiment, water was freely collected, and the tail vein was injected with total dose of 90mg/kg streptozotocin in two injections. Feeding was resumed for 72h, fasted again, and blood glucose and mouse serum Triglyceride (TG), serum cholesterol (TC), serum low density lipoprotein (LDL-C) levels were measured and recorded. Each group of mice is filled with 20g/kg of flaxseed powder paste prepared by the invention (water is taken as solvent) every day, and is continuously filled with stomach and fed for 28 days, and each group of mice is fed with water freely and fed under the same environmental condition; blood glucose was measured three times around 28 days, and after the end of feeding, the content of TG, TC, LDL-C in the mice was measured, and the rate of change of each index within 28 days was calculated.
The specific test results are shown in table 3 below:
TABLE 3 Table 3
| Nutritional ingredients | Rate of TG change/% | TC rate of change/% | LDL-C change rate/% |
| Example 1 | -5.8 | -4.2 | -15.5 |
| Example 2 | -5.7 | -4.3 | -15.6 |
| Example 3 | -7.8 | -6.5 | -19.5 |
| Example 4 | -5.0 | -4.0 | -14.5 |
| Example 5 | -4.9 | -3.9 | -13.9 |
| Example 6 | -5.0 | -4.0 | -14.2 |
| Example 7 | -5.0 | -3.8 | -14.0 |
| Example 8 | -5.2 | -3.8 | -14.3 |
| Example 9 | -5.5 | -4.2 | -15.2 |
| Example 10 | -5.6 | -4.1 | -15.2 |
| Comparative example 1 | -4.4 | -2.3 | -12.5 |
| Comparative example 2 | -4.5 | -2.5 | -13.0 |
| Comparative example 3 | -4.6 | -3.0 | -12.5 |
| Comparative example 4 | -4.5 | -3.2 | -13.4 |
As can be seen from the test data in Table 3, the semen Lini powder prepared by feeding the invention can obviously reduce the contents of triglyceride, cholesterol and low-density lipoprotein in the serum of rats, namely can effectively reduce postprandial blood sugar, achieves the function of assisting in controlling blood sugar, shows that the semen Lini powder contains unsaturated linolenic acid and also has a nutrition structure with high protein, high fiber and low carbon water, and becomes a new choice for people with light food, sugar control and card control.
In addition, flaxseed meal is recommended for use in several directions: 1. toast ingredients, unsaturated fatty acid of flaxseed powder, high protein, high dietary fiber, low carbon water and other application bright spots; 2. special meal replacement, solid beverage, coffee, milk tea, high protein of flaxseed powder, high dietary fiber, flaxseed gum and the like are all application advantages; 3. can be used as ingredients of bread, noodles, cake and the like, and can also be used as stuffing of steamed stuffed bun, steamed roll and steamed bread, thereby bringing higher nutritive value and more fragrant mouthfeel; 4. adding into home staple food such as noodles, rice, porridge, etc., mixing with other food, or directly adding into the prepared dish to serve as side dish, nourishing and flavoring; 5. the application of flaxseed in biscuits: soda biscuits, crackers, coarse cereal biscuits and the like.
The applicant states that the present invention describes the preparation method of the flaxseed powder according to the invention by means of the examples described above, but the invention is not limited to, i.e. it does not mean that the invention has to be carried out in dependence on the examples described above. It should be apparent to those skilled in the art that any modification of the present invention, equivalent substitution of raw materials for the product of the present invention, addition of auxiliary components, selection of specific modes, etc., falls within the scope of the present invention and the scope of disclosure.
Claims (17)
1. The preparation method of the flaxseed powder is characterized by comprising the following steps of:
(1) Tempering: mixing flaxseed and water for tempering to obtain a mixture;
(2) And (3) squeezing: squeezing the mixture obtained in the step (1) for the first time, and then squeezing the mixture for the second time to obtain a flaxseed cake;
(3) And (3) cooking: steaming the flaxseed cake obtained in the step (2) to obtain a cooked flaxseed cake;
(4) Crushing: crushing the cooked flaxseed cake obtained in the step (3) to obtain flaxseed powder;
(5) Parching: parching the flaxseed powder obtained in the step (4) at high temperature, and pulverizing to obtain finished flaxseed powder;
in the step (2), the temperature of the primary squeezing is-5-10 ℃ and the pressure is 0.5-2 MPa;
in the step (2), the temperature of the secondary squeezing is 20-50 ℃ and the pressure is 3-5 MPa.
2. The method for preparing flaxseed powder according to claim 1, wherein in step (1), the mass ratio of flaxseed to water is (90-95): 5-10.
3. The method for preparing flaxseed powder according to claim 1, wherein in step (1), the tempering is performed under low-speed stirring, the temperature of the low-speed stirring is 30-40 ℃, the rotation speed of the low-speed stirring is 10-50 rpm, and the time of the low-speed stirring is 10-30 min.
4. The method for preparing flaxseed powder according to claim 1, wherein in step (1), pre-screening is performed before tempering, wherein the pre-screening is performed by screening flaxseeds with a vibrating screen, and impurities in raw materials are removed, so as to obtain flaxseeds with 10-30 meshes.
5. The method of claim 1, wherein in step (2), the enzymolysis is further performed before the first pressing: and (3) mixing the mixture obtained in the step (1) with the enzymolysis liquid, stirring, and standing.
6. The method of claim 5, wherein the mass ratio of the enzymatic hydrolysate to the mixture is (0.01-0.05): 1.
7. The preparation method of flaxseed powder according to claim 5, wherein the enzymolysis liquid comprises neutral protease and glucose, the activity of the neutral protease is 10-20 ten thousand U/mg, and the mass percentage of the glucose is 0.5-2%.
8. The method for preparing flaxseed powder according to claim 5, wherein the temperature of the mixing and stirring is 10-30 ℃, the rotational speed of the mixing and stirring is 100-500 rpm, and the time of the mixing and stirring is 5-10 min.
9. The method of claim 5, wherein the standing temperature is 60-65 ℃ and the standing time is 30-60 min.
10. The method of claim 1, wherein in step (3), the steaming is performed at 95-105 ℃ for 10-30 min.
11. The method of claim 1, wherein in the step (4), the particle size of the flaxseed powder obtained by pulverizing is 30 to 40 mesh.
12. The method for producing flaxseed powder according to claim 1, wherein in step (5), the high-temperature hot-frying temperature is 130 ℃ or higher.
13. The method for preparing flaxseed powder according to claim 12, wherein in step (5), the high temperature hot-frying temperature is 150-160 ℃.
14. The method for preparing flaxseed powder according to claim 1, wherein in step (5), the high temperature stir-frying time is 30 to 60 minutes.
15. The method for producing flaxseed powder according to claim 1, wherein in step (5), the moisture content of the high temperature heat-fried flaxseed powder is 6% by weight or less.
16. The method of claim 1, wherein in step (5), the particle size of the flaxseed powder obtained by pulverizing is 40 mesh or more.
17. The method of claim 16, wherein in step (5), the particle size of the flaxseed powder obtained by grinding is 50 ～ 150 mesh.
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