CN115606777B

CN115606777B - Application of flaxseed milk co-product in preparing main and auxiliary food and main and auxiliary food containing flaxseed milk co-product

Info

Publication number: CN115606777B
Application number: CN202211349583.XA
Authority: CN
Inventors: 汤虎; 邓乾春; 王佳慧; 黄凤洪
Original assignee: Oil Crops Research Institute of Chinese Academy of Agriculture Sciences
Current assignee: Oil Crops Research Institute of Chinese Academy of Agriculture Sciences
Priority date: 2022-10-31
Filing date: 2022-10-31
Publication date: 2024-05-03
Anticipated expiration: 2042-10-31
Also published as: CN115606777A

Abstract

The invention discloses an application of a flaxseed milk co-product in preparing main and auxiliary foods, wherein the flaxseed milk co-product is added into the main and auxiliary foods as auxiliary materials, and the application process for preparing the main and auxiliary foods by using the three flaxseed milk co-products is provided. The invention improves the quality of the flaxseed milk product, improves the sensory quality and the texture characteristics of the flaxseed milk product in main and auxiliary foods, improves the bioavailability of the flaxseed milk product, and realizes the high-value utilization of the flaxseed milk product.

Description

Application of flaxseed milk co-product in preparing main and auxiliary food and main and auxiliary food containing flaxseed milk co-product

Technical Field

The invention belongs to the field of food processing, and particularly relates to application of a flaxseed milk co-product in preparing main and auxiliary foods and main and auxiliary foods containing the flaxseed milk co-product.

Background

Flax, an aliased flax, belongs to the family of the dicotyledonous plant, flaxseed belongs to the family of the flax family, is an annual herb with blue flowers, and can produce small and flat seeds, namely flaxseeds, which are different in color from golden yellow to reddish brown, and cooked flaxseeds have crisp mouthfeel and nut taste. Studies have shown that: the flaxseed contains alpha-linolenic acid (ALA), lignan, high-quality protein, dietary fiber and other components, and also contains abundant vitamins, minerals, plant sterols, phenolic compounds and other trace nutrients. The flaxseed protein has complete amino acid variety, and the essential amino acid content of the flaxseed protein is up to 5.16%, and the flaxseed protein is one kind of plant protein with high nutritive value.

The oil extracted from flaxseed is known as flaxseed oil. The functional components contained in the linseed oil are paid attention to and accepted by more and more people in the years, for example, the alpha-linolenic acid, linoleic acid, oleic acid and the like, the cholesterol content is 0%, wherein the content of the alpha-linolenic acid can reach 53%, the alpha-linolenic acid cannot be achieved by other vegetable oils, and the alpha-linolenic acid is fatty acid necessary for human bodies, can be formed into eicosapentaenoic acid and docosahexaenoic acid after the digestion of the human bodies, and is an effective active component in fish oil.

Linseed is mainly used for squeezing vegetable oil in China, and various Linseed foods such as Linseed meal replacement powder, linseed bread, linseed biscuits, linseed plant milk and the like also appear. The high nutritive value and special sensory flavor of the flaxseeds are distinctive features of the additive amount of the flaxseeds. Meanwhile, as the research on flaxseeds is becoming more and more widely used, various byproducts such as flaxseed meal, flaxseed hulls, flaxseed gum powder, etc. are also generated during the processing of flaxseeds. These flaxseed byproducts have been mainly used in low-value applications such as feed and fertilizer or directly discarded as waste, which causes harm to resources and environment, but the abundant nutrients contained therein are not effectively utilized, because of the partial anti-nutritional factors such as flaxseed gum, phytic acid, allergens, cyanogenic glycoside, trypsin inhibitor, anti-VB 6 factor, etc., especially cyanogenic glycoside.

Disclosure of Invention

The invention aims to solve the technical problems of providing the application of the flaxseed milk co-product in preparing main and auxiliary foods and the method thereof aiming at the defects in the prior art, and improves the sensory quality and the texture characteristics of the flaxseed milk co-product in the main and auxiliary foods by improving the quality of the flaxseed milk co-product, improves the bioavailability of the flaxseed milk co-product, and realizes the high-value utilization of the flaxseed milk co-product.

The invention adopts the technical proposal for solving the problems that:

the application of the flaxseed milk co-product in preparing main and auxiliary foods is that the flaxseed milk co-product is used as auxiliary materials to be added into the main and auxiliary foods to prepare the nutrition-enhanced main and auxiliary foods; the preparation method of the flaxseed milk-in-one product mainly comprises the following steps:

1. regulating moisture: regulating the moisture content of the flaxseeds to 10-15%;

2. Microwave treatment: heating the flax seeds with water content by microwave to detoxify and endow the flax seeds with baking fragrance, wherein the microwave power is 650-800w and the microwave time is 5-20min;

3. soaking: soaking the flaxseeds subjected to the microwave treatment in the step2 in water, wherein the mass ratio of the flaxseeds to the water is 1: (5-10);

4. Preparing milk: pulverizing semen Lini soaked in step 3 by colloid mill for 10-15min, filtering with 150-200 mesh gauze, collecting filtrate as semen Lini plant milk, collecting residue as semen Lini milk product, and freezing at about-18deg.C.

The flaxseed milk co-product contains 3-6g/100g of protein, 6-10g/100g of fat, 70-80g/100g of water, 1-2g/100g of vitamin E, 4-7g/100g of unsaturated fatty acid, 0.5-1.5g/100g of linoleic acid, 3-5g/100g of alpha-linolenic acid and 7-12g/100g of total dietary fiber.

Further, the invention provides an application process for preparing main and auxiliary foods by using three flaxseed milk coproducts, as shown in figure 1. The first process comprises the following specific steps:

(1) And (3) drying: thawing the frozen and preserved flaxseed milk co-product at normal temperature with water content of 70-80%, spreading in flat bottom container, and oven drying; wherein the thawing time is 10-14h; the tiling thickness is 2-3cm; the temperature of the oven is 80-90 ℃, and the drying time is 8-12 hours until the flaxseed milk co-product is completely dried;

(2) And (3) cooling: naturally cooling the dried flaxseed milk co-product obtained in the step (1) to room temperature in a dry and clean environment, taking care of preventing moisture absorption;

(3) Crushing and sieving: crushing and sieving the flaxseed milk co-product cooled to room temperature by using a crusher to obtain flaxseed milk co-product superfine powder, wherein the particle size is in the range of 20-40 meshes;

(4) Compounding: the superfine powder of the flaxseed milk coproduct is added into the preparation raw materials of the main and auxiliary foods, so that the nutrient-enriched main and auxiliary foods of the flaxseed milk coproduct are prepared.

The second process comprises the following specific steps:

(1) Ice bath ultrasonic treatment: thawing the frozen and preserved flaxseed milk co-product at normal temperature, measuring the water content, and then adding water to dilute until the water content is 90% -93%, wherein the dilution process is matched with ice bath ultrasound; wherein, the time of ice bath ultrasonic is 0.5-1h, the ultrasonic power is 500-700W, and the rotating speed is 500-1000r;

(2) Enzymatic hydrolysis of cellulase: adding cellulase into the solution obtained in the step (1) for enzymolysis, and then heating and inactivating enzyme to obtain a flaxseed milk co-product solution after enzymolysis; wherein, when the cellulase is used for enzymolysis, the temperature is 45-55 ℃, the pH of the solution is 3-6, the addition amount of the cellulase is 1% -2.5% of the dry weight of the substrate, the enzymolysis time is 2-5h, and the rotating speed is 500-1000r; the enzyme deactivation temperature is 90-100 ℃, and the enzyme deactivation time is 10-15min;

(3) Spray drying: spray drying the enzymolysis flaxseed milk co-product solution obtained in the step (2) to obtain small-particle-size flaxseed milk co-product powder with particle size in the range of 60-80 meshes; wherein, during spray drying, the substrate concentration is 7-10%, the air inlet temperature is 160-200 ℃, the air outlet temperature is 80-120 ℃, and the feeding speed is 4-6ml/min;

(4) Compounding: and adding the small-particle-size flaxseed milk coproduct powder into the preparation raw materials of the main and auxiliary foods, thereby preparing the flaxseed milk coproduct nutrition-enhanced main and auxiliary foods.

The third process comprises the following specific steps:

(1) And (3) freeze drying: thawing frozen and preserved semen Lini milk co-product at normal temperature, spreading in a flat bottom container with thickness of 1-2cm, covering with preservative film, and pricking small holes with toothpick to prevent semen Lini milk co-product from flying out during vacuumizing, maintaining ventilation holes, pre-cooling at-80deg.C, and freeze drying at-60deg.C for 24-72 hr;

(2) Crushing and sieving: crushing the freeze-dried flaxseed milk co-product obtained in the step (1) by using a crusher and sieving the crushed flaxseed milk co-product by using a 40-mesh sieve to obtain flaxseed milk co-product powder;

(3) Compounding: and adding the flaxseed milk co-product powder into the preparation raw materials of the main and auxiliary foods, thereby preparing the flaxseed milk co-product nutrition-enhanced main and auxiliary foods.

According to the scheme, the main and auxiliary foods comprise bread, steamed bread, noodles, biscuits and the like, and the preparation raw materials are mainly flour, so that when the superfine powder of the flaxseed milk product is added into the flour, the addition amount is adjusted according to different main and auxiliary foods. Wherein, when the main and auxiliary foods are bread, steamed bread, noodles and the like, the addition amount is 5-16wt%, preferably 6wt%; when the main and subsidiary foods are biscuits, the addition amount is 5-45wt%, preferably 15wt%.

The flax seed milk co-product prepared by the method has compact nutrition-enhanced main and auxiliary food structure, improves the nutritional value of main and auxiliary foods, and optimizes the sensory flavor of the main and auxiliary foods.

Compared with the prior art, the invention has the beneficial effects that:

Firstly, the flax seed milk co-product is prepared into superfine powder after various treatments and then is used in main and auxiliary foods, so that the nutritional value of the main and auxiliary foods can be enhanced, the sensory quality of the main and auxiliary foods is perfected, the texture characteristics of the main and auxiliary foods are optimized, and the problems that the flax seed milk co-product is unfavorable for preparing the main and auxiliary foods due to large granularity, high cellulose content, poor taste and rough texture of the foods caused by directly adding the flax seed milk co-product into the foods, and the alpha-linolenic acid in the flax seed milk co-product is decomposed due to high-temperature treatment conditions, the nutritional value of the flax seed milk co-product is reduced and the like are solved.

Secondly, the flax seed milk co-product can be subjected to microwave detoxification in the process of preparing the plant milk, so that the problem that the flax seed by-product contains cyanogenic glycoside and cannot be applied to food is solved.

Thirdly, the invention adopts modes of superfine grinding or low-temperature physical field synergistic enzyme action hydrolysis and the like to treat the flaxseed milk-in-product, and controls the granularity of the flaxseed milk-in-product superfine powder to prepare the flaxseed milk-in-product superfine powder, thereby not only optimizing the coproduction physical characteristics of the flaxseed milk, but also improving the digestibility of the flaxseed milk-in-product and helping the human body to effectively absorb the nutrient components. Wherein, the low-temperature ultrasonic physical field generates mechanical effect and cavitation effect, releases a large amount of energy, and is accompanied by strong mechanical impact, so that the flaxseed milk co-product is destroyed and partially eroded, and then protein is degraded by protease, and the dietary fiber is hydrolyzed by cooperating with cellulase to degrade cell walls, thereby controlling the grain size of the flaxseed milk co-product.

Fourth, the invention also improves the bioavailability of the flaxseed milk co-product, realizes the high-value utilization of the flaxseed milk co-product, prevents the waste of resources, reduces the pollution of the flaxseed milk co-product to the environment caused by discarding, and reduces the labor and social costs caused by processing the flaxseed milk co-product.

Drawings

FIG. 1 is a diagram of three process routes for the use of flaxseed milk co-products in the preparation of primary and secondary food products;

FIG. 2 is an SEM of a flaxseed milk-coupled product;

FIG. 3 is a particle size of a flaxseed milk-on product;

FIG. 4 is a graph showing the particle size distribution of the flaxseed milk co-product of example 1 after grinding and sieving;

FIG. 5 is a graph showing the particle size distribution of the spray-dried flax seed milk co-product of example 2 after enzymatic hydrolysis.

FIG. 6 is a graph showing the particle size distribution of the spray-dried flax seed milk co-product of example 3 after enzymatic hydrolysis.

FIG. 7 is a color difference analysis of the flax seed milk co-product nutrition fortified steamed bread of example 1.

FIG. 8 is an SEM of a flax seed milk co-product nutrition fortified steamed bun of example 1; wherein, (a) is SEM of the nutrition-enhanced steamed bread with the additive amount of 0wt% of the flaxseed milk coproduction, and (b) is SEM of the nutrition-enhanced steamed bread with the additive amount of 6wt% of the flaxseed milk coproduction; (c) SEM of nutrient-enriched steamed bread with 16wt% of flaxseed milk co-product.

Fig. 9 is a color difference analysis of the flax seed milk co-product nutrition fortified noodle of example 2.

FIG. 10 is an SEM of the flax seed milk co-product nutrition fortified noodle of example 2; wherein, (a, d) is the SEM of the nutrition-enriched noodle with the additive amount of 0wt% of the flaxseed milk co-product, and (b, e) is the SEM of the nutrition-enriched noodle with the additive amount of 6wt% of the flaxseed milk co-product; (c, f) SEM of the enriched noodles in an amount of 16wt% of flaxseed milk co-product.

Fig. 11 is a color difference analysis of the flaxseed milk co-product nutrition fortified bread of example 3.

Fig. 12 is a color difference analysis of the flaxseed milk co-product nutrition fortified cookie of example 4.

Fig. 13 is an expansion ratio analysis of the flaxseed milk co-product nutrient fortified cookie of example 4.

Detailed Description

For a better understanding of the present invention, the following examples are set forth to illustrate the invention further, but are not to be construed as limiting the invention.

In the following examples, the preparation method of the flaxseed milk-coupled product comprises the following specific steps:

1. Regulating moisture: the moisture content of the flaxseed was adjusted to 13%.

2. Microwave treatment: heating the flax seeds with water content by microwaves to detoxify the flax seeds and endow the flax seeds with baking fragrance, wherein the microwave power is 720w and the microwave time is 9min;

3. Soaking: soaking the flaxseeds subjected to the microwave treatment in the step 2 in water, wherein the mass ratio of the flaxseeds to the water is 1:7, preparing a base material;

4. preparing milk: crushing the flaxseeds soaked in the step 3 through a colloid mill to achieve the effects of emulsification and dispersion, wherein the crushing time is 12min;

5. and (3) filtering: filtering the product obtained in the step 4 by using 150-200 mesh gauze, wherein the filtrate is flaxseed plant milk, and the filter residue is flaxseed milk product. The obtained flaxseed milk-linked product is frozen and preserved at-18deg.C, and thawed at normal temperature for subsequent use.

As shown in fig. 2, the flaxseed milk co-product has a variety of structures including the porous structure shown in a, b, and also including the smooth sheet structure shown in c, and also including the curled shape structure in d. As shown in fig. 3, there is a distribution of the particle size of the flaxseed milk co-product, D ₁₀＝80μm,D₅₀＝213μm,D₉₀ = 437 μm.

The flaxseed milk co-product contains 5.51g/100g of protein, 8.3g/100g of fat, 74.3g/100g of moisture, 1.46g/100g of vitamin E, 6.97g/100g of unsaturated fatty acid, 1.10g/100g of linoleic acid, 4.38g/100g of alpha-linolenic acid and 10.4g/100g of total dietary fiber.

Example 1

The application method of the flaxseed milk co-product for preparing main and auxiliary foods, which is exemplified by steamed bread, specifically comprises the following steps:

(1) The flax seed milk co-product adopted in the embodiment contains 74% of water, is in a freezing preservation state, is pasty after being thawed for 12 hours, is paved in a flat chassis, has the thickness of about 2cm, is placed on the upper layer of a 90 ℃ oven, is dried for 6 hours, and is placed in a drying environment to be cooled to room temperature, so that the dried flax seed milk co-product is obtained;

(2) Scraping the dried flaxseed milk coproduct from a flat chassis by using a scraper knife, crushing for 30s by using a high-speed crusher, and sieving by using a 40-mesh sieve to obtain flaxseed milk coproduct superfine powder; as shown in fig. 4, the particle size distribution diagram of the flaxseed milk co-product after crushing by the high-speed crusher, D ₁₀＝31.5μm,D₅₀＝95.3μm,D₉₀ =225 μm, is significantly reduced compared with the untreated flaxseed milk co-product;

(3) Adding the superfine powder of the flaxseed milk product into flour for compounding, wherein the addition amounts are respectively 0wt%,6wt% and 16wt%, adding yeast powder and domestic drinking water, and preparing the flaxseed milk co-product nutrition-enriched steamed bread through proportioning, dough mixing, fermentation, molding, proofing, cooling, packaging and the like.

Table 1 shows the texture characteristics of the flax seed milk co-product nutrient-enriched steamed buns prepared in example 1. Table 2 shows the results of the detection of the ingredients of the nutrient-enriched steamed bread of the flaxseed milk co-product prepared in example 1, wherein the amount of the flaxseed milk co-product added was 6 wt%.

TABLE 1

Note that different letters represent the same index significance difference (P < 0.05) of different addition amounts of flaxseed milk-coupled products

TABLE 2

Physicochemical detection

Detection result

As can be seen from table 1, compared with the flaxseed milk co-product reinforced steamed bread with the addition amounts of 0wt% and 16wt%, the flaxseed milk co-product reinforced steamed bread with the addition amount of 6wt% has significantly improved brittleness, hardness, chewiness and adhesiveness; with the increase of the addition amount, the elasticity is gradually increased, the adhesiveness and the cohesiveness are not remarkably different. As shown in Table 2, the added amount of the flaxseed milk co-product is steamed bread with the weight percent of 6%, the alpha-linolenic acid content reaches 0.578g/100g, the total dietary fiber content reaches 3.48g/100g, the protein content reaches 7.79g/100g, and the moisture and the pH meet the requirements of GB/T21118.

As can be seen from fig. 7, as the amount of flaxseed milk co-product added increases, the L values decrease significantly and the a and b values increase, because the flaxseed milk co-product is darker than normal wheat flour, and as the amount of added increases, the color darkens and the color darkens. As can be seen from FIG. 8, the addition of flaxseed milk-based products resulted in an increase in large pore size, and the steamed buns with an addition of 6wt% had more pores than the steamed buns with an addition of 0wt% and 16 wt%. Probably because of the filling effect of dietary fiber, the air chamber in the steamed bread is divided into more small air chambers, so that the density of air holes of the steamed bread is increased, and compared with the flax seed milk co-product reinforced steamed bread with the addition amount of 16wt%, the flax seed milk co-product reinforced steamed bread with the addition amount of 6wt% is less in dietary fiber, the gluten protein network structure is less damaged, the pore density is increased, the air holding property of the steamed bread is increased, and the texture characteristics are better than those of the steamed bread with the addition amounts of 0wt% and 16 wt%.

By the above, the addition of the flaxseed milk product can lead the steamed bread to contain rich alpha-linolenic acid, dietary fiber, protein and other nutrient substances, thereby increasing the nutritional value of the steamed bread and enriching the nutritional quality of the steamed bread. Meanwhile, compared with steamed bread with the addition of 0wt% and 16wt%, the flax seed milk co-product enhanced steamed bread with the addition of 6wt% has more excellent quality, strengthens the chewing sense of the steamed bread, optimizes the texture characteristics and the sensory quality of flax seed milk co-products, and simultaneously has the characteristics that the flax seed milk co-product enhanced steamed bread is distinguished from other kinds of steamed bread by color change, but cannot be accepted by consumers, so that the flax seed milk co-product steamed bread is more easily accepted by the market.

Example 2

The application method of the flaxseed milk co-product for preparing main and auxiliary foods, which take noodles as an example, specifically comprises the following steps:

(1) The flax seed milk co-product adopted in the embodiment contains 74% of water, is in a frozen preservation state, is pasty after being thawed for 12 hours, and is diluted into a solution with the concentration of 7% by adding water; wherein, in the dilution process, an ultrasonic sound wave cell breaker is matched with ice bath for ultrasonic treatment for 1h, the ultrasonic power is 600W, and the rotating speed is 700r;

(2) Regulating the pH of the solution of the flaxseed milk co-product obtained after the ultrasonic treatment in the step (1) to 5 by using 1M dilute hydrochloric acid, adding cellulase with the dry weight of 1.5% of the substrate, carrying out enzymolysis for 3 hours at 50 ℃ at the rotating speed of 1000r, and then carrying out heating enzyme deactivation treatment at 100 ℃;

(3) Spray drying the flaxseed milk co-product solution obtained after enzymolysis in the step (2), wherein the air inlet temperature is 160 ℃, the air outlet temperature is 90 ℃, and the feeding speed is 6ml/min to obtain flaxseed milk co-product superfine powder, and as shown in fig. 5, D ₁₀＝5.76μm,D₅₀＝51.5μm,D₉₀ =232 mu m;

(4) Adding superfine powder of the flaxseed milk coproduct into flour for compounding, wherein the addition amounts are respectively 0wt%,6wt%,16 wt%, and edible salt and sodium carbonate as auxiliary materials to prepare the flaxseed milk coproduct nutrition-enhanced noodles.

Table 3 shows the texture characteristics of the flax seed milk co-product nutrition-enriched noodles prepared in example 2. Table 4 shows the report of the ingredient measurement of the nutrition-enriched noodle containing the flaxseed milk co-product prepared in example 2, wherein the amount of the flaxseed milk co-product added was 6 wt%.

TABLE 3 Table 3

TABLE 4 Table 4

Physicochemical detection

Detection result

As is clear from Table 3, the noodles added in an amount of 6wt% were the least brittle, hard, gummy and chewy, and the noodles added in an amount of 16wt% were the most brittle, hard and gummy, as compared with the flax seed milk co-product-fortified noodles added in an amount of 0wt% and 16 wt%. With increasing addition, the adhesiveness gradually decreases, and the cohesiveness has no significant difference. As shown in Table 4, the alpha-linolenic acid content in the flax seed milk co-product enriched noodle with the addition amount of 6wt% reaches 1g/100g, the total dietary fiber content reaches 3.22g/100 g, the protein content reaches 10.5g/100g, and the moisture and acidity meet the national standard GB/T40636.

As can be seen from fig. 9, as the amount of flaxseed milk co-product added increases, the L values decrease and the a values increase, because the flaxseed milk co-product is darker than ordinary wheat flour, and as the amount of added increases, the color darkens and the color darkens. As can be seen from fig. 10, the addition of the flaxseed milk co-product results in a denser noodle structure and a smaller void, and the flaxseed milk co-product is more tightly combined with the flour as the amount of the flaxseed milk co-product added increases.

The flaxseed milk-based product is added, so that the surface of the noodle is compact in structure, a gluten network is wrapped by starch particles, and the phenomenon is probably caused by the fact that the fine dried noodles generate a thermal effect and a shearing effect in the preparation and extrusion process, and cellulose forms orientation characteristics, so that the flaxseed milk-based product is more tightly connected with flour. Since the fine dried noodles were different from the steamed bread of example 1 in the process, no voids were generated in the fermentation step. However, the added flax seed milk product also enables the flax seed milk co-product reinforced noodles to be rich in a plurality of nutrient substances such as alpha-linolenic acid, protein, dietary fiber and the like, and the color and luster change enables the products to be more characterized, meanwhile, the noodles are softer and easy to chew, have light flax seed fragrance, optimize the texture characteristics and sensory quality of the noodles, enable the noodles to be more suitable for the market and have more product characteristics.

Example 3

The application method of the flaxseed milk co-product for preparing main and auxiliary foods, which take bread as an example, specifically comprises the following steps:

(5) Spray drying the flaxseed milk co-product solution obtained after enzymolysis in the step (2), wherein the air inlet temperature is 160 ℃, the air outlet temperature is 90 ℃, and the feeding speed is 5ml/min to obtain flaxseed milk co-product superfine powder, and as shown in fig. 6, D ₁₀＝4.39μm,D₅₀＝29.3μm,D₉₀ =68.5 μm;

(3) Adding superfine powder of the flaxseed milk coproduct into flour for compounding, wherein the addition amounts are respectively 0wt%,6wt%,16wt%, yeast and domestic drinking water, and preparing the flaxseed milk coproduct nutrition-enhanced bread through the processes of stirring, fermenting, shaping, proofing, cooking and the like.

Table 5 shows the texture characteristics of the flaxseed milk co-product nutrition fortified bread prepared in example 3. Table 6 shows the results of the measurement of the ingredients of the enriched bread of flaxseed milk co-product prepared in example 3, wherein the amount of flaxseed milk co-product added was 6 wt%.

TABLE 5

TABLE 6

Physicochemical detection

Detection result:

As is clear from Table 5, as the amount of flaxseed milk co-product added increases, the crispness, hardness, gumminess, chewiness gradually increases, adhesiveness gradually decreases, cohesiveness gradually decreases, and the 6wt% addition amount of flaxseed milk co-product has elasticity higher than 0wt% and 16wt% addition amount of flaxseed milk co-product fortified bread. As shown in Table 6, the alpha-linolenic acid content in the enriched bread of the flaxseed milk co-product with the addition amount of 6wt% reaches 0.588g/100g, the total dietary fiber content reaches 3.10g/100, the protein content reaches 9.95g/100g, and the acid value and the peroxide value accord with the national standard GB 7099.

As can be seen from fig. 11, as the amount of flaxseed milk co-product added increases, the L values decrease and the a values increase, because the flaxseed milk co-product is darker than ordinary wheat flour, and as the amount of added increases, the color darkens and the color darkens. The bread has rich dietary fiber, alpha-linolenic acid, protein and other nutrient components and has more rich nutritive value due to the addition of the flaxseed milk product. The flaxseed milk co-product enriched bread with the addition amount of 6wt% is more elastic than the bread with the addition amount of 0wt% and 16wt%, has light flaxseed faint scent, has a deepened color, ensures that the flaxseed milk co-product enriched bread has more appetite, and has a sensory quality change within an acceptable range, so that the flaxseed milk co-product enriched bread is more acceptable to consumers.

Example 4

The application method of the flaxseed milk co-product for preparing main and auxiliary foods, which take cookies as an example, specifically comprises the following steps:

(1) The flax seed milk co-product adopted in the embodiment contains 74% of water, is in a freezing preservation state, is pasty after being thawed for 12 hours, is paved in a plastic lunch box, has the thickness of 2cm, is wrapped by a preservative film, is wrapped by toothpick and is pre-cooled in a refrigerator at the temperature of minus 80 ℃ for 5 hours, and is freeze-dried in a vacuum freeze dryer for 48 hours;

(2) Crushing the flax seed milk co-product obtained after freeze drying in the step (1) in a dry crusher for 10s, and sieving the flax seed milk co-product with a 40-mesh sieve to obtain flax seed milk co-product superfine powder;

(3) The flaxseed milk coproduct superfine powder is compounded with flour, the addition amounts are respectively 0wt%,15wt%,45wt%, and then white granulated sugar, cream, milk powder, eggs and other ingredients are added to be stirred into dough, and the flaxseed milk coproduct nutrition-enhanced cookie is prepared through the processes of molding, baking and curing, cooling, metal detection, packaging and the like.

Table 7 shows the texture characteristics of the flaxseed milk co-product nutrient fortified cookies prepared in example 4. Table 8 shows the ingredient test report of the nutrient-enriched cookie with a flaxseed milk co-product addition of 15wt% prepared in example 4.

TABLE 7

TABLE 8

Physicochemical detection

Detection result:

As can be seen from table 7, the addition of the flaxseed milk co-product resulted in a decrease in elasticity and adhesiveness, while the flaccidity, hardness, and adhesiveness were less significantly different for the flaxseed milk co-product fortified cookies with an addition of 15wt% compared to the cookies with an addition of 0wt% and 45 wt%. As shown in Table 8, the alpha-linolenic acid content in the flaxseed milk co-product enhanced cookie with the addition amount of 15wt% reaches 1.63g/100g, the total dietary fiber content reaches 3.59g/100, the protein content reaches 7.64g/100g, and the acid value and the peroxide value accord with national standard GB 7100.

As can be seen from fig. 12, as the amount of flaxseed milk co-product added increases, the L values decrease and the a values increase, because the flaxseed milk co-product is darker than ordinary wheat flour, and as the amount of added increases, the color darkens and the color darkens. As can be seen from fig. 13, as the amount of flaxseed milk co-product added increases, the flaxseed milk co-product fortified cookie spread gradually decreases. The added flaxseed milk co-product can make the flaxseed milk co-product reinforced cookie contain rich alpha-linolenic acid, dietary fiber, protein and other nutritive matters, so that the nutritive value of the cookie is enriched, and the cookie is healthier. Meanwhile, the cookie biscuit with the addition amount of 15wt% of the flaxseed milk-linked product is softer, the color is deepened, and the organoleptic quality and the texture characteristics are excellent. The addition of the flaxseed milk-based product reduces the ductility of the cookies and can maintain the patterns of the cookies more easily. Thus, the product is more acceptable to consumers.

In conclusion, the addition of the flaxseed milk-in-one product can enrich the nutritional value of main and auxiliary foods, increase the content of dietary fibers in the product, and have different influences on the texture characteristics of each product due to different preparation processes of different products. But in general, the addition of the flaxseed milk-coupled product with a certain content can lead to richer sensory quality of the product and have the special flavor of the flaxseeds. In addition, with the increase of the addition amount, the color of the product is deepened, so that the product has more characteristics.

The foregoing is merely a preferred embodiment of the present invention, and it should be noted that modifications and changes can be made by those skilled in the art without departing from the inventive concept and remain within the scope of the invention.

Claims

1. The application of the flaxseed milk co-product in preparing main and auxiliary foods is characterized by comprising the following steps of:

(4) Compounding: adding the superfine powder of the flaxseed milk coproduct into the preparation raw materials of the main and auxiliary foods, so as to prepare the nutrition-enhanced main and auxiliary foods of the flaxseed milk coproduct;

the preparation method of the flaxseed milk-linked product mainly comprises the following steps:

1) Regulating moisture: regulating the moisture content of the flaxseeds to 10-15%;

2) Microwave treatment: heating the flax seeds with water content by microwave to detoxify and endow the flax seeds with baking fragrance, wherein the microwave power is 650-800w and the microwave time is 5-20min;

3) Soaking: soaking the flaxseeds subjected to the microwave treatment in the step2 in water, wherein the mass ratio of the flaxseeds to the water is 1: (5-10);

4) Milk making and filtration: pulverizing semen Lini soaked in step 3 by colloid mill, filtering with 150-200 mesh gauze, collecting filtrate as semen Lini plant milk, collecting residue as semen Lini milk product, and freeze preserving.

2. The application of the flaxseed milk co-product in preparing main and auxiliary foods is characterized by comprising the following steps of:

(4) Compounding: adding the small-particle-size flaxseed milk coproduct powder into a preparation raw material of main and auxiliary foods, so as to prepare the flaxseed milk coproduct nutrition-enhanced main and auxiliary foods;

3. The application of the flaxseed milk co-product in preparing main and auxiliary foods is characterized by comprising the following steps of:

(1) And (3) freeze drying: thawing frozen and preserved semen Lini milk co-product at normal temperature, spreading in a flat bottom container with thickness of 1-2cm, covering and pricking small holes with fresh-keeping film to prevent semen Lini milk co-product from flying out during vacuumizing, maintaining ventilation holes, pre-cooling at-80deg.C, and freeze drying at-60deg.C for 24-72 hr;

(3) Compounding: adding the flaxseed milk co-product powder into the preparation raw materials of main and auxiliary foods, so as to prepare the flaxseed milk co-product nutrition-enhanced main and auxiliary foods;

4. Use of a flaxseed milk co-product according to claim 1 or 2 or 3 for the preparation of a main or secondary food, characterized in that the flaxseed milk co-product contains 3-6g/100g of protein, 6-10g/100g of fat, 70-80g/100g of moisture, 1-2g/100g of vitamin E, 4-7g/100g of unsaturated fatty acid, 0.5-1.5g/100g of linoleic acid, 3-5g/100g of alpha-linolenic acid, 7-12g/100g of total dietary fiber.

5. Use of a flaxseed milk co-product according to claim 1 or 2 or 3 for the preparation of a main and a secondary food, characterized in that said main and secondary food comprises bread, steamed bread, noodles, biscuits, the preparation raw material of which is mainly flour; when the main and auxiliary food is one of bread, steamed bread and noodles, the adding amount is 5-16wt%; when the main and auxiliary foods are biscuits, the addition amount is 5-45wt%.