Flaxseed detoxification method

Abstract

The invention discloses a flaxseed detoxification method, which comprises the steps of: taking flaxseeds, flatly spreading the flaxseeds into a layer with thickness of 0.1-10cm, continuously feeding steam for 5-180 minutes under normal pressure, then taking the flaxseeds out and drying the flaxseeds to an extent that the water content of the flaxseeds does not exceed 3 percent to obtain the detoxified flaxseeds. By using the flaxseed detoxification method, not only can the flaxseeds be effectively detoxified, but also the loss of nutritional components is very low. Therefore, the flaxseed detoxification method has a great significance to the comprehensive development and utilization of the flaxseeds, the improvement of product added value and the realization of large-scale industrial production.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a detoxification method of linseed. Background technique [0002] Flax (Linum ustitatissimum L.), also known as flax, belongs to the family Linaceae and the genus Flax. It is one of the important oil crops in China. In addition to rich oil and protein, flaxseed also contains high dietary fiber, minerals, Vitamins A, B, D, E and phenolic acids, flavonoids, phytic acid, lecithin and other nutrients. Because flaxseed is rich in essential fatty acids (EFA's) - α-linolenic acid (LNA) and linoleic acid, and the natural ratio of these two fatty acids is more suitable for humans, flaxseed has always been considered the best source of essential fatty acids for humans good source. [0003] Studies in recent years have found that flaxseed also contains a component with great potential for development—lignans. Lignan is a physiologically active substance present in the...

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Problems solved by technology

Although the above methods can detoxify flaxseed to varying degrees, the detoxification effect of other methods except the boiling method fails to meet the requirements of China's GB / T15665-1995 that the content of hydrocyanic acid per kilogram of raw materials is less than 10mg In 2008, Yang Hongzhi et al. compared the detoxification effects of boiling, baking, microwave and pressure cooking on flaxseed, among which the detoxification effects of boiling and pressure cooking can reach GB / T15665-1995 stipulates that the content of hydrocyanic acid per kilogram of raw materials is less than 10mg, but the boiling method can easily cause the loss and destruction of nutrients such as flax gum, dietary fiber, and protein. Madhusudhan et al. reported that boiling detoxification made flaxseed The protein molecules in the meal were dissociated, and the available lysine content decreased by 30%. Compared with the untreated flaxseed meal, the nitrogen solubility, oil absorption capacity, foamability, foam stability and The emulsification properties are all reduced, which greatly affects the quality of the detoxified flaxseed, and the boiling method causes the precipitation and loss of flax gum, making the flaxseed too viscous and difficult to dry, which greatly affects the formability and flow of flaxseed raw materials In addition to the disadvantages of the boiling method, the cooking method is also detoxified under high temperature and high pressure conditions, which will affect the stability of active ingredients such as lignans, resulting in the detoxification of flaxseed raw materials. Massive loss and significant reduction in nutritional value

[0008] Therefore, judging from the above research methods, although the current various detoxification methods can reduce the content of cyanogenic glycosides in flaxseed to varying degrees, they still have certain shortcomings. They either have a low detoxification rate, or require a lot of equipment. Higher, or higher cost, or the processing technology will affect the nutritional content of flaxseed and reduce the nutritional value

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