High-efficiency cooking and decyanation process of flaxseeds

Abstract

The invention relates to the field of food processing and especially relates to a high-efficiency cooking and decyanation process of flaxseeds. The high-efficiency cooking and decyanation process comprises the following steps: screening flaxseeds with a 10-8 mesh sieve to remove larger impurities, then screening the flaxseeds with a 24-20 mesh sieve to remove immature seeds and smaller impurities,then performing winnowing to remove empty inferior seeds, refining full and mature flaxseeds, and uniformly laying the flaxseeds on a conveying belt; performing heating under microwaves with the power of 280W-350W for 15-25 seconds; uniformly spraying the surfaces of the flaxseeds with hot water, and maintaining the state of permeation for 50-60 seconds; and performing microwave drying at the microwave power of 650-680W for 50-60 seconds, thereby effectively removing cyanogentic glycosides from the flaxseeds. The process has simple operation and short process time and is suitable for large-scale production, and the obtained flaxseeds have low hydrocyanic acid content and water content.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a high-efficiency decyanation process for linseed cooking. Background technique [0002] Flaxseed (linseed, flaxseed), also known as linseed, is the flat oval seed of the flax (linumusitatissimum L.) capsule of the Linaceae flax plant. It is mainly produced in Canada, the United States and China's Gansu, Xinjiang, Inner Mongolia and other regions. The α-linolenic acid rich in flaxseed (accounting for 40%-60% of oil) is an omega-3 unsaturated fatty acid, which has health effects such as lowering blood fat and preventing arteriosclerosis. The total dietary fiber in flaxseed is about 28%, which is a good source of dietary fiber. The protein content in flaxseed is generally 10%-30%. Flax protein is a high-quality vegetable protein with a similar amino acid composition to soy protein, but contains more aspartic acid, glutamic acid, leucine and arginine than soy protein. In addition,...

AI Technical Summary

Problems solved by technology

The extrusion method uses a screw extruder for decyanation, and the decyanation rate is above 80%, but the puffing temperature is too high, around 150°C, and the efficiency is not high, only about 70kg / h

Boiling under normal pressure or under pressure can easily cause the loss of linseed gum nutrients, and the cooking time is longer, generally more than 30 minutes

The disadvantage of the baking method is that the baking temperature is too high, generally above 100 ° C, and the time is more than 30 minutes

Images