Method for preparing flaxseed protein crisps by taking flaxseed as raw material

A flaxseed protein and flaxseed technology, which is applied to the protein composition of vegetable seeds, protein food ingredients, dough treatment and other directions, can solve the problems of complicated preparation methods, brittle and loose protein, low efficiency, etc., and it is not easy to loosen and fall off. The effect of slag, taste improvement and simple process

Pending Publication Date: 2021-11-05
ANHUI NONG ANKANG FOODS LTD CO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for preparing linseed protein brittle using linseed as raw material, so as to solve the problem that the existing linseed protein b

Method used

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  • Method for preparing flaxseed protein crisps by taking flaxseed as raw material

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Experimental program
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Effect test

Embodiment 1

[0027] see figure 1 , the present invention provides a technical solution: a method for preparing linseed protein brittle using linseed as raw material, the specific steps of the method for preparing linseed protein brittle using linseed as raw material are as follows:

[0028] S1: Crushed flaxseed: Wash the flaxseed, press the washed flaxseed through an oil press, and discharge a large amount of fat components in the flaxseed by squeezing the oil press, and during the extrusion process , heating the linseed at 50 degrees Celsius, and obtaining the linseed cake after oil extraction, and crushing the linseed cake into powder;

[0029] The linseed cake crushing method is as follows: obtain the linseed cake, heat the linseed cake, stir and pulverize the linseed cake with a stirring device, sieve, filter the large particle material in the pulverized linseed cake and continue to pulverize, The heating temperature is 40 degrees Celsius, and the heating, stirring and crushing time i...

Embodiment 2

[0040] see figure 1 , the present invention provides a technical solution: a method for preparing linseed protein brittle using linseed as raw material, the specific steps of the method for preparing linseed protein brittle using linseed as raw material are as follows:

[0041] S1: Crushed flaxseed: Wash the flaxseed, press the washed flaxseed through an oil press, and discharge a large amount of fat components in the flaxseed by squeezing the oil press, and during the extrusion process , heating the linseed at 55 degrees Celsius, and obtaining the linseed cake after oil extraction, and crushing the linseed cake into powder;

[0042] The linseed cake crushing method is as follows: obtain the linseed cake, heat the linseed cake, stir and pulverize the linseed cake with a stirring device, sieve, filter the large particle material in the pulverized linseed cake and continue to pulverize, The heating temperature is 42.5 degrees Celsius, and the heating, stirring and crushing time...

Embodiment 3

[0053] see figure 1 , the present invention provides a technical solution: a method for preparing linseed protein brittle using linseed as raw material, the specific steps of the method for preparing linseed protein brittle using linseed as raw material are as follows:

[0054] S1: Crushed flaxseed: Wash the flaxseed, press the washed flaxseed through an oil press, and discharge a large amount of fat components in the flaxseed by squeezing the oil press, and during the extrusion process , heating the linseed to 60 degrees Celsius, and obtaining the linseed cake after oil extraction, and crushing the linseed cake into powder;

[0055] The linseed cake crushing method is as follows: obtain the linseed cake, heat the linseed cake, stir and pulverize the linseed cake with a stirring device, sieve, filter the large particle material in the pulverized linseed cake and continue to pulverize, The heating temperature is 45 degrees Celsius, and the heating, stirring and crushing time i...

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Abstract

The invention belongs to the technical field of preparation of flaxseed protein crisps, and particularly relates to a method for preparing flaxseed protein crisps by taking flaxseed as a raw material. The method for preparing the flaxseed protein crisps by taking the flaxseed as the raw material comprises the following specific steps: S1, grinding the flaxseed: washing the flaxseed, squeezing oil from the washed flaxseed by an oil press, obtaining flaxseed cakes after oil pressing, and grinding the flaxseed cakes into powder; S2, dissolving the flaxseed cakes into powder and adding inorganic salt to separate out a protein; S3, separating the protein; S4, adding flour and egg white into the separated protein, and kneading and forming; and S5, carrying out deep frying, baking and dehydration. Through selection of a protein layer, the flour, starch, white granulated sugar, the egg white and other materials, the prepared finished product flaxseed protein crisps are integrally crisp and are difficult to loosen and drop residues; the preparation method is relatively simple in process, and the prepared finished product is relatively high in efficiency; in a mode of combining deep frying and baking, the taste is obviously improved.

Description

technical field [0001] The invention relates to the technical field of preparing linseed protein brittle, in particular to a method for preparing linseed protein brittle using linseed as a raw material. Background technique [0002] Meringues can be eaten directly or stored in an airtight container for at least a week. Meringues can be molded into a variety of shapes. [0003] The existing protein brittle is too loose, easy to drop slag, and the preparation method is relatively complicated, requires specific tools, and has low efficiency. Contents of the invention [0004] The purpose of the present invention is to provide a method for preparing linseed protein brittle using linseed as raw material, so as to solve the problem that the existing linseed protein brittle proposed in the above-mentioned background technology is too loose and easy to drop slag, and the preparation method is complicated and requires specific tools , the problem of low efficiency. [0005] In o...

Claims

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Application Information

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IPC IPC(8): A21D2/26A21D6/00A21D13/80A23J1/14
CPCA21D2/266A21D6/00A21D13/80A23J1/14
Inventor 祝本喜李芹李祥曙
Owner ANHUI NONG ANKANG FOODS LTD CO
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