Full-fat flaxseed powder and preparation method thereof

Abstract

The invention relates to the technical field of food, and particularly discloses full-fat flaxseed powder and a preparation method thereof.The preparation method comprises the steps that S1, flaxseeds in low mountains and hills are selected, and after impurity removal and cleaning, the total number of bacterial colonies is controlled to be lower than 104 CFU / g; s2, stir-frying the cleaned flaxseeds in a cast iron frying pan with slow fire at the temperature of 120-150 DEG C for 10-15 minutes until the flaxseeds are light brown and emit nut fragrance, and the moisture content is reduced to 5-7%; s3, immediately cooling the fried flaxseeds by air to 50 DEG C or below, and then naturally cooling the flaxseeds to normal temperature; s4, the cooled flaxseeds are put into a blade grinding machine, the grinding time is controlled to be 66-73 seconds, and powder is obtained; s5, removing particle non-uniform substances through a 304 screening machine to obtain a finished product of the full-fat flaxseed powder; through stir-frying treatment, the flaxseeds are subjected to a Maillard reaction, the fragrance of nuts is released, the fishy smell of the raw flaxseeds is effectively covered, the flavor of food is improved, the digestibility is enhanced, and the flaxseeds are more suitable for being directly added into various kinds of food.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and particularly relates to full-fat flaxseed powder and a preparation method thereof. Background Art

[0002] With increasing attention paid to healthy eating, market demand for flaxseed, a natural food rich in nutrients such as omega-3 fatty acids, lignans, and dietary fiber, continues to grow. However, raw flaxseed has issues such as a strong fishy odor, high levels of anti-nutritional factors, low mineral absorption, and the potential risk of cyanogenic glycosides, which limit its widespread use in the food industry. Traditionally, to mask the fishy odor, raw flaxseed requires additional roasting, which not only increases production costs but also may lead to nutrient loss. Furthermore, the anti-nutritional factors and cyanogenic glycosides in raw flaxseed may also have adverse effects on human health.

[0003] In the food industry, improving the flavor, nutritional value, and safety of food has always been a focus of research and development. In response to the problems with flaxseed, the market urgently needs a processing method that can not only enhance flavor and digestibility, but also destroy anti-nutritional factors, increase mineral absorption rate, and retain its rich nutritional components. At the same time, as people's requirements for food safety and environmental protection increase, it is particularly important to invent an environmentally friendly, waste-free processing method. Summary of the Invention

[0004] The object of the present invention is to provide a full-fat flaxseed meal and a preparation method thereof, so as to solve the problems raised in the above background technology.

[0005] To achieve the above object, the present invention provides the following technical solutions:

[0006] A method for preparing full-fat flaxseed meal, comprising:

[0007] S1. Select flax seeds from low mountain and hilly slopes, and after cleaning, control the total bacterial count to less than 10. 4 CFU / g;

[0008] S2. Roast the cleaned flax seeds in a cast iron wok at 120-150° C. for 10-15 minutes, until the flax seeds are light brown and have a nutty aroma, and the moisture content is reduced to 5-7%.

[0009] S3. After roasting, the flax seeds are immediately cooled by air to below 50°C, and then naturally cooled to room temperature;

[0010] S4. Place the cooled flax seeds into a blade grinder and control the grinding time to 66-73 seconds to obtain a powder;

[0011] S5. Using a 304 screening machine to remove uneven particles, a finished product of full-fat flaxseed meal is obtained.

[0012] Preferably, in step S2, the frying temperature is controlled at 120-150° C., and the peroxide value is lower than 5 meq / kg.

[0013] Preferably, in step S4, the blade speed of the grinder is 2000-2500 rpm to control the friction temperature to be lower than 60°C.

[0014] Preferably, in step S3, air cooling adopts a circulating cold air system, and the cooling rate is not less than 10°C / minute.

[0015] Preferably, in step S5, the aperture of the screening machine is 80-100 mesh, and the particle uniformity is ≥95%.

[0016] A full-fat flaxseed meal prepared by any of the above methods, comprising the following nutritional ingredients:

[0017] α-linolenic acid content is 50-60%;

[0018] Lignans bioavailability increased by 20-30%;

[0019] Residual cyanogenic glycoside content is less than 100 mg / kg

[0020] Preferably, it is used in baked goods, meal replacement powders or energy bars.

[0021] Compared with the prior art, the present invention has the following beneficial effects:

[0022] (1) Through the frying process, flax seeds undergo the Maillard reaction, releasing a nutty aroma, which effectively masks the fishy smell of raw flax seeds, improves the flavor of food, and enhances digestibility, making flax seeds more suitable for direct addition to various foods.

[0023] (2) The frying process destroys the anti-nutritional factors in flax seeds, significantly reducing their content, thereby increasing the absorption rate of minerals and enhancing the nutritional value of the food.

[0024] (3) Under low-temperature frying, the retention rate of Omega-3 exceeds 85%, which effectively controls the high-temperature oxidation loss and ensures the retention of precious nutrients in flax seeds. At the same time, frying also activates natural antioxidants such as lignans and improves their bioavailability.

[0025] (4) After flaxseeds are cooked, part of the dietary fiber is converted into soluble fiber, which helps promote the proliferation of intestinal probiotics and improve intestinal health.

[0026] (5) The application scenarios of flaxseed have been expanded, so that it can be directly added to a variety of foods such as baked goods, meal replacement powders, energy bars, etc. without the need for additional baking to remove the fishy smell, providing more innovative options for the food industry.

[0027] (6) The high temperature of frying effectively kills pathogenic bacteria such as Salmonella and Escherichia coli, and improves the hygiene indicators of food.

[0028] (7) Roasting significantly reduces the cyanogenic glycoside content in raw flax seeds, making them meet food safety standards and protecting the health of consumers. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 It is a process flow chart of the present invention. DETAILED DESCRIPTION

[0030] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0031] Example 1:

[0032] See also Figure 1 As shown, a method for preparing full-fat flaxseed powder comprises the following steps:

[0033] S1. Select high-quality yellow flax seeds produced in the hilly slopes of the low mountains of Xilin Gol League, Inner Mongolia. The seeds are plump and free of mold and insects.

[0034] Remove impurities (such as stones, empty shells, etc.) through a specific gravity screening machine, and then rinse with clean water three times, each rinse time is 5 minutes, and the total number of colonies is controlled to be ≤1×10 4 CFU / g;

[0035] S2. Place the cleaned flax seeds (with a water content of about 8%) in a cast iron wok and fry them at a constant temperature of 130° C. for 12 minutes.

[0036] Stir the flax seeds continuously during the roasting process until they turn light brown, emit a distinct nutty aroma, and their moisture content drops to 6.2%. The peroxide value is 3.8 meq / kg (which meets the requirement of <5 meq / kg).

[0037] S3. After frying, immediately transfer the flax seeds to a circulating cold air system (wind speed 3m / s) and cool them to 48°C within 5 minutes;

[0038] Then place it in a cool and ventilated environment to cool naturally for 24 hours to room temperature (25°C);

[0039] S4. Place the cooled flax seeds into a special blade grinder (rotating speed 2200 rpm) and set the grinding time to 70 seconds;

[0040] Real-time monitoring of grinding temperature to ensure that the friction temperature is ≤55°C to avoid oil oxidation;

[0041] S5. The ground powder is screened through a 304 stainless steel screening machine (aperture 90 mesh) to remove coarse particles (particle size > 150 μm), and the particle uniformity reaches 96%;

[0042] The screened full-fat flaxseed powder was packed into aluminum foil bags, sealed with nitrogen, and stored away from light.

[0043] In one embodiment of the present invention, in step S3, air cooling adopts a circulating cold air system, and the cooling rate is not less than 10°C / minute.

[0044] A full-fat flaxseed meal prepared by any of the above methods, comprising the following nutritional ingredients:

[0045] α-linolenic acid content: 58% (of total fat);

[0046] The bioavailability of lignans is 28% higher than that of raw seeds;

[0047] Residual cyanogenic glycosides: 85 mg / kg (meets the standard of <100 mg / kg).

[0048] Microbial indicators: total colony count ≤500 CFU / g, no pathogenic bacteria (Salmonella, Escherichia coli) were detected.

[0049] Sensory properties: The powder has a fine texture, is light yellow in color, has a nutty aroma, and has no raw or fishy smell;

[0050] It is used in baked goods, meal replacement powders or energy bars.

[0051] Example 2:

[0052] The full-fat flaxseed meal prepared in Example 1 was added to the whole-wheat bread recipe at a ratio of 5% to replace part of the flour; no additional deodorization treatment was required, and the dough was directly mixed and baked (180° C., 25 minutes);

[0053] The finished bread has a soft texture and nutty flavor, and its dietary fiber content is increased by 15%, and the α-linolenic acid retention rate is greater than 80%.

[0054] Experimental example:

[0055] The full-fat flaxseed meal prepared in Example 1 was tested, and the test data are shown in the following table:

[0056]

[0057]

[0058]

[0059] The nutritional ingredients are as follows:

[0060] project Per 100 grams (g) NRV% energy 2302 kilojoules (kJ) 27％ protein 26.5 grams (g) 44％ Fat 43.0 grams (g) 72％ carbohydrate 2.5 grams (g) 1％ Dietary fiber 27.3 grams (g) 109％ sodium 0 milligrams (mg) 0％

[0061] As can be seen from the above, the powdered flaxseed of the present invention has the following advantages:

[0062] After roasting, the flax seeds undergo a Maillard reaction, releasing a nutty aroma (the key flavor substance is 2,5-dimethylpyrazine), which effectively masks the fishy smell of raw flax seeds, enhances the flavor, and increases digestibility;

[0063] By roasting, the anti-nutritional factors such as phytic acid in flax seeds are reduced by 30-50%, thereby improving the absorption rate of minerals (such as iron and zinc);

[0064] Under low-temperature frying, the retention rate of Omega-3 (α-linolenic acid) exceeds 85%, effectively controlling high-temperature oxidation loss and achieving nutrient retention and efficiency enhancement;

[0065] Roasting also activates the lignans (natural antioxidants) in flaxseeds, increasing their bioavailability by 20-30%;

[0066] After flaxseeds are cooked, part of the dietary fiber is converted into soluble fiber (such as β-glucan), which helps promote the proliferation of intestinal probiotics;

[0067] This invention expands the application scenarios of flaxseed, allowing it to be added directly to baked goods (such as bread and biscuits) without the need for additional baking to remove the fishy smell. At the same time, it can also be used as a flavor enhancer for meal replacement powders and energy bars, adding a new product to traditional dietary therapy. Traditional Chinese medicine believes that roasted flaxseed is "warm in nature" and is more suitable for people with spleen and stomach deficiency.

[0068] In terms of safety, the high temperature of stir-frying (>100°C) effectively kills pathogens such as Salmonella and E. coli, making the hygiene indicators better;

[0069] In addition, frying can also reduce the risk of cyanogenic glycosides in raw flax seeds. Raw flax seeds contain trace amounts of cyanogenic glycosides (about 200-300 mg / kg), which can be degraded by 50-70% after frying (residual amount <100 mg / kg), meeting food safety standards.

[0070] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing full-fat flaxseed meal, characterized in that: The following steps are involved: S1. Select flax seeds from low mountain and hilly slopes, and after cleaning, control the total bacterial count to less than 10. 4 CFU / g; S2. Roast the cleaned flax seeds in a cast iron wok at 120-150° C. for 10-15 minutes, until the flax seeds are light brown and have a nutty aroma, and the moisture content is reduced to 5-7%. S3. After roasting, the flax seeds are immediately cooled by air to below 50°C, and then naturally cooled to room temperature; S4. Place the cooled flax seeds into a blade grinder and control the grinding time to 66-73 seconds to obtain a powder; S5. Using a 304 screening machine to remove uneven particles, a finished product of full-fat flaxseed meal is obtained.

2. The method for preparing full-fat flaxseed meal according to claim 1, wherein: In step S2, the frying temperature is controlled at 120-150° C., and the peroxide value is lower than 5 meq / kg.

3. The method for preparing full-fat flaxseed meal according to claim 1, wherein: In step S4, the blade speed of the grinder is 2000-2500 rpm to control the friction temperature to be lower than 60°C.

4. The method for preparing full-fat flaxseed meal according to claim 1, wherein: In step S3, air cooling adopts a circulating cold air system, and the cooling rate is not less than 10°C / minute.

5. The method for preparing full-fat flaxseed meal according to claim 1, wherein: In step S5, the aperture of the screening machine is 80-100 mesh, and the particle uniformity is ≥95%.

6. A full-fat flaxseed meal prepared by the method according to any one of claims 1 to 5, characterized in that: The nutritional ingredients are: α-linolenic acid content is 50-60%; Lignans bioavailability increased by 20-30%; The residual cyanogenic glycoside content is less than 100 mg / kg.

7. The full-fat flaxseed meal according to claim 6, characterized in that: It is used in baked goods, meal replacement powders or energy bars.

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