A low-temperature embedding-based full-utilization edible plant seed powder protective processing method

Abstract

The application discloses a kind of based on low-temperature embedding full utilization edible plant seed powder protective processing method, belongs to the field of manufacturing granular or instant powder.The processing method described in the application is by roasting edible plant seed pretreatment, then edible plant seed is mixed with water, by the way of multi-pass mill combination processing, under low temperature condition embedding beneficial nutrient in edible plant seed, form the method of full utilization powder.This method uses low-temperature treatment, reduces the loss of main protein, polyunsaturated fatty acid and colloid and other nutrients in edible plant seed, reduces the loss of edible plant seed secondary metabolite and biological activity.Using the self material such as protein in edible plant seed as embedding material, the oxidation stability of edible plant seed powder is significantly improved.No need to introduce foreign chemical substances, ensure the greenness, safety of full utilization edible plant seed powder.

Description

Technical Field

[0001] This invention relates to a protective processing method for fully utilized edible plant seed powder based on self-assembly, belonging to the field of manufacturing granular or instant powders. Background Technology

[0002] Flaxseed is the seed of flax (Sesamumindicum L.), an annual herbaceous plant belonging to the genus Linum in the family Linaceae. It is rich in nutrients, including protein (20–28%, w / w), lipids (30–50%, w / w), dietary fiber (20–30%, w / w), and secondary metabolites (such as phenolic acids, tocopherols, lignans, B vitamins, flavonoids, and minerals). Studies have shown that consuming flaxseed can reduce the risk of cardiovascular disease, diabetes, cancer, inflammation, kidney disease, and gastrointestinal disorders, and help maintain brain health. This is mainly attributed to the essential omega-3 fatty acids, high-quality protein, soluble dietary fiber, and lignans in flaxseed.

[0003] The utilization rate of flaxseed is currently insufficient, mainly relying on single-component separation methods, such as extracting flaxseed oil, flaxseed protein, or flaxseed gum. While many individual components of flaxseed have good bioavailability, fully utilized flaxseed products offer better nutritional characteristics and shelf life. Furthermore, compared to flaxseed oil, which is prone to causing gastrointestinal discomfort, fully utilized flaxseed powder promotes better dietary adherence. Notably, the components in fully utilized flaxseed powder have potential synergistic and co-transfer effects on health; for example, the oil body membrane structure or lipid conjugates anchored to the oil body membrane can protect omega-3 fatty acids from oxidation. In conclusion, fully utilized flaxseed powder, as a functional food ingredient, offers greater health benefits and better sustainability compared to single flaxseed powder ingredients (such as flaxseed protein powder).

[0004] However, the preparation of fully utilized flaxseed meal still faces numerous challenges, such as the presence of anti-nutritional factors, oxidation of unsaturated lipids, unpleasant flavor alterations, a hard texture, and some digestive difficulties. Specific processing methods are necessary to mitigate these undesirable characteristics of flaxseed. For example, current flaxseed processing often involves heat treatment, which helps produce more aroma compounds. However, recent research suggests that oven or microwave heating of flaxseed may alter the structure of oil-anchored proteins, further leading to fatty acid oxidation or degradation and the production of relatively high levels of aldehydes.

[0005] Encapsulation technology is a process that uses encapsulating agents to encapsulate powdered materials or other bulk structures to provide performance support or chemical protection. Using encapsulation technology to produce fully utilized flaxseed flour helps maintain the physical or chemical stability of nutrients in flaxseed, reduces its oxidation rate, and improves compatibility with food matrices. However, the application of encapsulation technology in the preparation of fully utilized flaxseed flour currently faces two main challenges:

[0006] (1) Encapsulation technology generally requires the introduction of foreign substances as encapsulating agents, which can easily cause potential food safety risks;

[0007] (2) During the encapsulation process, external energy is generally used to process the materials, such as heat treatment. This process can also easily cause the loss of bioactivity of active substances in flaxseed.

[0008] Based on the above, the key challenge in the production of fully utilized flaxseed meal lies in developing a green encapsulation technology under low-temperature processing conditions. Summary of the Invention

[0009] [Technical Issues]

[0010] Current multi-step heat treatment methods for the full utilization of flaxseed meal alter the structure of oil-anchored proteins in flaxseed, leading to fatty acid oxidation or degradation and the production of relatively high levels of aldehydes. Therefore, a more gentle full-utilization processing method is needed to better preserve the nutrients in flaxseed.

[0011] Using encapsulation technology to produce fully utilized flaxseed flour helps maintain the physical and chemical stability of nutrients in flaxseed, reduces its oxidation rate, and improves compatibility with food matrices. However, introducing foreign substances as encapsulation agents poses food safety risks, and heat treatment during encapsulation processing can destroy the nutrients in flaxseed. Therefore, a greener, safer, and gentler encapsulation method is needed.

[0012] [Technical Solution]

[0013] To overcome the shortcomings of the prior art, this invention provides a protective processing method for fully utilized edible plant seed powder based on low-temperature encapsulation. The technical solution adopted in this invention includes: firstly, pre-treating the edible plant seeds by baking to enhance their aroma and reduce toxic substances; secondly, using the proteins, fibers, and gums naturally present in the plant seeds as encapsulation materials, wet milling is performed using a multi-stage milling process to achieve seed particle crushing, nutrient release, and self-assembly encapsulation; thirdly, the wet-milled slurry is dried at low temperature using vacuum drying; and finally, it is crushed to obtain fully utilized edible plant seed powder. The method employed in this invention is simple, green, efficient, and provides better protection.

[0014] The first objective of this invention is to provide a method for the protective processing of fully utilized edible plant seed powder based on low-temperature encapsulation, the specific steps of which are as follows:

[0015] (1) Roast edible plant seeds;

[0016] (2) Mix the roasted edible plant seeds with water, and then pour the mixed plant seed suspension into the first mill to grind it into a homogenate.

[0017] (3) Pour the plant seed homogenate obtained in step (2) into the second mill for grinding, and then homogenize or heterogenize to form an ultrafine plant seed homogenate.

[0018] (4) The plant seed ultrafine homogenate obtained in step (3) is vacuum dried at a temperature of 35-65℃ for 60-80h to form a fully utilized plant seed powder crude product.

[0019] (5) Grind the crude product of fully utilized plant seeds obtained in step (4) to obtain fully utilized plant seed powder.

[0020] In one embodiment of the present invention, the edible plant seeds are one or more of flax seeds, locust bean seeds, tamarind seeds, guar beans, peanuts, and soybeans.

[0021] In one embodiment of the present invention, the edible plant seed in step (1) is flaxseed, and the flaxseed varieties are Inner Mongolia brown flaxseed, Inner Mongolia golden flaxseed, Gansu Huining flaxseed, Qinghai high-altitude field flaxseed or Xinjiang flaxseed.

[0022] In one embodiment of the present invention, the baking temperature in step (1) is 100-140°C and the baking time is 15-90 min.

[0023] In one embodiment of the present invention, when the edible plant seeds in step (2) are ground in the first mill, the mass ratio of the edible plant seeds to water is 1:4 to 1:10.

[0024] In one embodiment of the present invention, the first grinding in step (2) is performed 2 to 4 times, and each grinding time is 2 to 5 minutes.

[0025] In one embodiment of the present invention, the second grinding in step (3) is performed 2 to 5 times, and each grinding time is 2 to 6 minutes.

[0026] In one embodiment of the present invention, the particle size after the first grinding is 50-300 μm, and the particle size after the second grinding is 30-200 μm.

[0027] In one embodiment of the present invention, the plant seed homogenate in step (3) does not need to be mixed with water before the second grinding process.

[0028] In one embodiment of the present invention, the ultrafine homogenate of plant seeds in step (4) is vacuum dried in a vacuum dryer. The processing conditions are that the temperature of the vacuum dryer is 45°C and the vacuum drying time is 72h.

[0029] The second objective of this invention is to provide a fully usable edible plant seed powder, which is made by the above-mentioned fully usable protective processing method based on low-temperature encapsulation.

[0030] A third objective of this invention is to provide the application of the above-mentioned fully utilized edible plant seed powder in food and beverages, wherein the food includes baked goods, noodle products, and ice cream, and the beverages include instant drinks.

[0031] [Beneficial Effects]

[0032] Compared with the prior art, the beneficial effects of the present invention are:

[0033] (1) The low-temperature encapsulation method is used to process edible plant seeds, reducing high-temperature processing steps and minimizing the loss of nutrients such as major proteins, polyunsaturated fatty acids, and mucilage in edible plant seeds, as well as reducing the loss of secondary metabolites and biological activity. Compared with existing methods for the full utilization of edible plant seeds and methods for encapsulating edible plant seed powder, this method improves the nutrient retention rate of edible plant seeds.

[0034] (2) During the low-temperature encapsulation process, the nutrients such as protein from the edible plant seeds themselves are used as the encapsulation wall material to encapsulate the plant seed powder, significantly improving the oxidative stability of the plant seed powder. Compared with existing edible plant seed powder encapsulation technologies, this avoids the introduction of foreign chemical substances, ensuring the greenness and safety of the low-temperature encapsulated plant seed powder. Attached Figure Description

[0035] Figure 1 The moisture content of flaxseed powder prepared under different roasting and aroma-enhancing pretreatment conditions was measured. Symbols A, B, C, D, E, F, G, and H represent significant differences (p < 0.05).

[0036] Figure 2 Particle size of flaxseed powder prepared under different full utilization conditions. Symbols A, B, C, D, E, F, G, and H represent significant differences (p < 0.05).

[0037] Figure 3 The appearance of flaxseed powder prepared under different full utilization conditions.

[0038] Figure 4Colorimetric properties of flaxseed powder prepared under different full utilization conditions. Symbols A, B, C, D, E, F, and G indicate significant differences (p < 0.05).

[0039] Figure 5 To fully utilize the microscopic morphology of flaxseed powder, i.e., laser confocal imaging. Detailed Implementation

[0040] The main idea of ​​this invention is to use naturally occurring substances in edible plant seeds as encapsulation wall materials, and to form an encapsulation system in the presence of liquid water through the synergistic processing of multiple grinding combinations. Specifically, the edible plant seeds are first crushed to release the oils, proteins, colloids, etc., and then, in a water environment, the edible plant seed powder is prepared by using multiple grinding combinations.

[0041] This invention first investigated the effect of baking pretreatment on the moisture content of flaxseed, and then investigated the effects of different full utilization conditions after preparation on the particle size, encapsulation rate and oxidative stability of flaxseed powder, thereby achieving condition optimization.

[0042] The present invention will be further described in detail below with reference to specific embodiments.

[0043] Method for determining moisture content: Take a sample of pretreated flaxseed or crude flaxseed powder and crush it (30,000 rpm, 15 s), and use a moisture analyzer to determine the moisture content.

[0044] Methods for determining the embedding rate and surface oil content: The fully utilized flaxseed powder was pulverized using a grinder (30,000 rpm, 15 s), and 1.0 g of powder (mass M1) was accurately weighed and placed in an Erlenmeyer flask. 25 mL of petroleum ether (boiling range 30–60 °C) was added to the Erlenmeyer flask, and the mixture was shaken thoroughly for 1 min. The mixture was filtered, and the filtrate was collected in another Erlenmeyer flask. The filter residue was rinsed with 15 mL of petroleum ether, repeated twice, and all the filtrate was collected in an Erlenmeyer flask. All petroleum ether solvent was evaporated at 40 °C using a rotary evaporator, and the Erlenmeyer flask was placed in an 80 °C oven to constant weight. The embedding rate was calculated using formulas (1) and (2), and the surface oil content was calculated using formulas (1) and (3).

[0045] M0=M1×C (1)

[0046]

[0047]

[0048] Where M0 is the mass of oil in 1.0g of powder at the initial weighing (g), M3 is the mass of the conical flask after constant weight (g), M2 is the initial mass of the conical flask (g), M1 is the mass of powder weighed (g), and C is the oil content in the flaxseed powder (w / w).

[0049] Method for determining oxidative stability: Low-temperature embedded flaxseed powder was pulverized using a grinder (30,000 rpm, 15 s). Approximately 0.5 g of powder was accurately weighed and placed in a test tube. The oxidative stability of the flaxseed powder was determined using an oxidative stability analyzer under the following conditions: temperature 120℃, air flow rate 20 L / h. The oxidation induction time (OSI) value was measured. The OSI value is the time (in hours) taken to reach the inflection point of the oxidation curve (K = f(t)), which characterizes the oxidative stability of the fully utilized flaxseed powder.

[0050] Color measurement method: Use a colorimeter to measure the L value, a value and b value of flaxseed powder.

[0051] Microscopic morphology testing method: The reconstituted flaxseed powder was stained with Nile Red and Nile Blue dyes, and the distribution of oil (red, Nile Red staining), protein (green, Nile Blue staining), and oil-protein (Nile Red and Nile Blue dual-channel staining) was observed using a laser confocal microscope.

[0052] Preprocessing condition optimization:

[0053] Flaxseed from Huining, Gansu Province was used for pretreatment, namely step (1) of the method for protective processing of plant seed powder based on low-temperature encapsulation for full utilization:

[0054] (1) Place the flax seeds in an oven or baking oven and bake at a temperature of 130, 135 or 140°C for 0 to 60 minutes.

[0055] The dehydration rate of the flaxseeds obtained in test step (1) is shown in the attached figure. Figure 1 As shown in Table 1:

[0056] Table 1. Effects of different oven baking conditions on the moisture content of flaxseed.

[0057]

[0058] Ideally, the moisture content of flaxseed after pretreatment should be as low as possible. However, pursuing excessively low moisture content can lead to energy waste, so the moisture content should not be too low either. (See Table 1 and appendix...) Figure 1The data shows that the moisture content of flaxseed gradually decreases with prolonged baking time; furthermore, the moisture content of flaxseed is lower with increasing baking temperature for the same baking time. It is generally believed that a moisture content below 5% (w / w) can effectively control the oxidation of oils in flaxseed. To control the degree of oxidation, the appropriate baking times at 130℃, 135℃, and 140℃ are 30 min, 20 min, and 15 min, respectively.

[0059] Example 1

[0060] The following steps were taken to prepare low-temperature encapsulated flaxseed powder using flaxseed from Huining, Gansu:

[0061] (1) Place the flax seeds in an oven and bake at 130°C for 60 minutes.

[0062] (2) Mix the roasted flaxseed with deionized water, wherein the ratio of flaxseed to deionized water (w / w) is 1:4. Pour the mixed flaxseed suspension directly into the first mill for grinding. The first milling is performed 3 times, and each grinding time is 3 minutes to form a homogenate.

[0063] (3) Pour the flax seed homogenate obtained in step (2) into the second mill for grinding. The second milling is performed twice, and each grinding time is 3 minutes. After the second milling, the homogenate is not homogeneous and forms an ultrafine flax seed homogenate.

[0064] (4) The flaxseed ultrafine homogenate obtained in step (3) is vacuum dried at a temperature of 45°C for 72 hours to form crude flaxseed powder.

[0065] (5) Grind the crude flaxseed powder obtained in step (4) (30,000 rpm, 15 s) to obtain low-temperature encapsulated fully utilized flaxseed powder.

[0066] Example 2

[0067] The difference from Example 1 is that in step (2), the ratio of flaxseed to deionized water (w / w) is 1:5.

[0068] Example 3

[0069] The difference from Example 1 is that in step (2), the ratio of flaxseed to deionized water (w / w) is 1:6.

[0070] Example 4

[0071] The difference from Example 3 is that in step (3), after the second grinding, the mixture is homogenized (20MPa, 3min, 2 times) to form an ultrafine flaxseed homogenate.

[0072] Example 5

[0073] The difference from Example 1 is that brown flax seeds from Inner Mongolia were used.

[0074] Example 6

[0075] The difference from Example 2 is that brown flax seeds from Inner Mongolia were used.

[0076] Example 7

[0077] The difference from Example 3 is that brown flax seeds from Inner Mongolia were used.

[0078] Example 8

[0079] The difference from Example 4 is that brown flax seeds from Inner Mongolia were used.

[0080] Table 2 Processing conditions of Examples 1-8

[0081]

[0082] Example 9

[0083] Low-temperature encapsulation using only peanut flour is prepared through the following steps:

[0084] (1) Place the peanuts in the oven and bake at 110℃ for 60 minutes.

[0085] (2) Mix the roasted peanuts with deionized water at a ratio of 1:8 (peanuts: deionized water, w / w). Then pour the mixed peanut suspension into the first mill for grinding. The first grinding is performed 4 times, and each grinding time is 5 minutes to obtain peanut homogenate.

[0086] (3) Pour the peanut homogenate obtained in step (2) into the second mill for grinding. Grind 5 times, each grinding time is 2 minutes, to obtain peanut ultrafine homogenate.

[0087] (4) The peanut ultrafine homogenate obtained in step (3) is placed in a vacuum dryer for vacuum drying. The processing conditions are: the temperature of the vacuum dryer is 40°C and the vacuum drying time is 76h to form a crude peanut powder product.

[0088] (5) Grind the coarse peanut powder obtained in step (4) (30,000 rpm, 30 s) to obtain fully utilized peanut powder.

[0089] The peanut flour produced has excellent antioxidant properties.

[0090] Example 10

[0091] Low-temperature encapsulation using only soybean flour is prepared through the following steps:

[0092] (1) Place the soybeans in an oven and bake at 120°C for 70 minutes.

[0093] (2) Mix the roasted soybeans with deionized water at a ratio of 1:7 (soybeans: deionized water, w / w), and then pour the mixed soybean suspension into the first mill for grinding. The first grinding is performed 3 times, and each grinding time is 4 minutes to obtain soybean homogenate.

[0094] (3) Pour the soybean homogenate obtained in step (2) into the second mill for grinding. Grind 4 times, each grinding time is 3 minutes, to obtain soybean ultra-fine homogenate.

[0095] (4) The soybean ultrafine homogenate obtained in step (3) is placed in a vacuum dryer for vacuum drying. The processing conditions are: the temperature of the vacuum dryer is 50°C and the vacuum drying time is 68h to form crude soybean powder.

[0096] (5) Grind the crude soybean flour product from step (4) (40,000 rpm, 15 s) to obtain fully utilized soybean flour.

[0097] The soybean flour produced has excellent antioxidant properties.

[0098] Example 11

[0099] Low-temperature encapsulation utilizes only locust bean seed powder; the preparation steps are as follows:

[0100] (1) Place the locust bean seeds in an oven and bake at 100℃ for 90 minutes.

[0101] (2) Mix the roasted locust bean seeds with deionized water at a ratio of 1:9 (locust bean seeds: deionized water, w / w). Then pour the mixed locust bean seed suspension into the first mill for grinding. The first milling is performed twice, and each grinding time is 3 minutes to obtain a locust bean seed homogenate.

[0102] (3) Pour the locust bean seed homogenate obtained in step (2) into the second mill for grinding. Grind 3 times, each grinding time is 4 minutes, to obtain locust bean seed ultra-fine homogenate.

[0103] (4) The ultrafine homogenate of locust bean seeds obtained in step (3) is placed in a vacuum dryer for vacuum drying. The processing conditions are: vacuum dryer temperature is 60℃ and vacuum drying time is 65h to form a crude product of locust bean seed powder.

[0104] (5) Grind the crude product of locust bean seed powder obtained in step (4) (20,000 rpm, 60 s) to obtain fully utilized locust bean seed powder.

[0105] The powder made entirely from locust bean seeds has excellent antioxidant properties.

[0106] Example 12

[0107] Low-temperature encapsulation using tamarind powder is prepared via the following steps:

[0108] (1) Place the tamarind in an oven and bake at 110°C for 75 minutes.

[0109] (2) Mix the roasted tamarind with deionized water at a ratio of 1:10 (tamarind: deionized water, w / w). Then pour the mixed tamarind suspension into the first mill for grinding. The first mill is ground 4 times, and each grinding time is 2 minutes to obtain tamarind homogenate.

[0110] (3) Pour the tamarind homogenate obtained in step (2) into the second mill for grinding. Grind 5 times, each grinding time is 5 minutes, to obtain tamarind ultrafine homogenate.

[0111] (4) The tamarind ultrafine homogenate obtained in step (3) is placed in a vacuum dryer for vacuum drying. The processing conditions are: vacuum dryer temperature is 65℃ and vacuum drying time is 60h to form tamarind powder crude product.

[0112] (5) Grind the crude tamarind powder obtained in step (4) (30,000 rpm, 10 s) to obtain fully utilized tamarind powder.

[0113] The tamarind powder produced has excellent antioxidant properties.

[0114] Example 13

[0115] Low-temperature encapsulation using only guar soybean flour is prepared using the following steps:

[0116] (1) Place the guar beans in an oven and bake at 100℃ for 85 minutes.

[0117] (2) Mix the roasted guar beans with deionized water at a ratio of 1:7.5 (guar beans: deionized water, w / w). Then pour the mixed tamarind suspension into the first mill for grinding. The first milling is performed 4 times, and each grinding time is 4 minutes to obtain guar bean homogenate.

[0118] (3) Pour the guar bean homogenate obtained in step (2) into the second mill and grind it. Grind it 3 times, each time for 6 minutes, to obtain guar bean ultrafine homogenate.

[0119] (4) The guar bean ultrafine homogenate obtained in (3) was placed in a vacuum dryer for vacuum drying. The processing conditions were: vacuum dryer temperature 35℃, vacuum drying time 80h, to form crude guar bean powder product.

[0120] (5) Grind the coarse guar flour from (4) using a grinder to obtain fully utilized guar flour.

[0121] The guar flour produced has excellent antioxidant properties.

[0122] Comparative Example 1

[0123] The following steps were taken to dry-mill flaxseed from Huining, Gansu Province:

[0124] (1) Place the flax seeds in an oven or baking oven and bake at 140°C for 45 minutes.

[0125] (2) Use a crusher to crush the flax seeds treated in (1) into powder at a speed of 30,000 rpm for 15 seconds.

[0126] Comparative Example 2

[0127] The difference from Comparative Example 1 is that the rotation speed of the dry grinding step (2) is 40,000 rpm.

[0128] Comparative Example 3

[0129] The difference from Comparative Example 1 is that the rotation speed of the dry grinding step (2) is 50,000 rpm.

[0130] Comparative Example 4

[0131] The difference from Example 1 is that the vacuum drying temperature in step (3) is 100°C, and the moisture content of the crude flaxseed powder product is dried to 4.5 ± 0.5% (w / w).

[0132] Comparative Example 5

[0133] The difference from Example 2 is that the vacuum drying temperature in step (3) is 100°C, and the moisture content of the crude flaxseed powder product is dried to 4.5 ± 0.5% (w / w).

[0134] Comparative Example 6

[0135] The difference from Example 3 is that the vacuum drying temperature in step (3) is 100°C, and the moisture content of the crude flaxseed powder product is dried to 4.5 ± 0.5% (w / w).

[0136] Table 3 Performance of fully utilized flaxseed powder in Examples and Comparative Examples

[0137]

[0138] Table 3 shows the performance of fully utilized flaxseed meal from Examples 1-8, Comparative Examples 1-6, and commercially available flaxseed meal.

[0139] Higher encapsulation rates indicate that more lipids are encapsulated within the flaxseed powder structure, which is beneficial for improving the oxidative stability and resolubility of fully utilized flaxseed powder. The flaxseed origin is closely related to the encapsulation rate of fully utilized flaxseed powder produced from flaxseed grown in Huining, Gansu (Examples 1-4), with encapsulation rates all above 29% (w / w), while the encapsulation rates of fully utilized powder produced from brown flaxseed grown in Inner Mongolia (Examples 5-8) were below 25% (w / w).

[0140] A higher OSI value indicates a longer oxidative stability time, meaning the product exhibits better oxidative stability and is less prone to oxidation during storage. The oxidative stability of the fully utilized flaxseed powders prepared in Examples 1-8 is superior to commercially available flaxseed powders, with OSI values ​​exceeding 2 hours. Furthermore, significant differences in oxidative stability exist between flaxseeds from different origins. The oxidative stability of the fully utilized powder prepared from flaxseeds from Huining, Gansu (Examples 1-4) is generally lower than that of brown flaxseeds from Inner Mongolia (Examples 5-8).

[0141] Compared to flaxseed meal processed by dry crushing (Comparative Examples 1-3), flaxseed meal processed with full utilization protective treatment (Examples 1-3) showed significantly higher encapsulation rates and better oxidative stability. Furthermore, as the crushing rate of the crusher increased, the encapsulation rate and oxidative stability of the dry-processed full-utilization flaxseed meal gradually decreased. This may be because during the dry-processing of flaxseed meal, the crusher exerts a stronger force on the flaxseed, resulting in more intense processing and more oil being broken down and dispersed to the outer structure, failing to form an encapsulated structure, thus leading to a lower encapsulation rate. Unencapsulated oils are more easily exposed to oxygen, light, and heat, reducing the oxidative stability of the resulting flaxseed meal.

[0142] Compared to flaxseed powder vacuum-dried at 100°C (Comparative Examples 4-6), flaxseed powder vacuum-dried at 45°C (Examples 1-3) exhibited higher encapsulation efficiency, better oxidative stability, and smaller particle size. Regarding encapsulation efficiency, the flaxseed powder vacuum-dried at 100°C (Comparative Examples 4-6) had an encapsulation efficiency between 21% and 28% (w / w), while the flaxseed powder vacuum-dried at 45°C (Examples 1-3) had an encapsulation efficiency between 30% and 34% (w / w). In terms of oxidative stability, Examples 1-3 were significantly superior to Comparative Examples 4-6. Specifically, the OSI values ​​of Comparative Examples 4-6 were all below 0.6 h, while the OSI values ​​of Examples 1-3 were all above 2.5 h. This may be because the high temperature during the 100°C vacuum drying process promotes the oxidation of oils exposed on the powder surface. The primary or secondary oxidation products generated by the oxidized oils easily induce the oxidation of other oils, resulting in poorer oxidative stability of the final powder. Regarding particle size distribution, Examples 1-3 were significantly superior to Comparative Examples 4-6. From the perspective of particle size analysis, the particle size of Comparative Examples 4 to 6 is slightly larger than that of Examples 1 to 3. This may be because flaxseed powder (Comparative Examples 4 to 6) is difficult to form a loose structure during the high-temperature drying process at 100°C.

[0143] Figure 2 The particle size of Examples 1-8 and commercially available flaxseed powder is shown. As can be seen from the figure, the particle size of the fully utilized flaxseed powder prepared in Examples 1-8 is significantly lower than that of commercially available flaxseed powder. Among them, the fully utilized flaxseed powder after homogenization (Examples 4 and 8) has an even lower particle size. The brown samples from Inner Mongolia (Examples 5-8) have an even lower particle size than the samples from Huining, Gansu (Examples 1-4).

[0144] Figure 3 The morphology of flaxseed powder was fully utilized. As can be seen from the figures, all samples (Examples 1-8 and commercially available products) have a loose, fine powder structure. The commercially available products are more reddish in color, while the brown samples from Inner Mongolia (Examples 5-8) are darker in color than the samples from Huining, Gansu (Examples 1-4). In terms of looseness, the commercially available samples are more porous than the brown samples from Inner Mongolia (Examples 5-8) and the samples from Huining, Gansu (Examples 1-4). The commercially available samples do not exhibit clumping, while the latter two show slight clumping. This phenomenon may be related to the particle size; samples with smaller particle sizes (Examples 1-8) are more prone to clumping during the drying process due to greater interfacial tension.

[0145] Figure 4 The results show the colorimetric properties of all samples, and they correspond to the appearance characteristics described above. The commercially available samples have the lowest L-values, indicating their deepest and darkest color. Brown samples from Inner Mongolia generally have lower L-values ​​than those from Huining, Gansu, indicating their darker color.

[0146] Figure 5This demonstrates the embedding structure using flaxseed powder. Oils in the sample were stained with Nile Red dye and proteins with Nile Blue dye under a laser confocal microscope, and finally observed under a dual-channel microscope. Figure 5 As can be seen in (A), the oil in the sample is distributed in droplet form, indicating that the oil was successfully dispersed into small droplets after protective processing. And from... Figure 5 As can be observed in (B), the protein distribution location in the sample is similar to... Figure 5 (A) The lipid positions are basically corresponding, while the protein exhibits a flocculent network distribution. And... Figure 5 (C) visually demonstrates the correspondence between lipids and proteins in the sample. It can be seen that lipids are basically encapsulated by proteins, indicating that the flaxseed powder contains a structure in which oils are embedded by proteins.

Claims

1. A protective processing method for fully utilized edible plant seed powder based on low-temperature encapsulation, characterized in that, The method includes the following steps: (1) Roast the edible plant seeds; the roasting temperature is 100~140℃ and the roasting time is 15~90 min; (2) Mix the roasted edible plant seeds with water, and then pour the mixed plant seed suspension into the first mill to grind and form a homogenate; grind 2 to 4 times, each grinding time is 2 to 5 min; the particle size after the first mill is 50 to 300 μm; when the edible plant seeds are ground in the first mill, the mass ratio of edible plant seeds to water is 1:4 to 1:5; (3) Pour the plant seed homogenate obtained in step (2) into the second mill for grinding, and then homogenize or heterogenize to form an ultrafine plant seed homogenate; the number of grinding times is 2 to 5, and the grinding time is 2 to 6 min each time; the particle size after the second mill is 30 to 200 μm. (4) The plant seed ultra-micro homogenate obtained in step (3) is vacuum dried at a temperature of 35~65℃ for 60~80 h to form a fully utilized plant seed powder crude product. (5) Grind the crude product of fully utilized plant seed powder obtained in step (4) to obtain fully utilized plant seed powder; The edible plant seed is flaxseed.

2. The method for protective processing of fully utilized edible plant seed powder based on low-temperature encapsulation according to claim 1, characterized in that, The edible plant seed mentioned in step (1) is flaxseed, and the flaxseed varieties are Inner Mongolia brown flaxseed, Inner Mongolia golden flaxseed, Gansu Huining flaxseed, Qinghai high-altitude field flaxseed or Xinjiang flaxseed.

3. A low-temperature encapsulation method for fully utilizing edible plant seed powder, characterized in that, It is made by the protective processing method of fully utilized edible plant seed powder based on low temperature encapsulation as described in claim 1.

4. The application of the low-temperature encapsulation fully utilized edible plant seed powder as described in claim 3 in food.

5. The application according to claim 4, characterized in that, The food products include baked goods, noodle products, ice cream, and instant beverages.

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