Baking treatment method of feed flaxseed powder

Abstract

The invention discloses a feed flaxseed powder baking treatment method which comprises the following steps: S1, raw material screening: performing appearance inspection, moisture content determination, oil content detection, pesticide residue screening and heavy metal content detection on flaxseeds; s2, microwave baking: spreading the screened flaxseeds on a conveyor belt of microwave baking equipment; s3, cooling, namely cooling the baked flaxseeds; s4, crushing and grinding: crushing and grinding the baked flaxseeds by adopting a double-roller crusher; and S5, additive mixing: putting the ground baked flaxseed powder into a mixing machine in batches, adding a corresponding natural antioxidant, mixing, and finally sealing and packaging the mixed powder according to requirements. According to the feed flaxseed powder baking treatment method provided by the invention, anti-nutritional factors in flaxseeds can be effectively inactivated through microwave baking, so that the digestion and utilization rate of animals on mineral substances and proteins in the flaxseeds is improved.

Description

Technical Field

[0001] The present invention relates to the technical field of feed raw material processing, and particularly relates to a method for baking feed flaxseed powder. Background Art

[0002] Flaxseed is a high-nutrition oil crop, rich in α-linolenic acid (which can be converted into EPA / DHA), high-quality protein (containing essential amino acids), dietary fiber, and vitamins and minerals, and can significantly improve animal health and production performance: its ω-3 fatty acids enhance the stress resistance and promote the growth of aquatic animals; the protein combination promotes the muscle development and egg production quality of livestock and poultry; the dietary fiber improves the intestinal health of pigs, and at the same time, the antioxidant components synergistically maintain the basic physiological functions of animals, becoming a key raw material for high-efficiency feed in modern aquaculture.

[0003] Currently, the preparation of feed from flaxseed mainly adopts the method of extrusion processing, and there are problems with traditional extrusion processing of flaxseed: high temperature and high pressure are likely to cause the oxidation of unsaturated fatty acids (such as α-linolenic acid), generating harmful substances such as peroxides and aldehydes, reducing the nutritional value and causing food safety risks, and at the same time destroying the activity of polyphenolic antioxidant components. Summary of the Invention

[0004] The purpose of the present invention is to provide a method for baking feed flaxseed powder, which can effectively inactivate the anti-nutritional factors in flaxseed through microwave baking, thereby improving the digestion and utilization rate of minerals and proteins in flaxseed by animals.

[0005] The technical solution adopted by the method for baking feed flaxseed powder disclosed by the present invention is as follows:

[0006] A method for baking feed flaxseed powder includes the following steps:

[0007] S1, raw material screening: Perform procedures such as appearance inspection, moisture content determination, oil content detection, pesticide residue screening, and heavy metal content detection on flaxseed, and select the flaxseed that meets the requirements for subsequent processing and production;

[0008] S2, microwave baking: Spread the screened flaxseed on the conveyor belt of the microwave baking equipment, and the baking temperature is in the range of 105°C - 120°C, and the conveyor speed is controlled at 3.0 - 4.5 m / min;

[0009] S3, cooling: Cool the flaxseed after baking in step S2, and use air cooling for cooling;

[0010] S4, crushing and grinding: Use a pair-roll crusher to crush and grind the cooled baked flaxseed to form a powdery structure;

[0011] S5. Additive mixing: The ground roasted flaxseed powder is fed into a mixer batch by batch, and the corresponding natural antioxidant is added for mixing. Finally, the mixed powder is sealed and packaged as required.

[0012] As a preferred solution, in the appearance inspection of step S1: Mainly select flaxseeds with an overall natural light brown to dark brown color, smooth seed coats, plump and complete grains, without obvious shriveling, breaking, mildew, or insect damage. And through manual visual inspection combined with magnifying glass sampling, ensure that the impurity content is less than 3.0%.

[0013] As a preferred solution, in the moisture content determination of step S1: Use a moisture meter to detect the original flaxseeds and ensure that the moisture content of the flaxseed raw materials is controlled within the range of ≤9.0%.

[0014] As a preferred solution, in the oil content detection of step S1: Use the Soxhlet extraction method or near-infrared spectroscopy analysis technology to sample the oil content in the flaxseed raw materials, and the requirement is not less than 40.0%.

[0015] As a preferred solution, in the pesticide residue screening of step S1: According to the relevant national pesticide residue limit standards for feed raw materials, strictly detect common pesticides such as organophosphorus and pyrethroids.

[0016] As a preferred solution, in the heavy metal content monitoring of step S1: Through authoritative detection means such as atomic absorption spectrometry, accurately determine heavy metal elements such as lead, arsenic, mercury, and cadmium to ensure that the heavy metal content of the flaxseed raw materials meets the national feed safety standards.

[0017] As a preferred solution, the natural antioxidant is soy protein hydrolysate.

[0018] As a preferred solution, in steps S2 - 5, samples are taken at regular intervals for rapid detection of their color, particle size, odor, etc. to ensure product consistency.

[0019] The beneficial effects of a method for roasting feed flaxseed powder disclosed by the present invention are as follows: Microwave roasting can effectively inactivate the anti-nutritional factors in flaxseeds. Through a suitable combination of temperature and time, phytic acid enzyme and trypsin inhibitor can be inactivated, thereby improving the digestion and utilization rate of minerals and proteins in flaxseeds by animals. By strictly controlling the raw materials, the quality of the product is ensured. And the use of a pair-roll crusher can effectively reduce the over-grinding phenomenon while ensuring the grinding effect. For roasted flaxseeds, problems such as nutrient loss and increased oil yield caused by over-grinding are avoided. The flaxseeds are ground into an ideal particle size, improving the utilization rate of raw materials, reducing waste, and helping to reduce production costs. Detailed implementation mode

[0020] The present invention will be further described and explained below in conjunction with specific embodiments:

[0021] A method for baking feed flaxseed powder, comprising the following steps:

[0022] S1, raw material screening, performing processes such as appearance inspection, moisture content determination, oil content detection, pesticide residue screening, and heavy metal content detection on flaxseeds, and selecting qualified flaxseeds for subsequent processing and production

[0023] Appearance inspection: Mainly select flaxseeds with an overall natural light brown to dark brown color, smooth seed coats, plump and complete grains, no obvious shriveling, breaking, mildew, or insect damage, and through manual visual inspection combined with magnifying glass sampling to ensure that the content of impurities such as grass seeds, sand, and metal debris is less than 3.0%.

[0024] Moisture content determination: Since too high moisture content in flaxseed raw materials is prone to mildew, affecting storage and subsequent processing quality, a moisture meter is used to detect the original flaxseeds to ensure that the moisture content of the flaxseed raw materials is controlled within the range of ≤9.0%.

[0025] Oil content detection: Using the Soxhlet extraction method or near-infrared spectroscopy analysis technology, sampling and inspecting the oil content in flaxseed raw materials, with the requirement of not less than 40.0% to ensure that the product has sufficient fatty acid supply capacity to meet the nutritional needs of animals.

[0026] Pesticide residue screening: According to the relevant national feed raw material pesticide residue limit standards, strictly detecting common pesticides such as organophosphorus and pyrethroids to ensure that the residue amount of each batch of raw materials is far lower than the specified threshold and attaching a qualified test report.

[0027] Heavy metal content monitoring: Through authoritative detection means such as atomic absorption spectrometry, accurately measuring heavy metal elements such as lead, arsenic, mercury, and cadmium to ensure that the heavy metal content of flaxseed raw materials complies with the national feed safety standards, such as lead (calculated as Pb) ≤10mg / kg, arsenic (calculated as As) ≤2mg / kg, etc.

[0028] S2, microwave baking, spreading the screened flaxseeds on the conveyor belt of the microwave baking equipment, and the baking temperature is in the range of 105°C - 120°C, and the conveyor speed is controlled at 3.0 - 4.5m / min. Such baking conditions can not only ensure the effective inactivation of anti-nutritional factors such as lipoxygenase and phytase, but also protect heat-sensitive nutritional components such as α-linolenic acid from being over-damaged to the greatest extent, effectively reducing the content of hydrocyanic acid in the product.

[0029] During the baking process, the hot air circulation system runs continuously to ensure that heat penetrates evenly into each flax seed. By observing the color changes of the flax seeds and smelling their odor, combined with online temperature monitoring data, the baking parameters are adjusted in real time to ensure that the final product is a uniform golden color and exudes a rich nutty aroma.

[0030] S3, cooling down, cooling down the flax seeds after baking in step S2, using air cooling to cool down, specifically using an air-cooled cooler to make air flow quickly through a fan, taking away hot air from around the flax seeds, thereby achieving the purpose of cooling down, and the equipment using this cooling method is relatively simple and low in cost. It does not require a complex refrigeration system, and mainly relies on the natural cooling capacity of air. At the same time, the operation and maintenance of the air-cooled cooler are also relatively convenient, and cooling interruption caused by refrigeration system failure is not likely to occur.

[0031] S4, crushing and grinding, using a double-roll crusher to crush and grind the cooled roasted flax seeds to form a powder structure. The working principle of the double-roll crusher is to use two crushing rollers rotating in opposite directions to squeeze and crush the material. This method can effectively reduce the over-crushing phenomenon while ensuring the crushing effect. Therefore, for roasted flax seeds, it avoids the problems of nutrient loss and increased oil yield caused by excessive crushing, improves the utilization rate of raw materials, reduces waste, and helps to reduce production costs.

[0032] The roller mill can accurately control the particle size of the crushed cooked flax seeds by adjusting the gap between the two crushing rollers. The flax seeds can be crushed into an ideal particle size according to different product requirements, such as the particle size for making flax seed powder or adding it to other foods, to meet diverse production requirements. The mill is a low-temperature mill, which generates less heat during the crushing process, avoiding the possible destruction of the nutrients in the flax seeds at high temperatures. The low-temperature crushing characteristics of the roller mill can retain the nutrients in the roasted flax seeds, such as unsaturated fatty acids, protein, dietary fiber, etc., to the greatest extent, ensuring the nutritional value of the product.

[0033] S5, additive mixing, the ground roasted flaxseed powder is put into a mixer in batches, and the corresponding natural antioxidant is added for mixing, and finally the mixed powder is sealed and packaged as required, and the specific natural antioxidant is soy enzymatic protein.

[0034] In the above solution, in step S2-5, samples are taken at regular intervals for rapid detection of their color, particle size, odor, etc. to ensure product consistency. Specifically: at key production nodes such as baking, grinding, and mixing, samples are taken every 1 hour for rapid detection of color, particle size, odor, etc., and the process parameters are adjusted in a timely manner based on the feedback to ensure product consistency; the physical and chemical indicators of the finished products are randomly inspected daily to ensure stable quality. Strict inspection before the finished products leave the factory: all items of quality inspection are carried out on each batch of finished products before packaging, covering sensory and physical and chemical indicators. Only the products that pass the inspection and are accompanied by a quality inspection certificate can leave the factory for sale. The detection data is entered into the quality traceability system for easy query and traceability.

[0035] The present invention provides a method for baking feed flaxseed powder. Microwave baking can effectively inactivate the anti-nutritional factors in flaxseed. Through a suitable combination of temperature and time, phytase and trypsin inhibitors can be inactivated, thereby improving the digestion and utilization rate of minerals and proteins in flaxseed by animals. By strictly controlling the raw materials, the quality of the product is ensured. At the same time, a pair-roller crusher is used to effectively reduce the phenomenon of over-grinding while ensuring the grinding effect. For baked flaxseed, problems such as nutrient loss and increased oil yield caused by over-grinding are avoided. The flaxseed is ground into an ideal particle size, improving the utilization rate of raw materials, reducing waste, and helping to reduce production costs.

[0036] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than limiting the protection scope of the present invention. Although the present invention has been described in detail with reference to the preferred embodiments, those of ordinary skill in the art should understand that the technical solutions of the present invention can be modified or equivalently replaced without departing from the essence and scope of the technical solutions of the present invention.

Claims

1. A method for baking flaxseed meal, characterized in that: The following steps are involved: S1, raw material screening, the process of flax seeds undergoing appearance inspection, moisture content determination, oil content detection, pesticide residue screening and heavy metal content detection, and selecting flax seeds that meet the requirements for subsequent processing; S2, microwave baking, the screened flax seeds are spread on the conveyor belt of the microwave baking equipment, and the baking temperature is in the range of 105°C-120°C, and the conveying speed is controlled at 3.0-4.5m / min; S3, cooling down, cooling down the flax seeds after being baked in step S2, using air cooling; S4, crushing and grinding, using a double-roll mill to crush and grind the cooled roasted flax seeds to form a powder structure; S5, additive mixing, the ground roasted flaxseed powder is put into the mixer in batches, and the corresponding natural antioxidant is added for mixing, and finally the mixed powder is sealed and packaged as required.

2. A method for baking flaxseed meal as claimed in claim 1, characterized in that: Appearance inspection in step S1: mainly select flax seeds with an overall color of natural light brown to dark brown, smooth seed coat, full and complete grains, and no obvious shrinkage, breakage, mildew, or insect damage, and conduct manual visual inspection combined with a magnifying glass random inspection to ensure that the impurity content is less than 3.0%.

3. The method for baking flaxseed meal as claimed in claim 1, characterized in that: Determination of moisture content in step S1: Use a moisture meter to test the flax seeds to ensure that the moisture content of the flax seeds is controlled within a range of ≤9.0%.

4. The method for baking flaxseed meal as claimed in claim 1, characterized in that: In step S1, the oil content is detected by sampling the flaxseed raw material using Soxhlet extraction or near infrared spectroscopy analysis technology, and the oil content is required to be no less than 40.0%.

5. The method for baking flaxseed meal as claimed in claim 1, characterized in that: Pesticide residue screening in step S1: Based on the national pesticide residue limit standards for feed raw materials, common organophosphorus, pyrethroids and other pesticides are strictly tested.

6. The method for baking flaxseed meal as claimed in claim 1, characterized in that: Monitoring of heavy metal content in step S1: Accurately measure heavy metal elements such as lead, arsenic, mercury, and cadmium through authoritative detection methods such as atomic absorption spectroscopy to ensure that the heavy metal content of flaxseed raw materials meets the national feed safety standards.

7. The method for baking flaxseed meal as claimed in claim 1, characterized in that: The natural antioxidant is enzymatically hydrolyzed soybean protein.

8. The method for baking flaxseed meal as claimed in claim 1, characterized in that: In step S2-5, samples are taken at regular intervals for rapid testing of color, particle size, odor, etc. to ensure product consistency.