Flaxseed toxicity attenuation and aroma enhancement treatment method based on multi-mode heat treatment and application of flaxseed toxicity attenuation and aroma enhancement treatment method

Abstract

The invention discloses a flaxseed toxicity reducing and aroma enhancing treatment method based on multi-mode heat treatment and application of the flaxseed toxicity reducing and aroma enhancing treatment method, and relates to the technical field of flaxseed processing. The method comprises the following steps: step a, pretreatment: putting flaxseeds into a container, adding a proper amount of water for soaking, and stabilizing the final water content of the flaxseeds at 15-18% by controlling the soaking conditions; and step b, ultrasonic-assisted microwave cooperative treatment. According to the method, pretreatment, ultrasonic-assisted microwave cooperative treatment and magnetic field treatment are fused, the flaxseeds are deeply processed from multiple dimensions, and through the synergistic effect of different physical fields, the problems that in a traditional treatment mode, toxicity reduction is not thorough, aroma generation is difficult to precisely regulate and control, and microstructure optimization is insufficient are effectively solved; pretreatment lays a foundation for subsequent treatment, ultrasonic waves and microwaves cooperate to achieve primary attenuation and aroma precursor substance conversion, the magnetic field further regulates and controls the reaction from the molecular level, and the three components cooperate with each other to comprehensively improve the attenuation and aroma enhancement effects of the flaxseeds.

Description

Technical Field

[0001] This invention relates to the field of flaxseed processing technology, and in particular to a method for detoxifying and enhancing the aroma of flaxseed based on multimodal heat treatment and its application. Background Technology

[0002] Flaxseed, as a nutrient-rich raw material, has broad application prospects in food processing and related fields. However, the presence of toxic substances such as cyanogenic glycosides in flaxseed limits its widespread application in the food industry. Furthermore, the aroma components of flaxseed are difficult to fully release and optimize during traditional processing, affecting the flavor and quality of products. Therefore, developing effective methods for detoxifying and enhancing the aroma of flaxseed is of great significance for expanding its application in food processing and improving product quality.

[0003] The cyanogenic glycosides in flaxseed have a relatively stable structure, making them difficult to completely decompose using conventional processing methods. Heating treatment, if not properly controlled in terms of temperature and time, not only fails to completely remove cyanogenic glycosides but also results in nutrient loss. Chemical treatments may introduce harmful chemical residues. This is because the unique molecular structure of cyanogenic glycosides makes it difficult for a single treatment method to disrupt their structure from multiple angles and achieve deep detoxification. The process of converting flaxseed aroma precursors into aroma compounds is complex. Simple heating or fermentation treatments cannot precisely control the types and amounts of aroma generated, resulting in a single or weak aroma in the product. This is due to insufficient understanding of the chemical reaction mechanisms of aroma generation, making it impossible to specifically promote reactions conducive to aroma generation at the molecular level. Furthermore, the lack of application of deep synergistic effects of multiple physical fields means that simple combinations may not fully leverage the advantages of each physical field, making it difficult to achieve multi-dimensional and precise control over flaxseed detoxification and aroma enhancement.

[0004] To address these issues, we provide a method for detoxifying and enhancing the aroma of flaxseed based on multimodal heat treatment and its application. Summary of the Invention

[0005] The purpose of this invention is to provide a method for detoxifying and enhancing the aroma of flaxseed based on multimodal heat treatment and its application. By combining pretreatment, ultrasonic-assisted microwave synergistic treatment, magnetic field treatment and bio-enzyme catalysis, the invention solves the problems of incomplete detoxification, difficulty in precise control of aroma generation and insufficient microstructure optimization in the prior art.

[0006] To solve the above technical problems, the present invention is achieved through the following technical solutions: This invention relates to a method for detoxifying and enhancing the aroma of flaxseed based on multimodal heat treatment, comprising the following steps: Step a: Pretreatment: Flaxseeds are placed in a container and soaked in an appropriate amount of water. The soaking conditions are controlled to stabilize the final moisture content of the flaxseeds at 15%-18%. Step b: Ultrasonic-assisted microwave synergistic treatment: The pretreated flaxseeds are transferred to a microwave reactor equipped with an ultrasonic generator. The ultrasonic generator is activated and the flaxseeds are continuously treated at a fixed frequency of 20-40kHz for 2-3 minutes to destroy the cell structure of the flaxseeds using the cavitation and mechanical effects of ultrasound. Then, keeping the flaxseeds in the reactor in the same position, the microwave generator is activated and the flaxseeds are treated at a power of 500-700W for 4-6 minutes to promote the decomposition of cyanogenic glycosides in the flaxseeds. Step c: Magnetic field treatment: Within 10 minutes after the microwave treatment, the flaxseeds are quickly transferred to a magnetic field environment formed by a magnetic field generator. A static magnetic field or an alternating magnetic field is applied and the flaxseeds are continuously treated for 3-5 minutes to regulate the molecular motion and arrangement inside the flaxseeds through the magnetic effect of the magnetic field.

[0007] The present invention is further configured such that the ultrasonic transducer of the ultrasonic generator is fixedly connected to the inner wall of the cavity of the microwave reactor, and the ultrasonic transducer is evenly distributed in the circumferential direction of the cavity to ensure that the ultrasonic energy is evenly applied to the flaxseed. The cavity volume of the microwave reactor is 5-10L, and the temperature inside the cavity is controlled at 60-80℃ during microwave treatment to avoid the loss of flaxseed nutrients due to excessively high temperature.

[0008] The present invention is further configured such that the intensity of the static magnetic field is 100-500mT, and the frequency of the alternating magnetic field is 50-200Hz and the intensity is 50-300mT.

[0009] The present invention is further configured such that, during the ultrasonic-assisted microwave synergistic processing and magnetic field processing, a near-infrared spectrometer is used to collect spectral data of flaxseed in real time, and the degree of decomposition of cyanogenic glycosides and the transformation of aroma precursor substances inside the flaxseed are analyzed through the spectral data.

[0010] The present invention is further configured such that the real-time near-infrared spectroscopy monitoring process also includes dynamic parameter adjustment.

[0011] The present invention is further configured such that, after the magnetic field treatment is completed, a bio-enzyme catalysis step is also included: the bio-enzyme encapsulated in microcapsules is evenly sprayed onto the surface of flaxseed.

[0012] The present invention is further configured such that the microcapsule wall material is a sodium alginate-chitosan composite wall material, the microcapsule particle size is 50-200μm, and the microcapsules achieve slow release of biological enzymes through swelling of the wall material when in contact with moisture on the surface of flaxseed or in an environment of 30-40℃.

[0013] The present invention is further configured such that the spraying amount of the microcapsules is: 0.5-2g of microcapsules containing biological enzymes are sprayed for every 100g of flax seeds treated with a magnetic field, and the activity of the biological enzymes in the microcapsules is maintained at 100-500U / g.

[0014] The present invention is further configured such that the soaking temperature in the pretreatment is controlled at 20-25℃, the soaking time is 1-2 hours, and the mixture of flaxseed and water is stirred once every 30 minutes during the soaking process.

[0015] The application of the flaxseed detoxification and aroma enhancement treatment method based on multimodal heat treatment applies the method described in claim 1 to food processing and related fields to prepare flaxseed derivative products with low toxicity and high aroma retention.

[0016] The present invention has the following beneficial effects: 1. This invention integrates pretreatment, ultrasonic-assisted microwave synergistic treatment, and magnetic field treatment to deeply process flaxseed from multiple dimensions. Through the synergistic effect of different physical fields, it effectively solves the problems of incomplete detoxification, difficulty in precise control of aroma generation, and insufficient microstructure optimization in traditional processing methods. Pretreatment lays the foundation for subsequent processing, ultrasonic and microwave synergistically achieve preliminary detoxification and aroma precursor substance conversion, and magnetic field further regulates the reaction at the molecular level. The three work together to comprehensively improve the detoxification and aroma enhancement effect of flaxseed.

[0017] 2. The present invention features real-time near-infrared spectroscopy monitoring and dynamic parameter adjustment, ensuring precise and controllable processing. It can optimize processing parameters in a timely manner based on changes in the internal substances of flaxseed to achieve the best detoxification and aroma enhancement effect. The addition of bio-enzyme catalysis further enriches the processing methods and improves the overall quality of flaxseed. Attached Figure Description

[0018] To more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings used in the description of the embodiments will be briefly introduced below.

[0019] Figure 1 A flowchart of the pretreatment process for flaxseed detoxification and aroma enhancement based on multimodal heat treatment and its application. Figure 2 A flowchart of a multimodal heat treatment method for detoxifying and enhancing the aroma of flaxseed and its application of ultrasonic-microwave synergistic processing. Figure 3 This is a flowchart of a multimodal heat treatment method for detoxifying and enhancing the aroma of flaxseed and its application of magnetic field treatment.

[0020] Figure 4 This is a flowchart illustrating a multimodal heat treatment method for detoxifying and enhancing the aroma of flaxseed and its application using microcapsule bio-enzyme catalysis. Detailed Implementation

[0021] Example 1 Please see Figure 1-4 A method for detoxifying and enhancing the aroma of flaxseed based on multimodal heat treatment includes the following steps: Step a: Pretreatment: Place flaxseed in a container, add an appropriate amount of water for soaking, and control the soaking conditions to stabilize the final moisture content of the flaxseed at 15%-18%; Step b: Ultrasonic-assisted microwave synergistic treatment: Transfer the pretreated flaxseed to a microwave reactor equipped with an ultrasonic generator. First, start the ultrasonic generator and treat the flaxseed continuously at a fixed frequency of 20-40kHz for 2-3 minutes, using the cavitation and mechanical effects of ultrasound to destroy the cell structure of the flaxseed; then, keeping the flaxseed in the reactor unchanged, start the microwave generator module and continue to treat the flaxseed at a power of 500-700W for 4-6 minutes to promote the decomposition of cyanogenic glycosides in the flaxseed; Step c: Magnetic field treatment: Within 10 minutes after the microwave treatment ends, quickly transfer the flaxseed to the magnetic field environment formed by the magnetic field generator, and apply a static magnetic field or alternating magnetic field to treat the flaxseed continuously for 3-5 minutes, using the magnetic effect of the magnetic field to regulate the internal molecular movement and arrangement of the flaxseed.

[0022] By employing pretreatment, ultrasonic-assisted microwave synergistic treatment, and magnetic field treatment, flaxseed is processed from multiple aspects, achieving synergistic detoxification and efficacy enhancement, precise control of aroma generation, and complementary optimization of microstructure. Compared with traditional single-processing methods, this multi-step, multi-physical-field synergistic treatment method comprehensively improves the detoxification and aroma enhancement effects of flaxseed, laying the foundation for the preparation of low-toxicity, high-aroma-retention flaxseed derivative products and meeting the high-quality requirements of the food processing industry for flaxseed processing.

[0023] Example 2 Please see Figure 1-4A method for detoxifying and enhancing the aroma of flaxseed based on multimodal heat treatment includes the following steps: Step a: Pretreatment: Place flaxseed in a container, add an appropriate amount of water for soaking, and control the soaking conditions to stabilize the final moisture content of the flaxseed at 15%-18%. The soaking temperature during pretreatment is controlled at 20-25℃, and the soaking time is 1-2 hours. During the soaking process, the mixture of flaxseed and water is stirred once every 30 minutes; Step b: Ultrasonic-assisted microwave synergistic treatment: Transfer the pretreated flaxseed to a microwave reactor equipped with an ultrasonic generator. First, start the ultrasonic generator and continuously treat the flaxseed at a fixed frequency of 20-40kHz for 2-3 minutes, utilizing the cavitation and mechanical effects of ultrasound to destroy the flaxseed cells. Structure; Subsequently, keeping the flaxseeds in the same position within the reactor, the microwave generator module is activated, and the flaxseeds are treated at a power of 500-700W for 4-6 minutes to promote the decomposition of cyanogenic glycosides in the flaxseeds. The ultrasonic transducer of the ultrasonic generator is fixedly connected to the inner wall of the microwave reactor cavity, and the ultrasonic transducer is evenly distributed in the circumferential direction of the cavity to ensure that the ultrasonic energy is evenly applied to the flaxseeds. The cavity volume of the microwave reactor is 5-10L, and the internal temperature of the cavity is controlled at 60-80℃ during microwave treatment to avoid excessive temperature causing loss of flaxseed nutrients; Step c: Magnetic field treatment: Within 10 minutes after the microwave treatment ends, the flaxseeds are quickly transferred to the magnetic field environment formed by the magnetic field generator, and a static magnetic field or alternating magnetic field is applied. Flaxseed is continuously treated for 3-5 minutes. The magnetic effect of a magnetic field regulates the molecular motion and arrangement within the flaxseed. The static magnetic field strength is 100-500 mT, and the alternating magnetic field frequency is 50-200 Hz with an intensity of 50-300 mT. During the ultrasonic-assisted microwave co-processing and magnetic field treatment, near-infrared spectroscopy is used to collect spectral data of the flaxseed in real time. The spectral data is analyzed to determine the degree of decomposition of cyanogenic glycosides and the transformation of aroma precursors within the flaxseed. The real-time near-infrared spectroscopy monitoring also includes a dynamic parameter adjustment step: if the spectral data shows that the decomposition rate of cyanogenic glycosides is lower than a preset threshold, the microwave power is increased by 50-100 W or the microwave treatment time is extended by 0.5-1 minute; if the spectral data shows that the aroma precursors are transformed... If the amount of chemical treatment does not meet the preset standard, adjust the magnetic field strength by 50-100 mT or extend the magnetic field treatment time by 0.5-1 minute. After the magnetic field treatment, a bio-enzyme catalysis step is also included: the bio-enzyme encapsulated in microcapsules is evenly sprayed on the surface of flaxseed. The bio-enzyme is one or a mixture of two of lipoxygenase and glycosidase. The microcapsule wall material is sodium alginate-chitosan composite wall material. The particle size of the microcapsules is 50-200 μm. When the microcapsules come into contact with the moisture on the surface of flaxseed or are in an environment of 30-40℃, the bio-enzyme is slowly released through the swelling of the wall material. The spraying amount of microcapsules is: 0.5-2g of microcapsules containing bio-enzymes are sprayed for every 100g of flaxseed treated by the magnetic field, and the activity of the bio-enzyme in the microcapsules is maintained at 100-500 U / g.

[0024] The ultrasonic transducers are evenly distributed around the circumference of the inner wall of the microwave reactor cavity, ensuring that the ultrasonic energy is applied evenly to the flaxseeds, thus improving the uniformity and stability of the treatment. Simultaneously, controlling the microwave reactor cavity volume and processing temperature prevents excessive temperature from causing flaxseed nutrient loss, ensuring the scientific and rational nature of the processing. This further optimizes the effect of ultrasound-assisted microwave synergistic treatment, clarifies the intensity and frequency range of the static and alternating magnetic fields, and provides specific parameters for magnetic field treatment. This allows the magnetic field to more precisely regulate the molecular motion and arrangement within the flaxseed, promoting the decomposition of toxic substances and the generation of aroma compounds at the molecular level, improving the operability and effectiveness of magnetic field treatment. Near-infrared spectroscopy is used to collect flaxseed spectral data in real time, enabling real-time monitoring of the degree of cyanogenic glycoside decomposition and the transformation of aroma precursors within the flaxseed. This provides a basis for subsequent dynamic parameter adjustments, ensuring the precision and controllability of the processing and contributing to achieving optimal detoxification and aroma enhancement. Dynamic parameter adjustment based on real-time near-infrared spectral monitoring results allows for flexible adjustment of microwave power, processing time, magnetic field strength, and other parameters according to the actual changes in the substances within the flaxseed, further optimizing the detoxification and aroma enhancement process and ensuring optimal treatment results. The flexibility and precision of the treatment method, by adding a bio-enzyme catalysis step after magnetic field treatment, utilizes bio-enzymes such as lipoxygenase and glycosidase to further promote the transformation of internal components in flaxseed, improving its flavor and overall quality. This enriches the methods of flaxseed treatment and improves the detoxification and aroma enhancement process. The microcapsules use sodium alginate-chitosan composite wall material. The specific particle size and the characteristic of slow release of bio-enzymes through wall material swelling under specific conditions ensure that the bio-enzymes function at the appropriate time and environment, improving the efficiency and stability of bio-enzyme catalysis, optimizing the effect of the bio-enzyme catalysis step, and specifying the spraying amount of microcapsules and the activity range of bio-enzymes, providing specific quantitative indicators for the bio-enzyme catalysis step, making the bio-enzyme catalysis process more operable and controllable, and helping to achieve consistency and stability of bio-enzyme catalysis effects. The soaking temperature, time, and stirring frequency of the pretreatment are specified in detail to ensure that the flaxseed reaches the appropriate moisture content, creating favorable conditions for subsequent treatment, ensuring the stability and reliability of the pretreatment step, and playing a fundamental role in ensuring the smooth progress of the entire detoxification and aroma enhancement process.

[0025] Example 3 Flaxseed Detoxification and Flavor Enhancement Treatment Based on Multimodal Heat Treatment Pretreatment: Place flaxseeds in a container, add an appropriate amount of water for soaking, and control the soaking conditions to stabilize the final moisture content of the flaxseeds at 15%-18%. During pretreatment, the soaking temperature is controlled at 20-25℃, and the soaking time is 1-2 hours. During the soaking process, the mixture of flaxseeds and water is stirred every 30 minutes using a stirring device at a speed of 100-150 r / min, with each stirring lasting 5 minutes to ensure uniform moisture content in all parts of the flaxseeds. The water used for soaking is deionized water to avoid impurities (such as metal ions) in the water reacting with the components of the flaxseeds and affecting the subsequent detoxification and aroma enhancement effects. Ultrasonic-assisted microwave co-processing: Pre-treated flaxseed is transferred to a microwave reactor equipped with an ultrasonic generator. The ultrasonic generator is first activated, and the flaxseed is continuously treated at a fixed frequency of 20-40 kHz for 2-3 minutes, utilizing the cavitation and mechanical effects of ultrasound to disrupt the flaxseed cell structure. Then, keeping the flaxseed in its current position within the reactor, the microwave generator is activated, and the flaxseed is further treated at a power of 500-700W for 4-6 minutes. This promotes the decomposition of cyanogenic glycosides in the flaxseed and initially facilitates the conversion of aroma precursors. The ultrasonic transducer of the ultrasonic generator provides uniform and stable treatment. The microwave reactor cavity is equipped with 4-6 transducers positioned circumferentially on its inner wall and at its bottom. Each transducer has the same output power to ensure uniform distribution of ultrasonic energy within the reactor cavity, allowing all flax seeds to receive uniform ultrasonic treatment. The effective volume of the microwave reactor cavity is 5-10L. During microwave treatment, the internal temperature of the cavity is monitored in real time by the reactor's built-in temperature monitoring module and controlled at 60-80℃. If the temperature exceeds 80℃, the reactor automatically reduces the microwave power by 50-100W to prevent the loss of unsaturated fatty acids, vitamins, and other nutrients in the flax seeds due to excessive heat. Magnetic field treatment: Within 10 minutes after microwave treatment, flaxseed is rapidly transferred to a magnetic field environment generated by a magnetic field generator. A static or alternating magnetic field is applied to the flaxseed for 3-5 minutes. The magnetic effect of the magnetic field regulates the molecular motion and arrangement within the flaxseed, further promoting the generation of aroma substances and optimizing the microstructure of the flaxseed, achieving deep detoxification and aroma enhancement. The static magnetic field strength is 100-500 mT and remains constant during the treatment. The alternating magnetic field has a frequency range of 50-200 Hz and a magnetic field strength of 50-300 mT, and the strength and frequency of the alternating magnetic field can remain stable or change slowly according to a preset gradient during the treatment. Real-time near-infrared spectroscopy monitoring and feedback are also included. The control system spans the entire process of ultrasonic-assisted microwave treatment and magnetic field treatment. Specifically, it uses a near-infrared spectrometer to collect near-infrared spectral data of flaxseed in real time at a frequency of once every 30 seconds. The data is analyzed using a spectral analysis model to obtain two key indicators: the decomposition rate of cyanogenic glycosides and the conversion amount of aroma precursors (such as amino acids and reducing sugars) within the flaxseed. The near-infrared spectral real-time monitoring and feedback control system also includes a dynamic parameter adjustment mechanism: a preset threshold for the decomposition rate of cyanogenic glycosides is "decomposition rate ≥ 20% every 5 minutes." If the decomposition rate is detected to be lower than this threshold at a certain time, the system automatically controls the microwave reactor to increase the microwave power by 50-100W or extend the current microwave treatment time by 0.5-1 minute; a preset aroma... The standard for precursor conversion is "≥30% increase compared to before treatment". If the conversion during the magnetic field treatment stage does not meet this standard, the system automatically controls the magnetic field generator to adjust the magnetic field strength by 50-100 mT (static magnetic field can be increased, alternating magnetic field can be increased or the frequency can be adjusted), or extend the magnetic field treatment time by 0.5-1 minute. After the magnetic field treatment, a microcapsule-encapsulated bio-enzyme catalysis step is also included: the microcapsule-encapsulated bio-enzyme is evenly sprayed onto the surface of flaxseed using a spraying device. The bio-enzyme is one or two of the following: lipoxygenase and glycosidase, mixed in a 1:1 mass ratio. The bio-enzyme is derived from microbial fermentation extraction to ensure enzyme activity stability. The wall material of the microcapsules encapsulating the bio-enzyme is a sodium alginate-chitosan composite wall material. The ratio of sodium alginate to chitosan is 3:1-5:1. The particle size of the microcapsules is controlled at 50-200μm, and the encapsulation rate is ≥80%. When the microcapsules come into contact with the residual moisture on the surface of flaxseed due to pretreatment, or in an environment of 30-40℃, the wall material slowly releases the encapsulated bio-enzymes through swelling. The release cycle is 1-2 hours. The spraying amount of microcapsules is 0.5-2g of microcapsules containing bio-enzymes for every 100g of flaxseed treated with a magnetic field, and the activity of the bio-enzymes in the microcapsules is maintained at 100-500U / g. After spraying, the flaxseeds are placed in a constant temperature environment of 30-40℃ for 1-2 hours to ensure that the bio-enzymes are in full contact with the substances that seep out from the surface and inside of the flaxseeds, catalyzing the generation of more aroma substances.

[0026] The combination of the cavitation and mechanical effects of ultrasound with the thermal effects of microwaves can more efficiently destroy the structure of toxic substances such as cyanogenic glycosides, achieving deep detoxification. The addition of a magnetic field, by influencing molecular motion, may further promote the decomposition or transformation of toxic substances. These different mechanisms synergistically enhance the detoxification effect. Ultrasound-assisted microwave treatment promotes the release and initial transformation of aroma precursors, while the magnetic field precisely regulates the direction and rate of chemical reactions at the molecular level. For example, the magnetic field can affect the orientation of molecules participating in the Maillard reaction, making the reaction more conducive to the generation of aroma substances with unique flavors, thereby generating richer and more unique aromas and improving the flavor quality of flaxseed. Ultrasound breaks down the cell structure of flaxseed, microwaves change its internal structure, and the magnetic field further adjusts the molecular arrangement and microstructure. The synergistic effect of these three factors not only facilitates detoxification and the generation of aroma substances but also optimizes the microstructure of flaxseed, improving the release and utilization efficiency of nutrients. This comprehensive complementarity enhances the overall quality of flaxseed.

[0027] Example 4 The application of the flaxseed detoxification and aroma enhancement method based on multimodal heat treatment, applying the method of claim 1 to food processing and related fields, is used to prepare flaxseed derivative products with low toxicity and high aroma retention. Specific application scenarios include at least one of the following: Application in the preparation of ready-to-eat flaxseed products: Flaxseed treated with a multimodal heat treatment method for detoxification and aroma enhancement is directly screened to remove impurities, and then sealed and packaged using a food-grade composite film (polyethylene-polypropylene composite film) to obtain ready-to-eat flaxseed products. The ready-to-eat flaxseed products have a cyanogenic glycoside content ≤5mg / kg (complying with the relevant requirements for plant-derived foods in GB2762-2024 "National Food Safety Standard: Limits of Contaminants in Food"), a retention rate of aroma substances (including aldehydes, ketones, and esters) ≥85%, and a shelf life ≥6 months under sealed, light-protected conditions at 25℃ and relative humidity ≤60%, with an aroma substance attenuation rate ≤15% during the shelf life. Application in the preparation of baking ingredients: Flaxseed treated with a multimodal heat treatment method for detoxification and aroma enhancement is pulverized to 80-100 mesh using an ultra-micro pulverizer to obtain flaxseed powder. This flaxseed powder is then added to bread, biscuit, or pastry dough / batter at a mass ratio of 5%-15%, and baked using conventional baking processes (160-190℃, 15-30 minutes) to obtain baked goods. The characteristic aroma intensity of this baked goods (detected by gas chromatography-mass spectrometry, based on the peak area of ​​characteristic aroma substances) is increased by 20%-30% compared to baked goods with untreated flaxseed powder, and the retention rate of α-linolenic acid in flaxseed is increased by 15%-20% compared to traditional dry-roasting pretreatment processes. Pretreatment for flaxseed oil extraction: Flaxseed treated with a multimodal heat treatment method for detoxification and aroma enhancement is used as raw material to extract flaxseed oil by pressing (pressing temperature 50-60℃, pressing pressure 20-30MPa) or leaching (using food-grade n-hexane as the leaching solvent). The extraction rate of flaxseed oil is 5%-10% higher than that of untreated flaxseed raw material. The extracted flaxseed oil has a residual amount of cyanogenic glycosides ≤2mg / kg and an acid value ≤1.0mgKOH / g (meeting the requirements of Grade I in GB / T8235-2023 "Flaxseed Oil"). The characteristic aroma of flaxseed is retained in the oil so that the product can meet the flavor standards without the addition of additional flavorings. Application in the preparation of flaxseed nutritional supplements: Flaxseed treated with a multimodal heat treatment method for detoxification and aroma enhancement is dried at low temperature (drying temperature ≤45℃) to make capsule core material (for capsules), tableting raw material (for tablets), or granulation raw material (for powders) to obtain flaxseed nutritional supplements; wherein, the in vitro digestibility of protein in this supplement (determined by a two-step digestion method of pepsin-trypsin) is 10%-15% higher than that of untreated flaxseed, the water-holding capacity of dietary fiber is increased by 8%-12%, and the palatability score in the sensory evaluation (out of 9 points) is ≥7 points, without the raw and astringent taste of traditional flaxseed.

[0028] Applying this treatment method to food processing and related fields clarifies its application direction, helps promote the widespread use of flaxseed in the food processing industry, and provides an effective way to prepare flaxseed derivatives with low toxicity and high aroma retention, thus having significant practical application value.

Claims

1. A method for detoxifying and enhancing the aroma of flaxseed based on multimodal heat treatment, characterized in that: The following steps are involved: Step a: Pretreatment: Place flax seeds in a container, add an appropriate amount of water to soak, and control the soaking conditions to stabilize the final moisture content of the flax seeds at 15%-18%; Step b: Ultrasonic-assisted microwave co-processing: Transfer the pre-treated flaxseeds to a microwave reactor equipped with an ultrasonic generator. First, start the ultrasonic generator and treat the flaxseeds continuously at a fixed frequency of 20-40kHz for 2-3 minutes, using the cavitation and mechanical effects of ultrasound to disrupt the flaxseed cell structure. Then, keeping the flaxseeds in the same position in the reactor, start the microwave generator module and continue treating the flaxseeds at a power of 500-700W for 4-6 minutes to promote the decomposition of cyanogenic glycosides in the flaxseeds. Step c: Magnetic field treatment: Within 10 minutes after the microwave treatment ends, quickly transfer the flaxseeds to the magnetic field environment generated by the magnetic field generator and apply a static magnetic field or alternating magnetic field to treat the flaxseeds continuously for 3-5 minutes. The magnetic effect of the magnetic field regulates the movement and arrangement of molecules inside the flaxseeds.

2. The method for detoxifying and enhancing the aroma of flaxseed based on multimodal heat treatment according to claim 1, characterized in that: The ultrasonic transducer of the ultrasonic generator is fixedly connected to the inner wall of the microwave reactor cavity, and the ultrasonic transducer is evenly distributed in the circumferential direction of the cavity to ensure that the ultrasonic energy is evenly applied to the flaxseed. The cavity volume of the microwave reactor is 5-10L, and the temperature inside the cavity is controlled at 60-80℃ during microwave treatment to avoid the loss of flaxseed nutrients due to excessive temperature.

3. The method for detoxifying and enhancing the aroma of flaxseed based on multimodal heat treatment according to claim 1, characterized in that: The static magnetic field has an intensity of 100-500 mT, and the alternating magnetic field has a frequency of 50-200 Hz and an intensity of 50-300 mT.

4. The method for detoxifying and enhancing the aroma of flaxseed based on multimodal heat treatment according to claim 1, characterized in that: During the ultrasonic-assisted microwave synergistic processing and magnetic field processing, a near-infrared spectrometer is used to collect spectral data of flaxseed in real time. The degree of decomposition of cyanogenic glycosides and the transformation of aroma precursors inside the flaxseed are analyzed through the spectral data.

5. The flaxseed detoxification and aroma enhancement method based on multimodal heat treatment according to claim 4, characterized in that: The real-time near-infrared spectroscopy monitoring process also includes dynamic parameter adjustment.

6. The method for detoxifying and enhancing the aroma of flaxseed based on multimodal heat treatment according to claim 1, characterized in that: After the magnetic field treatment is completed, a bio-enzyme catalysis step is also included: the bio-enzyme encapsulated in microcapsules is evenly sprayed onto the surface of flaxseeds.

7. The method for detoxifying and enhancing the aroma of flaxseed based on multimodal heat treatment according to claim 6, characterized in that: The microcapsule wall material is a sodium alginate-chitosan composite wall material. The microcapsule particle size is 50-200μm. When the microcapsules come into contact with moisture on the surface of flaxseed or are in an environment of 30-40℃, the biological enzymes are slowly released through swelling of the wall material.

8. The method for detoxifying and enhancing the aroma of flaxseed based on multimodal heat treatment according to claim 6, characterized in that: The spraying amount of the microcapsules is: 0.5-2g of microcapsules containing bio-enzymes are sprayed for every 100g of flax seeds treated with the magnetic field, and the activity of the bio-enzymes in the microcapsules is maintained at 100-500U / g.

9. The method for detoxifying and enhancing the aroma of flaxseed based on multimodal heat treatment according to claim 1, characterized in that: The soaking temperature during the pretreatment is controlled at 20-25℃, the soaking time is 1-2 hours, and the mixture of flaxseed and water is stirred once every 30 minutes during the soaking process.

10. The application of the flaxseed detoxification and aroma enhancement method based on multimodal heat treatment according to any one of claims 1-9, characterized in that: The method described in claim 1 is applied to food processing and related fields to prepare flaxseed derivative products with low toxicity and high aroma retention.

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