Preparation method of instant food based on flaxseed as raw material

Abstract

The invention relates to the technical field of food preparation, and particularly discloses a preparation method of instant food based on flaxseed as a raw material, which comprises the following steps: S1, raw material pretreatment and basic mixing: weighing 20-25 parts of tartary buckwheat, 16-20 parts of yeast powder and 15-18 parts of oat flour, firstly putting the raw materials into an ultraviolet sterilization box, sterilizing for 20-30 minutes under the conditions that the wavelength is 254nm and the power is 30W, and then putting the sterilized raw materials into a fermentation tank for fermentation; according to the technical scheme, the raw materials of the product are diversified, the flaxseeds provide alpha-linolenic acid and dietary fibers, the coarse food grains contain vitamins and mineral substances, the soybean protein isolate powder supplements protein, the three marrow extracts provide calcium easy to absorb, and the health-care food is rich in nutrition and rich in nutrition. The green tea extract contains tea polyphenols and has a whitening effect, xylitol is used as a sweetening agent and is suitable for people with blood sugar control, and the product contains few additives, conforms to the health trend, can be accepted by a wide range of people, and meets the requirements of compound nutrition and functions.

Description

Technical Field

[0001] This invention relates to the field of food preparation technology, and in particular to a method for preparing convenience food based on flaxseed as raw material. Background Technology

[0002] With the continuous improvement of national health awareness, consumers' demand for food has shifted from simply satisfying hunger to nutritional balance and health benefits. However, the mainstream biscuit products on the market still have many shortcomings: their composition is relatively simple, mainly consisting of wheat flour, oil, and sugar, lacking complex nutrients that are beneficial to the human body; their flavors are also relatively monotonous, mostly basic sweet or savory flavors, which are difficult to meet the diverse taste needs of consumers. From a nutritional perspective, traditional biscuits, due to limitations in processing technology and raw materials, often have the problems of high sugar, high fat, and low fiber. Long-term consumption not only fails to provide comprehensive nutritional support for the human body, but may also increase health risks such as obesity and high blood lipids, and has low benefits for human health. Against the backdrop of consumption upgrading, these products have gradually become less favored by consumers, and the market demand for health-oriented biscuits that combine nutrition and functionality is becoming increasingly prominent. Meanwhile, modern consumers have increasingly specific functional demands for food, such as the need for calcium supplementation, especially for teenagers and the elderly, and a focus on ingredients with whitening and beautifying effects. However, the current market lacks convenient foods that simultaneously offer high calcium, whole-grain nutrition, and whitening benefits, creating a significant product gap. Flaxseed, a natural food rich in alpha-linolenic acid, dietary fiber, lignans, and other active ingredients, has extremely high nutritional value. Whole-grain ingredients provide abundant dietary fiber and minerals; trichosanthes extract can serve as a high-quality calcium source; and green tea extract and other ingredients possess potential whitening effects. Therefore, to fill the market gap in health-oriented biscuits and meet consumers' demand for nutritionally balanced and multifunctional convenient foods, developing a method for preparing convenient biscuits using flaxseed as a raw material that combines high calcium, whole-grain nutrition, and whitening effects is of significant practical importance. Summary of the Invention

[0003] The purpose of this invention is to provide a method for preparing convenient food based on flaxseed as raw material, so as to solve the problems mentioned in the background art.

[0004] To achieve the above objectives, the present invention provides a method for preparing a convenience food based on flaxseed, comprising the following steps: S1: Raw material pretreatment and basic mixing: Weigh 20-25 parts of buckwheat flour, 16-20 parts of yeast powder, and 15-18 parts of oat flour. First, put these raw materials into an ultraviolet sterilization chamber and sterilize them for 20-30 minutes at a wavelength of 254nm and a power of 30W to remove microorganisms from the raw materials. After sterilization, pour the raw materials into a high-speed grinder for grinding. The grinding time is controlled at 3-5 minutes. Then, pass them through an 80-100 mesh sieve to ensure that the powder particles are uniform and fine. Pour the three powders after sieving into a stainless steel mixing tank and stir with a stirring paddle at a speed of 30-40r / min for 5-8 minutes to mix them thoroughly. S2: Add 3-6 parts of butter to the above mixed powder. The butter needs to be softened at room temperature to 25-30℃ beforehand. Then add 2-3 parts of egg liquid. S3: Functional raw material preparation. Simultaneously complete the pretreatment of core raw materials. Select 6-10 parts of plump, mold-free flax seeds and place them in a hot air circulating oven. Bake at 100-170℃ for 5-30 minutes, turning them over every 5 minutes during baking to ensure even heating. Bake until the flax seeds emit a light aroma. After the baked flax seeds have cooled to room temperature, place them in an ultra-fine pulverizer and pulverize them at 12000-15000r / min for 10-15 minutes to obtain fine flax seed powder. Prepare 15-20 parts of the three marrow extract according to the formula, then prepare 10-15 parts of the buckwheat extract and 5-10 parts of the green tea extract. In addition, weigh 2-3 parts of the soy protein isolate powder and place them in a dry container for later use. S4: Oil emulsification treatment. Take 3-6 parts of vegetable oil, such as flaxseed oil ester or coconut oil ester, and add 1-2 parts of casein. Pour both into a water bath equipped with a stirring device. Set the water bath temperature to 35-45℃, start the stirring device, adjust the speed to 700-900r / min, and stir continuously for 4-6 minutes. During this time, observe the state of the mixture continuously until a homogeneous and stable emulsion is formed. At this point, the oil and casein are completely integrated without any layering. S5: Mix the main ingredients. Slowly pour the emulsified oil prepared in step 3 into the preliminary mixture obtained in step 1 through a funnel. While pouring, gently stir with a stirring paddle to prevent local oil accumulation. Then add flaxseed powder, trichosanthes extract, buckwheat extract, green tea extract, and soy protein isolate powder in sequence. After adding each ingredient, manually stir with a stirring paddle for 2-3 minutes to initially disperse the ingredients. Then fix the mixing bowl on the mixing equipment, set the speed to 40-60 r / min, and stir for 10-15 minutes until the material forms uniform granules without obvious lumps. S6: Dissolving and secondary stirring of auxiliary materials. Prepare a stainless steel bowl, add 8-12 parts of warm water, and control the water temperature at 40-50℃. Then add 1-2 parts of salt, 3-5 parts of sweetener, and 0.5-1 part of baking soda. Stir clockwise with a glass rod for 3-5 minutes until all auxiliary materials are completely dissolved and a clear solution is obtained. Slowly pour the solution into the main ingredient mixture in step 4. Turn on the stirring equipment to stir. During the stirring process, use a hygrometer to measure the moisture content of the material at any time so that the final biscuit dough has a moisture content of 25%-30% and a delicate texture without any graininess. S7: Shaping process. Remove the prepared cookie dough from the mixing bowl and place it in a stainless steel tray. Cover the surface with plastic wrap and let it rest for 8-12 minutes to relax the gluten and prevent the cookies from deforming during the subsequent shaping process. After resting, put the cookie dough into a piping bag with a round nozzle of 1-1.5cm. Pipe round cookies with a diameter of 3-5cm and a thickness of 0.7-0.9cm onto a baking tray lined with heat-resistant parchment paper. Keep the piping bag perpendicular to the baking tray while piping and squeeze at a uniform speed to ensure that each cookie is of uniform size. After shaping, brush a thin layer of egg wash evenly on the surface of the cookies. S8: Baking and Shaping. Preheat the oven to 180-200℃ for the top heat and 160-180℃ for the bottom heat for 10-15 minutes. Once the oven temperature reaches and stabilizes, place the baking tray containing the shaped cookies on the middle rack of the oven, close the oven door, and begin baking. The total baking time should be 12-18 minutes. For the first 4-6 minutes, maintain the high temperature to allow the cookies to rise and set quickly. For the next 9-11 minutes, adjust the top heat to 160-180℃ and the bottom heat to 150-170℃ to prevent the cookies from burning. During baking, observe the color changes of the cookies through the oven window. When the edges of the cookies turn a deep yellow and the surface slightly bulges, remove the baking tray. At this point, the moisture content of the cookies has dropped below 5%. S9: Gradient cooling. Place the freshly baked cookies, along with the baking tray, on a cooling rack. First, cool them at room temperature (20-30℃) for 4-6 minutes to allow the surface of the cookies to set quickly. Then, carefully transfer the cookies to a freezer. Set the freezer temperature to 10-20℃ and the fan speed to 2-3 m / s. Continue cooling for 8-12 minutes. During the cooling process, periodically measure the center temperature of the cookies until it drops below 18-22℃. Then, remove the cookies from the freezer. S10: Aseptic packaging. Packaging operations are carried out in a cleanroom with a cleanliness level of 80,000 to 120,000. Prepare food-grade composite film, put the cooled biscuits into the feed inlet of the packaging machine, set the packaging machine parameters, put 1-2 biscuits into each bag, start the packaging machine, first vacuum the packaging film to a vacuum degree of -0.09 to -0.07 MPa, and then heat seal it at a temperature of 120-140℃ for 1-2 seconds to ensure a tight seal with a sealing strength ≥30N / 15mm. After packaging, each bag of products is visually inspected, and products with loose seals or damaged packaging films are rejected. S11: Quality Inspection and Storage. Randomly select packaged biscuit samples for quality testing. Products that pass the test should be stored in a warehouse with a temperature of 18-22℃ and a relative humidity of 55%-65%. The warehouse should be well-ventilated and protected from direct sunlight. The stacking height of the products should not exceed 1.5m, and the distance between the products and the walls and the ground should not be less than 30cm. Under these conditions, the shelf life of the products can reach 10-14 months.

[0005] Furthermore, in S1, the egg liquid is made from fresh eggs after shelling and stirring. The egg liquid is stirred with an electric mixer at a medium speed of 150-200 r / min until there are no obvious particles, forming a preliminary mixture with a uniform texture. The entire stirring process lasts for 8-10 minutes.

[0006] Furthermore, the three-marrow extract in S2 contains compound bone powder and compound phospholipid powder, and the preparation of buckwheat extract and green tea extract both adopt the ethanol extraction method.

[0007] Furthermore, during the mixing process in step S4, the machine is stopped every 5 minutes to scrape the material off the barrel wall with a scraper, ensuring that all materials can participate in the mixing.

[0008] Furthermore, in step S5, xylitol is used as the sweetener, and during the stirring process in step S5, the stirring speed is adjusted to 40-60 r / min, and the stirring time is 15-20 minutes.

[0009] Furthermore, in step S6, a mold can be used to press and shape the biscuit. The biscuit batter is filled into the mold, the surface is smoothed with a scraper, and the mold is gently tapped to make the biscuit batter firm. Then, the biscuit is unmolded and placed on a baking tray to ensure that the weight error of a single biscuit does not exceed ±0.5g, thus ensuring uniformity during the subsequent baking process.

[0010] Furthermore, the food-grade composite film in S9 is composed of polyethylene and polypropylene.

[0011] Furthermore, in S10, the detection items include calcium content detection, which uses atomic absorption spectrophotometry to ensure that the calcium content is ≥300mg / 100g; tea polyphenol retention rate detection, which uses high performance liquid chromatography to ensure that the retention rate is ≥80%; and total microbial count detection, which is carried out in accordance with GB4789.2-2016 standard to ensure that the total microbial count is <1000cfu / g.

[0012] Compared with the prior art, the beneficial effects of the present invention are: Firstly, in this invention, during application, the raw material pretreatment of this technical solution uses ultraviolet sterilization, which can kill microorganisms and retain more nutrients, avoiding high temperature damage to heat-sensitive components; high-speed pulverization and sieving make the powder fine, laying the foundation for subsequent mixing and uniform taste; flaxseed is roasted to deactivate anti-nutritional factors; ultra-fine pulverization increases the contact area, which is conducive to nutrient absorption; extracts such as marrow are prepared using specific methods to retain functional components; oil emulsification treatment makes the oil evenly dispersed, avoids layering, improves product stability and taste, and reduces greasiness; Secondly, in this invention, during application, the main ingredients are mixed manually by dispersing and stirring with equipment, and the material is scraped from the barrel wall regularly to ensure uniformity of the raw materials. The auxiliary ingredients are dissolved in warm water to accelerate dissolution, and secondary stirring ensures uniform distribution of the auxiliary ingredients and consistent flavor. The pre-forming standing reduces cracking. The baking uses gradient temperature to control the shape and taste, and gradient cooling avoids thermal stress cracking. Aseptic packaging is carried out in a clean room. The composite film is vacuum heat-sealed to block external factors and extend the shelf life. Individual packaging makes it convenient to eat and carry. Thirdly, during the application of this invention, the raw materials of the product are diverse. Flaxseed provides α-linolenic acid and dietary fiber, whole grains contain vitamins and minerals, soy protein isolate powder supplements protein, marrow extract provides easily absorbed calcium, suitable for people who need calcium supplementation, green tea extract contains tea polyphenols, which have a whitening effect, and xylitol is used as a sweetener, suitable for people with blood sugar control. Moreover, the product has few additives, conforms to health trends, can be accepted by a wide range of people, and meets the needs of complex nutrition and function. Attached Figure Description

[0013] Figure 1 This is a flowchart illustrating the preparation process of the present invention. Detailed Implementation

[0014] Example Please see Figure 1 In this embodiment of the invention, the present invention provides a method for preparing a convenient food based on flaxseed as raw material, comprising the following steps; S1: Raw material pretreatment and basic mixing: Weigh 20-25 parts buckwheat flour, 16-20 parts yeast powder, and 15-18 parts oat flour. First, place these raw materials in an ultraviolet sterilization chamber and sterilize them for 20-30 minutes at a wavelength of 254nm and a power of 30W to remove microorganisms. After sterilization, pour the raw materials into a high-speed grinder for grinding, controlling the grinding time to 3-5 minutes. Then, pass them through an 80-100 mesh sieve to ensure that the powder particles are uniform and fine. Pour the three powders after sieving into a container... In a stainless steel mixing bowl, use a stirring paddle to stir at 30-40 rpm for 5-8 minutes to ensure thorough mixing. After uniform mixing, use ultraviolet sterilization to effectively remove microorganisms from the raw materials, reducing the risk of subsequent product spoilage, and preserving the nutrients of the raw materials better than high-temperature sterilization. Grinding and sieving ensures fine powder, improving the uniformity of subsequent mixing and the taste of the product. Mixing various powders and adding butter and egg liquid lays the foundation for the product's taste and nutritional framework. Softened butter is easier to blend with other ingredients, while egg liquid enhances the binding properties of the ingredients. S2: Add 3-6 parts of butter to the above mixed powder. The butter needs to be softened at room temperature to 25-30℃ beforehand. Then add 2-3 parts of egg liquid. S3: Functional Raw Material Preparation. Simultaneously complete the pretreatment of core raw materials. Select 6-10 portions of plump, mold-free flax seeds and place them in a hot air circulating oven. Bake at 100-170℃ for 5-30 minutes, turning them every 5 minutes to ensure even heating. Bake until the flax seeds emit a light aroma. After cooling to room temperature, place the baked flax seeds in an ultrafine grinder and grind them at 12000-15000 rpm for 10-15 minutes to obtain fine flax seed powder. Prepare 15-20 portions of the three-marrow extract according to the formula, then prepare 10-15 portions of buckwheat extract and 5-10 portions of green tea extract. Additionally, weigh soybeans... Separate 2-3 portions of protein powder and place them in a dry container for later use. For S1, use fresh, shelled eggs that have been thoroughly stirred. Use an electric mixer at medium speed (150-200 rpm) to stir the egg mixture until there are no obvious particles, forming a homogeneous preliminary mixture. The entire stirring process should last 8-10 minutes. Roasting flaxseed enhances its aroma and improves nutrient absorption. Ultra-fine grinding increases its contact area with other ingredients, facilitating nutrient release. The preparation of various functional extracts gives the product high calcium and whitening effects. The addition of soy protein isolate increases the product's protein content and enriches its nutritional value. The treatment of the egg mixture ensures a homogeneous preliminary mixture, providing a stable foundation for subsequent processing. S4: Oil emulsification treatment. Take 3-6 parts of vegetable oil, such as flaxseed oil ester or coconut oil ester, and add 1-2 parts of casein. Pour both into a water bath equipped with a stirring device. Set the water bath temperature to 35-45℃, start the stirring device, adjust the speed to 700-900 r / min, and stir continuously for 4-6 minutes, observing the state of the mixture until a homogeneous and stable emulsion is formed. At this point, the oil and casein are completely integrated without any stratification. The three-marrow extract in S2 contains compound bone meal and compound phospholipid powder. The preparation of buckwheat extract and green tea extract both use the ethanol extraction method. During application, the oil emulsification treatment forms a stable emulsion between the oil and lecithin, preventing oil precipitation and stratification during subsequent processing and storage, and improving the stability of the product texture. The selected vegetable oil combined with lecithin ensures a smooth product taste and enhances the compatibility between raw materials, providing a guarantee for the uniformity of subsequent mixing. S5: Mixing and stirring the main ingredients. Slowly pour the emulsified oil prepared in step 3 into the preliminary mixture obtained in step 1 through a funnel, stirring gently with a stirring paddle while pouring to prevent local oil accumulation. Then, add flaxseed powder, trichosanthes extract, buckwheat extract, green tea extract, and soy protein isolate powder in sequence. After adding each ingredient, manually stir with a stirring paddle for 2-3 minutes to initially disperse the ingredients. Then, fix the mixing tank on the mixing equipment, set the speed to 40-60 r / min, and stir for 10-15 minutes until the material forms uniform granules without obvious lumps. During the stirring process in S4, stop the machine every 5 minutes and scrape the material off the tank wall with a scraper to ensure that all materials participate in the mixing. During application, the emulsified oil is added slowly and stirred to avoid local accumulation that leads to uneven mixing. Functional ingredients are added step by step and initially dispersed manually, combined with equipment stirring, to ensure that all ingredients are fully integrated without lumps. Scraping the material off the tank wall further ensures thorough mixing, making the nutrition and taste of all parts of the product consistent. S6: Dissolving and Secondary Stirring of Auxiliary Ingredients. Prepare a stainless steel bowl and add 8-12 parts warm water, maintaining the water temperature at 40-50℃. Then add 1-2 parts salt, 3-5 parts sweetener, and 0.5-1 part baking soda. Stir clockwise with a glass rod for 3-5 minutes until all auxiliary ingredients are completely dissolved, resulting in a clear solution. Slowly pour this solution into the main ingredient mixture from step 4. Turn on the stirring equipment to stir. During the stirring process, measure the moisture content of the materials with a hygrometer at any time, ensuring that the final biscuit dough has a moisture content of 2%. With a sweetener content of 5%-30% and a fine, grain-free texture, the S5 uses xylitol as the sweetener. During the mixing process in the S5, the speed is adjusted to 40-60 rpm, and the mixing time is 15-20 minutes. During application, the auxiliary materials are dissolved in warm water to ensure no particle residue remains, thus avoiding affecting the product's taste. The auxiliary material solution is mixed with the main ingredient a second time to ensure that the flavoring components and leavening agents are evenly distributed, guaranteeing a consistent product flavor. The moisture content of the biscuit dough is controlled to lay a suitable texture foundation for subsequent shaping and baking. The use of xylitol is suitable for people with blood sugar control. S7: Shaping Process. Remove the prepared cookie dough from the mixing bowl and place it on a stainless steel tray. Cover the surface with plastic wrap and let it rest for 8-12 minutes to relax the gluten and prevent the cookies from deforming during the shaping process. After resting, transfer the cookie dough to a piping bag fitted with a 1-1.5cm round nozzle. Pipe round cookies with a diameter of 3-5cm and a thickness of 0.7-0.9cm onto a baking sheet lined with heat-resistant parchment paper. Keep the piping bag perpendicular to the baking sheet while piping and pipe at a uniform speed to ensure that each cookie is of uniform size. After shaping, brush the surface of the cookies evenly with a soft brush. A thin layer of egg wash is applied. In the S6, a mold can also be used to press the cookie dough into shape. The dough is filled into the mold, the surface is smoothed with a spatula, and the mold is gently tapped to firm the dough. Then, the cookie is unmolded and placed on a baking tray, ensuring that the weight error of a single cookie does not exceed ±0.5g, guaranteeing uniformity during subsequent baking. During application, the resting and relaxation of the gluten reduces deformation after molding, improving the product's shape stability. The two molding methods flexibly adapt to different needs, ensuring uniform cookie size and weight, which is beneficial for consistent heating during baking. Brushing the surface with egg wash makes the color appealing after baking and enhances the surface texture. S8: Baking and Shaping. Preheat the oven to 180-200℃ (top heat) and 160-180℃ (bottom heat) for 10-15 minutes, ensuring the oven temperature reaches and stabilizes. Place the baking tray with the shaped cookies on the middle rack of the oven, close the oven door, and begin baking. The total baking time should be 12-18 minutes. Maintain the high temperature for the first 4-6 minutes to allow the cookies to rise and set quickly. After 9-11 minutes, adjust the top heat to 160-180℃ and the bottom heat to 160-180℃. Baking temperature should be between 50-170℃ to avoid burning the biscuit surface. During baking, observe the color change of the biscuits through the oven's viewing window. When the edges of the biscuits turn a deep yellow and the surface slightly bulges, the baking tray can be removed. At this point, the moisture content of the biscuits has dropped to below 5%. During application, preheating the oven ensures a stable initial baking temperature to avoid temperature fluctuations affecting product quality. Gradual temperature baking promotes rapid expansion and shaping of the biscuits in the early stage, while cooling in the later stage prevents the surface from burning and ensures that the internal moisture is fully evaporated, resulting in a crispy product with the required moisture content. S9: Gradient cooling. Place the freshly baked cookies, along with their baking tray, on a cooling rack. First, cool them at room temperature (20-30℃) for 4-6 minutes to quickly set the surface. Then, carefully transfer the cookies to a cold air freezer. Set the freezer temperature to 10-20℃ and the fan speed to 2-3 m / s, and continue cooling for 8-12 minutes. During the cooling process, periodically measure the center temperature of the cookies until it drops below 18-22℃. Then, remove the cookies from the cold air freezer. During application, gradient cooling prevents the cookies from cracking due to sudden cooling. Setting them at room temperature first and then cooling them in the cold air freezer ensures a stable surface shape and accelerates internal cooling, resulting in a consistent internal and external structure, improving overall stability and shelf life. S10: Aseptic packaging. Packaging operations are carried out in a cleanroom with a cleanliness level of 80,000-120,000. A food-grade composite film is prepared. Cooled biscuits are placed into the inlet of the packaging machine. The packaging machine parameters are set, and 1-2 biscuits are loaded into each bag. The packaging machine is started, and the packaging film is first vacuumed to a vacuum level of -0.09 to -0.07 MPa. Then, heat-sealing is performed at a temperature of 120-140℃ for 1-2 seconds, ensuring a tight seal with a sealing strength ≥30N / 15mm. After packaging, each bag of product undergoes a visual inspection, and products with loose seals or damaged packaging films are rejected. In S9, the food-grade composite film is composed of polyethylene and polypropylene. During application, aseptic packaging reduces the risk of contamination. The food-grade composite film has strong barrier properties, preventing the entry of moisture and oxygen. Vacuuming and tight heat sealing further extend the product's shelf life. Individual small packages facilitate carrying and control consumption. Visual inspection ensures product packaging is qualified, improving product quality. S11: Quality Inspection and Storage. Randomly select packaged biscuit samples for quality testing. Products that pass the test are stored in a warehouse with a temperature of 18-22℃ and a relative humidity of 55%-65%. The warehouse must be well-ventilated and protected from direct sunlight. The stacking height of the products should not exceed 1.5m, and the distance between the products and the walls and the ground should be no less than 30cm. Under these conditions, the product shelf life can reach 10-14 months. In S10, the testing items include calcium content testing using atomic absorption spectrophotometry to ensure a calcium content ≥300mg. / 100g, tea polyphenol retention rate was tested using high performance liquid chromatography to ensure a retention rate of ≥80%; total microbial count was tested according to GB4789.2-2016 standard to ensure a total microbial count of <1000cfu / g; during application, multiple quality tests ensured that the product met nutritional and safety standards, guaranteeing consumer safety and efficacy; specific storage conditions facilitated stable product preservation and extended shelf life; proper stacking and storage environment control prevented the product from being affected by pressure, moisture, or light, maintaining product quality until the end of the shelf life.

[0015] The working principle of this invention is as follows: In the raw material pretreatment stage, ultraviolet sterilization is used, which can effectively kill bacteria, molds, and other microorganisms in buckwheat flour, yeast powder, and oat flour, reducing the impact of microorganisms on the product's shelf life from the source. Compared with traditional high-temperature sterilization, this method can better preserve the nutrients in the raw materials and avoid the damage of heat-sensitive nutrients caused by high temperatures. At the same time, the raw materials are pulverized at high speed and sieved to ensure that the powder particles are uniform and fine, laying the foundation for the uniformity of subsequent mixing and product taste, and reducing the taste differences caused by uneven particle size. After roasting, flaxseed not only removes moisture and enhances aroma, but also deactivates some anti-nutritional factors and improves nutritional content. The absorption rate is improved through ultra-fine grinding, which makes the flaxseed powder particles finer, increasing the contact area with other raw materials and facilitating the release and absorption of nutrients. The three marrow extracts, buckwheat extracts, and green tea extracts are prepared using specific methods, such as ethanol extraction, which can effectively retain the functional components and ensure their activity in the product, thus guaranteeing the product's efficacy. During the oil emulsification process, vegetable oil and casein are stirred in a water bath to form a uniform and stable emulsion. This emulsification system can evenly disperse the oil in the raw materials, avoiding oil precipitation and stratification during subsequent processing and storage, improving the product's texture stability, and making the product taste more delicate and avoiding greasiness.

[0016] When mixing the main ingredients, first manually disperse them before using equipment to stir. Regularly scrape off material from the container walls to ensure all ingredients are fully in contact and evenly mixed, avoiding uneven composition caused by localized accumulation. Dissolve auxiliary ingredients in warm water to accelerate the dissolution of salt, sweeteners, and baking soda, reducing particle residue. A second stirring ensures the auxiliary ingredients are evenly distributed throughout the main ingredients, guaranteeing consistent flavor and texture in every cookie. Before shaping, let the cookie dough rest to relax the gluten, reducing the impact of gluten elasticity on shaping and lowering the probability of cracking during baking and cooling. Use gradient temperature control during baking; high temperature in the early stages promotes cookie... Rapid expansion followed by cooling prevents surface burning and allows for slow evaporation of internal moisture, ensuring the cookies are crisp and maintain the required moisture content. Compared to baking at a single temperature, this method allows for better control over the shape and texture of the cookies. Gradual cooling, starting at room temperature and then in a cold air cabinet, gradually lowers the temperature of the cookies from high to low, reducing thermal stress cracking caused by large temperature differences and maintaining the cookies' integrity. Aseptic packaging is carried out in a cleanroom using food-grade composite film that is vacuum-sealed to effectively block external moisture, oxygen, and microorganisms, extending the product's shelf life. Individual packaging also facilitates control over consumption and portability.

[0017] The product's ingredients include a variety of components. Flaxseed provides alpha-linolenic acid, an unsaturated fatty acid beneficial to cardiovascular health; it is also rich in dietary fiber, promoting intestinal motility and increasing satiety. Whole grains such as yeast powder and oat flour provide abundant dietary fiber, B vitamins, and minerals. Oat flour's beta-glucan helps regulate blood sugar and lipids, buckwheat flour provides carbohydrates for energy, and soy protein isolate supplements high-quality protein. These multiple nutrients work synergistically to meet the body's needs for various nutrients. The complex bone meal and complex phospholipid powder in the marrow extract are excellent sources of calcium, supplementing the body with calcium in a more easily absorbed form, helping to maintain healthy bones and teeth. Suitable for those needing calcium supplementation. Compared to traditional calcium supplements, this naturally sourced calcium is gentler and less irritating to the gastrointestinal tract. Green tea extract contains antioxidants such as tea polyphenols, which can eliminate free radicals in the body, reduce oxidative stress damage to the skin, and inhibit melanin production, thus exerting a certain whitening effect. This whitening effect achieved through food intake is safer than topical skincare products and can regulate the body from the inside out, achieving improvement from within. Using xylitol as a sweetener, its metabolism does not depend on insulin and will not cause drastic fluctuations in blood sugar, making it suitable for diabetics and people with blood sugar control. This solves the limitation of traditional high-sugar biscuits for this group. At the same time, the product does not contain excessive trans fatty acids and additives, which is in line with the trend of healthy eating and can be accepted by a wider range of people.

Claims

1. A method for preparing a convenience food based on flaxseed, characterized in that, Includes the following steps: S1: Raw material pretreatment and basic mixing: Weigh 20-25 parts of buckwheat flour, 16-20 parts of yeast powder, and 15-18 parts of oat flour. First, put these raw materials into an ultraviolet sterilization chamber and sterilize them for 20-30 minutes at a wavelength of 254nm and a power of 30W to remove microorganisms from the raw materials. After sterilization, pour the raw materials into a high-speed grinder for grinding. The grinding time is controlled at 3-5 minutes. Then, pass them through an 80-100 mesh sieve to ensure that the powder particles are uniform and fine. Pour the three powders after sieving into a stainless steel mixing tank and stir with a stirring paddle at a speed of 30-40r / min for 5-8 minutes to mix them thoroughly. S2: Add 3-6 parts of butter to the above mixed powder. The butter needs to be softened at room temperature to 25-30℃ beforehand. Then add 2-3 parts of egg liquid. S3: Functional raw material preparation. Simultaneously complete the pretreatment of core raw materials. Select 6-10 parts of plump, mold-free flax seeds and place them in a hot air circulating oven. Bake at 100-170℃ for 5-30 minutes, turning them over every 5 minutes during baking to ensure even heating. Bake until the flax seeds emit a light aroma. After the baked flax seeds have cooled to room temperature, place them in an ultra-fine pulverizer and pulverize them at 12000-15000r / min for 10-15 minutes to obtain fine flax seed powder. Prepare 15-20 parts of the three marrow extract according to the formula, then prepare 10-15 parts of the buckwheat extract and 5-10 parts of the green tea extract. In addition, weigh 2-3 parts of the soy protein isolate powder and place them in a dry container for later use. S4: Oil emulsification treatment. Take 3-6 parts of vegetable oil, such as flaxseed oil ester or coconut oil ester, and add 1-2 parts of casein. Pour both into a water bath equipped with a stirring device. Set the water bath temperature to 35-45℃, start the stirring device, adjust the speed to 700-900r / min, and stir continuously for 4-6 minutes. During this time, observe the state of the mixture continuously until a homogeneous and stable emulsion is formed. At this point, the oil and casein are completely integrated without any layering. S5: Mix the main ingredients. Slowly pour the emulsified oil prepared in step 3 into the preliminary mixture obtained in step 1 through a funnel. While pouring, gently stir with a stirring paddle to prevent local oil accumulation. Then add flaxseed powder, trichosanthes extract, buckwheat extract, green tea extract, and soy protein isolate powder in sequence. After adding each ingredient, manually stir with a stirring paddle for 2-3 minutes to initially disperse the ingredients. Then fix the mixing bowl on the mixing equipment, set the speed to 40-60 r / min, and stir for 10-15 minutes until the material forms uniform granules without obvious lumps. S6: Dissolving and secondary stirring of auxiliary materials. Prepare a stainless steel bowl, add 8-12 parts of warm water, and control the water temperature at 40-50℃. Then add 1-2 parts of salt, 3-5 parts of sweetener, and 0.5-1 part of baking soda. Stir clockwise with a glass rod for 3-5 minutes until all auxiliary materials are completely dissolved and a clear solution is obtained. Slowly pour the solution into the main ingredient mixture in step 4. Turn on the stirring equipment to stir. During the stirring process, use a hygrometer to measure the moisture content of the material at any time so that the final biscuit dough has a moisture content of 25%-30% and a delicate texture without any graininess. S7: Shaping process. Remove the prepared cookie dough from the mixing bowl and place it in a stainless steel tray. Cover the surface with plastic wrap and let it rest for 8-12 minutes to relax the gluten and prevent the cookies from deforming during the subsequent shaping process. After resting, put the cookie dough into a piping bag with a round nozzle of 1-1.5cm. Pipe round cookies with a diameter of 3-5cm and a thickness of 0.7-0.9cm onto a baking tray lined with heat-resistant parchment paper. Keep the piping bag perpendicular to the baking tray while piping and squeeze at a uniform speed to ensure that each cookie is of uniform size. After shaping, brush a thin layer of egg wash evenly on the surface of the cookies. S8: Baking and Shaping. Preheat the oven to 180-200℃ for the top heat and 160-180℃ for the bottom heat for 10-15 minutes. Once the oven temperature reaches and stabilizes, place the baking tray containing the shaped cookies on the middle rack of the oven, close the oven door, and begin baking. The total baking time should be 12-18 minutes. For the first 4-6 minutes, maintain the high temperature to allow the cookies to rise and set quickly. For the next 9-11 minutes, adjust the top heat to 160-180℃ and the bottom heat to 150-170℃ to prevent the cookies from burning. During baking, observe the color changes of the cookies through the oven window. When the edges of the cookies turn a deep yellow and the surface slightly bulges, remove the baking tray. At this point, the moisture content of the cookies has dropped below 5%. S9: Gradient cooling. Place the freshly baked cookies, along with the baking tray, on a cooling rack. First, cool them at room temperature (20-30℃) for 4-6 minutes to allow the surface of the cookies to set quickly. Then, carefully transfer the cookies to a freezer. Set the freezer temperature to 10-20℃ and the fan speed to 2-3 m / s. Continue cooling for 8-12 minutes. During the cooling process, periodically measure the center temperature of the cookies until it drops below 18-22℃. Then, remove the cookies from the freezer. S10: Aseptic packaging. Packaging operations are carried out in a cleanroom with a cleanliness level of 80,000 to 120,000. Prepare food-grade composite film, put the cooled biscuits into the feed inlet of the packaging machine, set the packaging machine parameters, put 1-2 biscuits into each bag, start the packaging machine, first vacuum the packaging film to a vacuum degree of -0.09 to -0.07 MPa, and then heat seal it at a temperature of 120-140℃ for 1-2 seconds to ensure a tight seal with a sealing strength ≥30N / 15mm. After packaging, each bag of products is visually inspected, and products with loose seals or damaged packaging films are rejected. S11: Quality Inspection and Storage. Randomly select packaged biscuit samples for quality testing. Products that pass the test should be stored in a warehouse with a temperature of 18-22℃ and a relative humidity of 55%-65%. The warehouse should be well-ventilated and protected from direct sunlight. The stacking height of the products should not exceed 1.5m, and the distance between the products and the walls and the ground should not be less than 30cm. Under these conditions, the shelf life of the products can reach 10-14 months.

2. The method for preparing a convenience food based on flaxseed as raw material according to claim 1, characterized in that, The egg liquid in S1 is made from fresh eggs after shelling and stirring. The egg liquid is stirred with an electric mixer at a medium speed of 150-200 r / min until there are no obvious particles, forming a preliminary mixture with a uniform texture. The entire stirring process lasts for 8-10 minutes.

3. The method for preparing a convenience food based on flaxseed as raw material according to claim 1, characterized in that, The S2 extract contains compound bone meal and compound phospholipid powder. The preparation of buckwheat extract and green tea extract both use ethanol extraction method.

4. The method for preparing a convenience food based on flaxseed as raw material according to claim 1, characterized in that, During the mixing process of step S4, the machine is stopped every 5 minutes, and the material on the barrel wall is scraped off with a scraper to ensure that all materials can participate in the mixing.

5. The method for preparing a convenience food based on flaxseed as raw material according to claim 1, characterized in that, In step S5, xylitol is used as the sweetener. During the stirring process in step S5, the stirring speed of the stirring equipment is adjusted to 40-60 r / min, and the stirring time is 15-20 minutes.

6. The method for preparing a convenience food based on flaxseed as raw material according to claim 1, characterized in that, In step S6, a mold can also be used to press the biscuit into shape. The biscuit batter is filled into the mold, the surface is smoothed with a scraper, and the mold is gently tapped to make the biscuit batter firm. Then, the biscuit is unmolded and placed on a baking tray to ensure that the weight error of a single biscuit does not exceed ±0.5g, thus ensuring uniformity in the subsequent baking process.

7. The method for preparing a convenience food based on flaxseed as raw material according to claim 1, characterized in that, The food-grade composite film in S9 is composed of polyethylene and polypropylene.

8. The method for preparing a convenience food based on flaxseed as raw material according to claim 1, characterized in that, In S10, the detection items include calcium content detection, which uses atomic absorption spectrophotometry to ensure that the calcium content is ≥300mg / 100g; tea polyphenol retention rate detection, which uses high performance liquid chromatography to ensure that the retention rate is ≥80%; and total microbial count detection, which is carried out in accordance with GB4789.2-2016 standard to ensure that the total microbial count is <1000cfu / g.

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