13 results about "FLAXSEED MEAL" patented technology

The invention provides a flaxseed meal dietary fiber preparation method and application thereof.The flaxseed meal dietary fiber preparation method comprises the following steps that firstly, flaxseed meal pulp is subjected to high-power pulse microwave pretreatment, after vacuum drying, bacillus subtilis K6 is inoculated for solid-state fermentation, then double enzymolysis is conducted through amylase and protease, and the flaxseed meal dietary fiber is obtained; soluble dietary fibers and insoluble dietary fibers are extracted, the insoluble dietary fibers are subjected to compound modification through rutin and betaine, and the soluble dietary fibers are extracted through adsorption and purification of composite surface imprinted microspheres. The method obviously improves the yield and purity of the soluble dietary fibers in the flaxseed meal, the activity function of the insoluble dietary fibers is obviously enhanced after the insoluble dietary fibers are subjected to composite modification, and the flaxseed meal can be used for developing functional food or health care products. The method disclosed by the invention is green, environment-friendly, stable in process and suitable for large-scale production, and the comprehensive utilization value of the flaxseed meal is effectively improved.

The invention relates to the field of protein extraction technology and multi-scene application, in particular to a high-functionality flaxseed protein-polysaccharide natural co-extract with good color and luster and a preparation method and application thereof. The method comprises the following steps: performing subcritical extraction on flaxseed cakes, squeezing the flaxseed cakes at low temperature / proper temperature to obtain degreased flaxseed cakes, crushing and screening the degreased flaxseed cakes to obtain degreased flaxseed meal powder, efficiently dissolving out protein and polysaccharide in the flaxseed meal powder through alkali dissolution synchronous double-frequency ultrasonic circulating treatment, and centrifuging to obtain supernate. A membrane separation device and a double-frequency ultrasonic device are connected in series through a pipeline to form a circulating system, obtained protein-polysaccharide supernate is treated through the system, and the protein-polysaccharide supernate is separated through the synergistic effect of key parameters such as membrane molecular size, ultrasonic power and ultrasonic intermittent time. The effect that the protein-polysaccharide supernate is subjected to concentration and intermittent ultrasonic modification at the same time can be achieved, a highly concentrated solution is finally obtained, and the concentrated solution is freeze-dried to obtain the flaxseed protein-polysaccharide natural co-extract. Compared with the existing single high-purity flaxseed protein, the flaxseed protein-polysaccharide co-extract prepared by the method has good color and excellent emulsibility, foamability and gelling property.

Disclosed in the present disclosure is a method for extracting and separating various components from flaxseed meal based on a subcritical composite solvent, including the following steps: adding an extraction agent to flaxseed meal for subcritical extraction to obtain a crude flax lignan extract and crude flaxseed oil in one step, where the extraction agent includes n-butane and anhydrous ethanol at a volume ratio of 1:1; adding n-hexane to the crude flaxseed oil for fractional extraction, and conducting rotary evaporation to obtain flaxseed oil; and subjecting the flaxseed meal used to hot water extraction to obtain flaxseed gum. In the present disclosure, the subcritical composite solvent used in an extraction process can replace a large number of organic reagents used in a traditional extraction process, and has the characteristics of good solvent effect, environmental friendliness, recyclability, and low burden on the environment.

The invention provides a method for synergistically extracting polyphenol from flaxseed meal based on a deep eutectic solvent and ultrasound, and relates to the technical field of food processing. Comprising the following steps: preparing degreased flaxseed meal, preparing a DES extraction solvent, cooperatively extracting free polyphenols in the degreased flaxseed meal through the DES extraction solvent and ultrasonic waves, and extracting combined polyphenols from the alkalized degreased flaxseed meal through the DES extraction solvent. And finally, respectively separating and purifying the extracted free polyphenols and combined polyphenols by using ethyl acetate as an anti-solvent to obtain free polyphenol and combined polyphenol substances. The invention provides a method for cooperatively extracting polyphenol from flaxseed meal based on the eutectic solvent and ultrasound, which is green, environment-friendly, high in extraction rate, easy to separate and high in biological activity.

The invention provides a flaxseed processing method. The flaxseed processing method comprises the following steps: firstly, carrying out cleaning and surface treatment on a flaxseed raw material, and then separating flaxseed hulls and kernels by adopting a multi-stage separation technology; carrying out superfine grinding on the separated flaxseed skin, and extracting the flaxseed gum through the cooperation of composite enzymolysis and a physical field; performing low-temperature squeezing and degreasing on the separated flaxseed kernels, performing complex microbial inoculant solid-state fermentation modification on the obtained degreased flaxseed meal, and then performing graded extraction to obtain modified proteins with different functional characteristics; and compounding the extracted flax gum with the modified protein, adding an antioxidant, and preparing the composite product through a multi-mode drying technology. Various modern food processing technologies are organically integrated, all links are closely connected, a complete flaxseed comprehensive processing technology system is formed, the extraction efficiency of all active ingredients is improved, and the functional characteristics and stability of a final product are remarkably improved.

The present invention discloses flaxseed meal natto and a preparation method thereof, and relates to the technical field of food processing, the flaxseed meal natto is prepared from the following raw materials by weight: 16%-24% of flaxseed meal, 76%-84% of soybeans, and bacillus natto powder accounting for 0.4%-0.8% of the total weight of the soybeans and the flaxseed meal. According to the flaxseed meal natto and the preparation method thereof, 16-24% of flaxseed meal and 76-84% of soybeans are mixed according to a specific weight ratio to serve as a fermentation substrate, polyphenol substances rich in the flaxseed meal and volatile nitrogen-containing compounds generated in the fermentation process are subjected to a Schiff base reaction, and the flaxseed meal natto is obtained. The method effectively reduces the unacceptable ammonia odor in the traditional natto, endows the linseed product with special oil crop fragrance, controls the inoculum size of the bacillus natto powder to be 0.4-0.8% of the total weight of the soybean and the linseed meal, and combines the process conditions of fermentation at 34-43 DEG C for 18-26 hours to obtain the linseed natto. And the bacillus natto maintains proper metabolic activity under a carbon source and a nitrogen source provided by a proper amount of linseed meal.

A dough composition and manufacturing process suitable for a ketogenic diet, a low-carbohydrate diet, a sugar-restricted diet, and / or a gluten-restricted diet. The dough composition comprises psyllium powder 4% by weight; chewing gum 2% to 4% by weight; pea protein 16-20% by weight; pea fiber 18-49% by weight; and chickpea flour 0-27% by weight. Another dough composition comprises cauliflower powder 0-8% by weight; psyllium powder 5-10% by weight; flaxseed flour 0-10% by weight; pea protein 15-36% by weight; pea fiber 18-46.5% by weight; and oat flour 0-25% by weight. Finally, another dough composition comprises psyllium powder 10% by weight; cauliflower powder between 0-12.5% ​​by weight; pea protein between 18-31.5% by weight; pea fiber between 22-42% by weight; baking powder between 1-3.25% by weight; and salt between 0.75-1.7% by weight.

The invention provides a broiler chicken raising method based on nutrition regulation and environmental stress induction, and belongs to the technical field of livestock breeding, and the broiler chicken raising method comprises the following steps: dividing a raising cycle into four stages of 1-14 days old, 15-28 days old, 29-35 days old and 36-45 days old according to time, and performing nutrition regulation and environmental induction on the four stages, feed containing flaxseed meal and fish oil is fed at the 29-35-day-old stage, choline and betaine are added, periodic mild cold stress treatment is combined, and unsaturated fatty acid is promoted to be deposited into muscles; 80% limited feeding is carried out at the 36-45-day-old stage, meanwhile, a yeast extract, L-glutamine and a flavor enhancer composed of betaine and allicin are supplemented, the content of flavor substances such as inosinic acid and glutamic acid is effectively increased, and the flavor of the broiler chickens is remarkably improved. Meanwhile, muscle fibers are refined and oxidative damage is relieved by reducing the feeding density, adjusting illumination, prolonging the free-ranging time and the like.

The invention discloses a preparation method of flaxseed concentrated powder capable of inhibiting premature ovarian failure and regulating estrogen, which comprises the following steps: pretreating flaxseeds, crushing, and carrying out low-temperature spiral squeezing and deoiling to obtain flaxseed meal of which the residual oil rate is less than or equal to 3%; the preparation method comprises the following steps: mixing flaxseed meal with water, adjusting the pH value, adding a compound enzyme composed of cellulase, hemicellulase and protease according to a specific ratio, carrying out enzymolysis, and carrying out enzyme deactivation to obtain an enzymatic hydrolysate; performing at least two-stage water-phase ultrasonic-assisted extraction on the enzymatic hydrolysate, and combining filtrates to obtain a crude extract; adding a chitosan solution into the crude extract for flocculation, carrying out solid-liquid separation, and filtering the filtrate through a ceramic membrane to obtain a purified solution; and finally, carrying out vacuum concentration and spray drying on the purified liquid to obtain the flaxseed concentrated powder. According to the method, the activity of secoisolariciresinol diglucoside is efficiently reserved, the method is short in production period, green, safe and suitable for large-scale continuous production, and the obtained product has definite and remarkable biological activity in the aspects of inhibiting premature ovarian failure and regulating estrogen and is wide in market application prospect.

This invention discloses a high-nutrition flaxseed dietary composition free of eight major allergens for all ages and its preparation method. Each 30g packet is precisely formulated from low-temperature roasted flaxseed powder, flaxseed oil microcapsule powder, psyllium husk powder, purified konjac powder, gluten-free quinoa powder, chia seed powder, sugar-free coconut powder, erythritol, and corn soluble dietary fiber. The product contains ≥18.8g / 100g of α-linolenic acid, is completely free of the eight major allergens, is high in protein and dietary fiber, and contains 0 sodium and 0 trans fats. It is finely prepared, nutritionally balanced, and highly stable, making it safe for people aged 3-100 to consume. It can be used as a nutritional meal replacement, light snack supplement, and intestinal health food.

This invention relates to a low-sugar, low-salt horse feed biscuit and its processing technology, belonging to the field of animal feed technology. The low-sugar, low-salt horse feed biscuit of this invention is composed of oats, broccoli, celery, carrots, bananas, soybeans, asparagus, hay, flaxseed meal, eggs, and vanilla powder. This invention utilizes optimized raw materials to reduce the sugar and salt content of the biscuits and combines baking with freeze-drying processes, preserving the unique aroma and taste of the biscuits while avoiding the loss of nutrients and extending the shelf life of the biscuits.