12 results about "FLAXSEED POWDER" patented technology

The invention provides low-temperature squeezed edible oil rich in omega-3 fatty acid and a preparation method of the low-temperature squeezed edible oil, and relates to the field of foods. The method comprises the following steps: taking flaxseeds, perilla seeds, walnut kernels, plukenetia volubilis linneo kernels and trichosanthes kirilowii maxim seeds, pretreating and crushing for later use; uniformly mixing 10-70 parts of the treated flaxseed powder, 5-50 parts of the treated purple perilla seed powder, 10-60 parts of the treated walnut kernel powder, 5-40 parts of the treated plukenetia volubilis linneo kernel powder and 1-30 parts of the treated trichosanthes kirilowii maxim seed kernel powder to obtain a mixed raw material; squeezing the mixed raw material for 30-90 minutes under the conditions that the pressure is 30-80 Mpa and the temperature is 20-60 DEG C to obtain crude oil; and filtering the crude oil to obtain the low-temperature squeezed edible oil rich in omega-3 fatty acid. The edible oil is rich in omega-3 fatty acid, so that the problem of insufficient omega-3 fatty acid intake of residents can be solved; the raw materials are compounded, so that the defect of poor flavor of raw material oil pressing rich in omega-3 fatty acid is overcome.

The invention discloses a preparation method of high-activity flaxseed powder, which comprises the following steps: (1) detoxification treatment: mixing flaxseeds and water according to a mass ratio of 1: 4-1: 6, carrying out microwave treatment, washing with water, and drying; (2) pulping treatment: mixing and pulping the detoxified flaxseeds and water according to a mass ratio of 1: 3.5-1: 4.5, adjusting the solid content of the pulp to 12-14%, and then carrying out enzymolysis treatment; (3) emulsification treatment: adding soybean lecithin into the enzymolysis product, and shearing and emulsifying to obtain an emulsion; (4) homogenizing treatment: adopting two-stage homogenizing; and (5) performing spray drying to obtain the high-activity flaxseed powder. According to the preparation method disclosed by the invention, multiple steps of microwave detoxification, enzymolysis treatment, composite emulsification, secondary homogenization and the like are cooperated, so that cyanogenic glycoside is efficiently removed, meanwhile, the retention rate of alpha-linolenic acid and lignan is remarkably increased, and the product is endowed with excellent solubility, emulsification stability and brewing performance.

The invention discloses flaxseed and wheat oligopeptide mixed powder with an effect of improving sarcopenia, and belongs to the field of biological medicines. The invention relates to a composition with an effect of improving sarcopenia. The composition comprises active ingredients including wheat oligopeptide and flaxseed meal, wherein the flaxseed powder contains secoisolariciresinol diglucoside, and a mixture of small molecules with the molecular weight smaller than 1000 Da in the wheat oligopeptide accounts for 90% or above. The invention discloses a differentiated molecular path on which the two components play roles, the wheat oligopeptide has outstanding effects in the aspects of remarkably activating a PI3K / Akt pathway and promoting FOXO3a phosphorylation inactivation, the mechanism complementarity of'upstream regulation 'and'downstream blocking' lays a solid theoretical foundation for realizing a more comprehensive anti-atrophy effect through combined use, and the wheat oligopeptide has a good application prospect. And a composite scheme with a fuzzy mechanism in the prior art is exceeded. In addition, the formula disclosed by the invention can also improve the in-vivo environment which is not beneficial to muscle maintenance from the source by relieving chronic inflammation and oxidative stress.

A baked dough food for consumption during fasting, methods of making the same, and methods of fasting that include consumption of the baked dough food are disclosed herein. The baked dough food includes a dry ingredient selected from the group consisting of almond flour, coconut flour, Psyllium husk powder, chia powder, flaxseed powder, and combinations thereof, baking soda, at least one of clarified butter, an oil, cacao butter, almond butter, peanut butter, unsweetened almond milk, or water, a sweetener, and a flavoring agent. The baked dough food does not produce an insulin spike or increased blood glucose level upon consumption.

1. Name of the designed product: label (linseed powder). 2. Use of the designed product: label for the outer part of the container of linseed oil. 3. Design points of the designed product: the pattern. 4. Picture or photo showing the design points: front view. 5. Other circumstances to be explained: the designed product is a planar printed matter, so other views are omitted.

This invention provides a fermented product of Gastrodia elata, prickly pear, and flaxseed, its preparation method, and its application, belonging to the field of biotechnology. The preparation method provided by this invention includes the following steps: Gastrodia elata is crushed and mixed with water, and γ-aminobutyric acid is added to obtain pretreated Gastrodia elata; prickly pear is pulped, and β-cyclodextrin and ε-polylysine are added, followed by low-temperature steaming to obtain pretreated prickly pear; flaxseed is pulverized and mixed with whey protein peptides, maltodextrin, and water, and treated with high-pressure microfluidic jet to obtain microencapsulated flaxseed powder; the pretreated Gastrodia elata is mixed with Lactobacillus plantarum for anaerobic fermentation, followed by the addition of pretreated prickly pear and Lactobacillus rhamnosus for microaerobic fermentation, and finally, the microencapsulated flaxseed powder and Saccharomyces cerevisiae for microaerobic fermentation. The fermented product of Gastrodia elata, prickly pear, and flaxseed obtained by this invention has a smooth taste and harmonious flavor, is suitable for direct consumption, has good mixing stability, and an extended shelf life. It also has multiple synergistic effects of calming the nerves, rejuvenating the skin, lubricating the intestines, and improving iron-deficiency anemia.

The invention discloses a process for preparing plant water-soluble omega 3 by using flaxseeds, and belongs to the technical field of biochemistry. Aiming at the problems of multi-step extraction, residues of an organic solvent and an emulsifier, poor emulsion stability, high energy consumption and the like in the prior art, the preparation method comprises the following steps: firstly, coupling thermosensitive response type PNIPAM-PLGA with lipase through NHS-Ester to prepare PEC; then mixing PEC, hulled and crushed flaxseed powder and a PBS (Phosphate Buffer Solution) in a pure water system, stirring at 40 DEG C for 4 hours, and completing grease extraction and enzyme catalysis transesterification at one time; then cooling to 25 DEG C at the rate of 1-2 DEG C / min, and carrying out phase change self-assembly by using LCST of PNIPAM-PLGA to obtain a nano-micelle, so as to obtain a stable nano-emulsion; finally, dialysis is performed, tocopheryl acetate is added for oxidation resistance, nitrogen replacement packaging is performed, the peroxide value of the product is increased by less than 5% within 6 months, and layering and peculiar smell are avoided. A 50L amplification experiment verifies the linear amplification and long-term stability of the process, and the process has the potential of high efficiency, simplicity, convenience and industrialization.

The invention discloses flaxseed powder with baked nut fragrance and wood fat fragrance and a preparation method thereof, in volatile flavor substances of the flaxseed powder, the content of 2, 2, 4, 6, 6-pentamethylheptane is 5-8%, the content of 1-vinyl-3-methylene cyclopentene is 0.1-0.5%, the content of 2-methylene cyclohexanol is 2.5-5.5%, the content of 1-(1-cyclohexenyl) ethanol is 0.5-3.5%, the content of 2, 5-dihydro-3, 6, 6-pentamethylheptane is 0.1-0.5%, the content of 2, 5-dihydro-3, 6, 6-pentamethylheptane is 0.1-0.5%, and the content of 2, 5-dihydro-3, 6, 6-pentamethylheptane is 0.1-0.5%. The content of the 1, 4-dimethyl furan is 0.1 to 0.6 percent. The preparation method comprises the following steps: selecting raw materials: Canadian golden flaxseeds; microwave curing-sterilization: the treatment time is 2-9 minutes, and the center temperature of the materials is controlled to be 100-130 DEG C; crushing: crushing the cured flaxseeds to a particle size of 20-50 meshes; and packaging: packaging with an aluminum foil bag to obtain a finished product. The flavor substances of the flaxseed powder are obviously increased, the total amount of baked nut flavor and wood fat flavor is higher, the rancidity is weakened, and the aroma coordination degree is high.

The invention belongs to the technical field of pet snack food processing, and particularly relates to a preparation method of a flowing-core egg yolk ball for pets. The preparation method comprises the following five core steps: emulsifying and preparing a core body, preparing a film-forming solution, instilling to form a film, toughening and sealing, and hydrophobic anti-sticking and shaping, namely emulsifying, stirring at a low speed, refrigerating and standing to obtain a flow core body by taking food-grade liquid egg yolk of pets as a core body raw material, crosslinking and forming a film by using sodium alginate and calcium lactate, toughening by using chitosan, and sealing by using flaxseed powder. The thickness of the cross-linked membrane is less than or equal to 0.02 mm, and the total thickness of the cross-linked membrane and the sealing layer is less than or equal to 0.06 mm. By means of pet-age differential parameter design, when the pet eats, a membrane can be broken, the membrane is not splashed after being broken, a core body slowly flows out, the effects of storage and transportation extrusion resistance, easiness in being bitten by the pet, flow center stability and intestine and stomach friendliness are considered, the process is simple, the adaptability is high, and the method is suitable for industrial production.

The invention relates to the field of food, in particular to linseed nutrition powder and a processing technology thereof. The flaxseed powder is prepared by the procedures of inspection, screening, stir-frying at 140-150 DEG C and grinding, lipase can be passivated, the condition that the lipase is in contact with grease in the grinding process so as to catalyze grease hydrolysis to generate free fatty acid is inhibited, and the acid value of the flaxseed powder is low; by frying at the high temperature of 140-150 DEG C, microorganisms attached to the surfaces of the raw materials can be killed, and the deterioration risk in the subsequent storage process is reduced; and pleasant fragrance can be generated at proper stir-frying temperature and time, so that the flavor of the flaxseed powder is improved. Meanwhile, the flaxseed nutrition powder is prepared from the flaxseed powder and mixed powder obtained by adding enzyme and zymophyte for fermentation, nutrition can be effectively provided, oxidation can be effectively resisted, SOD and GSH-Px activity of mouse livers can be improved, and the flaxseed nutrition powder has a good liver protection effect.

The present application relates to a kind of compositions for improving blood rheology, composition contains flaxseed powder 60-80 parts, bamboo leaf flavone extract 5-15 parts, extract of polygonatum 5-10 parts, wolfberry extract 5-10 parts and prebiotic 5-10 parts, wherein, the prebiotic is composed of fructooligosaccharide:isomaltooligosaccharide according to mass ratio 2-3:2-5, the flaxseed powder contains alpha-linolenic acid 20%-40% and cyanogenic glycoside ≤6ppm, the average particle size of flaxseed powder is 100-300nm, wolfberry extract contains total sugar 60-80%, protein 1-10%, uronic acid 1-10%, the molar ratio of mannose: rhamnose: glucose: galactose: arabinose is 1:0.8:5.9:12.3:14.7.The present application synergistically utilizes multiple effective components (alpha-linolenic acid, polysaccharide, etc.) in composition for regulating blood lipid, blood sugar and blood viscosity, antioxidant, improving memory, improving gastrointestinal movement and enhancing immunity, anti-fatigue, delaying aging, etc., has the beneficial effect of significantly improving blood rheology, memory, improving gastrointestinal movement and enhancing immunity, etc.