Development Of Flaxseed Meal Nutritional Dried Noodle And Mixing Powder

In this paper, the potential utilization value of cold-pressed flaxseed meal was confirmed by the determination of physico-chemical index, fatty acid type and content ,amino acid type and content of amino acid. Considering the comprehensive utilization of flaxseed meal, based on the principle of complementation and coordination of vegetable protein's amino acid, a new type of flaxseed meal and an extruded flaxseed meal mixing powder were developed, in addition, their respective production formulas and preparation process were studied.The contents of crude protein, total dietary fiber and crude fat were high in cold-pressed flaxseed meal.After microwave detoxification, the content of cyanogen glycoside was as low as 28.91 mg/kg, and the rate of removal 80.62%. The main fatty acids from flaxseed meal were determined by HPGC: Linolenic acid (53.53g/100 g), Linoleic acid(20.33g/100g), Oleic acid (17.96 g /100 g), palmitic acid (5.41 g / 100 g), and stearic acid (1.97 g / 100 g). Flaxseed meal protein were analyzed by HPLC,the essential amino acid (EAA) content of the flaxseed meal was 14.23g, which accounting for 53.1% of the total amino acids, and the score of ratio coefficient of amino acid was 74.6. It was further confirmed that the flaxseed protein was high quality protein.Considering the nutritive value, processing characteristics and sensory evaluation, the optimum formula of flaxseed meal dried noodle was 15% leavel. The single factor experiment of adding water,salt and awakening time were carried out, using Taguchi OA design in Design Expert 8.0 software. The optimal conditions were as follows: 37.5% of water adding, 2.0% of adding salt,awakening time 40 min. Under the condition of the experiment, the results showed that the cooking loss rate was 6.16% and the sensory score was 84.0 ,Prussian blue test showed negative.The score of ratio coefficient of amino acid and amino acid score were used to analyze the amino acids of soybean protein isolate (SPI), wheat gluten (WG) and flax cake (FM)protein. Using the mixture of Design Expert 8.0 software,the optimal prescription was SPI:WG:FM=7:2:1 .The single-factor experiment,which included material moisture,extrusion temperature and screw speed, and response surface optimization experiments were carried out to determine the optimal extrusion process. The optimal parameters were as follows:the material moisture 26%,extrusion temperature 150?, extrusion screw speed 168r/min. Under this condition, the mixing powder WSI value was 9.30%. And the product prepared characteristics, physical and chemical indicators and health indicators in accordance with the relevant provisions of the national standard,industry standard,Prussian blue test showed negative. In addition,the stability index and particle size of flaxseed meal were measured by the stability tester. The result showed that the flaxseed meal mixing powder stability index of is about 0.3, the particle size is about 14.93 ?m.