Study On Separation Of Flaxseed Shell Kernel And Process Of Kernel Meal Plant Protein Beverage

Flaxseed is one of the important economic crops in northwest China,its comprehensive development and utilization is of great significance for local farmers to get rich.Linseed gum,lignin and dietary fiber are concentrated in the shell of flaxseed.Oil and protein concentrate in the kernel.The shell and kernel are separated and then processed separately,the integrated development and utilization of flax seed can be more and more efficient and efficient,generate greater economic value.The effects of technological conditions on the separation of flax seed and shell kernel were studied in this paper.The separated flax seed kernel was extracted by cold pressing,a flaxseed protein beverage was developed for its kernel meal.In order to provide a reference for the comprehensive development of flaxseed.The results are as follows:?1?Study on the effect of baking conditions on the effect of flax seed peeling.Best baking conditions before peeling is 135?,25min.Under this condition the shell rate of flaxseed is 62.5%,loss rate for flaxseed is 8.5%.?2?Study on the effect of shearing machine speed on the effect of flax seed peeling,the best peeling speed is 1800r/min.?3?Study on the effect of different parameters on the separation effect of flax seed shell,the best result is roller voltage is 9Kv,the distance between the electrode and the roll center is 15cm,the feed amount is 10Kg/min.Under this condition the skin rate of kernel is 3.86%,the kernel rate was 2.74%.The separated kernel and shell are processed by color selection,the skin rate in kernel is less than 0.5%and kernel rate in the skin is less than 1%.?4?After the separation,the flax seed is extracted by cold pressing,the protein content in the residue was 42.7%,the fat content was 18.6%.?5?The extraction rate of flaxseed kernel protein was studied by soaking condition.The best immersion condition is soaking temperature 30?,4h.The extraction rate of protein was 81.5%.?6?The extraction rate of linseed protein from NaHCO₃ was studied.The conclusion is adding NaHCO3 to the 0.3%of flaxseed was significantly higher in protein extraction,the extraction rate was 85.6%.?7?Through the study of liquid ratio and sugar content.According to the proportion of kernel weight 1:16,the protein content in the kernel pulp was consistent with the national standard of protein content of protein beverage of 1%.The optimum amount of sucrose is 5%.?8?Study on stability of beverage through standard,Carrageenan:xanthan gum=7:3,the addition amount is 0.2%.Sucrose fatty acid ester:single glycerin=3:7,the addition amount is 0.1%.It has a good stabilizing effect on drinks.?9?Effects of homogenous conditions on sensory evaluation of flax seed protein beverage.The best condition is homogeneous pressure 35MPa and 60?.?10?The flax seed protein drink is consistent with the national standard GB/T10789-2015.