FIELD: food-processing industry, in particular, process for producing of food flour from flax seeds.
SUBSTANCE: method involves cleaning flax seeds; washing with 0.15 M solution of KCl or 0.15 M solution of NaCl and drying; exposing flax seeds to thermal processing by providing three-staged heating on electric roaster during 0.05-1 min at each stage while increasing temperature of carrier in stepped manner from 55 C to 150 C; thereafter, treating seeds at oscillation frequency of 1-12 kHz during 1-2 s; cooling; grinding and sieving through sieves made from wire net № 0.67. Thus, food flour is produced from flax seeds, said flour containing 20 wt% of protein, 3 wt% of raw cellulose and from 25 wt% to 40 wt% of fat on conversion to dry substance.
EFFECT: increased efficiency and simplified process.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCTION OF FOOD FLOUR OUT OF GROUND OIL SEEDS NAMELY LINEN SEEDS (VERSIONS) | 2008 |
|
RU2376344C1 |
| PRODUCING METHOD OF FLOUR FROM VEGETABLE MATERIAL | 2008 |
|
RU2355171C1 |
| METHOD FOR PRODUCING DEFATTED FLAX MEAL FROM LINSEED CAKE | 2015 |
|
RU2612426C1 |
| METHOD OF OBTAINING NATIVE FLAX FLOUR | 2015 |
|
RU2620367C1 |
| METHOD FOR PRODUCING POLYSACCHARIDE COMPLEX FROM FLAXSEED | 2015 |
|
RU2639770C2 |
| METHOD OF PRODUCING FOOD FLAX FLOUR | 2015 |
|
RU2584590C1 |
| METHOD FOR REDUCTION OF FERMENTATIVE ACTIVITY OF LINSEEDS | 2011 |
|
RU2464799C1 |
| METHOD OF PRODUCTION OF PROTEIN-LIPID CONCENTRATE FROM PLANT OIL-CONTAINING MATERIAL | 2013 |
|
RU2531323C1 |
| METHOD FOR PRODUCTION OF BAKERY PRODUCTS | 2003 |
|
RU2280366C2 |
| METHOD FOR PRODUCTION OF BIOLOGICALLY ACTIVE FOOD ADDITIVE OF PUMPKIN SEEDS | 2011 |
|
RU2467589C1 |
