Study On The Preparation And Stability Of Flaxseed Kernel Vegetable Protein Beverage

Flaxseed is rich in many nutrients such as linolenic acid,linoleic acid,protein and dietary fiber.At present,the commercial use of flaxseed kernels in China is mainly based on the extraction of flaxseed oil.Flaxseed products are relatively single,and there is still much room for development.Plant protein beverages have the characteristics of low calorie,low fat,and no cholesterol.It is favored by more and more consumers,but suffers from the kinds of raw materials and unstable emulsion systems,the development of plant protein beverages is inhibited,and new materials are urgently needed to expand the variety of plant protein beverages.In view of this,in order to make full use of the germplasm resources of flaxseed and further increase the added value and utilization ratio of flaxseed,this paper uses flaxseed kernel as a raw material to develop a new and healthy plant protein beverage.First,the basic components of flaxseed kernel were determined to be 21.6% of flax protein,2.4% of moisture,55.4% of fat,0.57 mg / kg of chromium,0.018 mg /kg of arsenic,lead and total mercury were not detected and cyanide was not detected;Among them,the protein content is close to that of almond peanuts,and the content of chromium and arsenic of heavy metal ions is far below the limit set by national standards.In addition,lead and total mercury were not detected,and cyanide was not detected,indicating that the flaxseed kernel used in this research is a high-quality raw material for protein beverage preparation.Secondly,using the linseed protein extraction rate as an indicator,the best linseed kernel puree preparation process parameters were obtained by single factor,Plackett-Burman design screening and Box-Behnken design optimization test:beating temperature 60℃,beating time 26 min Liquid ratio 1:10.Under this process condition,the protein extraction rate of the flax seed kernel puree was 70.6%.Based on this,L9(34)orthogonal experiment was used to determine the flavor formula of flaxseed kernel plant protein beverage as flaxseed kernel puree 40%,sucrose 4%,Beta-Cyclodextrin0.4%,and the comprehensive beverage score was 86.7.The flaxseed plant protein beverage formulated with this formula is sweet and delicious,with a creamy white color and a delicate texture,and is highly accepted by the reviewers.Thirdly,the effects of emulsifiers,thickeners and quality improvers,as well as homogenization and sterilization processes on the stability of flaxseed plant protein beverages were studied.The Box-Behnken design optimization experiment was carried out on the basis of a single factor.The results showed that:(Molecular distilled monoglycerides: Sodium stearoyl lactylate = 3:1)0.2%,Acacia seyal0.1%,Sodium Sripolyphosphate0.02%.Under this condition,the stability factor of flaxseed kernel beverage is 70.87%;the results of homogenization and sterilization process research show that: The mass pressure is 35 Mpa,the homogenization temperature is60 ° C,and the number of homogenization times is 2.The particle size of the beverage is small,the stability coefficient is high,and the color is bright.Finally,the accelerated destruction test was used to determine the quality change of flaxseed plant protein beverages under different storage conditions.The results showed that the sensory scores of flaxseed plant protein beverages stored under different temperature conditions showed different decreases.The decrease in the sensory score of vegetable protein beverages is caused by a decrease in taste and stability due to an increase in viscosity.The higher the storage temperature,the faster the rate of product deterioration.At the same time,the change of sensory score of the flaxseed plant protein beverage at room temperature storage predicted that the shelf life of the prepared flaxseed plant protein beverage was ≥90 days.