阅读说明：本技术 一种从胡麻籽中提取α-亚麻酸制成基础复合调味料的工艺 (Process for preparing basic compound seasoning by extracting alpha-linolenic acid from flaxseed ) 是由 舒德昌 于 2020-05-29 设计创作，主要内容包括：本发明公开了一种从胡麻籽中提取α-亚麻酸制成复合调味料的工艺,包括如下步骤：备料、原料处理、原料混合、装罐,原料包括基础原料30-45份、食盐1-2份、猕猴桃汁0.5-0.8份、红油15-20份、α-亚麻酸3-5份、柑橘皮5-8份、茶多酚1-2份,其中,所述基础原料为120-150目,所述α-亚麻酸从胡麻籽中提取,所述柑橘皮自然风干至含水量至5％-8％。本发明制备过程中,控制温度低于90℃,可避免高温把α-亚麻酸氧化掉,结合上述加入的抗氧化的物质,可以在保证调味料的基础上,使两者很好的融合,还增加了复合调味料的保健性。(The invention discloses a process for preparing a compound seasoning by extracting alpha-linolenic acid from flaxseed, which comprises the following steps: preparing materials, processing the raw materials, mixing the raw materials and canning, wherein the raw materials comprise 30-45 parts of basic raw materials, 1-2 parts of salt, 0.5-0.8 part of kiwi fruit juice, 15-20 parts of red oil, 3-5 parts of alpha-linolenic acid, 5-8 parts of orange peel and 1-2 parts of tea polyphenol, the basic raw materials are 120-mesh and 150-mesh, the alpha-linolenic acid is extracted from flax seeds, and the orange peel is naturally air-dried until the water content is 5-8%. In the preparation process, the temperature is controlled to be lower than 90 ℃, the alpha-linolenic acid can be prevented from being oxidized at high temperature, the added antioxidant substances can be combined, the seasoning can be well fused, and the health care performance of the compound seasoning is improved.)

1. A process for extracting alpha-linolenic acid from flaxseed to prepare a compound seasoning is characterized by comprising the following steps:

s1, material preparation: 30-45 parts of basic raw material, 1-2 parts of salt, 0.5-0.8 part of kiwi fruit juice, 15-20 parts of red oil, 3-5 parts of alpha-linolenic acid, 5-8 parts of orange peel and 1-2 parts of tea polyphenol,

wherein the basic raw material is 120-150 meshes, the alpha-linolenic acid is extracted from the flax seeds, and the orange peel is naturally air-dried until the water content is 5-8%;

s2, raw material treatment: adding the basic raw materials into an oven, baking for 30-40 minutes with soft fire, and taking out for later use;

crushing the orange peel, and then passing through a grinder to prepare 150-180-mesh powder;

s3, heating the red oil to 65-70 ℃, keeping the temperature unchanged, adding the basic raw materials and the salt, stirring for 3-5 minutes, adding the orange peel powder and the tea polyphenol, stirring for 1-2 minutes, adding the alpha-linolenic acid, and cooling to normal temperature to obtain a mixture;

s4, the obtained mixture is subjected to microwave for 3-5min at normal temperature and relative vacuum degree of-0.05-0.08 MPa, and is sealed and canned.

2. The process for extracting alpha-linolenic acid from sesame seeds to prepare the compound seasoning according to claim 1, wherein the basic raw materials comprise mushroom powder, pepper powder, cumin powder and hawthorn powder in a weight ratio of 3:1:1: 0.5.

3. The process for extracting alpha-linolenic acid from flaxseed to prepare the compound seasoning according to claim 1, wherein the alpha-linolenic acid is prepared by the following steps:

a. preparing linseed oil: taking semen Sesami, and cold pressing to obtain oleum Sesami;

b. saponification and hydrolysis: mixing linseed oil and 7-10% KOH ethanol solution in a container, adding a small amount of linseed oil for multiple times, wherein the weight ratio of the linseed oil to the 7-10% KOH ethanol solution is 1:5, stirring and reacting at 55-58 ℃ for 1.2h, and cooling to room temperature; evaporating and recovering ethanol to obtain saponified substance;

c. adjusting the pH: adjusting the pH value to 2-3 by using HCl to obtain an acidic mixture;

d. extraction and concentration: simultaneously adding an aqueous phase and an organic phase into the acidic mixture for extraction, wherein the aqueous phase is saturated saline solution, the organic phase is at least one of diethyl ether, methyl tert-butyl ether, tetrahydrofuran, ethyl acetate, methyl acetate or petroleum ether to obtain an extracted organic phase, and concentrating the extracted organic phase;

e. and (3) crystallization: adding the concentrated organic phase into a freezing solvent, wherein the freezing solvent is at least one solution of diethyl ether, methyl tert-butyl ether, tetrahydrofuran, acetone, cyclohexanone or acetophenone, crystallizing at 0-5 ℃, and removing solid impurities from a solid-liquid mixture obtained after low-temperature freezing crystallization in a solid-liquid separation device to obtain a liquid containing alpha-linolenic acid;

f. packaging and removing impurities: completely dissolving an inclusion agent in 95% ethanol or 95% methanol solution, adding liquid containing alpha-linolenic acid, wherein the inclusion agent is urea or thiourea, uniformly stirring for 120-fold for 150 minutes, transferring to a low-temperature environment for gradient cooling recrystallization, and separating crystals from mother liquor by using a suction filtration device after recrystallization to obtain mother liquor;

g. and (3) purification: and concentrating, extracting and concentrating the mother liquor again to obtain the alpha-linolenic acid.

4. The process for extracting alpha-linolenic acid from flax seeds to prepare the compound seasoning as claimed in claim 3, wherein the flax seeds contain 4-5% of water and have a blank thickness of 0.3-0.5 mm.

Technical Field

The invention relates to the technical field of food processing, in particular to a process for preparing a compound seasoning by extracting alpha-linolenic acid from linseed.

Background

Flavorings, also known as seasonings, refer to food ingredients that are used to add small amounts to other foods to improve taste. The compound seasoning is prepared by two or more seasonings and is prepared by special processing, and the flavor of the seasoning is richer. In order to improve the health care performance of the seasoning, substances beneficial to human bodies are added on the basis of ensuring the quality of the seasoning.

Alpha-linolenic acid is a basic substance constituting cell membranes and biological enzymes and plays a decisive role in human health. Alpha-linolenic acid is an essential nutrient which is necessary for human health but is universally deficient, and needs to be supplemented urgently. However, it cannot be synthesized in humans and must be taken in vitro. Once a human body is deficient, lipid metabolism disorder of the body can be induced, so that symptoms such as immunity reduction, amnesia, fatigue, hypopsia, atherosclerosis and the like can be caused, and nutrients such as vitamins, minerals, proteins and the like can not be effectively absorbed and utilized, so that nutrition loss is caused. Thus, the uptake of linolenic acid becomes extremely important.

At present, basic compound seasoning belongs to an indispensable link in food cooking, and most dishes are prepared by adding the basic compound seasoning, so that the flavor of food is enriched. Therefore, the linolenic acid is added into the compound seasoning, so that the intake of the compound seasoning by a human body can be ensured.

However, alpha-linolenic acid has relatively high reducibility, is easily oxidized by oxygen, ultraviolet rays and some heavy metal ions in high temperature and air, cannot be well combined with the compound seasoning, and cannot be well applied.

Disclosure of Invention

The invention aims to provide a process for extracting alpha-linolenic acid from flaxseed to prepare a compound seasoning aiming at overcoming the defects in the prior art, and aims to enable the alpha-linolenic acid to be well fused with the compound seasoning.

The technical scheme of the invention is as follows: a process for extracting alpha-linolenic acid from flaxseed to prepare a compound seasoning comprises the following steps:

s1, material preparation: 30-45 parts of basic raw material, 1-2 parts of salt, 0.5-0.8 part of kiwi fruit juice, 15-20 parts of red oil, 3-5 parts of alpha-linolenic acid, 5-8 parts of orange peel and 1-2 parts of tea polyphenol,

wherein the basic raw material is 120-150 meshes, the alpha-linolenic acid is extracted from the flax seeds, and the orange peel is naturally air-dried until the water content is 5-8%;

s2, raw material treatment: adding the basic raw materials into an oven, baking for 30-40 minutes with soft fire, and taking out for later use;

crushing the orange peel, and then passing the crushed orange peel through a grinder to obtain 150-180-mesh powder;

s3, heating the red oil to 65-70 ℃, keeping the temperature unchanged, adding the basic raw materials and the salt, stirring for 3-5 minutes, adding the orange peel powder and the tea polyphenol, stirring for 1-2 minutes, adding the alpha-linolenic acid, and cooling to normal temperature to obtain a mixture;

s4, the obtained mixture is subjected to microwave for 3-5min at normal temperature and relative vacuum degree of-0.05-0.08 MPa, and is sealed and canned.

Preferably, the basic raw materials comprise mushroom powder, pepper powder, cumin powder and hawthorn powder in a weight ratio of 3:1:1: 0.5.

Preferably, the preparation method of the alpha-linolenic acid comprises the following steps:

a. preparing linseed oil: taking semen Sesami, and cold pressing to obtain oleum Sesami;

b. saponification and hydrolysis: mixing linseed oil and 7-10% KOH ethanol solution in a container, adding a small amount of linseed oil for multiple times, wherein the weight ratio of the linseed oil to the 7-10% KOH ethanol solution is 1:5, stirring and reacting at 55-58 ℃ for 1.2h, and cooling to room temperature; evaporating and recovering ethanol to obtain saponified substance;

c. adjusting the pH: adjusting the pH value to 2-3 by using HCl to obtain an acidic mixture;

d. extraction and concentration: simultaneously adding an aqueous phase and an organic phase into the acidic mixture for extraction, wherein the aqueous phase is saturated saline solution, the organic phase is at least one of diethyl ether, methyl tert-butyl ether, tetrahydrofuran, ethyl acetate, methyl acetate or petroleum ether to obtain an extracted organic phase, and concentrating the extracted organic phase;

e. and (3) crystallization: adding the concentrated organic phase into a freezing solvent, wherein the freezing solvent is at least one solution of diethyl ether, methyl tert-butyl ether, tetrahydrofuran, acetone, cyclohexanone or acetophenone, crystallizing at 0-5 ℃, and removing solid impurities from a solid-liquid mixture obtained after low-temperature freezing crystallization in a solid-liquid separation device to obtain a liquid containing alpha-linolenic acid;

f. packaging and removing impurities: completely dissolving an inclusion agent in 95% ethanol or 95% methanol solution, adding liquid containing alpha-linolenic acid, wherein the inclusion agent is urea or thiourea, uniformly stirring for 120-fold for 150 minutes, transferring to a low-temperature environment for gradient cooling recrystallization, and separating crystals from mother liquor by using a suction filtration device after recrystallization to obtain mother liquor;

g. and (3) purification: and concentrating, extracting and concentrating the mother liquor again to obtain the alpha-linolenic acid.

Preferably, the water content of the flax seeds is 4-5%, and the blank thickness is 0.3-0.5 mm.

The invention has the beneficial effects that:

the invention aims at the strong reducibility of alpha-linolenic acid, and kiwi fruit juice and citrus peel are added, and the kiwi fruit juice and the citrus peel have rich vitamin E. Vitamin E has strong oxidation resistance, is stable to heat, and is used for protecting alpha-linolenic acid from being damaged. In the preparation process of the citrus peel, a natural air drying way is adopted, so that the damage of high temperature to vitamin E in the citrus peel can be avoided.

The vitamin E not only has the function of protecting alpha-linolenic acid, but also can increase the flavor of the seasoning, has a certain health-care function, can effectively reduce the generation of wrinkles, reduce the oxygen consumption of cells, enable people to have better endurance, is helpful for relieving the conditions of leg cramps and hand and foot stiffness, improves lipid metabolism, prevents coronary heart disease, atherosclerosis and the like.

In addition, the added tea polyphenol has stronger antioxidation, and also has the aim of protecting alpha-linolenic acid from being damaged. The tea polyphenol has stable property and good heat resistance. Besides the antioxidation of the tea polyphenol, the tea polyphenol also has the bacteriostasis function and can play a role in corrosion prevention. The tea polyphenols also have antidotal and radioprotective effects, and can effectively prevent radioactive substances from invading bone marrow and rapidly discharge strontium 90 and cobalt 60 out of body.

In the preparation process, the temperature is controlled to be lower than 90 ℃, the alpha-linolenic acid can be prevented from being oxidized at high temperature, the added antioxidant substances are combined, the seasoning can be well fused, and the health care performance of the compound seasoning is improved.

The extraction of the alpha-linolenic acid breaks through the restriction of experimental conditions, the large-scale production can be carried out, the yield and the purity of the alpha-linolenic acid are not influenced, and the yield and the purity of the alpha-linolenic acid are improved to a certain extent compared with the existing large-scale production.

Detailed Description

The present invention is further illustrated by the following specific examples.