| 摘要 |
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. |
