Abstract:In this study, dehulled flaxseed kernels were used as the main raw material, and soluble protein yield and L* were used as indicators. The effects of liquid-material ratio, baking soda dosage, grinding temperature, baking time, baking temperature and number of grinding on the quality of dehulled flaxseed puree beverage were studied on the basis of single factor experiments. The preparation process of dehulled flaxseed kernel puree was optimized through Plackett-Burman design screening and Box-Behnken design to provide high-quality raw materials for dehulled flaxseed kernel beverage. The results of response surface methodology showed that the regression equation established by the regression model had a good fit to the data, and the optimal process of dehulled flaxseed kernel puree obtained from this model was as follows: grinding temperature50 ℃, material-to-liquid ratio 1:8 g/mL, amount of edible baking soda 0.25%, baking time 45 s, baking temperature 120 ℃, and coarse grinding once with a soybean milk machine plus fine grinding once with a colloid mill. The actual soluble protein yield was 70.15% and L* was 77.32. The experimental results were similar to the theoretical values, with the relative errors being 0.046% and 0.012%, respectively. The prepared puree was fine and milky white with roasted aroma, indicating that proper dry heat treatment could improve the quality and nutritional value of the puree of dehulled flaxseed protein beverage.
