Abstract: A preparation method and application of flaxseed plant milk with a good flavor, self-stabilization and functional activity based on interface contro is disclosed. The preparation method includes the following steps: (1) pretreating flaxseed by degumming, microwave cooking and soaking for softening in sequence for standby; (2) performing colloid grinding, enzymatic hydrolysis and slag removal on the flaxseed obtained by soaking for softening in sequence, to obtain flaxseed plant milk A; and (3) performing first high-pressure homogenization, enzyme inactivation, sterilization, and second high-pressure homogenization on the flaxseed plant milk A in sequence, to obtain stable flaxseed plant milk in long-term storage with a good flavor and functional activity based on interface control. The process of the present invention is green, and can maintain stability of a product without adding an exogenous additive.

Abstract: A method for extraction and multi-scenario utilization of flaxseed protein-polysaccharide natural mixture is disclosed, comprising:(1) raw material pretreatment; (2) extraction of mixture I; (3) multi-scenario utilization of mixture I; (4) extraction of mixture II; and (5) multi-scenario utilization of mixture II. Compared with the traditional extraction mode (such as alkali-solution and acid-isolation method) of flaxseed protein, the method of the invention can enrich the flaxseed protein more efficiently, greenly and moderately, and can co-extract polysaccharide from flaxseed meal to form the flaxseed protein-polysaccharide natural mixture. Physical field/bio-enzyme coupling ultrasonic technique solves the bottleneck problem of low extraction rate of the flaxseed protein-polysaccharide natural mixture by water extraction method.

Abstract: A method for preparing functional edible oil rich in phytosterol esters and diglycerides includes steps of: 1) adding a raw material: adding phytosterol, triglyceride and a molecular sieve into a reactor, wherein a ratio of the phytosterol and the triglyceride is 1:2-1:4, a molecular sieve amount is 50 g/L; heating to 50-60° C. and stirring for 30-60 min, for obtaining a pre-mixture; 2) providing non-aqueous enzymatic transesterification: adding 5-20 g/L lipase into the pre-mixture, adding 100-200 ppm antioxidant, stirring and reacting for 8-12 h with a temperature of 50-60° C. and an atmospheric pressure, stopping heating and naturally cooling to a room temperature; and 3) post-treating: after reaction, removing the lipase and the molecular sieve by centrifugation, for obtaining the functional edible oil. The functional edible oil rich in two nutritional active components is obtained by the one-step method. Products of the present invention do not need separation and purification, and operation is simple.

Abstract: A method for preparing functional edible oil rich in phytosterol esters and diglycerides includes steps of: 1) adding a raw material: adding phytosterol, triglyceride and a molecular sieve into a reactor, wherein a ratio of the phytosterol and the triglyceride is 1:2-1:4, a molecular sieve amount is 50 g/L; heating to 50-60° C. and stirring for 30-60 min, for obtaining a pre-mixture; 2) providing non-aqueous enzymatic transesterification: adding 5-20 g/L lipase into the pre-mixture, adding 100-200 ppm antioxidant, stirring and reacting for 8-12 h with a temperature of 50-60° C. and an atmospheric pressure, stopping heating and naturally cooling to a room temperature; and 3) post-treating: after reaction, removing the lipase and the molecular sieve by centrifugation, for obtaining the functional edible oil. The functional edible oil rich in two nutritional active components is obtained by the one-step method. Products of the present invention do not need separation and purification, and operation is simple.

Abstract: A method for preparing functional edible oil rich in phytosterol esters and diglycerides includes steps of: 1) adding phytosterol, triglyceride and a molecular sieve into a reactor, wherein a ratio of the phytosterol and the triglyceride is 1:2-1:6, a molecular sieve amount is 50 g/L; heating to 45-60° C., stirring and ultrasonically treating for 30-60 min; 2) adding 5-20g/L lipase, 100-200 ppm antioxidant, stirring and reacting for 8-12 h with a temperature of 45-60° C. and an atmospheric pressure, stopping heating and naturally cooling to a room temperature; and 3) after reaction, removing the lipase and the molecular sieve by centrifugation, for obtaining the functional edible oil rich in the phytosterol esters and the diglycerides. Products of the present invention do not need separation and purification, and operation is simple.