Effect of refining process on flavor compounds of flaxseed oil
Flaxseed oil is one of the known vegetable oils with the highest content of omega-3 fatty acids. Alpha-linolenic acid is a necessary fatty acid in human body and alpha-linolenic acid has the functions of lowering blood fat, delaying thrombosis, anti-inflammatory and anti-cancer, increasing brain cell substances, improving cognitive ability, improving eye diseases, enhancing insulin function and enhancing insulin function. Prevention and treatment of diabetes and so on.
As an important source of polyunsaturated fatty acids, flaxseed oil is naturally important to study its nutritional characteristics, but as an important edible oil, its flavor research should also be paid enough attention.
Microwave drying machine press processing technology retains the most effective components of flaxseed - polyunsaturated fatty acids and beneficial nutrients, such as protein, dietary fiber, vitamins and trace elements, more suitable for human body special supplements. Health care.
The pressing methods are divided into "cold pressing method" and "hot pressing method".
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