Abstract: The effect of microwave power, irradiation time and temperature on the detoxification efficiency of linseed meal was addressed by one-factor-at-a-time and orthogonal array design methods. Further, the effect of fermentation time, starter culture concentration and fermentation temperature on the content of cyanide in yogurt with added detoxified linseed meal was investigated by one-factor-at-a-time and orthogonal array design methods. The results showed that the optimum detoxification conditions that provided the lowest cyanide content of linseed meal of 14.02 mg/kg were as follows: microwave irradiation time 60 s, microwave power 640 W, and temperature 70 ℃. The optimum fermentation conditions that provided the lowest cyanide content of yogurt with added detoxified linseed meal of 8.45 mg/kg were as follows: fermentation time 9 h, fermentation temperature 41 ℃, and starter culture concentration 1.50 g/100 mL. In conclusion, yogurt fermentation could further reduce the cyanide content in flaxseed meal.

Key words: flax seed meal; microwave detoxification; yogurt production; process optimization

摘要： 以亚麻籽粕为原料，利用微波法进行脱毒，在单因素试验基础上进行正交试验，考察微波时间、微波功率和微波温度对亚麻籽粕微波脱毒效果的影响。用脱毒后的亚麻籽粕制作酸乳，在单因素试验基础上进行正交试验，考察发酵时间、发酵剂添加量、发酵温度对亚麻籽粕酸乳中氰化物含量的影响。结果表明：亚麻籽粕最佳脱毒工艺为微波时间60 s、微波功率640 W、微波温度70 ℃，该条件下微波脱毒后亚麻籽粕氰化物含量最低，为14.02 mg/kg；亚麻籽粕酸乳发酵最佳工艺为发酵时间9 h、发酵剂添加量1.50 g/100 mL、发酵温度41 ℃，该条件下亚麻籽粕酸乳氰化物含量最低，为8.45 mg/kg；通过酸乳发酵可以降低亚麻籽粕中氰化物含量。

关键词: 亚麻籽粕；微波脱毒；酸乳制作；工艺优化