Flax raw material selection to produce the plant-based drink basis

The purpose of the study is the choice of flax raw materials for obtaining the basis of a vegetable drink. Tasks: to obtain the basis of a milk-type drink from linseed raw materials; to analyze the physico-chemical parameters of the obtained model samples; choose linseed raw materials to obtain the basis of a drink such as milk. The studies were carried out on the basis of the laboratory for the processing of bast crops of the Federal Scientific Center for Bast Crops in Tver. Varietal flax seeds were used, as well as products of their processing in the form of flax cake and mucilage-free seeds. The basis of the vegetable drink was obtained in several stages: maximum grinding in a laboratory mill, additional grinding in a laboratory mortar, and mixing with an extractant using a blender. Extraction was carried out with a low-salt solution (0.6 % NaCl) with constant stirring for 1 h at 40 °C. The resulting extract was separated from the plant mass by centrifugation (3500 rpm, 30 min). Physicochemical parameters were determined by standard methods of analysis. It was revealed that flax seeds and linseed cake are high-quality raw materials for obtaining a vegetable drink such as milk. A sample of the base for a drink from seeds of the LM-98 variety was characterized by the highest protein yield (54.47 ± 2.72 %) and fairly high protein content in dry matter (33.77 ± 1.69 %).The base for the drink, obtained from linseed cake, was characterized by the maximum protein content of all the studied samples - 1.55 ± 0.08 % and the highest protein content in dry matter - 41.67 ± 2.08 %. It is shown that the yield of extractives, determined by the value of the dry residue of extracts, depends not only on the protein content in the raw material, but also on the polysaccharide complex of linseed mucus (its composition and quantity). The highest organoleptic indicators were characterized by the base of the drink made from flax seeds of the Severny variety.