CN103798745A - 一种块状芝麻酱产品及其制备方法 - Google Patents
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Classifications
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
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- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
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- A—HUMAN NECESSITIES
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明涉及一种便于携带、即食的块状芝麻酱产品及其制备方法。本发明所述的芝麻酱外观呈方块状,大小为20-50mm╳15-40mm╳15-40mm,单独包装,携带方便,便于食用;以每100份重量计,块状芝麻酱主要含有下列物质:芝麻酱25–60,水10-40,变性淀粉2-20,卡拉胶1-15,酪蛋白酸钠2-20,盐0.12-0.4,糖0.8-4.8。本发明所述块状芝麻酱采用下述步骤来实现:a、将卡拉胶、变性淀粉用清水浸泡、加入酪蛋白酸钠,添加到搅拌器进行充分搅拌,加热溶解成溶胶;b、将溶胶液冷却至60-95℃,将芝麻酱加热到相近温度,加入到溶胶液中,搅拌,混合均匀;c、加入重量比为0.8-4.8%的蔗糖、0.12-0.4%的食盐,搅拌均匀;d、冷却成型、切块、包装,即可制备出块状芝麻酱。
Description
技术领域
本发明涉及食品技术领域,具体说是涉及一种便于携带、即食的块状芝麻酱产品及其制备方法。
背景技术
芝麻,又称为胡麻、油麻,是胡麻科胡麻属一年生草本植物,是我国四大油料之一。芝麻含油量一般在46% - 62%之间,含蛋白质20 % - 22 %,芝麻蛋白氨基酸组成中,除赖氨酸含量较低外,其余皆接近或达到FAO/WHO建议优质蛋白。芝麻酱中除了油脂、蛋白质主要成分外,还含有碳水化合物、卵磷脂、维生素E及微量元素钙、镁、铁等,营养丰富。目前有一些关于芝麻酱的报道如:中国专利CN 1608516A公开了“芝麻酱及其制备方法”;中国专利CN101878933A公开了“一种腰果芝麻酱”;中国专利CN101878935A公开了“一种松仁芝麻酱”的制备方法,中国专利CN103251033A公开了“一种青蟹芝麻酱”,还有一些其他芝麻酱相关的专利;但这些公开的专利都是涉及在芝麻酱中添加不同的成分,以增加芝麻酱的营养价值或风味,芝麻酱都是用作调味品,佐餐食用。
发明内容
本发明的目的正是针对上述现有技术中所存在的不足之处而提供一种便于携带、方便即食的块状芝麻酱及其制备方法,该方法可制备出的芝麻酱产品具有营养价值高、口感好、便于携带、方便即食的特点,可以作为小食品、点心随时食用。
一种便于携带、即食的块状芝麻酱产品,芝麻酱外观呈方块状,大小为20-50mm ╳ 15-40mm ╳ 15-40mm,单独包装,携带方便,便于食用,以每100份重量计,块状芝麻酱产品主要含有下列物质:芝麻酱25–60,水10-40,变性淀粉2-20,卡拉胶1-15,酪蛋白酸钠2-20克,盐0.12-0.4,糖0.8-4.8。
在上述配方中所述的芝麻酱原料可为熟的白芝麻或黑芝麻;变性淀粉、卡拉胶可以用魔芋胶、黄原胶、明胶等替代;
本发明所述的芝麻酱的制备方法包括以下步骤:
a、将卡拉胶、变性淀粉用清水浸泡、加入酪蛋白酸钠,添加到搅拌器进行充分搅拌,加热溶解成溶胶;
b、将溶胶液冷却至60-95℃,将芝麻酱加热到相近温度,加入到溶胶液中,搅拌,混合均匀;
c、加入重量比为0.8-4.8 %的蔗糖、0.12-0.4%的食盐,搅拌均匀;
d、冷却成型、切块、包装,即可制备出块状芝麻酱。
具体实施方式
本发明以下将结合实施例作进一步描述:
实施例1
一种便于携带、即食的块状芝麻酱产品,芝麻酱外观呈方块状,大小为25mm ╳ 20mm ╳ 30mm,单独包装,携带方便,便于食用,以每100份重量计,块状芝麻酱产品主要含有下列物质:芝麻酱46,水22,变性淀粉12,卡拉胶6,酪蛋白酸钠12克,食盐0.14,蔗糖2.5;
本实施例是采用下述步骤来实现的:
a、将卡拉胶、变性淀粉用清水浸泡、加入酪蛋白酸钠,添加到搅拌器进行充分搅拌,加热溶解成溶胶;
b、将溶胶液冷却至90℃,将芝麻酱加热到相近温度,加入到溶胶液中,搅拌,混合均匀;
c、加入重量比为2.5 %的蔗糖、0.14%的食盐,搅拌均匀;
d、冷却成型、切块、包装,即可制备出块状芝麻酱。
实施例2
根据芝麻原料样品的品种、产地不同,可采用下述配方和步骤
一种便于携带、即食的块状芝麻酱产品,芝麻酱外观呈方块状,大小为20mm ╳ 50mm ╳ 20mm,单独包装,携带方便,便于食用,以每100份重量计,块状芝麻酱产品主要含有下列物质:芝麻酱35,水34,变性淀粉9,卡拉胶7,酪蛋白酸钠11克,食盐0.35,冰糖4;
a、将卡拉胶、变性淀粉用清水浸泡、加入酪蛋白酸钠,添加到搅拌器进行充分搅拌,加热溶解成溶胶;
b、将溶胶液冷却至80℃,将芝麻酱加热到相近温度,加入到溶胶液中,搅拌,混合均匀;
c、加入重量比为4 %的冰糖、0.35%的食盐,搅拌均匀;
d、冷却成型、切块、包装,即可制备出块状芝麻酱。
Claims (3)
1.一种便于携带、即食的块状芝麻酱产品,其特征在于:芝麻酱外观呈方块状,大小为20-50mm ╳ 15-40mm ╳ 15-40mm,单独包装,携带方便,便于食用。
2.按照权利要求1所述的芝麻酱,其特征在于以每100份重量计,块状芝麻酱主要含有下列物质:芝麻酱25–60,水10-40,变性淀粉2-20,卡拉胶1-15,酪蛋白酸钠2-20,盐0.12-0.4,糖0.8-4.8。
3.按照权利要求1所述的芝麻酱,其特征在于制备方法包括以下步骤:
a、将卡拉胶、变性淀粉用清水浸泡、加入酪蛋白酸钠,添加到搅拌器进行充分搅拌,加热溶解成溶胶;
b、将溶胶液冷却至60-95℃,将芝麻酱加热到相近温度,加入到溶胶液中,搅拌,混合均匀;
c、加入重量比为0.8-4.8 %的蔗糖、0.12-0.4%的食盐,搅拌均匀;
d、冷却成型、切块、包装,即可制备出块状芝麻酱。
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