CN104305374A - Process for producing low-fat sesame paste - Google Patents
Process for producing low-fat sesame paste Download PDFInfo
- Publication number
- CN104305374A CN104305374A CN201410556157.2A CN201410556157A CN104305374A CN 104305374 A CN104305374 A CN 104305374A CN 201410556157 A CN201410556157 A CN 201410556157A CN 104305374 A CN104305374 A CN 104305374A
- Authority
- CN
- China
- Prior art keywords
- sesame
- sesame paste
- low fat
- production technology
- oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000207961 Sesamum Species 0.000 title claims abstract description 76
- 235000003434 Sesamum indicum Nutrition 0.000 title claims abstract description 76
- 235000004213 low-fat Nutrition 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 title abstract description 8
- 239000004519 grease Substances 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 230000003068 static effect Effects 0.000 claims abstract description 3
- 238000004519 manufacturing process Methods 0.000 claims description 13
- 235000015067 sauces Nutrition 0.000 claims description 7
- 239000004575 stone Substances 0.000 claims description 7
- 238000005238 degreasing Methods 0.000 claims description 6
- 239000000084 colloidal system Substances 0.000 claims description 4
- 239000008159 sesame oil Substances 0.000 claims description 3
- 235000011803 sesame oil Nutrition 0.000 claims description 3
- 238000003860 storage Methods 0.000 abstract description 6
- 238000003825 pressing Methods 0.000 abstract 5
- 230000007774 longterm Effects 0.000 abstract 1
- 238000003801 milling Methods 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 description 9
- 239000012535 impurity Substances 0.000 description 8
- 239000003921 oil Substances 0.000 description 7
- 235000019198 oils Nutrition 0.000 description 7
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 229910001220 stainless steel Inorganic materials 0.000 description 4
- 239000010935 stainless steel Substances 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 238000007885 magnetic separation Methods 0.000 description 3
- 238000012216 screening Methods 0.000 description 3
- 229930003427 Vitamin E Natural products 0.000 description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
- 239000010720 hydraulic oil Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 229940046009 vitamin E Drugs 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- PEYUIKBAABKQKQ-AFHBHXEDSA-N (+)-sesamin Chemical compound C1=C2OCOC2=CC([C@H]2OC[C@H]3[C@@H]2CO[C@@H]3C2=CC=C3OCOC3=C2)=C1 PEYUIKBAABKQKQ-AFHBHXEDSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- ZZMNWJVJUKMZJY-UHFFFAOYSA-N Sesamolin Natural products C1=C2OCOC2=CC(C2OCC3C2COC3OC2=CC=C3OCOC3=C2)=C1 ZZMNWJVJUKMZJY-UHFFFAOYSA-N 0.000 description 1
- ZZMNWJVJUKMZJY-AFHBHXEDSA-N Sesamolin Chemical compound C1=C2OCOC2=CC([C@H]2OC[C@H]3[C@@H]2CO[C@@H]3OC2=CC=C3OCOC3=C2)=C1 ZZMNWJVJUKMZJY-AFHBHXEDSA-N 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000001246 colloidal dispersion Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000014541 cooking fats Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- PEYUIKBAABKQKQ-UHFFFAOYSA-N epiasarinin Natural products C1=C2OCOC2=CC(C2OCC3C2COC3C2=CC=C3OCOC3=C2)=C1 PEYUIKBAABKQKQ-UHFFFAOYSA-N 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 230000005294 ferromagnetic effect Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 229930013686 lignan Natural products 0.000 description 1
- 235000009408 lignans Nutrition 0.000 description 1
- 150000005692 lignans Chemical class 0.000 description 1
- 239000006148 magnetic separator Substances 0.000 description 1
- -1 massage wet goods Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 201000007094 prostatitis Diseases 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- VRMHCMWQHAXTOR-CMOCDZPBSA-N sesamin Natural products C1=C2OCOC2=CC([C@@H]2OC[C@@]3(C)[C@H](C=4C=C5OCOC5=CC=4)OC[C@]32C)=C1 VRMHCMWQHAXTOR-CMOCDZPBSA-N 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/10—Peanut butter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
The invention relates to a process for producing low-fat sesame paste. The process specifically comprises the following steps: mechanically pressing the cleaned sesame raw materials to remove partial grease, frying, milling, homogenizing and filling the degreased sesame, thereby obtaining the low-fat sesame paste, wherein the mechanical pressing refers to static hydraulic pressing or power spiral pressing, and the pressure is 10-20 MPa. The pressing equipment can be a hydraulic or spiral oil press, about 10-30 percent of oil in the sesame is removed, and the pressed sesame contains about 20-40 percent of oil. The sesame paste prepared by adopting the process is low in fat content and high in protein content, can be eaten by the crowd suffering from three highs and is high in colloidal stability, and a phenomenon that oil is separated out due to long-term storage is hard to occur.
Description
Technical field
The invention belongs to flavouring technical field, be specifically related to a kind of low fat sesame paste production technology.
Background technology
Sesame is one of China tradition oil crops, and China's sesame cultivated area and output are all in prostatitis, the world.Sesame is nutritious, both edible, has again certain medical value.In sesame seed, oil-containing is about 45-63%, and wherein unsaturated fatty acid content is up to more than 85%, and protein content is about 25%, also containing the abundant anti-oxidation active substance such as sesamin, sesamolin, vitamin E.
With sesame be the sesame paste of waste because of its unique flavor, nutritious, deeply like by consumers in general.But, according to the sesame paste standard of LS/T 3220-1996, the pure sesame paste fat content that conventional method obtains should be not less than 50%, and " three the is high " crowd that is therefore not suitable for eats, long-time placement also there will be grease and separates out phenomenon, affects organoleptic quality and the shelf life of sesame paste.
Summary of the invention
The object of the invention is to overcome prior art defect, provides a kind of low fat sesame paste production technology, and the sesame paste fat content adopting this technique obtained is low, and protein content is high, and sesame paste is colloid-stabilised, and long-time placement not easily occurs that oily phenomenon analysed by grease.
For achieving the above object, the present invention adopts following technical scheme:
A kind of low fat sesame paste production technology, is specially: cleaned sesame raw material removes amount of grease through mechanical expression, and the sesame after degreasing is again through frying, mill sauce, homogeneous and filling acquisition low fat sesame paste.
Concrete, described mechanical expression is the squeezing of static hydraulic pressure or power spin squeezing, and pressure is 10-20 MPa.Press apparatus can select hydraulic pressure or screw oil expeller, removes the grease of about 10-30% in sesame, the sesame oil-containing 20-40% after squeezing.
During sesame frying after degreasing, temperature controls at 160 ± 10 DEG C, and the frying time is 30 ± 5min.Frying adopts the rotating cylinder seeds frying machine of controllable temperature.
Mill sauce equipment can select stone mill or colloid mill.Enter mill while hot after the sesame frying of half degreasing, grind temperature of charge in process and be generally no more than 65 DEG C, while guarantee sesame paste local flavor, nutriment can be retained to greatest extent like this.
Homogenizer selects homogenizer, and rotating speed is 730r/min, continuous seepage, and sesame paste granularity requirements 98% is sieved by 0.28mm standard copper.
Bottle when requiring that sesame paste temperature is down to about 60 DEG C time filling, transferring storage adopts stainless steel storage tank.
Cleaning equipment can select vibratory sieve, specific-gravity stoner or magnetic separator; The object of cleaning is to remove the stalk, grass-seed, flat grain, stone, clod, Ferromagnetic Impurities etc. in sesame raw material, and after cleaning, sesame impurity content controls below 2%.
Compared with prior art, the advantage of present invention process is:
1) sesame paste produced by the sesame adopting partially skimmed to cross, and gained sesame paste fat content is low, and protein content is high, except mass consumption, can also be eaten as low fat high-protein food by some specific crowd.
2) low fat sesame paste colloidal dispersion stability is high, and long-time placement also not easily occurs that phenomenon separated out by grease, and avoid needing in traditional sesame paste preparation process to add the food additives such as emulsifying agent, stabilizing agent, the organoleptic properties of product is good, and shelf life is long.
3) the part coldly-squeezed sesame oil that removes of hydraulic cold, lighter color, local flavor are light, and the nutrition contents such as vitamin E and sesame lignan are high, can be processed into cooking fat further or for cosmetics, massage wet goods, product utilization rate and added value high.
Detailed description of the invention
The present invention is described further by the following examples, but protection scope of the present invention is not limited thereto.
embodiment 1
A kind of low fat sesame paste production technology, it comprises the steps:
1) sesame raw material removes all kinds of impurity after screening, de-stone and magnetic separation cleaning, and after cleaning, sesame impurity content controls below 2%;
2) cleaned sesame hydraulic oil press carries out hydraulic pressure squeezing, and pressure is 10MPa, and under this pressure, the sesame raw material of former oil-containing 55% can remove the grease of about 18%;
3) to remove the sesame-send cake of gained after amount of grease comparatively loose for hydraulic pressure, and sesame can keep grain shape, is beneficial to frying.Sesame frying temperature after degreasing is 160 DEG C, and the time is 30min;
4) frying adopts stone mill to grind sauce while hot after terminating, and select homogenizer to carry out homogeneous after grinding end, the sesame paste after homogeneous proceeds in stainless steel storage tank, bottles when temperature is down to about 60 DEG C.
According to GB/T 5009.6-2003 " mensuration fatty in food ", measure above-mentioned obtained sesame paste fat content and be reduced to 41.9%, room temperature is placed and within 3 months, is not occurred that phenomenon separated out by grease.
embodiment 2:
A kind of low fat sesame paste production technology, it comprises the steps:
1) sesame raw material removes all kinds of impurity after screening, de-stone and magnetic separation cleaning, and after cleaning, sesame impurity content controls below 2%;
2) cleaned sesame hydraulic oil press carries out hydraulic pressure squeezing, and pressure is 15MPa, and under this pressure, the sesame raw material of former oil-containing 55% can remove the grease of about 24%;
3) after hydraulic pressure removes amount of grease, the sesame frying temperature of gained is 150 DEG C, and the time is 30min;
4) frying adopts colloid mill to grind sauce while hot after terminating, and select homogenizer to carry out homogeneous after grinding end, the sesame paste after homogeneous proceeds in stainless steel storage tank, bottles when temperature is down to about 60 DEG C.
According to GB/T 5009.6-2003 " mensuration fatty in food ", measure above-mentioned obtained sesame paste fat content and be low to moderate 40.6%, room temperature is placed and within 3 months, is not occurred that phenomenon separated out by grease.
embodiment 3:
A kind of low fat sesame paste production technology, it comprises the steps:
1) sesame raw material removes all kinds of impurity after screening, de-stone and magnetic separation cleaning, and after cleaning, sesame impurity content controls below 2%;
2) cleaned sesame screw oil expeller carries out hydraulic pressure squeezing, and pressure is 20MPa, and under this pressure, the sesame raw material of former oil-containing 55% can remove the grease of about 28%;
3) after hydraulic pressure removes amount of grease, the sesame frying temperature of gained is 170 DEG C, and the time is 25min;
4) frying adopts colloid mill to grind sauce while hot after terminating, and select homogenizer to carry out homogeneous after grinding end, the sesame paste after homogeneous proceeds in stainless steel storage tank, bottles when temperature is down to about 60 DEG C.
According to GB/T 5009.6-2003 " mensuration fatty in food ", measure above-mentioned obtained sesame paste fat and be low to moderate 36.9%, room temperature is placed and within 3 months, is not occurred that phenomenon separated out by grease.
The foregoing is only part preferred embodiment of the present invention, and be not used to limit substantial technological context of the present invention, substantial technological content generalized definition of the present invention is in the right of application, any technology entities that other people complete or method, if with application right define identical, or a kind of equivalence is changed, and is all covered by being considered as in the interest field of application claims.
Claims (6)
1. a low fat sesame paste production technology, is characterized in that, cleaned sesame raw material removes amount of grease through mechanical expression, and the sesame after degreasing is again through frying, mill sauce, homogeneous and filling acquisition low fat sesame paste.
2. low fat sesame paste production technology as claimed in claim 1, is characterized in that, described mechanical expression is the squeezing of static hydraulic pressure or power spin squeezing, and pressure is 10-20 MPa, the sesame oil-containing 20-40% after squeezing.
3. low fat sesame paste production technology as claimed in claim 1, is characterized in that, during sesame frying after degreasing, temperature controls at 160 ± 10 DEG C, and the frying time is 30 ± 5min.
4. low fat sesame paste production technology as claimed in claim 1, is characterized in that, mill sauce equipment choosing stone mill or colloid mill.
5. low fat sesame paste production technology as claimed in claim 1, it is characterized in that, homogenizer selects homogenizer.
6. low fat sesame paste production technology as claimed in claim 1, is characterized in that, bottling when requiring sesame paste temperature to be down to 60 DEG C time filling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410556157.2A CN104305374A (en) | 2014-10-20 | 2014-10-20 | Process for producing low-fat sesame paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410556157.2A CN104305374A (en) | 2014-10-20 | 2014-10-20 | Process for producing low-fat sesame paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104305374A true CN104305374A (en) | 2015-01-28 |
Family
ID=52360809
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410556157.2A Pending CN104305374A (en) | 2014-10-20 | 2014-10-20 | Process for producing low-fat sesame paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104305374A (en) |
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104905232A (en) * | 2015-06-05 | 2015-09-16 | 涡阳县华玉芝麻有限公司 | Tea flavor sesame paste and preparation method thereof |
| CN104905333A (en) * | 2015-06-05 | 2015-09-16 | 涡阳县华玉芝麻有限公司 | Blood-glucose-reducing sesame paste and preparation method thereof |
| CN104905332A (en) * | 2015-06-05 | 2015-09-16 | 涡阳县华玉芝麻有限公司 | Fresh-vegetable sesame paste and preparation method thereof |
| CN104905334A (en) * | 2015-06-05 | 2015-09-16 | 涡阳县华玉芝麻有限公司 | Pungent and spicy sesame paste and preparation method thereof |
| CN104982901A (en) * | 2015-06-05 | 2015-10-21 | 涡阳县华玉芝麻有限公司 | Seafood sesame paste and preparation method thereof |
| CN104982900A (en) * | 2015-06-05 | 2015-10-21 | 涡阳县华玉芝麻有限公司 | Hair-blackening sesame paste and preparation method thereof |
| CN104982899A (en) * | 2015-06-05 | 2015-10-21 | 涡阳县华玉芝麻有限公司 | Honey sesame paste and preparation method thereof |
| CN104982904A (en) * | 2015-06-05 | 2015-10-21 | 涡阳县华玉芝麻有限公司 | Mind-tranquillizing sleep-helping sesame paste and preparation method thereof |
| CN104982902A (en) * | 2015-06-05 | 2015-10-21 | 涡阳县华玉芝麻有限公司 | Blood-pressure-reducing sesame paste and preparation method thereof |
| CN104982903A (en) * | 2015-06-05 | 2015-10-21 | 涡阳县华玉芝麻有限公司 | Blood-enriching sesame paste and preparation method thereof |
| CN105077400A (en) * | 2015-08-25 | 2015-11-25 | 方莉 | Method for manufacturing sesame paste |
| CN106281662A (en) * | 2016-09-05 | 2017-01-04 | 河南工业大学 | A kind of low in calories edible Semen Sesami production technology of defat/half defat |
| CN107361350A (en) * | 2017-08-09 | 2017-11-21 | 合肥学院 | A kind of salad egg sauce of low fat high protein and preparation method thereof |
| CN108634267A (en) * | 2018-07-03 | 2018-10-12 | 武汉轻工大学 | A kind of low fat inulin sesame tartar sauce and preparation method thereof |
| CN110754641A (en) * | 2019-11-13 | 2020-02-07 | 合肥工业大学 | Preparation method of low-fat sesame paste |
| CN111996073A (en) * | 2020-09-03 | 2020-11-27 | 北京市粮食科学研究院 | Sesame cold pressing process and sesame food prepared by same |
-
2014
- 2014-10-20 CN CN201410556157.2A patent/CN104305374A/en active Pending
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982902A (en) * | 2015-06-05 | 2015-10-21 | 涡阳县华玉芝麻有限公司 | Blood-pressure-reducing sesame paste and preparation method thereof |
| CN104982901A (en) * | 2015-06-05 | 2015-10-21 | 涡阳县华玉芝麻有限公司 | Seafood sesame paste and preparation method thereof |
| CN104905232A (en) * | 2015-06-05 | 2015-09-16 | 涡阳县华玉芝麻有限公司 | Tea flavor sesame paste and preparation method thereof |
| CN104905334A (en) * | 2015-06-05 | 2015-09-16 | 涡阳县华玉芝麻有限公司 | Pungent and spicy sesame paste and preparation method thereof |
| CN104982903A (en) * | 2015-06-05 | 2015-10-21 | 涡阳县华玉芝麻有限公司 | Blood-enriching sesame paste and preparation method thereof |
| CN104982900A (en) * | 2015-06-05 | 2015-10-21 | 涡阳县华玉芝麻有限公司 | Hair-blackening sesame paste and preparation method thereof |
| CN104982899A (en) * | 2015-06-05 | 2015-10-21 | 涡阳县华玉芝麻有限公司 | Honey sesame paste and preparation method thereof |
| CN104982904A (en) * | 2015-06-05 | 2015-10-21 | 涡阳县华玉芝麻有限公司 | Mind-tranquillizing sleep-helping sesame paste and preparation method thereof |
| CN104905332A (en) * | 2015-06-05 | 2015-09-16 | 涡阳县华玉芝麻有限公司 | Fresh-vegetable sesame paste and preparation method thereof |
| CN104905333A (en) * | 2015-06-05 | 2015-09-16 | 涡阳县华玉芝麻有限公司 | Blood-glucose-reducing sesame paste and preparation method thereof |
| CN105077400A (en) * | 2015-08-25 | 2015-11-25 | 方莉 | Method for manufacturing sesame paste |
| CN105077400B (en) * | 2015-08-25 | 2018-06-08 | 汕尾吉发食品有限公司 | A kind of preparation method of sesame paste |
| CN106281662A (en) * | 2016-09-05 | 2017-01-04 | 河南工业大学 | A kind of low in calories edible Semen Sesami production technology of defat/half defat |
| CN107361350A (en) * | 2017-08-09 | 2017-11-21 | 合肥学院 | A kind of salad egg sauce of low fat high protein and preparation method thereof |
| CN108634267A (en) * | 2018-07-03 | 2018-10-12 | 武汉轻工大学 | A kind of low fat inulin sesame tartar sauce and preparation method thereof |
| CN110754641A (en) * | 2019-11-13 | 2020-02-07 | 合肥工业大学 | Preparation method of low-fat sesame paste |
| CN111996073A (en) * | 2020-09-03 | 2020-11-27 | 北京市粮食科学研究院 | Sesame cold pressing process and sesame food prepared by same |
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Application publication date: 20150128 |
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