CN105077400B - A kind of preparation method of sesame paste - Google Patents
A kind of preparation method of sesame paste Download PDFInfo
- Publication number
- CN105077400B CN105077400B CN201510525736.5A CN201510525736A CN105077400B CN 105077400 B CN105077400 B CN 105077400B CN 201510525736 A CN201510525736 A CN 201510525736A CN 105077400 B CN105077400 B CN 105077400B
- Authority
- CN
- China
- Prior art keywords
- sesame
- bamboo
- sesame paste
- parts
- paste
- 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.)
- Active
Links
- 241000207961 Sesamum Species 0.000 title claims abstract description 54
- 235000003434 Sesamum indicum Nutrition 0.000 title claims abstract description 54
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 28
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 28
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 28
- 239000011425 bamboo Substances 0.000 claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 14
- 235000015067 sauces Nutrition 0.000 claims abstract description 14
- 102000004882 Lipase Human genes 0.000 claims abstract description 7
- 108090001060 Lipase Proteins 0.000 claims abstract description 7
- 239000004367 Lipase Substances 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 235000019421 lipase Nutrition 0.000 claims abstract description 7
- 235000021433 fructose syrup Nutrition 0.000 claims abstract description 6
- 241001330002 Bambuseae Species 0.000 claims description 24
- 238000011049 filling Methods 0.000 claims description 10
- 238000012423 maintenance Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 8
- 102000004169 proteins and genes Human genes 0.000 claims description 8
- 108090000623 proteins and genes Proteins 0.000 claims description 8
- 238000010792 warming Methods 0.000 claims description 6
- 235000008504 concentrate Nutrition 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 5
- 230000006837 decompression Effects 0.000 claims description 5
- 239000012153 distilled water Substances 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000005119 centrifugation Methods 0.000 claims description 4
- 238000005057 refrigeration Methods 0.000 claims description 4
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 3
- 244000105624 Arachis hypogaea Species 0.000 claims description 3
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 3
- 235000018262 Arachis monticola Nutrition 0.000 claims description 3
- 235000020232 peanut Nutrition 0.000 claims description 3
- CAXNYFPECZCGFK-UHFFFAOYSA-N 2-phenyl-2-pyridin-2-ylacetonitrile Chemical compound C=1C=CC=NC=1C(C#N)C1=CC=CC=C1 CAXNYFPECZCGFK-UHFFFAOYSA-N 0.000 claims description 2
- 239000012535 impurity Substances 0.000 claims description 2
- 102000004407 Lactalbumin Human genes 0.000 claims 1
- 108090000942 Lactalbumin Proteins 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract description 2
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 238000005360 mashing Methods 0.000 abstract 1
- 230000006641 stabilisation Effects 0.000 abstract 1
- 238000011105 stabilization Methods 0.000 abstract 1
- 241000209128 Bambusa Species 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000000084 colloidal system Substances 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000008172 hydrogenated vegetable oil Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
Classifications
-
- 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of preparation methods of sesame paste, include the following steps：Sesame is cleaned and is dried, bake rear peeling, then mashing obtains sesame raw pulp, and albumen powder, bamboo extractive, white granulated sugar, fructose syrup and lipase progress two benches heat preservation are added in sesame raw pulp and endures sauce, using the sesame paste that product stabilization with rich flavor is prepared after homogeneous.
Description
Technical field
The invention belongs to food processing field, more particularly to a kind of preparation method of sesame paste.
Background technology
Sesame has extensive cultivated area in China, and sesame paste also has a long history in China, nutritive value
Height, can be deep to be liked by consumers in general with various food mixed edibles.Contain abundant protein and fat in sesame paste
Deng, easily occur in shelf life fat floating and it is rancid be sesame paste production urgent problem.At present, to solve in shelf life
Sesame paste stability problem, often adds in some emulsifier in process（Such as monoglyceride）, hydrogenated vegetable oil and colloid etc.
Ingredient carrys out stabile fat, prevents from being layered, and adds in some antioxidants（Such as BHA, BHT）Fat rancidity is prevented, these non-naturals
Although the addition of ingredient can extend the shelf life of sesame paste, the attribute of the natural health of sesame paste is affected.
Invention content
It is an object of the invention to overcome the deficiencies of the prior art and provide a kind of new methods for preparing sesame paste.
In order to achieve the above objectives, the preparation method of sesame paste that the present invention designs, includes the following steps：
（1）Defibrination：Sesame, which is cleaned, to be dried, then in 60-80 DEG C dry 1-2h, after removed the peel with skinning machine, then beaten with beater
Starch to obtain sesame raw pulp；
（2）Endure sauce：By mass, 100 parts of sesame raw pulp is taken, adds in 1-2 parts of albumen powders, 1-2 parts of bamboo extractives, 5-10
Part white granulated sugar, 5-10 parts of fructose syrups, 0.01-0.05 parts of lipase, under confined conditions warming while stirring to 40-60 DEG C of maintenance
3-6h, it is further heated up to 85-95 DEG C of maintenance 6-12h；
（3）Homogeneous is filling：Homogenizer will endure the sesame paste that sauce step obtains and be cooled to 60- in advance with 85 DEG C of hot-water sterilization functions
65 DEG C, filling the finished product sesame paste after homogeneous under the conditions of the 20-30Mpa；
The bamboo extractive is prepared by following methods：The leaf of bamboo is cleaned, and is crushed after 75-85 DEG C of drying, adds in 15-
The distilled water of 25 times of leaf of bamboo quality, in 60-70 DEG C decompression extraction 2-4h, filtering, filter vacuum concentrate 3-5 times, refrigerate for 24 hours after from
Bamboo extractive is obtained after heart removal solid impurity.
The albumen powder is one kind in PURE WHEY, sesame protein powder, peanut protein powder or soyabean protein powder.
The present invention adds in albumen powder, bamboo extractive, white granulated sugar, high fructose corn and certain by after sesame raw pulp is ground
The lipase of amount carries out two benches heat preservation and endures sauce, can prevent the layering of sesame paste etc. is unstable to happen, ensure that product
Stability, compared with traditional handicraft, the sesame paste that is prepared of the present invention does not add in emulsifier, colloid and hydrogenated oil and fat, nutrition
Health.
In addition, the present invention by enduring sauce technique, other than promoting the stability of sesame paste, has also been obviously improved sesame paste
Flavor, compared with the sesame paste that traditional handicraft obtains, it is strong that taste is better, and taste enriches.
Present invention adds bamboo extractives, enable to endure sauce without there is tapinoma-odour for a long time at 90 DEG C or so, and
Will not occur the rancid situation of sesame oil in shelf life.Meanwhile it increases sesame paste and improves immunity, antifatigue, drop
The effect of blood glucose.
Specific embodiment
Below in conjunction with specific example, the following further describes the technical solution of the present invention.
Embodiment 1:
（1）Defibrination：Sesame, which is cleaned, to be dried, then in 60 DEG C dry 2h, after removed the peel with skinning machine, then sesame is beaten to obtain with beater
Taro Aso starches；
（2）Endure sauce：By mass, sesame raw pulp 100kg is taken, adds in 10kg soyabean protein powders, 1kg bamboo extractives, 5kg
White granulated sugar, 10kg fructose syrups, 0.01kg lipase, warming while stirring is to 40 DEG C of maintenance 6h under confined conditions, followed by of continuing rising
Temperature to 95 DEG C maintenance 6h；
（3）Homogeneous is filling：Homogenizer will endure the sesame paste that sauce step obtains and be cooled to 60 in advance with 85 DEG C of hot-water sterilization functions
DEG C, filling the finished product sesame paste after homogeneous under the conditions of the 20Mpa；
The bamboo extractive is prepared by following methods：The leaf of bamboo is cleaned, and is crushed after 75 DEG C of drying, adds in 15 times of bamboos
The distilled water of leaf quality, in 60 DEG C of decompression extraction 4h, filtering, filter vacuum concentrates 3 times, and centrifugation removal solid is miscellaneous afterwards for 24 hours for refrigeration
Bamboo extractive is obtained after matter.
Embodiment 2：
（1）Defibrination：Sesame, which is cleaned, to be dried, then in 80 DEG C dry 1h, after removed the peel with skinning machine, then sesame is beaten to obtain with beater
Taro Aso starches；
（2）Endure sauce：By mass, sesame raw pulp 100kg is taken, adds in 2kg sesame protein powders, 2kg bamboo extractives, 10kg
White granulated sugar, 5kg fructose syrups, 0.05kg lipase, under confined conditions warming while stirring are further continued for heating up to 60 DEG C of maintenance 3h
To 85 DEG C of maintenance 12h；
（3）Homogeneous is filling：Homogenizer will endure the sesame paste that sauce step obtains and be cooled to 65 in advance with 85 DEG C of hot-water sterilization functions
DEG C, filling the finished product sesame paste after homogeneous under the conditions of the 30Mpa；
The bamboo extractive is prepared by following methods：The leaf of bamboo is cleaned, and is crushed after 85 DEG C of drying, adds in 25 times of bamboos
The distilled water of leaf quality, in 70 DEG C of decompression extraction 2h, filtering, filter vacuum concentrates 5 times, and centrifugation removal solid is miscellaneous afterwards for 24 hours for refrigeration
Bamboo extractive is obtained after matter.
Embodiment 3：
（1）Defibrination：Sesame, which is cleaned, to be dried, then in 70 DEG C dry 1.5h, after removed the peel with skinning machine, then be beaten with beater
Sesame raw pulp；
（2）Endure sauce：By mass, take sesame raw pulp 100kg, add in 1.5kg peanut protein powders, 2kg bamboo extractives,
8kg white granulated sugars, 8kg fructose syrups, 0.03kg parts of lipase, warming while stirring to 50 DEG C of maintenance 5h under confined conditions, followed by
It is continuous to be warming up to 90 DEG C of maintenance 10h；
（3）Homogeneous is filling：Homogenizer will endure the sesame paste that sauce step obtains and be cooled to 60 in advance with 85 DEG C of hot-water sterilization functions
DEG C, filling the finished product sesame paste after homogeneous under the conditions of the 25Mpa；
The bamboo extractive is prepared by following methods：The leaf of bamboo is cleaned, and is crushed after 80 DEG C of drying, adds in 20 times of bamboos
The distilled water of leaf quality, in 65 DEG C of decompression extraction 3h, filtering, filter vacuum concentrates 4 times, and centrifugation removal solid is miscellaneous afterwards for 24 hours for refrigeration
Bamboo extractive is obtained after matter.
Claims (2)
1. a kind of preparation method of sesame paste, which is characterized in that making step is as follows：
（1）Defibrination：Sesame, which is cleaned, to be dried, then in 60-80 DEG C dry 1-2h, after removed the peel with skinning machine, then be beaten with beater
Sesame raw pulp；
（2）Endure sauce：By mass, take 100 parts of sesame raw pulp, add in 1-2 part albumen powders, 1-2 parts of bamboo extractives, 5-10 parts in vain
Granulated sugar, 5-10 part fructose syrup, 0.01-0.05 parts of lipase, under confined conditions warming while stirring to 40-60 DEG C of maintenance 3-
6h, it is further heated up to 85-95 DEG C of maintenance 6-12h；
（3）Homogeneous is filling：Homogenizer will endure the sesame paste that sauce step obtains and be cooled to 60-65 DEG C in advance with 85 DEG C of hot-water sterilization functions,
Filling the finished product sesame paste after homogeneous under the conditions of the 20-30Mpa；
The bamboo extractive is prepared by following methods：The leaf of bamboo is cleaned, and is crushed after 75-85 DEG C of drying, adds in 15-25 times
The distilled water of leaf of bamboo quality, in 60-70 DEG C of decompression extraction 2-4h, filtering, filter vacuum concentrates 3-5 times, and centrifugation is gone afterwards for 24 hours for refrigeration
Except after solid impurity bamboo extractive.
2. the preparation method of sesame paste according to claim 1, which is characterized in that the albumen powder is lactalbumin
One kind in powder, sesame protein powder, peanut protein powder or soyabean protein powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510525736.5A CN105077400B (en) | 2015-08-25 | 2015-08-25 | A kind of preparation method of sesame paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510525736.5A CN105077400B (en) | 2015-08-25 | 2015-08-25 | A kind of preparation method of sesame paste |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105077400A CN105077400A (en) | 2015-11-25 |
| CN105077400B true CN105077400B (en) | 2018-06-08 |
Family
ID=54559447
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510525736.5A Active CN105077400B (en) | 2015-08-25 | 2015-08-25 | A kind of preparation method of sesame paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105077400B (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106376942A (en) * | 2016-09-07 | 2017-02-08 | 合肥元政农林生态科技有限公司 | Sesame dehulling method |
| CN106262573A (en) * | 2016-09-24 | 2017-01-04 | 安徽咱家田生态农业有限公司 | A kind of preparation method of shelf-stable sesame paste |
| CN106722659A (en) * | 2016-11-30 | 2017-05-31 | 太仓市宝马油脂设备有限公司 | A kind of preparation method of sesame paste |
| CN108157743A (en) * | 2017-12-18 | 2018-06-15 | 合肥市金乡味工贸有限责任公司 | A kind of nutrition deliciousness sesame paste and preparation method thereof |
| CN108308511A (en) * | 2017-12-18 | 2018-07-24 | 合肥市金乡味工贸有限责任公司 | A kind of aid digestion white sesameseed sauce of nutrition and health care and preparation method thereof |
| CN110584059A (en) * | 2019-10-19 | 2019-12-20 | 广州市国味油脂食品有限公司 | Sesame paste and preparation method thereof |
| CN112471380A (en) * | 2020-12-08 | 2021-03-12 | 河南省科学院同位素研究所有限责任公司 | Method for preserving peanut butter and sesame paste by synergistic irradiation of composite natural antioxidant |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815390A (en) * | 2014-03-17 | 2014-05-28 | 山东省农业科学院农产品研究所 | Sweet nutritional sesame sauce and preparation method thereof |
| CN103892252A (en) * | 2014-03-06 | 2014-07-02 | 郎溪县傅家老屋食品有限公司 | Sesame paste and preparation method thereof |
| CN104305374A (en) * | 2014-10-20 | 2015-01-28 | 河南工业大学 | Process for producing low-fat sesame paste |
-
2015
- 2015-08-25 CN CN201510525736.5A patent/CN105077400B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103892252A (en) * | 2014-03-06 | 2014-07-02 | 郎溪县傅家老屋食品有限公司 | Sesame paste and preparation method thereof |
| CN103815390A (en) * | 2014-03-17 | 2014-05-28 | 山东省农业科学院农产品研究所 | Sweet nutritional sesame sauce and preparation method thereof |
| CN104305374A (en) * | 2014-10-20 | 2015-01-28 | 河南工业大学 | Process for producing low-fat sesame paste |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105077400A (en) | 2015-11-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105077400B (en) | A kind of preparation method of sesame paste | |
| CN104172306B (en) | A kind of preparation method of fermented bean curd Fructus Pistaciae Verae | |
| CN104172096B (en) | A kind of preparation method of witloof soy sauce | |
| CN102125092B (en) | Prepared sweetened condensed milk and preparation method thereof | |
| CN104430929A (en) | Anti-fatigue dried bean curd with cocoa flavor and processing method of dried bean curd | |
| CN105011242B (en) | A kind of preparation method of peanut butter | |
| CN104472719A (en) | Dried meat floss crispy dried bean curd and processing method thereof | |
| CN104430925A (en) | High-nutrition beancurd and preparation method thereof | |
| CN104757469A (en) | Production method for puffed lotus root food | |
| CN103689461A (en) | Fried broad bean and preparation method thereof | |
| CN103907895A (en) | Rhizome phragmitis soy sauce processing method | |
| CN101933539A (en) | Edible chicken oil and production process thereof | |
| CN103535769A (en) | Chicken bone fungi sausage and preparation method thereof | |
| CN105831209A (en) | Method for preparing marinated bean curd, and soybean dreg biscuits as byproduct | |
| CN103462134B (en) | A kind of processing method of broad bean beverage | |
| CN103461528B (en) | A kind of durian mangosteen bean flavor | |
| CN102405987A (en) | Bean product with wine taste | |
| CN102742881B (en) | Method for producing red-date-flavor donkey-hide gelatin peanuts | |
| CN105594885B (en) | Fermented glutinous rice bean curd of fermented and preparation method thereof | |
| CN104473092A (en) | Method for processing spicy lotus root slices | |
| CN104286213A (en) | Kelp dried bean curd with pickled peppers | |
| CN107691668A (en) | A kind of method that enzymatic isolation method makes full cotyledon bean curd | |
| CN106172869A (en) | A kind of processing method of Semen sojae atricolor inner ester bean curd | |
| CN105918605A (en) | Cinnamon and pumpkin ice lollies and preparation method thereof | |
| CN103766566A (en) | Roselle fruit and vegetable flavor white square rice cake and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB03 | Change of inventor or designer information |
Inventor after: Huang Wenzong Inventor before: Fang Li |
|
| CB03 | Change of inventor or designer information | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20180504 Address after: 516600 Shanwei City, Guangdong, Pu Bian Industrial Zone Applicant after: Shanwei Kyrgyzstan food Co., Ltd. Address before: 246000 No. eight Tsui village, SHENDIAN village, Bai Ze Hu Township, Anqing, Anhui, China. 3 Applicant before: Fang Li |
|
| TA01 | Transfer of patent application right | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |