CN105519983A - Sesame paste added with linseed kernels - Google Patents
Sesame paste added with linseed kernels Download PDFInfo
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- CN105519983A CN105519983A CN201410560708.2A CN201410560708A CN105519983A CN 105519983 A CN105519983 A CN 105519983A CN 201410560708 A CN201410560708 A CN 201410560708A CN 105519983 A CN105519983 A CN 105519983A
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- sesame paste
- linseed
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- linseed kernel
- linseed kernels
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- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to sesame paste added with linseed kernels. The product formula of the sesame paste is characterized in that the content of the sesame paste is 70-90%, and the content of the linseed kernels is 10-30%. According to the sesame paste added with the linseed kernels, disclosed by the invention, the quality of the sesame paste conforms to the requirements of the Chinese trade standard SB10260-1996 and GB5538.
Description
Technical field
The invention belongs to field of food.The present invention relates to a kind of sesame paste new product adding linseed kernel, due to adding of linseed kernel Middle nutrition and functional characteristic material, make this product more nutritious than traditional sesame paste, storage stability is better, has special mouthfeel and fragrance.
Background technology
Pure sesame paste is deeply by the traditional food that Chinese is liked, general through screen, washing, roast, wind only, grind, the operation such as filling, the inspection of weighing makes sesame paste.Sesame paste nutritive value is higher, feature is also comparatively distinct, as can be seen from " Chinese food component list " and correlative study data, and protein content 19.2g/100g in the Macronutrient of pure sesame paste, altogether containing 18 seed amino acids, wherein 8 kinds of essential amino acids account for 31.37% of total amino acid content; Fat 52.7g/100g, wherein monounsaturated fatty acids (oleic acid and linoleic acid) accounts for 85% of total lipid content; In macronutrient, the content of calcium is up to 1170mg/100g, than vegetables and beans all high, be only second to dried small shrimp, close to the Dietary reference intakes requirement of adult normal's calcium every day; The content 9.8mg/100g of iron in trace element, iron content is first of various food, than many 3 times of iron contained by same amount spinach; In pure sesame paste, vitamin content is also very abundant, is the important sources of vitamin B1, riboflavin, vitamin E, folic acid.In addition, also containing functional components such as a certain amount of sesamol, sesamin, sesamolin, phytosterol and lecithin in pure sesame paste, there is anti-oxidant and health-care effect.Form from the nutrition of sesame, people take in the absorption that pure sesame paste can meet high-quality protein and part high-quality aliphatic acid and part mineral matter, it is a kind of reasonable appetizing food, the content of slightly inadequate is pure sesame paste monounsaturated fatty acids linoleic acid (ω-6) is higher, and the content of alpha-linolenic acid (ω-3) is almost equal to zero.
From the angle of nutrition, by the interpolation of outside food material, increase some omega-3 polyunsaturated fatty acidses and other nutrient, the nutrition of original pure sesame paste can be made more balanced, also for the commercial value of further improving product has reserved space.
Summary of the invention
The starting point of this invention and object are to add in the production process of sesame paste a certain amount ofly have certain complementary linseed source with the nutrient of sesame, utilize feature (the alpha-linolenic acid system omega-3 polyunsaturated fatty acids that linseed alpha-linolenic acid content is high, it is essential fatty acid, play an important role in human physiological metabolism), the ω-6 in this mixed sesameseed jam products is made substantially to reach about 7:1 with the ratio of omega-fatty acid, meet the 4:1-10:1 ratio range of FAO (Food and Agriculture Organization of the United Nation) (FAO) and the World Health Organization's recommendation.In addition, linseed also containing Lins eed protein and Soluble Fiber and abundant VitAVitE, Cobastab etc., has very high nutritive value.Wherein, Lins eed protein belongs to edestin, includes 18 seed amino acids that human body is necessary, compared with soybean protein, containing more asparatate, glutamic acid, leucine and arginine in Lins eed protein.Its Soluble Fiber contained has the function reducing cholesterol, all has certain effect to cardiopathic incidences of disease such as reduction chronic constipation, obesity, coronary heart disease.Therefore, adding by linseed kernel, this mixed sesameseed jam products nutrition of producing is more abundant and balanced, has some improvement simultaneously, can improve nutritive value and the commercial value of sesame paste product further to original pure sesame paste proterties quality tool.
Claims (3)
1. add a sesame paste for linseed kernel, its formula for a product feature is: sesame paste content 70%---90%, and linseed kernel content is 10---and 30%.
2. a kind of sesame paste adding linseed kernel according to claim 1, its linseed kernel is decortication linseed kernel.
3. a kind of sesame paste adding linseed kernel according to claim 1, raw material sesame paste meets the requirement of China-styled Certain Industry Field standard SB10260-1996 and GB5538.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410560708.2A CN105519983A (en) | 2014-10-21 | 2014-10-21 | Sesame paste added with linseed kernels |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410560708.2A CN105519983A (en) | 2014-10-21 | 2014-10-21 | Sesame paste added with linseed kernels |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105519983A true CN105519983A (en) | 2016-04-27 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410560708.2A Pending CN105519983A (en) | 2014-10-21 | 2014-10-21 | Sesame paste added with linseed kernels |
Country Status (1)
| Country | Link |
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| CN (1) | CN105519983A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110122836A (en) * | 2018-02-08 | 2019-08-16 | 天津市大桥道食品有限公司 | A kind of mixed sesameseed sauce and preparation method thereof |
| CN111011801A (en) * | 2019-12-25 | 2020-04-17 | 菏泽瑞璞牡丹产业科技发展有限公司 | Peony sesame paste and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101019638A (en) * | 2007-03-09 | 2007-08-22 | 山西省农业科学院农产品综合利用研究所 | Linseed kernel sauce and its production process |
| CN102283404A (en) * | 2011-06-03 | 2011-12-21 | 山西省农业科学院农产品加工研究所 | Flaxseed paste and processing method |
| CN102919908A (en) * | 2012-11-05 | 2013-02-13 | 北京市粮食科学研究院 | Sesame paste containing pumpkin seed kernels |
| CN103169111A (en) * | 2011-12-21 | 2013-06-26 | 路芳民 | Purple perilla jam |
-
2014
- 2014-10-21 CN CN201410560708.2A patent/CN105519983A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101019638A (en) * | 2007-03-09 | 2007-08-22 | 山西省农业科学院农产品综合利用研究所 | Linseed kernel sauce and its production process |
| CN102283404A (en) * | 2011-06-03 | 2011-12-21 | 山西省农业科学院农产品加工研究所 | Flaxseed paste and processing method |
| CN103169111A (en) * | 2011-12-21 | 2013-06-26 | 路芳民 | Purple perilla jam |
| CN102919908A (en) * | 2012-11-05 | 2013-02-13 | 北京市粮食科学研究院 | Sesame paste containing pumpkin seed kernels |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110122836A (en) * | 2018-02-08 | 2019-08-16 | 天津市大桥道食品有限公司 | A kind of mixed sesameseed sauce and preparation method thereof |
| CN111011801A (en) * | 2019-12-25 | 2020-04-17 | 菏泽瑞璞牡丹产业科技发展有限公司 | Peony sesame paste and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160427 |