CN105661175A - 一种添加核桃仁的芝麻酱 - Google Patents
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Abstract
一种添加核桃仁的芝麻酱，其产品配方特征是：芝麻酱含量70%—90%，核桃仁含量在10—30%。本发明所述的一种添加核桃仁的芝麻酱，其中的芝麻酱质量符合中国行业标准SB/T3320的要求。
Description
技术领域
本发明属于食品领域。本发明涉及一种添加核桃仁成分的芝麻酱新产品，由于核桃的营养特性，使得此发明产品比传统芝麻酱营养更加全面，同时具有一定的保健作用，有特殊的口感和香气。
背景技术
纯芝麻酱是深受我国民众喜爱的传统食品，一般经过筛选、水洗、焙炒、风净、研磨、称重灌装、检验等工序制成芝麻酱。芝麻酱营养价值较高，特点也较为鲜明，从《中国食物成分表》和相关研究资料可以看出，纯芝麻酱的宏量营养素中蛋白质含量19.2g/100g，共含有18种氨基酸，其中8种必需氨基酸占氨基酸总量的31.37%；脂肪52.7g/100g,其中单不饱和脂肪酸（油酸和亚油酸）约占总脂肪含量的85%；常量营养素中钙的含量高达1170mg/100g，比蔬菜和豆类都高，仅次于虾皮，接近于正常成人每日钙的参考摄入量需要量；微量元素中铁的含量9.8mg/100g，铁含量为各种食物之首，比同量菠菜所含的铁多3倍；纯芝麻酱中维生素含量也很丰富，是维生素B1、核黄素、维生素E、叶酸的重要来源。另外，纯芝麻酱中还含有一定量的芝麻酚、芝麻素、芝麻林素、植物甾醇及卵磷脂等功效成分，具有抗氧化和保健作用。从芝麻的营养构成来看，人们摄入纯芝麻酱可以满足优质蛋白和部分优质脂肪酸以及部分矿物质的摄入，是一种较好的传统调味品。
本项发明的创新点在于在芝麻酱生产过程中加入部分核桃仁原料，丰富了传统芝麻酱的营养成分和混合芝麻酱品种，突出了产品的风味特点，进一步提高了产品的营养效价与商业价值。
发明内容
核桃又名胡桃、羌桃，为胡桃科胡桃属植物，与扁桃、开心果、榛子并列为世界著名的四大干果，在我国栽培历史超过2000年，是重要的经济作物之一。目前除北方严寒地带及长江中下游较少见外，核桃在西北、华北、西南等地均有栽培。驰名中外的产区有山西汾州核桃、河北石门核桃和云南漾濞核桃。2010年我国核桃总产量突破128万吨，位居世界之首。
核桃仁营养丰富，有补肾、温肺、润肠、强身健脑、驻颜延年功能，民间有“万岁子”、“长寿果”、“益智果”、“美容果”等之美称，被历代医学家和养生学家奉为益寿精品。
经现代分析检测，核桃仁中的主要营养成分蛋白质和脂肪含量分别为18%和65%左右，富含多种维生素、微量元素（钾、钙、磷等含量较高）以及卵磷脂。核桃蛋白的效价与动物蛋白相近，18种氨基酸种类齐全，其中精氨酸、谷氨酸、天冬氨酸、亮氨酸、丝氨酸等含量较高，8种必需氨基酸的含量比例合理，接近联合国粮农组织(FAO)和世界卫生组织(WHO)规定的标准氨基酸配比。核桃中的不饱和脂肪酸含量约占其脂肪总量的90%，且不含胆固醇，其主要组成为棕桐酸约8.0%、硬脂酸2.0%、油酸180%、亚油酸63.0%、a-亚麻酸9.0%等。其中,亚油酸、亚麻酸是人体必需的脂肪酸,是组成各种细胞的基本成分。此外研究发现，核桃中含有高浓度的抗氧化剂,可以阻止人体自由基从细胞和其他组织夺取氧原子,防止自由基对正常细胞组织的破坏。由此可见，核桃具有很高食用价值和保健功能。
由于核桃仁含有多种醇类、酯类、萜烯类、醛类及酚类化合物，因而核桃仁在加工过程中会产生特殊的香味。
本发明利用核桃果实特性和营养特点再加以合理适当的生产工艺，构成了生产含有核桃仁成分混合芝麻酱的发明创新内容。
Claims (2)
1.一种添加核桃仁的芝麻酱，其产品配方特征是：芝麻酱含量70%——90%，核桃仁含量在10——30%。
2.根据权利要求1所述的一种添加核桃仁的芝麻酱，其中的原料芝麻酱质量符合中国行业标准SB/T3320的要求。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107028142A (zh) * | 2017-04-19 | 2017-08-11 | 马鞍山市十月丰食品有限公司 | 一种含有黑麦的高营养香辣芝麻酱及其制备方法 |
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| CN1237377A (zh) * | 1998-06-03 | 1999-12-08 | 郭新田 | 一种黑芝麻酱及其制备方法 |
| HUP9902950A2 (hu) * | 1999-09-01 | 2002-02-28 | László György Bognár | Eljárás natúr és pörkölt magok keverés utáni őrlésével élelmiszer előállítására |
| CN102919908A (zh) * | 2012-11-05 | 2013-02-13 | 北京市粮食科学研究院 | 一种添加南瓜籽仁的芝麻酱 |
| CN103653077A (zh) * | 2013-12-02 | 2014-03-26 | 南通双和食品有限公司 | 一种复合芝麻酱 |
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| CN1237377A (zh) * | 1998-06-03 | 1999-12-08 | 郭新田 | 一种黑芝麻酱及其制备方法 |
| HUP9902950A2 (hu) * | 1999-09-01 | 2002-02-28 | László György Bognár | Eljárás natúr és pörkölt magok keverés utáni őrlésével élelmiszer előállítására |
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| CN107028142A (zh) * | 2017-04-19 | 2017-08-11 | 马鞍山市十月丰食品有限公司 | 一种含有黑麦的高营养香辣芝麻酱及其制备方法 |
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