CN106723035A - A kind of lotus Flavor black sesame powder and preparation method thereof - Google Patents
A kind of lotus Flavor black sesame powder and preparation method thereof Download PDFInfo
- Publication number
- CN106723035A CN106723035A CN201611190036.6A CN201611190036A CN106723035A CN 106723035 A CN106723035 A CN 106723035A CN 201611190036 A CN201611190036 A CN 201611190036A CN 106723035 A CN106723035 A CN 106723035A
- Authority
- CN
- China
- Prior art keywords
- powder
- sesame
- gained
- lotus
- protein
- 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
- 239000000843 powder Substances 0.000 title claims abstract description 48
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 27
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 27
- 235000006510 Nelumbo pentapetala Nutrition 0.000 title claims abstract description 27
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 19
- 235000019634 flavors Nutrition 0.000 title claims abstract description 19
- 235000007215 black sesame Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 102000008186 Collagen Human genes 0.000 claims abstract description 8
- 108010035532 Collagen Proteins 0.000 claims abstract description 8
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 8
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 8
- 229920001436 collagen Polymers 0.000 claims abstract description 8
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims abstract description 7
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000011575 calcium Substances 0.000 claims abstract description 7
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 7
- 235000013736 caramel Nutrition 0.000 claims abstract description 7
- 235000013351 cheese Nutrition 0.000 claims abstract description 7
- 210000000582 semen Anatomy 0.000 claims abstract description 7
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 5
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 5
- 235000012907 honey Nutrition 0.000 claims abstract description 5
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 5
- 241000207961 Sesamum Species 0.000 claims description 49
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 49
- 102000004169 proteins and genes Human genes 0.000 claims description 38
- 108090000623 proteins and genes Proteins 0.000 claims description 38
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 9
- 102000004190 Enzymes Human genes 0.000 claims description 9
- 229940088598 enzyme Drugs 0.000 claims description 9
- 238000003825 pressing Methods 0.000 claims description 8
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- 108010059892 Cellulase Proteins 0.000 claims description 4
- 229940106157 cellulase Drugs 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 229920001353 Dextrin Polymers 0.000 claims description 3
- 239000004375 Dextrin Substances 0.000 claims description 3
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 3
- 238000007605 air drying Methods 0.000 claims description 3
- 235000019425 dextrin Nutrition 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 3
- 238000001784 detoxification Methods 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 125000003118 aryl group Chemical group 0.000 abstract 1
- 230000003796 beauty Effects 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 36
- 238000000034 method Methods 0.000 description 14
- 239000003921 oil Substances 0.000 description 11
- 235000019198 oils Nutrition 0.000 description 11
- 239000008159 sesame oil Substances 0.000 description 11
- 235000011803 sesame oil Nutrition 0.000 description 11
- 235000012054 meals Nutrition 0.000 description 9
- 238000005516 engineering process Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 3
- 238000004925 denaturation Methods 0.000 description 3
- 230000036425 denaturation Effects 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 239000004519 grease Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 description 1
- 108010023302 HDL Cholesterol Proteins 0.000 description 1
- 240000006240 Linum usitatissimum Species 0.000 description 1
- 235000004431 Linum usitatissimum Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical group [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000012888 dietary physiology Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 235000004426 flaxseed Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 238000009700 powder processing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
- A23J1/142—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds by extracting with organic solvents
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/06—Production of fats or fatty oils from raw materials by pressing
-
- 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 discloses a kind of lotus Flavor black sesame powder and preparation method thereof, it is made up of following components and its weight portion：Semen sesami nigrum 600 650, honey 100 120, lotus leaf powder 50 55, collagen 30 35, caramel 20 23, cheese's powder 25 30, calcium powder 0.3 0.35, matrimony vine 30 35, maltodextrin 10 12.A kind of lotus Flavor black sesame powder of the invention, nutrition is balanced, and delicate mouthfeel, flavour is aromatic, it is easy to digest and assimilate, with stomach invigorating, beauty treatment, runchang detoxification wind effect.
Description
Technical field
The present invention relates to black sesame powder processing technique field, more particularly to a kind of lotus Flavor black sesame powder and its preparation side
Method.
Background technology
With the increase of world population, food resource imbalance between supply and demand becomes increasingly conspicuous, and develops new protein resource outstanding
It is vegetable protein source into the task of top priority.Contain rich in protein and trace element in sesame cake meal after degreasing,
But traditional high temperature roasts oil-producing technique so that protein heavy damage in sesame cake meal, is used as feed or works as a long time
Make fertilizer even directly to abandon, this is the serious waste to sesame high-quality protein resource.Although having had many to sesame protein
The research of preparation technology, but be mostly with high temperature sesame cake meal and the dregs of linseeds or sesame seeds as raw material.Protein in high temperature sesame cake meal is tight
It is denatured again, does not reach the standard of food grade albumen, so it is in practice infeasible to produce edible protein with high temperature sesame cake meal
's.The reparation technology of comprehensive analysis sesame oil and the composition characteristic of grouts, want using the albumen in sesame cake meal as high-quality
Edible protein, must just ensure first sesame oil making production in can not be destroyed protein.But it is strong in order to obtain
Sesame oil fragrance, traditional sesame oil making technique will be roasted first to sesame high temperature, cause the serious of protein in sesame cake meal
Denaturation.If wanting to produce edible protein using sesame cake meal, sesame oil making technique must just be made improvements, it is ensured that oil-producing technique mistake
The low denaturation of sesame protein or consistency in journey.In recent years the sesame cold pressing process that begins one's study is that protein is carried in sesame cake meal
Take and utilize there is provided good condition.Can directly be crushed using cold press sesame-send cake and obtain edible sesame protein powder, but albumen
Matter content is still relatively low, wants to be used in high-end food or expand its range of application in food, it is necessary to research more high protein
The sesame protein concentrate or sesame of matter content separate protein product.
Because the sesame-send cake protein content after sesame cold press is high, it is denatured, and contains abundant sulfur-bearing amino
Acid, and be a kind of protein source of high-quality in there is certain sesame fragrance, but, the current country is to sesame protein in food
In research application it is also fewer, or even the research of cold press albumen powder is almost blank.Chen Liuyang exists《Different cultivars and production work
The research that skill influences on sesame oil and sesame protein》In the feature of protein in cold press sesame-send cake is studied.By right
The functional character comparative study of sesame protein, peanut protein and soybean protein isolate, drop further perfect to cold press sesame technique
Low sesame protein Residual oil, improves protein content and sesame protein is extracted.Compared with hot moulding cake, cold press sesame-send cake
Preferably, seed keeps complete and dispersion to color and luster, does not contain oxalic acid, and NSI values are high, but Residual oil is higher.Residual oil in sesame oil residue
It is high and contain physiological activator, the recovery of sesame oil in oil foot and the extraction of nutriment can be studied, improve
The added value of sesame processing.The water substitution and milling process after seed are fried using high temperature more than the sesame oil reparation technology of current China,
Belt leather and high temperature are processed for a long time, and protein content is low in the sesame-send cake or sesame residues of gained, color and luster depth, and protein has
Effect amino acid destruction is notable, has had a strong impact on the value of sesame-send cake.Emerging peeling sesame cold pressing oil technique then can gram
Take these shortcomings.Zhong Xueling exists《Sesame cold pressing process and products thereof quality research》In explore the optimal work of peeling sesame cold press
Skill condition, the nutritional physiology function of quality, cold press sesame-send cake to gained coldly-squeezed sesame oil and prepare alcohol wash sesame concentration
The process conditions of albumen are studied, to be that production high-quality coldly-squeezed sesame oil and edible sesame protein provide theory and technology
Support.
The content of the invention
The object of the invention is exactly in order to strengthen the exploitation to sesame high-quality protein resource, using cold pressing process, equilibrium
Nutrition, promotes to absorb, there is provided a kind of lotus Flavor black sesame powder.
The present invention is achieved by the following technical solutions：
A kind of lotus Flavor black sesame powder, it is made up of following components and its weight portion：
Semen sesami nigrum 600-650, honey 100-120, lotus leaf powder 50-55, collagen 30-35, caramel 20-23, cheese's powder
25-30, calcium powder 0.3-0.35, matrimony vine 30-35, maltodextrin 10-12.
A kind of described lotus Flavor black sesame powder, is made up of the following steps：
1）, Semen sesami nigrum cleaned removal of impurities, add 3-5 times to measure water, regulation PH is 8-9, is soaked 25-30 minutes in 60-65 DEG C, is washed
Decortication, neutralizes solution PH, then respectively that skin, benevolence is separate, kept dry；
2）, by step 1 gained decortication shelled sesame heated-air drying, control water content for 8-9%, regulation rotating speed is 25-30r/min, in
60-65 DEG C of spiral cold pressing expeller is squeezed 5-6 times, collects extract oil, separates cold pressed cake, size-reduced to cross 40-60 mesh sieves, extracting screen underflow；
3）, by step 2 gained cold pressed cake drying and crushing, with 1:The solid-liquid ratio of 5-6 adds the ethanol solution of 65-75%, in 60-65
DEG C extraction 50-55 minute, so separation alcohol wash 2-3 times, be dried to obtain sesame protein powder；
4）, step 1 gained sesame skin, lotus leaf powder, matrimony vine be crushed to 60-80 mesh after mixing, adding 5-8 times, to measure water miscible, in
50-52 DEG C, the mixed enzyme of addition solid masses 3-3.5%, the mixed enzyme is with 1 by cellulase and zytase:3-4 ratios
Mixing, digests 5-7 hours after being sufficiently mixed, and is gone out in 90-100 DEG C enzyme 20-25 minutes, and high-pressure filteration collects filtrate；
5）, by step 3 gained sesame protein powder, step 4 gained filtrate, collagen, caramel, cheese's powder, calcium powder, malt
Dextrin mixes, spray drying.
It is an advantage of the invention that：
1st, a kind of lotus Flavor black sesame powder of the invention, sesame protein powder has stronger reduction Triglycerides in Serum and carries
The ability of HDL-C high, can prevent and mitigate atherosclerosis, reduce the incidence of disease of cardiovascular and cerebrovascular disease.
2nd, a kind of lotus Flavor black sesame powder of the invention, can avoid high temperature process grease from producing anti-by low-temperature cold pressing
The harmful components such as formula aliphatic acid and grease condensate and avoid some colloidal impurities from being dissolved into oil, more remain grease
In active component, while the denaturation of protein in cake can be reduced so that the quality of product oil and grouts is all accordingly carried
It is high.
3rd, a kind of lotus Flavor black sesame powder of the invention, sesame protein concentrate mild condition is prepared using alcohol method, can
Effectively improve protein content and yield；Protein concentrate is due to eliminating part carbohydrate and odorant so that proteinaceous nutrient valency
It is worth to improve, taste is gentle, raciness.
4th, a kind of lotus Flavor black sesame powder of the invention, using cellulase and xylanase hydrolysis sesame skin and lotus
Contained dietary fiber, balanced nutritious in Ye Fen, matrimony vine, makes mouthfeel finer and smoother, is more easy to absorb.
5th, a kind of lotus Flavor black sesame powder of the invention, addition honey moistens mouthfeel, and tissue is fine and smooth, with solve it is greasy,
Ease constipation, the effect of stomach invigorating；It is fragrant that lotus leaf powder increases pure and fresh lotus leaf, make local flavor elegant, while having runchang detoxification, heat-clearing, antibacterial
Effect；Collagen increases tissue viscosity, enriches mouthfeel, is conducive to whitening skin soft；The instant thickening of maltodextrin,
Be conducive to extending the shelf life.
Specific embodiment
A kind of lotus Flavor black sesame powder, it is made up of following components and its weight portion：
Semen sesami nigrum 600, honey 100, lotus leaf powder 50, collagen 30, caramel 20, cheese's powder 25, calcium powder 0.3, matrimony vine 30,
Maltodextrin 10.
A kind of described lotus Flavor black sesame powder, is made up of the following steps：
1）, Semen sesami nigrum cleaned removal of impurities, add 3 times of amount water, regulation PH is 8, is soaked 25 minutes in 60 DEG C, and washing decortication is neutralized
Solution PH, then respectively that skin, benevolence is separate, kept dry；
2）, by step 1 gained decortication shelled sesame heated-air drying, control water content for 8%, regulation rotating speed is 25r/min, in 60 DEG C
Spiral cold pressing expeller is squeezed 5 times, collects extract oil, separates cold pressed cake, the mesh sieve of size-reduced mistake 40, extracting screen underflow；
3）, by step 2 gained cold pressed cake drying and crushing, with 1:5 solid-liquid ratio adds 65% ethanol solution, and 50 are extracted in 60 DEG C
Minute, so separate alcohol and wash 2 times, it is dried to obtain sesame protein powder；
4）, step 1 gained sesame skin, lotus leaf powder, matrimony vine be crushed to 60 mesh after mixing, add 5 times of amount water miscible, in 50 DEG C,
The mixed enzyme of solid masses 3% is added, the mixed enzyme is with 1 by cellulase and zytase:3 ratios mix, after being sufficiently mixed
Enzymolysis 5 hours, go out enzyme 20 minutes in 90 DEG C, high-pressure filteration, collects filtrate；
5）, by step 3 gained sesame protein powder, step 4 gained filtrate, collagen, caramel, cheese's powder, calcium powder, malt
Dextrin mixes, spray drying.
Claims (2)
1. a kind of lotus Flavor black sesame powder, it is characterised in that it is made up of following components and its weight portion：
Semen sesami nigrum 600-650, honey 100-120, lotus leaf powder 50-55, collagen 30-35, caramel 20-23, cheese's powder
25-30, calcium powder 0.3-0.35, matrimony vine 30-35, maltodextrin 10-12.
2. a kind of lotus Flavor black sesame powder according to claim 1, it is characterised in that be made up of the following steps：
1）, Semen sesami nigrum cleaned removal of impurities, add 3-5 times to measure water, regulation PH is 8-9, is soaked 25-30 minutes in 60-65 DEG C, is washed
Decortication, neutralizes solution PH, then respectively that skin, benevolence is separate, kept dry；
2）, by step 1 gained decortication shelled sesame heated-air drying, control water content for 8-9%, regulation rotating speed is 25-30r/min, in
60-65 DEG C of spiral cold pressing expeller is squeezed 5-6 times, collects extract oil, separates cold pressed cake, size-reduced to cross 40-60 mesh sieves, extracting screen underflow；
3）, by step 2 gained cold pressed cake drying and crushing, with 1:The solid-liquid ratio of 5-6 adds the ethanol solution of 65-75%, in 60-65
DEG C extraction 50-55 minute, so separation alcohol wash 2-3 times, be dried to obtain sesame protein powder；
4）, step 1 gained sesame skin, lotus leaf powder, matrimony vine be crushed to 60-80 mesh after mixing, adding 5-8 times, to measure water miscible, in
50-52 DEG C, the mixed enzyme of addition solid masses 3-3.5%, the mixed enzyme is with 1 by cellulase and zytase:3-4 ratios
Mixing, digests 5-7 hours after being sufficiently mixed, and is gone out in 90-100 DEG C enzyme 20-25 minutes, and high-pressure filteration collects filtrate；
5）, by step 3 gained sesame protein powder, step 4 gained filtrate, collagen, caramel, cheese's powder, calcium powder, malt
Dextrin mixes, spray drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611190036.6A CN106723035A (en) | 2016-12-21 | 2016-12-21 | A kind of lotus Flavor black sesame powder and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611190036.6A CN106723035A (en) | 2016-12-21 | 2016-12-21 | A kind of lotus Flavor black sesame powder and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106723035A true CN106723035A (en) | 2017-05-31 |
Family
ID=58893424
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611190036.6A Pending CN106723035A (en) | 2016-12-21 | 2016-12-21 | A kind of lotus Flavor black sesame powder and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106723035A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107981301A (en) * | 2017-11-23 | 2018-05-04 | 桂林国农生态农业有限公司 | A kind of sesame cream for being suitable for young people |
| CN108771079A (en) * | 2018-06-11 | 2018-11-09 | 南阳道地金木瓜生物科技股份有限公司 | A kind of pawpaw instant and its manufacture craft |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102321160A (en) * | 2011-08-26 | 2012-01-18 | 河南工业大学 | A kind of production technique of sesame protein powder |
| CN103584202A (en) * | 2013-11-19 | 2014-02-19 | 胡孔佑 | Black sesame paste for losing weight and reducing fat, and preparation method of black sesame paste |
| CN105961644A (en) * | 2016-03-21 | 2016-09-28 | 安徽华安食品有限公司 | Cold pressed sesame oil with efficacy of reducing blood fat and preparation method thereof |
-
2016
- 2016-12-21 CN CN201611190036.6A patent/CN106723035A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102321160A (en) * | 2011-08-26 | 2012-01-18 | 河南工业大学 | A kind of production technique of sesame protein powder |
| CN103584202A (en) * | 2013-11-19 | 2014-02-19 | 胡孔佑 | Black sesame paste for losing weight and reducing fat, and preparation method of black sesame paste |
| CN105961644A (en) * | 2016-03-21 | 2016-09-28 | 安徽华安食品有限公司 | Cold pressed sesame oil with efficacy of reducing blood fat and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107981301A (en) * | 2017-11-23 | 2018-05-04 | 桂林国农生态农业有限公司 | A kind of sesame cream for being suitable for young people |
| CN108771079A (en) * | 2018-06-11 | 2018-11-09 | 南阳道地金木瓜生物科技股份有限公司 | A kind of pawpaw instant and its manufacture craft |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106616131B (en) | Preparation method of aronia melanocarpa non-concentrated reduced fruit juice | |
| CN105475763B (en) | Mulberries blueberry plant beverage rich in anthocyanidin and preparation method thereof | |
| CN101176489A (en) | Technique of preparing superfine groundnut oil from peanut rough material | |
| CN101946828B (en) | Bamboo leaf bean curd and processing method thereof | |
| CN103393190B (en) | Method for preparing walnut protein beverage | |
| CN103734319B (en) | Peanut milk nutrient solution prepared by a kind of peanut meal protein extract | |
| CN106579249A (en) | Instant black sesame seed powder with passion fruit taste and preparation method of instant black sesame seed powder | |
| CN105602700A (en) | Preparation method of cold-pressed peony seed oil with high oil yield | |
| CN106665890A (en) | Preparation method of walnut oil | |
| CN101461496A (en) | Method for making colorful wet milled rice cake | |
| CN107183464A (en) | Instant lycium ruthenicum solid beverage and preparation method thereof | |
| CN103349150B (en) | Method for preparing walnut protein powder | |
| CN106723035A (en) | A kind of lotus Flavor black sesame powder and preparation method thereof | |
| CN105755080A (en) | Production method of Sacha inchi polypeptide | |
| CN105433394A (en) | Preparation method of pineapple residue soluble dietary fiber | |
| CN105231355A (en) | Lotus root instant powder | |
| CN106722673A (en) | A kind of black highland barley lipid-loweringing black sesame powder and preparation method thereof | |
| CN106579248A (en) | Osmanthus fragrans flavor black sesame powder and production method thereof | |
| CN110819676B (en) | Extraction method of flax protein | |
| CN106387817A (en) | Honeysuckle flower honey/black sesame seed powder and preparation method thereof | |
| CN106723034A (en) | A kind of grape pip beauty treatment black sesame powder and preparation method thereof | |
| CN105876627A (en) | Composite fruit-flavored nutrient resistant flour and production method thereof | |
| CN106579247A (en) | Taro and black sesame powder with milky flavor and preparation method of taro and black sesame powder with milky flavor | |
| CN112931787A (en) | Composite soybean milk and preparation method thereof | |
| KR20200134456A (en) | The composition of red pepper paste and thereof manufacturing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170531 |