CN106983118A - A kind of high sterol sesame paste and preparation method thereof - Google Patents

A kind of high sterol sesame paste and preparation method thereof Download PDF

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Publication number
CN106983118A
CN106983118A CN201710214673.0A CN201710214673A CN106983118A CN 106983118 A CN106983118 A CN 106983118A CN 201710214673 A CN201710214673 A CN 201710214673A CN 106983118 A CN106983118 A CN 106983118A
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sesame
sterol
sesame paste
preparation
paste
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CN106983118B (en
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侯利霞
仇记红
魏安池
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Henan University of Technology
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Henan University of Technology
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Abstract

The present invention relates to a kind of high sterol sesame paste and preparation method thereof, the preparation method of the high sterol sesame paste be by sesame it is selected after by immersion, sprout process;Moisture is dried to 20% 25%, then parch(130 degree of furnace temperature)Complete to sesame moisture evaporation itself, its colour changed into yellow, quality is crisp(With finger once pinching into powder), every batch about 30 50 minutes, fry after seed, cigarette is raised rapidly cool down and drop to 45 DEG C or so to temperature 3 times, cause sesame to be charred to prevent waste heat, ground with colloid mill, bottled.Resulting sesame paste sterol content is high, and bitter taste is reduced, simple production process.

Description

A kind of high sterol sesame paste and preparation method thereof
Technical field
The present invention relates to food technology field, particularly relate to that a kind of technique is simple, nutritious sesame paste and its Preparation method.
Background technology
Phytosterol (phytosterol or plant sterol) is a kind of active component in plant, with many lifes Manage function, wherein most strikingly have effects that reduce cholesterol, and with suppress tumour, prevent and treat heart disease, resist The functions such as cancer.Therefore, phytosterol food arises at the historic moment, as the very popular healthy food of in the market.At present, both at home and abroad In the market rich in sterol functional food species it is varied, including beverage, ice cream, dip, dessert, whole-wheat bread, The polytypes such as candy, cooking oil and oatmeal.
Sesame, is that Pedaliaceae flax belongs to annual herb plant, is one of big oil plant of China four.Sesame oil content typically exists Between 46% -62%, containing % -22 % of protein 20, during sesame protein amino acid is constituted, in addition to lysine content is relatively low, its It is remaining all to advise high-quality protein close to or up FAO/WHO.In sesame paste in addition to grease, protein main component, also contain carbon Hydrate, lecithin, vitamin E and microelements of calcium, magnesium, iron etc., it is nutritious.If high sterol sesame can be produced Sauce, it is possible to further enhance the healthcare function of sesame paste.
The A of Chinese patent CN 102210467 disclose " phytosterol sauce ", are to mix sesame paste with sterol, vitamin E Stirring is prepared from;Other patents about sesame paste also have:Chinese patent CN101878933A discloses a kind of " cashew nut sesame Sauce ";Chinese patent CN101878935A discloses the preparation method of " a kind of pine nut sesame paste ", Chinese patent CN103251033A Disclose " a kind of scylla serrata sesame butter ", the related patent of also some other sesame paste;But these disclosed patents are all related to Different compositions are added in sesame paste, to increase the nutritive value or local flavor of sesame paste.
The content of the invention
It is an object of the invention to provide a kind of sesame paste rich in sterol and preparation method thereof.It is characterized in that:The high steroid Alcohol sesame paste is that its preparation methods steps are as follows using the sesame by immersion, sprout process as raw material:
(1)By sesame it is selected after pass through immersion, sprout process;
(2)Then moisture is dried in 20%-25%, then parch(130 degree of furnace temperature).Complete to sesame moisture evaporation itself, color becomes Huang, quality is crisp(With finger once pinching into powder), every batch about 30-50 minutes;
(3)Fry after seed, cigarette is raised rapidly cool down and drop to 45 DEG C or so to temperature 3 times, cause sesame to be charred to prevent waste heat;
(4)Ground, bottled with colloid mill;
Wherein step(1)Sesame is soaked 20 minutes at 28 DEG C, sprout process 12-16 hours at same temperature.
The method that the present invention is sprouted using nature improves the sterol content of sesame paste.We determine in test different leachings Steep and sprout the change of sesame paste basis under the time, and sterol, Ve, the change of oxalic acid and acid value(Fig. 2-Fig. 5).From figure Understand, during sprouting, the content of functional component such as VE and sterol is changed in sesame paste, oxalic acid content and acid value change Also it is more apparent.Sterol content is changed greatly in the sesame paste of different sprouting periods, and overall present first raises the trend that reduces afterwards, soaks When 20min, sprout process 14h, sterol content and VE content highests, respectively 160.75 mg/100g and 49.96 mg/100g, Than control(Untreated sesame paste)High 27.94 % and 49.36 %;Now oxalic acid content is 0.78 %, than control(Untreated sesame Sauce)It is low by 40.6%.
Brief description of the drawings:
Fig. 1 is the industrial flow chart of the present invention;
The immersion of Fig. 2 differences and the change of sprout process sesame paste sterol content;
The immersion of Fig. 3 differences and sprout process sesame paste VE changes of contents;
The immersion of Fig. 4 differences and the change of sprout process sesame paste oxalic acid content;
The immersion of Fig. 5 differences and sprout process sesame paste acid value changes of contents.
Embodiment
The present invention is further described below with reference to embodiment:
Embodiment 1
A kind of high sterol sesame paste and preparation method thereof, its preparation methods steps are as follows:
(1)By sesame it is selected after pass through immersion, sprout process;
(2)Then moisture is dried to 20%, then parch(130 degree of furnace temperature)Complete, its colour changed into yellow, matter to sesame moisture evaporation itself Ground is crisp(With finger once pinching into powder), every batch 35 minutes;
(3)Fry after seed, cigarette is raised rapidly cool down and drop to 45 DEG C or so to temperature 3 times, cause sesame to be charred to prevent waste heat;
(4)Ground, bottled with colloid mill;
Wherein step(1)Sesame is soaked 20 minutes at 28 DEG C, sprout process 14 hours at same temperature.
Product sterol content and VE contents prepared by the embodiment are respectively 160.75 mg/100g and 49.96 mg/ 100g, than control(Untreated sesame paste)High 27.94 % and 49.36 %(See Fig. 2, Fig. 3);
Embodiment 2
A kind of high sterol sesame paste and preparation method thereof, it is characterised in that:The high sterol sesame paste is with by immersion, place of sprouting The sesame of reason is raw material, and its preparation methods steps are as follows:
(1)By sesame it is selected after pass through immersion, sprout process;
(2)Then moisture is dried to 25%, then parch(130 degree of furnace temperature)Complete, its colour changed into yellow, matter to sesame moisture evaporation itself Ground is crisp(With finger once pinching into powder), every batch 50 minutes;
(3)Fry after seed, cigarette is raised rapidly cool down and drop to 45 DEG C or so to temperature 3 times, cause sesame to be charred to prevent waste heat;
(4)Ground, bottled with colloid mill;
Wherein step(1)Sesame is soaked 20 minutes at 28 DEG C, sprout process 16 hours at same temperature.
Product sterol content and the control of VE contents ratio prepared by the embodiment(Untreated sesame paste)It is significantly improved.

Claims (1)

1. a kind of high sterol sesame paste and preparation method thereof, it is characterised in that:The high sterol sesame paste is with by soaking, sprouting The sesame of processing is raw material, and its preparation methods steps are as follows:
(1) by sesame it is selected after pass through immersion, sprout process;
(2) and then moisture is dried in 20%-25%, then parch(130 degree of furnace temperature)Complete to sesame moisture evaporation itself, color becomes Huang, quality is crisp(With finger once pinching into powder), every batch about 30-50 minutes;
(3) fry after seed, cigarette is raised rapidly cool down and drop to 45 DEG C or so to temperature 3 times, cause sesame to be charred to prevent waste heat;
(4) ground, bottled with colloid mill;
Wherein step(1)Sesame is soaked 20 minutes at 28 DEG C, sprout process 12-16 hours at same temperature.
CN201710214673.0A 2017-05-27 2017-05-27 A kind of high sterol sesame paste and preparation method thereof Active CN106983118B (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113831959A (en) * 2020-12-30 2021-12-24 丰益(上海)生物技术研发中心有限公司 Flavored sesame oil product and preparation process thereof
CN113845967A (en) * 2021-09-08 2021-12-28 丰益(上海)生物技术研发中心有限公司 Method for reducing acid value of sesame product prepared from germinated sesame
CN113980732A (en) * 2020-07-27 2022-01-28 丰益(上海)生物技术研发中心有限公司 Nutritional and healthy sesame oil, sesame product and preparation method thereof

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1337172A (en) * 2000-08-09 2002-02-27 广东省农业科学院农业生物技术研究所 Food product made of crop seeds and its production process
CN102796609A (en) * 2012-09-05 2012-11-28 河南工业大学 Production process of sesamol-rich fragrant sesame oil
CN105831680A (en) * 2016-04-15 2016-08-10 安徽华安食品有限公司 Flavored sesame source containing rich nutrients and preparation method thereof
CN106256258A (en) * 2016-07-27 2016-12-28 惠州市柯帝士科技有限公司 Sesame paste
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
CN106360596A (en) * 2016-09-24 2017-02-01 安徽咱家田生态农业有限公司 Preparation method of sesame sauce

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1337172A (en) * 2000-08-09 2002-02-27 广东省农业科学院农业生物技术研究所 Food product made of crop seeds and its production process
CN102796609A (en) * 2012-09-05 2012-11-28 河南工业大学 Production process of sesamol-rich fragrant sesame oil
CN105831680A (en) * 2016-04-15 2016-08-10 安徽华安食品有限公司 Flavored sesame source containing rich nutrients and preparation method thereof
CN106256258A (en) * 2016-07-27 2016-12-28 惠州市柯帝士科技有限公司 Sesame paste
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
CN106360596A (en) * 2016-09-24 2017-02-01 安徽咱家田生态农业有限公司 Preparation method of sesame sauce

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113980732A (en) * 2020-07-27 2022-01-28 丰益(上海)生物技术研发中心有限公司 Nutritional and healthy sesame oil, sesame product and preparation method thereof
CN113980732B (en) * 2020-07-27 2024-02-20 丰益(上海)生物技术研发中心有限公司 Nutritional and healthy sesame oil, sesame product and preparation method thereof
CN113831959A (en) * 2020-12-30 2021-12-24 丰益(上海)生物技术研发中心有限公司 Flavored sesame oil product and preparation process thereof
CN113845967A (en) * 2021-09-08 2021-12-28 丰益(上海)生物技术研发中心有限公司 Method for reducing acid value of sesame product prepared from germinated sesame

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