CN108634267A - A kind of low fat inulin sesame tartar sauce and preparation method thereof - Google Patents
A kind of low fat inulin sesame tartar sauce and preparation method thereof Download PDFInfo
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- CN108634267A CN108634267A CN201810716588.9A CN201810716588A CN108634267A CN 108634267 A CN108634267 A CN 108634267A CN 201810716588 A CN201810716588 A CN 201810716588A CN 108634267 A CN108634267 A CN 108634267A
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- sesame
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- 241000207961 Sesamum Species 0.000 title claims abstract description 136
- 235000003434 Sesamum indicum Nutrition 0.000 title claims abstract description 136
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 title claims abstract description 80
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/10—Peanut butter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The invention belongs to field of food, it is related to a kind of low fat inulin sesame tartar sauce and preparation method thereof.The preparation method includes the following steps：Cleaning impurity elimination, decortication, parch, compacting, addition inulin solution reconcile, grind, sterilize.The manufacture craft that the present invention passes through improvement sesame paste, reduce the content of wherein grease, by adding a certain proportion of inulin, increase the viscosity of tartar sauce, develop low fat inulin sesame tartar sauce, and the experiment by feeding mouse, demonstrate the improvement result that low fat inulin sesame tartar sauce balances mouse intestinal flora.
Description
Technical field
The invention belongs to field of food, more particularly, to a kind of low fat inulin sesame tartar sauce and preparation method thereof.
Background technology
Sesame paste is that manufactured food is ground after sesame fries, and because it is with strong sesame fragrance, is usually used in chafing dish, face
The seasoned foods such as item or food auxiliary material are one of very favorite fragrance flavouring of people.Sesame paste is rich in protein and a variety of
The important nutrients such as vitamin and mineral and calcium, iron, lecithin, there is higher nutritive value.But the fat of sesame paste
Content is up to 50%, this current high energy diet high in fat is more prevalent, under the ever-increasing social environment of obese people ratio, nothing
The doubtful metabolism burden that can further increase the organs such as human body intestinal canal, liver, adversely affects sound development.Nutrition is carried out to it
Improvement, so that sesame paste is become more healthy flavouring becomes extremely urgent problem.
The prior art includes mainly to the improvement of sesame paste：Sesame paste is improved from the angle for changing sesame paste physical behavior,
And improve sesame paste by way of adding other materials.Change the method for physical behavior for example：Add emulsifier and organic
Gel, under optimised process, the mobility of sesame paste reaches best and oil yield is reduced to 3.6%, and which improve traditional sesames
The problem of sauce oil yield height and poor fluidity；Water substitution is then shadow of the oily sauce particle size of specific research with distribution to sauce mobility
It rings.Add the method for other materials for example：Study oyster mushroom flavor sesame paste, with characteristic fragrance, it is salty it is comfortable degree, it is micro- it is peppery,
It is sweet and dilitious, have the distinctive flavour of oyster mushroom.Another pea sesame paste be then fragrant, fresh, sweet tea, it is salty, micro- it is peppery be suitble to, aftertaste it is fragrant and sweet.
Sesame paste idiotrophic value is very high, has the effects that brain tonic, replenishes the calcium, blood-nourishing.Therefore there are some researchs in terms of nutrition
Improve sesame paste, such as research sprout sesame be made in sesame paste find sauce fat content reduce.
Although having the method for various improvement sesame paste in the prior art, otherwise the above method only improves sesame paste
Form or the taste for only improveing sesame paste, there has been no the methods of a variety of properties of comprehensive improvement sesame paste, especially have both improvement
Flavor and the method for improving nutritional quality.
Invention content
The object of the present invention is to provide a kind of low fat inulin sesame tartar sauce and preparation method thereof, one side of method of the invention
Face, using oil expression sesame, reduces fat content in sesame paste in technique；On the other hand it is added to inulin, is increasing sesame paste
So that it is increased fresh and sweet sense on flavor while viscosity, while improving its nutritional quality.
To achieve the goals above, the first aspect of the present invention provides a kind of preparation side of low fat inulin sesame tartar sauce
Method, the preparation method include the following steps：Cleaning impurity elimination, decortication, parch, compacting, addition inulin solution reconcile, grind, sterilize.
Specifically, which includes the following steps：
(1) impurity elimination is cleaned：Sesame is cleaned with clear water, is impregnated, floating material is removed；
(2) it peels：Food grade caustic soda is added into soak, continues to impregnate, makes peeling rate up to 98% or more；
(3) parch：Sesame parch after decortication to wherein moisture is evaporated completely substantially；
(4) it suppresses：The sesame after parch is squeezed under the conditions of cold press obtains the sesame that deoils until oil yield reaches 25-35%
Fiber crops；
(5) it reconciles：At 60-80 DEG C, inulin aqueous solution is mixed with the sesame that deoils, the weight ratio of deoil sesame and inulin
It is 1:0.2-0.4；
(6) it grinds：The mixed liquor that grinding steps (5) obtain, obtains sesame paste；
(7) encapsulation sterilizing：Sesame paste is packaged, pasteurization.
Inulin also known as synanthrin, are a kind of chain Non Digestible Oligosaccharides being mainly polymerized by fructose, and inulin can be hydrolyzed
For fructose or oligofructose.The present invention makes it be increased on flavor by the way that inulin is added while increasing sesame paste viscosity
Sweetness sense, and improve its nutritional quality.The inulin is commercially available.
According to the present invention, in step (1), the floating material includes various light impurities present in sesame, such as：Batch
Grain, empty skin, impurity.
According to the present invention, in step (2), the addition and soaking time of food grade caustic soda make peeling sesame rate meet the requirements
, it is preferable that the addition of food grade caustic soda makes its final concentration of 1.4-1.5wt%, and it is 20- to continue the time impregnated
40min。
According to the present invention, in step (3), the temperature of the parch is preferably 150-180 DEG C, which refers to by parch
The temperature of sesame.Above-mentioned parch can be carried out in various heating equipments, stir-fried repeatedly, until sesame moisture evaporation itself is complete, face
Color is in brown, and pulverizable is pinched with finger one.
According to the present invention, in step (4), the cold press condition preferably includes：Temperature is 60-70 DEG C, rated operating pressure
For 60-70MPa.
In accordance with the present invention it is preferred that step (5) includes：Compound concentration is the inulin aqueous solution of 15-30wt%, will be deoiled
Sesame and inulin aqueous solution are with 1:1.2-2 weight ratio mixing.
According to the present invention, various existing lapping modes can be used and be ground, it is preferable that it is ground using colloid mill,
It is 15-25 μm to control fineness of grind.
In the present invention, the sesame can be Semen sesami nigrum, or white sesameseed.
The method of the present invention further includes that sesame tartar sauce obtained is packed into Packaging Bottle, capping, pasteurization, is not being reduced
Reach sterilisation purpose in the case of flavouring flavor, meets food-grade requirement.
The second aspect of the present invention provides the low fat inulin sesame tartar sauce made from above-mentioned preparation method.
The present invention reduces the content of wherein grease by the manufacture craft of improvement sesame paste, passes through and adds certain proportion
Inulin, develop low fat inulin sesame tartar sauce, and the experiment by feeding mouse, demonstrate low fat inulin sesame tartar sauce
To the improvement result of mouse intestinal flora balance.
Different from traditional sesame paste, low fat inulin sesame tartar sauce of the invention uses water and inulin tune first in technique
And sesame paste, the fat content of sesame paste is on the one hand greatly reduced, keeps it more healthy, is on the other hand increased since inulin is added
The viscosity for having added tartar sauce makes its character more close to traditional sauce class flavouring；Along with inulin has significantly intestinal flora
Improvement result so that it is more healthy while the nutrition of the traditional sesame paste of low fat inulin sesame tartar sauce reservation, it is more suitable for existing
It is edible for the people of most energy surplus.
Other features and advantages of the present invention will be described in detail in subsequent specific embodiment part.
Description of the drawings
Exemplary embodiment of the invention is described in more detail in conjunction with the accompanying drawings, it is of the invention above-mentioned and its
Its purpose, feature and advantage will be apparent.
Fig. 1 shows influence of the low fat inulin to beneficial bacteria of intestinal tract.Pu Lashi clostridiums, genus lactubacillus and double has been shown in particular
Discrimination Bacillus quantity in mouse intestinal；CON is normal group；WZM is sesame group of not extracting oil；ZZM is sesame group after oil expression；JF is
Inulin addition group；Conspicuousness with * and+mark, * be compareed with CON groups, P<0.05；+ to be compareed with WZM groups, P<0.05；N=6.
Influence Fig. 2 shows low fat inulin sesame paste to harmful intestinal tract bacteria.Upper figure is Firmicutes, fusobacterium, quasi- bar
Pseudomonas and the enterococcus spp quantity in mouse intestinal；CON is normal group；WZM is sesame group of not extracting oil；ZZM is sesame after oil expression
Group；JF is inulin addition group；Conspicuousness with * and+mark, * be compareed with CON groups, P<0.05；+ to be compareed with WZM groups, P<
0.05；N=6.
Specific implementation mode
The preferred embodiment of the present invention is described in more detail below.Although the following describe the preferred implementations of the present invention
Mode, however, it is to be appreciated that may be realized in various forms the present invention without should be limited by embodiments set forth herein.
Material
Black sesame paste (Beijing Liubiju Food Co., Ltd)；Inulin (Ying Niulin Science and Technology Ltd.s)；Excrement gene
Group DNA extraction kit (Tiangeng biochemical technology Co., Ltd)；Ethyl alcohol (Tianjin Tian Li chemical reagent Co., Ltd)；Primer
(Shanghai Sheng Gong bioengineering Co., Ltd)；50t hydraulic jacks (Shandong Qi Yang Tools Co., ltds)；Fluorescent primer mix
(Biometra, Germany)；Eight connecting legs (Biometra, Germany)；Professional grads PCR instrument (Biometra,
Germany)；Fluorescence quantitative PCR instrument (ABI, USA)；High speed freezing centrifuge (Sigma, Germany)；Just set light microscope
(NIKON, Japan)；Imaging system (NIKON, Japan).
Embodiment 1
The present embodiment is used to prepare low fat inulin sesame tartar sauce.
(1) impurity elimination is cleaned：About 2kg sesames are taken, are cleaned 3 times with clear water, clear water is used in combination to impregnate about 10 minutes, removal floats on water
Batch grain, empty skin on face and impurity.
(2) it peels：Food grade caustic soda is added in clear water to final concentration of 1.4-1.5%, impregnates about 30min, makes decortication
Rate is up to 98% or so.
(3) parch：Sesame is put into the electromagnetic oven of 220 DEG C of set temperature and is roasted to sesame temperature up to 160 DEG C, is turned over repeatedly
It fries, until sesame moisture evaporation itself is complete, color is in brown, with finger once pinching into powder.
(4) it suppresses：In sesame temperature between 60 DEG C -70 DEG C (cold press), sesame is squeezed with rated operating pressure 65MPa,
Until oil yield reaches 30%.
(5) inulin solution is prepared：By inulin and water with 1:5 ratios are configured to inulin aqueous solution, i.e. 20% chrysanthemum at 70 DEG C
Amidin.
(6) it reconciles：With 2：3 ratios will deoil sesame and inulin aqueous solution mixing, wait grinding.
(7) it grinds：Use colloid mill grinding control fineness for 20 μm under the conditions of produce sesame tartar sauce.
Test case 1
1.1 organoleptic indicators measure
Reference literature method carries out organoleptic indicator's measurement, scoring group is formed by 9 people, according to color and luster, tissue morphology, mouthfeel
And 4 organoleptic indicators of flavor score, finally with the final scoring for being equally divided into indices and comprehensive score of 9 people, from
And the quality of the low fat inulin sesame tartar sauce of commercially available sesame paste, the sesame paste that deoils (replacing oil with water) and embodiment 1 is judged, it is comprehensive
Scoring is closed in terms of every grade average.
1.2 experimental animals are grouped and feed formula
SPF grades of C57BL/6 mouse are selected, 24, male, it is pre- to be purchased from Hubei Province's disease by 7-8 week old, weight (20 ± 1) g
Anti- Hubei Province of control centre Animal Experimental Study center；The step of sesame selects Semen sesami nigrum, and sesame milling process is with embodiment 1
(1)-(4), Semen sesami nigrum after being extracted oil.In Clean Facility, experiment condition is set as all 24 Mouse feeders：Temperature 23
DEG C ± 2 DEG C, humidity 55%~65%.Adaptable fed is randomly divided into 4 groups by weight sequence after a week, to experimental animal mouse
(every group 6), respectively：Control group (CON groups)；Sesame group of not extracting oil (WZM groups)；Sesame deoils group (ZZM groups)；Inulin group
(JF groups).Feed is produced and processed by Nantong Te Luofei feed technologies Co., Ltd, and CON groups are with reference to U.S.'s ANI-93 standard productions
Basal feed；WZM groups add 40.92% on the basis of basal feed and do not extract oil Semen sesami nigrum；ZZM groups add on the basis of basal feed
Add Semen sesami nigrum after 40.92% oil expression；JF groups Semen sesami nigrum and 10% inulin after 42.48% oil expression of basal feed addition.Feed is matched
Fang Jianbiao 1；Energy composition is shown in Table 2.
1 feed formula of table
2 feed ingredient table of table
1.3 collecting dung
A stool in mice is collected when experiment starts, 24 mouse are divided into 24 cages at 7 points in the morning, will newly be arranged per cage mouse
The excrement gone out is picked up with aseptic nipper up to often managing about 250mg in EP pipes, is then refrigerated at rapid -80 DEG C of merging spare.Point
Group feeding, regathers a stool in mice after 2 weeks.
1.4 Real-time PCR detection microbial gene expression
DNA extraction operations are carried out by faeces DNA extracts kit specification.200mg fecal samples are weighed in buffer solution GSL
In 95 DEG C incubation 15min, after centrifugation be added inhibitor suction sheet InhibitEX, fully effect after centrifuge, shift supernatant, be added
The centrifugation of 200 μ L absolute ethyl alcohols is added after 15 microlitres of Proteinase K and buffer solution GB, 70 DEG C of incubation 10min.Shift supernatant extremely
In adsorption column CR2,500 μ L buffer solutions GD, rinsing liquid PW centrifugation elution impurity are sequentially added, is finally transferred to adsorption column
In 1.5mlEP pipes, with 50 μ L buffer solutions TB elutions, DNA is obtained.
Quantitatively real-time PCR is carried out using 3 primer sets of table.All primers are all from Shanghai life work.To total bacterial gene Total
Bacteria (TB), probiotics gene Lactobacillus spp. (LSPP), Bifidobacterium spp (BSPP),
F.prausnitzii (FP) and harmful bacteria gene Firmicutes (FIRM), Clostridium (CL), Bacteroides
(BT) it is quantified with Enterococcus (EN).20 μ L of reaction system are as follows：SYBR Green Mix 10 μ L, RT-
Product 2 μ L, sense primer F (300nM) 0.6 μ L, antisense primer R (300nM) 0.6 μ L, ddH2O 6.8μL.Last basis
BIO-RAD quantitative PCR apparatus measure C (t) values, using in C (t) value relative quantification method experiments with computing target gene DNA it is opposite
Expression quantity.
3 qPCR primers of table
1.5 statistical analysis
Experimental data is analyzed using software Graphpad Prism (version6.0), testing result with average value ±
Standard error (x ± sE) indicates that significant difference analysis method uses tukey ' s test, P in ANOVA softwares<0.05 is to have
Significant difference.
2, result and analysis
2.1 sesame paste organoleptic analysis's results
1 sesame paste sensory evaluation scores of table
The results show that the sensory evaluation scores outline of commercially available sesame paste is higher than low fat inulin sesame tartar sauce, and low fat inulin sesame
The sensory evaluation scores of numb tartar sauce are higher than the sesame paste that deoils.More commercially available sesame paste and low fat inulin sesame tartar sauce, four indexs
It is maximum in tissue and difference both in form and fragrance in scoring, and the difference unobvious both in mouthfeel and color and luster.It can
Its fragrance and tissue can be caused with form not as good as commercially available sesame the reason is that low fat inulin sesame tartar sauce reduces fat content
Sauce.And compare low fat inulin sesame tartar sauce and the sesame paste that deoils, and in four index scorings, both mouthfeel and tissue morphology difference
Maximum, and fragrance and shade deviation unobvious.Its possible cause is that inulin increases the glutinous of sauce in low fat inulin sesame tartar sauce
Degree is added to fresh and sweet feeling, keeps the mouthfeel of low fat inulin sesame tartar sauce and tissue morphology better than the sesame paste that deoils.As it can be seen that
The addition of inulin improves the adverse effect that sesame deoils to sesame paste.
2.2 probiotics gene copy numbers
Pu Lashi clostridiums (F.prausnitzii, FP) are one of bacterium most abundant in healthy human enteron aisle, Pu Lashi shuttles
Bacterium is exhausted to be reported in several intestines problems, and especially for cd patient, the major reason of illness is Pu Lashi
The exhaustion of clostridium.Therefore, document thinks that Pu Lashi clostridiums are likely to become the good candidate of next-generation probiotics.Lactobacillus
(Lactobacillus, LSPP) is gram-positive bacteria, amphimicrobian.Shown according to document, Lactobacillus to intestinal inflammatory,
Salmonella typhi infection has resistant function.Bifidobacterium (Bifidobacterium, BSPP) is from breast feeding babies
Excrement in the Gram-positive bacillus of a kind of anaerobism isolated, have antitumor and repair, the work of protection enterocyte
With it and Lactobacillus are all probiotics in human body intestinal canal.
Using Real-time PCR methods detection Pu Lashi clostridiums (FP), lactobacillus (LSPP), Bifidobacterium
(BSPP) each group content, the results are shown in Figure 1.
As a result Pu Lashi clostridiums (FP), lactobacillus (LSPP), Bifidobacterium (BSPP) relatively extract oil in middle inulin group
Sesame group pole dramatically increases (P ＜ 0.01), and the relatively normal group of lactobacillus (LSPP) is reduced in sesame group of not extracting oil, Pu Lashi clostridiums
(FP), then relatively normally group pole substantially reduces (P ＜ 0.01) Bifidobacterium (BSPP), and especially FP, BSPP reduction amplitude is big, and sesame
The BSPP and LSPP of numb oil expression group are significantly increased, and three kinds of probiotics sesame group of not extracting oil of addition inulin group is sharply increased,
Wherein FP sesame groups of not extracting oil increase 23 times, and BSPP sesame groups of not extracting oil increase 22 times, and BSPP does not extract oil sesame group
Increase 45 times.It is comprehensive to illustrate that the forage feed for adding inulin has improvement result to mouse intestinal.
2.3 pathogenic bacteria related gene copy numbers
Firmicutes (Firmicutes, FIRM) are a major class bacteriums, and majority is Gram-positive.The quilt in overweight people's body
It was found that firmicutes gate pole is more.Clostridium (Clostridium, CL) is the Gram-positive escherichia coli of anaerobic growth, and clostridium is wide
General to be present in people's enteron aisle, several clostridiums are the pathogenic bacteria of lockjaw, emphysematous gangrene and neurological disease.Bacteroides
(Bacteroides, BT) refers to Gram-negative, the dialister bacterium without gemma, obligate anaerobic, also known as Bacteroides.Normally
It is lodged in enteron aisle, oral cavity, the upper respiratory tract and the genital tract of humans and animals.Because of prolonged application broad-spectrum antibiotic, hormone, immunosupress
Agent etc., and when keeping body's immunity disorderly or flora imbalance, autogenous infection can be caused.It is appendicitis in clinical samples
With the common bacteria of septicemia, can also be isolated from lung or hepatapostema, metastatic abscess, urinary tract infections excreta.Enterococcus spp
(Enterococcus, EN) is gram-positive bacteria, is the normal perch bacterium of enteron aisle, is shown as to many antibacterials intrinsic resistance to
Medicine.Currently, enterococcus is the major hospital infection pathogen for being only second to staphylococcus in gram positive bacteria, infection is most common
It is urinary tract infections, is secondly positions wound and the postoperative infections such as abdomen and pelvic cavity, and it has prodigious shadow to inflammatory bowel disease
It rings.
Using Real-time PCR methods detection Firmicutes (FIRM), clostridium (CL), Bacteroides (BT) and enterococcus
Belong to each group content of (EN), the results are shown in Figure 2.
As a result the relatively normal group of sesame group of not extracting oil in enterococcus spp (EN) increases, Firmicutes (FIRM), clostridium (CL) and
Relatively normally group pole dramatically increases (P ＜ 0.01) Bacteroides (BT), and especially CL amplification is maximum；And Firmicutes in inulin group
(FIRM), clostridium (CL), Bacteroides (BT) and enterococcus spp (EN) sesame group pole of not extracting oil then substantially reduce (P ＜
0.01), especially ET, EN the biggest drop, addition inulin four kinds of harmful bacterias of group are greatly reduced, and wherein FIRM does not extract oil sesame group
Reduce by 5 times, CL do not extract oil sesame group reduce by 4 times, BT do not extract oil sesame group reduce by 9 times, EN do not extract oil sesame group reduce by 4
Times, synthetic proof inulin plays the role of inhibiting pathogenic entero becteria to a certain extent.
Amount of bacteria compares situation between 2.4 each groups
Each group bacterium relative quantification data collection is arranged, finds above several bacteriums about inulin and intestinal flora
Difference is shown in research in different groups, therefore, we with all bacterium total amounts in every group for 100%, with each gene
It is compared with the calculated Ct values of total bacterial gene, calculates each bacterium and account for total percentage of bacteria in each group, compared, tied
Fruit is as shown in table 4：
Influence of 4 different feeds of table to primary bowel flora ratio
It is shown in comprehensive all results, total bacterium percentage shared by CON groups, WZM groups, ZZM groups and JF group beneficial bacteria of intestinal tract is
5.55%, 2.17%, 3.33% and 14.53%, and pathogenic bacteria account for total bacterium percentage be respectively 94.45%, 97.83%,
96.67% and 85.47%.In general, probiotics percentage is far above remaining each group in inulin group, and shared by pathogenic bacteria
Percentage is far below remaining each group, so, in general, inulin group has intestinal flora fairly obvious prebiotic effect.
Do not extract oil sesame group and oil expression sesame group are compared, three kinds of bacterial contents are basically unchanged in probiotics, clostridium in pathogenic bacteria
Belong to content drama it is constant, Firmicutes increase 1.5 times, this may be because Bacteroides do not extract oil sesame group content compared with
It is high so that Firmicutes are reduced, and bacteroid and enterococcus spp content then substantially reduce, and are illustrated after reducing grease, Bacteroides
Larger inhibition has been obtained with enterococcus spp；And oil expression sesame group and inulin group are compared, Pu Lashi fusobacterium content liters in probiotics
High the most apparent, the reduction of enterococcus spp is the most apparent in pathogenic bacteria, and Firmicutes are also accordingly reduced, but decrement is smaller, this
Illustrate that Pu Lashi clostridiums increase at most in enteron aisle after adding inulin, and enterococcus spp is reduced it is also obvious that Firmicutes also have
It is certain to reduce.
In the present embodiment, the sesame group feed that do not extract oil significantly inhibits effect to mouse intestinal probiotics, then to harmful bacteria
Remarkably promote effect；And after removing grease, prebiotic bacterial content significantly gos up, and harmful bacteria is then remarkably decreased；Further addition
After inulin, several groups of probiotics improve 20-40 times, and effect is very big, and several harmful bacteria quantity also reduced 4-9 times and differ.
In several bacterium, Pu Lashi fusobacteriums and Bifidobacterium increase the most obviously in inulin group；Lactobacillus is also in inulin group
It is significantly raised.
Various embodiments of the present invention are described above, above description is exemplary, and non-exclusive, and
It is not limited to disclosed each embodiment.Without departing from the scope and spirit of illustrated each embodiment, for this skill
Many modifications and changes will be apparent from for the those of ordinary skill in art field.
Claims (10)
1. a kind of preparation method of low fat inulin sesame tartar sauce, which is characterized in that the preparation method includes the following steps：Cleaning
Impurity elimination, decortication, parch, compacting, addition inulin solution reconcile, grind, sterilize.
2. the preparation method of low fat inulin sesame tartar sauce according to claim 1, wherein the preparation method includes following
Step：
(1) impurity elimination is cleaned：Sesame is cleaned with clear water, is impregnated, floating material is removed；
(2) it peels：Food grade caustic soda is added into soak, continues to impregnate, makes peeling rate up to 98% or more；
(3) parch：Sesame parch after decortication to wherein moisture is evaporated completely substantially；
(4) it suppresses：The sesame after parch is squeezed under the conditions of cold press obtains the sesame that deoils until oil yield reaches 25-35%；
(5) it reconciles：At 60-80 DEG C, inulin aqueous solution is mixed with the sesame that deoils, the weight ratio of deoil sesame and inulin is 1:
0.2-0.4；
(6) it grinds：The mixed liquor that grinding steps (5) obtain, obtains sesame paste；
(7) encapsulation sterilizing：Sesame paste is packaged, pasteurization.
3. the preparation method of low fat inulin sesame tartar sauce according to claim 2, wherein in step (1), the floating
Object includes：Criticize grain, empty skin, impurity.
4. the preparation method of low fat inulin sesame tartar sauce according to claim 2, wherein in step (2), food grade is burnt
The addition of alkali makes its final concentration of 1.4-1.5wt%, and it is 20-40min to continue the time impregnated.
5. the preparation method of low fat inulin sesame tartar sauce according to claim 2, wherein in step (3), the parch
Temperature be 150-180 DEG C.
6. the preparation method of low fat inulin sesame tartar sauce according to claim 2, wherein in step (4), the cold press
Condition includes：Temperature is 60-70 DEG C, rated operating pressure 60-70MPa.
7. the preparation method of low fat inulin sesame tartar sauce according to claim 2, wherein step (5) includes：It prepares dense
Degree is the inulin aqueous solution of 15-30wt%, and will deoil sesame and inulin aqueous solution are with 1:1.2-2 weight ratio mixing.
8. the preparation method of low fat inulin sesame tartar sauce according to claim 2, wherein in step (6), using colloid
Mill is ground, and control fineness of grind is 15-25 μm.
9. the preparation method of low fat inulin sesame tartar sauce according to claim 1 or 2, wherein the sesame is black sesame
Fiber crops and/or white sesameseed.
10. the low fat inulin sesame tartar sauce made from the preparation method described in any one of claim 1-9.
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|---|---|---|---|---|
| CN104305374A (en) * | 2014-10-20 | 2015-01-28 | 河南工业大学 | Process for producing low-fat sesame paste |
| CN107836693A (en) * | 2017-10-14 | 2018-03-27 | 山东小马哥生物科技有限公司 | A kind of Chinese prickly ash sauce and preparation method thereof |
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2018
- 2018-07-03 CN CN201810716588.9A patent/CN108634267A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305374A (en) * | 2014-10-20 | 2015-01-28 | 河南工业大学 | Process for producing low-fat sesame paste |
| CN107836693A (en) * | 2017-10-14 | 2018-03-27 | 山东小马哥生物科技有限公司 | A kind of Chinese prickly ash sauce and preparation method thereof |
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| CN111357962A (en) * | 2018-12-26 | 2020-07-03 | 丰益(上海)生物技术研发中心有限公司 | Food sauce and preparation method thereof |
| CN111357962B (en) * | 2018-12-26 | 2023-04-07 | 丰益(上海)生物技术研发中心有限公司 | Food sauce and preparation method thereof |
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