CN110916147A - Method for making novel sesame paste (powder) with high gamma-aminobutyric acid content - Google Patents
Method for making novel sesame paste (powder) with high gamma-aminobutyric acid content Download PDFInfo
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- CN110916147A CN110916147A CN201911230472.5A CN201911230472A CN110916147A CN 110916147 A CN110916147 A CN 110916147A CN 201911230472 A CN201911230472 A CN 201911230472A CN 110916147 A CN110916147 A CN 110916147A
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- Prior art keywords
- sesame
- germination
- aminobutyric acid
- seeds
- flour
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- 229960003692 gamma aminobutyric acid Drugs 0.000 title claims abstract description 72
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Images
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
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G31/00—Soilless cultivation, e.g. hydroponics
-
- 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
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
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- 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)
- Environmental Sciences (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a method for preparing novel sesame paste (powder) with high gamma-aminobutyric acid, which comprises the following steps of (1) screening and preprocessing sesame seeds; (2) soaking and disinfecting, namely soaking and disinfecting the sesame screened in the step (1) in a 0.5% sodium hypochlorite solution; (3) salt stress germination, namely placing the sesame seeds sterilized in the step (2) into a sterile container, performing germination for 24-48h under the conditions that the temperature is 30-37 ℃ and the humidity is 80-90%, uniformly spraying 4-8mmol/L calcium chloride solution every 2h, and finishing germination when the sesame sprouts break through the seed coats by 3-5mm and the germination percentage reaches 95%; (4) drying with hot air; (5) frying, namely frying the dried germinated sesame in a roller roaster; (6) and (5) carrying out ultra-low temperature ultra-micro crushing treatment to obtain a finished product. The product utilizes the characteristics of high gamma-aminobutyric acid, low fat, low calorie and the like brought by the germination of the sesame, has the characteristics of high functional value, good stability, good reconstitution property, convenient carrying and the like, makes up the defects of the prior processing technology, and improves the product quality.
Description
Technical Field
The invention relates to a food technology, in particular to a novel sesame paste (powder) preparation method with high gamma-aminobutyric acid content.
Background
Sesame is an important food with homology of medicine and food since ancient times and is widely applied to food and medicines. The compendium of materia Medica records: taking the black sesame for one's job can remove all aeipathia. The face is not hungry in one year, white hair turns black in two years, and teeth are more out in three years; the record of Shen nong Ben Cao Jing: "(sesame) deficiency in the middle warmer, nourishing five internal organs, benefiting strength, growing muscle and filling marrow and brain"; the Ming Yi Lu also has: the record of strengthening bones, improving eyesight and hearing, resisting hunger and thirst and prolonging life. Modern medicine and practice also prove that sesame has good health-care function and nutritional value. Sesame contains more vitamin E and linoleic acid, and also contains a small amount of linolenic acid. Vitamin E has wide effects in preventing and treating cardiovascular and cerebrovascular diseases, tumor, diabetes and other complications; linoleic acid is an essential fatty acid for human body, participates in cholesterol metabolism, can prevent atherosclerosis, and is helpful for growth and development; linolenic acid can promote the differentiation and proliferation of B lymphocyte and raise the acquired foreign immunity. In addition, sesame also contains sesame lignans, which are unique endogenous substances, mainly sesamin, sesamol, sesamolin and the like, and sesamolin is unstable and easily decomposed when heated. Sesamin and sesamol are important functional components in sesame, can play roles in removing free radical transformation, inhibiting generation of non-enzymatic glycosylated protein, influencing apoptosis pathway of cancer cells, and have potential effects of protecting neuron damage and resisting inflammation.
Gamma-aminobutyric acid (GABA) is a four-carbon non-protein amino acid, is called GABA for short, is distributed in various organisms, and is an intermediate product of a branch reaction in a tricarboxylic acid cycle. The gamma-aminobutyric acid has important physiological effects on a human body, can achieve the effects of reducing blood pressure and relieving blood vessels by regulating the central nervous system of the human body, and has the effects of tranquilizing nerves, regulating mood and improving sleep. Medical clinical tests also prove that the gamma-aminobutyric acid can inhibit the activity of telomerase in tumor cells, thereby controlling the proliferation and deterioration of the tumor cells and achieving the effects of resisting cancers and tumors. Thus, japan, europe, the united states, and china all allow their addition to other foods to increase their flavor or health-care function. If the gamma-aminobutyric acid is used as an additive and applied to food processing, and part of people can be in doubt, a simple and efficient processing mode which can save cost and improve the gamma-aminobutyric acid in the product is in particular necessary.
Germination, the initial stage of life development, refers to the period after dormancy in which the seeds with vital energy absorb water and begin to take on respiration, protein synthesis and other metabolic activities. The physiological metabolism of the seeds is obviously changed in the process of germination, which mainly shows that the activation of enzyme is generated, the physiological activity of cells is recovered, and the complex biochemical metabolism is carried out, so that the nutrient components of the seeds are greatly changed. Meanwhile, the content of the gamma-aminobutyric acid in the seeds is increased in a multiple mode along with the germination process. According to the project, sesame is germinated, wherein a large amount of glutamic acid is decomposed and converted into gamma-aminobutyric acid, meanwhile, fat is decomposed into glycerol and fatty acid by enzyme, and the glycerol and the fatty acid can synthesize saccharides through gluconeogenesis. The fat content of the germinated sesame is reduced, the content of gamma-aminobutyric acid is increased, the content of functional components such as sesamin is relatively increased, the main fatty acid composition is not obviously changed, and the content of unsaturated fatty acid is increased.
The ultra-low temperature ultra-micro grinding technology is a process of grinding material particles to micron-scale or even nano-scale by using a mechanical or fluid power method at the temperature of-20 ℃ to-30 ℃, and generally, the material particles with the diameter of more than 3mm are ground to 10-25 mu m. The superfine grinding technology can effectively improve the edibility and bioavailability of food, improve the mouthfeel of the food and improve the solubility and transparency of the food, and is an important method and a key technology for deep processing of food resources. The ultrafine powder is suitable for processing food and health products with moderate granularity and high nutritive value.
Chinese patent application CN110179087A discloses a black sesame paste with hair-blackening effect and a processing method thereof, the formula comprises black sesame, black rice, walnut, highland barley, black soybean, peanut, black wolfberry extract, blueberry extract, ganoderma lucidum extract, black fungus extract and the like, and the black sesame paste is prepared by conventional grinding.
Chinese patent application CN109820180A discloses a donkey-hide gelatin sesame paste and a preparation method thereof, wherein the raw materials comprise black sesame, grape seed oil, brown sugar, donkey-hide gelatin, white vinegar, medlar, astragalus, red date, peony and radix codonopsitis, and the donkey-hide gelatin sesame paste is prepared according to a conventional method.
Chinese patent application CN 106509616 a discloses a formula for processing cereal nutritional powder by using germinated cereal powder and a preparation method thereof, wherein a cereal germination method is disclosed to solve some problems existing in the production of meal replacement powder by using bean raw material cereals; meanwhile, the water soaked by the medical stone is used as a water source for the germination of the grain raw materials, so that the content and the variety of mineral substances, such as vitamins and the like in the grains are greatly improved, and particularly, the selenium element contained in the water soaked by the medical stone is accumulated in the grain powder to a certain level. The method is suitable for sprouting bean raw material grains, uses medical stone soaking water as a water source, adopts a conventional sprouting mode, and is not suitable for sprouting sesame paste or powder production because a salt stress sprouting method is not used.
In the currently published patent product, when sesame is selected as a raw material to prepare sesame paste, other auxiliary materials are only added into the sesame to prepare the product, the processing mode is single, and the unique flavor and the nutritional value of the product are covered to a certain extent; meanwhile, no relevant patent products related to high gamma-aminobutyric acid, low fat and low calorie sesame paste are found. The patent researches and develops a novel sesame paste (powder) with high gamma-aminobutyric acid content and low fat content, improves the gamma-aminobutyric acid content in sesame by utilizing a stress germination technology, reduces fat, and finally carries out an ultra-micro crushing processing technology, and no report is available at present.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a method for preparing novel sesame paste (powder) with high gamma-aminobutyric acid content. The product utilizes the characteristics of high gamma-aminobutyric acid, low fat, low calorie and the like brought by the germination of the sesame, has the characteristics of high functional value, good stability, good reconstitution property, convenience in carrying and the like by a low-temperature ultramicro crushing processing mode, makes up the defects of the existing processing technology, and improves the product quality.
In order to achieve the purpose, the invention adopts the following technical scheme:
a method for preparing novel sesame paste (powder) with high gamma-aminobutyric acid comprises the following steps:
1) screening and pretreating sesame seeds;
2) soaking and disinfecting, namely soaking and disinfecting the sesame screened in the step 1) in a 0.5% sodium hypochlorite solution;
3) salt stress germination, namely placing the sesame seeds sterilized in the step 2) into a sterile container, germinating and germinating for 24-48h under the conditions that the temperature is 30-37 ℃ and the humidity is 80-90%, uniformly spraying 4-8mmol/L calcium chloride solution every 2h, and finishing germination when sesame sprouts break through the seed coats for 3-5mm and the germination and germination rate reaches 95%;
4) drying with hot air;
5) frying, namely frying the dried germinated sesame in a roller roaster;
6) and (5) carrying out ultra-low temperature ultra-micro crushing treatment to obtain a finished product.
The screening pretreatment in the step 1) is to select sesame seeds matured in the current year, and remove diseased grains, shriveled grains and broken grains for later use.
The soaking and disinfection in the step 2) comprises the steps of soaking and disinfecting the sesame screened in the step 1) in a 0.5% sodium hypochlorite solution for 6-10min, then repeatedly washing with sterile water for 3-4 times to remove the sodium hypochlorite solution remained on the surface of the sesame, and draining for later use.
The hot air drying treatment in the step 4) is to take the germinated sesame in the step 3) and dry the sesame at the temperature of 60-80 ℃ for later use.
The frying treatment in the step 5) is to place the dried germinated sesame in a roller roasting machine, and stir-fry the germinated sesame for 5-10min at the temperature of 150 ℃ at 120-.
The ultra-low temperature micro-crushing treatment in the step 6) is to pre-crush the fried sesame in the step 5) by a crusher, and then to carry out ultra-micro crushing by an ultra-low temperature vibration type ultra-micro crusher at the temperature of-20 ℃ to-30 ℃ to obtain a finished product with the particle size of 30-50 μm.
And after the six steps are finished, packaging and storing the finished product.
Sesame is an important medicinal and edible food, has various nutritional components, and is a full-nutrition oil crop. The content of fat in sesame is about 50%, and a large amount of fat can provide sufficient nutrients for respiration during germination and germination. The sesame also contains about 20g/100g of protein, wherein the glutamic acid accounts for the highest proportion in the sesame protein, and the content of the glutamic acid directly influences the enrichment degree of gamma-aminobutyric acid. In addition, sesame also contains sesame lignans, which are unique endogenous substances, mainly sesamin, sesamol, sesamolin and the like. Sesamolin is unstable and easily decomposed when heated. Sesamin and sesamol are important functional components in sesame, can play roles in removing free radical transformation, inhibiting generation of non-enzymatic glycosylated protein, influencing apoptosis pathway of cancer cells, and have potential effects of protecting neuron damage and resisting inflammation.
The invention has the advantages that:
1. sprouting technology
(1) A simple, efficient and cost-effective method for enriching and processing gamma-aminobutyric acid in raw materials can decompose and convert glutamic acid in the raw materials efficiently.
(2) Because the sesame has more fat content, the fat content in the sesame can be reduced by 1-2 times through germination, thereby laying a foundation for various processing modes.
(3) The germination can degrade polysaccharides such as starch, cellulose and the like in the raw materials into reducing sugar, so that the viscosity of the product is reduced, meanwhile, the generation of the reducing sugar is beneficial to the absorption of a human body, the semi-fluid food is easier to prepare, and the basic requirements of the aged food are met.
2. Forced germination technology
During germination, a food processing aid calcium chloride solution or other salt aids used for food processing are sprayed, so that a salt stress germination environment is created, enrichment of gamma-aminobutyric acid is facilitated, a small amount of calcium element enters the germination environment along with seed germination, and the edible value of the product is improved. The calcium chloride is a food processing aid and is sprayed in the form of solution, so that a salt stress germination environment is created for the sesame, and enrichment of gamma-aminobutyric acid is facilitated; wherein a small amount of calcium element enters the seed germination medium along with the seed germination, so that the edible value of the product is improved; meanwhile, the spraying can also dissipate the heat generated by seed germination, so as to avoid the seeds from being overheated to cause mildewing and rotting.
3. Ultra-low temperature ultramicro crushing technology
(1) The superfine pulverizing process can break most cell walls of the raw materials, fully expose the nutrients in the cells, and make the digestion and absorption of the cells more rapid and complete.
(2) After the germinated sesame is subjected to superfine grinding, compared with the traditional sesame paste, the portability is better improved, and the germinated sesame paste has two product forms, namely the germinated sesame paste can be eaten instantly and can be used as a dipping sauce after being brewed.
(3) As the sesame seeds selected by the product are not peeled, part of cellulose in the sesame seeds can be degraded by the germination treatment, but the cellulose in the sesame seeds still exists, so that the taste of the product is influenced. After the superfine grinding, the product granularity is increased, and the crude fiber taste is weakened, so that the product sense can be improved, the digestion and absorption are facilitated, and the resource utilization rate is improved.
The product of the invention utilizes the characteristics of high gamma-aminobutyric acid, low fat, low calorie and the like brought by the germination of sesame, has the characteristics of high functional value, good stability, good reconstitution property, convenient carrying and the like by a processing mode of low-temperature superfine grinding, makes up the defects of the prior processing technology, and improves the product quality.
The product prepared by the invention has the following advantages and characteristics:
(1) easy storage, convenient carrying and prolonged shelf life.
(2) It is ready to eat. The sesame has the raw eating property, and the product has the cooking effect and attractive fragrance after being fried.
(3) Mixing with water to obtain sauce. The product is taken and mixed with a proper amount of water, and the sesame paste is obtained after even stirring. Can be used as dipping sauce, or added as adjuvant during cooking.
(4) A food adjuvant rich in gamma-aminobutyric acid is provided. The product can be used as an additive and is compounded with other raw materials, so that new products with higher functional value and market-friendly type, such as dairy products, meal replacement powder, chewable tablets, steamed bread and the like, can be produced.
Drawings
FIG. 1 is a process flow diagram of the present invention;
FIG. 2 is a GABA measurement graph;
FIG. 3 is the GABA content in the sample extracts.
Detailed Description
The invention is further illustrated with reference to the following figures and examples.
The structures, proportions, sizes, and other dimensions shown in the drawings and described in the specification are for understanding and reading the present disclosure, and are not intended to limit the scope of the present disclosure, which is defined in the claims, and are not essential to the art, and any structural modifications, changes in proportions, or adjustments in size, which do not affect the efficacy and attainment of the same are intended to fall within the scope of the present disclosure. In addition, the terms "upper", "lower", "left", "right", "middle" and "one" used in the present specification are for clarity of description, and are not intended to limit the scope of the present invention, and the relative relationship between the terms and the terms is not to be construed as a scope of the present invention.
Example 1:
as shown in FIG. 1, the novel sesame paste (flour) with high gamma-aminobutyric acid content is prepared by the following steps:
(1) sesame seed screening pretreatment
Selecting sesame seeds matured in the current year, and removing diseased grains, shrunken grains and broken grains for later use.
(2) Soaking for disinfection
Soaking the screened sesame seeds in 0.5% sodium hypochlorite solution for 6min, then repeatedly washing with sterile water for 3 times to remove the residual sodium hypochlorite solution on the surfaces of the sesame seeds, and draining for later use.
(3) Salt stress germination
And (3) placing the sesame seeds sterilized in the step (2) into an aseptic container, germinating and germinating for 24 hours under the conditions that the temperature is 30 ℃ and the humidity is 80%, uniformly spraying 4mmol/L calcium chloride solution every 2 hours, and finishing germination when the sesame sprouts break through the seed coats for 3mm and the germination and germination rate reaches 95%.
The principle is as follows: the calcium chloride is a food processing aid and is sprayed in the form of solution, so that a salt stress germination environment is created for the sesame, and enrichment of gamma-aminobutyric acid is facilitated; wherein a small amount of calcium element enters the seed germination medium along with the seed germination, so that the edible value of the product is improved; meanwhile, the spraying can also dissipate the heat generated by seed germination, so as to avoid the seeds from being overheated to cause mildewing and rotting.
(4) Hot air drying treatment
And (4) drying the germinated sesame in the step (3) at 60 ℃ for later use.
(5) Frying process
Placing dried germinated sesame in a roller roasting machine, roasting at 120 deg.C for 5min to retain nutritional ingredients to the maximum extent, and allowing a small part of protein to undergo Maillard reaction to generate natural fragrance.
(6) Ultra-low temperature ultra-micro crushing treatment
Pre-crushing the fried sesame seeds in the step (5) by a crusher, and then carrying out superfine crushing by an ultralow temperature vibration type superfine crusher at the temperature of minus 20 ℃ to obtain the finished product with the particle size of 30 mu m.
(7) And (5) packaging and storing.
The following is the experimental validation analysis procedure for this example:
(1) pretreatment
Weighing 4g of germinated sample, adding 15ml of absolute ethyl alcohol, placing in a water bath at 60 ℃ for heat preservation for 2h, and removing pigments. Centrifuging at 8000r for 20min, discarding supernatant, adding 20ml distilled water into the precipitate, extracting at 40 deg.C in shaking water bath for 1h, centrifuging at 10000r for 15min, and collecting supernatant as gamma-aminobutyric acid (GABA) extractive solution. And diluting the supernatant by a proper time, and then testing for later use.
(2) Working curve creation
The standard solutions (see Table 1 below) were prepared by increasing and decreasing the equimolar concentrations of GABA and L-Glu, and 0.4ml of the standard solution was added with Na2CO30.1ml of (1mol/L) solution, 0.5ml of borate buffer solution (0.2mol/L) with the pH value of 10.0 and 1ml of 6% phenol are mixed uniformly, 1ml of NaClO solution (active chlorine is 9%) is added, the mixture is placed for 4-8 min after being mixed uniformly, then a boiling water bath is carried out for L0min, ice bath is carried out immediately for 20min, 2.0ml of 60% ethanol solution is added after the solution is blue-green, and the mixture is placed in a water bath at the temperature of 20 ℃ for 40min after being mixed uniformly. The same operation was carried out using 10 mmol/L-Glu as a blank, and the absorbance at 640nm was measured. And drawing a standard curve by taking the GABA concentration as an abscissa and taking A640 as an ordinate.
TABLE 1 Standard solutions GABA and L-Glu composition Table
And (3) analyzing test results:
(1) working curve creation
After the experiment, the working curve can be obtained as shown in fig. 2, and the equation is that y is 0.0927x +0.01, and R2 is 0.9969.
(2) GABA content in post-emergence samples
GABA extraction is carried out on the sample after 1-4 days of germination, and the result is shown in figure 3 after the extracting solution is diluted by a proper multiple and then is measured.
As can be seen from FIG. 3, the content of gamma-aminobutyric acid gradually increased with the increase of the germination time of the sesame seeds, and the GABA rapidly increased within 1-2d of the germination time and then slightly increased. The seeds germinate and respire, and fat therein serves as an important energy source, so that the fat content is reduced. However, considering that the product is a novel sesame paste (powder), the proportion of gamma-aminobutyric acid in the product cannot be pursued at a glance, and meanwhile, in the process of sesame after 2 days of germination, the sesame bud growth process is rapid, the fiber content may increase, and the product is not in accordance with the original intention of the product. Therefore, the raw materials of 1-2 days of germination are selected for processing and manufacturing products by comprehensively considering all factors.
Example 2:
as shown in FIG. 1, the novel sesame paste (flour) with high gamma-aminobutyric acid content is prepared by the following steps:
(1) sesame seed screening pretreatment
Selecting sesame seeds matured in the current year, and removing diseased grains, shrunken grains and broken grains for later use.
(2) Soaking for disinfection
Soaking the screened sesame seeds in 0.5% sodium hypochlorite solution for 8min, then repeatedly washing with sterile water for 3 times to remove the residual sodium hypochlorite solution on the surfaces of the sesame seeds, and draining for later use.
(3) Salt stress germination
And (3) placing the sesame seeds sterilized in the step (2) into an aseptic container, germinating and germinating for 48 hours at the temperature of 32 ℃ and the humidity of 85%, uniformly spraying 6mmol/L calcium chloride solution every 2 hours, and finishing germination when the sesame sprouts break through the seed coats for 5mm and the germination and germination rate reaches 95%.
The principle is as follows: the calcium chloride is a food processing aid and is sprayed in the form of solution, so that a salt stress germination environment is created for the sesame, and enrichment of gamma-aminobutyric acid is facilitated; wherein a small amount of calcium element enters the seed germination medium along with the seed germination, so that the edible value of the product is improved; meanwhile, the spraying can also dissipate the heat generated by seed germination, so as to avoid the seeds from being overheated to cause mildewing and rotting.
(4) Hot air drying treatment
And (4) drying the germinated sesame in the step (3) at 70 ℃ for later use.
(5) Frying process
Placing dried germinated sesame in a roller roasting machine, roasting at 135 deg.C for 8min to retain nutritional ingredients to the maximum extent, and allowing a small part of protein to undergo Maillard reaction to generate natural fragrance.
(6) Ultra-low temperature ultra-micro crushing treatment
Pre-crushing the fried sesame seeds in the step (5) by a crusher, and then carrying out superfine crushing by an ultralow temperature vibration type superfine crusher at the temperature of-25 ℃ to obtain the finished product with the particle size of about 40 mu m.
(7) And (5) packaging and storing.
The following is the experimental validation analysis procedure for this example:
(1) pretreatment
Weighing 4g of germinated sample, adding 15ml of absolute ethyl alcohol, placing in a water bath at 60 ℃ for heat preservation for 2h, and removing pigments. Centrifuging at 8000r for 20min, discarding supernatant, adding 20ml distilled water into the precipitate, extracting at 40 deg.C in shaking water bath for 1h, centrifuging at 10000r for 15min, and collecting supernatant as gamma-aminobutyric acid (GABA) extractive solution. And diluting the supernatant by a proper time, and then testing for later use.
(2) Working curve creation
The standard solutions (see Table 1 below) were prepared by increasing and decreasing the equimolar concentrations of GABA and L-Glu, and 0.4ml of the standard solution was added with Na2CO30.1ml of (1mol/L) solution, 0.5ml of borate buffer solution (0.2mol/L) with the pH value of 10.0 and 1ml of 6% phenol are mixed uniformly, 1ml of NaClO solution (active chlorine is 9%) is added, the mixture is placed for 4-8 min after being mixed uniformly, then a boiling water bath is carried out for L0min, ice bath is carried out immediately for 20min, 2.0ml of 60% ethanol solution is added after the solution is blue-green, and the mixture is placed in a water bath at the temperature of 20 ℃ for 40min after being mixed uniformly. In a quantity of 10mmolThe same operation as described above was carried out for L-Glu of L as a blank, and the absorbance at 640nm was measured. And drawing a standard curve by taking the GABA concentration as an abscissa and taking A640 as an ordinate.
TABLE 1 Standard solutions GABA and L-Glu composition Table
And (3) analyzing test results:
(1) working curve creation
After the experiment, the working curve can be obtained as shown in fig. 2, and the equation is that y is 0.0927x +0.01, and R2 is 0.9969.
(2) GABA content in post-emergence samples
GABA extraction is carried out on the sample after 1-4 days of germination, and the result is shown in figure 3 after the extracting solution is diluted by a proper multiple and then is measured.
As can be seen from FIG. 3, the content of gamma-aminobutyric acid gradually increased with the increase of the germination time of the sesame seeds, and the GABA rapidly increased within 1-2d of the germination time and then slightly increased. The seeds germinate and respire, and fat therein serves as an important energy source, so that the fat content is reduced. However, considering that the product is a novel sesame paste (powder), the proportion of gamma-aminobutyric acid in the product cannot be pursued at a glance, and meanwhile, in the process of sesame after 2 days of germination, the sesame bud growth process is rapid, the fiber content may increase, and the product is not in accordance with the original intention of the product. Therefore, the raw materials of 1-2 days of germination are selected for processing and manufacturing products by comprehensively considering all factors.
Example 3:
as shown in FIG. 1, the novel sesame paste (flour) with high gamma-aminobutyric acid content is prepared by the following steps:
(1) sesame seed screening pretreatment
Selecting sesame seeds matured in the current year, and removing diseased grains, shrunken grains and broken grains for later use.
(2) Soaking for disinfection
Soaking the screened sesame seeds in 0.5% sodium hypochlorite solution for 10min, then repeatedly washing with sterile water for 4 times to remove the residual sodium hypochlorite solution on the surfaces of the sesame seeds, and draining for later use.
(3) Salt stress germination
And (3) placing the sesame seeds sterilized in the step (2) into an aseptic container, germinating and germinating for 32 hours at the temperature of 37 ℃ and the humidity of 90%, uniformly spraying 8mmol/L calcium chloride solution every 2 hours, and finishing germination when the sesame sprouts break through the seed coats for 4mm and the germination and germination rate reaches 95%.
The principle is as follows: the calcium chloride is a food processing aid and is sprayed in the form of solution, so that a salt stress germination environment is created for the sesame, and enrichment of gamma-aminobutyric acid is facilitated; wherein a small amount of calcium element enters the seed germination medium along with the seed germination, so that the edible value of the product is improved; meanwhile, the spraying can also dissipate the heat generated by seed germination, so as to avoid the seeds from being overheated to cause mildewing and rotting.
(4) Hot air drying treatment
And (4) drying the germinated sesame in the step (3) at 80 ℃ for later use.
(5) Frying process
Placing dried germinated sesame in a roller roasting machine, roasting at 150 deg.C for 10min to retain nutritional ingredients to the maximum extent, and allowing a small part of protein to undergo Maillard reaction to generate natural fragrance.
(6) Ultra-low temperature ultra-micro crushing treatment
Pre-crushing the fried sesame seeds in the step (5) by a crusher, and then carrying out superfine crushing by an ultralow temperature vibration type superfine crusher at the temperature of-30 ℃ to obtain the finished product with the particle size of about 50 mu m.
(7) And (5) packaging and storing.
The following is the experimental validation analysis procedure for this example:
(1) pretreatment
Weighing 4g of germinated sample, adding 15ml of absolute ethyl alcohol, placing in a water bath at 60 ℃ for heat preservation for 2h, and removing pigments. Centrifuging at 8000r for 20min, discarding supernatant, adding 20ml distilled water into the precipitate, extracting at 40 deg.C in shaking water bath for 1h, centrifuging at 10000r for 15min, and collecting supernatant as gamma-aminobutyric acid (GABA) extractive solution. And diluting the supernatant by a proper time, and then testing for later use.
(2) Working curve creation
The standard solutions (see Table 1 below) were prepared by increasing and decreasing the equimolar concentrations of GABA and L-Glu, and 0.4ml of the standard solution was added with Na2CO30.1ml of (1mol/L) solution, 0.5ml of borate buffer solution (0.2mol/L) with the pH value of 10.0 and 1ml of 6% phenol are mixed uniformly, 1ml of NaClO solution (active chlorine is 9%) is added, the mixture is placed for 4-8 min after being mixed uniformly, then a boiling water bath is carried out for L0min, ice bath is carried out immediately for 20min, 2.0ml of 60% ethanol solution is added after the solution is blue-green, and the mixture is placed in a water bath at the temperature of 20 ℃ for 40min after being mixed uniformly. The same operation was carried out using 10 mmol/L-Glu as a blank, and the absorbance at 640nm was measured. And drawing a standard curve by taking the GABA concentration as an abscissa and taking A640 as an ordinate.
TABLE 1 Standard solutions GABA and L-Glu composition Table
And (3) analyzing test results:
(1) working curve creation
After the experiment, the working curve can be obtained as shown in fig. 2, and the equation is that y is 0.0927x +0.01, and R2 is 0.9969.
(2) GABA content in post-emergence samples
GABA extraction is carried out on the sample after 1-4 days of germination, and the result is shown in figure 3 after the extracting solution is diluted by a proper multiple and then is measured.
As can be seen from FIG. 3, the content of gamma-aminobutyric acid gradually increased with the increase of the germination time of the sesame seeds, and the GABA rapidly increased within 1-2d of the germination time and then slightly increased. The seeds germinate and respire, and fat therein serves as an important energy source, so that the fat content is reduced. However, considering that the product is a novel sesame paste (powder), the proportion of gamma-aminobutyric acid in the product cannot be pursued at a glance, and meanwhile, in the process of sesame after 2 days of germination, the sesame bud growth process is rapid, the fiber content may increase, and the product is not in accordance with the original intention of the product. Therefore, the raw materials of 1-2 days of germination are selected for processing and manufacturing products by comprehensively considering all factors.
Although the embodiments of the present invention have been described with reference to the accompanying drawings, it is not intended to limit the scope of the present invention, and it should be understood by those skilled in the art that various modifications and variations can be made without inventive efforts by those skilled in the art based on the technical solution of the present invention.
Claims (7)
1. A method for preparing novel sesame paste (powder) with high gamma-aminobutyric acid is characterized by comprising the following steps:
1) screening and pretreating sesame seeds;
2) soaking and disinfecting, namely soaking and disinfecting the sesame screened in the step 1) in a 0.5% sodium hypochlorite solution;
3) salt stress germination, namely placing the sesame seeds sterilized in the step 2) into a sterile container, germinating and germinating for 24-48h under the conditions that the temperature is 30-37 ℃ and the humidity is 80-90%, uniformly spraying 4-8mmol/L calcium chloride solution every 2h, and finishing germination when sesame sprouts break through the seed coats for 3-5mm and the germination and germination rate reaches 95%;
4) drying with hot air;
5) frying, namely frying the dried germinated sesame in a roller roaster;
6) and (5) carrying out ultra-low temperature ultra-micro crushing treatment to obtain a finished product.
2. The method for preparing novel sesame paste (flour) with high gamma-aminobutyric acid content as claimed in claim 1, wherein the screening pretreatment in step 1) is to select sesame seeds matured in the current year, and remove diseased grains, shrunken grains and broken grains for later use.
3. The method for preparing novel sesame paste (flour) with high gamma-aminobutyric acid content according to claim 1, wherein the soaking and disinfection in step 2) comprises soaking and disinfection of the sesame screened in step 1) in 0.5% sodium hypochlorite solution for 6-10min, and then repeatedly rinsing with sterile water for 3-4 times to remove the residual sodium hypochlorite solution on the surface of the sesame, and draining off water for later use.
4. The method for preparing a novel sesame paste (flour) with high gamma-aminobutyric acid content according to claim 1, wherein the hot air drying treatment in the step 4) is to take the sesame seeds germinated in the step 3) and dry the sesame seeds at 60-80 ℃ for later use.
5. The method for preparing sesame paste (flour) with high gamma-aminobutyric acid content as claimed in claim 1, wherein the frying process in step 5) is that dried germinated sesame is placed in a roller roaster and roasted at 120-150 ℃ for 5-10min, so that the nutrient components are retained to the maximum extent, and at the same time, a small part of protein undergoes Maillard reaction to generate natural flavor, thus obtaining the finished product.
6. The method for preparing a novel sesame paste (flour) with high γ -aminobutyric acid content according to claim 1, wherein the ultra-low temperature micronization treatment in step 6) comprises pre-pulverizing the parched sesame seeds in step 5) by a pulverizer, and micronizing the sesame seeds at-20 to-30 ℃ by an ultra-low temperature vibration type micronizer to obtain sesame paste (flour) with a particle size of 30 to 50 μm.
7. The method for producing a novel sesame paste (flour) with high gamma-aminobutyric acid content according to claim 1, wherein the finished sesame paste (flour) is packaged and stored after the completion of the above six steps.
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