CN111264827B - Sesame paste and preparation process thereof - Google Patents

Sesame paste and preparation process thereof Download PDF

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Publication number
CN111264827B
CN111264827B CN201811477868.5A CN201811477868A CN111264827B CN 111264827 B CN111264827 B CN 111264827B CN 201811477868 A CN201811477868 A CN 201811477868A CN 111264827 B CN111264827 B CN 111264827B
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sauce
sesame
sesame paste
plant
water
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CN111264827A (en
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吕丹
王旭
朱梦昕
洪丰
史海明
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Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
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Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
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    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N11/00—Investigating flow properties of materials, e.g. viscosity, plasticity; Analysing materials by determining flow properties
    • G01N11/10—Investigating flow properties of materials, e.g. viscosity, plasticity; Analysing materials by determining flow properties by moving a body within the material
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
    • G01N33/02—Food
    • 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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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Biochemistry (AREA)
  • Physics & Mathematics (AREA)
  • Analytical Chemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • General Physics & Mathematics (AREA)
  • Immunology (AREA)
  • Pathology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Medicinal Chemistry (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The invention provides a method for preparing plant sauce. The method provided by the invention comprises the following steps: A. mixing the plant seeds with water to obtain a mixture A of the plant seeds and the water; B. freezing the mixture A obtained in the step A at a low temperature to obtain a frozen mixture B; C. and roasting and grinding the frozen mixture B to obtain the plant sauce. By adopting the method, the stability, the spreadability, the delicate feeling during taste and the sticky feeling in the mouth of the sauce can be improved; the method of the invention is simple to operate and easy to realize; the sauce does not need to be added with an emulsifier, is more green and natural, and has good fine and greasy feeling and sticky feeling in the mouth.

Description

Sesame paste and preparation process thereof
Technical Field
The invention relates to a sesame production and processing technology, in particular to sesame paste and a preparation process thereof.
Background
Sesame paste is a seasoning food with high nutritive value, is deeply loved by wide consumers, and is mainly produced in North China, east China, China and the like. Sesame paste has also become part of its dietary culture in some countries such as the middle east. The main processing technology comprises the processes of screening, cleaning, draining, seed frying, smoke raising, sauce grinding and the like.
After sesame is ground, the cell structure of sesame is destroyed, grease is separated out to form a multi-dispersion system, the multi-dispersion system belongs to a solid-liquid heterogeneous system, the liquid phase is sesame oil, the solid phase is mainly denatured protein, and the like, and because the hydrophilicity of the solid phase is greater than the lipophilicity, the sesame paste can be subjected to oil separation after being placed, and meanwhile, the lower layer of the sesame paste is hardened, so that the sensory quality of the sesame paste is seriously influenced.
In order to solve the problem of stability of sesame paste, the colloidal stability of sesame paste is improved by adding emulsifiers and the like in most foreign countries. However, in recent years, natural, nutritious and safe foods are more popular with the enhancement of the awareness of food safety of consumers. The colloidal stability research of sesame paste at home and abroad shows that the particle diameter has important influence on the stability, so that the secondary grinding is usually adopted to improve the stability of pure sesame paste industrially, the fineness is controlled within a certain range, and the paste stability is improved.
The sesame paste is mainly used for mixing noodles, serving, coating bread, making fillings for refreshments, dipping in hot pots and the like, and the texture and the tissue state of the product such as hardness, coating property and adhesiveness directly influence the sensory quality and the use value of the product. Therefore, the most central problem in the food sauce industry is that the product has proper viscosity, stability and texture, so that the product has good stability, the shelf life is prolonged, and the product has higher commodity value.
Disclosure of Invention
The invention provides a method for preparing plant sauce.
The method provided by the invention comprises the following steps:
A. mixing plant seeds with water to obtain a mixture A of the plant seeds and the water;
B. freezing the mixture A obtained in the step A at a low temperature to obtain a frozen mixture B;
C. and roasting and grinding the frozen mixture B to obtain the plant sauce.
In one or more specific embodiments of the present invention, in step a, the weight ratio of plant seed to water is plant seed: water is less than 5: 1. in one or more preferred embodiments of the invention, the plant seed: 2-5: 1.
In one or more embodiments of the invention, the low temperature freezing is freezing at less than-20 ℃. In one or more preferred embodiments of the invention, freezing is carried out at-20 ℃ to-80 ℃. In one or more preferred embodiments of the present invention, the low temperature freezing time is from 1h to 2 h.
In one or more specific embodiments of the present invention, the roasting is carried out at 130-180 ℃ for 20-50 min. In one or more embodiments of the invention, the mill is a stone mill, a sand wheel mill, a colloid mill, a media mill, or the like. In one or more preferred embodiments of the invention, the grinding is performed in a stone mill. In one or more specific embodiments of the present invention, before step a, the method further comprises cleaning and impurity removing treatment of the plant seed raw material.
In one or more specific embodiments of the present invention, the plant sauce is one or more of sesame paste, peanut butter, linseed butter, hazelnut butter, almond butter.
The invention also provides the plant sauce.
The plant sauce provided by the invention is prepared by any one of the methods.
The invention also provides the sesame paste.
The sesame paste provided by the invention has centrifugal stability of more than 83%, and the centrifugal stability is detected by the following method:
weighing 40.00g of sesame paste, placing the sesame paste into a 50mL centrifuge tube, heating for 30min under the condition of 80 ℃ water bath, cooling for 15min by water flowing, centrifuging for 10min at the speed of 4000r/min, weighing upper-layer floating oil, wherein the weight is m1, and calculating the centrifugal stability by using the following formula:
ES＝(40.00-m1/40.00)*100％。
in one or more specific embodiments of the present invention, the work required when the sesame paste is spread is 92 to 100, and the work required when the sesame paste is spread is detected by the following method:
the instrument comprises the following steps: physical property tester TA.X Plus
Probe and supporting sample container: HDP/SR
The test mode is as follows: filling the special container with the sesame paste sample to be tested, and leveling the surface. The height of the probe is set to be 19mm before measurement, the probe moves towards the sample at the speed of 1mm/s, after the probe is contacted with the sample and is continuously pressed down until the deformation of the sample reaches 80%, the probe is lifted to the initial position at the speed of 10mm/s, and the peak area formed by a stress curve and a time axis in the descending process of the probe is the work (g.s) required by smearing.
In one or more embodiments of the invention, the sesame paste has an adhesion of-35 to-40, as measured by the following method:
the instrument comprises the following steps: physical property tester TA.X Plus
Probe and supporting sample container: HDP/SR
The test mode is as follows: filling the special container with the sesame paste sample to be tested, and leveling the surface. The height of the probe is set to be 19mm before measurement, the probe moves towards the sample at the speed of 1mm/s, after the probe is contacted with the sample and is continuously pressed down until the deformation of the sample reaches 80%, the probe is lifted to the initial position at the speed of 10mm/s, and under the condition, the peak area formed by the maximum negative peak value in a stress curve and a time axis is the adhesion property in the descending process of the probe.
In one or more embodiments of the present invention, the work required for the application of the sesame paste is 92 to 100, and the adhesiveness of the sesame paste is-35 to-40, and the work required for the application of the sesame paste and the adhesiveness are measured by the above-described method.
The invention also provides a food which contains the plant sauce or the sesame sauce.
In one or more specific embodiments of the present invention, the food product is: sauce food containing sesame paste, such as chafing dish dipping sauce, hot dried noodle sauce, and sesame salad sauce.
By adopting the method, the stability, the spreadability, the delicate feeling during taste and the sticky feeling in the mouth of the sauce can be improved; the method of the invention is simple to operate and easy to realize; the sauce does not need to be added with an emulsifier, is more green and natural, and has good fine and greasy feeling and sticky feeling in the mouth.
Detailed Description
The "ranges" disclosed herein are in the form of lower and upper limits. There may be one or more lower limits, and one or more upper limits, respectively. The given range is defined by selecting a lower limit and an upper limit. The selected lower and upper limits define the boundaries of the particular range. All ranges that can be defined in this manner are inclusive and combinable, i.e., any lower limit can be combined with any upper limit to form a range. For example, ranges of 60-120 and 80-110 are listed for particular parameters, with the understanding that ranges of 60-110 and 80-120 are also contemplated. Furthermore, if the minimum range values 1 and 2 are listed, and if the maximum range values 3, 4, and 5 are listed, the following ranges are all contemplated: 1-3, 1-4, 1-5, 2-3, 2-4 and 2-5.
In the present invention, the ranges of the contents of the components of the composition and the preferred ranges thereof may be combined with each other to form a new technical solution, unless otherwise specified.
In the present invention, unless otherwise specified, "combinations thereof" mean multicomponent mixtures of the elements described, for example two, three, four and up to the maximum possible.
In the present invention, all "parts" and percentages (%) refer to weight percentages unless otherwise indicated.
In the present invention, the sum of the percentages of the components in all compositions is 100%, unless otherwise specified.
In the present invention, unless otherwise stated, the numerical range "a-b" represents a shorthand representation of any combination of real numbers between a and b, where a and b are both real numbers. For example, a numerical range of "0 to 5" indicates that all real numbers between "0 to 5" have been listed herein, and "0 to 5" is only a shorthand representation of the combination of these numbers.
The term "a" or "an" as used herein means "at least one" if not otherwise specified.
All percentages (including weight percentages) stated herein are based on the total weight of the composition, unless otherwise specified.
Herein, unless otherwise specified, the proportions or weights of the components are referred to as dry weights.
In the present invention, all embodiments and preferred embodiments mentioned herein may be combined with each other to form a new technical solution, if not specifically stated.
In the present invention, all the technical features mentioned herein and preferred features may be combined with each other to form a new technical solution, if not specifically stated.
In the present invention, all the steps mentioned herein may be performed sequentially or randomly, if not specifically stated, but preferably sequentially. For example, the method comprises steps (a) and (b), meaning that the method may comprise steps (a) and (b) performed sequentially, and may also comprise steps (b) and (a) performed sequentially. For example, reference to the process further comprising step (c) means that step (c) may be added to the process in any order, for example, the process may comprise steps (a), (b) and (c), may also comprise steps (a), (c) and (b), may also comprise steps (c), (a) and (b), etc.
In the present invention, the term "comprising" as used herein means either an open type or a closed type unless otherwise specified. For example, the term "comprising" may mean that additional elements not listed may also be included, or that only listed elements may be included.
In the present invention, specific numerical values and specific substances in the examples herein may be combined with other features of the parts described herein, if not specifically stated. For example, where the temperature of the reaction is in the range of 10 to 100 ℃ as mentioned in the description and 20 ℃ as mentioned in the examples, it is to be understood that the range of 10 to 20 ℃ or the range of 20 to 100 ℃ has been specifically disclosed herein and that the other features of the description may be combined to form new embodiments. For another example, where the description section refers to a class of compound alcohols, and the specific alcohol referred to in the examples is ethanol, then ethanol may be combined with other features of the description section to form new embodiments.
The invention provides a method for preparing plant sauce.
The method provided by the invention comprises the following steps:
A. mixing plant seeds with water to obtain a mixture A of the plant seeds and the water;
B. freezing the mixture A obtained in the step A at a low temperature to obtain a frozen mixture B;
C. and baking and grinding the frozen mixture B to obtain the plant sauce.
In one or more specific embodiments of the present invention, in step a, the weight ratio of plant seed to water is plant seed: water is less than 5: 1.
in one or more preferred embodiments of the invention, the plant seed: water is 2 to 5:1, for example, 2:1, 2.2:1, 2.5:1, 2.8:1, 3:1, 3.2:1, 3.5:1, 3.8:1, 4:1, 4.2:1, 4.5:1, 4.8:1, 5: 1.
In one or more embodiments of the invention, the low temperature freezing is freezing at less than-20 ℃. In one or more preferred embodiments of the invention, the freezing is carried out at-20 ℃ to-80 ℃, such as-20 ℃, -25 ℃, -30 ℃, -35 ℃, -40 ℃, -45 ℃, -50 ℃, -55 ℃, -60 ℃, -65 ℃, -70 ℃, -75 ℃, -80 ℃. In one or more preferred embodiments of the invention, the low temperature freezing time is 1h to 2h, e.g. 60min, 65min, 70min, 75min, 80min, 85min, 90min, 95min, 100min, 105min, 110min, 115min, 120 min.
In one or more specific embodiments of the present invention, the roasting is carried out at 130-180 ℃, such as 130 ℃, 135 ℃, 140 ℃, 145 ℃, 150 ℃, 155 ℃, 160 ℃, 165 ℃, 170 ℃, 175 ℃, 180 ℃ for 20-50 min, such as 20min, 25min, 30min, 35min, 40min, 45min, 50 min. In one or more embodiments of the invention, the mill is a stone mill, a sand wheel mill, a colloid mill, a media mill, or the like. In one or more preferred embodiments of the invention, the grinding is performed in a stone mill. In one or more specific embodiments of the present invention, before step a, the method further comprises cleaning and impurity removing treatment of the plant seed raw material.
In one or more specific embodiments of the present invention, the plant sauce is one or more of sesame sauce, peanut sauce, linseed sauce, hazelnut sauce and almond sauce, for example, sesame sauce, peanut sauce, linseed sauce, hazelnut sauce or almond sauce, and also can be a mixed sauce of 2 or more than 2 kinds of sesame sauce, peanut sauce, linseed sauce, hazelnut sauce and almond sauce, for example, including but not limited to peanut sesame sauce, peanut linseed sauce and sesame hazelnut sauce. When the sauce is a mixed sauce, the sauce can be prepared and mixed by adopting the method of the invention respectively, or the sauce can be prepared by adopting the method of the invention after the sauce raw materials are mixed; if necessary, mixing may be performed during the preparation process, for example, the plant materials may be mixed and then processed in step A, B, C; or respectively processing the plant materials in the step A, mixing, and then processing in the step B, C; alternatively, the plant materials may be separately processed in step A, B, mixed, and then processed in step C.
In one or more embodiments of the present invention, step C may be followed by: sterilizing and canning, wherein the enzymolysis can be performed by high-temperature sterilization, microwave sterilization or radio frequency sterilization.
The invention also provides the plant sauce.
The plant sauce provided by the invention is prepared by any one of the methods.
In one or more specific embodiments of the present invention, the plant sauce of the present invention may further comprise: other sauces, such as peanut butter, hazelnut butter, and the like, and/or seasonings, such as sugar, salt, honey, spices, and the like.
The invention also provides the sesame paste.
The sesame paste provided by the invention has centrifugal stability of more than 83%, and the centrifugal stability is detected by the following method:
weighing 40.00g of sesame paste, placing the sesame paste into a 50mL centrifuge tube, heating for 30min under the condition of 80 ℃ water bath, cooling for 15min by water flowing, centrifuging for 10min at the speed of 4000r/min, weighing upper-layer floating oil, wherein the weight is m1, and calculating the centrifugal stability by using the following formula:
ES＝(40.00-m1/40.00)*100％。
in one or more specific embodiments of the present invention, the work required when the sesame paste is spread is 92 to 100, and the work required when the sesame paste is spread is detected by the following method:
the instrument comprises the following steps: physical property tester TA.X Plus
Probe and supporting sample container: HDP/SR
The test mode is as follows: filling the special container with the sesame paste sample to be tested, and leveling the surface. The height of the probe is set to be 19mm before measurement, the probe moves towards the sample at the speed of 1mm/s, after the probe is contacted with the sample and is continuously pressed down until the deformation of the sample reaches 80%, the probe is lifted to the initial position at the speed of 10mm/s, and under the condition, the peak area formed by a stress curve and a time axis of the probe in the descending process is the work (g.s) required by smearing.
In one or more embodiments of the invention, the sesame paste has an adhesion of-35 to-40, as measured by the following method:
the instrument comprises the following steps: physical property tester TA.X Plus
Probe and supporting sample container: HDP/SR
The test mode is as follows: filling the special container with the sesame paste sample to be tested, and leveling the surface. The height of the probe is set to be 19mm before measurement, the probe moves towards a sample at a speed of 1mm/s, after the probe is contacted with the sample and is continuously pressed down until the deformation of the sample reaches 80%, the probe is lifted to an initial position at a speed of 10mm/s, and under the condition, in the descending process of the probe, the peak area formed by the maximum negative peak value in a stress curve and a time axis is the adhesion.
In one or more embodiments of the present invention, the work required for the application of the sesame paste is 92 to 100, and the adhesiveness of the sesame paste is-35 to-40, and the work required for the application of the sesame paste and the adhesiveness are measured by the above-described method.
In one or more specific embodiments of the present invention, the plant sauce of the present invention may further comprise: other sauces, such as peanut butter, hazelnut butter, and the like, and/or seasonings, such as sugar, salt, honey, spices, and the like.
The invention also provides a food which contains the plant sauce or the sesame sauce.
In one or more specific embodiments of the present invention, the food product is: sauce food containing sesame paste, such as chafing dish dipping sauce, hot dried noodle sauce, and sesame salad sauce.
The present invention will be illustrated below by way of specific examples. It should be understood that these implementations are merely illustrative and are not intended to limit the scope of the present invention.
Stability test:
centrifugal stability
Weighing 40.00g of sesame paste, placing in a 50mL centrifuge tube, heating in 80 deg.C water bath for 30min, cooling with water flowing for 15min, centrifuging at 4000r/min for 10min, weighing upper layer oil slick, and weighing m1The centrifugal stability was calculated using the following formula:
ES＝(40.00-m1/40.00)*100％
wherein m is1The quality of the upper layer of the floating oil is shown.
Shelf life stability (shelf standing oil bleeding height):
250g of the samples of the examples and the comparative examples were placed in a 250g glass bottle, and the bottle was left to stand and stored at a constant temperature, and the height of the oil layer separated out from the samples was measured every 20 days using a vernier caliper.
Smearing property and adhesion property detection:
the instrument comprises the following steps: physical property tester TA.X Plus
Probe and supporting sample container: HDP/SR
The test mode is as follows: filling the special container with the sesame paste sample to be tested, and leveling the surface. And then placing the test platform for testing. Before measurement, the height of the probe is set to be 19mm, the measurement speed is 1mm/s, the downward pressing deformation is 80%, and the return speed is 10 mm/s. Under the condition, the peak area formed by the stress curve and the time axis of the probe in the descending process is detected to show the work (g.s) required during smearing, namely the smearing property of the sesame paste. The maximum negative peak in the curve is the adhesion force (g) and the peak area formed with the time axis is the adhesion (g · s).
Each set of samples was run in parallel 3 times and the average was taken.
Sensory evaluation:
10 persons trained in sensory evaluation were selected to evaluate the smoothness and stickiness of the mouth feel of the samples of the examples and comparative examples and scored. The sesame paste sensory score criteria are shown in table 1.
TABLE 1 sesame paste sensory evaluation criteria
Figure BDA0001892639590000081
In the following embodiment of the invention, the process of cleaning and removing impurities from sesame raw materials is as follows: the sesame removes large-particle impurities through a vibrating screen, and then stone and metal impurities are removed by using a specific gravity stoner and a magnetic separator.
The grinding process using the stone mill was as follows: and (3) putting the fried sesame into a stone mill feeding hopper, starting the stone mill, and adding the sesame into a stone mill feeding port at a stable feeding speed after the rotating speed of the stone mill is constant to grind the sauce. The rotating speed and the feeding speed are controlled to be unchanged in the sauce grinding process.
Example 1:
taking 300g of cleaned and impurity-removed sesame raw material, adding 60g of deionized water, uniformly mixing, freezing in a refrigerator at the temperature of-20 ℃ for 2h, directly pouring the frozen sesame into a hot air seed frying machine for roasting at the roasting temperature of 170 ℃ for 30min, and grinding with a stone mill to obtain sesame paste 1. The stability and spreadability of the obtained sesame paste 1 were measured, and the results are shown in table 2 and sensory evaluation, respectively, are shown in table 3.
Example 2:
taking 300g of cleaned and impurity-removed sesame raw material, adding 90g of deionized water, uniformly mixing, freezing in a refrigerator at the temperature of-80 ℃ for 1h, directly pouring the frozen sesame into a hot air seed frying machine for baking at the temperature of 170 ℃ for 30min, and grinding with a stone mill to obtain sesame paste 2. The stability and spreadability of the obtained sesame paste 2 were measured, and the results are shown in table 2 and sensory evaluation, and the results are shown in table 3.
Example 3:
taking 300g of cleaned and impurity-removed sesame raw material, adding 150g of deionized water, uniformly mixing, freezing in a refrigerator at the temperature of-20 ℃ for 2h, directly pouring the frozen sesame into a hot air seed frying machine for roasting at the roasting temperature of 170 ℃ for 30min, and grinding with a stone mill to obtain sesame paste 3. The stability and spreadability of the obtained sesame paste 3 were measured, and the results are shown in table 2 and sensory evaluation, and the results are shown in table 3.
Example 4:
taking 300g of cleaned and impurity-removed sesame raw material, adding 75g of deionized water, uniformly mixing, freezing in a refrigerator at the temperature of-40 ℃ for 1.5h, directly pouring the frozen sesame into an electric pan with a stirring device, baking at the temperature of 150 ℃ for 40min, and grinding with a stone mill to obtain sesame paste 4. The stability and spreadability of the resulting sesame paste 4 were measured and the results are shown in table 2 and those of sensory evaluation are shown in table 3.
Example 5:
taking 300g of cleaned and impurity-removed sesame raw material, adding 120g of deionized water, uniformly mixing, freezing in a refrigerator at the temperature of-60 ℃ for 1h, directly pouring the frozen sesame into a direct-fire rotary drum frying furnace, baking at the temperature of 180 ℃ for 45min, and grinding with a stone mill to obtain sesame paste 5. The results of stability and spreadability test on the obtained sesame paste 5 are shown in table 2, and the results of sensory evaluation are shown in table 3.
Example 6:
taking 300g of cleaned and impurity-removed sesame raw material, adding 90g of deionized water, uniformly mixing, freezing in a refrigerator at the temperature of-30 ℃ for 1.5h, directly pouring the frozen sesame into an infrared tunnel furnace for roasting at the roasting temperature of 130 ℃ for 50min, and grinding with a stone mill to obtain sesame paste 6. The stability and spreadability of the resulting sesame paste 6 were measured and the results are shown in table 2 and those of sensory evaluation are shown in table 3.
Comparative example 1:
taking 300g of cleaned and impurity-removed sesame raw material, directly pouring into a hot air seed frying machine for roasting at the roasting temperature of 170 ℃ for 30min, and grinding with a stone mill to obtain sesame paste 7. The stability and spreadability of the resulting sesame paste 7 were measured and the results are shown in table 2 and those of sensory evaluation are shown in table 3.
Comparative example 2:
taking 300g of cleaned and impurity-removed sesame raw material, putting into a refrigerator with the temperature of-20 ℃ for freezing for 2h, directly pouring the frozen sesame into a hot air seed frying machine for roasting, wherein the roasting temperature is 180 ℃, the roasting time is 20min, and grinding with a stone mill to obtain sesame paste 8. The stability and spreadability of the obtained sesame paste 8 were measured, and the results are shown in table 2 and sensory evaluation, and the results are shown in table 3.
Comparative example 3:
taking 300g of cleaned and impurity-removed sesame raw material, adding 15g of deionized water, mixing uniformly, standing at 25 ℃ for 2h, directly pouring the sesame with water into a hot air seed frying machine for roasting at the roasting temperature of 130 ℃ for 50min, and grinding with a stone mill to obtain sesame paste 9. The stability and spreadability of the resulting sesame paste 9 were measured and the results are shown in table 2 and those of sensory evaluation are shown in table 3.
Comparative example 4:
taking 300g of cleaned and impurity-removed sesame raw material, adding 15g of deionized water, uniformly mixing, freezing in a refrigerator at the temperature of-20 ℃ for 2h, directly pouring the frozen sesame into an electric pan, baking at the baking temperature of 170 ℃ for 25min, and grinding with a stone mill to obtain sesame paste 10. The obtained sesame paste 10 was subjected to stability and spreadability tests, and the results are shown in table 2 and sensory evaluation, and the results are shown in table 3.
Comparative example 5:
taking 300g of cleaned and impurity-removed sesame raw material, adding 30g of deionized water, mixing uniformly, standing at 25 ℃ for 1h, directly pouring the sesame with water into an electric pan with a stirring device, baking at 160 ℃ for 40min, and grinding with a stone mill to obtain sesame paste 11. The stability and spreadability of the resulting sesame paste 11 were measured and the results are shown in table 2 and those of sensory evaluation are shown in table 3.
Comparative example 6:
taking 300g of cleaned and impurity-removed sesame raw material, adding 30g of deionized water, uniformly mixing, freezing in a refrigerator at the temperature of-80 ℃ for 1h, directly pouring the frozen sesame into a direct-fire rotary drum frying furnace, roasting at the temperature of 180 ℃ for 20min, and grinding with a stone mill to obtain the sesame paste 12. The stability and spreadability of the resulting sesame paste 12 were measured and the results are shown in table 2 and those of sensory evaluation are shown in table 3.
Comparative example 7:
taking 300g of cleaned and impurity-removed sesame raw material, adding 60g of deionized water, mixing uniformly, standing at 25 ℃ for 2h, directly pouring the sesame with water into an infrared tunnel furnace, baking at 140 ℃ for 50min, and grinding with a stone mill to obtain sesame paste 13. The obtained sesame paste 13 was subjected to stability and spreadability tests, and the results are shown in table 2 and sensory evaluation, and the results are shown in table 3.
Comparative example 8:
taking 300g of cleaned and impurity-removed sesame raw material, adding 90g of deionized water, mixing uniformly, standing at 25 ℃ for 2h, directly pouring the sesame with water into a hot air seed frying machine for roasting at the roasting temperature of 170 ℃ for 30min, and grinding with a stone mill to obtain the sesame paste 14. The obtained sesame paste 14 was subjected to stability and spreadability tests, and the results are shown in table 2 and sensory evaluation, and the results are shown in table 3.
Comparative example 9:
taking 300g of cleaned and impurity-removed sesame raw material, adding 150g of deionized water, mixing uniformly, standing at 25 ℃ for 2h, directly pouring the sesame with water into a hot air seed frying machine for roasting at the roasting temperature of 170 ℃ for 30min, and grinding with a stone mill to obtain the sesame paste 15. The obtained sesame paste 15 was subjected to stability and spreadability tests, and the results are shown in table 2 and sensory evaluation, and the results are shown in table 3.
TABLE 2
Figure BDA0001892639590000111
Figure BDA0001892639590000121
The above results show that the stability of the sauce (reduced shelf-life oil bleeding) and spreadability can be improved by controlling the amount of water added to 20% or more and freezing the resulting sauce. According to the detection results in the table above, it can be found that in comparative examples 7 to 9, the water addition amount is up to 20% or more, but the freezing treatment is not performed, the spreadability is good, the effect is close to that of the examples, but the stability is obviously poor, and the oil deposition is more during shelf storage; when the water addition amount is low (comparative examples 1 to 6), the spreadability is obviously poor, the stability is relatively poor, and the oil separation is obviously excessive. It can be seen that the stability and spreadability of the sesame paste can be improved by the combined use of water addition and freezing.
TABLE 3
Figure BDA0001892639590000122
Figure BDA0001892639590000131
As can be seen from the results in table 3, in examples 1 to 6, the addition amount of water was controlled to 20% or more, and freezing the mixture improved the smooth texture and the sticky texture in the mouth of the sesame paste when tasted. The sensory evaluation scores of comparative examples 1 to 9 were significantly lower than those of the examples. The combination of water addition and freezing treatment is shown to improve the sensory experience of the sesame paste.

Claims (14)

1. A method of preparing a vegetable sauce, characterized in that it comprises the following steps:
A. mixing the plant seeds with water to obtain a mixture A of the plant seeds and the water; in the mixture A, the weight ratio of the plant seeds to the water is that of the plant seeds: water is less than 5: 1;
B. freezing the mixture A obtained in the step A at a low temperature to obtain a frozen mixture B; the low-temperature freezing is freezing at the temperature lower than or equal to-20 ℃, and the freezing time is 1-2 h;
C. roasting and grinding the frozen mixture B to obtain plant sauce; the plant sauce is sesame sauce.
2. The method of claim 1, wherein the weight ratio of plant seed to water in mixture a is plant seed: water =2-5: 1.
3. The method of claim 1, wherein the low temperature freezing is freezing at-20 ℃ to-80 ℃.
4. The method according to claim 1, wherein the roasting is carried out at 130 to 180 ℃ for 20 to 50 min.
5. The method of claim 1, wherein the mill is a stone mill, a sand wheel mill, a colloid mill, a media mill.
6. The method of claim 5, wherein the mill is a stone mill.
7. The method of claim 1, further comprising cleaning and decontaminating said plant seed material prior to step a.
8. A vegetable sauce, characterized in that it is prepared by a method according to any one of claims 1-7.
9. The plant sauce according to claim 8, further comprising other sauces and/or seasonings.
10. Sesame paste characterized in that it has a centrifugal stability of more than 83%, said centrifugal stability being measured by the following method:
weighing 40.00g of sesame paste, placing in a 50mL centrifuge tube, heating in 80 deg.C water bath for 30min, cooling with water flowing for 15min, centrifuging at 4000r/min for 10min, weighing upper layer oil slick, and weighing m1The centrifugal stability was calculated using the following formula:
Figure DEST_PATH_IMAGE002
wherein the sesame paste is produced by the method according to any one of claims 1 to 7.
11. The sesame paste according to claim 10, wherein the work required for application of the sesame paste is 92 to 100 and/or the adhesiveness is-35 to-40, and the work required for application of the sesame paste and/or the adhesiveness is measured by:
the instrument comprises the following steps: physical property tester TA.X Plus
Probe and supporting sample container: HDP/SR
The test mode is as follows: setting the height of a probe to be 19mm before measurement, moving the probe to the sample at the speed of 1mm/s, after the probe is contacted with the sample and is continuously pressed until the deformation of the sample reaches 80%, lifting the probe to an initial position at the speed of 10mm/s, wherein under the condition, the peak area formed by a stress curve and a time axis in the descending process of the probe is the work required by smearing; the peak area formed by the maximum negative peak value in the stress curve and the time axis is the adhesiveness.
12. A food product comprising the plant sauce according to claim 8 or the sesame sauce according to claim 10.
13. The food product according to claim 12, wherein the food product is a sauce-type food product containing sesame paste.
14. The food product of claim 12, wherein the food product is a hot pot dip, a hot dry pasta sauce, a sesame salad dressing.
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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH1175700A (en) * 1997-09-04 1999-03-23 Tatsuo Sato Production of soft ice cream containing black sesame
JP2013192545A (en) * 2012-03-22 2013-09-30 Liquid Gas Co Ltd Production method of sesame powder
CN105145882A (en) * 2015-08-06 2015-12-16 安徽龙溪外贸麻油制造有限公司 Making method of sesame oil capable of reducing blood lipid
CN105969511A (en) * 2016-05-26 2016-09-28 安徽科技学院 Sesame oil extraction method
CN107353999A (en) * 2017-07-20 2017-11-17 安徽省鹰鹭麻油有限公司 A kind of method that refined sesame oil is produced using water substitution
CN108142903A (en) * 2017-12-04 2018-06-12 华中农业大学 A kind of sesame paste and its processing method

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH1175700A (en) * 1997-09-04 1999-03-23 Tatsuo Sato Production of soft ice cream containing black sesame
JP2013192545A (en) * 2012-03-22 2013-09-30 Liquid Gas Co Ltd Production method of sesame powder
CN105145882A (en) * 2015-08-06 2015-12-16 安徽龙溪外贸麻油制造有限公司 Making method of sesame oil capable of reducing blood lipid
CN105969511A (en) * 2016-05-26 2016-09-28 安徽科技学院 Sesame oil extraction method
CN107353999A (en) * 2017-07-20 2017-11-17 安徽省鹰鹭麻油有限公司 A kind of method that refined sesame oil is produced using water substitution
CN108142903A (en) * 2017-12-04 2018-06-12 华中农业大学 A kind of sesame paste and its processing method

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