CN111280419B - Method for preparing sesame paste by low-temperature treatment - Google Patents
Method for preparing sesame paste by low-temperature treatment Download PDFInfo
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- 241000207961 Sesamum Species 0.000 title claims abstract description 188
- 235000003434 Sesamum indicum Nutrition 0.000 title claims abstract description 188
- 238000000034 method Methods 0.000 title claims abstract description 48
- 238000000227 grinding Methods 0.000 claims abstract description 27
- 239000002245 particle Substances 0.000 claims description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 239000004575 stone Substances 0.000 claims description 26
- 235000013305 food Nutrition 0.000 claims description 19
- 238000005406 washing Methods 0.000 claims description 17
- 230000035784 germination Effects 0.000 claims description 9
- 238000003801 milling Methods 0.000 claims description 9
- 239000000084 colloidal system Substances 0.000 claims description 3
- 235000008519 pasta sauces Nutrition 0.000 claims description 3
- 235000014438 salad dressings Nutrition 0.000 claims description 3
- 239000012535 impurity Substances 0.000 abstract description 7
- 238000000926 separation method Methods 0.000 description 29
- 230000000052 comparative effect Effects 0.000 description 21
- 230000001953 sensory effect Effects 0.000 description 13
- 238000011156 evaluation Methods 0.000 description 12
- 238000012360 testing method Methods 0.000 description 8
- 239000000047 product Substances 0.000 description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 230000000740 bleeding effect Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 210000000582 semen Anatomy 0.000 description 3
- 230000000391 smoking effect Effects 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000007667 floating Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 102220042174 rs141655687 Human genes 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- 240000000513 Santalum album Species 0.000 description 1
- 235000008632 Santalum album Nutrition 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- 235000007215 black sesame Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000011362 coarse particle Substances 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- -1 compound alcohols Chemical class 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000009646 cryomilling Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005485 electric heating Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 229940023462 paste product Drugs 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000000518 rheometry Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
Classifications
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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
-
- 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)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a method for preparing sesame paste. The method provided by the invention comprises the steps of treating the roasted sesame at low temperature and grinding at low temperature. By adopting the method, the grain size of the sesame paste can be obviously reduced, the fineness and the smooth feeling of the mouthfeel are improved, the impurity color grains are reduced, the color uniformity and the stability of the sesame paste are improved, and the shelf life is improved.
Description
Technical Field
The invention relates to the technical field of sesame paste production and processing, in particular to a method for preparing sesame paste through low-temperature treatment.
Background
Sesame paste is a food prepared by grinding and crushing fried white sesame seeds or black sesame seeds, and is a main consumption area of sesame paste in Hebei, henan, shandong and other areas of China. Sesame paste is a favorite condiment for the public, and is commonly used in hot pot, cold dish, etc. The preparation process of the sesame paste mainly comprises the following steps: cleaning, washing, seed frying, tobacco smoking, sauce grinding, filling and the like. At present, sesame paste is produced by a traditional process, most manufacturers use stone mill paste, and large-scale application of modern mechanical equipment is not seen.
The taste of sesame paste is one of the important indexes for judging the quality of sesame paste. Consumers clearly prefer a fine, uniform product over sesame paste with large, coarse particles (even with lumpy sesame hulls). The sesame paste with fine and smooth particles and uniform size can bring better mouthfeel enjoyment to consumers. Therefore, in order to achieve a better mouthfeel, the manufacturer must control the sesame paste fineness (particle size).
At present, the patents of sesame paste mainly focus on the development of compound sesame paste (such as CN108371314A, CN103932290A, CN107927586A and the like), and the main purposes of the patents are to improve the taste of the sesame paste, expand the application, increase the nutrient substances and the like. There are also some patents which have studied to increase the stability of sesame paste by adding phospholipid emulsifiers (CN 106722685 a), monoglycerides (CN 106615503A), maltodextrins (CN 105942464 a) and the like.
However, there is currently no study on how to control the size of the sesame paste particle diameter, which is a key index of sesame paste. Studies on sandalwood, etc. (the effect of different processes on sesame paste stability and rheology) have found that sesame pastes finer than stone mills can be made using media mills. But the medium mill is expensive and is not suitable for large-scale application of sesame paste enterprises.
In conclusion, no simple and convenient method for preparing the fine and smooth sesame paste is actually applied in the field.
Disclosure of Invention
The invention provides a method for preparing sesame paste.
The method provided by the invention comprises the steps of treating the roasted sesame at low temperature and grinding at low temperature.
In one or more preferred embodiments of the present invention, the low temperature treatment is a treatment of roasted sesame at ≦ -4℃, preferably ≦ -20℃, for 1-2 hours.
In one or more preferred embodiments of the present invention, the low-temperature milling is to mill the cryogenically treated roasted sesame at ≦ -4℃, preferably ≦ -20℃ for 10-25min.
In one or more preferred embodiments of the invention, the grinding is in a stone mill, a grinding wheel mill, a colloid mill, preferably in a stone mill.
In one or more preferred embodiments of the present invention, the roasting is roasting of sesame at 150-170 ℃ for 40-60min.
In one or more preferred embodiments of the present invention, the sesame is subjected to germination treatment before roasting.
In one or more preferred embodiments of the present invention, the germination treatment is that the sesame is left for 15-25h at 25-35 ℃.
In one or more preferred embodiments of the present invention, the sesame further comprises a water washing step before germination treatment. In one or more preferred embodiments of the present invention, a step of removing moisture on the surface of the sesame is further included after the water washing step.
The invention also provides sesame paste with the particle size range of D90= 38.1-47.8 μm.
The invention also provides sesame paste which is prepared by adopting the method.
The invention also provides a food product comprising the sesame paste.
In one or more preferred embodiments of the invention, the food product is a sauce-type food product containing sesame paste. In one or more preferred embodiments of the invention, the food product is a hot pot dip, a hot dry pasta sauce, sesame salad dressing.
By adopting the method, the grain size of the sesame paste can be obviously reduced, the fineness and the smooth feeling of the mouthfeel are improved, the impurity color grains are reduced, the color uniformity of the sesame paste and the stability of the sesame paste are increased, the oil precipitation of the sesame paste is slowed down, and the shelf life performance of the product is improved.
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 the selection of 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. Further, 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.
In this context, unless otherwise specified, the proportions or weights of the individual components are referred to by dry weight.
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 sesame paste.
The method provided by the invention comprises the steps of treating the roasted sesame at low temperature and grinding at low temperature.
In one or more preferred embodiments of the present invention, the low-temperature treatment is a treatment of roasted sesame at ≦ -4 ℃ for 1-2 hours. In one or more preferred embodiments of the present invention, the low-temperature treatment is a treatment of roasted sesame at ≦ -20 ℃ for 1-2 hours.
In this case, the term "low-temperature treatment" refers to placing the roasted sesame in a low-temperature environment. In one or more preferred embodiments of the invention, the cryogenic treatment is placing the roasted sesame at-4 ℃ to-100 ℃, e.g., -5 ℃, -10 ℃, -15 ℃, -20 ℃, -25 ℃, -30 ℃, -35 ℃, -40 ℃, -45 ℃, -50 ℃, -55 ℃, -60 ℃, -65 ℃, -70 ℃, -75 ℃, -80 ℃, -85 ℃, -90 ℃, -95 ℃, -100 ℃ for 1-2h.
In one or more preferred embodiments of the present invention, the low-temperature treatment is treatment of roasted sesame at-20 ℃ to-100 ℃ for 1 to 2 hours.
In one or more preferred embodiments of the present invention, the low-temperature milling is milling the low-temperature treated roasted sesame at ≦ -4 ℃ for 10 to 25min. In one or more preferred embodiments of the present invention, the cryogrinding is to grind the cryogenically treated roasted sesame seeds at ≦ -20℃ for 10-25min.
In one or more preferred embodiments of the present invention, the cryomilling is milling the cryotreated roasted sesame at-4 ℃ to-100 ℃, for example, -5 ℃, -10 ℃, -15 ℃, -20 ℃, -25 ℃, -30 ℃, -35 ℃, -40 ℃, -45 ℃, -50 ℃, -55 ℃, -60 ℃, -65 ℃, -70 ℃, -75 ℃, -80 ℃, -85 ℃, -90 ℃, -95 ℃, -100 ℃ for 10 to 25min.
In the present case, the grinding may be performed by a conventional grinding method in the art. The particular grinding method is well known to those skilled in the art, and those skilled in the art can select a suitable grinding method as needed. For example, in one or more embodiments of the invention, the milling is in a stone mill, a grinding wheel mill, a colloid mill, preferably a stone mill. The grinding process and specific parameters are well known to those skilled in the art, and for example, grinding can be performed by referring to the methods in "influence of different processes on stability and rheological properties of sesame paste" (Sanshier et al, chinese seasoning, no. 1 in 2018, pages 73-77) and "production of sesame paste" (Xue Fulian, jiangsu seasoned side food, no. 21, no. 3 in 2004, page 32), etc.
In the present case, sesame roasting can be performed by using a conventional roasting process in the art. The specific roasting process and roasting parameters are well known to those skilled in the art, and those skilled in the art can select the appropriate roasting process and roasting parameters according to the needs, for example, direct fire, hot air, electric heating, microwave, heat conduction oil, etc. the specific process can be carried out by referring to the methods in "influence of sesame component on storage stability of sesame paste" (Song Guohui, etc., food industry science and technology, 2017, 18 th, pages 25-29, 35) and "production of sesame paste" (Xue Fulian, jiangsu seasoner subsidiary food, volume 21, 3 rd, page 32 of 2004), etc. In one or more specific embodiments of the present invention, the roasting is to roast sesame at 150-170 ℃ for 40-60min.
In one or more preferred embodiments of the present invention, sesame is subjected to germination treatment before roasting.
In one or more specific embodiments of the invention, the germination treatment is that the sesame is placed at 25-35 ℃ for 15-25h.
In one or more preferred embodiments of the present invention, the sesame further comprises a water washing step before the germination treatment. In the scheme, sesame washing can be performed by adopting a conventional washing process in the field. The specific water washing process and water washing parameters are well known to those skilled in the art, and those skilled in the art can select the appropriate water washing process and water washing parameters as needed. In one or more preferred embodiments of the present invention, a step of removing moisture on the surface of sesame is further included after the water washing step, and the process of this step is also a conventional process in the art.
The invention also provides sesame paste with the particle size range of D90= 38.1-47.8 μm.
In the present invention, the term "D90" is used to characterize the sesame paste particle size, which means that in sesame paste, sesame paste particles below this value make up 90% of the total particles.
The invention also provides sesame paste which is prepared by adopting the method.
The sesame paste prepared by the method has the advantages of remarkably low particle size, better smoothness and smoothness of mouthfeel, lower impurity color particles, better color uniformity and stability, and reduced oil precipitation, and is not only superior to a control product, but also superior to a commercial product (for example, a sesame paste product purchased in a supermarket in 3 types in the example).
The invention also provides a food product comprising the sesame paste.
In one or more preferred embodiments of the invention, the food product is a sauce-type food product containing sesame paste. In one or more preferred embodiments of the invention, the food product is a hot pot dip, a hot dry pasta sauce, sesame salad dressing.
Because the sesame paste has the advantages, the food containing the sesame paste also has the advantages of better fineness and smooth mouthfeel, better color uniformity and stability and the like.
The invention will be elucidated hereinafter by means of specific examples. It should be understood that these implementations are merely illustrative and are not intended to limit the scope of the invention.
The particle size measuring method comprises the following steps:
the particle size (D) of sesame paste was measured by a micrometer 90 ). The amount of the test sample was 0.1g, and the test sample was uniformly applied to a test sample stand. And then starting the test, and using a fine adjustment knob of the micrometer to reduce the distance of the sample stage until three continuous clicks are heard, thus finishing the test. The average value was obtained by repeating 5 times, and the obtained result was recorded as the particle diameter D90 of the sesame paste. The type of the micrometer screw: mitutoyo electronic digital display micrometer, japan.
The method for measuring the centrifugal oil separation rate comprises the following steps:
the sesame paste shelf-life oil separation can be accurately represented by shelf-life settling oil separation, but the test period is too long, so that the rapid optimization and adjustment of the process are not facilitated. The stability of the sesame paste can be rapidly judged by centrifugal oil separation. The reference herein (Song Guohui et al, the influence of sesame components on sesame paste storage stability, food industry science, 2017, 18 th, pages 25-29, 35) method and measures sesame paste centrifugal stability with appropriate adjustments, as follows: weighing 40.00g of sesame paste in a 50mL centrifuge tube, carrying out water bath at 80 ℃ for 30min, washing with cold water for 15min, and centrifuging at 4000g for 10min. And (5) weighing the upper layer of floating oil. The centrifugal oil separation rate was calculated as follows.
Centrifugal oil separation rate (%) = m/40 x 100
In the formula, m is the upper layer floating oil mass; 40 is the sesame paste quality. Lower centrifugal oil extraction rate indicates better sesame paste stability.
Shelf oil separation 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 separated oil layer of the samples was measured every 15 days by using a vernier caliper.
Sensory evaluation:
8 persons trained in sensory evaluation are selected to evaluate the smoothness of the mouthfeel and the uniformity of the color of the samples of the examples and the comparative examples, and the samples are scored. The sesame paste sensory score criteria are shown in table 1.
TABLE 1 sesame paste sensory evaluation criteria
Example 1
150g of sesame is taken, cleaned and decontaminated, and then washed by water to remove silt and shriveled particles.
After removing water on the surface of sesame, the sesame was left at room temperature for 18 hours. Parching at 160 deg.C for about 50min. And (3) immediately putting the fried sesame into a refrigerator at the temperature of-80 ℃ for low-temperature treatment for 1h. Then rapidly grinding the sesame after low-temperature treatment by using a stone mill (-80 ℃), and grinding the sesame at the stone mill rotating speed: all the sesame seeds were milled at 30rpm for 15min to obtain sesame paste sample 1.
Sesame paste sample 1 was sampled, and the particle size, centrifugal oil separation rate, and shelf oil separation height were measured, and the results are shown in table 2 and table 3, respectively.
Example 2
Taking 150g of sesame, cleaning and removing impurities, and then washing to remove silt and shriveled particles.
After removing water on the surface of the sesame, the sesame is placed at room temperature for 24 hours. Then parching at 170 deg.C for about 40min. And (3) immediately putting the fried sesame into a refrigerator with the temperature of-20 ℃ for low-temperature treatment for 2h. Then rapidly grinding the sesame after low-temperature treatment by using a stone mill (-20 ℃), wherein the stone mill rotation speed is as follows: all the sesame seeds were milled at 30rpm for 15min to obtain sesame paste sample 2.
Sesame paste sample 2 was sampled, and the particle size, the centrifugal oil separation rate, and the shelf oil separation height were measured, and the results are shown in table 2 and the sensory evaluation results are shown in table 3.
Example 3
150g of sesame is taken, cleaned and decontaminated, and then washed by water to remove silt and shriveled particles.
After removing water on the surface of sesame, the sesame was left at room temperature for 12 hours. Then parching at 150 deg.C for about 60min. And (3) immediately putting the fried sesame into liquid nitrogen for low-temperature treatment for 30min. Then rapidly grinding the sesame after low-temperature treatment by using a stone mill (-100 ℃), and grinding the sesame at the stone mill rotating speed: all the sesame seeds were milled for 15min at 30rpm to give sesame paste sample 3.
Sesame paste sample 3 was sampled, and the particle size, the centrifugal oil separation rate, and the shelf oil separation height were measured, and the results are shown in table 2 and the sensory evaluation results are shown in table 3.
Example 4
150g of sesame is taken, cleaned and decontaminated, and then washed by water to remove silt and shriveled particles.
After removing water on the surface of sesame, the sesame was left at room temperature for 18 hours. Then parching at 160 deg.C for about 60min. And (3) immediately putting the fried sesame into a refrigerator at the temperature of-4 ℃ for low-temperature treatment for 2 hours. Then, rapidly grinding the sesame after low-temperature treatment by using a stone mill (-4 ℃), wherein the stone mill rotation speed is as follows: milling all the sesame seeds at 30rpm for 15min gave sesame paste sample 4.
Sesame paste sample 4 was sampled, and the particle size, centrifugal oil separation rate, and shelf oil separation height were measured, and the results are shown in table 2 and the sensory evaluation results are shown in table 3.
Comparative example 1
150g of sesame is taken, cleaned and decontaminated, and then washed by water to remove silt and shriveled particles.
Removing water on the surface of semen Sesami, and parching at 160 deg.C for about 50min. Smoking and cooling the fried sesame to room temperature. Then, sesame was rapidly ground using a stone mill (30 ℃), stone mill rotation speed: all the sesame seeds were milled at 30rpm for 15min to obtain sesame paste sample 5.
Sesame paste sample 5 was sampled, and the particle size, the centrifugal oil separation rate, and the shelf oil separation height were measured, and the results are shown in table 2 and the sensory evaluation results are shown in table 3.
Comparative example 2
Taking 150g of sesame, cleaning and removing impurities, and then washing to remove silt and shriveled particles.
Removing water on the surface of semen Sesami, and parching at 160 deg.C for about 50min. And (3) immediately putting the fried sesame into a refrigerator with the temperature of-20 ℃ for low-temperature treatment for 2h. Then, rapidly grinding sesame seeds (-20 ℃) by using a stone mill, and the rotation speed of the stone mill: all the sesame seeds were milled at 30rpm for 15min to obtain sesame paste sample 6.
Sesame paste sample 6 was sampled, and the particle size, the centrifugal oil separation rate, and the shelf oil separation height were measured, and the results are shown in table 2 and the sensory evaluation results are shown in table 3.
Comparative example 3
150g of sesame is taken, cleaned and decontaminated, and then washed by water to remove silt and shriveled particles.
Removing water on the surface of semen Sesami, and parching at 150 deg.C for about 60min. And (3) placing the fried sesame into liquid nitrogen for low-temperature treatment for 30min. Then, rapidly grinding sesame seeds (-100 ℃) by using a stone mill, and the rotation speed of the stone mill: all the sesame seeds were milled for 15min at 30rpm to give sesame paste sample 7.
Sesame paste sample 7 was sampled, and the particle size, centrifugal oil separation rate, and shelf oil separation height were measured, and the results are shown in table 2 and table 3, respectively.
Comparative example 4
Taking 150g of sesame, cleaning and removing impurities, and then washing to remove silt and shriveled particles.
After removing water on the surface of sesame, the sesame was left at room temperature for 18 hours. Parching at 160 deg.C for about 50min. And smoking and cooling the fried sesame to room temperature. Then, sesame was rapidly ground using a stone mill (30 ℃), stone mill rotation speed: all the sesame seeds were milled at 30rpm for 15min to obtain sesame paste sample 8.
Sesame paste sample 8 was sampled, and the particle size, centrifugal oil separation rate, and shelf oil separation height were measured, and the results are shown in table 2 and the sensory evaluation results are shown in table 3.
Comparative example 5
150g of sesame is taken, cleaned and decontaminated, and then washed by water to remove silt and shriveled particles.
After removing water on the surface of sesame, the sesame was left at room temperature for 18 hours. Then, the sesame is immediately put into a refrigerator with the temperature of 20 ℃ below zero for low-temperature treatment for 3 hours. Then, rapidly grinding sesame seeds (-20 ℃) by using a stone mill, and the rotation speed of the stone mill: all the sesame seeds were milled for 15min at 30rpm to give sesame paste sample 9.
Sesame paste sample 9 was sampled, and the particle size, centrifugal oil separation rate, and shelf oil separation height were measured, and the results are shown in table 2 and the sensory evaluation results are shown in table 3.
Comparative example 6
And 3 main sesame paste products in the market are purchased in a supermarket and are respectively marked as a product 1, a product 2 and a product 3. The particle size, the centrifugal oil separation rate and the shelf-stable oil separation height were measured, and the results are shown in Table 2 and the sensory evaluation results are shown in Table 3.
TABLE 2 particle size, centrifugal oil separation rate and oil separation height test results of samples
The results in Table 2 show that the particle size ranges of the samples of examples 1-4 were 38.1-47.8 μm, while the particle size ranges of the samples of comparative examples 1-4 and comparative example 6 were 60.3-89.8 μm, it can be seen that the particle size of the germinated and cryogenically treated examples was significantly smaller than the comparative examples (non-germinated or/and non-cryogenically treated), indicating a more smooth mouthfeel of the sesame paste of the examples. Comparative example 5 sample sesame was not ground at all, so the particle size was large.
The centrifugal oil-separating rate of the sesame paste samples of examples 1 to 4 ranged from 11.6% to 13.7%, which is significantly lower than that of the sesame paste samples of comparative examples 1 to 4 and comparative example 6, indicating that the centrifugal stability of the samples of examples is better than that of the comparative examples. From the results of the shelf-standing oil bleeding test, it can be seen that the amount of oil bleeding of the sesame paste samples of examples 1 to 4 was also significantly lower than that of the sesame paste samples of comparative examples 1 to 4 and comparative example 6 at 60 days, while the sesame paste sample of comparative example 5 did not undergo oil bleeding because it was not ground at all. Therefore, from the above two stability results, it can be seen that the stability of the example sample is superior to that of the comparative example.
The sensory evaluation results of the examples and comparative examples are shown in table 3.
TABLE 3 sample Fine greasy feel, sticky feel and color uniformity scores
It can be seen from table 3 that the samples of the examples are significantly better than the samples of the comparative examples in terms of fineness, sticky feeling in the mouth, and color uniformity.
According to the results, by adopting the scheme of the invention, the sesame seeds are germinated after being roasted and fried at the low temperature (minus 4 ℃), and then the sesame paste is ground, so that the particle size of the sesame paste can be obviously reduced, the fineness and the smooth feeling of the taste are improved, the impurity color particles are reduced, and the color uniformity of the sesame paste is increased.
Claims (12)
1. A method for preparing sesame paste is characterized by comprising the steps of sequentially carrying out low-temperature treatment and low-temperature grinding treatment on roasted sesame, and carrying out germination treatment before roasting, wherein the germination treatment is to place the sesame at 25-35 ℃ for 15-25h; the low-temperature treatment is to treat the roasted sesame for 1 to 2 hours at the temperature of less than or equal to minus 4 ℃; the low-temperature grinding is to grind the roasted sesame after low-temperature treatment at the temperature of less than or equal to-4 ℃ for 10-25min.
2. The method of claim 1, wherein the low temperature treatment is treatment of roasted sesame at ≦ 20 ℃.
3. The method of claim 1 wherein the cryogrinding is carried out by grinding the cryogenically treated roasted sesame at a temperature of ≦ 20 ℃.
4. The method of claim 1, wherein the milling is in a stone mill, a grinding wheel mill, a colloid mill.
5. The method of claim 1, wherein the milling is in-stone milling.
6. The method of claim 1, wherein the roasting is carried out by roasting sesame seeds at 150-170 ℃ for 40-60min.
7. The method of claim 1 wherein said sesame seeds further comprise a water washing step prior to germination.
8. The method as claimed in claim 7, wherein the water washing step further comprises a step of removing moisture on the surface of the sesame.
9. Sesame paste produced by the method of any one of claims 1 to 8 having a particle size in the range of D 90 =38.1~47.8μm。
10. A food product comprising the sesame paste of claim 9.
11. The food product according to claim 10, wherein the food product is a sauce-type food product containing sesame paste.
12. The food product of claim 10, wherein the food product is a hot pot dip, a hot dry pasta sauce, a sesame salad dressing.
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