CN111642613A - Formula and preparation method of sesame slices - Google Patents
Formula and preparation method of sesame slices Download PDFInfo
- Publication number
- CN111642613A CN111642613A CN202010323182.1A CN202010323182A CN111642613A CN 111642613 A CN111642613 A CN 111642613A CN 202010323182 A CN202010323182 A CN 202010323182A CN 111642613 A CN111642613 A CN 111642613A
- Authority
- CN
- China
- Prior art keywords
- parts
- sesame
- maltitol
- parching
- semen sesami
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 241000207961 Sesamum Species 0.000 title claims abstract description 43
- 235000003434 Sesamum indicum Nutrition 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 238000009472 formulation Methods 0.000 title claims description 3
- 239000000845 maltitol Substances 0.000 claims abstract description 30
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 30
- 229940035436 maltitol Drugs 0.000 claims abstract description 30
- 235000010449 maltitol Nutrition 0.000 claims abstract description 30
- 239000002994 raw material Substances 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000007215 black sesame Nutrition 0.000 claims abstract description 12
- 210000000582 semen Anatomy 0.000 claims abstract description 12
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 239000011259 mixed solution Substances 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 229910052742 iron Inorganic materials 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 238000012216 screening Methods 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 238000007493 shaping process Methods 0.000 claims abstract description 4
- 239000002245 particle Substances 0.000 claims abstract 2
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 235000011888 snacks Nutrition 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Grain Derivatives (AREA)
Abstract
The invention discloses a sesame slice formula and a preparation method thereof, wherein the sesame slice formula comprises the following raw materials in parts by weight: 75-90 parts of sesame and 3-8 parts of maltitol. Selecting black sesame as a raw material, screening and removing shriveled particles, and reserving the rest for later use. Cleaning the screened black sesame, and airing under the natural light condition. Parching the air-dried semen Sesami Niger with iron pan with slow fire at 60-80 deg.C, continuously parching for 2 min after the semen Sesami Niger sounds, turning off fire, continuously parching for 3-5 min, and taking out and cooling. Adding clear water into the pot, adding maltitol when the water temperature reaches 100 ℃, wherein the clear water accounts for 40-50 parts, the maltitol accounts for 3-8 parts, and turning off the fire when the water temperature rises to 140 ℃ after the maltitol is added to prepare a mixed solution. Heating the pan, adding parched semen Sesami Niger and the mixed solution when the temperature rises to 60-80 deg.C, and parching continuously until the mixture is in adhesion state. Taking out, shaping, flattening, cooling, packaging with paper, and sealing.
Description
Technical Field
The invention belongs to the field of leisure food, and particularly relates to a sesame slice formula and a preparation method thereof.
Background
Sesame flakes are one of the traditional snack foods and have a long history. The finished product is small square, milky in color, fine in texture, crisp, tasty, sweet and pleasant. It is characterized by fine material selection, careful production and good product specification, organization and taste. Leisure snacks are popular among young people, sesame slices are one kind of snack, seven miscellaneous and eight miscellaneous objects are added into a plurality of sesame slices, the sesame slices are not crisp enough in taste and insufficient in fragrance, other tastes are mixed in the sesame slices, and a plurality of diabetics cannot be suitable for traditional sesame slices because the sugar or maltose in the sesame slices can cause the increase of blood sugar.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a sesame slice formula and a preparation method thereof, the most real sesame slice is restored through a simple formula, the taste and the aroma are excellent, the sesame slice can be stored for a long time, and a diabetic can eat the sesame slice.
Therefore, the invention provides a sesame slice formula which comprises the following raw materials in parts by weight: 75-90 parts of sesame and 3-8 parts of maltitol.
Further, the feed comprises the following raw materials in parts by weight: 75 parts of sesame and 3 parts of maltitol.
Further, the feed comprises the following raw materials in parts by weight: 85 parts of sesame and 5 parts of maltitol.
Further, the feed comprises the following raw materials in parts by weight: 90 parts of sesame and 8 parts of maltitol.
Furthermore, the sesame is black sesame, and the purity of the maltitol is more than 98.5%.
The invention also provides a preparation method of the sesame slice, which comprises the following steps:
s1: selecting black sesame with Anhui as raw material, screening to remove shriveled granules, and reserving the rest as standby.
S2: cleaning the screened black sesame, and airing under the natural light condition.
S3: parching the air-dried semen Sesami Niger with iron pan with slow fire at 60-80 deg.C, continuously parching for 2 min after the semen Sesami Niger sounds, turning off fire, continuously parching for 3-5 min, and taking out and cooling.
S4: adding clear water into the pot, adding maltitol when the water temperature reaches 100 ℃, wherein the clear water accounts for 40-50 parts, the maltitol accounts for 3-8 parts, and turning off the fire when the water temperature rises to 140 ℃ after the maltitol is added to prepare a mixed solution.
S5: heating the pan, adding parched semen Sesami Niger and the mixed solution when the temperature rises to 60-80 deg.C, and parching continuously until the mixture is in adhesion state.
S6: taking out, shaping, flattening, cooling, packaging with paper, and sealing.
The invention has the beneficial effects that: under the condition of not adding sucrose, the change of blood sugar of a user is not influenced, the maltitol does not increase the blood sugar and the cholesterol, so the maltitol is used as a food for patients with diabetes and obesity and is an ideal sweetener for curative effect food. The prepared product has sufficient fragrance and good taste, and compared with sucrose and the like, the maltitol is white crystalline powder or colorless and transparent neutral viscous liquid and is easier to process.
Detailed Description
It is to be noted that, unless otherwise specified, technical or scientific terms used herein shall have the ordinary meaning as understood by those skilled in the art to which the invention pertains.
Example one
The embodiment discloses a sesame slice formula which comprises the following raw materials in parts by weight: 75 parts of sesame and 3 parts of maltitol.
Example two
The embodiment discloses a sesame slice formula which comprises the following raw materials in parts by weight: 85 parts of sesame and 5 parts of maltitol.
EXAMPLE III
The embodiment discloses a sesame slice formula which comprises the following raw materials in parts by weight: 90 parts of sesame and 8 parts of maltitol.
The sesame seeds in the above examples are all black sesame seeds, and the purity of maltitol is above 98.5%.
According to the disclosure of the above embodiments, the present embodiment also discloses a method for preparing sesame flakes, which includes the following steps:
s1: selecting black sesame with Anhui as raw material, screening to remove shriveled granules, and reserving the rest as standby.
S2: cleaning the screened black sesame, and airing under the natural light condition.
S3: parching the air-dried semen Sesami Niger with iron pan with slow fire at 60-80 deg.C, continuously parching for 2 min after the semen Sesami Niger sounds, turning off fire, continuously parching for 3-5 min, and taking out and cooling.
S4: adding clear water into the pot, adding maltitol when the water temperature reaches 100 ℃, wherein the clear water accounts for 40-50 parts, the maltitol accounts for 3-8 parts, and turning off the fire when the water temperature rises to 140 ℃ after the maltitol is added to prepare a mixed solution.
S5: heating the pan, adding parched semen Sesami Niger and the mixed solution when the temperature rises to 60-80 deg.C, and parching continuously until the mixture is in adhesion state.
S6: taking out, shaping, flattening, cooling, packaging with paper, and sealing.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; such modifications and substitutions do not depart from the spirit and scope of the present invention, and they should be construed as being included in the following claims and description.
Claims (6)
1. The formula of the sesame slice is characterized by comprising the following raw materials in parts by weight: 75-90 parts of sesame and 3-8 parts of maltitol.
2. The sesame slice formula as claimed in claim 1, which comprises the following raw materials in parts by weight: 75 parts of sesame and 3 parts of maltitol.
3. The sesame slice formula as claimed in claim 1, which comprises the following raw materials in parts by weight: 85 parts of sesame and 5 parts of maltitol.
4. The sesame slice formula as claimed in claim 1, which comprises the following raw materials in parts by weight: 90 parts of sesame and 8 parts of maltitol.
5. The sesame slice formulation as claimed in any one of claims 1 to 4, wherein the sesame is black sesame, and the maltitol has a purity of 98.5% or more.
6. The preparation method of the sesame slice is characterized by comprising the following steps:
s1: selecting black sesame seeds with the production place of Anhui as a raw material, screening and removing shriveled particles, and reserving the rest of the black sesame seeds for later use;
s2: cleaning the screened black sesame, and airing under the natural light condition;
s3: parching the air-dried semen Sesami Niger with iron pan with slow fire at 60-80 deg.C, continuously parching for 2 min after the semen Sesami Niger sounds, turning off fire, continuously parching for 3-5 min, and taking out and cooling;
s4: adding clear water into the pot, adding maltitol when the water temperature reaches 100 ℃, wherein the clear water accounts for 40-50 parts, the maltitol accounts for 3-8 parts, and turning off the fire when the water temperature rises to 140 ℃ after the maltitol is added to prepare a mixed solution;
s5: heating the pan, adding parched semen Sesami Niger and the mixed solution when the temperature rises to 60-80 deg.C, and parching continuously until the mixture is in adhesion state;
s6: taking out, shaping, flattening, cooling, packaging with paper, and sealing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010323182.1A CN111642613A (en) | 2020-04-22 | 2020-04-22 | Formula and preparation method of sesame slices |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010323182.1A CN111642613A (en) | 2020-04-22 | 2020-04-22 | Formula and preparation method of sesame slices |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111642613A true CN111642613A (en) | 2020-09-11 |
Family
ID=72342918
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010323182.1A Withdrawn CN111642613A (en) | 2020-04-22 | 2020-04-22 | Formula and preparation method of sesame slices |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111642613A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112841587A (en) * | 2021-01-04 | 2021-05-28 | 东阿吉善堂食品有限公司 | Sesame pill and preparation method thereof |
-
2020
- 2020-04-22 CN CN202010323182.1A patent/CN111642613A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112841587A (en) * | 2021-01-04 | 2021-05-28 | 东阿吉善堂食品有限公司 | Sesame pill and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105595287B (en) | Sugar-free nut meat product and processing method thereof | |
| CN104757060B (en) | A kind of seedpod of the lotus dietary fiber cookies and preparation method thereof | |
| CN103315031A (en) | Anti-aging sandwich pie and preparing method thereof | |
| CN103783227B (en) | Highland barley compound type tea bag | |
| CN103392894B (en) | Spicy and hot peanut and sesame crunchy candy and preparation method thereof | |
| CN111642613A (en) | Formula and preparation method of sesame slices | |
| KR101903486B1 (en) | The yellow pollack snack and its manufacturing method | |
| KR101791325B1 (en) | Method for Producing Grain Syrup With Oat And Grain Syrup Produced By Thereof | |
| CN111328979B (en) | Instant rice-stuffed glutinous rice cake and preparation method thereof | |
| KR20160050290A (en) | Method for making gochujang with lotus | |
| KR101626707B1 (en) | Barley syrup manufacture method | |
| CN105875767A (en) | Key preparation method for chocolate-melon creme brulee | |
| KR101849167B1 (en) | Manufacture method of grain syrup | |
| CN100438770C (en) | Low sugar orange smell preserved pumpkin fruits and its preparing method | |
| CN104273310A (en) | Mountain delicacy flavor cake food and mountain delicacy flavor cake food production method | |
| CN105875768A (en) | Key method for manufacturing strawberry and chocolate brulee | |
| KR102079558B1 (en) | Mandarin Gangjeong containing Oblate and Manufacturing method for Mandarin Gangjeong containing Oblate | |
| CN113180187A (en) | Rice crust with powder spread and preparation method thereof | |
| CN105360900A (en) | Cassava sesame steamed cake and manufacturing method thereof | |
| KR20150066433A (en) | A Rice Tapioka Starch Bread Dough Manufacturing Method Using the Natural Tea Fermentation Species | |
| KR20200105108A (en) | Manufacturing method of grain syrup using oat and chrysanthemum | |
| KR102499310B1 (en) | Production method of anchovy well-being gangjeong | |
| KR102651986B1 (en) | Caramel butter baked cookies and manufacturing methode thereof | |
| KR101241975B1 (en) | Methods for manufacturing hot pepper paste using graph | |
| KR20180064849A (en) | Baked rice-cake including sorghum and manufacturing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20200911 |