CN112741297A - Instant sesame paste can and preparation method thereof - Google Patents
Instant sesame paste can and preparation method thereof Download PDFInfo
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- CN112741297A CN112741297A CN202110074266.0A CN202110074266A CN112741297A CN 112741297 A CN112741297 A CN 112741297A CN 202110074266 A CN202110074266 A CN 202110074266A CN 112741297 A CN112741297 A CN 112741297A
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- 241000207961 Sesamum Species 0.000 title claims abstract description 101
- 235000003434 Sesamum indicum Nutrition 0.000 title claims abstract description 101
- 238000002360 preparation method Methods 0.000 title abstract description 18
- 239000000463 material Substances 0.000 claims abstract description 97
- 238000000227 grinding Methods 0.000 claims abstract description 76
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 50
- 238000000034 method Methods 0.000 claims abstract description 32
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 26
- 229920000881 Modified starch Polymers 0.000 claims abstract description 22
- 239000004368 Modified starch Substances 0.000 claims abstract description 22
- 235000019426 modified starch Nutrition 0.000 claims abstract description 22
- 235000010352 sodium erythorbate Nutrition 0.000 claims abstract description 19
- 239000004320 sodium erythorbate Substances 0.000 claims abstract description 19
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 claims abstract description 19
- 230000008569 process Effects 0.000 claims abstract description 13
- 239000004376 Sucralose Substances 0.000 claims abstract description 12
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims abstract description 12
- 235000019408 sucralose Nutrition 0.000 claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims description 26
- 238000004659 sterilization and disinfection Methods 0.000 claims description 24
- 238000010438 heat treatment Methods 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 17
- 235000013305 food Nutrition 0.000 claims description 16
- 235000007215 black sesame Nutrition 0.000 claims description 11
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims description 10
- 239000000796 flavoring agent Substances 0.000 claims description 9
- 235000019634 flavors Nutrition 0.000 claims description 9
- 235000011837 pasties Nutrition 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 6
- 238000009924 canning Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 230000008859 change Effects 0.000 claims description 5
- 239000002131 composite material Substances 0.000 claims description 5
- 239000008159 sesame oil Substances 0.000 claims description 5
- 235000011803 sesame oil Nutrition 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- 238000007599 discharging Methods 0.000 claims description 4
- 235000013336 milk Nutrition 0.000 claims description 4
- 239000008267 milk Substances 0.000 claims description 4
- 210000004080 milk Anatomy 0.000 claims description 4
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 claims description 3
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 claims description 3
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 claims description 3
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 claims description 3
- 235000013373 food additive Nutrition 0.000 claims description 2
- 239000002778 food additive Substances 0.000 claims description 2
- 238000007790 scraping Methods 0.000 claims description 2
- 238000007873 sieving Methods 0.000 claims description 2
- 229940023462 paste product Drugs 0.000 abstract description 9
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 6
- 235000009566 rice Nutrition 0.000 abstract description 6
- 235000013312 flour Nutrition 0.000 abstract description 4
- 238000009776 industrial production Methods 0.000 abstract description 2
- 238000010008 shearing Methods 0.000 abstract description 2
- 238000004537 pulping Methods 0.000 abstract 2
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 238000011049 filling Methods 0.000 description 14
- 235000009508 confectionery Nutrition 0.000 description 9
- 206010013911 Dysgeusia Diseases 0.000 description 7
- 230000002045 lasting effect Effects 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 7
- 239000000203 mixture Substances 0.000 description 6
- 241000209094 Oryza Species 0.000 description 5
- 235000021185 dessert Nutrition 0.000 description 3
- 108010010803 Gelatin Proteins 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 240000007049 Juglans regia Species 0.000 description 2
- 235000009496 Juglans regia Nutrition 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- YZXBAPSDXZZRGB-DOFZRALJSA-N arachidonic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O YZXBAPSDXZZRGB-DOFZRALJSA-N 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 235000020234 walnut Nutrition 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 229940114079 arachidonic acid Drugs 0.000 description 1
- 235000021342 arachidonic acid Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 230000006651 lactation Effects 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000005028 tinplate Substances 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 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
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/37—Halogenated sugars
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Dispersion Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention belongs to the technical field of can preparation, and particularly relates to an instant sesame paste can and a preparation method thereof. The sesame paste comprises the following raw materials in parts by weight: 6-8 parts of sesame, 6-14 parts of white granulated sugar, 3-4 parts of modified starch, 77-83 parts of water, 0-0.01 part of sucralose, 0-0.2 part of essence and 0.1 part of sodium erythorbate. The sesame paste adopts modified starch which can endure high-temperature and high-speed shearing treatment to replace rice flour as a pasting material, can meet the performance requirements of the pasting material in the industrial production of the sesame paste, and enables the sesame paste product to maintain a stable state in a long shelf life. In addition, the preparation method of the sesame paste adopts a three-step pulping process, the problems of low efficiency, uneven pulp and granular feeling caused by insufficient grinding of sesame peel in the traditional pulping method are solved, and the quality of the sesame paste is superior to the level of on-site preparation. The method realizes large-scale and standardized production of sesame paste product, and the obtained sesame paste can be stored at normal temperature for 24 months.
Description
Technical Field
The invention belongs to the technical field of can preparation, and particularly relates to an instant sesame paste can and a preparation method thereof.
Background
The sesame paste is a traditional folk dessert snack in China, and is a food prepared by taking black sesame, rice and white granulated sugar as main raw materials and adding or not adding other ingredients such as coarse cereals and the like. Sesame serving as a food material with homology of medicine and food has sweet taste and mild nature and has the effects of enriching blood, moistening intestines, promoting lactation, nourishing hair and the like. In terms of nutrients, sesame contains about 19% of protein and 46% of fat, and mainly contains unsaturated fatty acids such as oleic acid, linoleic acid, palmitic acid and arachidonic acid. Sesame is ground and porphyrized, and then is mixed with cereals such as rice flour and white granulated sugar to prepare sesame paste, which has comprehensive nutrition and is easy to absorb. The walnut donkey-hide gelatin is regarded as a good product for the old and the young, nourishing, building body and prolonging life since ancient times, and has other effects when matched with walnut and donkey-hide gelatin.
At present, sesame paste is mainly manufactured on site in a shop according to a traditional method, the process is complicated, an operator needs high skills, the requirement on the sanitation of the shop is high, the operation time is long, a customer needs to be in patience for waiting, and the quick service and the stable quality are difficult to provide in the peak time of operation. Some enterprises develop instant sesame paste products which can be prepared by hot water in bags, but the flavor of the sesame paste products is greatly different from the quality of the sesame paste products prepared in shops, and the requirements of consumers on the quality are difficult to meet. The invention provides an instant sesame paste can and a production process thereof, wherein the product not only ensures the excellent qualities of nutrition, delicacy, sweetness, smoothness and the like of the traditional sesame paste, but also can be made into products with various specifications which can be preserved for a long time at normal temperature, the product with large package can meet the needs of store operation, and the product with small package is convenient to carry, and can be used as leisure food and convenient food for people at home and in travel at ordinary times.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention aims to provide an instant sesame paste can product which is sweet, fine and smooth, rich in flavor, instant in opening, capable of being stored at normal temperature and convenient to carry.
The invention also aims to provide a preparation method of the instant sesame paste can. The method has the advantages of mechanical large-scale production, clean and safe production and the like.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
an instant sesame paste can comprises the following raw materials in parts by weight:
6-8 parts of sesame, 6-14 parts of white granulated sugar, 3-4 parts of modified starch, 77-83 parts of water, 0-0.01 part of sucralose, 0-0.2 part of essence and 0.1 part of sodium erythorbate.
The sesame is fried black sesame, and the production places of the sesame are Henan, Anhui, Hubei and the like.
The modified starch is hydroxypropyl distarch phosphate.
The edible essence is sesame oil flavor and/or milk flavor edible essence.
The white granulated sugar is first-grade white granulated sugar and is a food-grade product meeting food safety standards.
The sucralose and the sodium erythorbate are food-grade products meeting the hygienic requirements of food additives.
The water is softened water meeting the production process requirements of the cans.
The invention further provides a preparation method of the instant sesame paste can, which comprises the following steps:
(1) mixing the fried black sesame and 4-5 times of water, and performing grinding treatment for three times;
(2) dispersing modified starch by using 4-5 times of water to obtain starch slurry, sieving the starch slurry by using a 60-mesh sieve to obtain fine materials, and dissolving sodium erythorbate by using 8-10 times of water;
(3) mixing the residual water and the white granulated sugar to fully dissolve the white granulated sugar;
(4) adding the materials in the step (1) and the step (2) into the material (3) in sequence, stirring uniformly, and then starting steam heating and stirring simultaneously, wherein the heating temperature is 95-100 ℃, and the time duration is 30-60 min, so that the material is prevented from being coked to cause color change and flavor change;
(5) adding essence and sucralose, stirring for more than 5 minutes, discharging and canning when the temperature of the materials is reduced to 85-90 ℃ and is pasty, and keeping the temperature of the materials above 70 ℃ in the canning process;
(6) sterilizing the canned materials at the temperature of 121 +/-2 ℃ for 40-90 minutes to obtain the food.
Preferably, the three-time refining process in the step (1) is to perform coarse grinding by a first coarse grinding wheel mill, fine grinding by a second fine grinding wheel mill and fine grinding by a third fine grinding wheel mill in sequence.
More preferably, after the primary coarse grinding wheel mill performs coarse grinding, the granularity of the material is more than 20 meshes; after the two-pass fine grinding wheel is used for grinding, the granularity of the material is 80-100 meshes; after the third fine grinding wheel is used for grinding and fine grinding, the granularity of the material is more than 200 meshes. The sesame pulp obtained by the three steps of grinding becomes very fine and smooth and has no granular feeling when tasting.
Preferably, the dissolving process in step (3) is carried out in a jacketed kettle with a stirring blade with a scraping bottom, more preferably under heating condition below 100 ℃.
After the above-mentioned heating and stirring treatment, the material showed a certain viscous state.
Preferably, the paste in step (5) is a pasty material which is viscous, fine and smooth in sensory state.
Preferably, the canning step (5) is continuous.
Preferably, the canned container in step (5) is 260 g tin can, 1000 g tin can, 3000 g tin can, 1000 g composite sterilization bag or 2000 g composite sterilization bag.
Compared with the prior art, the invention has the following advantages and beneficial effects:
(1) the preparation method of the sesame paste adopts the production process technology of the can, and realizes the large-scale and standardized production of the sesame paste product. The sesame paste is subjected to high-pressure treatment under a high-temperature condition under a sealed condition to reach a commercial sterile state, and can be stored for 24 months at normal temperature, so that the requirements of commercial sale and use can be met.
(2) The preparation method of the sesame paste of the present invention employs modified starch (hydroxypropyl distarch phosphate) instead of conventional rice flour as a thickener (forming paste). The original starch in the rice can be degraded under the high-temperature and high-pressure treatment, and the starch can be aged in the long-time standing process, so that the sesame paste can become thin and separate out water, and the sense and the eating are influenced. The modified starch which can resist high temperature and high speed shearing treatment is used as a pasting material to replace rice flour, so that the performance requirements of the pasting material in the industrial production of sesame paste can be met, and the sesame paste product can be maintained in a stable state in a long shelf life.
(3) The sesame paste prepared by the invention adopts a three-step grinding process, and overcomes the problems of low efficiency, uneven slurry and insufficient grinding of sesame peel in the traditional grinding method, so that a sesame paste product with black and oily color, fine and smooth texture, rich sesame aroma and lasting sweet aftertaste is obtained, and the quality of the sesame paste product is better than the standard of shop on-site manufacturing.
(4) The sesame paste prepared by the invention adopts a low-sugar formula process of replacing part of white granulated sugar with part of sucralose, so that the sugar intake is reduced while the flavor quality is ensured, and the sesame paste is particularly suitable for being used by consumers of middle-aged and elderly people.
(5) The sesame paste product prepared by the invention is sweet, fine and smooth, nutrient and delicious, and is suitable for both the old and the young. Can adopt tinplate cans (two-piece cans) or soft cans of various standards and specifications, can meet the requirements of different customers, particularly small canned products, is convenient to carry, and is particularly suitable for people at home and in travel to serve as leisure and tourist food.
Detailed Description
The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto. For process parameters not specifically noted, reference may be made to conventional techniques.
Example 1
The embodiment provides an instant sesame paste can and a preparation method thereof.
The sesame paste comprises the following raw materials in parts by weight:
6 kg of sesame, 14 kg of white granulated sugar, 3 kg of modified starch, 77 kg of water, 0.2 kg of essence and 0.1 part of sodium erythorbate.
(1) Firstly, 6 kg of fried black sesame is mixed with 24 kg of water, and the mixture is subjected to coarse grinding by a first coarse grinding wheel mill, fine grinding by a second fine grinding wheel mill and fine grinding by a third fine grinding wheel mill in sequence. The sesame pulp obtained by the three steps of grinding becomes very fine and smooth and has no granular feeling when tasting.
(2) 3 kg of modified starch are dispersed with 12 kg of water, and 0.1 kg of sodium erythorbate is dissolved with 1 kg of water, and the material is ready for use.
(3) The remaining 40 kg of water and 14 kg of white granulated sugar are mixed and properly heated to be fully dissolved.
(4) Adding the prepared materials (1) and (2) into the material (3) in sequence, starting steam for heating after all the materials are uniformly stirred, and starting stirring at the same time, wherein the heating temperature is 100 ℃ and the time is 60min, so that the materials are prevented from being coked, and the color and the taste are prevented from being changed.
(5) When the materials are boiled to present a certain viscosity state, the steam is properly turned on or turned off, 0.15 kg of sesame oil essence and 0.05 kg of milk essence are added, the mixture is stirred for more than 5 minutes, and the materials can be discharged and filled when the temperature of the materials reaches 90 ℃ and the viscous, fine and smooth pasty materials are presented in a sensory state.
(6) When filling, the temperature of the materials needs to be kept, the working procedures are continuous, and the filling cannot be carried out under the condition that the temperature of the materials is lower than 70 ℃. A tin can is adopted, and the net content of sesame paste in each can is 260 g.
(7) And (3) sterilization: the sterilization temperature is 121 +/-2 ℃, and the sterilization temperature is kept for 40 minutes.
The obtained small-canned sesame paste can product is black and oily in color, fine and smooth in texture, strong in sesame aroma and lasting in sweet aftertaste. The instant food can be eaten after being opened, is convenient to carry, and is particularly suitable for people at home and in travel to serve as leisure and tourist food.
Example 2
The embodiment provides an instant sesame paste can and a preparation method thereof.
The sesame paste comprises the following raw materials in parts by weight:
7 kilograms of sesame, 12 kilograms of white granulated sugar, 3.2 kilograms of modified starch, 78.1 kilograms of water, 0.1 kilogram of essence and 0.1 kilogram of sodium erythorbate.
(1) Firstly, mixing 7 kg of fried black sesame with 32 kg of water, and carrying out coarse grinding by a first coarse grinding wheel mill, fine grinding by a second fine grinding wheel mill and fine grinding by a third fine grinding wheel mill in sequence. The sesame pulp obtained by the three steps of grinding becomes very fine and smooth and has no granular feeling when tasting.
(2) 3.2 kg of modified starch are dispersed in 14.5 kg of water, and 0.1 kg of sodium erythorbate is dissolved in 0.9 kg of water, and the material is ready for use.
(3) The remaining 30.7 kg of water and 12 kg of white granulated sugar are mixed and properly heated to be fully dissolved.
(4) Adding the prepared materials (1) and (2) into the material (3) in sequence, starting steam for heating after all the materials are uniformly stirred, and starting stirring at the same time, wherein the heating temperature is 95 ℃ and the time is 30min, so that the materials are prevented from being coked, and the color and the taste are prevented from being changed.
(5) When the materials are boiled to present a certain viscosity state, the steam is properly turned on or turned off, 0.05 kg of sesame oil essence and 0.05 kg of milk essence are added, the mixture is stirred for more than 5 minutes, and the materials can be discharged and filled when the temperature of the materials reaches 88 ℃ and the viscous, fine and smooth pasty materials are presented in a sensory state.
(6) When filling, the temperature of the materials needs to be kept, the working procedures are continuous, and the filling cannot be carried out under the condition that the temperature of the materials is lower than 70 ℃. A tin can is adopted, and the net content of sesame paste in each can is 900 g.
(7) And (3) sterilization: the sterilization temperature is 121 +/-2 ℃, and the sterilization temperature is kept for 60 minutes.
The obtained large canned sesame paste product is black and oily in color, fine and smooth in texture, strong in sesame aroma and lasting in sweet aftertaste. The instant food is eaten after being opened, is convenient to use, and is suitable for being subpackaged, made and used in catering industry and family kitchens.
Example 3
The embodiment provides an instant sesame paste can and a preparation method thereof.
The sesame paste comprises the following raw materials in parts by weight:
8 kg of sesame, 11 kg of white granulated sugar, 3.4 kg of modified starch, 78 kg of water and 0.1 kg of sodium erythorbate.
(1) Firstly, 8 kg of fried black sesame is mixed with 40 kg of water, and the mixture is subjected to coarse grinding by a first coarse grinding wheel mill, fine grinding by a second fine grinding wheel mill and fine grinding by a third fine grinding wheel mill in sequence. The sesame pulp obtained by the three steps of grinding becomes very fine and smooth and has no granular feeling when tasting.
(2) 3.4 kg of modified starch are dispersed in 17 kg of water, and 0.1 kg of sodium erythorbate is dissolved in 1 kg of water, and the material is ready for use.
(3) The remaining 20 kg of water and 11 kg of white granulated sugar are mixed and properly heated to be fully dissolved.
(4) Adding the prepared materials (1) and (2) into the material (3) in sequence, starting steam for heating after all the materials are uniformly stirred, and starting stirring at the same time, wherein the heating temperature is 98 ℃, and the time is 40min, so that the materials are prevented from being coked, and the color and the taste are prevented from being changed.
(5) When the materials are boiled to a state of certain viscosity, the steam is properly turned on or turned off, the materials are continuously stirred, and the materials can be discharged and filled when the temperature of the materials reaches 85 ℃ and the viscous, fine and smooth pasty materials are presented in a sensory state.
(6) When filling, the temperature of the materials needs to be kept, the working procedures are continuous, and the filling cannot be carried out under the condition that the temperature of the materials is lower than 70 ℃. A tin can is adopted, and the net content of sesame paste in each can is 3000 g.
(7) And (3) sterilization: the sterilization temperature is 121 +/-2 ℃, and the sterilization time is 90 minutes.
The big canned sesame paste can product obtained by the invention is black and oily in color, fine and smooth in texture, strong in sesame aroma and lasting in sweet aftertaste. The cover is opened conveniently, the split charging and the use are convenient, and the split charging and the manufacture and the use are mainly carried out on the kitchen of the catering industry such as a dessert shop, a syrup shop, a tea restaurant and the like.
Example 4
The embodiment provides an instant sesame paste can and a preparation method thereof.
The sesame paste comprises the following raw materials in parts by weight:
7.5 kilograms of sesame, 6 kilograms of white granulated sugar, 4 kilograms of modified starch, 83 kilograms of water, 0.01 kilogram of sucralose and 0.1 kilogram of sodium erythorbate.
(1) Firstly, mixing 7.5 kg of fried black sesame with 33 kg of water, and carrying out coarse grinding by a first coarse grinding wheel mill, fine grinding by a second fine grinding wheel mill and fine grinding by a third fine grinding wheel mill in sequence. The sesame pulp obtained by the three steps of grinding becomes very fine and smooth and has no granular feeling when tasting.
(2) 4 kg of modified starch are dispersed in 20 kg of water, and 0.1 kg of sodium erythorbate is dissolved in 1 kg of water, and the material is ready for use.
(3) Dissolving 0.01 kg of sucralose with 1 kg of water, and reserving the materials for later use.
(4) The remaining 28 kg of water and 6 kg of white granulated sugar are mixed and properly heated to be fully dissolved.
(5) Adding the prepared materials (1) and (2) into the material (4) in sequence, starting steam for heating after all the materials are uniformly stirred, and starting stirring at the same time, wherein the heating temperature is 97 ℃, and the time is 45min, so that the materials are prevented from being coked, and the color and the taste are prevented from being changed.
(6) When the materials are boiled to present a certain viscosity state, properly turning on little steam or turning off the steam, adding the materials (3), continuously stirring for more than 5 minutes, discharging and filling when the temperature of the materials reaches 90 ℃ and the viscous, fine and smooth pasty materials are presented in a sensory state.
(7) When filling, the temperature of the materials needs to be kept, the working procedures are continuous, and the filling cannot be carried out under the condition that the temperature of the materials is lower than 70 ℃. A tin can is adopted, and the net content of sesame paste in each can is 260 g.
(8) And (3) sterilization: the sterilization temperature is 121 +/-2 ℃, and the sterilization time is 40 minutes.
The low-sugar sesame paste product canned in a small iron can obtained by the invention is black and oily in color and luster, fine and smooth in texture, strong in sesame aroma and lasting in sweet aftertaste when being eaten. The instant food can be eaten after being opened, is convenient to carry, and is particularly suitable for middle-aged and elderly people to be used as leisure and tourism food.
Example 5
The embodiment provides an instant sesame paste can and a preparation method thereof.
The sesame paste comprises the following raw materials in parts by weight:
6.5 kilograms of sesame, 9 kilograms of white granulated sugar, 3.8 kilograms of modified starch, 80 kilograms of water, 0.005 kilogram of sucralose, 0.05 kilogram of essence and 0.1 kilogram of sodium erythorbate.
(1) Firstly, 6.5 kg of fried black sesame is mixed with 32 kg of water, and the mixture is subjected to coarse grinding by a first coarse grinding wheel mill, fine grinding by a second fine grinding wheel mill and fine grinding by a third fine grinding wheel mill in sequence. The sesame pulp obtained by the three steps of grinding becomes very fine and smooth and has no granular feeling when tasting.
(2) 3.8 kg of modified starch are dispersed in 19 kg of water, and 0.1 kg of sodium erythorbate is dissolved in 1 kg of water, and the material is ready for use.
(3) Dissolving 0.005 kg of sucralose in 1 kg of water, and reserving the materials for later use.
(4) The remaining 27 kg of water and 9 kg of white granulated sugar were mixed and properly heated to be sufficiently dissolved.
(5) Adding the prepared materials (1) and (2) into the material (4) in sequence, starting steam for heating after all the materials are uniformly stirred, and starting stirring at 96 ℃ for 50min to avoid the materials from being coked to cause color and taste change.
(6) When the materials are boiled to present a certain viscosity state, properly turning on little steam or turning off the steam, adding 0.05 kg of sesame oil essence and the materials (3), continuously stirring until the temperature of the materials reaches 88 ℃, and discharging and filling when viscous, fine and smooth pasty materials are presented in a sensory state.
(7) When filling, the temperature of the materials needs to be kept, the working procedures are continuous, and the filling cannot be carried out under the condition that the temperature of the materials is lower than 70 ℃. Composite sterilization bags are adopted, and the net content of sesame paste in each bag is 1000 g.
(8) And (3) sterilization: the sterilization temperature is 121 +/-2 ℃, and the sterilization time is 50 minutes.
The bagged low-sugar type sesame paste soft can product obtained by the invention is black and oily in color, fine and smooth in texture, strong in sesame fragrance and lasting in sweet aftertaste. The instant food is ready to eat and convenient to use, and is suitable for being subpackaged, made and used in catering industry and family kitchens.
Example 6
The embodiment provides an instant sesame paste can and a preparation method thereof.
The sesame paste comprises the following raw materials in parts by weight:
8 kg of sesame, 12 kg of white granulated sugar, 3.5 kg of modified starch, 77 kg of water and 0.1 kg of sodium erythorbate.
(1) Firstly, 8 kg of fried black sesame is mixed with 40 kg of water, and the mixture is subjected to coarse grinding by a first coarse grinding wheel mill, fine grinding by a second fine grinding wheel mill and fine grinding by a third fine grinding wheel mill in sequence. The sesame pulp obtained by the three steps of grinding becomes very fine and smooth and has no granular feeling when tasting.
(2) 3.5 kg of modified starch are dispersed in 17 kg of water, and 0.1 kg of sodium erythorbate is dissolved in 1 kg of water, and the material is ready for use.
(3) The remaining 19 kg of water and 12 kg of white granulated sugar are mixed and properly heated to be fully dissolved.
(4) Adding the prepared materials (1) and (2) into the material (3) in sequence, starting steam for heating after all the materials are uniformly stirred, and starting stirring at the same time, wherein the heating temperature is 100 ℃ and the time is 60min, so that the materials are prevented from being coked, and the color and the taste are prevented from being changed.
(5) When the materials are boiled to a state of certain viscosity, the steam is properly turned on or turned off, the materials are continuously stirred, and the materials can be discharged and filled when the temperature of the materials reaches 85 ℃ and the viscous, fine and smooth pasty materials are presented in a sensory state.
(6) When filling, the temperature of the materials needs to be kept, the working procedures are continuous, and the filling cannot be carried out under the condition that the temperature of the materials is lower than 70 ℃. The compound sterilization bag is adopted, and the net content of sesame paste in each bag is 2000 g.
(7) And (3) sterilization: the sterilization temperature is 121 +/-2 ℃, and the sterilization time is 75 minutes.
The obtained big bagged sesame paste can product is black and oily in color, fine and smooth in texture, rich in sesame fragrance and lasting in sweet aftertaste. The cover is convenient to open, the split charging is convenient, and the split charging device is particularly suitable for split charging, manufacturing and using in kitchens of catering industries such as dessert shops, sugar water shops, tea restaurants and the like.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (9)
1. The instant sesame paste can is characterized by comprising the following raw materials in parts by weight: 6-8 parts of sesame, 6-14 parts of white granulated sugar, 3-4 parts of modified starch, 77-83 parts of water, 0-0.01 part of sucralose, 0-0.2 part of essence and 0.1 part of sodium erythorbate.
2. The instant can of sesame paste according to claim 1, characterized in that:
the sesame is fried black sesame;
the modified starch is hydroxypropyl distarch phosphate;
the edible essence is sesame oil flavor and/or milk flavor edible essence;
the white granulated sugar is first-grade white granulated sugar and is a food-grade product meeting food safety standards;
the sucralose and the sodium erythorbate are food-grade products meeting the hygienic requirements of food additives;
the water is softened water meeting the production process requirements of the cans.
3. The method for preparing a canned instant sesame paste according to claim 1 or 2, comprising the steps of:
(1) mixing the fried black sesame and 4-5 times of water, and performing grinding treatment for three times;
(2) dispersing modified starch by using 4-5 times of water to obtain starch slurry, sieving the starch slurry by using a 60-mesh sieve to obtain fine materials, and dissolving sodium erythorbate by using 8-10 times of water;
(3) mixing the residual water and the white granulated sugar to fully dissolve the white granulated sugar;
(4) adding the materials in the step (1) and the step (2) into the material (3) in sequence, stirring uniformly, and then starting steam heating and stirring simultaneously, wherein the heating temperature is 95-100 ℃, and the time duration is 30-60 min, so that the material is prevented from being coked to cause color change and flavor change;
(5) adding essence and sucralose, stirring for more than 5 minutes, discharging and canning when the temperature of the materials is reduced to 85-90 ℃ and is pasty, and keeping the temperature of the materials above 70 ℃ in the canning process;
(6) sterilizing the canned materials at the temperature of 121 +/-2 ℃ for 40-90 minutes to obtain the food.
4. The method for preparing a ready-to-eat can of sesame paste according to claim 3, characterized in that: the third grinding process in the step (1) is preferably coarse grinding by a first coarse grinding wheel mill, fine grinding by a second fine grinding wheel mill and fine grinding by a third fine grinding wheel mill in sequence.
5. The method for preparing a ready-to-eat can of sesame paste according to claim 4, characterized in that: after the primary coarse grinding wheel mill performs coarse grinding, the granularity of the material is more than 20 meshes; after the two-pass fine grinding wheel is used for grinding, the granularity of the material is 80-100 meshes; after the third fine grinding wheel is used for grinding and fine grinding, the granularity of the material is more than 200 meshes.
6. The method for preparing a ready-to-eat can of sesame paste according to claim 5, characterized in that: and (4) carrying out the dissolving process in the step (3) in a jacketed kettle with a bottom scraping stirring blade.
7. The method for preparing a ready-to-eat can of sesame paste according to claim 6, characterized in that: the dissolving process in the step (3) is carried out under the heating condition below 100 ℃.
8. The method for preparing a ready-to-eat can of sesame paste according to claim 7, characterized in that: the canning in the step (5) is continuous in procedure.
9. The method for preparing a canned instant sesame paste according to claim 8, characterized in that: the canned container in the step (5) is 260 g tin can, 1000 g tin can, 3000 g tin can, 1000 g composite sterilization bag or 2000 g composite sterilization bag.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1051920A2 (en) * | 1999-05-11 | 2000-11-15 | Bestfoods | Process for producing sesame products |
| US20110003034A1 (en) * | 2007-11-13 | 2011-01-06 | Yoram Netzer | Food products comprising sesame paste |
-
2021
- 2021-01-20 CN CN202110074266.0A patent/CN112741297A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1051920A2 (en) * | 1999-05-11 | 2000-11-15 | Bestfoods | Process for producing sesame products |
| US20110003034A1 (en) * | 2007-11-13 | 2011-01-06 | Yoram Netzer | Food products comprising sesame paste |
Non-Patent Citations (2)
| Title |
|---|
| 崔寅等: "6种变性淀粉在可吸性糊状食品中的应用", 《粮食与饲料工业》 * |
| 黄敏等: "黑芝麻糊工艺的研制", 《食品科学》 * |
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Application publication date: 20210504 |