CN113273658A

CN113273658A - Food capable of automatically adjusting edible form or fat content and aroma

Info

Publication number: CN113273658A
Application number: CN202110567529.1A
Authority: CN
Inventors: 王若曦
Original assignee: Individual
Current assignee: Individual
Priority date: 2021-03-25
Filing date: 2021-05-24
Publication date: 2021-08-20

Abstract

The invention relates to a black sesame food capable of automatically adjusting edible form or fat content and aroma. The food comprises a component A and a component B; the component A comprises black sesame seed meal which is prepared by low-temperature cooking and then low-temperature squeezing and degreasing; the oil content of the black sesame seed meal is less than or equal to 25 wt%; the component B is black sesame oil. The black sesame food has rich taste, is suitable for being used as food, can be independently regulated in form or fat content according to the requirements of eaters, and has high preparation efficiency, low cost and higher utilization rate of black sesame.

Description

Food capable of automatically adjusting edible form or fat content and aroma

Technical Field

The invention relates to the field of food, in particular to food capable of automatically adjusting edible form or fat content and aroma.

Background

Common edible oil crops, including soybean, peanut, sesame, walnut, sunflower seed, linseed and the like, store rich fat, protein and dietary fiber, have low content of carbohydrate, and have high nutritional value and economic value.

The black sesame has the protein content of more than 20 percent, has higher defatted content, belongs to high-quality protein in plant protein, is parallel to soybean protein, has more essential amino acids of human body, such as methionine, cystine, tryptophan and arginine, higher than the content of the soybean protein, especially methionine, is one of the highest of the plant protein, and can play a role of amino acid complementation when matched with the soybean protein, the whey protein and the like. 100 g of black sesame contains more than 600 mg of calcium, which is one of the most calcium-containing foods, and also contains about 10% of dietary fiber, abundant vitamins, iron, zinc and other elements. At present, relevant foods of black sesame in the market are common black sesame paste, black sesame pills, black sesame paste and the like. But the black sesame can be produced and sold only in a single form, consumers can only select one or more black sesame, and due to the characteristic of high grease of the black sesame, high nutrition and high heat are bound, and related functions of the black sesame cannot be reflected by less addition, so that the mouthfeel is influenced. The addition of more substances causes difficulty in production and increase in calorie, so that consumers with low calorie requirements are prohibited.

For example: three preparation methods are generally used for producing the black sesame pills. The first method is to bake and grind black sesame into paste, mix and stir the black sesame paste liquid and honey or formula powder into balls, and has the disadvantages of complex process, large labor capacity, and waste, high cost and greasy sense due to partial oil separation of honey. The second method is that the black sesame is directly mixed with the formula after being roasted and ground into powder, and then the powder is mixed with honey to be made into balls, and the second method has the defect that the ground powder can only be added in a small amount due to the high oil content of the black sesame. The third method is to coarsely crush the black sesame by an oil mill after roasting and mix the black sesame with honey or formula powder to form a pill, or to crush the black sesame after roasting and mix the black sesame with honey and other formula powder to form a pill, which has the defect that the black sesame has coarse particles and cannot be finely crushed. The common disadvantage of the three methods is that consumers cannot determine the fat content and the black sesame content of the black sesame pills independently, and only can purchase finished black sesame pills.

The common preparation method of the black sesame paste powder comprises the following steps: mixing semen Sesami Niger and cereals, baking, pre-gelatinizing, puffing, hydrolyzing or spray drying to obtain powder, optionally adding additives, and making into final product. However, in any process, due to the characteristic of high oil content of the black sesame, the crushing difficulty is increased by adding more black sesame, and the mixed powder is agglomerated and has short shelf life. A common preparation method of black sesame paste comprises grinding the parched black sesame into paste with a grinding machine. The user cannot select the fat content and the black sesame content independently.

If the black sesame is degreased at a low temperature, the content of nutrients such as protein can be increased, the black sesame is convenient to crush and can be conveniently made into various foods, but related food markets are extremely small, and the main factors comprise: (1) different from cold-pressed raw black sesame seed meal, the sesame seed meal can be used for extracting nutrient substances such as sesame protein, sesamin and the like, and can be applied to food, health-care products, medicines and cosmetics. The black sesame seed meal protein cooked at low temperature is denatured, and the value of extracting corresponding nutrient substances is lower than that of cold-pressed raw black sesame seed meal; people hardly know the nutritive value of the lightly cured black sesame after low-temperature degreasing, and the lightly cured black sesame is usually used as a fertilizer or a feed, so that few developed foods are produced, and great waste is caused. (2) The cost of black sesame is high, most of defatted black sesame cake has slight smell, and the taste is bitter and light, and the sense of consumers is not good. (3) The oil content is high, the grains are small and smooth, the cooked flour is crisp and fragile, the paste with large fluidity is prepared by grinding, the relative friction with a squeezing machine is reduced, the low-temperature squeezing and degreasing are difficult, the working procedures are complicated, the production efficiency is low, the labor capacity is large, and the cost is indirectly increased.

The sesame oil obtained by squeezing the roasted black sesame does not need to be refined generally, and is squeezed after mild roasting, the lower the squeezing temperature is, the more easily the original roasted flavor is kept, the greasy feeling is reduced, and most of the nutrition is kept. However, the sesame oil is over-aged and does not have the function of cold pressing raw black sesame oil. And because the process of high-temperature roasting and hot pressing is not adopted, the hot pressed sesame oil does not have the strong fragrance of the hot pressed sesame oil and can not be used as the traditional sesame oil. Furthermore, sesame oil is extremely sensitive to temperature, and heating causes flavor variation and gradual loss, so that the sesame oil is rarely used for cooking. The functional chicken ribs have low consumer acceptance, narrow market and limited product application

The black sesame is used as a crop with high oil content, the grains are small and round, particularly, the cooked oil gathers, the texture is crisp and fragile, the friction coefficient is reduced, the low-temperature squeezing efficiency is extremely poor, and the preparation cost is high. The price of the food is increased, so that the market is small, and the food is rarely applied in the food field.

Currently, mechanical squeezing and degreasing of black sesame are commonly carried out at high temperature after the black sesame is roasted at high temperature to obtain oil. The specific process comprises the following steps: the sesame oil is roasted at high temperature to destroy the cell structure and completely denature and coagulate protein, so that the micro oil drops distributed in the cells are heated and gathered, and then pressed at high temperature or while the oil is hot by an oil press, sesame oil with high temperature activity is extruded out by mechanical pressure, and the sesame oil is roasted at high temperature and pressed at high temperature to generate unique paste fragrance. However, the cost of the black sesame is relatively high, the edible history of the black sesame is not as long as that of the white sesame oil, and the market acceptance is not very high. In addition, in order to improve the oil yield and the oil product fragrance, the sesame oil is generally roasted at a high temperature of more than 180 ℃ and squeezed at a high temperature, and in some processes, the sesame oil is eaten as sesame oil in the traditional sense, the sesame oil has strong paste fragrance, greasy taste and serious nutrient loss, and is often used for decorating dishes to enhance the fragrance and improve the taste in order that the fragrance and the oil yield can reach 250 ℃. Most of the nutrition of the cake is destroyed by high temperature and high pressure, and the cake can only be used as fertilizer and feed, which causes great waste of nutrition and market value. The high-temperature roasting and high-temperature squeezing can also cause the generation of harm factors such as polycyclic aromatic hydrocarbon, benzopyrene and the like.

The current technical theory of low-temperature roasting, frying and squeezing of black sesame aims at pursuing sesame oil fragrance and improving oil yield, and actually, 2 general ways exist: 1. aging and hot pressing by a machine, and 2, replacing with water, which comprises the following steps:

1. the method for pressing the black sesame seeds in a curing and hot machine comprises the steps of roasting and curing the black sesame seeds at the low temperature of 120-140 ℃, keeping the current frying temperature (at least over 100 ℃) as much as possible, and pressing the black sesame seeds, and has the advantages of good oil outlet effect, reduced pressing times and aromatic oil product flavor. However, sesame oil is sensitive to temperature, so that the oil fragrance is increased due to the temperature higher than the oil temperature, the flavor is close to the traditional sesame oil, the original flavor and part of nutrition are damaged, and harmful substances are separated out. And the labor time is inflexible, and the tea needs to be squeezed as soon as hot after being fried, so that intermittent production cannot be realized. The squeezing mode is produced by a hydraulic press, the residual oil content is high, the continuity is poor, the treatment capacity is low, the working time of each squeezing is not less than 15min, the squeezing can not be carried out at any time when the squeezing is still hot, a plurality of machines are needed for large-scale production, the investment is large, and the labor amount is large. Although the screw machine can continuously produce, the difficulty of controlling the water entering and the friction temperature is increased because the raw materials are kept at high temperature, the pressing temperature is increased due to continuous work, the control is not suitable, and the long-time work is not facilitated.

2. The water substitution method is a unique traditional method for preparing sesame oil in China and has a long history. The sesame is fried by coke, smoked and ground, and the grease in the paste is replaced by water, and the oil is ground by a stone mill at a low temperature of below 65 ℃, so that the fragrance of an oil product is not damaged by high temperature, and the sesame oil has special mellow fragrance and is commonly called ground sesame oil, and is the most popular sesame oil variety for consumers. However, in order to achieve the fragrance and high oil yield of sesame oil, sesame seeds are usually roasted at a high temperature of more than 180 ℃, while the black sesame seeds roasted at a temperature of less than 120 ℃ are not completely denatured, the oil is not completely separated and coagulated, and the ground paste has high viscosity and low oil yield. And the water substitution method needs complicated processes of grinding sauce, boiling water, blending and stirring oil, oscillating and separating oil, dun oil, skimming and the like, the yield is small, the scale is large, the production efficiency is low, the investment is large, the labor capacity is large, cake dregs contain a large amount of water and residual oil, the protein denaturation of the tender fried black sesame is incomplete, and the residual oil is more. Because the cake protein is firmly combined in a hydrophilic way, has high oil content and is difficult to naturally dehydrate, the cake needs further roller drying dehydration or extrusion granulation dehydration, the process is complicated, the sanitary control is difficult, and the cost is increased.

Disclosure of Invention

Based on this, the object of the present invention is to provide a black sesame food for the first time, which is suitable for use as a food, and in which the fat content, aroma and taste, and eating form can be adjusted by the user according to his/her own needs, by using a specific black sesame seed meal in combination with black sesame oil.

The specific technical scheme is as follows:

a food capable of automatically regulating edible form or fat content and fragrance comprises component A and component B;

the component A comprises black sesame seed meal, wherein the black sesame seed meal is prepared by low-temperature cooking of black sesame, and low-temperature squeezing and degreasing; the oil content of the black sesame seed meal is less than or equal to 25 wt%;

the component B is black sesame oil.

In some of these embodiments, the oil content of the black sesame seed meal is 12 wt% to 20 wt%.

In some of these embodiments, the temperature of the low temperature press degreasing is 45-65 ℃. In the squeezing temperature range, the original flavor of the black sesame oil cannot be damaged when the temperature is not higher than 65 ℃, the oil quality and the taste are not different, and the oil yield is reduced and the dreg discharge is not facilitated when the temperature is lower than 45 ℃. Further, the squeezing temperature of the low-temperature squeezing degreasing is 45-60 ℃.

In some embodiments, the low-temperature cooking temperature is less than or equal to 120 ℃, and further, the low-temperature cooking temperature is 100-120 ℃.

In some embodiments, the cooking is baking, roasting, steaming, or cooking, preferably baking, with the best flavor and eating effect and the lowest production cost.

In some embodiments, the black sesame oil is obtained by low-temperature defatting of black sesame after low-temperature roasting, and further the low-temperature roasting temperature is 100-120 ℃, and the low-temperature defatting and squeezing temperature is 45-60 ℃.

In some embodiments, it is further preferred that the black sesame seed meal and the black sesame oil are prepared from the same raw material and the same batch by the same process.

In some of these embodiments, the preparation of the black sesame seed meal and the black sesame oil comprises the steps of:

(1) baking semen Sesami Niger at a temperature of less than or equal to 120 deg.C, mixing with cake with oil content of less than 6 wt%, squeezing at normal temperature of 45-60 deg.C for defatting with screw oil press at low temperature to obtain mixed cake and oleum Sesami; wherein the additional cake pulp is peanut cake pulp and soybean cake pulp; the addition amount of the added cake pulp is not more than 40 wt% of the total raw materials;

(2) taking part of the mixed meal obtained in the step (1), adding a black sesame raw material, and correspondingly repeating the low-temperature squeezing degreasing in the step (1) again to obtain the mixed meal and the black sesame oil; wherein the addition amount of the mixed meal is not more than 50 wt% of the total raw materials;

(3) taking part of the mixed meal obtained in the step (2), adding a black sesame seed raw material, continuously repeating the low-temperature squeezing degreasing in the step (2) for a plurality of times, wherein the addition amount of the mixed meal is not more than 60 wt% of the total raw material; until no additional cake pulp can be detected in the mixed pulp, obtaining the black sesame cake pulp which is baked at low temperature and has oil content less than or equal to 25 wt% and is squeezed and degreased at low temperature, and the black sesame oil; preferably, the oil content of the obtained black sesame cake is 12-20 wt%.

In some embodiments, the time of low-temperature roasting at 120 ℃ is less than or equal to 40min, preferably the time of low-temperature roasting at 120 ℃ is 20-40 min; until the black sesame seeds are slightly cracked, the surfaces of the core seeds have yellow spots, the black sesame seeds are ground by fingers to form white powder, the skins are broken black pieces, and grease is separated out, so that the black sesame seeds are crisp, fragrant and free of burnt flavor.

In some of the examples, if the sesame seeds are peeled black sesame seeds, the low-temperature roasting time is less than or equal to 110 ℃ and less than 20 min. The peeled black sesame seeds are fried to be swollen, the surfaces of the black sesame seeds are yellowish and bright, the black sesame seeds are twisted by fingers to form white powder, and the black sesame seeds are crisp, fragrant and free of burnt flavor.

In some of the embodiments, the cold-pressing or low-temperature pressing degreasing of the step (1) has the press moisture content of 8 wt% -12 wt%. Is convenient for discharging dregs and controlling the temperature.

In some of these examples, the mass of the mixed black sesame seed material and added cake is maintained at no more than 5 kg in step (1).

In some examples, the mixed mass of the black sesame raw material and the mixed meal is kept to be not more than 5 kg in the step (2).

In some of these embodiments, in step (3), the mass of the squeezed material does not exceed 5 kg per pass.

In some embodiments, the screw oil press has a pressing screw rotation speed of 18-40 r/min and a feeding shaft rotation speed of 15-40r/min, and the pressing temperature is adjusted cooperatively by the pressing screw rotation speed, the pressing water content, a temperature control device of the machine and other processes, so that the pressing temperature is 45-65 ℃ (preferably, the pressing temperature is 45-60 ℃), and the pressing temperature can be realized by flexibly adjusting the rotation speed through an additional cooling device, a speed change motor or a speed change device, or such commercially available oil presses are purchased. For example, when the squeezing temperature rises to exceed 65 ℃, the rotating speed of a squeezing screw is reduced, the rotating speed of a feeding shaft is reduced, the temperature control temperature is reduced, a cooling device is started, the squeezing water is increased, and the quality of the meal is increased. When the pressing temperature is too low, the oil yield is reduced, and the temperature of the barrel is increased by a heating device of the machine. If necessary, the oil outlet can be connected with cold oil equipment, so that the influence of the oil outlet temperature on the oil product is reduced to the maximum extent.

In some embodiments, the pressing temperature is normal temperature, which facilitates control of the pressing temperature.

In some embodiments, the black sesame material may be whole skin black sesame, peeled black sesame seed, or a mixture of two black sesame seeds.

In some embodiments, the preparation of the black sesame seed meal and the black sesame oil may further include the step (4): and (4) mixing the pure black sesame seed meal obtained in the step (3) with a black sesame raw material, continuously squeezing by using a screw oil press, wherein the squeezing process is consistent with the step (3), and the obtained pure black sesame seed meal is continuously accumulated until the pure black sesame seed meal amount processed by a large-scale production machine type is reached. The prepared pure black sesame seed meal with specific oil content can play a similar role as the added cake meal, and the addition of the pure black sesame seed meal is helpful for controlling the oil content range of the black sesame seed cake meal.

In some embodiments, after the amount of the pure black sesame seed meal processed by the large-scale production machine type is reached, the medium and large-scale screw oil press is used for pressing, and the pressing amount is matched with the scale of the screw oil press. Furthermore, taking a screw oil press with a screw diameter of 125mm as an example, the rotation speed of the screw is 18-30r/min, the rotation speed of the feeding shaft is 15-35r/min, and the content of the extracted water is 8-12%.

In some embodiments, the pressing temperature is adjusted by the heating device and the cooling device of the machine, the rotating speed of the pressing screw, the rotating speed of the feeding shaft, the quality of the discharged meal, the oil content of the pressed meal and the water content of the pressed meal in a coordinated manner. For example, when the squeezing temperature rises, namely the squeezing temperature exceeds 65 ℃, a cooling device is started, the rotating speed of a squeezing screw is reduced, the quality of the discharged meal is increased, the water content is increased, the cake meal is reduced, and the friction temperature and the pressure of a barrel are reduced. When the oil yield is reduced due to too low temperature, a heating device of a machine is used for improving the temperature compensation, reducing the quality of the discharged meal, and increasing the added cake meal to improve the friction temperature and the pressure of the barrel. For example, the larger the model, the larger the temperature compensation requirement, and the lower the room temperature, the larger the temperature compensation requirement. The less the mass of the meal, the higher the pressure of the barrel, and the higher the temperature. The larger the feeding amount and the faster the feeding speed, the larger the barrel pressure and the higher the temperature. The rotating speed of the pressing screw is reduced, and the pressing temperature rise speed is reduced accordingly. Meanwhile, the reduction of the rotating speed of the pressing screw also prolongs the pressing time of the pressing materials in the pressing chamber, increases the oil yield, reduces the oil content of the cake meal, but also reduces the productivity. The water content in squeezing is high, and the squeezing temperature is reduced. The regulation and control of the rotation speed of the pressing screw and the rotation speed of the feeding shaft can be carried with a corresponding variable speed motor or a speed regulating device. In some embodiments, the diameter of the pressing screw of the medium and large screw oil presses is 125 mm.

The black sesame oil has no requirement on oil yield on the premise that the oil content of black sesame cake is less than or equal to 25% and the squeezing temperature is 45-65 ℃.

The black sesame cake meal can be in the following forms according to the difference of squeezing temperature, oil content and machine type: crushed slag, loose pieces, cake blocks, rolled strips, broken strips and other shapes. The invention has no requirement on the black sesame seed meal and the shape on the premise that the oil content of the black sesame seed meal is less than or equal to 25 percent and the squeezing temperature is 45-65 ℃.

In some of the examples, the screw press of steps (1) to (3) is a small screw press, the diameter of the press screw is 40mm to 60mm, and the treatment capacity is < 25 kg per hour.

And (4) performing sterile sealing on the pure black sesame cake with a part of yield left in each production in the step (3) or (4) to serve as additional cake for next pressing, wherein the service life and the times of the additional cake are determined according to the initial manufacturing date. Or the yield of the pure black sesame cake meal obtained in each batch can be completely used for the one-time large-scale production of the roasted black sesame in the additional cake meal mixing step (1).

In some of these examples, the amount of added cake follows the following law: the peeled black sesame has low friction coefficient, and additional cake meal can be added. The whole-skin black sesame contains coarse fiber, and can be added with little cake. The semen Sesami Niger has high oil content and is added in large amount. The black sesame has low oil content and is added in a small amount. The black sesame cake with low oil content can be added more. The black sesame cake with high oil content can be obtained and can be added in small amount. To lower the pressing temperature, the addition of small amount of water is required. To increase the pressing temperature, it is added in large amounts. The cake is soft in texture and can be added in more. The added cake is hard in texture and can be added in small amount. The cake dregs without black sesame have small friction coefficient and can be added more. The cake of the whole-skin black sesame has large friction coefficient and is added less.

In addition, the cake with low fiber content is obtained, and peeled black sesame seeds are mixed into the whole-skin black sesame before squeezing. If the reduction of the quality of the discharged meal increases the pressure of the barrel and the pressing temperature, the rotating speed of the pressing screw is reduced to slow down the temperature rise, the feeding speed is reduced, the water content is increased, and a cooling device is started. The pressing temperature is too low and is compensated by a heating device of the machine. The oil content of the dry basis of the added cake is adjusted to be less than or equal to 25 wt%, preferably 12-20 wt%, and the adding amount of the black sesame cake is not more than 60 wt% of the total amount.

The method of the invention has the treatment capacity of about 180 and 280 kg/h according to the modified productivity of the screw oil press with the diameter of the pressing screw of 125 mm.

The preparation method of the black sesame seed food can prepare three kinds of cakes: cooked whole skin black sesame cake, cooked peeled black sesame cake, and two kinds of black sesame mixed cake.

In some embodiments, the black sesame seed food further comprises a component C, wherein the component C is a sweetener, and further, the sweetener is low-moisture or dehydrated honey, low-moisture or dehydrated syrup, low-moisture or dehydrated fructose syrup, or low-moisture or dehydrated maltose syrup.

In some embodiments, the black sesame seed meal further comprises component D, wherein the component D comprises the black sesame seed meal and at least one of grain powder, potato powder, Chinese medicinal material powder, protein powder, milk powder, fruit powder, nut powder, instant powder, wheat bran powder, wheat seedling powder and soluble dietary fiber. The component D can be mixed with the prepared component A or can be packaged separately.

In some of these embodiments, the cereal flour is derived from at least one of glutinous rice flour, black rice flour, purple rice flour, polished round-grained rice flour, brown rice flour, red rice flour, wild rice flour, millet flour, yellow rice flour, sorghum flour, oat flour, buckwheat flour, wheat flour, barley flour, rye flour, quinoa flour, red bean flour, mung bean flour, black bean flour, broad bean flour, kidney bean flour, cowpea flour, soybean flour, pea flour, sesame flour, peanut flour, linseed flour, chia seed flour, wheat germ flour, and corn germ flour;

in some of these embodiments, the potato flour is selected from at least one of sweet potato flour, purple potato flour, sweet potato flour, yam flour, pumpkin flour;

in some of these embodiments, the wheat bran flour is selected from at least one of wheat bran flour, oat bran flour, rye bran flour;

in some embodiments, the Chinese medicinal powder is selected from at least one of lycium barbarum powder, mulberry powder, gordon euryale seed powder, cowhide powder, poria cocos powder, pueraria lobata powder, ginseng powder, red bean powder, soybean powder, cornus officinalis powder, coix seed powder, astragalus membranaceus powder, longan powder, lily powder, rose powder, cistanche deserticola powder, agaric powder, spina date seed powder, peach kernel powder and red date powder.

In some of these embodiments, the protein powder is selected from at least one of soy protein powder, pea protein powder, whey protein powder, wheat protein powder, rice protein powder, walnut protein powder, peanut protein powder, almond protein powder, sunflower seed protein powder, and pine nut kernel protein powder;

in some of these embodiments, the fruit powder is selected from at least one of strawberry powder, blueberry powder, blackcurrant powder, grape powder, apple powder, banana powder, kiwi fruit powder, cranberry powder, and orange juice powder;

in some of these embodiments, the nut flour is selected from at least one of cashew nut flour, pecan flour, walnut flour, hazelnut flour, pine nut flour, chestnut flour, sunflower seed flour, watermelon seed flour, pumpkin seed flour, pine nut kernel flour, and almond flour;

in some of these embodiments, the instant powder is selected from at least one of soy milk powder, rice milk powder, whole milk powder, skim milk powder, desugared milk powder, non-dairy creamer, peanut instant powder, walnut instant powder, almond instant powder, chocolate instant powder, and soy milk powder;

in some of these embodiments, the dietary fiber is selected from at least one of konjac flour, inulin, fructo-oligosaccharide powder, isomalto-oligosaccharide powder, lacto-oligosaccharide powder, resistant dextrin powder, soy dietary fiber, wheat dietary fiber, rye dietary fiber;

in some of these embodiments, the wheat shoot flour is selected from at least one of wheat shoot flour and barley shoot flour;

in some embodiments, the black sesame meal in the black sesame food can be extruded and puffed to prepare black sesame puffed powder, and the black sesame puffed powder is combined with black sesame oil. Furthermore, the black sesame meal in the black sesame food can be mixed with at least one of grain powder, potato powder, traditional Chinese medicine powder, protein powder, fruit powder, nut powder, instant powder, wheat bran powder, wheat seedling powder, dietary fiber and food additives, extruded and puffed to prepare puffed powder, and the puffed powder is combined with the black sesame oil.

The invention also aims to provide a preparation method of the black sesame food, which comprises the following steps: the component A and the component B are separately packaged or the component A and the component B are mixed.

In some of these embodiments, the method of making comprises: and (3) respectively and independently packaging the component A, the component B, the component C and the component D.

Compared with the prior art, the invention has the following beneficial effects:

the inventor of the invention finds in research that most consumers do not know the edible value of the defatted black sesame, the taste is bitter, the cost performance caused by the existing process, food style and sale mode is low, and people do not trust the content of the black sesame, so that the defatted black sesame meal is rarely used as food.

Based on the current situation, in order to solve the problems, the inventor of the invention selects the defatted black sesame seed meal which is pressed at low temperature after baking at low temperature through comparison of different cooking processes of the black sesame, and practical experience and experimental research of flavor, edible effect and production efficiency of different pressing processes, and accurately controls the oil content of the black sesame seed meal to be 12-20 wt%, the black sesame seed meal can achieve the balance of palatability, nutrition and easiness in crushing, the black sesame seed meal is combined with the black sesame oil obtained by pressing, particularly the black sesame oil with the pressing temperature of 45-60 ℃ after baking at the low temperature of 120 ℃, the inventor finds that the black sesame oil can unexpectedly retain the crisp flavor of the original fried black sesame, and the black sesame oil and the black sesame seed meal can be combined with more pleasant taste and can maximally reduce the taste of the black sesame before pressing. Finally, the black sesame food of the invention has rich fragrance and taste, and simultaneously, the nutrient substances are not damaged by high heat and have rich content, and the heat, fragrance and taste can be randomly adjusted by consumers each time the black sesame food is used, the food waste caused by the easy change of the preference of the consumers on the heat and taste of the food can be avoided, the different eating form requirements of a plurality of people can be simultaneously met, a new black sesame eating method and concept are created, and the additional value of the black sesame food is increased.

Meanwhile, the superiority of the combination of the black sesame seed meal with the black sesame oil with the oil content of 12-20 wt% can be well embodied in the invention. The concrete embodiment is as follows: the defatted black sesame has reduced oil content, and is convenient for pulverization, especially fine pulverization, so that the black sesame can be added into the powder in large amount. ② the oil meal separation of the black sesame, the consumers can determine different fat content, fragrance and food form independently, for example, the eater can combine the powder of the black sesame with the black sesame oil independently according to the requirement to adjust the fat content and fragrance, and make different food forms, such as black sesame pill, black sesame paste, etc. The black sesame seed meal and the black sesame oil are respectively and independently packaged to form a product, so that the problem that directly crushed black sesame powder is easy to oxidize is solved, the quality guarantee period is prolonged, the utilization rate of the black sesame seed meal and the black sesame oil is effectively improved, and the cost is reduced.

Furthermore, the black sesame oil obtained by low-temperature degreasing after low-temperature roasting of black sesame is selected, is different from the traditional sesame oil, has the characteristics of low greasiness and natural and pleasant flavor, is compounded with the black sesame meal subjected to low-temperature squeezing degreasing after low-temperature roasting, has better taste, and can maximally restore the taste of the black sesame before squeezing.

In addition, because the invention needs to strictly control the optimal oil content of the black sesame seed meal to be 12 wt% -20 wt%, because of the characteristics of the black sesame, the seed is small and smooth, the oil content is high, compared with the raw black sesame, the cooked black sesame protein is denatured, the oil is gathered, the texture is crisp and fragile, the paste is prepared by grinding, the pressure and the effective friction cannot be formed in a pressing chamber, the pressing material rotates along with a shaft, and the pressing material is extruded out of a meal outlet in a silt shape, which is commonly called as smooth chamber and not seized, and the like is similar after peeling. The existing low-temperature squeezing method has low squeezing efficiency, high cost and unstable squeezing quality, and the oil content of the black sesame seed meal is difficult to control in a certain range. Therefore, in order to overcome the defects of the existing preparation methods of the black sesame seed meal and the black sesame oil, the invention provides the preparation method of the pure black sesame seed meal which can flexibly limit the oil content of the black sesame seed meal, has high production efficiency and low cost, namely, the invention selects and adds the additional cake meal (especially edible peanut cake meal and edible soybean cake meal) which has the oil content of less than 6 weight percent and can not press oil into the black sesame raw material to mix, and increases the solid content of the pressed material while reducing the oil content of the pressed oil, thereby flexibly improving the friction coefficient of the pressed material and a barrel, greatly improving the production efficiency and reducing the production cost. Meanwhile, the obtained pure black sesame seed meal or the mixed meal separated from the middle can be used as additional cake meal for next production, so that the repeated utilization is realized, and the waste is not caused. Through the specific purification steps of the invention, namely the repeated purification process of the steps (2) and (3), the added cake can be purified to obtain the pure black sesame seed cake, and the oil content of the pure black sesame seed cake can be flexibly controlled within 12-20 wt%.

Drawings

FIG. 1 is a process flow diagram of examples 1 and 2 of the present invention.

Detailed Description

Experimental procedures according to the invention, in which no particular conditions are specified in the following examples, are generally carried out under conventional conditions, or under conditions recommended by the manufacturer. The various chemicals used in the examples are commercially available.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.

The terms "comprising" and "having," and any variations thereof, are intended to cover non-exclusive inclusions. For example, a process, method, apparatus, article, or device that comprises a list of steps is not limited to only those steps or modules listed, but may alternatively include other steps not listed or inherent to such process, method, article, or device.

The "plurality" referred to in the present invention means two or more. "and/or" describes the association relationship of the associated objects, meaning that there may be three relationships, e.g., a and/or B, which may mean: a exists alone, A and B exist simultaneously, and B exists alone. The character "/" generally indicates that the former and latter associated objects are in an "or" relationship.

The embodiment of the invention provides a food capable of automatically adjusting the edible form or fat content and the aroma, which comprises a component A and a component B;

the component A comprises black sesame seed meal, wherein the black sesame seed meal is prepared by low-temperature cooking of black sesame, and low-temperature squeezing and degreasing; the oil content of the black sesame seed meal is less than or equal to 25 wt%; preferably 12% to 20%.

The component B is black sesame oil.

The inventor of the invention finds in research that the lower the squeezing temperature is, the better the original flavor of the oil product is kept, and on the premise that the squeezing temperature is 45-65 ℃, the oil content of the black sesame seed meal is controlled to be 12-20 wt%, the original flavor and taste of the black sesame oil are not influenced, and when the squeezing temperature is higher than 65 ℃, the stability of the flavor is influenced, so that the flavor of the black sesame oil is close to the flavor of the traditional sesame oil, the greasiness is increased, and the taste and flavor of the combined food are influenced. Meanwhile, the oil content of the black sesame seed meal is controlled to be 12-20 wt%, the taste of the black sesame seed meal is not too bitter to eat due to too low oil content, the oil content is not too high to lose the significance of degreasing, and the black sesame seed meal can be directly eaten by some eaters with high requirements on heat control. If the oil content of the black sesame seed meal is more than 25 wt%, the oil content of the black sesame seed meal is too high, the significance of degreasing is lost, the crushing difficulty of the seed meal is high, the seed meal is easy to agglomerate, the harmonicity with an adhesive and the black sesame oil is poor, the space for a user to independently adjust the fat content and the fragrance is small, and the difficulty of independently adjusting the seed meal into various forms is increased (powder, paste, ointment, pills and the like). If the oil content is less than 12 wt%, the taste is too bitter. The oil content of the black sesame seed meal is 12-20 wt%. The oil content range is optimized, and the black sesame seed meal can achieve the optimal balance of palatability, rich nutrition and convenient grinding.

In some embodiments, the low-temperature press degreasing is performed by mechanical press degreasing.

In some of these embodiments, the cooking is roasting.

In some embodiments, the present inventors have conducted practical comparison and experimental studies to select the low-temperature pressing temperature of 45-60 ℃, and further, the low-temperature baking temperature of 100-120 ℃. When the black sesame seed meal and the black sesame oil are prepared, the roasting temperature is controlled within the range, the protein in the black sesame seed meal is not excessively cured, most of nutrition is reserved, meanwhile, the black sesame oil at the temperature keeps the natural flavor before squeezing, the fragrance of hot-squeezed sesame oil is avoided, refining is generally not needed, the original flavor of oil can be reserved to the maximum extent, the black sesame seed meal and the black sesame oil are pleasant to the taste, and the flavor before squeezing can be restored to the maximum extent after being combined with the black sesame seed meal. If necessary, the oil outlet can be connected with an oil cooling device, so that the influence of the oil outlet temperature on the oil is reduced to the maximum extent.

In some embodiments, the mass ratio of the black sesame seed meal to the black sesame oil can be matched according to different heat and taste requirements in any proportion. The oil content of the black sesame raw material and the oil yield of the squeezed black sesame can be comprehensively considered, and the inevitable loss is subtracted to determine so as to reduce the composition of the black sesame before squeezing to a greater extent. For example, the mass ratio of the black sesame seed meal to the black sesame oil can be (1-10): (1-10), (1-5): (1-5), can also specifically be: 1:10, 1:8, 1:6, 1:4, 1:2, 1:1, 2:1, 4:1, 6:1, 8:1, 10:1, 3: 2 or 5: 3, but the mass ratio of the black sesame seed meal and the black sesame oil of the black sesame food of the present invention is not limited thereto.

In some embodiments, the black sesame seed meal and the black sesame oil are prepared from the same raw material and the same batch through the same process. The homology of the black sesame seed meal and the black sesame oil is controlled, the taste and the fragrance and the mass ratio of the black sesame before squeezing can be reduced to the maximum extent, and the surplus is not caused as much as possible. And because the sesame oil has the most abundant fragrance change in all vegetable oil, different cooking processes, cooking temperatures and squeezing temperatures can present tastes with different flavors, if the cooking processes, the cooking temperatures and the squeezing temperatures of the black sesame are different, the varieties are also different, and the black sesame fried fragrance and the taste cannot be restored in the taste when the oil meal is combined with the black sesame in different batches.

In the process of preparing the black sesame seed meal and the black sesame oil, the inventor of the invention finds that the black sesame has high oil content, small and mellow seeds, crisp and fragile texture after cooking, difficult low-temperature squeezing and degreasing, complicated working procedures and low production efficiency. Particularly, the existing low-temperature pressed black sesame aims at high oil yield, the prepared black sesame oil is thick and oily, the quality of black sesame cake meal is uneven, the common machine pressing for curing and hot can cause the damage to the aroma and nutrition of the black sesame meal and the black sesame oil, harmful substances are easy to separate out, the continuity is poor, intermittent production cannot be carried out, the treatment amount is low, and the production efficiency is low. The water substitution method also has the technical defects of poor quality of black sesame seed meal, complex process and high cost. Particularly, the oil content of the black sesame seed meal is difficult to be effectively controlled within a specific low range by the existing low-temperature squeezing method, for example, the optimal oil content of the black sesame seed meal needs to be controlled to be 12 wt% -20 wt% in the black sesame food in the application, and the existing squeezing method cannot realize the low-temperature defatted black sesame seed meal within the range stably and on a large scale.

Therefore, aiming at the black sesame food, the invention provides the black sesame seed meal capable of stably controlling the oil content of the black sesame seed meal within a certain range and the preparation method of the black sesame oil with the original flavor, the prepared black sesame seed meal and the black sesame oil have stable quality, the black sesame seed meal is suitable for eating, easy to crush and rich in nutrition (especially black sesame protein and black sesame fiber, the nutritional value is high), and the black sesame oil retains the natural flavor before squeezing. The preparation of the black sesame seed meal and the black sesame oil comprises the following steps:

(1) baking semen Sesami Niger at a temperature of less than or equal to 120 deg.C, mixing with cake with oil content of less than 6 wt%, squeezing at normal temperature of 45-60 deg.C for defatting with screw oil press at low temperature to obtain mixed cake and oleum Sesami; wherein the additional cake pulp is peanut cake pulp and soybean cake pulp, the oil content of the black sesame pulp in the mixed pulp is less than or equal to 25 percent, and the addition amount of the additional cake pulp is not more than 40 percent by weight of the total raw materials;

(2) taking part of the mixed meal obtained in the step (1), adding a black sesame raw material, and correspondingly repeating the low-temperature squeezing degreasing in the step (1) again to obtain the mixed meal and the black sesame oil, wherein the addition amount of the mixed meal is not more than 50 wt% of the total raw materials;

(3) taking part of the mixed meal obtained in the step (2), adding a black sesame seed raw material, continuously repeating the low-temperature squeezing degreasing in the step (2) for a plurality of times, wherein the addition amount of the mixed meal is not more than 60 wt% of the total raw material; until the added cake pulp can not be detected (or is small enough to be ignored) in the mixed pulp, obtaining pure black sesame cake pulp with oil content less than or equal to 25 wt%, which is baked at low temperature and then squeezed at low temperature for degreasing, and the black sesame oil; preferably, the oil content of the obtained pure black sesame cake is 12-20 wt%.

According to the invention, the extra cake dregs with oil content less than 6 wt% and incapable of pressing the pressed oil even at high temperature and high pressure are added into the black sesame raw material for mixing, the content of the grease of the pressed material is reduced, the solid content of the pressed material is increased, the pressure of a pressing chamber is increased, and the rest mixed dregs which do not participate in purification can be used as the extra cake dregs raw material for the next production, so that the pressing pressure and the friction force are flexibly improved, the oil content of the sesame cake dregs is flexibly controlled, the production efficiency is greatly improved, and the production cost is reduced. Meanwhile, through the specific purification steps of the invention, namely the repeated purification process of the steps (2) and (3), not only can the added cake be completely removed to obtain the pure black sesame seed meal through purification, but also the repeated utilization can be realized, and the waste is not caused.

Meanwhile, the invention selects the added cake as peanut cake and soybean cake, the cost of the peanut cake and the soybean cake is low, more importantly, the inventor finds that the oil content of the cake can be generally very low, the cake is easy to obtain in the market and has the national standard for food, other cakes such as walnut cake have high cost and high oil content and are often mixed with sesame oil, rapeseed meal or cottonseed meal are toxic, and other cakes such as sunflower seed meal, tea seed meal, perilla meal, hot-pressed sesame meal and the like can be obtained in most markets and are all the feed or fertilizer standards. The reason why the black sesame seed meal is not selected to be purchased additionally is that the purchased black sesame seed meal is different from the black sesame seed meal in the formula, has unstable quality due to different processes, has high oil content, is easy to introduce black sesame oil from other sources, and cannot be effectively detected whether the black sesame seed meal is completely purified or not due to the same sesame seed meal.

Meanwhile, in the steps (2) and (3), only a part of mixed cake pulp is taken for purification in principle every time of purification, not all the mixed cake pulp is adopted, the total amount does not exceed five kilograms, the added cake pulp can be reduced as soon as possible, and if all the mixed cake pulp is adopted every time, the purification amount can be multiplied in the subsequent process. For example, 6 jin of the mixed cake meal obtained in the step 1 and 6 jin of the mixed black sesame are purified, 2.4 jin of black sesame oil is obtained by mixing 12 jin of the total weight, 9.6 jin of the mixed meal is obtained, 9.6 jin of the black sesame are mixed to continue purification, 15 jin of the mixed meal is mixed to … … to repeat purification, the purification amount is increased by times, and the accumulated purification method purifies the additional cake (at least can be ignored) at least about 10 times, so that the significance of flexibly mastering the yield is lost, a small amount of the mixed meal is purified during each purification, the peanut meal is purified quickly, the pure black sesame is completely mixed with the pure black sesame meal each time, the yield of the pure black sesame meal is increased by times, and the mass production of the pure black sesame meal is realized. And collecting the residual mixed meal which does not participate in the purification, and simultaneously purifying and producing the mixed meal by using another machine, or sealing the mixed meal for next purification (the large-scale machine can be directly used for mixing all the mixed meal for purification and production with a large-scale machine due to large output requirement).

In some embodiments, the time of low-temperature baking at 120 ℃ is less than 40min, preferably the time of low-temperature baking at 120 ℃ is 20-40 min, until the black sesame seeds are slightly cracked, the surfaces of the core kernels have yellow spots, the black sesame seeds are ground by fingers to form white powder, the skins are twisted to form broken black pieces, and the taste is crisp and fragrant without mushy taste. The low-temperature roasting temperature of the peeled black sesame seeds is less than or equal to 110 ℃, the low-temperature roasting time is less than 20min, the black sesame seeds are fried until the black sesame seeds are bulged, the surfaces of the black sesame seeds are yellowish and bright, the black sesame seeds are twisted and rubbed by fingers to form white powder, and the black sesame seeds are crisp, fragrant and free of burnt flavor.

In some embodiments, the amount of the added cake can be flexibly added according to the oil content of the black sesame raw material, but the amount of the added cake can not exceed 60% of the total raw material by mass at most. Specifically, for example, when the oil content of the black sesame is 45-50%, the addition amount of the added cake is 30-50% at most; when the oil content of the black sesame is 50-60%, the addition amount of the added cake is 40-60% at most. Specifically, the addition amount of the added cake with the oil content less than 6 percent is less than or equal to 40 percent, and the addition amount of the pure black sesame cake is less than or equal to 60 percent of the total raw material mass.

Preferably, the present invention selects the added cake with oil content less than 6 wt%, which can not extract oil even at high temperature and high pressure, to prevent other oil different from the black sesame oil from being mixed into the black sesame oil and affecting the quality of the product.

In some embodiments, the squeezing water content of the low-temperature degreasing in the step (1) is 8-12 wt%, so that the squeezing temperature is convenient to control, the meal is convenient to discharge, and the influence on the flavor of protein and oil products is minimal. Less than 8 percent is not beneficial to controlling the temperature, and more than 12 percent is not beneficial to producing the oil from the dregs.

In some embodiments, the mass of the mixed black sesame seed material and added cake is maintained at no more than 5 kg in step (2).

In some embodiments, the mass of the mixed black sesame raw material and mixed meal is kept to be not more than 5 kg in the step (3).

In some embodiments, the black sesame food further comprises a component C, wherein the component C is a sweetener, and further, the sweetener is low-moisture or dehydrated honey, low-moisture or dehydrated syrup, low-moisture or dehydrated fructose syrup, or low-moisture or dehydrated maltose syrup. If the powder needs to be made into a solid shape, in order to prevent the powder from being melted and adhered when meeting water, a dehydrated high-viscosity sweetener is selected, for example, dehydrated honey is also one of the formulas of the black sesame pills.

In some embodiments, the black sesame food of the present invention can also be independently adjusted to various eating modes such as black sesame paste, black sesame ball, black sesame paste, etc. by consumers, such that the eating diversity and interest are increased, for example: 1. the black sesame cake meal powder is mixed with grain powder, nut powder and the like to obtain black sesame paste, and the fragrance and heat of the black sesame oil are adjusted. 2. The black sesame cake powder, the traditional Chinese medicine powder and the nut powder are combined to be made into the black sesame pills by low-moisture honey pills, and the black sesame oil regulates the oil content and the heat. 3. The black sesame cake powder and the black sesame oil are mixed to prepare the black sesame paste with controllable oil content. 4. The black sesame cake meal powder is combined with the traditional Chinese medicine powder, the black sesame oil and the honey to prepare the black sesame cake with controllable oil content.

The present invention will be described in further detail with reference to specific examples.

Raw materials: the black sesame with 50% dry basis oil content is adopted, the black sesame without peel can adopt the black sesame with 45% dry basis oil content, and the oil content after peeling reaches 50%.

If the ambient temperature is too low, the black sesame can be heated to normal temperature and squeezed, for example, in winter when the room temperature is low. Heating to normal temperature and squeezing.

If necessary, the oil outlet can be connected with cold oil equipment, so that the influence of the oil outlet temperature on the oil product is reduced to the maximum extent.

Example 1 Black sesame product with autonomously adjustable flavor and fat content and eating profile

Preparation method of black sesame oil and black sesame meal by baking and frying black sesame at low temperature and squeezing and defatting black sesame at low temperature

(1) Screening and cleaning: taking black sesame with 50% of oil content in dry base, tempering, removing flatulence, removing iron, removing impurities, removing dust, removing mold, removing bacteria, removing heavy metals, cleaning and soaking.

(2) Cooking: and (2) drying the black sesame obtained in the step (1) with a roller frying pan with a small fire until the water content is 25%, and frying with a big fire at the frying temperature of 100 ℃ and 120 ℃ for 20-40 min. The high water content frying aims at reducing the greasy taste of the black sesame oil, reducing the burnt taste of frying and facilitating the coagulation and denaturation of protein. If the food is baked or baked after being dried, the time is further shortened. Sensory evaluation: the black sesame seeds are swelled, the surfaces of the core seeds have yellowish spots, the black sesame seeds are ground into white powder by fingers, the skins are twisted into broken black pieces, and the broken black pieces are ground out by grease, so that the black sesame seeds are crisp, fragrant and non-burnt. Raising smoke and cooling to normal temperature.

(3) Preparing mixed cake: selecting a small-sized screw oil press with a temperature control function and a pressing screw diameter of 40-60 mm, adjusting the pressing temperature by a temperature control device of the machine, pressing at normal temperature, wherein the pressing temperature is about 50 ℃, mixing the cooked black sesame obtained in the step (2) into edible peanut cake (GB/T13383) which contains less than 6% of dry oil and can not be pressed again, pressing, wherein the pressed water content is 8-12%, the adding amount of the edible peanut cake (GB/T13383) is 30%, and adjusting the compression ratio through the quality and the feeding amount of the cake to ensure that the oil yield of the black sesame is 35-40%.

Specifically, 1.1 kg of edible peanut cake (GB/T13383) and 2.5 kg of black sesame are mixed and squeezed, the squeezing water content is 9%, the squeezing temperature is 50-55 ℃, and the oil yield is about 1 kg.

(4) Preparing black sesame cake: and (3) mixing part of the mixed cake obtained by squeezing in the step (3) with the black sesame in the step (2), wherein the addition amount of the mixed cake is 40-50%, squeezing is carried out again until the total amount is not more than 5 kg, the squeezing temperature is 50-55 ℃ according to the step (3), the oil yield is about 1 kg, and the content of the edible peanut cake (GB/T13383) in the mixed cake obtained by detection is reduced.

(5) And (3) purifying black sesame cake meal: and (3) mixing the cake obtained in the step (4) with the cooked black sesame in the step (2), repeating the process in the step (4), repeating for multiple times, wherein the treatment capacity does not exceed 5 kg each time, mixing the cooked black sesame with the mixed cake obtained by squeezing each time, repeating the squeezing in the step until the obtained cake cannot detect the components of the edible peanut cake (or is negligibly small), purifying each time, and gradually reducing the content of the edible peanut cake, gradually adjusting various parameters of the oil content of the cake obtained by increasing the oil content of the cake, and gradually increasing the content of the added cake to 50-60% so as to finally obtain the pure black sesame cake with the dry oil content of 12-25 wt%, wherein the pure black sesame is used for standby.

(6) Preparation of scale production: and (3) completely mixing the pure black sesame cake dregs obtained in the step (5) with the black sesame in the step (2) every time, and continuously manufacturing the pure black sesame cake dregs by using a spiral oil press with the diameter of a pressing screw of 40-60 mm, wherein the yield of the pure black sesame cake dregs is increased according to the manufacturing processes and parameters of the steps (3), (4) and (5) until the amount of the pure black sesame cake dregs is processed by a machine type with the diameter of the pressing screw of 120mm or more, and the pure black sesame oil is reserved (the addition amount of the black sesame cake dregs is 50-60%).

(7) Scale production of black sesame cake: the method adopts a 125mm diameter screw oil press, so that the rotation speed of a pressing screw is 18-30r/min (or a variable speed oil press with the same type and treatment capacity is purchased), the rotation speed of a feeding shaft is 15-30r/min, the pressing temperature is cooperatively adjusted by a temperature control device of the machine, the rotation speed of the pressing screw, the content of cake dregs, the feeding amount of pressing, the water content of a pressing material and the quality of discharged dregs, and the oil press with a cooling device, such as a water cooling and air cooling oil press, can be equipped for long-time work and large treatment capacity. And (3) mixing the pure black sesame cake dregs obtained in the step (6) with the black sesame obtained in the step (2), wherein the addition amount of the pure black sesame cake dregs is adjusted to 40-60% according to the temperature and the oil content of a cake dreg dry base. The squeezing water content is 8-12 wt%, and the squeezing temperature is 45-60 ℃. Referring to the step (6), the cake obtained each time can be mixed with the black sesame raw material obtained in the step (2) again for squeezing, and the squeezing is repeated for a plurality of times until the required yield is reached, and finally the oil content of the cake obtained is 12-20 wt% of the oil content of the cake.

For example: the working time is too long, the temperature rises, the squeezing temperature is about to exceed 60 ℃, the rotating speed of the squeezing screw is reduced to slow down the temperature rise, the cooling device is started to cool, the water content of the squeezing is increased to 11%, and the rotating speed of the feeding shaft is reduced to 15-20 r/min, so that the uninterrupted production is realized, and the cooling device has the advantage that the temperature can be rapidly cooled, so that the influence of excessive reduction of the speed of the squeezing screw on the treatment capacity is avoided. And (3) keeping a part of the output of the black sesame cake produced every time in sterile sealing mode, wherein the part of the output is used as additional cake for the next production, and the service life and the times of the additional cake are determined according to the initial production date. And (3) the production of the black sesame in the step (2) of adding the cake and mixing can be carried out on a large scale at one time. According to the capacity of the 125mm diameter screw oil press after modification, the treatment capacity is 180-280 kg/h per hour

(8) The pure black sesame oil is not subjected to high temperature, so that the natural fragrance of lightly baked black sesame is retained, and the finished black sesame oil is prepared according to the national standard without refining. The obtained black sesame cake meal is produced in a large scale and is made into food grade according to the national standard.

A black sesame food product with controllable fragrance, controllable fat content and controllable edible form:

500 g of mixed powder is prepared according to the following formula by mass percent: 23% of cooked whole-skin black sesame seed meal, 23% of mulberry powder, 19% of black bean powder, 15% of red date powder, 10% of medlar powder and 10% of walnut powder. Baking black beans at 110 ℃ and cooking, drying mulberries, medlar, red dates and walnuts at 60-80 ℃ to remove water, crushing the raw materials to more than 150 meshes, mixing uniformly to form powder, independently packaging the powder as a staple food part firstly,

200 g of the obtained black sesame oil is prepared into an independent package, and 200 g of low-temperature dehydrated honey is independently packaged. 150 grams of the obtained cooked whole-skin black sesame seed meal with 250 meshes is independently packaged.

500 g of mixed powder, 200 g of black sesame flavoring oil, 250 g of cooked whole-skin black sesame meal, 200 g of low-temperature dehydrated honey serving as a bonding agent and a sweetening agent, and then given to a cup and a bowl, and a stirring spoon. The six ingredients form a black sesame finished product which can automatically adjust the fat content and the edible form.

When in use, different edible forms, such as black sesame paste, black sesame pills, black sesame paste and black sesame cakes, can be prepared by eaters according to the requirements of the eaters.

Blending of black sesame paste: the eater takes 30 to 50 grams of mixed powder, adds the black sesame flavoring oil to increase the heat and the fragrance, adds the cooked whole-skin black sesame cake meal to increase the content of the black sesame, and adds the dehydrated honey to increase the sweetness. Mixing with 60-100 deg.C warm water, and selecting the concentration. If no honey is added, no seasoning oil is added, the low-fat and low-sugar black sesame paste beverage is obtained.

Blending black sesame and mulberry pills: the eater takes 50 to 100 g of mixed powder, 50 to 100 g of cooked whole-skin black sesame cake meal is added to increase the content of black sesame, 50 to 100 g of cooked whole-skin black sesame cake meal is added to a cup and a bowl, black sesame flavoring oil is added, a proper amount of high-viscosity honey is added as a bonding agent, a stirring spoon is used for mixing and stirring, then pills are manually or tooled, each pill weighs about 10 g and are made into black sesame pills, and the fat content and the fragrance are prepared by the eater by the black sesame flavoring oil. The defatted black sesame seed pill is prepared without adding seasoning oil.

Blending black sesame paste: the eater takes cooked whole-skin black sesame cake meal powder of 20 to 50 g, puts the meal into a cup bowl of five times, adds flavoring oil according to the favorite requirement, and evenly stirs the meal by a stirring spoon to prepare the black sesame paste capable of adjusting the fat content, wherein the oil is little and is paste-shaped, and the oil is much and is thin paste-shaped.

Blending black sesame and mulberry cake (paste): the method comprises the following steps of taking 50-100 g of mixed powder, adding 50-100 g of cooked whole-skin black sesame cake meal, putting the mixed powder into a container, independently adding black sesame seasoning oil, adding a proper amount of drinking water into high-viscosity honey to prepare diluted honey, stirring the ingredients together into paste (sauce), or adding a proper amount of drinking water into the ingredients to boil the ingredients to obtain the black sesame mulberry paste. If no water is added, the high-viscosity honey is manually or manually made into cake shapes, each cake weighs about 15 g, and the black sesame mulberry soft cake is made, wherein the fat content and the fragrance are prepared by a user with black sesame flavoring oil. The defatted food is obtained without adding flavoring oil.

The product has the advantages that the black sesame cake and black sesame oil released by the black sesame are fully applied in the product, the fat content, the fragrance, the sweetness and the black sesame content of related food are flexibly adjusted, and an eater can independently determine the eating forms of the product such as brewing, pills, paste and the like. The defatted black sesame can be finely crushed and freely added, and the sesame oil and the dehydrated honey can be properly added, so that the oily feeling of pills caused by the separation of the sesame oil content from the honey is avoided, the waste is reduced, and the utilization rate and the eating interest of the black sesame are increased.

The reduced fiber content of the product can be replaced by or mixed with peeled black sesame cake powder.

Example 2 Black sesame product with autonomously controlled flavor and fat content and eating morphology

Baking peeled black sesame at low temperature, and squeezing degreased black sesame oil and black sesame meal at low temperature to prepare:

(1) screening and cleaning: taking black sesame with oil content of 45 wt% on a dry basis, tempering, removing flatulence, removing iron, removing impurities, removing dust, removing mildew, removing bacteria, removing heavy metals, cleaning and soaking.

(2) Peeling: the common sesame peeling machine is adopted for peeling treatment, common drinking water is used as peeling water, and the peeled dry base contains 50 wt% of oil.

(3) Cooking: and (4) frying the peeled black sesame seeds in the step (3) by using a roller frying pan with big fire when the water content is 25 wt%, wherein the frying temperature is less than or equal to 110 ℃, and the frying time is less than 20 min. The purpose of the high water content stir-frying is to reduce the burnt taste and greasy taste of the black sesame oil, and the stir-frying is convenient for protein coagulation denaturation. If the food is baked or baked after being dried, the time is further shortened. Sensory evaluation: the core kernel is swollen, the surface is yellowish and bright, the finger is rubbed to form white powder, grease is separated out, the smell is faint scent, the taste is crisp and fragrant, and the paste taste is avoided. Raising smoke and cooling to normal temperature.

(4) Preparing mixed cake: a small-sized spiral oil press with a temperature control press screw diameter of 40mm-60mm is selected, the pressing temperature is adjusted by a heating device of the machine, and the pressing is carried out at normal temperature, wherein the pressing temperature is about 60 ℃. And (3) mixing the peeled black sesame kernels obtained in the step (4) with edible peanut cakes (GB/T13383) which have less than 6 wt% of dry oil and can not be squeezed out any more, squeezing to obtain 8-12% of water, 35-40% of the edible peanut cakes and 35-40% of oil yield of black sesame (as in example 1, for example, 1.4 kg of edible peanut cakes, 2.6 kg of peeled black sesame and about 1 kg of oil yield).

(5) Preparing black sesame cake: and (3) mixing part of the mixed cake obtained by pressing in the step (4) with the black sesame in the step (3), wherein the addition amount of the mixed cake is 40-50%, performing pressing again, wherein the total amount is not more than 5 kg, the pressing temperature is controlled to be about 62 ℃ according to the step (4), the oil yield is about 1 kg, and the content of the edible peanut cake (GB/T13383) in the obtained mixed cake is reduced to a certain extent through detection.

(6) And (3) purifying black sesame cake meal: and (3) mixing the mixed cake obtained in the step (5), mixing the peeled black sesame kernels obtained in the step (3), repeating the process in the step (5) for a plurality of times, wherein the treatment capacity does not exceed 5 kg each time, mixing the mixed cake obtained in each pressing with cooked peeled black sesame kernels, repeating the pressing in the step until the obtained cake cannot detect the components of the edible peanut cake (or is small enough to be ignored), purifying each time, gradually increasing the oil outlet temperature and the compression ratio and other parameters along with the gradual reduction of the content of the edible peanut cake, gradually increasing the added cake to be less than or equal to 60%, and finally obtaining the pure black sesame cake with the dry basis oil content of 14-25 wt%, wherein the pure black sesame oil is used for later use.

(7) Preparation of scale production: and (3) completely mixing the pure black sesame cake dregs obtained in the step (6) with the cooked peeled black sesame kernels obtained in the step (4) every time, and continuously manufacturing the pure black sesame cakes by using a screw oil press with a pressing screw diameter of 40-60 mm, wherein the yield of the pure black sesame cake dregs is increased according to the steps (4), (5) and (6) until the processing amount of the machine type with the diameter of more than 120mm is reached, and the pure black sesame oil is reserved (the addition amount of the black sesame cake dregs is 50-60%).

(8) Scale production of black sesame cake: a screw oil press with diameter of 125mm is adopted, the pressing screw rotating speed is 18-30r/min (or a variable speed oil press with the same type and treatment capacity is purchased), and the feeding shaft rotating speed is 15-30 r/min. The squeezing temperature is adjusted by the temperature control device of the machine, the rotating speed of the squeezing screw, the content of cake meal, the feeding amount of the squeezed material, the water content of the squeezed material and the quality of the meal, and the oil press with the cooling device, such as a water-cooling oil press and an air-cooling oil press, can be modified after long-time work. And (3) mixing the pure black sesame cake dregs obtained in the step (7) with the peeled black sesame kernels obtained in the step (3), squeezing the mixture to obtain 8-12 wt% of water (the addition amount of the black sesame cake dregs is the same as that in the example 1), squeezing the mixture at normal temperature, wherein the squeezing temperature is 52-65 ℃, and the oil content of the cake dregs obtained finally is 14-22 wt%. And (3) keeping a part of the output of the black sesame cake produced every time in sterile sealing mode, wherein the part of the output is used as additional cake for the next production, and the service life and the times of the additional cake are determined according to the initial production date. And (3) the black sesame raw material added with the cake mixing step (3) can be produced in a large scale at one time. The processing capacity is 180-280 kg/h according to the capacity after the oil press with the diameter of 125mm is modified.

(8) Finished black sesame oil product: the pure black sesame oil is not heated, so that the original flavor of the tender fried black sesame is kept, and the finished black sesame oil is prepared according to the national standard without refining.

(9) Edible black sesame cake meal finished product: the cooked peeled black sesame cake is made into food grade according to the national standard.

A black sesame composite protein product capable of regulating fat and enhancing flavor.

500 g of mixed powder is prepared according to the following formula by mass percent: 25% of cooked peeled black sesame seed cake powder, 20% of whey protein powder, 15% of soybean protein isolate powder, 15% of strawberry fruit powder, 20% of skimmed milk powder and 5% of purified konjac powder. The raw materials are crushed to more than 150 meshes and uniformly mixed to form mixed powder which is independently packaged as a staple food part, and the black sesame oil is independently packaged as 86 g of seasoning oil to form a black sesame finished product with the edible mode and the fat content capable of being automatically adjusted.

In addition, an independent package of 150 g of cooked peeled black sesame seed meal can be added.

Blending mode of sesame protein powder: the method is characterized in that 30-50 g of mixed powder is taken by eaters, black sesame flavoring oil is added to increase heat and aroma, cooked peeled black sesame cake meal is added to increase sesame protein content, the defatted and desugared sesame composite protein beverage is obtained without adding a sweetener and the flavoring oil, the fat content and the aroma are independently blended by the flavoring oil, the blended product is mixed with warm water at the temperature of 60-80 ℃, and the diluted and thickened sesame composite protein beverage is selected.

The product has the advantages that the bitter taste of the peeled black sesame seed cake is reduced and the color and the sense of well-being are increased compared with the whole-skin black sesame seed cake. The user can flexibly adjust the fat content and the fragrance of the product.

Can regulate and control the fragrance, fat content and edible form of the high-protein black sesame food.

500 g of mixed powder is prepared according to the following formula by mass percent: 20% of cooked peeled black sesame cake meal, 10% of whey protein isolate powder, 30% of strawberry fruit powder or other fruit powder and 40% of skimmed milk powder. The cooked peeled black sesame cake is crushed to more than 200 meshes, the mixed ingredient powder is used as a staple food part to be independently packaged, 160 g of black sesame oil is used as fat-increasing and oil-increasing oil to be independently packaged, and 150 g of high-viscosity dehydrated maltose is used as a sweetener to be independently packaged.

In addition, 150 g of cooked peeled black sesame seed meal can be independently packaged (for the fifth time, a cup bowl and a stirring spoon) to form the high-protein black sesame food with adjustable fragrance, fat content and edible form.

When in use, the sesame solid beverage and the black sesame soft sweets can be prepared into different edible forms according to the requirements of users, such as sesame solid beverage and black sesame soft sweets.

The blending mode of the black sesame solid beverage is as follows: the method comprises the following steps of taking 30-50 g of mixed powder, adding black sesame flavoring oil to increase heat and aroma, peeling black sesame meal to increase the content of black sesame protein of a product, and adding a sweetening agent and high-viscosity dehydrated maltose according to preference. The defatted and desugared sesame beverage is prepared without adding a sweetening agent and seasoning oil, the fat content is independently blended by a user with the seasoning oil II, and is blended by warm boiled water at the temperature of 60-80 ℃, and the thin and thick sesame beverage is selected by self.

The blending mode of the black sesame protein soft sweets is as follows: the eater takes 100 g of mixed powder, adds black sesame flavoring oil to increase heat and fragrance, uses dehydrated high-viscosity maltose as an adhesive, adds black sesame cake meal to increase the content of the black sesame, and makes the mixture into pills or blocks manually or by using a given tool, and the pills or the blocks are made into black sesame soft sweets, each of which is about 5 to 10 g.

The product has the advantages that the black sesame cake and black sesame oil released by black sesame are fully applied in the product, so that an eater can independently determine the eating forms of the product, the pill and the like. Flexibly adjusting fat content, fragrance, sweetness and black sesame content of related food.

Example 3

The purple sweet potato and black sesame instant beverage can be used for adjusting fragrance and fat.

The whole-skin black sesame cake or peeled black sesame cake obtained by the processes of the examples 1 and 2 and raw purple sweet potato powder are mixed according to a certain proportion and are treated by an extrusion puffing machine, and the peeled black sesame cake can be mixed for reducing the content of black sesame fiber. Adjusting technological parameters such as moisture, rotating speed, puffing temperature and the like, collecting puffed materials, preparing the puffed materials into black sesame and purple sweet potato puffed powder, preparing the puffed materials into food such as instant powder as food raw materials, and preparing the black sesame oil into flavor-enhancing oil of the food to improve the mouthfeel. Because the black sesame cake is a cured product, certain water and other high-starch grains and potatoes are added to prevent the cake from being damaged at high temperature, and the common extrusion and expansion process is a conventional method.

Preparing mixed powder according to the following mass percent: 40% of puffed black sesame and purple sweet potato cake meal, 20% of skimmed milk powder, 20% of soybean milk powder, 15% of instant peanut powder and 5% of purified konjac powder. The raw materials are crushed to more than 150 meshes and uniformly mixed to form powder which is canned as a staple food part, and the black sesame oil is bottled to be used as fat-increasing seasoning oil. In addition, a sweetener (III) can be added.

Blending of the sesame instant solid beverage: the eater takes 30 to 50 grams of mixed powder, and adds cold-pressed black sesame flavoring oil II to increase the heat and the fragrance, and the eater mixes the fat content with the flavoring oil II. Mixing with 60-100 deg.C warm water, and selecting the concentration and sweetness.

The product has the advantages that: the characteristic of low oil content of sesame seed meal which is convenient for extrusion and puffing is utilized, and the content of the black sesame can be increased during puffing. The user can flexibly adjust the fat content, the fragrance and the sweetness of the related food.

Finally, the black sesame food prepared by the embodiments 1-3 of the invention has rich fragrance and taste, and simultaneously, the nutrient substances are not damaged by high heat and have rich content, the heat, fragrance and taste can be randomly adjusted when the black sesame food is used each time, the food waste caused by the easy change of the preference of consumers on the heat and taste of the food can be avoided, the different requirements of the eating modes of eaters can be simultaneously met, a new edible concept of black sesame is created, and the additional value of the black sesame food is increased. The temperature of low-temperature squeezing degreasing is less than or equal to 65 ℃, the temperature of low-temperature baking is less than or equal to 120 ℃, protein in the black sesame seed meal is not excessively cured, most of nutrition is reserved, meanwhile, the obtained black sesame oil is not heated, the fragrance of hot-pressed sesame oil is not generated, refining is not needed, the original fragrance of baking can be reserved to the maximum extent, the black sesame oil is pleasant to the mouth, and the black sesame oil can be maximally restored to the flavor before pressing after being combined with the black sesame seed meal.

Example 4

The comparative example differs from example 1 in that the firing temperature in step (2) is from 180 ℃ to 200 ℃.

Example 5

This comparative example differs from example 1 in that the pressing temperature in step (3) and the subsequent steps is > 100 ℃.

Comparative example 1

Pure black sesame seed meal having an oil content of > 25% by weight was prepared by the method of example 1, and was used in combination with the black sesame oil prepared in example 1.

If the oil content of the black sesame seed meal is increased to more than 25 wt%, the oil content of the black sesame seed meal is too high, the black sesame seed meal is crushed to more than 100 meshes, the powder is agglomerated, the significance of degreasing is lost when the oil content is more than 25 wt%, and consumers with low fat and low calorie cannot be met.

Comparative example 2

The mixed cake containing peanut cake in the step (3) of example 1 and the pure black sesame oil prepared in example 1 were used as they were, and the two were mixed together.

Peanut protein does not belong to high-quality protein relatively, the dissolubility is higher than that of sesame protein, the taste is better than that of black sesame cake meal, the peanut protein and the black sesame cake meal are mixed, the taste of the sesame cake meal is easily embedded by the peanut cake meal, the oil absorption of the peanut protein is high, the dissolubility is relatively better, part of mixed sesame oil can be removed, the flavor is unstable, and therefore the product does not suggest to add other edible cake meal in order to guarantee the single flavor of the black sesame.

Comparative example 3

In the embodiment 1, the cooked black sesame is directly used as a raw material to be squeezed by a screw oil press without adding cake pulp, and the oil is repeatedly squeezed for multiple times under the same conditions to be squeezed out step by step.

The result shows that the comparison process is complicated and feasible only in theory, because the black sesame seeds are small and round, different from raw black sesame seeds, the cooked oil and fat are separated from cells, the texture is crisp and friable, and the black sesame seeds can be extruded into a high-fluidity sauce, especially cooked and peeled black sesame seeds. The initial pressing is performed at low temperature due to high oil content, pressing materials rotate along with a shaft, silt is extruded out of a meal outlet, little or no oil is produced, the sanitation control is difficult, the collection and re-pressing are difficult, the re-pressing is difficult, the oil is difficult to be pressed again, the rotating speed of a pressing screw is only reduced when the oil is required to be pressed, the pressing temperature is increased to be more than 180 ℃, the meal output is reduced as much as possible, and the compression ratio is increased. Even if the oil content of the residual cake is reduced gradually by repeatedly squeezing the cooked black sesame seeds at low temperature and low pressure like raw black sesame seeds, the friction coefficient and the barrel pressure are unstable along with the gradual reduction of the oil content, the rotating speed, the feeding, the water content and other parameters are difficult to accurately control, the oil content is difficult to flexibly adjust within the range of less than or equal to 25wt percent (especially 12 to 20wt percent), and the repeated squeezing of the black sesame seeds in the same batch can only be used for quantitative production, the yield cannot be flexibly determined, and the production efficiency is low.

Comparative example 4

The difference between the comparative example and the example 1 is that the raw black sesame seeds are cold-pressed instead of being fried and then pressed at low temperature, and the specific scheme is as follows:

step (1) same as example 1;

the difference between step (2) and example 1 is that: only drying the black sesame seeds obtained in the step (1), wherein the drying temperature is less than 50 ℃;

the difference between step (3) and the subsequent steps from example 1 is that: the squeezing temperature is controlled to be 65-80 ℃.

The taste and smell of the black sesame oil and black sesame seed meal obtained in the comparative examples and comparative examples were compared, and the results are shown in tables 1 and 2. The result shows that the black sesame seed meal and the black sesame oil obtained by the method of baking at low temperature and then squeezing at low temperature in the example 1 are particularly controlled to be baked at 100-120 ℃ and squeezed at 45-65 ℃, the taste and the mouthfeel of the obtained black sesame seed meal and black sesame oil are optimal, and the prepared black sesame food is suitable for eating and has good application value. (in addition, according to the technical specification NY/T2307-2013 of cold-pressed sesame oil in the department of agriculture, the cold-pressed raw sesame oil needs to be dewaxed, so that the process cost is increased, and the original taste of the oil product is influenced.)

Table 1 taste and odor comparison of the meal

	Example 1	Example 4	Example 5	Comparative example 4
					Taste of the product	Slightly bitter	Bitter taste in the middle jiao	Slight bitter taste	Astringent and bitter
Smell(s)	Slight fragrance	Burnt paste	Slight fragrance	Is tasteless

TABLE 2 taste and odor comparison of Black sesame oil

	Example 1	Example 4	Example 5	Comparative example 4
					Taste of the product	Slight greasiness	Greasiness	Fragrant and greasy food	Bland and bland
Smell(s)	Crisp and fragrant	Paste incense	Strong fragrance	Incense with fragrance

The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.

The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.

Claims

1. A food capable of automatically adjusting the edible form or the fat content and the aroma is characterized by comprising a component A and a component B;

the component A comprises black sesame seed meal which is prepared by low-temperature cooking and then low-temperature squeezing and degreasing; the oil content of the black sesame seed meal is less than or equal to 25 wt%;

the component B is black sesame oil.

2. The food product of claim 1, wherein the black sesame seed meal has an oil content of 12 wt% to 20 wt%.

3. The food product of claim 1, wherein the temperature of the low temperature press defatting is 45-65 ℃; preferably, the pressing temperature is 45-60 ℃; and/or the low-temperature cooking temperature is less than or equal to 120 ℃, and preferably the low-temperature cooking temperature is 100-120 ℃.

4. The food product of claim 1, wherein the cooking is baking; the black sesame oil is prepared by baking black sesame at a low temperature, squeezing and degreasing the black sesame oil at a low temperature, and preferably, the black sesame seed meal and the black sesame oil are the same raw materials, the same batch and the same process.

5. The food product of claim 1, wherein the cooking is baking; the preparation of the black sesame seed meal and the black sesame oil comprises the following steps:

(1) baking semen Sesami Niger at a temperature of less than or equal to 120 deg.C, mixing with cake with oil content of less than 6 wt%, squeezing at normal temperature of 45-65 deg.C for defatting with screw oil press at low temperature to obtain mixed cake and oleum Sesami; wherein the additional cake pulp is peanut cake pulp and soybean cake pulp; the addition amount of the added cake pulp is not more than 40 wt% of the total raw materials;

(2) taking the mixed meal obtained in the step (1), adding a black sesame raw material, and correspondingly repeating the low-temperature squeezing degreasing in the step (1) again to obtain the mixed meal and the black sesame oil; wherein the addition amount of the mixed meal is not more than 50 wt% of the total raw materials;

(3) adding the black sesame seed raw material into the mixed meal obtained in the step (2), wherein the addition amount of the mixed meal is not more than 60 wt% of the total raw material; continuously repeating the low-temperature squeezing degreasing in the step (2) for multiple times; until no additional cake pulp can be detected in the mixed pulp, namely the black sesame cake pulp which is baked at low temperature and has oil content less than or equal to 25 wt% and is squeezed and degreased at low temperature, and the black sesame oil; preferably, the oil content of the obtained black sesame cake is 12-20 wt%.

6. The food as claimed in claim 5, wherein the time of low-temperature roasting at 120 ℃ is less than 40min, preferably the time of low-temperature roasting at 120 ℃ is 20-40 min, the black sesame is roasted until the black sesame is slightly cracked, the sesame skin is twisted and kneaded into broken black pieces, the surface of the core has yellowish spots, the black sesame is kneaded into white powder by fingers, and the white powder has oil separated out, no mushy taste and crisp and fragrant taste; and/or parching until the peeled black sesame seed swells, the surface is yellowish and bright, and the black sesame seed is ground by fingers to form white powder without mushy taste, and the taste is crisp and fragrant.

7. The food product of any one of claims 1-6, further comprising component C, wherein the component C is a sweetener, and further wherein the sweetener is low-moisture or dehydrated honey, low-moisture or dehydrated molasses, low-moisture or dehydrated high fructose syrup, or low-moisture or dehydrated malt syrup; and/or further comprising a component D comprising the black sesame seed meal of any one of claims 1-6 and at least one of grain flour, potato flour, traditional Chinese medicine powder, protein powder, fruit powder, nut powder, instant powder, wheat bran powder, wheat seedling powder, dietary fiber, and food additives.

8. The food according to claim 7, wherein a raw material of the cereal flour is at least one selected from the group consisting of glutinous rice flour, black rice flour, purple rice flour, polished round-grained rice flour, brown rice flour, red rice flour, wild rice flour, millet flour, yellow rice flour, sorghum flour, oat flour, buckwheat flour, wheat flour, barley flour, rye flour, quinoa flour, red bean flour, mung bean flour, black bean flour, broad bean flour, kidney bean flour, cowpea flour, soybean flour, pea flour, sesame flour, peanut flour, linseed flour, chia seed flour, wheat germ flour, and corn germ flour;

and/or the potato powder is selected from at least one of sweet potato powder, purple sweet potato powder, yam powder and pumpkin powder;

and/or the wheat bran powder is at least one of wheat bran powder, oat bran powder and rye bran powder;

and/or the Chinese medicinal material powder is at least one selected from medlar powder, mulberry powder, gordon euryale seed powder, cowhide powder of the ear leaves, tuckahoe powder, kudzu root powder, ginseng powder, red bean powder, refined soybean powder, dogwood powder, coix seed powder, astragalus powder, longan powder, lily powder, rose powder, cistanche powder, agaric powder, spine date seed powder, peach seed powder and red date powder.

9. The food as claimed in claim 7, wherein the protein powder is at least one selected from the group consisting of soybean protein powder, pea protein powder, whey protein powder, wheat protein powder, rice protein powder, walnut protein powder, peanut protein powder, almond protein powder, sunflower seed protein powder and pine nut kernel protein powder;

and/or the fruit powder is selected from at least one of strawberry powder, blueberry powder, blackcurrant powder, grape powder, apple powder, banana powder, kiwi fruit powder, cranberry powder and orange juice powder;

and/or the nut powder is selected from at least one of cashew powder, pecan powder, walnut powder, hazelnut powder, pine nut powder, chestnut powder, sunflower seed powder, watermelon seed powder, pumpkin seed powder, pine nut kernel powder and almond powder;

and/or the instant powder is at least one of soybean milk powder, rice milk powder, whole milk powder, skimmed milk powder, desugared milk powder, non-dairy creamer, peanut instant powder, walnut instant powder, almond instant powder, chocolate instant powder and soybean milk powder;

and/or the dietary fiber is at least one of konjac flour, inulin, fructo-oligosaccharide powder, isomaltooligosaccharide powder, semi-lactose oligosaccharide powder, resistant dextrin powder, soybean dietary fiber, wheat dietary fiber and rye dietary fiber;

and/or, the wheat seedling powder is selected from at least one of wheat seedling powder and barley seedling powder;

and/or the food additive should meet the requirements of national standards.

10. A method of preparing a food product as claimed in any one of claims 1 to 9, comprising the steps of: the component A and the component B are separately packaged or the component A and the component B are mixed.