CN114794437A - Low-oil-permeability black sesame ball and preparation method thereof - Google Patents
Low-oil-permeability black sesame ball and preparation method thereof Download PDFInfo
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- CN114794437A CN114794437A CN202210524336.2A CN202210524336A CN114794437A CN 114794437 A CN114794437 A CN 114794437A CN 202210524336 A CN202210524336 A CN 202210524336A CN 114794437 A CN114794437 A CN 114794437A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/40—Fermented products; Products treated with microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Edible Oils And Fats (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a low oil permeability black sesame ball and a preparation method thereof, belonging to the technical field of food. The black sesame seed ball comprises, by weight, 50-60 parts of cooked black sesame, 15-25 parts of banana powder, 5-10 parts of high amylose corn starch, 3-6 parts of xylitol, 2-5 parts of polydextrose, 1-3 parts of soybean lecithin and 1-2 parts of yeast powder. The raw materials are all green and healthy food materials, and the black sesame ball is endowed with higher health attribute. The formula of the invention has no additional additive, so the food is safer to eat; the invention improves the sensory properties of the black sesame ball, such as smell, color, appearance, taste and the like by utilizing the interaction among the components; the oil permeability of the black sesame ball is 0.75-1.33%, compared with commercially available black sesame balls, the oil permeability is reduced by over 88%, and the sensory experience of the product is better.
Description
Technical Field
The invention relates to a low oil permeability black sesame ball and a preparation method thereof, belonging to the technical field of food.
Background
The black sesame has high nutritive value. The black sesame contains a large amount of fat and protein, and also contains nutrient components such as sugar, vitamin A, vitamin E, lecithin, calcium, iron, chromium and the like, and has the effects of invigorating stomach, protecting liver and promoting the growth of red blood cells; simultaneously, can increase melanin in vivo and is beneficial to hair growth. The black sesame is warm, mild, cool, heavy and pungent in taste; promoting hair growth, promoting physical strength, astringing urine, soothing heart, and increasing stomach temperature. Therefore, black sesame is used more frequently. Because of pungent taste, the black sesame is difficult to swallow if being directly eaten without being matched with other materials, and in addition, the combination of the nutritive value of the black sesame is also very important.
Black sesame is very difficult to digest. In daily life, people usually fry black sesame to be cooked and eat the black sesame directly. This way it cannot be digested at all. When the patient walks from the intestines and stomach, the patient cannot benefit the stomach and is harmed by the stomach. In view of the characteristics of black sesame, people grind black sesame into black sesame powder in order to solve the problem of difficult digestion of black sesame. The black sesame powder is mixed with other food raw materials to prepare a plurality of leisure and healthy snacks which are popular with consumers, for example, common black sesame balls are prepared by selecting the black sesame powder and the raw materials such as honey, black beans and the like. Compared with the black sesame particles, the taste of the black sesame ball product is greatly improved, but a new problem appears due to the fact that the oil content of the black sesame is high (about 46%), and after the black sesame is made into the black sesame ball, oil is easy to separate out and permeate to the surface of the black sesame ball.
Disclosure of Invention
In order to solve the problems, the invention provides a low oil permeability black sesame ball and a preparation method thereof.
In order to achieve the purpose, the invention is realized by the following technical scheme:
the invention aims to provide a low oil permeability black sesame ball which is prepared from the following ingredients in parts by weight: 50-60 parts of cooked black sesame, 15-25 parts of banana powder, 5-10 parts of high amylose corn starch, 3-6 parts of xylitol, 2-5 parts of polydextrose, 1-3 parts of soybean phospholipid and 1-2 parts of yeast powder; the content of amylose in the high-amylose corn starch is more than or equal to 71 percent;
the processing process of the low oil permeability black sesame ball comprises the steps of grinding cooked black sesame and fermenting yeast powder.
As a preferred embodiment of the invention, the food is prepared from the following ingredients in parts by weight: 50 parts of cooked black sesame, 15 parts of banana powder, 5 parts of high amylose corn starch, 3 parts of xylitol, 2 parts of polydextrose, 1 part of soybean lecithin and 1 part of yeast powder.
The second purpose of the invention is to provide a preparation method of low oil permeability black sesame balls, which comprises the following steps:
(1) mixing cooked semen Sesami Niger 50-60 parts, high amylose corn starch 5-10 parts, and soybean phospholipid 1-3 parts, grinding, and sieving to obtain mixed powder; wherein the amylose content in the high amylose corn starch is more than or equal to 71 percent;
(2) uniformly mixing the mixed powder prepared in the step (1) with 15-25 parts of banana powder and 1-2 parts of yeast powder, and fermenting in a 30-40 ℃ fermentation box for 2-3 h;
(3) uniformly mixing the fermented mixed dough prepared in the step (2), 3-6 parts of xylitol and 2-5 parts of polydextrose, and standing at normal temperature for 2-3 hours;
(4) and (4) standing the mixture prepared in the step (3), mixing the powder balls and preparing black sesame balls.
In a preferred embodiment of the present invention, the mesh size in step (1) is 40 to 80 mesh.
As a preferred embodiment of the present invention, the mesh number sieved in the step (1) is 60 meshes.
As a preferred embodiment of the present invention, after the step (4), the method further comprises: (5) and (4) packaging the black sesame balls prepared in the step (4) to obtain finished products.
As a preferred embodiment of the present invention, the diameter of the black sesame ball in the step (4) is 2.5 cm.
The third purpose of the invention is to provide the application of the black sesame ball with low oil permeability or the preparation method thereof in the field of food.
The beneficial effects of the invention adopting the technical scheme are as follows:
(1) according to the invention, a specific formula of 50-60 parts of cooked black sesame, 15-25 parts of banana powder, 5-10 parts of high amylose corn starch, 3-6 parts of xylitol, 2-5 parts of polydextrose, 1-3 parts of soybean lecithin and 1-2 parts of yeast powder is adopted, and the interaction among the components is utilized, so that the sensory properties of the black sesame balls, such as smell, color, appearance, taste and the like, are improved, for example, in the aspect of improving the taste, the addition of the components such as the high amylose corn starch enables the taste of the product to be more Q elastic and the agglomeration property to be better.
(2) The oil permeability of the black sesame ball is 0.75-1.33%, compared with commercially available black sesame balls, the oil permeability is reduced by over 88%, and the sensory experience of the product is better. The process and the formula of the invention can effectively prevent the grease in the black sesame ball from separating out and permeating to the surface of the product. In the formula of the invention, the addition of the yeast powder, the high amylose corn starch and the banana powder plays a crucial role in reducing the oil permeability of the black sesame balls. According to the formula, interaction exists among cooked black sesame, xylitol, polydextrose, soybean lecithin, banana powder, high amylose corn starch and yeast powder, so that as a whole, oil leakage on the surface of the black sesame ball is inhibited through a synergistic effect, and meanwhile, the improvement of the performance of the black sesame ball on sensory evaluation such as smell, color, appearance, taste and the like is facilitated. The choice of high amylose starch is also crucial to reduce the oil penetration of the black sesame balls and to improve the organoleptic properties.
(3) The black sesame seed ball adopts black sesame powder, banana powder, high amylose corn starch, xylitol, polydextrose and soybean lecithin as raw materials, and the raw materials are green and healthy food materials, so that the black sesame seed ball is endowed with higher health attribute. The formula of the invention has no additional additive, and is safer to eat.
Detailed Description
The technical solution of the present invention will be described in further detail with reference to specific embodiments.
Direct source of high amylose corn starch: shanghai Koch biology, Inc.
Direct source of yeast powder: angel yeast powder is sold in market.
Example 1
Example 1 provides a low oil permeability black sesame ball. The raw material formula of the low oil permeability black sesame ball comprises, by weight, 50 parts of cooked black sesame, 15 parts of banana powder, 5 parts of high amylose corn starch (the content of amylose is more than or equal to 71%), 3 parts of xylitol, 2 parts of polydextrose, 1 part of soybean phospholipid and 1 part of yeast powder.
Secondly, example 1 also provides a preparation method of the black sesame ball with low oil permeability, which comprises the following steps:
(1) uniformly mixing 50 parts of cooked black sesame, 5 parts of high-amylose corn starch and 1 part of soybean lecithin, grinding into uniformly mixed powder, and sieving with a 60-mesh sieve for later use.
(2) And (3) fully and uniformly mixing the mixed powder prepared in the step with 15 parts of banana powder, adding 1 part of yeast powder, and fermenting in a 30 ℃ fermentation box for 3 hours.
(3) And 3 parts of xylitol and 2 parts of polydextrose are added into the fermented mixed dough prepared in the above steps, and after fully and uniformly stirring, the mixture is kept stand at normal temperature for 2 hours.
(4) Kneading the above standing powder dough into semen Sesami Niger balls with uniform size.
(5) And packaging the black sesame balls by using a packaging machine to obtain finished products.
Example 2
Black sesame balls with low oil permeability were prepared with reference to the formulation and method of example 1, except that: the raw material formula of the black sesame seed ball comprises 60 parts of cooked black sesame, 25 parts of banana powder, 10 parts of high amylose corn starch, 6 parts of xylitol, 5 parts of polydextrose, 3 parts of soybean lecithin and 2 parts of yeast powder in parts by weight; in the step (2) of the preparation method of the low oil permeability black sesame ball, the mixed powder, the banana powder and the yeast powder are placed in a fermentation box at 40 ℃ for fermentation for 2 hours.
Example 3
Reference example 1 a formulation and method were used to prepare low oil permeability black sesame balls, with the only differences that: the raw material formula of the black sesame seed ball comprises 55 parts of cooked black sesame, 20 parts of banana powder, 8 parts of high amylose corn starch, 5 parts of xylitol, 3 parts of polydextrose, 2 parts of soybean lecithin and 1.5 parts of yeast powder in parts by weight; in the step (2) of the preparation method of the low oil permeability black sesame ball, the mixed powder, the banana powder and the yeast powder are placed in a 35 ℃ fermentation box for fermentation for 2.5 hours, and in the step (3), the mixture is kept stand at normal temperature for 2.5 hours.
Comparative example 1
Black sesame balls with low oil permeability were prepared with reference to the formulation and method of example 1, except that: in comparative example 1, yeast powder was removed; and (2) omitting the fermentation step of adding 1 part of yeast powder and fermenting in a 30 ℃ fermentation box for 3 hours.
Comparative example 2
Black sesame balls with low oil permeability were prepared with reference to the formulation and method of example 1, except that: in comparative example 2, the high amylose corn starch was removed.
Comparative example 3
Black sesame balls with low oil permeability were prepared with reference to the formulation and method of example 1, except that: in comparative example 3, banana powder was removed.
Comparative example 4
The sample of comparative example 4 is a commercially available common black sesame pellet product. The raw material formula comprises black sesame powder, black rice powder, black bean powder, white granulated sugar and black mulberry powder.
Comparative example 5
Reference example 1 a formulation and method were used to prepare low oil permeability black sesame balls, with the only differences that: in comparative example 2, the high amylose corn starch was replaced with (normal starch with 12% amylose content).
And (3) experimental test: the black sesame balls prepared in the above examples 1 to 3 and comparative examples 1 to 4 were subjected to product-related performance tests, and the test results are shown in the following table.
1. Sensory evaluation of Black sesame balls
Inviting 30 people to form a sensory evaluation group, giving evaluation according to specified sensory requirements and scores, specifically referring to table 1, and taking a comprehensive evaluation value.
TABLE 1 sensory evaluation index
The above table shows that the black sesame balls prepared by the method have better effect than the black sesame balls prepared by a proportion on sensory evaluation (smell, color, appearance, taste and flavor), the total score reaches more than 24, and the maximum score can reach 24.9; the total score of the modified formula of the comparative example is less than 19 points, which is far inferior to that of the example.
According to the invention, a specific formula of 50-60 parts of cooked black sesame, 15-25 parts of banana powder, 5-10 parts of high amylose corn starch, 3-6 parts of xylitol, 2-5 parts of polydextrose, 1-3 parts of soybean lecithin and 1-2 parts of yeast powder is adopted, and the interaction among the components is utilized, so that the sensory properties of the black sesame balls, such as smell, color, appearance, taste and the like, are improved, for example, in the aspect of improving the taste, the addition of the components such as the high amylose corn starch enables the taste of the product to be more Q elastic and the agglomeration property to be better.
2. Oil permeability test of product
2.1 oil permeability test method: 50g of each of the black sesame balls (the shapes and the sizes are basically consistent) prepared in the above examples 1 to 3 and the comparative examples 1 to 5 are put into a constant temperature and humidity box with the temperature of 42 ℃ and the relative humidity of 65 for storage for 10 days, then the black sesame balls are taken out, the grease on the surfaces of the black sesame balls is wiped off, and the weight of the rest black sesame balls is weighed. The oil permeability of the product is calculated by the formula: oil permeability (50 g-weight of the remaining black sesame seed balls)/50 g 100%.
The results of the oil permeability of the black sesame balls obtained in examples 1 to 3 and comparative examples 1 to 4 are shown in Table 4.
TABLE 3 oil penetration rate of semen Sesami Niger balls
As can be seen from Table 3, the oil permeability of the black sesame balls is greatly related to the process and the product formulation. The oil permeability of the black sesame balls of examples 1-3 was 0.75% to 1.33%, with example 1 as low as 0.75%; compared with the comparative example 4, the oil permeability of the black sesame ball in the example 1 is reduced by over 88%, and the sensory experience of the product is better.
The results prove that the process and the formula can effectively prevent the grease in the black sesame ball from separating out and permeating to the surface of the product. Comparing examples 1-3 with comparative examples 1-3, it can be found that the addition of yeast powder, high amylose corn starch and banana powder in the formula of the invention all plays a crucial role in reducing the oil permeability of the black sesame seed ball, which also indicates that the interaction exists between the cooked black sesame seed, xylitol, polydextrose, soybean lecithin, banana powder, high amylose corn starch and yeast powder in the formula of the invention, as a whole, the oil permeability on the surface of the black sesame seed ball is inhibited through the synergistic effect, and the improvement of the sensory evaluation performances of the black sesame seed ball on smell, color, appearance, taste and the like is facilitated.
Comparing example 1 with comparative example 5, it can be seen that the use of ordinary starch with 12% amylose content reduces the oil retention of the overall product, indicating that the choice of high amylose is also crucial to reducing the oil penetration of black sesame balls and improving the organoleptic properties.
In addition, the black sesame seed ball adopts black sesame powder, banana powder, high amylose corn starch, xylitol, polydextrose and soybean lecithin as raw materials, and the raw materials are green and healthy food materials, so that the black sesame seed ball is endowed with higher health attributes. The formula of the invention has no additional additive, and is safer to eat.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (8)
1. The low-oil-permeability black sesame ball is characterized by being prepared from the following ingredients in parts by weight: 50-60 parts of cooked black sesame, 15-25 parts of banana powder, 5-10 parts of high amylose corn starch, 3-6 parts of xylitol, 2-5 parts of polydextrose, 1-3 parts of soybean phospholipid and 1-2 parts of yeast powder; the content of amylose in the high-amylose corn starch is more than or equal to 71 percent;
the processing process of the low oil permeability black sesame ball comprises the steps of grinding cooked black sesame and fermenting yeast powder.
2. The low oil permeability black sesame ball according to claim 1, characterized by being prepared from the following ingredients in parts by weight: 50 parts of cooked black sesame, 15 parts of banana powder, 5 parts of high amylose corn starch, 3 parts of xylitol, 2 parts of polydextrose, 1 part of soybean lecithin and 1 part of yeast powder.
3. The preparation method of the low oil permeability black sesame balls is characterized by comprising the following steps:
(1) mixing cooked semen Sesami Niger 50-60 parts, high amylose corn starch 5-10 parts, and soybean phospholipid 1-3 parts, grinding, and sieving to obtain mixed powder; wherein the amylose content in the high amylose corn starch is more than or equal to 71 percent;
(2) uniformly mixing the mixed powder prepared in the step (1) with 15-25 parts of banana powder and 1-2 parts of yeast powder, and fermenting in a 30-40 ℃ fermentation box for 2-3 h;
(3) uniformly mixing the fermented mixed dough prepared in the step (2), 3-6 parts of xylitol and 2-5 parts of polydextrose, and standing at normal temperature for 2-3 hours;
(4) and (4) standing the mixture prepared in the step (3), mixing the powder balls and preparing the black sesame balls.
4. The method according to claim 3, wherein the mesh size of the screen in the step (1) is 40-80 mesh.
5. The method according to claim 4, wherein the mesh size screened in step (1) is 60 mesh.
6. The method of claim 3, further comprising, after step (4): (5) and (5) packaging the black sesame balls prepared in the step (4) to obtain finished products.
7. The method as claimed in claim 3, wherein the diameter of the black sesame seed ball in the step (4) is 2.5 cm.
8. Use of a low oil permeability black sesame pellet as claimed in any one of claims 1 to 2 or a method as claimed in any one of claims 3 to 7 in the field of food.
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