Stable sesame paste

A technology of sesame paste and stability, applied in application, food preparation, food science and other directions, can solve the problems of poor storage stability of sesame paste, slag layer hardening, oil residue layering, etc., and achieve the improvement of oil residue separation phenomenon, good taste and stability good effect

Inactive Publication Date: 2008-06-04
北京市粮食科学研究院有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are tahini products produced by the current technology on the market, the shortcomings are: the storage stability of the tahini is poor, and the produced sesame paste will appear oil separation after a period of time, and some low-quality sesame paste will have serious oil residues. , the upper layer is the clear oil layer, and the lower layer is the sesame slag layer, and the slag layer is severely compacted. This situation seriously affects the sense and taste of sesame paste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0008] The sesame paste containing 70% sesame seeds and 30% peanut kernels is used as a raw material, and phospholipids are added therein. The content of phospholipids in the raw materials is 0.1%, and the content of phospholipids in the sesame paste after adding is 0.4%. Severe oil residue separation will occur before phospholipids are added, which seriously affects the edible and appearance. After the addition of phospholipids, the separation of oil and residue was significantly improved, and the sauce body remained in a uniform state after being stored for 6 months without oil and sauce separation, which met people's needs for nutrition and food.

example 2

[0010] 50% sesame, 20% peanut kernels and 30% sunflower kernels are used as raw materials to produce mixed sesame paste, and phospholipids are added therein. Severe oil residue separation will occur before phospholipids are added, which seriously affects the edible and appearance. After the addition of phospholipids, the separation of oil and residue was significantly improved, and the sauce body remained in a uniform state after being stored for 8 months without separation of oil and sauce, which met people's needs for nutrition and food.

example 3

[0012] To produce sesame paste with 100% pure sesame as raw material, add phospholipid therein, the content of phospholipid in raw material is 0.16%, after adding, the content of phospholipid in sesame paste is 0.8%. Severe oil residue separation will occur before phospholipids are added, which seriously affects the edible and appearance. After the addition of phospholipids, the separation of oil and residue was significantly improved, and the sauce body remained in a uniform state after being stored for 8 months without separation of oil and sauce, which met people's needs for nutrition and food.

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PUM

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Abstract

The invention relates to a stable sesame soy, which is characterized in that the sesame soy is added with lecithin emulsifier to lead the content of the lecithin in the sesame soy to be rised from 0.1-0.4 percent to 0.3-1 percent and the content of the sesame in the sesame soy material is more than or equal to 50 percent. The stable sesame soy of the invention has the advantages of good stability, uniformity and no delamination after long period of storage, rich nutrients and good mouthfeel.

Description

1. Technical field [0001] The invention belongs to condiments, and relates to a food sesame paste, especially rich in phospholipids which enhance stability and anti-oxidation. 2. Background technology [0002] Sesame is a high-quality oil crop and a traditional food raw material. Six of the eight essential amino acids in sesame seeds exceed those in eggs. Fat 61.7 grams. It is rich in unsaturated fatty acids, among which the linoleic acid content is as high as 50%, which is higher than other vegetable oils. Linoleic acid can effectively prevent arteriosclerosis caused by the deposition of cholesterol on the blood vessel wall. Sesame is mostly processed into sesame paste. Nutritionists have a very high evaluation of sesame paste, thinking that it is a nutritious product. Every 100g of sesame paste contains 58mg of iron, which is 100 times higher than the same amount of pork liver; every 100g of sesame paste contains 870mg of calcium, which is equivalent to 300g of tofu. T...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/38A23L25/10
Inventor 张燕玲管伟举陈钊赵敏生郑子明
Owner 北京市粮食科学研究院有限公司
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