Red date sesame paste and preparation process thereof

A preparation process, sesame paste technology, which is applied in food preparation, food ingredients as taste improvers, food ingredients containing inorganic compounds, etc., can solve the problems of incomplete peeling and pitting, bitter taste of red dates sesame paste, etc., to achieve a solution The effect of bitter taste, rich nutrition and strong fragrance

Inactive Publication Date: 2014-05-07
李雄骥
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Red date sesame paste is made by adding red date powder to the basic formula of sesame paste. During the preparation process of red date powder, due to incomplete peeling and pitting, a large amount of bitter substances enter into the final product, resulting in a relatively poor taste of red date sesame paste. Bitter, difficult to be accepted by the public

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1) Soak red dates in an acidic aqueous solution containing 1‰ citric acid, 0.01‰ vitamin C and 0.01‰ calcium chloride for 5 minutes, take them out, and treat them with high-pressure steam at 0.01MPa for 10 minutes, beating, and separating pulp and residue to obtain jujube pulp and jujube dregs for later use;

[0026] 2) Add water twice the weight of jujube dregs to the jujube dregs, boil for 10 minutes, stir at a speed of 20 rpm during the heating process, stop heating, use a vibrating sieve to separate, and obtain the second jujube pulp;

[0027] 3) Combine jujube pulp and the second jujube pulp, add 120% white granulated sugar, 2.0% maltodextrin, 2.0% sodium alginate, 1.0% methyl cellulose by weight of red dates, stir, concentrate, dry, and sieve to obtain 40 jujube powder;

[0028] 4) Puffing and pulverizing the washed and decontaminated rice to obtain 40-mesh rice flour;

[0029] 5) Puffing and crushing the washed sweet potatoes to obtain 40-mesh coarse grain powd...

Embodiment 2

[0033] 1) Soak red dates in an acidic aqueous solution containing 10‰ citric acid, 0.1‰ vitamin C and 0.1‰ calcium chloride for 20 minutes, take them out, treat them with high-pressure steam at 0.06MPa for 30 minutes, make a pulp, and separate the pulp and residue to obtain jujube pulp and jujube dregs for later use;

[0034] 2) Add water 5 times the weight of jujube dregs to the jujube dregs, boil for 15 minutes, stir at a speed of 40 rpm during the heating process, stop heating, use a vibrating sieve to separate, and obtain the second jujube pulp;

[0035] 3) Combine the jujube pulp and the second jujube pulp, add 150% white sugar, 5.0% maltodextrin, 5.0% sodium alginate, 3.0% methyl cellulose by weight of the red dates, stir, concentrate, dry, and sieve to obtain 80 jujube powder;

[0036] 4) Puffing and pulverizing the washed and removed rice to obtain 80-mesh rice flour;

[0037] 5) Puffing and crushing the cleaned and removed purple sweet potato, corn, and buckwheat to...

Embodiment 3

[0041] 1) Soak red dates in an acidic aqueous solution containing 5‰ citric acid, 0.05‰ vitamin C and 0.04‰ calcium chloride for 15 minutes, take them out, treat them with high-pressure steam at 0.03MPa for 20 minutes, beat the pulp, and separate the pulp and residue to obtain jujube pulp and Jujube dregs for use;

[0042] 2) Add water 4 times the weight of jujube dregs to the jujube dregs, boil for 12 minutes, stir at a speed of 30 rpm during the heating process, stop heating, use a vibrating sieve to separate, and obtain the second jujube pulp;

[0043] 3) Combine jujube pulp and the second jujube pulp, add 135% white sugar, 3.5% maltodextrin, 3.5% sodium alginate, 2.0% methyl cellulose by weight of red dates, stir, concentrate, dry, and sieve to obtain 60 jujube powder;

[0044] 4) Puffing and pulverizing the washed and decontaminated rice to obtain 60-mesh rice flour;

[0045] 5) Puff and crush the washed and removed buckwheat, wheat and oats to obtain 60-mesh coarse gra...

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PUM

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Abstract

The invention discloses a preparation process for a red date sesame paste. The process includes: soaking red dates in an acidic aqueous solution, then conducting high pressure steam treatment, beating and separation to obtain a date slurry and data residue; heating, stirring and separating the data residue to obtain a secondary date slurry, combining the date slurries, adding embedding materials, and carrying out concentration and drying to obtain red date powder; mixing the red date powder, rice meal, coarse grain powder and black sesame powder, and conducting sterilization, thus obtaining the red date sesame paste. The invention also discloses the red date sesame paste prepared by the process. According to the invention, by means of acidic water solution soaking for peeling and embedding material adding, the astringent taste of the red date product can be effectively eliminated. The prepared red date sesame paste has rich nutrition, heavy flavor, and fragrant and sweet taste.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a jujube sesame paste and a preparation process thereof. Background technique [0002] Black sesame paste is a traditional delicacy in my country. It has a history of 100 years and is deeply loved by the people. Black sesame paste is a powdered food made by processing black sesame, rice, and white sugar as main raw materials, adding appropriate amount of peanuts, flour, emulsifying thickener and other auxiliary materials. According to the records of "Shenjia Materia Medica", sesame seeds can nourish the heart, strengthen energy, grow muscles, fill the brain, and strengthen the body after long-term use. Black sesame is rich in protein, unsaturated fatty acids, carbohydrates and calcium, phosphorus, iron, carotene, VE, VB 1 , VB 2 , VB 5 In addition to the nutrients necessary for the human body, it also contains lignin components such as sesamin and sesamol....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/18A23L1/212A23L1/09A23L7/165A23L29/30
CPCA23L33/21A23L19/09A23L29/30A23V2002/00A23V2200/16A23V2250/032A23V2250/708A23V2250/15A23V2250/60A23V2250/5114A23V2250/5108A23V2250/30
Inventor 李雄骥
Owner 李雄骥
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