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Sweet nutritional sesame sauce and preparation method thereof

A sesame paste, nutrition technology, applied in food preparation, application, food science and other directions, can solve the problems of high fat content, low dietary fiber content, difficult to digest, etc. Effect

Active Publication Date: 2014-05-28
WULI FENGXIANGYUAN SESAME FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The aroma of sesame is mainly reflected in the aroma of esters, which is too rich and easy to get greasy. When preparing sesame paste, it is usually necessary to add salt to taste, so the existing sesame paste is mostly salty.
If sugar is used instead of salt for seasoning when preparing tahini, the ester aroma of the prepared tahini will be more intense, it will be easier to be greasy, and it will produce a bitter taste
In addition, the existing sesame paste has high fat content and low dietary fiber content, which is not easy to digest, and those with weak gastrointestinal function should not eat more

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Take fresh purple potatoes, wash them, cut them into purple potato slices of 2.5-3.5 mm, blanch in boiling water for 3 minutes, remove and drain the water, put them in an oven, and blow dry at 50°C until The moisture content is less than 5% for use;

[0027] (2) Select plump chickpeas, roast them at a temperature of 150°C for 15 minutes, and prepare them for use;

[0028] (3) Roughly crush the purple potato and chickpea in step (1) (2) to 100 meshes respectively;

[0029] (4) Take the purple potato coarse powder and chickpea coarse powder in step (3), use a low-temperature grinding pulverizer, and pulverize them into a particle size of 200 mesh to obtain purple potato powder and chickpea powder,

[0030] (5) Take 25g of purple potato flour and 30g of chickpea flour from step (4), mix with 20g of sesame paste, 30g of sugar and 70g of water, and then put the mixture into a pot to make a sauce;

[0031] (6) Filling: After the sauce is fried, it is bottled;

[0032] ...

Embodiment 2

[0035] (1) Take fresh purple potatoes, wash them, cut them into purple potato slices of 2.5-3.5 mm, blanch in boiling water for 3 minutes, remove and drain the water, put them in an oven, and blow dry at 50°C until The moisture content is less than 5% for use;

[0036] (2) Select plump chickpeas, roast them at a temperature of 150°C for 15 minutes, and prepare them for use;

[0037] (3) Roughly crush the purple potato and chickpea in step (1) (2) to 100 meshes respectively;

[0038] (4) taking the purple potato coarse powder and chickpea coarse powder in step (3), using a low-temperature grinding pulverizer, and pulverizing it into a particle size of 260 mesh to obtain purple potato powder and chickpea powder;

[0039] (5) Take 27g of purple potato flour and 45g of chickpea flour from step (4), mix with 20g of sesame paste, 25g of sugar and 90g of water, and then put the mixture into a pot to make a sauce;

[0040] (6) Filling: After the sauce is fried, it is bottled;

[0...

Embodiment 3

[0044] (1) Take fresh purple potatoes, wash them, cut them into purple potato slices of 2.5-3.5 mm, blanch in boiling water for 3 minutes, remove and drain the water, put them in an oven, and blow dry at 50°C until The moisture content is less than 5% for use;

[0045] (2) Select plump chickpeas, roast them at a temperature of 150°C for 15 minutes, and prepare them for use;

[0046] (3) Roughly crush the purple potato and chickpea in step (1) (2) to 100 meshes respectively;

[0047] (4) taking the purple potato coarse powder and chickpea coarse powder in step (3), using a low-temperature grinding pulverizer, and crushing them into a particle size of 300 mesh to obtain purple potato powder and chickpea powder;

[0048] (5) Take 30g of purple potato flour and 50g of chickpea flour from step (4), mix with 10g of sesame paste, 15g of sugar and 100g of water, and then put the mixture into a pot to make a sauce;

[0049] (6) Filling: After the sauce is fried, it is bottled;

[00...

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PUM

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Abstract

The invention relates to sweet nutritional sesame sauce and a preparation method thereof, and belongs to the technical field of agricultural product processing. The sweet nutritional sesame sauce is prepared by uniformly mixing purple potato powder, chickpea flour, sesame sauce, white sugar and water according to a specific ratio and then boiling. The sweet nutritional sesame sauce is purple red in color, is brighter in color in comparison with existing sesame sauce, and can well promote the appetite of people; the astringent taste of purple potatoes cannot be generated in the aroma of the sauce, but compound aroma of freshness in the ester aroma is generated by the sauce and is formed by mixing the aroma of the purple potatoes and the special aroma of chickpeas with the ester aroma, so that the problem of easiness in greasiness due to excess ester aroma is solved; the sauce has compound taste of sweet taste and salty taste, so that the problem of easiness in greasiness due to sweetness is solved; the sauce is soft and smooth and is free from granular sensation. Most importantly, the bitter taste generated when salt is simply replaced with sugar is removed.

Description

technical field [0001] The invention relates to a sweet nutritious sesame paste and a preparation method thereof, belonging to the technical field of agricultural product processing. technical background [0002] Sesame paste, also known as sesame paste, is a sauce made by frying and grinding sesame seeds. It has a fragrance and is used as a seasoning. The color of sesame paste is yellowish brown, the texture is fine and delicious, and it has the inherent rich aroma of sesame. The aroma of sesame is mainly reflected in the aroma of esters, which is too rich and easy to get greasy. When preparing sesame paste, it is usually necessary to add salt to taste, so the existing sesame paste is mostly salty. If sugar is used instead of salt for seasoning when preparing sesame paste, the ester aroma of the prepared sesame paste will be more intense, it will be easier to be greasy, and it will produce a bitter taste. In addition, the existing sesame paste has high fat content and lo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/20A23L1/216A23L1/36A23L1/09A23L11/00A23L29/30
CPCA23L19/105A23L25/10A23L33/00
Inventor 陈军赵晓燕虎海防张奇志王宪昌孙雅丽刘凤兰王易芬古丽江·许库尔汗努尔曼·阿不拉
Owner WULI FENGXIANGYUAN SESAME FOOD
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