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A kind of sweet nutritious sesame paste and its preparation method

A sesame paste and nutrition technology, applied in the direction of food science, can solve the problems of high fat content, low dietary fiber content, weak gastrointestinal function, etc.

Active Publication Date: 2016-01-20
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

[0025] (1) Take fresh purple sweet potatoes, wash them, cut them into 2.5-3.5mm purple sweet potato slices, blanch them in boiling water for 3 minutes, remove them, drain them, put them in an oven, and dry them with air at 50°C until they are dry. The content is less than 5% for later use;

[0026] (2) Select plump chickpeas and roast them at 150°C for 15 minutes for cooking;

[0027] (3) Coarsely crush the purple sweet potato and chickpea in step (1) and (2) to 100 mesh;

[0028] (4) Take the purple sweet potato flour and chickpea flour in step (3) and use a low-temperature grinder to grind them into a particle size of 200 mesh to obtain purple sweet potato flour and chickpea flour.

[0029] (5) Take 25g of purple potato flour and 30g of chickpea flour from step (4), mix them with 20g of sesame paste, 30g of sugar and 70g of water, and then put the mixture into a pot to make a sauce;

[0030] (6) Filling: After the sauce is fried, bottle it;

[0031] (7) Exhaust and seal: ...

Embodiment 2

[0034] (1) Take fresh purple sweet potatoes, wash them, cut them into 2.5-3.5mm purple sweet potato slices, blanch them in boiling water for 3 minutes, remove them, drain them, put them in an oven, and dry them with air at 50°C until they are dry. The content is less than 5% for later use;

[0035] (2) Select plump chickpeas and roast them at 150°C for 15 minutes for cooking;

[0036] (3) Coarsely crush the purple sweet potato and chickpea in step (1) and (2) to 100 mesh;

[0037] (4) Take the purple sweet potato flour and chickpea flour in the step (3), and use a low-temperature grinder to grind them into a particle size of 260 mesh to obtain purple sweet potato flour and chickpea flour;

[0038] (5) Take 27g of purple potato flour and 45g of chickpea flour from step (4), mix them with 20g of sesame paste, 25g of sugar and 90g of water, and then put the mixture into a pot to make a sauce;

[0039] (6) Filling: After the sauce is fried, bottle it;

[0040] (7) Exhaust and s...

Embodiment 3

[0043] (1) Take fresh purple sweet potatoes, wash them, cut them into 2.5-3.5mm purple sweet potato slices, blanch them in boiling water for 3 minutes, remove them, drain them, put them in an oven, and dry them with air at 50°C until they are dry. The content is less than 5% for later use;

[0044] (2) Select plump chickpeas and roast them at 150°C for 15 minutes for cooking;

[0045] (3) Coarsely crush the purple sweet potato and chickpea in step (1) and (2) to 100 mesh;

[0046] (4) Take the purple sweet potato flour and chickpea flour in the step (3), and use a low-temperature grinder to crush them into a particle size of 300 mesh to obtain purple sweet potato flour and chickpea flour;

[0047] (5) Take 30g of purple potato flour and 50g of chickpea flour from step (4), mix them with 10g of sesame paste, 15g of white sugar and 100g of water, then put the mixture into a pot to make a sauce;

[0048] (6) Filling: After the sauce is fried, bottle it;

[0049] (7) Exhaust an...

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PUM

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Abstract

The invention involves a sweet nutrition sesame sauce and its preparation methods, which belongs to the field of agricultural product processing technology.The sweet nutritional nutrition sesame sauce of the present invention is made of a specific purple potato powder, eagle -mouth bean powder, sesame sauce, sugar and water, and then boiled.The sweet and nutritious sesame sauce of the present invention is purple -red, which is more bright and bright than the color of the existing sesame sauce, and can also cause people's appetite. There is no astringent flavor in the aroma, but the ester aroma has the ester with the ester with the fragrance of the ester.The compound aroma of fresh aroma is generated by the potato scent of purple potato and the special aroma of the eagle -mouth beans and the ester aroma.The complex taste overcomes the problem of sweetness and greasyness; its body is smooth and without grain.The most important point is to overcome the bitterness produced by simply using sugar instead of salt.

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 low...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L11/00A23L19/12A23L25/00A23L29/30
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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