Fresh-vegetable sesame paste and preparation method thereof

Abstract

The invention relates to fresh-vegetable sesame paste and a preparation method thereof. The fresh-vegetable sesame paste is prepared from the following raw materials in parts by weight: 300-310 parts of sesame seed meal, 30-32 parts of olive oil, 30-32 parts of radish, 15-20 parts of sweet potato, 7-8 parts of fermented soya beans, 5-6 parts of grape pip, 2-3 parts of chrysanthemum flowers, 4-5 parts of seeds of feather cockscomb, 2-3 parts of butterflybush flowers, 1-2 parts of glossy privet fruits, 3-4 parts of yeast, 15-20 parts of wheat fiber, 0.8-1 part of monoglyceride, 0.8-1 part of sucrose ester and 20-21 parts of lotus leaf powder. According to the fresh-vegetable sesame paste, the sesame seed meal and the olive oil are adopted as the main materials, the content of fat is low, and the lotus leaf powder is matched for avoiding obesity caused by eating of sesame paste for a long time; the sesame seed meal after fermentation can degrade most phytate, so that mineral substances existing in the phytate form can be absorbed by the human body; the wheat fiber can absorb the grease into the particles, and by virtue of the characteristic that the particles can be uniformly dispersed into the paste body and can not accumulate, the grease is uniformly dispersed into the paste body, so that the paste body is stable; moreover, the fresh-vegetable sesame paste has the efficacy of improving eyesight.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a sauce, in particular to a fresh vegetable sesame sauce and a preparation method thereof. Background technique [0002] Sesame paste is a kind of condiment, which is widely loved by consumers because of its strong fragrance and nourishing nutrition. However, due to the difference in density between the fat and solid particles in sesame paste and the lack of emulsifying substances, oil separation will occur after a long period of storage, which will affect the appearance of the product. At present, the tahini on the market mostly uses hydrogenated oil to solidify the sauce body, thereby improving its quality stability during the shelf life, but hydrogenated oil contains a large amount of trans fatty acids, excessive consumption will cause diabetes, memory loss, etc. risk. Therefore research and develop a kind of sesame paste that can keep stable even and healthy for a lon...

AI Technical Summary

Problems solved by technology

However, due to the difference in density between the fat and solid particles in sesame paste and the lack of emulsifying substances, oil separation will occur after a long period of storage, which will affect the appearance of the product

At present, the tahini on the market mostly uses hydrogenated oil to solidify the sauce body, thereby improving its quality stability during the shelf life, but hydrogenated oil contains a large amount of trans fatty acids, excessive consumption will cause diabetes, memory loss, etc. risk