Blood-glucose-reducing sesame paste and preparation method thereof

Abstract

The invention provides blood-glucose-reducing sesame paste and a preparation method thereof. The blood-glucose-reducing sesame paste is characterized by being prepared from the following raw materials in parts by weight: 300-310 parts of sesame meal, 30-32 parts of olive oil, 20-21 parts of peanut kernels, 10-12 parts of corn kernels, 20-22 parts of bean dregs, 3-4 parts of corn stigma, 2-3 parts of root-bark of Chinese wolfberry, 4-5 parts of astragalus membranaceus, 2-3 parts of cherokee rose fruits, 3-4 parts of yeast, 15-20 parts of wheat fibers, 0.8-1 part of glycerol monostearate, 0.8-1 part of sucrose ester and 20-21 parts of lotus leaf powder. The blood-glucose-reducing sesame paste takes the sesame meal and the olive oil as main materials so that the fat content is low; the lotus leaf powder is matched so that the obesity caused by the fact that the sesame paste is eaten for a long period can be avoided; the sesame meal is fermented and can be used for degrading almost phytate so that mineral substances existing in a phytate form can be absorbed by a human body; the wheat fibers adsorb grease in grains and the grease is uniformly dispersed in the paste by using the property that the wheat fibers can be uniformly dispersed in the paste and are not easy to gather, so that the paste is stable; furthermore, the blood-glucose-reducing sesame paste can be used for lowering blood glucose.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a sauce, in particular to a sugar-lowering sesame paste 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 long...

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