Honey sesame paste and preparation method thereof

Abstract

The invention provides a honey sesame paste and a preparation method thereof. The honey sesame paste is characterized by being prepared from the following raw materials by weight: 300 to 310 parts of sesame meal, 30 to 35 parts of olive oil, 15 to 16 parts of honey, 10 to 11 parts of soybean, 10 to 11 parts of walnut kernel, 7 to 8 parts of green plum, 3 to 3.5 parts of cistanche, 2 to 2.3 parts of cassia seed, 2 to 3 parts of arborvitae seed and 1 to 2 parts of licorice, 3 to 4 parts of yeast, 15 to 20 parts of wheat fiber, 0.8 to 1 part of monoglyceride, 0.8 to 1 part of sucrose ester and 20 to 21 parts of lotus leaf powder. According to the invention, sesame meal and olive oil are used as main raw materials, so the sesame paste has low fat content; through addition of lotus leaf powder, obesity caused by long-term eating of the sesame paste can be avoided; fermented sesame meal can degrade most phytate, so mineral matters existing in the form of phytate can be absorbed by the human body; grease can be absorbed into wheat fiber particles and is allowed to uniformly disperse in the paste in virtue of the characteristic that the wheat fiber particles uniformly disperse in the paste and are hard to aggregate, so the paste is stable; moreover, the sesame paste is capable of moistening the intestines.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and relates to a sauce, in particular to a honey sesame sauce and a preparation method thereof. Background technique [0002] Tahini is a seasoning, which is widely loved by consumers because of its rich flavor and nourishing nutrition. However, due to the density difference between the oil and solid particles in the sesame paste, and the lack of emulsifying substances, oil will be separated after being stored for a long time, which will affect the appearance of the product. At present, sesame sauce on the market mostly uses hydrogenated oil to achieve the curing effect on the sauce body, thereby improving its quality stability during the shelf life. However, hydrogenated oil contains a large amount of trans fatty acids, and excessive consumption can cause diabetes, memory decline, etc. risk. Therefore, the development of a sesame paste that can maintain stability, uniformity and health for ...

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