Novel compound sesame paste and preparation method thereof

Abstract

The invention belongs to the field of food processing, and particularly relates to novel compound sesame paste and a preparation method thereof. The compound sesame paste is prepared from the following materials in parts by weight: 80-100 parts of sesame paste and 5-10 parts of a compound emulsifier. The preparation method comprises the following steps: 1, based on a certain weight part, weighting sesame paste, monoglyceride and sucrose ester and emulsifying by adopting a high speed emulsifier; 2, based on a certain weight part, weighting sodium tripolyphosphate, water and other ingredients, and adding to the emulsified sesame paste; 3, heating for sterilization; and 4, cooling and subpackaging. The compound sesame paste provided by the invention has the characteristics of easy processing, uniform product status, good mobility and high yield.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a novel compound sesame paste and a preparation method thereof. Background technique [0002] Sesame paste is rich in protein, amino acid, vitamins and minerals, and has high nutritional value. The nutrient composition of sesame paste is equivalent to that of fish, and they have many similar nutritional effects in terms of diet and health care. (1) It is rich in unsaturated fatty acids, which has a good effect of strengthening the brain and protecting the cardiovascular system. (2) The calcium content in sesame paste is also very high, and it is a good master of calcium supplementation. (3) It is rich in minerals such as iron, folic acid, zinc and potassium, and has the effect of preventing and treating diabetes and hypertension. (4) Contains two very important vitamin E and folic acid, which can improve the body's disease resistance and delay aging. At the same time...

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problem of oil separation, delamination, and hardening of ordinary sesame paste after being placed for a period of time, which is not easy to eat, Chinese invention patent CN 102793219B provides a method for preventing the delamination and hardening of sesame paste, which sprays an emulsifier on the cooked sesame, Then grind it into sesame paste, which is simple to operate and easy to add, and the emulsifier is more evenly distributed in the sesame paste; low-temperature microwave treatment is performed after the sesame paste canned and sealed, which not only plays a role in further emulsification and homogenization, but also achieves the purpose of low-temperature sterilization

[0005] Although the above-mentioned patented technology can prevent the single product of sesame paste from delamination and hardening during storage and eating, the following problems still exist when the sesame paste in the prior art is used to prepare compound sesame paste. For sesame paste, the ingredients often contain water, salt, etc. When the content of sesame paste is small, it is difficult to mix the sesame paste with water and other ingredients evenly after heating and stirring, and flocs will be produced; this is because the sesame paste has a high oil content. High, it is difficult to disperse in water to form a uniform solution

2. When the content of sesame paste is high, after heat sterilization, the sesame paste will expand and become very thick, which will increase the viscosity of the sauce. This is because the sesame paste is rich in fat and protein. On the one hand, there may be acidic substances added in the sauce Make the pH of the sauce reach the isoelectric point of the protein, so that the protein coagulates and the viscosity increases; on the one hand, after high-temperature heating and stirring, the internal space structure of the protein molecule is destroyed, and the space structure of the natural protein is formed by hydrogen bonds and secondary bonds. After denaturation, the secondary bond is destroyed, and the protein molecule changes from the original orderly coiled compact structure to the disordered loose stretched state structure (the primary structure has not changed), and the original hydrophobic group inside the molecule A large number of clusters are exposed on the molecular surface, and the distribution of hydrophilic groups on the surface is relatively reduced. Therefore, the solubility of sesame paste decreases and the viscosity increases, making the sauce thicker and less fluid.

This not only makes the product in a bad state, but also makes it difficult to pack, leaving a lot of residue on the inner wall of the equipment, resulting in a lower product yield

[0006] In summary, when using sesame paste to prepare compound sauce, there are problems such as difficult processing, uneven product state, poor fluidity, and low yield