Preparation method of storage-resistant sesame paste

A sesame paste and storage-stable technology, applied in the field of food processing, can solve the problems of easy occurrence of oil separation, delamination, poor storage resistance of sesame paste, etc., and achieve the effects of significant sesame paste flavor, improved lipophilic performance, and improved stability.

Inactive Publication Date: 2017-01-04
ANHUI ZANJIATIAN ECOLOGICAL AGRI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the poor storage resistance of sesame paste produced by traditional technology, oil separati

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0017] Example 1,

[0018] A method for preparing shelf-stable sesame paste, the method includes sesame selection → washing, drying → fried seeds → peeling → grinding sauce → bottling, specifically,

[0019] Sesame selection: select undamaged, plump sesame;

[0020] Washing and drying: Rinse twice in running water and bake under hot air at 45°C for 80 minutes;

[0021] Roasted seeds: Roast the toasted sesame seeds at 185°C. The roasting can be stopped as soon as the sesame seeds are fragrant. During the roasting process, the roasted sesame seeds are raised and cooled with a cooler, and the temperature is 125°C;

[0022] Peeling: rub the roasted sesame seeds to remove the skin;

[0023] Grinding sauce: Grinding the sesame sauce with the skin removed, the fineness of the sauce is 100 mesh, and the sesame sauce is initially obtained;

[0024] Enzymatic hydrolysis: add 1‰ of the sesame paste to the sesame paste for enzymatic hydrolysis. The temperature in the first stage of enzymatic hydrolys...

Example Embodiment

[0036] Example 2,

[0037] A method for preparing shelf-stable sesame paste, the method includes sesame selection → washing, drying → fried seeds → peeling → grinding sauce → bottling, specifically,

[0038] Sesame selection: select undamaged, plump sesame;

[0039] Washing and drying: Rinse twice in running water and bake under hot air at 45°C for 80 minutes;

[0040] Roasted seeds: Roast the toasted sesame seeds at 185°C. The roasting can be stopped as soon as the sesame seeds are fragrant. During the roasting process, the roasted sesame seeds are raised and cooled with a cooler, and the temperature is 125°C;

[0041] Peeling: rub the roasted sesame seeds to remove the skin;

[0042] Grinding sauce: Grinding the sesame sauce with the skin removed, the fineness of the sauce is 100 mesh, and the sesame sauce is initially obtained;

[0043] Enzymatic hydrolysis: add 1.5‰ of the sesame paste to the sesame paste for enzymatic hydrolysis. The temperature in the first stage of enzymatic hydrol...

Example Embodiment

[0047] Example 3.

[0048] A method for preparing shelf-stable sesame paste, the method includes sesame selection → washing, drying → fried seeds → peeling → grinding sauce → bottling, specifically,

[0049] Sesame selection: select undamaged, plump sesame;

[0050] Washing and drying: Rinse twice in running water and bake under hot air at 45°C for 80 minutes;

[0051] Roasted seeds: Roast the toasted sesame seeds at 185°C. The roasting can be stopped as soon as the sesame seeds are fragrant. During the roasting process, the roasted sesame seeds are raised and cooled with a cooler, and the temperature is 125°C;

[0052] Peeling: rub the roasted sesame seeds to remove the skin;

[0053] Grinding sauce: Grinding the sesame sauce with the skin removed, the fineness of the sauce is 100 mesh, and the sesame sauce is initially obtained;

[0054] Enzymatic hydrolysis: add 2‰ of the sesame paste to the sesame paste for enzymatic hydrolysis. The temperature in the first stage of enzymatic hydrolys...

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Abstract

The invention belongs to the technical field of food processing and particularly relates to a preparation method of storage-resistant sesame paste. The method includes the steps of sesame selecting, cleaning and drying, seed frying, peeling, grinding and bottling. After sesame is ground, enzymolysis, high-temperature treatment and low-temperature treatment are carried out in the following process, the oleophylic performance of a macromolecular compound in solid phase matter of the sesame paste is improved, the stability of the sesame paste is improved, the finally-obtained finished sesame paste is pale brown and has the remarkable sesame paste fragrance, and the phenomena of oil separation and hardening are avoided within 12 months.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of shelf-stable sesame paste. Background technique [0002] Sesame paste is processed from high-quality white sesame or black sesame. The finished product is muddy and has a strong aroma of fried sesame. It is not only a condiment, but also has its unique nutritional value. The use of seasoning sauces, the production of sesame paste in my country is mainly concentrated in North China, East China, Central China and other regions. As a condiment, it is deeply loved by consumers. In Middle Eastern countries, sesame paste has become a part of their food culture. It has been produced for a long time, but it is only sold in small batches. The biggest disadvantage of the sesame paste produced according to the traditional technology is its poor storage resistance. The produced sesame paste will appear oil separation after a period of time, and the l...

Claims

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Application Information

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IPC IPC(8): A23L25/10
Inventor 王俊山吴坤段琳钰段林森段士平段钰
Owner ANHUI ZANJIATIAN ECOLOGICAL AGRI CO LTD
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