Taro and black sesame powder with milky flavor and preparation method of taro and black sesame powder with milky flavor

Abstract

The invention discloses taro and black sesame powder with milky flavor and a preparation method of the taro and black sesame powder with milky flavor. The taro and black sesame powder is prepared from the following components in parts by weight: 600 to 650 parts of black sesame, 100 to 120 parts of taro powder, 50 to 60 parts of skim milk powder, 200 to 230 parts of coconut juice, 30 to 35 parts of ginger candy, 10 to 12 parts of salt, 50 to 60 parts of corn stigma, 30 to 35 parts of aloe powder, 20 to 23 parts of propolis, 1 to 1.2 parts of citric acid and 30 to 35 parts of mulberry. The taro and black sesame powder with milky flavor, provided by the invention, is balanced in nutrition, savoury and mellow in flavor, palatefull, agreeable in sweetness, salty rather than tasteless, easy to brew, delicate and thick in texture, rich in taste and easy to digest, and gives appetite.

Description

technical field [0001] The invention relates to the technical field of black sesame powder processing, in particular to taro milk-flavored black sesame powder and a preparation method thereof. Background technique [0002] With the increase of the world's population, the contradiction between the supply and demand of food resources has become increasingly prominent, and the development and utilization of new protein resources, especially plant-based protein sources, has become a top priority. Degreased sesame cakes are rich in protein and trace elements, but the traditional high-temperature roasting and oil-making process severely damages the protein in sesame cakes, and has long been used as feed or as fertilizer or even discarded directly. Serious waste of high-quality protein resources. Although there have been many studies on the preparation process of sesame protein, most of them use high-temperature sesame cake and sesame dregs as raw materials. The protein in high-t...

AI Technical Summary

Problems solved by technology

At present, the production process of sesame oil in my country mostly adopts the water substitution method and pressing method after high-temperature frying of seeds, and the skin is processed at high temperature for a long time. The obtained sesame cake or sesame residue has low protein content, deep color, and significant destruction of protein effective amino acids. , seriously affecting the utilization value of sesame cakes