Instant black sesame seed powder with passion fruit taste and preparation method of instant black sesame seed powder

Abstract

The invention discloses instant black sesame seed powder with passion fruit taste and a preparation method of the instant black sesame seed powder. The instant black sesame seed powder is prepared from the following components in parts by weight: 600-650 parts of black sesame seeds, 50-50 parts of cashew, 50-50 parts of walnut kernels, 50-55 parts of cooked apricot kernels, 50-55 parts of passion fruits, 30-35 parts of peach gum, 20-23 parts of crystal sugar, 10-12 parts of hippophae rhamnoides polysaccharide, 30-35 parts of bamboo shoot fiber powder and 50-60 parts of rice bran protein. The instant black sesame seed powder with passion fruit taste disclosed by the invention is rich in nutrition, fragrant, mellow and delicious, easy to brew and dissolve, fine, smooth and uniform in tissues, black, bright and moistening in color, easy to digest and absorb, and capable of enhancing organism immunity.

Description

technical field [0001] The invention relates to the technical field of black sesame powder processing, in particular to a passion fruit-flavored instant 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 pro...

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