A Cantonese traditional flavor sesame paste and its cooking process

A kind of sesame paste, traditional technology, applied in the functions of food ingredients, food ingredients as taste improvers, food forming and other directions, can solve the problems of low crude fiber content, uneven dispersion, high starch content, and accelerate gastrointestinal motility. , Improve the efficiency of enzymatic hydrolysis and support growth

Active Publication Date: 2020-03-17
桂林名士威食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But the kind of black sesame paste sold on the current market is single and the starch content is too high, and the crude fiber content is less, and long-term consumption easily causes the deficiency of some nutritive elements and causes the weakening of nourishing stomach digestibility; On the other hand, in the sesame paste During the preparation process, the problems of uneven dispersion and gelatinization are easy to occur

Method used

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  • A Cantonese traditional flavor sesame paste and its cooking process
  • A Cantonese traditional flavor sesame paste and its cooking process
  • A Cantonese traditional flavor sesame paste and its cooking process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] 1. Preliminary preparation:

[0042] Preparation of nano-calcium phosphate: in parts by weight, after mixing 20 parts of adenosine triphosphate, 0.5 parts of adenosine triphosphate enzyme and 100 parts of sterile water, after enzymolysis under far-infrared rays with a temperature of 20 ° C and a wavelength of 4 μm for 2 hours, add 35 A calcium chloride solution with a mass fraction of 35% was reacted for 20 minutes at a temperature of 50° C., a stirring speed of 400 r / min, and an ultrasonic power of 150 W. After filtering with an ultrafiltration membrane, it was washed twice with absolute ethanol. , to obtain nano-calcium phosphate after drying.

[0043] Preparation of fruit jam: in parts by weight, after mixing 10 parts of dragon fruit pulp, 6 parts of strawberry pulp and 7 parts of blueberry pulp, boil it for 30 minutes on low heat to obtain fruit jam.

[0044] The material prepared above is used in the boiling process of the following sesame paste.

[0045] 2. A co...

Embodiment 2

[0049] 1. Preliminary preparation:

[0050] Preparation of nano-calcium phosphate: in parts by weight, after mixing 24 parts of adenosine triphosphate, 0.5 parts of adenosine triphosphate enzyme and 120 parts of sterile water, enzymatically hydrolyze it under far-infrared rays with a temperature of 22 ° C and a wavelength of 6 μm for 2.5 hours, and then add 40 parts of calcium chloride solutions with a mass fraction of 44% were reacted for 25 minutes at a temperature of 52° C., a stirring speed of 500 r / min, and an ultrasonic power of 200 W. After filtering with an ultrafiltration membrane, they were washed with absolute ethanol for 2 times, the nanometer calcium phosphate is obtained after drying.

[0051] Preparation of fruit jam: in parts by weight, after mixing 13 parts of dragon fruit pulp, 7 parts of strawberry pulp and 10 parts of blueberry pulp, boil it on low heat for 36 minutes to obtain fruit jam.

[0052] The material prepared above is used in the boiling process ...

Embodiment 3

[0057] 1. Preliminary preparation:

[0058] Preparation of nano-calcium phosphate: in parts by weight, after mixing 25 parts of adenosine triphosphate, 0.5 part of adenosine triphosphate enzyme and 130 parts of sterile water, after enzymolysis under far-infrared rays with a temperature of 21 ° C and a wavelength of 7 μm for 3 hours, add 40 A calcium chloride solution with a mass fraction of 42% was reacted for 33 minutes at a temperature of 59° C., a stirring speed of 480 r / min, and an ultrasonic power of 220 W. After filtering with an ultrafiltration membrane, it was washed twice with absolute ethanol. , to obtain nano-calcium phosphate after drying.

[0059] Preparation of fruit jam: in parts by weight, after mixing 11 parts of dragon fruit pulp, 9 parts of strawberry pulp and 11 parts of blueberry pulp, boil for 35 minutes on low heat to obtain fruit jam.

[0060] The material prepared above is used in the boiling process of the following sesame paste.

[0061] 2. A cooki...

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Abstract

The invention belongs to the field of sesame paste, and particularly relates to a Cantonese-style traditional flavor sesame paste, which comprises the following raw materials in parts by weight: 20-30 parts of peanuts, 5-10 parts of almonds, 30-42 parts of sesame seeds, and 10-parts of walnuts 20 parts, 10‑23 parts of soybean powder, 30‑45 parts of japonica rice, 6‑10 parts of yellow bark, 33‑55 parts of fruit jam, 10‑15 parts of ginger juice, 2‑4 parts of nano calcium phosphate, 8 parts of sweetener ‑12 parts and 150‑200 parts deionized water. The invention also discloses a boiling process of Cantonese traditional flavor sesame paste. The sesame paste prepared by the invention is rich in various nutritional elements, can be eaten for a long time without burdening the stomach and is easy to process, and has broad market promotion prospects.

Description

【Technical field】 [0001] The invention relates to the field of sesame paste, in particular to a Cantonese traditional flavor sesame paste and a cooking process. 【Background technique】 [0002] Black sesame paste is rich in nutrients, rich in protein, unsaturated fatty acids, carbohydrates and calcium, phosphorus, iron, carotene, vitamin E, vitamin B1, vitamin B2 and vitamin B5 and other essential nutrients for human body, and also contains sesamin , sesamol and other lignans. It can make the skin delicate and smooth, rosy and lustrous, and can also reduce blood fat and anti-aging. At the same time, sesame paste, as a food therapy product, is thick, smooth and unique in flavor, and is an ideal health food suitable for all ages. [0003] But the kind of black sesame paste sold on the current market is single and the starch content is too high, and the crude fiber content is less, and long-term consumption easily causes the deficiency of some nutritive elements and causes the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L25/00A23L7/161A23L11/00A23L33/10A23L33/16A23L3/3472A23P30/32
CPCA23L3/3472A23V2002/00A23V2200/14A23V2200/30A23V2200/32A23V2250/1578
Inventor 黄斌牛俊乐苏仕林
Owner 桂林名士威食品有限公司
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