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Sesame sauce and processing method thereof

A technology of sesame paste and sesame, which is applied in the direction of food science, etc., can solve the problems of colloidal instability, sensory and edible negative effects of sesame paste products, etc., and achieve the effect of strong emulsification effect, good flavor characteristics, and smooth texture

Inactive Publication Date: 2018-06-12
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Due to the existence of antioxidant activities such as sesamol and sesamin, tahini is easy to store and more stable. However, due to the precipitation of solid particles during storage, the colloid is unstable, which has negative effects on the sensory and edible properties of tahini products. influences

Method used

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  • Sesame sauce and processing method thereof
  • Sesame sauce and processing method thereof
  • Sesame sauce and processing method thereof

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Embodiment Construction

[0029] The present invention will be further described below in conjunction with the examples, but the protection scope of the present invention is not limited to the scope expressed in the examples.

[0030] Detection method

[0031] 1. Determination of particle size distribution of sesame paste

[0032] Weigh about 1g of sesame paste sample into a 10ml centrifuge tube, centrifuge at 3000r / min for 30min, remove the upper layer of oil, add distilled water to wash 2-3 times, and then ultrasonically treat for 40min before use.

[0033] Get sample and add in the sample tank, distilled water is dispersant, and measurement condition is rotating speed 3000r / min, and each sample is set to repeat 3 times automatically, and the result is averaged, and measurement finishes and obtains particle size distribution figure.

[0034] 2. Determination of rheological properties of sesame paste

[0035] 2.1 Determination of static rheological properties

[0036] The diameter of the plate is 4...

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Abstract

The invention provides sesame sauce and a processing method thereof. The sesame sauce includes the following constituents in parts by weight: sesame 100, oil 6.5-7.5, an emulsifying agent 0.001-0.25,wherein the emulsifying agent includes the following constituents in parts by weight: sucrose esters 0.03-0.18 and monostearin 0.07-0.18. The sesame sauce is prepared by the method including the processes of roasting and grinding the sesame. According to the invention, through adopting a scientific formula and preparation process, the viscosity coefficient of the sesame sauce is increased from 2.3778 to 29.0216 and the stability coefficient of the sesame sauce is increased from 81.60% to 99.31%. Meanwhile, no oil phase is precipitated and yield is increased by about 23%.

Description

technical field [0001] The invention belongs to the technical field of food processing, and more specifically relates to sesame paste and a processing method thereof. Background technique [0002] Sesame, as the main oil crop in our country, is widely used in the daily life of our consumers, and can also be directly used as the main or auxiliary material of food. Sesame paste is one of the traditional foods made with sesame as the main raw material. Tahini is a colloidal suspension, mainly composed of sesame oil and hydrophilic solid suspension. As a sesame product with sesame as the main ingredient, the processing conditions of sesame paste are very important to its flavor and taste. During the sesame roasting process, temperature and time have important effects on the quality and aroma of sesame. Sesame paste is made by roasting washed sesame seeds and grinding them. Due to the existence of antioxidant activities such as sesamol and sesamin, tahini is easy to store and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/10A23L5/10A23L29/00A23L29/10A23L29/30
CPCA23L5/10A23L25/10A23L29/04A23L29/05A23L29/10A23L29/30
Inventor 赵思明鲁姣荣建华熊善柏
Owner HUAZHONG AGRI UNIV
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