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Low-fat inulin sesame seed sauce and making method thereof

A technology of seasoning sauce and inulin, which is applied in the food field, can solve the problems of comprehensively improving the various properties of sesame paste, and achieve the effect of improving intestinal flora and reducing fat content

Inactive Publication Date: 2018-10-12
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although there are various methods of improving sesame paste in the prior art, the above-mentioned methods either only improve the form of sesame paste or only improve the taste of sesame paste. NUTRITIONAL QUALITY APPROACH

Method used

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  • Low-fat inulin sesame seed sauce and making method thereof
  • Low-fat inulin sesame seed sauce and making method thereof
  • Low-fat inulin sesame seed sauce and making method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0035] This example is used to prepare a low-fat inulin-sesame sauce.

[0036] (1) Cleaning and removing impurities: Take about 2kg of sesame seeds, wash them with clean water 3 times, and soak them in clean water for about 10 minutes to remove the batch grains, empty skins and impurities floating on the water.

[0037] (2) Peeling: Add edible grade caustic soda to clear water to a final concentration of 1.4-1.5%, soak for about 30 minutes, and make the peeling rate reach about 98%.

[0038] (3) Roasting: Put the sesame seeds in an induction cooker with a set temperature of 220°C and roast until the temperature of the sesame seeds reaches 160°C, and stir-fry repeatedly until the moisture of the sesame itself evaporates and the color is brown. That's it.

[0039] (4) Pressing: When the temperature of the sesame is between 60°C and 70°C (cold pressing), press the sesame with a rated working pressure of 65MPa until the oil yield reaches 30%.

[0040] (5) Preparation of inulin s...

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Abstract

The invention belongs to the field of foods, and relates to low-fat inulin sesame seed sauce and a making method thereof. The making method comprises the following steps of performing cleaning for removing impurities, performing peeling, performing baking and frying, performing pressing, adding an inulin solution for blending, performing milling and performing sterilizing. The making technology ofthe sesame seed sauce is improved, so that the content of fat in the sesame seed sauce is reduced; and a certain proportion of inulin is added, so that the viscosity of the sauce is improved, and thelow-fat inulin sesame seed sauce is developed. Experiment for feeding mice proves that the low-fat inulin sesame seed sauce has improvement effects on the balance of intestinal flora of the mice.

Description

technical field [0001] The invention belongs to the field of food, and more specifically relates to a low-fat inulin sesame sauce and a preparation method thereof. Background technique [0002] Sesame paste is a food made by frying and grinding sesame seeds. Because of its rich sesame flavor, it is often used in hot pot, noodles and other seasoning foods or food accessories. It is one of the flavor condiments that people love very much. Sesame paste is rich in protein, various vitamins and minerals, calcium, iron, lecithin and other important nutrients, and has high nutritional value. However, the fat content of sesame paste is as high as 50%. In the current social environment where high-fat and high-energy diets are becoming more and more common and the proportion of obese people is increasing, it will undoubtedly further increase the metabolic burden on human intestines, liver and other organs, which is not good for healthy development. influences. It is an imminent prob...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/10A23L33/21
CPCA23V2002/00A23L25/10A23L33/21A23V2200/32
Inventor 刘志国陈汝龙黄强张宏宇王华林李娜
Owner WUHAN POLYTECHNIC UNIVERSITY