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Smearing type flavored sesame paste

A sesame paste, spread-type technology, applied in the direction of food ingredients as emulsifiers, baked goods, food ingredients containing oil, etc., can solve problems such as easy to cause cardiovascular diseases, and achieve good promotion and application value, good stability, taste and quality. excellent effect

Pending Publication Date: 2020-04-24
HENAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because hydrogenated vegetable oil contains a large amount of trans fatty acids, excessive consumption can easily lead to cardiovascular disease, so the use of hydrogenated vegetable oil in food is becoming more and more cautious

Method used

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  • Smearing type flavored sesame paste
  • Smearing type flavored sesame paste
  • Smearing type flavored sesame paste

Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment

[0043] The present application will be further explained below in conjunction with the accompanying drawings and embodiments. Before introducing the specific embodiments, a brief description of some of the experimental backgrounds involved in the following embodiments is as follows.

[0044] laboratory apparatus:

[0045] Sesame frying pan, Qingdao Dewei Machinery Manufacturing Co., Ltd.;

[0046] Split colloid mill JMS-13040, Langfang Huiyou Machinery Co., Ltd.;

[0047] Relevant experimental methods and measurement indicators:

[0048] (1) Sensory evaluation of sesame paste

[0049] Select 10 professional sensory appraisers to conduct sensory evaluation on smeared sesame paste. The evaluation indicators include five aspects: color, aroma, taste, texture, and smearability. During the evaluation process, each person evaluates each sample once, and each index Refer to scoring table 1 for the weight, and take the average of the final sample scores; see the table below for sp...

Embodiment 1

[0058] The specific preparation method of the smear-type flavored sesame paste provided by the application is described in detail as follows:

[0059] (1) Pretreatment of sesame raw materials

[0060] Select clean, mildew-free, and odor-free sesame raw materials (white sesame is used as the raw material for sesame seeds), and fry them for later use;

[0061] During the pretreatment process of sesame raw materials, the sesame raw materials are sorted by a color sorter to remove the heterochromatic grains, so as not to affect the product quality;

[0062] When frying, use an electric frying pan for frying, strictly control the amount of feed and the rotation speed of the frying pan, and detect the temperature change. The specific process parameters require: the output temperature is 175°C (if it is peeled sesame, the output temperature is 170°C ℃).

[0063] (2) Abrasives and blending

[0064] When the roasted sesame in step (1) is cooled to about 75°C, grind it to prepare pur...

Embodiment 2

[0087] On the basis of the single factor experimental results in Example 1, using the response surface method, with the sensory score (Y1) and the centrifugal sedimentation rate (Y2) as the response value, the inventor further used honey (A), soybean protein isolate (B), phospholipid The addition amount of (C) is an independent variable, and a Box-Behnken central combination experiment with three factors and three levels is designed. The three levels of each factor are encoded by -1, 0, and 1. The specific factor levels are shown in Table 2 below.

[0088] Table 2, Box-Behnken design experiment factor level table (the amount added in the table is the amount added per 100g sesame paste)

[0089] .

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a smearing type flavored sesame paste. The smearing type flavored sesame paste is prepared from the following formula raw materials in parts by weight: 100 parts of sesame paste, 10-30 parts of a taste and flavor material, 4-8 parts of an oil absorption substance, 13-17 parts of maltodextrin, 9-21 parts ofvegetable fat, 0.4-1.2 parts of an emulsifying agent and 0.2-0.9 part of edible salt. The rheological property and the stability of sesame paste are improved in the invention; the invention providesa novel smearing type pasty sesame paste product. The product is similar to the conventional smearing type seasoning sauce; the product can be directly applied to staple foods such as bread and steamed buns for eating, can also be widely applied to processing of foods such as crackers, sandwich, sweet cakes, baked foods, candies, breakfast cereal foods and ice creams as an ingredient, and has relatively good popularization and application values due to relatively good taste and quality and relatively mature related preparation processes.

Description

technical field [0001] The application belongs to the technical field of food processing, and in particular relates to a smear-type flavored sesame paste. Background technique [0002] In the condiment market at home and abroad, a wide variety of seasoning sauces is a separate type of condiment. As a category of sauces, spreads play an important role in people's daily diet. For example, common jams, tomato sauces, salad dressings, peanut butters, etc. are often used in conjunction with baked foods such as bread and toast, so they are widely welcomed by people. [0003] Sesame sauce, as a kind of table sauce, has high nutritional value because it is rich in protein, fat, multivitamins and minerals, so it is also an important sauce in people's daily life. However, due to the common problems of oil separation and taste quality in the storage process, it has a great impact on its texture and smearability. Therefore, in the actual consumption process, it is mostly used as a col...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/10A23L21/25A23L29/00A23L29/10A21D13/28A21D2/36A23G3/48A23G9/42
CPCA23L25/10A23L21/25A23L29/045A23L29/35A23L29/04A23L29/10A21D13/28A21D2/364A23G3/48A23G9/42A23V2002/00A23V2250/5488A23V2250/5114A23V2250/18A23V2200/222
Inventor 麻琳黄纪念孙强宋国辉游静高文超
Owner HENAN ACAD OF AGRI SCI
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