A functional sesame paste with both medicinal and edible properties and its preparation method

Abstract

This invention discloses a functional sesame paste with both medicinal and edible components and its preparation method, belonging to the field of food processing technology. By weight, it comprises: 80-95 parts sesame seeds, 3-10 parts medicinal and edible compound powder, 2-8 parts edible vegetable oil, 0.1-0.5 parts monoglycerides or phospholipids, 0.5-2 parts prebiotic oligosaccharides, and 0.01-0.2 parts compound antioxidants. The medicinal and edible raw materials are vacuum freeze-dried and then ultra-finely pulverized. The oil phase is pre-wetted using a specific oil-to-powder ratio. After compounding, the mixture is homogenized under high pressure at 30-50 MPa and 40-50℃ to obtain a functional sesame paste with strong stability, anti-crystallization, and a delicate taste. This invention solves the problems of powder agglomeration, oil separation and stratification, low-temperature sanding, and loss of heat-sensitive components. Product parameters are quantifiable, patent protection boundaries are clear, and the difficulty of rights protection is low. The process is suitable for large-scale industrial production.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a functional sesame paste that is both food and medicine and its preparation method. Background Technology

[0002] Traditional sesame paste has limited functionality, and the addition of medicinal and edible ingredients easily leads to problems such as powder agglomeration, oil separation, low-temperature crystallization, and oil rancidity. Conventional drying processes can easily damage the heat-sensitive functional components of raw materials, and single antioxidants have limited antioxidant effects. The lack of core process parameters results in poor product quality stability, and some efficacy claims pose risks to food labeling compliance. This invention addresses the above-mentioned shortcomings of existing technologies by optimizing the overall formula and process, overcoming common technical pain points in the industry. Summary of the Invention 3.1 Raw material composition (parts by weight)

[0003] Sesame seeds: 80-95 parts; Medicinal and edible compound powder: 3-10 parts; Edible vegetable oil: 2-8 parts, preferably sesame oil, but one or more of food-grade edible vegetable oils such as sunflower seed oil and peanut oil can also be used; Monoglycerides or phospholipids: 0.1–0.5 parts; Prebiotic oligosaccharides: 0.5–2 parts; Compound antioxidant: 0.01-0.2 parts.

[0004] The compound powder containing both medicinal and edible ingredients is selected from compound powders containing yam, poria, and gorgon fruit; compound powders containing wolfberry, red date, and longan; compound powders containing hawthorn, malt, and tangerine peel; and compound powders containing lily, lotus seed, and chrysanthemum. Among them, the mass ratio of yam, poria, and gorgon fruit in the compound powder containing yam, poria, and gorgon fruit is (1-3):(1-2):1; the mass ratio of wolfberry, red date, and longan in the compound powder containing wolfberry, red date, and longan is (2-4):(2-3):1; the mass ratio of hawthorn, malt, and tangerine peel in the compound powder containing hawthorn is (2-3):(1-2):1; and the mass ratio of lily, lotus seed, and chrysanthemum in the compound powder containing lily is (1-2):(1-2):1.

[0005] Prebiotic oligosaccharides are selected from at least one of fructooligosaccharides, isomaltooligosaccharides, and xylooligosaccharides.

[0006] The compound antioxidant is a mixture of rosemary extract and vitamin E in a mass ratio of 1:1 to 1:3. 3.2 Key Processes and Product Parameters

[0007] Raw materials that are both medicinal and edible are vacuum freeze-dried to a moisture content of ≤5% and then ultra-finely pulverized to 100-300 mesh. The pre-wetting oil-to-powder mass ratio is 1:3 to 1:5, the rotation speed is 500 to 800 r / min, and the time is 5 to 10 min; Sesame seeds are roasted at a low temperature of 60–90℃ for 20–40 minutes, with a moisture content of ≤3%. High pressure homogenization: 30-50 MPa, temperature: 40-50℃; Apparent viscosity at 25℃ is 3500~4500mPa·s, particle size D90≤25μm, and centrifugal oil separation rate ≤1.5%. Attached Figure Description

[0008] Figure 1 Preparation process flow diagram The unit comprises: 100 Raw material pretreatment unit; 101 Sesame screening and cleaning; 102 Low-temperature roasting; 103 Cleaning and sorting of medicinal and edible raw materials; 104 Vacuum freeze drying; 105 Ultrafine grinding; 200 Compound dispersion unit; 201 Oil phase pre-wetting; 202 Sesame coarse grinding; 203 Ingredient mixing; 300 Forming and filling unit; 301 Fine grinding and homogenization; 302 Cooling and filling; 303 Finished sesame paste. Detailed Implementation Test method description

[0009] The detection methods for all indicators involved in the embodiments of this invention are performed according to the following standards: Apparent viscosity: NDJ-1 rotational viscometer was used in a constant temperature water bath at 25±0.5℃, with rotor No. 4 and a rotation speed of 10 r / min. Particle size distribution: The particle size distribution was determined using a laser particle size analyzer (Mastersizer 3000) with anhydrous ethanol as the dispersion medium, and the results are expressed as D90 particle size. Oil separation rate by centrifugation: Accurately weigh 10.0g of sesame paste sample into a centrifuge tube, centrifuge at 4000r / min for 30min under constant temperature of 25℃, carefully aspirate the upper oil layer and weigh it. Oil separation rate = (weight of separated oil / total weight of sample) × 100%; Polysaccharide retention rate: determined by the phenol-sulfuric acid method. Example 1

[0010] 90 portions of black sesame seeds 5 parts of compound powder of yam, poria, and euryale seed 3 parts sesame oil Monoglyceride 0.2 parts 1 part of fructooligosaccharides Rosemary extract: Vitamin E = 1:1, combined with 0.05 parts antioxidant. Process flow: 101→102 (75℃ / 30min)→103→104→105 (200 mesh)→201 (oil-to-powder ratio 1:4, 600r / min, 8min)→202→203→301 (35MPa, 45℃ homogenization)→302→303.

[0011] Product specifications: viscosity 3800 mPa·s, D90=22μm, oil separation rate 1.2%, no sand return, no stratification, polysaccharide retention rate ≥90%. Example 2

[0012] 88 portions of white sesame seeds 6 parts of compound powder of goji berries, red dates and longan 4 parts sunflower seed oil 0.3 parts phospholipids 1 part isomaltooligosaccharide Rosemary extract: Vitamin E = 1:2, combined with 0.05 parts antioxidant. The process is the same as in Example 1. Comparative Example 1 (Ordinary hot air drying)

[0013] 104 was changed to hot air drying, the rest was the same as in Example 1. Result: The heat-sensitive components were greatly lost, and the powder absorbed moisture and clumped. Comparative Example 2 (without prewetting)

[0014] Step 201 was omitted, and mixing proceeded directly. Result: Powder agglomeration was significant, and the oil separation rate was ≥6.8%. Comparative Example 3 (without anti-crystallization agent)

[0015] No monoglycerides / phospholipids were added; otherwise, the procedure was the same as in Example 1. Result: Sugar crystallization occurred at low temperature. Compliance Statement

[0016] The functional descriptions involved in this invention are based on the traditional understanding of food and medicine homology. The products are produced and sold as ordinary food, strictly complying with the "Food Safety Law of the People's Republic of China" and relevant regulations on food labeling management, and do not make any claims about health functions or disease prevention.

Claims

1. A functional sesame paste with both medicinal and edible properties, characterized in that, By weight, the ingredients include: 80-95 parts sesame, 3-10 parts compound powder of medicinal and edible ingredients, 2-8 parts edible vegetable oil, 0.1-0.5 parts monoglycerides or phospholipids, 0.5-2 parts prebiotic oligosaccharides, and 0.01-0.2 parts compound antioxidants; The compound antioxidant is a mixture of rosemary extract and vitamin E in a mass ratio of 1:1 to 1:

3. The product has an apparent viscosity of 3500–4500 mPa·s at 25°C, a particle size D90 ≤ 25 μm, and a centrifugal oil separation rate ≤ 1.5%.

2. The sesame paste according to claim 1, characterized in that, The compound powder containing both medicinal and edible ingredients is vacuum freeze-dried to a moisture content of ≤5% and ultra-finely pulverized to a particle size of 100-300 mesh.

3. The sesame paste according to claim 1, characterized in that, The medicinal and edible compound powder is selected from one of the following: yam, poria and euryale seed compound powder, wolfberry, red date and longan compound powder, hawthorn, malt and tangerine peel compound powder, lily, lotus seed and chrysanthemum compound powder.

4. The sesame paste according to claim 3, characterized in that, In the compound powder of yam, poria and gorgon fruit, the mass ratio of yam, poria and gorgon fruit is (1-3):(1-2):1; in the compound powder of wolfberry, red date and longan, the mass ratio of wolfberry, red date and longan is (2-4):(2-3):

1.

5. The sesame paste according to claim 1, characterized in that, Prebiotic oligosaccharides are selected from at least one of fructooligosaccharides, isomaltooligosaccharides, and xylooligosaccharides.

6. A method for preparing sesame paste according to any one of claims 1 to 5, characterized in that, Including the following steps: (1) Sesame seeds are screened and washed, and then baked at a low temperature of 60-90℃ for 20-40 minutes; (2) The medicinal and edible raw materials are sorted, vacuum freeze-dried to a moisture content of ≤5%, and then ultra-finely pulverized; (3) The medicinal and edible compound powder is pre-wetted with oil phase, with an oil-to-powder ratio of 1:3 to 1:5, and stirred at 500 to 800 r / min for 5 to 10 min; (4) Roast sesame seeds and coarsely grind them into sesame paste; (5) Add pre-wetted powder, edible vegetable oil, monoglycerides or phospholipids, prebiotic oligosaccharides, and compound antioxidants, and mix well; (6) After fine grinding, the product is homogenized under high pressure at 30-50 MPa and 40-50℃, cooled and filled to obtain the finished product.

7. The method according to claim 6, characterized in that, After roasting, the moisture content of the sesame seeds is ≤3%. After pre-wetting, the powder is completely coated with the oil phase, with no dry core and no agglomeration.

8. The sesame paste according to claim 1, characterized in that, After being stored in a sealed container at room temperature for 90 days, the oil separation rate is ≤1.5%, with no stratification, no clumping, and no low-temperature sand return. The polysaccharide retention rate of the medicinal and edible raw materials is ≥90%.

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