Black sesame syrup and its making method

A technology of black sesame dew and black sesame, applied in the field of black sesame dew and preparation thereof, can solve problems such as difficulty in satisfying public taste, difficulty in preparing a black sesame drink, difficult processing, etc., and achieves a practical preparation method, good medicinal value, low-cost effects

Inactive Publication Date: 2004-02-11
郭兴田
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the processing and use of black sesame in my country is limited to food additives, and there are not many black sesame processed into beverages. Although there are public instructions for beverages containing black sesame ingredients, some beverages have a single formula: only black sesame One ingredient causes poor taste and is difficult to satisfy the tastes of the public. In addition, some drinks are added with a large number of other ingredients, which loses the unique taste of black sesame drinks, and because of the special structure of black sesame: thick skin, heavy color, and black color, Difficult to process and other characteristics have caused difficulties in the preparation of black sesame drinks, and are difficult to develop and utilize
At present, the production methods of existing black sesame beverages all follow a single traditional beverage preparation method, which is often limited by the mouthfeel of existing beverages, resulting in a single taste and ultimately lack of medical value.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Example 1: Select 65 kg of black sesame and 20 kg of black beans, remove impurities → wash with water → soak → refine pulp → steam heating → cool → add auxiliary agents → homogenize → fill → sterilize → cool → invert → pick up leaks → 500 ml of finished product, 20 bottles. The black sesame and black beans are screened to remove mildew and impurities, washed with water, soaked, and then processed into pulp by colloid milling, filtered through a 150-200 mesh vibrating screen to achieve separation of pulp and residue, and the separated slurry is added with white sugar. Add 2kg of sugar to 100kg of slurry, then heat it with hot steam at 80°C for 25 minutes, put the heated slurry into the exchanger and cool it down to 40°C, then filter it through a filter, and pour it into the filtered slurry Add 0.04% of the aspartame by weight of the slurry, add sodium alginate of 0.15% of the weight of the slurry, glycerides of 0.1% of the weight of the slurry and sucrose esters of 0.1% ...

Embodiment 2

[0015] Example 2: Select 70 kg of black sesame and 30 kg of black beans, remove impurities → wash with water → soak → refine pulp → steam heating → cool → add auxiliary agents for homogenization → homogenization → filling → sterilization → cooling → inversion → leak detection → finished product 225ml, 40 bottles. Specifically as embodiment 1.

Embodiment 3

[0016] Embodiment 3: Select 80kg of black sesame seeds and 35kg of black beans, remove impurities→washing→soaking→refining→steam heating→cooling→add auxiliary agents→homogenize→filling→sterilize→cooling→inversion→leaking→finished product 115ml, 60 bottles. Specifically as embodiment 1.

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PUM

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Abstract

The present invention relates to the production process of black sesame syrup with unique taste, rich nutritive components and special medicinal value. The material includes black sesame in 65-80 wt% and black bean in 20-35 wt%, and the production process includes eliminating impurities, water washing, soaking, milling to produce milk, steam heating, cooling, adding supplementary material, homogenizing, packing, sterilizing, cooling, turning up, and leakage test to obtain finished product. The black sesame syrup is fine in oral feeling, scented, delicious and appetizing.

Description

technical field [0001] The invention relates to a black sesame dew with unique taste, real nutritional ingredients and unique medical value and a preparation method thereof. Background technique [0002] At present, the processing and use of black sesame in my country is limited to food additives, and there are not many black sesame processed into beverages. Although there are public instructions for beverages containing black sesame ingredients, some beverages have a single formula: only black sesame One ingredient causes poor taste and is difficult to satisfy the tastes of the public. In addition, some drinks are added with a large number of other ingredients, which loses the unique taste of black sesame drinks, and because of the special structure of black sesame: thick skin, heavy color, and black color, Characteristics such as being difficult for processing have caused the preparation method difficulty of black sesame beverage, is difficult to develo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L25/00
Inventor 郭兴田
Owner 郭兴田
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