Preparation method of storage-resistant sesame paste

A sesame paste and storage-stable technology, applied in the field of food processing, can solve the problems of easy occurrence of oil separation, delamination, poor storage resistance of sesame paste, etc., and achieve the effects of significant sesame paste flavor, improved lipophilic performance, and improved stability.

CN106262573AInactive Publication Date: 2017-01-04ANHUI ZANJIATIAN ECOLOGICAL AGRI CO LTD
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
Publication Date
2017-01-04
Estimated Expiration
Not applicable · inactive patent
Patent Text Reader

Abstract

The invention belongs to the technical field of food processing and particularly relates to a preparation method of storage-resistant sesame paste. The method includes the steps of sesame selecting, cleaning and drying, seed frying, peeling, grinding and bottling. After sesame is ground, enzymolysis, high-temperature treatment and low-temperature treatment are carried out in the following process, the oleophylic performance of a macromolecular compound in solid phase matter of the sesame paste is improved, the stability of the sesame paste is improved, the finally-obtained finished sesame paste is pale brown and has the remarkable sesame paste fragrance, and the phenomena of oil separation and hardening are avoided within 12 months.
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Description

technical field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of shelf-stable sesame paste. Background technique

[0002] Sesame paste is processed from high-quality white sesame or black sesame. The finished product is muddy and has a strong aroma of fried sesame. It is not only a condiment, but also has its unique nutritional value. The use of seasoning sauces, the production of sesame paste in my country is mainly concentrated in North China, East China, Central China and other regions. As a condiment, it is deeply loved by consumers. In Middle Eastern countries, sesame paste has become a part of their food culture. It has been produced for a long time, but it is only sold in small batches. The biggest disadvantage of the sesame paste produced according to the traditional technology is its poor storage resistance. The produced sesame paste will appear oil separation after a period of time, and the l...

Examples

Embodiment 1

[0018] A preparation method of shelf-stable sesame paste, the method comprises selecting sesame seeds→cleaning and drying→stir-frying seeds→peeling→grinding sauce→bottling, specifically,

[0019] Selection of sesame seeds: select undamaged and plump sesame seeds;

[0020] Cleaning and drying: Rinse twice in running water repeatedly, and bake for 80 minutes under hot air at 45°C;

[0021] Roasted seeds: Roast the roasted sesame at 185°C. Stop roasting as soon as the sesame is fragrant. During the roasting process, use an air cooler to cool down the roasted sesame with smoke, and the temperature of the smoke is 125°C;

[0022] Peeling: rub the roasted sesame seeds to remove the skin;

[0023] Grinding the sauce: Grinding the sesame paste with the skin removed, the fineness of the grinding sauce is 100 mesh, and the sesame paste is initially obtained;

[0024] Enzymatic hydrolysis: add 1‰ of sesame paste to the sesame paste for enzymatic hydrolysis with proteolysis, the tempera...

Embodiment 2

[0037] A preparation method of shelf-stable sesame paste, the method comprises selecting sesame seeds→cleaning and drying→stir-frying seeds→peeling→grinding sauce→bottling, specifically,

[0038] Selection of sesame seeds: select undamaged and plump sesame seeds;

[0039] Cleaning and drying: Rinse twice in running water repeatedly, and bake for 80 minutes under hot air at 45°C;

[0040] Roasted seeds: Roast the roasted sesame at 185°C. Stop roasting as soon as the sesame is fragrant. During the roasting process, use an air cooler to cool down the roasted sesame with smoke, and the temperature of the smoke is 125°C;

[0041] Peeling: rub the roasted sesame seeds to remove the skin;

[0042] Grinding the sauce: Grinding the sesame paste with the skin removed, the fineness of the grinding sauce is 100 mesh, and the sesame paste is initially obtained;

[0043] Enzymatic hydrolysis: add sesame paste to sesame paste with proteolytic hydrolysis with a weight of 1.5‰, the temperatu...

Embodiment 3

[0048] A preparation method of shelf-stable sesame paste, the method comprises selecting sesame seeds→cleaning and drying→stir-frying seeds→peeling→grinding sauce→bottling, specifically,

[0049] Selection of sesame seeds: select undamaged and plump sesame seeds;

[0050] Cleaning and drying: Rinse twice in running water repeatedly, and bake for 80 minutes under hot air at 45°C;

[0051] Roasted seeds: Roast the roasted sesame at 185°C. Stop roasting as soon as the sesame is fragrant. During the roasting process, use an air cooler to cool down the roasted sesame with smoke, and the temperature of the smoke is 125°C;

[0052] Peeling: rub the roasted sesame seeds to remove the skin;

[0053] Grinding the sauce: Grinding the sesame paste with the skin removed, the fineness of the grinding sauce is 100 mesh, and the sesame paste is initially obtained;

[0054] Enzymolysis: add sesame paste to the sesame paste with proteolysis of 2‰ weight, the temperature of the first stage of ...