High-stability sesame paste and preparation method thereof

Abstract

The invention provides high-stability sesame paste and a preparation method thereof. The preparation method comprises the following steps: cleaning sesame; drying the sesames; roasting the sesame seeds; cooling is performed; grinding, homogenizing and centrifugally separating to obtain sesame oil and a solid phase; taking glycyrrhizin and agave fructan, adding deionized water, stirring and dissolving to obtain a mixed water phase; dispersing glyceryl monocaprate in sesame oil, stirring and dissolving to obtain an oil phase; pouring the mixed water phase into the oil phase, and homogenizing to obtain a compound oil emulsion; adding the edible sugar, the table salt and the compound oil emulsion into the solid phase, and uniformly stirring; and performing low-temperature plasma treatment. The composite oil emulsion is obtained through a simple dispersion and emulsification method, formed emulsion droplets are small and uniform in particle size and compact in gel network structure, synergistic coexistence exists on an oil-water interface, interaction force such as hydrogen bonds exists, sesame oil and a solid phase can be firmly combined, a stable homogeneous system is formed, and the stability of the sesame oil is improved. Therefore, the sesame oil is prevented from gathering and being separated out after being remixed with a solid phase.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to high-stability sesame paste and a preparation method thereof. Background Art

[0002] Sesame paste is a kind of food made by grinding sesame seeds after high-temperature roasting. It has health benefits such as antibacterial, regulating blood lipids, stabilizing blood pressure, and protecting the liver. Central China, North China and other places have created unique delicacies based on sesame paste. Wuhan's hot dry noodles, cold noodles, and sesame sauce hot pot all have it. The shelf life of sesame paste is mainly caused by chemical reactions, and colloidal stability is the most important factor. The internal cell structure of sesame paste is destroyed during the grinding process, and the paste body has extremely high hardness after the fat precipitates and floats. Sesame paste is a multiphase dispersion system. After standing for a period of time, the system is in a thermodynamically unstable state. Due to the effects of gravity and Brownian motion, the solid and liquid phase particles in the system continue to move and contact with other particles and droplets. Then, the system slowly stratifies in the form of gravity separation, and then the oil and solid phase separation phenomenon occurs. The floating oil accelerates the protection of the fat cell membrane, thereby causing oxidation and rancidity, resulting in a decrease in the original flavor, sensory, spreadability, and shelf life of the product. Therefore, the primary problem in the production of sesame paste is to maintain a high stability of sesame paste and slow down the stratification of the paste. The current method to solve this problem is to add hydrogenated oil to sesame paste to achieve the solidification effect on sesame paste, thereby improving its quality stability during the shelf life. Hydrogenated oil is a commonly used additive in the food production process. Since hydrogenated oil contains a large amount of trans fatty acids, excessive consumption will increase the risks of cardiovascular and cerebrovascular diseases, diabetes, memory loss, etc., and has received attention and restrictions from countries around the world in recent years; or add vegetable protein powder as a stabilizer to reduce the surface free energy of oil, protein and sesame paste particles in the system, so that the solids no longer aggregate to achieve the requirement of long-term uniformity and stability, but the strong repulsive force induced by the stabilizer causes the solidification effect of sesame paste to be too obvious, resulting in poor spreadability; or only starting from the milling process, reducing the particle diameter to slow down the sedimentation rate, this method is not effective. Therefore, how to improve the stability of the sauce (reduce the phenomenon of oil and solid phase separation), improve antioxidant properties, and at the same time maintain or even optimize the spreadability is the key to the research. Summary of the invention

[0003] Technical problem to be solved: In view of the above technical problems, the purpose of the present invention is to provide a high-stability sesame paste and a preparation method thereof. The oil phase and the solid phase of the sesame paste are first separated, and then a composite oil emulsion is obtained by a simple dispersion emulsification method through the interfacial fiberization self-assembly of the natural amphiphilic small molecule glycyrrhizin and the adsorption of the crystalline particles of monocaprin. The formed emulsion droplets have a small and uniform particle size, a dense gel network structure, and coexist synergistically at the oil-water interface with the presence of hydrogen bonds and other interaction forces, which can firmly combine the sesame oil and the solid phase to form a stable homogeneous system, thereby preventing the aggregation of the sesame oil and the precipitation after remixing with the solid phase.

[0004] Technical solution: A method for preparing high-stability sesame paste, comprising the following steps: S1: Select sesame seeds of good variety, full grains and without mildew spots, and wash them with water to prepare washed sesame seeds; S2: drying the washed sesame seeds at 60-70° C. for 4-6 hours until the moisture content reaches 5-20%, thereby obtaining dried sesame seeds; S3: roasting the dried sesame seeds at a temperature of 130-200° C. until they are golden in color and crispy in texture, thereby obtaining roasted sesame seeds; S4: The roasted sesame seeds are rapidly smoked 2-4 times, and then immediately cooled to 40-60° C. to obtain cooled roasted sesame seeds; S5: grinding and homogenizing the roasted sesame seeds after cooling, and centrifuging to obtain sesame oil and solid phase; S6: taking glycyrrhizic acid and agave fructan, adding deionized water, stirring and dissolving to obtain a mixed aqueous phase; S7: dispersing monocaprin in sesame oil, stirring and dissolving at 60° C. to obtain an oil phase; S8: slowly pouring the mixed water phase into the oil phase and then homogenizing to obtain a composite oil emulsion; S9: adding edible sugar of 2-6% by weight of the cooled roasted sesame, salt of 1-3% by weight of the cooled roasted sesame and the composite oil emulsion to the solid phase, and stirring the mixture into a whole; S10: Place the mixture in a quartz reactor with low-temperature plasma for treatment to obtain high-stability sesame paste. Furthermore, the process parameters of grinding in step S5 are grinding speed of 2000-4000 rpm and grinding time of 15-60 min. Furthermore, the process parameters of homogenization in step S5 are homogenization pressure of 15-22 MPa and homogenization times of 2-5 times. Furthermore, in step S6, the mass ratio of glycyrrhizic acid, agave fructan and deionized water is (2-3): (2-5): 100. Furthermore, in step S7, the mass ratio of monocaprin and sesame oil is (4-5): 100. Furthermore, in step S8, the mass ratio of the water phase to the oil phase is 1:3. Furthermore, the homogenization conditions in step S8 are a rotation speed of 14000-15000 rpm and a time of 2 min. Furthermore, the processing conditions in step S10 are: current of 0.8-1.2A, voltage of 20-40V, and processing time of 1-2min. The high-stability sesame paste prepared by the preparation method. Beneficial effects: 1. The present invention separates the oil phase and the solid phase of sesame paste first, and then obtains a composite oil emulsion through a simple dispersion emulsification method by using the interfacial fibrosis self-assembly of natural amphiphilic small molecule glycyrrhizin and the adsorption of crystal particles of monocaprin. The formed emulsion droplets have small and uniform particle sizes, a dense gel network structure, and synergistic coexistence at the oil-water interface with interaction forces such as hydrogen bonds, which can firmly combine sesame oil and the solid phase to form a stable homogeneous system, thereby preventing the aggregation of sesame oil and the precipitation after remixing with the solid phase. 2. The present invention further adds agave fructan in the preparation of the composite oil emulsion. The agave fructan is cross-linked with each other through fine crystals to form a network structure. The spatial repulsion of the interface layer coated around the sesame oil is significantly increased after the agave fructan is adsorbed to the interface, thereby improving the stability of the composite oil emulsion network; at the same time, the agave fructan itself also has a good oil adsorption effect, improves the oil solubility of the emulsion, and after mixing with the solid phase, it can also adsorb the oil that has not been separated in the solid phase. 3. The glycyrrhizic acid and agave fructan in the present invention also have certain antibacterial and antioxidant effects. Among them, agave fructan also has the effects of promoting the growth of beneficial bacteria, regulating blood sugar, promoting calcium absorption, and promoting chemical protection and immune regulation. 4. The composite oil emulsion in the present invention is in the form of microspheres and has lubricity. After being mixed with the solid phase, it can also improve the overall fluidity of sesame paste. 5. In the present invention, sesame paste is placed in low-temperature plasma, and the active particles in the plasma can promote the self-crosslinking between glycyrrhizin, monocaprin and agave fructan, as well as the formation of chemical bonds between them, and the increase of the crosslinking degree, thereby improving the adsorption stability of sesame oil. In addition, the active particles in the plasma interact with the surface of the sesame paste solid phase, thereby increasing the compatibility between the composite oil emulsion and the solid phase, and making the mixing more uniform. At the same time, the hydrophobic groups of the solid phase can also be increased to reduce the precipitation of sesame oil. On the other hand, the bactericidal effect of low-temperature plasma, combined with the antibacterial and antioxidant effects of glycyrrhizin and agave fructan, can effectively improve the stability of sesame paste and extend the shelf life of sesame paste. DETAILED DESCRIPTION The present invention proposes a high-stability sesame paste and a preparation method thereof. To make the purpose, technical scheme and effect of the present invention clearer and more specific, the present invention will be further described in detail with reference to the following examples. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention. Example 1 A method for preparing high-stability sesame paste comprises the following steps: S1: Select sesame seeds of good variety, full grains and without mildew spots, and wash them with water to prepare washed sesame seeds; S2: drying the washed sesame seeds at 65° C. for 5 h until the moisture content reaches 10%, thereby obtaining dried sesame seeds; S3: roasting the dried sesame seeds at a temperature of 180° C. until they are golden in color and crispy in texture, thereby obtaining roasted sesame seeds; S4: Roasting the sesame seeds and rapidly raising smoke 4 times, and immediately cooling the sesame seeds to 60° C. to obtain cooled roasted sesame seeds; S5: Grind and homogenize the roasted sesame seeds after cooling at a grinding speed of 2000 rpm, a grinding time of 60 min, a homogenization pressure of 15 MPa, and a homogenization number of 5 times, and centrifuge to obtain sesame oil and solid phase; S6: taking glycyrrhizic acid and agave fructan, adding deionized water, wherein the mass ratio of glycyrrhizic acid, agave fructan and deionized water is 3:4:100, stirring and dissolving to obtain a mixed aqueous phase; S7: dispersing monocaprin in sesame oil in a mass ratio of 5:100, stirring and dissolving at 60° C. to obtain an oil phase; S8: slowly pouring the mixed water phase into the oil phase, the mass ratio of the mixed water phase to the oil phase is 1:3, and then homogenizing at a speed of 14500 rpm for 2 min to obtain a composite oil emulsion; S9: adding edible sugar of 5% of the weight of the cooled roasted sesame, salt of 2% of the weight of the cooled roasted sesame and the composite oil emulsion to the solid phase, and stirring them evenly into one; S10: Place the mixture in a quartz reactor with low-temperature plasma for treatment at a current of 1.0 A, a voltage of 30 V, and a treatment time of 2 min to obtain high-stability sesame paste. Example 2 A method for preparing high-stability sesame paste comprises the following steps: S1: Select sesame seeds of good variety, full grains and without mildew spots, and wash them with water to prepare washed sesame seeds; S2: drying the washed sesame seeds at 65° C. for 5 h until the moisture content reaches 10%, thereby obtaining dried sesame seeds; S3: roasting the dried sesame seeds at a temperature of 180° C. until they are golden in color and crispy in texture, thereby obtaining roasted sesame seeds; S4: Roasting the sesame seeds and rapidly raising smoke 4 times, and immediately cooling the sesame seeds to 60° C. to obtain cooled roasted sesame seeds; S5: Grind and homogenize the cooled roasted sesame seeds at a grinding speed of 3000 rpm, a grinding time of 40 min, a homogenization pressure of 20 MPa, and a homogenization time of 4 times, and centrifuge to obtain sesame oil and solid phase; S6: taking glycyrrhizic acid and agave fructan, adding deionized water, wherein the mass ratio of glycyrrhizic acid, agave fructan and deionized water is 3:4:100, stirring and dissolving to obtain a mixed aqueous phase; S7: dispersing monocaprin in sesame oil in a mass ratio of 5:100, stirring and dissolving at 60° C. to obtain an oil phase; S8: slowly pouring the mixed water phase into the oil phase, the mass ratio of the mixed water phase to the oil phase is 1:3, and then homogenizing at a speed of 14500 rpm for 2 min to obtain a composite oil emulsion; S9: adding edible sugar of 5% of the weight of the cooled roasted sesame, salt of 2% of the weight of the cooled roasted sesame and the composite oil emulsion to the solid phase, and stirring them evenly into one; S10: Place the mixture in a quartz reactor with low-temperature plasma for treatment at a current of 1.0 A, a voltage of 30 V, and a treatment time of 2 min to obtain high-stability sesame paste. Example 3 A method for preparing high-stability sesame paste comprises the following steps: S1: Select sesame seeds of good variety, full grains and without mildew spots, and wash them with water to prepare washed sesame seeds; S2: drying the washed sesame seeds at 65° C. for 5 h until the moisture content reaches 10%, thereby obtaining dried sesame seeds; S3: roasting the dried sesame seeds at a temperature of 180° C. until they are golden in color and crispy in texture, thereby obtaining roasted sesame seeds; S4: Roasting the sesame seeds and rapidly raising smoke 4 times, and immediately cooling the sesame seeds to 60° C. to obtain cooled roasted sesame seeds; S5: Grind and homogenize the roasted sesame seeds after cooling at a grinding speed of 4000 rpm, a grinding time of 15 min, a homogenization pressure of 22 MPa, and a homogenization time of 2 times, and centrifuge to obtain sesame oil and solid phase; S6: taking glycyrrhizic acid and agave fructan, adding deionized water, wherein the mass ratio of glycyrrhizic acid, agave fructan and deionized water is 3:4:100, stirring and dissolving to obtain a mixed aqueous phase; S7: dispersing monocaprin in sesame oil in a mass ratio of 5:100, stirring and dissolving at 60° C. to obtain an oil phase; S8: slowly pouring the mixed water phase into the oil phase, the mass ratio of the mixed water phase to the oil phase is 1:3, and then homogenizing at a speed of 14500 rpm for 2 min to obtain a composite oil emulsion; S9: adding edible sugar of 5% of the weight of the cooled roasted sesame, salt of 2% of the weight of the cooled roasted sesame and the composite oil emulsion to the solid phase, and stirring them evenly into one; S10: Place the mixture in a quartz reactor with low-temperature plasma for treatment at a current of 1.0 A, a voltage of 30 V, and a treatment time of 2 min to obtain high-stability sesame paste. Example 4 A method for preparing high-stability sesame paste comprises the following steps: S1: Select sesame seeds of good variety, full grains and without mildew spots, and wash them with water to prepare washed sesame seeds; S2: drying the washed sesame seeds at 65° C. for 5 h until the moisture content reaches 10%, thereby obtaining dried sesame seeds; S3: roasting the dried sesame seeds at a temperature of 180° C. until they are golden in color and crispy in texture, thereby obtaining roasted sesame seeds; S4: Roasting the sesame seeds and rapidly raising smoke 4 times, and immediately cooling the sesame seeds to 60° C. to obtain cooled roasted sesame seeds; S5: Grind and homogenize the cooled roasted sesame seeds at a grinding speed of 3000 rpm, a grinding time of 40 min, a homogenization pressure of 20 MPa, and a homogenization time of 4 times, and centrifuge to obtain sesame oil and solid phase; S6: taking glycyrrhizic acid and agave fructan, adding deionized water, wherein the mass ratio of glycyrrhizic acid, agave fructan and deionized water is 2:2:100, stirring and dissolving to obtain a mixed aqueous phase; S7: dispersing monocaprin in sesame oil in a mass ratio of 5:100, stirring and dissolving at 60° C. to obtain an oil phase; S8: slowly pouring the mixed water phase into the oil phase, the mass ratio of the mixed water phase to the oil phase is 1:3, and then homogenizing at a speed of 14500 rpm for 2 min to obtain a composite oil emulsion; S9: adding edible sugar of 5% of the weight of the cooled roasted sesame, salt of 2% of the weight of the cooled roasted sesame and the composite oil emulsion to the solid phase, and stirring them evenly into one; S10: Place the mixture in a quartz reactor with low-temperature plasma for treatment at a current of 1.0 A, a voltage of 30 V, and a treatment time of 2 min to obtain high-stability sesame paste. Example 5 A method for preparing high-stability sesame paste comprises the following steps: S1: Select sesame seeds of good variety, full grains and without mildew spots, and wash them with water to prepare washed sesame seeds; S2: drying the washed sesame seeds at 65° C. for 5 h until the moisture content reaches 10%, thereby obtaining dried sesame seeds; S3: roasting the dried sesame seeds at a temperature of 180° C. until they are golden in color and crispy in texture, thereby obtaining roasted sesame seeds; S4: Roasting the sesame seeds and rapidly raising smoke 4 times, and immediately cooling the sesame seeds to 60° C. to obtain cooled roasted sesame seeds; S5: Grind and homogenize the cooled roasted sesame seeds at a grinding speed of 3000 rpm, a grinding time of 40 min, a homogenization pressure of 20 MPa, and a homogenization time of 4 times, and centrifuge to obtain sesame oil and solid phase; S6: taking glycyrrhizic acid and agave fructan, adding deionized water, wherein the mass ratio of glycyrrhizic acid, agave fructan and deionized water is 2:5:100, stirring and dissolving to obtain a mixed aqueous phase; S7: dispersing monocaprin in sesame oil in a mass ratio of 5:100, stirring and dissolving at 60° C. to obtain an oil phase; S8: slowly pouring the mixed water phase into the oil phase, the mass ratio of the mixed water phase to the oil phase is 1:3, and then homogenizing at a speed of 14500 rpm for 2 min to obtain a composite oil emulsion; S9: adding edible sugar of 5% of the weight of the cooled roasted sesame, salt of 2% of the weight of the cooled roasted sesame and the composite oil emulsion to the solid phase, and stirring them evenly into one; S10: Place the mixture in a quartz reactor with low-temperature plasma for treatment at a current of 1.0 A, a voltage of 30 V, and a treatment time of 2 min to obtain high-stability sesame paste. Example 6 A method for preparing high-stability sesame paste comprises the following steps: S1: Select sesame seeds of good variety, full grains and without mildew spots, and wash them with water to prepare washed sesame seeds; S2: drying the washed sesame seeds at 65° C. for 5 h until the moisture content reaches 10%, thereby obtaining dried sesame seeds; S3: roasting the dried sesame seeds at a temperature of 180° C. until they are golden in color and crispy in texture, thereby obtaining roasted sesame seeds; S4: Roasting the sesame seeds and rapidly raising smoke 4 times, and immediately cooling the sesame seeds to 60° C. to obtain cooled roasted sesame seeds; S5: Grind and homogenize the cooled roasted sesame seeds at a grinding speed of 3000 rpm, a grinding time of 40 min, a homogenization pressure of 20 MPa, and a homogenization time of 4 times, and centrifuge to obtain sesame oil and solid phase; S6: taking glycyrrhizic acid and agave fructan, adding deionized water, wherein the mass ratio of glycyrrhizic acid, agave fructan and deionized water is 3:2:100, stirring and dissolving to obtain a mixed aqueous phase; S7: dispersing monocaprin in sesame oil in a mass ratio of 5:100, stirring and dissolving at 60° C. to obtain an oil phase; S8: slowly pouring the mixed water phase into the oil phase, the mass ratio of the mixed water phase to the oil phase is 1:3, and then homogenizing at a speed of 14500 rpm for 2 min to obtain a composite oil emulsion; S9: adding edible sugar of 5% of the weight of the cooled roasted sesame, salt of 2% of the weight of the cooled roasted sesame and the composite oil emulsion to the solid phase, and stirring them evenly into one; S10: Place the mixture in a quartz reactor with low-temperature plasma for treatment at a current of 1.0 A, a voltage of 30 V, and a treatment time of 2 min to obtain high-stability sesame paste. Example 7 A method for preparing high-stability sesame paste comprises the following steps: S1: Select sesame seeds of good variety, full grains and without mildew spots, and wash them with water to prepare washed sesame seeds; S2: drying the washed sesame seeds at 65° C. for 5 h until the moisture content reaches 10%, thereby obtaining dried sesame seeds; S3: roasting the dried sesame seeds at a temperature of 180° C. until they are golden in color and crispy in texture, thereby obtaining roasted sesame seeds; S4: Roasting the sesame seeds and rapidly raising smoke 4 times, and immediately cooling the sesame seeds to 60° C. to obtain cooled roasted sesame seeds; S5: Grind and homogenize the cooled roasted sesame seeds at a grinding speed of 3000 rpm, a grinding time of 40 min, a homogenization pressure of 20 MPa, and a homogenization time of 4 times, and centrifuge to obtain sesame oil and solid phase; S6: taking glycyrrhizic acid and agave fructan, adding deionized water, wherein the mass ratio of glycyrrhizic acid, agave fructan and deionized water is 3:5:100, stirring and dissolving to obtain a mixed aqueous phase; S7: dispersing monocaprin in sesame oil in a mass ratio of 5:100, stirring and dissolving at 60° C. to obtain an oil phase; S8: slowly pouring the mixed water phase into the oil phase, the mass ratio of the mixed water phase to the oil phase is 1:3, and then homogenizing at a speed of 14500 rpm for 2 min to obtain a composite oil emulsion; S9: adding edible sugar of 5% of the weight of the cooled roasted sesame, salt of 2% of the weight of the cooled roasted sesame and the composite oil emulsion to the solid phase, and stirring them evenly into one; S10: Place the mixture in a quartz reactor with low-temperature plasma for treatment at a current of 1.0 A, a voltage of 30 V, and a treatment time of 2 min to obtain high-stability sesame paste. Example 8 A method for preparing high-stability sesame paste comprises the following steps: S1: Select sesame seeds of good variety, full grains and without mildew spots, and wash them with water to prepare washed sesame seeds; S2: drying the washed sesame seeds at 65° C. for 5 h until the moisture content reaches 10%, thereby obtaining dried sesame seeds; S3: roasting the dried sesame seeds at a temperature of 180° C. until they are golden in color and crispy in texture, thereby obtaining roasted sesame seeds; S4: Roasting the sesame seeds and rapidly raising smoke 4 times, and immediately cooling the sesame seeds to 60° C. to obtain cooled roasted sesame seeds; S5: Grind and homogenize the cooled roasted sesame seeds at a grinding speed of 3000 rpm, a grinding time of 40 min, a homogenization pressure of 20 MPa, and a homogenization time of 4 times, and centrifuge to obtain sesame oil and solid phase; S6: taking glycyrrhizic acid and agave fructan, adding deionized water, wherein the mass ratio of glycyrrhizic acid, agave fructan and deionized water is 3:4:100, stirring and dissolving to obtain a mixed aqueous phase; S7: dispersing monocaprin in sesame oil in a mass ratio of 4:100, stirring and dissolving at 60° C. to obtain an oil phase; S8: slowly pouring the mixed water phase into the oil phase, the mass ratio of the mixed water phase to the oil phase is 1:3, and then homogenizing at a speed of 14500 rpm for 2 min to obtain a composite oil emulsion; S9: adding edible sugar of 5% of the weight of the cooled roasted sesame, salt of 2% of the weight of the cooled roasted sesame and the composite oil emulsion to the solid phase, and stirring them evenly into one; S10: Place the mixture in a quartz reactor with low-temperature plasma for treatment at a current of 1.0 A, a voltage of 30 V, and a treatment time of 2 min to obtain high-stability sesame paste. Example 9 A method for preparing high-stability sesame paste comprises the following steps: S1: Select sesame seeds of good variety, full grains and without mildew spots, and wash them with water to prepare washed sesame seeds; S2: drying the washed sesame seeds at 65° C. for 5 h until the moisture content reaches 10%, thereby obtaining dried sesame seeds; S3: roasting the dried sesame seeds at a temperature of 180° C. until they are golden in color and crispy in texture, thereby obtaining roasted sesame seeds; S4: Roasting the sesame seeds and rapidly raising smoke 4 times, and immediately cooling the sesame seeds to 60° C. to obtain cooled roasted sesame seeds; S5: Grind and homogenize the cooled roasted sesame seeds at a grinding speed of 3000 rpm, a grinding time of 40 min, a homogenization pressure of 20 MPa, and a homogenization time of 4 times, and centrifuge to obtain sesame oil and solid phase; S6: taking glycyrrhizic acid and agave fructan, adding deionized water, wherein the mass ratio of glycyrrhizic acid, agave fructan and deionized water is 3:4:100, stirring and dissolving to obtain a mixed aqueous phase; S7: dispersing monocaprin in sesame oil in a mass ratio of 5:100, stirring and dissolving at 60° C. to obtain an oil phase; S8: slowly pouring the mixed water phase into the oil phase, the mass ratio of the mixed water phase to the oil phase is 1:3, and then homogenizing, the homogenizing conditions are a rotation speed of 14000 rpm, and a time of 2 minutes to obtain a composite oil emulsion; S9: adding edible sugar of 5% of the weight of the cooled roasted sesame, salt of 2% of the weight of the cooled roasted sesame and the composite oil emulsion to the solid phase, and stirring them evenly into one; S10: Place the mixture in a quartz reactor with low-temperature plasma for treatment at a current of 1.0 A, a voltage of 30 V, and a treatment time of 2 min to obtain high-stability sesame paste. Example 10 A method for preparing high-stability sesame paste comprises the following steps: S1: Select sesame seeds of good variety, full grains and without mildew spots, and wash them with water to prepare washed sesame seeds; S2: drying the washed sesame seeds at 65° C. for 5 h until the moisture content reaches 10%, thereby obtaining dried sesame seeds; S3: roasting the dried sesame seeds at a temperature of 180° C. until they are golden in color and crispy in texture, thereby obtaining roasted sesame seeds; S4: Roasting the sesame seeds and rapidly raising smoke 4 times, and immediately cooling the sesame seeds to 60° C. to obtain cooled roasted sesame seeds; S5: Grind and homogenize the cooled roasted sesame seeds at a grinding speed of 3000 rpm, a grinding time of 40 min, a homogenization pressure of 20 MPa, and a homogenization time of 4 times, and centrifuge to obtain sesame oil and solid phase; S6: taking glycyrrhizic acid and agave fructan, adding deionized water, wherein the mass ratio of glycyrrhizic acid, agave fructan and deionized water is 3:4:100, stirring and dissolving to obtain a mixed aqueous phase; S7: dispersing monocaprin in sesame oil in a mass ratio of 5:100, stirring and dissolving at 60° C. to obtain an oil phase; S8: slowly pouring the mixed water phase into the oil phase, the mass ratio of the mixed water phase to the oil phase is 1:3, and then homogenizing, the homogenizing conditions are a rotation speed of 15000 rpm, and a time of 2 minutes to obtain a composite oil emulsion; S9: adding edible sugar of 5% of the weight of the cooled roasted sesame, salt of 2% of the weight of the cooled roasted sesame and the composite oil emulsion to the solid phase, and stirring them evenly into one; S10: Place the mixture in a quartz reactor with low-temperature plasma for treatment at a current of 1.0 A, a voltage of 30 V, and a treatment time of 2 min to obtain high-stability sesame paste. Embodiment 11 A method for preparing high-stability sesame paste comprises the following steps: S1: Select sesame seeds of good variety, full grains and without mildew spots, and wash them with water to prepare washed sesame seeds; S2: drying the washed sesame seeds at 65° C. for 5 h until the moisture content reaches 10%, thereby obtaining dried sesame seeds; S3: roasting the dried sesame seeds at a temperature of 180° C. until they are golden in color and crispy in texture, thereby obtaining roasted sesame seeds; S4: Roasting the sesame seeds and rapidly raising smoke 4 times, and immediately cooling the sesame seeds to 60° C. to obtain cooled roasted sesame seeds; S5: Grind and homogenize the cooled roasted sesame seeds at a grinding speed of 3000 rpm, a grinding time of 40 min, a homogenization pressure of 20 MPa, and a homogenization time of 4 times, and centrifuge to obtain sesame oil and solid phase; S6: taking glycyrrhizic acid and agave fructan, adding deionized water, wherein the mass ratio of glycyrrhizic acid, agave fructan and deionized water is 3:4:100, stirring and dissolving to obtain a mixed aqueous phase; S7: dispersing monocaprin in sesame oil in a mass ratio of 5:100, stirring and dissolving at 60° C. to obtain an oil phase; S8: slowly pouring the mixed water phase into the oil phase, the mass ratio of the mixed water phase to the oil phase is 1:3, and then homogenizing at a speed of 14500 rpm for 2 min to obtain a composite oil emulsion; S9: adding edible sugar of 5% of the weight of the cooled roasted sesame, salt of 2% of the weight of the cooled roasted sesame and the composite oil emulsion to the solid phase, and stirring them evenly into one; S10: Place the mixture in a quartz reactor with low-temperature plasma for treatment at a current of 0.8 A, a voltage of 20 V, and a treatment time of 2 min to obtain high-stability sesame paste. Example 12 A method for preparing high-stability sesame paste comprises the following steps: S1: Select sesame seeds of good variety, full grains and without mildew spots, and wash them with water to prepare washed sesame seeds; S2: drying the washed sesame seeds at 65° C. for 5 h until the moisture content reaches 10%, thereby obtaining dried sesame seeds; S3: roasting the dried sesame seeds at a temperature of 180° C. until they are golden in color and crispy in texture, thereby obtaining roasted sesame seeds; S4: Roasting the sesame seeds and rapidly raising smoke 4 times, and immediately cooling the sesame seeds to 60° C. to obtain cooled roasted sesame seeds; S5: Grind and homogenize the cooled roasted sesame seeds at a grinding speed of 3000 rpm, a grinding time of 40 min, a homogenization pressure of 20 MPa, and a homogenization time of 4 times, and centrifuge to obtain sesame oil and solid phase; S6: taking glycyrrhizic acid and agave fructan, adding deionized water, wherein the mass ratio of glycyrrhizic acid, agave fructan and deionized water is 3:4:100, stirring and dissolving to obtain a mixed aqueous phase; S7: dispersing monocaprin in sesame oil in a mass ratio of 5:100, stirring and dissolving at 60° C. to obtain an oil phase; S8: slowly pouring the mixed water phase into the oil phase, the mass ratio of the mixed water phase to the oil phase is 1:3, and then homogenizing at a speed of 14500 rpm for 2 min to obtain a composite oil emulsion; S9: adding edible sugar of 5% of the weight of the cooled roasted sesame, salt of 2% of the weight of the cooled roasted sesame and the composite oil emulsion to the solid phase, and stirring them evenly into one; S10: Place the mixture in a quartz reactor with low-temperature plasma for treatment at a current of 1.2 A, a voltage of 40 V, and a treatment time of 1 min to obtain high-stability sesame paste. Comparative Example 1 The difference between this embodiment and embodiment 2 is that no agave fructan is added, specifically as follows: A method for preparing high-stability sesame paste comprises the following steps: S1: Select sesame seeds of good variety, full grains and without mildew spots, and wash them with water to prepare washed sesame seeds; S2: drying the washed sesame seeds at 65° C. for 5 h until the moisture content reaches 10%, thereby obtaining dried sesame seeds; S3: roasting the dried sesame seeds at a temperature of 180° C. until they are golden in color and crispy in texture, thereby obtaining roasted sesame seeds; S4: Roasting the sesame seeds and rapidly raising smoke 4 times, and immediately cooling the sesame seeds to 60° C. to obtain cooled roasted sesame seeds; S5: Grind and homogenize the cooled roasted sesame seeds at a grinding speed of 3000 rpm, a grinding time of 40 min, a homogenization pressure of 20 MPa, and a homogenization time of 4 times, and centrifuge to obtain sesame oil and solid phase; S6: taking glycyrrhizic acid and agave fructan, adding deionized water, wherein the mass ratio of glycyrrhizic acid to deionized water is 3:100, stirring and dissolving to obtain a mixed aqueous phase; S7: dispersing monocaprin in sesame oil in a mass ratio of 5:100, stirring and dissolving at 60° C. to obtain an oil phase; S8: slowly pouring the mixed water phase into the oil phase, the mass ratio of the mixed water phase to the oil phase is 1:3, and then homogenizing at a speed of 14500 rpm for 2 min to obtain a composite oil emulsion; S9: adding edible sugar of 5% of the weight of the cooled roasted sesame, salt of 2% of the weight of the cooled roasted sesame and the composite oil emulsion to the solid phase, and stirring them evenly into one; S10: Place the mixture in a quartz reactor with low-temperature plasma for treatment at a current of 1.0 A, a voltage of 30 V, and a treatment time of 2 min to obtain high-stability sesame paste. Comparative Example 2 The difference between this embodiment and embodiment 2 is that low-temperature plasma treatment is not performed, specifically as follows: A method for preparing high-stability sesame paste comprises the following steps: S1: Select sesame seeds of good variety, full grains and without mildew spots, and wash them with water to prepare washed sesame seeds; S2: drying the washed sesame seeds at 65° C. for 5 h until the moisture content reaches 10%, thereby obtaining dried sesame seeds; S3: roasting the dried sesame seeds at a temperature of 180° C. until they are golden in color and crispy in texture, thereby obtaining roasted sesame seeds; S4: Roasting the sesame seeds and rapidly raising smoke 4 times, and immediately cooling the sesame seeds to 60° C. to obtain cooled roasted sesame seeds; S5: Grind and homogenize the cooled roasted sesame seeds at a grinding speed of 3000 rpm, a grinding time of 40 min, a homogenization pressure of 20 MPa, and a homogenization time of 4 times, and centrifuge to obtain sesame oil and solid phase; S6: taking glycyrrhizic acid and agave fructan, adding deionized water, wherein the mass ratio of glycyrrhizic acid, agave fructan and deionized water is 3:4:100, stirring and dissolving to obtain a mixed aqueous phase; S7: dispersing monocaprin in sesame oil in a mass ratio of 5:100, stirring and dissolving at 60° C. to obtain an oil phase; S8: slowly pouring the mixed water phase into the oil phase, the mass ratio of the mixed water phase to the oil phase is 1:3, and then homogenizing at a speed of 14500 rpm for 2 min to obtain a composite oil emulsion; S9: Add edible sugar (5% by weight of the cooled roasted sesame seeds), salt (2% by weight of the cooled roasted sesame seeds) and the composite oil emulsion into the solid phase, and stir evenly to obtain high-stability sesame paste. Comparative Example 3 The difference between this embodiment and embodiment 2 is that monocaprin is not added, specifically as follows: A method for preparing high-stability sesame paste comprises the following steps: S1: Select sesame seeds of good variety, full grains and without mildew spots, and wash them with water to prepare washed sesame seeds; S2: drying the washed sesame seeds at 65° C. for 5 h until the moisture content reaches 10%, thereby obtaining dried sesame seeds; S3: roasting the dried sesame seeds at a temperature of 180° C. until they are golden in color and crispy in texture, thereby obtaining roasted sesame seeds; S4: Roasting the sesame seeds and rapidly raising smoke 4 times, and immediately cooling the sesame seeds to 60° C. to obtain cooled roasted sesame seeds; S5: Grind and homogenize the cooled roasted sesame seeds at a grinding speed of 3000 rpm, a grinding time of 40 min, a homogenization pressure of 20 MPa, and a homogenization time of 4 times, and centrifuge to obtain sesame oil and solid phase; S6: taking glycyrrhizic acid and agave fructan, adding deionized water, wherein the mass ratio of glycyrrhizic acid, agave fructan and deionized water is 3:4:100, stirring and dissolving to obtain a mixed aqueous phase; S7: taking sesame oil as the oil phase; S8: slowly pouring the mixed water phase into the oil phase, the mass ratio of the mixed water phase to the oil phase is 1:3, and then homogenizing at a speed of 14500 rpm for 2 min to obtain a composite oil emulsion; S9: adding edible sugar of 5% of the weight of the cooled roasted sesame, salt of 2% of the weight of the cooled roasted sesame and the composite oil emulsion to the solid phase, and stirring them evenly into one; S10: Place the mixture in a quartz reactor with low-temperature plasma for treatment at a current of 1.0 A, a voltage of 30 V, and a treatment time of 2 min to obtain high-stability sesame paste. Comparative Example 4 The difference between this embodiment and embodiment 2 is that wheat fiber and composite emulsifier are added, which is as follows: A method for preparing high-stability sesame paste comprises the following steps: S1: Select sesame seeds of good variety, full grains and without mildew spots, and wash them with water to prepare washed sesame seeds; S2: drying the washed sesame seeds at 65° C. for 5 h until the moisture content reaches 10%, thereby obtaining dried sesame seeds; S3: roasting the dried sesame seeds at a temperature of 180° C. until they are golden in color and crispy in texture, thereby obtaining roasted sesame seeds; S4: Roasting the sesame seeds and rapidly raising smoke 4 times, and immediately cooling the sesame seeds to 60° C. to obtain cooled roasted sesame seeds; S5: Grind and homogenize the cooled roasted sesame seeds at a grinding speed of 3000 rpm, a grinding time of 40 min, a homogenization pressure of 20 MPa, and a homogenization frequency of 4 times to obtain sesame paste; S6: Add wheat fiber (Wheat Fiber NWF-200, Shanghai Nuoshen Food Trading Co., Ltd.) at 3% of the mass of sesame paste, stir evenly and let stand for 1 hour; S7: Take 0.22% monoglyceride by weight of sesame paste, dissolve it with a small amount of hot sesame oil and add it to sesame paste; dissolve 0.18% sucrose ester by weight of sesame paste together with salt and sucrose in 50°C warm water and add it to sesame paste, stir evenly and homogenize for 5 minutes; S8: Microwave sterilization, microwave power is 750W, sterilization time is 40s. The droplet size of the composite oil emulsion in step 8 of each embodiment was measured, and the results are shown in Table 1: Table 1 As can be seen from Example 2, Example 8 and Comparative Example 3 in Table 1, the addition of monocaprin can improve the emulsification ability of glycyrrhizin, the droplet size formed is smaller and more uniform, the emulsion gel network structure is more compact, the interfacial fiber membrane of glycyrrhizin and the crystal particles of monocaprin are adsorbed on the oil-water interface to coexist synergistically and there are hydrogen bonds and other interaction forces, and the interfacial tension is reduced. As can be seen from Example 2, Examples 5-7 and Comparative Example 1, the addition of agave fructan can reduce the droplet size, but after excessive addition, the droplet size will become larger again, showing a trend of first decreasing and then increasing. (1) Centrifugal oil separation rate Take 5g of sesame paste and put it into a 10mL centrifuge tube. Centrifuge it at 8000r / min for 8min. Record the mass of the supernatant oil after centrifugation (M1) and calculate the centrifugal oil separation rate of sesame paste. The calculation formula of the centrifugal oil separation rate of sesame paste is: Centrifugal oil separation rate (%) = M1 / 5 × 100%; (2) Determination of viscosity Viscosity is an important indicator for evaluating spreadability. Viscosity can effectively reflect the spreadability. The higher the viscosity, the stronger the ductility. However, if the viscosity is too high, it is not conducive to spreading. Take a sesame paste sample and place it on the rheometer with a plate diameter of 20mm, a gap of 1mm, a set temperature of 25℃, and a fixed shear rate of 1s-1 , determine the viscosity, and measure each sample 3 times in parallel to take the average value. The results are shown in Table 2 below: Table 2 Stability performance test of high stability sesame paste Centrifugal oil separation rate (%) Viscosity (Pa·s) Example 1 0.05 29.7 Example 2 0.05 28.6 Example 3 0.19 28.5 Example 4 0.24 28.4 Example 5 0.62 29.0 Example 6 0.31 28.2 Example 7 0.20 28.9 Example 8 0.82 27.9 Example 9 0.08 29.3 Example 10 0.14 28.7 Embodiment 11 0.17 28.3 Example 12 0.20 28.9 Comparative Example 1 1.10 27.9 Comparative Example 2 1.31 26.4 Comparative Example 3 1.44 26.0 Comparative Example 4 3.06 31.5 The sesame paste was stored under different conditions and its oil separation was observed. The results are shown in Table 3 below: Table 3 Note: 1-the sauce is stable; 2-a very small amount of oil floats up; 3-a small amount of oil floats up; 4-the oil floats up obviously and the oil and sauce separate; 5-the oil and sauce are severely separated. Acid value is an important indicator for evaluating the quality of oils and fats. The LS / T3220-2017 standard stipulates that the acid value of all types of sesame paste shall not exceed 4.0 mgKOH / g. The sesame paste prepared in Example 2 and Comparative Examples 1-4 was stored at 5°C, room temperature (20-25°C) and 37°C for 9 months, and the acid value and peroxide value of the sesame paste were measured at different time periods. The acid value was determined according to GB5009.229-2023 "National Food Safety Standard Determination of Acid Value in Foods", and the peroxide value was determined according to GB5009.227-2023 "National Food Safety Standard Determination of Peroxide Value in Foods". Table 4 Acid value of Example 2 and Comparative Examples 1-4 during storage (mgKOH / g oil) Table 5 Peroxide value of Example 2 and Comparative Examples 1-4 during storage (g / 100g)

Claims

1. A method for preparing high-stability sesame paste, characterized in that: The following steps are involved: S1: Select sesame seeds of good variety, full grains and without mildew spots, and wash them with water to prepare washed sesame seeds; S2: drying the washed sesame seeds at 60-70° C. for 4-6 hours until the moisture content reaches 5-20%, thereby obtaining dried sesame seeds; S3: roasting the dried sesame seeds at a temperature of 130-200° C. until they are golden in color and crispy in texture, thereby obtaining roasted sesame seeds; S4: The roasted sesame seeds are rapidly smoked 2-4 times, and then immediately cooled to 40-60° C. to obtain cooled roasted sesame seeds; S5: grinding and homogenizing the roasted sesame seeds after cooling, and centrifuging to obtain sesame oil and solid phase; S6: taking glycyrrhizic acid and agave fructan, adding deionized water, stirring and dissolving to obtain a mixed aqueous phase; S7: dispersing monocaprin in sesame oil, stirring and dissolving at 60° C. to obtain an oil phase; S8: slowly pouring the mixed water phase into the oil phase and then homogenizing to obtain a composite oil emulsion; S9: adding edible sugar of 2-6% by weight of the cooled roasted sesame, salt of 1-3% by weight of the cooled roasted sesame and the composite oil emulsion to the solid phase, and stirring the mixture into a whole; S10: Place the mixture in a quartz reactor with low-temperature plasma for treatment to obtain high-stability sesame paste.

2. The method for preparing a high-stability sesame paste according to claim 1, characterized in that: The process parameters of grinding in step S5 are grinding speed of 2000-4000 rpm and grinding time of 15-60 min.

3. The method for preparing a high-stability sesame paste according to claim 1, characterized in that: The process parameters of homogenization in step S5 are homogenization pressure of 15-22 MPa and homogenization times of 2-5 times.

4. The method for preparing a high-stability sesame paste according to claim 1, characterized in that: In step S6, the mass ratio of glycyrrhizic acid, agave fructan and deionized water is (2-3):(2-5):

100.

5. The method for preparing a high-stability sesame paste according to claim 1, characterized in that: In step S7, the mass ratio of monocaprin to sesame oil is (4-5):

100.

6. The method for preparing a high-stability sesame paste according to claim 1, characterized in that: The mass ratio of the water phase to the oil phase in step S8 is 1:

3.

7. The method for preparing a high-stability sesame paste according to claim 1, characterized in that: The homogenization conditions in step S8 are a rotation speed of 14000-15000 rpm and a time of 2 min.

8. The method for preparing a high-stability sesame paste according to claim 1, characterized in that: The processing conditions in step S10 are: current of 0.8-1.2A, voltage of 20-40V, and processing time of 1-2min.

9. High-stability sesame paste prepared by the preparation method according to any one of claims 1 to 8.

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