Light-fat sesame as well as preparation method and application thereof

Abstract

The invention provides light-fat sesame as well as a preparation method and application thereof, and belongs to the technical field of food processing. The method comprises the following steps: cooking sesame, performing pressurization treatment under the conditions that the temperature is 50-80 DEG C and the pressure is 30-50MPa, performing solid-liquid separation, and controlling the oil content in the sesame to be 25-30g / 100g, thereby obtaining the light-fat sesame. According to the method disclosed by the invention, the sesame is treated by a low-temperature cold pressing process (LTCP), that is, the cooked sesame raw material is pressurized under the conditions that the temperature is 50-80 DEG C and the pressure is 30-50MPa, so that the grease content in the black sesame raw material can be reduced from 51.5 g / 100g to 25-30g / 100g. Moreover, the method provided by the invention can effectively reduce the content of oil in the sesame, and can also retain the fragrance and taste of the prepared light-fat sesame.

Description

Technical Field

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

[0002] Sesame, also known as sesame and fat sesame, is one of the oldest oil crops in my country. Sesame is rich in nutritional value, rich in lipids, proteins, vitamins, minerals, etc., and has unique nutritional and health value. At present, sesame is mostly processed into powder, paste, soup or sesame oil food on the market. However, the processed sesame products such as sesame powder have a high content of fat substances, reaching 50-60g / 100g, which is not suitable for people who want to lose weight or have special needs. In addition, the low-fat sesame powder on the market often sacrifices the taste and nutritional density of sesame. Therefore, it is of great significance to develop a light-fat sesame powder that can maintain the original nutritional value of sesame and effectively reduce the fat content. Summary of the invention

[0003] The purpose of the present invention is to provide a light-fat sesame and a preparation method and application thereof, so as to solve the technical problems that the fat content in sesame powder is high and the existing reduced-fat sesame powder has poor taste and nutritional value.

[0004] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0005] The invention provides a method for preparing light-fat sesame. After the sesame is cooked, it is subjected to pressure treatment at a temperature of 50-80 DEG C and a pressure of 30-50 MPa to separate the solid and liquid, and the oil content in the sesame is controlled to be 25-30 g / 100 g to obtain the light-fat sesame.

[0006] Preferably, the sesame is black sesame or white sesame.

[0007] Preferably, the cooking method is baking, and the baking temperature is 110-130° C. and the time is 8-12 minutes.

[0008] Preferably, the pressure treatment time is 50 to 70 minutes.

[0009] The invention provides light-fat sesame prepared according to the method.

[0010] The invention provides an application of the light-fat sesame in preparing food containing the light-fat sesame.

[0011] Preferably, the food comprises light-fat sesame powder, light-fat sesame cake and light-fat sesame crisp.

[0012] The present invention also provides a light-fat sesame powder, which is prepared from the following components in parts by weight: 20-400 parts of the light-fat sesame, 10-125 parts of oats, 16-22 parts of black beans, 5-15 parts of black sesame, 5-10 parts of crystalline fructose, 5-7 parts of rice, 3-8 parts of red dates, 1-6 parts of yam, 0.8-5 parts of walnut kernels, 1-3 parts of black rice, 0.4-1 parts of black mulberries, 0.4-1 parts of chia seeds, 0.3-0.8 parts of black barley and 0.2-0.8 parts of black quinoa.

[0013] The invention provides a method for preparing the light-fat sesame powder. Raw materials other than the light-fat sesame and the crystallized fructose are cooked and then crushed, and the crushed light-fat sesame and the crystallized fructose are mixed to obtain the light-fat sesame powder.

[0014] Preferably, the crushed raw material is sieved through a 10-80 mesh sieve.

[0015] Compared with the prior art, the present invention has the following beneficial effects:

[0016] The present invention processes sesame seeds through a low temperature cold pressing process (LTCP), that is, the cooked sesame raw materials are pressurized at a temperature of 50 to 80°C and a pressure of 30 to 50 MPa, which can reduce the oil content in the black sesame raw materials from 51.5g / 100g to 25 to 30g / 100g. In addition, the method of the present invention can retain the aroma and taste of the prepared light-fat sesame seeds while effectively reducing the oil content in sesame seeds. The present invention can also use the prepared light-fat sesame seeds to process light-fat sesame powder, light-fat sesame cakes and light-fat sesame crisps, so that they have both low fat and good taste to meet the needs of healthy people and fat control people. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on the provided drawings without paying creative work.

[0018] Figure 1 The industrial production process diagram of light-fat black sesame in Example 1;

[0019] Figure 2 The industrial production process diagram of the light-fat black sesame powder in Example 4;

[0020] Figure 3 The test results of the nutritional content of the finished product of light-fat black sesame powder in Test Example 2;

[0021] Figure 4The test results of the nutritional content of the finished product of light-fat black sesame powder in Test Example 2;

[0022] Figure 5 This is the test result of the nutritional content of the finished product of light-fat black sesame powder in Test Example 2. DETAILED DESCRIPTION

[0023] The invention provides a method for preparing light-fat sesame. After the sesame is cooked, it is subjected to pressure treatment at a temperature of 50-80 DEG C and a pressure of 30-50 MPa to separate the solid and liquid, and the oil content in the sesame is controlled to be 25-30 g / 100 g to obtain the light-fat sesame.

[0024] In the present invention, the sesame is black sesame or white sesame.

[0025] In the present invention, the cooking method is roasting, the roasting temperature is 110-130°C, preferably 115-125°C, more preferably 120°C, the time is 8-12min, preferably 9-11min, more preferably 10min.

[0026] In the present invention, the temperature during the pressurization treatment is 50 to 80° C., preferably 60 to 70° C., more preferably 65° C., and the pressure is 30 to 50 MPa, preferably 35 to 45 MPa, more preferably 40 MPa.

[0027] In the present invention, the time of the pressure treatment is 50 to 70 minutes, preferably 55 to 65 minutes, and more preferably 60 minutes.

[0028] In the present invention, the oil content in sesame is controlled to be 25-30 g / 100 g, preferably 26-29 g / 100 g, more preferably 27-28 g / 100 g, and even more preferably 27.5 g / 100 g.

[0029] The invention provides light-fat sesame prepared according to the method.

[0030] The invention provides an application of the light-fat sesame in preparing food containing the light-fat sesame.

[0031] In the present invention, the food comprises light-fat sesame powder, light-fat sesame cake and light-fat sesame crisp.

[0032] The present invention also provides a light-fat sesame powder, which is prepared from the following components in parts by weight: 20-400 parts of the light-fat sesame, 10-125 parts of oats, 16-22 parts of black beans, 5-15 parts of black sesame, 5-10 parts of crystalline fructose, 5-7 parts of rice, 3-8 parts of red dates, 1-6 parts of yam, 0.8-5 parts of walnut kernels, 1-3 parts of black rice, 0.4-1 parts of black mulberries, 0.4-1 parts of chia seeds, 0.3-0.8 parts of black barley and 0.2-0.8 parts of black quinoa.

[0033] In the present invention, the light-fat sesame powder is preferably prepared from the following components in parts by weight: 40-300 parts of light-fat sesame, 30-100 parts of oats, 18-20 parts of black beans, 8-12 parts of black sesame, 7-9 parts of crystalline fructose, 5.5-6.5 parts of rice, 4-7 parts of red dates, 2-4 parts of yam, 1-3 parts of walnut kernels, 1.5-2.5 parts of black rice, 0.6-0.8 parts of black mulberry, 0.6-0.8 parts of chia seeds. 0.8 parts, black barley 0.5-0.7 parts and black quinoa 0.4-0.6 parts; further preferably, it is prepared from the following components in parts by weight: 250 parts of light-fat sesame, 50 parts of oats, 20 parts of black beans, 10 parts of black sesame, 8 parts of crystalline fructose, 6 parts of rice, 5 parts of red dates, 3 parts of yam, 2 parts of walnut kernels, 2 parts of black rice, 0.7 parts of black mulberry, 0.7 parts of chia seeds, 0.6 parts of black barley and 0.5 parts of black quinoa.

[0034] The invention provides a method for preparing the light-fat sesame powder. Raw materials other than the light-fat sesame and the crystallized fructose are cooked and then crushed, and the crushed light-fat sesame and the crystallized fructose are mixed to obtain the light-fat sesame powder.

[0035] In the present invention, black beans, rice, red dates, black rice, chia seeds, black barley and black quinoa are baked at a temperature of 130-170°C for 15-50 minutes, oats, black sesame seeds and walnut kernels are baked at 110-130°C for 8-12 minutes, and yam and black mulberry are baked at 70-90°C for 3-5 hours to complete the cooking; preferably, black beans, rice, red dates, black rice, chia seeds, black barley and black quinoa are baked at a temperature of 140-160°C for 20-40 minutes. in, baking oats, black sesame seeds and walnut kernels at 115-125°C for 9-11 min, baking yam and black mulberry at 75-85°C for 3.5-4.5 h, respectively, to complete the cooking; further preferably, baking black beans, rice, red dates, black rice, chia seeds, black barley and black quinoa at 150°C for 30 min, baking oats, black sesame seeds and walnut kernels at 120°C for 10 min, baking yam and black mulberry at 80°C for 4 h, respectively, to complete the cooking.

[0036] In the present invention, the pulverized raw material is further sieved through a 10-80 mesh sieve.

[0037] In the present invention, cooked oats, black beans, rice, red dates, yam, black rice, black mulberry, black barley and black quinoa are respectively crushed and passed through a 40-80 mesh sieve, preferably a 50-70 mesh sieve, and more preferably a 60 mesh sieve; crystallized fructose is crushed and passed through a 40-80 mesh sieve, preferably a 50-70 mesh sieve, and more preferably a 60 mesh sieve; cooked black sesame, walnut kernels and chia seeds are respectively crushed and passed through a 10-40 mesh sieve, preferably a 14-30 mesh sieve, and more preferably a 20 mesh sieve; the light-fat sesame prepared above is crushed and passed through a 10-40 mesh sieve, preferably a 14-30 mesh sieve, and more preferably a 20 mesh sieve.

[0038] The technical solution provided by the present invention is described in detail below in conjunction with the examples, but they should not be understood as limiting the scope of protection of the present invention. The oil content in the black sesame raw material used in the following examples is about 51.5g / 100g.

[0039] Example 1

[0040] A method for preparing light-fat black sesame, the steps are as follows (industrial production process diagram as shown in Figure 1 shown):

[0041] (1) roasting black sesame seeds at 120° C. for 10 min to obtain roasted black sesame seeds raw material;

[0042] (2) After the roasted black sesame raw material is reheated to 65° C., it is physically hydraulically pressed at a temperature of 65° C. and a pressure of 40 MPa for 60 min, and sesame oil is filtered and separated to control the oil content in the sesame to 27.5 g / 100 g. After cooling, light-fat black sesame is obtained.

[0043] Example 2

[0044] A method for preparing light-fat black sesame, comprising the following steps:

[0045] (1) roasting black sesame seeds at 110° C. for 8 min to obtain roasted black sesame seeds raw material;

[0046] (2) After the roasted black sesame raw material is reheated to 50° C., it is physically hydraulically pressed at a temperature of 50° C. and a pressure of 30 MPa for 70 min, and sesame oil is filtered and separated to control the oil content in the sesame to 25 g / 100 g. After cooling, light-fat black sesame is obtained.

[0047] Example 3

[0048] A method for preparing light-fat black sesame, comprising the following steps:

[0049] (1) roasting black sesame seeds at 130° C. for 12 min to obtain a roasted black sesame seed raw material;

[0050] (2) After the roasted black sesame raw material is reheated to 80° C., it is physically hydraulically pressed at a temperature of 80° C. and a pressure of 50 MPa for 50 min, and sesame oil is filtered and separated to control the oil content in the sesame to 30 g / 100 g. After cooling, light-fat black sesame is obtained.

[0051] Example 4

[0052] A method for preparing light-fat black sesame powder, the steps are as follows (industrial production process diagram as shown in Figure 2 shown):

[0053] (1) baking black beans, rice, red dates, black rice, chia seeds, black barley and black quinoa at 150°C for 30 min, baking oats, black sesame seeds and walnut kernels at 120°C for 10 min, and baking yam and black mulberry at 80°C for 4 h to complete the cooking;

[0054] (2) The cooked oats, black beans, rice, red dates, yam, black rice, black mulberry, black barley and black quinoa are respectively crushed and passed through a 60-mesh sieve, the crystallized fructose is crushed and passed through a 60-mesh sieve, the cooked black sesame, walnut kernels and chia seeds are respectively crushed and passed through a 20-mesh sieve, and the light-fat black sesame prepared in Example 1 is crushed and passed through a 20-mesh sieve to obtain oatmeal powder, black bean powder, rice powder, red date powder, yam powder, black rice powder, black mulberry powder, black barley powder, black quinoa powder, crystallized fructose powder, black sesame powder, walnut kernel powder, chia seed powder and light-fat black sesame powder;

[0055] (3) mixing the raw materials obtained in step (2) according to the mass ratio of 250 parts of light-fat sesame powder, 50 parts of oatmeal powder, 20 parts of black bean powder, 10 parts of black sesame powder, 8 parts of crystallized fructose powder, 6 parts of rice flour, 5 parts of red date powder, 3 parts of yam powder, 2 parts of walnut kernel powder, 2 parts of black rice powder, 0.7 parts of black mulberry powder, 0.7 parts of chia seed powder, 0.6 parts of black barley powder and 0.5 parts of black quinoa powder to obtain a light-fat black sesame powder finished product;

[0056] (4) packaging and inspecting the obtained light-fat black sesame powder finished product to obtain the light-fat black sesame powder product.

[0057] Example 5

[0058] A method for preparing light-fat black sesame powder comprises the following steps:

[0059] (1) baking black beans, rice, red dates, black rice, chia seeds, black barley and black quinoa at 130°C for 20 min, baking oats, black sesame seeds and walnut kernels at 110°C for 8 min, and baking yam and black mulberry at 70°C for 3 h to complete the cooking;

[0060] (2) The cooked oats, black beans, rice, red dates, yam, black rice, black mulberry, black barley and black quinoa are respectively crushed and passed through a 40-mesh sieve, the crystallized fructose is crushed and passed through a 40-mesh sieve, the cooked black sesame, walnut kernels and chia seeds are respectively crushed and passed through a 10-mesh sieve, and the light-fat black sesame prepared in Example 2 is crushed and passed through a 10-mesh sieve to obtain oatmeal powder, black bean powder, rice powder, red date powder, yam powder, black rice powder, black mulberry powder, black barley powder, black quinoa powder, crystallized fructose powder, black sesame powder, walnut kernel powder, chia seed powder and light-fat black sesame powder;

[0061] (3) mixing the raw materials obtained in step (2) according to the mass ratio of 200 parts of light-fat sesame powder, 40 parts of oatmeal powder, 16 parts of black bean powder, 5 parts of black sesame powder, 5 parts of crystallized fructose powder, 5 parts of rice flour, 3 parts of red date powder, 1 part of yam powder, 0.8 parts of walnut kernel powder, 1 part of black rice powder, 0.4 parts of black mulberry powder, 0.4 parts of chia seed powder, 0.3 parts of black barley powder and 0.2 parts of black quinoa powder to obtain a light-fat black sesame powder finished product;

[0062] (4) packaging and inspecting the obtained light-fat black sesame powder finished product to obtain the light-fat black sesame powder product.

[0063] Example 6

[0064] A method for preparing light-fat black sesame powder comprises the following steps:

[0065] (1) baking black beans, rice, red dates, black rice, chia seeds, black barley and black quinoa at 170°C for 40 min, baking oats, black sesame seeds and walnut kernels at 130°C for 12 min, and baking yam and black mulberry at 90°C for 5 h to complete the cooking;

[0066] (2) The cooked oats, black beans, rice, red dates, yam, black rice, black mulberry, black highland barley and black quinoa are respectively crushed and passed through an 80-mesh sieve, the crystallized fructose is crushed and passed through an 80-mesh sieve, the cooked black sesame, walnut kernels and chia seeds are respectively crushed and passed through a 40-mesh sieve, and the light-fat black sesame prepared in Example 3 is crushed and passed through a 40-mesh sieve to obtain oatmeal powder, black bean powder, rice powder, red date powder, yam powder, black rice powder, black mulberry powder, black highland barley powder, black quinoa powder, crystallized fructose powder, black sesame powder, walnut kernel powder, chia seed powder and light-fat black sesame powder;

[0067] (3) mixing the raw materials obtained in step (2) according to the mass ratio of 450 parts of light-fat sesame powder, 125 parts of oatmeal powder, 22 parts of black bean powder, 15 parts of black sesame powder, 10 parts of crystallized fructose powder, 7 parts of rice flour, 8 parts of red date powder, 6 parts of yam powder, 5 parts of walnut kernel powder, 3 parts of black rice powder, 1 part of black mulberry powder, 1 part of chia seed powder, 0.8 parts of black barley powder and 0.8 parts of black quinoa powder to obtain a light-fat black sesame powder finished product;

[0068] (4) packaging and inspecting the obtained light-fat black sesame powder finished product to obtain the light-fat black sesame powder product.

[0069] Comparative Example 1

[0070] The difference between this comparative example and Example 1 is that the conditions of physical hydraulic pressure are different. In this comparative example, the roasted black sesame raw material is physically hydraulically pressured for 60 minutes at a temperature of 110° C. and a pressure of 40 MPa to control the oil content in the sesame to 27.5 g / 100 g, thereby obtaining light-fat black sesame. The remaining steps are the same as those in Example 1.

[0071] Comparative Example 2

[0072] The difference between this comparative example and Example 4 is that different raw materials are used. Black sesame (not defatted) is not added in this comparative example, and the remaining steps are the same as Example 4.

[0073] Comparative Example 3

[0074] The difference between this comparative example and Example 4 is that different raw materials are used. In this comparative example, the light-fat black sesame prepared in Comparative Example 1 is used instead of the light-fat black sesame prepared in Example 1, and the remaining steps are the same as in Example 4.

[0075] Test Example 1

[0076] The purpose of this test example is to conduct a sensory evaluation on the finished products of the light-fat black sesame powder prepared in Examples 4 to 6 and Comparative Examples 2 to 3.

[0077] A sensory evaluation panel of 20 people was selected to evaluate the appearance, odor, etc. of the prepared light-fat black sesame powder. At the same time, the finished light-fat black sesame powder was brewed with 4 times the mass of 85°C hot water, and the color, taste and mouthfeel after brewing were scored. The evaluation was conducted using a blind method, and the evaluation results were averaged. The sensory scoring criteria are shown in Table 1, and the evaluation results are shown in Table 2.

[0078] Table 1 Sensory scoring criteria for finished light-fat black sesame powder

[0079]

[0080]

[0081] Table 2 Sensory evaluation results (points)

[0082] form Color Taste and Mouthfeel Impurities Total score Example 4 16.1 25.6 33.0 8.2 82.9 Example 5 15.0 22.8 33.2 8.4 79.4 Example 6 15.9 21.5 32.8 8.5 78.7 Comparative Example 2 15.7 21.5 26.0 8.3 71.5 Comparative Example 3 15.8 22.4 30.7 8.3 77.2

[0083] As can be seen from Table 2, the finished product of the light-fat black sesame powder prepared by the present invention has good shape, color, flavor and mouthfeel, and contains less impurities. Compared with Comparative Example 2, the present invention can significantly improve the taste and mouthfeel of the finished light-fat black sesame powder by adding non-defatted black sesame to the finished light-fat black sesame powder. Compared with Comparative Example 3, the light-fat black sesame added by the present invention can significantly improve the color, flavor and mouthfeel of the finished light-fat black sesame powder compared to the light-fat black sesame prepared in Comparative Example 1, indicating that physical hydraulic pressure of the roasted black sesame raw material at a lower temperature can enhance the aroma and mouthfeel of the light-fat black sesame. It can be seen that the light-fat black sesame prepared by the present invention has the taste of sesame while reducing the fat content in sesame, which is very suitable for healthy and weight-loss people.

[0084] Test Example 2

[0085] The oil content in the finished light-fat black sesame powder prepared in Examples 4 to 6 and Comparative Examples 2 to 3 was detected according to the acid hydrolysis method described in GB 5009.6-2016. The results are shown in Table 3. It can be seen that the oil content in the light-fat black sesame powder prepared in the present invention is significantly lower than that in the traditional black sesame powder product (the oil content is about 50 g / 100 g). Combined with the data recorded in Table 2 in Test Example 1, it can be seen that the light-fat black sesame finished products prepared in Examples 4 to 6 of the present invention reduce the oil content while ensuring the color, flavor and mouthfeel of the product compared with Comparative Examples 2 to 3, making the prepared light-fat black sesame powder more suitable for people who are losing weight.

[0086] Table 3 Oil content determination results

[0087] Oil content (g / 100g) Example 4 21.1 Example 5 20.8 Example 6 21.4 Comparative Example 2 21.1 Comparative Example 3 21.2

[0088] At the same time, the finished product of light-fat black sesame powder prepared in Example 4 was sent to Eurofins Analytical Technology Services (Suzhou) Co., Ltd. to test the content of various nutrients in the finished product of light-fat black sesame powder. The test results are as follows: Figure 3 to Figure 5 It can be seen that the light-fat black sesame powder prepared by the present invention has a low fat content, is rich in protein, vitamins and mineral elements, and is suitable for people who want to lose weight and control fat.

[0089] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for preparing light-fat sesame, characterized in that: After the sesame seeds are cooked, they are subjected to pressure treatment at a temperature of 50-80° C. and a pressure of 30-50 MPa to separate the solid from the liquid, and the oil content in the sesame seeds is controlled to be 25-30 g / 100 g to obtain light-fat sesame seeds.

2. The method according to claim 1, characterized in that The sesame is black sesame or white sesame.

3. The method according to claim 2, characterized in that The cooking method is baking, the baking temperature is 110-130° C., and the time is 8-12 minutes.

4. The method according to claim 3, characterized in that The time of the pressure treatment is 50 to 70 minutes.

5. Light-fat sesame prepared according to the method of any one of claims 1 to 4.

6. Use of the light-fat sesame according to claim 5 in preparing food containing light-fat sesame.

7. The use according to claim 6, characterized in that The food comprises light-fat sesame powder, light-fat sesame cake and light-fat sesame crisp.

8. A light-fat sesame powder, characterized in that: The invention is prepared from the following components in parts by weight: 20 to 400 parts of the light-fat sesame according to claim 5, 10 to 125 parts of oats, 16 to 22 parts of black beans, 5 to 15 parts of black sesame, 5 to 10 parts of crystalline fructose, 5 to 7 parts of rice, 3 to 8 parts of red dates, 1 to 6 parts of yam, 0.8 to 5 parts of walnut kernels, 1 to 3 parts of black rice, 0.4 to 1 part of black mulberry, 0.4 to 1 part of chia seeds, 0.3 to 0.8 parts of black barley and 0.2 to 0.8 parts of black quinoa.

9. A method for preparing the light-fat sesame powder according to claim 8, characterized in that: The raw materials except the light-fat sesame and the crystallized fructose are cooked and then crushed, and the crushed light-fat sesame and the crystallized fructose are mixed to obtain the light-fat sesame powder.

10. The method according to claim 9, characterized in that The crushed raw material is also passed through a 10-80 mesh sieve.

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