Preparation method of sesame paste

Abstract

The invention discloses a preparation method of sesame paste, and the preparation method of the sesame paste comprises the following steps: step S10, roasting and grinding cleaned and dried sesame to obtain a sesame paste body; and step S20, adding soybean oil and protease into the sesame paste body, heating, stirring, carrying out enzymolysis, and cooling to obtain the sesame paste. The preparation method of the sesame paste provided by the invention is simple and safe in process operation, can effectively improve the stability of the sesame paste by adding protease, not only effectively slows down the layering rate of the sesame paste, prolongs the shelf life of the sesame paste, but also enhances the fluidity of the sesame paste body, and is more convenient and faster to stir.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a method for preparing sesame paste. Background Art

[0002] Sesame (Sesamumindicum) is widely planted in central my country, accounting for more than half of the country's total production. It is one of the oldest small oil crops in the world. Sesame paste is a food made from sesame seeds that are roasted at high temperatures and then ground. It has health benefits such as antibacterial, regulating blood lipids, stabilizing blood pressure, and protecting the liver. Central China and North China have created unique delicacies based on sesame paste, including Wuhan's hot dry noodles, cold noodles, and sesame sauce hot pot.

[0003] Sesame paste has been produced by some manufacturers for many years. The weak colloidal stability of the paste accelerates the chemical reaction rate of the system, resulting in a short shelf life and low sales volume of sesame paste. The grinding process in the preparation process destroys the internal cell structure of sesame, and the paste is extremely hard after the fat precipitates and floats up. 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 particles in the system are constantly moving and contacting other particles and droplets. Then, the system is slowly separated by gravity, resulting in stratification, and then the oil-sauce separation phenomenon. The floating oil accelerates the protection of the fat cell membrane, resulting in oxidation and rancidity, which reduces the original flavor, sensory organoleptic properties, spreadability, and shelf life of the product. Improving the stability of the paste is the technical key to expanding the scale of sesame paste production. Summary of the invention

[0004] The main purpose of the invention is to provide a preparation method of sesame paste, aiming to provide a preparation method of sesame paste with better stability.

[0005] To achieve the above object, the present invention provides a method for preparing sesame paste, which comprises the following steps:

[0006] Step S10, roasting and grinding the washed and dried sesame seeds to obtain sesame paste;

[0007] Step S20, adding soybean oil and protease to the sesame paste, then heating and stirring for enzymolysis, and cooling to obtain sesame paste.

[0008] Optionally, in step S20, the protease includes at least one of a flavor protease and a neutral protease.

[0009] Optionally, in step S20, the protease includes flavor protease, and the added mass of the flavor protease is 1-7% of the mass of the sesame paste.

[0010] Optionally, in step S20, the protease includes neutral protease, and the added mass of the neutral protease is 1-7% of the mass of the sesame paste.

[0011] Optionally, in step S20, the added mass of the soybean oil is 40-60% of the mass of the sesame paste.

[0012] Optionally, in step S20, before adding soybean oil and protease to the sesame paste, the sesame paste is preliminarily stirred for 4 to 6 minutes, and then stirred and dispersed at a rotation speed of 800 to 1200 rpm for 40 to 90 seconds.

[0013] Optionally, in step S20, the enzymatic hydrolysis temperature is 47-53° C. and the enzymatic hydrolysis time is 40-45 min.

[0014] Optionally, in step S20, the cooling step includes:

[0015] First, cool it down with running water for 4 to 6 minutes, then place it in an ice-water mixture to cool for 15 to 25 minutes, and then refrigerate it in a refrigerator at 2 to 6°C.

[0016] Optionally, in step S10, the roasting temperature is 140-180° C. and the roasting time is 30-50 min.

[0017] Optionally, in step S10, the grinding includes grinding using a ball mill and a colloid mill in sequence.

[0018] The sesame paste preparation method provided by the present invention has simple and safe process operation, and can effectively improve the stability of the sesame paste by adding protease, which not only effectively slows down the rate of stratification of sesame sauce and oil, prolongs the shelf life of sesame paste, but also enhances the fluidity of sesame paste, making it more convenient and quick to stir. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] 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 some embodiments of the present invention. For ordinary technicians in this field, other related drawings can be obtained based on these drawings without paying creative work.

[0020] Figure 1 A schematic flow chart of an embodiment of a method for preparing sesame paste provided by the present invention;

[0021] Figure 2 The curve of the centrifugal oil separation rate of sesame paste treated with neutral protease over time;

[0022] Figure 3 The curve of the centrifugal oil separation rate of sesame paste treated with flavor protease over time;

[0023] Figure 4 is the curve of the change of acid value of sesame paste treated with neutral protease over time;

[0024] Figure 5 is the curve of the change of acid value of sesame paste treated with flavor protease over time;

[0025] Figure 6 is the curve of the change of peroxide value of sesame paste treated with neutral protease over time;

[0026] Figure 7 This is the curve showing the change of peroxide value of sesame paste treated with flavor protease over time.

[0027] The realization of the purpose, functional features and advantages of the present invention will be further explained in conjunction with embodiments and with reference to the accompanying drawings. DETAILED DESCRIPTION

[0028] To make the purpose, technical scheme and advantages of the embodiment of the present invention clearer, the technical scheme in the embodiment of the present invention will be described clearly and completely below. If the specific conditions are not specified in the embodiment, it is carried out according to the normal conditions or the conditions recommended by the manufacturer. If the reagents or instruments used do not specify the manufacturer, they are all conventional products that can be purchased commercially. In addition, the meaning of "and / or" appearing in the full text includes three parallel schemes, taking "A and / or B" as an example, including scheme A, or scheme B, or schemes that A and B meet at the same time. In addition, the technical schemes between the various embodiments can be combined with each other, but must be based on the ability of ordinary technicians in the field to achieve. When the combination of technical solutions is contradictory or cannot be achieved, it should be considered that the combination of such technical solutions does not exist, and is not within the scope of protection required by the present invention. Based on the embodiments in the present invention, all other embodiments obtained by ordinary technicians in the field without making creative work belong to the scope of protection of the present invention.

[0029] Sesame paste is a multiphase dispersion system. After standing for a period of time, the system is in a thermodynamically unstable state. Due to gravity and Brownian motion, the solid and liquid particles in the system are constantly moving and contacting other particles and droplets. Then, the system is slowly separated by gravity, resulting in the separation of oil and paste. The floating oil accelerates the protection of the fat cell membrane, resulting in oxidation and rancidity, which reduces the original flavor, sensory, spreadability, and shelf life of the product. Improving the stability of the paste is the technical key to expanding the scale of sesame paste production.

[0030] After extensive research, the inventors found that crude protein has a positive effect on the physical and chemical stability of sesame paste. The hydrophilic and lipophilic groups contained in it play a reconciling role in the coexistence of polar and non-polar components in the system, enhancing the functional properties of sesame protein. It may also be one of the ideas to solve the stratification of sesame sauce. Enzymatic modification, using protease hydrolysis to degrade protein into peptides or amino acids with smaller molecular weight, NH4 + The role of groups such as and COO- is prominent, and they can be used to improve the solubility, surface hydrophobicity and other structures and surface shapes of proteins, thereby enhancing the functional properties, physicochemical properties, etc. of proteins without reducing the nutritional value of proteins. The physicochemical shape of enzymatically modified proteins is generally better than that of original proteins.

[0031] The above research shows that proteases can improve the emulsification stability of proteins and the stability of protein products, but there has been no research on sesame paste, and the sesame-related experimental subjects only target single proteins, and are not conducted in the case of a mixed oil and sauce system, making it difficult to directly apply it to the sesame paste food system. Based on the above situation, the inventor proposed a method for preparing sesame paste, which uses proteases to enzymatically modify sesame paste, and it has been verified through experiments that it can effectively improve the stability of sesame paste. Specifically, Figure 1 Shown is an embodiment of the method for preparing sesame paste proposed by the present invention.

[0032] See also Figure 1 As shown, in this embodiment, the preparation method of sesame paste provided by the present invention comprises the following steps:

[0033] Step S10, roasting and grinding the washed and dried sesame seeds to obtain sesame paste;

[0034] Step S20, adding soybean oil and protease to the sesame paste, then heating and stirring for enzymolysis, and cooling to obtain sesame paste.

[0035] Firstly, the washed and dried sesame seeds are poured into a preheated seed roasting machine for roasting to obtain cooked sesame seeds, and then the cooked sesame seeds are ground to make sesame paste; then, a certain amount of soybean oil is added to the sesame paste to enhance the fluidity of the system, and a certain amount of protease is added at the same time, and then heated and stirred for enzymolysis; after the enzymolysis reaction is completed, the system is cooled to obtain sesame paste with significantly improved stability, and the obtained sesame paste product can be placed in a refrigerator for refrigeration to ensure the flavor and quality of the sesame paste and extend the shelf life.

[0036] The sesame paste preparation method provided by the present invention has simple and safe process operation, and can effectively improve the stability of the sesame paste by adding protease, which not only effectively slows down the rate of stratification of sesame sauce and oil, prolongs the shelf life of sesame paste, but also enhances the fluidity of sesame paste, making it more convenient and quick to stir.

[0037] In some embodiments of the present invention, in step S20, the protease includes at least one of a flavor protease and a neutral protease. Further, in some specific embodiments of the present invention, the protease is preferably selected from flavor protease alone or neutral protease alone, both of which can improve the stability of sesame paste and extend its shelf life.

[0038] More specifically, in some specific embodiments of the present invention, in step S20, the protease is selected as flavor protease, and the added mass of the flavor protease is 1-7% of the mass of the sesame paste, for example, it can be 1%, 2%, 3%, 4%, 5%, 6%, 7%, etc. The amount of the flavor protease added will have different effects on the different properties of the sesame paste. For example, when the amount of the flavor protease added is 5%, the centrifugal oil separation rate of the sesame paste reaches the lowest; when the amount of the flavor protease added is 7%, the acid value of the sesame paste increases slowly, and the acid value is the lowest on the 28th day of storage. Therefore, in the actual preparation and production process of sesame paste, the specific amount of flavor protease added can be comprehensively selected according to the actual performance requirements of the product.

[0039] In addition, in some specific embodiments of the present invention, in step S20, the protease is selected as neutral protease, and the added mass of the neutral protease is 1-7% of the mass of the sesame paste, for example, it can be 1%, 2%, 3%, 4%, 5%, 6%, 7%, etc. Similarly, the amount of the neutral protease added will have different effects on the different properties of sesame paste. For example, when the amount of the neutral protease added is 7%, the centrifugal oil separation rate of sesame paste reaches the lowest, and is lower than the sesame paste obtained by adding 7% flavor protease; when the amount of the neutral protease added is 3%, the centrifugal oil separation rate of sesame paste shows a trend of first decreasing and then increasing during the storage period of 28 days, which may be due to the fact that the stability of sesame paste in this state is not ideal. Therefore, in the actual preparation and production process of sesame paste, the specific addition amount of flavor protease can be comprehensively selected according to the actual performance requirements of the product.

[0040] The addition of an appropriate amount of soybean oil is beneficial to improving the fluidity of sesame paste and enhancing the mixing degree of the paste. Specifically, in some embodiments of the present invention, in step S20, the added mass of the soybean oil is 40-60% of the mass of the sesame paste, for example, it can be 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60% and the like. In some specific embodiments of the present invention, the added mass of the soybean oil is preferably 50% of the mass of the sesame paste, which has a better effect on improving the fluidity of the sesame paste.

[0041] Selecting a suitable enzymolysis temperature can keep the protease active and improve the enzymolysis reaction rate. Specifically, in some embodiments of the present invention, in step S20, the enzymolysis temperature of the enzymolysis is 47-53°C, for example, it can be 47°C, 48°C, 49°C, 50°C, 51°C, 52°C, 53°C, etc. In some specific embodiments of the present invention, the enzymolysis temperature of the enzymolysis is preferably 50°C. Under this temperature regulation, both the flavor protease and the neutral protease have good activity. Further, the enzymolysis time of the enzymolysis in step S20 is 40-45min, for example, it can be 40min, 41min, 42min, 43min, 44min, 45min, etc. In addition, during the enzymolysis reaction process of the heated and stirred enzymolysis in step S20, the purpose of stirring is to make the system more uniform, so as to promote the reaction to proceed at a uniform speed. The specific stirring rate does not need to be strictly limited, and can be adjusted accordingly according to the amount of material added.

[0042] In step S20, after the enzymatic hydrolysis reaction is completed, the enzymatic hydrolysis product is quickly cooled to prevent the residual temperature from affecting the protease and causing it to denature, etc., so as to maintain the activity of the protease, and then placed in a refrigerator for refrigeration to improve the stability of the sesame paste system and extend the storage time of the sesame paste. Specifically, in some embodiments of the present invention, the cooling step in step S20 includes: first cooling with running water for 4 to 6 minutes, then cooling in an ice-water mixture for 15 to 25 minutes, and then refrigerating in a refrigerator at 2 to 6°C.

[0043] In some embodiments of the present invention, in step S10, the frying temperature of the frying is 140-180°C, for example, 140°C, 141°C, 142°C, 143°C, 144°C, 145°C, 146°C, 147°C, 148°C, 149°C, 150°C, 151°C, 152°C, 153°C, 154°C, 155°C, 156°C, 157°C, 158°C, 159°C, 160°C, 161°C, 162°C, 163°C, 164°C, 165°C, 166°C, 167°C, 168°C, 169°C, 170°C, 171°C ℃, 172℃, 173℃, 174℃, 175℃, 176℃, 177℃, 178℃, 179℃, 180℃ and the like; the roasting time is 30-50min, for example, 30min, 31min, 32min, 33min, 34min, 35min, 36min, 37min, 38min, 39min, 40min, 41min, 42min, 43min, 44min, 45min, 46min, 47min, 48min, 49min, 50min and the like.

[0044] In some embodiments of the present invention, in step S10, the grinding includes sequentially grinding using a ball mill and a colloid mill, so that the sesame paste obtained by grinding is more delicate and has no obvious granularity. In addition, the sesame paste obtained by step S10 can be sealed and stored at -20 to -18°C, so that it can be taken and used in subsequent preparation steps. When the sesame paste used in step S20 is a spare material taken from a sealed storage at -20 to -18°C, the sesame paste can be stirred until the paste is uniform, and then subsequent operations such as adding soybean oil and protease can be performed. Specifically, in some embodiments of the present invention, before adding soybean oil and protease to the sesame paste in step S20, the sesame paste is preliminarily stirred for 4 to 6 minutes, and then stirred and dispersed at a speed of 800 to 1200 rpm for 40 to 90 seconds to thoroughly disperse the paste, so as to facilitate the subsequent mixing with soybean oil and protease. The preliminary stirring can be, for example, manual stirring with a tool such as a glass rod, and stirring until the paste has a certain fluidity, and then high-speed stirring and dispersion is performed with a high-speed disperser; wherein the speed of the high-speed disperser can be set to, for example, 800 rpm, 850 rpm, 900 rpm, 950 rpm, 1000 rpm, 1050 rpm, 1100 rpm, 1150 rpm, 1200 rpm, etc., and the stirring and dispersion time can be set to, for example, 40s, 45s, 50s, 55s, 60s, 65s, 70s, 75s, 80s, 85s, 90s, etc.

[0045] The technical solution of the present invention is further described in detail below in conjunction with specific embodiments and drawings. It should be understood that the following embodiments are only used to explain the present invention and are not used to limit the present invention.

[0046] Example 1

[0047] (1) Wash and dry sesame seeds and pour them into a seed roasting machine preheated to 170° C., roast them for 40 minutes to obtain cooked sesame seeds, and then grind the cooked sesame seeds in a ball mill and a colloid mill to obtain sesame paste, which is sealed and stored at -20° C. for later use.

[0048] (2) Weigh an appropriate amount of the sesame paste prepared in step (1), stir it manually with a glass rod for 5 minutes, and then disperse it with a high-speed disperser at a speed of 1000 rpm for 60 seconds to make the paste uniform, then add 50% of soybean oil by weight of the sesame paste and 1% of flavor protease by weight of the sesame paste, and then place it in a 50°C water bath and stir for enzymolysis for 45 minutes; after the enzymolysis is completed, first use running water to cool it down for 5 minutes, then place it in an ice-water mixture to cool for 20 minutes, and finally place it in a refrigerator at 4°C to complete the preparation of sesame paste.

[0049] Example 2

[0050] (1) Pour the washed and dried sesame seeds into a seed roaster preheated to 170° C. and roast for 40 min to obtain cooked sesame seeds. Then, grind the cooked sesame seeds in a ball mill and a colloid mill in sequence to obtain sesame paste, which is sealed and stored at -20° C. for later use.

[0051] (2) Weigh an appropriate amount of the sesame paste prepared in step (1), stir it manually with a glass rod for 5 minutes, then disperse it with a high-speed disperser at a speed of 1000 rpm for 60 seconds to make the paste uniform, then add 50% of soybean oil by weight of the sesame paste and 3% of flavor protease by weight of the sesame paste, and then place it in a 50°C water bath and stir for enzymolysis for 45 minutes; after the enzymolysis is completed, first use running water to cool it down for 5 minutes, then place it in an ice-water mixture to cool for 20 minutes, and finally place it in a refrigerator at 4°C to complete the preparation of sesame paste.

[0052] Example 3

[0053] (1) Pour the washed and dried sesame seeds into a seed roaster preheated to 170° C. and roast for 40 min to obtain cooked sesame seeds. Then, grind the cooked sesame seeds in a ball mill and a colloid mill in sequence to obtain sesame paste, which is sealed and stored at -20° C. for later use.

[0054] (2) Weigh an appropriate amount of the sesame paste prepared in step (1), stir it manually with a glass rod for 5 minutes, and then disperse it with a high-speed disperser at a speed of 1000 rpm for 60 seconds to make the paste uniform, then add 50% of soybean oil by weight of the sesame paste and 5% of flavor protease by weight of the sesame paste, and then place it in a 50°C water bath and stir for enzymolysis for 45 minutes; after the enzymolysis is completed, first use running water to cool it down for 5 minutes, then place it in an ice-water mixture to cool for 20 minutes, and finally place it in a refrigerator at 4°C to complete the preparation of sesame paste.

[0055] Example 4

[0056] (1) Pour the washed and dried sesame seeds into a seed roaster preheated to 170° C. and roast for 40 min to obtain cooked sesame seeds. Then, grind the cooked sesame seeds in a ball mill and a colloid mill in sequence to obtain sesame paste, which is sealed and stored at -20° C. for later use.

[0057] (2) Weigh an appropriate amount of the sesame paste prepared in step (1), stir it manually with a glass rod for 5 minutes, then disperse it with a high-speed disperser at a speed of 1000 rpm for 60 seconds to make the paste uniform, then add 50% of soybean oil by weight of the sesame paste and 7% of flavor protease by weight of the sesame paste, and then place it in a 50°C water bath and stir for enzymolysis for 45 minutes; after the enzymolysis is completed, first use running water to cool it down for 5 minutes, then place it in an ice-water mixture to cool for 20 minutes, and finally place it in a refrigerator at 4°C to complete the preparation of sesame paste.

[0058] Example 5

[0059] (1) Pour the washed and dried sesame seeds into a seed roaster preheated to 170° C. and roast for 40 min to obtain cooked sesame seeds. Then, grind the cooked sesame seeds in a ball mill and a colloid mill in sequence to obtain sesame paste, which is sealed and stored at -20° C. for later use.

[0060] (2) Weigh an appropriate amount of the sesame paste prepared in step (1), stir it manually with a glass rod for 5 minutes, and then disperse it with a high-speed disperser at a speed of 1000 rpm for 60 seconds to make the paste uniform, then add 50% of soybean oil by weight of the sesame paste and 1% of neutral protease by weight of the sesame paste, and then place it in a 50°C water bath and stir for enzymolysis for 45 minutes; after the enzymolysis is completed, first use running water to cool it down for 5 minutes, then place it in an ice-water mixture to cool for 20 minutes, and finally place it in a refrigerator at 4°C to complete the preparation of sesame paste.

[0061] Example 6

[0062] (1) Pour the washed and dried sesame seeds into a seed roaster preheated to 170° C. and roast for 40 min to obtain cooked sesame seeds. Then, grind the cooked sesame seeds in a ball mill and a colloid mill in sequence to obtain sesame paste, which is sealed and stored at -20° C. for later use.

[0063] (2) Weigh an appropriate amount of the sesame paste prepared in step (1), stir it manually with a glass rod for 5 minutes, and then disperse it with a high-speed disperser at a speed of 1000 rpm for 60 seconds to make the paste uniform, then add 50% of soybean oil by weight of the sesame paste and 3% of neutral protease by weight of the sesame paste, and then place it in a 50°C water bath and stir for enzymolysis for 45 minutes; after the enzymolysis is completed, first use running water to cool it down for 5 minutes, then place it in an ice-water mixture to cool for 20 minutes, and finally place it in a refrigerator at 4°C to complete the preparation of sesame paste.

[0064] Example 7

[0065] (1) Pour the washed and dried sesame seeds into a seed roaster preheated to 170° C. and roast for 40 min to obtain cooked sesame seeds. Then, grind the cooked sesame seeds in a ball mill and a colloid mill in sequence to obtain sesame paste, which is sealed and stored at -20° C. for later use.

[0066] (2) Weigh an appropriate amount of the sesame paste prepared in step (1), stir it manually with a glass rod for 5 minutes, and then disperse it with a high-speed disperser at a speed of 1000 rpm for 60 seconds to make the paste uniform, then add 50% of soybean oil by weight of the sesame paste and 5% of neutral protease by weight of the sesame paste, and then place it in a 50°C water bath and stir for enzymolysis for 45 minutes; after the enzymolysis is completed, first use running water to cool it down for 5 minutes, then place it in an ice-water mixture to cool for 20 minutes, and finally place it in a refrigerator at 4°C to complete the preparation of sesame paste.

[0067] Example 8

[0068] (1) Pour the washed and dried sesame seeds into a seed roaster preheated to 170° C. and roast for 40 min to obtain cooked sesame seeds. Then, grind the cooked sesame seeds in a ball mill and a colloid mill in sequence to obtain sesame paste, which is sealed and stored at -20° C. for later use.

[0069] (2) Weigh an appropriate amount of the sesame paste prepared in step (1), stir it manually with a glass rod for 5 minutes, and then disperse it with a high-speed disperser at a speed of 1000 rpm for 60 seconds to make the paste uniform, then add 50% of soybean oil by weight of the sesame paste and 7% of neutral protease by weight of the sesame paste, and then place it in a 50°C water bath and stir for enzymolysis for 45 minutes; after the enzymolysis is completed, first use running water to cool it down for 5 minutes, then place it in an ice-water mixture to cool for 20 minutes, and finally place it in a refrigerator at 4°C to complete the preparation of sesame paste.

[0070] Example 9

[0071] (1) Wash and dry sesame seeds and pour them into a seed roasting machine preheated to 140° C., roast them for 50 minutes to obtain cooked sesame seeds, and then grind the cooked sesame seeds in a ball mill and a colloid mill to obtain sesame paste, which is sealed and stored at -20° C. for later use.

[0072] (2) Weigh an appropriate amount of the sesame paste prepared in step (1), stir it manually with a glass rod for 4 minutes, then disperse it with a high-speed disperser at a speed of 800 rpm for 90 seconds to make the paste uniform, then add 40% of soybean oil by weight of the sesame paste, 1% to 7% of flavor protease by weight of the sesame paste, and 1% to 7% of neutral protease by weight of the sesame paste, and then place it in a 47°C water bath and stir for enzymolysis for 45 minutes; after the enzymolysis is completed, first use running water to cool it down for 4 minutes, then place it in an ice-water mixture to cool for 25 minutes, and finally place it in a refrigerator at 2°C to complete the preparation of sesame paste.

[0073] Example 10

[0074] (1) Wash and dry sesame seeds and pour them into a seed roasting machine preheated to 150° C., roast them for 45 minutes to obtain cooked sesame seeds, and then grind the cooked sesame seeds using a ball mill and a colloid mill in sequence to obtain sesame paste, which is then sealed and stored at -20° C. for later use.

[0075] (2) Weigh an appropriate amount of the sesame paste prepared in step (1), stir it manually with a glass rod for 6 minutes, and then disperse it with a high-speed disperser at a speed of 900 rpm for 80 seconds to make the paste uniform, then add 45% of soybean oil by weight of the sesame paste, 1-7% of flavor protease by weight of the sesame paste, and 1-7% of neutral protease by weight of the sesame paste, and then place it in a 49°C water bath and stir for enzymolysis for 42 minutes; after the enzymolysis is completed, first use running water to cool it down for 5 minutes, then place it in an ice-water mixture to cool for 22 minutes, and finally place it in a refrigerator at 3°C ​​to complete the preparation of sesame paste.

[0076] Embodiment 11

[0077] (1) Wash and dry sesame seeds and pour them into a seed roasting machine preheated to 160° C., roast them for 40 minutes to obtain cooked sesame seeds, and then grind the cooked sesame seeds using a ball mill and a colloid mill in turn to obtain sesame paste, which is sealed and stored at -18° C. for later use.

[0078] (2) Weigh an appropriate amount of the sesame paste prepared in step (1), stir it manually with a glass rod for 5 minutes, and then disperse it with a high-speed disperser at a speed of 1000 rpm for 70 seconds to make the paste uniform, then add 50% of soybean oil by weight of the sesame paste, 1-7% of flavor protease by weight of the sesame paste, and 1-7% of neutral protease by weight of the sesame paste, and then place it in a 51°C water bath and stir for enzymolysis for 41 minutes; after the enzymolysis is completed, first use running water to cool it down for 6 minutes, then place it in an ice-water mixture to cool for 20 minutes, and finally place it in a refrigerator at 4°C to complete the preparation of sesame paste.

[0079] Example 12

[0080] (1) Pour the washed and dried sesame seeds into a seed roasting machine preheated to 170° C. and roast for 35 minutes to obtain cooked sesame seeds. Then, grind the cooked sesame seeds in a ball mill and a colloid mill in sequence to obtain sesame paste, which is sealed and stored at -18° C. for later use.

[0081] (2) Weigh an appropriate amount of the sesame paste prepared in step (1), stir it manually with a glass rod for 5 minutes, and then disperse it with a high-speed disperser at a speed of 1100 rpm for 50 seconds to make the paste uniform, then add 55% of soybean oil by weight of the sesame paste, 1-7% of flavor protease by weight of the sesame paste, and 1-7% of neutral protease by weight of the sesame paste, and then place it in a 53°C water bath and stir for enzymolysis for 40 minutes; after the enzymolysis is completed, first use running water to cool it down for 5 minutes, then place it in an ice-water mixture to cool for 18 minutes, and finally place it in a refrigerator at 5°C to complete the preparation of sesame paste.

[0082] Embodiment 13

[0083] (1) Wash and dry sesame seeds and pour them into a seed roasting machine preheated to 180° C., roast them for 30 minutes to obtain cooked sesame seeds, and then grind the cooked sesame seeds using a ball mill and a colloid mill in turn to obtain sesame paste, which is then sealed and stored at -20° C. for later use.

[0084] (2) Weigh an appropriate amount of the sesame paste prepared in step (1), stir it manually with a glass rod for 5 minutes, and then disperse it with a high-speed disperser at a speed of 1200 rpm for 40 seconds to make the paste uniform, then add 60% of soybean oil by weight of the sesame paste, 1% to 7% of flavor protease by weight of the sesame paste, and 1% to 7% of neutral protease by weight of the sesame paste, and then place it in a 50°C water bath and stir for enzymolysis for 43 minutes; after the enzymolysis is completed, first use running water to cool it down for 5 minutes, then place it in an ice-water mixture to cool for 15 minutes, and finally place it in a refrigerator at 6°C to complete the preparation of sesame paste.

[0085] Comparative Example 1

[0086] (1) Wash and dry sesame seeds and pour them into a seed roasting machine preheated to 180° C., roast them for 30 minutes to obtain cooked sesame seeds, and then grind the cooked sesame seeds using a ball mill and a colloid mill in turn to obtain sesame paste, which is then sealed and stored at -20° C. for later use.

[0087] (2) Weigh an appropriate amount of the sesame paste prepared in step (1), stir it manually with a glass rod for 5 minutes, then disperse it with a high-speed disperser at a speed of 1000 rpm for 60 seconds to make the paste uniform, then add soybean oil accounting for 60% of the mass of the sesame paste, and then place it in a 50°C water bath and stir for 43 minutes; after the stirring is completed, first use running water to cool it for 5 minutes, then place it in an ice-water mixture to cool for 15 minutes, and finally place it in a refrigerator at 6°C to complete the preparation of sesame paste.

[0088] 75 g of the samples prepared in each embodiment and comparative example were placed in a 100 mL sample bottle and placed in a constant temperature box at 30°C. The test time was 0-28 days, and the centrifugal oil separation rate, acid value and peroxide value were tested every 7 days. Among them, the comparison between Examples 1-8 and Comparative Example 1 was focused on analyzing the effects of the addition of different proteases on the various properties of sesame paste and their changes over time.

[0089] (1) Centrifugal oil separation rate

[0090] Take a 5mL centrifuge tube, weigh and record its mass as m1 (unit, g), add a certain amount of sesame paste sample into the centrifuge tube, weigh and record the total mass of the centrifuge tube and sesame paste sample as m2 (unit, g); use a centrifuge to centrifuge at a rate of 8000r / min at 25°C for 8min, invert for 5min after centrifugation to allow the centrifuged oil to precipitate, and wipe the residual oil on the tube mouth with absorbent cotton, weigh and record the total mass of the centrifuge tube and the remaining sample as m3 (unit, g) again, and calculate the centrifugal oil separation rate according to the following formula:

[0091] Centrifugal oil separation rate = [(m2-m3)-1 / 3×(m2-m1)] / (m2-m1)×100%

[0092] The initial centrifugal oil separation rates measured in each embodiment and comparative example are shown in Table 1 below. The curve of the centrifugal oil separation rate of sesame paste treated with neutral protease over time is shown in Table 1 below. Figure 2 As shown in FIG. 1 , the curve of the centrifugal oil separation rate of sesame paste treated with flavor protease over time is shown in FIG. Figure 3 shown.

[0093] Table 1 Initial centrifugal oil separation rate of the embodiments and comparative examples

[0094]

[0095]

[0096] From the results in Table 1, it can be seen that when the amount of flavor protease added to sesame paste is 5%, the centrifugal oil separation rate of sesame paste is the lowest, which is 32.97%. For sesame paste treated with neutral protease, the centrifugal oil separation rate continues to decrease with the increase of the amount of neutral protease added, but when the amount of neutral protease added is 7%, the centrifugal oil separation rate of sesame paste reaches the lowest, which is 31.67%, which is lower than the lowest centrifugal oil separation rate of sesame paste treated with flavor protease. Because after protease hydrolysis, the hydrolysis effect is enhanced, the surface hydrophobicity of the solid phase is enhanced, not only does not cause the fat contained in the sesame paste to precipitate, but also absorbs part of the added oil, therefore, it is beneficial to reduce the centrifugal oil separation rate of sesame paste, and the hydrolysis effect of neutral protease is stronger than that of flavor protease.

[0097] Depend on Figure 2 and Figure 3 It can be seen that during the entire experimental period, the centrifugal oil separation rate of sesame paste without protease treatment did not change significantly. Figure 2 During the test period, the centrifugal oil separation rate of sesame paste treated with neutral protease decreased significantly, and under the action of neutral protease, the centrifugal oil separation rate of sesame paste continued to decrease with the increase of storage time. Figure 3 During the test period, the overall change of the centrifugal oil separation rate of sesame paste treated with neutral protease was that the centrifugal oil separation rate of sesame paste continued to decrease with the increase of storage time, but when the addition amount of neutral protease was 3%, the centrifugal oil separation rate showed an upward trend during the 15-28 days of the test, which may be due to the poor stability of sesame paste. In general, on the 28th day of storage, the centrifugal oil separation rate of both flavor protease and neutral protease dropped to the lowest when the enzyme addition amount was 7%, and the centrifugal oil separation rate of sesame paste treated with neutral protease was as low as 26.23%, and the centrifugal oil separation rate of sesame paste treated with flavor protease was as low as 27.94%.

[0098] (2) Acid value

[0099] Weigh 0.5-3.0g (accurate to 0.001g) of sesame paste sample into a 250mL conical flask and record the sample mass; add 100mL of ether-isopropanol mixture and 3 drops of thymol indicator into the conical flask, shake thoroughly to dissolve the sample; then titrate, record the milliliters of standard titration solution consumed by the titration, record the milliliters of standard titration solution consumed by the blank sample, and calculate the acid value according to the following formula:

[0100] Acid ValueX AV =[(V-V0)×c×56.1] / m

[0101] Where: X AVis the acid value, in mg / g; V is the volume of the standard titration solution consumed in the sample titration, in mL; V0 is the volume of the standard titration solution consumed in the blank sample titration, in mL; c is the molar concentration of the standard titration solution, in mol / L; 56.1 is the molar mass of potassium hydroxide, in g / mol; m is the mass of the sesame paste sample, in g.

[0102] The curve of the change of acid value of sesame paste with time after treatment with neutral protease is as follows: Figure 4 As shown in Figure 2, the change curve of the acid value of sesame paste treated with flavor protease over time is as follows Figure 5 shown.

[0103] Depend on Figure 4 and Figure 5 It can be seen that during the trial period, the acid value of sesame paste that had not been treated with protease increased slowly in the first two weeks, and increased faster in the last two weeks. Figure 4 The acid value of sesame paste increased at a similar rate after being treated with different amounts of neutral protease. Figure 5 In the experiment, when the amount of flavor protease added was 7%, the centrifugal oil separation rate of sesame paste increased slowly. On the 28th day of storage, the difference between sesame paste with less than 5% flavor protease added and sesame paste without protease treatment was not obvious, and the acid value of sesame paste with 7% enzyme addition was the lowest, only 4.58 mgKOH / g. In summary, during the 28-day test period, the acid value of sesame paste without protease treatment increased from 0.33 mgKOH / g to 7.23 mgKOH / g. After protease hydrolysis, the acid value of sesame paste continued to rise as the storage time increased.

[0104] (3) Peroxide value

[0105] The determination was carried out in an environment avoiding direct sunlight. Weigh 2-3g of sesame paste sample (accurate to 0.001g) and place it in a 250mL iodine volumetric flask. Record the mass of the sesame paste sample. Add 30mL of chloroform-glacial acetic acid solution to the iodine volumetric flask, then add 1mL of saturated potassium iodide solution and 100mL of water. After shaking well, titrate with sodium thiosulfate standard solution immediately. When the titration reaches a light yellow color, add 1mL of starch indicator. Continue titrating until the blue color disappears as the end point. Record the volume of sodium thiosulfate standard titration solution consumed in the titration. At the same time, perform a blank test and record the volume of sodium thiosulfate standard titration solution consumed in the blank titration. Calculate the peroxide value according to the following formula:

[0106] Peroxide value X = [(V-V0) × c × 0.1269] / m × 100

[0107] In the formula: X is the peroxide value, in g / 100g; V is the volume of sodium thiosulfate standard titration solution consumed by the sample, in mL; V0 is the volume of sodium thiosulfate standard titration solution consumed by the blank test, in mL; c is the concentration of sodium thiosulfate standard titration solution, in mol / L; 0.1269 is the mass of iodine equivalent to 1.00mL sodium thiosulfate standard titration solution [], in g / mmol; m is the mass of sesame paste sample, in g; 100 is the conversion factor for converting to 100g sample.

[0108] The curve of the peroxide value of sesame paste treated with neutral protease over time is as follows Figure 6 As shown in Figure 2, the change curve of the peroxide value of sesame paste treated with flavor protease over time is as follows Figure 7 shown.

[0109] Figure 6 The initial peroxide value of sesame paste without protease treatment was higher than that of sesame paste treated with neutral protease, and the peroxide value of sesame paste increased with time. When stored for 14 days, the peroxide values ​​of sesame paste without protease treatment and sesame paste treated with neutral protease tended to be consistent. Figure 7 The peroxide value of sesame paste with 5% flavor protease added continued to increase during storage, and the peroxide value of sesame paste with 7% flavor protease added increased in the first week, decreased in the second week, increased after the third week, and fell back in the fourth week, showing an overall wave-like change. In summary, during the 28-day test period, the peroxide value of sesame paste not treated with protease showed a trend of first increasing and then decreasing, and the peroxide values ​​of sesame paste treated with flavor protease and neutral protease showed a wave-like change. When the sesame paste treated with neutral protease and flavor protease was stored for 28 days, its peroxide value was slightly higher than that of sesame paste not treated with protease.

[0110] The above are only preferred embodiments of the present invention, and do not limit the patent scope of the present invention. For those skilled in the art, the present invention may have various changes and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the patent protection scope of the present invention.

Claims

1. A method for preparing sesame paste, characterized in that: The preparation method of the sesame paste comprises the following steps: Step S10, roasting and grinding the washed and dried sesame seeds to obtain sesame paste; Step S20, adding soybean oil and protease to the sesame paste, then heating and stirring for enzymolysis, and cooling to obtain sesame paste.

2. The method for preparing sesame paste according to claim 1, characterized in that: In step S20, the protease includes at least one of a flavor protease and a neutral protease.

3. The method for preparing sesame paste according to claim 1, characterized in that: In step S20, the protease includes flavor protease, and the added mass of the flavor protease is 1-7% of the mass of the sesame paste.

4. The method for preparing sesame paste according to claim 1, characterized in that: In step S20, the protease includes neutral protease, and the added mass of the neutral protease is 1-7% of the mass of the sesame paste.

5. The method for preparing sesame paste according to claim 1, characterized in that: In step S20, the added mass of the soybean oil is 40-60% of the mass of the sesame paste.

6. The method for preparing sesame paste according to claim 1, characterized in that: In step S20, before adding soybean oil and protease into the sesame paste, the sesame paste is initially stirred for 4 to 6 minutes, and then stirred and dispersed at a rotation speed of 800 to 1200 rpm for 40 to 90 seconds.

7. The method for preparing sesame paste according to claim 1, characterized in that: In step S20, the enzymatic hydrolysis temperature is 47-53° C. and the enzymatic hydrolysis time is 40-45 min.

8. The method for preparing sesame paste according to claim 1, characterized in that: In step S20, the cooling step includes: First, cool it down with running water for 4 to 6 minutes, then place it in an ice-water mixture to cool for 15 to 25 minutes, and then refrigerate it in a refrigerator at 2 to 6°C.

9. The method for preparing sesame paste according to claim 1, characterized in that: In step S10, the roasting temperature is 140-180° C. and the roasting time is 30-50 min.

10. The method for preparing sesame paste according to claim 1, characterized in that: In step S10, the grinding includes sequentially grinding using a ball mill and a colloid mill.

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