Low-GI sesame ball and preparation method thereof

Abstract

The invention discloses a low-GI sesame ball and a preparation method thereof. The low-GI sesame ball comprises the following raw materials in percentage by mass: 35-70% of black sesame; 0-35% of medicinal and edible food materials; 25%-35% of low-GI adhesive sugar; 1%-5% of edible oil; the sesame ball is prepared from the black sesame, the medicinal and edible food materials, the low-GI adhesive sugar and the edible oil, the taste and flavor of the sesame can be reserved, the medicinal and edible food materials improve the nutritional ingredients and the effects of the sesame ball, and the low-GI adhesive sugar is used as a food adhesive to effectively solve the problem that the blood sugar is suddenly increased due to the fact that honey, rock candy and the like are adopted in traditional sesame balls. Excessive solidification and cracking of the sesame ball are avoided by using edible oil, the taste of the sesame ball is improved, and the sesame ball is detected to belong to low-GI food.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, in particular to the field of IPC A23L, and specifically to a low-GI sesame ball and a preparation method thereof. Background Art

[0002] Traditional sesame balls are a medicinal food made with ginger, sesame seeds, honey, and rock sugar. They are used to treat cold-induced asthma, tonify the kidneys and dispel cold, regulate the spleen and stomach, treat senile asthma, and treat chronic constipation. However, these balls are high in calories, containing approximately 500 calories per 100g, which can lead to obesity. As people prioritize health, the high calorie content of traditional sesame balls is gradually being rejected by the market. Consequently, a healthy, less weight-promoting sesame ball product is urgently needed. Summary of the Invention

[0003] The present invention provides a low GI sesame ball and a preparation method thereof, so as to solve the technical problem that traditional sesame balls are high in calories and easily cause obesity.

[0004] In order to solve the above technical problems, in a first aspect, the present invention provides a low GI sesame pill comprising the following raw materials in percentage by mass:

[0005] Black sesame 35%-70%;

[0006] 0-35% of food and medicine ingredients;

[0007] Low GI adhesive sugar 25% to 35%;

[0008] Edible oil 1% to 5%;

[0009] The preparation method of the low GI sesame pills comprises the following steps:

[0010] Step S1, frying black sesame seeds under negative pressure to obtain cooked black sesame seeds;

[0011] Step S2, drying the food material with medicinal and edible properties to obtain dried food material with medicinal and edible properties;

[0012] Step S3, taking 5% to 10% of the mass of the low GI adhesive sugar, crushing the cooked black sesame seeds into fine powder at low temperature, and mixing the fine powder with the low GI adhesive sugar and heating them to form a syrup, the heating temperature being 45° C. to 60° C.;

[0013] Step S4: under centrifugal conditions, evenly mix the remaining cooked black sesame seeds, dry edible and medicinal ingredients, and edible oil, gradually add syrup and mix evenly, make pills, and seal the bags to obtain low GI sesame pills.

[0014] The black sesame involved in the present invention is the black seed of the genus Sesame of the family Sesame. Its main components include fat, protein, dietary fiber, vitamin E, minerals (such as calcium, iron, zinc) and antioxidants. It has the effects of nourishing the liver and kidneys, nourishing blood and improving essence, and is mainly used to treat symptoms such as dizziness, tinnitus, weak waist and legs, premature graying of hair, dry skin, dry intestines and constipation, and low milk production in women caused by liver and kidney deficiency.

[0015] The glycemic index (GI) is the ratio of a food's blood sugar-raising effect to the blood sugar-raising effect of a standard food (usually glucose). It represents the magnitude of the blood sugar response induced by consuming a certain amount of a food. A food with a GI below 55 is considered low-GI; a food with a GI between 55 and 70 is considered medium-GI; and a food with a GI above 70 is considered high-GI.

[0016] In some embodiments, the low GI adhesive sugar is one or more of maltitol, isomaltooligosaccharide, fructooligosaccharide and isomaltulose.

[0017] In some embodiments, the food and medicine ingredients include one or more of red dates, wolfberries, walnut kernels, black beans, mulberries, raspberries and yam.

[0018] In some embodiments, the edible oil includes one or more of corn oil, refined olive oil, rice oil, high oleic sunflower oil, and low linolenic rapeseed oil.

[0019] In some embodiments, the following raw materials are included in percentage by mass:

[0020] Black sesame 40%-50%;

[0021] 15% to 30% of food and medicine ingredients;

[0022] Low GI adhesive sugar 25% to 30%;

[0023] Edible oil 1% to 3%.

[0024] In some embodiments, the following raw materials are included in percentage by mass:

[0025] Black sesame 40%;

[0026] Walnut kernel 10%;

[0027] mulberry 5%;

[0028] wolfberry 8%;

[0029] Red dates 5%;

[0030] Isomaltooligosaccharide 11%;

[0031] Maltitol 19%;

[0032] Corn oil 2%.

[0033] In some embodiments, step S1 includes:

[0034] Under a negative pressure of -0.05Mpa to -0.1Mpa, the black sesame seeds are preheated at 50°C to 70°C for 1 minute to 3 minutes, then the temperature is raised to 80°C to 100°C, and fried for 7 minutes to 10 minutes to obtain the cooked black sesame seeds.

[0035] In some embodiments, step S2 includes:

[0036] In a hot air circulation room, pre-dry the food and medicine ingredients at 40°C to 50°C for 60min to 120min, then heat to 50°C to 65°C and dry for 4h to 12h until the moisture content is ≤10%, thereby obtaining dried food and medicine ingredients.

[0037] In some embodiments, in step S3, the low temperature condition is -15°C to -20°C, and the particle size of the fine powder is 350 mesh to 450 mesh.

[0038] In some embodiments, step S4 includes:

[0039] The remaining cooked black sesame seeds, dried edible and medicinal ingredients and edible oil are added to a centrifugal container and mixed evenly, heated to 45°C to 60°C for insulation, and syrup is added while stirring at a stirring speed of 2000rpm to 3000rpm for 15min to 25min. The mixture is then made into pills, bagged and sealed to obtain low GI sesame pills.

[0040] Compared with the prior art, the present invention has the following beneficial effects:

[0041] The sesame balls made with black sesame seeds, a food-grade ingredient, low-GI adhesive sugar, and edible oil retain the taste and flavor of sesame seeds, while the food-grade ingredient enhances the nutritional content and efficacy of the sesame balls. The low-GI adhesive sugar used as a food binder effectively addresses the blood sugar spikes caused by traditional sesame balls made with honey, rock sugar, and other ingredients. The edible oil prevents the sesame balls from over-solidifying and cracking, improving their texture. Testing has shown that the sesame balls are low-GI foods, effectively reducing the risk of obesity associated with sesame balls.

[0042] The invention adopts negative pressure conditions to fry black sesame seeds, thereby reducing oxygen contact, delaying oil rancidity, accelerating water evaporation, and avoiding long-term high-temperature heating to destroy the flavor of sesame seeds. The negative pressure condition can also reduce the cooking temperature, thereby ensuring the flavor of the cooked black sesame seeds and avoiding excessive Maillard reaction. The food and medicine ingredients are dried to reduce the effect of moisture in the ingredients on the hydrolysis and rancidity of the oil, thereby improving the freshness of sesame balls. The black sesame seeds are crushed at a low temperature to make the particle size of the sesame powder more uniform. The sugar is prepared at a heating temperature of 40°C to 55°C to prevent low-GI sugar from generating a high-GI byproduct by the Maillard reaction. The sesame powder is mixed with a low-GI adhesive sugar to adjust the color of the syrup. The black sesame seeds, the food and medicine ingredients, and edible oil are first mixed by solid centrifugation, so that the edible oil more evenly wraps the black sesame seeds and the food and medicine ingredients. The syrup is then added and the black sesame seeds and the food and medicine ingredients are continuously mixed, so that a thin film is formed on the surface of the black sesame seeds and the food and medicine ingredients under the action of centrifugal force, thereby improving the taste and shelf life. DETAILED DESCRIPTION

[0043] To make the above-mentioned objects, features, and advantages of the present invention more readily apparent, specific embodiments of the present invention are described in detail below. The following description sets forth numerous specific details to facilitate a full understanding of the present invention. However, the present invention can be implemented in many other ways than those described herein, and those skilled in the art may make similar modifications without departing from the scope of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.

[0044] As used herein, the term "prepared from" is synonymous with "comprising." As used herein, the terms "comprising," "including," "having," "containing," or any other variations thereof, are intended to cover a non-exclusive inclusion. For example, a composition, process, method, article, or apparatus that comprises the listed elements is not necessarily limited to only those elements but may include other elements not expressly listed or inherent to such composition, process, method, article, or apparatus.

[0045] When amount, concentration or other value or parameter is represented with range, preferred range or the range that a series of upper preferred value and lower preferred value limit are expressed, this should be understood as specifically disclosing all ranges formed by any pairing of any range upper limit or preferred value and any range lower limit or preferred value, no matter whether this range is disclosed separately.For example, when disclosing scope "1 to 5", described scope should be interpreted as including scope "1 to 4", "1 to 3", "1 to 2", "1 to 2 and 4 to 5", "1 to 3 and 5" etc.When numerical range is described in this article, unless otherwise stated, otherwise this scope is intended to include its end value and all integers and fractions within this range.

[0046] In addition, the indefinite articles "a" and "an" before the elements or components of the present invention do not limit the quantity requirement (i.e., the number of times the elements or components appear). Therefore, "a" or "an" should be interpreted as including one or at least one, and elements or components in the singular also include plural forms, unless the number is obviously intended to be singular.

[0047] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art to which the present invention pertains. The terms used herein in the specification of the present invention are for the purpose of describing specific embodiments only and are not intended to limit the present invention. The term "and / or" as used herein includes any and all combinations of one or more of the associated listed items.

[0048] Example 1

[0049] A low GI sesame pill comprising the following raw materials in percentage by mass:

[0050] Black sesame 35%;

[0051] Walnut kernel 10%;

[0052] mulberry 5%;

[0053] Goji berries 5%;

[0054] Red dates 5%;

[0055] Liquid isomaltooligosaccharide 10%;

[0056] Liquid maltitol 25%;

[0057] Corn oil 5%;

[0058] The preparation method of the low GI sesame pills comprises the following steps:

[0059] Step S1, preheating black sesame seeds at 50° C. for 3 minutes under a negative pressure of -0.05 MPa, then heating to 80° C. and frying for 10 minutes to obtain the cooked black sesame seeds;

[0060] Step S2: pre-drying the food and medicine ingredients at 40° C. for 120 minutes in a hot air circulation room, then heating to 50° C. and drying for 12 hours until the moisture content is ≤10%, thereby obtaining dried food and medicine ingredients;

[0061] Step S3: taking 5% of the mass of cooked black sesame seeds as the low GI adhesive sugar, crushing them into fine powder under low temperature conditions, and mixing the fine powder with the low GI adhesive sugar and heating them to form a syrup, the heating temperature being 45° C. and the low temperature condition being -15° C., and the particle size of the fine powder being 350 mesh;

[0062] Step S4: add the remaining cooked black sesame seeds, dry edible and medicinal ingredients, and edible oil into a centrifugal container and mix them evenly. Heat the mixture to 45° C. and keep warm. Add syrup while stirring at a stirring speed of 3000 rpm for 15 min. Make pills, bag and seal them to obtain low GI sesame pills.

[0063] Example 2

[0064] A low GI sesame pill comprising the following raw materials in percentage by mass:

[0065] Black sesame 70%;

[0066] Walnut kernel 5%;

[0067] Liquid isomaltooligosaccharide 4%;

[0068] Liquid maltitol 20%;

[0069] Corn oil 1%;

[0070] The preparation method of the low GI sesame pills comprises the following steps:

[0071] Step S1, preheating black sesame seeds at 70° C. for 1 minute under a negative pressure of −0.1 MPa, then heating to 100° C. and frying for 7 minutes to obtain the cooked black sesame seeds;

[0072] Step S2: pre-drying the food and medicine ingredients at 50° C. for 60 minutes in a hot air circulation room, then heating to 65° C. and drying for 4 hours until the moisture content is ≤10%, thereby obtaining dried food and medicine ingredients;

[0073] Step S3: taking 10% of the mass of cooked black sesame seeds as the low GI adhesive sugar, crushing them into fine powder under low temperature conditions, and mixing the fine powder with the low GI adhesive sugar and heating them to form a syrup, the heating temperature being 60° C. and the low temperature condition being -20° C., and the particle size of the fine powder being 450 mesh;

[0074] Step S4: add the remaining cooked black sesame seeds, dry edible and medicinal ingredients, and edible oil into a centrifugal container and mix them evenly. Heat the mixture to 60° C. and keep warm. Add syrup while stirring at a stirring speed of 2000 rpm for 25 min. Make pills, bag and seal them to obtain low GI sesame pills.

[0075] Example 3

[0076] A low GI sesame pill comprising the following raw materials in percentage by mass:

[0077] Black sesame 50%;

[0078] Walnut kernel 5%;

[0079] mulberry 5%;

[0080] Goji berries 5%;

[0081] Red dates 5%;

[0082] Liquid isomaltooligosaccharide 10%;

[0083] Liquid maltitol 17%;

[0084] Corn oil 3%;

[0085] The preparation method of the low GI sesame pills comprises the following steps:

[0086] Step S1, preheating black sesame seeds at 60° C. for 2 minutes under a negative pressure of -0.08 MPa, then heating to 95° C. and frying for 8 minutes to obtain the cooked black sesame seeds;

[0087] Step S2: pre-drying the food and medicine ingredients at 45° C. for 90 minutes in a hot air circulation room, then heating to 60° C. and drying for 6 hours until the moisture content is ≤10%, thereby obtaining dried food and medicine ingredients;

[0088] Step S3: taking 6% of the mass of cooked black sesame seeds as the low GI adhesive sugar, crushing them into fine powder under low temperature conditions, and mixing the fine powder with the low GI adhesive sugar and heating them to form a syrup, the heating temperature being 55° C. and the low temperature condition being -20° C., and the particle size of the fine powder being 400 mesh;

[0089] Step S4: add the remaining cooked black sesame seeds, dry edible and medicinal ingredients, and edible oil into a centrifugal container and mix them evenly. Heat the mixture to 55° C. and keep warm. Add syrup while stirring at a stirring speed of 2500 rpm for 20 min. Make pills, bag and seal them to obtain low GI sesame pills.

[0090] Example 4

[0091] A low GI sesame pill comprising the following raw materials in percentage by mass:

[0092] Black sesame 40%;

[0093] Walnut kernel 10%;

[0094] mulberry 5%;

[0095] wolfberry 8%;

[0096] Red dates 5%;

[0097] Liquid isomaltooligosaccharide 11%;

[0098] Liquid maltitol 19%;

[0099] Corn oil 2%;

[0100] The preparation method of the low GI sesame pills is the same as that in Example 3.

[0101] Comparative Example 1

[0102] The difference from Example 3 is that in Comparative Example 1, rock sugar and honey are used to replace liquid isomaltooligosaccharide and liquid maltitol respectively.

[0103] Comparative Example 2

[0104] The difference from Example 3 is that Comparative Example 2 uses liquid maltitol to replace corn oil.

[0105] Comparative Example 3

[0106] The difference from Example 3 is that, in Comparative Example 3, step S1 is replaced by the step of “frying black sesame seeds at 150° C. under normal pressure for 10 minutes to obtain cooked black sesame seeds”.

[0107] Comparative Example 4

[0108] The difference from Example 3 is that step S2 is removed in Comparative Example 4.

[0109] Comparative Example 5

[0110] The difference from Example 3 is that, in Comparative Example 5, step S3 is replaced by the step of "preparing powdered isomaltooligosaccharide and powdered maltitol into syrup and heating the syrup to 150° C.".

[0111] Comparative Example 6

[0112] The difference from Example 3 is that in step S4 of Comparative Example 6, all materials are added into the blender for stirring and mixing evenly, and the edible oil and syrup are no longer added into the centrifugal container in batches.

[0113] 1.GI test:

[0114] Test subjects: healthy adults aged 18 to 60, 30 males and 30 females, 3 males and 3 females per group, 1 group for each sample;

[0115] Testing Methods: This test cycle lasts two weeks and includes at least three independent feeding trials, including at least two with the reference food (monohydrate glucose) and at least one with the test food. Each independent feeding trial should be conducted at least 72 hours apart, with the test food included between the two reference food trials. For three days prior to the test, subjects should maintain a regular sleep and rest schedule and eat a normal diet. The day before the test, subjects should avoid high-fiber and high-sugar foods for dinner and begin fasting at 10 PM. On the morning of the test, subjects should avoid strenuous exercise and sit quietly for 10 minutes before the feeding trial begins. Two fasting blood samples are collected 5 minutes apart. Meals are started and the timing is strictly controlled, with the entire test substance and water consumed within 5-10 minutes. Blood samples are collected 15, 30, 45, 60, 90, and 120 minutes after the first bite. If necessary, blood collection can be extended (e.g., 180 minutes). Consistency and accuracy of blood collection timings are ensured.

[0116] Blood glucose concentrations were measured at various time points using either the hexokinase or glucose oxidase method. Each sample was expressed as the arithmetic mean of two independent measurements obtained under reproducible conditions, expressed in millimoles per liter (mmol / L). A blood glucose response curve was plotted, and the IAUC value was determined. The GI value was calculated and the mean GI value was taken. The GI values are shown in Table 1.

[0117] 2. Freshness test:

[0118] The acid value was determined on the 7th day and 180th day after the production of the sesame balls (stored in a dry and cool place at room temperature) in accordance with GB5009.229-2016, and the peroxide value was determined on the 7th day and 180th day after the production of the sesame balls (stored in a dry and cool place at room temperature) in accordance with GB5009.227-2016. The results are shown in Table 1.

[0119] Table 1 GI and freshness data of Examples 1 to 4 and Comparative Examples 1 to 6

[0120]

[0121] As shown in Table 1, the sesame balls prepared in Examples 1 to 4 all have a GI value lower than 39, and are classified as low GI foods (GI value <50); the acid value on the 7th day and the acid value on the 180th day are both lower than 3.3 mg / g, which meets the acid value (based on fat) limit (≤4.0 mg / g) specified in NY / T1509 "Green Food Sesame and Its Products"; the peroxide value on the 7th day and the peroxide value on the 180th day are both lower than 0.25 g / 100 g, which meets the peroxide value (based on fat) limit (≤0.25 g / 100 g) specified in GB 7099 "National Food Safety Standard for Cakes and Breads". It can be seen that Examples 1 to 4 have better freshness preservation effects.

[0122] 3. Sensory test:

[0123] 60 volunteers were invited to participate in the blood glucose test. The eating experience of Examples 1 to 4 and Comparative Examples 1 to 6 was evaluated in terms of smell, appearance, structure, palatability and taste. The average value was taken. The evaluation indicators are shown in Table 2, and the evaluation results are shown in Table 3.

[0124] Table 2 Sensory evaluation indicators

[0125]

[0126] Table 3 Sensory evaluation data of Examples 1 to 4 and Comparative Examples 1 to 6

[0127] sample odor Appearance and structure Palatability taste Total score Example 1 25.1 16.3 25.6 16.4 83.4 Example 2 27.6 17.3 26.3 15.5 86.7 Example 3 26.3 17.8 25.9 17.8 87.8 Example 4 26.5 18.3 26.8 18.2 89.8 Comparative Example 1 25.7 17.5 11.9 14.3 69.4 Comparative Example 2 23.4 12.3 7.3 15.6 58.6 Comparative Example 3 27.1 16.9 25.7 8.6 78.3 Comparative Example 4 17.2 17.5 16.4 12.3 63.4 Comparative Example 5 19.8 17.9 25.7 9.8 73.2 Comparative Example 6 26.2 9.4 15.8 17.7 69.1

[0128] As shown in Table 3, the sesame balls prepared in Examples 1 to 4 have better sensory performance, with an overall sensory score of 83 or above.

[0129] Comparative Example 1 uses rock sugar and honey as adhesive sugars, resulting in a GI value increased to 68.75, which is a medium-high GI food, and the acid value and peroxide value on the 180th day are both above the standard. The rock sugar and honey solidify at room temperature, resulting in hardening and a significant deterioration in palatability, and other sensory evaluations also decline. Comparative Example 2 does not use edible oil. There is no significant difference in GI value and freshness after the sesame balls are not cured, but the sesame balls are over-cured and cracked, resulting in a deterioration in appearance structure and palatability. Comparative Example 3 uses conventional cooking steps to replace step S1, resulting in an increase in the GI value of the sesame balls. The acid value and peroxide value on the 180th day are also significantly increased, and the freshness deteriorates. Comparative Example 4 removes step S2. There is no significant difference in GI value, but the freshness deteriorates significantly. It may be that the moisture of the medicinal and edible ingredients themselves causes the sesame balls to become rancid. In Comparative Example 5, the GI value increased significantly after replacing step S3 with a high-temperature sugar-making step. This may be because the high temperature decomposes the binding sugar into monosaccharides, which easily leads to increased blood sugar. The flavor also deteriorated significantly, possibly because the high temperature easily caramelizes the sugars, causing bitterness. In Comparative Example 6, the acid value and peroxide value increased significantly after 180 days after replacing step S4 with a co-mixing step, indicating that the use of solid centrifugation technology can improve the freshness of sesame balls.

[0130] The sesame balls made with black sesame seeds, a food-grade medicinal ingredient, low-GI sugar binders, and edible oil retain the texture and flavor of sesame seeds, while the food-grade medicinal ingredient enhances the nutritional content and efficacy of the balls. The low-GI sugar binder effectively addresses the blood sugar spikes associated with traditional sesame balls made with honey, rock sugar, and other ingredients. The edible oil prevents the sesame balls from over-curing and cracking, improving their texture. Testing revealed that the GI value of the sesame balls was 39, making them a low-GI food.

[0131] The invention adopts negative pressure conditions to fry black sesame seeds, thereby reducing oxygen contact, delaying oil rancidity, accelerating water evaporation, and avoiding long-term high-temperature heating to destroy the flavor of sesame seeds. The negative pressure condition can also reduce the cooking temperature, thereby ensuring the flavor of the cooked black sesame seeds and avoiding excessive Maillard reaction. The food and medicine ingredients are dried to reduce the effect of moisture in the ingredients on the hydrolysis and rancidity of the oil, thereby improving the freshness of sesame balls. The black sesame seeds are crushed at a low temperature to make the particle size of the sesame powder more uniform. The sugar is prepared at a heating temperature of 40°C to 55°C to prevent low-GI sugar from generating a high-GI byproduct by the Maillard reaction. The sesame powder is mixed with a low-GI adhesive sugar to adjust the color of the syrup. The black sesame seeds, the food and medicine ingredients, and edible oil are first mixed by solid centrifugation, so that the edible oil more evenly wraps the black sesame seeds and the food and medicine ingredients. The syrup is then added and the black sesame seeds and the food and medicine ingredients are continuously mixed, so that a thin film is formed on the surface of the black sesame seeds and the food and medicine ingredients under the action of centrifugal force, thereby improving the taste and shelf life.

[0132] The technical features of the above-mentioned embodiments can be combined arbitrarily. In order to make the description concise, not all possible combinations of the technical features in the above-mentioned embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0133] The specific embodiments described above further illustrate the objectives, technical solutions, and beneficial effects of the present invention. It should be understood that the above descriptions are merely specific embodiments of the present invention and are not intended to limit the scope of protection of the present invention. In particular, it should be noted that any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included within the scope of protection of the present invention for those skilled in the art.

Claims

1. A low GI sesame pill, characterized in that: Including the following raw materials in percentage by mass: Black sesame 35%-70%; 0-35% of food and medicine ingredients; Low GI adhesive sugar 25% to 35%; Edible oil 1% to 5%; The preparation method of the low GI sesame pills comprises the following steps: Step S1, frying black sesame seeds under negative pressure to obtain cooked black sesame seeds; Step S2, drying the food material with medicinal and edible properties to obtain dried food material with medicinal and edible properties; Step S3, taking 5% to 10% of the mass of the low GI adhesive sugar, crushing the cooked black sesame seeds into fine powder at low temperature, and mixing the fine powder with the low GI adhesive sugar and heating them to form a syrup, the heating temperature being 45° C. to 60° C.; Step S4: under centrifugal conditions, evenly mix the remaining cooked black sesame seeds, dry edible and medicinal ingredients, and edible oil, gradually add syrup and mix evenly, make pills, and seal the bags to obtain low GI sesame pills.

2. The low GI sesame pill according to claim 1, wherein The low GI adhesive sugar is one or more of maltitol, isomaltooligosaccharide, fructooligosaccharide and isomaltulose.

3. The low GI sesame pill according to claim 1, wherein The food and medicine ingredients include one or more of red dates, wolfberries, walnut kernels, black beans, mulberries, raspberries and yam.

4. The low GI sesame pill according to claim 1, wherein The edible oil includes one or more of corn oil, refined olive oil, rice oil, high oleic acid sunflower oil and low linolenic acid rapeseed oil.

5. The low GI sesame pill according to claim 1, wherein Including the following raw materials in percentage by mass: Black sesame 40%-50%; 15% to 30% of food and medicine ingredients; Low GI adhesive sugar 25% to 30%; Edible oil 1% to 3%.

6. The low GI sesame pill according to claim 1, wherein Including the following raw materials in percentage by mass: Black sesame 40%; Walnut kernel 10%; mulberry 5%; wolfberry 8%; Red dates 5%; Isomaltooligosaccharide 11%; Maltitol 19%; Corn oil 2%.

7. The low GI sesame pill according to claim 1, wherein The step S1 comprises: Under a negative pressure of -0.05Mpa to -0.1Mpa, the black sesame seeds are preheated at 50°C to 70°C for 1 minute to 3 minutes, then the temperature is raised to 80°C to 100°C, and fried for 7 minutes to 10 minutes to obtain the cooked black sesame seeds.

8. The low GI sesame pill according to claim 1, wherein The step S2 comprises: In a hot air circulation room, pre-dry the food and medicine ingredients at 40°C to 50°C for 60min to 120min, then heat to 50°C to 65°C and dry for 4h to 12h until the moisture content is ≤10%, thereby obtaining dried food and medicine ingredients.

9. The low GI sesame pill according to claim 1, wherein In step S3, the low temperature condition is -15°C to -20°C, and the particle size of the fine powder is 350 mesh to 450 mesh.

10. The low GI sesame pill according to claim 1, wherein The step S4 comprises: The remaining cooked black sesame seeds, dried edible and medicinal ingredients and edible oil are added to a centrifugal container and mixed evenly, heated to 45°C to 60°C for insulation, and syrup is added while stirring at a stirring speed of 2000rpm to 3000rpm for 15min to 25min. The mixture is then made into pills, bagged and sealed to obtain low GI sesame pills.

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