Low-fat high-nutrition sesame milk and preparation method thereof

Abstract

The invention provides low-fat high-nutrition sesame milk and a preparation method thereof. The preparation method comprises the following steps: S1, preparing low-fat sesame meal and degreased sesame essential oil; s2, mixing the low-fat sesame meal with pure water, and grinding to obtain sesame primary pulp; adding tannase and phytase for enzymolysis to obtain enzymolysis sesame protein pulp, adding compound soybean protein, adjusting the solid content of a system, and homogenizing to form a uniform basic emulsion; s3, slowly injecting the core water phase into the intermediate oil phase, and shearing and emulsifying to form a W / O primary emulsion; slowly adding the W / O primary emulsion into the hydrogel outer layer, and refrigerating for 1-2 hours to form double emulsion gel microspheres; and S4, mixing the double emulsion gel microspheres with the basic emulsion, stirring for 10-15 minutes, sequentially adding a flavoring agent and a stabilizing agent, homogenizing, sterilizing at low temperature for 30 minutes, and quickly cooling to obtain the low-fat high-nutrition sesame milk. The problem that fat in the sesame milk is too high is solved, meanwhile, the natural flavor is reserved, and the prepared product has the advantages of being low in fat, high in nutrition and good in taste.

Description

Technical Field

[0001] This invention belongs to the field of beverage processing technology, specifically relating to a low-fat, high-nutrient sesame milk and its preparation method. Background Technology

[0002] Sesame, a traditional nutritious food, is rich in oils, proteins, and minerals such as calcium and zinc. Sesame milk, made from sesame seeds, is a common plant-based protein beverage on the market. Although sesame seeds are rich in unsaturated fatty acids, vitamin E, and plant protein, their naturally high oil content and the presence of anti-nutritional factors make it difficult for existing sesame milk products to meet consumers' comprehensive needs for low-fat, high-protein, high-nutrient absorption rates, and excellent taste. Current sesame milk products suffer from the following defects: First, excessively high fat content. Sesame naturally has a high oil content, and traditional processes struggle to precisely control fat levels. Complete defatting easily leads to flavor loss, while partial defatting can cause oil to float and the system to separate, affecting product stability and the eating experience. Second, insufficient nutrient content. Current sesame milk products often rely on added starch and maltodextrin for filling, resulting in low utilization of sesame protein and a lack of synergistic enhancement from multiple proteins. Furthermore, while sesame contains minerals such as calcium and zinc, their natural content is low and their bioavailability is poor, leading to poor overall nutritional supply in sesame milk. Third, phytic acid interferes with nutrient absorption. Phytic acid in sesame not only inhibits the absorption of minerals like calcium and zinc but also imparts a bitter taste. Existing technologies often rely solely on enzymatic hydrolysis or physical precipitation, which has limited removal effectiveness and easily damages nutrients. Fourth, an imbalance between taste and stability. Fiber residue causes a rough texture, and high-temperature processing leads to flavor deterioration. Adding a single-layer stabilizer cannot simultaneously ensure long-term storage stability and a smooth taste. Existing technologies primarily address single defects, such as compound enzymatic hydrolysis to remove anti-nutritional factors and single-layer gel encapsulation to improve stability, lacking multi-process synergistic innovation. Therefore, there is an urgent need for a technical solution that can systematically and specifically address the core issues of sesame milk, such as its high fat content, poor nutritional supply, and unpleasant taste.

[0003] Based on the above-mentioned technical problems, this invention constructs a synergistic process system, which first performs precise partial defatting and targeted enzymatic hydrolysis on the raw materials, and then prepares water-in-oil-in-water (W / O / W) microspheres, simultaneously achieving the goals of oil sealing, mineral protection and protein content enhancement. The resulting sesame milk has the characteristics of low fat and high nutrition, which is in line with the trend of healthy consumption and provides core technical support for the industrial upgrading of the sesame milk industry. Summary of the Invention

[0004] This invention provides a low-fat, high-nutrition sesame milk and its preparation method. By using low-temperature roasting, precise partial defatting pretreatment, targeted enzymatic hydrolysis, and the addition of dual emulsion gel microspheres, the problem of excessive fat in sesame milk is solved while retaining its natural flavor. The final sesame milk has the characteristics of being low-fat, high-nutrition, and having a good taste.

[0005] The technical solution adopted by the present invention to achieve the above objectives is: a method for preparing low-fat, high-nutrient sesame milk, comprising the following steps: S1: Raw material pretreatment Select high-quality sesame seeds, clean them, dry them, then roast them at a low temperature, cool them to room temperature, and press them at a low temperature until the oil removal rate reaches 30-40%, to obtain low-fat sesame meal and defatted sesame essential oil. S2: Preparation of the base emulsion Low-fat sesame meal is mixed with pure water and ground to obtain sesame pulp. The pH of the system is adjusted and the temperature is raised. Tanninase and phytase are added and the mixture is stirred at a constant temperature for 2-3 hours for enzymatic hydrolysis. After the enzymatic hydrolysis is completed, the enzyme is inactivated at low temperature. After cooling to room temperature, the residue is removed by centrifugation to obtain enzymatically hydrolyzed sesame protein slurry. Compound soybean protein is added and stirred evenly. The solid content of the system is adjusted to 12-15% with pure water and homogenized under a pressure of 20-30 MPa to form a uniform basic emulsion. S3: Preparation of dual emulsion gel microspheres A core aqueous phase and an intermediate oil phase are prepared. The core aqueous phase is slowly injected into the intermediate oil phase and sheared and emulsified to form a W / O primary emulsion. A hydrogel outer layer is prepared by slowly adding the W / O primary emulsion into the hydrogel outer layer and refrigerating it at 4-10℃ for 1-2 hours to form a double emulsion gel microsphere. S4: Preparation of finished product The dual emulsion gel microspheres and the base emulsion are mixed at a mass ratio of 1:3-4 and stirred at 300-400 rpm for 10-15 minutes. Flavoring agents and stabilizers are added sequentially, and the mixture is stirred at 500-600 rpm for 15-20 minutes. Then, a two-stage homogenization process is performed. After homogenization, the mixture is sterilized at 60-65℃ for 30 minutes and then rapidly cooled to 4℃ to obtain the low-fat, high-nutrient sesame milk.

[0006] Preferably, the low-temperature baking temperature in S1 is 80-100℃, and the time is 15-25 min; the low-temperature pressing temperature is 35-50℃.

[0007] Preferably, the mass ratio of low-fat sesame meal to pure water in S2 is 1:8-10; the pH of the system is 5.0-6.0; and the heating temperature is 45-55℃.

[0008] Preferably, the mass ratio of tanninase to phytase in S2 is 1:2-3, and the total amount of both added is 0.1-0.2% of the mass of sesame pulp.

[0009] Preferably, the enzyme inactivation temperature in S2 is 70°C and the time is 15 min.

[0010] Preferably, the composition of the compounded soy protein in S2 is: soy protein isolate: soy protein concentrate = 7:3, and the amount added is 2-3% of the mass of the enzymatically hydrolyzed sesame protein slurry.

[0011] Preferably, the specific steps of S3 are as follows: According to the mass ratio of calcium citrate:zinc glycinate:pure water = 1:(0.3-0.5):(50-80), calcium citrate and zinc glycinate are added to pure water and stirred at 30-40℃ and 300r / min for 15-20min until completely dissolved to obtain the core aqueous phase. Take the defatted sesame oil obtained in S1, add glyceryl monostearate and xanthan gum, with a mass ratio of glyceryl monostearate to xanthan gum of 2:1, and the total addition amount is 0.5-0.8% of the mass of the defatted sesame oil. After stirring and dissolving, heat to 40℃ and maintain the temperature to obtain the intermediate oil phase. According to the mass ratio of core aqueous phase:intermediate oil phase = 1:2-4, slowly inject the core aqueous phase into the intermediate oil phase at 10000-12000r / min. Emulsify for 5-7 minutes to form a W / O primary emulsion; disperse pea protein and rice protein in pure water, adjust the pH to 7.0-7.5, stir at 80-100 rpm for 2-4 hours, then add low-methoxyl pectin at 280-320 rpm and stir until the system is completely dissolved to obtain the hydrogel outer layer. The mass ratio of pea protein, rice protein, pure water and low-methoxyl pectin is 3:2:(80-100):(0.3-0.5); at a speed of 300-500 rpm, slowly add the W / O primary emulsion to the hydrogel outer layer at a mass ratio of W / O primary emulsion: hydrogel outer layer = 1:3-5, and refrigerate at 4-10℃ for 1-2 hours to form double emulsion gel microspheres.

[0012] Preferably, the flavoring agent in S4 is maltitol and natural sesame flavoring, with the amount of maltitol added being 2-3% of the total mass of the system, the amount of natural sesame flavoring added being 0.05-0.1% of the total mass of the system, and the stabilizer comprising xanthan gum and guar gum in a mass ratio of 1:1, with the amount added being 0.05-0.1% of the total mass of the system.

[0013] Preferably, the two-stage homogenization conditions in S4 are: the first-stage homogenization pressure is 60-80 MPa, and the second-stage homogenization pressure is 120-140 MPa.

[0014] The present invention also provides low-fat, high-nutrient sesame milk obtained by the above preparation method.

[0015] Compared with the prior art, the present invention has the following beneficial effects: This invention involves low-temperature roasting and 30-40% defatting pretreatment of sesame seeds. Low-temperature roasting preserves the unique caramel aroma and nutritional activity of sesame seeds. The defatted sesame meal is used as the main ingredient in the preparation of the base emulsion, which can reduce the subsequent system stratification problem. Defatted sesame essential oil is used to construct the intermediate oil phase, taking into account both low fat properties and original flavor. In addition, the defatting pretreatment effectively reduces the oil content in sesame milk, solving the problem of excessive fat, and avoids the loss of natural sesame flavor caused by full defatting. This invention adds compounded soybean protein to a base emulsion and forms a hydrogel layer by combining pea protein and rice protein in a colloid during the preparation of dual emulsion gel microspheres. This dual approach directly supplements high-quality plant protein and significantly increases the total protein content in sesame milk. At the same time, exogenous minerals are added and encapsulated in the core aqueous phase of the dual emulsion, which makes up for the lack of mineral content in sesame itself and the low absorption rate by the human body. This invention employs targeted enzymatic hydrolysis and physical isolation to address the problems of phytic acid interfering with nutrient absorption and poor taste: On the one hand, the tanninase + phytase complex enzymatic hydrolysis system can directionally degrade phytic acid, reducing its content from the source and minimizing its impact on minerals in sesame milk, while also removing bitterness and optimizing taste; on the other hand, the minerals calcium citrate and zinc glycinate are encapsulated in the core aqueous phase through a dual emulsion structure, and the dual barrier of the oil phase and hydrogel layer achieves physical isolation between the minerals and external residual phytic acid, completely avoiding the inhibitory effect of phytic acid on mineral absorption; The invention utilizes a cold-induced gelation technique to construct dual-emulsion gel microspheres, which are semi-solid gel particles that combine elasticity and dispersibility. These microspheres can firmly seal oils and minerals inside, solving problems such as layering and rough texture in traditional sesame milk. The semi-solid microspheres can resist mechanical forces during subsequent processing and can also be perfectly integrated with the base emulsion. After homogenization, the texture is smooth and delicate, ultimately giving sesame milk a good taste. Detailed Implementation

[0016] The following specific examples illustrate the implementation of this application. Those skilled in the art can easily understand other advantages and effects of this application from the content disclosed in this specification. Obviously, the described embodiments are only a part of the embodiments of this application, and not all of them. This application can also be implemented or applied through other different specific embodiments, and the details in this specification can also be modified or changed based on different viewpoints and applications without departing from the spirit of this application. It should be noted that, in the absence of conflict, the following embodiments and features in the embodiments can be combined with each other. Based on the embodiments in this application, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this application.

[0017] It should be understood that the following descriptions of the proportions, concentrations, and process parameters of the substances involved in the preparation of sesame milk in this invention are preferred embodiments and should not be construed as limiting the scope of the independent claims. The embodiments are only used to explain the invention and are not intended to limit its scope. Unless otherwise specified, the experimental methods used in the following embodiments are conventional methods; the materials and reagents used, unless otherwise specified, are commercially available food-grade reagents and materials. The tanninase activity is 500 U / g, and the phytase activity is 5000 U / g. Example 1

[0018] A method for preparing low-fat, high-nutrient sesame milk includes the following steps: S1: Raw material pretreatment Select high-quality sesame seeds, clean them, dry them until the moisture content is 5%, then roast them at 80℃ for 15 minutes, cool them to room temperature and press them at a low temperature of 35℃ until the oil removal rate reaches 30%, to obtain low-fat sesame meal and defatted sesame essential oil. S2: Preparation of the base emulsion Low-fat sesame meal and pure water were mixed at a mass ratio of 1:8 and ground to obtain sesame pulp. The pH of the system was adjusted to 5.0, and the temperature was raised to 45℃. Tanninase and phytase were added at a mass ratio of 1:2, with a total addition amount of 0.1% of the sesame pulp mass. The mixture was kept at a constant temperature and stirred for 2 hours for enzymatic hydrolysis. After the enzymatic hydrolysis was completed, the temperature was raised to 70℃ and kept at 15 minutes for low-temperature enzyme inactivation. After cooling to room temperature, the mixture was centrifuged at 3000 r / min for 10 minutes to remove the residue and obtain enzymatically hydrolyzed sesame protein slurry. Compound soy protein was added and stirred evenly. The composition of the compound soy protein was: soy protein isolate: soy protein concentrate = 7:3, and the addition amount was 2% of the enzymatically hydrolyzed sesame protein slurry mass. The solid content of the system was adjusted to 12% with pure water, and the mixture was homogenized at 20 MPa pressure to form a uniform basic emulsion. S3: Preparation of dual emulsion gel microspheres Calcium citrate:zinc glycinate:pure water at a mass ratio of 1:0.3:50 was added to pure water and stirred at 30°C and 300 rpm for 15 minutes until completely dissolved to obtain the core aqueous phase. The defatted sesame oil obtained in step S1 was then mixed with glyceryl monostearate and xanthan gum at a mass ratio of 2:1, with a total addition amount of 0.5% of the defatted sesame oil mass. After stirring to dissolve, the mixture was heated to 40°C and held at this temperature to obtain the intermediate oil phase. The core aqueous phase was slowly injected into the intermediate oil phase at a mass ratio of 1:2, with a stirring speed of 10000 rpm. Shear emulsification at 80 rpm for 5 min was performed to form a W / O primary emulsion. Pea protein and rice protein were dispersed in pure water, and the pH was adjusted to 7.0. The mixture was stirred at 80 rpm for 2 h, and then low-methoxyl pectin was added and stirred at 280 rpm until the system was completely dissolved to obtain the hydrogel outer layer. The mass ratio of pea protein, rice protein, pure water and low-methoxyl pectin was 3:2:80:0.3. At 300 rpm, the W / O primary emulsion was slowly added to the hydrogel outer layer at a mass ratio of W / O primary emulsion: hydrogel outer layer = 1:3. The mixture was then refrigerated at 4℃ for 1 h to form double emulsion gel microspheres. S4: Preparation of finished product The dual-emulsion gel microspheres were mixed with the base emulsion at a mass ratio of 1:3 and stirred at 300 rpm for 10 min. Flavoring agents and stabilizers were added sequentially. The flavoring agents were maltitol and natural sesame flavoring, with maltitol added at 2% of the total mass and natural sesame flavoring added at 0.05% of the total mass. The stabilizers consisted of xanthan gum and guar gum in a mass ratio of 1:1, added at 0.05% of the total mass. After stirring at 500 rpm for 15 min, a two-stage homogenization process was performed: the first homogenization pressure was 60 MPa, and the second homogenization pressure was 120 MPa. After homogenization, the mixture was sterilized at 60°C for 30 min and then rapidly cooled to 4°C to obtain the low-fat, high-nutrient sesame milk. Example 2

[0019] A method for preparing low-fat, high-nutrient sesame milk includes the following steps: S1: Raw material pretreatment Select high-quality sesame seeds, clean them, dry them until the moisture content is 6%, then roast them at 85℃ for 17 minutes, cool them to room temperature and press them at a low temperature of 40℃ until the oil removal rate reaches 32%, to obtain low-fat sesame meal and defatted sesame essential oil. S2: Preparation of the base emulsion Low-fat sesame meal and pure water were mixed at a mass ratio of 1:8 and ground to obtain sesame pulp. The pH of the system was adjusted to 5.2, and the temperature was raised to 47°C. Tanninase and phytase were added at a mass ratio of 1:2, with a total addition amount of 0.1% of the sesame pulp mass. The mixture was kept at a constant temperature and stirred for 2 hours for enzymatic hydrolysis. After the enzymatic hydrolysis was completed, the temperature was raised to 70°C and kept at 15 minutes for low-temperature enzyme inactivation. After cooling to room temperature, the mixture was centrifuged at 3000 r / min for 11 minutes to remove the residue and obtain enzymatically hydrolyzed sesame protein slurry. Compound soy protein was added and stirred evenly. The composition of the compound soy protein was: soy protein isolate: soy protein concentrate = 7:3, and the addition amount was 2% of the enzymatically hydrolyzed sesame protein slurry mass. The solid content of the system was adjusted to 13% with pure water, and the mixture was homogenized at 22 MPa pressure to form a uniform basic emulsion. S3: Preparation of dual emulsion gel microspheres Calcium citrate:zinc glycinate:pure water at a mass ratio of 1:0.3:55 was added to pure water and stirred at 32°C and 300 rpm for 16 minutes until completely dissolved to obtain the core aqueous phase. The defatted sesame oil obtained in step S1 was then mixed with glyceryl monostearate and xanthan gum at a mass ratio of 2:1, with a total addition amount of 0.6% of the defatted sesame oil mass. After stirring to dissolve, the mixture was heated to 40°C and held at this temperature to obtain the intermediate oil phase. The core aqueous phase was then slowly injected into the intermediate oil phase at a mass ratio of 1:2, at 10000 rpm. Shear emulsification for 5 min was performed to form a W / O primary emulsion. Pea protein and rice protein were dispersed in pure water, the pH was adjusted to 7.1, and the mixture was stirred at 85 rpm for 2.5 h. Then, low-methoxyl pectin was added and stirred at 300 rpm until the system was completely dissolved to obtain the hydrogel outer layer. The mass ratio of pea protein, rice protein, pure water, and low-methoxyl pectin was 3:2:85:0.3. At 350 rpm, the W / O primary emulsion was slowly added to the hydrogel outer layer at a mass ratio of W / O primary emulsion to hydrogel outer layer of 1:3. The mixture was then refrigerated at 5°C for 1 h to form double emulsion gel microspheres. S4: Preparation of finished product The dual-emulsion gel microspheres were mixed with the base emulsion at a mass ratio of 1:3 and stirred at 320 rpm for 11 min. Flavoring agents and stabilizers were added sequentially. The flavoring agents were maltitol and natural sesame flavoring, with maltitol added at 2% of the total mass and natural sesame flavoring added at 0.06% of the total mass. The stabilizers consisted of xanthan gum and guar gum in a mass ratio of 1:1, added at 0.06% of the total mass. After stirring at 520 rpm for 16 min, a two-stage homogenization process was performed: the first homogenization pressure was 65 MPa, and the second homogenization pressure was 125 MPa. After homogenization, the mixture was sterilized at 61°C for 30 min and then rapidly cooled to 4°C to obtain the low-fat, high-nutrient sesame milk. Example 3

[0020] A method for preparing low-fat, high-nutrient sesame milk includes the following steps: S1: Raw material pretreatment Select high-quality sesame seeds, clean them, dry them until the moisture content is 6%, then roast them at 90℃ for 20 minutes, cool them to room temperature and press them at a low temperature of 42℃ until the oil removal rate reaches 35%, to obtain low-fat sesame meal and defatted sesame essential oil. S2: Preparation of the base emulsion Low-fat sesame meal and pure water were mixed at a mass ratio of 1:9 and ground to obtain sesame pulp. The pH of the system was adjusted to 5.4, and the temperature was raised to 49°C. Tanninase and phytase were added at a mass ratio of 1:2.5, with a total addition amount of 0.1% of the sesame pulp mass. The mixture was kept at a constant temperature and stirred for 2 hours for enzymatic hydrolysis. After the enzymatic hydrolysis was completed, the temperature was raised to 70°C and kept at 15 minutes for low-temperature enzyme inactivation. After cooling to room temperature, the mixture was centrifuged at 3000 r / min for 12 minutes to remove the residue and obtain enzymatically hydrolyzed sesame protein slurry. Compound soy protein was added and stirred evenly. The composition of the compound soy protein was: soy protein isolate: soy protein concentrate = 7:3, and the addition amount was 2% of the enzymatically hydrolyzed sesame protein slurry mass. The solid content of the system was adjusted to 13% with pure water, and the mixture was homogenized at 24 MPa pressure to form a uniform basic emulsion. S3: Preparation of dual emulsion gel microspheres Calcium citrate:zinc glycinate:pure water at a mass ratio of 1:0.4:60 was added to pure water and stirred at 35°C and 300 rpm for 17 minutes until completely dissolved to obtain the core aqueous phase. The defatted sesame oil obtained in step S1 was then mixed with glyceryl monostearate and xanthan gum at a mass ratio of 2:1, with a total addition amount of 0.6% of the defatted sesame oil mass. After stirring to dissolve, the mixture was heated to 40°C and held at this temperature to obtain the intermediate oil phase. The core aqueous phase was then slowly injected into the intermediate oil phase at a mass ratio of 1:2, at 11000 rpm. Shear emulsification for 5 min was performed to form a W / O primary emulsion. Pea protein and rice protein were dispersed in pure water, the pH was adjusted to 7.2, and the mixture was stirred at 85 rpm for 2.5 h. Then, low-methoxyl pectin was added and stirred at 300 rpm until the system was completely dissolved to obtain the hydrogel outer layer. The mass ratio of pea protein, rice protein, pure water, and low-methoxyl pectin was 3:2:85:0.4. At 400 rpm, the W / O primary emulsion was slowly added to the hydrogel outer layer at a mass ratio of W / O primary emulsion to hydrogel outer layer of 1:3. The mixture was then refrigerated at 6°C for 1 h to form double emulsion gel microspheres. S4: Preparation of finished product The dual-emulsion gel microspheres were mixed with the base emulsion at a mass ratio of 1:3 and stirred at 350 rpm for 12 min. Flavoring agents and stabilizers were added sequentially. The flavoring agents were maltitol and natural sesame flavoring, with maltitol added at 2% of the total mass and natural sesame flavoring added at 0.07% of the total mass. The stabilizers consisted of xanthan gum and guar gum in a mass ratio of 1:1, added at 0.06% of the total mass. After stirring at 550 rpm for 17 min, a two-stage homogenization process was performed: the first homogenization pressure was 70 MPa, and the second homogenization pressure was 130 MPa. After homogenization, the mixture was sterilized at 62°C for 30 min and then rapidly cooled to 4°C to obtain the low-fat, high-nutrient sesame milk. Example 4

[0021] A method for preparing low-fat, high-nutrient sesame milk includes the following steps: S1: Raw material pretreatment Select high-quality sesame seeds, clean them, dry them until the moisture content is 6%, then roast them at 90℃ for 22 minutes, cool them to room temperature and press them at a low temperature of 40℃ until the oil removal rate reaches 35%, to obtain low-fat sesame meal and defatted sesame essential oil. S2: Preparation of the base emulsion Low-fat sesame meal and pure water were mixed at a mass ratio of 1:9 and ground to obtain sesame pulp. The pH of the system was adjusted to 5.5, and the temperature was raised to 50°C. Tanninase and phytase were added at a mass ratio of 1:2.5, with a total addition amount of 0.15% of the sesame pulp mass. The mixture was kept at a constant temperature and stirred for 2.5 hours for enzymatic hydrolysis. After the enzymatic hydrolysis was completed, the temperature was raised to 70°C and kept at 15 minutes for low-temperature enzyme inactivation. After cooling to room temperature, the mixture was centrifuged at 3000 r / min for 13 minutes to remove the residue and obtain enzymatically hydrolyzed sesame protein slurry. Compound soy protein was added and stirred evenly. The composition of the compound soy protein was: soy protein isolate: soy protein concentrate = 7:3, and the addition amount was 2.5% of the enzymatically hydrolyzed sesame protein slurry mass. The solid content of the system was adjusted to 13% with pure water, and the mixture was homogenized at 25 MPa pressure to form a uniform basic emulsion. S3: Preparation of dual emulsion gel microspheres Calcium citrate:zinc glycinate:pure water at a mass ratio of 1:0.4:65 was added to pure water and stirred at 35°C and 300 rpm for 17 minutes until completely dissolved to obtain the core aqueous phase. The defatted sesame oil obtained in step S1 was then mixed with glyceryl monostearate and xanthan gum at a mass ratio of 2:1, with a total addition amount of 0.7% of the defatted sesame oil mass. After stirring to dissolve, the mixture was heated to 40°C and held at this temperature to obtain the intermediate oil phase. The core aqueous phase was then slowly injected into the intermediate oil phase at a mass ratio of 1:2.5, at 11000 rpm. Shear emulsification at 90 rpm for 6 min was performed to form a W / O primary emulsion. Pea protein and rice protein were dispersed in pure water, and the pH was adjusted to 7.3. The mixture was stirred at 90 rpm for 3 h, and then low-methoxyl pectin was added and stirred at 310 rpm until the system was completely dissolved to obtain the hydrogel outer layer. The mass ratio of pea protein, rice protein, pure water and low-methoxyl pectin was 3:2:90:0.4. At 450 rpm, the W / O primary emulsion was slowly added to the hydrogel outer layer at a mass ratio of W / O primary emulsion: hydrogel outer layer = 1:4. The mixture was then refrigerated at 7℃ for 1.5 h to form double emulsion gel microspheres. S4: Preparation of finished product The dual-emulsion gel microspheres were mixed with the base emulsion at a mass ratio of 1:3.5 and stirred at 360 rpm for 13 min. Flavoring agents and stabilizers were added sequentially. The flavoring agents were maltitol and natural sesame flavoring, with maltitol added at 2.5% of the total mass and natural sesame flavoring added at 0.07% of the total mass. The stabilizers consisted of xanthan gum and guar gum in a mass ratio of 1:1, added at 0.07% of the total mass. After stirring at 560 rpm for 17 min, a two-stage homogenization process was performed: the first homogenization pressure was 75 MPa, and the second homogenization pressure was 135 MPa. After homogenization, the mixture was sterilized at 63°C for 30 min and then rapidly cooled to 4°C to obtain the low-fat, high-nutrient sesame milk. Example 5

[0022] A method for preparing low-fat, high-nutrient sesame milk includes the following steps: S1: Raw material pretreatment Select high-quality sesame seeds, clean them, dry them until the moisture content is 7%, then roast them at 95℃ for 22 minutes, cool them to room temperature and press them at a low temperature of 45℃ until the oil removal rate reaches 38%, to obtain low-fat sesame meal and defatted sesame essential oil. S2: Preparation of the base emulsion Low-fat sesame meal and pure water were mixed at a mass ratio of 1:9 and ground to obtain sesame pulp. The pH of the system was adjusted to 5.7, and the temperature was raised to 52℃. Tanninase and phytase were added at a mass ratio of 1:2.8, with a total addition amount of 0.17% of the sesame pulp mass. The mixture was kept at a constant temperature and stirred for 2.5 hours for enzymatic hydrolysis. After the enzymatic hydrolysis was completed, the temperature was raised to 70℃ and kept at 15 minutes for low-temperature enzyme inactivation. After cooling to room temperature, the mixture was centrifuged at 3000 r / min for 14 minutes to remove the residue and obtain enzymatically hydrolyzed sesame protein slurry. Compound soy protein was added and stirred evenly. The composition of the compound soy protein was: soy protein isolate: soy protein concentrate = 7:3, and the addition amount was 2.7% of the enzymatically hydrolyzed sesame protein slurry mass. The solid content of the system was adjusted to 14% with pure water, and the mixture was homogenized at 27 MPa pressure to form a uniform basic emulsion. S3: Preparation of dual emulsion gel microspheres Calcium citrate:zinc glycinate:pure water at a mass ratio of 1:0.4:75 was added to pure water and stirred at 38°C and 300 rpm for 18 minutes until completely dissolved to obtain the core aqueous phase. The defatted sesame oil obtained in step S1 was then mixed with glyceryl monostearate and xanthan gum at a mass ratio of 2:1, with a total addition amount of 0.8% of the defatted sesame oil mass. After stirring to dissolve, the mixture was heated to 40°C and held at this temperature to obtain the intermediate oil phase. The core aqueous phase was slowly injected into the intermediate oil phase at a mass ratio of 1:3, at 11000 rpm. Shear emulsification for 6 minutes was performed to form a W / O primary emulsion. Pea protein and rice protein were dispersed in pure water, the pH was adjusted to 7.4, and the mixture was stirred at 95 rpm for 3 hours. Then, low-methoxyl pectin was added and stirred at 300 rpm until the system was completely dissolved to obtain the hydrogel outer layer. The mass ratio of pea protein, rice protein, pure water, and low-methoxyl pectin was 3:2:90:0.4. At 470 rpm, the W / O primary emulsion was slowly added to the hydrogel outer layer at a mass ratio of W / O primary emulsion to hydrogel outer layer of 1:4. The mixture was then refrigerated at 9°C for 1.5 hours to form double emulsion gel microspheres. S4: Preparation of finished product The dual-emulsion gel microspheres were mixed with the base emulsion at a mass ratio of 1:3.5 and stirred at 380 rpm for 14 min. Flavoring agents and stabilizers were added sequentially. The flavoring agents were maltitol and natural sesame flavoring, with maltitol added at 2.8% of the total mass and natural sesame flavoring added at 0.08% of the total mass. The stabilizers consisted of xanthan gum and guar gum in a mass ratio of 1:1, added at 0.09% of the total mass. After stirring at 580 rpm for 18 min, a two-stage homogenization process was performed: the first homogenization pressure was 75 MPa, and the second homogenization pressure was 130 MPa. After homogenization, the mixture was sterilized at 64°C for 30 min and then rapidly cooled to 4°C to obtain the low-fat, high-nutrient sesame milk. Example 6

[0023] A method for preparing low-fat, high-nutrient sesame milk includes the following steps: S1: Raw material pretreatment Select high-quality sesame seeds, clean them, dry them until the moisture content is 8%, then roast them at 100℃ for 25 minutes, cool them to room temperature and press them at a low temperature of 50℃ until the oil removal rate reaches 40%, to obtain low-fat sesame meal and defatted sesame essential oil. S2: Preparation of the base emulsion Low-fat sesame meal and pure water were mixed at a mass ratio of 1:10 and ground to obtain sesame pulp. The pH of the system was adjusted to 6.0, and the temperature was raised to 55℃. Tanninase and phytase were added at a mass ratio of 1:3, with a total addition amount of 0.2% of the sesame pulp mass. The mixture was kept at a constant temperature and stirred for 3 hours for enzymatic hydrolysis. After the enzymatic hydrolysis was completed, the temperature was raised to 70℃ and kept at 15 minutes for low-temperature enzyme inactivation. After cooling to room temperature, the mixture was centrifuged at 3000 r / min for 15 minutes to remove the residue and obtain enzymatically hydrolyzed sesame protein slurry. Compound soy protein was added and stirred evenly. The composition of the compound soy protein was: soy protein isolate: soy protein concentrate = 7:3, and the addition amount was 3% of the enzymatically hydrolyzed sesame protein slurry mass. The solid content of the system was adjusted to 15% with pure water, and the mixture was homogenized at 30 MPa pressure to form a uniform basic emulsion. S3: Preparation of dual emulsion gel microspheres Calcium citrate:zinc glycinate:pure water at a mass ratio of 1:0.5:80 was added to pure water and stirred at 40°C and 300 rpm for 20 minutes until completely dissolved to obtain the core aqueous phase. The defatted sesame oil obtained in step S1 was then mixed with glyceryl monostearate and xanthan gum at a mass ratio of 2:1, with a total addition amount of 0.8% of the defatted sesame oil mass. After stirring to dissolve, the mixture was heated to 40°C and held at this temperature to obtain the intermediate oil phase. The core aqueous phase was slowly injected into the intermediate oil phase at a mass ratio of 1:4, at 12000 rpm. Shear emulsification for 7 min yields a W / O primary emulsion. Pea protein and rice protein are dispersed in pure water, pH adjusted to 7.5, and stirred at 100 rpm for 4 h. Low-methoxyl pectin is then added and stirred at 320 rpm until completely dissolved, yielding a hydrogel outer layer. The mass ratio of pea protein, rice protein, pure water, and low-methoxyl pectin is 3:2:100:0.5. At 500 rpm, the W / O primary emulsion is slowly added to the hydrogel outer layer at a mass ratio of W / O primary emulsion to hydrogel outer layer of 1:5. The mixture is then refrigerated at 10°C for 2 h to form double emulsion gel microspheres. S4: Preparation of finished product The dual-emulsion gel microspheres were mixed with the base emulsion at a mass ratio of 1:4 and stirred at 400 rpm for 15 min. Flavoring agents and stabilizers were added sequentially. The flavoring agents were maltitol and natural sesame flavoring, with maltitol added at 3% of the total mass and natural sesame flavoring added at 0.1% of the total mass. The stabilizers consisted of xanthan gum and guar gum in a mass ratio of 1:1, added at 0.1% of the total mass. After stirring at 600 rpm for 20 min, a two-stage homogenization process was performed: the first homogenization pressure was 80 MPa, and the second homogenization pressure was 140 MPa. After homogenization, the mixture was sterilized at 65°C for 30 min and then rapidly cooled to 4°C to obtain the low-fat, high-nutrient sesame milk. Comparative Example 1

[0024] The difference between this comparative example and Example 6 is that low-temperature roasting and 30-40% defatting pretreatment are not performed. The raw materials are directly processed into sesame meal and sesame oil using conventional techniques. Other conditions are the same as in Example 6. Comparative Example 2

[0025] The difference between this comparative example and Example 6 is that the base emulsion is not enzymatically hydrolyzed and no compound soybean protein is added, while the other conditions are the same as in Example 6. Comparative Example 3

[0026] The difference between this comparative example and Example 6 is that the calcium citrate and zinc glycine in the core aqueous phase are not encapsulated in microspheres, but are directly added to the base emulsion. Other conditions are the same as in Example 6. Comparative Example 4

[0027] The difference between this comparative example and Example 6 is that the oil phase in the dual emulsion gel microspheres is directly dispersed in the base emulsion, while the other conditions are the same as in Example 6. Comparative Example 5

[0028] The difference between this comparative example and Example 6 is that the outer layer of the added dual emulsion gel microsphere hydrogel does not contain pea protein and rice protein, while the other conditions are the same as in Example 6. Comparative Example 6

[0029] The difference between this comparative example and Example 6 is that no dual emulsion gel microspheres were added; all other conditions were the same as in Example 6.

[0030] The sesame milk prepared in Examples 1-6 and Comparative Examples 1-3 was tested for fat content, protein content, calcium and zinc content, phytic acid degradation rate and tannin degradation rate, sensory quality evaluation index, and 6-month storage stability index.

[0031] Table 1. Fat content, protein content, and calcium and zinc content of Examples 1-6 and Comparative Examples 1-3

[0032] As shown in Table 1, the sesame milk prepared in Examples 1-6 has a lower fat content than the comparative examples. Comparative Example 1, which did not undergo low-temperature roasting and 30-40% defatting pretreatment, and Comparative Example 4, where the oil phase in the double emulsion gel microspheres was directly dispersed in the base emulsion, both showed significantly increased fat content. Therefore, the sesame milk prepared by this invention meets consumers' demand for low-fat products. The protein and calcium / zinc content of the examples were much higher than those of the comparative examples, with Example 6 showing the best results. Comparative Example 2 did not contain compound soybean protein, and the outer layer of the double emulsion gel microspheres in Comparative Example 5 did not contain... Pea protein and rice protein, as well as Comparative Example 6, did not have double emulsion gel microspheres added. The lack of exogenous proteins in these three comparative examples resulted in significantly lower protein content in the prepared sesame milk. The base emulsion in Comparative Example 2 was not enzymatically hydrolyzed, while the minerals in Comparative Example 3 were not encapsulated within microspheres but were added to the base emulsion and came into direct contact with phytic acid. This failed to reduce the impact of phytic acid on the minerals in the sesame milk, leading to a decrease in calcium and zinc content. Furthermore, Comparative Example 3, lacking the addition of exogenous minerals due to the absence of double emulsion gel microspheres, also had significantly lower calcium and zinc content in its sesame milk compared to the examples.

[0033] Table 2. Results of phytic acid and tannin degradation rates in Examples 1-6 and Comparative Examples 1-3

[0034] As can be seen from Table 2, Comparative Example 2 had a phytic acid and tannin degradation rate of 0 because no enzymatic hydrolysis was performed during the preparation of the base emulsion. In contrast, the sesame milk prepared by the Examples and the other comparative examples had a significantly reduced content of phytic acid and tannins because tanninase and phytase were added.

[0035] Sensory quality evaluation indicators include: smoothness of texture (40 points): no roughness, no graininess, and uniform integration of microspheres and emulsion; flavor harmony (30 points): pure sesame aroma, no bitterness, and no beany taste; uniformity of appearance (20 points): uniform milky white color, no layering or sedimentation; and aroma (10 points): no off-odors, and a natural caramel aroma. The sensory quality score is the sum of the above scores. A sensory evaluation team of 20 people with rich food expertise and experience was formed, including 10 men and 10 women, all aged between 18 and 60 years old. Each sensory evaluation was conducted individually by each evaluator without communication with others. Evaluations were conducted anonymously after rinsing the mouth with water. The average score for each item was calculated to obtain the total score (Table 3). A higher score indicates higher product acceptance and better product performance.

[0036] Table 3. Sensory rating tables for Examples 1-6 and Comparative Examples 1-3

[0037] As can be seen from Table 3, the sensory scores of Examples 1-6 were ≥85 points, which were significantly higher than those of the comparative examples. Example 6 had the highest total score and the best comprehensive index, indicating that the sesame milk prepared by the process of the present invention has good taste and flavor.

[0038] Table 4. Stability Indicators of Sesame Milk After 6 Months of Storage

[0039] As shown in Table 4, the centrifugation sedimentation rate of Examples 1-6 was significantly lower than that of Comparative Examples 1-6, and there was no obvious stratification during the 6-month storage period. Example 6 was the best. In contrast, Comparative Examples 3-6 showed obvious sedimentation and stratification due to the lack of dual emulsion gel microspheres with both viscosity and dispersion stability. Both indicators show that the process of the present invention can simultaneously optimize the taste and flavor of sesame milk and improve storage stability.

[0040] The above embodiments are merely illustrative of the technical concept and features of the present invention, and are intended to enable those skilled in the art to understand the content of the present invention and implement it accordingly. They should not be construed as limiting the scope of protection of the present invention. All equivalent changes or modifications made based on the essence of the content of the present invention should be covered within the scope of protection of the present invention.

Claims

1. A method for preparing low-fat, high-nutrient sesame milk, characterized in that, Includes the following steps: S1: Raw material pretreatment Select high-quality sesame seeds, clean them, dry them, then roast them at a low temperature, cool them to room temperature, and press them at a low temperature until the oil removal rate reaches 30-40%, to obtain low-fat sesame meal and defatted sesame essential oil. S2: Preparation of the base emulsion Low-fat sesame meal is mixed with pure water and ground to obtain sesame pulp. The pH of the system is adjusted and the temperature is raised. Tanninase and phytase are added and the mixture is stirred at a constant temperature for 2-3 hours for enzymatic hydrolysis. After the enzymatic hydrolysis is completed, the enzyme is inactivated at low temperature. After cooling to room temperature, the residue is removed by centrifugation to obtain enzymatically hydrolyzed sesame protein slurry. Compound soybean protein is added and stirred evenly. The solid content of the system is adjusted to 12-15% with pure water and homogenized under a pressure of 20-30 MPa to form a uniform basic emulsion. S3: Preparation of dual emulsion gel microspheres A core aqueous phase and an intermediate oil phase are prepared. The core aqueous phase is slowly injected into the intermediate oil phase and sheared and emulsified to form a W / O primary emulsion. A hydrogel outer layer is prepared by slowly adding the W / O primary emulsion into the hydrogel outer layer and refrigerating it at 4-10℃ for 1-2 hours to form a double emulsion gel microsphere. S4: Preparation of finished product The dual emulsion gel microspheres and the base emulsion are mixed at a mass ratio of 1:3-4 and stirred at 300-400 rpm for 10-15 minutes. Flavoring agents and stabilizers are added sequentially, and the mixture is stirred at 500-600 rpm for 15-20 minutes. Then, a two-stage homogenization process is performed. After homogenization, the mixture is sterilized at 60-65℃ for 30 minutes and then rapidly cooled to 4℃ to obtain the low-fat, high-nutrient sesame milk.

2. The preparation method according to claim 1, characterized in that, The low-temperature roasting temperature in S1 is 80-100℃, and the time is 15-25 min; the low-temperature pressing temperature is 35-50℃.

3. The preparation method according to claim 1, characterized in that, The mass ratio of low-fat sesame meal to pure water in S2 is 1:8-10; the pH of the system is 5.0-6.0; and the heating temperature is 45-55℃.

4. The preparation method according to claim 1, characterized in that, The mass ratio of tanninase to phytase in S2 is 1:2-3, and the total amount of both added is 0.1-0.2% of the mass of sesame pulp.

5. The preparation method according to claim 1, characterized in that, The enzyme inactivation temperature in S2 is 70℃, and the time is 15 minutes.

6. The preparation method according to claim 1, characterized in that, The composition of the compounded soy protein in S2 is: soy protein isolate: soy protein concentrate = 7:3, and the amount added is 2-3% of the mass of the enzymatically hydrolyzed sesame protein slurry.

7. The preparation method according to claim 1, characterized in that, The specific steps of S3 are as follows: According to the mass ratio of calcium citrate:zinc glycinate:pure water = 1:(0.3-0.5):(50-80), calcium citrate and zinc glycinate are added to pure water and stirred at 30-40℃ and 300r / min for 15-20min until completely dissolved to obtain the core aqueous phase; take the defatted sesame essential oil obtained in S1, add glyceryl monostearate and xanthan gum, the mass ratio of glyceryl monostearate to xanthan gum is 2:1, and the total addition amount is 0.5-0.8% of the mass of defatted sesame essential oil. After stirring and dissolving, heat to 40℃ and keep warm to obtain the intermediate oil phase; according to the mass ratio of core aqueous phase:intermediate oil phase = 1:2-4, slowly inject the core aqueous phase into the intermediate oil phase, and shear emulsify at 10000-12000r / min for 5-7min to form a W / O primary emulsion; Pea protein and rice protein were dispersed in pure water, and the pH was adjusted to 7.0-7.

5. The mixture was stirred at 80-100 rpm for 2-4 hours. Then, low-methoxyl pectin was added and stirred at 280-320 rpm until the system was completely dissolved to obtain the hydrogel outer layer. The mass ratio of pea protein, rice protein, pure water and low-methoxyl pectin was 3:2:(80-100):(0.3-0.5). At a speed of 300-500 rpm, the W / O primary emulsion was slowly added to the hydrogel outer layer at a mass ratio of W / O primary emulsion: hydrogel outer layer = 1:3-5. The mixture was then refrigerated at 4-10℃ for 1-2 hours to form double emulsion gel microspheres.

8. The preparation method according to claim 1, characterized in that, The flavoring agents in S4 are maltitol and natural sesame flavoring. The amount of maltitol added is 2-3% of the total mass of the system, and the amount of natural sesame flavoring added is 0.05-0.1% of the total mass of the system. The stabilizer includes xanthan gum and guar gum in a mass ratio of 1:1, and the amount added is 0.05-0.1% of the total mass of the system.

9. The preparation method according to claim 1, characterized in that, The two-stage homogenization conditions in S4 are as follows: the first-stage homogenization pressure is 60-80 MPa, and the second-stage homogenization pressure is 120-140 MPa.

10. The low-fat, high-nutrient sesame milk obtained by the preparation method according to any one of claims 1-9.

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