A low-fat spread based on high-pressure homogenized sesame protein-inulin composite and a method for its preparation

Abstract

The application discloses a low-fat and high-dietary-fiber sesame protein spread prepared from sesame meal protein as a main protein source by constructing a sesame protein-polymer complex and combining a high-pressure homogenization process and a preparation method thereof. The method uses sesame protein extracted from sesame meal as a main protein source, mixes the sesame protein and inulin in a water phase at a mass ratio of 1:1-10:1, and homogenizes the mixture under a high pressure of 40-120 MPa for 1-4 times, so that a sesame protein-inulin complex with smaller particle size and more uniform dispersion is prepared. The complex is used in a low-fat spread system at a proportion of 30%-60%, and is mixed with sesame oil, an emulsifier, a thickening agent, a flavoring agent, salt, a preservative and water, so that a low-fat, high-protein, high-dietary-fiber, smooth, good-smooth, good-spread and good-storage-stability sesame protein spread is prepared. The application realizes high-value utilization of sesame processing by-products, and provides a new technical path for the development of healthy sesame condiments.

Description

Technical Field

[0001] This invention belongs to the field of food processing and condiment product technology, specifically relating to a method for preparing sesame protein-inulin complex and low-fat spread sauce by high-pressure homogenization using sesame protein and inulin derived from sesame cake meal. Background Technology

[0002] Sesame paste is a sticky condiment rich in lipids (54-65%), protein (17-27%), carbohydrates (6.4-21%), and dietary fiber (9.3%), possessing very high nutritional and edible value. Currently, most sesame pastes sold on the market are pure sesame paste with a high oil content, which does not meet the modern young people's pursuit of a healthy, low-fat diet. Furthermore, compared to commonly used sauces abroad such as salad dressings, mayonnaise, and mustard, traditional sesame paste has a higher solids content, poorer homogeneity and fluidity, resulting in inferior spreadability, extensibility, and smoothness. In addition, pure sesame paste is prone to oil-soybean separation, clumping, and rancidity during storage. Therefore, developing a new type of sesame spread that reduces fat content while maintaining good texture and stability has become an important direction for the upgrading of the sesame paste industry.

[0003] Protein-polysaccharide complexes have been shown to enhance viscoelasticity, water retention, and emulsification stability through electrostatic interactions and spatial network structures, making them an important structural simulation and fat substitution technology in low-fat foods. Existing technologies utilize the thickening or gelling abilities of polysaccharides to improve the stability of sesame paste; however, when combined with sesame protein, they easily form excessively dense or locally uneven gel networks, resulting in excessively high viscosity, a coarse texture, reduced spreadability, and potential particulate aggregation due to poor electrostatic compatibility. This makes it difficult to achieve the key characteristics required for fat substitution, such as smoothness, easy spreadability, and neutral taste, leading to a poor mouthfeel. Inulin, a natural soluble fructan dietary fiber, possesses moderate molecular flexibility and good hydration capacity. Research has shown that it can form uniform and stable complex aggregates with proteins under shear or homogenization, effectively mimicking the rheological behavior of fat and providing oral lubrication, while also offering health benefits such as prebiotics. Therefore, the applicant provides a new technical solution that can fully utilize the protein resources of sesame cake meal and construct a stable fat substitute phase with the help of inulin and high-pressure homogenization technology, thereby obtaining a sesame-flavored spread that is low in fat, high in protein, high in dietary fiber, has good sensory quality and storage stability. Summary of the Invention

[0004] This invention addresses the problems of high fat content, coarse texture, insufficient emulsification and storage stability, and low utilization rate of sesame seed cake protein resources in existing sesame paste products. It provides a low-fat, high-dietary-fiber sesame protein spreadable and its preparation method. This invention discovers that by mixing sesame seed cake protein with inulin at a specific mass ratio, controlling high-pressure homogenization conditions, and then combining it with oils, emulsifiers, and thickeners in a specific ratio in the spreadable, the resulting product significantly reduces fat content while maintaining texture and sensory characteristics close to high-fat sesame paste or mayonnaise, and exhibits good centrifugal and storage stability.

[0005] The implementation of this invention helps to improve the high-value utilization of sesame by-products such as sesame cake and expand the application of sesame protein in condiments and functional foods, which has important scientific significance and industrial application value.

[0006] To achieve the above objectives, the technical solution proposed by this invention is as follows:

[0007] A method for preparing a high-pressure homogenized sesame protein-inulin complex involves mixing sesame protein and inulin at a specific mass ratio, stirring until a homogeneous suspension is formed, and then homogenizing under high pressure. The sesame protein is obtained from sesame cake with a purity of 60%–90%; the mass ratio of sesame protein to inulin is 1:1–10:1; the homogenization pressure is 40–120 MPa, and the number of homogenization cycles is 1–4.

[0008] High-pressure homogenized sesame protein-inulin complex is obtained as a powdered complex after spray drying, vacuum drying or freeze drying.

[0009] The use of high-pressure homogenized sesame protein-inulin complex in the preparation of low-fat spreads is as follows: the high-pressure homogenized sesame protein-inulin complex acts as a fat substitute and structural support phase, replacing part of the oil, so that the spreads maintain good spreadability, smoothness, and storage stability while reducing fat content. The amount of the high-pressure homogenized sesame protein-inulin complex added to the spreads is 30% to 60% of the total mass of the spreads, preferably 40% to 50%.

[0010] The low-fat sesame protein spread includes the following components by weight percentage:

[0011] (1) High-pressure homogenized sesame protein-inulin complex: 30%–60%;

[0012] (2) Sesame oil: 20%–50%;

[0013] (3) Emulsifier: 1%–5%;

[0014] (4) Thickener: 1%–3%;

[0015] (5) Seasoning: 0%~5%;

[0016] (6) Salt: 1%;

[0017] (7) Preservative: 0.2%;

[0018] (8) The remainder is water.

[0019] The flavoring agent is a fruit and vegetable powder, selected from one or more of the following: purple sweet potato powder, matcha powder, mango powder, strawberry powder, cocoa powder, and carrot powder.

[0020] The preparation method of low-fat sesame protein spread includes the following steps:

[0021] (1) Preparation of sesame protein:

[0022] Sesame protein powder is obtained by extracting sesame cake protein from sesame meal using an alkaline dissolution and acid precipitation method. Sesame meal is used as raw material. Sesame meal is mixed with water, pH is adjusted to 8.5-10.0, and stirred for 30-120 min. Insoluble matter is removed by centrifugation, and the supernatant is taken. The pH is adjusted to 4.5-5.0 to precipitate the protein. The precipitate is separated, washed, and dried to obtain sesame protein powder.

[0023] (2) Preparation of the sesame protein-inulin complex dispersion system:

[0024] Dissolve or disperse the sesame protein powder in water to achieve a sesame protein content of 3%–10%, and adjust the pH to 6.0–8.0. Add inulin at a sesame protein to inulin mass ratio of 1:1–10:1, stir for 10–60 min to form a homogeneous suspension, and allow to stand for 5–30 min to remove bubbles.

[0025] (3) High-pressure homogenization treatment:

[0026] The suspension system obtained in step (2) is subjected to high-pressure homogenization at a pressure of 40 to 130 MPa and a number of homogenization cycles of 1 to 4 times to reduce the particle size and make the particle distribution more uniform, thereby obtaining a high-pressure homogenized sesame protein-inulin complex dispersion system, forming a high-pressure homogenized modified sesame protein-inulin complex;

[0027] (4) Mixing the spread sauce base:

[0028] Weigh the complex dispersion system obtained in step (3), sesame oil, emulsifier, thickener, flavoring agent, salt, preservative, and water according to the formula. Disperse the thickener in some water and hydrate it thoroughly. Then add the complex dispersion system and salt and mix evenly. Subsequently, slowly add sesame oil and emulsifier to emulsify and mix. The emulsifier is one or a combination of lecithin and mono- and diglycerides of fatty acids. The thickener is one or a combination of sodium carboxymethyl cellulose and xanthan gum. The preservative is potassium sorbate. Add flavoring agent if necessary.

[0029] (5) Homogeneous molding:

[0030] The mixture obtained in step (4) is subjected to high-speed mechanical shearing homogenization at a shearing speed of 5000-10000 rpm to obtain a spread sauce system with a fine texture and uniform appearance.

[0031] (6) Degassing, filling and sterilization:

[0032] The spread obtained in step (5) is subjected to vacuum degassing, then filled and pasteurized, and finally cooled to obtain the finished product.

[0033] Beneficial effects

[0034] Compared with the prior art, the present invention has at least the following beneficial effects:

[0035] (1) High-value utilization of raw materials

[0036] Replacing whole sesame seed protein or other plant proteins with sesame cake protein significantly increases the added value of sesame by-products and reduces raw material costs.

[0037] (2) Structural fat replacement system

[0038] High-pressure homogenization induces the formation of a stable complex structure between sesame protein and inulin, allowing this complex to act as a fat substitute and structural support phase in spreads, maintaining the necessary consistency and smoothness of the spread under low-fat conditions. It is high in protein and dietary fiber, low in fat, and has excellent spreadability, making it a suitable alternative to traditional high-fat sesame paste, mayonnaise, salad dressing, and other condiment spreads.

[0039] (3) Improvement of texture and sensory qualities

[0040] Experiments have shown that the spread made from high-pressure homogenized sesame protein-inulin complex has moderate hardness, good spreadability, small particle size, and delicate taste. Its sensory evaluation is close to that of commercial mayonnaise and higher than that of products made from non-homogenized complex systems and products with added common polysaccharides.

[0041] (4) Improved stability

[0042] The composite system after high-pressure homogenization has a high water retention and liquid binding capacity. The spread sauce produced exhibits less oil-water separation and water separation under centrifugation conditions and room temperature storage.

[0043] (5) Superior nutritional properties

[0044] The product reduces fat content while increasing protein and dietary fiber content, meeting the health needs of modern consumers for "low-fat, high-protein, and high-fiber" foods. Attached Figure Description

[0045] Figure 1 The effect of different high-pressure homogenization pressures on the particle size of the composite.

[0046] Figure 2 The effect of different sesame protein to inulin mass ratios on the particle size of the complex;

[0047] Figure 3 The effect of homogenization cycle number on the particle size of the composite;

[0048] Figure 4 Image of the appearance of a low-fat sesame protein flavored spread. Detailed Implementation

[0049] Implementation Method 1: Preparation of Sesame Protein-Inulin Complex

[0050] 1. Preparation of Sesame Protein

[0051] Defatted sesame cake meal was selected as raw material. After being crushed and sieved, sesame protein was extracted using a conventional alkali dissolution and acid precipitation method. The specific steps are as follows:

[0052] Weigh sesame cake meal and mix it with deionized water at a material-to-liquid ratio of 1:15 to 1:20. Adjust the pH of the solution to approximately 8.5 to 10.0, and extract the protein by stirring at room temperature for 1 to 3 hours to ensure complete protein dissolution. Then remove insoluble residues, collect the supernatant, and slowly adjust the pH to the isoelectric point of sesame protein (pH 4.5 to 5.0) to precipitate the protein. Collect the precipitate, wash it twice with deionized water, and finally obtain sesame protein powder by spray drying, vacuum drying, or freeze drying. Store in a sealed container for later use.

[0053] 2. Construction of Sesame Protein-Inulin Suspension System

[0054] Sesame protein powder is dispersed in water at a mass fraction of 5%, and the pH of the system is adjusted to 6.0–8.0, preferably 7.0. Inulin is added at a mass ratio of sesame protein to inulin of 1:1–10:1. The inulin is preferably medium- or short-chain inulin. The mixture is stirred for 10–60 min to ensure that the sesame protein and inulin are fully dispersed and form a homogeneous suspension. The suspension is then allowed to stand and hydrate for 6–12 h.

[0055] 3. High-pressure homogenization treatment

[0056] The suspension system obtained in step 2 is subjected to high-pressure homogenization at a pressure of 40–130 MPa for 1–4 times. During the homogenization process, the system temperature is controlled at 20–25°C.

[0057] After high-pressure homogenization, the average particle size of the sesame protein-inulin system is significantly reduced, the particle distribution is more uniform, and the system stability is improved, forming a high-pressure homogenized sesame protein-inulin complex.

[0058] 4. Preservation methods for sesame protein-inulin complex

[0059] The composite system obtained after high-pressure homogenization can be used to obtain a powdered composite through spray drying, freeze drying or vacuum drying.

[0060] Example 1-1: Preparation of Sesame Protein-Inulin Complex

[0061] 1. Preparation of Sesame Protein

[0062] A certain amount of defatted sesame cake was weighed, pulverized, and passed through a 60-mesh sieve. Deionized water was added at a material-to-liquid ratio of 1:15, and the pH was adjusted to 9.5. Extraction was carried out at room temperature with magnetic stirring for 3 hours. The mixture was then centrifuged at 8000 rpm for 15 minutes, the precipitate was discarded, and the supernatant was retained. The supernatant was adjusted to pH 4.5 with 1 mol / L hydrochloric acid, and the protein was allowed to precipitate after standing for 30 minutes. The precipitate was collected and washed twice with deionized water, and finally freeze-dried to obtain sesame protein powder.

[0063] 2. Preparation of Sesame Protein-Inulin System

[0064] Weigh out sesame protein powder to prepare a 5% (w / w) dispersion and adjust the pH to 7.0. Add medium- and short-chain inulin at a sesame protein:inulin ratio of 10:1 and stir continuously for 30 minutes to ensure thorough mixing and dispersion.

[0065] Hydration at 4 ℃ for 6 h.

[0066] 3. High-pressure homogenization treatment

[0067] The above suspension system was placed in a high-pressure homogenizer and homogenized three times at 80 MPa to obtain a sesame protein-inulin complex dispersion system.

[0068] 4. Results Observation

[0069] Compared with the control system that was not homogenized under high pressure, the samples after high pressure homogenization had a more uniform appearance, significantly improved system dispersibility, and reduced sedimentation, indicating that high pressure homogenization helps promote the synergistic effect between sesame protein and inulin.

[0070] Examples 1-2: Effect of different high-pressure homogenization pressures on the particle size of the composite

[0071] Under the conditions of sesame protein:inulin = 10:1, sesame protein concentration 5%, pH 7.0, and homogenization three times, the high-pressure homogenization pressure was set to 0.1 MPa, 40 MPa, 80 MPa, 100 MPa, and 130 MPa, respectively. The remaining operations were the same as in Example 1-1.

[0072] The results show that ( Figure 1 Compared to the sample without high-pressure homogenization (0.1 MPa), the particle size of the composite system decreased after treatment at 40 MPa, but the particle dispersion was still not uniform enough. After treatment at 80 MPa, the particle size of the system decreased significantly, the distribution was the most uniform, and the composite stability was the best. After treatment at 100 MPa and 130 MPa, although the particle size was smaller than that of the sample without high-pressure homogenization, the dispersion stability of the system was not as good as that of the sample treated at 80 MPa. This indicates that a more ideal composite effect can be obtained at a high-pressure homogenization pressure of 80 MPa.

[0073] Examples 1-3: Effects of different sesame protein to inulin mass ratios on the properties of the complex

[0074] While maintaining a sesame protein concentration of 5%, pH 7.0, high-pressure homogenization conditions of 80 MPa, and homogenization three times, the mass ratio of sesame protein to inulin was set to 1:0, 1:1, 5:1, and 10:1, respectively. The remaining operations were the same as in Examples 1-1.

[0075] The results showed that ( Figure 2 When the sesame protein:inulin ratio is 1:0, the average particle size of sesame protein is 2351 ± 50 nm. Precipitation occurs after the dispersion system stands for 12 hours, indicating poor stability. When the sesame protein:inulin ratio is 10:1, the average particle size is 1151 ± 85 nm. The dispersion system remains a uniform suspension after 12 hours, indicating good stability. When the sesame protein:inulin ratio is 5:1, the average particle size is 2060 ± 92 nm. The system exhibits both good dispersion stability and moderate viscosity, demonstrating superior overall performance. When the sesame protein:inulin ratio is 1:1, the average particle size is 2115 ± 43 nm. The dispersion system is stable, but the viscosity increases significantly. Considering particle size, flowability, and the effect on subsequent spreads, a sesame protein to inulin mass ratio of 5:1 to 10:1 is more suitable for subsequent food formulation applications.

[0076] Examples 1-4: Effect of homogenization cycle number on the stability of the complex

[0077] Under the conditions of sesame protein:inulin = 10:1, sesame protein concentration of 5%, pH 7.0, and homogenization pressure of 80 MPa, the number of homogenization times were set to 1, 2, 3, and 4 times, respectively.

[0078] The results showed that ( Figure 3 After homogenization once, the average particle size was 1535 ± 76 nm, and the composite system showed a certain degree of homogeneity, but the particle size distribution was still relatively wide. After homogenization twice, the average particle size further decreased, and the stability of the system improved. There was no significant difference in the average particle size between the samples homogenized three times and four times. After homogenization three times, the average particle size was 1011 ± 36 nm, the system was the most homogeneous, and the sedimentation trend was the weakest, making it suitable as a base composite for subsequent spreads.

[0079] Implementation Method 2: Preparation of Low-Fat Sesame Protein Spread

[0080] Example 2-1 Preparation of low-fat sesame protein spread

[0081] 1. Preparation of Sesame Protein

[0082] A certain amount of defatted sesame cake was weighed, pulverized, and passed through a 60-mesh sieve. Deionized water was added at a material-to-liquid ratio of 1:15, and the pH was adjusted to 9.5. Extraction was carried out at room temperature with magnetic stirring for 3 hours. The mixture was then centrifuged at 8000 rpm for 15 minutes, the precipitate was discarded, and the supernatant was retained. The supernatant was adjusted to pH 4.5 with 1 mol / L hydrochloric acid, and the protein was allowed to precipitate after standing for 30 minutes. The precipitate was collected and washed twice with deionized water, and finally freeze-dried to obtain sesame protein powder.

[0083] 2. Preparation of Sesame Protein-Inulin System

[0084] Weigh out sesame protein powder to prepare a 5% (w / w) dispersion and adjust the pH to 7.0. Add medium- and short-chain inulin at a sesame protein:inulin ratio of 10:1, and stir continuously for 30 min to ensure thorough mixing and dispersion. Hydrate at 4 °C for 6 h.

[0085] 3. High-pressure homogenization treatment

[0086] The above suspension system was placed in a high-pressure homogenizer and homogenized three times at 80 MPa to obtain a sesame protein-inulin complex dispersion system.

[0087] 4. Freeze-drying

[0088] The composite system obtained after high-pressure homogenization is freeze-dried to obtain a powdered composite for use.

[0089] 5. Preparation of sesame protein spread:

[0090] Weigh each component according to the following mass percentages (Formula F1):

[0091] (1) 50% sesame protein-inulin complex (sesame protein:inulin = 10:1)

[0092] (2) 30% sesame oil

[0093] (3) 1% emulsifier (lecithin 0.5%, mono- and diglyceride fatty acid esters 0.5%)

[0094] (4) 1% thickener (0.5% sodium carboxymethyl cellulose, 0.5% xanthan gum)

[0095] (5) 1% salt

[0096] (6) 0.2% potassium sorbate

[0097] (7) Replenish water to 100%.

[0098] Sodium carboxymethyl cellulose and xanthan gum were added to a portion of water and stirred at room temperature until fully hydrated. High-pressure homogenized sesame protein-inulin composite dispersion system and salt were added and stirred evenly. Sesame oil, lecithin and a mixture of mono- and diglyceride fatty acid esters were slowly added under stirring conditions and emulsified by high-speed shearing (8000 rpm) for 5 min. The system was then degassed under vacuum, filled, pasteurized, and cooled to obtain the finished spread sauce.

[0099] 6. Product Performance Evaluation

[0100] (1) Physical stability determination

[0101] The physical stability of the samples was evaluated using the liquid-binding capacity (LBC) method. 1 g of sample was placed in a 2 mL centrifuge tube and centrifuged at 25 °C and 10000 r / min for 15 min. The centrifuge tube was then inverted on filter paper for 10 min, and the amount of liquid separated from the sample tube after centrifugation was measured (determined by weighing the centrifuge tube before and after the liquid was released onto the filter paper), based on the following formula:

[0102]

[0103] Among them, w i It is the weight of the centrifuge tube containing the sample before centrifugation, w f It is the weight of the test tube after the liquid is released onto the filter paper after centrifugation.

[0104] The results are shown in Table 2.

[0105] (2) Determination of textural properties

[0106] The hardness and spreadability of sesame protein spread paste were determined using a TA.XT Plus texture analyzer.

[0107] The test conditions are as follows:

[0108] Probe: P / 45C probe

[0109] Preliminary test speed: 1.0 mm / s

[0110] Test speed: 1.0 mm / s

[0111] Post-test speed: 1.0 mm / s

[0112] Compression distance: 20 mm

[0113] The test indicators include: hardness and spreadability.

[0114] The results are as follows Figure 3 As shown.

[0115] (3) Sensory evaluation

[0116] A panel of 10 food professionals (5 men and 5 women) evaluated the low-fat spread based on its unique flavor, assessing its overall taste in four aspects: evenness of appearance, smoothness of spread, sensory acceptance, and overall acceptance (scoring from 0 to 10). The sensory evaluation results are shown in Table 4.

[0117] Example 2-2 Effect of different sesame protein to inulin mass ratios

[0118] Based on Example 2-1, only the mass ratio of sesame protein to inulin was changed, set to 5:1 (Formula F2) and 1:1 (Formula F3) respectively, while the other process conditions remained the same.

[0119] Test results show that as the proportion of inulin increases, the dietary fiber content of the product increases, the oil-holding capacity decreases, and the liquid binding capacity decreases; when the mass ratio of sesame protein to inulin is 5:1 and 1:1, the hardness, spreadability, and appearance uniformity are not as good as in Example 2-1.

[0120] Examples 2-3: Comparison of different amounts of the compound added

[0121] The amount of high-pressure homogenized sesame protein-inulin complex added to the spread was set to 30% (Formula F4), 40% (Formula F5), and 60% (Formula F6), respectively, and the sesame oil content was adjusted accordingly to 50% (Formula F4), 40% (Formula F5), and 20% (Formula F6). The contents of emulsifier, thickener, salt, and preservative were the same as in Example 2-1.

[0122] The results showed that when the complex content was 30% and 40%, the product had a stronger oily feel, increased fluidity, decreased hardness, significantly worse spreadability, and the low-fat advantage was not significant. When the complex content was 60%, the system was too viscous, fluidity decreased, hardness increased, and it was difficult to spread. The product performed best overall when the complex content was 50% combined with 30% sesame oil.

[0123] Examples 2-4: Effects of Emulsifier and Thickener Levels on Products

[0124] Based on Example 2-1, the total amount of emulsifier was increased to 3% (Formula F7) and 5% (Formula F8), respectively, or the total amount of thickener was increased to 3% (Formula F9).

[0125] The results showed that increasing the amount of emulsifier improved the spreadability of the product, but reduced its hardness, made the system thinner and softer, and its stability was not as good as in Example 2-1. Increasing the amount of thickener resulted in increased stickiness, increased hardness, and increased application resistance in the samples.

[0126] Examples 2-5: Comparison of compounds without high-pressure homogenization

[0127] Sesame protein and inulin were mixed in water at a mass ratio of 10:1 (Formula F10) and 5:1 (Formula F11), respectively. The mixture was stirred without high-pressure homogenization and used directly for the preparation of spreads. The rest of the formula was the same as in Example 2-1.

[0128] The results showed that the spread prepared from the sesame protein-inulin complex system without high-pressure homogenization had a more pronounced granular texture and a coarser system compared to the product of Example 2-1. The coating resistance was reduced, but the system was thin and soft, lacking the texture of a spread, and showed slight separation after centrifugation.

[0129] Examples 2-6: Preparation of Low-Fat Sesame Protein Flavored Spread

[0130] Based on Example 2-1, the proportion of the complex was adjusted to 40%, and the oil phase to 35%. 5% of fruit and vegetable powders (mango powder, cocoa powder, matcha powder, purple sweet potato powder, strawberry powder, or carrot powder) were added to the formulations. Following the preparation method described in Example 2-1, low-fat sesame protein flavored spreads with mango (formula F12), cocoa (formula F13), matcha (formula F14), purple sweet potato (formula F15), and strawberry (formula F16) flavors were obtained.

[0131] The resulting products exhibit different colors and flavor characteristics, have good system stability, and their textural properties are basically consistent with those of Example 2-1, with better sensory acceptance than Example 2-1.

[0132] The results are as follows Figure 4 As shown

[0133] Comparative Example 1

[0134] 1. Preparation of Sesame Protein

[0135] Same as Example 2-1.

[0136] 2. Preparation of Sesame Protein-Polysaccharide System

[0137] Sesame protein powder was weighed and prepared into a 5% (w / w) dispersion, and the pH was adjusted to 7.0. Carrageenan was added at a sesame protein:polysaccharide ratio of 10:1, and the mixture was stirred continuously for 30 min to ensure thorough mixing and dispersion. The mixture was then hydrated at 4 °C for 6 h. The viscosity of this complex system was too high, making high-pressure homogenization difficult.

[0138] 5. Preparation of sesame protein polysaccharide compound paste:

[0139] Based on Example 2-1, only the sesame protein-inulin complex was replaced with the sesame protein-carrageenan complex (formulation F17), while the other process conditions remained the same.

[0140] The results showed that, compared with the product of Example 2-1, the obtained product was viscous, difficult to spread, and the system was unevenly mixed with obvious granular texture; however, no liquid was separated after centrifugation.

[0141] Comparative Example 2

[0142] Based on Comparative Example 1, carrageenan was replaced with locust bean gum (Formula F18), while the other process conditions remained unchanged.

[0143] The results showed that the obtained product was similar to Comparative Example 1: it was viscous, difficult to spread, and the system was unevenly mixed with obvious granular texture; however, no liquid was separated after centrifugation.

[0144] Comparative Example 3

[0145] Based on Comparative Example 1, carrageenan was replaced with guar gum (Formula F19), while the other process conditions remained unchanged.

[0146] The results showed that the obtained product was similar to Comparative Example 1: it was viscous, difficult to spread, and the system was unevenly mixed with obvious granular texture; however, no liquid was separated after centrifugation.

[0147] Comparative Example 4

[0148] Based on Comparative Example 1, carrageenan was replaced with gellan gum (Formula F20), while the other process conditions remained unchanged.

[0149] The results showed that the obtained product was similar to Comparative Example 1: it was viscous, difficult to spread, and the system was unevenly mixed with obvious granular texture; however, no liquid was separated after centrifugation.

[0150] Table 1 Product Formulation Table for Examples

[0151] Formula number Sesame protein-polysaccharide complex Sesame oil / % Protein: Inulin Emulsifier / % Thickener / % salt / % Potassium sorbate / % water / % Note (polysaccharide) F0 - - - - - - - - Commercially available mayonnaise F1 50.0 30.0 10:1 1.0% 1.0% 1.0% 0.2% 16.8% Example 2-1 (Inulin) F2 50.0 30.0 5:1 1.0% 1.0% 1.0% 0.2% 16.8% Example 2-2 (Inulin) F3 50.0 30.0 1:1 1.0% 1.0% 1.0% 0.2% 16.8% Example 2-2 (Inulin) F4 30.0 50.0 10:1 1.0% 1.0% 1.0% 0.2% 16.8% Examples 2-3 (Inulin) F5 40.0 40.0 10:1 1.0% 1.0% 1.0% 0.2% 16.8% Examples 2-3 (Inulin) F6 60.0 20.0 10:1 1.0% 1.0% 1.0% 0.2% 16.8% Examples 2-3 (Inulin) F7 50.0 30.0 10:1 3% 1.0% 1.0% 0.2% 14.8% Examples 2-4 (Inulin) F8 50.0 30.0 10:1 5% 1.0% 1.0% 0.2% 12.8% Examples 2-4 (Inulin) F9 50.0 30.0 10:1 1.0% 3.0% 1.0% 0.2% 14.8% Examples 2-4 (Inulin) F10 50.0 30.0 10:1 (unhomogeneous) 1.0% 1.0% 1.0% 0.2% 16.8% Examples 2-5 (Inulin) F11 50.0 30.0 5:1 (unhomogeneous) 1.0% 1.0% 1.0% 0.2% 16.8% Examples 2-5 (Inulin) F12 40.0 35.0 10:1 1.0% 1.0% 1.0% 0.2% 16.8% 5% Mango Powder (Inulin) F13 40.0 35.0 10:1 1.0% 1.0% 1.0% 0.2% 16.8% 5% cocoa powder (inulin) F14 40.0 35.0 10:1 1.0% 1.0% 1.0% 0.2% 16.8% 5% Matcha Powder (Inulin) F15 40.0 35.0 10:1 1.0% 1.0% 1.0% 0.2% 16.8% 5% Purple Sweet Potato Powder (Inulin) F16 40.0 35.0 10:1 1.0% 1.0% 1.0% 0.2% 16.8% 5% strawberry powder (inulin) F17 50.0 30.0 10:1 1.0% 1.0% 1.0% 0.2% 16.8% Comparative Example 1 (Carrageenan) F18 50.0 30.0 10:1 1.0% 1.0% 1.0% 0.2% 16.8% Comparative Example 2 (Locust Bean Gum) F19 50.0 30.0 10:1 1.0% 1.0% 1.0% 0.2% 16.8% Comparative Example 3 (Guar Gum) F20 50.0 30.0 10:1 1.0% 1.0% 1.0% 0.2% 16.8% Comparative Example 4 (Gellan Gum)

[0152] Table 2 Liquid Binding Capacity (LBC) of Different Products

[0153] Formula number Liquid binding capacity (LBC / %) Stability evaluation F0 99.21±0.20 The system is stable and has a relatively good overall performance. F1 99.02±0.18 Close to commercial comparison F2 92.81±0.61 Good stability F3 83.02±0.24 Poor stability, layering F4 <![CDATA[75.17±0.27 j ]]> Oil separation, oil-water separation F5 94.88±0.59 Good stability F6 93.51±0.66 No stratification, no oil separation F7 88.83±0.98 Stability is average, with slight oil separation. F8 82.93±0.24 Slight layering, poor effect F9 91.16±0.59 Slight oil separation F10 93.83±0.95 Slight stratification F11 91.53±1.01 Good emulsification stability F12 94.88±0.96 Stable performance, approaching F1 level F13 93.67±1.07 Emulsification stability, close to F1 F14 95.06±1.07 Excellent stability, close to F1 F15 94.52±1.02 Good stability, close to F1 F16 96.72±0.47 Excellent stability, close to F1 F17 99.75±0.03 The texture is thick and difficult to spread. F18 99.69±0.03 The texture is thick and difficult to spread. F19 99.80±0.05 The texture is thick and difficult to spread. F20 99.89±0.01 The texture is thick and difficult to spread.

[0154] Table 3 Texture properties of different products

[0155] Formula number Hardness (g) Coating properties (gs) Results Explanation F0 64.63±1.24 151.76±1.12 Moderate hardness, easy to apply F1 63.34±0.53 149.09±0.88 Its hardness and spreadability are similar to commercially available mayonnaise. F2 24.58±0.97 129.07±0.64 Low hardness, severe oil separation F3 40.31±0.37 85.05±1.07 Low coatability F4 12.10±0.58 9.58±1.01 It has poor hardness and spreadability, and lacks the texture of a sauce. F5 31.13±0.51 58.19±0.43 Low coatability F6 115.06±0.50 275.66±0.89 It has high coating properties and is difficult to apply. F7 45.55±0.58 175.79±0.50 Its hardness and coatability are not as good as F1. F8 35.85±0.95 190.21±1.40 Its hardness and coatability are not as good as F1. F9 86.84±0.94 92.38±0.99 Poor coatability F10 40.75±0.93 84.81±1.19 Poor coatability F11 33.13±2.18 86.31±1.70 Low hardness and coatability F12 60.60±2.10 141.45±1.15 Its hardness and coatability are close to F1. F13 58.23±0.64 143.36±0.63 Its hardness and coatability are close to F1. F14 60.62±0.67 138.39±1.59 Its hardness and coatability are close to F1. F15 55.13±0.84 153.03±0.48 Its hardness and coatability are close to F1. F16 61.43±2.04 146.03±0.74 Its hardness and coatability are close to F1. F17 228.54±4.31 669.58±15.66 Its hardness and coatability are too high, making it difficult to apply. F18 263.99±13.85 762.85±20.13 Its hardness and coatability are too high, making it difficult to apply. F19 253.47±15.99 693.27±15.12 Its hardness and coatability are too high, making it difficult to apply. F20 292.68±2.15 859.52±10.69 The hardness and coatability are too high, making it difficult to apply.

[0156] Table 4 Sensory Rating Table

[0157] Formula number Uniform appearance Smooth application Sensory acceptance Overall acceptance Overall evaluation F0 9.8±0.1 9.6±0.3 9.3±0.4 9.5±0.4 The texture is delicate and slightly oily, making it widely acceptable. F1 9.7±0.4 9.6±0.2 9.2±0.3 9.5±0.3 Approaching commercial sample F2 8.9±0.2 9.1±0.3 8.8±0.1 8.9±0.2 The taste is normal, but the quality is average. F3 8.8±0.3 8.9±0.4 8.6±0.2 8.7±0.2 The aroma is weak, the texture is rough and grainy. F4 8.7±0.3 8.6±0.2 8.5±0.4 8.6±0.1 Loose clumps, severe oil separation F5 8.9±0.1 9.0±0.2 8.8±0.1 8.9±0.4 It basically meets the characteristics of sesame paste F6 8.3±0.1 7.6±0.4 8.2±0.3 8.0±0.1 Rough texture, dry and hard consistency F7 8.4±0.4 8.6±0.1 8.3±0.3 8.4±0.1 Flavor imbalance, sticky texture F8 7.4± 0.1 7.6±0.3 7.3±0.1 7.4±0.3 Unpalatable, inconsistent quality F9 7.7±0.4 7.6±0.3 7.3±0.3 7.5±0.2 Thick texture, poor quality F10 8.3±0.1 7.8±0.1 8.0±0.3 8.0±0.4 The quality is average and inconsistent. F11 8.1±0.1 7.9±0.3 7.8±0.4 7.9±0.1 rough texture F12 9.5±0.3 9.4±0.1 9.4±0.2 9.5±0.3 Similar to F1, with high sensory acceptance. F13 9.6±0.4 9.5±0.3 9.3±0.2 9.5±0.1 Similar to F1, with high sensory acceptance. F14 9.6±0.1 9.6±0.3 9.3±0.3 9.5±0.2 Similar to F1, with high sensory acceptance. F15 9.5±0.3 9.3±0.3 9.4±0.1 9.5±0.4 Similar to F1, with high sensory acceptance. F16 9.4±0.2 9.5±0.4 9.4±0.1 9.5±0.3 Similar to F1, with high sensory acceptance. F17 4.5±0.1 2.5±0.3 3.4±0.3 3.6±0.4 Thick texture, coarse particles, difficult to apply F18 4.1±0.2 2.0±0.1 3.1±0.2 3.2±0.2 Thick texture, coarse particles, difficult to apply F19 4.6±0.1 2.3±0.2 3.2±0.3 3.4±0.2 Thick texture, coarse particles, difficult to apply F20 3.7±0.2 1.3±0.1 2.5±0.1 2.6±0.1 Thick texture, coarse particles, difficult to apply

Claims

1. A method for preparing a high-pressure homogenized sesame protein-inulin complex, characterized in that, The method involves mixing sesame protein and inulin in a certain proportion, stirring until a homogeneous suspension is formed, and then homogenizing under high pressure. The mass ratio of sesame protein to inulin is 1:1 to 10:

1. The homogenization pressure of the high-pressure homogenization process is 40 to 120 MPa, and the number of homogenization cycles is 1 to 4. The method for preparing sesame protein is as follows: sesame cake is mixed with water, the pH is adjusted to 8.5-10.0, and the mixture is stirred and extracted for 30-120 min. Insoluble matter is removed by centrifugation, the supernatant is taken, the pH is adjusted to 4.5-5.0 to precipitate the protein, the precipitate is separated and washed, and then dried to obtain sesame protein powder.

2. The method for preparing the high-pressure homogenized sesame protein-inulin complex according to claim 1, characterized in that, The drying method is spray drying, vacuum drying or freeze drying, and the sesame protein powder obtained has a purity of 60%~90%.

3. The application of the high-pressure homogenized sesame protein-inulin complex prepared according to any one of claims 1 to 2 in the preparation of low-fat spreads, characterized in that: The amount of the high-pressure homogenized sesame protein-inulin complex added to the spread is 30% to 60% of the total mass of the spread.

4. The application according to claim 3, characterized in that: The amount of the high-pressure homogenized sesame protein-inulin complex added to the spread is 40% to 50% of the total mass of the spread.

5. The application of the high-pressure homogenized sesame protein-inulin complex prepared according to any one of claims 1 to 2 in the preparation of low-fat spreads, characterized in that, The spreadable sauce comprises the following components by weight percentage: High-pressure homogenized sesame protein-inulin complex: 30%–60%; Sesame oil: 20%–50%; Emulsifier: 1%–5%; Thickener: 1%–3%; Seasoning: 0%~5%; Salt: 1%; Preservative: 0.2%; The remainder is water.

6. The application according to claim 5, characterized in that, The flavoring agent is fruit and vegetable powder.

7. The application according to claim 6, characterized in that, The fruit and vegetable powder is one or more of purple sweet potato powder, matcha powder, mango powder, strawberry powder, cocoa powder, and carrot powder; the emulsifier is one or a combination of two of lecithin and mono- and diglyceride fatty acid esters; the thickener is one or a combination of two of sodium carboxymethyl cellulose and xanthan gum; and the preservative is potassium sorbate.

8. The application according to any one of claims 5 to 7, characterized in that, The preparation method of the low-fat sesame protein spread includes the following steps: (1) Mixing the spread sauce base: Weigh out the high-pressure homogenized sesame protein-inulin complex, sesame oil, emulsifier, thickener, flavoring agent, salt, preservative and water according to the formula. Disperse the thickener in some water and fully hydrate it. Then add the complex dispersion system and salt and mix evenly. Then slowly add sesame oil and emulsifier to emulsify and mix. Add flavoring agent if necessary. (2) Homogeneous molding: The spread base obtained in step (1) is subjected to high-speed mechanical shearing homogenization at a shearing speed of 5000-10000 rpm to obtain a spread with a fine texture and uniform appearance. (3) Degassing, filling and sterilization: The spread obtained in step (2) is subjected to vacuum degassing, then filled and pasteurized, and finally cooled to obtain the finished product.

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