Gel spreadable sunflower seed spread and method of making and use thereof

Abstract

The application discloses a gel spread sunflower seed paste and a preparation method and application thereof. The sunflower seed paste is preheated, added into warm water in batches in proportion, and stirred uniformly to obtain a dilution slurry; then the dilution slurry is cooled to below 25 DEG C and left to stand; finally, the slurry after standing is divided and packed into sterilized glass jars for heating gelatinization treatment, and after the treatment is completed, the gelatinized slurry is immediately refrigerated to obtain a low-fat gel spread sunflower seed paste. Through the water dilution and heating solidification process, the heat gelatinization treatment is performed on the basis of the water dilution, the oil and water are locked by using endogenous protein to form a gel network, fat reduction is realized, and oil-water separation and oxidative deterioration are avoided; moreover, the system has a shear thinning characteristic after gelatinization, the system is soft and flows when a shearing force is applied during spreading, and a good spreading effect can still be achieved. The sunflower seed paste can form a stable oil paste interface without adding any emulsifier, has a delicate and fluffy texture, a rich flavor, is not prone to oil separation, and has a long storage time.

Description

Technical Field

[0001] This invention relates to the field of sunflower seed paste processing technology, and in particular to a gel-coated sunflower seed paste, its preparation method, and its application. Background Technology

[0002] Sunflower seed paste is a paste-like food made from sunflower seeds through roasting, grinding, and other processes. It has a delicate texture and unique flavor. Sunflower seeds are rich in unsaturated fatty acids, high-quality protein, vitamin E, and various functional components such as phytosterols and chlorogenic acid. After grinding and refining, the release and digestibility of these nutrients and active substances are improved, giving sunflower seed paste both excellent flavor and nutritional and health benefits. In recent years, it has received increasing attention in the fields of nut butter and baking spreads.

[0003] Sunflower seeds have a high oil content (usually 40% to 50%), and sunflower seed jam made from them is a typical high-fat system. Excessive free oil can also have an adverse effect on the storage stability of the product: during storage, the oil phase is prone to rise and separate from the jam, which not only damages the appearance and taste of the product, but also shortens the shelf life, thus restricting the expansion of sunflower seed jam towards new products such as low-fat and spreadable types. Summary of the Invention

[0004] In order to solve the technical problems existing in the above-mentioned technology, it is necessary to provide a method for preparing gel-coated sunflower seed jam.

[0005] A method for preparing a gel-spread sunflower seed jam includes the following steps: Step S1: Preheat the sunflower seed paste and add warm water in batches according to the ratio, stirring well to obtain a diluted slurry; Step S2: Cool the diluted slurry to below 25°C and let it stand; Step S3: After the slurry has been left to stand, it is divided into sterilized glass jars. The slurry in the jars is heated and gelled. After the gelling process is completed, it is immediately refrigerated to obtain low-fat gel spreadable sunflower seed jam.

[0006] Preferably, in step S1, the sunflower seed paste is preheated to 40°C.

[0007] Preferably, in step S1, the temperature of the warm water is 40°C, and the warm water is added in 2-4 portions, with an interval of 1 minute between each addition.

[0008] Preferably, in step S1, during the process of adding warm water in batches, the mixture should be continuously stirred at a low speed of 200 rpm for 5 minutes.

[0009] Preferably, in step S1, the weight ratio of sunflower seed paste to water is any one of 1:0.5, 1:0.75, 1:1, 1:1.25, or 1:1.5.

[0010] Preferably, in step S2, the slurry is transferred to an ice bath and stirred and cooled for 8 minutes, and then allowed to stand for 30 minutes after the temperature drops below 25°C.

[0011] Preferably, in step S3, the heating gelation treatment is performed at 80°C for 30 minutes.

[0012] Preferably, in step S3, the glass jar is used after being cleaned and sterilized by high-temperature steam at 121°C for 20 minutes.

[0013] In one aspect, the present invention provides a gel-spread sunflower seed paste, which is prepared by the gel-spread sunflower seed paste preparation method described above.

[0014] In one aspect, the present invention provides the application of a gel-spread sunflower seed paste in food.

[0015] Compared with existing technologies, this invention utilizes a water dilution and heat curing process, incorporating thermal gelation on top of water dilution. This process leverages endogenous proteins to form a gel network that locks in both oil and water, achieving fat reduction while preventing oil-water separation and oxidative degradation. Furthermore, the gelled system exhibits shear thinning properties; applying shear force during application softens and flows the gel, maintaining excellent spreadability. This invention enables sunflower seed paste to form a stable oil-paste interface without the addition of any emulsifiers, resulting in a delicate, fluffy texture, rich aroma, reduced oil separation, and a long shelf life. Attached Figure Description

[0016] To more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings used in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0017] Figure 1 This is a diagram showing the morphology of the sunflower seed paste of the present invention.

[0018] Figure 2 This is a graph showing the hardness test of the sunflower seed paste of the present invention.

[0019] Figure 3 This is a graph showing the application and testing of the sunflower seed paste according to the present invention.

[0020] Figure 4 This is a graph showing the oil separation properties of the sunflower seed paste of the present invention.

[0021] Figure 5 This is a particle size distribution chart of the sunflower seed paste of the present invention.

[0022] Figure 6 The strain scanning curve and γ of the sunflower seed paste of this invention are shown. c With γ max Change curve graph.

[0023] Figure 7 This is a steady-state shear test curve of the sunflower seed paste of the present invention. Detailed Implementation

[0024] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0025] This invention uses oil sunflower (such as variety S606) as raw material to prepare sunflower seed jam, which is then stored in a dry, room temperature, and cool place. The sunflower seed kernels are flat and oval in shape, and those that are plump, well-ripened, free from mold, spoilage, and insect infestation are selected. Example

[0026] A method for preparing a gel-spread sunflower seed jam, comprising the following steps: Pre-treatment: Sunflower seeds are processed using a peeling machine to obtain sunflower kernels. Selected sunflower kernels should be plump, free of mold, intact in appearance, and grayish-white in color. Remove any remaining black shells and broken kernels to obtain clean sunflower kernels for easier subsequent processing. Baking: Spread sunflower seeds evenly on a baking tray, with a thickness of no more than 5mm, and bake at 160°C for 15 minutes, turning once during baking, to obtain roasted sunflower seeds; Cooling: Spread the cooked sunflower seeds out to cool to room temperature (below 25°C), remove debris and seed coats, and obtain the cooked sunflower seeds to be ground; Grinding: Place the roasted sunflower seeds in a stone mill equipped with a 1500W motor, with a processing capacity of 20kg / h and a rotation speed of 25r / min, and grind once; Dilute with water: Place 40g of sunflower seed paste in a water bath and preheat to 40°C; weigh 20g of drinking water at 40°C and add the warm water to the sunflower seed paste in 3 portions, with an interval of 1 minute between each portion. During this time, stir continuously at low speed (200rpm) for 5 minutes to obtain a uniformly diluted slurry. The weight ratio of sunflower seed paste to water is 1:0.5. Cooling and standing: Immediately transfer the uniformly diluted slurry into an ice bath, stir and cool to below 25°C, then let it stand for 30 minutes; Thermal gelation: The settled slurry is divided into sterilized glass jars, and the slurry in the jars is heated to gel the slurry. After the treatment is completed, it is immediately refrigerated to obtain low-fat sunflower seed jam. Example

[0027] The other steps are the same as in Example 1, except that in the dilution with water, the weight ratio of sunflower seed paste to water is 1:0.75. Example

[0028] The other steps are the same as in Example 1, except that in the dilution with water, the weight ratio of sunflower seed paste to water is 1:1. Example

[0029] The other steps are the same as in Example 1, except that in the dilution with water, the weight ratio of sunflower seed paste to water is 1:1.25. Example

[0030] The other steps are the same as in Example 1, except that in the dilution with water, the weight ratio of sunflower seed paste to water is 1:1.5.

[0031] The five sunflower seed paste samples obtained in Examples 1-5 were named W0.5, W0.75, W1, W1.25, and W1.5, respectively. The quality of the sunflower seed paste was evaluated using the following experimental methods.

[0032] I. The form of sunflower seed butter 1. Experimental Methods Five samples of sunflower seed paste were equilibrated at room temperature for 30 minutes. Their morphology in the beakers was observed, such as... Figure 1 As shown.

[0033] 2. Experimental Results Depend on Figure 1 It can be seen that as the amount of water added increases (W0.5→W1.5), the solid content of the sunflower seed paste sample gradually decreases, the gel network structure gradually weakens, and the macroscopic morphology gradually changes from dense and compact to loose and water-separated, with a significant decrease in stability. W0.5 and W0.75 have less water added and higher solid content, resulting in dense, uniform semi-solid pastes with a firm and full texture. The upper layer of paste is intact without cracks, and there is basically no obvious water phase separation (water separation) between it and the lower layer, thus maintaining its original morphology well. Sample W1 has a moderate texture, with the upper layer of paste remaining relatively intact and uniform. The interface between the paste and the clear liquid at the bottom is smooth and clear, with only a small amount of water separating out, and the overall morphology is stable.

[0034] As the amount of water added continued to increase, the gel strength of samples W1.25 and W1.5 weakened significantly, cracks appeared on the surface of the upper paste, and the amount of clear liquid layer at the bottom (precipitated water) increased significantly, exacerbating the water separation phenomenon and worsening the morphological integrity. Among them, sample W1.5 showed the most obvious paste cracking, the most severe water separation, and the worst morphological stability. This indicates that when the amount of water added is too high, the solid content in the system decreases, the cross-linking density of the gel network decreases, and it cannot effectively bind water, thus resulting in obvious aqueous phase separation.

[0035] Based on the comprehensive morphological observation results, when the water content is too low (W0.5), the sample is too dense and hard, while when the water content is too high (W1.25, W1.5), water separation is severe and the morphology is unstable. The W1 sample showed the best overall performance in terms of paste integrity and system stability.

[0036] II. The firmness of sunflower seed paste 1. Experimental Methods All samples were measured in triplicate, with 40g portions placed in 100mL beakers and spread evenly at the bottom. Measurements were performed three times in parallel. The physical property testing instrument parameters were set as follows: Measurement mode: downward compression; probe initial position fixed; probe descent speed before measurement: 2.0mm / s; testing speed: 1.0mm / s; probe return speed after measurement: 2.0mm / s; compression deformation: 30%; sensing force: 10.0g; probe type: P25. Hardness: Represented by the maximum force N (g) in the first compression cycle of the TPA curve, indicating the firmness of the sunflower seed paste.

[0037] 2. Experimental Results Depend on Figure 2 It was found that the hardness of sunflower seed paste showed a significant monotonic decreasing trend with increasing water content, and the differences between groups were significant (p<0.05). The sample had the highest hardness when the weight ratio of sunflower seed paste to water was 1:0.5 (W<0.5). The results indicate that the amount of water added is a key factor in regulating the textural properties of sunflower seed paste. When the amount of water added is low, the concentration of solids in the system is high, and the protein-oil-water three-phase system forms a dense gel network structure after thermal gelation, which macroscopically manifests as high hardness. As the amount of water added increases, the system is gradually diluted, the cross-linking density of the gel network decreases, and the hardness decreases accordingly. Excessive hardness will result in a rough texture and difficulty in spreading the product, while insufficient hardness will result in excessive fluidity and loss of the proper shape retention of the paste. Therefore, the optimal water ratio needs to be determined by combining spreadability and stability.

[0038] III. The Art of Spreading Sunflower Seed Paste 1. Experimental Methods The peak area A (g·s) formed by the force curve and time axis during the probe's descent. A represents the energy required for application. The smaller the A, the easier the application.

[0039] 2. Experimental Results Spreading work is an important indicator for evaluating the spreadability of sauces; the lower the value, the lower the energy required for spreading and the better the spreadability. Figure 3 It can be seen that the spreadability of sunflower seed jam decreases significantly with increasing water content, which is highly consistent with the change in hardness. The spreadability of the W0.5 group is the highest, at 684.07 g·s, indicating that the product texture is too dense at this ratio, making it difficult to spread. Although the spreadability decreases with increasing water content, there are significant differences among the groups (p<0.05). The synchronous change in spreadability and hardness corroborates each other, indicating that the amount of water added directly determines the texture and spreadability of the product by adjusting the gel network strength of the system. Among them, the spreadability of the W0.75 and W1 groups is within the appropriate range, ensuring that the product has a certain degree of moldability while providing a good spreadability experience.

[0040] IV. Fat content of sunflower seed butter 1. Experimental Methods The fat content of six sunflower seed paste samples and the original sunflower seed paste was determined by acid hydrolysis method according to the national standard GB5009.6—2025, which specifies the determination of fat in food. The results showed that there were significant differences between the values ​​represented by different letters in the same column (p<0.05).

[0041] 2. Experimental Results As shown in Table 1, the fat content of the five sunflower seed paste samples decreased significantly as the weight ratio of sunflower seed paste to water increased from 1:0.5 to 1:1.5, specifically 29.46 g / 100g, 23.38 g / 100g, 19.36 g / 100g, 18.25 g / 100g, and 15.22 g / 100g (different letters in the same column indicate significant differences between groups, p < 0.05). This is because the increase in water content directly diluted the fat mass fraction in the system; the more water added, the lower the proportion of fat per unit mass of product. Compared with the original sunflower seed paste (fat content 48.05 ± 1.39 g / 100g), the fat content of the five sunflower seed paste samples prepared by this invention was reduced by approximately 38.7% to 68.3%, achieving the goal of physical fat reduction of sunflower seed paste without adding any fat substitutes.

[0042] Table 1. Fat content of different samples

[0043] IV. Particle size of sunflower seed paste 1. Experimental Methods Disperse 10g of the sample in 40g of deionized water, stir well, and then measure the particle size of the spreadable sunflower seed paste.

[0044] 3. Experimental Results Depend on Figure 4 It can be seen that the particle size of sunflower seed paste gradually decreases with increasing water content. At lower water content (e.g., W0.5), the system has high viscosity and high solids concentration, making it prone to particle aggregation, resulting in a larger average particle size and wider particle size distribution. As the water content increases, the system is gradually diluted, viscosity decreases, and sunflower seed protein fully expands and adsorbs at the oil-water interface in the aqueous phase, dispersing the oil phase into finer oil droplets, reducing the average particle size and making the particle size distribution more uniform. Among these, sample W1 exhibits the most concentrated particle size distribution and uniform dispersion, indicating that a relatively stable and delicate emulsified dispersion system is formed at this water content.

[0045] V. Oil Separation Properties of Sunflower Seed Paste 1. Experimental Methods A cheese sample with a diameter of 10 mm and a height of 10 mm was cut using a special punch and placed in a petri dish pre-lined with filter paper. After being left at room temperature for 30 minutes, it was placed in a 100°C oven for 1 hour. After being removed and left at room temperature for 30 minutes, the diameter of the oil ring diffusion of the sample was measured using vernier calipers, indicating the fat exudation of the cheese. Five parallel measurements were performed, accurate to 0.01 cm.

[0046] Experimental results Depend on Figure 5 It can be seen that the oil exudation property of sunflower seed paste (characterized by the diameter of the oil ring diffusion) generally shows a trend of first decreasing and then slightly increasing with the increase of water content. The oil ring diffusion diameter of the W0.5 group is the largest, at 9.75 cm, indicating that the system has a high solids concentration and high viscosity at this ratio, and the free oil is most likely to seep out after heating, resulting in the most severe oil exudation. As the amount of water added increases, the oil ring diffusion diameter decreases successively, gradually decreasing in the W0.75 and W1 groups, and reaching the minimum value in the W1.25 group. This indicates that the appropriate amount of water added promotes the emulsification of the system and the formation of the protein gel network, enhances the binding ability of the oil phase, and inhibits oil exudation. When the amount of water added is further increased to W1.5, the oil ring diffusion diameter slightly increases. This may be due to the fact that the excessive amount of water makes the gel network structure looser and reduces the retention ability of the oil phase. In summary, when the weight ratio of sunflower seed paste to water is controlled within a suitable range (approximately W1 to W1.25), the product exhibits better oil retention and oil stability.

[0047] VI. Strain Scanning Test of Sunflower Seed Paste 1. Experimental Methods A 40mm diameter aluminum parallel plate fixture was used, with a 1mm gap (this gap was maintained for all subsequent rheological tests). The temperature was fixed at 25°C, and the sample solution was subjected to amplitude scanning in oscillating shear mode. The shear strain range was set to 1-100%, and the response curves of storage modulus (G') and loss modulus (G'') as a function of strain were recorded to determine the range of the linear viscoelastic region (LVR).

[0048] 2. Experimental Results Depend on Figure 6 It can be seen that within the strain scanning range of 0.01% to 100%, the storage modulus G′ and loss modulus G″ of the five sunflower seed paste samples (W0.5, W0.75, W1, W1.25, W1.5) show a trend of first stabilizing and then decreasing with increasing strain. Based on the critical strain γc (the strain corresponding to when G′ decreases to 95% of its initial plateau value) and the maximum strain γmax (the strain corresponding to when G″ first exceeds G′, i.e., when G′ and G″ intersect), the mechanical response of each sample can be divided into three characteristic regions: the linear viscoelastic region (region I, γ < γc), the nonlinear viscoelastic region (region II, γc ≤ γ ≤ γmax), and the flow region (region III, γ > γmax).

[0049] Within Region I (linear viscoelastic region), G′ and G″ of each sample maintained stable plateau values, with G′ consistently significantly higher than G″. This indicates that the sunflower seed paste, after thermal gelation, formed a solid-like gel network structure dominated by elasticity, which remained intact and undamaged under small strains. As the strain entered Region II (nonlinear viscoelastic region), G′ and G″ decreased rapidly, and the system began to exhibit yielding behavior. During this process, the non-covalent forces maintaining the protein gel network, such as hydrogen bonds and hydrophobic interactions, were gradually disrupted, and the sunflower seed protein molecular chains underwent rearrangement and local slippage, but the network backbone still maintained a certain degree of continuity. When the strain further increased to Region III (flow region), G″ exceeded G′, the gel network structure essentially collapsed, and the system transitioned from being dominated by elasticity to being dominated by viscous flow.

[0050] The plateau modulus of each sample in region I shows that both G′ and G″ decrease sequentially with increasing water content: W0.5 has the highest G′ plateau value, followed by W0.75, W1, W1.25, and W1.5, with G″ showing the same decreasing trend. This indicates that the lower the water content, the higher the solids concentration of the system, resulting in a denser protein gel network with greater structural strength and higher elastic modulus after thermal gelation. As the water content increases, the system is gradually diluted, the cross-linking density of the gel network decreases, and the modulus decreases accordingly. This result is highly consistent with the measured results of hardness, spreading work, and apparent viscosity.

[0051] Further by γ c With γmax The change shows that W0.5 has γ c and γ max The values ​​of γ are all the highest, indicating that the structural stiffness and deformation resistance of its gel network are the strongest, and it can maintain structural stability over a large strain range; in contrast, the γ values ​​of the groups with higher water content (W0.75~W1.5) are the highest. c and γ max The significant reduction (with some fluctuations) indicates that water dilution generally reduces the structural stability and deformation resistance of the system, causing it to yield and fail at lower strain levels. Considering the storage modulus, structural stiffness, and deformation resistance, while also taking into account the product's fat content, spreadability, and storage stability, the W1 sample with a moderate amount of water exhibits the most balanced rheological properties while maintaining suitable structural strength, making it the preferred option for this invention.

[0052] VII. Steady-state shear test of sunflower seed paste 1. Experimental Methods Within an LVR, steady-state shear tests were conducted at a fixed frequency of 1 Hz and a temperature of 25°C over a range of 10⁻¹–10³ s. The rheological behavior of the solution conformed to the Ostwald-de-Waele power-law model, and the shear rate-apparent viscosity curve was fitted using equation (2-3). Where n is the apparent viscosity (Pa·s); K is the consistency coefficient (Pa·s); and γ is the shear rate (s). -1 n is the flow behavior exponent. In this model, when n=1, it exhibits Newtonian fluid behavior; when n<1, it exhibits shear thinning behavior; when n>1, it exhibits shear thickening behavior; and when n=0, it represents the formation of an ideal covalent cross-linked network.

[0053] 2. Experimental Results Table 2 Power-law parameters for different samples

[0054] The shear rate–apparent viscosity curves of each sample were fitted using a power-law model (η = K·γ̇ⁿ⁻¹, where K is the consistency coefficient and n is the flow behavior exponent), and the results are shown in Table 2. The coefficient of determination R² for all samples was greater than 0.96, indicating that the model can accurately describe the rheological behavior of the sunflower seed paste system.

[0055] Depend on Figure 7 It can be seen that the apparent viscosity of all samples decreased significantly with increasing shear rate, exhibiting typical shear thinning (pseudoplastic) characteristics; throughout the entire shear rate range, the apparent viscosity was always the highest in group W0.5, and decreased sequentially with increasing water content, reaching the lowest in group W1.5.

[0056] With increasing water addition, the consistency coefficient K monotonically decreased from 260.98 Pa·sⁿ for the W0.5 group to 15.33 Pa·sⁿ for the W1.5 group. The K value reflects the consistency of the fluid, and its continuous decrease indicates that with increasing water addition, the solids concentration of the system decreases, the internal structural strength weakens, and the overall viscosity decreases. Among them, the K value decreased the most when increasing from W0.5 to W0.75 (from about 261 to 63), indicating that the initial water addition had the most significant weakening effect on the system structure. Thereafter, as the water addition continued to increase, the decrease in the K value tended to level off.

[0057] Conversely to the change in K value, the flow behavior index n generally increased with increasing water content, rising from 0.372 in the W0.5 group to 0.455 in the W1.5 group. The n value reflects the degree to which the system deviates from a Newtonian fluid; the smaller the n value, the stronger the shear-thinning behavior. The W0.5 group had the lowest n value (n < 0.4), indicating its high solids concentration, densest internal structure, and most severe structural damage and shear-thinning behavior under shear. In contrast, the n values ​​of the other water content groups were all greater than 0.4, indicating that with increasing water content, the system structure gradually became diluted, the network loosened, the shear-thinning degree weakened, and the flow behavior gradually approached that of a Newtonian fluid. Notably, the n values ​​of all samples were in the range of 0 to 1. This characteristic, along with the aforementioned shear-thinning behavior, confirms that the sunflower seed paste system at each water content is a typical pseudoplastic fluid.

[0058] The above-disclosed embodiments are merely preferred embodiments of the present invention and should not be construed as limiting the scope of the invention. Those skilled in the art will understand that implementing all or part of the above-described embodiments and making equivalent changes in accordance with the claims of the present invention are still within the scope of the invention.

Claims

1. A method for preparing a gel-coated sunflower seed jam, characterized in that: Includes the following steps, Step S1: Preheat the sunflower seed paste and add warm water in batches according to the ratio, stirring well to obtain a diluted slurry; Step S2: Cool the diluted slurry to below 25°C and let it stand; Step S3: After the slurry has been left to stand, it is divided into sterilized glass jars. The slurry in the jars is heated and gelled. After the gelling process is completed, it is immediately refrigerated to obtain low-fat gel spreadable sunflower seed jam.

2. The method for preparing gel-spread sunflower seed jam according to claim 1, characterized in that: In step S1, the sunflower seed paste is preheated to 40°C.

3. The method for preparing gel-coated sunflower seed jam according to claim 2, characterized in that: In step S1, the temperature of the warm water is 40°C, and the warm water is added in 2-4 portions, with an interval of 1 minute between each addition.

4. The method for preparing gel-spread sunflower seed jam according to claim 3, characterized in that: In step S1, during the process of adding warm water in batches, it is necessary to continuously stir at a low speed of 200 rpm for 5 minutes.

5. The method for preparing gel-coated sunflower seed jam according to claim 4, characterized in that: In step S1, the weight ratio of sunflower seed paste to water is any one of 1:0.5, 1:0.75, 1:1, 1:1.25, or 1:1.

5.

6. The method for preparing gel-coated sunflower seed jam according to claim 5, characterized in that: In step S2, the slurry is transferred to an ice bath and stirred and cooled for 8 minutes. After the temperature drops below 25°C, it is left to stand for 30 minutes.

7. The method for preparing gel-coated sunflower seed jam according to claim 6, characterized in that: In step S3, the heating gelation treatment is performed at 80°C for 30 minutes.

8. The method for preparing gel-coated sunflower seed jam according to claim 7, characterized in that: In step S3, the glass jar is cleaned and sterilized with high-temperature steam at 121°C for 20 minutes before use.

9. A gel-type spreadable sunflower seed jam, characterized in that: It is prepared by the method for preparing gel-applied sunflower seed paste according to any one of claims 1-8.

10. The application of the gel-spread sunflower seed paste according to claim 9 in food.

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