Low-fat sesame paste for diabetics adapted to hot dry noodles and preparation method thereof

Abstract

The application belongs to the technical field of food processing, and particularly relates to a low-fat sesame paste for diabetic patients and a preparation method thereof. The low-fat sesame paste for diabetic patients comprises the following raw materials in parts by weight: a basic sesame component 60-80 parts, a filling component 11-17 parts, a sugar control and synergistic component 2-4 parts, a texture improvement component 3.8-7.3 parts, and a sensory modification component 1.3-2.3 parts. The low-fat sesame paste for diabetic patients has a fat content of less than or equal to 25%, a GI value of less than 45, excellent thermal stability, noodle adhesion and sensory quality, and can meet the special dietary needs of diabetic patients through a triple sugar control mechanism and synergistic effect.

Description

Technical Field

[0001] This invention belongs to the technical field of food processing, specifically relating to a low-fat sesame paste suitable for diabetic patients and its preparation method. Background Technology

[0002] Sesame paste, a traditional Chinese condiment, is beloved by consumers for its rich aroma and mellow taste, especially playing an indispensable role in Wuhan's hot dry noodles. The main ingredient of traditional sesame paste is sesame seeds, which typically have a fat content as high as 50-60%, primarily unsaturated fatty acids, while containing about 15-20% carbohydrates. For diabetic patients who need to strictly control fat intake and blood sugar fluctuations, the high calorie and high glycemic index of traditional sesame paste makes it a dietary taboo. To address this issue, there are two main methods to reduce the fat content of sesame paste: one is to directly add fillers such as dietary fiber and protein to dilute the fat, as illustrated in publication number CN1049. Chinese patent 05333A discloses a sugar-reducing sesame paste, which lowers energy density by adding wheat fiber and other ingredients; secondly, it uses defatted or partially defatted sesame meal to replace part of the sesame raw material. In terms of sugar control, existing technologies mostly use the addition of single or compound plant extracts, such as adding mulberry leaf extract and bitter melon polypeptides, which are functional ingredients with α-glucosidase inhibitory activity. In the field of special seasoning sauce for hot dry noodles, existing products mainly focus on flavor restoration and shelf life extension. In addition, existing low-fat sesame paste products generally have problems such as poor adhesion, oil separation when heated, and rough texture when used to season hot dry noodles, which are difficult to meet the special requirements of hot dry noodles for sauce coating, smoothness and flavor intensity.

[0003] Although existing technologies have enabled the reduction of lipids or functional improvements in sesame paste, the following problems still exist:

[0004] 1. Regarding the synergy between lowering lipids and controlling blood sugar, while using defatted sesame meal alone can reduce fat, it can lead to a loose texture and bland aroma in the product, and the loss of some fat-soluble nutrients during defatting cannot be effectively compensated. While simply adding dietary fiber can lower the glycemic index, the addition of fiber often brings new problems such as a rough texture and excessive viscosity. Especially in the process of mixing hot dry noodles, excessively high viscosity makes it difficult for the sauce to be evenly dispersed, while excessively low viscosity cannot adhere well to the surface of the noodles. 2. The characteristic of hot dry noodles is that the noodles are boiled in alkaline water and then taken out, with a surface temperature as high as 70-80℃. They are also rich in amylose and amylopectin. Traditional sesame paste is prone to oil separation and stratification when heated, while low-fat formulas are often more unstable due to the lack of sufficient oil network structure. 3. The starch on the surface of noodles is rapidly hydrolyzed by α-amylase during oral digestion. Existing products lack physical barrier designs that actively intervene in starch digestion. Based on the above problems, developing a special sesame paste that can achieve low-fat and low-GI characteristics, perfectly adapt to the seasoning scenario of hot dry noodles, and also has good sensory quality and stability has become a problem that urgently needs to be solved by those skilled in the art. Summary of the Invention

[0005] To address the problems existing in the prior art, this invention provides a low-fat sesame paste specifically for diabetic patients suitable for hot dry noodles, along with its preparation method. This invention reduces the fat content to below 25% through a specific blend of defatted sesame meal and whole sesame seeds in the basic sesame components. Simultaneously, it utilizes the porous fiber structure of the defatted sesame meal to provide a carrier for oil adsorption, thus solving the problem of easy stratification in low-fat systems.

[0006] The present invention provides a low-fat sesame paste specifically for diabetic patients suitable for hot dry noodles, comprising the following ingredients by weight: 60-80 parts of basic sesame components, 11-17 parts of filler components, 2-4 parts of blood sugar control and enhancement components, 3.8-7.3 parts of texture-improving components, and 1.3-2.3 parts of sensory modification components; wherein: The basic sesame component includes defatted sesame meal powder, roasted whole sesame seeds, and defatted peanut powder. The defatted sesame meal powder accounts for 30-50% of the weight of the basic sesame component, the roasted whole sesame seeds account for 30-50% of the weight of the basic sesame component, and the defatted peanut powder accounts for 10-20% of the weight of the basic sesame component. By using defatted sesame meal powder to replace part of the traditional high-fat sesame raw material, the fat content is reduced at the source while retaining most of the protein, sesamin, and vitamin E in sesame. Furthermore, the porous fibrous structure of the defatted sesame meal powder provides a carrier for subsequent oil adsorption. The protein (approximately 45-50%) and small amount of sugars retained in defatted peanut powder can undergo Maillard reactions simultaneously with sesame protein in subsequent processes, generating characteristic aroma compounds such as pyrazines, furans, and pyrroles. These compounds have a synergistic aroma-enhancing effect with the sulfur-containing heterocyclic compounds produced during sesame roasting, forming a more complex and fuller-bodied nut aroma system. At the same time, the small amount of peanut oil (8-12%) remaining in the defatted peanut powder contains abundant oleic and linoleic acids, which are released during grinding and mixed with sesame oil. Its low melting point (approximately 3°C) gives the sauce good fluidity and extensibility at the mixing temperature, making it easy to spread evenly on the surface of hot dry noodles. In addition, the porous fiber structure of defatted peanut kernels (increasing specific surface area by 30-50%) can effectively adsorb and fix liquid oils in the system, preventing oil migration and precipitation, further improving the spreadability of the sauce and the uniformity of dispersion during mixing.

[0007] The filler components include resistant dextrin and oat β-glucan; the resistant dextrin is 8-12 parts and the oat β-glucan is 3-5 parts; the resistant dextrin reduces the overall available carbohydrate content, and the oat β-glucan slows down the glucose absorption rate, thereby reducing the postprandial blood glucose peak.

[0008] The blood sugar control and enhancement component is a complex plant extract liposome, comprising mulberry leaf extract, bitter melon polypeptide, and cinnamon extract in a mass ratio of 2:1:1. The DNJ alkaloid in the mulberry leaf extract inhibits α-glucosidase activity, blocking the breakdown of sucrose and maltose into glucose. The bitter melon polypeptide enhances insulin sensitivity by activating the AMPK pathway, and the methyl hydroxy chalcone polymer in the cinnamon extract mimics insulin sensitization. Furthermore, the preparation method of the complex plant extract liposome is as follows: mulberry leaf extract, bitter melon polypeptide, and cinnamon extract are mixed to obtain a premixed blood sugar control material. This premixed material is then dissolved in anhydrous ethanol with phospholipids and cholesterol in a ratio of 10:5:1. After rotary evaporation to form a film, phosphate buffer is added for hydration, and ultrasonic treatment is performed to obtain nano-liposome-encapsulated material, which is the complex plant extract liposome.

[0009] The texture-improving components include microcrystalline cellulose, soy protein isolate, and sucrose fatty acid esters; the microcrystalline cellulose is 1.5-2.5 parts, the soy protein isolate is 2-4 parts, and the sucrose fatty acid esters are 0.3-0.8 parts; the microcrystalline cellulose forms a double gel network structure with oat β-glucan, the soy protein isolate undergoes a cross-linking reaction with the starch on the surface of hot dry noodles during the seasoning process to form a protein film, preventing the starch from contacting α-amylase, and the sucrose fatty acid esters act as emulsifiers to ensure the stability and homogeneity of the oil phase and the aqueous phase. More specifically, in the process of preparing low-fat sesame paste, water needs to be added to the low-fat sesame paste until the solid content is 35-40%, and it needs to be kept warm and stirred in a water bath at 75-80℃ for 20-30 minutes. At this time, the crystalline regions of microcrystalline cellulose partially melt, and the exposed hydroxyl groups form hydrogen bonds with the hydroxyl groups on the oat β-glucan molecular chains. At the same time, the oat β-glucan molecules curl randomly and gradually extend. After the heat preservation is completed, it is slowly cooled to 25-30℃ at room temperature, with the cooling rate controlled at 0.5-1℃ / min. As the temperature decreases, the microcrystalline cellulose rearranges to form microcrystalline regions as cross-linking points. The extended oat β-glucan molecular chains are wrapped around the cross-linking points through hydrogen bonds and hydrophobic interactions, constructing a uniform and dense three-dimensional gel network structure that can effectively retain water and oil.

[0010] The sensory modification components include sesame flavor (for compensating for and enhancing characteristic aromas), high-sugar-tolerant yeast extract (rich in amino acids and flavor nucleotides, providing a rich umami and full-bodied taste), and mogrosides (providing a sweet aftertaste and improving the overall flavor profile); the sesame flavor is 0.5-1.5 parts, the high-sugar-tolerant yeast extract is 0.2-0.5 parts, and the mogrosides are 0.1-0.3 parts.

[0011] Preferably, the method for preparing the defatted sesame meal powder includes the following steps: (1) Defatted sesame meal (the byproduct remaining after sesame oil extraction by low-temperature pressing) is crushed to a particle size D90 of less than 25µm and mixed with water to form a slurry of 15-20%; (2) Add 0.5% of defatted sesame meal dry weight of cellulase and 0.3% of neutral protease to the slurry, enzymatically hydrolyze at 50-55℃ for 90-100 min, and then perform enzyme inactivation and spray drying in sequence to obtain defatted sesame meal powder. The method for preparing roasted whole-seed sesame seeds is as follows: roast whole-seed sesame seeds in a microwave oven at 110-120℃ for 5-8 minutes, and then cool them to below 40℃ to obtain roasted whole-seed sesame seeds. The defatted peanut kernel powder is prepared by crushing defatted peanut kernels (the by-product remaining after peanut oil extraction by low-temperature pressing process, with residual oil rate controlled at 8-12%) to a particle size D90 of less than 30µm to obtain defatted peanut kernel powder.

[0012] Preferably, the resistant dextrin has an average molecular weight of 2000-5000 Daltons, and the viscosity of a 20% resistant dextrin aqueous solution is less than 10 mPa·s; And / or, the average molecular weight of the oat β-glucan is 100,000-500,000 Daltons. Resistant dextrin and oat β-glucan form a loose, weak gel network structure in water, which can maintain the consistency of the sauce and restore good fluidity under stirring shear forces. This allows the sesame paste to be easily and evenly dispersed during mixing with noodles, and after adhering to the noodle surface, it can quickly restore its structural stability, forming a uniform sauce coating layer.

[0013] Preferably, the mulberry leaf extract is prepared from tender mulberry leaves through a process of water extraction, alcohol precipitation, and purification using macroporous adsorption resin; the DNJ alkaloid content in the mulberry leaf extract is 8-12%. And / or, the bitter melon polypeptide is a plant insulin-like polypeptide extracted from bitter melon seeds; the average molecular weight of the bitter melon polypeptide is 5000-7000 Daltons; And / or, the cinnamon extract contains 5-10% methyl hydroxy chalcone polymer.

[0014] Preferably, the microcrystalline cellulose has a degree of polymerization of 150-250, a particle size D50 of 20-40µm, and a crystallinity of 70-90%. And / or, the nitrogen solubility index (NSI) of the soy protein isolate is 85-95%, and the gel strength is 300-500 g / cm³. 2 .

[0015] Based on the same technical concept, another aspect of the present invention is to provide a method for preparing a low-fat sesame paste specifically for diabetic patients suitable for hot dry noodles, the preparation method comprising the following steps: (S1) Defatted sesame meal powder, roasted whole sesame seeds, defatted peanut kernel powder and resistant dextrin are mixed and ground to obtain coarsely ground sesame paste base; oat β-glucan is dissolved in water to obtain pregel liquid; (S2) The pregel liquid, compound plant extract liposomes, microcrystalline cellulose, soy protein isolate and sucrose fatty acid ester are sequentially added to the coarsely ground sesame paste base and sheared and emulsified to obtain a mixture. (S3) The mixture is graded and homogenized, and then finely ground to obtain finely ground material; (S4) Sterilize the finely ground material, then add sesame flavoring, high sugar-tolerant yeast extract and monk fruit glycosides and stir evenly. Finally, fill and seal in sequence to obtain a low-fat sesame paste suitable for diabetic patients to make hot dry noodles.

[0016] Preferably, in step (S1), defatted sesame meal powder, roasted whole sesame seeds, defatted peanut kernel powder and resistant dextrin are mixed and then fed into a colloid mill for circulating grinding. The grinding gap is first adjusted to 50 μm, and after grinding for 5-7 minutes, the gap is adjusted to 20 μm and grinding is continued for 10-12 minutes to obtain coarsely ground sesame paste base. Oat β-glucan was dissolved in water at 40-50℃ to obtain a pregel solution.

[0017] Preferably, in step (S2), the pregel liquid, compound plant extract liposomes, microcrystalline cellulose, soy protein isolate and sucrose fatty acid ester are sequentially added to the coarsely ground sesame paste base, and shear emulsified at 2000-3000 rpm for 15-20 min. During the shear emulsification process, 30-40% of the weight of the material is added with purified water to obtain a mixture.

[0018] Preferably, in step (S3), the mixture undergoes a two-stage homogenization process: the first-stage homogenization pressure is 25-30 MPa, the second-stage homogenization pressure is 5-8 MPa, and the homogenization temperature is 55-60℃. Then, a horizontal sand mill is used to finely grind the homogenized material for 30-45 minutes until the material fineness D90 is less than 30 µm. Finally, the finely ground material is processed 2-3 times under a high pressure of 120-150 MPa using a microjets homogenizer with a microjets cavity diameter of 100-200 μm to obtain finely ground material. The microjets process generates strong shearing, cavitation, and impact effects, further refining the oil droplet size in the material to below 500 nm, forming a submicron-level emulsion system. It also induces intermolecular cross-linking between soy protein isolate and oat β-glucan, ensuring the sauce remains stable and does not separate on hot noodles above 80℃, resulting in a more delicate and smooth texture and achieving sensory friendliness for functional foods.

[0019] Preferably, in step (S4), the finely ground material is pumped into a tubular sterilizer and sterilized at 95-100°C for 30-60 seconds, and then cooled to below 30°C to complete the sterilization.

[0020] The beneficial effects of this invention are as follows: 1. By specifically blending defatted sesame meal powder and roasted whole sesame seeds in the basic sesame component, the fat content is reduced to below 25%. Simultaneously, the porous fibrous structure of the defatted sesame meal powder provides a carrier for oil adsorption, solving the problem of easy stratification in low-fat systems. The synergistic effect of resistant dextrin and oat β-glucan in the filler component not only increases the dietary fiber content to over 15%, but also, through its unique thixotropic properties, makes the sauce easy to disperse when mixed with noodles, and allows it to quickly regain structural stability after adhesion, perfectly suited for the seasoning of hot dry noodles; sugar-controlling and enhancing components... The extracts of mulberry leaf, bitter melon polypeptide, and cinnamon are compounded in a 2:1:1 ratio and encapsulated in liposomes. This combination synergistically controls blood sugar through multiple pathways, including α-glucosidase inhibition and insulin sensitization, solving the problem of easy inactivation of active ingredients during processing and in the gastrointestinal environment. The texture-improving component contains a double gel network formed by microcrystalline cellulose and oat β-glucan, combined with a protein film formed by heated soy protein isolate. This not only compensates for the loose texture of defatted sesame meal powder, but also physically constructs a barrier to prevent amylase contact, achieving a low GI value (<45) and excellent sensory quality. 2. Resistant dextrin and oat β-glucan achieve the first level of sugar control by reducing the content of available carbohydrates and slowing down the rate of glucose absorption. The compound plant extract liposomes achieve the second level of biochemical sugar control through multiple different metabolic pathways. The protein membrane formed by heating soy protein isolate achieves the third level of sugar control through physical barriers. In terms of texture improvement, the three-dimensional gel network formed by microcrystalline cellulose and oat β-glucan through a specific heating-cooling process not only gives the sauce good thermal stability and anti-stratification ability, but also constructs a nanoscale network structure that can effectively retain moisture and oil through the rearrangement of the crystallization region of microcrystalline cellulose and the entanglement of oat β-glucan molecular chains. This allows the product to remain stable for 12 months at room temperature without the addition of preservatives. The above solutions work synergistically to enhance the roasted aroma of the product and mask the unpleasant flavors that may be caused by defatted raw materials. Detailed Implementation

[0021] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be described in detail below. Obviously, the described embodiments are merely some embodiments of this invention, and not all embodiments. Based on the embodiments of this invention, all other implementation methods obtained by those skilled in the art without creative effort are within the scope of protection of this invention.

[0022] Example 1 This embodiment provides a method for preparing a low-fat sesame paste specifically for diabetic patients suitable for hot dry noodles, including the following steps: (I) Preparation of defatted sesame meal powder (I-1) Ultrafine pulverize defatted sesame meal to a particle size D90 of less than 25µm, and add water to make a 15% slurry; (I-2) Add 0.5% of defatted sesame meal dry weight of cellulase and 0.3% of neutral protease to the slurry, enzymatically hydrolyze at 50°C for 90 min, and then sequentially inactivate the enzyme and spray dry to obtain defatted sesame meal powder.

[0023] (II) Preparation of roasted whole sesame seeds Whole sesame seeds are microwaved at 110℃ for 5 minutes and then rapidly cooled to below 40℃ to obtain roasted whole sesame seeds.

[0024] (III) Preparation of defatted peanut kernel powder Defatted peanut kernels were ultra-finely pulverized to a particle size D90 of less than 30µm to obtain defatted peanut kernel powder.

[0025] (IV) Preparation of low-fat sesame paste for diabetics suitable for hot dry noodles (IV-1) Weigh 600g of the base sesame component (the mass ratio of defatted sesame meal powder, roasted whole sesame seeds, and defatted peanut kernel powder is 4:4:2), 110g of the filler component (the mass ratio of resistant dextrin and oat β-glucan is 8:3), 20g of the sugar-controlling and enhancing component (the mass ratio of mulberry leaf extract, bitter melon polypeptide, and cinnamon extract is 2:1:1), 38g of the texture-improving component (the mass ratio of microcrystalline cellulose, soy protein isolate, and sucrose fatty acid ester is 1.5:2:0.3), and 13g of the sensory modification component (the mass ratio of sesame flavor, high sugar-tolerant yeast extract, and mogroside is 5:2:1). (IV-2) After mixing defatted sesame meal powder, roasted whole sesame seeds, defatted peanut kernel powder and resistant dextrin, the mixture was put into a colloid mill for circulating grinding. The grinding gap was first adjusted to 50 μm, and after grinding for 5 min, the gap was adjusted to 20 μm and grinding was continued for 10 min to obtain coarsely ground sesame paste base; oat β-glucan was dissolved in water at 40℃ to obtain a pregel solution; (IV-3) The pregel liquid, compound plant extract liposomes, microcrystalline cellulose, soy protein isolate and sucrose fatty acid ester were added to the coarsely ground sesame paste base in sequence, and sheared and emulsified at 2000 rpm for 15 min. During the shearing and emulsification process, 30% of the weight of the material was added with purified water to obtain a mixture. (IV-4) The mixture is subjected to two-stage homogenization: the first-stage homogenization pressure is 25 MPa, the second-stage homogenization pressure is 5 MPa, and the homogenization temperature is 55°C. Then, the homogenized material is finely ground using a horizontal sand mill for 30 minutes until the fineness D90 of the material is less than 30 µm. Finally, the finely ground material is processed twice under a high pressure of 120 MPa through a micro-jet homogenizer with a micro-jet channel diameter of 100 µm to obtain finely ground material. (IV-5) The finely ground material is pumped into a tubular sterilizer and sterilized at 95°C for 30 seconds. Then it is rapidly cooled to below 30°C. Sesame flavoring, high sugar-tolerant yeast extract and monk fruit glycosides are added and stirred evenly at low speed. Finally, it is filled and sealed in a sterile filling room to obtain a low-fat sesame paste product suitable for diabetic patients with hot dry noodles.

[0026] The resulting low-fat sesame paste has a fat content of less than 25%, a dietary fiber content of more than 15%, and a glycemic index (GI) value of less than 45 according to in vitro simulated digestion tests. It is classified as a low-GI food. Furthermore, it can adhere evenly to the surface of noodles during the seasoning process of hot dry noodles without oil separation or layering. It has a smooth and delicate texture, a rich sesame flavor, and no off-flavors.

[0027] Example 2 This embodiment provides a method for preparing a low-fat sesame paste specifically for diabetic patients suitable for hot dry noodles, including the following steps: (I) Preparation of defatted sesame meal powder (I-1) Ultrafine pulverize defatted sesame meal to a particle size D90 of less than 25µm, and add water to make a 20% slurry; (I-2) Add 0.5% of defatted sesame meal dry weight of cellulase and 0.3% of neutral protease to the slurry, enzymatically hydrolyze at 55°C for 100 min, and then sequentially inactivate the enzyme and spray dry to obtain defatted sesame meal powder.

[0028] (II) Preparation of roasted whole sesame seeds Whole sesame seeds were microwaved at 115℃ for 7 minutes and then rapidly cooled to below 40℃ to obtain roasted whole sesame seeds.

[0029] (III) Preparation of defatted peanut kernel powder Defatted peanut kernels were ultra-finely pulverized to a particle size D90 of less than 30µm to obtain defatted peanut kernel powder.

[0030] (IV) Preparation of low-fat sesame paste for diabetics suitable for hot dry noodles (IV-1) Weigh 700g of the base sesame component (the mass ratio of defatted sesame meal powder, roasted whole sesame seeds, and defatted peanut kernel powder is 4:4:2), 150g of the filler component (the mass ratio of resistant dextrin and oat β-glucan is 10:4), 30g of the sugar-controlling and enhancing component (the mass ratio of mulberry leaf extract, bitter melon polypeptide, and cinnamon extract is 2:1:1), 52g of the texture-improving component (the mass ratio of microcrystalline cellulose, soy protein isolate, and sucrose fatty acid ester is 2:3:0.5), and 20g of the sensory modification component (the mass ratio of sesame flavor, high sugar-tolerant yeast extract, and mogroside is 10:3:2). (IV-2) After mixing defatted sesame meal powder, roasted whole sesame seeds, defatted peanut kernel powder and resistant dextrin, the mixture was put into a colloid mill for circulating grinding. The grinding gap was first adjusted to 50 μm, and after grinding for 7 min, the gap was adjusted to 20 μm and grinding was continued for 12 min to obtain coarsely ground sesame paste base; oat β-glucan was dissolved in water at 45℃ to obtain a pregel solution; (IV-3) The pregel liquid, compound plant extract liposomes, microcrystalline cellulose, soy protein isolate and sucrose fatty acid ester were added to the coarsely ground sesame paste base in sequence, and sheared and emulsified at 2500 rpm for 18 min. During the shearing and emulsification process, 35% of the weight of the material was added with purified water to obtain a mixture. (IV-4) The mixture is subjected to two-stage homogenization: the first-stage homogenization pressure is 28 MPa, the second-stage homogenization pressure is 7 MPa, and the homogenization temperature is 58℃. Then, the homogenized material is finely ground using a horizontal sand mill for 40 minutes until the fineness D90 of the material is less than 30µm. Finally, the finely ground material is processed three times under a high pressure of 140 MPa using a micro-jet homogenizer with a micro-jet channel diameter of 150µm to obtain the finely ground material. (IV-5) The finely ground material is pumped into a tubular sterilizer and sterilized at 98°C for 50 seconds. Then it is rapidly cooled to below 30°C. Sesame flavoring, high sugar-tolerant yeast extract and monk fruit glycosides are added and stirred evenly at low speed. Finally, it is filled and sealed in a sterile filling chamber to obtain a low-fat sesame paste product suitable for diabetic patients with hot dry noodles.

[0031] The resulting low-fat sesame paste has a fat content of less than 25%, a dietary fiber content of more than 15%, and a glycemic index (GI) value of less than 45 according to in vitro simulated digestion tests. It is classified as a low-GI food. Furthermore, it can adhere evenly to the surface of noodles during the seasoning process of hot dry noodles without oil separation or layering. It has a smooth and delicate texture, a rich sesame flavor, and no off-flavors.

[0032] Example 3 This embodiment provides a method for preparing a low-fat sesame paste specifically for diabetic patients suitable for hot dry noodles, including the following steps: (I) Preparation of defatted sesame meal powder (I-1) Defatted sesame meal was ultra-finely pulverized to a particle size D90 of less than 25µm and mixed with water to form an 18% slurry; (I-2) Add 0.5% of defatted sesame meal dry weight of cellulase and 0.3% of neutral protease to the slurry, enzymatically hydrolyze at 52°C for 95 min, and then sequentially inactivate the enzyme and spray dry to obtain defatted sesame meal powder.

[0033] (II) Preparation of roasted whole sesame seeds Whole sesame seeds were microwaved at 112℃ for 6 minutes and then rapidly cooled to below 40℃ to obtain roasted whole sesame seeds.

[0034] (III) Preparation of defatted peanut kernel powder Defatted peanut kernels were ultra-finely pulverized to a particle size D90 of less than 30µm to obtain defatted peanut kernel powder.

[0035] (IV) Preparation of low-fat sesame paste for diabetics suitable for hot dry noodles (IV-1) Weigh 800g of the base sesame component (the mass ratio of defatted sesame meal powder, roasted whole sesame seeds, and defatted peanut kernel powder is 4:4:2), 170g of the filler component (the mass ratio of resistant dextrin and oat β-glucan is 12:5), 40g of the sugar-controlling and enhancing component (the mass ratio of mulberry leaf extract, bitter melon polypeptide, and cinnamon extract is 2:1:1), 73g of the texture-improving component (the mass ratio of microcrystalline cellulose, soy protein isolate, and sucrose fatty acid ester is 2.5:4:0.8), and 23g of the sensory modification component (the mass ratio of sesame flavor, high sugar-tolerant yeast extract, and mogroside is 15:5:3). (IV-2) After mixing defatted sesame meal powder, roasted whole sesame seeds, defatted peanut kernel powder and resistant dextrin, the mixture was put into a colloid mill for circulating grinding. The grinding gap was first adjusted to 50 μm, and after grinding for 6 min, the gap was adjusted to 20 μm and grinding was continued for 11 min to obtain coarsely ground sesame paste base; oat β-glucan was dissolved in water at 45℃ to obtain a pregel solution; (IV-3) The pregel liquid, compound plant extract liposomes, microcrystalline cellulose, soy protein isolate and sucrose fatty acid ester were added to the coarsely ground sesame paste base in sequence, and sheared and emulsified at 3000 rpm for 20 min. During the shearing and emulsification process, 40% of the weight of the material was added with purified water to obtain a mixture. (IV-4) The mixture is subjected to two-stage homogenization: the first-stage homogenization pressure is 30 MPa, the second-stage homogenization pressure is 8 MPa, and the homogenization temperature is 60℃. Then, the homogenized material is finely ground using a horizontal sand mill for 45 minutes until the fineness D90 of the material is less than 30 µm. Finally, the finely ground material is processed three times under a high pressure of 150 MPa using a micro-jet homogenizer with a micro-jet channel diameter of 200 µm to obtain the finely ground material. (IV-5) The finely ground material is pumped into a tubular sterilizer and sterilized at 100°C for 60 seconds. Then it is rapidly cooled to below 30°C. Sesame flavoring, high sugar-tolerant yeast extract and monk fruit glycosides are added and stirred evenly at low speed. Finally, it is filled and sealed in a sterile filling chamber to obtain a low-fat sesame paste product suitable for diabetic patients with hot dry noodles.

[0036] The resulting low-fat sesame paste has a fat content of less than 25%, a dietary fiber content of more than 15%, and a glycemic index (GI) value of less than 45 according to in vitro simulated digestion tests. It is classified as a low-GI food. Furthermore, it can adhere evenly to the surface of noodles during the seasoning process of hot dry noodles without oil separation or layering. It has a smooth and delicate texture, a rich sesame flavor, and no off-flavors.

[0037] Comparison Example Based on embodiments 1-3 of this technical solution, a parameter comparison experiment was conducted between the present invention and the prior art (control examples), and control examples 1-3 in the prior art were selected for comparison. The specific experimental comparison results are shown below: Table 1. Characteristic data of control cases

[0038] Table 2 Comparison of parameter data between the examples and the control examples

[0039] Referring to Tables 1-2, this technical solution demonstrates significant advantages in several key indicators. Regarding the core blood sugar control indicator, the GI values ​​of Examples 1-3 are all below 45, which are strictly low-GI foods. In contrast, the GI values ​​of Control Examples 2 and 3 are 61 and 54, respectively, which are still in the medium GI range. Control Example 1 (traditional sesame paste) is as high as 82, which is extremely unfavorable for diabetic patients. It is particularly noteworthy that the GI value of the noodles after seasoning in the examples is 49%-54% lower than that of traditional sesame paste, and an additional 14-16 percentage points lower than that of commercially available blood sugar-lowering sesame paste (Control Example 3). This is due to the synergistic effect of the triple blood sugar control mechanism.

[0040] Regarding the compatibility of the seasoning with hot dry noodles, the thixotropic recovery rate of the embodiment is as high as 90% or more, which is much higher than the 45%-68% of the control example. This allows it to easily disperse when mixing noodles and quickly recover its structural stability after adhering. The noodle adhesion reaches 0.84-0.92g, which is more than twice that of control example 2, ensuring that the sauce evenly coats the noodles. Electron microscopy observation confirmed that soy protein isolate forms a continuous and dense protein film when heated, while the control examples do not have this structure. This is the key to achieving physical barrier sugar control. In terms of stability, the example showed no stratification after 12 months of storage at room temperature, with a viscosity change of less than 10%, while control examples 2 and 3 showed obvious stratification. The DNJ bioactivity retention rate in the example was as high as 84%-88%, while control example 3, which was not encapsulated by liposomes, had a retention rate of only 32%, proving that liposome encapsulation technology is crucial for the protection of active ingredients. By specifically combining defatted sesame meal and whole sesame seeds in the basic sesame component, the fat content was reduced to below 25%. At the same time, the porous fiber structure of defatted sesame meal was used as a carrier for oil adsorption, solving the problem of easy stratification in low-fat systems. The synergistic effect of resistant dextrin and oat β-glucan in the filler component not only increased the dietary fiber content to more than 15%, but also made the sauce easy to disperse when mixed with noodles and quickly restore structural stability after adhesion through its unique thixotropic properties, perfectly suited for the seasoning of hot dry noodles. In terms of sensory quality, the embodiments achieved a sensory score of 8.8-9.1 points with a significant reduction in fat content through the scientific ratio of each component, which is close to the 9.0 points of traditional sesame paste and significantly better than the 6.5 points of control example 2 and the 7.2 points of control example 3, thus achieving a unity of functionality and deliciousness.

[0041] In summary, this technical solution, through the systematic and synergistic design of basic sesame components, functional filler components, sugar-controlling and enhancing components, and texture-improving components, as well as the comprehensive application of innovative technologies such as liposome encapsulation, three-dimensional gel network construction, and protein membrane physical barriers, successfully solves the technical challenges of existing technologies in simultaneously achieving low fat and low GI, compatibility with hot dry noodles, and sensory quality, resulting in unexpected technical effects. The sugar-controlling and enhancing components, composed of mulberry leaf extract, bitter melon polypeptide, and cinnamon extract in a 2:1:1 ratio and encapsulated in liposomes, synergistically control sugar through multiple pathways, including α-glucosidase inhibition and insulin sensitization, thus solving the problem of easy inactivation of active ingredients during processing and in the gastrointestinal environment. The texture-improving component, which combines a dual gel network formed by microcrystalline cellulose and oat β-glucan with a protein film formed by heated soy protein isolate, not only compensates for the loose texture defect caused by defatted sesame meal, but also physically constructs a barrier to prevent amylase from contacting the protein, achieving a low GI value <45 and excellent sensory quality. The first level of sugar control is achieved by using resistant dextrin and oat β-glucan to reduce the content of available carbohydrates and slow down the rate of glucose absorption. The second level of biochemical sugar control is achieved through three different metabolic pathways by compound plant extracts. The third level of sugar control is achieved through a protein film formed by heating soy protein isolate, which acts as a physical barrier. In terms of texture improvement, the three-dimensional gel network formed by microcrystalline cellulose and oat β-glucan through a specific heating-cooling procedure not only gives the sauce good thermal stability and anti-stratification ability, but also constructs a nanoscale network structure that can effectively retain water and oil through the rearrangement of the crystallization regions of microcrystalline cellulose and the entanglement of oat β-glucan molecular chains. This allows the product to remain stable for 12 months at room temperature without the addition of preservatives. In terms of preparation process, while simplifying the process, pyrazine compounds are generated through controlled Maillard reaction, which enhances the roasted aroma of the product and masks the unpleasant flavor that may come from defatted raw materials.

[0042] The above description is merely a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the technical scope disclosed in the present invention should be included within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.

Claims

1. A low-fat sesame paste specifically for diabetic patients, suitable for hot dry noodles, characterized in that, The raw materials include the following parts by weight: 60-80 parts basic sesame component, 11-17 parts filler component, 2-4 parts sugar-controlling and enhancing component, 3.8-7.3 parts texture-improving component, and 1.3-2.3 parts sensory-modifying component; wherein: The basic sesame component includes defatted sesame meal powder, roasted whole sesame seeds, and defatted peanut powder; the defatted sesame meal powder accounts for 30-50% of the weight of the basic sesame component, the roasted whole sesame seeds account for 30-50% of the weight of the basic sesame component, and the defatted peanut powder accounts for 10-20% of the weight of the basic sesame component. The filler component includes resistant dextrin and oat β-glucan; the resistant dextrin is 8-12 parts and the oat β-glucan is 3-5 parts; The blood sugar control and enhancement component is a compound plant extract liposome, which includes mulberry leaf extract, bitter melon polypeptide and cinnamon extract in a mass ratio of 2:1:

1. The texture-modifying components include microcrystalline cellulose, soy protein isolate, and sucrose fatty acid esters; the microcrystalline cellulose is 1.5-2.5 parts, the soy protein isolate is 2-4 parts, and the sucrose fatty acid esters are 0.3-0.8 parts. The sensory modification components include sesame flavoring, high-sugar-tolerant yeast extract, and mogroside; the sesame flavoring is 0.5-1.5 parts, the high-sugar-tolerant yeast extract is 0.2-0.5 parts, and the mogroside is 0.1-0.3 parts.

2. The low-fat sesame paste for diabetics suitable for hot dry noodles according to claim 1, characterized in that, The preparation method of the defatted sesame meal powder includes the following steps: (1) Grind defatted sesame meal into a particle size D90 of less than 25µm and add water to make a slurry of 15-20%; (2) Add 0.5% of defatted sesame meal dry weight of cellulase and 0.3% of neutral protease to the slurry, enzymatically hydrolyze at 50-55℃ for 90-100 min, and then perform enzyme inactivation and spray drying in sequence to obtain defatted sesame meal powder. The method for preparing roasted whole-seed sesame seeds is as follows: roast whole-seed sesame seeds in a microwave oven at 110-120℃ for 5-8 minutes, and then cool them to below 40℃ to obtain roasted whole-seed sesame seeds. The defatted peanut kernel powder is prepared by crushing defatted peanut kernels to a particle size D90 of less than 30µm to obtain defatted peanut kernel powder.

3. The low-fat sesame paste for diabetics suitable for hot dry noodles according to claim 1, characterized in that, The resistant dextrin has an average molecular weight of 2000-5000 Daltons, and the viscosity of a 20% resistant dextrin aqueous solution is less than 10 mPa·s. And / or, the average molecular weight of the oat β-glucan is 100,000 to 500,000 Daltons.

4. The low-fat sesame paste for diabetics suitable for hot dry noodles according to claim 1, characterized in that, The mulberry leaf extract is prepared from tender mulberry leaves through a process of water extraction, alcohol precipitation, and macroporous adsorption resin purification; the DNJ alkaloid content in the mulberry leaf extract is 8-12%. And / or, the bitter melon polypeptide is a plant insulin-like polypeptide extracted from bitter melon seeds; the average molecular weight of the bitter melon polypeptide is 5000-7000 Daltons; And / or, the cinnamon extract contains 5-10% methyl hydroxy chalcone polymer.

5. The low-fat sesame paste for diabetics suitable for hot dry noodles according to claim 1, characterized in that, The microcrystalline cellulose has a degree of polymerization of 150-250, a particle size D50 of 20-40µm, and a crystallinity of 70-90%. And / or, the nitrogen solubility index (NSI) of the soy protein isolate is 85-95%, and the gel strength is 300-500 g / cm³. 2 .

6. A method for preparing the low-fat sesame paste for diabetic patients suitable for hot dry noodles according to any one of claims 1-5, characterized in that, The preparation method includes the following steps: (S1) Defatted sesame meal powder, roasted whole sesame seeds, defatted peanut kernel powder and resistant dextrin are mixed and ground to obtain coarsely ground sesame paste base; oat β-glucan is dissolved in water to obtain pregel liquid; (S2) The pregel liquid, compound plant extract liposomes, microcrystalline cellulose, soy protein isolate and sucrose fatty acid ester are sequentially added to the coarsely ground sesame paste base and sheared and emulsified to obtain a mixture. (S3) The mixture is graded and homogenized, and then finely ground to obtain finely ground material; (S4) Sterilize the finely ground material, then add sesame flavoring, high sugar-tolerant yeast extract and monk fruit glycosides and stir evenly. Finally, fill and seal in sequence to obtain a low-fat sesame paste suitable for diabetic patients to make hot dry noodles.

7. The method for preparing the low-fat sesame paste for diabetic patients suitable for hot dry noodles according to claim 6, characterized in that, In step (S1), defatted sesame meal powder, roasted whole sesame seeds, defatted peanut kernel powder and resistant dextrin are mixed and then fed into a colloid mill for circulating grinding. The grinding gap is first adjusted to 50μm, and after grinding for 5-7 minutes, the gap is adjusted to 20μm and grinding is continued for 10-12 minutes to obtain coarsely ground sesame paste base. Oat β-glucan was dissolved in water at 40-50℃ to obtain a pregel solution.

8. The method for preparing the low-fat sesame paste for diabetic patients suitable for hot dry noodles according to claim 6, characterized in that, In step (S2), the pregel liquid, compound plant extract liposomes, microcrystalline cellulose, soy protein isolate and sucrose fatty acid ester are added sequentially to the coarsely ground sesame paste base, and shear emulsified at 2000-3000 rpm for 15-20 min. During the shear emulsification process, 30-40% of the weight of the material is added with purified water to obtain a mixture.

9. The method for preparing the low-fat sesame paste for diabetic patients suitable for hot dry noodles according to claim 6, characterized in that, In step (S3), the mixture is subjected to two-stage homogenization. The first-stage homogenization pressure is 25-30 MPa, the second-stage homogenization pressure is 5-8 MPa, and the homogenization temperature is 55-60℃. Then, the homogenized material is finely ground using a horizontal sand mill for 30-45 minutes until the fineness D90 of the material is less than 30µm. Finally, the finely ground material is processed 2-3 times under a high pressure of 120-150 MPa through a micro-jet homogenizer with a micro-jet channel diameter of 100-200μm to obtain finely ground material.

10. The method for preparing the low-fat sesame paste for diabetic patients suitable for hot dry noodles according to claim 6, characterized in that, In step (S4), the finely ground material is pumped into a tubular sterilizer and sterilized at 95-100℃ for 30-60 seconds, and then cooled to below 30℃ to complete the sterilization.

Images