CN103815390B - A kind of sweet taste nourishing sesame sauce and preparation method thereof - Google Patents
A kind of sweet taste nourishing sesame sauce and preparation method thereof Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims abstract description 15
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- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
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- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
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- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
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- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
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- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
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- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
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- 230000008855 peristalsis Effects 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/10—Peanut butter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to a kind of sweet taste nourishing sesame sauce and preparation method thereof, belong to technical field of agricultural product process.Sweet taste nourishing sesame sauce of the present invention is mixed by the purple sweet potato powder of specific proportioning, olecranon bean powder, sesame paste, white sugar and water, then boils and forms.Sweet taste nourishing sesame sauce of the present invention, its look is aubergine, more more bright-coloured than the color of existing sesame paste beautiful, more can cause the appetite of people; There is no the astringent taste of purple potato itself in its fragrance, but with the compound fragrance of pure and fresh fragrance in ester perfume (or spice), this fragrance be fragrant by the potato of purple potato and the peat-reek of chick-pea mix with ester is fragrant after produce, overcome the problem that the too strong easy taste of ester perfume is greasy; Its taste be sweet in slightly salty compound taste, overcome sweet easily insipid problem; Its figure is soft and smooth, without granular sensation.The most important is, overcomes merely with the bitter taste produced during sugar replacement salt.
Description
Technical field
The present invention relates to a kind of sweet taste nourishing sesame sauce and preparation method thereof, belong to technical field of agricultural product process.
Technical background
Sesame paste, is sesame paste again, is sesame is fried, to grind and the sauce made, savory, as condiment.The color and luster of sesame paste is yellowish-brown, and quality is fine and smooth, delicious, has the strong fragrance that sesame is intrinsic.The fragrance major embodiment of sesame is that ester is fragrant, too strong, easily growing greasy, usually needing to add salt seasoning, so existing sesame paste mostly is saline taste when preparing sesame paste.If replace salt to carry out seasoning when preparing sesame paste with sugar, then the ester perfume (or spice) of the sesame paste of preparation can be made stronger, more easily grow greasy, and pained taste can be produced.In addition, the fat content of existing sesame paste is high, dietary fiber content is low, and be not easy digestion, gastrointestinal function weak person should not eat more.
Summary of the invention
So one of them object of the present invention is: provide a kind of pleasant aroma, be not easy to grow the preparation method of greasy sweet taste nourishing sesame sauce.
Technical scheme of the present invention
A preparation method for sweet taste nourishing sesame sauce, comprises the following steps:
(1) purple potato steamed or be dried to moisture after boiling and be less than 5wt%, then low-temperature grinding is to 200-300 order, obtains purple sweet potato powder;
(2) chick-pea is adopted the method slaking of baking, then low-temperature grinding is to 200-300 order, obtains olecranon bean powder;
(3) get purple sweet potato powder 25-30 part, olecranon bean powder 30-50 part, sesame paste 10-20 part, white sugar 15-30 part and the mixing of appropriate water, be then brewed into sauce in 90-100 DEG C, obtain kind of a sweet taste nourishing sesame sauce.
The preparation method of sweet taste nourishing sesame sauce of the present invention, its raw material is the saline taste sesame paste of specific proportioning, purple potato, chick-pea and sugar.
Wherein, purple potato is that a class potato skin is atropurpureus, meat is the Sweetpotato of purple to darkviolet.Purple potato has very high nutritive value, it contains the multiple nutritional components such as very abundant anthocyanidin, selenium, polysaccharide, dietary fiber, vegetable protein, vitamin and mineral matter, has anti-oxidant, antitumor, the health care such as scavenging free radicals, prevention cardiovascular and cerebrovascular disease and diabetes.Particularly anthocyanidin content is extremely abundant, and having stronger anti-oxidant, scavenging free radicals and radiation-resistant effect, is functional food additive and the Material for Health Food that a class has future.
Chick-pea (
cicerarietinumL) also known as peach beans, chicken beans, pulse family olecranon Macroptilium, annual or herbaceos perennial, origin and western part of Asia and Middle East.In Xinjiang of China area, chick-pea has the plantation history of 2500.Chick-pea is second-biggest-in-the-world consumption beans, and output occupies world beans the 3rd, is rich in mineral matter and the B family vitamins such as carbohydrate, protein, isoflavones, potassium, calcium, magnesium, the nicotinic acid also containing some, pantothenic acid, calcium and fiber.Chick-pea has tonifying middle-Jiao and Qi, warming kidney to invigorate yang, moisten the lung and relieve the cough, improve the health, strengthen memory, effect such as treatment diabetes and tuberculosis etc., particularly enriching blood, to replenish the calcium etc. in effect obvious, be the optimum food of diabetes, hyperpietic.
So, from nutritional labeling aspect, sweet taste nourishing sesame sauce prepared by method of the present invention, its albumen, dietary fiber, vitamin, micronutrient levels are high, and fat content is low; Nutritional labeling is more abundant, trophic component balance; Be rich in dietary fiber, be conducive to gastrointestinal peristalsis, thus improve its digestion, absorption efficiency; Namely the patient that gastrointestinal function is bad also can eat.
Sauce is as a kind of food, and eater not only values its nutritional labeling, and more values its quality sensory evaluation (color, body); The deciding factor that quality sensory evaluation or even food products market are promoted.Sweet taste nourishing sesame sauce of the present invention, its look is aubergine, more more bright-coloured than the color of existing sesame paste beautiful, more can cause the appetite of people; There is no the astringent taste of purple potato itself in its fragrance, but with the compound fragrance of pure and fresh fragrance in ester perfume (or spice), this fragrance be fragrant by the potato of purple potato and the peat-reek of chick-pea mix with ester is fragrant after produce, overcome the problem that the too strong easy taste of ester perfume is greasy; Its taste be sweet in slightly salty compound taste, overcome sweet easily insipid problem; Its figure is soft and smooth, without granular sensation.The most important is, overcomes merely with the bitter taste produced during sugar replacement salt.
Above-mentioned preparation method, in step (3), the object adding water is the stickiness adjusting sauce, so the consumption of water is that those skilled in the art can grasp, and the present invention is not specifically limited.Preferably, in step (3), the consumption of water is 70-100 part.
Above-mentioned preparation method, preferably, the proportioning of step (3) is purple sweet potato powder 25 parts and olecranon bean powder 30 parts, mixes with 20 parts, sesame paste, white sugar 30 parts and 70 parts, water.
Above-mentioned preparation method, preferably, also comprises the steps: that sauce is filling after boiling, and then seals after being vented 10min through 90 DEG C of water-bath heat, maintenance sauce central temperature more than 85 DEG C, then cools after 121 DEG C of sterilization 15min.
Another object of the present invention is to the sweet taste nourishing sesame sauce providing a kind of above-mentioned preparation method to prepare.
Beneficial effect
Improve the utilization rate of purple potato and chick-pea, resource is fully used;
Method technological process of the present invention is reasonable, and step is simple, technological parameter easily controls;
Be suitable for large-scale industrial production, and produce without waste residue and waste gas;
The product obtained, possess simultaneously nutritious, trophic component rationally, the effect of features good taste (quality sensory evaluation score is high);
Kind and the taste of edible paste are enriched.
Detailed description of the invention
embodiment 1
(1) get light violet potato, clean, be cut into the purple sweet potato chips of 2.5-3.5mm, in boiling water after blanching 3min, pull out, drain well, be placed in baking oven, 50 DEG C of forced air drying to moistures are less than 5% for subsequent use;
(2) select full chick-pea, adopt the method for baking, at temperature is 150 DEG C, smoke 15min shortening for subsequent use;
(3) by the purple potato of (1) (2) step and chick-pea coarse crushing to 100 order respectively;
(4) get purple potato meal and the chick-pea meal of (3) step, adopt cryogrinding pulverizer, being ground into granularity is 200 orders, obtained purple sweet potato powder and olecranon bean powder,
(5) get purple sweet potato powder 25g and the olecranon bean powder 30g of step (4), mix with sesame paste 20g, white sugar 30g and water 70g, then mixture is put in pot and make sauce;
(6) filling: after sauce is fried out, bottling;
(7) be vented, seal: after bottling, through 90 DEG C of water-bath heat, keep the temperature more than 85 DEG C at sauce center to be vented 10min, then screw bottle cap;
(8) sterilization, cooling: 121 DEG C of sterilization 15min, then cool.
embodiment 2
(1) get light violet potato, clean, be cut into the purple sweet potato chips of 2.5-3.5mm, in boiling water after blanching 3min, pull out, drain well, be placed in baking oven, 50 DEG C of forced air drying to moistures are less than 5% for subsequent use;
(2) select full chick-pea, adopt the method for baking, at temperature is 150 DEG C, smoke 15min shortening for subsequent use;
(3) by the purple potato of (1) (2) step and chick-pea coarse crushing to 100 order respectively;
(4) get purple potato meal and the chick-pea meal of (3) step, adopt cryogrinding pulverizer, being ground into granularity is 260 orders, obtained purple sweet potato powder and olecranon bean powder;
(5) get purple sweet potato powder 27g and the olecranon bean powder 45g of step (4), mix with sesame paste 20g, white sugar 25g and 90g water, then mixture is put in pot and make sauce;
(6) filling: after sauce is fried out, bottling;
(7) be vented, seal: after bottling, through 90 DEG C of water-bath heat, keep the temperature more than 85 DEG C at slurry center to be vented 10min, then screw bottle cap;
(8) sterilization, cooling: 121 DEG C of sterilization 15min, then cool.
embodiment 3
(1) get light violet potato, clean, be cut into the purple sweet potato chips of 2.5-3.5mm, in boiling water after blanching 3min, pull out, drain well, be placed in baking oven, 50 DEG C of forced air drying to moistures are less than 5% for subsequent use;
(2) select full chick-pea, adopt the method for baking, at temperature is 150 DEG C, smoke 15min shortening for subsequent use;
(3) by the purple potato of (1) (2) step and chick-pea coarse crushing to 100 order respectively;
(4) get purple potato meal and the chick-pea meal of (3) step, adopt cryogrinding pulverizer, being broken into granularity is 300 orders, obtained purple sweet potato powder and olecranon bean powder;
(5) get the purple sweet potato powder 30g of step (4), olecranon bean powder 50g, mix with sesame paste 10g, white sugar 15g and water 100g, then mixture is put in pot and make sauce;
(6) filling: after sauce is fried out, bottling;
(7) be vented, seal: after bottling, through 90 DEG C of water-bath heat, keep the temperature more than 85 DEG C at sauce center to be vented 10min, then screw bottle cap;
(8) sterilization, cooling: 121 DEG C of sterilization 15min, then cool.
embodiment 4
Purple sweet potato powder 30g prepared by Example 3, the sesame paste 10g that embodiment 3 uses, sugared 15g and water 50g mix, and then mixture are put in pot and make sauce.
embodiment 5
Olecranon bean powder 50g prepared by Example 3, the sesame paste 10g that embodiment 3 uses, sugared 15g and water 80g mix, and then mixture are put in pot and make sauce.
embodiment 6
The purple sweet potato powder 30g that Example 3 uses, olecranon bean powder 53g, sesame paste 10g and white sugar 15g and the mixing of 70g water, adopt the method identical with embodiment 3, condition fry sauce.
embodiment 7
The purple sweet potato powder 32g that Example 3 uses, olecranon bean powder 50g, sesame paste 10g, white sugar 15g and the mixing of 100g water, adopt the method identical with embodiment 3, condition fry sauce.
embodiment 8
What Example 1 used get purple sweet potato powder 25g, olecranon bean powder 28g, sesame paste 20g, white sugar 30g and the mixing of 90g water, adopt the method identical with embodiment 1, condition fry sauce.
embodiment 9
The purple sweet potato powder 23g that Example 31 uses, olecranon bean powder 30g, sesame paste 20g, white sugar 30g and the mixing of 90g water, adopt the method identical with embodiment 1, condition fry sauce.
quality testing is carried out to product of the present invention
By 20 trained sensory evaluation persons, quality sensory evaluation is carried out to the sauce prepared by embodiment 1-8.Adopt seven degree of methods in fuzzy mathematics to analyze score value, comment domain is: 1. the most difficult acceptance, 2. more difficult acceptance, and 3. slightly difficult acceptance, 4. accepts reluctantly, 5. slightly easily accept, 6. acceptant, 7. the most easily accepts; Evaluation field is color, body.Wherein, look comprises color and gloss, with bronzing or aubergine, bright-coloured and reflecting feel is evident as the most acceptant.Perfume (or spice), comprises delicate fragrance, ester perfume and foreign flavor; Foreign flavor comprises astringent taste, is charred taste, stink, rancidity; Fragrant to have both delicate fragrance and ester, delicate fragrance is salubrious, ester perfume (or spice) can not grow greasy, be the most acceptant without foreign flavor.Taste, comprises fresh, salty, sweet, sour, is in harmonious proportion, mellow long, agreeably sweet with all tastes, possesses unique fresh and sweet taste for the most acceptant.Body, mainly refers to or without obvious particle, is refined as the most acceptant with entrance.Evaluate scores in table 1;
Table 1
| Look | Fragrant | Taste | Body | |
| Embodiment 1 | 6.7 | 6.8 | 6.7 | 6.6 |
| Embodiment 2 | 6.6 | 6.8 | 6.6 | 6.7 |
| Embodiment 3 | 6.7 | 6.7 | 6.6 | 6.8 |
| Embodiment 4 | 6.6 | 4.7 | 4.7 | 6.8 |
| Embodiment 5 | 6.4 | 5.2 | 5.1 | 6.8 |
| Embodiment 6 | 6.4 | 5.3 | 4.3 | 6.8 |
| Embodiment 7 | 6.3 | 4.9 | 4.5 | 6.8 |
| Embodiment 8 | 6.5 | 5.3 | 4.1 | 6.6 |
| Embodiment 9 | 6.4 | 4.7 | 4.6 | 6.6 |
Analytical table 1 can draw: embodiment 4-5 explanation compared with embodiment 3, if do not add purple sweet potato powder or olecranon bean powder, perfume (or spice) and the taste of prepared sauce are poor; Embodiment 6-7 compares with embodiment 3, embodiment 8-9 and embodiment 1 comparative descriptions, although the consumption of the purple sweet potato powder added or olecranon bean powder there occurs minor variations, but cause the perfume (or spice) of prepared sauce and taste to have obvious decline, the degree easily allowing people accept cannot be reached.As can be seen here, the usage ratio of various raw material of the present invention is a kind of specific proportions.
Claims (3)
1. a preparation method for sweet taste nourishing sesame sauce, is characterized in that, comprises the following steps:
(1) purple potato steamed or be dried to moisture after boiling and be less than 5wt%, then low-temperature grinding is to 200-300 order, obtains purple sweet potato powder;
(2) chick-pea is adopted the method slaking of baking, then low-temperature grinding is to 200-300 order, obtains olecranon bean powder;
(3) get purple sweet potato powder 25-30 part, olecranon bean powder 30-50 part, sesame paste 10-20 part, the water mixing of white sugar 15-30 part and 70-100 part, is then brewed into sauce in 90-100 DEG C;
Filling after sauce boils, then seal after being vented 10min through 90 DEG C of water-bath heat, maintenance sauce central temperature more than 85 DEG C, then cool after 121 DEG C of sterilization 15min, obtain a kind of sweet taste nourishing sesame sauce.
2. preparation method according to claim 1, is characterized in that, the proportioning of step (3) is purple sweet potato powder 25 parts, olecranon bean powder 30 parts, 20 parts, sesame paste, white sugar 30 parts and 70 parts, water.
3. the sweet taste nourishing sesame sauce adopting the preparation method in claim 1 ~ 2 described in any one to prepare.
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| CN102630900A (en) * | 2012-05-17 | 2012-08-15 | 禹州市紫瑞薯制品厂 | Purple potato powder and preparation method thereof |
| CN103564393A (en) * | 2013-09-26 | 2014-02-12 | 鲁杨 | Lobster-flavored chaffy dish dipping sauce and preparation method thereof |
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| CN102630900A (en) * | 2012-05-17 | 2012-08-15 | 禹州市紫瑞薯制品厂 | Purple potato powder and preparation method thereof |
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