CN105077400A - Method for manufacturing sesame paste - Google Patents
Method for manufacturing sesame paste Download PDFInfo
- Publication number
- CN105077400A CN105077400A CN201510525736.5A CN201510525736A CN105077400A CN 105077400 A CN105077400 A CN 105077400A CN 201510525736 A CN201510525736 A CN 201510525736A CN 105077400 A CN105077400 A CN 105077400A
- Authority
- CN
- China
- Prior art keywords
- sesame
- paste
- sesame paste
- bamboo
- add
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 241000207961 Sesamum Species 0.000 title claims abstract description 55
- 235000003434 Sesamum indicum Nutrition 0.000 title claims abstract description 55
- 238000000034 method Methods 0.000 title claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 28
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 28
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 28
- 239000011425 bamboo Substances 0.000 claims abstract description 28
- 239000000843 powder Substances 0.000 claims abstract description 12
- 102000004882 Lipase Human genes 0.000 claims abstract description 7
- 108090001060 Lipase Proteins 0.000 claims abstract description 7
- 239000004367 Lipase Substances 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 235000019421 lipase Nutrition 0.000 claims abstract description 7
- 235000019534 high fructose corn syrup Nutrition 0.000 claims abstract description 6
- 241001330002 Bambuseae Species 0.000 claims description 27
- 235000015067 sauces Nutrition 0.000 claims description 13
- 239000002002 slurry Substances 0.000 claims description 11
- 238000011049 filling Methods 0.000 claims description 10
- 238000010792 warming Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 102000004169 proteins and genes Human genes 0.000 claims description 7
- 108090000623 proteins and genes Proteins 0.000 claims description 7
- 230000006837 decompression Effects 0.000 claims description 5
- 239000012153 distilled water Substances 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000012423 maintenance Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 238000005057 refrigeration Methods 0.000 claims description 5
- 238000005204 segregation Methods 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- CAXNYFPECZCGFK-UHFFFAOYSA-N 2-phenyl-2-pyridin-2-ylacetonitrile Chemical compound C=1C=CC=NC=1C(C#N)C1=CC=CC=C1 CAXNYFPECZCGFK-UHFFFAOYSA-N 0.000 claims description 3
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 3
- 244000105624 Arachis hypogaea Species 0.000 claims description 3
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 3
- 235000018262 Arachis monticola Nutrition 0.000 claims description 3
- 235000020232 peanut Nutrition 0.000 claims description 3
- 239000005862 Whey Substances 0.000 claims description 2
- 102000007544 Whey Proteins Human genes 0.000 claims description 2
- 108010046377 Whey Proteins Proteins 0.000 claims description 2
- 239000012141 concentrate Substances 0.000 claims description 2
- 238000009413 insulation Methods 0.000 abstract description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 abstract 1
- 102000002322 Egg Proteins Human genes 0.000 abstract 1
- 108010000912 Egg Proteins Proteins 0.000 abstract 1
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 235000014103 egg white Nutrition 0.000 abstract 1
- 210000000969 egg white Anatomy 0.000 abstract 1
- 239000000284 extract Substances 0.000 abstract 1
- 238000005360 mashing Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 239000000084 colloidal system Substances 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 240000004859 Gamochaeta purpurea Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000008172 hydrogenated vegetable oil Substances 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a method for manufacturing sesame paste. The method includes steps of washing, airing, baking and peeling sesame; mashing the sesame to obtain prime sesame pulp; adding egg white powder, bamboo leaf extracts, white granulated sugar, high-fructose corn syrup and lipase into the sesame prime pulp and carrying out two-stage heat-insulation paste cooking to obtain paste; homogenizing the paste to obtain the sesame paste with palatedfullness and stability.
Description
Technical field
The invention belongs to food processing field, particularly a kind of preparation method of sesame paste.
Background technology
Sesame has cultivated area widely in China, and sesame paste also has a long history in China, and it should by high for value, can with various food mixed edible, dark liking by consumers in general.Containing rich in protein and fat etc. in sesame paste, easily occurring fat floating in shelf life and becoming sour is that urgent problem produced by sesame paste.At present, for solving sesame paste stability problem in shelf life, add some emulsifier (as monoglyceride etc.), hydrogenated vegetable oil and colloid etc. in process of being everlasting to become to assign to stabile fat, prevent layering, add some antioxidants (as BHA, BHT etc.) and prevent fat rancidity, although the interpolation of these natural constituent can extend the shelf life of sesame paste, have impact on the attribute of the natural health of sesame paste.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, a kind of new method preparing sesame paste is provided.
For achieving the above object, the preparation method of the sesame paste of the present invention's design, comprises the following steps:
(1) defibrination: sesame is cleaned and dried, and then dries 1-2h in 60-80 DEG C, the peeling of rear skinning machine, then pull an oar with beater and to obtain the raw slurry of sesame;
(2) sauce is endured: by mass, get raw 100 parts, the slurry of sesame, add 1-2 part albumen powder, 1-2 part bamboo extractive, 5-10 part white granulated sugar, 5-10 part HFCS, 0.01-0.05 part lipase, be warming up to 40-60 DEG C under airtight condition while stirring and maintain 3-6h, then continue to be warming up to 85-95 DEG C of maintenance 6-12h;
(3) homogeneous is filling: 85 DEG C of hot-water sterilization functions used in advance by homogenizer, is cooled to 60-65 DEG C by enduring the sesame paste that sauce step obtains, filling finished product sesame paste after homogeneous under 20-30Mpa condition;
Described bamboo extractive is prepared by following methods: the leaf of bamboo is cleaned, and pulverizes, add the distilled water of 15-25 times of leaf of bamboo quality in 75-85 DEG C after drying, 2-4h is extracted in 60-70 DEG C of decompression, filter, filter vacuum concentrates 3-5 doubly, obtains bamboo extractive after refrigeration 24h after centrifugal segregation solid impurity.
Described albumen powder is the one in PURE WHEY, sesame protein powder, peanut protein powder or soyabean protein powder.
The present invention is by after grinding the raw slurry of sesame, add albumen powder, bamboo extractive, white granulated sugar, high fructose corn and a certain amount of lipase, carry out two benches insulation and endure sauce, can prevent the unstable situations such as the layering of sesame paste from occurring, ensure that the stability of product, compared with traditional handicraft, the sesame paste that the present invention prepares does not add emulsifying agent, colloid and hydrogenated oil and fat, nutrient health.
In addition, the present invention is by enduring sauce technique, and except promoting the stability of sesame paste, also significantly improve the local flavor of sesame paste, compared with the sesame paste obtained with traditional handicraft, local flavor is better strong, and taste enriches.
Present invention adds bamboo extractive, enable endure sauce for a long time at about 90 DEG C and do not occur tapinoma-odour, and in shelf life, also there will not be the situation that sesame oil becomes sour.Meanwhile, make sesame paste add and improve immunity, antifatigue, hypoglycemic effect.
Detailed description of the invention
Below in conjunction with instantiation, technical scheme of the present invention is described further.
Embodiment 1:
(1) defibrination: sesame is cleaned and dried, and then dries 2h in 60 DEG C, the peeling of rear skinning machine, then pull an oar with beater and to obtain the raw slurry of sesame;
(2) sauce is endured: by mass, get sesame raw slurry 100kg, add 10kg soyabean protein powder, 1kg bamboo extractive, 5kg white granulated sugar, 10kg HFCS, 0.01kg lipase, be warming up to 40 DEG C under airtight condition while stirring and maintain 6h, then continue to be warming up to 95 DEG C of maintenance 6h;
(3) homogeneous is filling: 85 DEG C of hot-water sterilization functions used in advance by homogenizer, is cooled to 60 DEG C by enduring the sesame paste that sauce step obtains, filling finished product sesame paste after homogeneous under 20Mpa condition;
Described bamboo extractive is prepared by following methods: the leaf of bamboo is cleaned, and pulverizes, add the distilled water of 15 times of leaf of bamboo quality in 75 DEG C after drying, 4h is extracted in 60 DEG C of decompressions, filter, concentrated 3 times of filter vacuum, after refrigeration 24h, after centrifugal segregation solid impurity, obtain bamboo extractive.
Embodiment 2:
(1) defibrination: sesame is cleaned and dried, and then dries 1h in 80 DEG C, the peeling of rear skinning machine, then pull an oar with beater and to obtain the raw slurry of sesame;
(2) sauce is endured: by mass, get sesame raw slurry 100kg, add 2kg sesame protein powder, 2kg bamboo extractive, 10kg white granulated sugar, 5kg HFCS, 0.05kg lipase, be warming up to 60 DEG C under airtight condition while stirring and maintain 3h, then continue to be warming up to 85 DEG C of maintenance 12h;
(3) homogeneous is filling: 85 DEG C of hot-water sterilization functions used in advance by homogenizer, is cooled to 65 DEG C by enduring the sesame paste that sauce step obtains, filling finished product sesame paste after homogeneous under 30Mpa condition;
Described bamboo extractive is prepared by following methods: the leaf of bamboo is cleaned, and pulverizes, add the distilled water of 25 times of leaf of bamboo quality in 85 DEG C after drying, 2h is extracted in 70 DEG C of decompressions, filter, concentrated 5 times of filter vacuum, after refrigeration 24h, after centrifugal segregation solid impurity, obtain bamboo extractive.
Embodiment 3:
(1) defibrination: sesame is cleaned and dried, and then dries 1.5h in 70 DEG C, the peeling of rear skinning machine, then pull an oar with beater and to obtain the raw slurry of sesame;
(2) sauce is endured: by mass, get sesame raw slurry 100kg, add 1.5kg peanut protein powder, 2kg bamboo extractive, 8kg white granulated sugar, 8kg HFCS, 0.03kg part lipase, be warming up to 50 DEG C under airtight condition while stirring and maintain 5h, then continue to be warming up to 90 DEG C of maintenance 10h;
(3) homogeneous is filling: 85 DEG C of hot-water sterilization functions used in advance by homogenizer, is cooled to 60 DEG C by enduring the sesame paste that sauce step obtains, filling finished product sesame paste after homogeneous under 25Mpa condition;
Described bamboo extractive is prepared by following methods: the leaf of bamboo is cleaned, and pulverizes, add the distilled water of 20 times of leaf of bamboo quality in 80 DEG C after drying, 3h is extracted in 65 DEG C of decompressions, filter, concentrated 4 times of filter vacuum, after refrigeration 24h, after centrifugal segregation solid impurity, obtain bamboo extractive.
Claims (2)
1. a preparation method for sesame paste, is characterized in that, making step is as follows:
(1) defibrination: sesame is cleaned and dried, and then dries 1-2h in 60-80 DEG C, the peeling of rear skinning machine, then pull an oar with beater and to obtain the raw slurry of sesame;
(2) sauce is endured: by mass, get raw 100 parts, the slurry of sesame, add 1-2 part albumen powder, 1-2 part bamboo extractive, 5-10 part white granulated sugar, 5-10 part HFCS, 0.01-0.05 part lipase, be warming up to 40-60 DEG C under airtight condition while stirring and maintain 3-6h, then continue to be warming up to 85-95 DEG C of maintenance 6-12h;
(3) homogeneous is filling: 85 DEG C of hot-water sterilization functions used in advance by homogenizer, is cooled to 60-65 DEG C by enduring the sesame paste that sauce step obtains, filling finished product sesame paste after homogeneous under 20-30Mpa condition;
Described bamboo extractive is prepared by following methods: the leaf of bamboo is cleaned, and pulverizes, add the distilled water of 15-25 times of leaf of bamboo quality in 75-85 DEG C after drying, 2-4h is extracted in 60-70 DEG C of decompression, filter, filter vacuum concentrates 3-5 doubly, obtains bamboo extractive after refrigeration 24h after centrifugal segregation solid impurity.
2. the preparation method of sesame paste according to claim 1, is characterized in that, described albumen powder is the one in PURE WHEY, sesame protein powder, peanut protein powder or soyabean protein powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510525736.5A CN105077400B (en) | 2015-08-25 | 2015-08-25 | A kind of preparation method of sesame paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510525736.5A CN105077400B (en) | 2015-08-25 | 2015-08-25 | A kind of preparation method of sesame paste |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105077400A true CN105077400A (en) | 2015-11-25 |
| CN105077400B CN105077400B (en) | 2018-06-08 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510525736.5A Active CN105077400B (en) | 2015-08-25 | 2015-08-25 | A kind of preparation method of sesame paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105077400B (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262573A (en) * | 2016-09-24 | 2017-01-04 | 安徽咱家田生态农业有限公司 | A kind of preparation method of shelf-stable sesame paste |
| CN106376942A (en) * | 2016-09-07 | 2017-02-08 | 合肥元政农林生态科技有限公司 | Sesame dehulling method |
| CN106722659A (en) * | 2016-11-30 | 2017-05-31 | 太仓市宝马油脂设备有限公司 | A kind of preparation method of sesame paste |
| CN108157743A (en) * | 2017-12-18 | 2018-06-15 | 合肥市金乡味工贸有限责任公司 | A kind of nutrition deliciousness sesame paste and preparation method thereof |
| CN108308511A (en) * | 2017-12-18 | 2018-07-24 | 合肥市金乡味工贸有限责任公司 | A kind of aid digestion white sesameseed sauce of nutrition and health care and preparation method thereof |
| CN110584059A (en) * | 2019-10-19 | 2019-12-20 | 广州市国味油脂食品有限公司 | Sesame paste and preparation method thereof |
| CN112471380A (en) * | 2020-12-08 | 2021-03-12 | 河南省科学院同位素研究所有限责任公司 | Method for preserving peanut butter and sesame paste by synergistic irradiation of composite natural antioxidant |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815390A (en) * | 2014-03-17 | 2014-05-28 | 山东省农业科学院农产品研究所 | Sweet nutritional sesame sauce and preparation method thereof |
| CN103892252A (en) * | 2014-03-06 | 2014-07-02 | 郎溪县傅家老屋食品有限公司 | Sesame paste and preparation method thereof |
| CN104305374A (en) * | 2014-10-20 | 2015-01-28 | 河南工业大学 | Process for producing low-fat sesame paste |
-
2015
- 2015-08-25 CN CN201510525736.5A patent/CN105077400B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103892252A (en) * | 2014-03-06 | 2014-07-02 | 郎溪县傅家老屋食品有限公司 | Sesame paste and preparation method thereof |
| CN103815390A (en) * | 2014-03-17 | 2014-05-28 | 山东省农业科学院农产品研究所 | Sweet nutritional sesame sauce and preparation method thereof |
| CN104305374A (en) * | 2014-10-20 | 2015-01-28 | 河南工业大学 | Process for producing low-fat sesame paste |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106376942A (en) * | 2016-09-07 | 2017-02-08 | 合肥元政农林生态科技有限公司 | Sesame dehulling method |
| CN106262573A (en) * | 2016-09-24 | 2017-01-04 | 安徽咱家田生态农业有限公司 | A kind of preparation method of shelf-stable sesame paste |
| CN106722659A (en) * | 2016-11-30 | 2017-05-31 | 太仓市宝马油脂设备有限公司 | A kind of preparation method of sesame paste |
| CN108157743A (en) * | 2017-12-18 | 2018-06-15 | 合肥市金乡味工贸有限责任公司 | A kind of nutrition deliciousness sesame paste and preparation method thereof |
| CN108308511A (en) * | 2017-12-18 | 2018-07-24 | 合肥市金乡味工贸有限责任公司 | A kind of aid digestion white sesameseed sauce of nutrition and health care and preparation method thereof |
| CN110584059A (en) * | 2019-10-19 | 2019-12-20 | 广州市国味油脂食品有限公司 | Sesame paste and preparation method thereof |
| CN112471380A (en) * | 2020-12-08 | 2021-03-12 | 河南省科学院同位素研究所有限责任公司 | Method for preserving peanut butter and sesame paste by synergistic irradiation of composite natural antioxidant |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105077400B (en) | 2018-06-08 |
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Inventor after: Huang Wenzong Inventor before: Fang Li |
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| TA01 | Transfer of patent application right |
Effective date of registration: 20180504 Address after: 516600 Shanwei City, Guangdong, Pu Bian Industrial Zone Applicant after: Shanwei Kyrgyzstan food Co., Ltd. Address before: 246000 No. eight Tsui village, SHENDIAN village, Bai Ze Hu Township, Anqing, Anhui, China. 3 Applicant before: Fang Li |
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