CN108185378A - A kind of preparation process of rice sesame paste - Google Patents
A kind of preparation process of rice sesame paste Download PDFInfo
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- CN108185378A CN108185378A CN201810123212.7A CN201810123212A CN108185378A CN 108185378 A CN108185378 A CN 108185378A CN 201810123212 A CN201810123212 A CN 201810123212A CN 108185378 A CN108185378 A CN 108185378A
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- 150000001875 compounds Chemical class 0.000 description 2
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- 230000007547 defect Effects 0.000 description 2
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- 230000002218 hypoglycaemic effect Effects 0.000 description 2
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Classifications
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/40—Fermented products; Products treated with microorganisms or enzymes
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a kind of preparation process of rice sesame paste, including the following steps：(1) the high-quality sesames of 360 380g are taken, with 1:The boiling in boiling water of 3 material-water ratio seals for a period of time, after taking-up impregnates 56 hours, filtering and removing slag；(2) 30 35g high-grade rices are taken, are shelled, with 1:1 material-water ratio extracts grease in the spiral oil press of certain pressure, and 1 2h of complex enzyme zymohydrolysis is added in the grease of extraction, and enzyme deactivation centrifuges to obtain Rice oil；(3) the fresh blueberry leafs of 40 45g and 35 40g hawthorn are taken, is blended, with solid-liquid ratio 1:1 adds in methanol, impregnates 30min, is centrifuged with certain speed, detach to obtain extracting solution；(4) will the grinding of treated sesame, add in Rice oil and extracting solution, be packed into fermentation flask, add in a small amount of saccharomycete and lactic acid bacteria, fermentation a period of time to get；The present invention carries out cold presswork to sesame so that the sesame paste squeezed has the advantages of vdiverse in function, rich in taste.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of preparation process of rice sesame paste.
Background technology
Sesame paste is also sesame paste, is that sesame is fried, is ground and manufactured sauce, savory, is that masses' instant-boiled mutton is liked very much
One of fragrance flavouring of love can be divided into white sesameseed sauce and black sesame paste according to sesame color.
Sesame not only contains abundant grease and protein, also good health care and medical value.In recent years, Chinese sesame
And the consumption of converted products increases year by year, traditional sesame oil making technique is that first sesame high temperature is roasted, and then uses water generation again
Method or squeezing method production sesame oil.High temperature, which roasts, makes sesame paste generate strong fragrance, but sesame paste color and luster is very deep, poor transparency,
Sesame protein serious degenerative and destruction simultaneously, causes the wasting of resources of sesame protein.The present invention provides a kind of rice sesame paste
Preparation process, have it is full of nutrition, it is vdiverse in function, the advantages of rich in taste.
It is special for a kind of sesame paste of acquisition and preparation method thereof in patent application CN103892252B disclosed in China
Sign is：Be made of the component of following portion rate, 50-60 parts of soya bean, 30-40 parts of flour, 10-20 parts of sesame, 5-8 parts of salt,
1-2 parts of edible oil, 1-1.5 parts of ginger, 2-4 parts of capsicum, 0.1-0.5 parts of fennel seeds, 0.1-0.5 parts of tangerine peel, 1-2 parts of sucrose.Packet
Include following methods step, (1), clean cook；(2), it under conditions of 25-30 DEG C of room temperature, is allowed to ferment, can grow within three or five days
The bacterium of buff；(3), sesame is fried into grinds；(4), capsicum, ginger are shredded, fennel seeds, tangerine peel grind spare；(5)、
Sauce beautiful jade is put into clean cylinder, add salt, matrimony vine, edible oil, etc. stirred evenly with cold water；(6), insolation.Main component is black
Sesame has filling liver kidney, and benefiting essence-blood, ease constipation is dry；Can it is hypoglycemic, increase ascorbic acid and cholesterol level in adrenal gland, be anti-
The effects that scorching, prevention coronary sclerosis.
A kind of sweet taste nourishing sesame sauce and preparation method thereof is obtained in patent application CN103815390B disclosed in China,
Belong to technical field of agricultural product process.The sweet taste nourishing sesame sauce of the present invention is by the purple sweet potato powder of specific proportioning, olecranon bean powder, sesame
Sauce, white sugar and water mixing, then boil.The sweet taste nourishing sesame sauce of the present invention, color is in aubergine, than existing sesame paste
Color it is more bright-coloured beautiful, can more cause the appetite of people；There is no the astringent taste of purple sweet potato in itself in its fragrance, but band in ester perfume (or spice)
There is the compound fragrance of pure and fresh fragrance, which generated after being mixed by the potato perfume (or spice) of purple sweet potato and the peat-reek of chick-pea with ester perfume (or spice)
, overcome that ester perfume (or spice) is excessively strong easily to grow the problem of greasy；Its taste is compound taste slightly salty in sweet tea, and it is easily insipid to overcome sweet tea
The problem of；Its figure is soft and smooth, without granular sensation.The most important is overcome merely with sugar instead of generated bitterness during salt
Taste.
But the defects of sesame paste that the prior art provides is single there are function, and taste is single.
Invention content
In view of the above problems, the present invention proposes a kind of preparation process of rice sesame paste.The present invention compensates for
The defects of function existing for existing sesame paste is single, and taste is single.
In order to realize above-mentioned purpose, the present invention uses following technical solution：
A kind of rice sesame paste, preparation process include the following steps：
(1) the high-quality sesames of 360-380g are taken, with 1:The boiling in boiling water of 3 material-water ratio for a period of time, seals leaching after taking-up
Bubble 5-6 hours, filtering and removing slag；
(2) 30-35g high-grade rices are taken, are shelled, with 1:1 material-water ratio extracts in the spiral oil press of certain pressure
Grease, adds in complex enzyme zymohydrolysis 1-2h in the grease of extraction, and enzyme deactivation centrifuges to obtain Rice oil；
(3) the fresh blueberry leafs of 40-45g and 35-40g hawthorn are taken, is blended, with solid-liquid ratio 1:1 adds in methanol, impregnates 30min,
It is centrifuged with certain speed, detaches to obtain extracting solution；
(4) by treated, sesame is ground, and adds in Rice oil and extracting solution, is packed into fermentation flask, is added in a small amount of saccharomycete
And lactic acid bacteria, fermentation a period of time to get.
Preferably, digestion time is 1-3min in step (1).
Preferably, complex enzyme is made of cellulase, zytase, arabanase in step (2).
Preferably, pressure is 3.5MPa in spiral oil press in step (2).
Preferably, centrifugal rotational speed is 3000-3500r/min in step (3).
Preferably, fermentation time is 15-20 days in step (4).
Using above-mentioned technical solution, the beneficial effects of the invention are as follows：If the direct grinding butter of sesame, fragrance is poor, can also produce
Raw bitter taste, main cause is that the enzyme of sesame is unpassivated can generate oxide in expressing process, during with one section of boiling in boiling water
Between can overcome this shortcoming；Rice oil is rich in various actives nutrients such as oryzanol, phytosterol, natural complex, with sesame
Fiber crops prepare sesame paste together, contribute to mild or moderate diabetes, hypertensive patient's blood pressure lowering blood glucose, the reason is that the two is blended in one
It rises, there is natural antioxidant, beneficial to health of heart；Blueberry leaf and the extract of hawthorn cooperate, have reducing blood lipid,
Blood pressure lowering improves coronary artery circulation, enhances myocardial nutrition flow, prevents disease of old people, there is the effect of promoting longevity.
Sesame paste fragrance prepared by the present invention is pure, and taste enriches after adding in rice, hawthorn, and nutritive value is high, is worth pushing away
It is wide to produce and eat.
Specific embodiment
Purpose, technical scheme and advantage to make the embodiment of the present invention are clearer, below in conjunction with the embodiment of the present invention,
Technical solution in the embodiment of the present invention is clearly and completely described.Based on the embodiment of the present invention, the common skill in this field
Art personnel all other embodiments obtained without creative efforts belong to the model that the present invention protects
It encloses.
Embodiment 1：
A kind of rice sesame paste, preparation process include the following steps：
(1) the high-quality sesames of 360g are taken, with 1:3 material-water ratio boiling 1min in boiling water, sealing immersion 6 hours after taking-up,
Filtering and removing slag；
(2) 35g high-grade rices are taken, are shelled, with 1:1 material-water ratio extracts grease in the spiral oil press of 3.5MPa,
Complex enzyme zymohydrolysis 1h is added in the grease of extraction, enzyme deactivation centrifuges to obtain Rice oil；
(3) the fresh blueberry leafs of 40g and 40g hawthorn are taken, is blended, with solid-liquid ratio 1:1 adds in methanol, impregnates 30min, with
The speed centrifugation of 3500r/min, detaches to obtain extracting solution；
(4) by treated, sesame is ground, and adds in Rice oil and extracting solution, is packed into fermentation flask, is added in a small amount of saccharomycete
And lactic acid bacteria, fermentation 15 days to get.
Embodiment 2：
A kind of rice sesame paste, preparation process include the following steps：
(1) the high-quality sesames of 380g are taken, with 1:3 material-water ratio boiling 3min in boiling water, sealing immersion 5 hours after taking-up,
Filtering and removing slag；
(2) 30g high-grade rices are taken, are shelled, with 1:1 material-water ratio extracts grease in the spiral oil press of 3.5MPa,
Complex enzyme zymohydrolysis 2h is added in the grease of extraction, enzyme deactivation centrifuges to obtain Rice oil；
(3) the fresh blueberry leafs of 45g and 35g hawthorn are taken, is blended, with solid-liquid ratio 1:1 adds in methanol, impregnates 30min, with
The speed centrifugation of 3000r/min, detaches to obtain extracting solution；
(4) by treated, sesame is ground, and adds in Rice oil and extracting solution, is packed into fermentation flask, is added in a small amount of saccharomycete
And lactic acid bacteria, fermentation 20 days to get.
Embodiment 3：
A kind of rice sesame paste, preparation process include the following steps to include the following steps：
(1) the high-quality sesames of 360g are taken, with 1:3 material-water ratio boiling 3min in boiling water, sealing immersion 5 hours after taking-up,
Filtering and removing slag；
(2) 35g high-grade rices are taken, are shelled, with 1:1 material-water ratio extracts grease in the spiral oil press of 3.5MPa,
Complex enzyme zymohydrolysis 1h is added in the grease of extraction, enzyme deactivation centrifuges to obtain Rice oil；
(3) the fresh blueberry leafs of 45g and 35g hawthorn are taken, is blended, with solid-liquid ratio 1:1 adds in methanol, impregnates 30min, with
The speed centrifugation of 3500r/min, detaches to obtain extracting solution；
(4) by treated, sesame is ground, and adds in Rice oil and extracting solution, is packed into fermentation flask, is added in a small amount of saccharomycete
And lactic acid bacteria, fermentation 15 days to get.
Embodiment 4：
A kind of rice sesame paste, preparation process include the following steps to include the following steps：
(1) the high-quality sesames of 380g are taken, with 1:3 material-water ratio boiling 1min in boiling water, sealing immersion 6 hours after taking-up,
Filtering and removing slag；
(2) 30g high-grade rices are taken, are shelled, with 1:1 material-water ratio extracts grease in the spiral oil press of 3.5MPa,
Complex enzyme zymohydrolysis 2h is added in the grease of extraction, enzyme deactivation centrifuges to obtain Rice oil；
(3) the fresh blueberry leafs of 40g and 40g hawthorn are taken, is blended, with solid-liquid ratio 1:1 adds in methanol, impregnates 30min, with
The speed centrifugation of 3000r/min, detaches to obtain extracting solution；
(4) by treated, sesame is ground, and adds in Rice oil and extracting solution, is packed into fermentation flask, is added in a small amount of saccharomycete
And lactic acid bacteria, fermentation 20 days to get.
Embodiment 5：
A kind of rice sesame paste, preparation process include the following steps to include the following steps：
(1) the high-quality sesames of 370g are taken, with 1:3 material-water ratio boiling 2min in boiling water, sealing immersion 5 hours after taking-up,
Filtering and removing slag；
(2) 30g high-grade rices are taken, are shelled, with 1:1 material-water ratio extracts grease in the spiral oil press of 3.5MPa,
Complex enzyme zymohydrolysis 1h is added in the grease of extraction, enzyme deactivation centrifuges to obtain Rice oil；
(3) the fresh blueberry leafs of 45g and 40g hawthorn are taken, is blended, with solid-liquid ratio 1:1 adds in methanol, impregnates 30min, with
The speed centrifugation of 3500r/min, detaches to obtain extracting solution；
(4) by treated, sesame is ground, and adds in Rice oil and extracting solution, is packed into fermentation flask, is added in a small amount of saccharomycete
And lactic acid bacteria, fermentation 15 days to get.
Sesame paste common in sesame paste in the embodiment of the present invention and market is tested for the property, test result is such as
Under：
The sesame paste provided by the present invention sesame paste more common than in market has rich in taste, drop as can be seen from the above table
The advantages of hypoglycemia and blood pressure, is worthy to be popularized and produces and eat.
Above example is only to illustrate the technical solution of type of the present invention, rather than its limitations；Although with reference to aforementioned implementation
Type of the present invention is described in detail in example, it will be understood by those of ordinary skill in the art that：It still can be to aforementioned each
Technical solution recorded in embodiment modifies or carries out equivalent replacement to which part technical characteristic；And these are changed
Or it replaces, the spirit and scope for each embodiment technical solution of type of the present invention that it does not separate the essence of the corresponding technical solution.
Claims (6)
1. a kind of rice sesame paste, which is characterized in that the preparation process of the sesame paste includes the following steps：
(1) the high-quality sesames of 360-380g are taken, with 1:The boiling in boiling water of 3 material-water ratio seals for a period of time, after taking-up impregnates 5-6
Hour, filtering and removing slag；
(2) 30-35g high-grade rices are taken, are shelled, with 1:1 material-water ratio extracts grease in the spiral oil press of certain pressure,
Complex enzyme zymohydrolysis 1-2h is added in the grease of extraction, enzyme deactivation centrifuges to obtain Rice oil；
(3) the fresh blueberry leafs of 40-45g and 35-40g hawthorn are taken, is blended, with solid-liquid ratio 1:1 adds in methanol, 30min is impregnated, with one
Constant speed degree centrifuges, and detaches to obtain extracting solution；
(4) by treated, sesame is ground, and adds in Rice oil and extracting solution, is packed into fermentation flask, is added in a small amount of saccharomycete and breast
Sour bacterium, fermentation a period of time to get.
2. the preparation process of rice sesame paste according to claim 1, which is characterized in that in the step (1) during boiling
Between be 1-3min.
3. the preparation process of rice sesame paste according to claim 1, which is characterized in that complex enzyme in the step (2)
It is made of cellulase, zytase, arabanase.
4. the preparation process of rice sesame paste according to claim 1, which is characterized in that spiral in the step (2)
Pressure is 3.5MPa in oil press.
5. the preparation process of rice sesame paste according to claim 1, which is characterized in that centrifugation turns in the step (3)
Speed is 3000-3500r/min.
6. the preparation process of rice sesame paste according to claim 1, which is characterized in that in the step (4) during fermentation
Between be 15-20 days.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1568790A (en) * | 2003-07-23 | 2005-01-26 | 东北农业大学 | Production method for soybean paste mixed fungus leaven |
| 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 |
| CN105038958A (en) * | 2015-08-09 | 2015-11-11 | 查光圣 | Rice oil production technology |
| CN106418406A (en) * | 2016-09-24 | 2017-02-22 | 安徽咱家田生态农业有限公司 | Selenium-enriched health-care sesame seed paste |
-
2018
- 2018-02-07 CN CN201810123212.7A patent/CN108185378A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1568790A (en) * | 2003-07-23 | 2005-01-26 | 东北农业大学 | Production method for soybean paste mixed fungus leaven |
| 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 |
| CN105038958A (en) * | 2015-08-09 | 2015-11-11 | 查光圣 | Rice oil production technology |
| CN106418406A (en) * | 2016-09-24 | 2017-02-22 | 安徽咱家田生态农业有限公司 | Selenium-enriched health-care sesame seed paste |
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