CN114521639A - Production process of low-temperature ground sesame paste - Google Patents
Production process of low-temperature ground sesame paste Download PDFInfo
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- CN114521639A CN114521639A CN202210119263.9A CN202210119263A CN114521639A CN 114521639 A CN114521639 A CN 114521639A CN 202210119263 A CN202210119263 A CN 202210119263A CN 114521639 A CN114521639 A CN 114521639A
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- sesame
- sesame paste
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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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/10—Peanut butter
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a production process of low-temperature ground sesame paste, belonging to the technical field of sesame production and processing, and comprising the following steps of: s1 sesame screening; s2 rinsing; s3, drying; s4 parching; s5, cooling; s6 grinding the sauce; and S7 fine grinding for the second time. According to the production process, through reasonable steps, the mildew of sesame is reduced, the processed fineness is greatly improved, the layered processing is performed under the step of segmented baking, the baking flavor of the sesame can be obviously improved, the flavor is purer, the fineness of the sesame paste is improved again by ultra-grinding to 97.0%, the quality of the sesame paste is integrally improved, and the obtained sesame paste is original in taste and flavor and rich in sauce flavor.
Description
Technical Field
The invention relates to the technical field of sesame production and processing, in particular to a production process of low-temperature ground sesame paste.
Background
Sesame paste is prepared by adopting high-quality white or black sesame seeds through the procedures of screening, washing, baking, air cleaning, sauce grinding and the like, is a seasoning, has unique nutritional value, can be eaten together with rice or bread, can be mixed with cold dishes, can be used as seasoning sauce for chafing dishes, is fine, smooth, pure in color and taste, does not contain floating oil, is matched with food, enriches the flavor of the diet, and also improves the nutritional value of the diet.
The sesame paste is rich in protein, amino acid, various vitamins and minerals, and has high health promotion value. The sesame paste has much higher calcium content than vegetables and beans, and is beneficial to the development of bones and teeth after being eaten frequently; the iron content of the sesame paste is several times higher than that of the pork liver and the egg yolk, so that the sesame paste not only has positive effect on adjusting monophagia and anorexia, but also can correct and prevent iron-deficiency anemia after being eaten frequently; sesame paste contains abundant lecithin, and can prevent premature whitening or shedding of hair; sesame contains a large amount of grease, and has a good effect of relaxing bowel.
The product with high nutritive value has the defects of poor mouthfeel, single use and short shelf life due to insufficient fineness, and in the placing process, the components such as oil, sauce and the like are easy to be layered, and the poorer the fineness is, the more obvious the layering effect is, so that the oil sauce is difficult to be uniformly stirred before use, and the use is inconvenient.
Disclosure of Invention
The invention aims to provide a production process of low-temperature ground sesame paste, which aims to solve the problems in the prior art.
In order to achieve the purpose, the invention provides the following scheme:
the invention provides a production process of low-temperature ground sesame paste, which comprises the following steps:
s1 sesame screening; s2 rinsing; s3, drying; s4 parching; s5, cooling; s6 grinding the sauce; and S7 fine grinding for the second time.
In the production process of the low-temperature ground sesame paste, the screening in the step S1 preferably includes the steps of selecting and color-selecting, and the screened sesame has no mildew, uniform particle size and no peculiar smell.
In the production process of the low-temperature ground sesame paste, preferably, the sesame paste is dried in S3 until the moisture content of the sesame is 1%.
In the production process of the low-temperature ground sesame paste, the baking in S4 is preferably performed in two stages at a rotation speed of 12-30 Hz.
In the production process of the low-temperature ground sesame paste, as a preferable scheme, the baking first fire temperature is 470-600 ℃; the second fire temperature is 260 ℃ to 350 ℃.
In the production process of the low-temperature ground sesame paste, the secondary fine grinding of S7 is preferably ultra-fine grinding, and the fineness of the sesame paste reaches 97.0%.
In the above process for producing a low-temperature ground sesame paste, preferably, the sesame paste satisfies gold test conditions of fe2.0, non-fe2.5, and SUS 3.0.
The invention also provides the sesame paste produced by the production process of the low-temperature ground sesame paste.
Compared with the prior art, the production process of the low-temperature ground sesame paste has the following technical effects:
according to the invention, through screening of raw materials, treatment by a stone remover, a peeling machine and a color selector, foreign matters such as soil gas, sesame leaf peel, immature sesame and stones mixed in sesame raw materials are removed, the operation can effectively remove impurities in the sesame, so that the impurity content of the sesame is controlled, normal operation of subsequent processing can be effectively ensured, aspergillus flavus can be reduced, mildew is reduced, screened sesame has no mildew, uniform particle size and no peculiar smell, mildew is reduced from the source, and the production quality is improved.
The sesame is baked at high temperature in two stages, so that moisture and volatile matters of the sesame are reduced, the crispness and the taste are improved, the fragrance is fully erupted, and the sesame is thicker and smoother in taste. The color and quality of the finished product are improved. In addition, the quality indexes of the sesame paste, such as fineness, fragrance, taste and the like, can be further optimized by using the ultra-micro mill and strictly controlling the grinding parameters, so that the sesame paste meets the standard of high-quality sesame paste.
The sesame paste produced by the process has the advantages of aromatic flavor, fine and smooth taste, difficulty in layering and excellent quality, and has huge market potential and broad prospect.
According to the production process, through reasonable steps, the mildew of sesame is reduced, the processed fineness is greatly improved, the layered processing is performed under the step of segmented baking, the baking flavor of the sesame can be obviously improved, the flavor is purer, the fineness of the sesame paste is improved again by ultra-grinding to 97.0%, the quality of the sesame paste is integrally improved, and the obtained sesame paste is original in taste and flavor and rich in sauce flavor.
Detailed Description
Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention.
It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Further, for numerical ranges in this disclosure, it is understood that each intervening value, between the upper and lower limit of that range, is also specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in a stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference herein for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.
It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the present disclosure without departing from the scope or spirit of the disclosure. Other embodiments will be apparent to those skilled in the art from consideration of the specification. The specification and examples are exemplary only.
As used herein, the terms "comprising," "including," "having," "containing," and the like are open-ended terms that mean including, but not limited to.
The "parts" in the present invention are all parts by mass unless otherwise specified.
Example 1
A production process of low-temperature ground sesame paste comprises the following steps:
(1) selecting sesame without mildew, uniform particle size and peculiar smell, selecting by a stoning machine and a peeling machine to remove mixed impurities, and performing color selection by a color selector to reduce the occurrence of mildew such as aspergillus flavus;
(2) rinsing the selected sesame seeds;
(3) drying to make the water content of sesame be 1%;
(4) setting a first fire temperature of 470 ℃ and a second fire temperature of 260 ℃ in a baking machine, and baking at a rotating speed of 12 Hz;
(5) cooling;
(6) performing primary sauce grinding in an electric stone mill, wherein the material speed, the grinding time and the sauce temperature are strictly controlled in the grinding process;
(7) continuously putting into an ultra-micro mill for grinding, wherein the material speed, the grinding time and the paste temperature are strictly controlled in the grinding process, so that the fineness of the ground sesame paste reaches 97%; the gold detection conditions of Fe2.0, non-Fe2.5 and SUS3.0 are met.
Example 2
A production process of low-temperature ground sesame paste comprises the following steps:
(1) selecting sesame without mildew, uniform particle size and peculiar smell, carefully selecting the sesame by a stone remover and a peeling machine to remove mixed impurities, and performing color selection by a color selector to reduce the mildew of aspergillus flavus and the like;
(2) rinsing the selected sesame seeds;
(3) drying to make the water content of sesame be 1%;
(4) setting the first fire temperature to be 550 ℃, the second fire temperature to be 350 ℃ and baking at the rotating speed of 30Hz in a baking machine;
(5) cooling;
(6) performing primary sauce grinding in an electric stone mill, wherein the material speed, the grinding time and the sauce temperature are strictly controlled in the grinding process;
(7) continuously putting into an ultra-micro mill for grinding, wherein the material speed, grinding time and paste temperature need to be strictly controlled in the grinding process, so that the fineness of the ground sesame paste reaches 97.0%; the gold detection conditions of Fe2.0, non-Fe2.5 and SUS3.0 are met.
Example 3
A production process of low-temperature ground sesame paste comprises the following steps:
(1) selecting sesame without mildew, uniform particle size and peculiar smell, carefully selecting the sesame by a stone remover and a peeling machine to remove mixed impurities, and performing color selection by a color selector to reduce the mildew of aspergillus flavus and the like;
(2) rinsing the selected sesame seeds;
(3) drying to make the water content of sesame be 1%;
(4) setting the first fire temperature to be 500 ℃, the second fire temperature to be 300 ℃ and the rotating speed to be 20Hz for baking in a baking machine;
(5) cooling;
(6) performing primary sauce grinding in an electric stone mill, wherein the material speed, the grinding time and the sauce temperature are strictly controlled in the grinding process;
(7) continuously putting into an ultra-micro mill for grinding, wherein the material speed, the grinding time and the paste temperature are strictly controlled in the grinding process, so that the fineness of the ground sesame paste reaches 97.0 percent; the gold detection conditions of Fe2.0, non-Fe2.5 and SUS3.0 are met.
The above-described embodiments are merely illustrative of the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various modifications and improvements of the technical solutions of the present invention can be made by those skilled in the art without departing from the spirit of the present invention, and the technical solutions of the present invention are within the scope of the present invention defined by the claims.
Claims (8)
1. A production process of low-temperature ground sesame paste is characterized in that: the method comprises the following steps:
s1 sesame screening; s2 rinsing; s3, drying; s4 parching; s5, cooling; s6 grinding the sauce; and S7, fine grinding for the second time.
2. A process for producing a cryogenically ground sesame paste according to claim 1, wherein: the screening in the S1 comprises the steps of selecting and color selecting, and the screened sesame has no mildew, uniform particle size and no peculiar smell.
3. A process for producing a cryogenically ground sesame paste according to claim 1, wherein: and drying in the step S3 until the water content of the sesame is 1%.
4. A process for producing a cryogenically ground sesame paste according to claim 1, wherein: the baking in S4 is carried out in two stages, and the rotating speed is 12-30 Hz.
5. A process for producing a cryogenically ground sesame paste according to claim 4, wherein: the baking first temperature is 470-600 ℃; the second fire temperature is 260 ℃ to 350 ℃.
6. A process for producing a cryogenically ground sesame paste according to claim 1, wherein: and the secondary fine grinding of the S7 is ultra-fine grinding, and the fineness of the sesame paste reaches 97.0 percent.
7. A process for producing a cryogenically ground sesame paste according to claim 1, wherein: the sesame paste satisfies gold detection conditions of Fe2.0, non-Fe2.5 and SUS 3.0.
8. Sesame paste produced by the process for producing a cryogenically ground sesame paste according to any one of claims 1 to 7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210119263.9A CN114521639A (en) | 2022-02-08 | 2022-02-08 | Production process of low-temperature ground sesame paste |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210119263.9A CN114521639A (en) | 2022-02-08 | 2022-02-08 | Production process of low-temperature ground sesame paste |
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| CN114521639A true CN114521639A (en) | 2022-05-24 |
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| CN202210119263.9A Pending CN114521639A (en) | 2022-02-08 | 2022-02-08 | Production process of low-temperature ground sesame paste |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115005416A (en) * | 2022-06-27 | 2022-09-06 | 山东省科学院菏泽分院 | Sesame paste processing technology and equipment thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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2022
- 2022-02-08 CN CN202210119263.9A patent/CN114521639A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Non-Patent Citations (1)
| Title |
|---|
| 李蕙蕙;鲁永超;何四云;王永中;: "热干面芝麻酱生产中HACCP体系的应用", 武汉商学院学报, no. 05, pages 726 - 59 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115005416A (en) * | 2022-06-27 | 2022-09-06 | 山东省科学院菏泽分院 | Sesame paste processing technology and equipment thereof |
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