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Process for producing low-fat sesame paste

A production process and technology for sesame paste, applied in the field of condiments, can solve the problems affecting the sensory quality, shelf life, and oil precipitation of sesame paste, and achieve the effects of high product utilization rate and added value, not easy to oil precipitation, and weak flavor.

Inactive Publication Date: 2015-01-28
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, according to the tahini standard of LS / T 3220-1996, the fat content of pure tahini prepared by the traditional method should not be less than 50%, so it is not suitable for the consumption of "three high" people, and the phenomenon of grease precipitation will occur after long-term storage, affecting Sensory quality and shelf life of sesame paste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of low-fat sesame paste production technology, it comprises the steps:

[0020] 1) Sesame raw materials are screened, stone-removed and magnetically separated to remove various impurities, and the impurity content of sesame is controlled below 2% after cleaning;

[0021] 2) The cleaned sesame is hydraulically pressed with a hydraulic oil press at a pressure of 10MPa. Under this pressure, the sesame raw material with an original oil content of 55% can remove about 18% of the oil;

[0022] 3) The sesame cake obtained after hydraulically removing part of the oil is relatively loose, and the sesame can maintain the particle shape, which is conducive to frying. The degreased sesame is fried at a temperature of 160°C for 30 minutes;

[0023] 4) After frying, use a stone mill to grind the sauce while it is hot. After the grinding, use a homogenizer to homogenize. The homogenized sesame paste is transferred to a stainless steel storage tank, and bottled when the tempera...

Embodiment 2

[0026] A kind of low-fat sesame paste production technology, it comprises the steps:

[0027] 1) Sesame raw materials are screened, stone-removed and magnetically separated to remove various impurities, and the impurity content of sesame is controlled below 2% after cleaning;

[0028] 2) The cleaned sesame is hydraulically pressed with a hydraulic oil press at a pressure of 15 MPa. Under this pressure, the sesame raw material containing 55% of the original oil can remove about 24% of the oil;

[0029] 3) The sesame obtained after hydraulically removing part of the oil is fried at a temperature of 150°C for 30 minutes;

[0030] 4) After frying, use colloid to grind the sauce while it is hot. After grinding, use a homogenizer to homogenize. The homogenized sesame paste is transferred to a stainless steel storage tank and bottled when the temperature drops to about 60°C.

[0031] According to GB / T 5009.6-2003 "Determination of Fat in Food", the fat content of the sesame paste pr...

Embodiment 3

[0033] A kind of low-fat sesame paste production technology, it comprises the steps:

[0034] 1) Sesame raw materials are screened, stone-removed and magnetically separated to remove various impurities, and the impurity content of sesame is controlled below 2% after cleaning;

[0035] 2) The cleaned sesame is hydraulically pressed with a screw press at a pressure of 20MPa. Under this pressure, the sesame raw material containing 55% of the original oil can remove about 28% of the oil;

[0036] 3) The sesame obtained after hydraulically removing part of the oil is fried at a temperature of 170°C for 25 minutes;

[0037] 4) After frying, use colloid to grind the sauce while it is hot. After grinding, use a homogenizer to homogenize. The homogenized sesame paste is transferred to a stainless steel storage tank and bottled when the temperature drops to about 60°C.

[0038] According to GB / T 5009.6-2003 "Determination of Fat in Food", the fat content of the sesame paste prepared ab...

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Abstract

The invention relates to a process for producing low-fat sesame paste. The process specifically comprises the following steps: mechanically pressing the cleaned sesame raw materials to remove partial grease, frying, milling, homogenizing and filling the degreased sesame, thereby obtaining the low-fat sesame paste, wherein the mechanical pressing refers to static hydraulic pressing or power spiral pressing, and the pressure is 10-20 MPa. The pressing equipment can be a hydraulic or spiral oil press, about 10-30 percent of oil in the sesame is removed, and the pressed sesame contains about 20-40 percent of oil. The sesame paste prepared by adopting the process is low in fat content and high in protein content, can be eaten by the crowd suffering from three highs and is high in colloidal stability, and a phenomenon that oil is separated out due to long-term storage is hard to occur.

Description

technical field [0001] The invention belongs to the technical field of condiments, and in particular relates to a production process of low-fat sesame paste. Background technique [0002] Sesame is one of the traditional oil crops in my country. The planting area and output of sesame in my country are among the top in the world. Sesame is rich in nutrition, not only edible, but also has certain medicinal value. Sesame seeds contain about 45-63% oil, of which the unsaturated fatty acid content is as high as more than 85%, and the protein content is about 25%. It is also rich in sesamin, sesamolin, vitamin E and other antioxidant active substances. [0003] Sesame paste made from sesame is deeply loved by consumers because of its unique flavor and rich nutrition. However, according to the sesame paste standard of LS / T 3220-1996, the fat content of pure sesame paste prepared by traditional methods should not be less than 50%, so it is not suitable for the "three high" people ...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L25/00
CPCA23L25/10A23V2002/00
Inventor 汪学德刘兵戈张小飞
Owner HENAN UNIVERSITY OF TECHNOLOGY
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