Black highland barley lipid-lowering black sesame powder and preparation method thereof

Abstract

The invention discloses a black highland barley lipid-lowering black sesame powder and a preparation method thereof; the black highland barley lipid-lowering black sesame powder is prepared from, by weight, 600-650 parts of black sesame, 300-350 parts of highland barley, 30-35 parts of rose tea, 13-15 parts of glycyrrhiza polysaccharide, 20-23 parts of mint, 50-55 parts of peanut skin, 25-30 parts of fructus perillae, 6-7 parts of mirabilitum praeparatum, 30-35 parts of coconut milk powder, and 25-30 parts of stevia rebaudiana. The black highland barley lipid-lowering black sesame powder is rich in nutrition, thick in taste, easy to brew and dissolve, fine in organization, fragrant and litter in small, thick and layered in flavor, and has health-care function.

Description

technical field [0001] The invention relates to the technical field of black sesame powder processing, in particular to a black highland barley fat-reducing black sesame powder and a preparation method thereof. Background technique [0002] With the increase of the world's population, the contradiction between the supply and demand of food resources has become increasingly prominent, and the development and utilization of new protein resources, especially plant-based protein sources, has become a top priority. Degreased sesame cakes are rich in protein and trace elements, but the traditional high-temperature roasting and oil-making process severely damages the protein in sesame cakes, and has long been used as feed or as fertilizer or even discarded directly. Serious waste of high-quality protein resources. Although there have been many studies on the preparation process of sesame protein, most of them use high-temperature sesame cake and sesame dregs as raw materials. The...

AI Technical Summary

Problems solved by technology

At present, the production process of sesame oil in my country mostly adopts the water substitution method and pressing method after high-temperature frying of seeds, and the skin is processed at high temperature for a long time. The obtained sesame cake or sesame residue has low protein content, deep color, and significant destruction of protein effective amino acids. , seriously affecting the utilization value of sesame cakes