Oil-separation-free sesame paste and preparation method thereof

• Main Authors: ZHENG HONGWEI, CHEN TAO, XU FA, WANG HONGLAI, ZHENG HONGYONG, ZHAO QUANCHENG
• Format: Patent
• Language: English
• Published: 02.12.2015
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention provides oil-separation-free sesame paste and a preparation method thereof. The oil-separation-free sesame paste is prepared from 54-67 parts of sesame, 20-30 parts of peanuts, 1.5-3 parts of an emulsifier, and 1.5-3 parts of table salt, wherein the emulsifier is a compound emulsifier, and comprises 1.4-2.8 parts of glycerol fatty acid ester and diglycerol fatty acid ester, and 0.1-0.2 part of lecithin, and the oil-separation-free sesame paste further comprises 7-10 parts of white granulated sugar. According to the invention, white sesame seed and peanuts are adopted as the raw materials, meanwhile, the auxiliary materials including table salt, white granulated sugar and the emulsifier are added. Both the sesame paste with a stabilizer provided by the invention and the existing sesame paste not added with the stabilizer are stored in 315g bottles, for 18 months in a sample storeroom at the room temperature of 10-20 DEG C, the comparison result of the measurement recording shows that after being placed for 18 months under room temperature, the sesame paste is good in appearance, the stabilizer is good and obvious in effect, and the physical and chemical indicators meet the standard requirements, while the existing sesame paste product not provided with the stabilizer has a large amount of oil separation on the upper layer, and the layering phenomenon is serious.