Development Of Low-fat Sesame Paste And Evaluation Of Sensory Flavor

Sesame is a kind of seasoning food made by screening,washing,roasting,smoking,and grinding sauce.It has very high nutritional value and food value.However,sesame paste is a multi-phase dispersion system.After standing for a period of time,it will be in a thermodynamically unstable state,resulting in the separation of oil sauce.Moreover,due to the high fat content of pure sesame sauce,there is a problem that the taste is relatively greasy and long-term consumption will bring about obesity.In this paper,the effects of different processes on the stability and rheological properties of sesame sauce were studied,and the technological measures for improving the stability of sesame sauce were sought.Using this technique,two methods of adding wheat fiber and pressing method were also studied to reduce the oil content of sesame paste and increase the stability of sesame paste.Finally,a low-fat sesame paste was prepared,and the decantation of sesame sauce was improved.Explore the effect of different processes on the stability and rheological properties of sesame paste.In order to improve the stability of sesame sauce,the physiochemical indexes,antioxidant composition,particle size and stability of sesame paste prepared by three different processes of stone mill,colloid mill and fluid mill were selected.The results showed that the physical and chemical indicators did not change obviously.The particle size of the medium mill is the smallest,the median diameter reaches 3.87 ?m,and the stability is also best to reach 90.14%.The media mill has oil evolution conditions 20 days later than the stone mill.This shows that the stability of the sesame paste milled by the media mill is better than that of the other two mills.The rheological properties of the three types of sesame paste were also studied.It was found that the sesame paste was a pseudoplastic fluid.As the shear rate increases,the viscosity decreases continuously.With the increase of the speed,the medium milled sesame paste has the fastest viscosity change,the smallest viscosity,the smallest storage modulus and loss modulus,and exhibits fluidity.On the other hand,the stone mill exhibited a strong gel.Explore the preparation process of wheat fiber low-fat sesame paste.The dietary fiber has the function of adsorbing grease,and the medium mill is used to prepare the sesame sauce,and the wheat fiber low-fat sesame paste with a good sensory evaluation and a low oil evolution rate is selected by selecting an appropriate amount of the wheat fiber.Through single-factor orthogonal experiments,the four factors affecting the sensation of the wheat fiber sesame sauce are the temperature of the fry seeds,the time of the frying seeds,the time of the frying seeds,the number of the homogenization,the amount of the added wheat fiber,and the optimum technological condition is the temperature of the fry seeds.At 160°C,the fry time was 30 min,the amount of wheat fiber added was 5%,the number of homogenization was 5,and the highest sensory score was 90.The four factors affecting the oil extraction rate of wheat fiber sesame sauce are the following: wheat fiber content,fry seed temperature,time of frying seeds,number of times of homogenization,and the least oil extraction rate.The optimum technological condition is the amount of wheat fiber added 7 %,the frying temperature is 170°C,the frying time is 35 min,the homogenous number is 5 times,and the oil evolution rate is 1.64%.Explore the pressing method to prepare low-fat sesame paste.The sesame seeds were pressed at five different pressures of 0-10 Mpa,10-20 Mpa,20-30 Mpa,30-40 Mpa,and 40-50 Mpa,and roasted with sesame with different oil contents.The physicochemical,rheological and textural properties of the five sesame pastes prepared were compared.As the pressure increased,the oil content of sesame sauce was greatly reduced.When the pressure was 40-50 MPa,the sesame paste was coarse.The fat content was 32.55%,which was 42.64% lower than that of full-fat sesame paste,and the protein content was increased from 20.09% to 31.72%.Mineral elements Ca and Fe generally appear to increase.The realization of the preparation of low-fat high-protein sesame paste that meets the requirements is in line with the food trend.On the other hand,sesame paste with a pressure of 20-30 Mpa has a better sensory sensation.The sesame paste has a consistency of 272.96 g·sec,a hardness of 45.17 g,a cohesiveness of 43.88 and a viscosity of 70.92 g·sec.Explore the process of improving the problem of low-fat sesame paste.The pressed sesame paste is no longer fluid,and the sesame paste is too thick to be eaten.Improvements were made by adding xanthan gum as a fat substitute.The single-factor test was used to design the center combination test.The response surface methodology was used to optimize the process: the obvious effect of each factor was xanthan gum> solid-liquid ratio> alginic acid.Sodium> pressure;the best extraction process parameters: pressure 20-30 Mpa,solid-liquid ratio 1:1,xanthan gum 0.023%,sodium alginate 0.32%,then low-fat sesame paste sensory score of 92.The improved low-fat sesame paste has a shorter shelf life and extends shelf life by adding antioxidants and preservatives.When TBHQ:BHT is 2:2,it is most effective for inhibiting the increase of acid value.The effect of peroxide value on the compounding ratio is TBHQ 0.15g/kg+BHA0.05 g/kg.When the ratio of sodium benzoate to potassium sorbate is 3:2,it is the best ratio for the use of low-fat sesame preservatives,and the shelf life can reach more than 40 days.