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CN-122004304-A - Low-fat high-nutrition sesame milk and preparation method thereof

CN122004304ACN 122004304 ACN122004304 ACN 122004304ACN-122004304-A

Abstract

The invention provides low-fat high-nutrition sesame milk and a preparation method thereof, comprising the following steps of S1, preparing low-fat sesame meal and defatted sesame essential oil, S2, mixing the low-fat sesame meal with pure water, grinding to obtain sesame raw pulp, adding tannase and phytase to carry out enzymolysis to obtain enzymolysis sesame protein pulp, adding compound soybean protein, regulating the solid content of a system, homogenizing to form uniform basic emulsion, S3, slowly injecting a core water phase into an intermediate oil phase, shearing and emulsifying to form W/O primary emulsion, slowly adding the W/O primary emulsion into an outer layer of hydrogel, refrigerating for 1-2 hours to form double emulsion gel microspheres, S4, mixing the double emulsion gel microspheres with the basic emulsion, stirring for 10-15 minutes, sequentially adding a flavoring agent and a stabilizing agent, homogenizing, then carrying out low-temperature sterilization for 30 minutes, and finally rapidly cooling to obtain the low-fat high-nutrition sesame milk. The invention solves the problem of too high fat in sesame milk, maintains natural flavor, and the prepared product has the characteristics of low fat, high nutrition and good taste.

Inventors

  • SUN QIANG
  • HUANG JINIAN
  • YOU JING
  • LI KEXIN
  • LI YINGXI

Assignees

  • 河南省农业科学院农产品加工研究中心

Dates

Publication Date
20260512
Application Date
20260305

Claims (10)

  1. 1. The preparation method of the low-fat high-nutrition sesame milk is characterized by comprising the following steps of: S1, pretreatment of raw materials Selecting high-quality sesame, cleaning, drying, baking at low temperature, cooling to room temperature, squeezing at low temperature until the oil removal rate reaches 30-40%, and obtaining low-fat sesame seed meal and defatted sesame essential oil; S2, preparing basic emulsion Mixing low-fat sesame seed meal with pure water, grinding to obtain sesame raw pulp, regulating pH of the system, heating, adding tannase and phytase, stirring at constant temperature for enzymolysis for 2-3h, inactivating enzyme at low temperature after enzymolysis, cooling to room temperature, centrifuging to remove residues to obtain enzymolysis sesame protein pulp, adding compound soybean protein, stirring uniformly, regulating the solid content of the system to 12-15% by using pure water, homogenizing under 20-30 MPa pressure, and forming uniform basic emulsion; s3, preparing double emulsion gel microspheres Preparing a core water phase and an intermediate oil phase, slowly injecting the core water phase into the intermediate oil phase, shearing and emulsifying to form a W/O primary emulsion, preparing a hydrogel outer layer, slowly adding the W/O primary emulsion into the hydrogel outer layer, and refrigerating for 1-2 hours at 4-10 ℃ to form double emulsion gel microspheres; S4, preparing a finished product Mixing the double emulsion gel microspheres with the basic emulsion according to the mass ratio of 1:3-4, stirring for 10-15min at 300-400r/min, sequentially adding the flavoring agent and the stabilizing agent, stirring for 15-20min at 500-600r/min, performing two-stage homogenization treatment, performing low-temperature sterilization at 60-65 ℃ for 30min after homogenization, and finally rapidly cooling to 4 ℃ to obtain the low-fat high-nutrition sesame milk.
  2. 2. The process according to claim 1, wherein the low temperature baking temperature in S1 is 80-100℃for 15-25min and the low temperature pressing temperature is 35-50 ℃.
  3. 3. The preparation method of claim 1, wherein the mass ratio of the low-fat sesame seed meal to the pure water in the S2 is 1:8-10, the pH of the system is 5.0-6.0, and the temperature is raised to 45-55 ℃.
  4. 4. The preparation method of claim 1, wherein the mass ratio of the tannase to the phytase in the S2 is 1:2-3, and the total addition amount of the tannase and the phytase is 0.1-0.2% of the mass of the sesame puree.
  5. 5. The preparation method according to claim 1, wherein the low-temperature enzyme deactivation temperature in S2 is 70 ℃ and the time is 15min.
  6. 6. The preparation method of claim 1, wherein the composition of the compound soy protein in S2 is soy protein isolate and soy protein concentrate=7:3, and the addition amount is 2-3% of the mass of the enzymolysis sesame protein slurry.
  7. 7. The preparation method according to claim 1, wherein the specific steps of S3 are as follows: Adding calcium citrate and zinc glycinate into pure water according to the mass ratio of (0.3-0.5) to (50-80), stirring for 15-20min at the speed of 300r/min at 30-40 ℃ to completely dissolve to obtain a core water phase, taking defatted sesame essential oil obtained in the step S1, adding glycerol monostearate and xanthan gum according to the mass ratio of 2:1, heating to 40 ℃ after stirring and dissolving to obtain an intermediate oil phase, slowly injecting the core water phase into the intermediate oil phase according to the mass ratio of (1:2-4) of the core water phase, shearing and emulsifying for 5-7min at the speed of 10000-12000r/min to form a W/O primary emulsion, dispersing pea protein and rice protein into the pure water, adjusting the pH value to 7.0-7.5,80 r/min for 2-4h, then adding low methoxyl pectin-320 r/min to completely dissolve to 280:1, heating to 40 ℃ after stirring and dissolving to obtain a hydrogel system, slowly adding pectin and water gel at the speed of (10:2-3:2-3) to obtain a hydrogel, slowly adding the low methoxyl pectin and water phase to the hydrogel at the speed of (1:2-3:2-4) according to the mass ratio of the core water phase to (10:2-3).
  8. 8. The preparation method of claim 1, wherein the flavoring agent in the step S4 is maltitol and natural sesame essence, the added amount of the maltitol is 2-3% of the total mass of the system, the added amount of the natural sesame essence is 0.05-0.1% of the total mass of the system, and the stabilizer comprises xanthan gum and guar gum with the mass ratio of 1:1, and the added amount is 0.05-0.1% of the total mass of the system.
  9. 9. The method according to claim 1, wherein the two-stage homogenization treatment in S4 is carried out under conditions of a primary homogenization pressure of 60-80MPa and a secondary homogenization pressure of 120-140MPa.
  10. 10. The low-fat high-nutrition sesame milk obtained by the preparation method according to any one of claims 1 to 9.

Description

Low-fat high-nutrition sesame milk and preparation method thereof Technical Field The invention belongs to the technical field of beverage processing, and particularly relates to low-fat high-nutrition sesame milk and a preparation method thereof. Background Sesame is used as a traditional nutritional food material, is rich in oil, protein, calcium, zinc and other minerals, and sesame milk prepared from sesame is a common vegetable protein drink in the market. Although the sesame is rich in unsaturated fatty acid, vitamin E and vegetable protein, the natural high-oil property and the anti-nutritional factor of the sesame can lead the existing sesame milk product to be difficult to meet the comprehensive requirements of consumers on low fat, high protein, high nutritional absorptivity and good taste. The prior sesame milk product has the defects that firstly, the content of fat is too high, the natural fat content of sesame is difficult to accurately control, the full degreasing is easy to cause flavor loss, the partial degreasing is easy to cause floating of the fat and layering of a system, the stability and eating experience of the product are affected, secondly, the content of nutrients is insufficient, the prior sesame milk product is mostly filled by adding substances such as starch and maltodextrin, the utilization rate of sesame protein is low, and the cooperative reinforcement of multiple proteins is lacking, in addition, although the sesame contains minerals such as calcium and zinc, the natural content is low, the bioavailability is poor, the total nutrition supply capability of the sesame milk is poor, thirdly, the phytic acid in the sesame interferes with nutrition absorption, the phytic acid in the sesame can not only inhibit the absorption of the minerals such as calcium and zinc, but also can bring bitter taste, the prior art is more independent of enzymolysis or physical precipitation, the removal effect is limited, and the nutrients are easy to damage, fourthly, the fiber residue causes poor feel, the flavor is degraded due to high-temperature processing, and the addition of a single-layer stabilizer cannot give consideration to long-term storage stability and smooth mouthfeel. The prior art is mostly aimed at single defect optimization, such as complex enzymatic hydrolysis to remove anti-nutritional factors, single-layer gel encapsulation to improve stability and the like, and lacks multi-process collaborative innovation. Therefore, a technical scheme capable of systematically and targetedly solving the core problems of high lipid content, poor nutrition supply capability, poor taste and the like of sesame milk is needed. Based on the technical problems, the invention constructs a synergistic process system, firstly, the raw materials are subjected to accurate partial degreasing and targeted enzymolysis, then, water-in-oil-in-water (W/O/W) microspheres are prepared, the purposes of grease sealing, mineral protection, protein content improvement and the like are synchronously realized, and the prepared sesame milk has the characteristics of low fat, high nutrition and the like, accords with the healthy consumption trend, and provides core technical support for the industrialization upgrading of the sesame milk industry. Disclosure of Invention The invention provides low-fat high-nutrition sesame milk and a preparation method thereof, which solve the problem of excessive fat in sesame milk and simultaneously retain natural flavor by low-temperature baking, accurate partial degreasing pretreatment, targeted enzymolysis and double emulsion gel microsphere adding processes, and finally the prepared sesame milk has the characteristics of low fat, high nutrition and good taste. The technical scheme adopted for achieving the purpose is that the preparation method of the low-fat high-nutrition sesame milk comprises the following steps of: S1, pretreatment of raw materials Selecting high-quality sesame, cleaning, drying, baking at low temperature, cooling to room temperature, squeezing at low temperature until the oil removal rate reaches 30-40%, and obtaining low-fat sesame seed meal and defatted sesame essential oil; S2, preparing basic emulsion Mixing low-fat sesame seed meal with pure water, grinding to obtain sesame raw pulp, regulating pH of the system, heating, adding tannase and phytase, stirring at constant temperature for enzymolysis for 2-3h, inactivating enzyme at low temperature after enzymolysis, cooling to room temperature, centrifuging to remove residues to obtain enzymolysis sesame protein pulp, adding compound soybean protein, stirring uniformly, regulating the solid content of the system to 12-15% by using pure water, homogenizing under 20-30 MPa pressure, and forming uniform basic emulsion; s3, preparing double emulsion gel microspheres Preparing a core water phase and an intermediate oil phase, slowly injecting the core water phase into the intermediate oil phase, shearing and e