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| Preparation technology and quality of low-fat sesame paste |
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| KeyWord:sesame paste low-fat process technology quality |
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| Abstract: |
| The sesame was cleaned and pressed by hydraulic press to varying degrees to obtain semi-defatted sesame, then the semi-defatted sesame was stir-fried moderately and milled to get low-fat sesame paste. In order to ensure that the sesame was not damaged after defatting process, the grading pressing process technology (hydraulic press working pressure 10-20 MPa, light pressing for once and twice,the oil removal rate 7%-10%) was used. The frying conditions of semi-defatted sesame pressed once were 140?℃ and 40 min. Compared with whole fat sesame paste,the trait stability and oxidation stability of low-fat sesame paste improved after milling, separation of oil during storage was less, and the stratification between oil and paste significantly improved with the floating index dropping from 8.52% to 1.4%,also the flavor and taste (greasy sense) improved moderately. |
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