Effect of different processes on the stability and rheological properties of sesame sauce

Effect of different processes on the stability and rheological properties of sesame sauce
Sesame is a colloidal suspension consisting mainly of sesame oil and a hydrophilic solid suspension. In the process of producing sesame paste, after sifting, washing, frying seeds and smoking, the pre-treated sesame seeds are ground in a sauce.
Sesame sauce contains a lot of nutrients such as fats, proteins, amino acids and minerals. Sesame sauce is a solid-liquid unstable suspension system, the liquid phase is sesame oil and the solid phase is mainly denatured protein and the like. Since the hydrophilicity in solid phase is greater than that of lipophilicity, there is a phenomenon of depositing oil in the sesame sauce. To solve this problem, most of the domestic methods are to add emulsifier to improve the colloidal stability of the sesame paste.

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