Effect of emulsifier on the stability of sesame paste

Effect of emulsifier on the stability of sesame paste
The sesame paste is made from the fried sesame seeds. It is thick and mushy. It has a sesame flavor and can be seasoned and served.
Sesame is rich in nutrients such as protein, oil and amino acids. Chinese medicine believes that sesame is sweet, flat, has the effect of nourishing blood and eyesight, phlegm and blood stasis, Shengjintong milk, and benefiting the liver and raising hair. It can be used to treat high blood pressure, white hair, anemia, sallowness, dry stool, and less milk. Equivalent.
Some small industrialized sesame pastes in China have been layered after a period of time. The upper layer is the clear oil layer and the lower layer is the slag layer. This does not facilitate the deployment of sesame sauce, but also affects its appearance, causing economic losses and food troubles for manufacturers and consumers.
The ground sesame paste is a solid-liquid heterogeneous thermodynamically unstable system.
The microwave drying machinery technology developed by the company can solve the stratification phenomenon of sesame paste.

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