| 麻梦含，刘玉兰，舒垚，等.低脂芝麻酱制取工艺及品质研究[J].中国油脂,2018,43(9):.[MA Menghan, LIU Yulan, SHU Yao, etc.Preparation technology and quality of low-fat sesame paste[J].China Oils and Fats,2018,43(9):.] |
| 低脂芝麻酱制取工艺及品质研究 |
| Preparation technology and quality of low-fat sesame paste |
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| DOI： |
| 中文关键词: 芝麻酱 低脂 生产工艺 品质 |
| 英文关键词:sesame paste low-fat process technology quality |
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| 摘要点击次数: 1055 |
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| 中文摘要: |
| 将清选除杂后的芝麻先经液压榨油机进行不同程度的脱脂，再对半脱脂的整籽芝麻进行适度炒制，之后对炒香芝麻进行磨浆得到低脂芝麻酱。为保证芝麻半脱脂过程籽粒不破损，采用分级压榨脱脂工艺技术（榨油机工作压力10~20 MPa，轻压1次和2次，可脱除芝麻中7%~10%的油脂)；经一次压榨半脱脂芝麻的炒籽条件为140?℃、40 min，经磨浆后得到的低脂芝麻酱与全脂芝麻酱相比较，性状稳定性和氧化稳定性提高，储存期间析油少，油酱分层现象得到明显改善，上浮指数由8.52%降至1.40%，风味和口感（油腻感）也得到适度改善。 |
| 英文摘要: |
| 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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