| 许仕文.焙炒方式对芝麻酱品质的影响[J].中国油脂,2022,47(2):136~142.[XU Shiwen.Effect of roasting method on quality of sesame paste[J].China Oils and Fats,2022,47(2):136~142.] |
| 焙炒方式对芝麻酱品质的影响 |
| Effect of roasting method on quality of sesame paste |
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| DOI： |
| 中文关键词: 芝麻酱 焙炒方式 品质 离心析油率 风味物质 |
| 英文关键词:sesame paste roasting method quality centrifugal oil separation rate flavor substance |
| 基金项目:国家特色油料产业技术体系(CARS-14);河南省农业科学院科技创新团队 |
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| 中文摘要: |
| 对芝麻在不同条件下进行焙炒，研究焙炒方式对芝麻酱品质的影响。分析了不同焙炒方式（油炒锅、微波炉、电磁转锅）和出料温度（170、180、190 ℃）下芝麻酱离心析油率、粒径、质构、风味物质和感官品质的变化。结果表明：不同焙炒方式下芝麻酱的离心析油率变化显著，油炒锅焙炒的芝麻酱离心析油率最低，电磁转锅焙炒的芝麻酱离心析油率最高。电磁转锅将芝麻焙炒至170 ℃出料制得的芝麻酱D50最低，为33.73 μm。3个焙炒方式下芝麻酱的硬度、黏聚性和黏度均为油炒锅的最高，电磁转锅的最低。芝麻酱的主要风味物质为醛类、醇类、吡嗪类和烃类，相对含量基本超过10%，其中吡嗪类物质最多，相对含量为34.17%~75.44%。壬醛、1-辛烯-3-醇、2-乙基-3,5-二甲基吡嗪和2-戊基吡啶等风味物质存在于大多数芝麻酱中，而且相对气味活度值很高，说明它们是形成芝麻酱风味的主要物质。焙炒方式和出料温度对芝麻酱的感官均有显著影响，其中芝麻在油炒锅焙炒至180 ℃出料制得的芝麻酱感官最佳，得分最高，为90.82。 |
| 英文摘要: |
| The sesame was roasted under different conditions to study the influence of roasting method (oil bath, microwave oven, electromagnet rotary pan) on the quality of sesame paste. The changes of centrifugal oil separation rate, particle size, texture, flavor substance and sensory quality of sesame paste under different roasting methods and discharging temperatures were analyzed. The results showed that the centrifugal oil separation rate changed significantly under different roasting methods. The centrifugal oil separation rate of oil bath roasting was the lowest, and that of the electromagnetic rotary pan was the highest. The D50 of sesame paste which was roasted to 170 ℃ with electromagnetic rotary pan was the lowest, which was 33.73 μm. Under the three roasting conditions, the hardness, cohesion and viscosity of sesame paste were the highest for the oil bath roasting and the lowest for the electromagnetic rotary pan roasting. The main flavor substances of sesame paste were aldehydes, alcohols, pyrazines and hydrocarbons, and the relative content was basically more than 10%. Among them, the content of pyrazines was the most, and the relative content was 34.17%-75.44%. Nonanal, 1-octene-3-ol, 2-ethyl-3,5-dimethylpyrazine, 2-pentylpyridine, etc were present in most of sesame paste, and the relative odor activity values were very high, indicating that they were the main substances that formed the flavor of sesame paste. The roasting method and the discharging temperature had a significant influence on the sensory quality of the sesame paste. The sesame paste roasted to 180 ℃ in an oil bath had the best sensory quality, with the highest score of 90.82. |
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