| 董迎章1，李诚琨1，刘配莲2，张刚2，寇相波2，董西余2，潘亚萍2，姜德铭3.生产工艺对压榨芝麻油风味的影响[J].中国油脂,2023,48(7):.[DONG Yingzhang1, LI Chengkun1,LIU Peilian2, ZHANG Gang2, KOU Xiangbo2,
DONG Xiyu2, PAN Yaping2, JIANG Deming3.Effect of production process on the flavor of pressed sesame oil[J].China Oils and Fats,2023,48(7):.] |
| 生产工艺对压榨芝麻油风味的影响 |
| Effect of production process on the flavor of pressed sesame oil |
| |
| DOI： |
| 中文关键词: 芝麻油 压榨 生产工艺 风味 |
| 英文关键词:sesame oil pressing production process flavor |
| 基金项目: |
|
| 摘要点击次数: 1365 |
| 全文下载次数: 1390 |
| 中文摘要: |
| 为了在提高芝麻油风味的基础上降低生产成本，探究生产工艺各阶段对压榨芝麻油风味的影响。对芝麻油生产过程中的原料水洗、调质、压榨、水化脱胶、过滤等阶段进行研究，采用感官评价和仪器检测相结合的方式对芝麻油的风味进行测定。结果表明：芝麻原料水洗后得到的芝麻油风味物质含量增加30.44%，且风味更加浓郁纯正；在芝麻炒籽、扬烟后进行调质处理，芝麻油风味物质含量比不调质增加34.26%，风味更加浓郁，口感润滑；在芝麻榨油时进行多段压榨，前段压榨芝麻油的风味物质含量比后段压榨芝麻油的增加43.15%，且前段压榨芝麻油风味更加纯正，口感爽滑细腻；自然沉降的芝麻油风味物质含量比水化脱胶芝麻油的增加20.35%；添加0.5%的珍珠岩过滤后，芝麻油风味物质含量降低14.13%，添加0.5%的干饼粉过滤的芝麻油风味物质含量降低7.31%。综上，对芝麻原料进行水洗处理，炒籽、扬烟后进行调质处理，分段压榨取油，对芝麻原油进行低温自然沉降处理，以及减少水化脱胶加水量，尽量不添加或者少添加助滤剂，可显著提高芝麻油的风味。 |
| 英文摘要: |
| In order to reduce the production cost on the basis of improving the flavor of sesame oil, the effect of the production process at each stage on the flavor of pressed sesame oil was investigated. The raw material washing, conditioning, pressing, hydration degumming, filtration in the production process of sesame oil were studied, and the flavor of sesame oil was determined by the combination of sensory evaluation and instrument detection. The results showed that the content of flavor substances in sesame oil obtained from washed sesame raw materials increased by 30.44%, and the flavor was more rich and pure. When the sesame was conditioned after frying and smoking, the content of flavor substances in sesame oil increased by 34.26% compared with that without conditioning treatment, and the flavor was more rich and the taste was smooth. When the sesame was pressed in multiple stages, the content of flavor substances in the sesame oil from sesame pressed in the front stage was 43.15% higher than that in the sesame oil from sesame pressed in the rear stage, and the flavor of the sesame oil from sesame pressed in the front stage was more pure, smooth and delicate. The content of flavor substances in sesame oil degummed by natural sedimentation was 20.35% higher than that of sesame oil degummed by hydration degumming. After filtration with 05% perlite, the content of flavor substances in sesame oil decreased by 14.13%, and that of sesame oil filtered with 0.5% dry cake powder decreased by 7.31%. In conclusion, the flavor of sesame oil can be significantly improved by washing sesame, conditioning treatment after frying and smoking, extraction of oil by sectional pressing, natural sedimentation of crude sesame oil at low temperature, reducing the dosage of water for hydration degumming, without or with minimal addition of filter aid. |
| 查看全文 查看/发表评论 下载PDF阅读器 |
| 关闭 |
|
|
|
