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| Stabilized sesame roasting process with whiteness value as quality control index |
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| DOI：10.12166/j.zgyz.1003-7969/2020.06.002 |
| KeyWord:sesame roast whiteness value sesame oil quality control index three-stage |
| FundProject:国家特色油料产业技术体系食品加工岗位科学家基金资助（CARS-14-1-30）; 河南省财政资金支持专项 |
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| Abstract: |
| Aiming at the problem of the subjectiveness and arbitrariness in sesame seed roasting process and the absence of objective indexes as quality control standards, the sesame seed roasting process and the change rule of the quality indexes of sesame oil were studied in depth. The whiteness value was determined as the quality control index for sesame seed roasting process, and with the control range of 60-8.3, the sesame oil produced was better. Combined with the change rule of sesame roasting process and the controll ability of the production operation, a three-stage stabilized sesame roasting technology was formed. With oil yield and flavor score as the inspection indexes, the technological control combination of three-stage stabilized sesame roasting was determined through single factor experiment and orthogonal experiment. In the first stage, the roasting temperature was 210 ℃ and the time was 8 min. In the second stage, the roasting temperature was 230 ℃ and the time was 9 min. In the third stage, the roasting temperature was 220 ℃ and the time was 6 min. The verification experiment showed that the flavor value of sesame oil was 88.75, the whiteness value of roasted sesame was 7.1, and the oil yield was 46.13%. The moisture and volatile content of sesame oil was 0.116% and the red value was 10.3. This study provided a useful exploration for the indexing and stabilization of the sesame roasting process during the production of sesame oil. |
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