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| 以白度值为质控指标的稳定化芝麻炒制工艺 |
| 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 |
| 中文关键词: 芝麻 炒制 白度值 芝麻油 质控指标 三段式 |
| 英文关键词:sesame roast whiteness value sesame oil quality control index three-stage |
| 基金项目: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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| 中文摘要: |
| 针对芝麻炒制工艺中存在的主观随意性大，无可量化的指标作为质控标准的问题，深入研究了芝麻炒制过程以及所制芝麻油的品质指标变化规律，确定白度值作为芝麻炒制质控指标，控制范围为6.0~8.3，所制芝麻油较佳。通过研究芝麻炒制过程的变化规律并结合实际生产控制能力，形成了三段式稳定化芝麻炒制技术。以出油率和风味评分为考察指标，通过单因素实验和正交实验，确定了三段式稳定化芝麻炒制工艺控制组合，即第一阶段炒籽温度210 ℃、时间8 min，第二阶段炒籽温度230 ℃、时间9 min，第三阶段炒籽温度220 ℃、时间6 min。经验证实验，所制芝麻油风味评分为88.75，炒制芝麻白度值为7.1，出油率为46.13%，所制芝麻油水分及挥发物含量为0116%，红值为10.3。该研究为芝麻油生产过程中芝麻炒制工艺的指标化、稳定化提供了有益的探索。 |
| 英文摘要: |
| 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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