| 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. |
