| 宋国辉，黄纪念，游静，芦鑫，李可心，孙强.水代法芝麻香油磨酱品质量化评价方法研究[J].中国油脂,2026,51(7):.[SONG Guohui, HUANG Jinian, YOU Jing, LU Xin, LI Kexin, SUN Qiang.Quantitative evaluation methods for the grinding process in water-substituted sesame oil production[J].China Oils and Fats,2026,51(7):.] |
| 水代法芝麻香油磨酱品质量化评价方法研究 |
| Quantitative evaluation methods for the grinding process in water-substituted sesame oil production |
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投稿时间：2025-08-13 修订日期：2026-03-26 录用日期：2025-10-20
出版日期：2026-07-20
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250369 |
| 中文关键词: 水代法 芝麻香油 磨酱 量化评价方法 斜面流距 |
| 英文关键词:water-substitution method sesame oil grinding process quantitative evaluation method slope flow distance |
| 基金项目:河南省中央引导地方科技发展资金项目（Z20221343042）；国家特色油料产业技术体系食品加工岗位科学家项目(CARS-14-1-30)；河南省农业科学院科技创新团队项目（2023TD23） |
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| 中文摘要: |
| 为了实现水代法制取芝麻香油工艺中磨酱工序质量的量化控制，提出了一种基于斜面流距的量化评价方法。采用单因素实验优化了斜面流距的测定条件，分析了芝麻油酱磨制程度对出油效果的影响,考察了斜面流距与出油率的相关性,并确定了磨酱质控标准。同时，对磨酱质控方法和标准的有效性进行了验证，并结合激光共聚焦显微镜观察了不同磨制程度油酱的微观结构，从微观层面揭示油酱磨制程度、油酱流动性及出油率之间的内在关联。结果表明:斜面流距的最佳测定条件为上样量25 g、斜面角度15°、测定时间4 min、测定温度(20±1） ℃，该条件下不同磨制程度油酱的斜面流距差异显著；随着磨制程度的加深，斜面流距和出油率逐渐增加，斜面流距与出油率呈极显著正相关,且二者线性关系良好，基于此建立了该测定方法下油酱的质控标准，即斜面流距不小于32 cm；微观结构分析说明，随着磨制程度的加深，炒芝麻组织结构的破坏程度逐渐加深，油脂与蛋白质及其他物质的结合被逐步破坏，油脂释放，形成酱体且流动性不断增加，斜面流距增大，最终出油率增加。综上，斜面流距可作为有效表征油酱流动性的量化指标，能够反映磨酱过程中脂肪与非脂肪成分的分离程度，进而预测出油效果。 |
| 英文摘要: |
| To address the critical demand for quantitative quality control in the grinding process of sesame oil production by the water-substitution method, a novel quantitative evaluation method based on the slope flow distance (SFD) was proposed. Single-factor experiments were conducted to optimize the determination conditions for SFD, and the effect of the grinding degree on oil yield was analyzed. The correlation between SFD and oil yield was investigated and the grinding control standard was established. Additionally, the validity of the grinding control method and standard was verified, and the microstructure of sesame pastes with different grinding degrees was observed using laser scanning confocal microscopy to reveal the intrinsic relationship among grinding degree, paste fluidity, and oil yield at the microscopic level. The results showed that the optimal conditions for SFD determination were as follows: sample loading 25 g, slope angle 15°, determination time 4 min, and determination temperature (20±1） ℃. Under these conditions, the SFD of sesame pastes with different grinding degrees showed significant differences. As the grinding degree increased, both the SFD and oil yield gradually increased, and a highly significant positive correlation was observed between SFD and oil yield, with a good linear relationship. Based on this, a quality control standard for sesame paste under this determination method was established, i.e., a SFD of not less than 32 cm. Microstructural analysis indicated that with the increasing grinding degree, the tissue structure of roasted sesame seeds was progressively disrupted. The binding between oil and protein as well as other components was gradually broken, leading to oil release, formation of a paste with increasing fluidity, an increase in SFD, and ultimately an increase in oil yield. In conclusion, SFD can serve as an effective quantitative indicator for evaluating the fluidity of sesame paste, reflecting the degree of separation between fat and non-fat components during the grinding process, and thereby predicting oil yield. |
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