红外烘烤对水代法制取芝麻香油品质的影响  

Effect of infrared roasting on the quality of aqueous extracted sesame oil

作　　者：曹艳明[1,2] 黄纪念[2] 张丽霞[2] 宋晓燕[1] 宋国辉[2] 孙强[2] 芦鑫[2] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002 [2]河南省农业科学院农副产品加工研究所,河南郑州450008

出　　处：《食品工业科技》2011年第12期294-296,共3页Science and Technology of Food Industry

基　　金：河南省重大公益科研项目(091100910200)

摘　　要：以白芝麻为原料,研究红外烘烤条件对水代芝麻香油品质的影响。结果表明:随着红外烘烤温度的升高及烘烤时间的延长,芝麻香油的色泽加深、诱导时间延长、过氧化值增大,而对酸价的影响不显著。White sesame seeds were used as raw material. The effect of the infrared roasting conditions on the quality of sesame oil by aqueous extraction was investigated. The results showed that with the increasing of infrared roasting temperature and time,the color of sesame oil was gradually deepened,the induction time was prolonged,and the peroxide value was increased,while acid value was not significantly changed.

关 键 词：红外烘烤 水代法 芝麻香油 品质 

分 类 号：TS225.3[轻工技术与工程—粮食、油脂及植物蛋白工程]