电加热转筒焙炒对不同工艺生产芝麻油品质的影响  

Effect of electric heating reel roasting on the quality characteristic of Sesame oil

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

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

出　　处：《食品与机械》2012年第6期197-201,共5页Food and Machinery

基　　金：国家自然科学基金(编号:31201383);河南省重大公益科研项目(编号:091100910200)

摘　　要：以白芝麻为原料,研究电加热转筒焙炒条件对水代、螺旋压榨和液压3种工艺芝麻油品质的影响。结果表明,焙炒条件对不同工艺芝麻油品质影响趋势一致且影响显著,由于加工工艺的相似性螺旋压榨和液压芝麻油的品质指标无显著差异。焙炒温度较低(170～180℃)时芝麻油的色泽变化不显著,而高于180℃时红值逐渐增加;水代芝麻油的酸值明显高于螺旋压榨和液压芝麻油的;过氧化值随焙炒时间的延长呈下降趋势;诱导时间随焙炒时间的延长逐渐升高。综合焙炒对不同工艺芝麻油品质的影响,比较好的焙炒条件是投料焙炒温度200℃,焙炒25～30min。White sesame seeds were used as raw material. The sesame oil was extracted under three different processes of the aqueous ex- traction method, screw press method, hydraulic press method. The effect of electric heating reel roasting on the quality characteristic of sesame oil was investigated. The results showed that the conditions of the roasting process are of prime importance to the quality of the sesame oil, the physical and chemical indexes of different oil had the similar change trends, and there was no significant difference in inde- xes between screw press method and hydraulic press method. The color of sesame oil was little change when the lower roasting temper- ature （170-180℃）, while the red value was sharply increased a- bove 180 ℃. The acid value of the sesame oil obtained by aqueous extraction method was obviously higher than that of the hydraulic press method and the screw press method. The peroxide value and the induction time was decreased and increased with the increasing ofthe roasting temperature and time, respectively. The optimal temperature and time roasting to obtain the better quality of sesame oil was 200 ℃ for 25-30 min.

关 键 词：芝麻 电加热转筒焙炒 水代法 螺旋压榨法 液压 法色泽 酸值 

分 类 号：TS225.11[轻工技术与工程—粮食、油脂及植物蛋白工程]