不同工艺对芝麻酱稳定性及流变学特性的影响  

Effect of Different Process on the Stability and Rheological Property of Sesame Paste

作　　者：檀静[1] 汪学德[1] 李晓明 曾国展 

机构地区：[1]河南工业大学粮油食品学院,郑州450001 [2]郑州四维粮油工程技术有限公司,郑州450001 [3]河南驻马店顶志油脂有限公司,河南驻马店463000

出　　处：《中国调味品》2018年第1期73-77,共5页China Condiment

基　　金：公益性行业(农业)科研专项(201303072-2);国家"现代农业产业技术体系建设"专项资金(CAR15-1-10)

摘　　要：分别以带皮芝麻和脱皮芝麻为原料,研究传统石磨、胶体磨以及介质磨3种制酱方法对芝麻酱稳定性及流变学特性的影响。结果表明:相比胶体磨和石磨,介质磨磨制的芝麻酱粒度最小达到3.87μm,稳定性也是最好,达到90.14%。介质磨磨制的芝麻酱开始出现油脂上浮比石磨将近减少了20天;不同的粒径对芝麻酱的流变学特性影响很大,粒径越小,黏度越小;脱皮芝麻酱比普通芝麻酱粗纤维含量低,草酸含量低,而且含油量较高,是一种值得开发的新型芝麻酱。The effects of traditional stone mill, colloid mill and media mill on the stability and rheological property of sesame paste are studied with sesame and peeling sesame. The results show that compared with colloid mill and stone mill, the minimum grain size of sesame paste ground by media mill is 3.87μm, and the stability is the best of 90. 14%. The floating oil of sesame paste ground by media mill begins to appear, which is 20 days less than the stone mill. The different particle sizes have great influence on the rheological property of sesame paste. The smaller the particle size, the smaller the viscosity. The crude fiber content of peeling sesame paste is lower than that of ordinary sesame paste, the content of oxalic acid is low and the content of oil is high,it is a new kind of sesame paste worth developing.

关 键 词：芝麻酱 稳定性 流变性 

分 类 号：TS201.7[轻工技术与工程—食品科学]