不同产地芝麻特性对芝麻酱品质的影响  

Effects of Sesame Variety Characteristics from Different Producing Areas on the Quality of Sesame Paste

作　　者：孙强 黄纪念[1,2] 许仕文 宋国辉[1,2] 张国治 SUN Qiang;HUANG Jinian;XU Shiwen;SONG Guohui;ZHANG Guozhi(Agricultural and Sideline Products Processing Research Center,Henan Academy of Agriculture Sciences,Zhengzhou 450002,China;Institute of Agricultural Products Processing,Henan Academy of Agricultural Sciences,Zhengzhou 450002,China;College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南省农业科学院农副产品加工研究中心,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450002 [3]河南工业大学粮油食品学院,河南郑州450001

出　　处：《食品科技》2022年第7期141-148,共8页Food Science and Technology

基　　金：财政部和农业农村部:国家现代农业产业技术体系项目(CARS-14-1-30);河南省农业科学院科技创新团队项目(2022TD11)。

摘　　要：为研究芝麻原料产地、品质特性对芝麻酱品质的影响,选取来自不同国别的10个黑白芝麻样品,对芝麻原料组分及芝麻酱的离心析油率、粒径、质构、感官品质和流变学特性进行分析。结果表明:不同产地芝麻原料的粗蛋白、粗脂肪、总糖、水分和灰分含量存在显著性差异,不同产地芝麻原料加工的芝麻酱品质特性也存在显著差异。芝麻酱的稳定性、质构特性、流变学特性与芝麻的水分、灰分、粗脂肪、蛋白质含量呈负相关,与总糖含量呈正相关;感官品质与灰分、总糖含量呈负相关,与粗脂肪和水分含量呈正相关,与粗蛋白含量极显著呈正相关。芝麻的粗脂肪含量和灰分含量是影响芝麻酱品质的重要因素。黑芝麻粗脂肪含量明显低于白芝麻,加工的芝麻酱质构特性、稳定性优于白芝麻酱,但感官品质劣势明显。国产芝麻加工的芝麻酱稳定性、质构特性、流变学特性较好,感官品质更优,这对发挥国产芝麻品质优势、提质增效、延长产业链条、促进产业发展具有重要意义。In order to study the influence of origin and quality characteristics of sesame raw material on the quality of sesame paste,10 black and white sesame samples from different countries were selected to analyze the centrifugal oil extraction rate,particle size,texture,sensory quality and rheological properties of sesame raw material components and sesame paste.The results showed that there were significant differences in crude protein,crude fat,total sugar,moisture and ash content of sesame paste from different producing areas,and there were significant differences in quality characteristics of sesame paste processed from different producing areas.The stability,texture and rheological properties of sesame paste were negatively correlated with the contents of water,ash,crude fat and protein,but positively correlated with the contents of total sugar.Sensory quality was negatively correlated with ash and total sugar content,positively correlated with crude fat and water content,and significantly positively correlated with crude protein content.The crude fat content and ash content of sesame are important factors affecting the quality of sesame paste.The crude fat content of black sesame was significantly lower than that of white sesame,and the texture and stability of processed sesame paste were better than that of white sesame paste,but the sensory quality was obviously inferior.The stability,texture and rheological properties of sesame paste processed by domestic sesame are better,and the sensory quality is better,which is of great significance to give play to the quality advantage of domestic sesame,improve quality and efficiency,extend the industrial chain and promote the development of the industry.

关 键 词：芝麻酱 稳定性 质构特性 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]