蒸制对水代法制香油出油率及风味物质的影响  

Effect of steaming on oil yield and flavor substances of aqueous extracted sesame oil

作　　者：孟醒 孙强 宋国辉 黄纪念 游静 MENG Xing;SUN Qiang;SONG Guo-hui;HUANG Ji-nian;YOU Jing(Agricultural and Sideline Products Processing Research Center,Henan Academy of Agricultural Sciences,Zhengzhou 450006,Henan,China;Institute of Agricultural and Sideline Products Processing,Henan Academy of Agricultural Sciences,Zhengzhou 450006,Henan,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450006 [2]河南省农科院农副产品加工研究所,河南郑州450006

出　　处：《粮食与油脂》2022年第9期90-95,共6页Cereals & Oils

基　　金：国家特色油料产业技术体系食品加工岗位科学家(CARS-14-1-30);河南省农业科学院科研发展专项资金项目计划(2020CY016);河南省农业科学院科技创新团队项目(2022TD11);河南省中央引导地方科技发展专项跨区域研发合作项目(芝麻香油水代法生产关键技术提质升级研究)。

摘　　要：将蒸制处理用于水代法的芝麻熟制调质,建立了蒸制—炒制联合调质的水代法芝麻香油生产工艺。采用单因素试验结合响应面法,考察蒸制时间、炒制时间、加水量对出油率的影响,并优化得到了最佳工艺参数:蒸制时间43 min、炒制温度204℃、加水量为芝麻酱质量的86.7%。在此条件下,芝麻出油率为47.6%,比传统炒制水代法提高了5.1%,同时增加了壬醛、2-呋喃甲醇、2-乙酰吡咯、酚类、吡嗪类等挥发性风味物质含量。The steaming treatment was used for sesame oil by aqueous extraction,and the production process of sesame oil combined with steaming and roasting processing was established.The single factor test combined with the response surface method was used to investigate the effects of steaming time,frying time,and water addition on the oil yield.The best process parameters were optimized and established:steaming time 43 min,the system temperature 204 ℃,and the amount of water added 86.7 % of the mass of the sesame paste.Under these conditions,the oil yield of sesame was 47.6 %,which was 5.1 % higher than that of the traditional method.Meanwhile,the volatile flavor substances such as nonanal,2-furan methanol,2-acetylpyrrole,phenols and pyrazine were increased.

关 键 词：芝麻香油 水代法 SPME-GC-MS 挥发性风味物质 

分 类 号：TS225.11[轻工技术与工程—粮食、油脂及植物蛋白工程]