一种风味接近小磨香油的芝麻油生产工艺研究  

Research on the Effect of Sesame Oil Production Process on the Flavor of Sesame Oil

作　　者：刘配莲 李诚琨 董西余 潘亚萍 宋玉义 张刚 LIU Peilian;LI Chengkun;DONG Xiyu;PAN Yaping;SONG Yuyi;ZHANG Gang(COFCO Oil and Grains Industry(Feixian)Co.,Ltd.,Linyi 273400,China)

机构地区：[1]费县中粮油脂工业有限公司,山东临沂273400

出　　处：《食品安全导刊》2022年第33期164-166,192,共4页China Food Safety Magazine

摘　　要：本研究选取了4种不同的芝麻原料和大线螺旋压榨的毛油进行实验,分别考察了水洗原料和清油(对毛油大量水洗)对风味的影响,以期得到与小磨芝麻香油风味特点相近的芝麻油。结果表明,原料水洗对于风味的改善有一定的效果,但是效果不明显;经大量水洗清油处理后,芝麻油风味有比较明显的改善,油样的风味相对清油前更加柔和纯净,经感官评价小组评价后得出,该油样风味特点与小磨香油油样相近,优化的大量水洗清油条件为缓冲液采用pH=7.53的0.1 mol·L^(-1)的磷酸钠溶液,用量为毛油总重的1.0%,常温、搅拌30 min,搅拌速度为600 r·min^(-1),离心速度为4000 r·min^(-1),时间为10 min,离心后取上层油样5℃冬化2 h后,滤纸过滤,采用大量水洗的清油方式对毛油进行清油后,芝麻油风味有比较明显的改善,经处理后的油样相对柔和纯净,能够明显去除酸味,并且在小试中,水分和颜色能够控制在国家标准以内。In this study,four different sesame raw materials and the crude oil from the large spiral pressing were selected for the experiment,and the effects of water washing raw materials and clear oil(washing the crude oil in large quantities)on the flavor were investigated respectively,in order to obtain sesame oil with similar flavor characteristics to the sesame oil from the small mill.The results showed that the raw material washing had a certain effect on the improvement of flavor,but the effect was not obvious;After a large amount of water washing oil treatment,the flavor of sesame oil has been significantly improved,and the flavor of the oil sample is more soft and pure than that before the oil cleaning.The sensory evaluation team has evaluated that the flavor characteristics of the oil sample are similar to that of the small grinding oil sample.The optimized conditions for large amount of water washing oil are as follows:the buffer solution is 0.1 mol·L^(-1)sodium phosphate solution with pH of 7.53,the amount is 1.0%of the total weight of the crude oil,the temperature is normal,the stirring time is 30 min,and the stirring speed is 600 r·min^(-1),The centrifugation speed is 4000 r·min^(-1),and the time is 10 min.After centrifugation,take the upper oil sample and winterize it at 5℃for 2 h.Filter it with filter paper.After the crude oil is cleaned with a large amount of water,the sesame oil flavor is improved significantly.The treated oil sample is relatively soft and pure,especially the acid flavor can be removed obviously.In the small test,the water content and color can be controlled within the national standard.

关 键 词：芝麻油 生产工艺 风味 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]