基于脱脂芝麻渣酶解液美拉德反应制备浓香型调和芝麻油的研究  

Preparation of Strong-Flavor Blended Sesame Oil by Maillard Reaction Based on Enzymatic Hydrolysate of Defatted Sesame Residue

作　　者：李菁 何述栋[2] 霍晓兵 战希凡 孙汉巨[2] 严岩 马友水 LI Jing;HE Shu-dong;HUO Xiao-bing;ZHAN Xi-fan;SUN Han-ju;YAN Yan;MA You-shui(School of Biology,Food and Environment,Hefei University,Hefei 230601,China;School f Food and Biological Engineering,Hefei University of Technology,Hefei 230009,China;Anhui Fengyang Royal Food Oil Co.,Ltd.,Chuzhou 233122,China)

机构地区：[1]合肥大学生物食品与环境学院,合肥230601 [2]合肥工业大学食品与生物工程学院,合肥230009 [3]安徽凤阳御膳油脂有限公司,安徽滁州233122

出　　处：《中国调味品》2024年第1期89-93,共5页China Condiment

基　　金：2021年安徽省重点研究与开发计划项目(202104a06020016);压榨芝麻油同源提香关键技术研究及产业化;2022年凤阳县“凤翔”人才团队项目;2022年滁州市第四批“113”产业创新团队。

摘　　要：脱脂芝麻渣经碱性蛋白酶处理获得酶解液,将其与芝麻油混合进行美拉德生香源反应,制备浓香型芝麻油风味产物,之后与自制芝麻油调配制备浓香型调和芝麻油。以感官评分为指标,研究了酶解时间、美拉德反应温度、美拉德反应时间、料油比和调配比5个因素。确定最佳工艺条件为脱脂芝麻渣酶解时间3 h,美拉德反应温度120℃,美拉德反应时间40 min,料油比10∶1,调配比1∶12,制得的浓香型调和芝麻油的风味最佳。The enzymatic hydrolysate is obtained after defatted sesame residue is treated with alkaline protease,which is mixed with sesame oil for Maillard aroma generation reaction to prepare strong-flavor sesame oil flavor products,and then it is mixed with self-made sesame oil to prepare strong-flavor blended sesame oil.With sensory score as the index,five factors namely enzymatic hydrolysis time,Maillard reaction temperature,Maillard reaction time,material-oil ratio and blending ratio are studied.The optimum process conditions are determined as enzymatic hydrolysis time of 3 h,Maillard reaction temperature of 120℃,Maillard reaction time of 40 min,material-oil ratio of 10∶1 and blending ratio of 1∶12.The obtained strong-flavor blended sesame oil has the best flavor.

关 键 词：芝麻渣 脱脂 酶解 美拉德反应 芝麻油 

分 类 号：TS225.11[轻工技术与工程—粮食、油脂及植物蛋白工程]