不同焙炒工艺对芝麻酱品质的影响  

Effects of Different Roasting Processes on Quality of Sesame Paste

作　　者：邱祥国[1] 赵龙[1] QIU Xiang-guo;ZHAO Long(Nanjing Tech University,Nanjing 210043,China)

机构地区：[1]南京工业大学,南京210043

出　　处：《中国调味品》2024年第6期115-118,共4页China Condiment

基　　金：教育部产学合作协同育人项目(230720331707282)。

摘　　要：焙炒是芝麻酱风味物质形成的关键工艺,对芝麻酱的风味有重要影响,若焙炒温度过低,美拉德反应程度也相对较低,使得芝麻酱风味物质不足;若焙炒温度过高,会产生焦糊气味,使得芝麻酱中风味物质损失。该研究基于此,对比不同焙炒方式下芝麻酱的离心析油率、风味物质和感官品质的差异。研究结果表明,不同焙炒工艺条件下制作的芝麻酱的离心析油率差异显著,当出料温度为170,180℃时,芝麻酱的析油率大小是电磁转锅>微波炉>油浴锅。3种焙炒方式的芝麻酱中共有风味物质有11类,其中烃类、醇类、醛类和吡嗪类为主要的风味化合物。Roasting is the key process for the formation of flavor substances in sesame paste,which plays an important role in the flavor of sesame paste.If roasting temperature is too low,the degree of Maillard reaction can be relatively low,resulting in the insufficient flavor substances of sesame paste;if the roasting temperature is too high,it can produce a burnt smell,causing the loss of flavor substances in sesame paste.Based on this,in this study,the differences of centrifugal oil precipitation rate,flavor substances and sensory quality of sesame paste produced by different roasting methods are compared.The research results show that the centrifugal oil precipitation rate of sesame paste produced under different roasting conditions is significantly different.When the out-feeding temperature is 170,180℃,the oil precipitation rate of sesame paste is in the order of electromagnetic rotary pot>microwave oven>oil bath pan.There are a total of 11 types of flavor substances in sesame paste produced by the three roasting methods,among which,hydrocarbons,alcohols,aldehydes and pyrazines are the main flavor compounds.

关 键 词：芝麻酱 焙炒工艺 风味物质 感官评分 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]