黑芝麻丸制备工艺的优化及贮藏特性研究  

Optimization of Preparation Technology and Storage Characteristics of Black Sesame Pills

作　　者：张芳[1] ZHANG Fang(School of Food and Chemical Engineering,Hebi Polytechnic,Hebi 458030,China)

机构地区：[1]鹤壁职业技术学院食品与化工学院,河南鹤壁458030

出　　处：《现代食品》2025年第3期57-62,共6页Modern Food

摘　　要：为优化黑芝麻丸制备工艺并对其贮藏特性进行研究,本文以黑芝麻、麦芽糖醇、核桃仁和竹叶黄酮提取物为原料,以感官评分为指标,在单因素试验基础上,通过响应面试验优化黑芝麻丸制备工艺条件,并对黑芝麻丸在贮藏过程中的酸价、过氧化值变化进行分析。结果表明,黑芝麻丸制备工艺条件为竹叶黄酮提取物添加量1.1%、焙烤温度161℃、焙烤时间8 min。常温(25℃)下,分别以过氧化值和酸价为指标进行货架期预测,货架期分别为104.13 d和211.62 d。本研究可为黑芝麻丸生产提供一定数据基础和实践指导。In order to optimize the preparation process of black sesame pills and study its storage characteristics,this paper used black sesame,maltitol,walnut kernel and bamboo leaf flavonoid extracts as raw materials and sensory scores as indicators.On the basis of single factor test,response surface test was used to optimize the preparation conditions of black sesame pills,and the changes in acid value and peroxide value of black sesame pills during storage were analyzed.The results showed that the preparation conditions of black sesame pills were 1.1%of flavonoids extract from bamboo leaves,161℃baking temperature and 8 min baking time.At room temperature(25℃),the shelf life of 104.13 d and 211.62 d was predicted using the peroxide value and acid value as indicators,respectively.This study can provide some data basis and practical guidance for the production of black sesame pills.

关 键 词：黑芝麻丸 工艺 贮藏特性 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]