摘要
加强芝麻酱产品的研究,稳定性技术是生产的关键技术。为了提高芝麻酱的稳定性,对影响芝麻酱流变学和稳定性的工艺作了初步研究,探讨了芝麻酱在储存过程中出现分层现象的主要原因和解决方法,对研制出具有口感、风味、色泽良好的稳定型芝麻酱具有重要的意义。
To strengthen the sesame paste product research, Stability technology is the key to produc- tion technology. Technological conditions was studied that effected rheology and stability of sesame paste in this paper for improving stability of sesame paste. The principle reasons and control method of sedimentation phenomenon of sesame paste during store were investigated. It has important impli- cations on producing the sesame paste with good stability, pure aftertaste, good flavor and color.
出处
《中国调味品》
CAS
北大核心
2012年第10期1-3,11,共4页
China Condiment
基金
河南工业大学引进人才项目(No.150288)
现代农业产业技术体系建设专项资金资助(nycytx-20-1-08))
河南省食用油脂倍增计划专项资金资助(2069999)
关键词
芝麻酱
稳定性
加工
sesame paste colloidal stability process
