摘要
将清选除杂后的芝麻先经液压榨油机进行不同程度的脱脂,再对半脱脂的整籽芝麻进行适度炒制,之后对炒香芝麻进行磨浆得到低脂芝麻酱。为保证芝麻半脱脂过程籽粒不破损,采用分级压榨脱脂工艺技术(榨油机工作压力10~20 MPa,轻压1次和2次,可脱除芝麻中7%~10%的油脂);经一次压榨半脱脂芝麻的炒籽条件为140℃、40 min,经磨浆后得到的低脂芝麻酱与全脂芝麻酱相比较,性状稳定性和氧化稳定性提高,储存期间析油少,油酱分层现象得到明显改善,上浮指数由8.52%降至1.40%,风味和口感(油腻感)也得到适度改善。
The sesame was cleaned and pressed by hydraulic press to varying degrees to obtain semi - defatted sesame, then the semi - defatted sesame was stir - fried moderately and milled to get low - fat sesame paste. In order to ensure that the sesame was not damaged after defatting process, the grading pressing process technology (hydraulic press working pressure 10 -20 MPa, light pressing for once and twice ,the oil removal rate 7% - 10% ) was used. The frying conditions of semi - defatted sesame pressed once were 140 ℃ and 40 rain. Compared with whole fat sesame paste, the trait stability and oxidation sta- bility of low - fat sesame paste improved after milling, separation of oil during storage was less, and the stratification between oil and paste significantly improved with the floating index dropping from 8.52% to 1.4% ,also the flavor and taste (greasy sense) improved moderately.
作者
麻梦含
刘玉兰
舒垚
刘华敏
王小磊
马宇翔
MA Menghan;LIU Yulan;SHU Yao;LIU Huamin;WANG Xiaolei;MA Yuxiang(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China)
出处
《中国油脂》
CAS
CSCD
北大核心
2018年第9期66-70,共5页
China Oils and Fats
基金
"十三五"国家重点研发计划支持项目子课题(2016YFD0401405)
关键词
芝麻酱
低脂
生产工艺
品质
sesame paste
low - fat
process technology
quality