低脂芝麻酱制取工艺及品质研究

Preparation technology and quality of low-fat sesame paste

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.