造粒对芝麻盐贮藏稳定性、风味的影响及其货架期预测模型的建立

Effect of Granulation on the Storage Stability and Flavour of Sesame Salt and Establishment of Shelf-life Prediction Model

通过造粒加工,开发出造粒芝麻盐,以期延长芝麻盐货架期,延缓风味衰减。采用加速试验方法,探究造粒芝麻盐和传统芝麻盐在不同温度下的贮藏稳定性,进而构建货架期预测模型,评估造粒延长芝麻盐货架期的效果,同时采用气相色谱-质谱法(GC-MS)对比分析贮藏过程中风味物质变化。结果表明:在贮藏过程中,造粒芝麻盐和传统芝麻盐的酸价和过氧化值均随温度升高而增大,同一温度条件下,二者酸价变化没有显著性差异(P>0.05),过氧化值变化显著(P<0.05)。在常温(25℃)储藏条件下,造粒芝麻盐货架期预测值为377 d,传统芝麻盐货架期预测值为211 d。造粒芝麻盐和传统芝麻盐风味物质在储藏过程中吡嗪类、烷类物质相对含量均呈明显降低趋势,醛类、呋喃类、醇类、酮类物质相对含量呈上升的趋势。随储藏时间的延长,传统芝麻盐油脂氧化产物酮类物质上升幅度远远大于造粒芝麻盐,对芝麻盐风味物质贡献较大的醛类物质来说,造粒芝麻盐相对含量要高于传统芝麻盐。因此,相对于传统芝麻盐来说,造粒可延缓产品氧化,大幅提高货架期,利于风味物质保留。

In order to prolong the shelf life of sesame salt and delay the flavor attenuation,the granulated sesame salt was developed by granulation.The storage stability of granulated sesame salt and traditional sesame salt at different temperatures was investigated by accelerated test method,and then a shelf life prediction model was constructed to evaluate the effect of granulation on extending the shelf life of sesame salt.Meanwhile,GC-MS was used to compare and analyze the changes of flavor substances during storage.Results showed that in the process of storage,granulation and traditional sesame sesame salt hydrochloric acid value and peroxide value increased with temperature rising,under the same temperature,the acid value changes were no significant difference(P>0.05),the peroxide value changed significantly(P<0.05).Under the normal temperature(25℃),the shelf-life prediction of granulation sesame salt for 377 d,traditional sesame salt for 211 d.The relative contents of pyrazines,alkanes were decreased,while the relative contents of aldehydes,furans,alcohols and ketones were increased significantly.With the extension of storage time,the content of ketone which was the oxidation product in traditional sesame salt was much higher than that of the granulated sesame salt.The relative content of granulated sesame salt was higher than that of traditional sesame salt for aldehydes which contributed more to the flavor of sesame salt.Therefore,compared with the traditional sesame salt,granulation can delay the oxidation of the product,greatly improve the shelf life and preserve the flavor.