基于压榨法优化低脂芝麻酱加工工艺

Optimization of Processing Technology of Low-Fat Sesame Paste Based on Pressing Method

通过压榨法制作的芝麻酱,脂肪含量较低,但黏稠度偏高,所以需要在低脂芝麻酱中添加脂肪替代物,另外,再添加一定量的乳化剂,以减少低脂芝麻酱的分层现象。通过单因素试验和响应面试验对芝麻酱的感官评分进行研究和分析,结果表明各因素对芝麻酱感官评分的影响次序是黄原胶添加量>料液比例>海藻酸钠添加量>液压压强;利用Design-Expert 8.1.0软件对芝麻酱感官评分的多元方程进行模拟,结果显示该回归方程的方差显著性小于0.01(P<0.01),低脂芝麻酱响应面试验的实际值与回归方程的模拟值较接近;优化后的低脂芝麻酱最佳加工工艺为液压压强30 MPa、料液比例1∶1、黄原胶添加量0.03%和海藻酸钠添加量0.30%,该加工工艺条件下,低脂芝麻酱的感官评分为92分,此时芝麻酱酱香浓郁,浓稠度适中,黏稠度较高。

Sesame paste made by the pressing method has low fat content and high viscosity,so it is necessary to add fat substitutes into the low-fat sesame paste.In addition,a certain amount of emulsifier is added to reduce the phenomenon of stratification of low-fat sesame paste.In this test,the sensory score of sesame paste is studied and analyzed through single factor test and response surface test.The results show that the order of effect of various factors on the sensory score of sesame paste is xanthan gum addition amount>solid-liquid ratio>sodium alginate addition amount>hydraulic pressure.Design-Expert 8.1.0 software is used to simulate the multivariate equation of sesame paste sensory score.The results show that the significance of the regression equation variance is less than 0.01(P<0.01),and the actual value of low-fat sesame paste response surface test is relatively close to the simulated value of regression equation.The optimized processing technology of low-fat sesame paste is hydraulic pressure of 30 MPa,the solid-liquid ratio of 1∶1,the addition amount of xanthan gum of 0.03%and the addition amount of sodium alginate of 0.30%.Under such processing technology conditions,the sensory score of low-fat sesame paste is 92 points.At this time,the sesame sauce has strong aroma,moderate consistency and high viscosity.