期刊论文

中文

食品工业

1004-471X

2014

35

11

12-15

“十二五”科技部支撑计划课题“食用植物油加工关键技术研究与示范”（2011BAD02B00）；

本校为第一机构

试验研究了利用美拉德生香源反应原理制备浓香芝麻油,对浓香芝麻油制备工艺进行了优化,确定其最佳工艺条件为料液比1∶5 (g/mL),碱性蛋白酶添加量为高温芝麻饼质量的2％,酶解pH 8.5,酶解时间3h,料油比1∶9(g/g),加热温度130℃,加热反应时间30 min,且建立了浓香芝麻油的感官评价方法.

Study the use of the principle of Maillard reaction to preparation fragrant sesame oil to ptimize the preparation process of fragrant sesame oil to determine the optimum process. The conditions for the solid-liquid ratio 1：5（g/m L）, alkaline protease was 2% of sesame meals quality, hydrolysis pH 8.5, hydrolysis time 3 h, feed oil ratio 1：9（g/g）, heating temperature 130 ℃, heating time 30 min. And establish the sensory evalu...