期刊论文

中文

粮食与油脂

1008-9578

2016

29

3

32-36

10.3969/j.issn.1008-9578.2016.03.009

国家粮食公益性行业科研专项“粮油加工技术与装备开发应用”（201313012）；

本校为第一机构

利用美拉德生香源反应制备浓香芝麻油,并对浓香芝麻油制备工艺进行了优化。正交试验结果表明,浓香芝麻油的最佳制备工艺条件为反应料液比1∶5（g/m L）、料油比1∶10（g/m L）,美拉德反应温度120℃、酶添加量2.5%、酶解时间3 h、美拉德反应时间30 min。验证试验表明,在此优化工艺条件下制备所得浓香芝麻油的感官结果综合得分可达到6.95分。探讨了不同原料酶解液对浓香芝麻油美拉德反应风味的影响,结果显示,芝麻粕酶解液是制备浓香芝麻油的最佳反应底物。

Fragrant sesame oil was prepared by using maillard reaction,and the preparation process was optimized. The orthogonal test results indicated that the optimum technological conditions were as follows：solid–liquid ratio was 1∶5（g/m L）,ratio of sesame meal to oil was 1∶10（g/m L）,heating temperature was 120℃,alkaline protease was 2.5%,hydrolysis time was 3 h,Maillard reaction time was 30 min. Under these conditions,verification tests were conducted,and the results showed that sensory score of the fragrant sesame oil could reach 6.95. Moreo...