Preparation of Strong-Flavor Blended Sesame Oil by Maillard Reaction Based on Enzymatic Hydrolysate of Defatted Sesame Residue
The enzymatic hydrolysate is obtained after defatted sesame residue is treated with alkaline protease,which is mixed with sesame oil for Maillard aroma generation reaction to prepare strong-flavor sesame oil flavor products,and then it is mixed with self-made sesame oil to prepare strong-flavor blended sesame oil.With sensory score as the index,five factors namely enzymatic hydrolysis time,Maillard reaction temperature,Maillard reaction time,material-oil ratio and blending ratio are studied.The optimum process conditions are determined as enzymatic hydrolysis time of 3 h,Maillard reaction temperature of 120 ℃,Maillard reaction time of 40 min,material-oil ratio of 10∶1 and blending ratio of 1∶12.The obtained strong-flavor blended sesame oil has the best flavor.
NETL
NSTL
万方数据
维普
