基于脱脂芝麻渣酶解液美拉德反应制备浓香型调和芝麻油的研究
Preparation of Strong-Flavor Blended Sesame Oil by Maillard Reaction Based on Enzymatic Hydrolysate of Defatted Sesame Residue
李菁 1何述栋 2霍晓兵 2战希凡 2孙汉巨 2严岩 3马友水3
作者信息
- 1. 合肥大学生物食品与环境学院,合肥 230601
- 2. 合肥工业大学食品与生物工程学院,合肥 230009
- 3. 安徽凤阳御膳油脂有限公司,安徽滁州 233122
- 折叠
摘要
脱脂芝麻渣经碱性蛋白酶处理获得酶解液,将其与芝麻油混合进行美拉德生香源反应,制备浓香型芝麻油风味产物,之后与自制芝麻油调配制备浓香型调和芝麻油.以感官评分为指标,研究了酶解时间、美拉德反应温度、美拉德反应时间、料油比和调配比5个因素.确定最佳工艺条件为脱脂芝麻渣酶解时间3 h,美拉德反应温度120 ℃,美拉德反应时间40 min,料油比10∶1,调配比1∶12,制得的浓香型调和芝麻油的风味最佳.
Abstract
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.
关键词
芝麻渣/脱脂/酶解/美拉德反应/芝麻油Key words
sesame residue/defat/enzymatic hydrolysis/Maillard reaction/sesame oil引用本文复制引用
基金项目
2021年安徽省重点研究与开发计划项目(202104a06020016)
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2022年凤阳县"凤翔"人才团队项目()
2022年滁州市第四批"113"产业创新团队()
出版年
2024
NETL
NSTL
维普
万方数据