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.
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维普
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