Optimization of Processing Technology of Low-Fat Sesame Paste Based on Pressing Method
Sesame paste made by the pressing method has low fat content and high viscosity,so it is necessary to add fat substitutes into the low-fat sesame paste.In addition,a certain amount of emulsifier is added to reduce the phenomenon of stratification of low-fat sesame paste.In this test,the sensory score of sesame paste is studied and analyzed through single factor test and response surface test.The results show that the order of effect of various factors on the sensory score of sesame paste is xanthan gum addition amount＞solid-liquid ratio＞sodium alginate addition amount＞hydraulic pressure.Design-Expert 8.1.0 software is used to simulate the multivariate equation of sesame paste sensory score.The results show that the significance of the regression equation variance is less than 0.01(P＜0.01),and the actual value of low-fat sesame paste response surface test is relatively close to the simulated value of regression equation.The optimized processing technology of low-fat sesame paste is hydraulic pressure of 30 MPa,the solid-liquid ratio of 1∶1,the addition amount of xanthan gum of 0.03％and the addition amount of sodium alginate of 0.30％.Under such processing technology conditions,the sensory score of low-fat sesame paste is 92 points.At this time,the sesame sauce has strong aroma,moderate consistency and high viscosity.
sesame pastelow fatprocessing technologyresponse surface test
NETL
NSTL
万方数据
维普
