Effects of Different Roasting Processes on Quality of Sesame Paste
Roasting is the key process for the formation of flavor substances in sesame paste,which plays an important role in the flavor of sesame paste.If roasting temperature is too low,the degree of Maillard reaction can be relatively low,resulting in the insufficient flavor substances of sesame paste;if the roasting temperature is too high,it can produce a burnt smell,causing the loss of flavor substances in sesame paste.Based on this,in this study,the differences of centrifugal oil precipitation rate,flavor substances and sensory quality of sesame paste produced by different roasting methods are compared.The research results show that the centrifugal oil precipitation rate of sesame paste produced under different roasting conditions is significantly different.When the out-feeding temperature is 170,180℃,the oil precipitation rate of sesame paste is in the order of electromagnetic rotary pot>microwave oven>oil bath pan.There are a total of 11 types of flavor substances in sesame paste produced by the three roasting methods,among which,hydrocarbons,alcohols,aldehydes and pyrazines are the main flavor compounds.
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