摘要
试验研究了利用美拉德生香源反应原理制备浓香芝麻油,对浓香芝麻油制备工艺进行了优化,确定其最佳工艺条件为料液比1:5(g/mL),碱性蛋白酶添加量为高温芝麻饼质量的2%,酶解pH8.5,酶解时间3h,料油比1:9(g/g),加热温度130℃,加热反应时间30min,且建立了浓香芝麻油的感官评价方法。
Study the use of the principle of Maillard reaction to preparation fragrant sesame oil to ptimize the preparation process of fragrant sesame oil to determine the optimum process. The conditions for the solid-liquid ratio 1：5（g/m L）, alkaline protease was 2% of sesame meals quality, hydrolysis pH 8.5, hydrolysis time 3 h, feed oil ratio 1：9（g/g）, heating temperature 130 ℃, heating time 30 min. And establish the sensory evaluation method of fragrant sesame oil flavor.
出处
《食品工业》
北大核心
2014年第11期12-15,共4页
The Food Industry
基金
"十二五"科技部支撑计划课题"食用植物油加工关键技术研究与示范"(2011BAD02B00)
关键词
浸出芝麻油
生香源
美拉德反应
浓香芝麻油
extracted sesame oil
flavor aroma
Maillard reaction
fragrant sesame oil
