摘要
研究了芝麻在一定的温度和湿度条件下进行浸泡和萌芽处理,焙炒磨制成芝麻酱的基本成分和流变学特性存在的差异。结果表明:经浸泡-萌芽处理的芝麻酱中粗脂肪含量、蛋白质含量差异显著(P<0.05),萌芽后芝麻酱没有检测到花生酸的存在。浸泡和萌芽处理有助于芝麻酱粒径的降低,使芝麻酱体系的硬度及稳定性得以提高(2-29效果最佳),且有更好的质构特性。通过静态和动态流变学性质测定结果表明,不同温度下的萌芽芝麻酱是具有剪切稀化特性的非牛顿流体。样品2-0具有最高的流变学稳定性,而5-36和花生酱具有最低的流变学稳定性,萌芽芝麻酱0-0,2-0,2-9较易恢复原来的结构,且口感更加爽口柔和;样品5-36和1/3-36恢复原来结构较困难,且花生酱比芝麻酱更加难以恢复原来的结构。不同萌芽时间的芝麻酱及花生酱样品具有典型的弱凝胶行为,表现出粘弹性固体的性质,样品1/3-36,2-36的弱凝胶特性较低。
The effects of soaking and germinating treatment under the certain temperature and humidity conditions on the proximate compositions,rheological properties of sesame butter are studied,which reveal that there are some differences among the samples.The crude fat content and protein content is significantly different and the arachidic acid is not detected in sesame butter with different soaking and germinating treatments（P〈0.05）.Soaking and germinating treatment contributes to the decrease of the particle size and the improvement on the hardness and stability（2-29 is the best）,as well as the better texture characteristics.The static and dynamic rheological properties show that germinated sesame butter in different temperatures is a non Newtonian fluid with shear thinning characteristics.Sample 2-0 has the highest rheological stability,and the rheological stabilities of 5-36 and peanut butter are the lowest.0-0,2-0 and 2-9 are easy to restore the original structure,of which the taste is more refreshing and soft.It is difficult for 5-36 and 1/3-36 to restore the original structure,and the peanut butter is more difficult to restore the original structure than the sesame butter.Different germination time of sesame butter with different soaking and germinating treatments and peanut butter shows typical weak gel behavior,which has properties of viscoelastic solid.The samples of 1/3-36 and 2-36 show low weak gel properties.
作者
仇记红
侯利霞
QIU Ji-hong;HOU Li-xia(College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China)
出处
《中国调味品》
CAS
北大核心
2018年第5期48-54,共7页
China Condiment
基金
国家现代农业产业技术体系建设专项(CARS-15-1-10)
国家自然科学基金面上项目(31271884)
关键词
萌芽
芝麻酱
脂肪酸组成
粒径
质构
流变特性
germinating
sesame butter
fatty acid composition
particle size
texture
rheological properties
