摘要
采用不同凝胶剂(蜂蜡、单甘脂、乙基纤维素)以及蜂蜡-乙基纤维素复配凝胶剂添加在现磨芝麻酱中,研究不同凝胶剂对芝麻酱主要组成、流变性、离心出油率和感官品质的影响,对比不同凝胶机理的凝胶剂对芝麻酱微观结构的影响。结果表明,凝胶剂的添加增加了芝麻酱的硬度,降低了离心出油率。对芝麻酱的流变曲线进行模型拟合,所有芝麻酱样品均表现出假塑性,同时具有一致的流动行为,添加凝胶剂的芝麻酱具有较高的弹性模量。凝胶剂的添加改善了芝麻酱的体系稳定性,同时未改变其主要组成。通过对芝麻酱进行感官评价,结果显示凝胶剂的加入提高了芝麻酱的油分离以及均一性感官评分,对芝麻酱的色泽没有影响。通过对比不同凝胶剂对芝麻酱物理性质以及感官特性的影响,结果显示单甘酯和蜂蜡-乙基纤维素复合凝胶剂在稳定芝麻酱的同时保持其原有的性质,感官评价也显示出良好的可接受性。
The effects of different organogelators(beeswax,monoglyceride and ethyl cellulose)on major components,rheological properties,centrifugal oil separation and sensory quality of sesame paste were studied,and the effects of gelation agents acting via different mechanisms on the microstructure of sesame paste were compared.The results showed that the addition of organogelators increased the hardness of sesame paste and reduced the rate of centrifugal oil separation.According to the rheological curves,all sesame paste samples showed pseudoplasticity and uniform flow behavior.The sesame paste added with organogelators had higher modulus of elasticity.The addition of organogelators improved the stability of sesame paste without changing its major components.Sensory evaluation showed that the addition of organogelators increased oil separation in sesame paste and improved its homogeneity without affecting its color.By comparing the effects of different organogelators on the physical properties and sensory characteristics of sesame paste,we found that monoglyceride and ethyl cellulose-beeswax blend imparted good sensory acceptability to sesame paste while maintaining its original properties.
作者
刘怡真
马传国
陈小威
李利君
薄冰
LIU Yizhen;MA Chuanguo;CHEN Xiaowei;LI Lijun;BO Bing(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China;Grain and Oil Food Engineering Technology Research Center,State Administration of Grain,Zhengzhou 450001,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2021年第22期61-69,共9页
Food Science
基金
“十三五”国家重点研发计划重点专项(2018YFD0401100)。
关键词
芝麻酱
油凝胶
流变性质
感官评价
微观结构
sesame paste
oleogels
rheological properties
sensory evaluation
microstructure
