摘要
黑芝麻酱营养丰富,目前受到越来越多人的推崇和喜爱。文章以黑芝麻为原料,采用微波加热和传统焙炒方式对来自缅甸和中国江西的黑芝麻进行处理,通过对总糖、还原糖、草酸、游离氨基酸的含量进行测定,对黑芝麻酱的滋味成分进行比较分析,并结合黑芝麻酱的感官品质和消费者的可接受度进行综合品质的研究。结果表明:在微波800 W/4 min和焙炒200℃/8 min的热处理条件下,黑芝麻酱具有更好的滋味和品质,更加符合消费者的喜爱程度,此研究结果可为黑芝麻酱的热处理方式提供一定的参考依据,为黑芝麻酱工业化的生产奠定一定的理论基础。
Black sesame paste is rich in nutrients and now is being respected and loved by more and more people.In this paper,black sesame is used as the raw material,black sesame from Burma and Jiangxi in China is treated by microwave heating and traditional baking method,the content of total sugar,reducing sugar,oxalic acid and free amino acid is determined,and the taste components of black sesame paste are compared and analyzed,and according to the sensory quality of black sesame paste and consumers'acceptable degree to research the comprehensive quality.The results show that under the heat treatment conditions of microwave 800 W/4 min and baking 200℃/8 min,the black sesame paste has better taste and quality,and is more in line with consumers'preference.The research results could provide certain references for the heat treatment of black sesame paste,and lay a theoretical foundation for the industrial production of black sesame paste.
作者
侯利霞
陈丽燕
孙小美
汪学德
HOU Li-xia;CHEN Li-yan;SUN Xiao-mei;WANG Xue-de(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China)
出处
《中国调味品》
CAS
北大核心
2022年第2期10-16,共7页
China Condiment
基金
河南省科技攻关项目(192102110103)
自然科学项目(31110047)。
关键词
黑芝麻
热处理
草酸
滋味
感官分析
black sesame
heat treatment
oxalic acid
taste
sensory analysis
