摘要
在芝麻酱中添加一定量的γ-谷维素和β-谷甾醇的混合物制备出含凝胶油的芝麻酱,探究不同制备条件对芝麻酱稳定性和黏着性的影响,以得到不含氢化油的芝麻酱涂抹制品。在单因素试验的基础上,通过正交试验确定γ-谷维素和β-谷甾醇的混合物制备出油率低、涂抹性好的芝麻酱的最佳工艺。试验表明,影响芝麻酱离心出油率以及黏着性的因素的主次顺序为:添加量>冷却温度>加热温度。按照γ-谷维素和β-谷甾醇质量比为60∶40制备的芝麻酱的最佳工艺条件为:γ-谷维素和β-谷甾醇的混合物添加量4%,加热温度100℃,冷却温度5℃。在最佳工艺条件下,制备出含凝胶油的芝麻酱的离心出油率为3.60%,黏着性为187.95 g·s,此时的芝麻酱与商业化花生酱相比,出油率低,不含反式酸,黏着性和口感均相近。
Oil gel is an organic gel factor catches liquid oil to form three-dimensional network structure and stop the flowing of lipophilic liquids in the way of assembling-self or crystallization. The present study was to improve the stability of sesame paste by organic gel,which was prepared by γ-oryzanol and β-sitosterol. The effects of preparation conditions on the stability and adhesiveness of the sesame paste made with organic gel were examined in order to obtain the sesame paste spreads with no hydrogenated oil. On the basis of single factor experiments,the optimal preparation conditions of sesame paste with lower oil yield and well-spreading made by γ-oryzanol and β-sitosterol organogels were determined by orthogonal experiments. The results showed that the addition amount of γ-oryzanol and β-sitosterol affected the oil yield and adhesiveness of sesame paste significantly,followed by cooling temperature,and then heating temperature. The optimal preparation conditions of sesame paste made with γ-oryzanol and β-sitosterol organogels were obtained as follows： the adding amount ofγ-oryzanol and β-sitosterol of 4%,heating temperature of 100 ℃,cooling temperature of 5 ℃. Under the optimal conditions,the oil yield and adhesiveness of sesame paste were reached to 3.60% and 187.95 g·s,respectively. Compared with the commercial peanut paste,the prepared sesame paste had lower oil yield,lower trans-fatty acids content,and similar adhesiveness with consumer′s mouthfeel.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2016年第4期28-33,40,共7页
Journal of Henan University of Technology：Natural Science Edition
基金
河南工业大学高层次人才基金(2014BS018)
关键词
凝胶油
离心出油率
黏着性
芝麻酱
稳定性
organic gel
centrifugal oil yield
adhesiveness
sesame paste
stability
