芝麻花生酱的制备及其流变学性质的研究
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摘要
为增强芝麻酱的风味,提高芝麻酱的营养价值,以芝麻、花生为主要原料,大豆蛋白、糖浆为添加剂,采用单因素实验对芝麻花生酱制备工艺条件及配方进行研究,在此基础上,采用响应面实验设计优化芝麻花生酱配方,并对其流变学性质进行研究。结果表明:芝麻花生酱的最优制备工艺条件为花生烘烤温度140℃、烘烤时间30 min、研磨次数2次,并在此条件下得到芝麻花生酱最优配方为花生酱添加量30%、大豆蛋白添加量0. 80%、糖浆添加量1%。在最优条件下,得到的芝麻花生酱感观评分为8. 80,黏度为62. 23 g·s。所制得的芝麻花生酱是非牛顿假塑性流体,符合Her-schel-Bulkley模型,流变学稳定性优于纯芝麻酱,口感更细腻柔和。
In order to enhance the flavor of sesame paste and improve the nutritional value of sesame paste,with sesame and peanut as the main raw materials,soybean protein and syrup as additives,single factor experiment was used to study the peanut butter preparation conditions and sesame peanut paste formula,then response surface methodology was used to optimize the sesame peanut paste formula,and the rheological properties of sesame peanut paste were studied. The results showed that the optimal peanut butter preparation conditions were obtained as follows: peanut baking temperature 140 ℃,peanut baking time 30 min and grinding times twice. The optimal sesame peanut paste formula was obtained as follows:dosage of peanut butter 30%,dosage of soybean protein 0. 80% and dosage of syrup 1%. Under these conditions,the sensory score and viscosity of sesame peanut paste were 8. 80 and 62. 23 g·s,respectively. The prepared sesame peanut paste was a non-Newtonian pseudoplastic fluid,conforming to the Herschel-Bulkley model,and the rheological stability was better than pure sesame paste. Furthermore,the taste was more refreshing and soft.
In order to enhance the flavor of sesame paste and improve the nutritional value of sesame paste,with sesame and peanut as the main raw materials,soybean protein and syrup as additives,single factor experiment was used to study the peanut butter preparation conditions and sesame peanut paste formula,then response surface methodology was used to optimize the sesame peanut paste formula,and the rheological properties of sesame peanut paste were studied. The results showed that the optimal peanut butter preparation conditions were obtained as follows: peanut baking temperature 140 ℃,peanut baking time 30 min and grinding times twice. The optimal sesame peanut paste formula was obtained as follows:dosage of peanut butter 30%,dosage of soybean protein 0. 80% and dosage of syrup 1%. Under these conditions,the sensory score and viscosity of sesame peanut paste were 8. 80 and 62. 23 g·s,respectively. The prepared sesame peanut paste was a non-Newtonian pseudoplastic fluid,conforming to the Herschel-Bulkley model,and the rheological stability was better than pure sesame paste. Furthermore,the taste was more refreshing and soft.
引文
[1]仇记红,候利霞,张钊国,等.浸泡及萌动对芝麻及芝麻酱品质的影响[J].食品科学,2018,39(21):39-44.
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[3]KARAMAN S,YILMAZ M T,OZTURK G,et al.Characterization of grape molasses/sesame paste/honey blends:multiple response optimization of some physicochemical,bioactive,viscoelastic and sensory properties[J].J Food Process Eng,2017,40(2):1-12.
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[6]孙晓燕,蔡昌利,徐丽莉,等.多糖含量测定方法的比较[J].现代中药研究与实践,2015(3):58-62.
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[8]ALPASLAN M,HAYTA M.Rheological and sensory properties of pekmez(grape molasses)/tahin(sesame paste)blends[J].J Food Eng,2002,54(1):89-93.
[9]ABEGAZ E G,KERR W L.Effect of moisture,sugar and tertiary butylhydroquinone on color,texture and microstructure of peanut paste[J].J Food Quality,2006,29(6):643-657.
[10]赵玲艳,邓放明,肖丹.香蕉粉及香蕉花生酱的加工工艺研究[J].中国食品添加剂,2007(5):27-32.
[11]李玉珍,肖怀秋,兰立新.大豆分离蛋白功能特性及其在食品工业中的应用[J].中国食品添加剂,2008(1):121-124.
[12]于甜.软质食品流变学特性及测量方法的研究[D].山东青岛:中国海洋大学,2012.
[13]阿迪拉·阿迪力.核桃酱的制备及其流体力学特性的研究[D].乌鲁木齐:新疆农业大学,2016.
[14]祁营利.银耳全粉的流变学特性及其在莲子饮料中的应用研究[D].福州:福建农林大学,2016.
[15]SERVAIS C,JONES R,ROBERTS I.The influence of particle size distribution on the processing of food[J].JFood Eng,2002,51(3):201-208.
[16]檀静,汪学德,李晓明,等.不同工艺对芝麻酱稳定性及流变学特性的影响[J].中国调味品,2018(1):73-77.
[17]王振.一种蜂蜜芝麻酱及其制备方法:CN104982899A[P].2015-10-21.
[2]MONTERO-CASTILLO P M,ACEVEDO-CORREA D,RODRIGUEZ-MEZA J E,et al.Evaluation of the sensory quality of sweetened sesame paste(Sesamum indicum)[J].Int J Eng Technol,2018,10(1):39-43.
[3]KARAMAN S,YILMAZ M T,OZTURK G,et al.Characterization of grape molasses/sesame paste/honey blends:multiple response optimization of some physicochemical,bioactive,viscoelastic and sensory properties[J].J Food Process Eng,2017,40(2):1-12.
[4]巩阿娜,刘红芝,刘丽,等.花生酱制备工艺、品质分析及安全性评价研究进展[J].食品科学,2015,36(13):272-275.
[5]劳鑫.复合调味品发展趋势展望[J].技术与市场,2009,16(2):64.
[6]孙晓燕,蔡昌利,徐丽莉,等.多糖含量测定方法的比较[J].现代中药研究与实践,2015(3):58-62.
[7]MIJENA R B.Optimization of sesame roasting parameters and level of ingredients for sesame fat spread production[J].Int J Nutr Food Sci,2017,6(4):149-157.
[8]ALPASLAN M,HAYTA M.Rheological and sensory properties of pekmez(grape molasses)/tahin(sesame paste)blends[J].J Food Eng,2002,54(1):89-93.
[9]ABEGAZ E G,KERR W L.Effect of moisture,sugar and tertiary butylhydroquinone on color,texture and microstructure of peanut paste[J].J Food Quality,2006,29(6):643-657.
[10]赵玲艳,邓放明,肖丹.香蕉粉及香蕉花生酱的加工工艺研究[J].中国食品添加剂,2007(5):27-32.
[11]李玉珍,肖怀秋,兰立新.大豆分离蛋白功能特性及其在食品工业中的应用[J].中国食品添加剂,2008(1):121-124.
[12]于甜.软质食品流变学特性及测量方法的研究[D].山东青岛:中国海洋大学,2012.
[13]阿迪拉·阿迪力.核桃酱的制备及其流体力学特性的研究[D].乌鲁木齐:新疆农业大学,2016.
[14]祁营利.银耳全粉的流变学特性及其在莲子饮料中的应用研究[D].福州:福建农林大学,2016.
[15]SERVAIS C,JONES R,ROBERTS I.The influence of particle size distribution on the processing of food[J].JFood Eng,2002,51(3):201-208.
[16]檀静,汪学德,李晓明,等.不同工艺对芝麻酱稳定性及流变学特性的影响[J].中国调味品,2018(1):73-77.
[17]王振.一种蜂蜜芝麻酱及其制备方法:CN104982899A[P].2015-10-21.