生产工艺对压榨芝麻油风味的影响Effect of production process on the flavor of pressed sesame oil

生产工艺对压榨芝麻油风味的影响Effect of production process on the flavor of pressed sesame oil

为了在提高芝麻油风味的基础上降低生产成本，探究生产工艺各阶段对压榨芝麻油风味的影响。对芝麻油生产过程中的原料水洗、调质、压榨、水化脱胶、过滤等阶段进行研究，采用感官评价和仪器检测相结合的方式对芝麻油的风味进行测定。结果表明：芝麻原料水洗后得到的芝麻油风味物质含量增加30.44%，且风味更加浓郁纯正；在芝麻炒籽、扬烟后进行调质处理，芝麻油风味物质含量比不调质增加34.26%，风味更加浓郁，口感润滑；在芝麻榨油时进行多段压榨，前段压榨芝麻油的风味物质含量比后段压榨芝麻油的增加43.15%，且前段压榨芝麻油风味更加纯正，口感爽滑细腻；自然沉降的芝麻油风味物质含量比水化脱胶芝麻油的增加20.35%；添...

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Bibliographic Details
Main Author:	董迎章1，李诚琨1，刘配莲2，张刚2，寇相波2，董西余2，潘亚萍2，姜德铭3 DONG Yingzhang1, LI Chengkun1,LIU Peilian2, ZHANG Gang2, KOU Xiangbo2, DONG Xiyu2, PAN Yaping2, JIANG Deming3
Format:	Article
Language:	English
Published:	中粮工科（西安）国际工程有限公司 2023-07-01
Series:	Zhongguo youzhi
Subjects:	芝麻油；压榨；生产工艺；风味 sesame oil; pressing; production process; flavor
Online Access:	http://tg.chinaoils.cn/ch/reader/create_pdf.aspx?file_no=20230706&flag=1

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