摘要
为改善芝麻酱的稳定性,通过自然沉降试验以上浮指数为指标,研究了粒径和单甘酯、磷脂、蔗糖酯、吐温80及起酥油5种稳定剂对芝麻酱稳定性的影响和改善效果。结果表明:粒径对芝麻酱稳定性的影响显著。芝麻酱静置过程中,固形物粒径越大,分布越靠近下层,且随着储存时间延长,酱体中固形物聚集,粒径增大。芝麻酱的平均粒径和上浮指数存在显著的正相关,在13.85~18.19μm时,粒径越大,稳定性越差。单甘酯和起酥油对芝麻酱的稳定性影响显著,磷脂、蔗糖酯和吐温80则对此并无明显的改善作用。一定范围内,单甘酯的含量越高,芝麻酱的稳定性越强,单甘酯含量分别为0.5%、1.0%和1.5%时能将芝麻酱的稳定时间延长至20、40、60 d。起酥油含量高于15%时能将芝麻酱的稳定时间延长至60 d以上,5%~8%时可减少油脂析出。复配后,单甘酯含量为1.0%且起酥油含量在5%以上时,可延缓芝麻酱分层3个月以上。
In order to improve the stability of sesame paste,the influence of particle size and 5 stabilizers(glycerol monostearate,phospholipid,sucrose ester,Tween 80 and shortening)on the stability of sesame paste were studied by using the floating index which obtained by natural sedimentation test.The results were as follows:The effect of particle size on the stability of sesame paste was significant.In the standing process of sesame paste,the larger the solid particle size is,the closer to the lower layer in the sesame paste.With the extension of storage time,the solid in the sesame paste gathered and the particle size gradually increased.There is a significant positive correlation between the average particle size and the floating index of sesame paste.The larger the particle size is,the worse the stability is.Glycerol monostearate and shortening had significant effect on the stability of sesame paste,while phospholipid,sucrose ester and Tween 80 had no significant improvement.Within a certain range,the higher the glycerol monostearate content,the stronger the stability of sesame paste,glycerol monostearate content of 0.5%,1.0%and 1.5%,respectively,could extend the stability of sesame paste to 20 days,40 days and 60 days.When the shortening content was higher than 15%,the stability of sesame paste could be extended to more than 60 days,and when the content of shortening was 5%~8%,the oil separated out could be reduced.When the content of glycerol monostearate was 1.0%and the shortening was more than 5%,the stratification time of sesame paste could be delayed to more than 3 months.
作者
周国磊
揭金潮
傅科涵
王东阳
兰向东
陈钊
张若梅
田文秀
ZHOU Guolei;JIE Jinchao;FU Kehan;WANG Dongyang;LAN Xiangdong;CHEN Zhao;ZHANG Ruomei;TIAN Wenxiu(Beijing Grain Science Research Institute,Beijing 100053;Beijing Guchuan Oil Co.,Ltd.,Gubi Branch,Beijing 101102)
出处
《食品科技》
CAS
北大核心
2019年第12期212-217,共6页
Food Science and Technology
关键词
芝麻酱
稳定性
粒径
稳定剂
sesame paste
stability
particle size
stabilizers
作者简介
周国磊(1991—),男,硕士,研究方向为粮油食品加工;通信作者:田文秀
