摘要
以感官评分为指标,在单因素试验的基础上通过响应面法优化控水耦合分段焙炒芝麻工艺。结果表明:以芝麻质量为基准,加水量12%,静置润籽15 min,在200℃炒锅中焙炒至芝麻达166℃后,在焙炒温度166℃下后熟焙炒8 min,得到的焙炒芝麻膨胀度高、酥脆性好,风味物质种类丰富,感官评分92.88±1.16。
Using sensory score as an indicator, water controll coupling segmented roasting process for sesame was optimized by response surface methodology based on single factor experiments. The results showed that based on the mass of sesame, adding 12 % water and letting the seeds rest for 15 min, roasting them in a 200 ℃ wok until the sesame reached 166 ℃, and then roasting them at 166 ℃ for 8 min, the roasted sesame had high expansion, good crispness, rich variety of flavor compounds, the sensory score was 92.88±1.16.
作者
孙强
游静
黄纪念
宋国辉
芦鑫
李可心
SUN Qiang;YOU Jing;HUANG Jinian;SONG Guohui;LU Xin;LI Kexin(Agricultural Products Processing Research Center,Henan Academy of Agricultural Sciences,Zhengzhou 450002,Henan,China)
出处
《粮食与油脂》
北大核心
2025年第5期126-132,共7页
Cereals & Oils
基金
河南省农业科学院科技创新团队项目(2024TD17)
国家特色油料产业技术体系(CARS-14)。
关键词
芝麻
控水
分段焙炒
品质特性
sesame
water control
segmented roasting
quality property
作者简介
孙强(1973-),男,硕士,副研究员,研究方向为油料加工;通信作者:黄纪念(1971-),男,博士,研究员,研究方向为农产品加工与贮藏。
