食品工业科技2017，Vol.38Issue(18)：25-29,35,6.DOI:10.13386/j.issn1002-0306.2017.18.005
芝麻组分对芝麻酱贮藏稳定性的影响
Effect of sesame components on sesame paste storage stability
摘要
Abstract
Effect of sesame main components on sesame paste storage stability was researched and the suitability evaluation model of sesame paste processing was established.Ten varieties of sesame were used as the research objects which collected from Henan,Anhui,Hubei province.Correlation analysis was used to investigate of the interrelation among the various components and the storage stability indexes.Results showed that the ash content and crude fat content were positively correlated with the centrifugal oil rate and sedimentation rate,which had a negative effect on the stability of sesame paste.The content of soluble sugar and crude protein had a negative correlation with the centrifugal oil rate and sedimentation oil rate,which had a positive effect on the stability of sesame paste.According to the degree of correlation between the components content and the sesame paste storage stability,there was established the sesame processing suitability evaluation model of sesame main components content.Furthermore,proper processing of sesame top three sesame varieties was calculated as follows:Ezhi No.4,Zheng Taizhi No.13,Wanzhi No.3.关键词
芝麻/组分/芝麻酱/贮藏稳定性Key words
sesame/components/sesame pastes/storage stability分类
轻工纺织引用本文复制引用
宋国辉,芦鑫,孙强,张丽霞,黄纪念,曹世娜..芝麻组分对芝麻酱贮藏稳定性的影响[J].食品工业科技,2017,38(18):25-29,35,6.基金项目
2016年度河南省农业科学院自主创新基金项目(2016ZC67). （2016ZC67）
