食品与机械2023，Vol.39Issue(11)：223-228,6.DOI:10.13652/j.spjx.1003.5788.2022.81151
处理工艺对复合芝麻酱体系稳定性的影响
Effects of different process treatments on stability of compound sesame paste system
王宇 1纪晓梅 1杨瑞香 1萨如拉 1张隋鑫 1陈腊梅1
作者信息
- 1. 内蒙古草原红太阳食品股份有限公司,内蒙古呼和浩特 010000
- 折叠
摘要
Abstract
Objective:This study aimed to investigate the system stability of composite sesame paste under different processing conditions.Methods:The effects of heating temperature,stirring time,cooling procedure,filling temperature,and standing curing procedure on centrifugal oil separation rate of composite sesame paste were investigated,and the oil separation days of composite sesame paste under the condition of 47 ℃ heat preservation was recorded.Results:The best technological conditions of composite sesame paste were as follows:heating temperature of 55 ℃,stirring time of 20 min,cooling and cooling at 0 ℃,filling temperature of 40 ℃,standing and curing for 24 h.The centrifugal oil extraction rate of the composite sesame paste prepared under this technological condition was significantly reduced from 6.69％to 1.78％(P＜0.05),and its microstructure oil phase was evenly distributed and thereby a tight connection area was formed.Conclusion:The optimization of the process parameters of composite sesame paste can significantly improve the oil separation problem of the system.The composite sesame paste processed by this process has the best system stability.关键词
复合芝麻酱/离心析油率/体系稳定性Key words
compound sesame paste/centrifugal oil separation rate/system stability引用本文复制引用
王宇,纪晓梅,杨瑞香,萨如拉,张隋鑫,陈腊梅..处理工艺对复合芝麻酱体系稳定性的影响[J].食品与机械,2023,39(11):223-228,6.
