一种低脂芝麻酱的工艺研究

Study on the Technology of Low-Fat Sesame Paste

摘要: 本文以白芝麻为主要原料，生姜、大蒜、牛肉、辣椒及花椒等为辅料，开发了一款风味极佳、营养丰富的低脂芝麻复合酱。以感官质量作为评价指标，通过单因素试验，确定了芝麻的最佳焙烤温度与焙烤时间。随后，以颗粒度和析油度为评价指标，确定了芝麻酱的研磨时间。最后在上述实验的基础进行L18(36)正交试验，优化低脂芝麻酱的制作工艺，其结果为：烘烤温度200℃、烘烤时间25 min、研磨时间15 min、芝麻酱100 g、生姜30 g、大蒜40 g、辣椒40 g、牛肉50 g及花椒2 g。最后，对产品理化指标进行检测，发现产品中粗脂肪含量比市售芝麻酱低22.29%，粗蛋白含量及总糖含量比市售芝麻酱高8.41%和7.27%，降低脂肪含量的同时有更高的营养价值。本研究结果将为低脂芝麻酱的产业化开发提供技术支持。

Abstract: White sesame as the main raw material, ginger, garlic, beef, pepper and Chinese prickly ash as auxiliary materials, a low-fat sesame compound sauce with ex-cellent flavor and rich nutrition was developed. Taking sensory quality as evaluation index, the op-timum roasting temperature and roasting time of sesame seeds were determined by single factor experiment. Then, the grinding time of sesame paste was determined by taking granularity and oil extraction degree as evaluation indexes. Finally, L18(36) orthogonal test was carried out on the basis of the above experiments to optimize the production process of low-fat sesame paste. The results were as follows: Baking temperature 200˚C, baking time 25 min, grinding time 15 min, sesame paste 100 g, ginger 30 g, garlic 40 g, pepper 40 g, beef 50 g and Chinese prickly ash 2 g. Finally, the physical and chemical indexes of the product were tested, and it was found that the crude fat con-tent of the product was 22.29% lower than that of the commercially available sesame paste, and the crude protein content and total sugar content of the product were 8.41% and 7.27% higher than that of the commercially available sesame paste, which had higher nutritional value while reducing the fat content. The results of this study will provide technical support for the industrialization de-velopment of low-fat sesame paste.