芝麻品种对芝麻酱品质特性的影响
|
摘要
为研究不同品种芝麻酱的品质差异,本实验选取白芝麻品种郑芝13、豫芝11和黑芝麻品种郑芝HL05、郑黑芝1号4个芝麻品种,对其制备的芝麻酱的理化指标、感官品质、质构特性、稳定性和流变学特性五个方面进行分析。结果表明:郑芝HL05、郑黑芝1号芝麻酱粗蛋白、粗纤维、灰分和草酸含量显著高于郑芝13、豫芝11(p <0.05);感官评价中白芝麻酱平均得分7.17高于黑芝麻酱的平均得分6.29,并且黑芝麻酱苦味明显;质构分析结果显示:4个品种芝麻酱在稠度、硬度上差异显著(p <0.05),其中豫芝11的稠度、硬度、粘聚性、粘度最小分别为184.66 g·s、30.53 g、30.91 g、43.21 g·s; 4个品种的离心乳析率变化范围在4.30%～6.90%,其中黑芝麻酱的离心乳析率低于白芝麻酱,不易出现析油现象,但在氧化稳定性方面,品种间差异较大;流变学分析表明,芝麻酱是非牛顿假塑性流体,不同品种制备的芝麻酱流变学性质差异较大。
In order to study the differences and processing properties of sesame paste among different sesame varieties,four sesame samples,two white and two black,were collected to analyzing the physicochemical characters,sensory qualities,texture characters,colloidal stabilities and rheological properties.The results showed that the content of crude protein,crude fiber,ash and oxalic acid in black sesame paste were significantly higher than that of white sesame paste( p < 0.05). The average score was 7.17 for the white sesame paste in the sensory evaluation,which was higher than the average score of 6.29 for the black sesame paste,and the bitter taste of the black sesame paste was extremely high. The results of texture characters showed that there were a significant difference in thickness and hardness between black and white sesame paste( p < 0.05).The thickness,hardness,cohesiveness and viscosity of Yuzhi 11 were 184.66 g·s,30.53 g,30.91 g and 43.21 g·s,respectively. The emulsion stability of the four varieties varied from 4.30% to 6.90%.The emulsion stability of the black sesame paste was lower than that of the white sesame paste,which meant the oil separation was not easy to occur compared with the white sesame paste.However,in terms of oxidation stability,there was great difference between black and white sesame seeds.The rheological analysis showed that the sesame paste was a non-Newtonian pseudo plastic fluid,and the rheological properties of the sesame paste prepared by different varieties were quite different.
In order to study the differences and processing properties of sesame paste among different sesame varieties,four sesame samples,two white and two black,were collected to analyzing the physicochemical characters,sensory qualities,texture characters,colloidal stabilities and rheological properties.The results showed that the content of crude protein,crude fiber,ash and oxalic acid in black sesame paste were significantly higher than that of white sesame paste( p < 0.05). The average score was 7.17 for the white sesame paste in the sensory evaluation,which was higher than the average score of 6.29 for the black sesame paste,and the bitter taste of the black sesame paste was extremely high. The results of texture characters showed that there were a significant difference in thickness and hardness between black and white sesame paste( p < 0.05).The thickness,hardness,cohesiveness and viscosity of Yuzhi 11 were 184.66 g·s,30.53 g,30.91 g and 43.21 g·s,respectively. The emulsion stability of the four varieties varied from 4.30% to 6.90%.The emulsion stability of the black sesame paste was lower than that of the white sesame paste,which meant the oil separation was not easy to occur compared with the white sesame paste.However,in terms of oxidation stability,there was great difference between black and white sesame seeds.The rheological analysis showed that the sesame paste was a non-Newtonian pseudo plastic fluid,and the rheological properties of the sesame paste prepared by different varieties were quite different.
引文
[1]Sawaya W N,Ayaz M,Khalil J K,et al.Chemical composition and nutritional quality of tehineh(sesame butter)[J].Food Chemistry,1985,18(1):35-45.
[2]Bedigian D.Evolution of sesame revisited:Domestication,diversity and prospects[J].Genetic Resources & Crop Evolution,2003,50(7):779-787.
[3]国家粮食局.LS/T 3220-2017芝麻酱[S].北京:中国标准出版社,2017.
[4]Zhou L,Lin X,Abbasi A M,et al.Phytochemical contents and antioxidant and antiproliferative activities of selected black and white sesame seeds[J].Biomed Res Int,2016,2016(2):8495630.
[5]李林燕,李昌,聂少平.黑芝麻的化学成分与功能及其应用[J].农产品加工(学刊),2013(21):58-62.
[6]毕海燕,邵悦,马勇.乳化剂对芝麻酱稳定性的影响[J].食品研究与开发,2016(1):5-8.
[7]尚小磊,侯利霞.芝麻酱稳定性研究现状[J].中国调味品,2012,37(10):1-3.
[8]中华人民共和国国家卫生和计划生育委员会.GB 5009.3-2016食品安全国家标准食品中水分的测定[S].北京:中国标准出版社,2016.
[9]中华人民共和国国家卫生和计划生育委员会.GB 5009.4-2016食品安全国家标准食品中灰分的测定[S].北京:中国标准出版社,2016.
[10]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.GB 5009.6-2016食品安全国家标准食品中脂肪的测定[S].北京:中国标准出版社,2016.
[11]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.GB 5009.5-2016食品安全国家标准食品中蛋白质的测定[S].北京:中国标准出版社,2016.
[12]中华人民共和国卫生部,中国国家标准化管理委员会.GB/T 5009.10-2003植物类食品中粗纤维的测定[S].北京:中国标准出版社,2003.
[13]孙晓燕,蔡昌利,徐丽莉,等.多糖含量测定方法的比较[J].现代中药研究与实践,2015(3):58-62.
[14]冉启才,周祥德.芝麻中草酸含量及测定方法[J].四川粮油科技,1992,13(3):34-36.
[15]Mustafa,Nazan A,Emin Y.Restriction of oil migration in tahini halva via organogelation[J].European Journal of Lipid Science&Technology,2017,119(9):1600189.
[16]Alpaslan M,Hayta M.Rheological and sensory properties of pekmez(grape molasses)/tahin(sesame paste)blends[J].Journal of Food Engineering,2002,54(1):89-93.
[17]中华人民共和国国家卫生和计划生育委员会.GB5009.227-2016食品安全国家标准食品中过氧化值的测定[S].北京:中国标准出版社,2016.
[18]中华人民共和国国家卫生和计划生育委员会.GB5009.229-2016食品安全国家标准食品中酸价的测定[S].北京:中国标准出版社,2016.
[19]Akbulut M,Ozcan M M.Determination of rheological behavior,emulsion stability,color,and sensory of sesame pastes(Tahin)blended with pine honey[J].Food&Bioprocess Technology,2012,5(5):1832-1839.
[20]Tolga K,Ghassan I,Gursel O,et al.Microbiological and chemical quality of tahini halva[J].British Food Journal,2010,112(6):608-616.
[21]檀静,汪学德,李晓明,等.不同工艺对芝麻酱稳定性及流变学特性的影响[J].中国调味品,2018(1):73-77.
[22]王颖颖,侯利霞,胡爱鹏,等.主成分分析法评价市售芝麻酱产品品质[J].食品科学,2017,38(6):310-314.
[23]王振.一种蜂蜜芝麻酱及其制备方法:中国,CN104982899A[P].2015-10-21.
[24]Abegaz E G,Kerr W L.Effect of moisture,sugar and tertiary butylhydroquinone on color,texture and microstructure of peanut paste[J].Journal of Food Quality,2006,29(6):643-657.
[25]宋国辉,芦鑫,孙强,等.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.
[26]Elleuch M,Bedigian D,Maazoun B,et al.Improving halva quality with dietary fibres of sesame seed coats and date pulp,enriched with emulsifier[J].Food Chemistry,2014,145(4):765-771.
[27]李晓栋,汪学德,王楠楠.冷榨与热榨芝麻油品质及氧化稳定性差异分析[J].河南工业大学学报:自然科学版,2016,37(4):46-51.
[28]于甜.软质食品流变学特性及测量方法的研究[D].青岛:中国海洋大学,2012.
[29]Hou L X.Rheology of sesame pastes with different amounts of water added[J].Journal of Chemistry,2017(1):1-5.
[30]Amemiya J I,Shoemaker C F.Measurement of thixotropy of model food colloidal suspensions with step change shear rate[J].Journal of Food Engineering,1992,16(1-2):17-24.
[2]Bedigian D.Evolution of sesame revisited:Domestication,diversity and prospects[J].Genetic Resources & Crop Evolution,2003,50(7):779-787.
[3]国家粮食局.LS/T 3220-2017芝麻酱[S].北京:中国标准出版社,2017.
[4]Zhou L,Lin X,Abbasi A M,et al.Phytochemical contents and antioxidant and antiproliferative activities of selected black and white sesame seeds[J].Biomed Res Int,2016,2016(2):8495630.
[5]李林燕,李昌,聂少平.黑芝麻的化学成分与功能及其应用[J].农产品加工(学刊),2013(21):58-62.
[6]毕海燕,邵悦,马勇.乳化剂对芝麻酱稳定性的影响[J].食品研究与开发,2016(1):5-8.
[7]尚小磊,侯利霞.芝麻酱稳定性研究现状[J].中国调味品,2012,37(10):1-3.
[8]中华人民共和国国家卫生和计划生育委员会.GB 5009.3-2016食品安全国家标准食品中水分的测定[S].北京:中国标准出版社,2016.
[9]中华人民共和国国家卫生和计划生育委员会.GB 5009.4-2016食品安全国家标准食品中灰分的测定[S].北京:中国标准出版社,2016.
[10]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.GB 5009.6-2016食品安全国家标准食品中脂肪的测定[S].北京:中国标准出版社,2016.
[11]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.GB 5009.5-2016食品安全国家标准食品中蛋白质的测定[S].北京:中国标准出版社,2016.
[12]中华人民共和国卫生部,中国国家标准化管理委员会.GB/T 5009.10-2003植物类食品中粗纤维的测定[S].北京:中国标准出版社,2003.
[13]孙晓燕,蔡昌利,徐丽莉,等.多糖含量测定方法的比较[J].现代中药研究与实践,2015(3):58-62.
[14]冉启才,周祥德.芝麻中草酸含量及测定方法[J].四川粮油科技,1992,13(3):34-36.
[15]Mustafa,Nazan A,Emin Y.Restriction of oil migration in tahini halva via organogelation[J].European Journal of Lipid Science&Technology,2017,119(9):1600189.
[16]Alpaslan M,Hayta M.Rheological and sensory properties of pekmez(grape molasses)/tahin(sesame paste)blends[J].Journal of Food Engineering,2002,54(1):89-93.
[17]中华人民共和国国家卫生和计划生育委员会.GB5009.227-2016食品安全国家标准食品中过氧化值的测定[S].北京:中国标准出版社,2016.
[18]中华人民共和国国家卫生和计划生育委员会.GB5009.229-2016食品安全国家标准食品中酸价的测定[S].北京:中国标准出版社,2016.
[19]Akbulut M,Ozcan M M.Determination of rheological behavior,emulsion stability,color,and sensory of sesame pastes(Tahin)blended with pine honey[J].Food&Bioprocess Technology,2012,5(5):1832-1839.
[20]Tolga K,Ghassan I,Gursel O,et al.Microbiological and chemical quality of tahini halva[J].British Food Journal,2010,112(6):608-616.
[21]檀静,汪学德,李晓明,等.不同工艺对芝麻酱稳定性及流变学特性的影响[J].中国调味品,2018(1):73-77.
[22]王颖颖,侯利霞,胡爱鹏,等.主成分分析法评价市售芝麻酱产品品质[J].食品科学,2017,38(6):310-314.
[23]王振.一种蜂蜜芝麻酱及其制备方法:中国,CN104982899A[P].2015-10-21.
[24]Abegaz E G,Kerr W L.Effect of moisture,sugar and tertiary butylhydroquinone on color,texture and microstructure of peanut paste[J].Journal of Food Quality,2006,29(6):643-657.
[25]宋国辉,芦鑫,孙强,等.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.
[26]Elleuch M,Bedigian D,Maazoun B,et al.Improving halva quality with dietary fibres of sesame seed coats and date pulp,enriched with emulsifier[J].Food Chemistry,2014,145(4):765-771.
[27]李晓栋,汪学德,王楠楠.冷榨与热榨芝麻油品质及氧化稳定性差异分析[J].河南工业大学学报:自然科学版,2016,37(4):46-51.
[28]于甜.软质食品流变学特性及测量方法的研究[D].青岛:中国海洋大学,2012.
[29]Hou L X.Rheology of sesame pastes with different amounts of water added[J].Journal of Chemistry,2017(1):1-5.
[30]Amemiya J I,Shoemaker C F.Measurement of thixotropy of model food colloidal suspensions with step change shear rate[J].Journal of Food Engineering,1992,16(1-2):17-24.