芝麻酶解液对浓香芝麻油美拉德反应风味的影响及工艺优化

摘要

Fragrant sesameoil was prepared by usingmaillard reaction,and the preparation process wasoptimized.Theorthogonal test results indicated that theoptimum technologicalconditions were as follows:solid–liquid ratio was 1∶5(g/mL),ratioof sesamemeal tooil was 1∶10(g/mL), heating temperature was 120℃,alkaline protease was 2.5%,hydrolysis time was 3h,Maillard reaction time was 30min. Under theseconditions,verification tests wereconducted,and the results showed that sensory scoreof the fragrant sesameoilcould reach 6.95.Moreover,the influencesof different reaction rawmaterialson the flavorof fragrant sesameoil were studied,and the results indicated that hydrolyzateof sesamemeal was ideal to prepare fragrant sesameoil.%利用美拉德生香源反应制备浓香芝麻油，并对浓香芝麻油制备工艺进行了优化。正交试验结果表明，浓香芝麻油的最佳制备工艺条件为反应料液比1∶5（g/mL）、料油比1∶10（g/mL），美拉德反应温度120℃、酶添加量2.5%、酶解时间3 h、美拉德反应时间30 min。验证试验表明，在此优化工艺条件下制备所得浓香芝麻油的感官结果综合得分可达到6.95分。探讨了不同原料酶解液对浓香芝麻油美拉德反应风味的影响，结果显示，芝麻粕酶解液是制备浓香芝麻油的最佳反应底物。