仇记红,侯利霞

• 1:河南工业大学粮油食品学院

摘要(Abstract)：

研究了芝麻在一定的温度和湿度条件下进行浸泡和萌芽处理,焙炒磨制成芝麻酱的基本成分和流变学特性存在的差异。结果表明:经浸泡-萌芽处理的芝麻酱中粗脂肪含量、蛋白质含量差异显著(P<0.05),萌芽后芝麻酱没有检测到花生酸的存在。浸泡和萌芽处理有助于芝麻酱粒径的降低,使芝麻酱体系的硬度及稳定性得以提高(2-29效果最佳),且有更好的质构特性。通过静态和动态流变学性质测定结果表明,不同温度下的萌芽芝麻酱是具有剪切稀化特性的非牛顿流体。样品2-0具有最高的流变学稳定性,而5-36和花生酱具有最低的流变学稳定性,萌芽芝麻酱0-0,2-0,2-9较易恢复原来的结构,且口感更加爽口柔和;样品5-36和1/3-36恢复原来结构较困难,且花生酱比芝麻酱更加难以恢复原来的结构。不同萌芽时间的芝麻酱及花生酱样品具有典型的弱凝胶行为,表现出粘弹性固体的性质,样品1/3-36,2-36的弱凝胶特性较低。

关键词(KeyWords)： 萌芽;芝麻酱;脂肪酸组成;粒径;质构;流变特性

Abstract:

Keywords:

基金项目(Foundation): 国家现代农业产业技术体系建设专项(CARS-15-1-10);; 国家自然科学基金面上项目(31271884)

作者(Author): 仇记红,侯利霞

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