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。
Abstract:
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.
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