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投稿时间：2022-01-06
投稿时间：2022-01-06
中文摘要: 为生产出低脂健康、风味更佳的复合芝麻酱，以奇亚籽提取物、浓缩红枣汁、果葡糖浆、食盐为配料，通过单因素和正交试验优化产品原辅料配比，以感官评分为评价指标，并对复合酱的组成成分、质构和稳定性进行分析。确定最优配方：以芝麻原酱为基准100%，奇亚籽提取物添加量5%、浓缩红枣汁添加量6%、果葡糖浆添加量3%、食盐添加量1.0%，此条件下制得的红枣奇亚籽芝麻酱色泽棕黄，黏稠适宜、口感细腻，滋味丰富，且具有红枣和芝麻特有的香气，品质更佳。
Abstract:To produce a low-fat and better-flavored compound sesame paste，chia seed extract，concentrated jujube juice，fructose syrup，and salt were used in this study，and the raw and auxiliary material ratio of the product were optimized through single factor and orthogonal experiments. The sensory score was used as the evaluation index，and the composition，texture，and stability of the compound sesame paste were analyzed.Results showed that the optimized formula was 100% based on sesame seed paste，5% chia seed extract，6% concentrated jujube juice，3% fructose syrup，and 1.0% salt. The compound sesame paste produced using this composition had brownish yellow color，suitable viscosity，rich taste，unique aroma of jujube and sesame，and improved texture and quality.
文章编号：202306013 中图分类号： 文献标志码：
基金项目:安徽省科技重大专项（201903a06020024）
| 作者 | 单位 |
| 施梦娇1，袁传勋1，2，孙汉巨1，金日生1，2*，沈阳3，沈源3 | 1.合肥工业大学 食品与生物工程学院，安徽 合肥 230601；2.合肥工业大学 农产品生物化工教育部工程研究中心，安徽 合肥 230601；3.安徽达园粮油有限公司，安徽 宿州 234200 |
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