Study Of Preparation Of Dense Fragrant Sesame Oil By Aroma Source Of Mail Lard Reaction And Flavor Substances

In this paper, according to the case of China’s consumption demand of sesame oil products and deep processing and comprehensive utilization of sesame resources, especially in view of our country just sells primary products of sesame oil, sesame dregs or sesame meal are used simple and resource comprehensive utilization rate is low, therefore, it had made a research subject on preparation of dense fragrant sesame oil by aroma source of maillard reaction. The main research contents are as follows:1. The sesame meal which is original from sesame after extract oil is used to make fertilizer or feed. This study aims to finding a new way to apply sesame meal, sesame meal for leaching sesame crude oil by orthogonal experiments to optimize the best parameter of leaching process. Sesame crude oil through the refined process of water degumming, alkali refining, adsorption bleaching, steam deodorization, and under the effect of maillard Reaction to obtained fragrant sesame oil, and the flavor is good. The results showed that the optimum process of extract sesame meal were as follow:time240min, moisture4.0%, ratio of solid-liquid1:4.5, temperature50℃, and the sesame meal residual oil was0.95%; The acid value, peroxide value and water content of refined sesame oil are0.35mg/g,3.47mmol/kg,0.03%respectively, it’s reached to national level for sesame oil standard.2. The flavor of crude sesame oil which its unique flavor are basically wiped out after refining. In this experimental, we study the use of the principle of maillard reaction to preparation dense fragrant sesame oil, it not only comprehensive utilization of sesame resources but also enrich the varieties of sesame oil in the market, the paper also optimized the preparation process of dense fragrant sesame oil to determine the optimum process conditions for the solid-liquid ratio1’.5g/mL, alkaline protease was2%of sesame meals quality, hydrolysis pH8.5, hydrolysis time3h, feed oil ratio1:9gig, heating temperature130℃, heating reaction time30min, and established the sensory evaluation method of dense fragrant sesame oil flavor.3. Determination of volatile flavor components in dense fragrant sesame oil and fragrant sesame oil by solid phase microextraction-gas chromatography-mass spectrometry respectively, and compared the differences in the content of volatile flavor components of two sesame oil samples. In this study,16kinds of volatile flavor components were identified in dense fragrant sesame oil and30in fragrant sesame oil by high-efficiency solid-phase extraction (SPME). The results showed that the main components of volatile flavor in two samples are pyrazines, furans, phenols, esters, ketones, alkances and other substances, the presented flavor of fragrant sesame oil and dense fragrant sesame oil are the results of a variety of substances working together, rather than a single action of a substance.