| Sesame-corn blend oil was a new type nutritional blend oil which is use of pure sesame oil and corn oil at the certain proportion to made in for hyperlipidemia population. It not only had a number of beneficial nutrients of sesame oil and corn oil but also had rich sesame oil fragrance. It can be used as seasoning oil, also can be used as cooking oil. At present, both in the domestic market and the international market there were not this type blend oil. The paper used pure sesame oil and corn oil as a contrast, studies the sensory quality, oil routine index, nutritional value and the flavor substances of the sesame-corn oil in different proportion in order to get the best proportion blend oil. Then, through the response surface experiment to determine the appropriate cooking and cooling methods. In order to provide a scientific basis for people’s consumption. Research contents and results were as follows:1. The design of the optimal ratio of the blend oilUsed the sesame oil and corn oil as material, according to the volume ratio to match the comparison of sesame oil and corn oil for1:9、2:8、3:7、4:6、5:5、6:4、7:3、8:2、9:1nine different formula. Used pure sesame oil and corn oil as a contras, set up four grade screening system according to the quality characteristics of blended oils. Primary screening index was sensory evaluation, evaluation of its color, fragrance and taste quality characteristics.The result showed that the comparison of sesame oil and corn oil was7:3、8:2、9:1which sensory quality score was poor. It was not suitable for cooking oil.The second screening index was quality of blend oil,we measured acid value,peroxide value, viscosity and color.The result showed that the comparison of sesame oil and corn oil was6:4、5:5which red value was high and light value was low. Three stage screening index of blend oil was nutritional. It measured the vitamin E, phytosterol, phospholipid and fatty acid composition of1:9、2:8、3:7、4:6four groups blend oils.The result showed that1:9ratio of its vitamin E content is too low, only1610mg/kg, and phospholipid content is low; The ratio of4:6in addition to low sterol content in plants, fatty acid composition of linoleic acid content and the content of unsaturated fatty acids was low. Four stage screening index of blend oil was flavor index. The ratio of2:8its pyrazine compounds content was low and the kinds of flavor substances were little. So, the final optimum ratio of sesame corn cooking oil is3:7. Blend oil optimum proportion of both in the content of conventional index sensory, grease, nutrients and flavor characteristics have certain advantages. It was suitable for human consumption.2. Optimization of processing and cooking conditions of blend oilOil was mainly used for cooking, cooking temperature and time were important factors influencing the quality of oil, high temperature and long time cooking easily lead to decline of oil quality, rapid cooling and after cooking residual oil could prevent oil from warm to oxidation caused, therefore, study on the factors of oil heating temperature, heating time and cooling temperature difference, impact on the oil physical and chemical properties and nutrient composition. The result determined the appropriate cooking and cooling conditions by response surface, Design-Expert programming software analysis.Form the fatty acid composition after in different cooking and cooling treatment conditions, we could see that after heating the blend oil the content of SFA, MUFA, TFA increased significantly, but the content of PUFA decreased obviously due to heating. Therefore, in the cooking process we should avoid the high temperature heating and repeating use of oil in order to ensure the health of human body and prevent some chronic diseases.From the single factor test and response surface of the content of vitamin E in different cooking and cooling conditions, we could see that the following order of three factors was heating temperature,heating time,cooling temperature; the optimal formula heating temperature was160℃, heating time was22min, cooling temperature was5℃.From the single factor test and response surface of the sensory quality in different cooking and cooling conditions, we could see that the following order of three factors was cooling temperature, heating temperature,heating time; the optimal formula was heating temperature was130℃, heating time was20min, cooling temperature was11℃. |
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