| The processing of sesame paste has a great influence on the quality of sesame paste.The stir-frying process and grinding process play a vital role in the quality and flavor of sesame paste products.At the same time,the quality of sesame also has an impact on the quality of sesame paste.At present,there are no comprehensive reports about the influence of stir-frying process,grinding process and sesame varieties on the quality and flavor of sesame paste.This article studied the effects of these three aspects on the quality and flavor of sesame paste,looking for the characteristic flavor compounds of sesame paste.To provide a theoretical basis for sesame paste processing and sesame varieties selection.(1)According to the quality evaluation and analysis of sesame paste prepared by different roasting methods and discharging temperatures,the centrifugal oil-separation rate of sesame paste changed significantly under different stir-frying processes.The centrifugal oil-separation rate increased with the increase of discharging temperature,and the centrifugal oil-separation rate of sesame paste was the lowest when it was roasted at 170°C by oil bath.The changes of particle size was similar to centrifugal oil separation that increases with the increases of discharging temperature.The discharging temperature has no significant influence on the texture index.The sesame paste roasted by oil bath has the highest hardness,cohesion and viscosity,and the electromagnetic rotary pan was the lowest.The main flavor substances of sesame paste were aldehydes,alcohols,pyrazines and hydrocarbons,with a relative content of 10%.The relative content of pyrazines were highest,which accounts for34.17%to 75.44%of the total flavor components.The key flavor substances of sesame paste roasted at 170°C have more alcohols and aldehydes,while the sesame paste roasted at 190°C have more pyrazines.Nonanal,1-octene-3-ol,2-ethyl-3,5-dimethyl-pyrazine,2-pentyl-pyridine and other flavor substances were present in most sesame paste,and the ROAV was very high,indicating that they were the main substances that form the flavor of sesame paste.According to the principal component analysis,it was concluded that the discharging temperature has a greater influence on the characteristic flavor compounds of sesame paste.The roasting method and the discharging temperature had a significant influence on the sensory of the sesame paste,and the sesame paste which was roasted at 180°C by oil bath has the best sensory quality.(2)According to the quality evaluation and analysis of sesame paste prepared by different grinding methods and times,the centrifugal oil separation rate and particle size of the sesame paste were significantly reduced with the increase of the grinding times.When the grinding times were same,the centrifugal oil separation rate and particle size of the sesame paste grinded by the grinding wheel were the largest,and were the smallest by the colloid mill.The grinding process has a significantly important impact on the texture index of sesame paste,all indexes decreased with the increase of the grinding times.When the grinding times was same,the texture index of sesame paste was the largest when grinded by grinding wheel,and the texture index of sesame paste grinded by stone mill was the smallest.With the increase of the grinding times,the types of flavor substances in sesame paste grinded by colloid mill did not change much,the types of flavor substances in sesame paste grinded by stone mill decreased,while the types of flavor substances in sesame paste grinded by grinding wheels increased.The ROAV of key flavor substance of sesame paste grinded by different grinding processes has little change,which shows that the grinding process has little effect on the characteristic flavor of sesame paste.According to the principal component analysis,it was concluded that the grinding times has an influence on the characteristic flavor of sesame paste.The grinding process has a significant effect on the senses of sesame paste.With the increases of grinding times,the sensory score were higher.The sensory score of sesame paste was the highest after grind twice by colloid mill.(3)According to the quality evaluation and analysis of sesame paste prepared by 10sesame varieties,the basic indicators of different sesame were significantly different.The fat content of white sesame was significantly higher than that of black sesame,and the nutrient content of domestic sesame was higher.The centrifugal oil separation rate,D10 and D50 of different varieties of sesame paste were significantly different,that of domestic sesame paste was lower,and the white sesame paste was higher.The texture index of domestic sesame paste was lower than that of abroad sesame paste,but that of black sesame paste was higher than white sesame paste.There were great differences in the flavors of sesame paste prepared for different varieties of sesame,the types and content of aldehydes,alcohols and hydrocarbon flavor substances in sesame paste made by domestic sesame were less,but the content of pyrazine flavor substances was higher.B3 and W5 have 26 types,B1 and B2 only have 18 types.The ROAV of the key flavor compounds of different varieties of sesame paste was different,the ROAV is very high and as the key flavor substance present in the most of sesame paste was still nonanal,1-octene-3-ol,2-ethyl-3,5-dimethyl-pyrazine,2-pentyl-pyridine and other flavor substances.According to the principal component analysis,the characteristic flavor of sesame sauce made by different varieties of sesame was different.The sensory scores of different varieties of white sesame paste were not different,but higher than black sesame paste,domestic sesame paste were higher than abroad sesame paste,and W1 was the highest.When the shear rate was in the range of 0.01 to 1s-1,the apparent viscosity of black sesame paste was significantly higher than that of white sesame paste,it means that the fluidity of black sesame paste was worse than white sesame paste.Correlation analysis shows that ash content and total sugar content were related to the stability of sesame paste,and there was a close relationship between texture properties,rheological properties and sensory of sesame paste. |
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