美拉德生香源反应制备浓香芝麻油工艺优化Optimization of preparation of fragrant sesame oil by Maillard reaction

以精炼芝麻油为原料，采用芝麻饼、芝麻粕和芝麻渣3种底物在不同酶解液状态下基于美拉德生香源反应制备浓香芝麻油，通过感官评价确定最佳反应底物和酶解液状态，再通过单因素实验和正交实验优化浓香芝麻油的制备工艺。结果表明，美拉德生香源反应制备浓香芝麻油的最优工艺条件为：酶解pH 8.0，酶解时间3.0 h，以芝麻粕酶解上清液与酶解沉淀质量比1∶ 1为原料，还原糖添加量2.5%，不添加甘油。在最优条件下制备的浓香芝麻油符合一级成品芝麻油国家标准，与市售芝麻油相比，芝麻风味更浓郁，香味持久性更强，感官综合评分达5.5分。 With refined sesame oil as raw material, fragrant sesame oil was prepared with three substrates of sesame cake, sesame meal and sesame residue under different enzymatic hydrolysis conditions based on Maillard reaction. The optimal reaction substrate and enzymatic hydrolysis condition were obtained by sensory evaluation. Then the preparation process of fragrant sesame oil was optimized by single factor experiment and orthogonal experiment. The results showed that the optimal preparation process conditions of fragrant sesame oil were obtained as follows: enzymatic hydrolysis pH 8.0, enzymatic hydrolysis time 30 h, with the supernatant and enzymatic precipitation (mass ratio 1∶ 1) after enzymatic hydrolysis of sesame meal as the reaction substrates, dosage of reducing sugar 2.5%, and no glycerol added. Under these conditions, the fragrant sesame oil met the national first-level sesame oil standard. Compared with the commercial sesame oil, fragrant sesame oil had a stronger sesame flavor, stronger flavor persistence and the comprehensive sensory score could reach 5.5 points.