造粒芝麻工艺的优化

为丰富芝麻食品品种,研发造粒芝麻制作工艺。以造粒芝麻成品率、均一率、稳定性为评价指标,从常见食用胶中筛选出适宜造粒芝麻的食用胶,随后通过单因素分析工艺参数对造粒芝麻的影响规律,最后利用正交实验优化工艺参数。结果表明:淀粉适宜用于造粒芝麻,淀粉质量浓度、淀粉溶液添加量、静置时间会显著影响造粒芝麻的形成与品质。通过逼近理想解排序法获得最佳的造粒芝麻生产工艺为:6%淀粉质量浓度,淀粉溶液添加量为26%,静置时间15 min。在此条件下,造粒芝麻的成品率、均一率与稳定性分别为93.49%、91.34%、87.94%,这为造粒芝麻的后续应用奠定了物质基础。 

Optimization of preparation process of granulated sesame

To enrich the variety of sesame food, the process of granulated sesame was researched.An edible adhesive which was suitable to adhere sesame was selected from common edible adhesives through comprehensively considering rates of final product and uniformity, stability, then effects of technological parameters on granulated sesame were studied by single-factor test, finally these process parameters were optimized by orthogonal experiment. Results showed that starch was the proper adhesive for producing granulated sesame, the starch mass concentration, the addition of starch solution and the holding time could influence the formation and properties of granulated sesame.According to the technique for order preference by similarity to ideal solution, the optimal process of granulated sesame was established as follows: starch mass concentration of 6%, addition of starch solution of 26% and holding time of 15 min. Under these conditions, the rate of final product, uniformity rate and stability were 93.49%, 91.34%, 87.94%, respectively, which created material base for the follow-up application of granulated sesame.