奇亚籽复合芝麻酱的稳定性及流变学特性研究

本文采用芝麻原酱、奇亚籽提取物为主要原料，单硬脂酸甘油酯和蔗糖脂肪酸酯为乳化剂制备低脂稳定型复合芝麻酱。以离心出油率和硬度为评价指标，通过单因素实验研究乳化剂添加量、单甘酯与蔗糖酯复配比、搅拌时间、搅拌温度对复合芝麻酱稳定性的影响，在此基础上进行响应面优化，并对酱体流变学特性进行研究。结果表明，加入5%奇亚籽提取物可有效降低芝麻原酱10.82%的粗脂肪含量，当乳化剂添加量为1.6%、单甘酯与蔗糖酯复配比为2.6:1、搅拌温度71 ℃、搅拌时间9.5 min时，复合芝麻酱的出油率为2.61%，远低于芝麻原酱，感官品质更好。复合芝麻酱表现为非牛顿假塑性流体，黏度随温度变化缓慢，稳定性优于市售芝麻酱。

Stability and Rheological Properties of Chia Compound Sesame Paste

The low-fat stabilized compound sesame paste was prepared with pure sesame paste and chia seed extract as the main raw materials, and with monoglyceride and sucrose ester as emulsifier. Taking centrifugal oil yield and hardness as evaluation indicators, single factor experiments were conducted to study the effects of emulsifier addition, compound ratio of monoglyceride and sucrose ester , stirring time, and stirring temperature on the stability of compound sesame paste. On this basis, the response surface optimization and the research on the rheological properties of the product were conducted. Results showed that, adding 5% chia seed extract could effectively reduce the crude fat content of pure sesame paste by 10.82%. The oil yield of the compound sesame paste could be reduced to 2.61%, much lower than that of pure sesame paste, and the overall sensory experience could be upgraded, on the condition that the added amount of emulsifier was 1.6%, the compound ratio of monoglyceride to sucrose ester was 2.6:1, the stirring temperature was 71 ℃, and the stirring time was 9.5 min. The chia compound sesame paste was a non-Newtonian pseudoplastic fluid, and the temperature had a low effect on its viscosity. The stability of the compound sesame paste was better than that of the current sesame paste on the market.