不同加工方式对芝麻酱感官品质的影响研究-《中国调味品》

文章信息/Info

Title:: Study on the effect of different processing methods for sesame paste on sensory evaluation

摘要:: 芝麻酱营养丰富口感醇香，是我国消费者喜爱的一种调味品。文章分别以带皮和脱皮芝麻为原料，采用炒制和微波两种不同的热加工方式进行热处理，对石磨和胶体磨碾磨之后的芝麻酱感官质量进行了综合评定，选取色泽、香气、组织状态、口感为评价因素，采用强制决定法和层次分析法相结合的方式进行权重的确定，通过模糊数学感官评价法评判芝麻酱的感官品质。结果表明，不同加工方法对芝麻酱的感官品质影响存在明显的差异，以脱皮芝麻通过微波加热、胶体磨碾磨之后制得的芝麻酱感官得分最高。

Abstract:: Sesame sauce is a favorite condiment for Chinese consumers because of it has adequate?nutrition and good taste.The sensory quality of sesame paste after two different heat treatment methods, grinding by stone mill and colloid mill was comprehensively evaluated by using sesame and peeled sesame as raw materials. The colour, aroma, texture, taste were selected as evaluation factors. The weight distribution was carried out by compulsory decision method and AHP(analytic hierarchy process). The quality of sesame paste were evaluated by fuzzy mathematics sensory evaluation method. The results showed that there were significant differences in the sensory quality of sesame paste with different processing methods. The sensory score of sesame paste made from peeled sesame by microwave heating and colloid grinding was the highest