| The extraction by water substitution for fragrant sesame oil is simpleand easily operable.But the yield efficiency is relatively low,just only 47% ~ 48%.The water content of sesame meal is very high(generally 65% ~ 70%),which could cause the wastes of the protein and the environment pollution.Sesame oil prepared by Maillard Reaction not only has excellent sesame flavor,but also achieves the re-utilization of by-products and overcome the waste of protein and environment pollution.In this paper,in order to improve the utilization rate of sesame cake and preparation of sesame oil with intense aroma,the preparation technology and parameters to prepared sesame oil with intense aroma by using Maillard Reaction were optimized.The flavor of sesame oil to exhibit the intense aroma was detected by using GC-MS with headspace solid-phase extraction,in order to identify the major polypeptide which exhibited the special sesame oil flavor.The main research contents and conclusions are as follows:(1)Based on the selection of maillard reaction parameters,hydrolysis sesame cake,mix enzymatic hydrolysate and sesame oil,heating mixture were optimized based on the sensory evaluation.The optimized parameters to prepare sesame oil with intense aroma were solid-liquid ratio 1:5(g/ml),oil ratio 1:10(g/ml),temperature 120 ℃,the enzyme amount 2.5%,hydrolysis time 3 h and Maillard Reaction time 30 min.The score sensory evaluation was 6.95 under these parameters(full score is 10).(2)The effect of different raw meterials to prepared sesame oil with intense aroma by using Maillard Reaction was investigated,including sesame cake,sesame meal,sesame residue,sesame cake without oil,sesame residue without oil.Results indicated that sesame meal was the most suitable materials and the flavor was the best by using 100% enzymatic hydrolysate.The optimized reaction system was pH 8.0 phosphate buffer and 2.5% reducing sugar.(3)Sesame oils with intense aroma were prepared by using different degree of hydrolysis(DH0.0%,5.0%,10.0%,15.0%,20.0%)of sesame meal,and the main flavor components were detected.Results suggested that pyrazine and ketones were the major flavor components and the score of sensory evaluation was the comprehensive exhibition by multiple components.Sensory evaluation showed that the score of the oil prepared by DH 20.0% sesame meal was the highest.Based on these results,the flavor peptide was pufiried by on membrane flux and the optimal parameters were pH value 7.95,pressure 0.32 MPa and temperature 35.5 ℃.The molecular weight distribution of flavor peptide was 500 ~ 100 Da. |
