不同凝胶剂对芝麻酱稳定性的影响

在芝麻酱中分别添加不同量的单甘酯、蜂蜡和米糠蜡，通过对其离心出油率、质构、流变特性及微观结构进行测定，并对流变结果进行模型拟合，对比芝麻酱在贮存期间质构的变化情况，探究不同凝胶剂对芝麻酱稳定性的影响，以得到健康稳定的芝麻酱涂抹制品。结果表明：所有芝麻酱样品均表现出剪切变稀的假塑性，经过模型拟合得到其非牛顿指数n在0.12～0.68范围内。对芝麻酱的表观黏度和温度的关系进行Arrhenius模型拟合，对比得到不同添加量米糠蜡流动活化能范围最大，单甘酯次之，蜂蜡最小。单甘酯添加量为4%、蜂蜡和米糠蜡添加量为5%时，芝麻酱的离心出油率和硬度达到合适的范围。

Effect of Different Organogelators on the Stability of Sesame Paste

In this work, monoglycerides, beeswax and rice bran wax were utilized to improve the stability of sesame paste. The oil syneresis, texture, rheological properties and microstructure of sesame paste were investigated, and we modelled the influences of these organogelators on the rheology. Results showed that all the sesame pastes exhibited a shearthinning behavior and pseudoplasticity, and the non-Newtonian index n was in the range from 0.12 to 0.68 based on the Herschel-Bulkley model. The flow activation energy of sesame paste stabilized by rice bran wax was the largest, followed by monoglyceride and beeswax based on the relationship between apparent viscosity and temperature from the Arrheniustype model. Furthermore, acceptable sesame pastes in both oil syneresis and hardness were obtained by adding 4% monoglyceride, 5% beeswax and 5% rice bran wax, respectively, under the optimized conditions.