The sesame molasses was used as raw material, which was the by-product of sesame protein concentrate extracted by ethanol, and the extraction of lignans with ethyl acetate as solvent was studied. The extraction conditions were optimized by orthogonal experiment based on single factor experiment as follows:mass fraction of sesame molasses 50%, ratio of solid to liquid 1:8, oscillation intensity 150 r/min, extraction temperature 50℃, oscillation time 45 min, standing time 10 min. Under the optimal condi-tions, when extracted from 5 g( dry basis) of sesame molasses once and twice respectively, the average extraction amounts of lignans were 6. 34, 6. 49 mg respectively, extraction rates of lignans were 90. 57% and 92. 71% respectively, and the lignans contents of crude lignans were 5. 75% and 3. 97%respectively.

研究了对水代法芝麻渣进行油脂浸出的最佳工艺条件以及所得芝麻油的质量指标.通过单因素试验和正交试验得到的芝麻渣油脂浸出的最佳工艺条件为:浸出温度55℃、浸出次数7次、浸出时间90 min、液料比(w/w)为1.4∶1、入浸料水分含量11％.干燥芝麻渣浸出毛油的酸价4.7 mgKOH/g、过氧化值5.37 mmol/kg、色泽(25.4mm槽)Y9.3 R9.2,除酸价稍高于芝麻油国标中原油酸价≤4.0 mgKOH/g的要求外,其他指标符合国标要求,可以作为生产食用芝麻油的原料;然而发霉变质的芝麻渣浸出毛油的酸值高达95mgKOH/g,不能再作为生产食用芝麻油的原料.干燥芝麻渣浸出毛油中芝麻木脂素和维生素E含量分别为,芝麻素764.7 mg/100 g、芝麻林素306.4 mg/100 g、芝麻酚50.6 mg/100 g、维生素E33.1 mg/100 g,与通常的芝麻油相比,芝麻素、芝麻林素含量有所提高,维生素E含量有所降低,而芝麻酚含量呈数倍提高.

This article mainly researched quality of the later-fermented frozen dough,under constant temperature and humidity conditions,the effect of fermentation time and additives on the quality of frozen dough were studied. The results indicated that the best fermentation time for later-fermented frozen dough was 25 min. Adding 0.37% single fatty acid glycerine ester,0.08%Vc,and 0.08% Cryoprotectants improved the quality of frozen dough remarkably.