CN106995744A - A kind of production method of sesame oil with strong flavor - Google Patents
A kind of production method of sesame oil with strong flavor Download PDFInfo
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- CN106995744A CN106995744A CN201710291550.7A CN201710291550A CN106995744A CN 106995744 A CN106995744 A CN 106995744A CN 201710291550 A CN201710291550 A CN 201710291550A CN 106995744 A CN106995744 A CN 106995744A
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- sesame
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- iron
- production method
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Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/06—Preservation of finished products
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/025—Pretreatment by enzymes or microorganisms, living or dead
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
Abstract
The present invention relates to a kind of edible Method for treatment of oil, especially a kind of production method of sesame oil with strong flavor, selected sesame, in the vacuum for being placed in 32 35MPa, heat up after keeping and the holding processing that cools, the concussion at 80 85 DEG C is placed in container made of iron to handle, low temperature simultaneously carries out grinding butter under hydrogen shield to sesame, complex enzyme liquid stir process is added into sesame paste, sesame paste natural sedimentation in the environment of vacuum is 2 3Pa, collect upper strata clarified oil liquid, it is contained in encapsulate in air-tight bottle and preserves, present invention process makes the fragrance matter that sesame oil remains sesame to greatest extent, and process is without high temperature, dissolvent residual, it has been sufficiently reserved the nutritive value of sesame.
Description
Technical field
The present invention relates to a kind of edible Method for treatment of oil, especially a kind of production method of sesame oil with strong flavor.
Background technology
Sesame oil is extract from sesame, with special fragrance, therefore referred to as sesame oil, is generally divided into by extracting process
Milling process, filter press technique and water substitution, ground sesameseed oil are the sesame oil that traditional handicraft water substitution makes, in sesame oil rich in vitamin E and
Leukotrienes, wherein, vitamin E has antioxidation, can maintain the integrality and normal function of cell membrane, with promotion cell
Division, softening blood vessel and the effect for keeping blood vessel elasticity, thus protection cardiovascular and cerebrovascular is beneficial to, and the Asia oil in sesame oil
The unrighted acids such as acid, palmitic acid, are easily absorbed by the body, and help to eliminate the deposit on arterial wall, same to have guarantor
Effect of blood vessel is protected, in addition, sesame oil has strong fragrance, can be stimulated appetite to a certain extent, promotes endotrophic composition
Absorb.Current sesame oil conventional fabrication process is mainly baked --- sesame grinding --- by sesame, and natural sedimentation three process is constituted,
The dissolution of sesame fragrance is insufficient in manufacturing process, and it is larger to scatter and disappear, and resulting sesame oil fragrance is not dense enough, and products storage 3
Fragrance largely scatters and disappears within more than individual month.
The content of the invention
It is an object of the invention to provide a kind of production method of sesame oil with strong flavor.
The technical solution adopted by the present invention is that a kind of production method of sesame oil with strong flavor is comprised the following steps that,
（1）It is selected then without flat seed, without going mouldy, the sesame of free from insect pests, through removal of impurities, clean, dry it is stand-by；
（2）Sesame is placed in 32-35MPa vacuum, 60-70 DEG C is warming up within 30 minutes, is kept for 60-65 minutes, then at 5 hours
- 2 ~ -5 DEG C are inside cooled to, is kept for 180-200 minutes；
（3）Container made of iron is immersed into concentration to be handled 40-50 minutes in 8-10% salt solution, the rapid drying table at 180-200 DEG C
Face moisture, and container made of iron central temperature is risen to 120-125 DEG C and is incubated, it is thin in the sprinkling one of container made of iron inner homogeneous rapidly
Layer lard, treats that container made of iron central temperature is down to 80-85 DEG C of insulation, and sesame is poured into progress concussion processing in container made of iron；
（4）It is 1-3 DEG C in temperature, grinding butter is carried out to sesame in the environment that hydrogen content is more than 65%；
（5）5-6 is pressed into sesame paste:1 volume ratio adds at complex enzyme liquid, 20-22 DEG C and seals stir process, and stir speed (S.S.) is
50-60r/min, the stir process time is 90-98 minutes, and gala sugar aqueous solution of the complex enzyme liquid using concentration as 1-2% is solvent,
Lignoenzyme, 8- are added in 3-5% ratio addition cellulase, 2-3% ratio addition hemicellulase, 3-5% ratio
10% ratio addition protease；
（6）Sesame paste natural sedimentation 120-150 minutes in the environment of vacuum is 2-3Pa, collect upper strata clarified oil liquid, contain
Encapsulate and preserve in air-tight bottle.
It is preferred that, container made of iron thickness is 2-2.5mm；
It is preferred that, concussion frequency is 45-50HZ during concussion processing, and amplitude is 3-4cm, and concussion processing time is 20-23 minutes；
It is preferred that, sesame pours into 1/3 that ratio is container made of iron volume；
It is preferred that, sesame grinding butter fineness is 180-200 mesh；
It is preferred that, cellulase, hemicellulase, lignoenzyme, proteinase activity are all higher than 5000U/ml；
It is preferred that, air-tight bottle material is aluminium.
Specific committed step of the invention is as follows, and sesame is placed in 32-35MPa vacuum, 60-70 is warming up within 30 minutes
DEG C, kept for 60-65 minute, then be cooled in 5 hours -2 ~ -5 DEG C, holding 180-200 minutes；This step process causes sesame
It is slightly heat-treated in collapsed condition, sesame will fully absorb heat cell expansion rupture give out strong fragrance, even in this hair
Heat at bright 80-85 DEG C, sesame fragrance also can be produced fully；
Before container made of iron heats to sesame, with 8-10% salt solution to its immersion treatment, the heat that can improve container made of iron is uniform
Property, a thin layer lard is sprayed in container made of iron inner homogeneous, in sesame more than the 95% fragrance factor is effectively pinned, it is to avoid fragrance
It is lost in, is heated and unconventional frying, more conducively fragrance generation using concussion；
It it is 1-3 DEG C in temperature, hydrogen content reduces defibrination process sesame fragrant to carry out grinding butter to sesame in more than 65% environment
The volatilization of the taste factor, and ensure that fragrance is pure, defibrination on this condition, sesame fragrance factor loss late is less than 4%；
20-22 is pressed into sesame paste:The gala sugar aqueous solution that it is 1-2% by concentration that 1 volume ratio, which is added, is solvent, by 3-5%'s
Ratio addition cellulase, 2-3% ratio addition hemicellulase, 3-5% ratio addition lignoenzyme, 8-10% ratio
The complex enzyme liquid that addition protease is mixed to get, substantially increases the oil yield of sesame, and be favorably improved phosphatide in sesame oil
Ratio；
Sesame paste natural sedimentation in the environment of vacuum is 2-3Pa accelerates settling rate, hence it is evident that shorten the sedimentation time,
Shorter sedimentation time interior energy obtains the higher product of transparency, there is the volatilization for preventing fragrance matter during long-time natural sedimentation
Loss；
The finished product sesame oil finally given is encapsulated with aluminium vessel, helps to prevent sesame oil from aoxidizing, and reduces sesame salted cake fried in sesame oil
The volatilization of the taste factor, it is ensured that sesame oil still keeps preserving 1 year under natural flavor, sesame oil normal condition in storage process,
Loss of aroma rate is less than 8%.
Present invention process makes the fragrance matter that sesame oil remains sesame to greatest extent, and process is without high temperature, solvent
Residual, has been sufficiently reserved the nutritive value of sesame.
Embodiment
Below in conjunction with specific embodiment, the present invention is further described,
Embodiment 1, a kind of production method of sesame oil with strong flavor, are comprised the following steps that,
（1）It is selected then without flat seed, without going mouldy, the sesame of free from insect pests, through removal of impurities, clean, dry it is stand-by；
（2）Sesame is placed in 32MPa vacuum, 60 DEG C are warming up within 30 minutes, is kept for 60 minutes, then be cooled in 5 hours-
2 DEG C, kept for 180 minutes；
（3）Handle 40 minutes, dried rapidly at 180 DEG C in the salt solution that the container made of iron immersion concentration for being 2mm by thickness is 8%
Surface moisture, and container made of iron central temperature is risen to 120 DEG C and is incubated, spray a thin layer in container made of iron inner homogeneous rapidly
Lard, treats that container made of iron central temperature is down to 80 DEG C of insulations, and sesame is poured into progress concussion processing in container made of iron, concussion frequency
Rate is 45HZ, and amplitude is 3cm, and concussion processing time is 20 minutes, and sesame pours into 1/3 that ratio is container made of iron volume；
（4）It it is 1 DEG C in temperature, hydrogen content is carries out grinding butter to sesame in more than 65% environment, grinding butter fineness is 180 mesh；
（5）5 are pressed into sesame paste:1 volume ratio adds at complex enzyme liquid, 20 DEG C and seals stir process, and stir speed (S.S.) is 50r/
Min, the stir process time be 90 minutes, complex enzyme liquid using concentration be 1% gala sugar aqueous solution as solvent, add in 3% ratio
Plus cellulase, 2% ratio addition hemicellulase, 3% ratio addition lignoenzyme, 8% ratio addition protease；
（6）Sesame paste natural sedimentation 120 minutes in the environment of vacuum is 2Pa, collect upper strata clarified oil liquid, are contained in aluminum
Encapsulate and preserve in air-tight bottle.
Embodiment 2, a kind of production method of sesame oil with strong flavor, are comprised the following steps that,
（1）It is selected then without flat seed, without going mouldy, the sesame of free from insect pests, through removal of impurities, clean, dry it is stand-by；
（2）Sesame is placed in 35MPa vacuum, 70 DEG C are warming up within 30 minutes, is kept for 65 minutes, then be cooled in 5 hours-
5 DEG C, kept for 200 minutes；
（3）Handle 50 minutes, dried rapidly at 200 DEG C in the salt solution that the container made of iron immersion concentration for being 2.5mm by thickness is 10%
Dry surface moisture, and container made of iron central temperature is risen to 125 DEG C and is incubated, it is thin in the sprinkling one of container made of iron inner homogeneous rapidly
Layer lard, treats that container made of iron central temperature is down to 85 DEG C of insulations, and sesame is poured into progress concussion processing in container made of iron, concussion
Frequency is 50HZ, and amplitude is 4cm, and concussion processing time is 23 minutes, and sesame pours into 1/3 that ratio is container made of iron volume；
（4）It it is 3 DEG C in temperature, hydrogen content is carries out grinding butter to sesame in more than 65% environment, grinding butter fineness is 200 mesh；
（5）6 are pressed into sesame paste:1 volume ratio adds at complex enzyme liquid, 22 DEG C and seals stir process, and stir speed (S.S.) is 60r/
Min, the stir process time be 98 minutes, complex enzyme liquid using concentration be 2% gala sugar aqueous solution as solvent, add in 5% ratio
Plus cellulase, 3% ratio addition hemicellulase, 5% ratio addition lignoenzyme, 10% ratio addition protease；
（6）Sesame paste natural sedimentation 150 minutes in the environment of vacuum is 3Pa, collect upper strata clarified oil liquid, are contained in aluminum
Encapsulate and preserve in air-tight bottle.
Embodiment 3, a kind of production method of sesame oil with strong flavor, are comprised the following steps that,
（1）It is selected then without flat seed, without going mouldy, the sesame of free from insect pests, through removal of impurities, clean, dry it is stand-by；
（2）Sesame is placed in 33MPa vacuum, 65 DEG C are warming up within 30 minutes, is kept for 62 minutes, then be cooled in 5 hours-
4 DEG C, kept for 190 minutes；
（3）Handle 45 minutes, dried rapidly at 190 DEG C in the salt solution that the container made of iron immersion concentration for being 2.3mm by thickness is 9%
Dry surface moisture, and container made of iron central temperature is risen to 122 DEG C and is incubated, it is thin in the sprinkling one of container made of iron inner homogeneous rapidly
Layer lard, treats that container made of iron central temperature is down to 82 DEG C of insulations, and sesame is poured into progress concussion processing in container made of iron, concussion
Frequency is 48HZ, and amplitude is 3.5cm, and concussion processing time is 22 minutes, and sesame pours into 1/3 that ratio is container made of iron volume；
（4）It it is 2 DEG C in temperature, hydrogen content is carries out grinding butter to sesame in more than 65% environment, grinding butter fineness is 190 mesh；
（5）5.5 are pressed into sesame paste:1 volume ratio adds at complex enzyme liquid, 21 DEG C and seals stir process, and stir speed (S.S.) is
55r/min, the stir process time be 94 minutes, complex enzyme liquid using concentration be 1.5% gala sugar aqueous solution as solvent, by 4%
Ratio addition cellulase, 2.5% ratio addition hemicellulase, 4% ratio addition lignoenzyme, 9% ratio addition egg
White enzyme；
（6）Sesame paste natural sedimentation 138 minutes in the environment of vacuum is 2.5Pa, collect upper strata clarified oil liquid, are contained in aluminium
Encapsulate and preserve in air-tight bottle processed.
Below in conjunction with instantiation contrast test, the present invention is further described；
Experiment sesame used is produced sesame by the same place of production then, be randomly divided into experimental group, routine group, control group 1, control group 2,
Control group 3, control group 4, control group 5, control group 6, control group 7, control group 8 amount to 8 groups, every group of 5kg；
Wherein experimental group processes acquisition sesame oil using the mode of embodiment 3；
Conventional group obtains sesame oil according to conventional machining mode；
The cancellation step on the basis of embodiment 3 of control group 1（2）；
Control group 2 is cancelled on the basis of embodiment 3 immerses concentration to be handled 45 minutes in 9% salt solution by container made of iron,
Rapid drying surface moisture at 190 DEG C, and container made of iron central temperature is risen to 122 DEG C and is incubated, rapidly in container made of iron
Uniformly spray a thin layer lard in portion；
Refining process is substituted for conventional refining process by control group 3 on the basis of embodiment 3；
Complex enzyme liquid is substituted for water by control group 4；
The settlement treatment under natural environment by sesame paste of control group 5；
Aluminum sealing container is substituted for vial by control group 6；
Finally the peroxide value of the sesame oil obtained by each group, content of phospholipid, fragrance, oil yield are evaluated；
Wherein peroxide value, content of phospholipid are detected using usual manner, and fragrance is determined using professional sensory test mode, scoring 0
Divide minimum, 10 points of highests, as a result see the table below 1：
| Group | Experimental group | Conventional group | Control group 1 | Control group 2 | Control group 3 | Control group 4 | Control group 5 | Control group 6 |
| Peroxide value（mmol/ kg） | 0.44 | 5.3 | 0.52 | 0.50 | 4.0 | 0.55 | 4.8 | 0.45 |
| Content of phospholipid（mg/g） | 2.8 | 0.36 | 2.7 | 2.6 | 2.3 | 0.55 | 2.5 | 2.8 |
| Fragrance scores | 9.7 | 7.4 | 8.6 | 8.9 | 9.2 | 9.5 | 9.0 | 9.7 |
| Oil yield（%） | 50.5 | 38.2 | 50.0 | 50.3 | 50.2 | 40.6 | 50.5 | 50.3 |
Sesame oil obtained by experimental group and control group 6 is preserved 1 year under normal temperature environment, again to two groups of peroxide values, phosphorus
Fat content, fragrance are evaluated, and as a result see the table below 2：
| Group | Experimental group | Control group 6 |
| Peroxide value（mmol/ kg） | 0.58 | 10.5 |
| Content of phospholipid（mg/g） | 2.4 | 1.1 |
| Fragrance scores | 9.0 | 5.2 |
As seen from the above table, concrete technology design of the present invention has notable side to improving oil yield of sesame, phospholipid in lipid content, fragrance
Help, and have positive effect to reduction sesame oil peroxide value, sesame oil is packaged using aluminium vessel, more can effectively be delayed
Storage period sesame oil is aoxidized, and fragrance scatters and disappears.
Claims (7)
1. a kind of production method of sesame oil with strong flavor, it is characterised in that comprise the following steps that,
（1）It is selected then without flat seed, without going mouldy, the sesame of free from insect pests, through removal of impurities, clean, dry it is stand-by；
（2）Sesame is placed in 32-35MPa vacuum, 60-70 DEG C is warming up within 30 minutes, is kept for 60-65 minutes, then at 5 hours
- 2 ~ -5 DEG C are inside cooled to, is kept for 180-200 minutes；
（3）Container made of iron is immersed into concentration to be handled 40-50 minutes in 8-10% salt solution, the rapid drying table at 180-200 DEG C
Face moisture, and container made of iron central temperature is risen to 120-125 DEG C and is incubated, it is thin in the sprinkling one of container made of iron inner homogeneous rapidly
Layer lard, treats that container made of iron central temperature is down to 80-85 DEG C of insulation, and sesame is poured into progress concussion processing in container made of iron；
（4）It is 1-3 DEG C in temperature, grinding butter is carried out to sesame in the environment that hydrogen content is more than 65%；
（5）5-6 is pressed into sesame paste:1 volume ratio adds at complex enzyme liquid, 20-22 DEG C and seals stir process, and stir speed (S.S.) is
50-60r/min, the stir process time is 90-98 minutes, and gala sugar aqueous solution of the complex enzyme liquid using concentration as 1-2% is solvent,
Lignoenzyme, 8- are added in 3-5% ratio addition cellulase, 2-3% ratio addition hemicellulase, 3-5% ratio
10% ratio addition protease；
（6）Sesame paste natural sedimentation 120-150 minutes in the environment of vacuum is 2-3Pa, collect upper strata clarified oil liquid, contain
Encapsulate and preserve in air-tight bottle.
2. a kind of production method of sesame oil with strong flavor according to claim 1, it is characterised in that
Container made of iron thickness is 2-2.5mm.
3. a kind of production method of sesame oil with strong flavor according to claim 1, it is characterised in that
Concussion frequency is 45-50HZ during concussion processing, and amplitude is 3-4cm, and concussion processing time is 20-23 minutes.
4. a kind of production method of sesame oil with strong flavor according to claim 1, it is characterised in that
Sesame pours into 1/3 that ratio is container made of iron volume.
5. a kind of production method of sesame oil with strong flavor according to claim 1, it is characterised in that
Sesame grinding butter fineness is 180-200 mesh.
6. a kind of production method of sesame oil with strong flavor according to claim 1, it is characterised in that
Cellulase, hemicellulase, lignoenzyme, proteinase activity are all higher than 5000U/ml.
7. a kind of production method of sesame oil with strong flavor according to claim 1, it is characterised in that
Air-tight bottle material is aluminium.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112358910A (en) * | 2020-11-18 | 2021-02-12 | 山东丰香园食品股份有限公司 | Preparation method of sesame oil with strong fragrance |
| CN117106521A (en) * | 2023-10-08 | 2023-11-24 | 河南工业大学 | Refining process for classifying and naturally precipitating sesame oil |
| CN117106521B (en) * | 2023-10-08 | 2024-05-03 | 河南工业大学 | Refining process for classifying and naturally precipitating sesame oil |
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| CN102796609A (en) * | 2012-09-05 | 2012-11-28 | 河南工业大学 | Production process of sesamol-rich fragrant sesame oil |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112358910A (en) * | 2020-11-18 | 2021-02-12 | 山东丰香园食品股份有限公司 | Preparation method of sesame oil with strong fragrance |
| CN117106521A (en) * | 2023-10-08 | 2023-11-24 | 河南工业大学 | Refining process for classifying and naturally precipitating sesame oil |
| CN117106521B (en) * | 2023-10-08 | 2024-05-03 | 河南工业大学 | Refining process for classifying and naturally precipitating sesame oil |
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Application publication date: 20170801 |