CN111592928A - Production process of high-nutrition sesame oil - Google Patents
Production process of high-nutrition sesame oil Download PDFInfo
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- 239000008159 sesame oil Substances 0.000 title claims abstract description 63
- 235000011803 sesame oil Nutrition 0.000 title claims abstract description 63
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 20
- 241000207961 Sesamum Species 0.000 claims abstract description 243
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 243
- 239000003921 oil Substances 0.000 claims abstract description 112
- 235000019198 oils Nutrition 0.000 claims abstract description 112
- 238000003756 stirring Methods 0.000 claims abstract description 53
- 238000000227 grinding Methods 0.000 claims abstract description 47
- 239000002002 slurry Substances 0.000 claims abstract description 29
- 238000001914 filtration Methods 0.000 claims abstract description 22
- 238000012216 screening Methods 0.000 claims abstract description 22
- 238000002156 mixing Methods 0.000 claims abstract description 20
- 238000007664 blowing Methods 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 13
- 235000002637 Nicotiana tabacum Nutrition 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 146
- 229930013686 lignan Natural products 0.000 claims description 32
- -1 lignan compounds Chemical class 0.000 claims description 32
- 235000009408 lignans Nutrition 0.000 claims description 32
- UIOFUWFRIANQPC-JKIFEVAISA-N Floxacillin Chemical compound N([C@@H]1C(N2[C@H](C(C)(C)S[C@@H]21)C(O)=O)=O)C(=O)C1=C(C)ON=C1C1=C(F)C=CC=C1Cl UIOFUWFRIANQPC-JKIFEVAISA-N 0.000 claims description 19
- LUSZGTFNYDARNI-UHFFFAOYSA-N Sesamol Natural products OC1=CC=C2OCOC2=C1 LUSZGTFNYDARNI-UHFFFAOYSA-N 0.000 claims description 19
- 210000000582 semen Anatomy 0.000 claims description 14
- 235000007215 black sesame Nutrition 0.000 claims description 12
- ZZMNWJVJUKMZJY-AFHBHXEDSA-N Sesamolin Chemical class C1=C2OCOC2=CC([C@H]2OC[C@H]3[C@@H]2CO[C@@H]3OC2=CC=C3OCOC3=C2)=C1 ZZMNWJVJUKMZJY-AFHBHXEDSA-N 0.000 claims description 11
- 238000010791 quenching Methods 0.000 claims description 10
- 238000005507 spraying Methods 0.000 claims description 10
- PEYUIKBAABKQKQ-AFHBHXEDSA-N (+)-sesamin Chemical compound C1=C2OCOC2=CC([C@H]2OC[C@H]3[C@@H]2CO[C@@H]3C2=CC=C3OCOC3=C2)=C1 PEYUIKBAABKQKQ-AFHBHXEDSA-N 0.000 claims description 9
- ZZMNWJVJUKMZJY-UHFFFAOYSA-N Sesamolin Natural products C1=C2OCOC2=CC(C2OCC3C2COC3OC2=CC=C3OCOC3=C2)=C1 ZZMNWJVJUKMZJY-UHFFFAOYSA-N 0.000 claims description 9
- PEYUIKBAABKQKQ-UHFFFAOYSA-N epiasarinin Natural products C1=C2OCOC2=CC(C2OCC3C2COC3C2=CC=C3OCOC3=C2)=C1 PEYUIKBAABKQKQ-UHFFFAOYSA-N 0.000 claims description 9
- 239000012535 impurity Substances 0.000 claims description 9
- VRMHCMWQHAXTOR-CMOCDZPBSA-N sesamin Natural products C1=C2OCOC2=CC([C@@H]2OC[C@@]3(C)[C@H](C=4C=C5OCOC5=CC=4)OC[C@]32C)=C1 VRMHCMWQHAXTOR-CMOCDZPBSA-N 0.000 claims description 9
- 239000002689 soil Substances 0.000 claims description 9
- 230000002159 abnormal effect Effects 0.000 claims description 8
- 239000000428 dust Substances 0.000 claims description 8
- 230000017525 heat dissipation Effects 0.000 claims description 8
- 238000007873 sieving Methods 0.000 claims description 8
- 239000000779 smoke Substances 0.000 claims description 8
- 238000002791 soaking Methods 0.000 claims description 8
- 238000001556 precipitation Methods 0.000 claims description 2
- 244000061176 Nicotiana tabacum Species 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 15
- 241000208125 Nicotiana Species 0.000 abstract description 11
- 235000015097 nutrients Nutrition 0.000 abstract description 6
- 238000000926 separation method Methods 0.000 abstract description 6
- 239000002994 raw material Substances 0.000 abstract description 4
- 230000000717 retained effect Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 230000001965 increasing effect Effects 0.000 abstract 1
- 238000004062 sedimentation Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 10
- 102000004169 proteins and genes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 238000013329 compounding Methods 0.000 description 6
- 239000006260 foam Substances 0.000 description 6
- 230000001376 precipitating effect Effects 0.000 description 6
- 238000003825 pressing Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 230000002035 prolonged effect Effects 0.000 description 5
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000002349 favourable effect Effects 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 239000011259 mixed solution Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000006148 magnetic separator Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000009210 therapy by ultrasound Methods 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
Classifications
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- 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
-
- 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
- C11B1/12—Production of fats or fatty oils from raw materials by melting out
- C11B1/14—Production of fats or fatty oils from raw materials by melting out with hot water or aqueous solutions
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention discloses a production process of high-nutrition sesame oil, which relates to the technical field of food processing and comprises the following steps: s1, sesame screening, S2 rinsing, S3 seed frying, S4 tobacco raising, S5 clean blowing, S6 seed grinding, S7 slurry and oil mixing, S8 vibration oil separation and S9 sedimentation filtering. The sesame oil is optimized one by one in the processes of raw material selection, screening, rinsing, seed frying, tobacco raising, seed grinding, oil stirring, oil separation, filtering and the like, so that the original nutrient components of sesame are better retained, the sesame oil has stronger fragrance and purer quality, the seasoning and aroma increasing effects of the sesame oil are improved, the oil yield and the oil yield efficiency are improved, and the economic benefit is improved.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a production process of high-nutrition sesame oil.
Background
Sesame oil, also known as sesame oil, is an edible oil with a strong flavor and rich nutrition. Sesame not only contains abundant oil and protein, but also has good health-care and medicinal values. The traditional sesame oil making process is to bake sesame at high temperature and then produce sesame oil by adopting a water substitution method or a squeezing method. The sesame phenol in the sesame is separated by roasting at a high temperature, so that a strong fragrance is generated, and meanwhile, sesame protein is seriously denatured and destroyed, so that the nutritional value of the sesame in the oil pressing process is greatly reduced.
In order to solve the problems, Chinese patent with patent publication No. CN108203616A provides a preparation process of high-nutrition sesame oil, which comprises the following steps: (1) taking 300-400g of high-quality sesame, screening by a magnetic separator, carrying out vibration screening, removing stones by specific gravity, removing harmful substances such as mould grains, foreign grains, imperfect grains, soil and stones by wind power, putting the sesame into a juicer, adjusting the temperature, carrying out low-temperature squeezing, and carrying out centrifugal filtration at a certain screw rotating speed to obtain coarse-squeezed sesame oil; (2) atomizing the complex enzyme solution into the coarse sesame oil by using a spraying device, mechanically stirring uniformly, carrying out ultrasonic treatment for a period of time, standing for 1-2h, then carrying out microwave enzyme deactivation treatment on the mixed solution, and centrifuging by using a disc centrifuge to layer the mixed solution to obtain upper layer absolute oil; (3) vacuum drying the upper layer of purified oil, cooling, keeping at a certain low temperature, drying for 20-30min, and filtering for the second time; the sesame is processed by cold pressing, so that the oxidation resistance and the nutritive value of the pressed sesame oil are greatly improved.
The above prior art solutions have the following drawbacks: in the sesame oil preparation process in the above patent, although cold pressing processing is adopted to reduce the damage of sesame protein and further improve the nutritional value of the sesame oil, sesame phenol in the sesame is difficult to release due to the fact that the sesame is not stir-fried at high temperature, so that the sesame oil is not rich in fragrance, and the flavoring effect of the sesame oil is affected.
Disclosure of Invention
The invention aims to provide a production process of high-nutrition sesame oil which is rich in fragrance, pure in oil quality and rich in nutrition.
The invention is realized by the following technical scheme:
a production process of high-nutrition sesame oil comprises the following steps:
s1, sesame screening: taking black and bright black sesame seeds with uniform color, and removing impurities such as mould grains, abnormal grains, imperfect grains, soil and stones and the like through vibration screening and wind power dust removal;
s2, rinsing: soaking the screened sesame seeds in the S1 in water for 1-1.5h, and then rinsing for 2-3 times by stirring;
s3, seed frying: parching rinsed semen Sesami in S2 at 190-200 deg.C for 20-30min to reach maturity of 70%, spraying cold water to semen Sesami to quench, and parching at 80-100 deg.C for 5-10min to obtain cooked semen Sesami;
s4, raising the tobacco: placing the cooked sesame in the S3 in a smoke extractor for heat dissipation to obtain cooled cooked sesame;
s5, blowing clean: sieving the cooled cooked sesame in S4, blowing air, removing sesame peel and sesame bran to obtain pure cooked sesame;
s6, grinding seeds: adding sesame lignan compounds into the pure cooked sesame in the S5, and grinding the pure cooked sesame into paste to obtain sesame paste;
s7, slurry mixing and oil stirring: adding water into the sesame paste in the step S6 while stirring, wherein the water adding amount is 80-85% of the total weight of the sesame paste, after oil is discharged, skimming oil on the surface and collecting, and residue slurry with floating oil on the surface is remained;
s8, oscillating and oil separating, namely oscillating the slurry in the S7 up and down to enable the dispersed oil drops to float upwards and collect on the surface, skimming oil again and collecting, and repeating the operation for 4 times;
s9, precipitation and filtration: and mixing the oil slick collected in the S7 and the S8, standing for 12-24h, extracting the upper clear oil slick, and filtering to remove the froth to obtain the finished sesame oil.
By adopting the technical scheme, in the step S1, black and bright black sesame with uniform color is used as an oil pressing raw material, the fragrance of the black sesame is thicker than that of white sesame, yellow sesame and brown sesame, and the medicinal value of the black sesame is higher, so that the pressed sesame oil is more aromatic in fragrance and higher in nutritive value.
In the step S2, the screened black sesame seeds are soaked in water for 1-1.5 hours before being rinsed, so that the sesame seeds can be soaked thoroughly, protein denaturation is more uniform and thorough during seed frying, sesamol in the sesame seeds is released more fully, and the seed frying time can be prolonged, so that the phenomena of scorching, paste frying or internal and external scorching are reduced.
And in the step S3, spraying cold water when the fried sesame is 70% to quench the sesame, so that the sesame is favorable for the texture structure of the sesame to become crisp and loose, the sesame is favorable for grinding the sesame more finely during seed grinding, the sesame cells are more thoroughly destroyed, the separation of grease is favorable, and the oil yield is higher.
In the step S4, since the sesame is still at a high temperature after being quenched in the step S3, and there is a possibility of scorching if it is not cooled, further cooling the sesame further reduces the possibility of scorching. In the step S5, due to the fact that the cell structure of the parched sesame seeds is damaged, part of sesame peels fall off, and some fried sesame bran is mixed in the sesame seeds to influence the purity of the subsequent oil pressing, so that the impurities are removed in the step S5, and the quality of the oil pressing is improved.
And step S6, adding sesame lignan compounds into the pure cooked sesame to supplement the loss of nutrient components caused by protein damage in the seed frying process, adding the sesame lignan compounds into the sesame during the seed grinding stage to enable the sesame lignan compounds and the sesame paste to be mixed and dispersed more uniformly, and simultaneously avoiding the damage of high temperature to the sesame lignan compounds. Meanwhile, the sesame lignan compound is also an important source of sesame fragrance, and can prevent oxidation and decay of oil, so that the nutritional value of the sesame oil can be improved, the fragrance of the sesame oil can be enhanced, the quality guarantee period of the sesame oil can be prolonged, and the fragrance-enhancing and seasoning effects of the sesame oil can be further improved.
Further setting the following steps: in the step S3, the stir-frying speed of the seeds is 40-45 r/min.
By adopting the technical scheme, the seed frying process is crucial to the quality of the sesame oil, the seed frying speed directly influences the taste and the nutrition retention degree of the sesame oil, and the sesame is fried at the speed of 40-45r/min, so that the sesame is uniformly heated and cooked, the scorching is reduced, the sesame phenol release is promoted while more nutritional ingredients are retained, and the fragrance of the sesame oil is enhanced.
Further setting the following steps: in step S6, the addition amount of the sesame lignan compound is 0.5-1.0% by mass of the pure cooked sesame.
By adopting the technical scheme, the sesame lignan compound as the sesame extract has extremely high nutritional value, and in order to balance the absorption of a human body, the addition amount of the sesame lignan compound is close to or slightly higher than the natural content in the sesame. The addition amount of the sesame lignanoid compound is 0.5-1.0% of the mass of the pure cooked sesame, so that the nutrition of the sesame oil is more balanced and is easy to be absorbed by human bodies, and the cost can be well controlled.
Further setting the following steps: in step S6, the sesamolin compounds are compounded with sesamin, sesamolin, sesamol and sesamol in a mass ratio of 3:3:1: 1.
By adopting the technical scheme, the sesamin, the sesamolin, the sesamol and the sesamol are compounded in a ratio of 3:3:1:1, so that the sesame lignan compound has higher and more balanced nutritional value, and simultaneously, the sesame oil is endowed with stronger fragrance and stronger oxidation resistance, and the shelf life is prolonged.
Further setting the following steps: in the step S6, the seed grinding temperature is 65-70 ℃, and the seed grinding speed is 30 r/min.
By adopting the technical scheme, sesame should be kept at a proper temperature in the seed grinding process, the fragrance of oil is influenced when the temperature is too high, the sesame cannot be finely ground when the temperature is too low, the oil yield and the oil yield quality are reduced, and therefore, the seed grinding temperature is preferably controlled to be 65-70 ℃; meanwhile, the seed grinding speed also has influence on the quality of the sesame oil, the fragrance of the sesame oil is also influenced when the seed grinding speed is too high, the oil outlet speed is slow when the seed grinding speed is too low, and the production efficiency is reduced.
Further setting the following steps: in step S7, water during slurry mixing is added into the sesame paste in four times, wherein the water adding amount is 60% of the total water adding amount for the first time, 20% of the total water adding amount for the second time, 15% of the total water adding amount for the third time and 5% of the total water adding amount for the fourth time.
By adopting the technical scheme, water in the pulp mixing process is added into the sesame paste for four times, so that the sesame paste can keep proper consistency in each time period, the oil is more fully pressed, the oil yield is higher, and the quality is better.
Further setting the following steps: in the step S7, the water temperature of the four times of water adding is 90-95 ℃, the first time of water adding and the second time of water adding are stirred for 40-50min, and the third time of water adding and the stirring are carried out for 10-15 min.
By adopting the technical scheme, the water with the temperature of 90-95 ℃ is similar to the oil temperature in the sesame paste, and the water and the sesame paste can be fully fused, so that the oil production quality is improved; because the sesame paste is easy to become viscous after water is added in the early stage, the viscous sesame paste can be fully and uniformly stirred after the first water adding and the second water adding for 40-50min, the phenomenon of uneven water consumption of the sesame paste due to caking is reduced, and the oil yield and the oil output quality are improved.
Further setting the following steps: and S7, stirring at 30r/min for the first water adding, the second water adding and the third water adding in a clockwise-anticlockwise reciprocating reverse stirring manner, and stirring at 10r/min for the fourth water adding in a single direction.
By adopting the technical scheme, because the sesame paste is very high in viscosity in the early stage of water adding, the water adding for the first three times needs to be quickly stirred at the speed of 30r/min and is reversely stirred clockwise-anticlockwise, so that the possibility of caking or solidification of the sesame paste can be effectively reduced; when the sesame paste is added with water for the fourth time, the viscosity of the sesame paste is reduced to a certain extent due to the three times of water addition in the earlier stage, at the moment, the oil gradually floats on the surface, and the sesame paste is stirred at a low speed of 10r/min and is stirred in a single direction, so that the sesame paste is beneficial to separating the oil from the residue slurry while further separating out the oil, and the purity and the quality of the sesame oil are improved.
In conclusion, the beneficial technical effects of the invention are as follows:
(1) the sesame oil production of the invention is optimized one by one from the processes of raw material selection, screening, rinsing, seed frying, tobacco raising, seed grinding, oil stirring, oil separation, filtering and the like, so that the original nutrient components of sesame are better retained, the sesame oil has stronger fragrance and purer quality, the flavoring and aroma-increasing effects of the sesame oil are improved, the oil yield and the oil yield efficiency are improved, and the economic benefit is improved;
(2) in the step S2, before sesame is rinsed, sesame is soaked in water for 1-1.5h, so that the sesame is uniformly soaked, protein denaturation is more uniform and thorough during seed frying, sesame phenol in the sesame is more fully released, and the seed frying time is prolonged, so that the phenomena of scorching, paste frying or internal and external scorching are reduced; in the step S3, seeds are fried to ensure that the fried degree of the sesame reaches 70%, then cold water is sprayed on the sesame to quench the sesame, so that the tissue structure of the sesame becomes crisp and loose, the sesame is ground to be finer during seed grinding, the sesame cells are broken more thoroughly, the separation of grease is facilitated, and the oil yield is higher;
(3) in the step S6, sesame lignanoid compounds are added in the seed grinding stage, so that on one hand, the loss of nutrient components caused by protein damage in the seed frying process is supplemented, and the oxidative corruption of oil and fat can be prevented, therefore, the nutrient value of the sesame oil can be improved, the fragrance of the sesame oil can be enhanced, and the quality guarantee period of the sesame oil can be prolonged; on the other hand, the sesame lignan compound is mixed and dispersed more uniformly with the sesame paste in the seed grinding stage, and meanwhile, the damage of high temperature to the sesame lignan compound is avoided.
Detailed Description
The present invention will be described in further detail with reference to specific examples.
Example 1:
a production process of high-nutrition sesame oil comprises the following steps:
s1, sesame screening: taking black and bright black sesame seeds with uniform color, and removing impurities such as mould grains, abnormal grains, imperfect grains, soil and stones and the like through vibration screening and wind power dust removal;
s2, rinsing: soaking the screened sesame seeds in the S1 in water for 1h, and then stirring and rinsing for 2 times;
s3, seed frying: parching rinsed semen Sesami in S2 at 190 deg.C for 20min at a speed of 40r/min to 70%, spraying cold water to the semen Sesami to quench the semen Sesami, and parching at 80 deg.C for 5min to obtain cooked semen Sesami;
s4, raising the tobacco: placing the cooked sesame in the S3 in a smoke extractor for heat dissipation to obtain cooled cooked sesame;
s5, blowing clean: sieving the cooled cooked sesame in S4, blowing air, removing sesame peel and sesame bran to obtain pure cooked sesame;
s6, grinding seeds: adding a sesame lignan compound into the pure cooked sesame in the S5, wherein the addition amount of the sesame lignan compound is 0.2 percent of the mass of the pure cooked sesame, the sesame lignan compound is prepared by compounding sesamin, sesamolin, sesamol and sesamol in a mass ratio of 3:3:1:1, grinding the pure cooked sesame into paste, and the sesame paste is obtained at a seed grinding temperature of 25 ℃ and a seed grinding speed of 20 r/min;
s7, slurry mixing and oil stirring: adding water into the sesame paste in the S6 and stirring at the stirring speed of 20 r/min; adding water in an amount of 80% of the total weight of the sesame paste, adding water at 90 deg.C, uniformly adding all water into the sesame paste, removing oil on the surface after oil is discharged, and collecting to obtain residue slurry with floating oil on the surface;
s8, oscillating and oil separating, namely oscillating the slurry in the S7 up and down to enable the dispersed oil drops to float upwards and collect on the surface, skimming oil again and collecting, and repeating the operation for 4 times;
s9, filtering and precipitating: and mixing the oil slick collected in the S7 and the S8, standing for 12 hours, extracting the upper clear oil slick, and filtering to remove floating foam to obtain the finished sesame oil.
Example 2:
a production process of high-nutrition sesame oil comprises the following steps:
s1, sesame screening: taking black and bright black sesame seeds with uniform color, and removing impurities such as mould grains, abnormal grains, imperfect grains, soil and stones and the like through vibration screening and wind power dust removal;
s2, rinsing: soaking the screened sesame seeds in the S1 in water for 1.1h, and then stirring and rinsing for 3 times;
s3, seed frying: parching the rinsed sesame seeds in S2 at 192 deg.C for 22min at a parching speed of 41r/min to make the parched sesame seeds to be 70%, spraying cold water to the sesame seeds to quench the sesame seeds, and parching at 85 deg.C for 6min to obtain cooked sesame seeds;
s4, raising the tobacco: placing the cooked sesame in the S3 in a smoke extractor for heat dissipation to obtain cooled cooked sesame;
s5, blowing clean: sieving the cooled cooked sesame in S4, blowing air, removing sesame peel and sesame bran to obtain pure cooked sesame;
s6, grinding seeds: adding a sesame lignan compound into the pure cooked sesame in the S5, wherein the addition amount of the sesame lignan compound is 0.5 percent of the mass of the pure cooked sesame, the sesame lignan compound is prepared by compounding sesamin, sesamolin, sesamol and sesamol in a mass ratio of 1:1:3:3, grinding the pure cooked sesame into paste, and the seed grinding temperature is 65 ℃ and the seed grinding speed is 30r/min to obtain the sesame paste;
s7, slurry mixing and oil stirring: adding water into the sesame paste in the step S6 while stirring, wherein the water adding amount is 81 percent of the total weight of the sesame paste, the water during the paste adding is added into the sesame paste for four times, and the water temperature during the four times of water adding is 91 ℃; the first time is 60 percent of the total water adding amount, the second time is 20 percent of the total water adding amount, the third time is 15 percent of the total water adding amount, the fourth time is 5 percent of the total water adding amount, and the first water adding and the second water adding are stirred for 40min and the third water adding is stirred for 10 min; the stirring speed of the first water adding, the second water adding and the third water adding is 30r/min and the reverse stirring is carried out in a clockwise-anticlockwise reciprocating mode, and the stirring speed of the fourth water adding is 10r/min and the stirring is carried out in a single direction; after oil is discharged, skimming oil on the surface and collecting, and remaining residue slurry of floating oil on the surface;
s8, oscillating and oil separating, namely oscillating the slurry in the S7 up and down to enable the dispersed oil drops to float upwards and collect on the surface, skimming oil again and collecting, and repeating the operation for 4 times;
s9, filtering and precipitating: and mixing the oil slick collected in the S7 and the S8, standing for 15 hours, extracting the upper clear oil slick, and filtering to remove floating foam to obtain the finished sesame oil.
Example 3:
s1, sesame screening: taking black and bright black sesame seeds with uniform color, and removing impurities such as mould grains, abnormal grains, imperfect grains, soil and stones and the like through vibration screening and wind power dust removal;
s2, rinsing: soaking the screened sesame seeds in the S1 in water for 1.2h, and then stirring and rinsing for 2 times;
s3, seed frying: parching the rinsed sesame seeds in S2 at 194 deg.C for 24min at 42r/min to 70%, spraying cold water to the sesame seeds to quench the sesame seeds, and parching at 90 deg.C for 7min to obtain cooked sesame seeds;
s4, raising the tobacco: placing the cooked sesame in the S3 in a smoke extractor for heat dissipation to obtain cooled cooked sesame;
s5, blowing clean: sieving the cooled cooked sesame in S4, blowing air, removing sesame peel and sesame bran to obtain pure cooked sesame;
s6, grinding seeds: adding a sesame lignan compound into the pure cooked sesame in the S5, wherein the addition amount of the sesame lignan compound is 0.6 percent of the mass of the pure cooked sesame, the sesame lignan compound is prepared by compounding sesamin, sesamolin, sesamol and sesamol in a mass ratio of 3:3:1:1, grinding the pure cooked sesame into paste, the seed grinding temperature is 67 ℃, and the seed grinding speed is 30r/min, so as to obtain sesame paste;
s7, slurry mixing and oil stirring: adding water into the sesame paste in the step S6 while stirring, wherein the water adding amount is 82% of the total weight of the sesame paste, the water during the paste adding is added into the sesame paste for four times, and the water temperature during the four times of water adding is 92 ℃; the first time is 60 percent of the total water adding amount, the second time is 20 percent of the total water adding amount, the third time is 15 percent of the total water adding amount, the fourth time is 5 percent of the total water adding amount, the first water adding amount and the second water adding amount are stirred for 43min, and the third water adding amount is stirred for 11 min; the stirring speed of the first water adding, the second water adding and the third water adding is 30r/min and the reverse stirring is carried out in a clockwise-anticlockwise reciprocating mode, and the stirring speed of the fourth water adding is 10r/min and the stirring is carried out in a single direction; after oil is discharged, skimming oil on the surface and collecting, and remaining residue slurry of floating oil on the surface;
s8, oscillating and oil separating, namely oscillating the slurry in the S7 up and down to enable the dispersed oil drops to float upwards and collect on the surface, skimming oil again and collecting, and repeating the operation for 4 times;
s9, filtering and precipitating: and mixing the oil slick collected in the S7 and the S8, standing for 18 hours, extracting the upper clear oil slick, and filtering to remove floating foam to obtain the finished sesame oil.
Example 4:
s1, sesame screening: taking black and bright black sesame seeds with uniform color, and removing impurities such as mould grains, abnormal grains, imperfect grains, soil and stones and the like through vibration screening and wind power dust removal;
s2, rinsing: soaking the screened sesame seeds in the S1 in water for 1.3h, and then stirring and rinsing for 3 times;
s3, seed frying: parching the rinsed sesame seeds in S2 at 196 deg.C for 26min at 43r/min to 70%, spraying cold water to the sesame seeds to quench the sesame seeds, and parching at 95 deg.C for 8min to obtain cooked sesame seeds;
s4, raising the tobacco: placing the cooked sesame in the S3 in a smoke extractor for heat dissipation to obtain cooled cooked sesame;
s5, blowing clean: sieving the cooled cooked sesame in S4, blowing air, removing sesame peel and sesame bran to obtain pure cooked sesame;
s6, grinding seeds: adding a sesame lignan compound into the pure cooked sesame in the S5, wherein the addition amount of the sesame lignan compound is 0.8 percent of the mass of the pure cooked sesame, the sesame lignan compound is prepared by compounding sesamin, sesamolin, sesamol and sesamol in a mass ratio of 3:3:1:1, grinding the pure cooked sesame into paste, the seed grinding temperature is 68 ℃, and the seed grinding speed is 30r/min, so as to obtain sesame paste;
s7, slurry mixing and oil stirring: adding water into the sesame paste in the step S6 while stirring, wherein the water adding amount is 83% of the total weight of the sesame paste, the water during the paste adding is added into the sesame paste for four times, and the water temperature during the four times of water adding is 93 ℃; the first time is 60 percent of the total water adding amount, the second time is 20 percent of the total water adding amount, the third time is 15 percent of the total water adding amount, the fourth time is 5 percent of the total water adding amount, the first water adding amount and the second water adding amount are stirred for 45min, and the third water adding amount is stirred for 12 min; the stirring speed of the first water adding, the second water adding and the third water adding is 30r/min and the reverse stirring is carried out in a clockwise-anticlockwise reciprocating mode, and the stirring speed of the fourth water adding is 10r/min and the stirring is carried out in a single direction; after oil is discharged, skimming oil on the surface and collecting, and remaining residue slurry of floating oil on the surface;
s8, oscillating and oil separating, namely oscillating the slurry in the S7 up and down to enable the dispersed oil drops to float upwards and collect on the surface, skimming oil again and collecting, and repeating the operation for 4 times;
s9, filtering and precipitating: and mixing the oil slick collected in the S7 and the S8, standing for 20 hours, extracting the upper clear oil slick, and filtering to remove floating foam to obtain the finished sesame oil.
Example 5:
s1, sesame screening: taking black and bright black sesame seeds with uniform color, and removing impurities such as mould grains, abnormal grains, imperfect grains, soil and stones and the like through vibration screening and wind power dust removal;
s2, rinsing: soaking the screened sesame seeds in the S1 in water for 1.4h, and then stirring and rinsing for 3 times;
s3, seed frying: parching the rinsed sesame seeds in S2 at 198 deg.C for 28min at a speed of 44r/min to 70%, spraying cold water to the sesame seeds to quench the sesame seeds, and parching at 98 deg.C for 9min to obtain cooked sesame seeds;
s4, raising the tobacco: placing the cooked sesame in the S3 in a smoke extractor for heat dissipation to obtain cooled cooked sesame;
s5, blowing clean: sieving the cooled cooked sesame in S4, blowing air, removing sesame peel and sesame bran to obtain pure cooked sesame;
s6, grinding seeds: adding a sesame lignan compound into the pure cooked sesame in the S5, wherein the addition amount of the sesame lignan compound is 0.9 percent of the mass of the pure cooked sesame, the sesame lignan compound is prepared by compounding sesamin, sesamolin, sesamol and sesamol in a mass ratio of 3:3:1:1, grinding the pure cooked sesame into paste, and the seed grinding temperature is 69 ℃, the seed grinding speed is 30r/min to obtain the sesame paste;
s7, slurry mixing and oil stirring: adding water into the sesame paste in the step S6 while stirring, wherein the water adding amount is 84 percent of the total weight of the sesame paste, and the water during the slurry adding is added into the sesame paste for four times, and the water temperature of the water added for four times is 94 ℃; the first time is 60 percent of the total water adding amount, the second time is 20 percent of the total water adding amount, the third time is 15 percent of the total water adding amount, the fourth time is 5 percent of the total water adding amount, the first water adding amount and the second water adding amount are stirred for 47min, the third water adding amount is stirred for 14min, oil is skimmed and collected on the surface after oil is discharged, and residue slurry of floating oil on the surface is remained;
s8, oscillating and oil separating, namely oscillating the slurry in the S7 up and down to enable the dispersed oil drops to float upwards and collect on the surface, skimming oil again and collecting, and repeating the operation for 4 times;
s9, filtering and precipitating: and mixing the oil slick collected in the S7 and S8, standing for 22 hours, extracting the upper clear oil slick, and filtering to remove floating foam to obtain the finished sesame oil.
Example 6:
s1, sesame screening: taking black and bright black sesame seeds with uniform color, and removing impurities such as mould grains, abnormal grains, imperfect grains, soil and stones and the like through vibration screening and wind power dust removal;
s2, rinsing: soaking the screened sesame seeds in the S1 in water for 1.5h, and then stirring and rinsing for 2 times;
s3, seed frying: parching rinsed semen Sesami in S2 at 200 deg.C for 30min at 45r/min to make the parched degree reach 70%, spraying cold water to semen Sesami to quench the semen Sesami, and parching at 100 deg.C for 10min to obtain cooked semen Sesami;
s4, raising the tobacco: placing the cooked sesame in the S3 in a smoke extractor for heat dissipation to obtain cooled cooked sesame;
s5, blowing clean: sieving the cooled cooked sesame in S4, blowing air, removing sesame peel and sesame bran to obtain pure cooked sesame;
s6, grinding seeds: adding sesame lignan compounds into the pure cooked sesame in the S5, wherein the addition amount of the sesame lignan compounds is 1.0 percent of the mass of the pure cooked sesame, the sesame lignan compounds are prepared by compounding sesamin, sesamolin, sesamol and sesamol in a mass ratio of 3:3:1:1, grinding the pure cooked sesame into paste, the seed grinding temperature is 70 ℃, and the seed grinding speed is 30r/min, so as to obtain sesame paste;
s7, slurry mixing and oil stirring: adding water into the sesame paste in the step S6 while stirring, wherein the water adding amount is 85% of the total weight of the sesame paste, the water during the paste adding is added into the sesame paste for four times, and the water temperature during the four times of water adding is 95 ℃; the first time is 60 percent of the total water adding amount, the second time is 20 percent of the total water adding amount, the third time is 15 percent of the total water adding amount, the fourth time is 5 percent of the total water adding amount, and the first water adding and the second water adding are stirred for 50min and the third water adding is stirred for 15 min; the stirring speed of the first water adding, the second water adding and the third water adding is 30r/min and the reverse stirring is carried out in a clockwise-anticlockwise reciprocating mode, and the stirring speed of the fourth water adding is 10r/min and the stirring is carried out in a single direction; after oil is discharged, skimming oil on the surface and collecting, and remaining residue slurry of floating oil on the surface;
s8, oscillating and oil separating, namely oscillating the slurry in the S7 up and down to enable the dispersed oil drops to float upwards and collect on the surface, skimming oil again and collecting, and repeating the operation for 4 times;
s9, filtering and precipitating: and mixing the oil slick collected in the S7 and the S8, standing for 24 hours, extracting the upper clear oil slick, and filtering to remove floating foam to obtain the finished sesame oil.
The oil yield of the finished sesame oil prepared in examples 1 to 6 was calculated, and sensory tests such as appearance, flavor, taste, etc. were performed on the sesame oil, and the test results are shown in table 1.
Table 1 sensory test tables for examples 1-6.
The implementation principle and the beneficial effects of the embodiment are as follows: the sesame oil production of the invention is optimized one by one from the processes of raw material selection, screening, rinsing, seed frying, tobacco raising, seed grinding, oil stirring, oil separation, filtering and the like, so that the original nutrient components of sesame are better retained, the sesame oil has stronger fragrance and purer quality, the flavoring and aroma-increasing effects of the sesame oil are improved, the oil yield and the oil yield efficiency are improved, and the economic benefit is improved.
The embodiments of the present invention are preferred embodiments of the present invention, and the scope of the present invention is not limited by these embodiments, so: all equivalent changes made according to the structure, shape and principle of the invention are covered by the protection scope of the invention.
Claims (8)
1. A production process of high-nutrition sesame oil is characterized by comprising the following steps: the method comprises the following steps:
s1, sesame screening: taking black and bright black sesame seeds with uniform color, and removing impurities such as mould grains, abnormal grains, imperfect grains, soil and stones and the like through vibration screening and wind power dust removal;
s2, rinsing: soaking the screened sesame seeds in the S1 in water for 1-1.5h, and then rinsing for 2-3 times by stirring;
s3, seed frying: parching rinsed semen Sesami in S2 at 190-200 deg.C for 20-30min to reach maturity of 70%, spraying cold water to semen Sesami to quench, and parching at 80-100 deg.C for 5-10min to obtain cooked semen Sesami;
s4, raising the tobacco: placing the cooked sesame in the S3 in a smoke extractor for heat dissipation to obtain cooled cooked sesame;
s5, blowing clean: sieving the cooled cooked sesame in S4, blowing air, removing sesame peel and sesame bran to obtain pure cooked sesame;
s6, grinding seeds: adding sesame lignan compounds into the pure cooked sesame in the S5, and grinding the pure cooked sesame into paste to obtain sesame paste;
s7, slurry mixing and oil stirring: adding water into the sesame paste in the step S6 while stirring, wherein the water adding amount is 80-85% of the total weight of the sesame paste, after oil is discharged, skimming oil on the surface and collecting, and residue slurry with floating oil on the surface is remained;
s8, oscillating and oil separating, namely oscillating the slurry in the S7 up and down to enable the dispersed oil drops to float upwards and collect on the surface, skimming oil again and collecting, and repeating the operation for 4 times;
s9, precipitation and filtration: and mixing the oil slick collected in the S7 and the S8, standing for 12-24h, extracting the upper clear oil slick, and filtering to remove the froth to obtain the finished sesame oil.
2. The production process of high-nutrition sesame oil according to claim 1, characterized in that: in the step S3, the stir-frying speed of the seeds is 40-45 r/min.
3. The production process of high-nutrition sesame oil according to claim 1, characterized in that: in step S6, the addition amount of the sesame lignan compound is 0.5-1.0% by mass of the pure cooked sesame.
4. The production process of high-nutrition sesame oil according to claim 3, characterized in that: in step S6, the sesamolin compounds are compounded with sesamin, sesamolin, sesamol and sesamol in a mass ratio of 3:3:1: 1.
5. The production process of high-nutrition sesame oil according to claim 1, characterized in that: in the step S6, the seed grinding temperature is 65-70 ℃, and the seed grinding speed is 30 r/min.
6. The production process of high-nutrition sesame oil according to claim 1, characterized in that: in step S7, water during slurry mixing is added into the sesame paste in four times, wherein the water adding amount is 60% of the total water adding amount for the first time, 20% of the total water adding amount for the second time, 15% of the total water adding amount for the third time and 5% of the total water adding amount for the fourth time.
7. The production process of high-nutrition sesame oil according to claim 6, characterized in that: in the step S7, the water temperature of the four times of water adding is 90-95 ℃, the first time of water adding and the second time of water adding are stirred for 40-50min, and the third time of water adding and the stirring are carried out for 10-15 min.
8. The production process of high-nutrition sesame oil according to claim 7, characterized in that: and S7, stirring at 30r/min for the first water adding, the second water adding and the third water adding in a clockwise-anticlockwise reciprocating reverse stirring manner, and stirring at 10r/min for the fourth water adding in a single direction.
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