CN113122373A - Efficient preparation method capable of increasing yield of sesame oil - Google Patents
Efficient preparation method capable of increasing yield of sesame oil Download PDFInfo
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- CN113122373A CN113122373A CN201911420637.5A CN201911420637A CN113122373A CN 113122373 A CN113122373 A CN 113122373A CN 201911420637 A CN201911420637 A CN 201911420637A CN 113122373 A CN113122373 A CN 113122373A
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- 150000002576 ketones Chemical class 0.000 description 2
- 235000020778 linoleic acid Nutrition 0.000 description 2
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
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- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 2
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- 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 description 1
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- 241000219000 Populus Species 0.000 description 1
- LUSZGTFNYDARNI-UHFFFAOYSA-N Sesamol Natural products OC1=CC=C2OCOC2=C1 LUSZGTFNYDARNI-UHFFFAOYSA-N 0.000 description 1
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- PEYUIKBAABKQKQ-UHFFFAOYSA-N epiasarinin Natural products C1=C2OCOC2=CC(C2OCC3C2COC3C2=CC=C3OCOC3=C2)=C1 PEYUIKBAABKQKQ-UHFFFAOYSA-N 0.000 description 1
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- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
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- 239000011259 mixed solution Substances 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
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- 239000002516 radical scavenger Substances 0.000 description 1
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- 210000000582 semen Anatomy 0.000 description 1
- 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 description 1
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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
- C11B1/06—Production of fats or fatty oils from raw materials by pressing
-
- 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
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Edible Oils And Fats (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides an efficient preparation method capable of improving the yield of sesame oil. The preparation method of the sesame oil comprises the following steps: squeezing the roasted sesame to obtain sesame oil and sesame meal; mixing the sesame oil and the sesame seed meal to obtain a mixed product; and treating the mixed product by using water to obtain a treated product containing sesame oil. The sesame oil prepared by the preparation method disclosed by the invention has high oil yield, has no difference with ground sesame seed oil in flavor, and can effectively improve the productivity compared with the traditional ground sesame seed oil process. And the raw materials are easy to obtain, the requirement on equipment is low, and the method is suitable for mass production.
Description
Technical Field
The invention relates to sesame oil, a preparation method thereof, and a material and a grease composition using the sesame oil, and belongs to the field of preparation, processing and application of seasoning oil.
Background
Sesame is one of the main oil crops in China, contains a large number of nutrient substances such as unsaturated fatty acid, protein, calcium, phosphorus, iron, a plurality of vitamins, sesamin, sterol, sesamol, lecithin and the like, and has high oil content in seeds. Sesame oil produced by sesame is rich in fatty acids essential to human body, namely linoleic acid and oleic acid, and unsaturated fatty acids such as oleic acid and linoleic acid have the effects of removing deposits on blood vessel walls, regulating cholesterol, preventing coronary heart disease, atherosclerosis and cerebral apoplexy, so that the sesame oil is called as 'blood vessel scavenger', and is vegetable oil with high nutritional value.
At present, common methods for preparing sesame oil generally comprise a squeezing method, a water substitution method and a solvent extraction method. The preparation of ground sesame seed oil by squeezing method begins in the early 80 s of the 20 th century, and the production process mainly comprises the steps of selecting materials, frying seeds, cooling, squeezing, precipitating, filtering and packaging. The production process of the water substitution method mainly comprises the working procedures of screening, washing, frying materials, blowing off poplar tobacco, grinding seeds, blending and stirring oil, and vibrating and separating oil to obtain the small ground sesame oil. The solvent extraction for preparing sesame oil is an advanced production technology at present, and the production process mainly comprises the steps of material selection, seed frying, cooling, squeezing, solvent extraction, precipitation filtration and packaging.
However, sesame oil prepared by different processing techniques has obvious difference in fragrance quality, and ground sesame oil prepared by a water-substituted method has purer and stronger fragrance; the sesame oil extracted by the solvent has obvious sesame oil fragrance, but the fragrance quality is obviously inferior to that of ground sesame oil. The ground sesame seed oil is famous for sharp fragrance and strong and attractive fragrance, and has unique medical and health care effects.
The ground sesame seed oil prepared by the water substitution method has a history of more than four hundred years in China, the water substitution method is to separate oil from hydrophilic protein, carbohydrate and other substances by utilizing different affinities of non-oil components in sesame to oil and water and different specific gravities of oil and water so as to obtain the ground sesame seed oil, and the ground sesame seed oil prepared by the water substitution method has the greatest advantages of strong fragrance, excellent quality, less investment, simple equipment and convenient and easy operation, so the ground sesame seed oil prepared by the water substitution method is generally adopted in manual workshops. However, the ground sesame seed oil prepared by the water-substituted method has a plurality of defects, such as low oil yield, and the highest oil yield is only 47% -48%; the oil pressing process consumes physical strength, is mostly produced intermittently and cannot be carried out in large batch; in the grinding process, the stone mill is quite complicated to clean; the water content of the hemp residue is very high, generally between 65 and 70 percent, which not only causes the waste of protein, but also has certain pollution to the environment.
Citation 1 discloses a method for preparing traditional ground sesame seed oil by a high-yield and high-quality water substitution method, which comprises the following steps: the method comprises the steps of firstly, collecting sesame oil slurry to ensure the quality, secondly, mixing the sesame oil slurry, thirdly, shaking oil and lifting oil of a mixed solution of the sesame oil slurry, fourthly, separating a crude sesame oil collector, fifthly, carrying out series forced filtration on semi-finished sesame oil products, and sixthly, filling a bottle with high-purity nitrogen gas when the refined ground sesame oil is stored and filled in a protective atmosphere.
Citation 2 discloses a preparation method of ground sesame seed oil, which comprises the steps of washing, stir-frying, screening, grinding, slurry mixing and stirring, vibrating, deep heading and fine filtering.
Citation 3 discloses a process for squeezing ground sesame seed oil, which comprises the following steps: (1) cleaning, (2) rinsing with water, (3) baking, (4) cooling and removing impurities, (5) grinding the pulp, (6) stirring, (7) heading oil, (8) precipitating, (9) filtering, and (10) canning and packaging.
Citation 4 discloses a production process of stone-milled sesame oil, which adopts a full-automatic stone-milling production line for production, and specifically comprises the following steps: removing impurities, cleaning, frying, grinding, preparing crude oil, cooling, precipitating, canning and the like.
Citation 5 discloses a process for preparing sesame oil, which comprises the steps of sesame screening, manual stir-frying, grinding, oil immersion by water substitution and oil skimming.
The preparation processes of the cited documents have the defects of more or less complex preparation process, low oil content of sesame oil, low productivity, large physical consumption, incapability of large-batch operation, high water content of hemp residues, protein waste, certain environmental pollution and the like. Therefore, the research on a preparation method which has excellent flavor, high oil yield and low yield and is suitable for mass production and is equivalent to the flavor of the traditional ground sesame seed oil becomes a technical problem to be solved urgently.
Cited documents:
cited document 1: CN105670788A
Cited document 2: CN107974341A
Cited document 3: CN106701307A
Cited document 4: CN108048204A
Cited document 5: CN105316100A
Disclosure of Invention
Problems to be solved by the invention
In view of the technical problems in the prior art, one of the objects of the present invention is to provide a method for preparing sesame oil. The sesame oil obtained by the preparation method has high oil yield, and compared with the traditional ground sesame seed oil process, the yield can be effectively improved.
The second purpose of the invention is to provide sesame oil, which has no difference in flavor from the conventional ground sesame seed oil.
It is yet another object of the present invention to provide the use of a scented oil to improve the flavor of a material.
Means for solving the problems
[1] The preparation method of the sesame oil comprises the following steps:
squeezing the roasted sesame to obtain sesame oil and sesame meal;
mixing the sesame oil and the sesame seed meal to obtain a mixed product;
and treating the mixed product by using water to obtain a treated product containing sesame oil.
[2] The process for producing sesame oil according to the above [1], wherein the parching is carried out at 190 to 220 ℃ for 20 to 40 min; and/or after the squeezing treatment, the residual oil rate in the sesame seed meal is 10-20%.
[3] The sesame oil preparation method according to the above [1] or [2], wherein the content of the sesame oil is 40 to 70% by mass of the total mass of the mixed product; preferably, the mixing temperature is 50-80 ℃.
[4] The process for producing sesame oil according to any one of the above [1] to [3], wherein the temperature of the water is 80 to 100 ℃, preferably 90 to 100 ℃.
[5] The process for producing sesame oil according to any one of the above [1] to [4], wherein the amount of water added is 0.9 to 1.5 times the mass of the mixed product, and/or the time for treating the mixed product with the water is 40 to 120 min.
[6] The process for producing sesame oil according to any one of the above [1] to [5], wherein the water is added to the mixed product at least 2 times.
[7] The process for producing sesame oil according to any one of [1] to [6], wherein the process further comprises a post-treatment step, and preferably the post-treatment step comprises a separation treatment.
[8] A sesame oil, which is produced by the production method according to any one of the above [1] to [7 ].
[9] A material comprising the sesame oil produced by the production method according to any one of the above [1] to [7] or the sesame oil according to the above [8 ].
[10] A fat or oil composition comprising the sesame oil produced by the production method according to any one of the above [1] to [7] or the sesame oil according to the above [8 ].
ADVANTAGEOUS EFFECTS OF INVENTION
The sesame oil prepared by the preparation method disclosed by the invention has high oil yield, the flavor of the sesame oil is not different from that of the traditional ground sesame seed oil, and the yield can be effectively improved compared with the traditional ground sesame seed oil process. And the raw materials are easy to obtain, the requirement on equipment is low, and the method is suitable for mass production.
Detailed Description
The present invention will be described in detail below. The technical features described below are explained based on typical embodiments and specific examples of the present invention, but the present invention is not limited to these embodiments and specific examples.
It should be noted that:
in the present specification, the numerical range represented by "numerical value a to numerical value B" means a range including the end point numerical value A, B.
In the present specification, the term "substantially does not have/includes" means that some operation is not actually performed so as not to actually cause an operation object to have some characteristic during the process of performing a certain method or step or that the above description means that the operation object is below the detection limit of a detector for a certain substance.
In the present specification, "%" denotes mass% unless otherwise specified.
In the present specification, the meaning of "may" includes both the meaning of performing a certain process and the meaning of not performing a certain process.
In this specification, "optional" or "optionally" means that the subsequently described event or circumstance may or may not occur, and that the description includes instances where the event occurs and instances where it does not.
In the present specification, reference to "some particular/preferred embodiments," "other particular/preferred embodiments," "embodiments," and the like, means that a particular element (e.g., feature, structure, property, and/or characteristic) described in connection with the embodiment is included in at least one embodiment described herein, and may or may not be present in other embodiments. In addition, it is to be understood that the described elements may be combined in any suitable manner in the various embodiments.
<First aspect>
The invention provides a preparation method of sesame oil, which comprises the following steps:
squeezing the roasted sesame to obtain sesame oil and sesame meal;
mixing the sesame oil and the sesame seed meal to obtain a mixed product;
and treating the mixed product by using water to obtain a treated product.
According to the sesame oil, a mixed product of sesame oil and sesame meal obtained through squeezing treatment is used for replacing a ground sauce product obtained through a traditional water-substituted method ground sauce grinding process, the cleaning of a stone mill in the traditional ground sauce process can be reduced, the yield is improved, the obtained sesame oil can be compared favorably with the traditional ground sesame seed oil, the flavor is not different, and the oil yield of the sesame oil is improved.
Pretreatment of
In the production method of the present invention, the raw material sesame used in the present invention may be pretreated (cleaned). The present invention is not particularly limited in terms of the specific steps of the pretreatment, but may be performed by methods commonly used in the art, such as: screening, cleaning, soaking, drying and the like.
The screening aims to remove impurities in the sesame, such as soil, gravels, scrap iron and the like, weed seeds, immature sesame seeds and the like. In the washing, water and/or organic solvents with low boiling point such as hydrocarbons, alcohols, ethers, ketones and the like can be used to wash the sesame to remove surface dirt and scum. The soaking can be carried out by using a solvent, wherein the solvent can be water and/or organic solvents with low boiling point such as hydrocarbons, alcohols, ethers, ketones and the like to soak the sesame, and the soaking is favorable for cell rupture. In order not to affect the oil-yielding effect of sesame, it is preferable to wash and/or soak sesame with water, the sesame is washed and/or soaked, water permeates into the inside of intact cells to swell the gel, and the cells are ruptured by heating and oil body protoplasm is discharged by heating and frying seeds. For the drying, the drying may be performed under normal temperature, heating and/or reduced pressure to obtain dried sesame, which is not easily peeled by the drying process.
Parching with fire
In the present invention, the method of roasting sesame is well known to those skilled in the art, and roasting may be performed by, for example, direct fire, hot air, electric heating, or the like. The skilled person can select the specific roasting method according to the actual situation. Preferably, in the present invention, the frying of the seeds can be carried out in a roasting machine.
In some embodiments of the present invention, in order to facilitate the post-squeezing treatment, the parching is to parch at 190-220 ℃, preferably 210-220 ℃ for 20-40 min, preferably 30-40 min. Specifically, the temperature of the baking and frying can be 195 ℃, 200 ℃, 205 ℃, 215 ℃ and the like; the parching time can be 22min, 25min, 28min, 32min, 35min, 38min, etc.
In the invention, when the frying temperature is 190-220 ℃, the residual oil rate of the sesame seed meal is proper, and the obtained sesame oil is light in color and cannot turn black. If the baking and frying temperature is too high, the residual oil rate of the sesame seed meal is higher, and meanwhile, the sesame oil is black; if the baking temperature is too low, the residual oil rate of the sesame seed meal is also higher.
Squeezing machine
The squeezing is mainly to squeeze and separate the grease from the sesame directly by physical pressure, and the whole process has no chemical additive, thereby ensuring the safety, sanitation and no pollution of the product and preventing the natural nutrition from being damaged. According to the invention, sesame oil and sesame meal can be obtained by squeezing the roasted sesame. The invention needs less matched equipment in the squeezing step, has strong adaptability to sesame varieties, and obtains good oil quality, light color and pure flavor. The invention greatly improves the productivity by using squeezing instead of grinding sauce.
Further, the degree of squeezing is not particularly limited in the present invention as long as the sesame oil and the sesame seed meal can be separated. In some specific embodiments, the sesame seed meal after pressing treatment has a residual oil rate of 10-20%, for example: 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, etc. When the residual oil rate of the squeezed sesame seed meal is 10-20%, the oil content of the mixed product is high, and the oil yield of sesame oil is correspondingly improved.
Furthermore, the sesame oil and the sesame seed meal obtained by the pressing treatment of the present invention must be the sesame oil and the sesame seed meal obtained by the same pressing treatment, i.e., must be obtained in the same continuous operation.
Preferably, the present invention may use a screw press or a screw press for pressing.
Mixing
Mixing the sesame oil and the sesame seed meal obtained by squeezing to obtain a mixed product. The conditions for mixing are not particularly limited in the present invention as long as the sesame oil and the sesame seed meal can be uniformly mixed. Preferably, the mixing temperature is 50-80 ℃. Specifically, the temperature of the mixing may be 55 ℃, 60 ℃, 65 ℃, 70 ℃, 75 ℃ or the like.
Further, according to the present invention, sesame oil having excellent flavor can be obtained by mixing sesame oil obtained by pressing and sesame seed meal.
Further, the invention can adopt a mechanical or ultrasonic mixing mode to uniformly mix the sesame oil and the sesame seed meal, such as: stirring, ultrasonic mixing, etc., and preferably mechanical stirring is used. Preferably, the stirring speed during mechanical stirring is 90-150 r/min.
In addition, in the mixing, in order to prevent the sesame oil and the sesame cake from spilling and to prevent the flavor from being affected, the container in which the sesame oil and the sesame cake are placed is kept in a sealed state as much as possible. For example, a sealing film may be used to maintain the container as hermetically sealed as possible.
Further, in the mixed product obtained after mixing, the content of the sesame oil is 40-70% (i.e., oil content), based on the total mass of the mixed product. Specifically, the content of the sesame oil may be 45%, 50%, 55%, 60%, 65%, etc.
Water treatment
The invention uses water to process the mixed product to obtain the processed product containing sesame oil. The mixed product obtained in the mixing step is subjected to water treatment, under a certain condition, the affinity of water and protein is higher than that of oil and protein, and the water is used for soaking the mixed product to substitute grease, so that the treated product containing the sesame oil can be obtained.
In the present invention, "water" used includes any water available in the food field, such as deionized water, distilled water, double distilled water, purified water, ion-exchanged water, and the like. Further, the temperature of the water may be 80 to 100 ℃, preferably 90 to 100 ℃. Preferably, the water treatment may be performed using boiling water.
In the invention, in order to effectively exert the water treatment effect, the adding amount of the water is 0.9-1.5 times of the mass of the mixed product, and/or the time for treating the mixed product by using the water is 40-120 min. Specifically, the amount of water added may be 1.0 time, 1.1 time, 1.2 times, 1.3 times, 1.4 times, etc. the mass of the mixed product. The time for treating the mixed product by water can be 50min, 60min, 70min, 80min, 90min, 100min, 110min and the like. When the adding amount of water is 0.9-1.5 times of the mass of the mixed product, the oil yield of the sesame oil is high, and when the adding amount of water is too low, the oil yield of the sesame oil is low due to high residual oil rate and low water amount of sesame meal.
During the addition of water, water may be added to the mixed product by mechanical or ultrasonic means, preferably by mechanical stirring. Preferably, the stirring speed during mechanical stirring is 90-150 r/min.
In some specific embodiments, the water may be added to the mixed product in at least 2 portions. The flavor of the sesame oil can be further improved by adding water to the mixed product in several portions. Specifically, when the water is added in 2 times, the adding amount of the water for the first time can be 70-90% of the mass of the mixed product; for example: 75%, 80%, 85%, etc.; the adding amount of the water for the second time can be 20-60% of the mass of the mixed product, for example: 25%, 30%, 35%, 40%, 45%, 50%, 55%, etc. Preferably, after the first addition of water, the water is added again after a period of time by mechanical stirring. In general, the time for the first and second addition of water may be 20-60min each, for example: 25min, 30min, 35min, 40min, 45min, 50min, 55min and the like.
Post-treatment
The invention can obtain the sesame oil by a post-treatment mode. The post-treatment step comprises separation treatment, namely separating a treated product after water treatment to obtain the sesame oil. The post-treatment may be a separation method commonly used in the art, and the method of post-treatment is not particularly limited in the present invention, for example: and separation modes such as centrifugation, filtration, oscillation and the like.
Preferably, the sesame oil is obtained by adopting a centrifugal separation and/or shaking separation mode. For centrifugation, this can be done in a centrifuge cup. Preferably, the centrifugal rotating speed is set to be 6000 to 10000r/min, preferably 7000 to 9000r/min, and more preferably 7500 to 8500r/min in the centrifugal treatment process. Further, the time for the centrifugation treatment is preferably 3 to 20min, preferably 5 to 15min, and more preferably 8 to 12 min.
In industrial mass production, the mode of shaking separation can be adopted to obtain the sesame oil.
The sesame oil prepared by the preparation method has the oil yield of 63% or more, the oil yield of the traditional ground sesame seed oil is improved, and the sesame oil has excellent flavor and is not different from the flavor of the traditional ground sesame seed oil.
<Second aspect of the invention>
In a second aspect of the invention there is provided a sesame oil obtainable by the process of the first aspect. The flavor of the sesame oil is not different from that of the traditional ground sesame seed oil, and can be used as seasoning oil.
The sesame oil parameter performance of the invention accords with the national standard and is equivalent to ground sesame oil, specifically the quality index of sesame oil shown in the following table A, and primary or secondary sesame oil can be obtained according to raw materials.
TABLE A
The sesame oil of the present invention may further contain other components as required, and the other components are not particularly limited on the premise of sufficiently achieving the technical effects of the present invention, and particularly, in view of material safety, the other additive substances of the present invention refer to other kinds of nutrient substances added for improving the nutritional value, the appearance and the like of the sesame oil.
The content of other additives is generally 30% by weight or less, preferably 20% by weight or less, more preferably 10% by weight or less of the total weight of the mixed oil, so as not to impair the achievement of the effect of the present invention. The obtained flavoring oil with sesame oil as the main component can meet the requirements of different tastes and nutrition.
<Third aspect of the invention>
The invention also provides a material comprising the scented oil prepared using the method of preparation of the first aspect of the invention or using the scented oil according to the second aspect of the invention.
The sesame oil of the present invention can be applied to various materials (food-related), and for the preparation process of the above materials, preferably, the preparation process may include frying, stir-frying or post-frying process, and flavoring with sesame oil.
The material may be, for example, various food products or cooking aids. In particular, the cooking aid may be a cooking ingredient or a food ingredient, preferably a hotpot condiment, a chinese meal cooking ingredient, a sauce packet or the like. The above ingredients may include various vegetable or meat adjuvants, and various seasonings such as Capsici fructus may be added according to different tastes. The chafing dish seasoning, Chinese food cooking ingredient, sauce bag and the like added with the sesame oil have more excellent flavor.
Examples
Embodiments of the present invention will be described in detail below with reference to examples, but those skilled in the art will appreciate that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.
Example 1
The cleaned sesame seeds are firstly fried (the seed frying condition is that the temperature is 210 ℃ and the time is 40min), the fried sesame seeds are squeezed by a screw squeezer, then the sesame oil squeezed by the screw squeezer is mixed with sesame seed meal, wherein the residual oil rate of the sesame seed meal is 16%, 100g of mixed product is weighed and put into a water bath kettle, the heating temperature is up to 70 ℃, a sealing film is used for sealing as much as possible, mechanical stirring is adopted, and the stirring speed is 150 r/min. Adding 70g of boiling water for the first time, keeping the temperature and stirring for 40min, adding 20g of boiling water for the second time, keeping the temperature and stirring for 40 min. After stirring, separating to obtain oil phase.
Example 2
The cleaned sesame seeds are firstly fried (the seed frying condition is that the temperature is 210 ℃ and the time is 40min), the fried sesame seeds are squeezed by a screw squeezer, then the sesame oil squeezed by the screw squeezer is mixed with sesame seed meal, wherein the residual oil rate of the sesame seed meal is 16%, 100g of mixed product is weighed and put into a water bath kettle, the heating temperature is up to 70 ℃, a sealing film is used for sealing as much as possible, mechanical stirring is adopted, and the stirring speed is 90 r/min. Adding 70g of boiling water for the first time, keeping the temperature and stirring for 40min, adding 20g of boiling water for the second time, keeping the temperature and stirring for 40 min. After stirring, separating to obtain oil phase.
Example 3
The cleaned sesame seeds are firstly fried (the seed frying condition is that the temperature is 220 ℃ and the time is 20min), the fried sesame seeds are squeezed by a screw squeezer, then the sesame oil squeezed by the screw squeezer is mixed with sesame seed meal, wherein the residual oil rate of the sesame seed meal is 16 percent, 100g of mixed product is weighed and put into a water bath kettle, the heating temperature is up to 80 ℃, a sealing film is used for sealing as much as possible, mechanical stirring is adopted, and the stirring speed is 150 r/min. Adding 70g of boiling water for the first time, keeping the temperature and stirring for 40min, adding 20g of boiling water for the second time, keeping the temperature and stirring for 40 min. After stirring, separating to obtain oil phase.
COMPARATIVE EXAMPLE 1 (traditional ground sesame seed oil process)
The cleaned sesame seeds are firstly fried (the seed frying condition is that the temperature is 210 ℃ and the time is 40min), the fried sesame seeds are ground into sesame paste, 100g of sesame paste is weighed and put into a water bath kettle, the heating temperature is up to 70 ℃, a sealing film is used for sealing as much as possible, mechanical stirring is adopted, and the stirring speed is 150 r/min. Adding 70g of boiling water for the first time, keeping the temperature and stirring for 40min, adding 20g of boiling water for the second time, keeping the temperature and stirring for 40 min. After stirring, separating to obtain oil phase.
Comparative example 2
Firstly frying seeds of the cleaned sesame seeds (the seed frying condition is that the temperature is 210 ℃ and the time is 40min), squeezing the fried sesame seeds by using a screw squeezer, weighing sesame seed meal after screw squeezing and common sesame oil produced by Jia Li grain oil (Qingdao) Co., Ltd, weighing 100g of mixed product, putting the mixed product into a water bath kettle, heating the mixed product to 70 ℃, sealing the mixed product by using a sealing film as close as possible, mechanically stirring the mixed product, and stirring the mixed product at the rotating speed of 150 r/min. Adding 70g of boiling water for the first time, keeping the temperature and stirring for 40min, adding 20g of boiling water for the second time, keeping the temperature and stirring for 40 min. After stirring, separating to obtain oil phase.
Comparative example 3
Firstly frying seeds of the cleaned sesame seeds (the seed frying condition is that the temperature is 210 ℃ and the time is 40min), squeezing the fried sesame seeds by using a screw squeezer, weighing the sesame seeds after screw squeezing and sesame seed meal provided by Jia Li grain oil (Qingdao) Co., Ltd, weighing 100g of mixed product, putting the mixed product into a water bath pot, heating the mixed product to 70 ℃, sealing the mixed product by using a sealing film as close as possible, and mechanically stirring the mixed product at a stirring speed of 150 r/min. Adding 70g of boiling water for the first time, keeping the temperature and stirring for 40min, adding 20g of boiling water for the second time, keeping the temperature and stirring for 40 min. After stirring, separating to obtain oil phase.
Comparative example 4
Weighing 100g cleaned semen Sesami (m)Seed of corn) Firstly, seed frying (seed frying condition: temperature 210 ℃, time 40min), pressing the fried sesame by using a screw press, centrifuging the sesame oil pressed by the screw press, rotating speed: 8000 r/min; centrifuging for 10 min; after centrifugation, suction tube is used to suck oil and weigh (m)Oil) (ii) a The oil yield calculation method comprises the following steps: oil yield (m)Liquid for treating urinary tract infection÷100g)×100％。
Performance testing
The sesame oil produced in examples 1 to 3 and comparative examples 1 to 4 was subjected to a performance test, and the results are shown in the following table 1:
TABLE 1 comparison of the oil yield and flavor of sesame oil under different process conditions
Note: comparative example 1 is a conventional ground sesame seed oil process; comparative example 4 is a conventional sesame oil press process.
Flavor difference test method: according to the national standard three-point test method, 24 evaluators exist, the examples 1-3 and the comparative examples 2, 3 and 4 are subjected to triangular difference test with the comparative example 1 respectively, and the correct number of the evaluators is counted to obtain the flavor difference result with the comparative example 1.
And (3) oil yield determination: the aqueous mixture (m) obtained in the above example after completion of stirring was weighed quantitativelyMixing of) Pouring the mixture into a centrifuge cup while the mixture is hot, and rotating speed: 8000 r/min; centrifuging for 10 min; after centrifugation, obtaining an oil phase; relative oil phase (m)Oil) Weighing, and calculating the oil yield according to the following formula:
oil yield (m)OilDiv (oil content x m)Mixing of))×100％。
The method for testing the residual oil rate of the sesame seed meal comprises the following steps: fat content was determined gravimetrically according to the principle of Soxhlet extraction using an ANKOM-XT15i fat analyzer using the conventional extraction solvent petroleum ether (used at the lowest solvent scale line of the apparatus) and applying pressure (up to 50psi on the apparatus) to accelerate fat extraction.
Calculating the mass fraction of crude fat according to the following formula:
the residual oil ratio was (m2-m1)/m × 100%
Wherein: m is sample mass, g;
m1 is the sample after drying before extraction plus the mass of the filter bag, g;
m2 is the sample after extraction and drying plus the mass of the filter bag, g.
As can be seen from table 1 above, the sesame seed meal and the sesame oil obtained by the present invention through the use of the squeezing treatment have a flavor that is not significantly different from that of comparative example 1, but significantly different from comparative examples 2 to 4, and therefore, the sesame oil and the sesame seed meal obtained by the simultaneous squeezing treatment can achieve a flavor similar to ground sesame seed oil after being treated by the preparation method of the present invention.
The oil yield of examples 1-3 of the invention is significantly improved over comparative example 1 (conventional ground sesame seed oil production method), with the highest oil yield being improved by about 4.3%.
Examples 4 to 8
Firstly, frying seeds of the cleaned sesame seeds (the seed frying conditions are shown in the following table 2), squeezing the fried sesame seeds by using equipment in the following table 2, then mixing the sesame oil squeezed by the squeezer with sesame seed meal, weighing 100g of mixed product, putting the mixed product into a water bath kettle, mixing the sesame seed and the sesame seed meal to the mixing temperature in the following table 2, sealing the mixed product by using a sealing film as much as possible, and mechanically stirring the mixed product at a stirring speed of 150 r/min. See table 2 below for the first water addition, and table 2 below for the holding agitation time, see table 2 below for the second water addition, and table 2 below for the holding agitation time. After stirring, separating to obtain sesame oil.
TABLE 2 oil yield for sesame oils prepared under the conditions of examples 4-8
As can be seen from Table 2, the sesame oil prepared by the preparation method of the present invention has a higher oil yield, and the flavors of examples 4 to 8 are not different from those of the conventional ground sesame seed oil. It can be seen from examples 4-8 that the highest oil yield can be increased by 5.6% if the residual oil content of the sesame seed meal is low.
In addition, in the actual production, according to the traditional ground sesame seed oil production process (comparative example 1), the yield of the stone mill is 100 kg/h, if the sesame seed oil is squeezed and then mixed by adopting the methods in examples 1-8, the yield of a screw press or a screw press is 250 kg/h, and a part of the yield is reduced by combining the mixing process, so the yield of the sesame seed oil of the invention is doubled.
Comparative examples 5 to 7
Firstly, frying seeds of the cleaned sesame seeds (the seed frying conditions are shown in the following table 3), squeezing the fried sesame seeds by using squeezing equipment in the following table 3, then mixing the sesame oil squeezed by a squeezer with sesame meal, weighing 100g of mixed product, putting the mixed product into a water bath kettle, mixing the mixed product to the temperature of the mixed product in the following table 3, sealing the mixed product by using a sealing film as much as possible, and mechanically stirring the mixed product at a stirring speed of 150 r/min. See table 3 below for the first water addition, and table 3 below for the holding agitation time, and table 3 below for the second water addition, and table 3 below for the holding agitation time. After stirring, separating to obtain sesame oil.
TABLE 3 oil yield of sesame oil obtained under the conditions of comparative examples 5 to 7
As can be seen from comparative example 5, if the amount of water added is too low, the sesame oil content is low due to high residual oil rate of sesame seed meal and less water content, and this results in low oil yield of sesame oil. Too low a seed frying degree can result in too high residual oil rate of sesame seed meal.
As can be seen from comparative example 6, if the temperature of the seed-frying is too high and the time of the seed-frying is too long, an oil layer and a water layer cannot be obtained after the separation, and the residual oil rate of the sesame seed meal is too high.
As can be seen from comparative example 7, when the pressing was performed using the hydraulic press, the oil yield of the obtained sesame oil was low, but if the pressing was performed for a longer time using the hydraulic press, the sesame oil having a higher oil yield could be obtained.
In conclusion, the method for squeezing the fried sesame to obtain sesame meal and sesame oil, mixing the sesame meal and the sesame oil and then treating the mixture with water to obtain the sesame oil can improve the oil yield, has no difference in flavor compared with the traditional ground sesame oil, and can effectively improve the productivity compared with the traditional ground sesame oil process.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and the present invention shall be covered thereby. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (10)
1. The preparation method of the sesame oil is characterized by comprising the following steps:
squeezing the roasted sesame to obtain sesame oil and sesame meal;
mixing the sesame oil and the sesame seed meal to obtain a mixed product;
and treating the mixed product by using water to obtain a treated product containing sesame oil.
2. The method for preparing sesame oil according to claim 1, wherein the parching is carried out at 190-220 ℃ for 20-40 min; and/or after the squeezing treatment, the residual oil rate in the sesame seed meal is 10-20%.
3. The method for preparing sesame oil according to claim 1, wherein the content of the sesame oil is 40 to 70% by mass based on the total mass of the mixed product; preferably, the mixing temperature is 50-80 ℃.
4. A process for the preparation of a sesame oil according to any one of the claims 1 to 3, characterized in that the temperature of the water is between 80 and 100 ℃, preferably between 90 and 100 ℃.
5. The method according to any one of claims 1 to 4, wherein the amount of water added is 0.9 to 1.5 times the mass of the mixed product, and/or the time for treating the mixed product with the water is 40 to 120 min.
6. The method for preparing sesame oil according to any one of claims 1 to 5, wherein the water is added to the mixed product at least 2 times.
7. The process for the preparation of the fragrant oil according to any one of claims 1 to 6, wherein the process further comprises a post-treatment step, preferably wherein the post-treatment step comprises a separation treatment.
8. A sesame oil which is produced by the production method according to any one of claims 1 to 7.
9. A material comprising the sesame oil produced by the production method according to any one of claims 1 to 7 or the sesame oil according to claim 8.
10. A fat or oil composition comprising the sesame oil produced by the production method according to any one of claims 1 to 7 or the sesame oil according to claim 8.
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