CN117106521B - Refining process for classifying and naturally precipitating sesame oil - Google Patents
Refining process for classifying and naturally precipitating sesame oil Download PDFInfo
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- 239000008159 sesame oil Substances 0.000 title claims abstract description 216
- 235000011803 sesame oil Nutrition 0.000 title claims abstract description 216
- 238000000034 method Methods 0.000 title claims abstract description 33
- 230000001376 precipitating effect Effects 0.000 title claims abstract description 31
- 238000007670 refining Methods 0.000 title claims abstract description 20
- 238000001556 precipitation Methods 0.000 claims abstract description 61
- 238000003756 stirring Methods 0.000 claims abstract description 24
- 239000000047 product Substances 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000010779 crude oil Substances 0.000 claims abstract description 18
- 239000002244 precipitate Substances 0.000 claims abstract description 11
- 239000013049 sediment Substances 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims description 22
- 239000000796 flavoring agent Substances 0.000 abstract description 37
- 235000019634 flavors Nutrition 0.000 abstract description 37
- 238000011085 pressure filtration Methods 0.000 abstract description 20
- 238000004062 sedimentation Methods 0.000 description 12
- 241000207961 Sesamum Species 0.000 description 9
- 235000003434 Sesamum indicum Nutrition 0.000 description 9
- 238000003860 storage Methods 0.000 description 9
- 239000000126 substance Substances 0.000 description 9
- YMWUJEATGCHHMB-UHFFFAOYSA-N Dichloromethane Chemical compound ClCCl YMWUJEATGCHHMB-UHFFFAOYSA-N 0.000 description 6
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 description 5
- 239000008158 vegetable oil Substances 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- IXUOEGRSQCCEHB-UHFFFAOYSA-N Propyl-n-amyl-carbinol Natural products CCCCCC(O)CCC IXUOEGRSQCCEHB-UHFFFAOYSA-N 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 239000012535 impurity Substances 0.000 description 4
- 150000003904 phospholipids Chemical class 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 2
- IXUOEGRSQCCEHB-SECBINFHSA-N 4-Nonanol Natural products CCCCC[C@H](O)CCC IXUOEGRSQCCEHB-SECBINFHSA-N 0.000 description 2
- 235000021168 barbecue Nutrition 0.000 description 2
- 235000013736 caramel Nutrition 0.000 description 2
- 239000008373 coffee flavor Substances 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 239000008369 fruit flavor Substances 0.000 description 2
- 150000002240 furans Chemical class 0.000 description 2
- 238000004868 gas analysis Methods 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 125000000623 heterocyclic group Chemical group 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 150000002989 phenols Chemical class 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 150000003216 pyrazines Chemical class 0.000 description 2
- 239000010517 refined sesame oil Substances 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000000887 hydrating effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 150000003568 thioethers Chemical class 0.000 description 1
- 238000011179 visual inspection Methods 0.000 description 1
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
- C11B3/00—Refining fats or fatty oils
-
- 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
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W30/00—Technologies for solid waste management
- Y02W30/50—Reuse, recycling or recovery technologies
- Y02W30/74—Recovery of fats, fatty oils, fatty acids or other fatty substances, e.g. lanolin or waxes
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- 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)
- Microbiology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Fats And Perfumes (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention discloses a refining method for classifying natural precipitation sesame oil, which comprises the steps of naturally precipitating sesame oil crude oil at 4-35 ℃ for 10-24 hours; removing sesame oil interface from the upper layer to the bottom layer 2/3-4/5 sesame oil, and marking as S1 part and bottom sediment as S2 part; placing the S1 part in a precipitation tank, adding 0.1-1% water, stirring for 30 min at 5-20 r/min, naturally precipitating at 4deg.C to 35deg.C for 3-6 days, removing the part from the upper layer to the bottom layer at the sesame oil interface over 2/3-9/10 to obtain sesame oil product, and recording the bottom precipitate as S3 part; the S2 part is filtered and then precipitated according to the previous steps, and the S3 part is directly filtered to obtain the sesame oil finished product with the second best grade. The sesame oil is in a natural precipitation state after being integrally treated, so that the integral amount of the sesame oil subjected to pressure filtration is reduced, and the good flavor and shelf life of the sesame oil are maintained.
Description
Technical Field
The invention relates to the field of vegetable oil processing, in particular to a sesame oil refining process.
Background
The production process of the vegetable oil comprises the preparation and refining of the vegetable oil, wherein the refining is a key step for obtaining a finished product of the vegetable oil, and different refining methods are adopted according to the preparation method and the type of grease; for flavor oils and fats, it is desirable to avoid loss of flavor as much as possible during refining. Sesame oil refers to vegetable oil with intense fragrance, which is prepared by adopting a squeezing, press filtration or water substitution process after sesame is baked. Sesame oil is a traditional special flavor grease, is commonly used as a condiment, and has a characteristic fragrance which is an important product characteristic of sesame oil. After sesame oil is prepared from fried grains, fresh sesame crude oil mainly contains phospholipid, protein, sugar and other colloid impurities, and can meet the edible oil standard after refining treatment such as sedimentation, filtration and the like, if the refining is incomplete, the sesame oil becomes turbid or has changed flavor in the storage period or shelf life, thereby influencing the quality of the sesame oil; however, excessive refining causes flavor loss, in order to ensure that the characteristic flavor of the sesame oil is not lost, the sesame oil is usually refined by adding about 1% of water of the sesame crude oil, hydrating under the stirring effect, naturally precipitating for about 15 days, and then filtering under pressure by a filter to obtain a clear sesame oil finished product.
However, the existing sesame oil refining technology has the problems of long settling time, low efficiency, large aroma loss caused by pressure filtration and the like, so that a large number of settling tanks are required to be arranged in sesame oil production enterprises, the produced sesame oil has fast flavor decay, and the flavor loss generally loses the commercial value after the shelf life is 6-8 months, so that the development of the sesame oil industry is severely restricted.
Disclosure of Invention
The invention aims at the problems, and the applicant discovers that the natural sedimentation refining process of sesame oil is divided into three processes when researching the natural sedimentation of sesame oil, and the first stage has higher concentration of colloid impurities and is easy to form large particles, so that the sedimentation is faster. The settling velocity in the second stage is obviously slowed down, and a sediment layer is formed at the bottom. In the third stage, the phospholipid content only slightly changes, as shown in figure 1 (A: sesame oil with sesame 22 as raw material, B: zheng Zhi sesame oil with sesame as raw material, C: sesame oil with sesame sold in the coastal state as raw material, A: sesame oil with sesame 22 as raw material after peeling, B: zheng Zhi sesame oil with sesame as raw material after peeling, C: sesame oil with sesame as raw material after peeling, sold in the coastal state), the oil foot layer is compressed, and the yield is increased. According to the refining process method for classifying the natural precipitated sesame oil, the sesame oil is classified after being precipitated for a short time, and different methods are respectively adopted for different parts of the sesame oil, so that the time for precipitating the whole sesame oil is shortened, the total amount of filtered sesame oil under the action of pressure is reduced, and the industrial problems of improving the production efficiency, reducing the flavor loss and prolonging the shelf life of the sesame oil are solved.
A refining process method for classifying natural precipitated sesame oil comprises the following steps:
(1) Primary precipitation: placing sesame oil crude oil in a precipitation tank with a height/diameter (tank body/tank body diameter) ratio of 2:1 to 4:1, and naturally precipitating at 4-35deg.C for 10-24 hr;
(2) Grading: removing the sesame oil interface in the step (1) from the upper layer to the bottom layer 2/3-4/5 sesame oil, wherein the removed part is denoted as an S1 part, and the bottom sediment layer is denoted as an S2 part;
(3) S1 part of processing: placing the part S1 in a precipitation tank with a height/diameter (tank body/tank body diameter) ratio of 2:1 to 4:1, adding water accounting for 0.1-1% of sesame oil weight, stirring for 30min under the action of 5-20 rpm, stopping stirring, naturally precipitating for 3-6 days at 4-35 ℃, removing the part from the upper layer of the sesame oil interface to the part above the bottom layer of 2/3-9/10, removing the part to obtain sesame oil finished product, marking as the optimal grade sesame oil finished product, and marking the bottom precipitate as the part S3;
(4) S2, part of processing: directly filtering the S2 part by using a filter, filtering out sesame oil, repeating the precipitation operation in the step (3), and directly filtering out sesame oil finished products which are inferior to the optimal level sesame oil without reclassifying all sesame oil after the precipitation is finished;
(5) S3, part of processing: and (3) filtering the S3 part, combining the S3 part with the sesame oil obtained in the step (4), and marking the mixture as a finished product of the sesame oil with the inferior optimal grade.
The invention has the beneficial effects that:
(1) Shortens the natural sedimentation time of the whole sesame oil
According to the invention, the sesame oil with the optimal grade of 0.72 ton (1 ton multiplied by 4/5 multiplied by 9/10) can be obtained within the longest period of natural precipitation of 7 days (6 days plus 24 hours) by calculating 1 ton of refined sesame oil, so that the time that the sesame oil is not subjected to the graded natural precipitation refining process is greatly shortened, and the efficiency is improved.
(2) Maintains good flavor of sesame oil
The invention can ensure that 0.72 ton (1 ton multiplied by 4/5 multiplied by 9/10) sesame oil is integrally treated into a natural precipitation state at most by calculating 1 ton of refined sesame oil, reduces the integral quantity of the sesame oil subjected to pressure filtration, and keeps the good flavor and shelf life of the sesame oil at most 72 percent.
Drawings
FIG. 1 is a natural sedimentation process of sesame oil;
FIG. 2 shows the change in key aroma components during storage of sesame oil in different sedimentation modes of example 1 and comparative example 6;
fig. 3 shows the change of key aroma components during storage of sesame oil in different sedimentation modes of example 4 and comparative example 7.
Detailed Description
Example 1
By adopting the method of the invention, 1 ton of sesame oil crude oil is refined, and the steps are as follows:
(1) Primary precipitation: adding 1 ton of sesame oil crude oil into a precipitation tank (the height/diameter ratio is 4:1), and naturally precipitating for 10 hours at 4 ℃;
(2) Grading: removing sesame oil (0.67 ton, S1 part) from the precipitation tank in the step (1) from the upper part of the sesame oil interface to more than 2/3 of the lower part of the sesame oil interface, and performing pressurized filtration on the bottom sesame oil to obtain 0.32 ton (S2 part) of sesame oil;
(3) S1 part of processing: adding part S1 sesame oil into a precipitation tank (the ratio of high to diameter is 4:1), adding 6.7 kg of water, stirring for 30 minutes under the action of 5 rpm, naturally precipitating for 6 days at the temperature of 4 ℃, removing sesame oil from the upper layer interface to the part above 2/3 to obtain 0.43 ton of the best sesame oil finished product, and carrying out pressure filtration on the bottom precipitate to obtain 0.21 ton of second-stage sesame oil;
(4) S2, part of processing: adding part S2 sesame oil into a precipitation tank (the ratio of high to diameter is 4:1), adding 3.2 kg of water, stirring for 30 minutes under the action of 5rpm, naturally precipitating for 6 days at 25 ℃, and directly obtaining 0.31 ton of second-stage sesame oil by pressure filtration;
In the embodiment, 0.43 ton of high-grade sesame oil is obtained, the sesame oil part is not subjected to pressure filtration, and the aroma loss is low; second grade sesame oil 0.52 ton; the total natural precipitation time is 7 days, and compared with the traditional natural precipitation method, the time is shortened by 6-8 days.
Example 2
By adopting the method of the invention, 1 ton of sesame oil crude oil is refined, and the steps are as follows:
(1) Primary precipitation: adding 1 ton of sesame oil crude oil into a precipitation tank (the height/diameter ratio is 4:1), and naturally precipitating for 15 hours at 4 ℃;
(2) Grading: removing the settling tank in the step (1) from the sesame oil interface from the upper part to the lower part of the sesame oil interface by more than 4/5 (0.80 ton, S1 part), and filtering the bottom sesame oil under pressure to obtain 0.19 ton (S2 part) of sesame oil;
(3) S1 part of processing: adding part S1 sesame oil into a precipitation tank (the ratio of high to diameter is 4:1), adding 4.0 kg of water, stirring for 30 minutes under the action of 5rpm, naturally precipitating for 6 days at the temperature of 4 ℃, removing sesame oil from the upper layer interface to 9/10 above part below to obtain 0.72 ton of the best sesame oil finished product, and carrying out pressure filtration on the bottom precipitate to obtain 0.07 ton of second-stage sesame oil;
(4) S2, part of processing: adding part S2 sesame oil into a precipitation tank (the ratio of high to diameter is 4:1), adding 0.95 kg of water, stirring for 30 minutes under the action of 5 rpm, naturally precipitating for 6 days at 25 ℃, and directly obtaining 0.18 ton of second-stage sesame oil by pressure filtration;
In the embodiment, 0.72 ton of high-grade sesame oil is obtained, the sesame oil part is not subjected to pressure filtration, and the aroma loss is low; second grade sesame oil 0.25 ton; the total natural precipitation time is 7 days, and compared with the traditional natural precipitation method, the time is shortened by 6-8 days.
Example 3
By adopting the method of the invention, 1 ton of sesame oil crude oil is refined, and the steps are as follows:
(1) Primary precipitation: adding 1 ton of sesame oil crude oil into a precipitation tank (the height/diameter ratio is 3:1), and naturally precipitating at 4deg.C for 10 hr;
(2) Grading: removing the settling tank in the step (1) from the sesame oil (0.75 ton, S1 part) from the upper part to 3/4 of the lower part of the sesame oil interface, and filtering the bottom sesame oil under pressure to obtain 0.24 ton (S2 part) of sesame oil;
(3) S1 part of processing: adding part S1 sesame oil into a precipitation tank (the ratio of high to diameter is 3:1), adding 3.75 kg of water, stirring for 30 minutes under the action of 5rpm, naturally precipitating for 6 days at the temperature of 4 ℃, removing sesame oil from the upper layer interface to the part above 3/4 to obtain 0.55 ton of the best sesame oil finished product, and carrying out pressure filtration on the bottom precipitate to obtain 0.17 ton of second-stage sesame oil;
(4) S2, part of processing: adding part S2 sesame oil into a precipitation tank (the ratio of the high rate to the diameter is 3:1), adding 1.2 kg of water, stirring for 30 minutes under the action of 5rpm, naturally precipitating for 6 days at 25 ℃, and directly obtaining 0.23 ton of second-stage sesame oil by pressure filtration;
In the embodiment, 0.55 ton of high-grade sesame oil is obtained, the sesame oil part is not subjected to pressure filtration, and the aroma loss is low; second grade sesame oil 0.40 ton; the total natural precipitation time is 7 days, and compared with the traditional natural precipitation method, the time is shortened by 6-8 days.
Example 4
By adopting the method of the invention, 2 tons of sesame oil crude oil is refined, and the steps are as follows:
(1) Primary precipitation: adding 2 tons of sesame oil crude oil into a precipitation tank (the height/diameter ratio is 3:1), and naturally precipitating for 20 hours at 4 ℃;
(2) Grading: removing the settling tank in the step (1) from the sesame oil interface from the upper part to the lower part of the sesame oil interface more than 2/3 (1.33 tons, S1 part), and performing pressurized filtration on the bottom sesame oil to obtain 0.66 tons of sesame oil (S2 part);
(3) S1 part of processing: adding part S1 sesame oil into a precipitation tank (the ratio of high to diameter is 3:1), adding 6.65 kg of water, stirring for 30 minutes under the action of 5rpm, naturally precipitating for 6 days at the temperature of 4 ℃, removing sesame oil from the upper layer interface to the part above 2/3 to obtain 0.88 ton of the best sesame oil finished product, and carrying out pressure filtration on the bottom precipitate to obtain 0.43 ton of second-stage sesame oil;
(4) S2, part of processing: adding part S2 sesame oil into a precipitation tank (the ratio of the high rate to the diameter is 3:1), adding 3.3 kg of water, stirring for 30 minutes under the action of 5rpm, naturally precipitating for 6 days at 25 ℃, and directly obtaining 0.65 ton of second-stage sesame oil by pressure filtration;
In the embodiment, 0.88 ton of high-grade sesame oil is obtained, the sesame oil part is not subjected to pressure filtration, and the aroma loss is low; 1.08 tons of second-stage sesame oil; the total natural precipitation time is 7 days, and compared with the traditional natural precipitation method, the time is shortened by 6-8 days.
Example 5
By adopting the method of the invention, 2 tons of sesame oil crude oil is refined, and the steps are as follows:
(1) Primary precipitation: adding 2 tons of sesame oil crude oil into a precipitation tank (the height/diameter ratio is 4:1), and naturally precipitating for 24 hours at 4 ℃;
(2) Grading: removing the settling tank in the step (1) from the sesame oil interface from the upper part to the lower part of the sesame oil interface by more than 4/5 (1.60 tons, S1 part), and filtering the bottom sesame oil under pressure to obtain 0.39 tons of sesame oil (S2 part);
(3) S1 part of processing: adding part S1 sesame oil into a precipitation tank (the ratio of high to diameter is 4:1), adding 16.0 kg of water, stirring for 30 minutes under the action of 5rpm, naturally precipitating for 6 days at the temperature of 4 ℃, removing sesame oil from the upper layer interface to the part above 4/5 to obtain 1.27 tons of the best sesame oil finished product, and carrying out pressure filtration on the bottom precipitate to obtain 0.31 ton of second-stage sesame oil;
(4) S2, part of processing: adding part S2 sesame oil into a precipitation tank (the ratio of high to diameter is 4:1), adding 3.9 kg of water, stirring for 30 minutes under the action of 5rpm, naturally precipitating for 6 days at 25 ℃, and directly obtaining 0.37 ton of second-stage sesame oil by pressure filtration;
In the embodiment, 1.27 tons of high-grade sesame oil is obtained, the sesame oil part is not subjected to pressure filtration, and the aroma loss is low; second grade sesame oil 0.68 ton; the total natural precipitation time is 7 days, and compared with the traditional natural precipitation method, the time is shortened by 6-8 days.
Comparative example 6
1 Ton of sesame oil is precipitated by adopting a non-grading method, and the main steps are as follows:
Adding 1 ton of sesame oil crude oil into a precipitation tank (the ratio of high to diameter is 4:1), adding 10 kg of water, stirring for 30 minutes under the action of 5 revolutions per minute, naturally precipitating for 15 days at the temperature of 4 ℃, and obtaining 0.96 ton of sesame oil by pressure filtration; the finished sesame oil obtained in this way was stored at room temperature for 12 months with the optimum sesame oil and the second sesame oil obtained in example 1, during which the aroma of the sesame oil obtained was measured by the SAFE method (weighing 25g of sesame oil, adding 100ml of methylene chloride and 150. Mu.l of 4-nonanol, sealing, shaking at room temperature for 12 hours, extracting the flavor with SAFE, adding anhydrous Na 2SO4 to the obtained extract, drying overnight in a refrigerator (-20 ℃) and filtering to obtain a clear extract, concentrating to 5ml with a West concentration column, concentrating to 1ml with nitrogen, filtering with a 0.22 μm organic filter membrane, air-intake phase vial, freezing to gas analysis). The aroma measurement result shows that the total concentration of key aroma components of the optimal sesame oil obtained by adopting the grading precipitation is 3566+/-71 mg/ml, which is obviously higher than that of the sesame oil which is not graded (3067+/-69 mg/ml), and the concentration of key aroma components of the second-grade sesame oil obtained by grading is 2954+/-73 mg/ml, which is slightly lower than that of the sesame oil which is not graded. No significant sedimentation was observed by visual inspection of the three sesame oils throughout the storage period. Meanwhile, compared with the change of key aroma components in sesame oil storage periods under different sedimentation modes, as shown in figure 2, the concentration of heterocyclic substances such as pyrazines (baked flavor and nut flavor), furans (sweet flavor, fruit flavor and caramel flavor) and the like in the whole storage period is reduced by 940+/-39 mg/ml, the concentration of sulfides (barbecue flavor and coffee flavor) and phenols (smoky flavor and burnt flavor) is reduced by 757+/-41 mg/ml and 1157+/-54 mg/ml respectively in other two samples, and the concentration of carbonyl substances (sour flavor and harshness flavor) is gradually increased. Overall, the forward flavor of the optimal sesame oil is reduced by 940+ -52 mg/ml, compared with the reduced 1239+ -57 mg/ml of the second sesame oil, the reduced 1321+ -47 mg/ml of the non-graded sesame oil has less aroma loss; the carbonyl substances of the sesame oil of the optimal level are increased by 161+/-11 mg/ml, and the carbonyl substances in the sesame oil of the second level and the sesame oil of the non-grading level are increased by about 222mg/ml, so that the quality of the sesame oil of the optimal level obtained by grading and precipitation is stable; the change difference of key aroma components of the second-stage sesame oil and the ungraded sesame oil is not obvious, and the whole flavor is similar. Related detection shows that the fractional precipitation of sesame oil not only shortens the precipitation time and effectively precipitates impurities such as phospholipid in the oil, but also retains the flavor of the sesame oil.
Comparative example 7
The sesame oil is precipitated by adopting a non-grading method for 2 tons, and the main steps are as follows:
Adding 2 tons of sesame oil crude oil into a precipitation tank (the ratio of the high to the diameter is 3:1), adding 5 kg of water, stirring for 30 minutes under the action of 5 revolutions per minute, naturally precipitating for 15 days at 25 ℃, and obtaining 1.96 tons of sesame oil through pressure filtration; the sesame oil obtained in this manner was stored at room temperature for 12 months together with the sesame oil of the optimum grade and the sesame oil of the second grade obtained in example 4, during which the aroma of the sesame oil obtained was measured by the SAFE method (weighing 25g of sesame oil, adding 100ml of methylene chloride and 150. Mu.l of 4-nonanol, sealing, shaking at room temperature for 12 hours in a shaker, extracting the flavor substance with SAFE, adding anhydrous Na 2SO4 to the obtained extract, drying overnight in a refrigerator (-20 ℃) and filtering to obtain a clear extract, concentrating to 5ml with a Webster concentration column, concentrating to 1ml with nitrogen, filtering with an organic filter membrane of 0.22 μm, air-intake phase vial, freezing to gas analysis). The aroma measurement result shows that the total concentration of key aroma components of the optimal sesame oil obtained by adopting the grading precipitation is 3842+/-83 mg/ml, which is obviously higher than that of the sesame oil without grading (3137+/-76 mg/ml), and the concentration of key aroma components of the second-grade sesame oil obtained by grading is close to that of the sesame oil without grading. The sesame oil was visually observed, and no obvious sedimentation was found in all samples throughout the storage period; meanwhile, compared with the change of key aroma components in sesame oil storage periods under different sedimentation modes, as shown in figure 2, the concentration of heterocyclic substances such as pyrazines (baked flavor and nut flavor), furans (sweet flavor, fruit flavor and caramel flavor) and the like in the whole storage period is reduced by 909+/-43 mg/ml, the concentration of sulfide (barbecue flavor and coffee flavor) and phenols (smoky flavor and burnt flavor) is reduced by 1046+/-46 mg/ml and 1185+/-50 mg/ml respectively in other two samples, and the concentration of carbonyl substances (sour flavor and harshness) is gradually increased. Overall, the positive flavor reduction of the optimal sesame oil is 1093+ -51 mg/ml, compared with the reduction of 1214+ -53: 53 mg/ml of the second sesame oil, the reduction of the non-graded sesame oil is 1345+ -57 mg/ml, and the aroma loss is less; the carbonyl substances of the sesame oil of the optimal level are increased by 166+/-13 mg/ml, while the carbonyl substances of the sesame oil of the second level are increased by 229+/-19 mg/ml, and the sesame oil of the non-grading level is increased by 221+/-17 mg/ml, so that the quality of the sesame oil of the optimal level obtained by grading precipitation is stable; the change difference of key aroma components of the second-stage sesame oil and the ungraded sesame oil is not obvious, and the whole flavor is similar. Related detection shows that the fractional precipitation of sesame oil not only shortens the precipitation time and effectively precipitates impurities such as phospholipid in the oil, but also retains the flavor of the sesame oil.
Claims (3)
1. A refining method for classifying natural precipitated sesame oil is characterized by comprising the following steps:
(1) Primary precipitation: placing sesame oil crude oil in a precipitation tank, and naturally precipitating at 4-35deg.C for 10-24 hr;
(2) Grading: removing sesame oil interface in the step (1) from the sesame oil in the upper layer to the bottom layer 2/3-4/5, wherein the removed part is denoted as S1 part, and the bottom sediment layer is denoted as S2 part;
(3) S1 part of processing: placing the S1 part in a precipitation tank, adding water accounting for 0.1-1% of sesame oil weight, stirring at a rotating speed of 5-20 r/min for 30min, stopping stirring, naturally precipitating at 4-35 ℃ for 3-6 days, removing the upper layer of the sesame oil interface to more than 2/3-9/10 of the bottom layer, removing part to obtain sesame oil finished product, marking as optimal grade sesame oil finished product, and marking the bottom precipitate as the S3 part;
(4) S2, part of processing: directly filtering the S2 part by using a filter, placing the filtered sesame oil in a precipitation tank, adding water accounting for 0.1-1% of the sesame oil in weight, stirring for 30 minutes under the condition of 5-20 revolutions per minute, stopping stirring, naturally precipitating for 3-6 days under the condition of 4-35 ℃, and filtering to obtain a sesame oil finished product inferior to the optimal level;
(5) S3, part of processing: and (3) filtering the S3 part to obtain the sesame oil finished product inferior to the optimal grade.
2. The refining method of classifying natural settling sesame oil as claimed in claim 1, wherein the refining method of classifying natural settling sesame oil comprises the steps of:
(1) Primary precipitation: placing sesame oil crude oil in a precipitation tank, and naturally precipitating at 4deg.C for 10-24 hr;
(2) Grading: removing sesame oil interface in the step (1) from the sesame oil in the upper layer to the bottom layer 2/3-4/5, wherein the removed part is denoted as S1 part, and the bottom sediment layer is denoted as S2 part;
(3) S1 part of processing: placing the S1 part in a precipitation tank, adding water accounting for 0.5-1% of sesame oil weight, stirring at a rotating speed of 5 r/min for 30min, stopping stirring, naturally precipitating at 4deg.C for 6 days, removing the part from the upper layer of sesame oil interface to 2/3-9/10 above the bottom layer, removing part to obtain sesame oil finished product, marking as optimal grade sesame oil finished product, and marking the bottom precipitate as S3 part;
(4) S2, part of processing: directly filtering the S2 part by using a filter, placing the filtered sesame oil in a precipitation tank, adding water accounting for 0.5-1% of the weight of the sesame oil, stirring for 30 minutes under the condition of rotating at 5 rpm, stopping stirring, naturally precipitating for 6 days under the condition of 25 ℃, and filtering to obtain a sesame oil finished product which is inferior to the optimal level;
(5) S3, part of processing: and (3) filtering the S3 part to obtain the sesame oil finished product inferior to the optimal grade.
3. Refining method for fractionated naturally precipitated sesame oil according to any of claims 1 or 2, characterized in that the height/diameter ratio of the precipitation tank is 2:1 to 4:1.
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