CN118240612A - Preparation method of sesame oil with mellow flavor and aromatic flavor - Google Patents
Preparation method of sesame oil with mellow flavor and aromatic flavor Download PDFInfo
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- CN118240612A CN118240612A CN202410537550.0A CN202410537550A CN118240612A CN 118240612 A CN118240612 A CN 118240612A CN 202410537550 A CN202410537550 A CN 202410537550A CN 118240612 A CN118240612 A CN 118240612A
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- sesame
- flavor
- oil
- sesame oil
- frying
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 56
- 235000019634 flavors Nutrition 0.000 title claims abstract description 56
- 239000008159 sesame oil Substances 0.000 title claims abstract description 51
- 235000011803 sesame oil Nutrition 0.000 title claims abstract description 51
- 125000003118 aryl group Chemical group 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 241000207961 Sesamum Species 0.000 claims abstract description 87
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 87
- 238000001816 cooling Methods 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 15
- 238000004062 sedimentation Methods 0.000 claims abstract description 11
- 238000001914 filtration Methods 0.000 claims abstract description 10
- 239000000779 smoke Substances 0.000 claims abstract description 8
- 239000003205 fragrance Substances 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 238000005496 tempering Methods 0.000 claims abstract description 6
- 230000036571 hydration Effects 0.000 claims abstract description 5
- 238000006703 hydration reaction Methods 0.000 claims abstract description 5
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 239000013078 crystal Substances 0.000 claims abstract description 4
- 238000002425 crystallisation Methods 0.000 claims abstract description 4
- 230000008025 crystallization Effects 0.000 claims abstract description 4
- 238000000926 separation method Methods 0.000 claims abstract description 4
- 239000010779 crude oil Substances 0.000 claims description 18
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 239000004575 stone Substances 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000000243 solution Substances 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000006148 magnetic separator Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 150000003904 phospholipids Chemical class 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 239000010902 straw Substances 0.000 claims description 3
- 230000001105 regulatory effect Effects 0.000 claims description 2
- 235000019658 bitter taste Nutrition 0.000 abstract description 6
- 238000006243 chemical reaction Methods 0.000 abstract description 4
- 230000014759 maintenance of location Effects 0.000 abstract description 3
- 235000019645 odor Nutrition 0.000 description 3
- 238000006467 substitution reaction Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000002351 wastewater Substances 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
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
-
- 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
- C11B1/06—Production of fats or fatty oils from raw materials by pressing
-
- 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
- C11B3/001—Refining fats or fatty oils by a combination of two or more of the means hereafter
-
- 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
- C11B3/02—Refining fats or fatty oils by chemical reaction
- C11B3/04—Refining fats or fatty oils by chemical reaction with acids
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Microbiology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention discloses a preparation method of sesame oil with mellow flavor and aromatic flavor, which aims to solve the problems of unpleasant smell such as heavy smoky flavor, burnt bitter taste and the like of sesame oil and difficult flavor retention of sesame oil, and comprises the steps of cleaning sesame, moistening sesame, primary stir-frying, cooling sesame, secondary stir-frying, smoke raising and cooling, steam tempering, screw squeezing, cooling and fragrance retention, hydration, sedimentation separation, crystallization and crystal growth and filtration, wherein the moisture content and pH of sesame are adjusted before the front end of sesame oil is fried, so that Maillard fragrance generation reaction in the sesame oil stir-frying process is enhanced, and the fragrance of the sesame oil is aromatic. Meanwhile, the unpleasant smell such as smoky smell, burnt bitter taste and the like is effectively reduced by the high-low temperature sectional stir-frying with big and small fire. The rear end is optimized by the process, so that the sedimentation time is shortened, the sesame cake powder is reversely flavored, the sesame oil flavor loss is reduced, and the sesame oil flavor is kept.
Description
Technical Field
The invention relates to the technical field of sesame oil processing, in particular to a preparation method of sesame oil with mellow flavor and aromatic flavor.
Background
Sesame oil, also called sesame oil and sesame oil, is a flavoring edible oil with aromatic flavor and rich nutrition, and has the functions of resisting oxidation, improving blood fat, preventing cardiovascular diseases and the like.
The flavor and taste of sesame oil mainly originate from component substances contained in sesame, and in the sesame stir-frying process, the components such as proteins, oils and reducing sugar in the sesame undergo Maillard reaction, caramelization reaction and the like to generate intense flavor and taste, but because the sesame stir-frying temperature is too high, unpleasant odors such as smoky smell, burnt bitter taste and the like can be generated, and the use feeling of consumers is seriously affected.
At present, the preparation method of sesame oil mainly comprises a stone mill water substitution method and a high-temperature squeezing method, but the stone mill water substitution method has the defects of low production efficiency, high labor intensity, difficult treatment of waste water and waste residues and the like, and continuous large-scale production is difficult to realize, and the industrial production of sesame oil mainly comprises the high-temperature squeezing method. The main process flow of the high-temperature squeezing method is as follows: sesame screening, high-temperature stir-frying of sesame, high-temperature mechanical squeezing, gao Wenchu filtering, hydration, long-time natural sedimentation, freezing dewaxing and the like. The continuous high temperature and long sedimentation time span in the processing process cause the large flavor loss of the sesame oil and the generation of bad flavor, and seriously affect the flavor and the mellow degree of the sesame oil.
Therefore, a new sesame oil processing method is needed to solve the problems of the sesame oil such as the poor flavor and the weak fragrance.
Disclosure of Invention
The invention aims to provide a novel sesame oil preparation and processing method, which aims to solve the problems that the sesame oil prepared by the prior art has unpleasant smell such as heavy smoky smell, burnt bitter taste and the like, and the sesame oil has large flavor loss and difficult flavor retention, and obtain the sesame oil which has mellow and pure flavor and aromatic flavor and is favored by consumers.
In order to achieve the above purpose, the present invention adopts the following technical scheme:
a preparation method of sesame oil with mellow flavor and aromatic flavor comprises the following steps:
S1, cleaning sesame: the sesame raw material is cleaned to remove dust, straw, stones, ironware and other impurities after passing through a winnowing machine, a vibrating screen, a stone removing machine and a magnetic separator, so as to obtain clean sesame;
s2, moistening sesame: spraying 0.1-0.5 mol/L sodium hydroxide solution into the cleaned sesame to regulate the moisture content of the sesame, and uniformly absorbing the sesame raw material until the moisture content reaches 10% -18%;
S3, primary stir-frying: parching the obtained wet sesame seeds with strong fire to obtain primarily parched sesame seeds;
s4, cooling sesame: uniformly spraying 2-3% cold water into the primarily parched sesame, and rapidly and uniformly mixing;
s5, secondary stir-frying: parching the sesame obtained in the step S4 with small fire to obtain secondary parched sesame;
s6, raising smoke and cooling: carrying out smoke raising and cooling on the obtained twice fried sesame seeds for two times;
S7, steam tempering: introducing high-pressure steam into the sesame obtained in the step S6 to carry out tempering, and regulating the moisture content of the sesame to 5-8 ℃ and the temperature to 170-180 ℃;
S8, spiral squeezing: performing spiral squeezing on the materials obtained in the step S7 to obtain sesame crude oil;
s9, cooling and fragrance retaining: the obtained sesame crude oil is rapidly cooled to 50-60 ℃ by a heat exchange device, so that the flavor loss is reduced, and the flavor of the sesame crude oil is maintained;
S10, hydration: collecting sesame crude oil in the step S9, adding 0.01-0.02% citric acid aqueous solution with concentration of 0.5-1.0% into the crude oil, slowly stirring for 2-4h, and removing phospholipids;
S11, sedimentation separation: the sesame crude oil obtained in the step S10 is subjected to heat preservation and sedimentation for 48 hours at the temperature of 30-40 ℃, and then the lower layer oil residue is separated to obtain clear sesame oil;
s12, crystallizing and growing: the obtained clarified sesame oil is subjected to crystallization and crystal growth at the temperature of 2-4 ℃ for 24 hours;
s13, filtering: crushing the sesame cake obtained by the spiral squeezing in the step S8 to obtain sesame powder, adding 0.5-1.0% of sesame powder into the sesame oil obtained in the step S12, stirring and mixing uniformly, and filtering at a low temperature to obtain a sesame oil finished product with mellow flavor and aromatic flavor.
Preferably, in the step S3, the frying temperature is controlled to be 220-240 ℃ with big fire, the frying time is controlled to be 10-15min, and in the step S5, the frying temperature is controlled to be 180-200 ℃ with small fire, and the frying time is controlled to be 10-15min.
Preferably, in the step S6, the smoke of the sesame seeds which are fried for the second time is raised and cooled to 110-130 ℃.
Preferably, the high pressure steam pressure in step S7 is 6-8 kg.
Preferably, the low temperature filtration temperature in the step S13 is 6-8 ℃.
Compared with the prior art, the invention has the beneficial effects that:
According to the preparation method of sesame oil with mellow flavor and aromatic flavor, disclosed by the invention, the Maillard aroma reaction in the sesame stir-frying process is enhanced by adjusting the moisture content and the pH of the sesame before stir-frying, so that the sesame oil has aromatic flavor. Meanwhile, the unpleasant smell such as smoky smell, burnt bitter taste and the like is effectively reduced by the high-low temperature sectional stir-frying with big and small fire. The rear end is optimized by the process, so that the sedimentation time is shortened, the sesame cake powder is reversely flavored, the sesame oil flavor loss is reduced, and the sesame oil flavor is kept.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
A preparation method of sesame oil with mellow flavor and aromatic flavor comprises the following steps:
(1) Cleaning sesame: 1000kg of sesame raw materials are taken and cleaned by a winnowing machine, a vibrating screen, a stone removing machine and a magnetic separator to remove dust, straw, stones, ironware and other impurities, so as to obtain clean sesame.
(2) Moistening sesame: spraying 0.2mol/L sodium hydroxide solution into the cleaned sesame to regulate the moisture content of the sesame, and uniformly absorbing the sesame raw material until the moisture content reaches 12.5%.
(3) Primary parching: parching the water-soaked sesame obtained in the step (2) with strong fire at 225 ℃ for 15min to obtain the primarily-fried sesame.
(4) And (3) cooling sesame: uniformly spraying 3% cold water into the primarily fried sesame obtained in the step (3), and rapidly and uniformly mixing.
(5) Secondary stir-frying: parching the sesame obtained in the step (4) with low fire at 200deg.C for 12min to obtain secondary parched sesame.
(6) And (5) smoke raising and cooling: and (5) rapidly raising the smoke of the twice fried sesame obtained in the step (5) to be cooled to 115 ℃ for two times.
(7) Steam tempering: and (3) introducing high-pressure steam with the pressure of 7 kg into the sesame obtained in the step (6) to adjust the moisture content of the sesame to 7.8%, and adjusting the temperature to 175 ℃.
(8) Spiral pressing: and (3) carrying out spiral squeezing on the material obtained in the step (7) to obtain sesame crude oil.
(9) Cooling and keeping fragrance: and (3) rapidly cooling the sesame crude oil obtained in the step (8) to 55 ℃ through a heat exchange device, so that the flavor loss is reduced, and the flavor of the sesame crude oil is kept.
(10) Hydration: collecting sesame crude oil in the step (9), adding 0.015% of citric acid aqueous solution with the concentration of 1.0% into the crude oil, and slowly stirring for 3 hours to remove phospholipids.
(11) Sedimentation separation: and (3) carrying out heat preservation and sedimentation on the sesame crude oil obtained in the step (10) for 48 hours at the temperature of 40 ℃ and separating the lower-layer oil residue to obtain the clarified sesame oil.
(12) Crystallizing and growing: and (3) carrying out crystallization and crystal growth on the clarified sesame oil obtained in the step (11) at the temperature of 4 ℃ for 24 hours.
(13) And (3) filtering: crushing the sesame cake obtained in the step (8), adding 0.75% of sesame powder into the sesame oil obtained in the step (12), stirring and mixing uniformly, and filtering at a low temperature of 8 ℃ to obtain a sesame oil finished product with mellow flavor and aromatic flavor.
Results: the embodiment obtains 495.6Kg sesame oil finished product with mellow flavor and aromatic flavor, and the yield of the finished product oil is improved by 1.5 percent compared with that of the conventional process. Through the flavor evaluation comparison, unpleasant odors such as smoky odor, burnt bitter taste and the like are hardly smelled and the flavor is more intense than the conventional sesame oil.
The foregoing is only a preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art, who is within the scope of the present invention, should make equivalent substitutions or modifications according to the technical scheme of the present invention and the inventive concept thereof, and should be covered by the scope of the present invention.
Claims (5)
1. The preparation method of the sesame oil with mellow flavor and aromatic flavor is characterized by comprising the following steps of:
S1, cleaning sesame: the sesame raw material is cleaned to remove dust, straw, stones, ironware and other impurities after passing through a winnowing machine, a vibrating screen, a stone removing machine and a magnetic separator, so as to obtain clean sesame;
s2, moistening sesame: spraying 0.1-0.5 mol/L sodium hydroxide solution into the cleaned sesame to regulate the moisture content of the sesame, and uniformly absorbing the sesame raw material until the moisture content reaches 10% -18%;
S3, primary stir-frying: parching the obtained wet sesame seeds with strong fire to obtain primarily parched sesame seeds;
s4, cooling sesame: uniformly spraying 2-3% cold water into the primarily parched sesame, and rapidly and uniformly mixing;
s5, secondary stir-frying: parching the sesame obtained in the step S4 with small fire to obtain secondary parched sesame;
s6, raising smoke and cooling: carrying out smoke raising and cooling on the obtained twice fried sesame seeds for two times;
S7, steam tempering: introducing high-pressure steam into the sesame obtained in the step S6 to carry out tempering, and regulating the moisture content of the sesame to 5-8 ℃ and the temperature to 170-180 ℃;
S8, spiral squeezing: performing spiral squeezing on the materials obtained in the step S7 to obtain sesame crude oil;
s9, cooling and fragrance retaining: the obtained sesame crude oil is rapidly cooled to 50-60 ℃ by a heat exchange device, so that the flavor loss is reduced, and the flavor of the sesame crude oil is maintained;
S10, hydration: collecting sesame crude oil in the step S9, adding 0.01-0.02% citric acid aqueous solution with concentration of 0.5-1.0% into the crude oil, slowly stirring for 2-4h, and removing phospholipids;
S11, sedimentation separation: the sesame crude oil obtained in the step S10 is subjected to heat preservation and sedimentation for 48 hours at the temperature of 30-40 ℃, and then the lower layer oil residue is separated to obtain clear sesame oil;
s12, crystallizing and growing: the obtained clarified sesame oil is subjected to crystallization and crystal growth at the temperature of 2-4 ℃ for 24 hours;
s13, filtering: crushing the sesame cake obtained by the spiral squeezing in the step S8 to obtain sesame powder, adding 0.5-1.0% of sesame powder into the sesame oil obtained in the step S12, stirring and mixing uniformly, and filtering at a low temperature to obtain a sesame oil finished product with mellow flavor and aromatic flavor.
2. The method for preparing sesame oil with pure and aromatic flavor according to claim 1, wherein the big fire frying temperature is controlled to be 220-240 ℃ and the frying time is controlled to be 10-15min in the step S3, and the small fire frying temperature is controlled to be 180-200 ℃ and the frying time is controlled to be 10-15min in the step S5.
3. The method for preparing sesame oil with pure and rich flavor according to claim 1, wherein the secondary stir-fried sesame in step S6 is cooled to 110-130 ℃.
4. The method for producing sesame oil with a positive flavor and a rich flavor according to claim 1, wherein the high-pressure steam pressure in step S7 is 6 to 8 kg.
5. The method for producing sesame oil with a positive flavor and a rich flavor according to claim 1, wherein the low-temperature filtration temperature in step S13 is 6 to 8 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410537550.0A CN118240612A (en) | 2024-04-30 | 2024-04-30 | Preparation method of sesame oil with mellow flavor and aromatic flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410537550.0A CN118240612A (en) | 2024-04-30 | 2024-04-30 | Preparation method of sesame oil with mellow flavor and aromatic flavor |
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| Publication Number | Publication Date |
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| CN118240612A true CN118240612A (en) | 2024-06-25 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202410537550.0A Pending CN118240612A (en) | 2024-04-30 | 2024-04-30 | Preparation method of sesame oil with mellow flavor and aromatic flavor |
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| Country | Link |
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| CN (1) | CN118240612A (en) |
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- 2024-04-30 CN CN202410537550.0A patent/CN118240612A/en active Pending
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