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Residue-free sesame utilization technology

A technology of sesame and craftsmanship, applied in the field of sesame non-residue utilization technology, can solve the problems of reducing the utilization rate of sesame, residue, waste of resources, etc., and achieve the effect of increasing use value, reducing enterprise cost, and increasing food flavor

Inactive Publication Date: 2014-04-16
郑州市春芝调味品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The follow-up treatment of the sesame cake obtained by pressing method or the sesame residue obtained by water substitution method is as follows: 1. Sesame crude oil that is produced by solvent leaching process and cannot be directly eaten without any refining treatment; 2. The sesame cake obtained by pressing method can only be used as Feed use, and the sesame residue obtained by the water substitution method can only be treated as waste. According to different sesame oil processing techniques, the sesame cake is mainly divided into feed, melanin, vegetable protein, etc. after the main treatment, and the rest is discarded as waste. The existing utilization processes are all There is residue, which reduces the utilization rate of sesame and causes waste of resources

Method used

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  • Residue-free sesame utilization technology

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Experimental program
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Effect test

Embodiment 1

[0021] Embodiment one: A non-residue utilization process of sesame, which uses common sesame, comprises the following steps:

[0022] a) filter : Select 1000kg of new sesame seeds that are ripe and plump, moderately dry and wet, and use a vibrating screen and a destoner to remove various impurities to obtain 900kg of sesame seeds;

[0023] b) rinsing: Rinse with a seed washing machine to remove floating impurities and precipitated sediment to 850kg, and then soften it to make the phospholipids in sesame absorb water and expand to accelerate protein denaturation;

[0024] c) Roasting: When frying sesame seeds, use medium temperature heating and frying, the temperature is controlled at 160±10°C, and roast until golden yellow;

[0025] d) smoke : Remove the smoke from the roasted sesame and retain the original aroma of the sesame;

[0026] e) blow off : remove the loose matter in the roasted sesame;

[0027] f) press : Hydraulic oil press is used to press, the pres...

Embodiment 2

[0032] Embodiment two: A non-residue utilization process of sesame, which uses high-quality sesame, comprises the following steps:

[0033] a) filter : Select 1000kg of new sesame seeds that are mature, plump, and moderately dry and wet, and use a vibrating screen and a destoner to remove various impurities to obtain 950kg of sesame seeds;

[0034] b) rinsing: Rinse with a seed washing machine to remove floating impurities and precipitated sediment to 900kg, and then soften it to make the phospholipids in sesame absorb water and expand to accelerate protein denaturation;

[0035] c) Roasting: When frying sesame seeds, use medium temperature heating and frying, the temperature is controlled at 160±10°C, and roast until golden yellow;

[0036] d) smoke : Remove the smoke from the roasted sesame and retain the original aroma of the sesame;

[0037] e) blow off : remove the loose matter in the roasted sesame;

[0038] f) press : Hydraulic oil press is used to press,...

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Abstract

The invention belongs to a comprehensive sesame utilization technology and in particular relates to a residue-free sesame utilization technology. The residue-free sesame utilization technology is characterized by comprising the following steps of screening, blanching, bake-drying, smoke lifting, blowing off, squeezing, oil cake separation, grinding, packaging and the like, wherein the bake-frying temperature is controlled at 160+ / -20 DEG C, and the bake-frying is executed for 20-40 minutes. Sesame oil produced by the residue-free sesame utilization technology disclosed by the invention can be used as cooking sesame oil; sesame powder obtained by grinding of sesame cakes can be used as main raw materials for noodles and sweet soup balls; residue-free utilization is realized; the using value of sesames is greatly increased, and the cost of an enterprise is reduced; the sesame cakes can be eaten, and the food flavor is improved.

Description

technical field [0001] The invention belongs to a sesame comprehensive utilization process, in particular to a sesame non-residue utilization process. Background technique [0002] Sesame oil, commonly known as sesame oil, is an edible vegetable oil made from sesame. It is one of the main supplementary materials in people's daily life. According to the scientific analysis of nutritionists, sesame is rich in nutrients needed by the human body, and it can indeed delay the death of the human body. For aging, beauty, etc., edible sesame oil has extraordinary effects on protecting blood vessels, laxative, relieving cough and tobacco and alcohol poisoning, protecting throat, and treating rhinitis. [0003] The existing sesame oil preparation process is mainly used to extract sesame oil, the output rate of sesame oil is 46%-49%, and the sesame cake or sesame residue produced in the process of sesame oil production is 51%-54%. [0004] The follow-up treatment of the sesame cake obt...

Claims

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Application Information

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IPC IPC(8): C11B1/06A23L1/36A23L25/00
Inventor 潘广宇贾晓东
Owner 郑州市春芝调味品有限公司
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