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Squeezing method for sesame oil having pure taste

A sesame oil and taste technology, which is applied in the direction of fat oil/fat production and fat generation, can solve the problems of sesame oil oxidation, affecting the quality of sesame oil, dark color of sesame oil, etc., and achieve the preservation of nutrition, natural nutrients and performance, and unchanged flavor Effect

Inactive Publication Date: 2017-09-15
BENGBU QIONGHUAI GRAIN & OIL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most of the extraction methods of sesame oil are pressing method and leaching method. In order to improve the aroma of sesame oil, sesame seeds are often fried at high temperature and then pressed. Although the sesame oil obtained by this process has a strong flavor, high temperature frying will cause It leads to partial oxidation of sesame oil, and the color of sesame oil after pressing is also darker, which affects the quality of sesame oil

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A method for squeezing sesame oil with mellow mouthfeel proposed by the present invention comprises the following steps:

[0021] S1. Wash the sesame seeds, soak them, centrifuge them, and dry them naturally to obtain pretreated sesame seeds;

[0022] S2. Put the pretreated sesame, sepiolite, activated carbon, and steel balls into the drum type frying pan for one frying, then raise the temperature for the second frying, then raise the temperature for three times, then raise the temperature for four times to get frying Sesame;

[0023] S3. Sieve the roasted sesame seeds, send them to a vertical hydraulic oil press for pressing, and then use a plate-and-frame filter press for precision filtration at room temperature to obtain mellow sesame oil.

Embodiment 2

[0025] A method for squeezing sesame oil with mellow mouthfeel proposed by the present invention comprises the following steps:

[0026] S1. Wash the sesame, soak in water for 40 minutes, centrifuge, and dry naturally to obtain pretreated sesame;

[0027] S2. Put 100 parts of pretreated sesame seeds, 8 parts of sepiolite, 4 parts of activated carbon, and 8 parts of steel balls into a drum type frying pan by weight for one frying. The frying time is 30 minutes, and the frying temperature is 70°C. , and then raise the temperature for the second frying, the second frying time is 5min, the first frying temperature is 94°C, and then the temperature is raised for the third frying, the third frying time is 2min, the first frying temperature is 115°C, and then the temperature is raised. Four times of frying, the temperature of the four times of frying is 130 ° C, and the four times of frying until the water content is 5wt%, and the fried sesame is obtained;

[0028] S3. After sieving...

Embodiment 3

[0030] A method for squeezing sesame oil with mellow mouthfeel proposed by the present invention comprises the following steps:

[0031] S1. Wash the sesame, soak in water for 50 minutes, centrifuge, and dry naturally to obtain pretreated sesame;

[0032] S2. Send 100 parts of pretreated sesame seeds, 2 parts of sepiolite, 10 parts of activated carbon, and 2 parts of steel balls into a drum type frying pan by weight for one frying. The time for one frying is 50 minutes, and the temperature for one frying is 60°C. , and then heat up for the second frying, the second frying time is 10min, the first frying temperature is 82°C, then the temperature is raised for the third frying, the third frying time is 4min, the first frying temperature is 105°C, and then the temperature is raised for Four times of frying, the temperature of the four times of frying is 138 ° C, and the four times of frying until the water content is 3wt%, and the fried sesame is obtained;

[0033] S3. After sie...

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Abstract

The invention discloses a squeezing method for sesame oil having pure taste. The squeezing method comprises: washing sesame, soaking, carrying out centrifugation, and carrying out natural air-drying to obtain pretreated sesame; feeding the pretreated sesame, sepiolite, active carbon and steel beads into a drum type frying pot, carrying out first frying, heating, carrying out second frying, heating, carrying out third frying, heating, and carrying out fourth frying to obtain fried sesame; and screening the fried sesame, feeding into a vertical hydraulic oil squeezing machine, squeezing, and carrying out room temperature precision filtration with a plate-and-frame filter press to obtain the sesame oil having pure taste. According to the present invention, the obtained sesame oil retains the unique natural nutrients and the performance of the sesame as more as possible, and has characteristics of natural, pure and palatable taste and clear color.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for pressing sesame oil with a mellow taste. Background technique [0002] Sesame belongs to the flax genus of the flax family and is rich in nutritional value. China is one of the largest sesame producers in the world. Sesame oil is an oil extracted from sesame seeds that has a wide range of food applications. [0003] At present, most of the extraction methods of sesame oil are pressing method and leaching method. In order to improve the aroma of sesame oil, sesame seeds are often fried at high temperature and then pressed. Although the sesame oil obtained by this process has a strong flavor, high temperature frying will cause It causes partial oxidation of sesame oil, and the color of sesame oil after pressing is also darker, which affects the quality of sesame oil. How to prepare a kind of high-quality, less impurity, and pure mouthfeel, safe edible sesame...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/04C11B1/06
CPCC11B1/04C11B1/06
Inventor 宋代江方厚凯
Owner BENGBU QIONGHUAI GRAIN & OIL
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