Production process of high-nutrition sesame oil

A production process and technology of sesame oil, applied in the direction of fat oil/fat production, fat production, etc., can solve the problems of not strong sesame oil fragrance, affecting the effect of seasoning and aroma, and difficult to release sesame phenol, so as to retain the original nutritious components of sesame and improve the seasoning. The effect of enhancing aroma, improving oil yield and oil yield

Pending Publication Date: 2020-08-28
武汉市侏儒山食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The above-mentioned existing technical solutions have the following defects: in the sesame oil preparation process in the above-mentioned patent, although the use of cold pressing can reduce the destruction of sesame protein and improve the nutritional value of sesame oil, but also because the sesame has not been stir-fried at high temperature, the sesame oil Sesamol is difficult to release, resulting in less strong aroma of sesame oil, affecting its seasoning and aroma enhancement effect

Method used

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  • Production process of high-nutrition sesame oil

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A production process of high-nutrition sesame oil, comprising the following steps:

[0043] S1. Screening of sesame seeds: take black sesame seeds with uniform color and luster, and remove impurities such as moldy grains, heterochromatic grains, imperfect grains, earth and stones through vibration screening and wind dust removal;

[0044] S2. Rinse: Soak the sesame seeds screened in S1 in water for 1 hour, then stir and rinse twice;

[0045] S3. Stir-fried seeds: Stir-fry the rinsed sesame in S2 at 190°C for 20 minutes at a speed of 40r / min to make the degree of frying reach 70%, then spray cold water on the sesame to cool the sesame, and then stir-fry at 80°C 5min, cooked sesame seeds;

[0046] S4. Raising smoke: put the cooked sesame in S3 in a smoke raising machine to dissipate heat, so as to cool the cooked sesame;

[0047] S5. Blowing: sieve the cooled cooked sesame in S4 and blow air to remove the sesame skin and bran to obtain pure cooked sesame;

[0048] S6. ...

Embodiment 2

[0053] A production process of high-nutrition sesame oil, comprising the following steps:

[0054] S1. Screening of sesame seeds: take black sesame seeds with uniform color and luster, and remove impurities such as moldy grains, heterochromatic grains, imperfect grains, earth and stones through vibration screening and wind dust removal;

[0055] S2. Rinse: Soak the sesame seeds screened in S1 in water for 1.1 hours, then stir and rinse for 3 times;

[0056] S3. Stir-fried seeds: Stir-fry the rinsed sesame in S2 at 192°C for 22 minutes at a speed of 41r / min to make the degree of frying reach 70%, then spray cold water on the sesame to cool the sesame, and then stir-fry at 85°C 6min, cooked sesame seeds;

[0057] S4. Raising smoke: put the cooked sesame in S3 in a smoke raising machine to dissipate heat, so as to cool the cooked sesame;

[0058] S5. Blowing: sieve the cooled cooked sesame in S4 and blow air to remove the sesame skin and bran to obtain pure cooked sesame;

[0...

Embodiment 3

[0064] S1. Screening of sesame seeds: take black sesame seeds with uniform color and luster, and remove impurities such as moldy grains, heterochromatic grains, imperfect grains, earth and stones through vibration screening and wind dust removal;

[0065] S2. Rinse: Soak the sesame seeds screened in S1 in water for 1.2 hours, then stir and rinse twice;

[0066] S3. Stir-fried seeds: Stir-fry the rinsed sesame seeds in S2 at 194°C for 24 minutes at a speed of 42r / min to make the degree of frying reach 70%, then spray cold water on the sesame seeds to cool them rapidly, and then stir-fry at 90°C 7min, cooked sesame seeds;

[0067] S4. Raising smoke: put the cooked sesame in S3 in a smoke raising machine to dissipate heat, so as to cool the cooked sesame;

[0068] S5. Blowing: sieve the cooled cooked sesame in S4 and blow air to remove the sesame skin and bran to obtain pure cooked sesame;

[0069] S6. Grinding seeds: adding sesame lignans to the pure cooked sesame in S5, the a...

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Abstract

The invention discloses a production process of high-nutrition sesame oil, and relates to the technical field of food processing. The production process comprises the following steps: S1, screening sesame, S2, rinsing, S3, frying seeds, S4, blowing smoke, S5, blowing off, S6, grinding the seeds, S7, blending pulp, and stirring oil, S8, oscillating for oil separation, and S9, precipitating and filtering. The procedures of raw material selection, screening, rinsing, seed frying, smoke blowing, seed grinding, oil stirring, oil separation, filtering and the like are optimized one by one, so original nutritional ingredients of sesame are better reserved, sesame oil has stronger fragrance and purer quality, the seasoning and aroma enhancement effects of the sesame oil are improved, meanwhile, the oil yield and the oil extraction efficiency are improved, and economic benefits are improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production process of high-nutrition sesame oil. Background technique [0002] Sesame oil, also known as sesame oil, is a kind of edible oil with strong fragrance and rich nutrition. Sesame is not only rich in oil and protein, but also has good health care and medicinal value. The traditional sesame oil production process is to roast the sesame at high temperature first, and then use the water substitution method or pressing method to produce sesame oil. Roasting at high temperature separates the sesamol in sesame seeds and produces a rich aroma, but at the same time, it seriously denatures and destroys the sesame protein, which greatly reduces the nutritional value of sesame seeds during the oil extraction process. [0003] In response to the problems referred to above, the Chinese patent with the patent publication number CN108203616A proposes a preparation process ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/04C11B1/14
CPCC11B1/04C11B1/14
Inventor 艾如飞伍冬程武易秀娜
Owner 武汉市侏儒山食品有限公司
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