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Preparation method for improving flavor and quality of sesame oil

A technology of sesame oil and flavor, applied in the direction of fat oil/fat production and fat production, can solve the problems of deepening color, amino acid damage, unpleasantness, etc., and achieve the effect of clear color

Pending Publication Date: 2022-02-25
HEZE ZHONGHEJIANYUAN BIOLOGY TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Under the influence of light, oxygen, moisture, temperature and other factors, oil will undergo hydrolysis and rancidity and oxidative rancidity, which will cause unpleasant smell of oil and result in a decline in quality. Oxidation is divided into auto-oxidation, photo-oxidation and enzymatic oxidation. Conventionally, partial oxidation can be avoided through storage conditions. In addition, antioxidants can be added to inhibit oil oxidation. The Maillard reaction produced by sesame oil through high-temperature frying has a certain antioxidant effect, but the color deepening caused by high temperature and amino acids Destruction, which has an effect on the value of sesame oil

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] White sesame 50kg, sesame leaves 20kg;

[0025] Use 3.5kg of sesame weight xylanase and compound cellulase, use citric acid water with pH = 5.8, and proceed at a temperature of 48 degrees. The reaction for 2.5 hours can decompose and destroy the cellulose of the outer skin to a certain extent, which is beneficial to sesame oil. smooth extrusion.

[0026] Picked sesame leaves are fresh and not dry, with a moisture content of 10%-30%. In order to maintain the flavor quality, they can be stored in cold storage.

[0027] The washed sesame is placed on the microwave conveyor belt, and the sesame is pretreated by microwave technology. The microwave parameters are set as: 46 degrees in the first zone, 78 degrees in the second zone, 125 degrees in the third zone, 90 degrees in the fourth zone, 53 degrees in the fifth zone, and the conveyor belt speed is 0.4m / s. By pre-heating the inside of the sesame, uneven subsequent frying can be avoided, and the temperature in the five zo...

Embodiment 2

[0032] White sesame 50kg, sesame leaves 18kg;

[0033] Use 4 kg of sesame weight xylanase and compound cellulase, use citric acid water with pH=6.1, and carry out the reaction at a temperature of 50 degrees for 2.5 hours.

[0034] The washed sesame is placed on the microwave conveyor belt, and the sesame is pretreated by microwave technology. The microwave parameters are set as: 48 degrees in the first zone, 82 degrees in the second zone, 115 degrees in the third zone, 85 degrees in the fourth zone, 55 degrees in the fifth zone, and the speed of the conveyor belt is 0.5m / s.

[0035] The processed sesame seeds and sesame leaves are placed in a frying pan, and the temperature is raised in a gradient for fully frying. Gradient heating conditions are as follows: the temperature is raised to 83 degrees and kept for 8 minutes, then the temperature is raised to 124 degrees and kept for 8 minutes, and the temperature is raised to 156 degrees and kept for 13 minutes.

[0036] After f...

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Abstract

The invention discloses a preparation method for improving the flavor and quality of sesame oil. By means of the technical scheme, the sesame oil is prepared. Sesame seeds are subjected to microwave pre-curing treatment, the sesame seeds and sesame leaves are stir-fried together, the flavor synergistic effect is achieved, the burnt taste of conventional sesame oil and the high-temperature dark red color are avoided, and the product is clear in color, has unique and rich sesame oil aroma flavor, and does not have rancidity after being stored for a long time according to the determination of an oven acceleration test. The acid value and the peroxide value are within a temperature range for a long time. According to the sesame oil produced by the process, a Maillard reactant has a better antioxidant effect on the sesame oil than common high-temperature fried sesame oil, and the content of sesamol and sesaminol is higher than that of the common high-temperature fried sesame oil.

Description

technical field [0001] The invention relates to the technical fields of vegetable oil deep processing and edible oil production, in particular to a preparation method for improving the flavor and quality of sesame oil. Background technique [0002] Sesame contains a large amount of fat and protein, of which the average oil content is 53.59%, mainly fatty acids such as oleic acid, linoleic acid, palmitic acid, and arachidic acid. Regular consumption of sesame oil can regulate the penetration of capillaries and strengthen the oxygen resistance of human tissues. Absorptive capacity, regulate cholesterol content, improve blood circulation, promote gonad development, delay aging and maintain youthfulness, so sesame oil is an excellent edible oil with good edible quality and high nutritional value. [0003] Sesame oil, also known as sesame oil, is a kind of edible oil with strong fragrance and rich nutrition. The traditional sesame oil production is to first fry the sesame at hig...

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 储亚稳岳宗阳储文宾储明合
Owner HEZE ZHONGHEJIANYUAN BIOLOGY TECH CO LTD
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