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Preparation method of ginger-flavored sesame oil

A technology of sesame oil and sesame oil, which is applied in the fields of fat oil/fat refining, edible oil/fat, fat oil/fat production, etc., to achieve the effects of pure flavor, prolonged anti-oxidation performance, and uniform flavor

Pending Publication Date: 2022-07-05
驻马店顶志食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Gingerol is the main active ingredient of ginger. It can effectively scavenge free radicals and has anti-inflammatory, anti-rheumatic, and tumor-inhibiting effects. It does not have volatile oils, but it is easily damaged by factors such as acid, alkali, and heat. It is the problem to be solved in this application to prepare a kind of ginger juice sesame oil with compound taste under the condition of destroying gingerol and sesame aroma substances

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] It is prepared by mixing ginger juice and sesame oil and includes the following steps:

[0023] 1) Preparation of ginger juice: a. Selection of raw materials and pretreatment of ginger: select high-quality old ginger after proper storage conditions and mature, in which the content of 6-gingerol is ≥9.0 mg / g; b. Cleaning: Ginger is bubbling through C. Dehydration and centrifugation: pass the cleaned old ginger through a dehydration centrifuge to remove the residual water on the surface, and the moisture content of the ginger at this time is ≤ 92% (Note: Centrifuge parameter settings: 960r / min, power 1.1Kw / 380V, centrifugation for 20min) d. Juicing: squeeze ginger juice with a screw crushing juicer (filter screen 0.4mm) and place the ginger juice in a (0-4) ℃ environment and store it after sealing spare;

[0024] 2) Preparation of sesame oil: a. Selection of sesame raw materials and pretreatment of raw materials, selecting qualified domestic white sesame seeds, screening...

Embodiment 2

[0027] It is prepared by mixed pressing of minced ginger and sesame including the following steps:

[0028] 1) Ginger pretreatment: Take fresh and high-quality old ginger, dry the surface moisture after cleaning, and fry the ginger pieces into 30 mesh ginger with a screw press;

[0029] 2) Preparation of ginger-flavored sesame oil: a. Selection of sesame raw materials and raw material pretreatment, selecting qualified white sesame seeds, screening, magnetic separation, removing stones, and removing impurities for use; b. The sesame seeds are mixed evenly in a ratio of 1:1 and left for 2 hours; c. Drying Put the pickled ginger powder and sesame raw materials in a blast electric dryer for drying, the temperature is set to 60 °C for 2 hours, and the sesame seeds are baked after drying. The moisture content is 3%-5%; d. The screw press is pressed; e. The crude oil is filtered; f. Crude oil can be obtained after the second filter.

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PUM

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Abstract

The invention belongs to the technical field of food production, and particularly relates to a preparation method of ginger-flavored sesame oil, which is prepared by mixing ginger juice and sesame oil or mixing and squeezing bruised ginger and sesame, and the ginger-flavored sesame oil is prepared under a low-temperature condition. Meanwhile, the structure of gingerol is not damaged, the variety of seasoning oil is enriched, addition of external auxiliaries is avoided, and the sesame seasoning oil has the advantages of being nutritional and healthy.

Description

technical field [0001] The invention belongs to the technical field of food production, and in particular relates to a preparation method of ginger-flavored sesame oil. Background technique [0002] Sesame oil has high nutritional value and unique flavor. The main components are higher fatty acids, unsaturated fatty acids, sesamin, vitamins and their derivatives, phytosterols and other chemical components. The content of essential fatty acid oleic acid in the human body: 34.4%-45.5 %, linoleic acid content: 36.9%-47.9%; rich in vitamin E, which can promote cell division and delay aging; the flavor components of sesame sesame oil are pyrazine, furan, thiazole, thiophene, pyrrole, as well as alcohol, aldehyde, ketone , acids, esters and other compounds. The main aroma substances in the flavor of roasted sesame are 2-ethyl-5-methylpyrazine, acetylfuran, 2-acetylthiazole, and 5-ethyl-4-methylthiazole . These aroma components have a low boiling point, so sesame sesame oil is not...

Claims

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Application Information

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IPC IPC(8): A23D9/007A23D9/04A23L27/10A23L3/3472A23L33/00C11B1/04C11B1/06C11B3/00
CPCA23D9/007A23D9/04A23L27/10A23L3/3472A23L33/00C11B1/04C11B1/06C11B3/008A23V2002/00A23V2200/30A23V2200/02
Inventor 王红霞曹艳明
Owner 驻马店顶志食品有限公司