Method for preparing sesame oil and improving emulsification capacity of sesame meal

Abstract

This invention relates to a sesame oil extraction process and the application of sesame meal emulsifying properties, belonging to the technical field of grain and oil processing and waste processing. This technical solution extracts sesame oil from sesame seeds while simultaneously reusing the sesame meal, directly applying it as an emulsifier to enhance its application value. The invention utilizes moderate roasting and petroleum ether extraction, achieving an sesame oil extraction rate of over 90% and a sesame meal yield of over 80%. Furthermore, the emulsifying properties of roasted sesame meal are significantly improved compared to sesame meal extracted directly with solvents or subjected to high-intensity roasting. This technology not only has minimal impact on sesame oil yield but also significantly increases the application value of sesame meal, adding to its value and providing a new approach to oilseed crop utilization.

Description

Technical Field

[0001] This invention relates to a comprehensive utilization process for sesame, and specifically to a sesame oil extraction process and the application of sesame meal as an emulsifier in the production and processing technology field. Background Technology

[0002] Currently, the main production processes for sesame oil include water extraction, pressing, and solvent extraction. Sesame oil produced by water extraction has a low oil yield (residual oil content as high as 30%, at least 20%) and the sesame meal exhibits severe protein denaturation that is difficult to separate, resulting in low utilization value of the sesame meal. Industrial production primarily focuses on sesame oil, therefore hot pressing is mostly used. High-temperature roasting causes severe protein denaturation in the sesame meal, leading to the loss of bioactive substances and low utilization rate; moreover, the produced sesame oil has a dark color and poor transparency, further diminishing the utilization value of the sesame meal. Solvent extraction offers high oil yield (residual oil in the extracted meal is reduced to below 1%), low labor intensity, good environmental hygiene, and a high degree of continuous industrial production, but the resulting sesame oil lacks a strong aroma. Summary of the Invention

[0003] In view of the deficiencies of existing technologies, the purpose of this invention is to provide a method for preparing sesame oil and improving the emulsification ability of sesame meal. The invention utilizes moderate roasting and petroleum ether extraction to achieve an extraction rate of sesame oil of over 90% and a yield of sesame meal of over 80%. This invention not only improves the utilization efficiency of sesame and saves production costs for enterprises, but also reduces production losses.

[0004] A method for preparing sesame oil and improving the emulsification ability of sesame meal, the technical solution of which is as follows: White sesame seeds that have been screened and impurity-removed are roasted in an oven at a temperature of 135-145℃ for 20-60 minutes, with the thickness of the sesame seeds spread evenly controlled at 30mm; the roasted sesame seeds are placed in a pulverizer while still hot and quickly pulverized, with the pulverizer temperature controlled not to exceed 60℃; the pulverized sesame powder is transferred to a container, petroleum ether (boiling range 30-60℃) is added, sesame oil is extracted and the petroleum ether is recovered; the sesame meal obtained is filtered, dried, and sieved to obtain roasted sesame meal powder.

[0005] Compared with existing technologies, the advantages of this invention are as follows: This invention utilizes moderate roasting and petroleum ether extraction to achieve an extraction rate of over 90% for sesame oil and a yield of over 80% for sesame meal, with a residual oil content of less than 10%. The sesame meal, a byproduct of sesame oil production, undergoes this treatment, and the emulsifying properties of roasted sesame meal are significantly improved compared to sesame meal extracted directly with solvents or subjected to high-intensity roasting. It can be used as a highly efficient emulsifier. This technology not only has minimal impact on the sesame oil yield but also significantly increases the application value of sesame meal, thereby increasing its added value and providing a new approach to the utilization of oil crops. Attached Figure Description

[0006] Figure 1 This is a stable emulsion image of sesame meal. A: Emulsion appearance; B: Fluorescence microscope (×40), upper layer Nile red stained oil phase; lower layer fluorescein isothiocyanate stained sesame meal. Detailed Implementation

[0007] The following are specific embodiments of the present invention, which further describe the technical solution of the present invention. However, the content of the present invention is not limited to the scope described in the embodiments. Any changes or equivalent substitutions that do not depart from the concept of the present invention are included within the protection scope of the present invention.

[0008] The present invention discloses a method for preparing sesame oil and improving the emulsification ability of sesame meal, the technical solution of which is as follows: White sesame seeds that have been screened and impurity-removed are roasted in an oven at a temperature of 135-145℃ for 20-60 minutes, with the thickness of the sesame seeds spread evenly controlled at 30mm; the roasted sesame seeds are placed in a pulverizer while still hot and quickly pulverized, with the pulverizer temperature controlled not to exceed 60℃; the pulverized sesame powder is transferred to a container, petroleum ether (boiling range 30-60℃) is added, sesame oil is extracted, and the petroleum ether is recovered; the sesame meal obtained is filtered, dried, and sieved to obtain roasted sesame meal powder.

[0009] Preferably, in the method for preparing sesame oil and improving the emulsification ability of sesame meal as described above, the roasting time is preferably 30-40 minutes.

[0010] Preferably, in the method for preparing sesame oil and improving the emulsification ability of sesame meal as described above, the temperature during pulverization is controlled to be no higher than 60°C, and preferably, each pulverization lasts 30 seconds with a 30-second interval.

[0011] Preferably, in the method for preparing sesame oil and improving the emulsification ability of sesame meal as described above, the mass-volume ratio of sesame powder to petroleum ether is 1:5.

[0012] Implementation Case 1

[0013] A production process for preparing sesame oil and fully utilizing sesame meal, using white sesame seeds purchased from farmers' markets, includes the following steps:

[0014] 1) Screening: Select 500g of white sesame seeds with a clean white color and plump grains, and remove various impurities such as dull color and stones to obtain 490.02g of sesame seeds;

[0015] 2) Roasting: Place the sesame seeds on a flat surface, with a thickness of 30mm, and put them in the oven. The roasting temperature is 140℃ and the roasting time is 40 minutes.

[0016] 3) Grinding: While the roasted sesame seeds from step (2) are still hot, put them into the Chinese medicine grinder. The amount of sesame seeds added is 2 / 3 of the hopper volume. Grind quickly, shear and grind for 30 seconds, pause for 30 seconds, and grind continuously for 5 minutes. Control the temperature of the grinder to not exceed 60℃.

[0017] 4) Extraction: Using petroleum ether (boiling range 30-60℃) as the extraction solvent, 30g of sesame powder was added to 150mL of petroleum ether and placed on a shaker. The extraction temperature was controlled at 30℃ and the shaking speed at 150rpm (6 conical flasks were placed on each shaker). The extraction was carried out continuously for 48h. The filtrate was filtered in a fume hood and the petroleum ether was recovered by rotary evaporation to obtain sesame oil. The sesame meal obtained by filtration was further extracted and the operation was repeated 3 times. The filtrate was combined to obtain 225.49g of sesame oil.

[0018] 5) Sesame meal preparation: Sesame meal was obtained by filtering the sesame oil extracted for the last time, evaporating the petroleum ether in a fume hood at room temperature, drying in an oven at 60°C for 4 hours, and passing through a 40-mesh sieve to obtain 210.48g of roasted sesame meal;

[0019] 6) Sesame Meal Emulsion: Sesame meal was used as the emulsifier and soybean oil as the oil phase in the emulsion system. The sesame meal mass fraction was 1-3 wt%, and the soybean oil volume fraction was 20-40%. The high-speed shearing conditions were 10000 rpm for 5 min to obtain a crude emulsion (150 mL emulsion volume). High-pressure homogenization was performed at 80 MPa for 4 cycles. The results are shown in […]. Figure 1 .

[0020] After the above treatment, the effective sesame content is fully utilized, with a sesame oil yield of up to 92.04% and a sesame meal yield of 85.9%. The protein content in the sesame meal is as high as 62.45%. Sesame meal can be directly used as an emulsifier. As an emulsifier (the amount of sesame meal prepared in this patent can form an extremely stable emulsion when the amount is 1%), its emulsifying activity is equivalent to 5 times that of the same mass of soy protein isolate.

[0021] Comparative Example 1

[0022] A production process for preparing sesame oil and fully utilizing sesame meal, using white sesame seeds purchased from farmers' markets, includes the following steps:

[0023] 1) Screening: Select 500g of white sesame seeds with a clean white color and plump grains, and remove various impurities such as dull color and stones to obtain 492.60g of sesame seeds.

[0024] 2) Roasting: Place the sesame seeds on a flat surface, with a thickness of 30mm, and put them in the oven at 120℃ for 60 minutes.

[0025] 3) Grinding: While the roasted sesame seeds are still hot, put them into the Chinese medicine grinder. The amount of sesame seeds added should be 2 / 3 of the hopper volume. Grind quickly, shear grinding for 30 seconds, pause for 30 seconds, and grind continuously for 5 minutes. Control the temperature of the grinder to not exceed 60℃.

[0026] 4) Extraction: Using petroleum ether (boiling range 30-60℃) as the extraction solvent, 30g of sesame powder was added to 150mL of petroleum ether and placed on a shaker. The extraction temperature was controlled at 30℃ and the shaking speed at 150rpm (6 conical flasks were placed on each shaker). The extraction was carried out continuously for 48h. The filtrate was filtered in a fume hood and the petroleum ether was recovered by rotary evaporation to obtain sesame oil. The sesame meal obtained by filtration was further extracted and the operation was repeated 3 times. The filtrate was combined to obtain 211.92g of sesame oil.

[0027] 5) Sesame meal preparation: Sesame meal was obtained by filtering the sesame oil extracted for the last time. The petroleum ether was evaporated at room temperature in a fume hood, and the sesame meal was dried in an oven at 60°C for 4 hours. The sesame meal was then passed through a 40-mesh sieve to obtain 183.74g of roasted sesame meal.

[0028] 6) Sesame Meal Emulsion: Sesame meal was used as the emulsifier and soybean oil as the oil phase in the emulsion system. The sesame meal mass fraction was 1-3 wt%, and the soybean oil volume fraction was 20-40%. The high-speed shearing conditions were 10000 rpm for 5 min to obtain a crude emulsion (the volume of the prepared emulsion was 150 mL). The high-pressure homogenization conditions were 80 MPa for 4 cycles.

[0029] After the above treatment, the sesame oil yield is as high as 86.04%, the residual oil content in sesame meal is high, the sesame meal yield is low at 74.6%, and sesame meal is difficult to use as an emulsifier. Its emulsifying activity is equivalent to 1 / 3 of that of the same mass of soy protein isolate.

[0030] Comparative Example 2

[0031] A production process for preparing sesame oil and fully utilizing sesame meal, using white sesame seeds purchased from farmers' markets, includes the following steps:

[0032] 1) Screening: Select 500g of white sesame seeds with a clean white color and plump grains, and remove various impurities such as dull color and stones to obtain 488.64g of sesame seeds;

[0033] 2) Roasting: Place the sesame seeds on a flat surface, with a thickness of 30mm, and put them in the oven at 160℃ for 20 minutes.

[0034] 3) Grinding: While the roasted sesame seeds are still hot, put them into the Chinese medicine grinder. The amount of sesame seeds added should be 2 / 3 of the hopper volume. Grind quickly, shear grinding for 30 seconds, pause for 30 seconds, and grind continuously for 5 minutes. Control the temperature of the grinder to not exceed 60℃.

[0035] 4) Extraction: Using petroleum ether (boiling range 30-60℃) as the extraction solvent, 30g of sesame powder was added to 150mL of petroleum ether and placed on a shaker. The extraction temperature was controlled at 30℃ and the shaking speed at 150rpm (6 conical flasks were placed on each shaker). The extraction was carried out continuously for 48h. The filtrate was filtered in a fume hood and the petroleum ether was recovered by rotary evaporation to obtain sesame oil. The sesame meal obtained by filtration was further extracted and the operation was repeated 3 times. The filtrate was combined to obtain 230.78g of sesame oil.

[0036] 5) Sesame meal preparation: Sesame meal was obtained by filtering the sesame oil extracted for the last time, evaporating the petroleum ether in a fume hood at room temperature, drying in an oven at 60°C for 4 hours, and passing through a 40-mesh sieve to obtain 201.32g of roasted sesame meal;

[0037] 6) Sesame Meal Emulsion: Sesame meal was used as the emulsifier and soybean oil as the oil phase in the emulsion system. The sesame meal mass fraction was 1-3 wt%, and the soybean oil volume fraction was 20-40%. The high-speed shearing conditions were 10000 rpm for 5 min to obtain a crude emulsion (the volume of the prepared emulsion was 150 mL). The high-pressure homogenization conditions were 80 MPa for 4 cycles.

[0038] After the above treatment, the yield of sesame oil was as high as 94.46%, and the yield of sesame meal was 82.4%. However, the barbecue flavor masked the sesame aroma, and the sesame meal was dark in color and had a weak emulsification effect. Its emulsification activity was equivalent to 70% of the same weight of soy protein isolate.

Claims

1. A method for improving the emulsifying ability of sesame meal, characterized in that: The method includes the following steps: 1) Screening: Select white sesame seeds and remove various impurities and coloring. 2) Baking: Spread the sesame seeds selected in step (1) on a flat plate with a thickness of 30mm, put it in the oven, bake at 140℃ for 40min. 3) Grinding: While still hot, put the roasted sesame seeds from step (2) into a grinder and grind them quickly. Grind for 30 seconds, pause for 30 seconds, and grind continuously for 5 minutes. Control the temperature of the grinder to not exceed 60℃. 4) Extraction: Petroleum ether is added to the sesame powder in step (3), with a mass-volume ratio of sesame powder to petroleum ether of 1:

5. The mixture is placed in a shaker, and the extraction temperature is controlled at 30°C and the shaking speed is 150 rpm. The mixture is continuously extracted for 48 hours. The filtrate is filtered in a fume hood and the petroleum ether is further recovered by rotary evaporation to obtain sesame oil. Sesame meal is filtered and the extraction operation is repeated 3 times. The filtrate is then combined to obtain sesame oil. 5) Sesame meal preparation: Sesame meal was obtained by filtering the sesame oil after the last extraction. The petroleum ether was evaporated at room temperature in a fume hood, and the sesame meal was dried in an oven at 60°C for 4 hours and passed through a 40-mesh sieve to obtain roasted sesame meal.

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