Method for preparing ground sesameseed oil flavored sesame oil by replacing traditional water extraction method

Abstract

The invention discloses a method for preparing ground sesameseed oil flavored sesame oil by replacing a traditional water extraction process. The method comprises the following steps: step 1, removing impurities in a sesame raw material; step 2, washing the sesame subjected to impurity removal in the step 1 with water, and then draining off; step 3, performing two-stage roasting frying including pre-frying and main frying on the sesame obtained in the step 2; step 4, cooling the sesame seeds fried in the step 3; step 5, grinding the sesame seeds cooled in the step 4 to obtain sesame paste; step 6, the sesame paste obtained in the step 5 is heated and subjected to heat preservation, and meanwhile continuous stirring is conducted; and step 7, performing horizontal filter pressing to obtain the sesame oil. The invention also provides the ground sesameseed oil flavored sesame oil prepared by the method. The sesame oil produced by the method disclosed by the invention is rich in fragrance and soft in taste, has obvious flavor characteristics of ground sesame oil prepared by a water extraction method, is suitable for popularization and eating, realizes continuous production, and has great market application and popularization values.

Description

Technical Field

[0001] The invention relates to a method for preparing sesame oil with small-milling sesame oil flavor by a novel process, and in particular to a method for preparing sesame oil with small-milling sesame oil flavor by replacing a traditional water-substitution process. Background Art

[0002] Traditional small-milled sesame oil is made from sesame seeds and is produced using a water-substitution process. It is deeply loved by the Chinese people because of its rich and pure aroma. The principle of producing sesame oil using the water-substitution process is to use the different affinities of non-oil components in the oil to oil and water, add an appropriate amount of water to the prepared oil, and go through a series of process procedures to separate the oil and hydrophilic proteins, carbohydrates, etc. The specific process mainly includes the following steps: sesame seeds → cleaning, rinsing → frying seeds (190-240℃) → smoke → grinding → mixing slurry with oil → oscillating oil separation → skimming → small-milled sesame oil.

[0003] However, the traditional water-based oil production process uses a stone mill to grind the sauce, with a single feed speed of 100kg / h, and the grinding temperature cannot be too high, otherwise the grinding will burn and affect the service life of the stone mill. At the same time, the stone mill production requires a large amount of stone, which will cause environmental damage; the slurry mixing and oiling process requires a large amount of hot water, and the two operations of slurry mixing and oiling are completed in the oiling pot. After oiling, it is necessary to skim the oil once at intervals, which is time-consuming, at least 4-5 hours, and is a manual intermittent operation. It requires a large number of personnel and sites, and cannot achieve continuous industrial production; at the same time, the traditional water-based oil production process has a relatively low oil yield of about 40%, and will also produce a large amount of wet sauce residue with a water content of about 70%, which is very easy to become rancid and produce rancidity, causing environmental pollution. In addition, the drying of the wet sauce residue also requires a lot of energy, and the drying is limited by the site area, resulting in a waste of resources.

[0004] Regarding the preparation method of small-milled sesame oil, there have been many attempts to improve the preparation method in the art, such as:

[0005] CN111040867A provides a method for preparing sesame oil by water substitution method, and the preparation process includes the following steps: water washing and conditioning, steaming, air puffing, smoke raising, paste grinding, water substitution method oil separation, oscillation oil separation, and static precipitation.

[0006] CN114540109A provides a production process for clear and mellow small-milled sesame oil, the preparation process of which includes raw material inspection, sesame screening, rinsing and soaking, draining, high-temperature seed frying, smoke blowing, grinding, pulp mixing, crude oil coarse filtration, natural sedimentation and finished product fine filtration.

[0007] Such methods are to grind the fried sesame seeds into paste and then use water substitution method to stir and shake in the oil pan to extract oil. This process is still intermittent production, which is time-consuming, low in processing efficiency, and the wet sesame paste residue produced is easy to pollute the environment. Summary of the invention

[0008] The purpose of the present invention is to provide a method for preparing sesame oil with small-milled sesame oil flavor by a new process, so as to solve the problems existing in the traditional water-substitution oil-making process, and the obtained sesame oil has a strong aroma, a soft taste and obvious flavor characteristics of small-milled sesame oil with water-substitution.

[0009] In order to achieve the above-mentioned purpose, the present invention provides a method for preparing small-milled sesame oil flavored sesame oil by replacing the traditional water substitution process, wherein the method comprises: step 1, removing impurities in sesame raw materials; step 2, washing the sesame obtained in step 1 after the impurities are removed with water, and then draining; step 3, roasting the sesame obtained in step 2 in two stages including pre-frying and main frying; step 4, cooling the sesame fried in step 3; step 5, grinding the sesame cooled in step 4 to obtain sesame paste; step 6, heating and keeping the sesame paste obtained in step 5 warm, and continuously stirring; step 7, obtaining sesame oil by horizontal filter pressing.

[0010] The above-mentioned method for preparing small-milled sesame oil flavored sesame oil by replacing the traditional water substitution process, wherein the step 1 removes impurities such as pebbles, soil, dust, metal, sesame skins, grass stalks, grass seeds, and grass flowers from the sesame raw materials; the impurity removal equipment used includes an air suction separator, a vibrating screen, an air separator, a magnetic separator, a specific gravity stone remover, and a color sorter.

[0011] The above method for preparing small-milled sesame oil flavored sesame oil by replacing the traditional water-replacement process, wherein, in the step 2, a rinsing machine and a double-layer continuous draining machine are used for water washing and draining; the water washing time is 5-10 minutes.

[0012] The above-mentioned method for preparing small-milled sesame oil flavored sesame oil by replacing the traditional water substitution process, wherein, in the step 3, a drum roasting machine is used for two-stage continuous roasting, the sesame seeds are first pre-roasted in a pre-roasting drum roasting machine, and then sent to the main roasting drum roasting machine for roasting.

[0013] The above method for preparing small-milled sesame oil flavored sesame oil by replacing the traditional water substitution process, wherein the roasting temperature of the main frying drum roasting machine is controlled to be 200-240° C., and the roasting time is 20 minutes.

[0014] The above method for preparing small-milled sesame oil flavored sesame oil by replacing the traditional water substitution process, wherein, in the step 4, the fried sesame seeds are heat-dissipated to reduce the temperature and remove smoke, burnt powder and broken skin.

[0015] The above method for preparing small-milled sesame oil flavored sesame oil by replacing the traditional water-substitution process, wherein, in the step 5, a colloid mill is used as a paste grinding device to grind sesame once or continuously for multiple times, and the obtained sesame paste is passed through a 200-mesh sieve with a passing rate of 80%-95%.

[0016] The above method for preparing small-milled sesame oil flavored sesame oil replacing the traditional water substitution process, wherein, in the step 6, a heat preservation pot is used to heat and keep the temperature of the sesame paste at 60-90° C., and the sesame paste is continuously mechanically stirred.

[0017] The above-mentioned method for preparing small-milled sesame oil flavored sesame oil by replacing the traditional water substitution process, wherein, in the step 7, a horizontal hydraulic press is used for horizontal filter pressing, and the sesame paste is pressed into the pressing chamber of the horizontal hydraulic press by a high-pressure pump, the temperature of the pressing chamber is maintained at 50-100°C, the pressing time is 10-30min, and the pressure is 18-35Mpa.

[0018] The invention also provides small-milled sesame oil flavored sesame oil prepared by the method.

[0019] The method provided by the present invention, which replaces the traditional water-substitution process to prepare small-milled sesame oil flavored sesame oil, has the following advantages:

[0020] (1) An efficient raw material screening and impurity removal system is used. The sesame raw materials undergo multiple screening, air separation, stone removal, magnetic separation and color separation processes, so that the impurity content of the sesame raw materials after screening and impurity removal is ≤0.5%.

[0021] (2) The traditional water-replacement oil production process uses a stone mill to grind sesame paste, and the sesame paste output is 100kg / h. The present invention uses a colloid mill to replace the traditional stone mill, improves the temperature and output limitations of the stone mill, and can increase the output by 5 times; the slurry mixing and oiling process in the traditional water-replacement oil production process is time-consuming, requiring at least 4-5 hours, and requires a large amount of manpower and space, while the horizontal filter pressing process described in the present invention can realize automatic feeding, automatic cake unloading, and automatic oil unloading, and can realize continuous production operations. The entire filter pressing process only takes 30 minutes.

[0022] (3) The traditional water-based oil production process produces a large amount of wet sesame paste residue with a water content of about 70%, which is prone to sourness and rancidity, causing environmental pollution. In addition, the industrial processing cost is high, and dehydration requires high energy consumption. Air drying is limited by the site area. The water content of the sesame cake obtained by the horizontal filter press process described in the present invention is only between 1% and 5%. The sesame cake is easy to store and is not prone to sourness and rancidity. At the same time, it also avoids the generation of sour and smelly small-milled sesame oil.

[0023] (4) A double-layer continuous drainer is used to continuously dehydrate the washed sesame seeds, and the moisture content of the dehydrated sesame seeds is more stable. A two-stage drum roaster is used for continuous roasting. The pre-roasting machine uses the 240-260°C exhaust gas generated by the main roasting drum roaster to heat the sesame seeds, which effectively utilizes the waste heat and improves the energy utilization rate.

[0024] (5) The sesame paste is kept at 60-90°C by using heat preservation technology, which makes it easy to be continuously and evenly pumped into the pressing chamber of the horizontal hydraulic press. At the same time, the water evaporates appropriately to meet the water requirement before pressing, which is beneficial to the pressing of sesame oil and the release of sesame oil flavor, so that the prepared sesame oil has a distinct flavor of traditional small-milled sesame oil.

[0025] (6) The loading system and pressing system of the horizontal hydraulic press adopt separate independent pressing chambers, and the oil outlet adopts a unique "end face oil outlet" method, which has a shorter oil outlet path, higher oil outlet efficiency, and more thorough solid-liquid separation of materials. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 The present invention is a flow chart of a method for preparing small-milled sesame oil flavored sesame oil by replacing the traditional water substitution process. DETAILED DESCRIPTION

[0027] The specific implementation of the present invention will be further described below in conjunction with the accompanying drawings.

[0028] The present invention provides a method for preparing small-milled sesame oil flavored sesame oil by replacing the traditional water-replacing process, the method comprising: step 1, removing impurities from sesame raw materials; step 2, washing the sesame seeds obtained in step 1 after the impurities are removed with water, and then draining; step 3, roasting the sesame seeds obtained in step 2 in two stages including pre-frying and main frying; step 4, cooling the sesame seeds roasted in step 3; step 5, grinding the sesame seeds cooled in step 4 to obtain sesame paste; step 6, heating and keeping the sesame paste obtained in step 5 warm while continuously stirring; step 7, obtaining sesame oil by horizontal filter pressing. The process flow chart of the preparation of sesame oil is as follows: Figure 1 shown.

[0029] Preferably, step 1, removing impurities from the sesame raw materials: removing impurities such as small stones, soil, dust, metal, sesame skins, grass stalks, grass seeds, and grass flowers from the sesame raw materials; after the sesame raw materials are screened and removed, the impurities in the sesame net material are ≤ 0.5%. The impurity removal equipment used is selected from a suction separator, a vibrating screen, an air separator, a magnetic separator, a specific gravity stone remover, and the like.

[0030] Step 2, washing and draining: using a rinsing machine and a double-layer continuous draining machine for washing and draining; the washing time is 5-10 minutes.

[0031] Step 3, roasting: using a drum roasting machine, two-stage continuous roasting is performed, firstly the sesame seeds are pre-roasted in a pre-roasting drum roasting machine, and then the sesame seeds are sent to the main roasting drum roasting machine for roasting.

[0032] During roasting, the roasting temperature of the main roasting drum type roasting machine is controlled at 200-240° C., and the roasting time is 20 minutes.

[0033] Step 4, Cooling: dissipate the heat of the roasted sesame seeds, lower the temperature, and remove smoke, burnt ends and broken skins.

[0034] Step 5, grinding the paste: using a colloid mill as the paste grinding equipment, grinding the sesame once or continuously for multiple times, and passing the obtained sesame paste through a 200-mesh sieve with a passing rate of 80%-95%.

[0035] Step 6, insulation (i.e., temperature adjustment and homogenization): use an insulation pot (or a homogenizing pot heated and insulated by a steam generator) to heat and insulate the sesame paste in a hot water bath to keep the temperature of the sesame paste at 60-90° C., and at the same time continuously mechanically stir the sesame paste.

[0036] Step 7 is horizontal filter pressing: a horizontal hydraulic press is used for horizontal filter pressing, and the sesame paste kept at temperature is continuously pressed into the pressing chamber of the horizontal hydraulic press through a high-pressure pump. The temperature of the pressing chamber of the hydraulic press is maintained at 50-100°C, the pressing time is 10-30min, and the pressure of the hydraulic system is 18-35Mpa.

[0037] Preferably, a fully automatic sesame paste hot pressing hydraulic oil press is used, model YZYW20-2.

[0038] The equipment used in the present invention is all commercially available equipment, and other process conditions are all known to those skilled in the art.

[0039] The invention also provides small-milled sesame oil flavored sesame oil prepared by the method.

[0040] The following is a further description of a method for preparing small-milled sesame oil flavored sesame oil by replacing the traditional water substitution process provided by the present invention in conjunction with embodiments.

[0041] Example 1

[0042] A method for preparing small-milled sesame oil flavored sesame oil by replacing the traditional water substitution process, the method comprising:

[0043] Step 1, removing impurities from sesame raw materials: passing the sesame raw materials through a suction separator, a vibrating screen, an air selector, a magnetic separator, a specific gravity stone remover and a color sorter to remove impurities such as pebbles, soil, dust, metal, sesame skins, grass stalks, grass seeds, and grass flowers from the sesame raw materials, so that the impurities in the sesame net materials after screening and impurity removal are ≤0.5%.

[0044] Step 2, washing and draining: the clean sesame obtained in step 1 is washed and drained by a rinsing machine and a double-layer continuous draining machine, and the washing time is 5-6 minutes.

[0045] Step 3, roasting: the sesame seeds obtained in step 2 are fed into a drum roasting machine, and are roasted continuously by a two-stage drum roasting machine. After being pre-roasted by the pre-roasting drum roasting machine, the sesame seeds are fed into a main frying drum roasting machine, and the roasting temperature is controlled at 215° C. and the roasting time is controlled at 20 minutes.

[0046] Step 4, Cooling: dissipate the heat of the roasted sesame seeds, lower the temperature, and remove smoke, burnt ends and broken skins.

[0047] Step 5, grinding the paste: the roasted and smoked sesame seeds are put into a colloid mill for grinding the paste. The colloid mill is ground once, and the passing rate of sesame paste through 200 meshes is 80%-86%.

[0048] Step 6, heat preservation: transfer the prepared sesame paste to a heat preservation pot, heat it with hot water, and keep the temperature of the sesame paste at 60° C. Stirring adopts continuous mechanical stirring.

[0049] Step 7, horizontal filter pressing to obtain sesame oil: a horizontal hydraulic press is used to continuously press sesame paste at 60° C. into the pressing chamber of the horizontal hydraulic press through a high-pressure pump. The temperature in the hydraulic press chamber is always maintained at 50° C. The pressing time is 30 min, and the system pressure is 35 MPa. Sesame oil with a strong aroma, soft taste, and the flavor characteristics of small-milled sesame oil is obtained through filter pressing.

[0050] The oil yield of this embodiment is 45%, and the residual oil rate of the sesame cake is 16.9%.

[0051] This embodiment also provides small-milled sesame oil flavored sesame oil prepared by the method.

[0052] The acid value of the obtained small-milled sesame oil flavored sesame oil was measured, and the results are shown in Table 1. Then the flavor was evaluated and compared with the small-milled sesame oil of the traditional process in Comparative Example 1. The flavor evaluation results are shown in Table 2.

[0053] Example 2

[0054] A method for preparing small-milled sesame oil flavored sesame oil by replacing the traditional water substitution process, the method comprising:

[0055] Step 1, removing impurities from sesame raw materials: passing the sesame raw materials through a suction separator, a vibrating screen, an air selector, a magnetic separator, a specific gravity stone remover and a color sorter to remove impurities such as pebbles, soil, dust, metal, sesame skins, grass stalks, grass seeds, and grass flowers in the sesame raw materials, so that the impurities in the sesame net materials after screening and impurity removal are ≤0.5%.

[0056] Step 2, washing and draining: the clean sesame obtained in step 1 is washed and drained by a rinsing machine and a double-layer continuous draining machine, and the washing time is 6-8 minutes.

[0057] Step 3, roasting: the sesame seeds obtained in step 2 are fed into a drum roaster and roasted continuously using a two-stage drum roaster. After being pre-roasted in the pre-roasting drum roaster, the sesame seeds are fed into a main frying drum roaster, the roasting temperature is controlled at 200° C., and the roasting time is controlled at 20 minutes.

[0058] Step 4, Cooling: dissipate the heat of the roasted sesame seeds, lower the temperature, and remove smoke, burnt ends and broken skins.

[0059] Step 5, grinding the paste: the roasted and smoked sesame seeds are put into a colloid mill for grinding the paste. The colloid mill is ground twice, and the passing rate of sesame paste through 200 meshes is 83%-88%.

[0060] Step 6, heat preservation: transfer the prepared sesame paste to a heat preservation pot, heat it with hot water, and keep the temperature of the sesame paste at 70° C. Stirring adopts continuous mechanical stirring.

[0061] Step 7, horizontal filter pressing to obtain sesame oil: a horizontal hydraulic press is used to continuously press sesame paste at 70° C. into the pressing chamber of the horizontal hydraulic press through a high-pressure pump. The temperature in the hydraulic press chamber is always maintained at 80° C. The pressing time is 20 min, and the system pressure is 30 MPa. Sesame oil with a strong aroma, a soft taste, and the flavor characteristics of small-milled sesame oil is obtained through filter pressing.

[0062] The oil yield of the present embodiment is 44.81%, and the residual oil rate of the sesame cake is 17.41%.

[0063] This embodiment also provides small-milled sesame oil flavored sesame oil prepared by the method.

[0064] The acid value of the obtained small-milled sesame oil flavor sesame oil was measured, and the results are shown in Table 1. Then the flavor was evaluated and compared with the traditional small-milled sesame oil in Comparative Example 2. The flavor evaluation results are shown in Table 3.

[0065] Example 3

[0066] A method for preparing small-milled sesame oil flavored sesame oil by replacing the traditional water substitution process, the method comprising:

[0067] Step 1, removing impurities from sesame raw materials: passing the sesame raw materials through a suction separator, a vibrating screen, an air selector, a magnetic separator, a specific gravity stone remover and a color sorter to remove impurities such as pebbles, soil, dust, metal, sesame skins, grass stalks, grass seeds, and grass flowers from the sesame raw materials, so that the impurities in the sesame net materials after screening and impurity removal are ≤0.5%.

[0068] Step 2, washing and draining: the clean sesame material obtained in step 1 is washed and drained by a rinsing machine and a double-layer continuous draining machine, and the washing time is 8-10 minutes.

[0069] Step 3, roasting: the sesame seeds obtained in step 2 are fed into a drum roasting machine, and are roasted continuously by a two-stage drum roasting machine. After being pre-roasted by the pre-roasting drum roasting machine, the sesame seeds are fed into a main frying drum roasting machine, and the roasting temperature is controlled at 240° C. and the roasting time is controlled at 20 minutes.

[0070] Step 4, Cooling: dissipate the heat of the roasted sesame seeds, lower the temperature, and remove smoke, burnt ends and broken skins.

[0071] Step 5, grinding the paste: the roasted and smoked sesame seeds are put into a colloid mill for grinding the paste. The colloid mill is ground once, and the passing rate of sesame paste through 200 meshes is 82%-95%.

[0072] Step 6, heat preservation: transfer the prepared sesame paste to a heat preservation pot, heat it with hot water, and keep the temperature of the sesame paste at 90° C. Stirring adopts continuous mechanical stirring.

[0073] Step 7, horizontal filter pressing to obtain sesame oil: a horizontal hydraulic press is used to continuously press sesame paste at 90° C. into the pressing chamber of the horizontal hydraulic press through a high-pressure pump. The temperature in the hydraulic press chamber is always maintained at 100° C. The pressing time is 10 min, and the system pressure is 18 MPa. Sesame oil with a strong aroma, a soft taste, and the flavor characteristics of small-milled sesame oil is obtained through filter pressing.

[0074] The oil yield of this embodiment is 51.21%, and the residual oil rate of the sesame cake is 10.59%.

[0075] This embodiment also provides small-milled sesame oil flavored sesame oil prepared by the method.

[0076] The acid value of the obtained small-milled sesame oil flavored sesame oil was measured, and the results are shown in Table 1. Then the flavor was evaluated and compared with the small-milled sesame oil of the traditional process in Comparative Example 3, and the flavor evaluation results are shown in Table 4.

[0077] Comparative Example 1

[0078] The small-milled sesame oil is produced according to the traditional water-based process, which mainly includes the following steps: sesame seeds → cleaning and rinsing → frying seeds (190-200℃) → smoke removal → grinding paste → mixing slurry with oil → oscillating to separate oil → skimming oil → small-milled sesame oil.

[0079] Then the acid value of the obtained small-milled sesame oil was measured and the flavor was evaluated. The flavor evaluation results are shown in Table 2, and the acid value results are shown in Table 1.

[0080] Comparative Example 2

[0081] The small-milled sesame oil is produced according to the traditional water-based method, which mainly includes the following steps: sesame seeds → cleaning and rinsing → frying seeds (200-220℃) → smoke removal → grinding paste → mixing slurry with oil → oscillating to separate oil → skimming oil → small-milled sesame oil.

[0082] Then the acid value of the obtained small-milled sesame oil was measured and the flavor was evaluated. The flavor evaluation results are shown in Table 3, and the acid value results are shown in Table 1.

[0083] Comparative Example 3

[0084] The small-milled sesame oil is produced according to the traditional water-based process, which mainly includes the following steps: sesame seeds → cleaning and rinsing → frying seeds (220-240℃) → smoke removal → grinding paste → mixing slurry with oil → oscillating to separate oil → skimming oil → small-milled sesame oil.

[0085] Then the acid value of the obtained small-milled sesame oil was measured and the flavor was evaluated. The flavor evaluation results are shown in Table 4, and the acid value results are shown in Table 1.

[0086] Measurement results:

[0087] Table 1. Acid values ​​of samples.

[0088] Acid value (mgKOH / g) Example 1 0.64 Example 2 0.68 Example 3 1.16 Comparative Example 1 1.67 Comparative Example 2 1.69 Comparative Example 3 1.47

[0089] From Table 1, it can be seen that the acid value of the sample in Example 3 is higher than that of the samples in Example 1 and Example 2, mainly because the country of origin of the sesame raw materials and the sesame roasting temperature used in Example 3 and Examples 1-2 are different. The acid value of the small-milled sesame oil in the comparative example is higher than that of the sample in the example.

[0090] The sensory evaluation method adopted in the present invention is as follows:

[0091] Sensory evaluation method: 20 professional sensory evaluators who are familiar with the flavor of sesame oil (including small-milled sesame oil) were selected to evaluate the flavor of the examples and comparative examples using a six-point product evaluation.

[0092] According to the "Sensory Evaluation of Sesame Oil" (T / CCOA 29-2020), at room temperature, place the same number of samples to be evaluated in a clean, dry, odor-free special evaluation container, number the samples, and present them in a random order. 20 trained professional flavor sensory evaluators conduct independent sensory evaluation in a standardized flavor sensory evaluation room.

[0093] The results of the sensory evaluation of the flavors of the samples are shown in Tables 2 to 4 below.

[0094] Table 2. Flavor comparison of Example 1 and Comparative Example 1.

[0095] project Example 1 Comparative Example 1 Roasted aroma 3.47 3.38 Nutty flavor 3.44 2.97 Sweet scent 3.29 2.53 Soft feeling 3.44 3.12 bitterness 4.12 3.24 Burnt smell 4.24 2.76 Smoky flavor 3.94 2.91 Raw sesame flavor 4.38 3.94 Overall likeability 3.56 3.12 Total score 33.88 27.97

[0096] Table 3. Flavor comparison of Example 2 and Comparative Example 2.

[0097]

[0098]

[0099] Table 4. Flavor comparison of Example 3 and Comparative Example 3.

[0100] project Example 3 Comparative Example 3 Roasted aroma 4.23 4.17 Nutty flavor 3.90 3.60 Sweet scent 3.73 3.63 Soft feeling 3.63 3.90 bitterness 3.83 4.10 Burnt smell 4.17 4.07 Smoky flavor 4.20 4.10 Raw sesame flavor 4.53 4.53 Overall likeability 3.93 4.13 Total score 36.17 36.23

[0101] As can be seen from Tables 2-4, the samples of Examples 1-3 all have obvious characteristic flavors of small-milled sesame oil: mellow and soft feeling, and have great similarities in flavor attributes and intensity compared with Comparative Examples 1-3 (traditional process small-milled sesame oil). The taste scores of the samples of Examples 1-3 for roasted aroma, nutty aroma, sweet aroma and mellow feeling are greater than or close to those of Comparative Examples 1-3 (traditional process small-milled sesame oil), and the taste score of the samples of Examples 1-3 for overall likability is greater than or close to that of Comparative Examples 1-3.

[0102] In summary, the sesame oil produced in Examples 1-3 has a strong aroma, a mellow taste, and obvious flavor characteristics of small-milled sesame oil produced by the water substitution method. It is suitable for promotion and consumption, and continuous production is achieved. The production process of sesame oil has great market application and promotion value.

[0103] The invention provides a method for preparing small-milled sesame oil flavored sesame oil by replacing the traditional water-replacing process. The method comprises the following steps: selecting, screening, removing stones and magnetic separation of sesame raw materials, removing dust and impurities, washing the impurity-removed sesame raw materials with water, continuously draining the sesame raw materials through a double-layer continuous drainer to make the water content of the sesame less than or equal to 25%, pre-frying the sesame through a pre-frying drum roasting machine, sending the sesame into a main frying drum roasting machine to fry at 200-240 DEG C for 20 minutes, cooling through smoke emission, sending the fried sesame into a colloid mill to grind the paste, heating and keeping the prepared sesame paste warm to keep the temperature of the sesame paste at about 60-90 DEG C, stirring the sesame paste continuously and slowly, continuously pressing the sesame paste into a pressing chamber of a horizontal hydraulic press through a high-pressure pump, the chamber of the horizontal hydraulic press always keeping the temperature at 50-100 DEG C, and separating the sesame oil and sesame cake through filter pressing.

[0104] The flavor of the sesame oil prepared by the method is similar to that of the small-milled sesame oil prepared by the traditional water-substitution method, with a strong aroma and a mellow taste. At the same time, a colloid mill is used to replace the traditional stone mill to improve the temperature and output limitations of the stone mill, and the output can be greatly increased. A horizontal hydraulic press is used to separate the oil residue from sesame paste to replace the water-substitution method for oil extraction, so as to realize the continuous production of small-milled sesame oil, and can improve the production problems of small-milled sesame oil, such as long oil-making time, inability to operate continuously, high water content of the sauce residue (water content of 70%), easy rancidity, and easy environmental pollution.

[0105] The method for preparing the small-milled sesame oil flavored sesame oil of the present invention comprises the following steps: washing the impurity-removed sesame raw material with water, dehydrating it through double-layer draining, continuously roasting it in a two-stage drum roasting machine, and after smoke treatment, sending the roasted sesame to a colloid mill for grinding, transferring the prepared sesame paste to a heat preservation pot, pressing the sesame paste into a pressing chamber of a horizontal hydraulic press by a high-pressure pump, and obtaining the sesame oil through filter pressing. The oil yield is more than 42%, the residual oil rate of sesame cakes can be controlled to be less than 18%, and the obtained sesame oil has a strong aroma, a soft taste, and has obvious flavor characteristics of the small-milled sesame oil produced by the water substitution method.

[0106] Although the content of the present invention has been described in detail through the above preferred embodiments, it should be appreciated that the above description should not be considered as a limitation of the present invention. After reading the above content, it will be apparent to those skilled in the art that various modifications and substitutions of the present invention will occur. Therefore, the protection scope of the present invention should be limited by the appended claims.

Claims

1. A method for preparing small-milled sesame oil flavored sesame oil by replacing the traditional water-replacing process, characterized in that: The method includes: Step 1, removing impurities from sesame raw materials; Step 2, washing the sesame seeds after removing impurities obtained in step 1, and then draining; Step 3, roasting the sesame seeds obtained in step 2 in two stages, including pre-frying and main frying; Step 4, cooling the sesame seeds fried in step 3; Step 5, grinding the sesame seeds cooled in step 4 to obtain sesame paste; Step 6, heating the sesame paste obtained in step 5 and keeping it warm while continuously stirring; Step 7: Obtain sesame oil through horizontal filter pressing.

2. The method for preparing small-milled sesame oil flavored sesame oil by replacing the traditional water-replacing process as claimed in claim 1, characterized in that: The step 1 is to remove impurities including pebbles, soil, dust, metal, sesame skins, grass stalks, grass seeds and grass flowers from the sesame raw materials; the impurity removal equipment used includes an air suction separator, a vibrating screen, an air separator, a magnetic separator and a specific gravity stone remover.

3. The method for preparing small-milled sesame oil flavored sesame oil by replacing the traditional water-replacing process as claimed in claim 1, characterized in that: In the step 2, a rinsing machine and a double-layer continuous draining machine are used for washing and draining; the washing time is 5-10 minutes.

4. The method for preparing small-milled sesame oil flavored sesame oil by replacing the traditional water-replacing process as claimed in claim 1, characterized in that: In the step 3, a drum roasting machine is used to perform two-stage continuous roasting. The sesame seeds are first roasted in a pre-roasting drum roasting machine and then roasted in a main roasting drum roasting machine.

5. The method for preparing small-milled sesame oil flavored sesame oil by replacing the traditional water-replacing process as claimed in claim 4, characterized in that: The roasting temperature of the main frying drum type roasting machine is controlled at 200-240° C. and the roasting time is 20 minutes.

6. The method for preparing small-milled sesame oil flavored sesame oil by replacing the traditional water-replacing process as claimed in claim 1, characterized in that: In the step 4, the roasted sesame seeds are heat-dissipated to reduce the temperature and remove smoke, burnt powder and broken skin.

7. The method for preparing small-milled sesame oil flavored sesame oil by replacing the traditional water-replacing process as claimed in claim 1, characterized in that: In the step 5, a colloid mill is used as a paste grinding device to grind sesame once or continuously for multiple times, and the obtained sesame paste is passed through a 200-mesh sieve with a passing rate of 80%-95%.

8. The method for preparing small-milled sesame oil flavored sesame oil by replacing the traditional water-replacing process as claimed in claim 1, characterized in that: In step 6, a heat preservation pot is used to heat and keep the sesame paste at a temperature of 60-90° C., and the sesame paste is continuously mechanically stirred.

9. The method for preparing small-milled sesame oil flavored sesame oil by replacing the traditional water-replacing process as claimed in claim 1, characterized in that: In step 7, a horizontal hydraulic press is used for horizontal filtration, and the sesame paste is pressed into the pressing chamber of the horizontal hydraulic press through a high-pressure pump. The temperature of the pressing chamber is maintained at 50-100° C., the pressing time is 10-30 min, and the pressure is 18-35 MPa.

10. A sesame oil with a small-milled sesame oil flavor prepared by the method according to any one of claims 1 to 9.

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