Method for preparing sesame paste by replacing traditional grinding process

Abstract

The invention discloses a method for preparing sesame paste by replacing a traditional grinding process. The method comprises the following steps: S1, impurity removal of a sesame raw material: removing endogenous impurities and exogenous foreign matters such as pebbles, soil, dust, metal, sesame peels, grass stalks, grass seeds and grass flowers in the sesame raw material through impurity removal equipment; s2, washing and draining the sesame, namely putting the sesame subjected to impurity removal in S1 into washing and draining equipment, and washing and draining the sesame through the washing and draining equipment. According to the invention, the sesame raw material after impurity removal is washed, continuously drained and dehydrated, continuously roasted by a roller roasting machine, cooled, finely selected and magnetically separated, the fried sesame is sent into a colloid mill to be roughly ground, the sesame paste obtained by rough grinding is transferred into a medium mill to be continuously ground, and the sesame paste is circulated in the medium mill through a rotor pump; the grinding time is adjusted, so that the obtained sesame paste is rich in fragrance and fine and smooth in taste.

Description

Technical Field

[0001] The invention relates to the technical field of sesame paste preparation, and in particular to a method for preparing sesame paste by replacing a traditional grinding process. Background Art

[0002] Sesame paste is made from black and white sesame seeds, which are removed, cleaned, roasted, and then ground. Stone mills and colloid mills are generally used in the process of grinding the paste. The stone mill squeezes the sesame seeds on both sides to grind and crush the sesame seeds. The stone mill is inconvenient to clean, and the product is exposed during production, which can easily contaminate the newly ground sesame paste and bring hidden dangers to people's food health. The gap cannot be adjusted, and the change in product fineness is limited. The colloid mill heats up quickly, which can easily cause flavor loss, and the sesame paste produced is relatively coarse.

[0003] Regarding the grinding method of sesame paste, there have been many attempts to improve the preparation method in the art, such as:

[0004] Patent CN219482974U discloses a grinding device, which can effectively prevent dust and other particles from entering the interior of the device by closing the openings of the feed end and the discharge end.

[0005] CN214916645U provides a sesame paste grinding device, which drives the outer shell to rotate through a driving structure. The grinding balls inside the outer shell move along the side wall of the outer shell due to inertia and centrifugal force, and due to the effect of gravity, the grinding balls break away from the side wall of the outer shell and are thrown down to crush the materials. Multiple grinding balls are repeatedly thrown down, so that the materials inside the outer shell can be evenly crushed, and the sesame paste adhering to the side wall of the outer shell due to the sesame crushing in an extrusion manner is reduced, resulting in poor crushing effect of the sesame adhered to the side wall of the outer shell.

[0006] Methods such as these are used to solve problems such as operation, hygiene, and uneven grinding during the sesame paste production process, and these methods have limited effect on adjusting the fineness of sesame paste. Summary of the invention

[0007] The invention aims to provide a method for preparing sesame paste by replacing the traditional grinding process. The method comprises the following steps: washing the sesame raw material after impurities are removed, continuously draining and dehydrating, continuously roasting by a drum roasting machine, cooling, selecting and magnetic separation, and then sending the roasted sesame into a colloid mill for coarse grinding. The coarsely ground sesame paste is transferred into a medium mill for further grinding. The sesame paste is circulated in the medium mill by a rotor pump, and the grinding time is adjusted. The obtained sesame paste has a strong aroma and a delicate and smooth taste. Therefore, the problems that sesame paste is prone to oil floating, sesame paste has poor water solubility due to components such as protein and cellulose, the larger the particles, the rougher the taste of the plant drink, the pipeline is prone to be blocked during production, and the sesame paste is difficult to stir as the storage time is prolonged are solved without adding food additives.

[0008] In order to achieve the above object, the main technical solutions adopted by the present invention include:

[0009] A method for preparing sesame paste by replacing the traditional grinding process comprises the following steps:

[0010] S1. Sesame raw material impurity removal: remove endogenous impurities and exogenous foreign matter such as pebbles, soil, dust, metal, sesame skin, grass stalks, grass seeds, grass flowers, etc. from sesame raw materials through impurity removal equipment;

[0011] S2, washing and draining sesame seeds: putting the sesame seeds after the impurities are removed in S1 into a washing and draining device, and washing and draining the sesame seeds by the washing and draining device;

[0012] S3, roasting sesame: sending the washed and drained sesame in S2 into a roasting device, and roasting the sesame continuously by the roasting device;

[0013] S4, cooling the sesame seeds: dissipating heat and cooling the sesame seeds roasted in S3;

[0014] S5, grinding the sesame seeds after being cooled in S4 by means of a paste grinding device.

[0015] In the above method for preparing sesame paste by replacing the traditional grinding process, the impurity removal equipment in S1 includes a self-aspiration separator, a vibrating screen, an air separator, a magnetic separator and a stone remover.

[0016] In the above method for preparing sesame paste by replacing the traditional grinding process, the washing and draining equipment in S2 adopts a rinsing machine and a continuous draining machine.

[0017] In the above method for preparing sesame paste by replacing the traditional grinding process, the washing time of the sesame in S2 is controlled to be 5-10 minutes to ensure that the moisture content of the sesame after draining is below 25%.

[0018] In the above method for preparing sesame paste by replacing the traditional grinding process, the roasting equipment in S3 is a drum roasting machine, which is used to continuously roast the sesame seeds.

[0019] In the above method for preparing sesame paste by replacing the traditional grinding process, the roasting temperature of sesame in S3 is controlled between 160-170°C.

[0020] In the above method for preparing sesame paste by replacing the traditional grinding process, the paste grinding equipment in S5 includes a colloid mill and a medium mill.

[0021] The above method for preparing sesame paste by replacing the traditional grinding process, wherein, in S5, after the sesame is ground once by a colloid mill, it is ground by a medium mill, and the grinding time is controlled between 0.5-2.0h according to the feeding amount, and the fineness reaches a particle size of 30μm (D90).

[0022] Compared with the prior art, the advantages and positive effects of the present invention are:

[0023] 1. The present invention washes the sesame raw material after impurities are removed, drains and dehydrates it continuously, and roasts it continuously in a drum roasting machine, cools it, selects it, and magnetically separates it, then feeds the roasted sesame into a colloid mill for coarse grinding, transfers the coarsely ground sesame paste into a medium mill for further grinding, circulates the sesame paste in the medium mill through a rotor pump, and adjusts the grinding time, so that the obtained sesame paste has a strong aroma and a delicate and smooth taste;

[0024] 2. The present invention adopts an efficient raw material screening and impurity removal system. The sesame raw materials undergo multiple screening, air separation, stone removal, magnetic separation and color selection processes, so that the sesame clean material contains impurities ≤ 0.1% after screening and impurity removal;

[0025] 3. Compared with the traditional paste grinding process using colloid mill or stone mill, the present invention uses a medium mill to replace the traditional paste grinding equipment, which improves the fineness of sesame paste and can reach a pass rate of ≥90% on a 500-mesh screen (about 30 μm). The flavor of sesame paste at this fineness is more fully released and the difficulty of stirring sesame paste is reduced;

[0026] 4. The present invention slows down the floating speed of sesame paste oil. Under the condition of 55°C, the oil separation rate of sesame paste prepared by medium mill is 10% to 20% lower than that of sesame paste prepared by colloid mill.

[0027] 5. The present invention is helpful for the dissolution rate of calcium and protein in sesame paste. The final dissolution rate of calcium in medium-ground sesame paste is 1-2 times that of colloid-ground sesame paste, and the protein dissolution rate is 2-2.5 times that of colloid-ground sesame paste.

[0028] 6. The present invention reduces the particle size of sesame paste, increases the proportion of soluble cellulose by 10-15%, improves the smoothness of the taste, and enables it to be better applied in the field of plant drinks;

[0029] 7. The present invention solves the problems of oil floating easily in sesame paste, poor water solubility due to components such as protein and cellulose in sesame paste, rougher taste of plant beverage due to larger particles, easy clogging of pipelines during production, and difficulty in stirring sesame paste as storage time increases, without adding food additives. Therefore, the present invention is more green and healthy. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] The drawings described herein are used to provide a further understanding of the present application and constitute a part of the present application. The illustrative embodiments of the present application and their descriptions are used to explain the present application and do not constitute an improper limitation on the present application. In the drawings:

[0031] Figure 1.1 This is a graph showing the content of flavor substances in sesame paste of the present invention;

[0032] Figure 1.2 This is the rheological diagram of sesame paste of the present invention;

[0033] Figure 1.3 This is a viscosity diagram of sesame paste of the present invention;

[0034] Figure 1.4 This is the thixotropy diagram of sesame paste of the present invention;

[0035] Figure 1.5 This is a sensory evaluation (taste fineness) diagram of the sesame sauce of the present invention;

[0036] Figure 2 This is a diagram of oil separation rate of sesame paste of the present invention;

[0037] Figure 3.1 This is a dissolution rate diagram of sesame paste Ga of the present invention;

[0038] Figure 3.2 This is a graph showing the dissolution rate of sesame paste protein of the present invention;

[0039] Figure 4 This is a graph showing the change in the proportion of soluble cellulose in sesame paste of the present invention;

[0040] Figure 5 The diagram of the state just completed for the comparative example (left) and experimental example 4 (right) of the present invention;

[0041] Figure 6 The state diagram of the comparative example (left) and experimental example 4 (right) of the present invention after 30 minutes of preparation;

[0042] Figure 7 The present invention is a process flow chart for preparing sesame paste. DETAILED DESCRIPTION

[0043] The following will describe the implementation methods of the present application in detail with the help of accompanying drawings and examples, so that the implementation process of how the present application uses technical means to solve technical problems and achieve technical effects can be fully understood and implemented accordingly.

[0044] Example 1

[0045] Please refer to Figure 1.1 to Figure 7 As shown, an embodiment of the present invention provides a method for preparing sesame paste by replacing the traditional grinding process, comprising the following steps:

[0046] S1. Sesame raw material impurity removal: The sesame raw material is passed through an air suction separator, a vibrating screen, an air separator, a magnetic separator, and a specific gravity stone remover to remove endogenous impurities such as pebbles, soil, metal, sesame skin, grass stalks, grass seeds, grass flowers, and exogenous foreign matter in the sesame raw material, so that the impurity content of the sesame net material after screening and impurity removal is ≤0.1%.

[0047] S2, washing and draining: the clean sesame obtained in step (1) is washed and drained by a rinsing machine and a continuous draining machine to remove dust on the sesame surface and lightly deflated sesame seeds. The washing time is 5-10 minutes. After draining, the moisture content of the sesame seeds is below 25%.

[0048] S3, roasting: the sesame seeds drained in step (2) are fed into a main frying drum roasting machine, and the roasting temperature is controlled between 160-170°C.

[0049] S4, cooling: cooling and selecting the roasted sesame seeds.

[0050] S5. Grinding the paste: Put the cooked sesame seeds into a colloid mill for coarse grinding, and then use a medium mill for cyclic grinding for 0.5h.

[0051] The indicators of "flavor and texture state", "stability (oil separation rate%)", "Ca dissolution rate", "protein dissolution rate" and "change in the proportion of soluble cellulose" were measured for different samples.

[0052] Example 2

[0053] Please refer to Figure 1.1 to Figure 7 As shown, an embodiment of the present invention provides a method for preparing sesame paste by replacing the traditional grinding process, comprising the following steps:

[0054] S1. Sesame raw material impurity removal: The sesame raw material is passed through an air suction separator, a vibrating screen, an air separator, a magnetic separator, and a specific gravity stone remover to remove endogenous impurities such as pebbles, soil, metal, sesame skin, grass stalks, grass seeds, grass flowers, and exogenous foreign matter in the sesame raw material, so that the impurity content of the sesame net material after screening and impurity removal is ≤0.1%.

[0055] S2, washing and draining: the clean sesame material obtained in step (1) is washed and drained by a rinsing machine and a continuous draining machine, and the washing time is 5-10 minutes.

[0056] S3, roasting: the sesame seeds drained in step (2) are fed into a main frying drum roasting machine, and the roasting temperature is controlled between 160-170°C.

[0057] S4, cooling: cooling and selecting the roasted sesame seeds.

[0058] S5. Grinding the paste: Put the cooked sesame seeds into the colloid mill for coarse grinding, and then use the medium mill for circulation grinding for 1 hour.

[0059] The indicators of "flavor and texture state", "stability (oil separation rate%)", "Ca dissolution rate", "protein dissolution rate" and "change in the proportion of soluble cellulose" were measured for different samples.

[0060] Example 3

[0061] Please refer to Figure 1.1 to Figure 7 As shown, an embodiment of the present invention provides a method for preparing sesame paste by replacing the traditional grinding process, comprising the following steps:

[0062] S1. Sesame raw material impurity removal: The sesame raw material is passed through an air suction separator, a vibrating screen, an air separator, a magnetic separator, and a specific gravity stone remover to remove endogenous impurities such as pebbles, soil, metal, sesame skin, grass stalks, grass seeds, grass flowers, and exogenous foreign matter in the sesame raw material, so that the impurity content of the sesame net material after screening and impurity removal is ≤0.1%.

[0063] S2, 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 5-10 minutes.

[0064] S3, roasting: the sesame seeds drained in step (2) are fed into a main frying drum roasting machine, and the roasting temperature is controlled between 160-170°C.

[0065] S4, cooling: cooling and selecting the roasted sesame seeds.

[0066] S5. Grinding the paste: Put the cooked sesame seeds into a colloid mill for coarse grinding, and then use a medium mill for cyclic grinding for 1.5 hours.

[0067] The indicators of "flavor and texture state", "stability (oil separation rate%)", "Ca dissolution rate", "protein dissolution rate" and "change in the proportion of soluble cellulose" were measured for different samples.

[0068] Example 4

[0069] Please refer to Figure 1.1 to Figure 7 As shown, an embodiment of the present invention provides a method for preparing sesame paste by replacing the traditional grinding process, comprising the following steps:

[0070] S1. Sesame raw material impurity removal: The sesame raw material is passed through an air suction separator, a vibrating screen, an air separator, a magnetic separator, and a specific gravity stone remover to remove endogenous impurities such as pebbles, soil, metal, sesame skin, grass stalks, grass seeds, grass flowers, and exogenous foreign matter in the sesame raw material, so that the impurity content of the sesame net material after screening and impurity removal is ≤0.1%.

[0071] S2, 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 5-10 minutes.

[0072] S3, roasting: the sesame seeds drained in step (2) are fed into a main frying drum roasting machine, and the roasting temperature is controlled between 160-170°C.

[0073] S4, cooling: cooling and selecting the roasted sesame seeds.

[0074] S5. Grinding the paste: Put the cooked sesame seeds into the colloid mill for coarse grinding, and then use the medium mill for circulation grinding for 2 hours.

[0075] Comparative example: sesame paste that has only been through a colloid mill (particle size distribution: D50 22μm, D90 271μm). Then the "flavor and texture state", "stability (oil separation rate%)", "Ca dissolution rate", "protein dissolution rate", and "change in the proportion of soluble cellulose" were measured.

[0076] The following data are obtained by using the above embodiment:

[0077]

[0078] Please refer to Figure 1.1 to Figure 6 As shown, an embodiment of the present invention provides a method for preparing sesame paste by replacing the traditional grinding process. In the present invention, the "flavor and texture state", "stability (oil separation rate %)", "Ca dissolution rate", "protein dissolution rate", and "change in the proportion of soluble cellulose" of different samples are detected and evaluated.

[0079] (1) Flavor:

[0080] Weigh 5 g of sesame paste sample into a 10 mL sealed headspace bottle, with an extraction temperature of 60 °C, extraction time of 50 min, and decomposition time of 1 min.

[0081] The gas chromatographic column was HP-5MS (30 m × 0.25 mm, 0.25 μm), the carrier gas was helium, the flow rate was 1 L / min, and the temperature program was: starting temperature 40 °C, maintained at 40 °C for 3.5 min, heated to 230 °C at a rate of 4 °C / min, and maintained for 8 min. The quadrupole temperature was 150 °C, the ion source temperature was 230 °C, and the gain factor was 1.00.

[0082] (2) Organizational status:

[0083] ① Rheological determination: Stir the sample to be tested evenly before measurement. After the instrument is calibrated, take an appropriate amount of sample on a flat plate. After standing for 3 minutes, press the rotor down until the distance between the plates is 1mm, and remove the excess sample at the edge. The temperature of the rheometer is fixed at 25℃, the shear rate is 0.01s-1~100s-1, and the shear rate is used as the independent variable and the apparent viscosity is used as the dependent variable for graphical analysis.

[0084] ② Thixotropy measurement: at a constant strain of 0.5% and a frequency of 10 rad / s, the shear rate was increased from 0.1 s-1 to 100 s-1 within 120 s, maintained at 100 s-1 for 30 s, and then decreased from 100 s-1 to 0.1 s-1 within 120 s, and the change of apparent viscosity with shear rate during the whole process was obtained.

[0085] (3) Stability (oil separation rate %): The samples were packaged in transparent sample bottles, each bottle was filled with 200 g, placed in a 55°C oven and at room temperature, and the oil separation rate was tested regularly (55°C: once a week).

[0086] Oil separation rate: Use a cotton ball (a small amount of oil) or a pipette to suck out the upper oil sample, weigh its mass, and calculate the oil separation rate.

[0087] Calculation formula: Oil separation rate = A1 / A*100%; A: sample mass, g; A1: supernatant oil mass, g.

[0088] (4) Dissolution rate of Ga:

[0089] ① Preparation of simulated gastric and intestinal fluid

[0090] The simulated gastric and intestinal fluids were prepared with reference to the Pharmacopoeia of the People's Republic of China (2015).

[0091] Simulated gastric fluid: Take 16.4 mL of dilute hydrochloric acid, add 800 mL of deionized water and 10 g of pepsin. Shake well and dilute to 1000 mL with deionized water. The dilute hydrochloric acid is prepared by diluting 234 mL of concentrated hydrochloric acid with water to 1000 mL.

[0092] Simulated intestinal fluid: Take 6.8g of potassium dihydrogen phosphate and add 500mL of deionized water to dissolve. Then adjust the pH value to 6.8 with 0.1mol / L sodium hydroxide solution. Take 10g of pancreatic enzyme and add appropriate amount of deionized water to dissolve. Mix the two liquids and dilute to 1000mL with water.

[0093] ②Sample preparation

[0094] According to the method of the Pharmacopoeia of the People's Republic of China (2015), the release efficiency of the nutrient component Ca of sesame paste with different particle sizes was determined. Accurately measure a certain volume of simulated gastric fluid or simulated intestinal fluid into the dissolution cup, heat it to keep the solvent temperature at (37±0.5)℃; adjust the speed of the stirring paddle to stabilize it at 100rpm; accurately weigh a certain mass of sesame paste with different particle sizes, start timing immediately after putting it into the dissolution cup, take samples at regular intervals, and detect the content of Ca. At the same time, add the same amount of simulated gastric and intestinal fluid at the same temperature into the dissolution cup.

[0095] ③ Characteristic nutritional components detection

[0096] The Ca content was measured by atomic absorption spectrophotometer.

[0097] (5) Protein dissolution rate:

[0098] Accurately weigh 0.5g of samples of different particle sizes and place them in test tubes with screw caps. Add 50mL of distilled water (20°C) to each tube. Seal the centrifuge tube and mix thoroughly. Then place the centrifuge tube in a 60°C constant temperature oscillating water bath, take out the centrifuge tube at intervals of 5, 10, 20, 30, 60, 90 and 120 minutes and immediately place it in an ice bath to cool for 5 minutes. Then filter the mixture with a 0.22μm filter membrane. Collect the filtrate for protein analysis. The protein content in the filtrate was determined by the method of Bradford (1976). The protein dissolution rate (%) is expressed as the ratio of the mass of protein in the supernatant to the original mass in the raw material.

[0099] (6) Soluble cellulose ratio:

[0100] The oil content of sesame paste with different particle sizes was reduced to about 10% by Soxhlet extraction, and then vacuum dried. The TDF, IDF and SDF contents of the samples were determined by the AOAC91.43 enzymatic gravimetric method.

[0101] By adopting the above technical solution:

[0102] Depend on Figure 1.1It can be seen that the content of volatile flavor components of reference materials corresponding to roasted sesame flavor, sweet flavor, and bitter flavor in the five samples of comparative example to example 4 is higher in the fineness as the particle size increases. In particular, the pyrazines, which represent the roasted sesame flavor, have a significant increase in content. The volatile components of example 4 are more than 4 times that of the comparative example, indicating that as the particle size of sesame paste decreases, it helps to release pyrazine flavor substances, and a more complete nutty flavor is reflected in the beverage;

[0103] Depend on Figure 1.2-1.3 It can be seen that as the particle size decreases, the rheological properties and viscosity of sesame paste decrease significantly. Rheological properties can reflect the viscosity of sesame paste. The smaller the apparent viscosity, the thinner the sesame paste is, and the easier it is to flow and stir. The apparent viscosity of Example 3 and Example 4 is significantly lower than that of Comparative Example 2, indicating that as the particle size decreases, the sesame paste is easier to stir and flow, and easier to mix when making beverages. Viscosity reflects the ability of a fluid to resist deformation. The greater the viscosity, the stronger its ability to resist external shear forces. Figure 1.3 The stickiness of also proves this point;

[0104] like Figure 1.5 As shown:

[0105] Summary: Thixotropy refers to the property that as the shear rate increases, the internal structure of the sample is destroyed, and it takes a period of time for the sample to return to its original structure after the force is stopped. The size of the thixotropy loop is mainly expressed by the area of ​​the thixotropic loop, which is the closed loop formed by the shear curve and the shear rate.

[0106] Depend on Figure 1.4 It can be seen that the thixotropic ring area of ​​the comparative example to the experimental example 4 gradually decreases. The smaller the thixotropic ring area, the shorter the time required for the system to return to the initial state after the external force stops, the higher the rheological stability, and the softer the taste. Figure 5 The conclusion of the taste evaluation was verified, indicating that the finer the particle size of sesame paste, the finer the taste after being incorporated into plant beverage ingredients, and it can also reduce the risk of updating the filter element and clogging the pipeline in the filtering and deslagging process;

[0107] like Figure 2 As shown:

[0108] The oil separation rate of Experimental Example 4 at the 8th week was 8.90%, which was 20.4%, 10.4%, 2.2% and 1.1% lower than that of the comparative example to Example 3, respectively. The oil separation degree of Experimental Example 4 at the 8th week was the same as that of the comparative example during the 2nd to 3rd week, the experimental example 1 during the 3rd to 4th week, the experimental example 2 during the 5th to 6th week, and the experimental example 3 during the 6th to 7th week, indicating that the smaller the particle size of sesame paste, the more stable the sesame paste, the slower the oil floating rate, and when applied to plant drinks, the more stable the system can be;

[0109] like Figure 3.1-3.2 As shown:

[0110] Summary: Sesame paste is rich in calcium and protein, while plant milk drinks often use protein or calcium content as promotional points.

[0111] For the dissolution rate of calcium, the main difference is that in the first 20 minutes, the dissolution rate in the later period remains basically stable. The smaller the particle size, the faster the dissolution rate in the first 20 minutes, which can reach 85% in Experimental Example 4, while only 35% in the comparative example, and the final dissolution rate is also quite different, the dissolution rate of Experimental Example 4 is 88%, which is 2 times that of the comparative example and 1.1 times that of Experimental Example 3.

[0112] The conclusions for the dissolution rate and dissolution rate of protein are similar. Experiments have shown that reducing the particle size of sesame paste significantly increases the dissolution rate and final dissolution rate of calcium and protein;

[0113] like Figure 4 As shown:

[0114] Summary: Since sesame contains insoluble cellulose, it is more difficult for sesame paste to dissolve in plant-based beverages. As the particle size decreases, the proportion of soluble cellulose increases by about 15%, which can help the solubility of sesame paste in water-based ingredients to a certain extent;

[0115] like Figure 5-6 To show the effect:

[0116] Mix black tea soup, milk and sesame paste (Comparative Example and Example 4) according to a certain ratio.

[0117] Summary: The drink prepared by Experimental Example 4 has a uniform appearance, without obvious sesame paste particles, and after being placed, there is no obvious stratification phenomenon, which is more stable, proving that the smaller the particle size, the better the effect of making a plant drink.

[0118] The working principle of the invention is as follows: after screening, air selection, stone removal and magnetic separation of sesame raw materials, dust and impurities are removed, the sesame raw materials after impurity removal are washed with water, dehydrated by a continuous drainer to make the water content of sesame less than or equal to 25%, and then the sesame enters a drum roasting machine for frying until the outlet material temperature is 160-170 DEG C, after cooling, the fried sesame is sent to a colloid mill for coarse grinding, sesame paste obtained by coarse grinding is transferred to a medium mill for further grinding, the sesame paste is circulated and ground in the medium mill by a rotor pump, the temperature is maintained at about 60-90 DEG C, and the fineness of the sesame paste reaches an ideal grinding effect by adjusting the grinding time.

[0119] Through the above specific implementations, those skilled in the art can easily implement the present invention. However, it should be understood that the present invention is not limited to the above specific implementations. On the basis of the disclosed implementations, those skilled in the art can arbitrarily combine different technical features to achieve different technical solutions.

Claims

1. A method for preparing sesame paste by replacing the traditional grinding process, characterized in that: The steps include: S1. Sesame raw material impurity removal: remove endogenous impurities and exogenous foreign matter such as pebbles, soil, dust, metal, sesame skin, grass stalks, grass seeds, grass flowers, etc. from sesame raw materials through impurity removal equipment; S2, washing and draining sesame seeds: putting the sesame seeds after the impurities are removed in S1 into a washing and draining device, and washing and draining the sesame seeds by the washing and draining device; S3, roasting sesame: sending the washed and drained sesame in S2 into a roasting device, and roasting the sesame continuously by the roasting device; S4, cooling the sesame seeds: dissipating heat and cooling the sesame seeds roasted in S3; S5, grinding the sesame seeds after being cooled in S4 by means of a paste grinding device.

2. The method for preparing sesame paste by replacing the traditional grinding process according to claim 1, characterized in that: The impurity removal equipment in S1 includes a self-aspirating air separator, a vibrating screen, an air separator, a magnetic separator and a stone remover.

3. The method for preparing sesame paste by replacing the traditional grinding process according to claim 2, characterized in that: The washing and draining equipment in S2 is a rinsing machine and a continuous draining machine.

4. The method for preparing sesame paste by replacing the traditional grinding process according to claim 3, characterized in that: The washing time of the sesame in S2 is controlled to be 5-10 minutes to ensure that the moisture content of the sesame after being drained is below 25%.

5. The method for preparing sesame paste by replacing the traditional grinding process according to claim 4, characterized in that: The roasting equipment in S3 is a drum roasting machine, which is used to continuously roast sesame seeds.

6. The method for preparing sesame paste by replacing the traditional grinding process according to claim 5, characterized in that: In S3, the roasting temperature of sesame is controlled between 160-170°C.

7. The method for preparing sesame paste by replacing the traditional grinding process according to claim 6, characterized in that: The paste grinding equipment in S5 includes a colloid mill and a medium mill.

8. The method for preparing sesame paste by replacing the traditional grinding process according to claim 7, characterized in that: In S5, after the sesame is ground once by the colloid mill, it is ground by the medium mill. At the same time, according to the feeding amount, the grinding time is controlled between 0.5-2.0h, and the fineness reaches a particle size of 30μm (D90).

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