Ancient-method first ground sesame seed oil and processing method thereof

Abstract

The invention belongs to the technical field of edible oil processing, and relates to ancient first ground sesame seed oil and a processing method thereof. Specifically, the invention provides a method for improving flavor richness and / or flavor stability of ground sesameseed oil, the method comprises a pulp blending step, and the method is characterized in that sesame seed residue water is used for pulp blending in the pulp blending step; wherein the sesame seed residue water is a water phase obtained by separating sesame seed residues from materials left after oil is taken in the preparation process of ground sesame seed oil. Compared with an existing method, the sesame seed residue water is used for pulp blending and oil extraction, so that the flavor richness and stability of the whole ground sesame seed oil are obviously improved, and the sesame seed residue water can be continuously recycled in the whole oil preparation process.

Description

Technical Field

[0001] The present invention belongs to the technical field of edible oil processing, and relates to ancient method first-pass small mill sesame oil and its processing method. Background Art

[0002] Sesame oil is derived from sesame seeds and is also known as sesame oil and sesame seed oil. It is a traditional Chinese flavor vegetable oil. Among them, the sesame oil produced by the water substitution method is called small mill sesame oil, and its oil production process has the advantages of low operating temperature, less loss of nutrients and flavor substances. The unsaturated fatty acids contained in small mill sesame oil can prevent the formation of cerebral thrombosis, coronary heart disease and arteriosclerosis. In particular, the vitamin E contained is an anti-aging substance proved by medical and nutrition experts. Long-term consumption of small mill sesame oil can strengthen the heart, boost qi and prolong life.

[0003] The traditional production of small mill sesame oil includes washing, frying seeds, grinding into slurry, blending slurry, stirring oil, settling oil and shaking oil. This process gives small mill sesame oil a unique flavor and is highly favored by the industry. As people's pursuit of flavor is getting higher and higher, improving the flavor of small mill sesame oil is also an urgent problem to be solved.

[0004] At present, the research on small mill sesame oil in the literature mainly focuses on process condition research, flavor analysis, quality comparison, hemp residue treatment, etc. For example, Liu Yulan et al. took black sesame seeds and white sesame seeds as raw materials and conducted a comparative study on the quality of sesame oil obtained by the water substitution method, hydraulic pressing method and screw pressing method (Liu Yulan, Chen Liuyang, Wang Xuede, etc., Influence of sesame variety and oil production process on the quality of sesame oil [J], China Oils and Fats, 2010, 35(2): 6-10). Shang Xiaolei studied the rheological properties of sesame slurry and the slurry blending process in the water substitution method (Shang Xiaolei, Research on the colloidal stability of sesame slurry and the slurry blending process in the water substitution method [D], Henan University of Technology, master's thesis, 2013). Dai Liping et al. studied small mill hemp residue, and provided a feasible way for the utilization of hemp residue by extracting oil and removing water from the hemp residue and then granulating and drying it (Dai Liping, Ma Changnian, Research on the oil extraction and drying process and equipment of small mill hemp residue [J], China Oils and Fats, 2001, 26(1): 55-56). Zhao Leizhen et al. optimized the extraction process of small mill sesame oil and determined the stirring type with a relatively high oil yield and parameters such as the solid-liquid ratio and oil extraction temperature (Zhao Leizhen, Qiu Min, Huang Zhiqiang, etc., Optimization of the extraction process of small mill sesame oil by the water substitution method, Cereals & Oils, 2022, Vol. 035, No. 001). CN202011165429.8 discloses a production process of small mill sesame oil. CN201911302514.1 discloses a preparation method of small mill sesame oil, which improves the production speed and the obtained oil product has high purity.

[0005] The water content of the sesame residue accounts for about 60% of the sesame residue content. This water has a relatively dark color and contains a small amount of protein and oil. Generally, it is directly treated as sewage, and those skilled in the art have not applied it to the slurry mixing operation. Summary of the Invention

[0006] In the present invention, by using sesame residue water for slurry mixing and oil extraction, the flavor intensity and stability of the whole small mill sesame oil are significantly improved, and the sesame residue water can be continuously recycled throughout the oil production process.

[0007] In the first aspect of the present invention, a method for improving the flavor intensity and / or flavor stability of small mill sesame oil is provided. The method includes a slurry mixing step, and the slurry mixing step uses sesame residue water for slurry mixing; wherein, the sesame residue water is the aqueous phase obtained by separating the sesame residue from the remaining materials after oil extraction in the preparation process of small mill sesame oil.

[0008] In one or more embodiments, in the slurry mixing step, the dosage of the sesame residue water is 60-100 wt%, such as 80-100 wt% or 90-100 wt% of the mass of the slurry to be mixed.

[0009] In one or more embodiments, in the slurry mixing step, the temperature of the sesame residue water used for slurry mixing is 70-100 °C, such as 80-100 °C or 90-100 °C.

[0010] In one or more embodiments, the method further includes a preparation step of sesame residue water, wherein the preparation step of the sesame residue water at least includes slurry mixing and oil extraction steps, and optionally includes washing, roasting, fuming, and grinding of sesame seeds.

[0011] In one or more embodiments, roasting is carried out to 150-250 °C, such as 180-220 °C, 200-220 °C or 210±5 °C, and then roasting is stopped.

[0012] In one or more embodiments, the roasting time generally does not exceed 60 min;

[0013] In one or more embodiments, in the slurry mixing step, the addition amount of water is 60-100 wt%, such as 80-100 wt% or 90-100 wt% of the mass of the slurry after grinding; the temperature of the water is 70-100 °C, such as 80-100 °C or 90-100 °C.

[0014] In one or more embodiments, the method further includes one or more steps of washing, roasting, fuming, grinding of sesame seeds, and oil extraction step.

[0015] In one or more embodiments, roasting is carried out to 150-250 °C, such as 180-220 °C, 200-220 °C or 210±5 °C, and then roasting is stopped.

[0016] In one or more embodiments, the roasting time generally does not exceed 60 min.

[0017] In one or more embodiments, in the step of blending with water, the addition amount of water is 60-100 wt%, such as 80-100 wt% or 90-100 wt% of the mass of the slurry after grinding the sesame paste; the temperature of the water is 70-100 °C, such as 80-100 °C or 90-100 °C.

[0018] In one or more embodiments, the sesame residue water used for blending with water, after being separated from oil and sesame residue, is reused for the subsequent rounds of blending; preferably, the number of times of reuse of the sesame residue water does not exceed 10 times.

[0019] The second aspect of the present invention provides a method for preparing small mill sesame oil, the method comprising the step of blending with water by using the method described in any one of the embodiments herein, and one or more steps selected from the group consisting of washing, roasting, fuming, grinding, and oil extraction of sesame seeds.

[0020] The third aspect of the present invention provides small mill sesame oil prepared by using the method described in any one of the embodiments herein.

[0021] In one or more embodiments, in the small mill sesame oil, the total amount of flavor substances ≥ 90 ppm, preferably ≥ 100 ppm, more preferably ≥ 110 ppm.

[0022] In one or more embodiments, in the small mill sesame oil, the content of Maillard reaction products ≥ 70 ppm, the content of caramelization and cracking reaction products ≥ 25 ppm, and the content of lipid oxidation products ≥ 5 ppm.

[0023] In one or more embodiments, in the small mill sesame oil, the weight ratio of Maillard reaction products to caramelization and cracking reaction products is (1-5):1, preferably (2-3):1 or (1.5-2.5):1; the weight ratio of Maillard reaction products to lipid oxidation products is (5-15):1, preferably (7-12):1 or (8-10):1.

[0024] In one or more embodiments, in the small mill sesame oil, under the accelerated experiment in an oven at 60 °C, the flavor decay time ≥ 24 h; under the condition of accelerating for 24 h in an oven at 60 °C, the attenuation ratio of the total amount of flavor substances in the sesame oil does not exceed 13%; under the condition of accelerating for 48 h in an oven at 60 °C, the attenuation ratio of the total amount of flavor substances in the sesame oil does not exceed 23%; under the condition of accelerating for 72 h in an oven at 60 °C, the attenuation ratio of the total amount of flavor substances in the sesame oil does not exceed 33%.

[0025] In one or more embodiments, in the small mill sesame oil, the OSI value ≥ 22 h.

[0026] The third aspect of the present invention also provides an oil composition containing the ground sesame oil as described herein.

[0027] The third aspect of the present invention also provides a food containing the ground sesame oil or the oil composition as described herein.

[0028] The fourth aspect of the present invention provides the application of the sesame residue water in improving the flavor intensity, flavor stability and / or flavor substance content of the ground sesame oil, or in the preparation of a reagent for improving the flavor intensity, flavor stability and / or flavor substance content of the sesame oil; wherein, the sesame residue water is the aqueous phase obtained by separating the sesame residue from the remaining materials after oil extraction in the preparation process of the ground sesame oil.

[0029] In one or more embodiments, the sesame residue water is prepared by the method described in any of the embodiments herein.

[0030] In one or more embodiments, in the above application, the dosage of the sesame residue water is 60-100 wt%, such as 80-100 wt% or 90-100 wt% of the mass of the slurry for grinding to produce sesame oil.

[0031] In one or more embodiments, the sesame residue water is used in the above application at a temperature of 70-100 °C, such as 80-100 °C or 90-100 °C. Detailed Description

[0032] To enable those skilled in the art to understand the features and effects of the present invention, the following provides a general description and definition of the terms and expressions mentioned in the specification and claims. Unless otherwise specified, all technical and scientific terms used herein shall have the ordinary meaning understood by those skilled in the art for the present invention. In case of conflict, the definition in this specification shall prevail.

[0033] The theories or mechanisms described and disclosed herein, whether correct or incorrect, shall not limit the scope of the present invention in any way, that is, the content of the present invention can be implemented without being limited by any specific theory or mechanism.

[0034] In this article, "comprising", "including", "containing" and similar expressions cover the meanings of "consisting essentially of" and "consisting of". For example, when "A comprises B and C" is disclosed herein, "A consists essentially of B and C" and "A consists of B and C" should be considered to have been disclosed herein.

[0035] In this article, all features such as values, quantities, contents and concentrations defined in the form of numerical ranges or percentage ranges are only for brevity and convenience. Accordingly, the description of numerical ranges or percentage ranges should be considered to have included and specifically disclosed all possible secondary ranges and individual values ​​within the range (including integers and fractions).

[0036] In this document, unless otherwise specified, percentage refers to mass percentage and ratio refers to mass ratio.

[0037] Herein, the sum of the percentages of the various components of the composition is 100%.

[0038] Herein, when describing embodiments or examples, it should be understood that they are not used to limit the present invention to these embodiments or examples. On the contrary, all substitutes, improvements and equivalents of the methods and materials described in the present invention can be included in the scope limited by the claims.

[0039] In this document, in order to make the description concise, not all possible combinations of various technical features in various embodiments or examples are described. Therefore, as long as there is no contradiction in the combination of these technical features, the various technical features in various embodiments or examples can be combined arbitrarily, and all possible combinations should be considered to be within the scope of this specification.

[0040] In this document, unless otherwise specified, the meanings and functions of the steps of washing, roasting, smoke raising, pulping, and pulping, as well as the conventional techniques and equipment required to implement these steps, are well known to those skilled in the art.

[0041] Herein, unless otherwise specified, the terms "sesame oil", "sesame oil", "sesame oil" and "small-milled sesame oil" referred to in this application can be used interchangeably.

[0042] The inventors found that when the hemp residue water obtained by centrifugal separation after the processes of washing, roasting, grinding, pulping, oil separation, etc. is reused in the pulping step in the process of preparing small-milled sesame oil, the flavor of the prepared sesame oil can be made richer and more stable while maintaining the oil yield. Thus, the present invention is completed.

[0043] Sesame residue water

[0044] The hemp residue water mentioned in this article refers to the water phase obtained after the clean water used for slurrying is added to the slurrying step in the preparation process of small-milled sesame oil and separated from the oil phase and hemp residue.

[0045] The preparation of small-milled sesame oil generally includes the steps of washing, roasting, refining, mixing and oil separation, etc. These steps can be carried out by conventional methods in the art.

[0046] For example, in the water washing step, sesame raw materials such as fresh black sesame or white sesame are poured into water for washing. The amount of water added and the washing time are selected according to the amount of sesame. Generally, the water can just submerge the sesame. In some embodiments, after water washing, there is also a drying step. The washed sesame is fished out and drained or dried to remove the water remaining in the sesame, and then roasting is carried out.

[0047] In the roasting step, the roasting temperature and time can be selected according to the amount of sesame. The roasting temperature is generally 150 - 250 °C, such as 180 - 220 °C or 200 - 220 °C, and the roasting of sesame stops when it reaches this temperature. The roasting time generally does not exceed 60 min. For example, it can be 5 - 30 minutes, 10 - 30 minutes, 15 - 25 minutes or 20 - 30 minutes. In some embodiments, roasting stops when the temperature reaches 210 ± 5 °C, such as 210 ± 3 °C.

[0048] After roasting, fuming can also be carried out, and then grinding into slurry. Fuming is a method well-known in the art, and its purpose is to remove the flue gas generated after roasting the raw materials at a certain temperature through methods such as air suction or blowing (see Liu Bingge, The influence of the processing process of sesame oil on the formation of benzo[a]pyrene [D], Henan University of Technology, 2014: 23 - 27). Equipment commonly used in the art can be used for fuming, such as fluidized beds, vibrating screens, etc.

[0049] The roasted / fumed sesame is added to a grinding device for grinding into slurry to obtain a thick sesame slurry. Graphite, colloid mills, grinding wheels, ball mills, etc. can be used for grinding into slurry. The specific grinding method is a conventional method in the art, and the grinding time can be selected according to the added amount of sesame and the grinding device used. For example, reference can be made to Zhang Yuqin (Processing technology of small mill sesame oil [J], Jiangsu Agricultural Sciences, 1986, 11) or Tan Jing et al. (The influence of different processes on the stability and rheological properties of sesame paste [J], China Condiment, 2018, 43(1): 73 - 77).

[0050] Water is added to the sesame slurry obtained after grinding into paste for slurry blending. The added amount of water can be 60 - 100 wt%, such as 80 - 100 wt% or 90 - 100 wt% of the mass of the slurry after grinding into paste. The temperature of the water can be 70 - 100 °C, such as 80 - 100 °C or 90 - 100 °C. The equipment for slurry blending can be commonly used in the art, such as a slurry blending pot. The slurry is fully stirred during the slurry blending process. The stirring time can be selected according to the amount of the slurry, and it is generally 0.5 - 5 h, such as 1 - 4 h or 2 - 5 h.

[0051] After slurry blending, the oil floating on the liquid surface in the slurry is taken out, which is the oil extraction step. Methods well-known in the art can be used to separate the oil. For example, equipment such as a pier ball can be used to assist in oil extraction.

[0052] After centrifuging the sesame residue after oil extraction and collecting the aqueous phase, the sesame residue water used in this article can be obtained. The centrifugation conditions can be selected according to the amount of sesame residue, with the criterion of effectively separating the solid residue. Usually, the centrifugation speed can be 1500 - 4000 r / min, and the centrifugation time can be 2 - 30 min.

[0053] Preparation method of small mill sesame oil

[0054] The characteristics of the method for preparing small mill sesame oil in the present invention include: using sesame residue water for slurry blending in the slurry blending step.

[0055] In this article, the mass of the sesame residue water used for slurry blending is usually 60 - 100 wt%, such as 80 - 100 wt% or 90 - 100 wt% of the mass of the slurry to be blended.

[0056] In this article, the temperature of the sesame residue water used for slurry blending is preferably 70 - 100 °C, such as 80 - 100 °C or 90 - 100 °C.

[0057] In some embodiments, the method for preparing small mill sesame oil described in this article further includes the steps of water washing, roasting, grinding, and oil extraction.

[0058] In the water washing step, sesame raw materials such as fresh black sesame or white sesame are poured into water for washing. The amount of water added and the washing time are selected according to the amount of sesame, and usually, the water can just submerge the sesame. In some embodiments, after water washing, there is also a drying step. The washed sesame is fished out and drained or dried to remove the water remaining in the sesame, and then roasted.

[0059] In the roasting step, the roasting temperature and time can be selected according to the amount of sesame. The roasting temperature can usually be 150 - 250 °C, such as 180 - 220 °C or 200 - 220 °C, and the roasting is stopped when the sesame reaches this temperature. The roasting time usually does not exceed 60 min. For example, 5 - 30 minutes, 10 - 30 minutes, 15 - 25 minutes, or 20 - 30 minutes. In some embodiments, the roasting is stopped when the material temperature reaches 210 ± 5 °C, such as 210 ± 3 °C.

[0060] After roasting, fuming can also be carried out, and then grinding. Fuming is a method well-known in the art, and its purpose is to remove the flue gas generated after roasting the raw materials at a certain temperature through methods such as air suction or blowing (see Liu Bingge, The influence of the processing process of sesame oil on the formation of benzo[a]pyrene [D], Henan University of Technology, 2014: 23 - 27). Fuming can also be carried out using commonly used equipment in the art, such as fluidized beds, vibrating screens, etc.

[0061] The roasted / toasted sesame seeds after fuming are added to a grinding device for grinding to obtain a thick sesame paste. Graphite, colloid mill, grinding wheel mill, ball mill, etc. can be used for grinding. The specific grinding method is a conventional method in the art. The grinding time can be selected according to the addition amount of sesame seeds and the grinding device used. For example, reference can be made to Zhang Yuqin (Processing Technology of Small Mill Sesame Oil [J], Jiangsu Agricultural Sciences, 1986, 11) or Tan Jing et al. (Influence of Different Processes on the Stability and Rheological Properties of Sesame Paste [J], China Condiment, 2018, 43(1): 73-77).

[0062] Water is added to the sesame paste obtained after grinding to perform slurry blending. The addition amount of water can be 60-100 wt%, such as 80-100 wt% or 90-100 wt% of the mass of the slurry after grinding. The temperature of the water can be 70-100 °C, such as 80-100 °C or 90-100 °C. The equipment for slurry blending can be commonly used in the art, such as a slurry blending pot. The slurry is fully stirred during the slurry blending process. The stirring time can be selected according to the amount of the slurry, usually 0.5-5 h, such as 1-4 h or 2-5 h.

[0063] After slurry blending, the oil floating on the liquid surface in the slurry is taken out, which is the oil extraction step. The oil layer can be separated by a method well-known in the art. For example, equipment such as a pier ball can be used to assist in oil extraction.

[0064] The sesame residue after oil extraction is centrifuged, and the aqueous phase is collected to obtain sesame residue water. This sesame residue water can be used in the preparation of sesame oil in the next batch. The centrifugation conditions can be selected according to the amount of the sesame residue. Usually, the centrifugation speed can be 1500-4000 r / min, and the centrifugation time can be 2-30 min.

[0065] In some embodiments, the method for preparing small mill sesame oil further includes a step of preparing sesame residue water. Preferably, the step of preparing sesame residue water includes the water washing, roasting, grinding, slurry blending, oil extraction and residue-water separation steps described above.

[0066] The inventors also found that after the sesame residue water is subjected to multiple cycles of slurry blending, the total amount of its flavor substances changes little, especially pyrazine flavor substances, pyrrole flavor substances, and furan flavor substances. Compared with the sesame residue water that is only recycled once, the content of the above substances changes little after multiple cycles. Therefore, in some embodiments, the sesame residue water used in the method for preparing small mill sesame oil of the present invention can be the sesame residue water obtained by more than 2 times of slurry blending. In a preferred embodiment, the number of cycles of slurry blending of this sesame residue water does not exceed 10 times, such as 9 times, 8 times, 7 times, 6 times or 5 times, more preferably does not exceed 5 times, such as 4 times, 3 times, 2 times or 1 time.

[0067] Application of sesame residue water

[0068] In some embodiments, the present invention also provides the application of the hemp residue water described herein in improving the richness of sesame oil flavor, the stability of flavor substances, and / or the content of flavor substances, or the application in preparing a reagent for improving the richness of sesame oil flavor, the stability of flavor substances, and / or the content of flavor substances.

[0069] Preferably, in the above application, the dosage of the hemp residue water is 60 - 100 wt% of the mass of the slurry used for grinding to produce sesame oil, such as 80 - 100 wt% or 90 - 100 wt%. Preferably, the hemp residue water is used for the application of improving the richness of sesame oil flavor, the stability of flavor substances, and / or the content of flavor substances at a temperature of 70 - 100 °C, such as 80 - 100 °C or 90 - 100 °C.

[0070] Small mill sesame oil

[0071] The present invention also provides sesame oil prepared by the method described in any embodiment herein. This sesame oil has a rich flavor and high stability of flavor substances.

[0072] The meaning of "flavor" is well-known to those skilled in the food industry technology. In food flavor chemistry, the explanation of "flavor" is: "wind", floating, volatile substances that can cause olfactory reactions in people; "taste", non-volatile water-soluble or oil-soluble substances that can cause gustatory reactions in people.

[0073] The term "flavor" used herein tends to refer to "wind", which means volatile low-molecular-weight compounds contained in food. They have obvious sensory characteristics and can be perceived and identified through the nose. The flavor substances in food usually have a low content and are sometimes trace substances.

[0074] In this article, Maillard reaction products include nitrogen-containing heterocyclic compounds represented by pyrazines. In an exemplary embodiment, in the sesame oil of the present invention, the Maillard reaction products contain pyrazines, pyridines, pyrroles, thiophenes, and thiazoles.

[0075] The term "caramelization reaction" used herein refers to the browning reaction that occurs when sugars, especially monosaccharides, are heated to a high temperature above the melting point (generally above 140 - 170 °C) in the absence of amino compounds due to dehydration and degradation of the sugars. In an exemplary embodiment, in the sesame oil of the present invention, the caramelization and trace reaction products contain alcohols, phenols, and furans.

[0076] The term "fat oxidation products" used herein refers to the secondary reaction products of oil oxidation, polymerization, hydrolysis, thermal degradation, and thermal degradation products, including aliphatic aldehydes, ketones, acids, and ester flavor substances. In an exemplary embodiment, in the sesame oil of the present invention, the fat oxidation products contain aldehydes and acids.

[0077] In some embodiments, the total amount of flavor substances in the sesame oil of the present invention is ≥90 ppm, preferably ≥100 ppm, more preferably ≥110 ppm. Preferably, in the sesame oil of the present invention, the content of Maillard reaction products is ≥70 ppm. Preferably, in the sesame oil of the present invention, the content of caramelization and cracking reaction products is ≥25 ppm. Preferably, in the sesame oil of the present invention, the content of lipid oxidation products is ≥5 ppm. Preferably, in the sesame oil of the present invention, the content of pyrazine flavor substances is ≥55 ppm, the content of phenolic flavor substances is ≥13 ppm, the content of furan flavor substances is ≥8 ppm, and the content of acid flavor substances is ≥5.0 ppm.

[0078] In some embodiments, among the flavor substances of the sesame oil, the weight ratio of Maillard reaction products to caramelization and cracking reaction products is (1 - 5):1, preferably (2 - 3):1 or (1.5 - 2.5):1; the weight ratio of Maillard reaction products to lipid oxidation products is (5 - 15):1, preferably (7 - 12):1 or (8 - 10):1;

[0079] In some embodiments, the sesame oil has good flavor stability, that is, under the accelerated experiment in an oven at 60°C, the flavor decay time is ≥24 h, preferably ≥48 h; under the condition of accelerating for 24 h in an oven at 60°C, the attenuation ratio of the total amount of flavor substances in the sesame oil does not exceed 13%, for example, does not exceed 12% or 10%; under the condition of accelerating for 48 h in an oven at 60°C, in the sesame oil, the attenuation ratio of the total amount of flavor substances does not exceed 23%, such as does not exceed 20% or 18%; under the condition of accelerating for 72 h in an oven at 60°C, in the sesame oil, the attenuation ratio of the total amount of flavor substances does not exceed 33%, such as does not exceed 30% or 25%.

[0080] In some embodiments, the sesame oil has high oxidation stability, and the OSI value is ≥22 h.

[0081] Therefore, in some embodiments, the present invention also provides the application of the method described in any one of the embodiments herein in improving the flavor intensity, flavor stability, and / or flavor substance content of sesame oil.

[0082] As used herein, flavor intensity refers to the perception of the concentration of the flavor of the small milled sesame oil. Flavor stability refers to the rate of flavor decay, which is reflected in the rate at which flavor substances decrease over time.

[0083] Oil composition

[0084] The sesame oil of the present invention can be mixed with other base oils to obtain an oil composition. Therefore, the present invention also provides an oil composition containing the sesame oil described in any one of the embodiments herein.

[0085] The base oil can be oils and fats commonly used in the art, for example, including but not limited to rice oil, sunflower oil, palm oil, palm kernel oil, peanut oil, soybean oil, rapeseed oil, cottonseed oil, safflower oil, perilla oil, camellia oil, palm fruit oil, coconut oil, olive oil, cocoa butter, Chinese tallow tree seed oil, almond oil, apricot kernel oil, tung oil tree seed oil, rubber seed oil, rice bran oil, corn oil, wheat germ oil, sesame oil, castor oil, linseed oil, evening primrose oil, hazelnut oil, walnut oil, grape seed oil, sesame oil, borage oil, sea buckthorn oil, tomato seed oil, pumpkin seed oil, macadamia nut oil, cocoa butter, rice oil, algal oil, or a mixture of any two or more of them. More preferably, the base oil and fat can be at least one of peanut oil, soybean oil, rapeseed oil, corn oil, sunflower oil, sesame oil, linseed oil, walnut oil, grape seed oil, olive oil, rice oil, and algal oil.

[0086] Food

[0087] The present invention also provides a food containing the sesame oil or oil composition described herein, or a food prepared using the sesame oil or oil composition described in the present invention. The food can be various foods well-known in the art, including but not limited to various semi-finished products or cooked foods.

[0088] The present invention has the following beneficial effects:

[0089] The method of the present invention can make the flavor of the sesame oil produced more intense and stable while maintaining the oil yield, and at the same time realize the recycling of the sesame residue water.

[0090] The present invention will be further described below by way of specific examples. It should be understood that these examples are merely illustrative and not intended to limit the scope of the present invention. The methods and reagents used in the examples are conventional methods and reagents in the art unless otherwise specified.

[0091] Flavor substance detection method

[0092] Instrument analysis conditions

[0093] Adopt the conventional headspace-solid phase microextraction (HS-SPME-GC / MS) flavor detection method; gas chromatography-mass spectrometry: Agilent 8890-5977MSD; capillary chromatographic column: DB-FFAP (122-3232; 325 °C; 60 m × 0.25 mm × 0.25 μm); Gerstel four-in-one automatic sampler; extraction head: 50 / 30 μm DVB / Carboxen / PDMS; injection port temperature: 250 °C; splitless mode; temperature programming: hold at 40 °C for 1 min, rise to 250 °C at a rate of 5 °C / min, and hold for 5 min.

[0094] Sample analysis

[0095] Weigh 5.0 g of the oil sample into a screw-cap headspace vial and conduct on-machine testing.

[0096] Qualitative analysis

[0097] Use NIST 17 spectral library retrieval, and take the compounds with positive and negative matching degrees greater than 800 as the preliminary identification results. Subsequently, manually interpret the spectra to further determine the compounds.

[0098] Quantitative analysis

[0099] Use the internal standard method (based on the added internal standard amount and peak area results) to calculate the semi-quantitative results, and then use the area normalization method to represent them, with the results accurate to 0.01%.

[0100] Sensory experiment on flavor stability (triangle test comparison method)

[0101] According to the sensory evaluation procedure for flavored oils, select 18 people who are sensitive to the flavor of ground sesame oil and have certain experience in evaluating ground sesame oil. The sensory analysis adopts the triangle test process. Freeze the samples of slurry mixed with hemp residue water and the samples of slurry mixed with clear water respectively, and store them at room temperature on the shelf. The frozen samples are regarded as having unchanged flavor. Every 24 hours, compare the samples of slurry mixed with hemp residue water (or the samples of slurry mixed with clear water) stored on the shelf with their initially frozen samples. The evaluators need to select the samples with different flavors, and measure the time when the samples show significant differences, that is, the time when the flavor significantly decays. When α < 0.05 and 10 out of 18 people find the differences, it can be determined that there are significant differences in the flavors of the samples stored at room temperature and frozen.

[0102] Oven accelerated experiment on flavor stability

[0103] Synchronously conduct oven accelerated experiments on the ground sesame oil prepared by mixing slurry with hemp residue water and slurry with clear water. Set the temperature at 60 °C, and the acceleration times are 24 h, 48 h, and 72 h respectively. Conduct sensory evaluation and flavor substance analysis on the oils corresponding to the acceleration times to evaluate their decay rates.

[0104] Sensory experiment on flavor with cycle number

[0105] According to the sensory evaluation procedure for flavored oils, select 18 people who are sensitive to the flavor of ground sesame oil and have certain experience in evaluating ground sesame oil. The sensory analysis adopts the triangle test process. Compare the samples with multiple cycles with the samples with one cycle. The evaluators need to select the samples with different flavors. When α < 0.05 and 10 out of 18 people find the differences, it is regarded that there are significant differences between the samples with multiple cycles and the samples with one cycle.

[0106] Oxidation stability

[0107] OSI testing uses a fat oxidation stability tester (Model -743) with a test temperature of 121.5°C.

[0108] Acid value

[0109] The acid value (AV) of fats and oils was determined according to GB 5009.229-2016 “National Food Safety Standard - Determination of Acid Value in Foods”.

[0110] Peroxide value

[0111] The peroxide value (PV) of fats and oils was determined according to GB 5009.227-2016 “National Food Safety Standard - Determination of Peroxide Value in Foods”.

[0112] Sort by intensity

[0113] According to the sensory evaluation procedures for flavored oils, 18 people were selected who were sensitive to the flavor of small-milled sesame oil and had certain experience in evaluating small-milled sesame oil. Each group of samples to be sorted was blindly selected and sorted according to their concentration. The smaller the number, the higher the ranking.

[0114] (1) Different roasting temperatures

[0115] Preparation Example 1

[0116] The sesame raw materials are cleaned and decontaminated by a vibrating screen, washed with water, dried, and put into a frying furnace for high-temperature roasting to 200°C for discharging, smoke cooling, and pulping. 25 kg of pulp is transferred to a pulp mixing pot, and 25 kg of boiling water is added to mix the pulp. After fully stirring for 1 hour, the oil layer floats up and the oil layer is taken out. The sesame residue after oil removal is centrifuged (3000 rpm, 20 minutes), and the aqueous phase is collected to be sesame residue water 1.

[0117] Preparation Example 2

[0118] The sesame raw materials are cleaned and removed by a vibrating screen, washed with water, dried, and roasted in a frying furnace at a high temperature of 210°C. The materials are cooled by smoke removal and slurried. 25 kg of slurry is transferred to a slurry mixing pot, and 25 kg of boiling water is added to mix the slurry. After being fully stirred for 1 hour, an oil layer floats up and the oil layer is taken out. The sesame residue after oil removal is centrifuged (3000 rpm, 20 minutes), and the aqueous phase is collected as sesame residue water 2.

[0119] Preparation Example 3

[0120] The sesame raw materials are cleaned and decontaminated by a vibrating screen, washed with water, dried, and put into a frying furnace for high-temperature roasting to 220°C for discharging, smoke cooling, and pulping. 25 kg of pulp is transferred to a pulp mixing pot, and 25 kg of boiling water is added to mix the pulp. After fully stirring for 1 hour, the oil layer floats up and the oil layer is taken out. The sesame residue after oil removal is centrifuged (3000 rpm, 20 minutes), and the aqueous phase is collected, which is sesame residue water 3.

[0121] Example 1

[0122] The sesame raw materials are cleaned and decontaminated by a vibrating screen, washed with water, dried, and roasted in a frying furnace at a high temperature of 210°C. The materials are cooled by smoke removal and slurried. 25 kg of slurry is transferred to a slurry mixing pot, and 25 kg of boiling sesame residue water is added to mix the slurry. After being fully stirred for 1 hour, the oil layer floats up and is taken out for flavor sensory evaluation.

[0123] Example 2

[0124] The sesame raw materials are cleaned and decontaminated by a vibrating screen, washed with water, dried, and roasted in a frying furnace at a high temperature of 210°C. The materials are cooled by smoke removal and slurried. 25 kg of slurry is transferred to a slurry mixing pot, and 25 kg of boiling sesame residue water is added to mix the slurry. After being fully stirred for 1 hour, the oil layer floats up and is taken out for flavor sensory evaluation.

[0125] Example 3

[0126] The sesame raw materials are cleaned and decontaminated by a vibrating screen, washed with water, dried, and roasted in a frying furnace at a high temperature of 210°C. The materials are cooled by smoke removal and slurried. 25 kg of slurry is transferred to a slurry mixing pot, and 25 kg of boiling sesame residue water is added to mix the slurry. After being fully stirred for 1 hour, the oil layer floats up and is taken out for flavor sensory evaluation.

[0127] The flavors of the small-milled sesame oils obtained in Examples 1-3 were evaluated according to the above-described intensity ranking method. The results are shown in Table 1 below.

[0128] Table 1

[0129] Sesame residue water 1 Sesame residue water 2 Sesame residue water 3 Example 1 2 3 Richness ranking 3 1 2 Flavor description Flavor tending to raw fragrance Pure flavor, strong fried fragrance and sauce fragrance Flavor tending to burnt fragrance

[0130] As can be seen from Table 1, the sesame residue water obtained by roasting, grinding and mixing at 200-220℃ is used for mixing, and the sesame oil obtained has flavor. Among them, the sesame residue water obtained by roasting at 210℃, grinding and mixing has the purest flavor, with strong fried and sauce flavor.

[0131] (II) Sesame slurry obtained by different sesame processing methods

[0132] Comparative Example 1 (dilution with hemp residue water)

[0133] The sesame raw materials are cleaned and decontaminated by a vibrating screen, washed with water, dried, and then put into a frying furnace for high-temperature roasting to 210°C for discharge, smoke cooling, and pulping. 25 kg of pulp is transferred to a pulp mixing pot, and 25 kg of boiling sesame residue water (12.5 kg of sesame residue water 1 + 12.5 kg of clean water) is added to the pulp. After fully stirring for 1 hour, the oil is shaken for 2 hours. The oil layer floats up, the oil layer is taken out, and the oil is subjected to sensory evaluation and flavor substance analysis.

[0134] Comparative Example 2 (Sesame washing water, CN201911357471.7)

[0135] After the sesame raw materials are cleaned and impurities are removed by a vibrating screen, the sesame and water are mixed in a mass ratio of 1:1, the water is drained (i.e. "washed sesame water"), filtered and heated to 100°C for use. The washed sesame is dried and then put into a frying furnace for high-temperature roasting to 210°C for discharge, smoke is removed for cooling, and pulp is ground. 25 kg of pulp is transferred to a pulp mixing pot, and 25 kg of boiling washed sesame water is added to the pulp. After sufficient stirring for 1 hour, the oil layer floats up, and the oil layer is taken out, and the oil weight is recorded as 11.5 kg, and the oil yield is 46.0%. The oil is also subjected to sensory evaluation and flavor substance analysis.

[0136] Comparative Example 3 (water slurry)

[0137] The sesame raw materials were cleaned and decontaminated by a vibrating screen, washed with water, dried, and roasted in a frying furnace at a high temperature of 210°C. The materials were cooled by smoke removal and slurried. 25 kg of slurry was transferred to a slurry mixing pot, and 25 kg of boiling water was added to mix the slurry. After being fully stirred for 1 hour, an oil layer floated out. The oil layer was taken out and the oil weight was recorded as 11.6 kg. The oil yield was 46.4%. The oil was also subjected to sensory evaluation and flavor substance analysis.

[0138] The OSI value represents the oxidative stability of the vegetable oil, and a higher value represents a stronger oxidative stability. The sesame oils of Comparative Examples 1-3 and Example 2 were tested and evaluated for oxidative stability according to the oxidative stability test method described herein. The results are shown in Table 2 below.

[0139] Table 2

[0140] Sesame residue water slurry mixing Diluted sesame residue water slurry mixing Sesame washing water Clear water slurry mixing Example / Control example Example 2 Control example 1 Control example 2 Control example 3 OSI (h) 21.9 23.2 22.0 21.6

[0141] The results in Table 2 show that the OSI value of hemp residue water mixed with pulp is slightly higher than that of pure water mixed with pulp, indicating that hemp residue water mixed with pulp can improve the oxidative stability of small-milled sesame oil to a certain extent.

[0142] The flavor stability accelerated test was conducted using the flavor stability oven accelerated test described above, and the flavor stability sensory test was used to test the flavor stability, and the intensity was evaluated using the "intensity ranking" method. The results are shown in Table 3 below.

[0143] Table 3

[0144]

[0145] Note: If the number of people who can identify the difference exceeds 10, it is a significant difference; the ranking "2.5" means that there is no difference in the concentration between proportions 1 and 3, which is between 2-3.

[0146] The results in Table 3 show that during the 24-hour oven accelerated experiment, the flavor attenuation of the small ground sesame oil in Comparative Examples 1-3 and Example 2 was not significant; at 48 hours, the flavor attenuation of the small ground sesame oil in Comparative Examples 1-3 had reached a significant difference level. In terms of richness, the small ground sesame oil in Example 2 ranked the highest; the flavor of the small ground sesame oil prepared by mixing diluted hemp residue water with slurry did not show an obvious improvement compared with that prepared by mixing with clear water.

[0147] After the small ground sesame oil in Example 2 (hemp residue water), Comparative Example 2 (sesame washing water), and Comparative Example 3 (clear water) was prepared, the flavor substance content was immediately detected according to the flavor substance detection method described above. The results are shown in Table 4 below.

[0148] Table 4 (unit: ppm)

[0149]

[0150] The results in Table 4 show that for the small ground sesame oil prepared by mixing hemp residue water with slurry, among the types of flavor substances, the content of almost every type of flavor substance is higher than that of the small ground sesame oil prepared by mixing clear water and sesame washing water with slurry. Therefore, the total amount is also significantly higher than that prepared with clear water and sesame washing water, showing a more intense flavor.

[0151] Among them, the content of acid substances in the small ground sesame oil prepared by mixing hemp residue water with slurry is also relatively high, but this content level is not recognized as having an off-flavor sensorially, and AV and PV do not show abnormalities, as shown in Table 5 below.

[0152] Table 5

[0153] Sample name Sesame residue water Clear water Sesame washing water AV (mg KOH / g) 1.26 1.23 1.25 PV (mmol / kg) 0.05 0.04 0.05

[0154] The flavor stability accelerated test was carried out using the flavor stability oven accelerated experiment described above, and the flavor substance content was detected according to the flavor substance detection method. The results are shown in Table 6 below.

[0155] Table 6 (unit: ppm)

[0156]

[0157] The results in Table 6 show that the flavor attenuation rate of the small ground sesame oil prepared by mixing clear water and sesame washing water with slurry is significantly higher than that of the small ground sesame oil prepared by mixing hemp residue water with slurry.

[0158] (III) Different slurry mixing amounts and water addition temperatures

[0159] Example 4

[0160] After the sesame raw materials are cleaned and impurities are removed by a vibrating screen, they are washed with water, dried, and then enter a roasting furnace for high-temperature roasting until the temperature reaches 210°C and then discharged. After removing the smoke and cooling, they are ground into a paste. Take 25 kg of the paste and transfer it to a slurry mixing pot. Add 25 kg of the boiling hemp residue water 1 prepared in Preparation Example 1 for slurry mixing. After stirring well for 1 h, shake the oil for 2 h. When the oil layer floats up, take out this oil layer, record the oil weight as 11.5 kg, and the oil yield is 46.4%. Then, conduct sensory evaluation and flavor substance analysis on the oil.

[0161] Example 5

[0162] After the sesame raw materials are cleaned and impurities are removed by a vibrating screen, they are washed with water, dried, and then enter a roasting furnace for high-temperature roasting until the temperature reaches 210°C and then discharged. After removing the smoke and cooling, they are ground into a paste. Take 25 kg of the paste and transfer it to a slurry mixing pot. Add 22.5 kg of the boiling hemp residue water 1 prepared in Preparation Example 1 for slurry mixing. After stirring well for 1 h, shake the oil for 2 h. When the oil layer floats up, take out this oil layer, record the oil weight as 12.7 kg, and the oil yield is 50.8%. Then, conduct sensory evaluation and flavor substance analysis on the oil.

[0163] Example 6

[0164] After the sesame raw materials are cleaned and impurities are removed by a vibrating screen, they are washed with water, dried, and then enter a roasting furnace for high-temperature roasting until the temperature reaches 210°C and then discharged. After removing the smoke and cooling, they are ground into a paste. Take 25 kg of the paste and transfer it to a slurry mixing pot. Add 20 kg of the boiling hemp residue water 1 prepared in Preparation Example 1 for slurry mixing. After stirring well for 1 h, shake the oil for 2 h. When the oil layer floats up, take out this oil layer, record the oil weight as 11.0 kg, and the oil yield is 44.0%. Then, conduct sensory evaluation and flavor substance analysis on the oil.

[0165] Example 7

[0166] After the sesame raw materials are cleaned and impurities are removed by a vibrating screen, they are washed with water, dried, and then enter a roasting furnace for high-temperature roasting until the temperature reaches 210°C and then discharged. After removing the smoke and cooling, they are ground into a paste. Take 25 kg of the paste and transfer it to a slurry mixing pot. Add 22.5 kg of the hemp residue water 1 prepared in Preparation Example 1 heated to 70°C for slurry mixing. After stirring well for 1 h, shake the oil for 2 h. When the oil layer floats up, take out this oil layer, record the oil weight as 11.1 kg, and the oil yield is 44.4%. Then, conduct sensory evaluation and flavor substance analysis on the oil.

[0167] Example 8

[0168] After the sesame raw materials are cleaned and impurities are removed by a vibrating screen, they are washed with water, dried, and then enter a roasting furnace for high-temperature roasting until the temperature reaches 210°C and then discharged. After removing the smoke and cooling, they are ground into a paste. Take 25 kg of the paste and transfer it to a slurry mixing pot. Add 22.5 kg of the hemp residue water 1 prepared in Preparation Example 1 heated to 80°C for slurry mixing. After stirring well for 1 h, shake the oil for 2 h. When the oil layer floats up, take out this oil layer, record the oil weight as 12.0 kg, and the oil yield is 48.0%. Then, conduct sensory evaluation and flavor substance analysis on the oil.

[0169] Example 9

[0170] After the sesame raw materials are cleaned and impurity-removed by a vibrating screen, they are washed with water, dried, and fed into a roasting furnace for high-temperature roasting until the temperature reaches 210°C and then discharged. After removing the smoke and cooling, they are ground into paste. 25 kg of the paste is transferred to a slurry mixing pot, and 22.5 kg of the sesame residue water 1 prepared in Preparation Example 1 heated to 90°C is added for slurry mixing. After stirring thoroughly for 1 h, the oil is shaken for 2 h, and the oil layer floats up. The oil layer is taken out, the oil weight is recorded as 12.65 kg, the oil yield is 50.6%, and the oil is subjected to sensory evaluation and flavor substance analysis.

[0171] As can be seen from Examples 4-9, heating the sesame residue water to 90°C - 100°C and adding it according to 90% of the slurry weight can ensure a relatively high oil yield.

[0172] (IV) Recycled sesame residue water

[0173] Example 10

[0174] After the sesame raw materials are cleaned and impurity-removed by a vibrating screen, they are washed with water, dried, and fed into a roasting furnace for high-temperature roasting until the temperature reaches 210°C and then discharged. After removing the smoke and cooling, they are ground into paste. 25 kg of the paste is transferred to a slurry mixing pot, and 22.5 kg of the boiling sesame residue water 2 prepared in Preparation Example 2 is added. After stirring thoroughly for 1 h, the oil is shaken for 2 h, and the oil layer floats up. The oil layer is taken out, the oil weight is recorded as 12.7 kg, the oil yield is 50.8%, and the oil is subjected to sensory evaluation and flavor substance analysis. The sesame residue water after oil extraction is sesame residue water 3.

[0175] Example 11

[0176] After the sesame raw materials are cleaned and impurity-removed by a vibrating screen, they are washed with water, dried, and fed into a roasting furnace for high-temperature roasting until the temperature reaches 210°C and then discharged. After removing the smoke and cooling, they are ground into paste. 25 kg of the paste is transferred to a slurry mixing pot, and 22.5 kg of the boiling sesame residue water 3 is added. After stirring thoroughly for 1 h, the oil is shaken for 2 h, and the oil layer floats up. The oil layer is taken out, the oil weight is recorded as 12.8 kg, the oil yield is 51.2%, and the oil is subjected to sensory evaluation and flavor substance analysis. The sesame residue water after oil extraction is sesame residue water 4.

[0177] Example 12

[0178] After the sesame raw materials are cleaned and impurity-removed by a vibrating screen, they are washed with water, dried, and fed into a roasting furnace for high-temperature roasting until the temperature reaches 210°C and then discharged. After removing the smoke and cooling, they are ground into paste. 25 kg of the paste is transferred to a slurry mixing pot, and 22.5 kg of the boiling sesame residue water 4 is added. After stirring thoroughly for 1 h, the oil is shaken for 2 h, and the oil layer floats up. The oil layer is taken out, the oil weight is recorded as 12.75 kg, the oil yield is 51.0%, and the oil is subjected to sensory evaluation and flavor substance analysis. The sesame residue water after oil extraction is sesame residue water 5.

[0179] Example 13

[0180] After the sesame raw materials are cleaned and impurity-removed by a vibrating screen, they are washed with water, dried, and then enter a roasting furnace for high-temperature roasting until the temperature reaches 210 °C and then discharged. The smoke is removed and it is cooled, ground into paste. 25 kg of the paste is transferred to a slurry mixing pot, and 22.5 kg of boiling hemp residue water 5 is added. After fully stirring for 1 h, the oil is separated by skimming for 2 h. The oil layer is taken out, and the oil weight is recorded as 12.7 kg, and the oil yield is 50.8%. Then, the sensory evaluation and flavor substance analysis of the oil are carried out.

[0181] The small ground sesame oil of Examples 5-13 is tested according to the flavor sensory experiment and intensity test methods of the cycle times described above. The results are shown in Table 7 below.

[0182] Table 7

[0183] Number of cycles 1 2 3 4 5 Example number 5 10 11 12 13 Number of people ranking first in richness 6 5 6 6 5 Difference identification test 9 8 8 9 9

[0184] Note: If the number of people who can identify the difference exceeds 10, it is a significant difference.

[0185] The results in Table 7 show that after 5 cycles (Example 13), there is no obvious difference in the flavor of the obtained small ground sesame oil compared with that after 1 cycle (Example 5).

[0186] The flavor substances of the small ground sesame oil of Examples 5 and 13 are analyzed according to the method described above. The results are shown in Table 8.

[0187] Table 8 (unit: ppm)

[0188]

[0189]

[0190] As can be seen from the above table, the cycle times of adding hemp residue water to the slurry have no obvious effect on the content of flavor substances in the small ground sesame oil.

Claims

1. A method for enhancing the flavor intensity and / or flavor stability of small mill sesame oil, the method comprising a slurry blending step, characterized in that, In the slurry blending step, the slurry is blended with the water phase of the defatted residue. The water phase of the defatted residue is obtained by separating the defatted residue from the remaining materials after oil extraction in the preparation of small mill sesame oil.

2. The method according to claim 1, characterized in that, The slurry blending step has any one or both of the following features: The dosage of the water phase of the defatted residue is 60-100 wt%, such as 80-100 wt% or 90-100 wt% of the mass of the slurry to be blended. The temperature of the water phase of the defatted residue used for slurry blending is 70-100 °C, such as 80-100 °C or 90-100 °C.

3. The method according to claim 1 or 2, characterized in that, The method further includes a step for preparing the water phase of the defatted residue. The preparation step of the water phase of the defatted residue at least includes slurry blending and oil extraction steps, and optionally includes washing, roasting, fuming, and grinding of sesame seeds. Preferably, roasting is stopped when the temperature reaches 150-250 °C, such as 180-220 °C, 200-220 °C, or 210±5 °C. Preferably, the roasting time generally does not exceed 60 minutes. Preferably, in the slurry blending step, the addition amount of water is 60-100 wt%, such as 80-100 wt% or 90-100 wt% of the mass of the slurry after grinding; the temperature of the water is 70-100 °C, such as 80-100 °C or 90-100 °C.

4. The method according to any one of claims 1 to 3, characterized in that The method further includes one or more steps of washing, roasting, fuming, grinding of sesame seeds, and oil extraction. Preferably, roasting is stopped when the temperature reaches 150-250 °C, such as 180-220 °C, 200-220 °C, or 210±5 °C. Preferably, the roasting time generally does not exceed 60 minutes. Preferably, in the slurry blending step, the addition amount of water is 60-100 wt%, such as 80-100 wt% or 90-100 wt% of the mass of the slurry after grinding; the temperature of the water is 70-100 °C, such as 80-100 °C or 90-100 °C.

5. The method according to any one of claims 1 to 4, characterized in that, The water phase of the defatted residue for slurry blending, after being separated from oil and defatted residue, is reused for subsequent rounds of slurry blending. Preferably, the number of times of reuse of the water phase of the defatted residue does not exceed 10 times.

6. Preparation method of small mill sesame oil, characterized in that, The method includes a step of slurry blending by using the method described in any one of claims 1-3, and one or more steps of optionally washing, roasting, fuming, grinding of sesame seeds, and oil extraction.

7. Small mill sesame oil prepared by using the method described in any one of claims 1-6. Preferably, the small mill sesame oil has one or more of the following features: (1) The total amount of flavor substances ≥90 ppm, preferably ≥100 ppm, more preferably ≥110 ppm; (2) The content of Maillard reaction products ≥70 ppm, the content of caramelization and cracking reaction products ≥25 ppm, and the content of lipid oxidation products ≥5 ppm; (3) The weight ratio of Maillard reaction products to caramelization and cracking reaction products is (1-5):1, preferably (2-3):1 or (1.5-2.5):1; the weight ratio of Maillard reaction products to lipid oxidation products is (5-15):1, preferably (7-12):1 or (8-10):1; (4) Under the accelerated experiment in an oven at 60 °C, the flavor decay time is ≥ 24 h; under the condition of accelerating for 24 h in an oven at 60 °C, the decay ratio of the total amount of flavor substances in the sesame oil does not exceed 13%; under the condition of accelerating for 48 h in an oven at 60 °C, the decay ratio of the total amount of flavor substances in the sesame oil does not exceed 23%; under the condition of accelerating for 72 h in an oven at 60 °C, the decay ratio of the total amount of flavor substances in the sesame oil does not exceed 33%; and (5) The OSI value is ≥ 22 h.

8. An oil composition containing the ground sesame oil according to claim 7.

9. A food containing the ground sesame oil according to claim 7 or the oil composition according to claim 8.

10. Use of defatted sesame pulp water in enhancing the flavor intensity, flavor stability and / or flavor substance content of small mill sesame oil, or in the preparation of a reagent for enhancing the flavor intensity, flavor stability and / or flavor substance content of sesame oil; wherein, The residue water is the aqueous phase obtained by separating the residue after oil extraction from the remaining materials in the preparation process of the ground sesame oil; Preferably, the residue water is prepared by the method according to claim 2; Preferably, in the application, the amount of the residue water is 60-100 wt%, such as 80-100 wt% or 90-100 wt% of the mass of the slurry for grinding to produce sesame oil; Preferably, the residue water is used in the application at a temperature of 70-100 °C, such as 80-100 °C or 90-100 °C.

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