Preparation method of sesame oil
By optimizing the sesame oil production process, controlling the roasting temperature and time, and combining stone grinding, mechanical vibration centrifugation, and pasteurization, the problems of impurity removal and pollution source introduction in traditional methods have been solved, achieving efficient and safe sesame oil production.
Patent Information
- Application Number
- CN202511125977.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-08-12
- Publication Date
- 2025-11-18
AI Technical Summary
Traditional methods of making sesame oil are difficult to effectively remove impurities and harmful substances from raw materials, and they can easily introduce pollution sources during the production process, affecting product quality and safety.
By controlling the roasting temperature and time, and combining steps such as stone grinding, mechanical vibration centrifugation, filter cloth filtration, and pasteurization, the production process is optimized to ensure product quality and safety.
This method improves the production efficiency and quality stability of sesame oil, preserves the nutritional components and aroma of sesame, and makes the product's taste and flavor more stable, while reducing the impact of human factors.
Smart Images
Figure CN120966549A_ABST
Abstract
Description
Technical Field
[0001] This invention belongs to the field of sesame oil technology, specifically relating to a method for preparing sesame oil. Background Technology
[0002] In the edible oil processing industry, sesame oil, as a traditional condiment, is loved by consumers for its unique aroma and flavor. Traditional sesame oil making methods mostly use stone mill grinding and simple physical pressing techniques, which preserve the original flavor of sesame oil.
[0003] As consumers increasingly demand food safety and health, traditional sesame oil preparation methods are facing new challenges. For example, how to effectively remove impurities and harmful substances from raw materials and how to prevent the introduction of new sources of pollution during the production process have become key issues that current sesame oil preparation technology needs to address. Summary of the Invention
[0004] The purpose of this invention is to provide a method for preparing sesame oil to solve the problems mentioned in the background art.
[0005] To achieve the above objectives, the present invention provides the following technical solution:
[0006] A method for preparing sesame oil includes the following steps:
[0007] S1. Select mature and plump sesame seeds as raw materials, remove impurities, and then wash and soak them.
[0008] S2. Roast the washed sesame seeds at 180-220℃ for 10-30 minutes, until the sesame seeds turn dark yellow and have a roasted aroma;
[0009] S3. Quickly spread the roasted sesame seeds out to cool to 80-100℃, and remove any residual smoke by blowing out the smoke.
[0010] S4. Grind the cooled sesame seeds into sesame paste using a stone mill or grinder, controlling the fineness of the paste to 80-120 mesh.
[0011] S5. Add hot water at 60-90℃ to the sesame paste. The mass ratio of sesame paste to water is 1:0.8-1.2. Stir for 20-50 minutes to form an oil-water mixture.
[0012] S6. Place the oil slurry mixture in an oil separator and collect the upper layer of sesame oil by mechanical vibration at a frequency of 20-50Hz combined with centrifugal separation.
[0013] S7. After filtering the separated sesame oil through a 200-300 mesh filter cloth, let it stand in the dark for 5-10 days.
[0014] S8. The sesame oil after standing is pasteurized and then filled and sealed under aseptic conditions to obtain sesame oil.
[0015] Preferably, the roasting process in step S2 adopts segmented temperature control, with the initial stage roasting at 180-190℃ for 5-10 minutes, and the later stage raising the temperature to 200-220℃ and maintaining it for 5-20 minutes.
[0016] Preferably, the hot water in step S5 is added in three gradients, with an interval of 5-10 minutes between each addition, and the water temperatures are 90℃, 80℃, and 70℃ respectively.
[0017] Preferably, the centrifugation speed in step S6 is 2000-4000 rpm, and the centrifugation time is 10-30 minutes.
[0018] Preferably, in step S7, the ambient temperature is controlled at 10-15℃ and the relative humidity is ≤60%.
[0019] Preferably, the sesame seeds are a mixture of white sesame seeds and black sesame seeds in a mass ratio of 3:1 to 5:1.
[0020] Compared with the prior art, the beneficial effects of the present invention are:
[0021] (1) By controlling the roasting temperature and time, and by using grinding and separation technology, the production efficiency of sesame oil is improved and the stability of product quality is ensured. At the same time, by optimizing the production process, the impact of human factors on product quality is reduced, making the taste and aroma of the final product more stable.
[0022] (2) During the roasting and grinding process, by controlling the temperature and time, and by using an appropriate grinding fineness, the nutrients and aroma components in sesame seeds are effectively preserved, the nutritional value of sesame oil is improved, and the final product has a richer aroma and a unique flavor. Attached Figure Description
[0023] Figure 1 This is a process flow diagram of the present invention. Detailed Implementation
[0024] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.
[0025] Example 1:
[0026] Please see Figure 1As shown, a method for preparing sesame oil includes the following steps:
[0027] Select white sesame seeds and black sesame seeds in a mass ratio of 4:1 (total weight 10kg), remove metal impurities by magnetic separation, rinse with clean water until there are no suspended matter, and soak in clean water at 25℃ for 30 minutes;
[0028] Add the drained sesame seeds to a wok and stir-fry at 190℃ for 8 minutes. Then, increase the temperature to 210℃ and continue stir-frying for 15 minutes, until the sesame seeds turn golden brown and the breakage rate reaches more than 95%.
[0029] The roasted sesame seeds are quickly transferred to a bamboo winnowing basket, and the smoke is manually blown out for 3 minutes. The mixture is then allowed to cool naturally to 85°C. The sesame seeds are then ground using a 60cm diameter granite stone mill at 15rpm to achieve a paste fineness of 100 mesh.
[0030] First, add 8 kg of 90℃ hot water and stir for 15 minutes. After an 8-minute interval, add 2 kg of 80℃ hot water and stir for 10 minutes. Finally, add 1 kg of 70℃ hot water and stir for 5 minutes.
[0031] The oil slurry mixture was placed in a centrifuge, shaken at 20 Hz for 10 minutes, then centrifuged at 3000 rpm for 20 minutes. The upper oil layer was collected, filtered through a 250-mesh filter cloth, and allowed to stand for 7 days in a dark environment at 12 ℃ and 55% humidity. It was then pasteurized at 72 ℃ for 30 minutes and filled into brown glass bottles with nitrogen.
[0032] Example 2:
[0033] The difference from Example 1 is that, before step S7 of Example 1, 0.03wt% of natural vitamin E (relative to the total amount of sesame oil) is added.
[0034] The other steps and parameters are the same as in Example 1.
[0035] Example 3:
[0036] Automated roasting: A continuous drum roasting equipment is used, with the following settings: feeding rate: 200 kg / h; preheating section 180℃ / 5 minutes, high temperature section 205℃ / 15 minutes; 40 kHz ultrasonic treatment is applied for 10 minutes before centrifugation.
[0037] The acid value of oil is monitored in real time using near-infrared spectroscopy to control the sterilization temperature (70-75℃).
[0038] Experimental Example 1:
[0039] The experimental group consisted of the small-batch sesame oil prepared in Example 1; control group 1 consisted of commercially available ordinary sesame oil (pressed); control group 2 consisted of commercially available refined blended oil (containing 50% soybean oil).
[0040] Using a constant temperature fryer, the oil temperature is controlled at 180±5℃, and the fries are continuously fried (150g per batch, with a 30-minute interval) for a total of 8 hours.
[0041] Acid value (GB 5009.229) and peroxide value (GB 5009.227) were measured every hour; the flavor and color of fried foods were blind-tested by 5 professional judges (scoring standard: 1-10 points); the content of polar components at the frying endpoint was detected (GB 2716);
[0042] The experimental results are shown in the table below:
[0043] detection indicators Experimental group (8h) Control group 1 (8h) Control group 2 (8h) Acid value increase (%) +28％ +65％ +135％ Peroxide value (mmol / kg) 12.3 18.7 27.5 Polar components (%) 18.2 24.5 32.1 Flavor rating 8.2±0.5 6.8±0.7 5.3±1.1
[0044] As shown above, the oxidation rate was reduced by more than 50% (compared to control group 1), the amount of harmful polar components generated was reduced by 26%, and fried foods retained a distinct sesame aroma (score ≥20% higher than the control group).
[0045] Experimental Example 2:
[0046] The vitamin E-containing sesame oil of claim 8 (Example 2) was used for preserving cucumber salad:
[0047] The experimental group was coated with 0.5% of the sesame oil from Example 2 on the surface of the cucumber salad; the control group was cucumber salad without added oil; the storage conditions were 25℃ with the container open, and the total bacterial count was monitored for changes over 48 hours (GB 4789.2).
[0048] The experimental results are shown in the table below:
[0049]
[0050]
[0051] As shown above, the ability to scavenge free radicals is enhanced (ORAC value reaches 8500 μmol TE / g), and the integrity of bacterial cell membranes is disrupted (electron microscopy shows that the membrane rupture rate of E. coli is >60%).
[0052] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.
Claims
1. A method for preparing sesame oil, characterized in that, Includes the following steps: S1. Select mature and plump sesame seeds as raw materials, remove impurities, and then wash and soak them. S2. Roast the washed sesame seeds at 180-220℃ for 10-30 minutes, until the sesame seeds turn dark yellow and have a roasted aroma; S3. Quickly spread the roasted sesame seeds out to cool to 80-100℃, and remove any residual smoke by blowing out the smoke. S4. Grind the cooled sesame seeds into sesame paste using a stone mill or grinder, controlling the fineness of the paste to 80-120 mesh. S5. Add hot water at 60-90℃ to the sesame paste. The mass ratio of sesame paste to water is 1:0.8-1.
2. Stir for 20-50 minutes to form an oil-water mixture. S6. Place the oil slurry mixture in an oil separator and collect the upper layer of sesame oil by mechanical vibration at a frequency of 20-50Hz combined with centrifugal separation. S7. After filtering the separated sesame oil through a 200-300 mesh filter cloth, let it stand in the dark for 5-10 days. S8. The sesame oil after standing is pasteurized and then filled and sealed under aseptic conditions to obtain sesame oil.
2. The method for preparing sesame oil according to claim 1, characterized in that: In step S2, the roasting process adopts segmented temperature control. In the initial stage, the temperature is 180-190℃ for 5-10 minutes, and in the later stage, the temperature is raised to 200-220℃ and maintained for 5-20 minutes.
3. The method for preparing sesame oil according to claim 1, characterized in that: In step S5, the hot water is added in three stages, with an interval of 5-10 minutes between each stage, and the water temperatures are 90℃, 80℃, and 70℃ respectively.
4. The method for preparing sesame oil according to claim 1, characterized in that: In step S6, the centrifugation speed is 2000-4000 rpm and the centrifugation time is 10-30 minutes.
5. The method for preparing sesame oil according to claim 1, characterized in that: In step S7, the ambient temperature is controlled at 10-15℃ and the relative humidity is ≤60%.
6. The method for preparing sesame oil according to claim 1, characterized in that: The sesame seeds are a mixture of white sesame seeds and black sesame seeds in a mass ratio of 3:1 to 5:1.