Preparation method of instant sesame grains

Abstract

The invention discloses a preparation method of instant sesame grains. The preparation method comprises the following steps: (1) sorting; (2) baking, adopting tunnel type heating, arranging a first heating area and a second heating area which are independently controlled, enabling the center of the first heating area to be located at a 1 / 2 position of a tunnel cavity, enabling the second heating area to be located at a 3 / 4 position of the tunnel cavity, enabling a cooling area to be located from the tail end of the second heating area to an outlet of the tunnel cavity, and arranging a cooling mechanism in the cooling area for rapid cooling; low-temperature preheating is adopted in the first heating area, the temperature is 90 DEG C, and the time is 5 min; medium and low temperature heating is adopted in the second heating area, the temperature ranges from 142 DEG C to 148 DEG C, and the time ranges from 10 min to 30 min; the cooling area is provided with a cooling mechanism, a ventilation opening and an exhaust outlet are formed in the cooling area, the ventilation opening supplies air to the heated sesame seeds, and the exhaust outlet discharges heat and dissipates heat. According to the method for processing the sesame grains, continuous production can be achieved, the requirement of industrial processing is met, and after being fried, the sesame grains are crisp and moderate in taste, strong in fragrance, free of bitter taste and uniform in color and luster.

Description

Technical Field

[0001] This invention relates to sesame processing technology, specifically a method for preparing ready-to-eat sesame seeds. Background Technology

[0002] Sesame seeds are a highly nutritious seed food, rich in high-quality fats, proteins, dietary fiber, minerals, and vitamins. They are particularly high in unsaturated fatty acids (such as linoleic acid), and contain significant amounts of minerals like calcium, iron, and magnesium. They are also relatively rich in vitamin E and B vitamins, which have positive effects on cardiovascular health, bone health, antioxidant properties, and metabolic regulation.

[0003] Ready-to-eat sesame seeds are a processed sesame product that can be eaten directly. They are typically made from sesame seeds through multiple processes including selection, washing, roasting, and sterilization. Their core feature is that they require no additional processing; they are ready to eat straight from the bag, offering convenience and speed while retaining the nutritional value and unique flavor of sesame. The benefits of ready-to-eat sesame seeds include: Sesame seed shells have antioxidant properties. Rich in sesamin and sesamin, these antioxidants can scavenge free radicals, reduce oxidative stress damage to cells, delay aging, and prevent chronic diseases. Sesame seed shells also have lipid-lowering and cardiovascular protective effects. The phytosterols and unsaturated fatty acids in sesame seed shells help lower low-density lipoprotein cholesterol (LDL-C) in the blood, reducing the risk of atherosclerosis and preventing cardiovascular disease. Sesame seed shells also have anti-inflammatory properties. Components in sesame seed shells can reduce inflammatory responses and have a certain auxiliary effect in relieving inflammatory diseases such as arthritis and gastritis. In addition, the dietary fiber in sesame seed shells can stimulate intestinal peristalsis, increase stool volume, help detoxify, and prevent constipation or colon cancer.

[0004] Currently, the primary use of roasting sesame seeds in processing is for preparing sesame oil and sesame paste. The roasting process considers oil yield, grinding efficiency, and the aroma of the sesame paste. Therefore, current sesame seed processing generally employs a "high-temperature" or even "over-roasted" process. The high temperature results in slightly bitter sesame seeds that are unpalatable when eaten directly. A major reason for this slight bitterness is that excessive high-temperature roasting causes the sesame seeds to caramelize, producing a bitter taste that affects the flavor. Summary of the Invention

[0005] The technical problem to be solved by the present invention is to provide a method for preparing ready-to-eat sesame seeds. This method can achieve continuous production to meet the needs of industrial processing, and the sesame seeds produced after roasting have a crisp and moderate texture, a strong aroma, no bitterness, and a uniform color.

[0006] To solve the above-mentioned technical problems, the present invention adopts the following technical means: A method for preparing ready-to-eat sesame seeds includes the following steps: Step (1) Sorting: Remove impurities from the sesame seeds. Step (2) Baking: The baking adopts tunnel heating. The tunnel heating has two independently controlled first heating zone and second heating zone in the tunnel cavity. The center of the first heating zone is located at 1 / 2 of the tunnel cavity, and the second heating zone is located at 3 / 4 of the tunnel cavity. The end of the second heating zone to the tunnel cavity outlet is a cooling zone. The cooling zone is equipped with a cooling mechanism for rapid cooling. The first heating zone uses low-temperature preheating, with a heating temperature of 90℃ and a heating time of 5 minutes; after the sesame seeds are heated in the first heating zone, they are transported to the second heating zone in the tunnel cavity for further heating. The second heating zone uses medium-low temperature heating, with a heating temperature of 142℃-148℃ and a heating time of 10min-30min; The cooling zone is equipped with a cooling mechanism, which includes ventilation openings and exhaust vents. The ventilation openings supply air to the heated sesame seeds, while the exhaust vents dissipate heat.

[0007] Compared with existing technologies, its outstanding features are: This method of processing sesame seeds has two advantages: first, it enables continuous production, meeting the needs of industrial processing; second, the roasted sesame seeds have a crisp yet moderate texture, a rich aroma, no bitterness, and a uniform color.

[0008] Further preferred technical solutions are as follows: The second heating zone uses medium-low temperature heating, with a heating temperature of 145℃ and a heating time of 20 min; The cooling zone is equipped with a cooling mechanism for rapid cooling; it utilizes a cooling screen at the end of the second heating zone for rapid cooling. Detailed Implementation

[0009] The present invention will be further described below with reference to the embodiments.

[0010] The present invention provides a method for preparing ready-to-eat sesame seeds, comprising the following steps: Step (1) Sorting: Remove impurities from the sesame seeds. Step (2) Baking: The baking adopts tunnel heating. The tunnel heating has two independently controlled first heating zone and second heating zone in the tunnel cavity. The center of the first heating zone is located at 1 / 2 of the tunnel cavity, and the second heating zone is located at 3 / 4 of the tunnel cavity. The end of the second heating zone to the tunnel cavity outlet is a cooling zone. The cooling zone is equipped with a cooling mechanism for rapid cooling. The first heating zone uses low-temperature preheating, with a heating temperature of 90℃ and a heating time of 5 minutes; after the sesame seeds are heated in the first heating zone, they are transported to the second heating zone in the tunnel cavity for further heating. The second heating zone uses medium-low temperature heating, with a heating temperature of 142℃-148℃ and a heating time of 10min-30min; The cooling zone is equipped with a cooling mechanism, which includes ventilation openings and exhaust vents. The ventilation openings supply air to the heated sesame seeds, while the exhaust vents dissipate heat.

[0011] The second heating zone uses medium-low temperature heating, with a heating temperature of 145℃ and a heating time of 20 min; The cooling zone is equipped with a cooling mechanism for rapid cooling; it utilizes a cooling screen at the end of the second heating zone for rapid cooling.

[0012] This method of processing sesame seeds has two advantages: first, it enables continuous production, meeting the needs of industrial processing; second, the roasted sesame seeds have a crisp yet moderate texture, a rich aroma, no bitterness, and a uniform color.

[0013] If low-temperature preheating is not performed, the stir-frying will be uneven, resulting in clumping, a burnt exterior, and a soggy interior (due to excessive moisture content from lack of low-temperature preheating). When the preheating temperature is low and the time is short, the texture will be soft and the aroma insufficient. When the preheating temperature is low and the time is long, the texture will be hard but not crisp, and the aroma insufficient. When the preheating temperature is high and the time is short, the flavor and texture will be uneven, crisp, and the aroma relatively strong, but slightly bitter. When the preheating temperature is high and the time is long, the texture will be crisp and bitter, the aroma will be masked, and the surface color will be poor. When the preheating temperature is appropriate and the time is long, the texture will be crisp and the aroma relatively strong, but slightly bitter.

[0014] The temperature and time for medium-low temperature heating in the second heating zone were determined through comparative experiments with experimental groups.

[0015] Experiment 1: Experimental group design: A total of 7 experimental groups were set up to cover different preheating and roasting conditions.

[0016] Sensory evaluation in the experiment was conducted through blind testing, specifically by five trained evaluators. The scores were averaged. The scoring criteria are as follows: Texture rating: 1 (soft), 2 (hard but not crisp), 3 (crisp but uneven), 4 (crisp but slightly hard), 5 (crisp but moderately crisp).

[0017] Fragrance rating: 1 point (no fragrance), 2 points (slight fragrance), 3 points (fragrant but not enough), 4 points (fragrant), 5 points (strong fragrance).

[0018] Bitterness rating: 1 (no bitterness), 2 (slightly bitter), 3 (bitter), 4 (somewhat bitter), 5 (very bitter).

[0019] Appearance rating: 1 point (clumping, poor color), 2 points (partial clumping, uneven color), 3 points (no clumping but slightly poor color), 4 points (no clumping, good color), 5 points (no clumping, uniform golden color).

[0020] The sensory evaluation results under different preheating and roasting conditions are shown in the table below: Table 1: Sensory evaluation data under different preheating and roasting conditions.

[0021] .

[0022] Based on the overall evaluation in Table 1, it can be concluded that, under the same preheating conditions, at 90℃ and after preheating for 5 minutes, the standard data of Group 1 represents the most ideal heating data.

[0023] Experiment 2: Experimental group design: A total of 4 experimental groups were set up, and the evaluation table shows the specific different settings of the first heating zone and the second heating zone.

[0024] The sensory evaluation results for different heating zone settings are shown in the table below:

[0025] Table 2: Sensory evaluation data for different heating zone settings.

[0026] Based on the overall evaluation in Table 2, it can be concluded that the ideal heating zone setting is located at 1 / 2 of the tunnel cavity for the first heating zone and 3 / 4 of the tunnel cavity for the second heating zone.

[0027] The above description is merely a preferred embodiment of the present invention and is not intended to limit the scope of the present invention. All equivalent changes made based on the content of this specification are included within the scope of the present invention.

Claims

1. A method for preparing ready-to-eat sesame seeds, comprising sorting and roasting, characterized in that: Step (1) involves sorting the sesame seeds to remove impurities and particles. The baking process in step (2) is carried out using tunnel heating. The tunnel heating process has two independently controlled first heating zones and second heating zones in the tunnel cavity. The center of the first heating zone is located at 1 / 2 of the tunnel cavity, and the second heating zone is located at 3 / 4 of the tunnel cavity. The end of the second heating zone to the tunnel cavity outlet is a cooling zone. The cooling zone is equipped with a cooling mechanism for rapid cooling. The first heating zone uses low-temperature preheating, with a heating temperature of 90℃ and a heating time of 5 minutes; after the sesame seeds are heated in the first heating zone, they are transported to the second heating zone in the tunnel cavity for further heating. The second heating zone uses medium-low temperature heating, with a heating temperature of 142℃-148℃ and a heating time of 10 min-30 min.

2. The method for preparing ready-to-eat sesame seeds according to claim 1, characterized in that: The cooling zone is equipped with a cooling mechanism, which includes ventilation openings and exhaust vents. The ventilation openings supply air to the heated sesame seeds, while the exhaust vents dissipate heat.

3. The method for preparing ready-to-eat sesame seeds according to claim 1, characterized in that: The second heating zone uses medium-low temperature heating, with a heating temperature of 145℃ and a heating time of 20 min; 4. The method for preparing ready-to-eat sesame seeds according to claim 1, characterized in that: The cooling zone is equipped with a cooling mechanism for rapid cooling; it utilizes a cooling screen at the end of the second heating zone for rapid cooling.

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