Processing method for stone-milled sesame oil

Abstract

The invention provides a processing method for stone-milled sesame oil. The method comprises the following concrete steps: (1) performing cleaning; (2) putting sesame seeds into an oven, and performing baking, wherein the baking temperature is 150-160 DEG C, and the baking time is 40-50 minutes; and discharging a material, and performing cooling to a temperature of 50-60 DEG C; (3) performing grinding by using a stone mill; (4) adding water, and stirring oil; and (5) treating crude oil. According to the method, baking is performed under the temperature of 150-160 DEG C, thus natural nutrient components of the sesame seeds are prevented from being broken, and overflowing of fragrance is guaranteed; particle sizes of the sesame seeds are controlled, in the water adding and oil stirring processes, the water adding amount, the water temperature and the stirring time are limited to fully guarantee a process of replacing the oil with the water, the oil yield is improved and the oil yield reaches 48-50%, and the oil yield is improved by at least 2% than an oil yield in the prior art; and the natural nutrient components and tastes of the sesame oil are guaranteed, the obtained stone-milledsesame oil has no burnt tastes, and the shelf life of the obtained stone-milled sesame oil is 4-5 years.

Description

technical field [0001] The invention belongs to a processing method of sesame oil, and relates to a processing method of stone-milled sesame oil, in particular to a new processing method of replacing pressing with a stone mill. Background technique [0002] Sesame oil is an ideal high-grade edible cooking oil in people's daily life. It is extracted from sesame seeds and has a special fragrance, so it is called sesame oil; it is generally divided into machine-pressed sesame oil and small-milled sesame oil according to the extraction method; small-ground sesame oil is a traditional craft Sesame oil is made by the traditional water substitute method. [0003] In the prior art, the technological process of making sesame oil by substituting water with water is as follows: sesame seeds—screening—cleaning—frying seeds—cooling—grinding sauce—mixing water and stirring oil—oscillating oil separation—small grinding of sesame oil and sesame residue. [0004] For example, the invention ...

AI Technical Summary

Problems solved by technology

[0014] Compared with the traditional technology, the above-mentioned patent application has increased the temperature of fried seeds and increased the time of fried seeds. At the same time, when moistening seeds and grinding, adjust different temperatures and times according to different seasons. It can make the fragrance of the sesame oil stronger, avoid the deterioration of the sesame oil, and can maintain the taste for a long time; however, there are still shortcomings: 1. Because the temperature of the fried seeds is too high, although the fragrance is increased, the color of the finished sesame oil is unclear and has a burnt smell , affect the taste, and cause damage to the natural nutrients in sesame; 2. During stirring and oil skimming, the amount of water added is not properly set, and the oil yield of sesame oil is low, and the oil yield is only within 46%, which is not sufficient. use of raw materials, resulting in waste