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| Effect of production process on the flavor of pressed sesame oil |
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| DOI： |
| KeyWord:sesame oil pressing production process flavor |
| FundProject: |
| Author Name | Affiliation | | DONG Yingzhang1, LI Chengkun1,LIU Peilian2, ZHANG Gang2, KOU Xiangbo2,
DONG Xiyu2, PAN Yaping2, JIANG Deming3 | 1.COFCO Oil Holdings Co. , Ltd. , Beijing 102200, China
2.COFCO Oil and Grains Industry (Feixian)
Co. , Ltd. , Linyi 273400, Shandong, China； 3.COFCO Nutrition and
Health Research Institute Co. , Ltd. , Beijing 102200, China |
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| Abstract: |
| In order to reduce the production cost on the basis of improving the flavor of sesame oil, the effect of the production process at each stage on the flavor of pressed sesame oil was investigated. The raw material washing, conditioning, pressing, hydration degumming, filtration in the production process of sesame oil were studied, and the flavor of sesame oil was determined by the combination of sensory evaluation and instrument detection. The results showed that the content of flavor substances in sesame oil obtained from washed sesame raw materials increased by 30.44%, and the flavor was more rich and pure. When the sesame was conditioned after frying and smoking, the content of flavor substances in sesame oil increased by 34.26% compared with that without conditioning treatment, and the flavor was more rich and the taste was smooth. When the sesame was pressed in multiple stages, the content of flavor substances in the sesame oil from sesame pressed in the front stage was 43.15% higher than that in the sesame oil from sesame pressed in the rear stage, and the flavor of the sesame oil from sesame pressed in the front stage was more pure, smooth and delicate. The content of flavor substances in sesame oil degummed by natural sedimentation was 20.35% higher than that of sesame oil degummed by hydration degumming. After filtration with 05% perlite, the content of flavor substances in sesame oil decreased by 14.13%, and that of sesame oil filtered with 0.5% dry cake powder decreased by 7.31%. In conclusion, the flavor of sesame oil can be significantly improved by washing sesame, conditioning treatment after frying and smoking, extraction of oil by sectional pressing, natural sedimentation of crude sesame oil at low temperature, reducing the dosage of water for hydration degumming, without or with minimal addition of filter aid. |
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