The cold pressed sesame oil production line can be directly used for cooking no matter where it is produced, and it is usually a popular oil. The color of the wool oil ranges from yellow to dark amber. Refined sesame oil is usually light yellow in color, and commercial use as a coloring oil and edible oil requires particularly good preservation properties.
Sesame oil does not require strict purification and refining, in fact, it is one of the few vegetable oils that can be used without refining. The sesame crude oil obtained by pressing method often contains suspended meal particles, which can be removed by precipitation, separation or filtration methods. The sesame filtered crude oil produced by the leaching plant also contains impurities such as phospholipids, resins, free fatty acids, and colored substances, which often require full refining measures such as degumming, neutralization, decolorization, winterization, and deodorization processes.
The alkaline refining of sesame oil can remove gum, free fatty acids, and certain colored substances. Most vegetable oils require decolorization with white clay, which lightens the color of the oil. Deodorization is required to produce oil with a mild odor, and refined oil is usually heated under vacuum conditions at 200-250 ℃. When used as a base for salad dressing, oil must remain stable in a frozen state, so it is often necessary to undergo winterization by cooling to remove high melting point components that may precipitate at low temperatures. However, sesame oil hardly requires wintering.
Conventional mechanical pressing of sesame oil results in a yellow color, with a pleasant, mild taste and good stability. Sesame oil is a commonly used seasoning in dishes and is used for frying, baking, and stewing meat, fish, and vegetables. Foods fried with sesame oil, such as potato chips, have a longer shelf life than those fried with other oils. It is also used as a substitute for olive oil, mainly as cooking oil and cooking oil. In Asia, dark sesame oil made from roasted dark sesame seeds is highly valued for its flavor and aroma, and is used as a flavoring ingredient in meat, fish, and vegetable dishes.
In addition to endogenous antioxidants such as sesamin and sesamin, the widespread use of sesame oil is also due to its high content of unsaturated fatty acids, making it a natural salad oil that does not require wintering. Due to the good quality and high price of sesame oil, it is often adulterated with peanut oil, rapeseed oil, and cottonseed oil by criminals. The industrial use of sesame oil is minimal, with only a small amount of low-grade oil used in the production of soap, pyrethroid insecticides, coatings, fragrances, and various other uses that require non drying oil. It is not easily rancid or solidified, and does not produce any odor. Sesame oil, as the base of most aromatic oils, is used as a fixative in the spice industry.
Sesame oil has high stability and is used in many pharmaceuticals around the world. High stability makes it a suitable carrier for subcutaneous or intravenous injection of drugs. Several pharmaceutical products use it as a solvent and carrier for estrogen drugs, as well as a massage agent for moisturizing the skin. When the oral dosage is high, sesame oil can be used as a laxative. Sesame oil containing sesame acid and sesamin has synergistic activity when mixed with insecticides such as pyrethroids and fisetin
Basic process of Sesame oil processing line
Sesame→screening→fried seeds→raising smoke→blowing→pressing→crude oil→precipitation filtration→sesame oil→ sesame cake→secondary pressing
Cleaning: The purpose of cleaning is to remove impurities and immature seeds;
Stir-fried seeds: When frying sesame seeds, it is important to master the heat, time and temperature. At the beginning, due to the high water content of sesame seeds, stir-fry the ingredients quickly; when the degree of frying reaches 70%, reduce the firepower, and check the ageing and tenderness of the sesame seeds at any time. Generally, the temperature should reach about 200℃. Ripe sesame seeds can be turned red or yellowish brown by hand. When frying the ingredients, stir frequently, so that moisture and smoke are easily emitted, prevent burnt, and avoid uneven cooking.
Raising smoke: When the sesame is out of the pot, although water is poured to cool it, the temperature is still around 140°C to 150°C. If it is not cooled, there is still a possibility of burnt, so the heat should be released immediately after being out of the pot. Hence the name “Yangyan”. The smoke raising operation can be carried out by a smoke raising machine, and small oil plants often use manual smoke raising operations.
Blowing: In the process of frying, the sesame skins are easy to fall off, and there are some fried oil powder (commonly known as sesame bran) mixed in it. These substances contain less oil and mixing in sesame can also affect the quality of oil, so remove it. The blowing operation generally adopts the method of blowing or sieving.
Squeezing: The roasted sesame seeds are uniformly and continuously sent to the hydraulic press for squeezing, the crude oil is squeezed out under pressure, and the squeezed crude oil is filtered by an oil filter to remove solid impurities in it to obtain a clean crude oil.
Hydraulic press process: first spread a textile bag on the appliance, put in an appropriate amount of walnut kernels, pack the sesame seeds into small packets (5 kg per pack is appropriate), and put the wrapped sesame seeds in the mold (on the mold) There are many holes for oil flow. The mold must have a suitable thickness and can withstand a certain pressure), and each material layer must be separated by a thin iron sheet to facilitate the flow of oil between the material layers. Then pressurize, when the pressure rises to 4 MPa, the oil begins to flow; when the pressure rises to 10 MPa, there is little sesame oil that flows out, and the pressure can be discharged. The pressure should be raised less and frequently. The pressure should not be raised too high at one time, otherwise the oil will easily spray out in a slurry form or the oil flow channel between the oil materials will be closed and contracted, and the oil output rate will decrease instead.
Filtration/refining of Sesame oil production line
Refrigeration unit → crude oil → clear oil tank → plate filter → cooling pot → storage tank static settlement → plate and frame filter → bag filter → first grade sesame oil
The filter oil adopts low-temperature filtration, and the temperature is reduced to 15~20℃, which minimizes the volatilization loss of fragrance. The process of filtering, standing and filtering is adopted to fully filter out the phospholipids that are not easily hydrophilic, so that the content of phospholipids in the oil is reduced to a low level, so as to improve the stability of the storage period.
(1) The first filtration. The crushed crude oil is preliminarily removed from the clarified oil tank and then pumped into the filter for filtration. The obtained primary filtered oil is pumped to the cooling pot. After it is cooled to a certain temperature, it is pumped into an oil tank with a cooling coil and left for refrigeration. .
(2) The second filter. The once filtered oil is allowed to stand still to further combine the easier-to-combine water-containing phospholipids. After a second filtration with strong water absorption, part of the polymerized phospholipids are separated to achieve filtering and polishing effects. Make the grease have excellent transparency, improve the sensory index, and further improve the stability of the storage period. After the filtered oil is allowed to stand, it is filtered twice by a plate and frame filter to obtain the finished sesame oil.