CN104263500A - Stabilized stir-frying method for sesame - Google Patents
Stabilized stir-frying method for sesame Download PDFInfo
- Publication number
- CN104263500A CN104263500A CN201410349358.5A CN201410349358A CN104263500A CN 104263500 A CN104263500 A CN 104263500A CN 201410349358 A CN201410349358 A CN 201410349358A CN 104263500 A CN104263500 A CN 104263500A
- Authority
- CN
- China
- Prior art keywords
- frying
- sesame
- stir
- controls
- stage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention relates to a stabilized stir-frying method for sesame. Specifically, the stabilized stir-frying method takes whiteness as a monitoring index for stir-frying degree of the sesame and comprises three stages. A whiteness value of the sesame after the first stir-frying stage is controlled at 14-16; a whiteness value of the sesame after the second stir-frying stage is controlled at 8.5-9.5; and the whiteness value of the sesame after the third stir-frying stage is controlled at 5.5-8.0. Compared with a conventional stir-frying method mainly depending on personal experience of a technician, the stabilized stir-frying method overcomes subjectivity and randomness of the stir-frying of the sesame, realizes stabilization and standardization process control of the stir-frying of the sesame, guarantees the stability of sesame stir-fried products, and provides guarantee for standardization of a subsequent oil-making process of sesame oil and the stability of the quality of a final product.
Description
technical field
The invention belongs to sesame oil making technical field, be specifically related to stabilization sesame frying production method in a kind of liquefaction process.
background technology
Sesame frying is the operation of most critical during Oleum Sesami is produced, and the quality of frying plays a crucial role to the oil yield of follow-up liquefaction, color, local flavor and clarity.In traditional sesame stir-frying-technology, the judgement of sesame frying degree mainly relies on the personal experience frying seed technician, still ununified, effective frying degree judge index.Can produce deviation to the judgement of sesame frying degree between different technicians, the judgement of same technician also there will be error, and this just causes randomness and the unstable of sesame frying, causes the deviation ratio of every batch of sesame frying larger.The technology controlling and process of sesame frying is also controlled the duration and degree of heating and the degree of frying by the size adjusting firepower by stir-fry seed technician, and sesame frying is larger to the dependence of frying seed technician.This reality often causes the less stable of sesame frying.The instability of sesame frying degree can affect again the stdn of follow-up oil-producing technique condition and the stability of the finished product quality, is difficult to realize the stable of whole oil-producing technique and stdn, causes sesame oil product stability poor.
There is following change in sesame: one is that moisture reduces, and this mainly occurs in the starting stage of frying in frying process.Two is protein denaturations, destroys the structure of sesame grease cell, make to be combined with sesame protein grease more closely can assemble with oil cells in discharge, mainly through all stage roasted.Three is colour generations, in fragrant, flavor, what mainly occur is Maillaid braun reaction, caramelization etc., produces the distinctive local flavor of sesame oil and color and luster, mainly betides quick-fried stage and the after-ripening steady stage of subordinate phase.Four is hot polymerization reactions, and mainly albumen, carbohydrate, grease etc. are by high temperature hot polymerization, and these reactions often cause sesame seed roasting generation quality to be fissioned, and is to roast in process the reaction needing to suppress to occur.The phase III roasted, as appropriateness cooling roasts not in time, these reactions will be there is.There is different reactions and change in the different stages in sesame, heating temperature and the reaction of time to each stage play a decisive role, and the therefore different stages needs the processing condition such as specific heating temperature and time.And the change more intuitively that sesame occurs in frying process is exactly colour-change, the change of sesame color can produce the impact of dependency on the quality of Oleum Sesami, fry seed technician and judge that one of experience of sesame frying degree is exactly the intuitive judgments of naked eyes to color, and often there is deviation in subjective judgement.
summary of the invention
The object of the invention is to provide a kind of stabilization sesame frying production method, and this method solving existing method needs the subjective experience relying on stir-fry seed technician individual to grasp the problem such as frying degree and frying product stability difference.
For achieving the above object, the present invention is by the following technical solutions:
A kind of stabilization sesame frying production method, be specially: the monitor control index using whiteness as sesame frying degree, frying process divides three phases to carry out, after first stage frying, the whiteness value of sesame controls at 14-16, after subordinate phase frying, the whiteness value of sesame controls at 8.5-9.5, and after phase III frying, the whiteness value of sesame controls at 5.5-8.0.
Concrete, above-mentioned three phases realizes the control to whiteness by temp-controlling and time-controlling, and it is 170-220 DEG C that the first stage controls frying temperature, and the frying time is 10-25min; It is 190-240 DEG C that subordinate phase controls frying temperature, and the period is 6-45min; It is 190-240 DEG C that phase III controls frying temperature, and the period is 3-21min.
Concrete, during frying, equipment used can fry seed equipment (as the converter of syllogic kiln formula) for continous way; Type of heating can be hot wind convection type, conduction-type and radioactive one or more; The frying energy used can be one or more in electric power, fire coal, fuel oil, combustion gas and biomass.The temperature controlled refers to the temperature of the heating medium directly contacted with sesame.
After frying terminates, follow-up conventional liquefaction operation can be entered through raising cigarette cooling.
The inventive method is the objective Con trolling index using whiteness as sesame frying degree, using during sectional temperature-controlled control as the safeguards realizing sesame frying control objectives, under corresponding frying temperature and time, after first stage frying, the whiteness value of sesame controls at 14-16, after subordinate phase frying, the whiteness value of sesame controls at 8.5-9.5, and after phase III frying, the whiteness value of sesame controls at 5.5-8.0.First stage mainly removes rapidly the moisture in sesame; Subordinate phase is sesame colour generation, is fragrant main phase; Phase III is the after-ripening stabilization process stage mainly.
Compared with the traditional frying production method mainly relying on technician personal experience to control, the present invention aims to provide a kind of stabilization sesame frying technology with index for monitoring, solve subjectivity and the randomness of sesame frying, without objective Con trolling index as judging criterion, the problem of the production technique controlled without standard and product with stable quality difference; The stabilization and the Standardization Process that achieve sesame frying control, and have ensured the stability of sesame frying product, for the stdn of follow-up Oleum Sesami oil-producing technique and the stability of the finished product quality provide guarantee.
Sesame stabilization frying control method of the present invention, first be color, indicator of product variety and whiteness this rule closely related such as oil yield and local flavor of utilizing Oleum Sesami, using whiteness as the Judging index of sesame frying process control and the finished product, at 230 DEG C of temperature, sesame frying to the relation of different whiteness and Oleum Sesami main quality index in table 1.Next is according to the Changing Pattern in sesame frying process, adopts different technology controlling and process indexs in different steps, to make after sesame frying can the control of stabilization within the scope of target whiteness.In the first stage (except the aqueous vapor stage), using the removal degree of moisture as technology controlling and process target, roast temperature to the removal speed of moisture and suggestion time in table 2 in the first stage.In subordinate phase, most of moisture is removed, the inner rapid temperature increases of sesame, there is a series of colour generation, in fragrant reaction, external manifestation is that color is changed to red-brown by white, and whiteness value reduces, and this stage roasts whiteness value changing down corresponding to temperature and suggestion time in table 3.Through subordinate phase, the main colour generation of sesame seed roasting, substantially to complete in fragrant reaction.To mainly after-ripening stabilization stage phase III, preventing from causing sesame seed roasting excessive because roasting the inertia be heated, causing quality to fission.This stage roasts whiteness value changing down corresponding to temperature and suggestion time in table 4.Under the prerequisite of the Changing Pattern of the frying temperature grasping each stage and monitoring index, can require combine processing parameter according to actual product, make frying sesame reach control objectives.
Table 1,230 DEG C roast the whiteness of sesame and the relation of sesame oil quality parameter
The process data of frying at table 2, first stage different experiments temperature
The process data of frying at table 3, subordinate phase different experiments temperature
The process data of frying at table 4, phase III different experiments temperature
Compared to the prior art, beneficial effect of the present invention:
One is adopt objective judge index and standardized processing parameter to carry out frying, and sesame frying product has had quantifiable Con trolling index, avoids artificial subjective error.Two is according to the Changing Pattern in sesame frying process, and a point three phases controls, and achieves the stabilization of sesame stir-frying-technology, controlledization level.To the lifting of sesame frying state of the art, realize stabilization, standardization control provides solid technical guarantee.
embodiment
Below by way of specific embodiment, the present invention will be further described, but protection scope of the present invention is not limited thereto.
embodiment 1
A kind of stabilization sesame frying production method, it adopts convection type type of heating, and coal heats wind as heat source, selects the converter of syllogic kiln formula as frying equipment; In frying process, a point three phases temp-controlling and time-controlling carries out frying: first stage frying temperature is 190 DEG C, and the frying time is 14.5min; Subordinate phase frying temperature is 230 DEG C, and the frying time is 9min; Phase III frying temperature is 210 DEG C, and the frying time is 11min; After frying terminates, enter follow-up conventional liquefaction operation through raising cigarette cooling.
After frying, Sesame White angle value is 6.9, oil yield 47.06%, and obtained scented oil fragrance is strong pure, and red value is 10.1.
Select whiteness instrument to carry out the mensuration of whiteness value, the mensuration of sesame oil and red value is carried out see GB 8233-2008 " sesame oil " and GB/T 22460-2008 " mensuration of animal-plant oil Lovibond color and luster " respectively.Lower same.
embodiment 2
A kind of stabilization sesame frying production method, it adopts ir radiation to be main type of heating, and electric power is heat source, selects the converter of syllogic kiln formula as frying equipment; In frying process, a point three phases temp-controlling and time-controlling carries out frying: first stage frying temperature is 200 DEG C, and the frying time is 11min; Subordinate phase frying temperature 240 DEG C, the frying time is 6.5min; Phase III frying temperature 200 DEG C, the frying time is 15min; After frying terminates, enter follow-up conventional liquefaction operation through raising cigarette cooling.
After frying, Sesame White angle value is 6.3, oil yield 47.68%, and obtained scented oil fragrance is strong pure, and red value is 10.5.
embodiment 3
A kind of stabilization sesame frying production method, it adopts electric heating piece to heat, and type of heating is conduction-type, selects the converter of syllogic kiln formula as frying equipment; In frying process, a point three phases temp-controlling and time-controlling carries out frying: first stage frying temperature is 200 DEG C, and the frying time is 11min; Subordinate phase frying temperature 230 DEG C, the frying time is 9min; Phase III frying temperature 220 DEG C, the frying time is 6min; After frying terminates, enter follow-up conventional liquefaction operation through raising cigarette cooling.
After frying, Sesame White angle value is 6.9, oil yield 48.90%, and obtained scented oil fragrance is strong pure, and red value is 9.8.
embodiment 4
A kind of stabilization sesame frying production method, it adopts Electromagnetic Heating converter barrel, and type of heating is conduction-type, selects the converter of syllogic kiln formula as frying equipment; In frying process, a point three phases temp-controlling and time-controlling carries out frying: first stage frying temperature is 210 DEG C, and the frying time is 8min; Subordinate phase frying temperature 230 DEG C, the frying time is 9min; Phase III frying temperature 200 DEG C, the frying time is 15min; After frying terminates, enter follow-up conventional liquefaction operation through raising cigarette cooling.
After frying, Sesame White angle value is 6.8, oil yield 47.54%, and obtained scented oil fragrance is strong pure, and red value is 10.0.
Claims (4)
1. a stabilization sesame frying production method, it is characterized in that, monitor control index using whiteness as sesame frying degree, frying process divides three phases to carry out, after first stage frying, the whiteness value of sesame controls at 14-16, after subordinate phase frying, the whiteness value of sesame controls at 8.5-9.5, and after phase III frying, the whiteness value of sesame controls at 5.5-8.0.
2. stabilization sesame frying production method as claimed in claim 1, is characterized in that, it is 170-220 DEG C that the first stage controls frying temperature, and the frying time is 10-25 min; It is 190-240 DEG C that subordinate phase controls frying temperature, and the period is 6-45min; It is 190-240 DEG C that phase III controls frying temperature, and the period is 3-21 min.
3. stabilization sesame frying production method as claimed in claim 1 or 2, is characterized in that, during frying, equipment used is that continous way fries seed equipment; Type of heating be hot wind convection type, conduction-type and radioactive one or more; The frying energy used is one or more in electric power, fire coal, fuel oil, combustion gas and biomass.
4. stabilization sesame frying production method as claimed in claim 3, is characterized in that, after frying terminates, enters follow-up liquefaction operation through raising cigarette cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410349358.5A CN104263500A (en) | 2014-07-22 | 2014-07-22 | Stabilized stir-frying method for sesame |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410349358.5A CN104263500A (en) | 2014-07-22 | 2014-07-22 | Stabilized stir-frying method for sesame |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104263500A true CN104263500A (en) | 2015-01-07 |
Family
ID=52155085
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410349358.5A Pending CN104263500A (en) | 2014-07-22 | 2014-07-22 | Stabilized stir-frying method for sesame |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104263500A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105062655A (en) * | 2015-07-20 | 2015-11-18 | 河南懿丰油脂有限公司 | Production method of fragrant small-batch squeezed rapeseed oil |
| CN105077401A (en) * | 2015-09-09 | 2015-11-25 | 天津市东宇顺油业有限公司 | Method for preparing peanut butter |
| CN105112153A (en) * | 2015-09-09 | 2015-12-02 | 天津市东宇顺油业有限公司 | Method for making ground sesame seed oil |
| CN105105223A (en) * | 2015-09-09 | 2015-12-02 | 天津市东宇顺油业有限公司 | Preparing method for stir-fried sesame seeds |
| CN105167027A (en) * | 2015-09-09 | 2015-12-23 | 天津市东宇顺油业有限公司 | Sesame seed paste preparation method |
| CN106615145A (en) * | 2016-12-12 | 2017-05-10 | 山东坤泰生物科技有限公司 | Compounding type oat flavored modified milk and preparation method thereof |
| CN110122836A (en) * | 2018-02-08 | 2019-08-16 | 天津市大桥道食品有限公司 | A kind of mixed sesameseed sauce and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1031109A (en) * | 1987-05-28 | 1989-02-15 | 武昌县油厂 | The processing method of extracting sesame oil mechanically |
| CN102028045A (en) * | 2009-09-29 | 2011-04-27 | 日清奥利友集团株式会社 | Edible blend oil |
| CN103013650A (en) * | 2012-12-12 | 2013-04-03 | 上海良友（集团）有限公司 | Process for preparing sesame oil |
-
2014
- 2014-07-22 CN CN201410349358.5A patent/CN104263500A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1031109A (en) * | 1987-05-28 | 1989-02-15 | 武昌县油厂 | The processing method of extracting sesame oil mechanically |
| CN102028045A (en) * | 2009-09-29 | 2011-04-27 | 日清奥利友集团株式会社 | Edible blend oil |
| CN103013650A (en) * | 2012-12-12 | 2013-04-03 | 上海良友（集团）有限公司 | Process for preparing sesame oil |
Non-Patent Citations (1)
| Title |
|---|
| 曹艳明: "新型焙炒工艺对芝麻香油品质的影响", 《中国优秀硕士学位论文全文数据库》, 31 December 2012 (2012-12-31) * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105062655A (en) * | 2015-07-20 | 2015-11-18 | 河南懿丰油脂有限公司 | Production method of fragrant small-batch squeezed rapeseed oil |
| CN105077401A (en) * | 2015-09-09 | 2015-11-25 | 天津市东宇顺油业有限公司 | Method for preparing peanut butter |
| CN105112153A (en) * | 2015-09-09 | 2015-12-02 | 天津市东宇顺油业有限公司 | Method for making ground sesame seed oil |
| CN105105223A (en) * | 2015-09-09 | 2015-12-02 | 天津市东宇顺油业有限公司 | Preparing method for stir-fried sesame seeds |
| CN105167027A (en) * | 2015-09-09 | 2015-12-23 | 天津市东宇顺油业有限公司 | Sesame seed paste preparation method |
| CN106615145A (en) * | 2016-12-12 | 2017-05-10 | 山东坤泰生物科技有限公司 | Compounding type oat flavored modified milk and preparation method thereof |
| CN110122836A (en) * | 2018-02-08 | 2019-08-16 | 天津市大桥道食品有限公司 | A kind of mixed sesameseed sauce and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104263500A (en) | Stabilized stir-frying method for sesame | |
| CN105411368B (en) | Cook electrical equipment and its cooking control method and device | |
| CN107822492A (en) | A kind of electric pressure cooking saucepan midway is uncapped the cooking methods of charging | |
| CN105078267A (en) | Heating control method for rice cooker | |
| CN106264068A (en) | Cooking apparatus and the cooking control method of cooking apparatus, device | |
| CN110362018A (en) | A kind of intelligent cooking system and its application method | |
| CN104054852B (en) | A kind of Anxi Tieguanyin Tea alternating temperature baking method | |
| CN106951012A (en) | A kind of temprature control method of baking box | |
| CN102278152A (en) | Partition control method for fatigue resisting life of steam turbine rotor | |
| CN108072062A (en) | A kind of electromagnetic oven heating control method, system and electromagnetic oven | |
| CN105823098A (en) | Method and system for low-temperature cooking through microwaves and microwave cooking device | |
| CN101943891A (en) | Cooking expert system and cooling device applying same | |
| CN114305153B (en) | Food heating temperature control method and device of intelligent oven and storage medium | |
| CN104605725A (en) | Wheaten food steaming and baking device | |
| CN112286256A (en) | Control method of cooking device, cooking device and readable storage medium | |
| CN109567578A (en) | Boiling control method and electric pressure cooker using same | |
| CN105266165A (en) | Processing method for opening juglans regia | |
| CN102488156B (en) | Method for producing oil-drained burned peppers | |
| CN108459637A (en) | A kind of control method accelerating stove heating | |
| CN103947788B (en) | A kind of production technology of Radix Et Rhizoma Fagopyri Tatarici tea | |
| CN106359664B (en) | A kind of ripe fragrant vegetable seed oil production system and production technology | |
| CN106555143B (en) | A method of control zinc pot temperature | |
| CN109222621A (en) | The control method and cooking apparatus of cooking apparatus | |
| CN104745293B (en) | A kind of control method of tea seed moisture | |
| CN111728469B (en) | Control method of cooking apparatus, and computer-readable storage medium |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150107 |
|
| RJ01 | Rejection of invention patent application after publication |