Impact Of New Roasting Process On The Quality Of Sesame Oil

Sesame oil is rich in essential polyunsaturated fatty acids,VE and sesamin,sesamolin,sesamol and other active substances,not only nutritious and can remove the body of free radicals and lower cholesterol and other kinds of active function.In recent years,sesame oil because of it special fragrance and favored by the vast number of consumers,and sesame roasting processes play a key role in the processing of sesame oil,not only have a significant contribution to the flavor of sesame oil but also have a negligible impact to the quality of sesame oil.The traditional roasting process is not only time-consuming,polluting the environment,also can not meet the needs of large-scale production,so the study of new sesame roasting process on sesame oil process optimization is necessary in the future.In this paper,white sesame seeds as raw material,study of infrared roasting and electric heating converter roasted on the method of water(in the traditional method of water improvement),screw press and hydraulic for the production of sesame oil quality influence,aims to find out the roasting conditions on sesame oil color,acid value,peroxide value,induction time and lignans content were studied.The main conclusions of this study are as follows:Infrared roasting sesame seeds not only have a high thermal efficiency,thermal inertia,energy saving,safety,also environmental advantages.We can see through the study of infrared roasting conditions on the quality influence of sesame oil which is made by the method of water,the color gradually deepened and changed from light yellow to reddish brown;induction time significantly enhanced,and oxidation stability is good;peroxide value decline through the rise of infrared roasting temperature and the prolongation of infrared roasting time;acid and sesamin content are less affected by it,and sesamin has good thermal stability;the sesamolin content decreased.Electric heating converter roasted sesame have the advantages of feeding a large quantity,uniform roasting,fast heating speed,energy saving and so on.Electric frying sesame feeding amount(20 pounds each),therefore select the method of water,screw press and hydraulic system oil,to study the electric frying conditions on the quality influence of three kinds of process for the production of sesame oil respectively,the results show that through the rise of electric frying temperature and the prolongation of electric frying time the fry with the power feeding temperature and extension of time,the production of this three kinds of sesame oil color all gradually deepened,but the deepening rate is far less than infrared roasted sesame oil which made by the method of water;peroxide value with the prolonging of electric frying time declined.In the same electric frying conditions,the acid value of the sesame oil made by water is much higher than the screw press and hydraulic oil samples,and the acid value of screw press and hydraulic oil has small differences.Feeding at high temperature(190~210?),peroxide value of the hydraulic oil was significantly lower than the other two oil samples;long time roasting,peroxide value of this three kinds of oils has small differences;induction time of screw presses and hydraulic oil was significantly higher than the sesame oil made by water,and the longer the electric frying time is,the greater the distance is.Sesamin content of sesame oil of screw press and hydraulic by electric frying conditions have little effect,increased slightly,while the sesamolin content has been reduced with the extension of electric frying time.