The Research Of Sesame To Retain Nutrients Efficiently And Process Design

Sesame is one of the main oil crops as well as a kind of economic crop in China. At present, sesame oil was made of sesame roasted at high temperature in China. After sesame seed was treated with long-timeand high-temperature, the quality of sesame was influenced seriously for nutrition loss, which is not easy for the effective reservation of nutrients in sesame. Moreover, the utilization value of the sesame cake was rather low, because sesame cake is not only low of protein content, dark of colour, but also serious damage of the effective amino acids. While the newly sesame-peeled, cold-pressed technology and sub-critical fluid extraction technology can overcome those disadvantages. In order to show that cold-pressed technology and sub-critical fluid extraction technology can efficiently retain nutrients of sesame, and provide theoretical basis and technical support for the production technological design, the quality of cold-pressed sesame oil, cold-pressed sesame cake, sub-critical fluid extraction sesame oil and sub-critical fluid extraction sesame cake, also comparing with other technology, is studied in the paper.After peeling, sesame seed contain a small amount of crude fiber(0.19%) and oxalic acid(0.21%). Acid value and peroxide value of cold-pressed peeling sesame oil are respectively 0.26 mg/g and 0.31mmol/kg, which is much better than that of the existing standard for first grade sesame oil. By comparison with heat pressed sesame oil, the antioxidants of cold-pressed peeling sesame oil are rich in sesamin, sesamolin, vitamin E. The benzopyrene content in cold-pressed peeling sesame oil is 0.31 μg/kg, which is much lower than the existing standard upper limit 10 μg/kg for first grade sesame oil, also significantly bellowing cold-pressed whole sesame oil(1.17 μg/kg) and heat pressed sesame oil(4.46 μg/kg). The benzopyrene content in sesame oil can be significantly reduced by sesame peeling and cold pressing technology. Furthermore, high-quality peeling sesame cake with little protein denaturation and light of colour, not including oxalic acid, can be obtained by cold-pressed technology.The quality index and characteristic indexes of the sesame oil, which is extracted from cold-pressed peeling sesame cake by sub-critical fluid, could reach or excel the demand of the standard for first grade sesame oil. It also contains lots of antioxidants, especially for phytosterol, which has reached 2687 mg/kg, well above heat pressed sesame oil(901 mg/kg) and aqueous extraction sesame oil(72 mg/kg).Sesame meals extracted from cold-pressed peeling sesame cake by sub-critical fluid, are good plant protein resources, because of high-content crude protein(49.84 percent), low residual oil(1.09 percent), light of colour, low denatured protein, not including oxalic acid and crude fiber.Finally, according to the best technology of a small test and the internship experience, production line of sesame to retain nutrients efficiently, was designed: technology design of sesame dehulling and cold-pressed; technology design of extracting sesame oil from cold-pressed peeling sesame cake by sub-critical fluid extraction.