Sesame nias txheej txheem

Machine-pressed sesame roj yog muab faib ua dej nias txoj kev thiab ntsia hlau roj nias txoj kev (tom kawg yog saws nyob rau hauv peb lub teb chaws). Txoj kev hydraulic xovxwm yog tsim los ntawm qhov kub thiab txias. Vim qhov kub thiab txias, thaum lub sij hawm cov txheej txheem ntawm extract sesame roj los ntawm sesame noob, sesamol raug rhuav tshem thiab poob zoo heev vim muaj qhov kub thiab txias, uas txo cov nyhuv antioxidant ntawm sesame roj. Yog li ntawd, machine-pressed sesame roj yog khoom noj khoom haus. Tus nqi qis. Lub neej txee thiab txee lub neej yog luv dua li cov roj hauv av me me. Cov tshuaj saponified muaj nyob rau hauv noob hnav noob tau muab rho tawm ua ke nrog cov noob hnav roj thiab yaj nyob rau hauv cov noob hnav roj thaum lub sij hawm tus txheej txheem ntawm extracting sesame roj, yog li lub tshuab-nias sesame roj foams ntau.

1. Txheej txheem khiav
Material selection-stir frying>screening→rinsing>softening-rolling → steaming → nias-refining → bottling.

2. Cov ntsiab lus ua haujlwm
(1) Cov txheej txheem ntawm kev xaiv cov khoom, kib, tshuaj ntsuam thiab yaug yog tib yam li cov roj sib tsoo me me.

(2) softening:cov noob hnav yog softened los ntawm kev kho cov dej noo thiab kub, thiaj li hais tias nws muaj haum plasticity, uas yog yooj yim rau dov mus rau hauv nyias slices thaum dov. Tom qab cov noob hnav softened, qhov dav dav yog 47 ~ 50 degree, thiab cov ntsiab lus noo noo yog li 7 feem pua.

(3) Rolling:Siv lub tshuab rolling tshuab los nias cov duab granular rau hauv daim ntawv nyias nyias. Rolling muaj ob lub luag haujlwm tseem ceeb: ib qho yog los rhuav tshem cov ntaub so ntswg ntawm tes, kom cov roj tau yooj yim tshem tawm ntawm lub hlwb; lwm qhov yog txhawm rau nce qhov chaw saum npoo tom qab cov roj granular yog dov rau hauv nyias slices. Cov roj qhov hluav taws xob hauv cheeb tsam yog nce, thiab lub sij hawm rau cov roj tawm ntawm qhov khoob yog luv heev.

(4) Steaming thiab Frying:cov txheej txheem ntawm kev hloov cov dov billet los ntawm raw billet rau siav billet tom qab ntxiv dej, cua sov, ziab, thiab lwm yam Nws muaj nuj nqi: ib tug, agglomeration, cov roj noob yog los ntawm slab dov, thiab cov degree ntawm cell puas tsuaj mus txog 68 feem pua ​​{{ 1} } feem pua ​​, tab sis cov roj tivthaiv lossis cov roj tawg tawg tuaj yeem tsis tuaj yeem ua rau agglomerate. Thaum steaming thiab kib, nws yog moistened nrog dej ua ntej, thiab cov protein absorbs dej thiab swells, tawg los ntawm lub cell phab ntsa los ntawm sab hauv ntawm lub cell, li no tag nrho cov roj noob cell. Qhov thib ob yog los kho cov qauv ntawm cov billet. Cov qauv dawb yog hais txog nws ob yam ntawm plasticity thiab elasticity. Ntawm qhov tod tes, lub billet yuav tsum muaj elasticity txaus kom tiv taus siab; ntawm qhov tod tes, nws yuav tsum muaj qee qib ntawm plasticity, kom nws tuaj yeem ua ke rau hauv cov ncuav qab zib tom qab nias. Ua kom cov dej noo thiab nce qhov kub thiab txias tuaj yeem ua rau cov mos mos thiab yooj yim rau cov duab; cov dej noo tsawg, cov protein denaturation loj, qhov khoob yog ib qho nyuaj, thiab nws tsis yooj yim los tsim lub ncuav mog qab zib. Kho cov txheej txheem ntau yam thaum lub sij hawm steaming thiab kib tuaj yeem tau txais qhov xav tau softness thiab hardness ntawm cov khoom nias. Qhov thib peb yog los txhim kho cov roj zoo. Qhov kub thiab txias yog li 130 degree, thiab cov ntsiab lus dej ua ntej nias yog 1 feem pua ​​~ 1.5 feem pua.

(5) Nias:Lub hauv paus steamed thiab kib noob hnav yog ntxiv rau lub hau roj nias, thiab lub thickness ntawm lub ncuav mog qab zib yog 1.5 ~ 2 cm.

(6) Kev kho kom zoo:cov roj los ntawm cov roj xovxwm yog precipitated, lim, degummed, lub cev qhuav dej, thiab lwm yam kom tau txais cov noob hnav roj.

(7) Lub raj mis:fwj cov roj noob hnav los ntawm qhov hnyav.