Sesame has a relatively high oil content among vegetable oils. It is considered by many to be a large variety of oil crops among small varieties of oil crops.People have been able to extract oil from sesame seeds very early on.   At that time, China's traditional oil production method, water substitution method, was used. The principle of the process was to utilize the different affinity of non-oil substances such as proteins for oil and water. Under reasonable conditions, Come down to achieve the separation of oil, protein and carbohydrates.Although the sesame oil extracted by the water substitution method is of high quality, it cannot be produced on a large scale. At present, most of it is still processed in small workshops. This is because the water substitution method has complex operating processes, long production cycles and small processing volumes. In addition, the obtained The by-products are of low quality and the protein is severely denatured, so they can usually only be used as feed.

Some oil factories have also tried to produce green and healthy oil by cold-pressing sesame oil, which can retain the nutrients in the oil to a large extent without involving heat treatment. However, the cold-pressing process has low oil yield and poor oil stability. In addition, cold pressing Pressed sesame oil also has a strong smell of raw sesame, earthy smell, sawdust smell and grass smell. The flavor is poor and not as popular as ground sesame oil. Therefore, hot pressing method is often used to extract sesame oil in industrial production.

With the support of modern technology, in order to avoid the burnt smell of finished oil caused by excessive temperatures during sesame oil processing, some oil factories choose to microwave sesame oil. As a modern processing method, microwave technology can destroy the structure of the oil, making it The interior of the oil is porous, which not only increases the oil yield and reduces the oil content of the residue, but also inactivates lipase and reduces the content of unsaturated fatty acids, thus improving the stability of the oil.