The production process of sesame paste is relatively simple. Drain the washed sesame, heat it at high temperature and bake it

麻被研磨后，得到酱体是一种多相分散体系。主要成分为油脂和固形物，水分含量极少量，形成油包水(W/O)悬浮液。芝麻研磨破碎后呈浆状，酱体由油脂组成的液相和各种颗粒物质组成的固相形成的悬浮液，各种颗粒物质主要为变性蛋白质、碳水化合物、纤维素和灰分和其他结合物。

After the hemp is ground, the sauce is a heterogeneous dispersion system. The main components are grease and solids, and the moisture content is very small, forming a water in oil (w / O) suspension. Sesame is slurry after grinding and crushing. The sauce body is a suspension formed by liquid phase composed of oil and solid phase composed of various particulate substances. Various particulate substances are mainly denatured protein, carbohydrate, cellulose, ash and other conjugates.

在芝麻酱的生产工艺流程中原料筛选清洗、高温烘炒和研磨为三个关键点，必须在这三点上进行严格把关。

In the production process of sesame paste, raw material screening and cleaning, high-temperature baking and grinding are three key points, which must be strictly controlled.

，原料的筛选可直接影响到芝麻酱的品质和，去除被微生物污染的霉变芝麻，反复清洗带有重金属或有农药残留的芝麻，避免将有毒物质直接带入芝麻酱中产品食品问题。

Firstly, the screening of raw materials can directly affect the quality and safety of sesame paste. Remove the moldy sesame contaminated by microorganisms, and repeatedly clean the sesame with heavy metals or pesticide residues, so as to avoid bringing toxic substances directly into sesame paste and product food safety problems.

芝麻清洗完成后要经历一个吸水的过程，一般25~40分钟左右，有利于美拉德反应的生成条件。

After sesame cleaning, it needs to go through a water absorption process, generally about 25 ~ 40 minutes, which is conducive to the formation conditions of Maillard reaction.

其次，芝麻的特有香气形成关键在于烘炒过程，因此烘炒是芝麻酱工艺流程中极为重要的一步，一般烘炒选用平底炒锅和转筒烘炒机，而烘炒的温度和时间就是这一过程的重要因素。一般焙炒温度在 180℃-200℃之间，烘炒时间为 10-20min 以获得芝麻油所需焙炒芝麻；烘炒温度在 150℃-175℃之间，烘炒时间为 15-20min 以获得芝麻酱所需焙炒芝麻，而焙炒程度的判定为主观判定，炒后芝麻呈棕色，用手指一捏即变粉末状。若温度过高或者焙炒时间过长都会导致芝麻焦苦，不仅对芝麻产品的风味和口感有所影响，也在焙炒过程中产生对人体有危害的苯并芘物质。

Secondly, the key to the formation of sesame's unique aroma lies in the drying and frying process. Therefore, drying and frying is a very important step in the sesame paste process. Generally, flat frying pan and rotary drum frying machine are selected for drying and frying, and the temperature and time of drying and frying are important factors in this process. Generally, the baking temperature is 180 ℃ - 200 ℃ and the baking time is 10-20min to obtain the roasted sesame seeds required by sesame oil; The baking temperature is between 150 ℃ - 175 ℃, and the baking time is 15-20min to obtain the baked sesame seeds required for sesame paste. The judgment of baking degree is subjective. The fried sesame seeds are brown and become powder as soon as they are pinched with your fingers. If the temperature is too high or the baking time is too long, the sesame will be scorched and bitter, which will not only affect the flavor and taste of sesame products, but also produce benzopyrene substances harmful to human body in the baking process.

有条件的工厂，一般会先做烘干处理，然后再进一步炒制，这种工艺生产的熟芝麻，香味更加浓郁，芝麻颗粒受热更均匀。

Conditional factories usually do drying treatment first and then further frying. The cooked sesame produced by this process has stronger flavor and more uniform heating of sesame particles.

不同的焙炒工艺处理芝麻对芝麻油的风味及品质的影响。目前常用的有燃气滚筒炒锅、电磁炒锅、微波炒锅等，不同的炒锅炒制的工艺参数不同，焙炒方

Effects of different roasting processes on the flavor and quality of sesame oil. At present, gas drum frying pan, electromagnetic frying pan and microwave frying pan are commonly used. The frying process parameters of different frying pans are different

式、温度和时间对芝麻油的风味都有着显著性的影响。

Formula, temperature and time had significant effects on the flavor of sesame oil.

芝麻的研磨过程是芝麻酱状形成的关键步骤之一。

The grinding process of sesame is one of the key steps in the formation of sesame paste.

将烘炒芝麻用石磨或者胶体磨研磨成浆状，细度一般在 88-100um 之间更适，但不大于280um。研磨过程中酱体的温度会随着研磨次数的增多和研磨时间的延长而升高，而高温则会使得油脂氧化，影响芝麻酱的品质和营养价值，因此芝麻酱研磨过程中一般会使用二次研磨法。

Grind the roasted sesame into slurry with stone mill or colloidal mill. The fineness is generally between 88-100um, but not more than 280um. During the grinding process, the temperature of the sauce body will increase with the increase of grinding times and grinding time, while the high temperature will oxidize the oil and affect the quality and nutritional value of sesame paste. Therefore, the secondary grinding method is generally used in the grinding process of sesame paste.

可将小麦胚芽、花生仁和芝麻按 9:70:20 的配比比例混合制成多维麦胚花生芝麻酱。在芝麻的预处理中，芝麻的烘炒是通过电炒锅实现，控温在120℃烘炒 10min 外皮的颜色微黄。待炒好后冷却的芝麻通过电动石磨粗磨后经胶体磨细化处理，即二次研磨法。粗磨料温在50℃左右，细磨控温在 70℃-75℃之间。

Multi dimensional wheat germ peanut sesame paste can be prepared by mixing wheat germ, peanut kernel and sesame in the ratio of 9:70:20. In the pretreatment of sesame, the baking and frying of sesame is realized by electric frying pan. The temperature is controlled at 120 ℃ for 10 minutes until the color of the skin is yellowish. After being fried, the cooled sesame is roughly ground by an electric stone mill and then refined by a colloidal mill, that is, the secondary grinding method. The temperature of coarse abrasive is about 50 ℃, and the temperature of fine grinding is between 70 ℃ and 75 ℃.