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香油是芝麻油的一种,从制作工艺上讲分为小磨香油和机制香油两类。由于小磨香油使用了传统的水代法生产工艺,加工过程的温度在75～82℃,最大限度地保留了其营养成分,从品质上讲是其它加工方法所无法比拟的。传统的小磨香油加工过程的第一道工序是炒芝麻,炒出香味来,因此,好的香油颜色深,呈红棕色,且香味浓郁,有时还带有一些焦、糊的香味。机制香油的色泽比小磨香油颜色要深,呈暗红色,且香味保持期不够长,在加工过程中由于温度高达245℃,破坏了它的营养成分,特别是具有抗氧化作用的芝麻酚、VE等。
Sesame oil is a sesame oil, from the production process is divided into two types of sesame oil and mechanism sesame oil. As a result of the small sesame oil using the traditional water production process, the processing temperature of 75 ~ 82 ℃, to maximize the retention of their nutritional content, from the quality of other processing methods are unmatched. The traditional sesame oil processing process is fried sesame seeds, fried flavor, therefore, a good sesame color deep, reddish-brown, and rich flavor, and sometimes with some coke, paste the fragrance. The mechanism of the sesame oil color shades darker than the sesame oil, dark red, and the fragrance retention period is not long enough, in the processing process due to the temperature as high as 245 ℃, undermining its nutritional content, especially with antioxidant sesamol, VE and so on.