High-quality sesame oil is valued for its natural aroma and rich nutritional profile. Through the hot-pressing technique, producers can enhance flavor, improve extraction efficiency, and maintain product stability. This article outlines the scientific production process from raw sesame seeds to finished oil—supported by QIE GROUP edible oil processing equipment and optimized oil pressing machines.
🔹Pretreatment：The pretreatment stage achieves an impurity removal rate of up to 99%, while moisture is controlled at 5%–7%, creating ideal conditions for cooking and ensuring smooth operation of the sesame oil processing plant.
🔹Cooking：With roasting temperatures between 150–200°C, Maillard reactions occur, producing a strong, characteristic aroma. Uniform color development provides an excellent foundation for subsequent pressing.
🔹Oil Pressing：During pressing, the residual oil in the cake is controlled at 6%–8%. This ensures high extraction efficiency while preserving the natural flavor and nutrients—an advantage of advanced sesame oil press machines in modern vegetable oil processing plants.
🔹Settling & Filtration：Through natural settling and precision filtration, the sesame oil develops a richer aroma and improved clarity.
🔹Final Product：The resulting sesame oil features a strong aroma, pure taste, and elevated nutritional value—rich in Vitamin E, sesamol, and unsaturated fatty acids, achieving an optimal balance of flavor and health.
Want stronger sesame aroma and higher oil yield?
QIE GROUP engineering specialists are ready to customize a complete sesame oil production solution for your edible oil processing plant.
Please feel free to leave your needs here, a competitive quotation will be provided according to your requirement.
