The invention discloses a method for improving the
flavor of
peanut oil by utilizing
germination pretreatment. The method specifically comprises the following steps: step 1, cleaning raw materials; step 2, soaking and imbibing the peanuts until the
moisture content of the peanuts is 30-50%; 3, peanut
germination pretreatment: during
germination, peanuts are in a critical infiltration state and are uniformly placed in a tray, the interval between every two adjacent peanuts is about 1-2 cm, the tray is placed in a constant-temperature and constant-
humidity incubator, and culture is performed for 6-48 h under the conditions that the temperature is 25-30 DEG C and the
humidity is 60-100%; step 4,
drying the peanuts:
drying the germinated peanuts until the
moisture content is 5-15%; step five, baking the peanuts: baking the peanuts to produce fragrance; and step 6, squeezing and extracting oil: physically squeezing the baked peanuts by using a spiral or hydraulic squeezer, filtering to remove impurities, and taking clear
grease on the upper layer to obtain the strong-fragrance
peanut oil. On the basis of not changing a
peanut oil production process, compared with peanut oil prepared by a traditional process, the prepared peanut oil is fuller in
flavor and richer in fragrance, and meanwhile, the high oil yield is still kept.