Technique for preparing semi-defatted peanut white kernel by low temperature static cold pressing technique

Abstract

The invention discloses a technique for preparing semi-skimmed white peanut kernel by using a low temperature static cold milling technique. The peanut kernel after cleaning, grading and selecting by color is dried at a low temperature of not higher than 80 DEG C and then cooled, peeled and removed with the peanut skin by wind with a peanut skin removing rate of not less than 98 percent to obtain the whole or half white peanut kernel; then the peanut kernel is milled at the low temperature and in a static status with a hydraulic oil mill; pressure is raised to 20-35MPa and milling time is 10-30 minutes; oil fat is squeezed with an oil extraction rate of 20-30 percent; the partially skimmed peanut kernel cake is discharged at a decreased pressure and then sent to a quality regulation deformer; hot water with the temperature of 40-80 DEG C is sprayed to the quality regulation deformer; moisture of the material is kept at 5-10 percent; quality regulation is carried out for 10-30 minutes; the flattened peanut kernel can recover the original shape and the semi-skimmed white peanut kernel is obtained. The semi-skimmed white peanut kernel of the invention can be applied in the production of diversified peanut food with an oil content of 20-30 percent and the protein does not denaturize, thus being applicable as raw materials in the production of fully-skimmed denaturized peanut protein powder by low temperature lixiviation.

Description

technical field [0001] The invention relates to a process for preparing semi-defatted peanut white kernels by applying low-temperature static cold pressing technology. Background technique [0002] Peanut kernel is rich in oil and protein. As one of the important oil crops in our country, peanut occupies an important position in the national economy. At present, peanut kernels are mainly used for oil production by pre-pressing-leaching process and two-screw pressing process. The pre-pressing-leaching process is generally that the peanut kernels do not remove the red coat, and directly go through the processes of cleaning, crushing, steaming, flaking, pre-pressing, etc. After extruding part of the oil, a pre-pressed peanut cake is obtained, which enters the leaching process. After the oil in the pre-pressed cake is further leached out, and then desolventized to obtain the oil and peanut meal respectively. In this process, the temperature of the steaming, frying and desolven...

AI Technical Summary

Problems solved by technology

Two times of screw pressing process, the peanut kernels are crushed and sent to the screw oil press for continuous dynamic pressing. During the working process, the temperature of the pressing chamber is above 120°C. Although the time is short, the protein will inevitably be partially denatured. Lead to a decrease in water-soluble protein content, which limits its application in the food industry