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Method for preparing superfine groundnut oil

A peanut oil and peanut technology, applied in the fields of edible oil/fat, food science, application, etc., can solve the problems of peculiar smell, unstable aroma production, scorching and so on

Active Publication Date: 2009-05-20
嘉里特种油脂(上海)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the two most important environmental factors for aroma production, temperature and moisture, are difficult to control, and the heat-reactive aroma-producing precursors are mainly reducing sugars and free amino acids. Therefore, the aroma produced by traditional techniques is unstable, and the moisture content of the peanut kernel itself is low (about 10%), and it will lose water rapidly under high temperature heating, so it is a heat treatment under low moisture conditions. Reaction, easy to burn and produce peculiar smell

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0029] 5) Preparation of scented peanut oil: Add peanut oil to the reaction solution after step 4), stir quickly and then slowly at a certain temperature, and centrifuge to remove water and impurities to obtain a scented peanut oil product.

[0030] The invention provides a process for producing fragrant peanut oil by hydrolyzing peanut raw materials with compound enzymes. The peanut raw materials are soaked in water and then refined, and then the peanuts are hydrolyzed with compound enzymes (including neutral protease, alkaline protease, flavor enzyme and carbohydrate enzyme). Raw material, appropriate amount of auxiliary materials and refined peanut oil are added to the hydrolyzed liquid, and the heat reaction is fully carried out at high temperature, then peanut oil is added to the reaction liquid to extract volatile substances, and water and other impurities are removed by centrifugation to obtain fragrant peanut oil.

[0031] As used herein, "flavored peanut oil" refers to...

Embodiment 1

[0053] Select peanut powder and soak it in tap water or pure water 6 times the weight of peanut powder at a temperature of 40°C for 80 minutes. Then the soaked peanut powder is pulverized with a tissue grinder and then finely pulverized with a colloid mill and passed through a 40-mesh sieve. Adjust the pH value of the under-sieve liquid to 7, add neutral protease, flavor enzyme and carbohydrase (the total enzyme amount of protease added is 0.8g / 100g peanut powder, the ratio of the two enzymes is 1:1, the amount of carbozyme added 0.1g / 100g peanut powder, carbohydrase is a compound enzyme composed of α-amylase, cellulase and hemicellulase at a ratio of 7:2:1), hydrolyzed at 40°C for 4 hours. Adjust the pH value of the hydrolyzate to 7, add 10g glucose, 3g fructose, 1.5g glutamic acid, 0.5g isoleucine, 0.2g phenylalanine, 0.5g alanine, 0.5g of glycine, 0.2g of proline and 60g of peanut oil were heated to 140°C with an autoclave for 1 hour and then cooled by condensed water. Ad...

Embodiment 2

[0055] Select peanut meal and soak in tap water or pure water 10 times the weight of peanut meal at 50°C for 30 minutes. The soaked peanut meal is pulverized with a tissue grinder, then finely pulverized with a colloid mill and passed through an 80-mesh sieve. Adjust the pH value of the under-sieve liquid to 7, add neutral protease, flavor enzyme and carbohydrase (the total enzyme amount of protease is 1g / 100g peanut meal, the ratio of the two enzymes is 1:3, and the amount of carbohydrase enzyme added is 0.2g / 100g peanut meal, carbohydrase is a compound enzyme composed of α-amylase, cellulase and hemicellulase at a ratio of 6:3:1), hydrolyzed at 50°C for 5 hours. Adjust the pH of the hydrolyzate to 7, add 12g of glucose, 1.5g of glutamic acid, 1g of arginine, 0.5g of glycine, 0.2g of proline and 800g of refined peanut oil into the hydrolyzate of 100g of peanut meal. Heat to 170°C for 20 minutes and then cool with condensed water. Add 600g of peanut oil to every 10g of peanu...

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Abstract

The invention discloses a method for preparing fragrant peanut oil, which comprises the following steps: 1) a raw material is pretreated, wherein a peanut raw material is selected, is mixed with water, then is soaked, and then is subjected to coarse grinding and fine grinding; 2) complex enzyme is hydrolyzed, wherein the complex enzyme with neutral protease or alkali protease and flavor enzyme is selected to perform hydrolysis on the pretreated peanut raw material; 3) auxiliary materials are added, wherein reducing sugar, amino acid and peanut oil are added into a hydrolysate of the peanut raw material obtained through the treatment in step 2); 4) fragrance is generated through a thermal reaction, wherein the hydrolysate of the peanut raw material and the auxiliary materials are stirred evenly, then are transferred into a high pressure reaction kettle to be heated, and then are cooled to room temperature; and 5) the fragrant peanut oil is prepared, wherein a reaction liquid obtained after the treatment in step 4) is added with refined peanut oil, is quickly stirred first, and then is slowly stirred under certain temperature conditions, and water and impurities are removed through centrifugal separation to obtain the fragrant peanut oil product. The method can obtain flavor precursors of the fragrant peanut oil, namely amino acid and small peptide through the hydrolysis of the peanut raw material by the complex enzyme, and form the peanut oil with peanut fragrance flavor through the heating.

Description

technical field [0001] The invention relates to the field of edible oil processing, in particular to a process for producing fragrant peanut oil by hydrolyzing peanut raw materials with compound enzymes and then undergoing thermal reaction. Background technique [0002] Scented peanut oil is a traditional Chinese edible oil, widely used in stir-frying, frying and cold dishes. It is deeply loved by consumers for its unique peanut aroma and flavor. Flavor is the most important edible quality of fragrant peanut oil. [0003] The flavor substances of fragrant peanut oil are mainly formed by the Maillard reaction (thermal reaction) of reducing sugar and amino acid in peanut during the heating process, mainly including nitrogen-containing heterocyclic compounds represented by pyrazine, caramelization reaction products and oil oxidation. cracking products, etc. At present, the processing of scented peanut oil adopts the traditional production technology—roasting whole peanuts at h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/02A23D9/04A23L25/00
Inventor 向传万姜元荣刘建涛
Owner 嘉里特种油脂(上海)有限公司
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