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Method for extracting peanut flavour seasoning

An extraction method and flavor technology, which is applied in the field of peanut flavor seasoning extraction, can solve the problems of low peanut flavor intensity and large product flavor changes, and achieve the effects of easy operation, good quality and simple production process

Inactive Publication Date: 2011-11-23
SHANDONG PEANUT RES INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the past, the processing of peanut oil and peanut products in my country generally had shortcomings such as low peanut flavor intensity and large product flavor changes. With the development of the economy and the improvement of people's living standards, higher requirements have been put forward for the flavor of peanut products.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A method for extracting peanut flavor seasoning, which comprises the following steps:

[0029] (1) Selection: Remove the moth-eaten and mildewed peanut shells from the raw peanut shells to obtain high-quality peanut shells;

[0030] (2) Mixing: mix the high-quality peanut shells screened above with the low-temperature cold-pressed peanut protein powder according to a mass ratio of 1:1 to obtain a mixture; the protein content in the low-temperature cold-pressed peanut protein powder is 55%, and the oil The residual oil rate is 1%;

[0031] (3) Drying: put the above mixture into an oven for blast drying, the temperature in the oven is 50°C, and the drying time is 12 hours;

[0032] (4) Pulverization: Utilize the superfine pulverizer to pulverize the above-mentioned dried mixture;

[0033] (5) Sieving: the above-mentioned pulverized mixture is screened to obtain a powder mixture with a particle size of 40 mesh;

[0034] (6) Extraction: the powder mixture is put into a r...

Embodiment 2

[0040] A method for extracting peanut flavor seasoning, which comprises the following steps:

[0041] (1) Selection: Remove the moth-eaten and mildewed peanut shells from the raw peanut shells to obtain high-quality peanut shells;

[0042] (2) Mixing: mix the high-quality peanut shells screened above with the low-temperature cold-pressed peanut protein powder according to a mass ratio of 1:1 to obtain a mixture; the protein content in the low-temperature cold-pressed peanut protein powder is 55%, and the oil The residual oil rate is 1%;

[0043] (3) Drying: Put the above mixture into an oven for blast drying, the temperature in the oven is 50°C, and the drying time is 12 hours;

[0044] (4) Pulverization: Utilize the superfine pulverizer to pulverize the above-mentioned dried mixture;

[0045] (5) sieving: the mixture after the above pulverization is screened to obtain a powder mixture with a particle size of 50 mesh;

[0046] (6) Extraction: the powder mixture is put into ...

Embodiment 3

[0052] A method for extracting peanut flavor seasoning, which comprises the following steps:

[0053] (1) Selection: Remove the moth-eaten and mildewed peanut shells from the raw peanut shells to obtain high-quality peanut shells;

[0054] (2) Mixing: mix the high-quality peanut shells screened above with the low-temperature cold-pressed peanut protein powder according to a mass ratio of 1:1 to obtain a mixture; the protein content in the low-temperature cold-pressed peanut protein powder is 55%, and the oil The residual oil rate is 1%;

[0055] (3) Drying: Put the above mixture into an oven for blast drying, the temperature in the oven is 50°C, and the drying time is 12 hours;

[0056] (4) Pulverization: Utilize the superfine pulverizer to pulverize the above-mentioned dried mixture;

[0057](5) Sieving: the above-mentioned pulverized mixture is screened to obtain a powder mixture with a particle size of 60 mesh;

[0058] (6) Extraction: the powder mixture is put into a re...

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PUM

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Abstract

The invention relates to the technical field of preparing seasonings, in particular to a method for extracting peanut flavour seasoning, which is characterized by comprising the following steps of: choosing, mixing, drying, crashing, screening, extracting, centrifugally separating, reacting at high temperature and a high pressure, and distilling; in the step of mixing, mixing the screened high quality peanut shells with low-temperature cold pressed albumen powder in a mass ratio of 1:1; drying the mixture in a baking oven at a temperature of 50 DEG C for 12 hours; screening the mixture after crashing to obtain a powder mixture in the grain size of 40 meshes to 60 meshes; dissolving and leaching the mixture with over 98 percent food grade ethanol, and stirring an leaching solution; centrifugally separating the leaching solution, and performing reactions at the high temperature and the high pressure; and finally, obtaining a product by distilling. The yield of the method is between 17 and 22 percent. The method for extracting the peanut flavour seasoning has the following advantages that: the sources of raw materials are wide; the production process is simple and easy to operate, and is suitable for industrial production; and the product has high yield, good quality, eye-catching colour, and rich peanut flavour.

Description

technical field [0001] The invention relates to the technical field of seasoning preparation, in particular to a method for extracting peanut flavor seasoning. Background technique [0002] Peanut is an important oil crop and economic crop in my country. The sown area of ​​peanuts in China accounts for 20% of the world's peanut sown area, but the total output stands at more than 40% of the world's peanut production, and the peanut export volume accounts for more than 45% of the international peanut trade. Therefore, my country's peanut occupies a pivotal position in the world's peanut production, trade and processing. Peanuts are high in protein and unsaturated fatty acids, rich in vitamins A, B, C, E, etc., and contain Ca, P, Fe, Zn, K and other mineral elements that are beneficial to the human body, especially peanuts The types and quantities of amino acids in protein are rich. The essential amino acids account for 25% of the total amino acids, and the types are complete a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/38A23L1/221A23L25/10A23L27/10
Inventor 杨庆利高俊安朱凤于丽娜张初署毕洁孙杰
Owner SHANDONG PEANUT RES INST