Preparation method of high oleic acid virgin peanut oil

Abstract

The invention relates to the technical field of preparation of peanut oil, in particular to a preparation method of high oleic acid virgin peanut oil, which is characterized by sequentially comprising the following steps: (1) screening varieties; (2) organically cultivating; (3) purchasing; (4) storing; (5) removing impurity; (6) drying at low temperature; (7) peeling; (8) breaking; (9) quenching; (10) cold pressing; (11) heating and stirring; and (12) centrifugally separating. The invention solves the problems that the existing pressing method has low oil extraction rate, high residual oil arte, poor smell of the peanut oil, and low content of oleic acid in the peanut oil. The invention has the following beneficial effects that: the production process is simple and easy to master and promote, and the production cost is low; and the nutrient content of the peanut oil is not damaged, the quality is better, and the nutrition value is higher. The method has higher oil extraction rate and lower residual oil rate.

Description

technical field [0001] The invention relates to the technical field of peanut oil preparation, in particular to a method for extracting high oleic acid virgin peanut oil through a low-temperature cold pressing method. Background technique [0002] Olive oil is the only oil extracted from natural fresh fruit, which is rich in monounsaturated fatty acids, with an oleic acid content of more than 78%, rich in vitamin E, and natural antioxidants. Due to the unique edible health care and beauty value of olive oil, it is praised as "liquid gold" and "queen of vegetable oils" by the world's medical and nutritional circles. Olive oil has become the high-grade cooking oil chosen by domestic and foreign consumers. Virgin olive oil is extracted directly from fresh olive fruits by mechanical cold pressing, and the oil juice is obtained after filtering and other treatments to remove foreign matter. There is no chemical treatment in the process of processing. These olive oils are of the ...

AI Technical Summary

Problems solved by technology

However, because the pressing method is generally high-temperature pressing to make oil, the peanuts must be heated to 120-140 degrees, steamed and fried for 40-60 minutes, and the temperature of the raw materials is as high as 200-240 degrees during extrusion. severe damage, which greatly affects the nutritional quality of the product. At the same time, the peanut protein is severely denatured, and the denatured peanut protein cannot be effectively used, resulting in a great waste of resources.

Although some enterprises use low-temperature pressing to prepare peanut oil, the extraction rate of oil is low, the residual oil rate is high, and the aroma of peanut oil is poor, which makes it difficult to popularize low-temperature pressing technology.