Preparation method of peanut germ oil

A peanut germ and germ technology, which is applied in the field of peanut germ oil production, can solve the problems of excessive debris and red powder, low germ purity, and peanut aroma damage, and achieve shortened shelf life, high nutritional value, and delayed Effects of human aging

Inactive Publication Date: 2011-04-06
QINGDAO CHANGSHOU FOOD
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  • Abstract
  • Description
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AI Technical Summary

Problems solved by technology

At present, the germ extraction technology is relatively simple, which leads to the low purity of the extracted germ. The real germ in the so-called germ raw material can only account for about 60%, and there are many broken residues and red powder, which affect the color and taste of the germ oil.
In addition, the extraction of peanut oil and other edible germ oils is mainly through the high-temperature pressing process (120°C) of fried embryos and the extraction process of organic solvents. Although the oil yield is relatively high, it will also cause the loss of fat-soluble vitamins and make the original peanuts The aroma will be destroyed due to high temperature; the extracted crude oil contains more impurities, darker color and poor quality

Method used

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Experimental program
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specific Embodiment approach

[0019] The specific embodiment of the present invention is as follows: a kind of preparation method of peanut germ oil, comprises the following steps:

[0020] 1) Separation and extraction process of germ: first, dry the peanuts of selected specifications at 60-75°C for 25-35 minutes, so that the moisture of the dried peanuts is 4.3-5.6%, and after passing through the vibrating fluidized bed Cool quickly to the skin temperature of 18-25°C, and send it to the high-level silo through the conveying auger and the elevator; the peanuts in the silo are evenly distributed through the splitter plate, and flow to the hopper of the peeling half-grain machine by itself, and the three-stage peanuts in the peeling half-grain machine equipment The first rubber roller is made of wear-resistant silicone rubber material, and the three rubber rollers are arranged in the shape of "product". The gap between the two lower rubber rollers is 3-5mm, the gap at the feeding end is 8-12mm, and the gap at...

specific Embodiment 1

[0025] Specific Example 1: After screening, 1.9 tons of Xiaobaisha peanuts with specifications (35-40) were baked at 72°C for 30 minutes, cooled to a skin temperature of 20°C, and the germ was separated from the cotyledons by a half-grain machine, and the peanut germ and germ were collected. The proportion is 96.4%. It is transported to the conditioner. After adding water, heating and tempering, the temperature is 56°C and the water content is 13.2%. After the cake is heated and tempered by adding water, it is fed into a single-shaft oil press to complete the second pressing; the first and second crude oils are mixed and then coarsely filtered, vacuum dried for 3 hours, the vacuum degree is 0.097MPA, the temperature is 80°C, and after filtration at room temperature Freeze to 12°C, pump to oil storage tank for 6 months, then filter to produce 0.84 tons of peanut germ oil, its physical and chemical indicators are: yellow 9 red 1, moisture 0.03%, impurities 0.04%, acid value 0.57m...

specific Embodiment 2

[0026] Specific embodiment two: about 2.6 tons of peanuts of specifications (24-28) after screening are baked at 70°C for 33 minutes, cooled to a skin temperature of 22°C, and the germ is separated from the cotyledon by a half-grain machine, and the peanut germ is collected. The proportion is 97.4%, transported to the conditioner, after adding water, heating and tempering, the temperature is 58°C, the water content is 17.3%, and it is fed into the twin-screw oil press for pressing to obtain a peanut cake and a crude oil, and a peanut cake After adding water, heating and tempering the grains, they are fed into a single-shaft oil press to complete the second pressing; the first and second crude oils are mixed and then coarsely filtered, vacuum-dried for 3 hours, the vacuum degree is 0.095MPA, the temperature is 85°C, filtered at room temperature and then frozen to 12°C, pumped to an oil storage tank for 6 months, and then filtered to produce 0.90 tons of peanut germ oil, whose ph...

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Abstract

The invention relates to a preparation method of peanut germ oil. The preparation method comprises: 1) a process of separating and extracting germ; 2) a process of hardening and tempering at a low temperature; 3) a process of physically pressing; and 4) a process of physically refining at a low temperature. The germ for preparing the peanut germ oil by the technology of the invention is separated from the seed leaves while a peanut kernel is made into half particles by removing the red skin at a low temperature; the material germ is subject to low-temperature hardening and tempering, and then fat in the germ is separated by two low-temperature pure physical cold pressing processes and a completely physical mechanical extrusion method; and finally, the peanut germ oil is prepared by a physical refining method combining low-temperature drying and multi-layer vegetable fiber filtering, wherein the natural components of the fat in the germ are maintained relatively well. Through the invention, the physiological activators in the oil are protected from being damaged to the greatest degree, and the shortcoming of short shelf life of cold pressed oil is overcome at the same time.

Description

technical field [0001] The invention relates to the field of vegetable oil production, in particular to a method for preparing peanut germ oil. Background technique [0002] With the improvement of living standards, people's requirements for edible oil in daily life are also increasing day by day: from simply pursuing delicious food to improving their own health, from simply providing energy to comprehensive nutrition. The germ is the nutritional treasure house and essence of the plant grain. Although it accounts for a small part of the weight of the grain, it contains quite rich nutrients. Peanut oil is one of people's favorite daily edible oils, and peanut germ oil extracted from peanut germ is the essence of it. The ideal extraction process of peanut germ oil should be to extract the edible part to the maximum extent without destroying the nutritional components of the germ oil. At present, the germ extraction technology is relatively simple, which leads to the low puri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/06C11B1/04C11B3/00
Inventor 曲永军
Owner QINGDAO CHANGSHOU FOOD
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