Processing process of quick-freezing aroma-coagulating type peanut oil

Abstract

The invention discloses a processing process of quick-freezing aroma-coagulating type peanut oil. The processing process comprises peanut oil hot-press-method manufacture, crude oil refrigerator cooling and water-adding filtering, wherein the step of crude oil refrigerator cooling refers to enabling pressed crude oil to be rapidly pumped into a crude oil refrigerator to be refrigerated and cooled, enabling the refrigeration time to be 25-35min, and enabling the crude oil refrigeration cooling temperature to be below 20 DEG C. According to the processing process of the quick-freezing aroma-coagulating type peanut oil, over 92% of peanut aroma factors can be reserved in the crude oil cooling process, the processed peanut oil is strong in aroma, and the aroma can be guaranteed to be as before even if the peanut oil is stored for a year.

Description

technical field [0001] The invention belongs to the field of agricultural product processing, and in particular relates to a processing technology of peanut oil, in particular to a processing technology of quick-frozen condensed aroma peanut oil. Background technique [0002] High-grade peanut oil is generally divided into pure fragrance type, strong fragrance type and light fragrance type. They are processed from high-quality peanut kernels without any additives. Looking at the existing production process of high-grade peanut oil to maintain fragrance, it is necessary to cool and low-temperature filter the pressed crude oil to ensure the fragrance factor and remove phospholipids, moisture, impurities, etc. contained in the oil, but this cooling process Generally, the crude oil temperature is lowered and controlled within 20°C by water circulation cooling method, such as patent 93111349.0 discloses the production process of Luzhou-flavor peanut oil, 91103080.8 discloses pur...

AI Technical Summary

Problems solved by technology

The process of using water circulation to cool down mainly exists: first, the cooling time is long, generally takes 4-5 hours or even longer, so the production efficiency is low; second, due to the long-term cooling, the aroma factor of peanut oil is easy in the cooling process Volatilization, the degree of volatility can reach more than 50%, resulting in the decline of the aroma of the produced peanut oil, and in the storage process, most of the aroma will be lost after half a year.