Production method of cold pressing peanut and wheat germ compound oil

A technology of wheat germ and production method, which is applied in the direction of fat oil/fat production, fat production, etc., can solve the problems of restricting the development of wheat germ oil market, difficulty in extracting wheat germ oil, adverse effects on nutritional quality, etc., and reduce the mixing process of finished oil , Improve the cell wall breaking rate, increase the effect of fiber content
CN102732376BActive Publication Date: 2013-07-17INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
Publication Date
2013-07-17

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Abstract

The invention belongs to the technical field of production and processing of cold pressing edible oil, and particularly relates to a production method of cold pressing peanut and wheat germ compound oil. The production method of the cold pressing peanut and wheat germ compound oil comprises the following steps: (1) preprocessing of wheat bran, (2) preprocessing of peanut kernels, (3) modifying, (4) cold pressing and (5) filtering, wherein the specific steps of (3) modifying are as follows: uniformly mixing the preprocessed wheat bran and the peanut kernels with the weight ratio of (1-2):(4-12) to prepare a raw material, adding water, with the weight of 2%-4% of the weight of the raw material and the water temperature of 60-80 DEG C, to the raw material, and keeping 40-60 minutes for waterabsorption and softening. In the method, the wheat bran added to the peanut kernels can increase the oil yield of the peanut kernels; in addition, the peanut and wheat germ compound oil prepared by the method is rich in vitamin E, and integrates the nutritional functions of peanut oil and wheat germ oil, and the nutritional value is increased.
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Description

technical field

[0001] The invention belongs to the technical field of production and processing of cold-pressed edible oil, and in particular relates to a production method of cold-pressed peanut and wheat germ compound oil. Background technique

[0002] Since the advent of cold-pressing technology, it has developed rapidly. Due to the light color of cold-pressed oil, the extremely small phospholipid content, and the nutritional factors have not been destroyed by high temperature, the crude oil does not need complicated refining and can be eaten only by physical filtration. "Green environmental nutrition oil". Cold-pressed peanut oil contains more than 80% unsaturated fatty acids, and the composition of fatty acids is reasonable, which is easy for human body to digest and absorb. Cold-pressed peanut oil is light yellow and transparent, with clear color, fragrant smell and delicious taste, and is widely welcomed in the market. However, due to the low temperature of the col...

Claims

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