High oleic acid superfine fragrant peanut oil and production process thereof

A production process, peanut oil technology, applied in the production of fat/fat, fat production, fat oil/fat refining, etc., can solve the problems of cumbersome methods, easy introduction of harmful substances, etc., achieve high extraction efficiency, improve oxidative stability, and improve anti-oxidative properties. The effect of oxidation rate

Active Publication Date: 2014-08-27
山东金胜粮油食品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But this method is cumbersome and e

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Choose blocks with good drainage, rich in sand and organic matter to grow peanuts. The location is Shizilu Town, Junan County. Apply 1,000 kg of animal manure per mu; apply 30 kg of NPK (12-12-12) compound fertilizer per mu; spray 0.3% potassium dihydrogen phosphate water solution 6 weeks after flowering, with an interval of 10 days. Spray 30 grams of Zhuangbaoan growth regulator per acre in the late peanut growth period to prevent the peanut plant from growing; keep the soil field water holding capacity at about 40%. The oleic acid content of peanuts was tested to be more than 45%.

Embodiment 2

[0034] A production process of high oleic aromatic peanut oil, which comprises the following steps:

[0035] 1) Selection of raw materials: The raw materials of peanuts come from the planting base of peanuts rich in oleic acid, and the oleic acid content reaches 48%;

[0036] 2) Cleaning: remove immature grains, broken grains, moldy grains, stones and metals, etc. Stones and metals will damage machinery and equipment, moldy and immature peanuts will seriously affect the quality of oil; peanuts are required to be fresh and full of grains , No damage, no mildew, no insects, less impurities, no aging period; in line with GB / T1533 standard requirements;

[0037] 3) Take off the red clothes: send the peanuts to a low-temperature dryer for heat drying, the hot air temperature is 100℃, the drying time is 15 minutes, and the rapid cooling will make the output temperature reach normal room temperature, and then send the peanuts to the stripper to remove the red clothes , Collect red clothes ...

Embodiment 3

[0050] Quality inspection of oleic peanut oil of the present invention: Table 1

[0051] project test results Oleic acid content in virgin peanut oil%57.89 Oleic acid content% after 30 days storage57.61 Oleic acid content% after storage for 100 days57.32 Oleic acid content% after storage for 300 days57.08 Insoluble impurities%0.003 transparency Clear and transparent 280° heating test No change in color Fragrance Rich and mellow

[0052] The present invention also detects the acid value at the same time, and there is no change in each time period, as shown in Table 2:

[0053] Days Acid value mgkoh / g 00.36 300.38 1000.41 3000.45

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Abstract

The invention belongs to the technical fields of biology and food and discloses a production process of high oleic acid superfine fragrant peanut oil. The production process of the high oleic acid superfine fragrant peanut oil comprises the following steps: 1) choosing raw materials; 2) cleaning; 3) removing red skins; 4) preparing a natural compound antioxidant; 5) roasting seeds; 6) squeezing; 7) filtering at low temperature; 8) storing peanut oil. The invention also discloses peanut oil prepared by utilizing the production process. The production process of the high oleic acid superfine fragrant peanut oil has the advantages that the oxidation stability of oil is improved, and nutritional ingredients of the peanut oil and rich original mellow are reserved; a peanut red skin extract is used as an antioxidant, so that oleic acid can be avoided from being oxidized; meanwhile waste materials are changed into things of value, and the cost is saved.

Description

Technical field [0001] The invention belongs to the technical field of biology and food, and relates to a high-oleic peanut oil and its production process. [0002] Background technique [0003] High oleic peanut oil is rich in monounsaturated fatty acids and is known as a nutritious health oil. It can effectively remove low-density protein in blood vessels, lower cholesterol, and is beneficial to human cardiovascular health. However, edible vegetable oils undergo a series of chemical changes during storage at room temperature. These changes lead to increased acid value and peroxide value of oils, produce bad odors, deepen the color, and ultimately affect the shelf life of the product. The oxidation stability of oils is a very important characteristic index, which has guiding significance for manufacturers, wholesale retailers and consumers. In recent years, reports of poisoning caused by oxidative rancidity of fats and oil-based foods are common at home and abroad. Therefore, fr...

Claims

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Application Information

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IPC IPC(8): C11B1/08C11B1/04C11B3/00
Inventor 高冠勇陈宁
Owner 山东金胜粮油食品有限公司
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