Technique for preparing peanut oil and peanut albumen powder at low temperature

A technology of peanut protein powder and process method, which is applied in the field of vegetable oil, can solve problems such as dark color, impact on nutritional value, and application restrictions, and achieve the effects of simple process, convenient operation, and improved production efficiency and economic benefits

Inactive Publication Date: 2015-06-03
SHANDONG LEYOUYOU PEANUT OIL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high temperature in the production process of this process, the protein denaturation in the obtained peanut protein powder is serious, the content of water-soluble protein is reduced, and the color is darker, so the application in food is limited, and it is generally used as feed.
However, the nutrients in peanut oil, especially the unsaturated fatty acids, are destroyed, and its nutritional value is affected.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] After removing impurities and stones, the peanut kernels are roasted at low temperature and red-coated by equipment to remove the red coat. Qualified raw materials are obtained through color selection, and then enter the tempering pot to adjust the moisture to 6% and the temperature to 50°C. The conditioned raw materials are pressed through a low-temperature screw press to obtain low-temperature pressed cake and pressed crude oil. The temperature of the pressed cake is 56°C, the oil temperature is 42°C, and the residual oil in the cake is 13.5%. The crushed crude oil is cooled, settled and filtered to obtain cold-pressed peanut oil products, which meet the standard for crushed first-grade peanut oil (GB 1534-2003). The pressed cake is leached by the towline extractor, the leaching temperature is adjusted to 50°C, and the material-to-solvent ratio is 1:1. The leached meal is desolvated by steaming off-line in an AB cylinder at a low temperature, and the desolventization t...

Embodiment 2

[0021] After removing impurities and stones, the peanut kernels are roasted at low temperature and red-coated equipment is used to remove the red coat. Qualified raw materials are obtained through color selection, and then enter the tempering pot to adjust the moisture to 8% and the temperature to 60°C. The conditioned raw materials are pressed through a low-temperature screw press to obtain a low-temperature pressed cake and pressed crude oil. The temperature of the pressed cake is 62°C, the oil temperature is 53°C, and the residual oil in the cake is 11.8%. The crushed crude oil is cooled, settled and filtered to obtain cold-pressed peanut oil products, which meet the standard for crushed first-grade peanut oil (GB 1534-2003). The pressed cake is leached by the towline extractor, the leaching temperature is adjusted to 55°C, the material-to-solvent ratio is 1:1.5, the leached meal is desolvated by steaming off-line in an AB cylinder at a low temperature, and the desolventizat...

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PUM

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Abstract

The invention provides a technique for preparing peanut oil and peanut albumen powder at low temperature. The technical scheme is as follows: the technique comprises the following steps: cleaning redcoat-removed peanut kernels, baking at low temperature, regulating, pressing at low temperature, filtering, leaching at low temperature, desolventizing at low temperature, refining and carrying out superfine grinding to obtain the cold-pressed peanut oil and peanut albumen powder product. The technical process comprises the following steps: (1) regulating; (2) low-temperature pressing; (3) filtering; (4) low-temperature leaching; (5) low-temperature desolventizing; (6) refining; and (7) superfine grinding. The technique can satisfy the demands of high-end consumers for nutritive value and subtle fragrance of the peanut oil, can produce the cold-pressed peanut oil and low-denaturalization peanut albumen powder without damaging the nutritional ingredients in the peanut oil, enhances the production efficiency and economic benefit, and is suitable for universal popularization.

Description

Technical field: [0001] The invention relates to the technical field of vegetable oil, in particular to a process for preparing peanut oil and peanut protein powder at low temperature. Background technique: [0002] At present, domestic peanut oil production companies generally use steaming and frying, hot pressing, leaching, and high-temperature desolventization processes. This process has a high oil yield and the obtained peanut oil product has a strong fragrance. However, due to the high temperature in the production process of this process, the protein denaturation in the obtained peanut protein powder is serious, the water-soluble protein content is reduced, and the color is darker, so the application in food is limited, and it is generally used as feed. However, the nutrients in peanut oil, especially the unsaturated fatty acids, are destroyed, and its nutritional value is affected. Contents of the invention [0003] The object of the invention is to provide a proce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/06C11B3/00A23J1/14
CPCC11B1/06A23J1/142C11B1/04C11B1/10C11B1/108C11B3/001C11B3/008
Inventor 尤学永鲁海龙曹万新史宣明
Owner SHANDONG LEYOUYOU PEANUT OIL TECH
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