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Pure natural densely-fragrant peanut oil manufacturing process

A manufacturing process and technology of peanut oil, applied in the direction of fat oil/fat refining, fat production, edible oil/fat, etc., can solve the problems of complex process and the destruction of natural aromatics, which are beneficial nutrients of peanuts, etc., to achieve rich aroma, reduce Energy and production costs, high-end quality effects

Active Publication Date: 2015-09-09
林华荣 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] China invented "a physical refining process of low-temperature cold-pressed peanut oil and its refining system", application number 201410125420.2 discloses the physical refining process of low-temperature cold-pressed peanut oil, using low-temperature vacuum water stripping process to ensure the acid reduction of crude oil and peanut oil Transparency, but its process is complicated, which greatly damages the beneficial nutrients and natural aroma of peanuts

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Pretreatment of peanut kernels: After removing impurities from the incoming peanut kernels, put them into a circular cleaning box containing edible lye and soak for 3 minutes to realize the washing of exposed damaged parts of peanut kernels and places where germs hide mold, and then use a hot air blower Air-dried for pressing.

[0023] (2) Closed high-temperature soaking and saturated roasting process: use a double-layer closed coal heat circulation frying furnace to send the pretreated peanut kernels into the upper electric turntable furnace through quantitative control, and use the closed heat cycle transfer effect of the furnace and The moisture content of the peanut kernels is about 8%, and they are quickly saturated and heated at 280°C for 20 minutes, and then put into the second-layer electric frying pan of the frying furnace for another 15 minutes, and then they are taken out of the oven and squeezed.

[0024] (3) Hot-type quick-pressing and aroma-preservi...

Embodiment 2

[0027] (1) Pretreatment of peanut kernels: After removing impurities from the incoming peanut kernels, put them into a circular cleaning box containing edible lye and soak for 5 minutes to realize the washing of exposed damaged parts of peanut kernels and places where germs hide mold, and then use a hot air blower Air-dried for pressing.

[0028] (2) Closed high-temperature soaking and saturated roasting process: use double-layer closed-type coal (or electric) heat circulation frying furnace, put the pretreated peanut kernels into the upper electric turntable furnace through quantitative control, and use the heat of the closed furnace to The circulation effect and the moisture content of the peanut kernels are about 8%. They are quickly saturated and soaked at 300°C for 25 minutes, and then put into the second-floor electric frying pan of the frying furnace for another 20 minutes.

[0029](3) Hot-type quick-pressing and aroma-preserving process: use a short-distance (4-...

Embodiment 3

[0032] (1) Pretreatment of peanut kernels: After removing impurities from the incoming peanut kernels, put them into a circular cleaning box containing edible lye and soak for 4 minutes to realize the washing of exposed damaged parts of peanut kernels and places where germs hide mold, and then use a hot air blower Air-dried for pressing.

[0033] (2) Closed high-temperature soaking and saturated roasting process: use a double-layer closed coal heat circulation frying furnace to send the pretreated peanut kernels into the upper electric turntable furnace through quantitative control, and use the closed heat cycle transfer effect of the furnace and The moisture content of the peanut kernels is about 8%, and they are quickly saturated and heated at 290°C for 22 minutes, and then put into the second-layer electric frying pan of the frying furnace for another 18 minutes, and then they are taken out of the oven and squeezed.

[0034] (3) Hot-type quick-pressing and aroma-pres...

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Abstract

The invention relates to a pure natural densely-fragrant peanut oil manufacturing process and belongs to the technical field of industrial production of vegetable oil. The process provided by the invention comprises the steps of selecting peanuts which are illuminated sufficiently and grow long, removing impurities, performing a mold flushing process by using trace edible alkali solution (or salt solution), and blow-drying the peanuts with a hot air fan for oil pressing in future; performing high-temperature uniform-heating saturated drying process by using a closed dual-layer coal (or electric) heat circulating frying furnace, performing heating-type quick-pressing fragrance preserving process, cooling the oil and performing operations by using a physical refining system engineering and low-pressure cold filtering and purification technique to obtain clear, transparent, densely-fragrant and high-quality pure natural peanut oil. The pure natural densely-fragrant peanut oil manufacturing process preserves body-benefiting plant nutrient ingredients and natural fragrant elements of peanuts to the utmost extent and effectively removes harmful toxins adsorbed by the peanuts during growth, storage and production, various technical quality and dietetic hygiene indexes of the finished product peanut oil manufactured by using the process provided by the invention satisfy the national quality standard GB1534-2003 on grade-one pressed densely-fragrant peanut oil and dietetic hygiene standard GB / T 5009.37-2003, and the pure natural densely-fragrant peanut oil manufacturing process is an innovative peanut vegetable edible oil continuous manufacturing process.

Description

technical field [0001] The invention relates to an edible oil manufacturing process, in particular to a pure natural strong-flavored peanut oil manufacturing process, which belongs to the technical field of vegetable oil production. Background technique [0002] Peanut, formerly known as groundnut (scientific name: Arachis hypogaea Linn.), also known as longevity fruit, belongs to Rosaceae, an annual herbaceous plant of leguminous family, is a kind of nut with abundant production and wide consumption in my country. It is widely used in Guangdong, Guangxi, Hubei, Henan, Most provinces such as Shandong are rich in production. Peanut fruit contains protein, fat, sugar, vitamin A, vitamin B6, vitamin E, vitamin K, and mineral calcium, phosphorus, iron and other nutrients; contains 8 kinds of amino acids and unsaturated fatty acids needed by the human body; contains lecithin , choline, carotene, crude fiber and other substances, the fat content is 44-45%, the protein content is 2...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/06C11B1/04C11B3/00A23D9/02
Inventor 林华荣林元隆
Owner 林华荣