Unlock instant, AI-driven research and patent intelligence for your innovation.

A kind of pure natural strong aroma peanut oil manufacturing process

A manufacturing process, peanut oil technology, applied in the direction of fat oil/fat refining, fat production, edible oil/fat, etc., can solve the problems of large damage to the beneficial nutritional components of peanuts, natural aromatics, complex processes, etc., to reduce energy and production Cost, rich aroma, high-quality effect

Active Publication Date: 2018-04-24
林华荣 +1
View PDF5 Cites 0 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

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-preserving ...

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 (4-5 knots...

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-preserving ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a manufacturing process of pure natural strong-flavored peanut oil, which belongs to the technical field of industrial production of vegetable oils; the process of the invention: select peanut kernels with sufficient light and a long growth period, remove impurities and eat a small amount of lye (or salt solution) Mold washing process, hot air blower dry and ready for pressing; closed double-layer coal (or electric) thermal cycle frying furnace high temperature uniform heat and saturated frying process, hot fast pressing process for fragrance preservation, oil cooling physical refining system engineering and low-pressure refrigeration Filtering and purifying technology produces clear, transparent, rich aroma, high-quality pure natural aroma peanut oil; the invention maximizes the retention of peanut kernels beneficial to the human body plant nutrients and natural fragrance, and effectively removes the peanut kernels in the growth, Harmful toxins adsorbed in storage and production processes, the technical quality and edible hygiene indicators of the finished peanut oil manufactured by the present invention all reach the national pressed first-class Luzhou-flavored peanut oil GB1534-2003 quality standard and GB / T 5009.37-2003 edible hygiene standard, which is A new continuous manufacturing process of peanut plant edible oil.

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): C11B1/06C11B1/04C11B3/00A23D9/02
Inventor 林华荣林元隆
Owner 林华荣