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Preparation method of garlic flavor peanut oil

A peanut oil and aroma technology, applied in the direction of fat oil/fat refining, fat production, fat oil/fat production, etc., can solve the problem of low oil yield, etc., and achieve the effect of improving quality, benefiting health and good taste.

Inactive Publication Date: 2015-12-09
成都市新津迎先粮油有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is a problem of low oil yield in cold pressing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation method of garlic-flavored peanut oil is characterized in that it comprises the following steps:

[0020] (1) Peanuts are shelled, washed, and dried at 50°C until the water content is 5%;

[0021] (2) Cool down to 40°C to remove the red skin and crush it;

[0022] (3) At room temperature, send the crushed peanut kernels to an oil press to extract oil to obtain peanut oil and peanut meal;

[0023] (4) Put the mixture of peanut meal and garlic with a mass ratio of 10:1 into a steamer and steam for 5 minutes, then stir-fry at 40°C for 10 minutes;

[0024] (5) performing secondary extraction of the mixture obtained in step (4) and peanut kernels in a mass ratio of 2:1;

[0025] (6) After filtering the peanut oil obtained in steps (3) and (5), carry out alkali refining, decolorization, and deodorization treatments;

[0026] (7) Encapsulate the finished product net peanut oil.

[0027] The particle size of the crushed peanuts is 50 mesh; the oil press adopts ...

Embodiment 2

[0029] A preparation method of garlic-flavored peanut oil is characterized in that it comprises the following steps:

[0030] (1) Peanuts are shelled, washed, and dried at 55°C until the water content is 7%;

[0031] (2) Cool down to 42°C to remove the red skin and crush it;

[0032] (3) At room temperature, send the crushed peanut kernels to an oil press to extract oil to obtain peanut oil and peanut meal;

[0033] (4) Put the mixture of peanut meal and garlic with a mass ratio of 12:1 into a steamer and steam for 7 minutes, then stir-fry at 45°C for 12 minutes;

[0034] (5) Perform secondary extraction of the mixture obtained in step (4) and peanut kernels in a mass ratio of 3:1;

[0035] (6) After filtering the peanut oil obtained in steps (3) and (5), carry out alkali refining, decolorization, and deodorization treatments;

[0036] (7) Encapsulate the finished product net peanut oil.

[0037] The particle size of the crushed peanuts is 30 mesh; the oil press adopts a t...

Embodiment 3

[0039] A preparation method of garlic-flavored peanut oil is characterized in that it comprises the following steps:

[0040] (1) Peanuts are shelled, washed, and dried at 59°C until the water content is 8%;

[0041] (2) Cool down to 44°C to remove the red skin and crush it;

[0042] (3) At room temperature, send the crushed peanut kernels to an oil press to extract oil to obtain peanut oil and peanut meal;

[0043] (4) Put the mixture of peanut meal and garlic with a mass ratio of 14:1 into a steamer and steam for 8 minutes, then stir-fry at 49°C for 14 minutes;

[0044] (5) performing secondary extraction of the mixture obtained in step (4) and peanut kernels at a mass ratio of 3.5:1;

[0045] (6) After filtering the peanut oil obtained in steps (3) and (5), carry out alkali refining, decolorization, and deodorization treatments;

[0046] (7) Encapsulate the finished product net peanut oil.

[0047] The crushed peanuts have a particle size of 34 meshes; the oil press ado...

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Abstract

The invention relates to a preparation method of garlic flavor peanut oil, and belongs to the technical field of vegetable oil processing. The preparation method of the peanut oil comprises the following steps: (1) removing and washing peanuts, drying at the temperature of 50-65 DEG C untill the moisture content is 2-4%; (2) cooling the temperature to 40-45 DEG C to remove red skins and crushing; (3) at room temperature, sending the crushed peanuts into an oil squeezer to squeeze for oil, preparing peanut oil and peanut meal; (4) putting the mixture of the peanut meal and garlic with the mass ratio of (10-15): 1 into a steam vapor to vaporize for 5-9 min, and stirring under the temperature of 40-55 DEG C for 10-15 min; (5) performing secondary squeezing with the mass ratio of (2-4): 1 for the mixture obtained in step (4); (6) filtrating the peanut oil obtained in step (3) and step (5), performing alkali kneading, decolorization and deodorization; and (7) packaging to obtain a finished pure peanut oil product. According to the preparation method of the garlic flavor peanut oil provided by the invention, the oil yield is high, and the produced peanut oil is rich in nutrients and is beneficial fpr human health.

Description

technical field [0001] The invention relates to a method for preparing garlic-flavored peanut oil, which belongs to the technical field of vegetable oil processing. Background technique [0002] Peanut oil is a vegetable oil made from peanuts. It is rich in nutrients, including rich unsaturated fatty acids, vitamin E, resveratrol, β-sitosterol, etc. There are two types of peanut oil extraction methods in my country: hot pressing and cold pressing. [0003] During the hot pressing process of peanuts, the loss of linolenic acid, linoleic acid, vitamin E and other nutrients in peanuts and the denaturation of peanut proteins will be caused due to high pressing temperature. Cold pressing has the problem of low oil yield. How to eliminate the pollution of aflatoxin, increase beneficial ingredients and ensure human health during the peanut oil pressing process needs to be studied to improve the process. Contents of the invention [0004] The object of the invention is to provi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/04C11B1/06C11B3/00
Inventor 高惠英
Owner 成都市新津迎先粮油有限公司
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