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Preparing method for osmanthus fragrans fragrance peanut oil

A technology of sweet-scented osmanthus and raw oil, applied in edible oil/fat, food science, application, etc., can solve the problems of weak fragrance of flowers, high production cost, and single function of peanut oil, achieve endocrine balance, low production cost, and broaden the sales market Effect

Inactive Publication Date: 2015-12-23
韦木兰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The invention provides a preparation method of sweet-scented osmanthus-flavored peanut oil to solve the problems that the peanut oil produced in the prior art has single functionality or weak floral fragrance and high production cost.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A preparation method of sweet-scented osmanthus fragrance peanut oil, comprises the following steps:

[0031] S1: Preparation of peanut powder: Peanuts are shelled and dried until the water content is 10%, and the peanuts are ground into powder and sieved with a 600-mesh sieve;

[0032] S2: Selection of sweet-scented osmanthus: pick fresh sweet-scented osmanthus, and choose a cool and clean place to spread the heat in a timely manner, with a height of 6 cm;

[0033] S3: The first scenting and re-fire drying: fully mix the peanut powder prepared in step S1 with the fresh sweet-scented osmanthus selected in step S2 in a weight ratio of 20:5, put them in a sealed bag for scenting for 16 hours, and use 600 mesh Sieve through a sieve to separate sweet-scented osmanthus and peanut powder, and the peanut powder after flowering is dried at a temperature of 115°C until the water content is 6%;

[0034] S4: The second scenting and refire drying: fully mix the peanut powder after...

Embodiment 2

[0038] A preparation method of sweet-scented osmanthus fragrance peanut oil, comprises the following steps:

[0039] S1: Preparation of peanut powder: Peanuts are shelled and dried until the moisture content is 8%, and the peanuts are ground into powder and sieved with a 200-mesh sieve;

[0040] S2: Selection of sweet-scented osmanthus: Pick fresh sweet-scented osmanthus, and choose a cool and clean place to spread it thinly in time to dissipate heat, with a height of 2 cm;

[0041] S3: The first scenting and re-fire drying: fully mix the peanut powder prepared in step S1 with the fresh sweet-scented osmanthus selected in step S2 in a weight ratio of 15:2, put them in a sealed bag for scenting for 12 hours, and use 200 mesh Sieve through a sieve to separate sweet-scented osmanthus and peanut powder, and the peanut powder after flowering is dried at a temperature of 95°C until the water content is 5%;

[0042] S4: The second scenting and refire drying: fully mix the peanut pow...

Embodiment 3

[0046] A preparation method of sweet-scented osmanthus fragrance peanut oil, comprises the following steps:

[0047] S1: Preparation of peanut powder: Peanuts are peeled and dried until the water content is 6%, ground the peanuts into powder and sifted through a 400-mesh sieve;

[0048] S2: Selection of sweet-scented osmanthus: pick fresh sweet-scented osmanthus, and choose a cool and clean place to spread the heat in a timely manner, with a height of 4 cm;

[0049] S3: The first scenting and re-fire drying: fully mix the peanut powder prepared in step S1 with the fresh sweet-scented osmanthus selected in step S2 in a weight ratio of 18:3, put them in a sealed bag for scenting for 14 hours, and use 400 mesh Sieve through a sieve to separate sweet-scented osmanthus and peanut powder, and the peanut powder after flowering is dried at a temperature of 105°C until the water content is 4%;

[0050] S4: The second scenting and refire drying: fully mix the peanut powder after refire...

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PUM

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Abstract

The invention discloses a preparing method for osmanthus fragrans fragrance peanut oil, and belongs to the technical field of vegetable oil processing. The osmanthus fragrans fragrance peanut oil is prepared through the steps of peanut powder preparing, osmanthus fragrans selecting, scenting, re-firing for drying, pressing, impurity removing, astringency removing, degreasing and the like. The osmanthus fragrans fragrance peanut oil is natural food with the functions of refreshing oneself, restoring consciousness, balancing internal secretion, allaying tiredness, beautifying the skin, improving immunity, delaying brain function decline and the like, additional value of peanut oil products is increased, and the sale market of the peanut oil is broadened.

Description

【Technical field】 [0001] The invention belongs to the technical field of vegetable oil processing, and in particular relates to a preparation method of sweet-scented osmanthus peanut oil. 【Background technique】 [0002] Peanut oil is light yellow and transparent, with clear color, fragrant smell and delicious taste. It is a kind of edible oil that is relatively easy to digest. Peanut oil contains more than 80% unsaturated fatty acids (including 41.2% oleic acid and 37.6% linoleic acid). In addition, it also contains 19.9% ​​of saturated fatty acids such as palmitic acid, stearic acid and arachidic acid. From the above content, the fatty acid composition of peanut oil is relatively good, which is easy for human body to digest and absorb. According to foreign data introduction, use peanut oil, can make cholesterol in human body be decomposed into bile acid and excrete, thereby reduce the content of cholesterol in blood plasma. Go up in addition, in peanut oil, also contain ...

Claims

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Application Information

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IPC IPC(8): A23D9/02
Inventor 韦木兰
Owner 韦木兰
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