Method for low-temperature preparation of fragrant peanut oil

A technology of fragrant flowers and peanuts, which is applied in the direction of fat production, edible oil/fat, fat oil/fat production, etc. It can solve the problems affecting the flavor and quality of peanut oil, the difficulty of comprehensive utilization of peanut meal, and the denaturation of oil protein, so as to achieve soft fragrance, Low oxidation value and quality improvement effect

Inactive Publication Date: 2016-02-24
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the long steaming and frying time and high temperature, furanone and furan aldehyde-like charred flavor substances and pyridine-like and pyrrole-like smoky flavor substances will be produced, which will affect the flavor and quality of peanut oil.
And the serious denaturation of oilseed protein brings difficulties to the comprehensive utilization of peanut meal

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 500g shelled peanuts were heated in a continuous drum microwave oven with a microwave power of 1200KW and a temperature of 120°C for 10min. Then put the peanuts into a medium-short-wave infrared heating box and heat for 20 minutes at a temperature of 130°C. Then use a sheller to remove the shell of the peanut, a crusher to pull out the red coat of the peanut, a wind separator to suck out the red coat, and a crusher to crush the peeled peanut into broken grains. Put crushed peanuts into a hydraulic oil press for cold pressing to obtain crude peanut oil. Finally, the crude peanut oil is put into a centrifuge for separation, the temperature is room temperature, and the rotating speed is 4500r / min to obtain the delicate fragrance peanut oil. The obtained peanut oil has a mild aroma, and no caramel-like flavor substances such as furanone and furan aldehydes, as well as smoky flavor substances such as pyridine and pyrrole were detected by GC-MS detection. According to the n...

Embodiment 2

[0021] 500g shelled peanuts were put into a continuous drum microwave oven and heated for 8 minutes at a microwave power of 1200KW and a temperature of 130°C. Then put the peanuts into a medium-short-wave infrared heating box, and heat for 30 minutes at a temperature of 120° C. Then use a sheller to remove the shell of the peanut, a crusher to pull out the red coat of the peanut, a wind separator to suck out the red coat, and a crusher to crush the peeled peanut into broken grains. Put crushed peanuts into a hydraulic oil press for cold pressing to obtain crude peanut oil. Finally, the crude peanut oil is put into a centrifuge for separation, the temperature is room temperature, and the rotating speed is 4500r / min to obtain the delicate fragrance peanut oil. The obtained peanut oil has a mild aroma, and no caramel-like flavor substances such as furanone and furan aldehydes, as well as smoky flavor substances such as pyridine and pyrrole were detected by GC-MS detection. Acco...

Embodiment 3

[0023] 500g shelled peanuts were heated in a continuous drum microwave oven; the microwave power was 1200KW, and the temperature was 140°C for 6 minutes. Then put the peanuts into a medium-short-wave infrared heating box, and heat for 40 minutes at a temperature of 110° C. Then use a sheller to remove the shell of the peanut, a crusher to pull out the red coat of the peanut, a wind separator to suck out the red coat, and a crusher to crush the peeled peanut into broken grains. Put crushed peanuts into a hydraulic oil press for cold pressing to obtain crude peanut oil. Finally, the crude peanut oil is put into a centrifuge for separation, the temperature is room temperature, and the rotating speed is 4500r / min to obtain the delicate fragrance peanut oil. The obtained peanut oil has a mild aroma, and no caramel-like flavor substances such as furanone and furan aldehydes, as well as smoky flavor substances such as pyridine and pyrrole were detected by GC-MS detection. According...

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PUM

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Abstract

The invention discloses a method for low-temperature preparation of fragrant peanut oil, and belongs to the food deep processing technology field. Aimed to the problems that the temperature is too high, grease tastes burnt, the fragrance is light, the color is too dark and the quality is damaged in production of traditional fragrant peanut oil, high-quality peanuts are employed as a raw material, microwave and infrared heating technology are combined for low-temperature pretreatment of the peanut oil material, and a hydraulic squeezing technology is employed to prepare fragrant peanut oil.

Description

technical field [0001] The invention relates to a method for preparing fragrant peanut oil at low temperature, and belongs to the technical field of food intensive processing. Background technique [0002] Aroma peanut oil is highly praised for its strong flavor in line with the eating habits of oriental people. In the traditional production process of Luzhou-flavored peanut oil, seeds need to be roasted at high temperature, and the flavor substances of Luzhou-flavored peanut oil are mainly formed in this process. During the high-temperature steaming and frying of oil plants, the physical and chemical reactions of proteins, reducing sugars, and lipids are the key to the formation of the aroma of peanut oil. However, due to the long steaming and frying time and high temperature, furanone and furan aldehyde-like charred flavor substances, pyridine and pyrrole-like smoke flavor substances will be produced, which will affect the flavor and quality of peanut oil. And the seriou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/00C11B1/04C11B1/06C11B3/00A23D9/02
CPCA23D9/02C11B1/00C11B1/04C11B1/06C11B3/00
Inventor 刘元法李进伟黄克霞
Owner JIANGNAN UNIV
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