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Preparation method of squeezed peanut oil

A peanut oil and peanut technology, applied in the direction of fat production, fat oil/fat production, etc., can solve the problems of uneven ripeness, peanut oil nutrition loss, cumbersome process, etc., achieve uniform ripeness, save time and cost, and multi-nutrition The effect of ingredients

Inactive Publication Date: 2016-03-02
CROP RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This process has the following defects: after steaming and frying peanut kernels, the degree of ripeness is uneven, which greatly affects the fragrance and storage time of the pressed oil; peanut skin contains a variety of nutrients that are very beneficial to the human body, and peeling makes peanut oil Nutrient loss; cumbersome process, time-consuming and labor-intensive

Method used

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Examples

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Effect test

preparation example Construction

[0015] A preparation method of pressed peanut oil, comprising the following steps,

[0016] Step A: Peanuts are removed from their shells to obtain peanut kernels;

[0017] Step B: Integration of steaming and frying. Put the peanut kernels obtained in step A in a stirring wok and fry them. When the temperature of the peanut kernels is 110°C-120°C and the water content is less than or equal to 2%, spray water evenly On the surface of the peanut kernels, the added water forms water vapor under the high-temperature frying pan, and the peanut kernels are fully cooked in a closed water vapor environment. The roasting should not be interrupted in this step;

[0018] Step C: Physically pressing and filtering the peanut kernels obtained in Step B to obtain crude oil.

[0019] As a further improvement of the technical solution of the present invention, the water in the step B is tap water.

[0020] As a further improvement of the technical solution of the present inventio...

Embodiment 1

[0022] Step A: Select high-quality peanuts with uniform size and fresh color, first clean the selected peanuts to remove impurities and dust, then shell the peanuts, separate the peanut kernels from the peanut shells, and collect the peanut kernels for later use.

[0023] Step B: Put the peanut kernels obtained in step A and fry them in a stirring wok. When the temperature of the peanut kernels is 110°C-120°C and the water content is less than or equal to 2%, add 1 kg of peanut kernels for every 50 kg of peanut kernels Proportion of water Spray water evenly on the surface of peanut kernels. At this time, the temperature of the frying pan is high, and the added water will form water vapor in a very short time. Peanut kernels will be cooked quickly in a closed water vapor environment. Stir-fry without interruption.

[0024] Said stirring wok is a Chinese utility model patent (notification number CN202104185U, date of announcement: 2012-01-11) described in "a frying pan for...

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Abstract

A preparation method of squeezed peanut oil comprises the following steps: 1, removing peanut shells from peanuts to obtain peanut kernels; 2, integrating steaming and stir-frying: putting the peanut kernels obtained in step 1 in a stirring type stir-frying pot, parching the peanut kernels, uniformly sprinkling water on the surface of the peanut kernels when the temperature of the peanut kernels is 110-120DEG C and the water content is not greater than 2%, and steaming the peanut kernels, wherein the parching process is not interrupted in the whole step 2; and 3, physically squeezing the peanut kernels obtained in step 2, and filtering to obtain crude oil. Water in the step 2 is tap water, and 1kg of water is added to each 50kg of the peanut kernels in the step 2. The purpose of the invention is to provide the preparation method of the squeezed peanut oil, and steaming and stir-frying of the peanut kernels are carried out in a same step, so the time and the cost are saved; steaming and boiling integration makes proteins be rapidly denaturated and the well-done degree be uniform; and a skin removal step is omitted, so many nutritional components are reserved, and the nutrition values are high.

Description

technical field [0001] The invention relates to a peanut production process, in particular to a preparation method of pressed 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. The fatty acid composition of peanut oil is relatively good, which is easy for human body to digest and absorb. Use peanut oil, can make cholesterol in human body decompose into bile acid and excrete, thereby reduce the content of cholesterol in blood plasma; In addition, peanut oil also contains a variety of substances beneficial to human body. Often edible peanut oil, can prevent that wrinkled skin is aging, and protection vascular wall, prevents thrombosis, contributes to prevention of arteriosclerosis and coronary heart disease. Choline in peanut oil can also improve the memory of human brain and delay brain function decline. [0003] The existing...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/04C11B1/06
Inventor 李一聪李万福方志伟
Owner CROP RES INST GUANGDONG ACAD OF AGRI SCI
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