Method for extracting peanut oil and peanut butter through aqueous enzymatic method

A technology of peanut oil and peanut butter, applied in the direction of fat production, food hydrolysis, fat oil/fat production, etc., can solve the problem of high fat content, and achieve the effect of low fat content, rich nutrition and good quality

Inactive Publication Date: 2016-03-23
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional peanut butter is made from peeled peanut kernels, which has high fat content and is not suitable for obese people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The peanuts are peeled and crushed, and then the moisture content is adjusted. Extrusion and puffing are carried out under the conditions of material moisture content of 16%, sleeve temperature of 100°C, screw speed of 95r / min, and die hole diameter of 22mm to obtain puffed products; Add water to the enzymolysis reaction kettle, heat it with steam at 55°C, add the puffed product to the heated water and mix to obtain a mixed solution, use 2mol / L NaOH solution to adjust the initial pH of the mixed solution to 8.5, and the ratio of solid to liquid Add 3‰ Alcalase alkaline protease to the mixed liquid under the condition of 1:7 for enzymolysis for 60min, and after enzymolysis, use a two-phase horizontal centrifuge to centrifuge and separate the liquid phase and residue; use a disc centrifuge to The liquid phase is centrifuged to obtain peanut oil and water phase, and the residue is ultrafinely pulverized and mixed with the water phase to obtain a mixed slurry. The mixed slur...

Embodiment 2

[0021] The peanuts are peeled and crushed, and then the moisture content is adjusted. Extrusion and puffing are carried out under the conditions of material moisture content of 16%, sleeve temperature of 100°C, screw speed of 95r / min, and die hole diameter of 22mm to obtain puffed products; Add water to the enzymolysis reaction kettle, heat it with steam at 50°C, add the puffed product to the heated water and mix to obtain a mixed solution. Use 2mol / L NaOH solution to adjust the initial pH of the mixed solution to 8.5. Under the condition of 1:8, add 2.5‰ Alcalase alkaline protease to the mixed solution for enzymolysis for 70min, after enzymolysis, use a two-phase horizontal centrifuge to centrifuge and separate the liquid phase and residue; use a disc centrifuge to The liquid phase is centrifuged to obtain peanut oil and water phase, and the residue is ultrafinely pulverized and mixed with the water phase to obtain a mixed slurry. The mixed slurry is heat-treated at a heat tre...

Embodiment 3

[0023]The peanuts are peeled and crushed, and then the moisture content is adjusted. Extrusion and puffing are carried out under the conditions of material moisture content of 16%, sleeve temperature of 100°C, screw speed of 95r / min, and die hole diameter of 22mm to obtain puffed products; Add water into the enzymolysis reaction kettle, heat it with steam at 60°C, add the puffed product to the heated water and mix to obtain a mixed solution, use 2mol / L NaOH solution to adjust the initial pH of the mixed solution to 8.5, and the ratio of solid to liquid Under the condition of 1:6, add 3.5‰ Alcalase alkaline protease to the mixed solution for enzymolysis for 50min, after enzymolysis, use a two-phase horizontal centrifuge to centrifuge and separate the liquid phase and residue; use a disc centrifuge to The liquid phase is centrifuged to obtain peanut oil and water phase, and the residue is ultrafinely pulverized and mixed with the water phase to obtain a mixed slurry. The mixed sl...

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PUM

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Abstract

The invention provides a method for extracting peanut oil and peanut butter through an aqueous enzymatic method and belongs to the technical field of vegetable oil and fat processing. The method includes the following steps that 1, peanuts are subjected to extrusion and puffing processing after being peeled and crushed, and a puffing product is obtained; 2, water is added into an enzymolysis reaction kettle, after steam heating is conducted, the puffing product is added, mixed liquid is obtained, after the pH of the mixed liquid is adjusted, alkaline protease is added for enzymolysis, after enzymolysis is conducted, a horizontal centrifuge is adopted for conducting centrifugation, and a liquid phase and residuals are obtained; 3, a disk centrifuge is adopted for conducting centrifugation on the liquid phase, the peanut oil and the water phase are obtained, the residuals are mixed with water after being crushed, mixed slurry is obtained, and the mixed slurry is subjected to heat treatment; 4, the mixed slurry obtained after heat treatment is placed into a blending tank, then saccharose, salt, essence and agar are added for blending, the blended slurry is subjected to homogeneity, concentration and sterilization, and the peanut butter is obtained. The method is simple in process, low in cost and suitable for industrialized continuous production, and the high-quality peanut oil and the low-fat high-protein peanut butter can be obtained at the same time.

Description

technical field [0001] The invention belongs to the technical field of vegetable oil processing, and mainly relates to a method for extracting peanut oil and peanut butter by an aqueous enzymatic method. Background technique [0002] Peanut belongs to the leguminous family and originated in the tropical and subtropical regions of South America. At present, a total of 6075 peanut germplasms are preserved in my country's gene bank, and the quality of different varieties has significant differences. In recent years, with the increase of my country's peanut production and the development of food processing technology, peanut oil, peanut protein products, peanut beverages, peanut functional extracts and peanut snack foods occupy a certain market. Aqueous enzymatic oil extraction technology is a new type of oil extraction technology that appeared at the end of the 20th century. Compared with traditional oil extraction processes, aqueous enzymatic oil extraction has low energy cons...

Claims

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Application Information

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IPC IPC(8): C11B1/00C11B1/04A23L25/10
CPCC11B1/00A23V2002/00C11B1/025C11B1/04A23V2300/26A23V2300/28
Inventor 江连洲隋晓楠齐宝坤李杨王中江
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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