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Methods for preparing peanut oil and peanut meal through microbial fermentation, products of methods and applications of products

A technology of peanut oil and peanut meal, which is applied in application, fat oil/fat production, fat production, etc., and can solve the problem of high cost of aroma production by enzymatic hydrolysis

Inactive Publication Date: 2016-07-27
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, CN102239930B is a patent on the preparation of fragrant peanut oil. Its aroma production mechanism is to use compound enzymes to hydrolyze peanut protein and add amino acids to undergo Maillard reaction to produce aroma. The cost of enzymatic hydrolysis to produce aroma is generally higher

Method used

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  • Methods for preparing peanut oil and peanut meal through microbial fermentation, products of methods and applications of products
  • Methods for preparing peanut oil and peanut meal through microbial fermentation, products of methods and applications of products
  • Methods for preparing peanut oil and peanut meal through microbial fermentation, products of methods and applications of products

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Experimental program
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Effect test

preparation example Construction

[0096] 3. Preparation of Peanut Samples

[0097] Weigh a certain amount of red-coated peanut kernels, peeled peanut kernels or crushed peanut kernels, for example, crushed into peanut powder with a particle size of 10 mesh to 200 mesh; % (by weight), soak overnight; sterilize at 121°C for 15-20 minutes the next day, cool to normal temperature and set aside.

[0098] 4. Inoculation of microorganisms

[0099] Preparation of spore suspension: Wash the Trichoderma reesei strain cultured on the PDA culture plate for 5 to 10 days with sterile physiological saline, count the number of spores with a hemocytometer, and make 10 6 spores / 100 μl concentration of spore suspension and stored at 4°C for later use.

[0100] After the peanut sample (1kg, wherein peanut: water=1000:100~1000 (weight: volume)) is sterilized, the concentration of inoculated spores is about 10 6 1 ml of Trichoderma reesei spore suspension per 100 µl.

[0101] 5. Fermentation of Peanut Samples

[0102] The inoc...

Embodiment 1

[0177] Embodiment 1. Test the preparation of peanut oil (1)

[0178] Weigh 1000 g of red-coated peanuts, soak them in 20% (by weight) water for 2 hours, and sterilize at 121° C. for 15 minutes. Inoculate Trichoderma reesei GIM3.498 on a PDA plate (PDA plate formula: potato 200g / L, agar 15g / L, solvent is water), culture at 28°C for 5 days, collect the above spores with sterile water, and prepare a spore suspension solution, inoculate 1 milliliter of spore liquid (spore concentration is about 6 per milliliter), the inoculated peanut samples were incubated at room temperature for 3 days. Place the fermented sample in an oven at 60°C for 40 hours, then quickly fry the seeds in a 180°C seed frying machine for 10-15 minutes, then squeeze the oil through a hydraulic oil press with a pressure of 60Mpa, and finally centrifuge at 5500rpm for 5 minutes. The product was obtained, i.e. test peanut oil (1).

Embodiment 2

[0179] Embodiment 2. Test the preparation of peanut oil (2)

[0180] Take by weighing the about 1000g of red coat peanut, add water by 20% (by weight) and soak for 2 hours, 121 ℃ of sterilization 15 minutes, inoculate Trichoderma reesei CICC40360 on the PDA plate (PDA plate formula: potato 200g / L, agar 15g / L, the solvent is water), cultivated for 5 days at 28°C, collected the above-mentioned spores with sterilized water, prepared into a spore suspension, and inoculated 1 milliliter of the spore liquid ( The spore concentration of the spore liquid is about 10 6 per milliliter), the inoculated peanut samples were incubated at room temperature for 3 days, and the fermented samples were placed in an oven at 60°C for 40 hours, then quickly fried in a 180°C seed frying machine for 10-15 minutes, and then subjected to a pressure of 60Mpa Oil was pressed by a hydraulic oil press machine, and the final obtained crude oil was centrifuged at 5500rpm for 5 minutes to obtain the product, ...

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Abstract

The invention provides methods for preparing peanut oil and peanut meal through microbial fermentation, products of methods and applications of the products. The methods provided by the invention comprise the steps: fermenting peanut raw materials by using trichoderma reesei; obtaining the peanut oil from the fermented peanut raw materials; and optionally collecting the peanut meal. The invention also provides the peanut oil prepared by the method, a composition containing the peanut oil, food based on the peanut oil and an application of the peanut oil and a method for producing the peanut meal, the peanut meal obtained through the method and an application of the peanut meal. The methods provided by the invention are simple, convenient and controllable, the obtained peanut oil is rich in flavor, and the obtained peanut meal is high in nutritive value, so that the application prospect is broad.

Description

technical field [0001] The invention relates to the field of edible oil processing, in particular to a preparation method of peanut oil. More specifically, it relates to a method for preparing peanut oil by microbial fermentation, as well as the peanut oil prepared by the method, a composition containing the peanut oil, food prepared based on the peanut oil and applications of the peanut oil, and a method for producing peanut meal And the peanut meal obtained by the method and its application. Background technique [0002] In recent years, with the improvement of living standards, people's requirements for the flavor of oils and fats have been continuously improved, and flavor has increasingly become an important indicator to measure the quality of edible oils and fats. [0003] Peanut oil is a traditional Chinese edible oil. Its color is clear, light yellow and transparent, easy for human body to digest and absorb, and helps to reduce the content of cholesterol in blood pl...

Claims

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Application Information

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IPC IPC(8): C11B1/00A23D9/02A23K1/14A61K47/44
Inventor 曾阿娜梅方义王瑞邹焱
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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