Processing method for increasing cold pressing oil yield of aromatic peanut kernels

A processing method and technology of peanut kernels, applied in the direction of fat production, fat oil/fat production, fat oil/fat refining, etc., can solve the problems of reducing the nutritional value and quality of peanut oil, destroying the nutritional components of oil, and destroying rapeseed cells, etc., to achieve guaranteed Pure naturalness, less damage, no pollution effect

Inactive Publication Date: 2017-01-25
BENGBU QIONGHUAI GRAIN & OIL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional peanut oil adopts physical extrusion method, which is to extrude the oil from the peanut kernel. It is divided into two types: hot pressing and cold pressing. The general hot pressing will seriously damage the rape

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of processing method that the present invention proposes improves the oil yield rate of cold pressing of Luzhou-flavored peanut kernels, comprising the following steps:

[0026] S1. In parts by weight, 1 part of lavender, 1 part of chamomile, 2 parts of peppermint, 2 parts of violet, 5 parts of sweet-scented osmanthus, 8 parts of jasmine, 4 parts of Chinese vanilla and 280 parts of water are decocted and filtered to obtain an ingredient liquid;

[0027] S2. Select 100 parts of high-quality peanut kernels, roast and peel them down to room temperature, and then break them into 10-mesh particles; the baking temperature is 150°C, and the baking time is 55 minutes; then steam-heat at 100°C for 60 minutes, and add peanut kernel granules Fine salt with a total weight of 0.2wt%, mixed evenly and then centrifuged; wherein, the centrifugation rate is 2000r / min, and the centrifugation time is 20min;

[0028] S3. Add the ingredients in S1 to the centrifuged peanut granules a...

Embodiment 2

[0031] S1. In parts by weight, decoct 3 parts of lavender, 2 parts of chamomile, 7 parts of mint, 4 parts of violet, 2 parts of osmanthus, 3 parts of jasmine, 1 part of Chinese herb and 280 parts of water, and filter to obtain the ingredient liquid;

[0032] S2. Select 130 parts of high-quality peanut kernels, roast and peel them down to room temperature, and then break them into 30-mesh granules; among them, the baking temperature is 180°C, and the baking time is 40 minutes; then steam-heat at 120°C for 45 minutes, and add peanut kernel granules Fine salt with a total weight of 0.4wt%, mixed evenly and then centrifuged; wherein, the centrifugation rate is 3000r / min, and the centrifugation time is 12min;

[0033] S3. Add the ingredients in S1 to the centrifuged peanut granules and soak for 90 minutes. After filtering, adjust the water content of the peanut granules to 6%. Perform microwave pretreatment until the peanut granules are 7 mature, and then lower the temperature to 20...

Embodiment 3

[0036]S1, decoct 2.5 parts of lavender, 1.8 parts of chamomile, 6 parts of mint, 3.5 parts of violet, 3 parts of osmanthus, 4 parts of jasmine, 1.5 parts of Chinese herb and 250 parts of water by weight, and filter to obtain the ingredient liquid;

[0037] S2. Select 110 parts of high-quality peanut kernels, which are baked, peeled and lowered to room temperature, and then broken into 16-mesh particles; among them, the baking temperature is 165°C, and the baking time is 45min; then steam heating at 100°C for 50min, and adding peanut kernel granules Fine salt with a total weight of 0.35wt%, mixed evenly and then centrifuged; wherein, the centrifugation rate is 2300r / min, and the centrifugation time is 18min;

[0038] S3. Add the ingredients in S1 to the centrifuged peanut granules and soak for 80 minutes. After filtering, adjust the water content of the peanut granules to 4.6%. Perform microwave pretreatment until the peanut granules mature, and then cool down to 15°C. After ad...

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PUM

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Abstract

The invention discloses a processing method for increasing a cold pressing oil yield of aromatic peanut kernels. The processing method comprises the following steps: decocting lavender, chamomile, mint, violet, sweet-scented osmanthus, jasmine and trigonella foenum-graecum with water, filtering to form batching liquid, selecting the high-quality peanut kernels for baking and peeling, cooling to the room temperature, breaking the peanut kernels into particles, adding ground salt after steam heating for a period of time, performing uniform mixing and centrifugation, adding the centrifuged peanut kernel particles into the batching liquid for soaking, adjusting the moisture content of the peanut kernel particles after filtration, performing microwave treatment, performing cold pressing after cooling to form press oil and press cakes, and performing water washing and decoloration on the press oil to form the peanut oil. The processing method for increasing the cold pressing oil yield of the aromatic peanut kernels is high in oil yield, green and nutritional, guarantees pure nature of the peanut oil and meets requirements for green food, and the fragrance is strong.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method for improving the oil yield by cold pressing of Luzhou-flavored peanut kernels. 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. 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. In addition, peanut oil also contains the materials usef...

Claims

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Application Information

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IPC IPC(8): C11B1/04C11B1/06C11B3/10
CPCC11B1/04C11B1/06C11B3/10
Inventor 宋代江方厚凯
Owner BENGBU QIONGHUAI GRAIN & OIL
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