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Peanut oil and its preparation method

A technology for peanut oil and peanuts, which is applied in the direction of producing fat, fat oil/fat production, etc., can solve the problems of large differences in the direction of peanut oil flavor and other problems.

Active Publication Date: 2021-03-02
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

CN101433244 Utilize flavor protease and other enzymes to hydrolyze peanuts and then carry out thermal reaction. This method can produce peanut oil with rich flavor, but the flavor direction of peanut oil is quite different from traditional peanut oil

Method used

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  • Peanut oil and its preparation method
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  • Peanut oil and its preparation method

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preparation example Construction

[0060] Therefore, the preparation method of peanut oil of the present invention and the method for reducing the denaturation rate of peanut protein in peanut oil production process generally comprise:

[0061] (1) Preparation of peanut pulp, comprising roasting peanuts at 70-110°C for 8-18 minutes, then adding water to beat the roasted peanuts into pulp to obtain peanut pulp;

[0062] (2) Enzymolysis, including adding protease, vegetable oil and reducing sugar to the peanut pulp obtained in step (1), performing enzymolysis to obtain an enzymolysis product; and

[0063] (3) Heating, including heat-treating the enzymatic hydrolysis product obtained in step (2) at a temperature of 160-180°C.

[0064] 1. Preparation of peanut pulp

[0065] There are no special restrictions on the source and variety of peanuts. All kinds of peanuts used in the art to prepare peanut oil can be used in the present invention. Usually, peanuts are roasted at 70-110°C, preferably 75-105°C, such as 80...

Embodiment 1

[0104] Example 1: Take 500g of peanuts, bake at 70°C for 15 minutes, add 500g of water, grind for 5 minutes, add 1000g of pH=7.3 phosphate buffer solution, 10g of protease (flavor protease 1000L: neutral protease 0.8L: alkaline protease 2.4L= 3:2:1), 2000g of refined peanut oil, 15g of glucose, enzymolysis at 50°C for 2h, then directly raise the temperature to 170°C for 30min. The tap water was cooled to 18°C ​​and centrifuged to prepare the fragrant peanut oil.

[0105] The prepared peanut oil was subjected to sensory evaluation, and the results showed that the aroma was natural, plump and pleasant, and the aroma was strong.

Embodiment 2

[0106] Example 2: Take 500g of peanuts, bake at 100°C for 10min, add 500g of water, refine the pulp for 5min, add 1000g of pH=7.3 phosphate buffer solution, 10g of protease (flavor protease 1000L: neutral protease 0.8L: alkaline protease 2.4L= 3:2:1), 2000g of refined peanut oil, 15g of glucose, enzymolysis at 50°C for 4h, then directly heated to 170°C for 30min. The tap water was cooled to 18°C ​​and centrifuged to prepare the fragrant peanut oil.

[0107] The prepared peanut oil was subjected to sensory evaluation, and the results showed that the aroma was natural, plump and pleasant, and the aroma was strong.

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Abstract

The invention relates to peanut oil and a preparation method thereof. Specifically, the present invention relates to a method for reducing the denaturation rate of peanut protein in the peanut oil production process and a method for preparing peanut oil. The method includes: (2) enzymatic hydrolysis, including mixing protease, vegetable oil and reducing sugar with peanut raw materials, and performing Enzymolysis to obtain an enzymolysis product; and (3) heating, including heat treatment of the enzymolysis product obtained in step (2) at a temperature of 160-180°C, characterized in that the peanut raw material is peanut pulp, and the peanut pulp It is prepared through the following methods: (1) The preparation of peanut pulp includes roasting peanuts at 70-110° C. for 8-18 minutes, and then adding water to beat the roasted peanuts to obtain peanut pulp. By adopting the method of the invention, the Luzhou-flavored peanut oil with strong and pure flavor can be obtained.

Description

technical field [0001] The invention relates to peanut oil and a preparation method thereof. Background technique [0002] Peanut is an important oil crop, and it is also the main oil and economic crop in my country. China is an important peanut producer in the world. Its planting area ranks second after India, but its total production accounts for 40% of the world's peanuts, ranking first. [0003] There are two main ways to use peanuts: making peanut oil and as raw materials for food processing and direct consumption. [0004] The flavor substances of traditionally produced peanut oil come from the Maillard reaction between peanut protein, short peptides or amino acids and reducing sugars during roasting. The volatile substances produced during this process are mainly aliphatic, aromatic and heterocyclic compounds. The main flavor compounds of peanuts are pyrazines, furans, and aldehydes and ketones. The Mailard reaction is a series of complex reactions. Due to the diff...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B1/00C11B1/04
CPCC11B1/00C11B1/025
Inventor 王瑞邹焱袁永红
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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