Method for preparing peanut oil by baking and squeezing at low temperature

A peanut oil, low temperature drying technology, applied in the direction of producing fat, fat oil/fat production, etc., can solve the problems of low comprehensive utilization of resources, high oil content of peanuts, hidden dangers of food safety, etc. , The effect of improving oil yield

Inactive Publication Date: 2017-06-23
ANHUI HUAYU FLAVORING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The existing production methods of peanut oil include hot pressing, organic solvent extraction, etc., and the existing production methods have the following disadvantages: 1. Although the yield of hot pressing oil is high and the flavor of the oil is good, hot pressing makes the protein denaturation in peanuts , the pressed peanut cake is mainly used as feed and fertilizer, and the comprehensive utilization of resources is low in benefit; 2. The organic solvent extraction method mostly uses organic reagents such as No. 6 solvent oil, n-hexane, and petroleum ether to extract oil, and the oil yield is relatively high, but Product safety is low, there are food safety hazards
In addition, the traditional peanut processing methods are mostly fried or dry-fried peanuts, and then seasoned. The peanuts processed by this processing method have high oil content, and long-term consumption of large amounts will lead to obesity, cardiovascular disease, etc. disease

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for preparing peanut oil by roasting and pressing at low temperature, the steps are as follows:

[0020] 1) Screening: The purchased fresh peanuts are screened twice and magnetically separated once, and the magnetic separation operation and the screening operation are carried out alternately, and the obtained peanuts are spread for 5.5 hours under the conditions of temperature 10°C and humidity 15%;

[0021] 2) Low-temperature baking: put the peanuts obtained in step 1) in an oven, and bake them at 45°C for 1.5 hours, take them out and cool them quickly with an air flow at a temperature of 20°C and a humidity of 45%, and then remove the peanuts rice outer red coat;

[0022] 3) Low-temperature oil extraction: Fill the peanuts after removing the red coat in step 2) into gauze bags, and press them through at least two heating rollers. The heating temperature of the heating rollers is 100°C, and the distance between the rollers is 1 -1.5cm, the roller speed is 1-1...

Embodiment 2

[0025] A method for preparing peanut oil by roasting and pressing at low temperature, the steps are as follows:

[0026] 1) Screening: the purchased fresh peanuts are screened twice and magnetically separated once, the magnetic separation operation and the screening operation are carried out alternately, and the obtained peanuts are spread for 5 hours under the conditions of a temperature of 10°C and a humidity of 20%;

[0027] 2) Low-temperature baking: put the peanuts obtained in step 1) in an oven, and bake them at 50°C for 1.8 hours. After taking them out, they are quickly cooled by an air current with a temperature of 20°C and a humidity of 60%, and then remove the peanuts. rice outer red coat;

[0028] 3) Low-temperature oil extraction: Fill the peanuts after removing the red coat in step 2) into gauze bags, and press them through at least two heating rollers. The heating temperature of the heating rollers is 110°C, and the distance between the rollers is 1 -1.5cm, the ...

Embodiment 3

[0031] A method for preparing peanut oil by roasting and pressing at low temperature, the steps are as follows:

[0032] 1) Screening: the purchased fresh peanuts were screened three times and magnetically separated twice, the magnetic separation operation and the screening operation were carried out alternately, and the obtained peanuts were spread for 5.2 hours under the conditions of a temperature of 10°C and a humidity of 25%;

[0033] 2) Low-temperature baking: put the peanuts obtained in step 1) in an oven, and bake them at 50°C for 1 hour. After taking them out, they are quickly cooled by an air current with a temperature of 20°C and a humidity of 70%, and then remove the peanuts outer red coat;

[0034] 3) Low-temperature oil extraction: Fill the peanuts after removing the red coat in step 2) into gauze bags, and press them through at least two heating rollers. The heating temperature of the heating rollers is 115°C, and the distance between the rollers is 1 -1.5cm, t...

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PUM

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Abstract

The invention provides a method for preparing peanut oil by baking and squeezing at low temperature. The method comprises the following steps: screening, baking at low temperature, squeezing at low temperature, purifying and the like. Through reasonable screening, and baking for deoiling, the quality safety of the peanut oil is improved, and the prepared peanut oil is nutritional, healthy, and better and stronger in fragrance; through strict control over the process temperature, the influence on the heat-sensitive substances in peanuts is relatively small, and the flavor and the nutrition of the peanuts are effectively retained.

Description

technical field [0001] The invention relates to the technical field of peanut oil preparation and processing, in particular to a method for preparing peanut oil by roasting and pressing at low temperature. Background technique [0002] The existing production methods of peanut oil include hot pressing, organic solvent extraction, etc., and the existing production methods have the following disadvantages: 1. Although the yield of hot pressing oil is high and the flavor of the oil is good, hot pressing makes the protein denaturation in peanuts , the pressed peanut cake is mainly used as feed and fertilizer, and the comprehensive utilization of resources is low in benefit; 2. The organic solvent extraction method mostly uses organic reagents such as No. 6 solvent oil, n-hexane, and petroleum ether to extract oil, and the oil yield is relatively high, but The product safety is low, and there are hidden dangers in food safety. In addition, the traditional peanut processing metho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/04C11B1/06
Inventor 汪洋
Owner ANHUI HUAYU FLAVORING FOOD
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