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Processing method for antioxidant fen-flavor peanut oil

A processing method and technology of peanut oil, applied in the direction of producing fat, edible oil/fat, fat oil/fat production, etc., can solve problems such as short storage period, and achieve the effects of less phospholipid content, less quality change, and bright color.

Inactive Publication Date: 2017-08-18
许星星
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But above-mentioned peanut oil exists the problem that preservation period is short

Method used

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  • Processing method for antioxidant fen-flavor peanut oil
  • Processing method for antioxidant fen-flavor peanut oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The first step is to remove the red skin of the peanuts, and after crushing, use microwave treatment to make the moisture content 2wt%, the microwave power is 1000KW, and the temperature in the microwave heater is 120°C;

[0022] In the second step, the ground peanuts obtained in the first step are added to a twin-screw oil press for pressing at a pressing temperature of 10°C and a screw speed of 15 rpm to obtain crude oil;

[0023] In the 3rd step, the crude oil obtained in the 2nd step is successively filtered through a leaf filter and a ceramic membrane filter with an average pore size of 0.1 μm, and then an acid solution of 1 wt% of the crude oil quality is added to the filtered oil, and the acid solution is Be the aqueous solution of acetic acid, concentration is 1wt%, after stirring for 20min, remove water layer, and wash oil layer through water;

[0024] In step 4, the peanut oil obtained in step 3 is cooled to 2°C, left for 1 day, and solids are filtered out at ...

Embodiment 2

[0028] Step 1, remove the red skin of the peanuts, and after crushing, use microwave treatment to make the moisture content 3wt%, the microwave power is 1200KW, and the temperature in the microwave heater is 140°C;

[0029] In the second step, the ground peanuts obtained in the first step are added to a twin-screw oil press for pressing, the pressing temperature is 25°C, and the screw speed is 20 rpm to obtain crude oil;

[0030] In the 3rd step, the crude oil obtained in the 2nd step is successively filtered through a leaf filter and a ceramic membrane filter with an average pore size of 0.5 μm, and then an acid solution of 3wt% of the crude oil quality is added to the filtered oil, and the acid solution It is an aqueous solution of acetic acid with a concentration of 3wt%. After stirring for 20-40 minutes, remove the water layer and wash the oil layer with water;

[0031] In step 4, the peanut oil obtained in step 3 is cooled to 5°C, left for 3 days, and solids are filtered ...

Embodiment 3

[0035] The first step is to remove the red skin of the peanuts, and after crushing, use microwave treatment to make the moisture content 2wt%, the microwave power is 1100KW, and the temperature in the microwave heater is 130°C;

[0036] In the second step, the peanut powder obtained in the first step is added to a twin-screw oil press for pressing at a pressing temperature of 15°C and a screw speed of 18 rpm to obtain crude oil;

[0037] In the 3rd step, the crude oil obtained in the 2nd step is successively filtered through a leaf filter and a ceramic membrane filter with an average pore size of 0.2 μm, and then an acid solution of 2wt% of the crude oil quality is added to the filtered oil, and the acid solution is Be the aqueous solution of acetic acid, concentration is 2wt%, after stirring for 30min, remove water layer, and wash oil layer through water;

[0038] In step 4, the peanut oil obtained in step 3 is cooled to 3°C, left for 2 days, and solids are filtered out at lo...

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Abstract

The invention relates to a processing method for antioxidant fen-flavor peanut oil and belongs to the technical field of peanut oil finish machining. The processing method comprises the following steps: removing red skins of peanuts, crushing the peanuts, then squeezing peanuts, obtained through microwave treatment, in a low-temperature squeezer to obtain crude oil, and sequentially performing filtering, pickling, low-temperature de-gumming, filtering, vacuum dehydration and anti-oxidation substance adding to obtain antioxidant fen-flavor peanut oil. The peanut oil obtained through the processing method for the antioxidant fen-flavor peanut oil has the advantages that the color is clear, the content of phosphatide is low, and the quality has low probability of changing after long-time storage.

Description

technical field [0001] The invention relates to a processing method of oxidation-resistant fragrance-type peanut oil, which belongs to the technical field of peanut oil finishing. Background technique [0002] With the continuous improvement of people's living standards, the demand for vegetable oil not only increases in quantity, but also in quality, flavor and nutrition. The specific performance is: the production and consumption of high-grade cooking oil are increasing rapidly; the demand for flavor blending oil with its unique fragrance and flavor is increasing; the demand for nutritional blending oil with different fatty acid composition suitable for different groups of people is increasing. Therefore, the sales volume of high-grade cooking oil, strong-flavored peanut oil, and blended oil in the market has increased significantly. The rapid growth of edible oil consumption has brought vitality to the development of my country's vegetable oil industry, and it is also th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/04C11B1/06C11B3/00C11B5/00A23D9/04
CPCA23D9/04C11B1/04C11B1/06C11B3/001C11B3/008C11B5/00C11B5/0007C11B5/0028C11B5/0085
Inventor 许星星
Owner 许星星
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