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Peanut oil and preparation method thereof

A peanut oil and peanut technology, applied in the direction of fat oil/fat refining, fat production, fat oil/fat production, etc. It can solve the problems of high cost of aroma production by enzymatic hydrolysis, affecting production, and large restrictions, and achieves the reduction of the content of bad flavor substances in oil, The effect of increased proportion and pure flavor

Active Publication Date: 2018-04-24
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method cannot effectively control the generation of peculiar smell and impure flavor, the objective condition is the main factor, and it is greatly limited by man-made and equipment
At present, aroma is produced by enzymatic method, which mainly uses compound enzyme to hydrolyze peanut protein and add amino acid for Maillard reaction to produce aroma, which can maximize the flavor of peanut oil, but it is also difficult to control the generation of bad flavor, and enzymatic hydrolysis produces aroma The cost is also high, and the equipment is expensive and the processing capacity is small, which affects production

Method used

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  • Peanut oil and preparation method thereof
  • Peanut oil and preparation method thereof
  • Peanut oil and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] The effect of the addition position of embodiment 1 bentonite on the flavor of peanut oil

[0053] Peanut raw materials are pretreated by magnetic separation to remove iron, vibrating sieve to remove impurities, and specific gravity stoner to remove stones. According to the total weight of peanut raw materials after removal of impurities, they are divided into 20% Xiaolu peanut oil and 80% Dalu peanuts. Xiaolu peanuts are roasted and broken to 6-8 petals in a frying furnace, and Dalu peanuts are crushed to 6-8 petals, and then the embryos are rolled to a thickness of 3-5mm. They are put into a YZC-L-type steamer, and the bottom of the steamer is controlled. The moisture content of the steamed embryo flakes is less than 6%. Put the stir-fried material and the steamed material into the homogeneous pot and mix for 10 minutes, keep the pressing temperature at 135°C, send the mixed material to the Y-280 screw press device, add 1% water relative to the weight of the crude oil...

Embodiment 2

[0069] The impact of the different additions of embodiment 2 bentonite on the flavor of peanut oil

[0070] Change the add-on of bentonite at the mixing place of frying material and steaming material, add respectively 0.1% weight, 0.3% weight, 0.5% weight, 1% weight of bentonite adsorbent relative to the weight of the embryo, other preparation processes are the same as those in Example 1 Oil sample 2 is consistent.

[0071] Determination of flavor substances:

[0072] Table 4 Effects of different bentonite adsorbent additions on flavor substances of peanut oil

[0073]

[0074]

[0075] Table 5 Effects of different bentonite adsorbent additions on flavor substances of peanut oil

[0076]

[0077] Note: The proportion of bad flavor substances = content of bad flavor substances / total flavor substances * 100%

[0078] Proportion of pyrazine flavor substances = content of pyrazine flavor substances / total flavor substances * 100%

[0079] The above table shows that...

example 3

[0084] Influence of example 3 different adsorption times on the removal of aflatoxin in peanut oil and peanut meal

[0085] After the steamed and fried peanuts are mixed, the steamed and fried materials after adding 0.3% bentonite relative to the weight of the total embryo are mixed in a small frying pan for 10 minutes, 20 minutes, and 30 minutes respectively, and then enter the screw press machine. Other steps are the same as the preparation process of oil sample 2 in Example 1.

[0086] Determination of flavor substances:

[0087] Table 7 The effect of adsorbent adsorption time on the flavor of peanut oil

[0088]

[0089]

[0090] Table 8 The influence of adsorbent adsorption time on the flavor of peanut oil

[0091]

[0092]It can be seen from the experimental results that the total amount of flavor substances in peanut oil decreased significantly with the increase of adsorption time of bentonite adsorbent, and the adsorption effect tended to be stable after 20 ...

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Abstract

The invention relates to peanut oil with excellent flavor. Based on the total weight of the peanut oil, the content of styrene in the peanut oil is 15-30ppm, and the content of N,N-dimethyl-3-aminopyridine is 40-70ppm. The invention also relates to a preparation method of the peanut oil. The preparation method comprises the steps of adding an adsorbent into peanuts before the peanuts are squeezedfor taking the oil. According to the invention, the peanut oil prepared by the method can improve the ratio of pyrazine flavor substances while reducing bad flavor, and therefore the flavor of the peanut oil is more pure.

Description

technical field [0001] The application relates to the field of oil processing, specifically a peanut oil with excellent flavor and a method for producing the peanut oil. Background technique [0002] Peanut oil is a kind of flavored oil, and its strong flavor is in line with the eating habits of oriental people. With the continuous improvement of people's living standards, people have stricter requirements on the flavor of peanut oil. Strong, pleasant and healthy flavored oils are favored by consumers. As an important indicator to measure the quality of flavored oils, flavor is of great significance to improving the flavor quality of peanut oil. [0003] In the production process of peanut oil, the production of flavor substances is mainly produced by a series of complex Maillard reactions of reducing sugars and amino acids in peanuts during the roasting process; some of them are produced by the oxidation reaction of oil and the heating of its own protein. Zou Feng et al. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/04C11B1/06C11B3/00
CPCC11B1/04C11B1/06C11B3/001C11B3/008
Inventor 王林林姜元荣徐拥军易智伟张余权王建王慧云王瑞
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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