Oil pressing technology and application of high-oleic acid peanuts

Abstract

The invention relates to an oil pressing technology and an application of high-oleic acid peanuts. The peanuts are preprocessed with microwaves to reduce the tediousness in the production process of strong fragrant peanut oil, the fragrance degree can be controlled by controlling the microwave treatment time, a high temperature generated by the microwaves increases fragrant substances generated bya Maillard reaction, and the microwaves make oil have a good flavor, and avoid a burnt smell caused by traditional frying; the microwave treatment destroys the physical structure of the peanuts, so oil molecules can be easily squeezed out; the microwave pretreatment utilizes energy generated by high-speed movement of polar molecules in the molecules, so the purposes of easy uniform heating, shortening of the frying time, no burnt smell and reduction of the content of benzo(a)pyrene in the oil are achieved; and the microwave pretreatment avoids the drying treatment of the peanut raw material,so the energy consumption is reduced.

Description

technical field [0001] The invention belongs to the technical field of edible oil processing, and in particular relates to an oil extraction process of high-oleic peanuts and its application. Background technique [0002] Luzhou-flavored peanut oil, its rich aroma mainly comes from the high-temperature roasting of peanuts. During the high-temperature process, the Maillard reaction between peanut protein and carbohydrates occurs, and volatile phenylacetaldehyde and pyrazines are produced. However, the disadvantages of high-temperature roasting for peanut processing are as follows: 1. The traditional processing technology of Luzhou-flavored peanut oil needs to control the ratio of raw material and hot-air roasted material. The proportion of roasted material is small and the fragrance is not strong; The oil yield will be reduced, the crude oil will be turbid, and the processing difficulty will increase; second, the frying temperature must be strictly controlled, otherwise it wi...

AI Technical Summary

Problems solved by technology

However, the disadvantages of high-temperature roasting for peanut processing are as follows: 1. The traditional processing technology of Luzhou-flavored peanut oil needs to control the ratio of raw material and hot-air roasted material. The proportion of roasted material is small and the fragrance is not strong; The oil yield will decrease, the crude oil will be turbid, and the processing difficulty will increase; 2. The roasting temperature must be strictly controlled, otherwise it will easily produce burnt paste, which will affect the oil yield; The raw materials are easy to adhere to the top, and burnt paste will be produced over time, which will increase the content of the risk factor benzo(a)pyrene; 3. During the steaming and frying process, it is necessary to increase the water content so that the phospholipids and peptizing substances can fully absorb water and coagulate with the protein Combined, the transparency of the finished oil is improved, the increase of moisture causes the increase of energy consumption, and the increase of viscosity increases the difficulty of frying; 4. High oleic peanut oil has high oleic acid content and strong antioxidant capacity, so it produces the same concentration of aroma substances. More energy is required, and the increase in energy consumption increases production costs

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