6S high oleic acid peanut oil making process

Abstract

The invention discloses a 6S high oleic acid peanut oil making process which comprises the following steps: S1) baking and frying peanuts to enhance fragrance; S2) carrying out physical squeezing; S3)carrying out low-pressure filtration; S4) carrying out mold removal and sterilization; S5) carrying out fresh keeping and oxidation prevention; S6) freezing, and refining. The process is particularlyapplied to high oleic acid peanuts to make high oleic acid peanut oil, advantages and high quality of the high oleic acid peanut oil can be well highlighted, and chemical pollution can be avoided inthe making process because of physical squeezing, all impurities can be eliminated through low-pressure filtration, harmful substances such as aflatoxin can be degraded, oxidation prevention in production, storage and transportation can be enhanced, through freezing and physical refining, high oleic acid peanut oil which is clear and transparent and thick in peanut fragrance, can be eaten with cold vegetables with sauces and has high-end quality can be made, and the high oleic acid peanut oil is high in high oleic acid content, high in quality, free of floccules at 0-10 DEG C, is free of solidification phenomenon and has great practical significances and commercial values.

Description

technical field [0001] The invention relates to the technical field of edible oil production, in particular to a 6S high oleic acid peanut oil production process. Background technique [0002] Among vegetable oils, the oleic acid content of ordinary peanut oil is 36% to 67%, while high oleic peanut varieties are pressed into high oleic peanut oil, and the oleic acid content can reach more than 75%. High oleic acid means that the content of oleic acid is very high. Oleic acid is a kind of oil, and oil is a component of edible oil. Fats are divided into monounsaturated fatty acids, polyunsaturated fatty acids, saturated fatty acids and trans fatty acids. We all know that trans fatty acids are bad, so the best of them is the content of monounsaturated fatty acids, that is, oleic acid, so high oleic acid content is good. [0003] High oleic peanuts have been developed in recent years. Ordinary peanut oil can only be fried, fried, or fried, and cannot be eaten cold. The produce...

AI Technical Summary

Problems solved by technology

The technology is used to process the high oleic peanut oil produced by high oleic peanut. There will be flocs at a temperature below 10 degrees. Consumers who do not have professional knowledge will think it is an impurity, which will affect consumers' desire to buy in winter.

When the temperature is 0-5 degrees, the high oleic peanut oil has a jelly-like precipitated fat layer, which makes the solid fat layer unable to be poured out of the oil bottle for use, which affects the use of high oleic peanut oil consumers in the kitchen in winter

[0004] In view of the high oleic peanut oil that has just been launched on the market, it is necessary to adopt a more scientific and newer production specially designed for high oleic peanut oil due to the genetic attributes of high oleic acid content and the physical characteristics of high oleic peanut oil that are different from ordinary peanut oil. process, but the existing high oleic peanuts are still using the process of ordinary peanut oil extraction

Cannot keep pace with the times, there is no special pressing process for high oleic peanut oil, and the characteristics and advantages of high oleic peanut oil cannot be better recognized by consumers