Preparation method of coconut nutrient peanut oil

A technology of peanut oil and nutrition, which is applied in the direction of fat oil/fat refining, fat production, fat oil/fat production, etc. It can solve the problems of low raw material utilization rate and low quality, and achieve the effect of thorough extraction, low production cost and high safety

A technology of peanut oil and nutrition, which is applied in the direction of fat oil/fat refining, fat production, fat oil/fat production, etc. It can solve the problems of low raw material utilization rate and low quality, and achieve the effect of thorough extraction, low production cost and high safety

CN109852469AInactive Publication Date: 2019-06-07GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Preparation method of coconut nutrient peanut oil

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Embodiment 1

[0030] A preparation method of coconut-flavored nutritious peanut oil, comprising the steps of:

[0031] (1) Raw material pretreatment: mix peanut kernels and coconut meat according to the weight ratio of 3:1, then add sodium chloride solution with a mass fraction of 0.8%, soak in ultrasonic for 2.5h, take out, rinse with cold water, and drain Standby; where the ultrasonic power density is 60-80W / L, and the ultrasonic frequency is 15-25kHz;

[0032] (2) Repeated freezing and thawing: Put the pretreated raw materials obtained in step (1) into a crushing equipment for crushing until they can pass through a 40-mesh sieve, freeze the crushed raw materials to -15°C to -20°C, and then place them at 40°C Thaw quickly, so repeated freezing and thawing 4 times;

[0033] (3) Low-temperature drying: dry the raw material obtained in step (2) by freezing and thawing at 40-60° C. until the moisture percentage in the raw material is 4-7%;

[0034] (4) Supercritical carbon dioxide extractio...

Embodiment 2

[0037] A preparation method of coconut-flavored nutritious peanut oil, comprising the steps of:

[0038] (1) Raw material pretreatment: Mix peanut kernels and coconut meat according to the ratio of 2:1 by weight, then add sodium chloride solution with a mass fraction of 0.5%, soak in ultrasonic for 2 hours, take out, rinse with cold water, drain and set aside ; The ultrasonic power density is 60-80W / L, and the ultrasonic frequency is 15-25kHz;

[0039] (2) Repeated freezing and thawing: Put the pretreated raw materials obtained in step (1) into a crushing equipment for crushing until they can pass through a 40-mesh sieve, freeze the crushed raw materials to -15°C to -20°C, and then place them at 40°C Thaw quickly, so repeated freezing and thawing 3 times;

[0040] (3) Low-temperature drying: dry the raw material obtained in step (2) by freezing and thawing at 40-60° C. until the moisture percentage in the raw material is 4-7%;

[0041] (4) Supercritical carbon dioxide extrac...

Embodiment 3

[0044] A preparation method of coconut-flavored nutritious peanut oil, comprising the steps of:

[0045] (1) Raw material pretreatment: mix peanut kernels and coconut meat according to the weight ratio of 5:1, then add sodium chloride solution with a mass fraction of 1%, soak in ultrasonic for 3 hours, take it out, rinse with cold water, drain and set aside ; The ultrasonic power density is 60-80W / L, and the ultrasonic frequency is 15-25kHz;

[0046] (2) Repeated freezing and thawing: Put the pretreated raw materials obtained in step (1) into a crushing equipment for crushing until they can pass through a 40-mesh sieve, freeze the crushed raw materials to -15°C to -20°C, and then place them at 40°C Thaw quickly, so repeated freezing and thawing 5 times;

[0047] (3) Low-temperature drying: dry the raw material obtained in step (2) by freezing and thawing at 40-60° C. until the moisture percentage in the raw material is 7%;

[0048] (4) Supercritical carbon dioxide extraction...

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Abstract

The invention discloses a preparation method of coconut nutrient peanut oil. The method comprises the following steps: (1) performing pretreatment on raw materials: uniformly mixing peanut kernels andcoconut meat according to a weight ratio of (2-5):1, adding a sodium chloride solution with a mass fraction of 0.5-1%, performing ultrasonic soaking for 2-3 h, taking out the soaked material, performing washing by using cold water, and performing draining for standby application; (2) performing repeated freeze thawing: placing the raw materials obtained by the pretreatment of the step (1) into crushing equipment, performing crushing, performing freezing on the crushed raw material to -15DEG C to -20 DEG C, placing the frozen material at 40 DEG C for rapid melting, and performing the repeatedfreeze thawing for 3-5 times; (3) performing low-temperature drying; (4) performing supercritical carbon dioxide extraction; and (5) performing filtration to remove impurities: performing vacuum filtration on crude coconut peanut oil obtained in the step (4) to remove the impurities to obtain the refined coconut nutrient peanut oil. The method provided by the invention improves the oil yield and quality of the product, has environmental protection and no pollution, and is suitable for large-scale promotion and use.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of coconut-flavored nutritious peanut oil. Background technique [0002] Traditional peanut oil processing technology is: [0003] (1) Squeeze method: mainly rely on the method of machine to generate extrusion force to realize the separation of fat components and other components in peanuts. During the extraction process, peanuts undergo physical changes, including deformation of peanuts, heat generation by extrusion, fat separation, and water emission. During the extrusion process, the peanut particles cleared all the gaps between each other under the initial pressure environment, and then the pressure continued to increase, the cell wall in the peanut was crushed, and the peanut oil molecules continuously penetrated to obtain peanut oil. Its advantages and disadvantages are: the process of operation and production is simple, the supporting equipme...

Claims

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Application Information

Patent Timeline
07 Jun 2019
Publication
CN109852469A
IPC
C11B1/04; C11B1/10; C11B3/00
Inventors
刘菁; 蒋菁