Superfine fragrant peanut oil product with low pollutant content and preparation method thereof

A technology of peanut oil and aroma, which is applied in the field of oils and fats, and can solve problems such as unfavorable production of pressed peanut oil with aroma, inapplicability of pressed peanut oil with aroma, bad flavor, etc.

Pending Publication Date: 2019-07-02
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] (2) During the reaction process, good target flavor substances are also produced, while non-target flavor substances are produced, and the current peanut oil production process will cause secondary Maillard reactions, which will also produce bad flavors
[0008] For the removal and control of common pollutants, the most commonly used method in the peanut oil industry is the adsorption method, that is, adding clay, activated carbon, diatomaceous earth and other adsorbents during the peanut oil refining process, and these adsorbents absorb more than 90% of aflatoxin B1 , can also reduce benzopyrene and polycyclic aromatic hydrocarbons in peanut oil, and can also remove a small amount of plasticizers, but at the same time, the adsorbent also absorbs pigments and flavors, which is not conducive to the production of fragrant pressed peanut oil, and is more suitable for Preparation of Refined Peanut Oil
For the removal of heavy plasticizers in oils, high-temperature deodorization or molecular distillation is generally required, which is also not suitable for the preparation of Luzhou-flavored pressed peanut oil

Method used

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  • Superfine fragrant peanut oil product with low pollutant content and preparation method thereof
  • Superfine fragrant peanut oil product with low pollutant content and preparation method thereof
  • Superfine fragrant peanut oil product with low pollutant content and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0091] Add 1000ppm potassium iodide and activated carbon A to peanut crude oil with a water content of 0.2%, the pH=10.98, and then contact at 60°C for 2h. Afterwards, the temperature was gradually lowered to 18°C ​​under the heat exchange of the tubular heat exchanger, and the crystallization was stirred at a low speed (stirring speed 12 rpm) while the temperature was lowered, and the whole cooling plus crystallization time was controlled for 4 hours. After the crystal growth is completed, the semi-finished oil is obtained by filtering through a plate and frame filter. Then add peanut powder to the semi-product oil, continue to stir at 18°C ​​at low speed (stirring speed 12rpm) for crystal growth for 4 hours, after the crystal growth is completed, filter through a plate and frame filter to obtain refined oil. Wherein the weight ratio of peanut powder and activated carbon is 10:1, and the total weight of the two is 1.1% of the oil weight. The various indicators of refined oil...

Embodiment 2

[0096] Add 5000ppm potassium iodide and activated carbon C to the peanut crude oil with a water content of 0.2%, the pH=11.30, and then contact at 70°C for 2h. Afterwards, the temperature was gradually lowered to 15° C. under the heat exchange of a tubular heat exchanger, and the crystallization was stirred at a low speed (stirring speed 20 rpm) while the temperature was lowered. The whole cooling plus crystallization time was controlled for 6 hours. After the crystal growth is completed, the semi-finished oil is obtained by filtering through a plate and frame filter. Then add peanut powder to the semi-product oil, continue to stir at 15°C at a low speed (stirring speed 20rpm) to grow crystals for 6 hours, and filter through a filter to obtain refined oil after the crystal growth is completed. Wherein the weight ratio of peanut powder and activated carbon is 10:1, and the total weight of the two is 2.2% of the oil weight. The various indicators of refined oil were tested, and...

Embodiment 3

[0101] Add 1000ppm potassium bromide and activated carbon D to the peanut crude oil with a water content of 0.2%, the pH=10.15, and then contact at 40°C for 2h. Afterwards, the temperature was gradually lowered to 20° C. under the heat exchange of a tubular heat exchanger, and the crystallization was stirred at a low speed (stirring speed 25 rpm) while the temperature was lowered, and the whole cooling plus crystallization time was controlled for 2 hours. After the crystal growth is completed, the semi-finished oil is obtained by filtering through a plate and frame filter. Then add peanut powder to the semi-product oil, continue to stir at 20°C at a low speed (stirring speed 25rpm) to grow crystals for 2 hours, after the crystal growth is completed, filter through a plate and frame filter to obtain refined oil. Wherein the weight ratio of peanut powder and activated carbon is 30:1, and the total weight of the two is 3.0% of the oil weight. The various indicators of refined oi...

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PUM

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Abstract

The invention provides a preparation method of superfine fragrant peanut oil with low benzopyrene, plasticizer and / or aflatoxin, and the superfine fragrant peanut oil prepared by the method. The method comprises the following steps: A, making peanut oil contact with a solid reducing agent and a filter aid so as to obtain peanut oil mixture 1; B, make peanut oil mixture 1 cooling, crystal growth, filtration, get semi-finished peanut oil; C, Add peanut powder into semi-finished peanut oil and obtain peanut oil mixture 2; and D, the peanut oil mixture 2 crystal, filter, get the finished peanut oil.The content of benzopyrene, plasticizer and / or aflatoxin in the fragrant peanut oil prepared by the method of the invention is low.

Description

technical field [0001] The invention belongs to the technical field of oils and fats, and in particular relates to a low-pollutant-content strong-flavored peanut oil product and a preparation method thereof. Background technique [0002] Peanut oil is a traditional edible oil in China, which is deeply loved by consumers because of its strong and unique peanut flavor. [0003] In the existing peanut oil preparation process, the places where the flavor is affected mainly include: [0004] (1) Pressed peanut oil is hydrated and degummed. Since water is a polar solvent, it is easy to take away the flavor substances in the oil. [0005] (2) While producing good target flavor substances in the reaction process, flavor substances of non-target products are also produced, and the current peanut oil production process will take place in secondary Maillard reactions, and also produce bad flavors. Under different reaction conditions, the oxidation reactants are also different. Stud...

Claims

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Application Information

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IPC IPC(8): A23D9/04A23D9/007
CPCA23D9/04A23D9/007
Inventor 张敏张海姜元荣赵洋徐学兵
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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