Preparation method of functional peanut oil

Abstract

The invention discloses a preparation method of functional peanut oil, which specifically comprises the following steps: (1) oil pretreatment: putting fresh peanuts into boiling water, cooking, drying, and shelling to obtain peanut seeds, (2) extraction: crushing peanut seeds, soaking the crushed peanut seeds in the mixed emulsion for 1-2 hours under the synergistic effect of ultrasonic waves andmicrowaves, and centrifuging to obtain supernatant oil A and an emulsifying layer, wherein the mixed emulsion is obtained by dispersing sucrose fatty acid ester, phospholipid and cysteine hydrochloride in an ethanol aqueous solution and homogenizing, (3) physical low-temperature squeezing: carrying out low-temperature physical squeezing on the emulsifying layer, and carrying out press plate filtering treatment and centrifugal separation to obtain supernatant oil B, and (4) blending: mixing the oil A and the oil B, adding phospholipase for enzymolysis, filtering by a filter, and separating to obtain oil liquid. The peanut oil prepared by the method has natural antioxidant components and fatty acid isomerization inhibiting components, and has good antioxidant capacity.

Description

technical field [0001] The invention belongs to the field of edible oil production, and in particular relates to a preparation method of functional peanut oil. Background technique [0002] Peanut oil is a kind of edible oil that is relatively easy to digest. It contains more than 80% of unsaturated fatty acids (including 41.2% of oleic acid and 37.6% of linoleic acid), and 19.9% ​​of saturated fatty acids such as palmitic acid, stearic acid and arachidic acid. , the composition of fatty acids is good, easy to digest and absorb by the human body; long-term consumption of peanut oil also has the effect of lowering the cholesterol content of the human body, and peanut oil has also become a popular edible oil. [0003] At present, the preparation methods of peanut oil include physical pressing method and solvent extraction method. The solvent commonly used in solvent extraction is n-hexane, and there is a risk of solvent residue in the obtained functional peanut oil; and physic...

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Problems solved by technology

[0003] At present, the preparation methods of peanut oil include physical pressing method and solvent extraction method. The solvent commonly used in solvent extraction is n-hexane, and there is a risk of solvent residue in the obtained functional peanut oil; and physical pressing method includes high-temperature pressing and low-temperature pressing; traditional In order to obtain functional peanut oil with high quality and high oil yield, the high-temperature pressing method often requires high-temperature treatment of peanuts. High-temperature treatment will deepen the color of functional peanut oil, increase the content of saturated fatty acids and destroy the nutrients in it, and Because the high-temperature pressing process will inevitably produce trans fatty acids that are harmful to the human body; at the same time, the nutritional components such as protein in the obtained peanut cake after high-temperature treatment are destroyed, and its utilization value as feed is also limited, resulting in resources. Waste; low-temperature pressing processing functional peanut oil has low quality, taste and oil yield, which limits its application range

[0004] Peanut red skin is rich in polyphenols. Peanut shell contains flavonoids mainly luteolin, which has good antioxidant effect and high nutritional value. Among them, the antioxidant capacity of peanut red skin is It is more than 50 times that of peanut kernels. At present, the peanut shells and peanut red skins are discarded in the early stage of preparation of functional peanut oil. The natural antioxidant and antibacterial properties in peanut shells and peanut red skins are ignored during the preparation of peanut oil. material, but also cause waste of resources and environmental pollution

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