Preparation method of functional peanut oil

A peanut oil and functional technology, applied in the direction of fat oil/fat refining, fat production, fat oil/fat production, etc., can solve the problems of ignoring the effect of natural anti-oxidation and antibacterial substances, deepening of color, destruction of protein nutrients, etc., to achieve improved Antioxidant performance and nutritional composition, reduction of trans fatty acid content, effect of improvement in antioxidant performance

Active Publication Date: 2020-06-05
HENAN AGRICULTURAL UNIVERSITY
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  • Abstract
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  • Claims
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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

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  • Preparation method of functional peanut oil
  • Preparation method of functional peanut oil
  • Preparation method of functional peanut oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Screening of cooking time during preparation of functional peanut oil:

[0031] (1) Pre-treatment of oil: take fresh peanuts and put them in boiling water for 0h, 0.5h, 1h, 1.5h, 2h, 3h respectively, then take out the peanuts and place them in a dry place at 60-70°C (water content less than 5%), then Hulled peanut seeds;

[0032] (2) Pulverization: after peanut seeds are pulverized into a powder with a particle size of 100-120 mesh, soaked in a mixed emulsion of 5 times the weight, soaked for 2 hours under the synergistic effect of ultrasonic and microwave, and then centrifuged to obtain supernatant oil A and an emulsified layer; , the mixed emulsion is obtained by dispersing sucrose palmitate, garlic oil, and cysteine ​​hydrochloride in aqueous ethanol (V / V=1:10) and homogenizing, and the mass percentage of sucrose palmitate in the mixed emulsion 0.1wt%, the mass percentage of garlic oil is 0.1wt%, and the mass percentage of cysteine ​​hydrochloride is 0.01wt%; wherei...

Embodiment 2

[0047] (1) Pre-treatment of oil: take fresh peanuts and cook them in boiling water for 2 hours, then take out the peanuts and dry them at 60-70°C (water content is less than 5%), and then shell them to obtain peanut seeds;

[0048] (2) Pulverization: after peanut seeds are pulverized into a powder with a particle size of 100-120 mesh, soaked in a mixed emulsion of 10 times the weight, soaked for 1 hour under the synergistic effect of ultrasonic and microwave, and then centrifuged to obtain supernatant oil A and an emulsified layer; , the mixed emulsion is obtained by dispersing sucrose palmitate, garlic oil, and cysteine ​​hydrochloride in aqueous ethanol (V / V=1:10) and homogenizing, and the mass percentage of sucrose palmitate in the mixed emulsion 0.1wt%, the mass percentage of garlic oil is 0.1wt%, and the mass percentage of cysteine ​​hydrochloride is 0.01wt%; wherein, the ultrasonic frequency is 35KHz, the power is 400-600W, and the microwave power is 200- 300W;

[0049]...

Embodiment 3

[0053] The preparation method of functional peanut oil:

[0054] (1) Pre-treatment of oil: take fresh peanuts and cook them in boiling water for 2 hours, then take out the peanuts and dry them at 60-70°C (water content is less than 5%), and then shell them to obtain peanut seeds;

[0055] (2) Pulverization: Soak the peanut seeds in a mixed emulsion of 7.5 times the weight after being pulverized, soak for 1.5 hours under the synergistic effect of ultrasonic and microwave, and then centrifuge to obtain supernatant oil A and an emulsified layer; wherein, the mixed emulsion is made of palmitic acid sucrose Esters, garlic oil, and cysteine ​​hydrochloride are dispersed in ethanol aqueous solution (V / V=1:10) and obtained homogeneously, and the mass percentages of sucrose palmitate and garlic oil in the mixed emulsion are 0.1wt%, The mass percentage of cysteine ​​hydrochloride is 0.03wt%; the ultrasonic frequency is 35KHz, the power is 400-600W, and the microwave power is 200-300W; ...

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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...

Claims

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Application Information

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IPC IPC(8): C11B1/10C11B1/08C11B3/00C11B3/16C11B1/04
CPCC11B1/106C11B1/08C11B3/003C11B3/16C11B3/001C11B1/04
Inventor 朱瑶迪李苗云赵莉君马阳阳闫爽赵改名李占超张秋会柳艳霞
Owner HENAN AGRICULTURAL UNIVERSITY
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