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Method for preparing peanut oil by aqueous enzymatic method based on fatty acid demulsification

A peanut oil and fatty acid technology, which is applied in the fields of fat oil/fat production, fat oil/fat refining, fat production, etc. It can solve problems such as hindering the release of peanut oil and difficulty in demulsification of stable structures

Pending Publication Date: 2021-09-10
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The stable structure of the oil body makes it difficult to break the emulsion and hinder the release of peanut oil, which is the "bottleneck" problem restricting the industrialization of the aqueous enzymatic method

Method used

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  • Method for preparing peanut oil by aqueous enzymatic method based on fatty acid demulsification
  • Method for preparing peanut oil by aqueous enzymatic method based on fatty acid demulsification
  • Method for preparing peanut oil by aqueous enzymatic method based on fatty acid demulsification

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] In this example, the processing method of peanut samples-dry crushing and wet crushing were studied in the early stage, so as to compare the yield, composition, stability, and yield of peanut oil body and peanut protein of the obtained oil body emulsion, in order to Select the optimal processing method for peanut samples.

[0032] The operation steps of dry crushing are as follows: In order to compare the effect of particle size on the extraction rate of peanut oil and protein, high-speed universal grinder is used to crush peeled peanuts for 10s, 30s, 60s, 90s, 120s and 150s respectively. The ratio of solid to liquid is 1:4, add deionized water, stir evenly, and then add enzyme for enzymatic hydrolysis.

[0033] The operation steps of wet crushing are as follows: add deionized water to peeled peanuts according to the ratio of 1:4, put them in a refrigerator at 4°C for 18 hours, use a multi-functional cooking machine to crush them for 10s, 30s, 60s, 90s, 120s and 150s re...

Embodiment 2

[0046] This embodiment is a method for preparing peanut oil based on the aqueous enzymatic method of fatty acid demulsification, and its technological process is as follows figure 1 shown, including:

[0047] (1) Peanut sample treatment: add deionized water to the predetermined weight at a mass ratio of 1:3~5 for the peanuts, and place them in a refrigerator at 3~6°C for 12~24 hours. Wash with water, add deionized water to make up to the predetermined weight, and pulverize for 1-2.5 minutes to obtain a mixed solution.

[0048] (2) Oil body preparation: add the compound cell wall degrading enzyme to the mixture at 1-2% of the mass of the peanut sample, stir at a constant temperature of 45-55°C for 1.5-3 hours, fully enzymolyze and inactivate it in a boiling water bath 4-8min, the cooled suspension was centrifuged at 4000-6000×g for 15-30min, and the upper oil body a was collected; the lower aqueous phase and residue were enzymatically hydrolyzed at 45-55°C for 20-40min, after ...

Embodiment 3

[0054] This example is a preferred method for preparing peanut oil by aqueous enzymatic method, which studies the influence of different fatty acid types and addition amounts on the demulsification rate of oil bodies. The above-mentioned method includes:

[0055] (1) Peanut sample processing: add deionized water to 20g of red-coated peanuts at a mass ratio of 1:4, place in a refrigerator at 4°C for 18 hours, wash the peanuts with deionized water at 4°C after absorbing water, and add deionized water to the total mass 100g, crushed for 2 minutes with a multifunctional cooking machine to obtain a mixed solution;

[0056] (2) Oil body preparation: L (1.5% of the mass of the peanut sample) was added to the above mixture, stirred at 50°C for 2 hours, fully enzymatically hydrolyzed, inactivated in a boiling water bath for 5 minutes, and the cooled suspension was centrifuged at 5000×g for 20 minutes, and the upper layer was collected. Oil body a; continue to enzymatically hydrolyze ...

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Abstract

The invention discloses a method for preparing peanut oil by an aqueous enzymatic method based on fatty acid demulsification, which comprises the following steps: extracting the peanut oil with the assistance of a compound cell wall degrading enzyme, conducting centrifuging to obtain an oil body, aqueous phase protein and a residue phase, and demulsifying the oil body with fatty acid to extract the peanut oil. According to the method disclosed by the invention, the pretreatment steps of the peanuts are optimized, the types and concentrations of fatty acids are screened, meanwhile, the demulsification conditions (the material-liquid ratio, the stirring speed, the temperature and the time) are subjected to single-factor optimization, and the method is determined after optimization, so that the yield of the peanut oil and the protein can be improved, and the demulsification rate can be remarkably improved. The method for preparing the peanut oil by the aqueous enzymatic method based on fatty acid demulsification has the advantages of high demulsification rate, high yield, low cost, simplicity in operation, greenness, safety and the like, and is beneficial to large-scale industrial production.

Description

technical field [0001] The invention relates to the technical field of food industry, in particular to a method for preparing peanut oil based on an aqueous enzymatic method of fatty acid demulsification. Background technique [0002] Peanut, also known as groundnut, ground fruit and fragrant fruit, is a 1-year herbaceous plant of the Fabaceae Papilionaceae. It is an important oil crop in China and mainly grows in the tropics, subtropics and the Mediterranean coast. In China, peanuts are planted in a wide range. Except for Qinghai and Ningxia, there are large-scale plantings. The main production areas are mainly five provinces of Henan, Shandong, Hebei, Guangdong and Anhui. Peanut is rich in oil, and its oil content is about 50%, second only to sesame, and significantly higher than common oil crops such as rapeseed, soybean and cottonseed. Traditional peanut oil extraction methods are mainly mechanical pressing and organic solvent leaching. The pressing method is to extrac...

Claims

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Application Information

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IPC IPC(8): C11B1/00C11B1/04C11B3/04
CPCC11B1/00C11B1/04C11B3/04
Inventor 陈复生刘晨高玉航刘伯业
Owner HENAN UNIVERSITY OF TECHNOLOGY
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