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Preparation method of peanut oil and peanut oil

A technology for peanut oil and peanuts, which is applied in the production of fat, edible oil/fat, fat oil/fat, etc., can solve the problems of not being able to be said to be sufficient, and the oxidation resistance and stability cannot be both, and achieve shelf life extension and flavor stability. Good, flavorful effect

Pending Publication Date: 2021-10-22
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Therefore, it can be seen that although there has been some research in the field on improving the flavor or improving the stability of oxidation resistance for the method of producing oil from peanuts, it is necessary to obtain good flavor while having good flavor stability and improving the flavor. However, it still cannot be said to be sufficient in terms of oxidation resistance stability. In particular, it is often impossible to improve flavor and flavor stability and improve oxidation resistance stability

Method used

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  • Preparation method of peanut oil and peanut oil
  • Preparation method of peanut oil and peanut oil
  • Preparation method of peanut oil and peanut oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach

[0118] Typical embodiments of the invention include the following:

[0119] The enzymatic hydrolysis (peanut powder) and water were mixed according to the proportion disclosed below, and the protease, glycozyme, amylase, and pectin enzyme were added under suitable conditions, and the appropriate amount of reducing sugar was added. The resulting enzymatic slurry was collected into the heat treatment of the peanut (peanut crush) to replace the tap water added in conventional process production. Further, the oil-proof material after the heat treatment, the oil process such as the oil, and the flavor is rich and stable, and the oxidation stability is good.

[0120] in particular:

[0121] 1) Mix the enzymatic hydrolyzate (peanut powder) and water in the proportion of the set ratio, add protease, glycosidase, amylase and pectin enzyme, and add an appropriate amount of reductant sugar to react, collect the enzyme obtained after the reaction Episocolite;

[0122] 2) Add the enzyme epigri...

Embodiment 1

[0148] The self-made peanut powder (150 kg, partially degreasing) and water are mixed according to the weight ratio of 1: 3, and 3% by weight of protease, 1% by weight of glycosidase, 1% by weight of amylase and 1% by weight are added to the weight of peanut powder. The pectin enzyme was enzymatic, and 2% glucose was added to the reaction, and the enzymatic epigrotal pulp obtained after the reaction was collected.

[0149] In the heating pan, the flow rate (peanut crush) was added at a rate of 7t / h, and an enzymatic epigrotal pulp with respect to the weight of the peanut material was added to the inlet of the heating pan according to the flow rate of 80 kg / h, and the water vapor heating treatment was performed. 20 min, the material after heating the water was used to use a microwave (900 W) to perform a fry until moisture reached 6%, and then the press temperature was pressed at 50 ° C to obtain peanut oil. The resulting peanut oil added peanut oil for 0.2% by weight of water,...

Embodiment 2～5

[0184] In addition to adjusting the concentration of the enzymatic antimodese of the heating apparatus added during the heat treatment, and other conditions are the same as in Example 1 other than heating in the heat treatment (900 W, 10min).

[0185] Table 6 shows the effect of enzymatic hydrolysis plasma concentration (metering the mass ratio of peanut powder and water in the enzymatic solution) on peanut oil flavor.

[0186] Table 6

[0187]

[0188] It can be seen from Table 6 that the enzymatic anthrard plasma concentration is 1: 1 to 1: 8 to obtain peanut oils with rich flavor content. It is preferably 1: 2 to 1: 4. The enzymatic anthracemus concentration is preferably 1: 3, the peanut flavor is the best. This may be due to the perarotrosis of the concentration of 1: 4, the introduction of water, dilute the flavor of the peanut oil. The concentration 1: 2 is due to the tendency of the texture, which leads to a tendency to reduce the flavor of peanut oil.

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Abstract

The invention relates to peanut oil and a preparation method thereof. The method comprises the following steps: heating crushed peanuts in the presence of zymolyte; wherein the zymolyte is a reaction product of an enzymolysis raw material under the action of water and enzyme, and the enzymolysis raw material comprises peanut powder. The peanut oil obtained by the method disclosed by the invention is better and richer in flavor, and compared with the peanut oil prepared by a normal process, the total amount of flavor substances of the peanut oil is obviously increased (the content of pyrazine substances related to roasted fragrance and the content of phenylacetaldehyde related to sweet fragrance are obviously increased); moreover, the peanut oil obtained by the method is better in flavor stability, the retention rate of pyrazine substances is higher than that of a normal process, and the flavor attenuation rate in sense is lower than that of the normal process; in addition, the oxidation stability of the obtained peanut oil is remarkably improved, and the shelf life is remarkably prolonged.

Description

Technical field [0001] The present invention belongs to the field of food / subcoquetting, in particular, to the preparation and processing of grease products, and more particularly to a process of forming a flavor peanut oil having excellent stability. Background technique [0002] Edible oil is an indispensable oil, which is an indispensable oil, is an important food processing raw material and a nutrient source. The edible oil used in daily use is from animal or plant grease, mostly liquid state, due to raw material source, processing process, quality, etc., common edible oil is more vegetable fat, including rapeseed oil, peanut oil, flasm, corn oil , Olive oil, camel oil, palm oil, sunflower oil, soybean oil, sesame oil, flax seed oil (flavored oil), grape oil, walnut oil, peony seed oil, etc. [0003] Among them, peanuts as important oil crops, economic crops, have become China's three oil crops, one of the five major oils in the world, and the total output of oil crops in t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/04C11B1/06C11B1/00A23D9/02
CPCC11B1/025C11B1/06C11B1/00A23D9/02
Inventor 王慧云徐学兵梅方义姜元荣易智伟
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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