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Preparation method of fragrant peanut oil and peanut oil

A technology of peanut oil and manufacturing method, which is applied in the direction of fat oil/fat refining, fat production, edible oil/fat, etc., can solve the problems of low flavor extraction efficiency, poor product stability, high solvent residue, etc., and achieve the reduction of uncontrollable or accidental factors No impact, easy to control, good fragrance retention in cooking

Pending Publication Date: 2021-12-28
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this technology has the problems of cumbersome operation, high solvent residue, low flavor extraction efficiency and poor product stability.

Method used

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

Examples

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Effect test

preparation example Construction

[0091] The preparation method of the fragrant peanut oil of the present invention comprises: the step of thermally reacting the above-mentioned peanut powder and the above-mentioned peanut oil under vacuum condition.

[0092] In some preferred embodiments of the present invention, preferably according to the solid-to-liquid ratio (ie, mass ratio) of 1:(3-10), the above-mentioned peanut powder and the above-mentioned peanut oil are mixed and subjected to thermal reaction. The above-mentioned mass ratio is more preferably 1:(3-4). In some specific embodiments, the mass ratio of the above-mentioned peanut powder to the above-mentioned peanut oil is preferably 1:3 or 1:4.

[0093] By setting the mass ratio of peanut powder and peanut oil within the above range, a flavored peanut oil with high oxidation stability can be obtained, and the flavored peanut oil has less soot and has a strong roasted flavor. If the mass ratio is less than 1:3, the oxidation stability is poor, and the r...

Embodiment 1

[0159] After different batches of peanuts were blended in a certain ratio according to the batch measurement results, peanut raw materials with a ratio of oleic acid to linoleic acid in fatty acid composition of 0.95:1 were obtained. Weigh 2kg of the above-mentioned peanut raw materials and fry the seeds in a flat-bottomed frying furnace. The temperature of the material out of the frying furnace is about 165°C, and the materials are fried in the frying furnace for about 10 to 15 minutes. Stir-fry until the color is yellow but not burnt, extract oil and degrease to obtain peanut cake, and further use a traditional Chinese medicine grinder to crush or pulverize to obtain peanut cake powder.

[0160] Weigh 100g of the above-mentioned crushed peanut powder and pass through a 40-mesh sieve, add 400g of refined peanut oil to a 1L reactor (manufactured by PARR, USA) and vacuumize to -1bar, then heat and stir at 140°C, react for 2h, and control the pressure within 2bar After the react...

Embodiment 2

[0162] After different batches of peanuts were blended in a certain ratio according to the batch measurement results, peanut raw materials with a ratio of oleic acid to linoleic acid in fatty acid composition of 1.24:1 were obtained. Weigh 2kg of the above-mentioned peanut raw materials and fry the seeds in a flat-bottomed frying furnace. The temperature of the material out of the frying furnace is about 165°C, and the materials are fried in the frying furnace for about 10 to 15 minutes. Stir-fry until the color is yellow but not burnt, extract oil and degrease to obtain peanut cake, and further use a traditional Chinese medicine grinder to crush or pulverize to obtain peanut cake powder.

[0163] Weigh 100g of the above-mentioned crushed peanut powder and pass through a 40-mesh sieve, add 400g of refined peanut oil to a 1L reactor (manufactured by PARR, USA) and vacuumize to -1bar, then heat and stir at 140°C, react for 2h, and control the pressure within 2bar After the react...

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Abstract

The invention provides a preparation method of fragrant peanut oil and peanut oil. The preparation method of the fragrant peanut oil comprises the steps that thermal reaction is carried out on peanut powder and peanut oil under a vacuum condition, and the peanut powder is derived from a peanut material containing oleic acid and linoleic acid in a fatty acid composition in a ratio of (0.95-1.24): 1. The fragrant peanut oil prepared by the preparation method is high in oxidation stability, strong in roasted flavor, less in oil smoke and free from burnt taste and sour taste. In addition, the preparation method is simple in steps and easy to control, and has important practical significance on production stability.

Description

technical field [0001] The invention belongs to the field of oil processing, and in particular relates to a method for preparing fragrant peanut oil with high oxidation stability, less oil fume and strong toasted flavor, and fragrant peanut oil, edible oil and food prepared therefrom. Background technique [0002] Peanut is one of the most important oil crops in the world. According to the data provided by the United States Department of Agriculture, the global peanut production in 2017 / 2018 reached 41.95 million tons. Among the world's top five oil crops, peanut production ranks fourth after soybeans, rapeseeds and sunflower seeds. my country is a big producer of peanuts, and its peanut production ranks first in the world. Because peanuts are rich in nutrition and suitable for a variety of cooking and processing methods, they are deeply loved by Chinese residents, so our country is also a big consumer of peanuts. According to data, currently about 47.3% of my country's pe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/04C11B1/04C11B1/06C11B1/08C11B3/00
CPCA23D9/007A23D9/04C11B1/04C11B1/08C11B1/06C11B3/00
Inventor 梅方义史海明张余权姜元荣徐拥军
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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