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Making method and processing system of peanut protein oily skin

A technology of peanut protein and production method, applied in the field of food processing, can solve the problems of high content of indigestible sugar, easy residual accumulation of materials, difficult digestion and absorption, etc., and achieves the effect of light and mellow flavor, easy digestion and absorption, and elimination of foam.

Pending Publication Date: 2022-01-11
QINGDAO CHANGSHOU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a kind of preparation method and processing system of peanut protein oil skin, to solve the beany smell, raffinose and stachyose and other indigestible sugar content that exist in the traditional bean products existing in the prior art, After eating, there will be problems such as flatulence and difficulty in digestion and absorption, and there are many problems such as easy residue accumulation of materials and low discharge rate in the existing technology.

Method used

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  • Making method and processing system of peanut protein oily skin
  • Making method and processing system of peanut protein oily skin
  • Making method and processing system of peanut protein oily skin

Examples

Experimental program
Comparison scheme
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Embodiment 1

[0034] Such as figure 1 Shown, a kind of preparation method of peanut protein oil skin comprises the following steps,

[0035] Squeeze and crush peanuts;

[0036] Mixing the crushed and crushed peanuts with a slurry solvent to obtain a slurry;

[0037] Carrying out the slurry cooking once;

[0038] Separating the pulp and residue mixture obtained from the primary cooking to obtain peanut protein slurry;

[0039] The peanut protein slurry is subjected to secondary cooking;

[0040] The peanut protein slurry after secondary cooking is cooled to obtain peanut protein oil skin.

[0041] Such as image 3 As shown, a processing system of peanut protein oil skin is used to realize the preparation method of the peanut protein oil skin of the present embodiment, including an oil press 1, a cooking system pot 2, a separator 3 and a peeling system; The peeling system includes a secondary cooking pot 4; the oil press 1 is used to squeeze the peanuts; the primary cooking pot 2 of the...

Embodiment 2

[0043] Such as figure 2As shown, the preparation method of the peanut protein oil skin in Example 1 can also be specifically described as the above-mentioned preparation method of the peanut protein oil skin, before the peanuts are pressed and crushed, the peanuts are first removed from the red coat. When removing the red coat from the peanut, the red coat can be removed by roasting the peanut; and the red coat can be removed by roasting the peanut at a low temperature, and the roasting temperature can be 65-72°C.

[0044] In addition, in the above method for making peanut protein oil skin, the peanuts are first screened before removing the red coat from the peanuts. Specifically, it is to screen peanut kernels. For example, screening peanut kernels of Baisha series varieties. Another example is the specification of screening peanut kernels with a particle size of 35-40. Among them, the graded peanut kernels are graded according to the size of the grains, that is, the numb...

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Abstract

The invention discloses a making method and a processing system of peanut protein oily skin. The making method comprises the following steps: squeezing and crushing peanuts; mixing the squeezed and crushed peanuts with a slurry solvent to obtain slurry; boiling the slurry for the first time; performing slurry-residue separation on a slurry-residue mixture obtained by primary slurry boiling to obtain peanut protein slurry; cooking the peanut protein slurry for the second time; and cooling the peanut protein slurry subjected to secondary cooking to obtain the peanut protein oily skin. The prepared peanut protein oily skin is rich in protein, fat, cane sugar, cellulose and mineral substances such as iron and zinc, light and mellow in flavor, fine and smooth in taste, tough, not easy to break, sweet and fragrant, and free of beany flavor; the content of raffinose, stachyose and other indigestible sugars is low, so that flatulence is avoided after eating, and digestion and absorption are easy; and the water-retaining property is improved, the extensibility of the tissue structure is enhanced, and the finally prepared finished product is thin, soft and glutinous in skin, fine and smooth in taste and moderate in toughness after being rehydrated, has light fragrance of peanut oil and light fragrance of peanuts, and is rich in nutrition.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a preparation method and a processing system of peanut protein oil skin. Background technique [0002] At present, in the field of food processing, peanut protein products are mostly used to replace traditional soy products to solve the beany smell of traditional soy products, the high content of indigestible sugars such as raffinose and stachyose, and the flatulence and discomfort after eating. Ease of digestion and absorption etc. In addition, most of the pulp cooking tanks in the prior art have problems such as easy residual accumulation of materials and low discharge rate. Contents of the invention [0003] The object of the present invention is to provide a kind of preparation method and processing system of peanut protein oil skin, to solve the beany smell, raffinose and stachyose and other indigestible sugar content that exist in the traditional bean products exis...

Claims

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Application Information

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IPC IPC(8): A23C20/02
CPCA23C20/025
Inventor 曲广坤郑加佐李文静
Owner QINGDAO CHANGSHOU FOOD
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