Method for removing aflatoxin in peanuts

A technology for aflatoxin and peanuts, applied in the field of food processing, can solve the problem of inability to remove aflatoxin, low removal rate, and possible residues of aflatoxin in seed husks and red coats into seed kernels, etc. It can effectively maintain the nutritional quality and its flavor, effectively remove the effect, and achieve the effect of safe and effective degradation.

Pending Publication Date: 2022-03-04
COFCO NUTRITION & HEALTH RES INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Shelling and removing the red coat can effectively reduce the content of aflatoxin and its toxins, but the existing shelling and peeling technology has a high breakage rate (8-12%) and a low removal rate (80%), which not only cannot remove aflatoxin It is also possible that the aflatoxin in the seed shell and red coat will remain in the kernel. In order to ensure the detoxification effect while retaining the peanut flavor and nutritional quality, the detoxification process is worth exploring
Using appropriate chemical methods to remove peanut raw materials, there is no relevant report so far

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Use red-coated peanuts as raw material, add ethylenediaminetetraacetic acid solution (20g / L) to it, the ratio of solid to liquid is 1:3 (ie 1g:3mL), stir at 40°C for 20min, then suction filter, filter and Collect the upper layer, dry at 60°C to obtain aflatoxin-free peanuts, adjust the water content to 5%, and fry at 180°C to make oil.

[0024] Among them, the content of Aspergillus flavus in the peanuts to be removed is 503 ppb, and the aflatoxin in the peanuts after removal is 0.503 ppb, and the prepared peanut oil has a stable flavor.

Embodiment 2

[0026] Use red-coated peanuts as raw materials, add citric acid solution (10g / L) to it, the ratio of solid to liquid is 1:5 (ie 1g:5mL), stir at room temperature for 30min, then suction filter, filter and collect the upper layer, 100 Dry at ℃ to obtain aflatoxin-free peanuts, adjust the water content to 3%, and fry at 190 ℃ to make oil.

[0027] Among them, the content of Aspergillus flavus in the peanuts to be removed is 503 ppb, and the aflatoxin in the peanuts after removal is 1.0 ppb, and the prepared peanut oil has a stable flavor.

Embodiment 3

[0029] Use red-coated peanuts as raw material, add citric acid solution (50g / L) to it, the ratio of solid to liquid is 1:10 (i.e. 1g:10mL), stir at room temperature for 50min, then suction filter, filter and collect the upper layer, 100 ℃ drying to obtain aflatoxin-free peanuts.

[0030] Among them, the content of Aspergillus flavus in the peanuts to be removed is 503ppb, and the aflatoxin in the peanuts after removal is 0.890ppb, and the prepared peanut oil has a stable flavor.

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Abstract

The invention relates to a method for removing aflatoxin in peanuts, which comprises the step of adding an organic acid aqueous solution into the peanuts to remove the aflatoxin, the organic acid aqueous solution comprises one or more of a sulfamic acid aqueous solution, a glycolic acid aqueous solution, an ethylenediamine tetraacetic acid aqueous solution and a citric acid aqueous solution. According to the method disclosed by the invention, aflatoxin in the peanuts can be effectively removed by using sulfamic acid, glycolic acid, ethylenediamine tetraacetic acid and / or citric acid, and meanwhile, the nutritional value and sensory characteristics of the peanuts are kept.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for removing aflatoxin from peanuts. Background technique [0002] Peanut is an important oil crop in my country, with an output of 17.5 million tons in 2019, ranking first in the world. It is a traditional food suitable for all ages and one of the few agricultural products with export advantages. Peanuts are highly susceptible to aflatoxin contamination. In recent years, aflatoxin contamination has become a major hidden risk in my country's peanut processing safety and industrial development. Aflatoxin contamination of peanuts can occur at any stage of growth, harvesting, drying, storage and processing. Aflatoxins (Aflatoxins) are a class of biologically active secondary metabolites produced by fungi such as Aspergillus flavus. ). Its toxicity is ranked as AFTB1, AFTG1, AFTB2, and AFTG2 in order of size. AFTB1 is the most toxic. After eating food contaminated...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L5/20C11B1/04
CPCA23L25/00A23L5/273C11B1/04A23V2002/00A23V2250/032
Inventor 陈焱王风艳王翔宇尤梦圆刘配莲李世磊程倩张刚
Owner COFCO NUTRITION & HEALTH RES INST
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