Processing method of fragrant peanut oil

Abstract

The invention provides a preparation method of peanut oil, which is characterized by comprising the following steps: (1) providing degummed peanut oil A; (2) providing peanut oil B; (3) uniformly mixing the peanut oil A and the peanut oil B according to a mass ratio of 0.5: 9.5-2: 8, growing grains, and filtering to obtain the aromatic peanut oil; the peanut oil B is hot-pressed crude peanut oil. The product oil obtained by the method disclosed by the invention is rich in flavor, high in smoke point and good in oxidation resistance, and the method disclosed by the invention is high in productivity.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of edible vegetable oil processing, and particularly relates to a preparation method of edible oil. BACKGROUND

[0002] The general processing technology of strong-flavor peanut oil is peanut raw material-screening-baking-pressing-rough filtration-heat exchanger cooling-crystal tank hydration degumming-filtration-finished oil. Because about 50% of the phospholipids in peanut oil are partially hydrated phospholipids or non-hydrated phospholipids, the phosphorus content in the oil after hydration degumming is still 20-60 mg / kg. High phospholipid content in peanut oil will cause low smoke point of oil (more prone to produce oil smoke), easy foaming during cooking and other disadvantages. In addition, the phospholipid-water flocculation generated in the hydration degumming process will cause difficulty in oil filtration, affecting the production capacity. SUMMARY

[0003] In order not to damage the flavor of strong-flavor peanut oil, the present inventors found through a large number of studies that the finished oil can be obtained by mixing the degummed peanut oil A with hot-pressed peanut crude oil and then going through the steps of crystal tank hydration and filtration, and the obtained finished oil has rich flavor, high smoke point, good antioxidant performance, and high production capacity.

[0004] The first aspect of the present application provides a preparation method of peanut oil, which comprises the steps of:

[0005] (1) providing degummed peanut oil A;

[0006] (2) providing peanut oil B,

[0007] (3) mixing the peanut oil A and B uniformly according to a mass ratio of 0.5:9.5-2:8, and then going through the steps of crystal tank hydration and filtration to obtain strong-flavor peanut oil;

[0008] The peanut oil B is hot-pressed peanut crude oil.

[0009] In one or more embodiments, the degumming is one or more of hydration degumming, acid degumming, conventional enzyme degumming, or deep enzyme degumming.

[0010] In one or more embodiments, the enzyme degumming comprises the steps of: (a) acid treatment of peanut crude oil; (b) adding water and phospholipase to the oil obtained in step (a) to perform water washing, thereby obtaining degummed peanut oil A.

[0011] In one or more embodiments, in the enzyme degumming method, after step (a) and before step (b), a step of neutralizing treatment of the acid-treated crude oil is further included.

[0012] In one or more embodiments, the acid used in the acid treatment is selected from one or more of sulfuric acid, hydrochloric acid, phosphoric acid, nitric acid, citric acid, tartaric acid, malic acid, succinic acid, acetic acid, formic acid, benzoic acid.

[0013] In one or more embodiments, the acid treatment is performed using citric acid.

[0014] In one or more embodiments, the acid is added in an amount of 0.01% to 0.2%, preferably 0.02-0.15% or 0.03-0.15% by weight of the oil, per 100 g of crude oil.

[0015] In one or more embodiments, the enzymatic degumming step employs a phospholipase, preferably the phospholipase is selected from one or more of PLA, PLC, PLD.

[0016] In one or more embodiments, the phospholipase is selected from PLA, preferably PLA1.

[0017] In one or more embodiments, the phospholipase is added in an amount of 30-100 ppm by weight of the crude oil.

[0018] In one or more embodiments, the water is added in an amount of 1-5%, preferably 1.5-3.5% by weight of the crude oil.

[0019] In one or more embodiments, in the acid treatment step, after the acid is added, the resulting oil is sheared at a speed of 5000-20000 rpm for 30 seconds to 3 minutes; then the reaction is stirred at a temperature of 45-60 °C for 45 minutes to 90 minutes.

[0020] In one or more embodiments, in the neutralization step, the base is added in an amount of 0-1 times by mole of the acid; after the base is added, the resulting oil is sheared at a speed of 5000-20000 rpm for 30 seconds to 3 minutes.

[0021] In one or more embodiments, after the water and optional phospholipase are added, the resulting oil is sheared at a speed of 5000-20000 rpm for 30 seconds to 3 minutes; then the reaction is stirred at a temperature of 45-60 °C for 2-6 hours, for example 3-5 hours.

[0022] In one or more embodiments, the hot-pressed peanut crude oil is obtained by pressing peanuts after roasting.

[0023] In one or more embodiments, the roasting temperature of the peanuts is 140-165 °C.

[0024] In one or more embodiments, the pressing temperature is 130-155 °C.

[0025] In one or more embodiments, the oil B has a residue content of greater than 1%.

[0026] In one or more embodiments, the oil B has a residue content of 3-40%.

[0027] In one or more embodiments, the oil B is hot-pressed crude oil with a temperature of 80-130°C.

[0028] In one or more embodiments, the oil B is crude oil after crude oil is filtered by a crude oil tank and cooled by a heat exchanger.

[0029] In one or more embodiments, when the peanut oil B has a residue content of 8%-40% and an oil temperature of 80-130°C, the peanut oil A and the peanut oil B are mixed at a ratio of 0.5:9.5-2:8, preferably 1:9-2:8.

[0030] In one or more embodiments, when the peanut oil B has a residue content of 3%-10% and an oil temperature of 50-60°C, the peanut oil A and the peanut oil B are mixed at a ratio of 0.5:9.5-1:9.

[0031] In one or more embodiments, the oil A and the oil B are mixed in step (3) at a temperature of 50-130°C.

[0032] In one or more embodiments, the filter screen used in the crude oil tank has a pore size of 0.2-0.5 mm.

[0033] In one or more embodiments, the heat exchanger has a cooling rate of 5-20°C / s, and the temperature after cooling is 50-60°C.

[0034] In a second aspect of the present application, a peanut oil is provided, which is obtained by the method of the first aspect of the present application.

[0035] In a third aspect of the present application, an oil composition is provided, which comprises the peanut oil obtained by the method of the first aspect of the present application or the peanut oil of the second aspect of the present application.

[0036] In one or more embodiments, the oil composition further comprises other animal and plant oils or microbial oils.

[0037] In one or more embodiments, the vegetable oil is selected from the group consisting of palm oil, palm kernel oil, peanut oil, rapeseed oil, soybean oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, castor seed oil, coconut oil, olive oil, almond oil, apricot kernel oil, tung seed oil, rubber seed oil, rice oil, corn germ oil, wheat germ oil, sesame seed oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, hemp seed oil, borage seed oil, sea buckthorn seed oil, tomato seed oil, macadamia nut oil, cocoa butter, and algal oil.

[0038] In one or more embodiments, the animal fat is selected from the group consisting of chicken fat, duck fat, pork fat, mutton fat, fish oil.

[0039] In one or more embodiments, the microbial fat is algal oil.

[0040] In one or more embodiments, the fat composition is a blend oil or a flavoring oil.

[0041] In a fourth aspect of the present application, a method for improving the processing capacity of peanut oil or reducing the phosphorus content of fat or improving the smoke point of fat is provided, the method comprising the steps of:

[0042] (1) providing degummed peanut oil A;

[0043] (2) providing peanut oil B,

[0044] (3) mixing peanut oil A and B uniformly at a mass ratio of 0.5:9.5 to 2:8, crystallizing, and filtering to obtain concentrated peanut oil;

[0045] The peanut oil B is hot-pressed peanut crude oil. DETAILED DESCRIPTION

[0046] To enable persons skilled in the art to understand the features and effects of the present application, the following is a general description and definition of the terms and phrases mentioned in the specification and claims. Unless otherwise specified, all technical and scientific words used herein have their usual meanings understood by those skilled in the art of the present application, and in case of conflict, the definitions in the specification shall prevail.

[0047] Theories or mechanisms described and disclosed herein, whether correct or not, should not be considered limiting the scope of the present application, i.e., the present application can be implemented without regard to any particular theory or mechanism.

[0048] In this document, "include," "includes," "including," and like terms are used inclusively and not exclusivity, e.g., when this document discloses "A includes B and C," it is intended that "A includes B and C" and "A includes B, C, and any of a wide variety of other elements" are both disclosed.

[0049] In this document, all features that are described in terms of a numerical range or a percentage range are intended to be construed as having been disclosed in all possible subranges and individual numerical values within the range, including integers and fractions, unless otherwise specified.

[0050] In this document, unless otherwise specified, percentages are by mass and ratios are mass ratios.

[0051] In this document, when describing embodiments or examples, it is understood that the embodiments or examples are not intended to limit the application to those embodiments or examples. Rather, all alternatives, modifications, and equivalents of the methods and materials described herein that are within the scope of the claims are intended to be encompassed by the claims.

[0052] In this document, for the sake of brevity, not all possible combinations of the various technical features described in the various embodiments or examples are described. Therefore, any combination of the various technical features described in the various embodiments or examples is possible, as long as the combination does not result in a contradiction, and all possible combinations are intended to be within the scope of the present disclosure.

[0053] The inventors of the present application have found that by mixing degummed peanut oil, especially deeply degummed peanut oil, with hot-pressed peanut crude oil in a certain ratio, and then subjecting the mixture to a crystallization and filtration step, an aromatic peanut oil can be obtained. The method has high processing capacity, and the peanut oil obtained has good oxidation stability, low phosphorus content, and good flavor.

[0054] A method for preparing an aromatic peanut oil,

[0055] The method comprises the steps of:

[0056] (1) providing degummed peanut oil A;

[0057] (2) providing peanut oil B,

[0058] (3) mixing the peanut oil A and B uniformly in a mass ratio of 0.5:9.5 to 2:8, subjecting the mixture to a crystallization and filtration step, to obtain an aromatic peanut oil;

[0059] The peanut oil B is hot-pressed peanut crude oil.

[0060] In one or more embodiments, the peanut crude oil 1 is subjected to at least a step of degumming to obtain peanut oil A, the degumming being one or more of water degumming, acid degumming, conventional enzymatic degumming, or deep enzymatic degumming.

[0061] In one or more embodiments, the degumming is enzymatic degumming.

[0062] In one or more embodiments, the enzymatic degumming comprises the steps of: (a) subjecting the peanut crude oil to an acid treatment; (b) adding water and phospholipase to the oil obtained in step (a) and subjecting to water washing, thereby obtaining degummed peanut oil A.

[0063] In one or more embodiments, in the enzymatic degumming method, after step (a) and before step (b), there is further included a step of subjecting the acid-treated crude oil to a neutralization treatment, the step of neutralization treatment being for adjusting the pH of the system to 4.5-5.5.

[0064] In one or more embodiments, the acid used in the acid treatment is selected from one or more of sulfuric acid, hydrochloric acid, phosphoric acid, nitric acid, citric acid, tartaric acid, malic acid, succinic acid, acetic acid, formic acid, benzoic acid.

[0065] In one or more embodiments, the acid treatment is performed using citric acid for the acid treatment.

[0066] In one or more embodiments, the amount of citric acid added is 0.01% to 0.2% by weight of the oil, preferably 0.02-0.15% or 0.03-0.15% per 100g of crude oil.

[0067] In one or more embodiments, the phospholipase is selected from one or more of PLA, PLC, PLD.

[0068] In one or more embodiments, the phospholipase is selected from PLA, preferably PLA1.

[0069] In one or more embodiments, the amount of phospholipase added is 30-100 ppm by weight of the crude oil.

[0070] In one or more embodiments, the amount of water added is 1-5% by weight of the crude oil, preferably 1.5-3.5%.

[0071] In one or more embodiments, in the acid treatment step, after the acid is added, the obtained oil is sheared at a speed of 5000-20000 rpm for 30 seconds to 3 minutes; then, the reaction is stirred at a temperature of 45-60°C for 45 minutes to 90 minutes.

[0072] In one or more embodiments, the amount of base added in the neutralization step is 0-1 times the amount of acid by moles; and after the addition of base, the resulting oil is sheared at a speed of 5000-20000 rpm for 30 seconds-3 minutes.

[0073] In one or more embodiments, after the addition of water and optional phospholipase, the resulting oil is sheared at a speed of 5000-20000 rpm for 30 seconds-3 minutes; and then the reaction is stirred at a temperature of 45-60°C for 2-6 hours, for example 3-5 hours.

[0074] In the present application, the peanut oil B can be the same as or different from the peanut crude oil 1. The peanut crude oil 1 can be one or more of hot-pressed peanut crude oil, cold-pressed peanut crude oil, aqueous enzymatic peanut crude oil, or peanut crude oil treated by microwave, infrared, etc. and then pressed.

[0075] In one or more embodiments, the hot-pressed peanut crude oil is obtained by pressing peanuts after roasting. Roasting is a conventional technique in the art, and the roasting temperature can vary depending on different oilseeds, and the temperature can generally be in the range of 100-200°C. For example, the roasting temperature of peanuts can be 140-165°C. The roasting time can be determined by a person skilled in the art according to the actual situation. For example, for peanuts, the roasting can be stopped when the peanuts are golden yellow and the inside of the peanuts is free of white core.

[0076] In some embodiments, the step of cleaning and removing impurities from the peanuts is further included. The raw materials can be cleaned by methods well known in the art, including but not limited to vibration screening, stone removal, magnetic separation, color selection, secondary vibration screening to remove stones, iron impurities, moldy particles, light impurities, and broken particles, etc.

[0077] In one or more embodiments, the pressing temperature is 130-155°C.

[0078] In one or more embodiments, the oil B has a residue content of greater than 1%.

[0079] In one or more embodiments, the oil B has a residue content of 3-40%.

[0080] In one or more embodiments, the oil B is hot-pressed crude oil after rough filtration in a clarifying tank and cooling in a heat exchanger.

[0081] In one or more embodiments, the oil B has an oil temperature of 50-130°C.

[0082] In one or more embodiments, the filter screen aperture used in the clarifying tank is 0.2-0.5 mm.

[0083] In one or more embodiments, the heat exchanger has a cooling rate of 5-20 °C / s and the temperature after cooling is 50-60 °C.

[0084] In one or more embodiments, when the peanut oil B has a residue content of 8-40% and the oil temperature is 80-130 °C, the peanut oil A and the peanut oil B are mixed at a ratio of 0.5:9.5-2:8, preferably 1:9-2:8.

[0085] In one or more embodiments, when the peanut oil B has a residue content of 3-10% and the oil temperature is 50-60 °C, the peanut oil A and the peanut oil B are mixed at a ratio of 0.5:9.5-1:9.

[0086] In one or more embodiments, the oil A and the oil B are mixed at a temperature of 50-130 °C.

[0087] During the crystallization, the crystallization can be performed according to techniques known in the art. For example, the crystallization can be performed at a temperature of 20 °C or less, such as 10-20 °C. The time for the crystallization is not particularly selected and can be selected according to actual conditions. Generally, the time for the crystallization can be 0.5-5 h.

[0088] After the crystallization, the edible oil of the present application can be obtained by filtration. It should be understood that the filtration and the crystallization described herein can employ any existing technique.

[0089] A peanut oil, which is processed by the method described in the present application.

[0090] An oil composition, which comprises the peanut oil processed by the method described in the first aspect of the present application or comprises the peanut oil described in the second aspect of the present application.

[0091] In one or more embodiments, the oil composition further comprises other animal and / or plant oil or microbial oil.

[0092] In one or more embodiments, the plant oil is selected from a mixture of one or more of palm oil, palm kernel oil, peanut oil, rapeseed oil, soybean oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, castor seed oil, palm fruit oil, peanut oil, coconut oil, olive oil, Chinese tallow seed oil, almond oil, apricot kernel oil, tung seed oil, rubber seed oil, rice oil, corn germ oil, wheat germ oil, sesame seed oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, hemp seed oil, borage seed oil, sea buckthorn seed oil, tomato seed oil, macadamia nut oil, cocoa butter, and algal oil.

[0093] In one or more embodiments, the animal oil is selected from one or more of chicken oil, duck oil, lard, mutton oil, fish oil.

[0094] In one or more embodiments, the microbial oil is algal oil.

[0095] In one or more embodiments, the oil composition is a blended oil or a flavored oil.

[0096] Applications

[0097] A method for improving the processing capacity of peanut oil or reducing the phosphorus content of oil or improving the smoke point of oil, the method comprising the steps of:

[0098] (1) providing degummed peanut oil A;

[0099] (2) providing peanut oil B,

[0100] (3) mixing peanut oil A and B uniformly according to a mass ratio of 0.5:9.5-2:8, crystallizing, and filtering,

[0101] to obtain a concentrated peanut oil;

[0102] The peanut oil B is hot-pressed peanut crude oil.

[0103] The present application will be described in the following specific examples. It should be understood that these examples are merely illustrative and are not intended to limit the scope of the present application. The methods, reagents and materials used in the examples are conventional in the art unless otherwise specified. The raw material compounds in the examples can be purchased through commercial channels.

[0104] Raw material sources:

[0105] Phospholipase A: PLA1 enzyme, purchased from Yihai Kerry (Lianyungang) Biotechnology Co., Ltd.

[0106] Refined peanut oil: The preparation method is as follows: peanut crude oil prepared by pressing or leaching is subjected to degumming, alkali refining, bleaching, and deodorization to obtain refined peanut oil. Degumming can be performed at 60°C for 10 min, and during the degumming process, 0.03% of citric acid and 0.2% of soft water are added based on the weight of the oil. Then, alkali refining neutralization reaction is performed at 60°C for 15 min, and during the alkali refining process, sodium hydroxide solution is added (the amount of sodium hydroxide added is 1.3 times the content of free fatty acids in the oil, calculated in molar amount). Bleaching can be performed at 115°C for 30 min, and the amount of white clay added is 0.8% of the weight of the oil, and the amount of activated carbon added is 0.01% of the weight of the oil. Deodorization can be performed at 250°C for 80 min.

[0107] Equipment sources:

[0108] Homogenizer: Jiangsu Julong Machinery Co., Ltd., Model LHB-180

[0109] Clarification tank: Shandong Kaisida Machinery Manufacturing Co., Ltd., model LZJ90II

[0110] Heat exchanger: Lanzhou Lanshi Heat Exchange Equipment Co., Ltd., model LUH1.0 / 150-W

[0111] Detection method:

[0112] Sludge content: Refer to GB / T 21496-2008 "Determination of Oil Sediment Content in Animal and Vegetable Oils by Centrifugation Method" and make improvements. The specific method is to rinse the centrifuge tube with the oil to be tested, invert the centrifuge tube for 10 minutes (dry the oil), weigh T0, weigh the oil with the centrifuge tube, the weight of the oil is T1, then centrifuge, pour out the oil after centrifugation, invert the centrifuge tube for 10 minutes (dry the oil), weigh T2, and the sludge content = (T2-T0) / T1*100%,

[0113] Capacity improvement:

[0114] W: The mass of 1 tank of oil

[0115] T1: The time for traditional hydration degumming (Comparative Example 3) to filter 1 tank of oil

[0116] T: The actual time for filtering 1 tank of oil

[0117] Phosphorus content: GB / T 5537-2008 "Determination of Phospholipid Content in Grain and Oil";

[0118] Smoke point: GB / T 20795-2006 "Determination of Smoke Point of Vegetable Oil";

[0119] Oil color: GB / T 22460-2008 "Determination of Lovibond Color of Animal and Vegetable Oils"

[0120] Metal ion content: GB / T 35871-2018 "Determination of Calcium, Potassium, Magnesium, Sodium, Iron, Phosphorus, Zinc, Copper, Manganese, Boron, Barium, Molybdenum, Cobalt, Chromium, Lithium, Strontium, Nickel, Sulfur, Vanadium, Selenium, Rubidium Content in Grain and Its Products by Inductively Coupled Plasma Atomic Emission Spectrometry"

[0121] Oxidation stability: The detection equipment is a 743 type Rancimat oil oxidation stability analyzer from Switzerland WTW Company, the detection conditions are sample amount 5g, temperature 110℃, gas flow rate 10L / h, and the detection is carried out according to the instrument operation standard method.

[0122] Flavor grade evaluation method:

[0123] The flavor of the product oil of the examples and the comparative examples was evaluated by 24 professional evaluators with the flavor intensity of the pressed strong-flavor peanut oil being 15 points. The scoring standard was as follows: 10-15 points, good flavor level, i.e. the flavor was rich, and there was no obvious difference or slight difference but not significant from the crude oil; 5-10 points, medium flavor level, i.e. the flavor was weak, and there was significant difference from the crude oil; and 0-5 points, weak / no flavor, i.e. the flavor was weak or there was strong difference from the crude oil.

[0124] The pressed strong-flavor peanut oil was prepared as follows: the peanut kernels were sequentially subjected to vibration screening, stone removal, magnetic separation, color selection, secondary vibration screening to remove stones, iron impurities, moldy particles, light impurities, shriveled particles and broken peanut kernels; the cleaned peanut kernels were sent into a roasting machine for roasting until the temperature of the peanut kernels was 165°C, so that the roasted peanut kernels had golden color and no white core inside when the peanut kernels were broken; and the roasted peanut kernels were sent into an oil press at a temperature of 150°C to obtain the pressed strong-flavor peanut oil.

[0125] Example 1

[0126] The peanut oil A was prepared as follows: the pressed strong-flavor peanut oil was heated to 55°C, 0.03% of citric acid (50% by mass) was added, and the mixture was uniformly mixed and reacted for 15 min; 0.003% of phospholipase A (10% by mass) and 2.4% of water were added, and the mixture was uniformly mixed at a high speed for 10000 r for 60 s, and then was stirred and reacted at 55°C for 2 h.

[0127] The peanut oil B was prepared as follows: the cleaned peanut kernels were sent into a roasting machine for roasting until the temperature of the peanut kernels was 165°C, so that the roasted peanut kernels had golden color and no white core inside when the peanut kernels were broken; and the roasted peanut kernels were sent into an oil press at a temperature of 150°C to obtain the pressed strong-flavor peanut oil (the oil temperature was 130°C, and the residue content was 40%).

[0128] Mixing and crystallization: the peanut oil B was added with the peanut oil A (peanut oil A:peanut oil B = 1:9 by mass ratio), and then was coarsely filtered into a clarifying tank, and then was cooled to 50°C through a heat exchanger, and then was continuously cooled to 18°C and crystallized for 2 h, and then was filtered to obtain the product oil.

[0129] Example 2

[0130] The peanut oil A was prepared by the same method as in Example 1.

[0131] The peanut oil B was prepared by the same method as in Example 1.

[0132] Mixing and crystallization: the peanut oil B was added with the peanut oil A (peanut oil A:peanut oil B = 2:8 by mass ratio), and the remaining steps were the same as in Example 1.

[0133] Example 3

[0134] Peanut oil A: The pressed thick and fragrant crude oil was heated to 55℃, and 0.14% of citric acid (mass concentration 15%) by weight of oil was added and mixed uniformly, and reacted for 15 min. 0.03% of sodium hydroxide (mass concentration 2%) by weight of oil was added and mixed uniformly. 0.01% of phospholipase A (mass concentration 5%) by weight of oil was added, and homogenized at high speed for 10000r for 60s, and stirred and reacted at 55℃ for 2h;

[0135] Peanut oil B: The cleaned peanut kernels were sent into a roasting machine for roasting, and roasted until the temperature of the peanut kernels was 145℃, so that the roasted peanut kernels were golden yellow in color and had no white core inside when the peanut kernels were broken open. The roasted peanut kernels were sent into an oil press, and hot-pressed to obtain pressed thick and fragrant crude oil (temperature 80℃, residue content 8%) at a temperature of 120℃;

[0136] Mixing and crystallization: the steps were the same as in Example 2.

[0137] Example 4

[0138] Peanut oil A: the preparation method was the same as in Example 1;

[0139] Peanut oil B: The cleaned peanut kernels were sent into a roasting machine for roasting, and roasted until the temperature of the peanut kernels was 165℃, so that the roasted peanut kernels were golden yellow in color and had no white core inside when the peanut kernels were broken open. The roasted peanut kernels were sent into an oil press, and hot-pressed to obtain pressed thick and fragrant crude oil at a temperature of 150℃; the crude oil was coarsely filtered through a clarifying tank and cooled through a heat exchanger (oil temperature 55℃, residue content 10%);

[0140] Mixing and crystallization: while hot, peanut oil A was added to peanut oil B (peanut oil A:peanut oil B = 1:9, mass ratio), and the temperature was continuously lowered to 18℃, and then crystallization was maintained for 2h, and then filtered to obtain finished oil.

[0141] Example 5

[0142] Peanut oil A: the preparation method was the same as in Example 3;

[0143] Peanut oil B: The cleaned peanut kernels were sent into a roasting machine for roasting, and roasted until the temperature of the peanut kernels was 145℃, so that the roasted peanut kernels were golden yellow in color and had no white core inside when the peanut kernels were broken open. The roasted peanut kernels were sent into an oil press, and hot-pressed to obtain pressed thick and fragrant crude oil at a temperature of 120℃; the crude oil was coarsely filtered through a clarifying tank and cooled through a heat exchanger (oil temperature 55℃, residue content 10%);

[0144] Mixing and crystallization: the steps were the same as in Example 4.

[0145] Example 6

[0146] Peanut oil A: the preparation method was the same as in Example 1;

[0147] Peanut oil B: the same as in Example 1;

[0148] Mixing and crystallization: hot peanut oil B was added with peanut oil A (peanut oil A: peanut oil B = 2:8, mass ratio), then rough filtration was carried out by passing into the oil tank, and then the temperature was reduced to 50°C by heat exchanger, and then the temperature was continuously reduced to 15°C, and then crystallization was carried out for 4h, and then filtration was carried out to obtain the finished oil.

[0149] Example 7

[0150] Preparation method of peanut oil A was the same as that of Example 1.

[0151] Preparation method of peanut oil B was the same as that of Example 1.

[0152] Mixing and crystallization: hot peanut oil B was added with peanut oil A (peanut oil A: peanut oil B = 2:8, mass ratio), then rough filtration was carried out by passing into the oil tank, and then the temperature was reduced to 50°C by heat exchanger, and then the temperature was continuously reduced to 20°C, and then crystallization was carried out for 1h, and then filtration was carried out to obtain the finished oil.

[0153] Example 8

[0154] Preparation method of peanut oil A was the same as that of Example 1.

[0155] Preparation method of peanut oil B was the same as that of Example 1.

[0156] Mixing and crystallization: hot peanut oil B was added with peanut oil A (peanut oil A: peanut oil B = 3:7, mass ratio), and the remaining steps were the same as those of Example 1.

[0157] Example 9

[0158] Preparation method of peanut oil A was the same as that of Example 1.

[0159] Preparation method of peanut oil B was the same as that of Example 4.

[0160] Mixing and crystallization: hot peanut oil B was added with peanut oil A (peanut oil A: peanut oil B = 2:8, mass ratio), and the remaining steps were the same as those of Example 4.

[0161] Comparative Example 1

[0162] Preparation method of peanut oil A was the same as that of Example 1.

[0163] The temperature was continuously reduced to 18°C, and then crystallization was carried out for 2h, and then filtration was carried out to obtain the finished oil.

[0164] Comparative Example 2

[0165] Preparation method of peanut oil A was the same as that of Example 3.

[0166] The temperature was continuously reduced to 18°C, and then crystallization was carried out for 2h, and then filtration was carried out to obtain the finished oil.

[0167] Comparative Example 3

[0168] Freshly pressed crude oil (temperature 130°C, 40% of residue content) was prepared by the method of Example 1, and was coarsely filtered through a clarifying tank and cooled through a heat exchanger (oil temperature 55°C, 10% of residue content). 0.3% of water by weight of the oil was added, mixed uniformly, and then cooled to 18°C, and the crystals were allowed to grow for 2 hours. The product oil was obtained by filtration.

[0169] Comparative Example 4

[0170] Freshly pressed crude oil (temperature 130°C, 40% of residue content) was prepared by the method of Example 1, and was coarsely filtered through a clarifying tank and cooled through a heat exchanger (oil temperature 55°C, 10% of residue content). 0.6% of water by weight of the oil was added, mixed uniformly, and then cooled to 18°C, and the crystals were allowed to grow for 2 hours. The product oil was obtained by filtration.

[0171] Comparative Example 5

[0172] Peanut oil B: Freshly pressed crude oil (temperature 130°C, 40% of residue content) was prepared by the method of Example 1, and was coarsely filtered through a clarifying tank and cooled through a heat exchanger (oil temperature 55°C, 10% of residue content). 0.3% of water by weight of the oil was added, mixed uniformly;

[0173] Mixing and crystal growth: Refined peanut oil was added to the peanut oil B while hot (refined peanut oil: peanut oil B = 1:9, mass ratio), and the remaining steps were the same as in Example 4.

[0174] Comparative Example 6

[0175] Peanut oil B: Freshly pressed crude oil (temperature 130°C, 40% of residue content) was prepared by the method of Example 1, and was coarsely filtered through a clarifying tank and cooled through a heat exchanger (oil temperature 55°C, 10% of residue content). 0.3% of water by weight of the oil was added, mixed uniformly;

[0176] Mixing and crystal growth: Refined peanut oil was added to the peanut oil B while hot (refined peanut oil: peanut oil B = 2:8), and the remaining steps were the same as in Example 4.

[0177] Comparative Example 7

[0178] Peanut oil A: Prepared by the method of Example 1;

[0179] Peanut oil B: Cleaned peanut kernels were sent to a roasting machine and roasted until the temperature of the peanut kernels was 165°C, so that the roasted peanut kernels were golden yellow in color and had no white core inside when broken open. The roasted peanut kernels were sent to an oil press, and pressed while hot to obtain pressed rich-smelling crude oil. The pressed rich-smelling crude oil was coarsely filtered through a clarifying tank and cooled through a heat exchanger (oil temperature 55°C, 1% of residue content);

[0180] Mixing and crystal growth: The steps were the same as in Example 4.

[0181] Comparative Example 8

[0182] Peanut oil A: the preparation method is the same as that of Example 3;

[0183] Peanut oil B: the cleaned peanut kernels are sent into a roasting machine for roasting until the temperature of the peanut kernels is 165℃, so that the roasted peanut kernels are golden yellow and the inside of the peanut kernels is free of white core; the roasted peanut kernels are sent into an oil press, and the temperature is 150℃, and the hot-pressed thick and fragrant crude oil is obtained; the thick and fragrant crude oil is subjected to rough filtration through a clarifying tank and rough filtration through a heat exchanger (oil temperature 25℃, residue content 10%);

[0184] Mixing and crystallization: the steps are the same as those of Example 4.

[0185] The flavor evaluation, capacity improvement effect, phosphorus content, smoke point and oil color of the finished oil in Examples 1-9 and Comparative Examples 1-8 are shown in Table 1.

[0186] Table 1: Flavor evaluation and phosphorus content, smoke point and oil color detection results

[0187]

[0188]

[0189] Compared with Examples 1-9 and Comparative Examples 1-2 and Comparative Examples 6-8, the scheme of the present application retains the rich flavor of the thick and fragrant peanut oil, and the flavor grade is good; compared with traditional water degumming (Comparative Example 3), the scheme of the present application not only has good flavor, but also can improve capacity, reduce oil phosphorus content and improve oil smoke point. Compared with deep water degumming (Comparative Example 4), the capacity of the scheme of the present application is obviously improved and the oil flavor is good; compared with Comparative Example 5, the phosphorus content of the finished oil of the scheme of the present application is low and the smoke point is high.

[0190] In addition, the metal ion content and oxidation stability of Comparative Example 2, traditional water degumming (Comparative Example 3) and deep water degumming (Comparative Example 4) are compared, and the results are shown in Table 2.

[0191] Table 2: Metal ion and oxidation stability results

[0192]

[0193] It can be concluded from Table 2 that: compared with traditional water degumming, the scheme of the present application reduces the metal ion content and significantly improves the oxidation induction time.

[0194] Although the present application has been disclosed with the preferred embodiments as above, it is not intended to limit the present application, and anyone skilled in the art can make various modifications and modifications without departing from the spirit and scope of the present application, therefore the protection scope of the present application should be defined by the claims.

Claims

1. A method for preparing peanut oil, characterized in that: The method comprises the steps of: (1) providing degummed peanut oil A; (2) Provide peanut oil B, (3) Peanut oil A and B are mixed evenly in a mass ratio of 0.5:9.5 to 2:8, grown and filtered. Get fragrant peanut oil; The peanut oil B is hot-pressed crude peanut oil.

2. The method according to claim 1, wherein The method satisfies one or more of the following conditions: (i) the degumming is one or more of water degumming, acid degumming, and enzyme degumming; and / or (ii) the hot-pressed peanut crude oil is obtained by roasting peanuts and then pressing them; and / or (iii) the residue content of the oil B is greater than 1%, preferably 3-40%; and / or (iv) the oil B is hot pressed crude oil at a temperature of 80-130°C; and / or (v) the oil B is crude oil after hot pressing, coarse filtration in an oil clarifier and cooling in a heat exchanger; and / or (vi) in step (3), the oil A and the oil B are mixed at a temperature of 50-130° C.; and / or (vii) when the peanut oil B contains 8% to 40% residue and the oil temperature is 80 to 130° C., mixing peanut oil A and peanut oil B in a ratio of 0.5:9.5 to 2:8, preferably 1:9 to 2:8; and / or (viii) When the peanut oil B contains 3% to 10% residue and the oil temperature is 50 to 60° C., peanut oil A and peanut oil B are mixed in a ratio of 0.5:9.5 to 1:

9.

3. The method according to claim 2, wherein The roasting temperature of the peanuts is 140-165°C, and the pressing temperature is 130-155°C.

4. The method according to claim 2, wherein The enzymatic degumming comprises the following steps: (a) acid-treating crude peanut oil; and (b) adding water and phospholipase to the oil obtained in step (a) and washing the oil with water, thereby obtaining degummed peanut oil A.

5. The method according to claim 4, wherein The method satisfies one or more of the following conditions: (A) The enzymatic degumming method further comprises, after step (a) and before step (b), a step of neutralizing the crude oil after acid treatment; and / or (B) The acid used in the acid treatment is selected from one or more of sulfuric acid, hydrochloric acid, phosphoric acid, nitric acid, citric acid, tartaric acid, malic acid, succinic acid, acetic acid, formic acid, and benzoic acid; preferably citric acid treatment, and / or (C) the amount of acid added is 0.01% to 0.2% by weight of the oil per 100g of crude oil, preferably 0.02-0.15% or 0.03-0.15%; and / or (D) In ​​the acid treatment step, after adding the acid, the obtained oil is sheared at a rotation speed of 5000-20000 rpm for 30 seconds to 3 minutes; then, the reaction is stirred at a temperature of 45-60° C. for 45 minutes to 90 minutes.

6. A peanut oil, characterized in that The peanut oil is obtained by processing using the method according to any one of claims 1 to 5.

7. A grease composition, characterized in that The oil and fat composition comprises the peanut oil obtained by the processing method according to any one of claims 1 to 5 or the peanut oil according to claim 6.

8. The grease composition according to claim 7, wherein The oil composition further comprises other animal and plant oils or microbial oils. Preferably, the plant oil is selected from a mixture of one or more of palm oil, palm kernel oil, peanut oil, rapeseed oil, soybean oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, castor seed oil, coconut oil, olive oil, Chinese tallow seed oil, almond oil, apricot kernel oil, rice oil, corn germ oil, wheat germ oil, sesame seed oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, sesame seed oil, borage seed oil, sea buckthorn seed oil, tomato seed oil, macadamia nut oil, cocoa butter and algae oil; and / or the animal oil is selected from one or more of chicken oil, duck oil, lard, mutton oil and fish oil; and / or the microbial oil is algae oil.

9. The grease composition according to claim 7, wherein The oil and fat composition is blended oil or seasoning oil.

10. A method for increasing peanut oil processing capacity, reducing oil phosphorus content, or increasing oil smoke point, the method comprising the steps of: (1) providing degummed peanut oil A; (2) Provide peanut oil B, (3) Peanut oil A and peanut oil B are uniformly mixed in a mass ratio of 0.5:9.5 to 2:8, grown and filtered to obtain a rich-flavored peanut oil; The peanut oil B is hot-pressed crude peanut oil.

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