Preparation method for continuous extracting peanut grease and protein
A protein and peanut technology, applied in the direction of fat production, fat oil/fat production, etc., can solve unseen problems, achieve the effect of improving utilization rate, increasing value, and easy promotion
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Embodiment 1
[0011] Put the peanut kernels in a low-temperature wok, steam and fry for 36 minutes, quickly air-cooled after being out of the pan, and use a stripper to quickly undress, the undressing rate is 95%.
[0012] The undressed peanut kernels are pressed by a 4.5MPa screw press to extract 16Kg of oil, and the extracted crude oil becomes edible peanut oil after pressure filtration, hydration degumming, centrifugal removal and other processes.
[0013] Put 2kg of peanut powder after partial extraction of oil into 8kg of 0.5% NaHCO at 40℃ 3 Soak in the solution for 3 hours.
[0014] The soaking liquid is filtered out, and the peanut powder is mixed with 20Kg of water using a colloid mill, repulsed twice, passed through a 100-mesh sieve, and the slurry residue is separated. Control the refining temperature at 75~80℃.
[0015] Mix 36g carrageenan, 36g molecularly distilled monoglyceride, 36g sucrose fat, and 2.7kg white sugar, and dissolve them in 16Kg 96°C hot water, keep the temperature a...
Embodiment 2
[0019] Put the peanut kernels in a low-temperature wok and steam them for 39 minutes. After they are out of the pan, the peanuts are quickly air-cooled. The undressing machine is used to quickly undress the undressing rate.
[0020] The undressed peanut kernels are subjected to a 3.0MPa screw press to extract 15Kg of oil, and the extracted crude oil becomes edible peanut oil after pressure filtration, hydration degumming, centrifugal removal and other processes.
[0021] Put 3kg of peanut powder after partial extraction of oil into 15kg of 0.5% NaHCO at 40℃ 3 Soak in the solution for 2.5 hours.
[0022] The soaking liquid is filtered out, and the peanut powder is mixed with 30Kg of water by a colloid mill, and the recirculation refining is performed twice, and the slurry is separated through a 150-mesh sieve. Control the refining temperature at 80~85℃.
[0023] Mix 27g of agar, 108g of molecularly distilled monoglyceride, 54g of sucrose fat, and 4.32kg of white granulated sugar, d...
Embodiment 3
[0027] Put the peanut kernels in a low-temperature wok, steam and fry for 40 minutes, quickly air-cooled after being out of the pan, and use a stripper to quickly undress, the undressing rate is 98.5%.
[0028] The undressed peanut kernels are subjected to a pressure of 8.0MPa to extract 17Kg of oil by a screw press, and the extracted crude oil becomes edible peanut oil after pressure filtration, hydration degumming, centrifugal removal and other processes.
[0029] Put 3kg of peanut powder after partial extraction of oil into 15kg of 0.5% NaHCO at 50℃ 3 Soak in the solution for 3 hours.
[0030] The soaking liquid is filtered out, the peanut powder is mixed with 36Kg of water using a colloid mill, and the recirculation is repulsed twice, and the slurry is separated through a 300-mesh sieve. Control the refining temperature at 75~85℃.
[0031] Mix 54g of agar, 54g of xanthan gum, 54g of molecularly distilled monoglyceride, 54g of sucrose fat, and 3.24kg of white granulated sugar, ...
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