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Method for simultaneous preparation of peanut protein powder by cold pressing peanut oil

A technology of peanut protein powder and peanut oil, which is applied in the direction of plant protein processing, fat production, edible oil/fat, etc., can solve the problems of high comprehensive cost, heavy labor, high energy consumption, etc., and achieve energy saving, manpower, and protein content The effect of high and low production cost

Inactive Publication Date: 2006-02-22
HENAN WEIWANG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

In this new process for producing peanuts with good quality fats that have no harmful chemical residue from previous processes used during manufacturing. It also includes removing phosphonium chloride (PCl3) before processing it into raw material for making various products like beverages.

Problems solved by technology

This patented technology described in previous chapters has limitations such as requiring laborious manual steps or expensive equipment that may require more than necessary resources at times when needed. Additionally, current methods have issues with filtering out unwanted substances like chlorophyll during processing which could affect product quality.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] After the peanuts are screened, red-coated and crushed, the crushed peanuts are adjusted to a temperature of 28.6°C and a water content of 6.6% in the tempering pot, and then sent to a twin-screw oil press for pressing. The cake contains 8.49% oil and 9.14% moisture. After the first pressing, the peanut cake is crushed into pieces below 8 mm for the second pressing. The final peanut oil and peanut cake are further processed into refined peanut oil and ultrafine peanut protein The peanut protein powder has an oil yield of 45.15%. The peanut protein powder contains 5.85% oil and 7.23% water.

Embodiment 2

[0009] After the peanuts are screened, red-coated and crushed, the crushed peanuts are adjusted to a temperature of 60°C and a moisture content of 5.7% in the tempering pot, and then sent to a twin-screw oil press for pressing. The cake contains 7.42% oil and 8.92% moisture. After the first pressing, the peanut cake is crushed into pieces below 8 mm for the second pressing. The final peanut oil and peanut cake are further processed into refined peanut oil and ultrafine peanut protein pink. The oil yield is 45.69%, the peanut protein powder contains 5.31% oil and 5.16% water.

Embodiment 3

[0011] After the peanuts are screened, red-coated and crushed, the crushed peanuts are adjusted in the tempering pot to a temperature of 80°C and a water content of 5.9%, and then sent to a twin-screw oil press for pressing. The cake contains 6.31% oil and 7.41% water content. After the first pressing, the peanut cake is crushed into pieces below 8 mm for the second pressing, and the final peanut oil and peanut cake are further processed into refined peanut oil and ultrafine peanut protein pink. The oil yield is 45.46%, the peanut protein powder contains 6.31% oil and 7.41% water.

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PUM

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Abstract

The invention discloses a process for preparing peanut protein powder and peanut oil through low-temperature compression, which comprises, (1) screening peanuts and drying under 90 deg. C, (2) removing peanut scarlet dressing, (3) comminuting into 2-10 pieces, (4) charging the peanut pieces in a tempering pan, adjusting the temperature between 10-80 deg C, water content between 5-8%, (5) carrying out a first compression with an oil expeller, comminuting the peanut cakes into chops, (6) carrying out a second compression, comminuting the residual peanut cakes into 100-1000 mesh peanut protein powder.

Description

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Claims

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Application Information

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Owner HENAN WEIWANG
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