Preparation method of high-quality virgin peanut oil

By combining ultrasonic, microwave, and enzymatic pressing processes to press peanut skins and kernels, the problem of the poor solubility of proanthocyanidins in peanut skins in oils has been solved, resulting in high-nutritional-value peanut oil rich in proanthocyanidins. This process achieves high-value utilization of peanut skins and environmentally friendly resource utilization.

CN110157539BActive Publication Date: 2026-05-26INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI +1
6 Cites 0 Cited by

Patent Information

Application Number
CN201910550156.X
Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
Filing Date
2019-06-24
Publication Date
2026-05-26
Estimated Expiration
2039-06-24

AI Technical Summary

Technical Problem

The proanthocyanidins in peanut skins are poorly soluble in oils, which limits their application in oils and oil-based foods. Furthermore, the low utilization rate of peanut skins leads to resource waste and environmental pollution.

Method used

By combining ultrasonic and microwave-assisted methods with peanut skin and kernel pressing, and by adding lipase for enzymatic esterification, the solubility of proanthocyanidins in peanut oil is improved, thus producing high-quality virgin peanut oil rich in proanthocyanidins.

Benefits of technology

This approach enables the high-value utilization of peanut skins, improves the solubility and content of proanthocyanidins in peanut oil, and produces high-nutritional-value peanut oil that meets national standards, thus avoiding resource waste and environmental pollution.

✦ Generated by Eureka AI based on patent content.
Patent Text Reader

Abstract

This invention discloses a method for preparing high-quality virgin peanut oil, comprising the following steps: Step 1, crushing peanut skins and then ultrasonicating them to obtain ultrasonic material; Step 2, adding 10-50 times the weight of peanut kernels to the ultrasonic material and mixing evenly, then microwaved at 400-700W for 1-4 minutes; Step 3, pressing the microwaved material to obtain crude peanut oil; Step 4, processing the crude peanut oil to obtain virgin peanut oil. This invention has the beneficial effects of enriching proanthocyanidins in peanut skins, increasing the solubility of proanthocyanidins in peanut oil, improving the stability of the oil, and being suitable for industrial production.
Need to check novelty before this filing date? Find Prior Art