Shanyu peanut oil and preparation process thereof

Abstract

This invention provides a pomelo peanut oil and its preparation process. The pomelo peanut oil comprises the following raw materials in parts by weight: 60-90 parts peanut oil, 10-40 parts pomelo oil, 3-5 parts blending agent, 6-8 parts emulsifier, and 2-4 parts stabilizer. The two oils are blended, treated with electron beam, conditioned, and sheared to obtain a pomelo peanut blended oil with good antioxidant stability. The ratio of saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids is within a reasonable range, which helps to balance fatty acids. The content of ω-6 unsaturated fatty acids and ω-3 unsaturated fatty acids is high, and BaP and 3-MCPDE components are effectively removed, meeting the fatty acid composition standards for healthy conditioning oils and complying with the requirements of the national standard GB2716-2005 "Hygienic Standard for Edible Vegetable Oils".

Description

Technical Field

[0001] This invention relates to the field of edible oil technology, and in particular to a pomelo peanut oil and its preparation process. Background Technology

[0002] Peanuts (Arachis hypogaea Linn.), also known as groundnuts, belong to the Fabaceae family, Papilioniformes suborder, and are an important oilseed crop, widely cultivated in tropical, subtropical, and Mediterranean regions. Peanut kernels are rich in fat, protein, dietary fiber, vitamins, and minerals. Their fat content is close to 50%, higher than rapeseed, soybeans, and cottonseed, and second only to sesame among common oilseeds. They are also rich in protein, making them an important source of edible vegetable oil and plant protein. In 2019, my country's total peanut production reached 17.52 million tons, ranking first in the world, equivalent to 26% of my country's total oilseed crop production, second only to soybeans. Peanuts are not only an important oilseed crop but also a crucial food processing ingredient. In recent years, peanut consumption for food processing in my country has been continuously increasing, currently accounting for approximately 40-50% of total peanut consumption.

[0003] Camellia oil, also known as mountain camellia oil in Hainan, is a famous local specialty. As a vegetable oilseed, it has relatively high economic value. It mainly grows in the Wuzhishan hinterland of central Hainan, a region often shrouded in mist and free from pollution, primarily in Chengmai, Ding'an, and Qiongshan counties. Camellia oil has a fragrant aroma and is a high-grade edible oil rich in unsaturated fatty acids. The unique climate of Hainan Island causes differences in the seeds, resulting in a flavor, aroma, and nutritional value superior to camellia seed oil from inland areas. The most significant benefit of camellia oil is its ability to lower cholesterol and triglyceride levels, making it highly effective in the prevention and recovery from cardiovascular diseases. It also possesses certain anti-cancer properties.

[0004] Blended oil is an edible oil product made by blending two or more raw oils in a certain proportion. It can effectively improve the quality of edible oil and provide complementary effects in terms of nutrition and efficacy. The Chinese Nutrition Society points out that the optimal ratio of fatty acids in edible oil is saturated fatty acids: monounsaturated fatty acids: polyunsaturated fatty acids = 1:1:1, and among polyunsaturated fatty acids, n-6 fatty acids: n-3 fatty acids = (4-6):1. Although peanut oil contains a large amount of unsaturated fatty acids, the types and proportions of fatty acids in the oil are unbalanced, failing to maintain the balance of essential fatty acids for the human body. Therefore, it is necessary to add vegetable oils with functional properties to create blended oils that meet the body's nutritional needs for fatty acids. By rationally mixing peanut oil and grapefruit oil in a certain proportion, the fatty acid composition can be made as close as possible to or match the needs of the human body. However, peanut oil and grapefruit oil have different fatty acid compositions. Peanut oil is rich in monounsaturated fatty acids, while grapefruit oil is rich in polyunsaturated fatty acids. Mixing them may lead to changes in the fatty acid balance, thus affecting dietary balance.

[0005] Furthermore, the high temperatures during the deodorization and roasting processes of peanuts and grapefruit seeds can easily cause the oils to crack and fuse, producing toxic substances harmful to human health, such as 3,4-benzo(a)pyrene (BaP) and 3-chloropropanol ester (3-MCPDE). BaP belongs to heavy polycyclic aromatic hydrocarbons (PAHs) and is more carcinogenic than other light PAHs. Peanut oil is also more susceptible to PAH contamination than other oils. BaP is one of the three major potent carcinogens (BaP, aflatoxin, and nitrosamines) and can cause breast cancer, respiratory cancer, esophageal cancer, and other malignant tumors. Summary of the Invention

[0006] In view of this, the present invention proposes a pomelo peanut oil and its preparation process to solve the above problems.

[0007] The technical solution of the present invention is implemented as follows: A pomelo peanut oil: comprising the following raw materials in parts by weight: 60-90 parts peanut oil, 10-40 parts pomelo oil, 3-5 parts blending agent, and 6-8 parts emulsifier.

[0008] Furthermore, a type of pomelo peanut oil comprises the following ingredients in parts by weight: 80 parts peanut oil, 20 parts pomelo oil, 4 parts blending agent, and 7 parts emulsifier.

[0009] Furthermore, a type of pomelo peanut oil also includes 2-4 parts of stabilizer, said stabilizer being sesamol, oleuropein and thiamine in a mass ratio of (3.5-5.5):(1.2-2.8):(0.3-0.8).

[0010] Furthermore, a type of pomelo peanut oil also includes 2-4 parts of a stabilizer, said stabilizer being sesamol, oleuropein and thiamine in a mass ratio of (3.5-5.5):(1.2-2.8):(0.3-0.8).

[0011] Furthermore, the blending agent is propylene glycol alginate, lanolin sterol, and glyceryl citrate in a mass ratio of (1.2-2.5):(3.5-5.5):(10.3-15.2).

[0012] Furthermore, the emulsifier is one or a combination of several of sorbitan fatty acid esters, glyceryl terpene acid esters, esterified sorbitan fatty acid esters, glyceryl terpene acid esters, and alginate esters.

[0013] Furthermore, a preparation process for pomelo peanut oil includes the following mixing steps:

[0014] (1) Preparation: Take the peanut oil and grapefruit oil in the above proportions and mix them. Add them to a constant temperature tank at 25-38℃ and stir at a speed of 500-800 rpm for 20-40 minutes until uniform. Slowly add the stabilizer and ultrasonically mix for 40-80 minutes to obtain the mixed oil for later use.

[0015] (2) Electron beam treatment: The above mixed oil is treated with electron beam intermittently, with an interval of 2-5 minutes between each treatment, and a total treatment time of 5-8 hours. After taking it out, it is subjected to ultrasonic oscillation and solid-liquid separation, and the oil is taken out.

[0016] (3) Conditioning: Add the conditioning agent and emulsifier to the oil and mix them evenly. Transfer the mixture to a conditioner, fill it with argon or nitrogen, and condition it at 30-50℃ for 8-15 minutes to obtain the conditioned oil.

[0017] (4) Shearing: Add the above-mentioned conditioning oil to the shearing machine and shear for 15-25 minutes to obtain pomelo peanut oil.

[0018] Furthermore, in step (1), the ultrasonic mixing power is 10-200W, the ultrasonic frequency is 20-50KHz, and the temperature is 30-50℃.

[0019] Furthermore, in step (2), the ultrasonic oscillation frequency is 10-30 kHz, and the operating power is 3-10 W / cm². 3 .

[0020] Furthermore, in step (2) electron beam treatment, the energy of the accelerated electrons is 0.8-1.2 MeV, the electron beam current intensity is 11-20 mA, and the treatment time is 120-150 s.

[0021] Furthermore, in step (4), the shear rate is 2000-4000 rpm and the shear pressure is 0.1-0.3 MPa.

[0022] Compared with the prior art, the beneficial effects of the present invention are:

[0023] This invention mixes peanut oil and grapefruit oil in a certain ratio, and adds stabilizers, blenders, and emulsifiers to adjust the mixture, ensuring that the two oils are fully blended and have good antioxidant stability. The ratio of saturated fatty acids: monounsaturated fatty acids: polyunsaturated fatty acids is (8.6-9.8):(36.2-37.1):(53.6-55.2), with a high content of polyunsaturated fatty acids. The ratio of ω-6 unsaturated fatty acids to ω-3 unsaturated fatty acids is 44.2-45.9:8.5-9.1, which helps to balance fatty acids and meets the fatty acid composition standards for healthy conditioning oils.

[0024] The two oils are blended, treated with electron beam, conditioned and sheared to break the emulsion and fuse them through molecular interactions, resulting in better blending; and BaP and 3-MCPDE components are effectively removed, meeting the requirements of the national standard GB2716-2005 "Hygienic Standard for Edible Vegetable Oils". Detailed Implementation

[0025] To better understand the technical content of this invention, specific embodiments are provided below to further illustrate the invention.

[0026] Unless otherwise specified, the experimental methods used in the embodiments of this invention are all conventional methods.

[0027] Unless otherwise specified, all materials and reagents used in the embodiments of this invention are commercially available.

[0028] Example 1

[0029] A type of pomelo peanut oil comprises the following raw materials in parts by weight: 60 parts peanut oil, 10 parts pomelo oil, 2 parts stabilizer, 3 parts blending agent, and 6 parts emulsifier; the stabilizer is sesamol, oleuropein, and thiamine in a mass ratio of 3.5:1.2:0.3; the blending agent is propylene glycol alginate, lanolin sterol, and glyceryl citrate in a mass ratio of 1.2:3.5:10.3; and the emulsifier is sorbitol fatty acid ester.

[0030] Example 2

[0031] A type of pomelo peanut oil comprises the following raw materials in parts by weight: 90 parts peanut oil, 40 parts pomelo oil, 4 parts stabilizer, 5 parts blending agent, and 8 parts emulsifier; the stabilizer is sesamol, oleuropein, and thiamine in a mass ratio of 5.5:2.8:0.8; the blending agent is propylene glycol alginate, lanolin sterol, and glyceryl citrate in a mass ratio of 2.5:5.5:15.2; and the emulsifier is glyceryl terpene acid.

[0032] Example 3

[0033] A type of pomelo peanut oil comprises the following raw materials in parts by weight: 80 parts peanut oil, 20 parts pomelo oil, 3 parts stabilizer, 4 parts blending agent, and 7 parts emulsifier; the stabilizer is sesamol, oleuropein, and thiamine in a mass ratio of 4.5:2.0:0.5; the blending agent is propylene glycol alginate, lanolin sterol, and glyceryl citrate in a mass ratio of 2.1:4.5:12.5; and the emulsifier is sorbitol fatty acid ester and glyceryl terpene acid in a mass ratio of 1:1.

[0034] The above Examples 1-3 adopted the following preparation process:

[0035] (1) Preparation: Take the peanut oil and grapefruit oil in the above proportions and mix them. Add them to a constant temperature tank at 32℃ and stir at a speed of 700rpm for 30min until uniform. Slowly add the stabilizer and ultrasonically mix for 60min. The ultrasonic mixing power is 100W, the ultrasonic frequency is 30KHz, and the temperature is 40℃ to obtain the mixed oil for later use.

[0036] (2) Electron beam treatment: The above-mentioned mixed oil was subjected to intermittent electron beam treatment. The energy of the accelerating electrons was 1.0 MeV, the electron beam current intensity was 17 mA, the treatment time was 130 s, the interval between each treatment was 3 min, and the total treatment time was 7 h. After treatment, the mixture was removed and subjected to ultrasonic oscillation for solid-liquid separation. The ultrasonic oscillation frequency was 20 kHz, and the operating power was 6 W / cm². 3 Take the oil;

[0037] (3) Conditioning: Add the blending agent and emulsifier to the oil and mix them evenly. Transfer the mixture to a conditioner, fill it with argon or nitrogen, and condition it at 40°C for 12 minutes to obtain the conditioned oil.

[0038] (4) Shearing: Add the above-mentioned conditioning oil to a shearing machine, shearing rate 3000 rpm, shearing pressure 0.2 MPa, shear for 20 min to obtain pomelo peanut oil.

[0039] Example 4

[0040] A type of pomelo peanut oil comprises the following raw materials in parts by weight: 80 parts peanut oil, 20 parts pomelo oil, 3 parts stabilizer, 4 parts blending agent, and 7 parts emulsifier; the stabilizer is sesamol, oleuropein, and thiamine in a mass ratio of 4.5:2.0:0.5; the blending agent is propylene glycol alginate, lanolin sterol, and glyceryl citrate in a mass ratio of 2.1:4.5:12.5; and the emulsifier is sorbitol fatty acid ester and glyceryl terpene acid in a mass ratio of 1:1.

[0041] The above-mentioned pomelo peanut oil is prepared using the following process:

[0042] (1) Preparation: Take the peanut oil and grapefruit oil in the above proportion and mix them. Add them to a constant temperature tank at 25℃. Mix and stir at a speed of 500rpm for 20min until uniform. Slowly add the stabilizer and ultrasonically mix for 40min. The ultrasonic mixing power is 20W, the ultrasonic frequency is 20KHz, and the temperature is 30℃ to obtain the mixed oil for later use.

[0043] (2) Electron beam treatment: The above-mentioned mixed oil was subjected to intermittent electron beam treatment. The energy of the accelerating electrons was 0.8 MeV, the electron beam current intensity was 11 mA, the treatment time was 120 s, the interval between each treatment was 2 min, and the total treatment time was 5 h. After treatment, the mixture was removed and subjected to ultrasonic oscillation for solid-liquid separation. The ultrasonic oscillation frequency was 10 kHz, and the operating power was 3 W / cm. 3 Take the oil;

[0044] (3) Conditioning: Add the blending agent and emulsifier to the oil and mix them evenly. Transfer the mixture to a conditioner, fill it with argon or nitrogen, and condition it at 30°C for 8 minutes to obtain the conditioned oil.

[0045] (4) Shearing: Add the above-mentioned conditioning oil to a shearing machine, shearing rate 2000 rpm, shearing pressure 0.1 MPa, shear for 15 min to obtain pomelo peanut oil.

[0046] Example 5

[0047] A type of pomelo peanut oil comprises the following raw materials in parts by weight: 80 parts peanut oil, 20 parts pomelo oil, 3 parts stabilizer, 4 parts blending agent, and 7 parts emulsifier; the stabilizer is sesamol, oleuropein, and thiamine in a mass ratio of 4.5:2.0:0.5; the blending agent is propylene glycol alginate, lanolin sterol, and glyceryl citrate in a mass ratio of 2.1:4.5:12.5; and the emulsifier is sorbitol fatty acid ester and glyceryl terpene acid in a mass ratio of 1:1.

[0048] The above-mentioned pomelo peanut oil is prepared using the following process:

[0049] (1) Preparation: Take the peanut oil and grapefruit oil in the above proportion and mix them. Add them to a constant temperature tank at 25-38℃. Mix and stir at a speed of 800rpm for 40min until uniform. Slowly add the stabilizer and ultrasonically mix for 80min. The ultrasonic mixing power is 200W, the ultrasonic frequency is 50KHz, and the temperature is 50℃ to obtain the mixed oil for later use.

[0050] (2) Electron beam treatment: The above-mentioned mixed oil was subjected to intermittent electron beam treatment. The energy of the accelerating electrons was 1.2 MeV, the electron beam current intensity was 20 mA, the treatment time was 150 s, the interval between each treatment was 5 min, and the total treatment time was 8 h. After treatment, the mixture was removed and subjected to ultrasonic oscillation for solid-liquid separation. The ultrasonic oscillation frequency was 30 kHz, and the operating power was 10 W / cm. 3 Take the oil;

[0051] (3) Conditioning: Add the conditioning agent and emulsifier to the oil and mix them evenly. Transfer the mixture to a conditioner, fill it with argon or nitrogen, and condition it at 50°C for 15 minutes to obtain the conditioned oil.

[0052] (4) Shearing: Add the above-mentioned conditioning oil to a shearing machine, shearing rate 4000 rpm, shearing pressure 0.3 MPa, shear for 25 min to obtain pomelo peanut oil.

[0053] The fatty acid composition (%) of the above-mentioned pomelo peanut oil was determined.

[0054] Fatty acid composition was determined according to the national standard method for food safety, GB / 5009.168-2016.

[0055]

[0056] The results above show that the pomelo peanut oil prepared by this invention meets the fatty acid composition standards for healthy regulating oils, optimizing the proportion of various fatty acids in the edible oil. The ratio of saturated fatty acids: monounsaturated fatty acids: polyunsaturated fatty acids is (8.6-9.8):(36.2-37.1):(53.6-55.2), with a high content of polyunsaturated fatty acids. The ratio of ω-6 unsaturated fatty acids to ω-3 unsaturated fatty acids is 44.2-45.9:8.5-9.1, which helps to balance fatty acids and better meets the human body's requirements for fatty acid ratios.

[0057] A comparative experiment was set up based on the above results:

[0058] Comparative Example 1

[0059] The difference between this comparative example and Example 3 is that a pomelo peanut oil includes the following raw materials in parts by weight: 50 parts peanut oil, 50 parts pomelo oil, 1 part stabilizer, 2 parts blending agent, and 10 parts emulsifier.

[0060] Comparative Example 2

[0061] The difference between this comparative example and Example 3 is that this is a pomelo peanut oil, and the raw materials do not contain any blending agents.

[0062] Comparative Example 3

[0063] The difference between this comparative example and Example 3 is that electron beam treatment was not performed in the mixing process of peanut oil and grapefruit oil. The specific steps are as follows:

[0064] (1) Preparation: Take the peanut oil and grapefruit oil in the above proportions and mix them. Add them to a constant temperature tank at 32℃ and stir at a speed of 700rpm for 30min until uniform. Slowly add the stabilizer and ultrasonically mix for 60min. The ultrasonic mixing power is 100W, the ultrasonic frequency is 30KHz, and the temperature is 40℃ to obtain the mixed oil for later use.

[0065] (2) Conditioning: Add the blending agent and emulsifier to the mixed oil and mix evenly. Transfer the mixture to a conditioner, fill it with argon or nitrogen, and condition it at 40°C for 12 minutes to obtain the conditioned oil.

[0066] (3) Shearing: Add the above-mentioned conditioning oil to a shearing machine, shearing rate 3000 rpm, shearing pressure 0.2 MPa, shear for 20 min to obtain pomelo peanut oil.

[0067] Comparative Example 4

[0068] The difference between this comparative example and Example 3 is that no conditioning was performed in the mixing process of peanut oil and grapefruit oil. The specific steps are as follows:

[0069] (1) Preparation: Take the peanut oil and grapefruit oil in the above proportions and mix them. Add them to a constant temperature tank at 32℃ and stir at a speed of 700rpm for 30min until uniform. Slowly add the stabilizer and ultrasonically mix for 60min. The ultrasonic mixing power is 100W, the ultrasonic frequency is 30KHz, and the temperature is 40℃ to obtain the mixed oil for later use.

[0070] (2) Electron beam treatment: The above-mentioned mixed oil was subjected to intermittent electron beam treatment. The energy of the accelerating electrons was 1.0 MeV, the electron beam current intensity was 17 mA, the treatment time was 130 s, the interval between each treatment was 3 min, and the total treatment time was 7 h. After treatment, the mixture was removed and subjected to ultrasonic oscillation for solid-liquid separation. The ultrasonic oscillation frequency was 20 kHz, and the operating power was 6 W / cm². 3 Take the oil;

[0071] (3) Mixing: Add the blending agent and emulsifier to the oil and mix evenly to obtain a blended oil;

[0072] (4) Shearing: Add the above blended oil to a shearing machine, shear at a rate of 3000 rpm and a pressure of 0.2 MPa, and shear for 20 minutes to obtain pomelo peanut oil.

[0073] I. Fatty Acid Determination

[0074] The fatty acid composition of Comparative Examples 1-4 was determined according to the above test method and compared with that of Example 3;

[0075]

[0076] The results show that mixing raw materials in appropriate proportions can maintain the content of polyunsaturated fatty acids. Adding a blending agent and simultaneously performing electron beam treatment and conditioning can evenly blend peanut oil and grapefruit oil. High-energy electron beams can demulsify aged oils, allowing molecular clusters and molecules to interact and fuse the oils, resulting in a higher content of unsaturated fatty acids, with ω-6 unsaturated fatty acids being higher than ω-3 unsaturated fatty acids.

[0077] II. Stability Testing

[0078] Comparative Example 5

[0079] The difference between this comparative example and Example 3 is that this is a pomelo peanut oil, in which the raw materials do not contain stabilizers.

[0080] The oil sample from Example 3, Comparative Example 5, and blank oil sample were placed in an oven and the temperature was set to (65±1)℃. Every 12 hours, the oil sample was taken out, shaken thoroughly, and its position in the drying oven was changed. Every 24 hours, the peroxide value of the oil sample was measured. Three parallel tests were conducted and the average value was taken.

[0081]

[0082] The results above show that, with the extension of time, the peroxide value of the pomelo peanut oil prepared in this experiment is significantly lower than that of the blank group, and the peroxide value of the pomelo peanut oil with added stabilizer is significantly lower than that of the pomelo peanut oil without added stabilizer, indicating that the pomelo peanut oil blended in this invention has certain antioxidant stability.

[0083] III. Determination of Toxic Substance Content

[0084] (1) Removal rate of 3,4-benzo(a)pyrene (BaP): Referring to the quantitative detection and analysis method of benzo(a)pyrene in GB / T22509-2008 "Determination of benzo(a)pyrene in animal and vegetable oils", the benzo(a)pyrene content of the peanut oil treated in Examples 1-5 and Comparative Example 3 was quantitatively analyzed by benzo(a)pyrene ether solution (standard sample). The chromatographic conditions listed in GB / T22509-2008 were strictly followed. A 5-point calibration curve was plotted using the standard curve method, and the benzo(a)pyrene value was calculated.

[0085] (2) Removal rate of 3-chloropropanol ester (3-MCPDE): The detection method was DGFCVI18(10), and the results were obtained by gas chromatography-mass spectrometry (GC-MS). The results are shown in the table below.

[0086]

[0087] The above comparison results show that by using electron beam treatment to degrade BaP and 3-MCPDE, the components of BaP and 3-MCPDE can be effectively removed, which meets the requirements of the national standard GB2716-2005 "Hygienic Standard for Edible Vegetable Oils".

[0088] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A type of pomelo peanut oil, characterized in that: The ingredients include the following parts by weight: 60-90 parts peanut oil, 10-40 parts grapefruit oil, 3-5 parts blending agent, and 6-8 parts emulsifier; The blending agent is propylene glycol alginate, lanolin sterol, and glyceryl citrate in a mass ratio of (1.2-2.5):(3.5-5.5):(10.3-15.2). The preparation process of the pomelo peanut oil includes the following mixing steps: (1) Preparation: Take the peanut oil and grapefruit oil in the above proportions and mix them. Add them to a constant temperature tank at 25-38℃ and stir at a speed of 500-800 rpm for 20-40 minutes until uniform. Slowly add the stabilizer and ultrasonically mix for 40-80 minutes to obtain the mixed oil for later use. (2) Electron beam treatment: The above mixed oil is treated with electron beam intermittently, with an interval of 2-5 minutes between each treatment, and a total treatment time of 5-8 hours. After taking it out, it is subjected to ultrasonic oscillation and solid-liquid separation, and the oil is taken out. (3) Conditioning: Add the conditioning agent and emulsifier to the oil and mix them evenly. Transfer the mixture to a conditioner, fill it with argon or nitrogen, and condition it at 30-50℃ for 8-15 minutes to obtain the conditioned oil. (4) Shearing: Add the above-mentioned conditioning oil to the shearing machine and shear for 15-25 minutes to obtain pomelo peanut oil.

2. The pomelo peanut oil as described in claim 1, characterized in that: The ingredients include the following parts by weight: 80 parts peanut oil, 20 parts grapefruit oil, 4 parts blending agent, and 7 parts emulsifier.

3. The pomelo peanut oil as described in claim 1, characterized in that: It also includes 2-4 parts of stabilizer, said stabilizer being sesamol, oleuropein and thiamine in a mass ratio of (3.5-5.5):(1.2-2.8):(0.3-0.8).

4. The pomelo peanut oil as described in claim 1, characterized in that: The emulsifier is one or a combination of several of the following: sorbitol fatty acid ester, glyceryl terpene acid ester, esterified sorbitol fatty acid ester, glyceryl terpene acid ester, and alginate.

5. The preparation process of the pomelo peanut oil as described in claim 1, characterized in that: In step (1), the ultrasonic mixing power is 10-200W, the ultrasonic frequency is 20-50KHz, and the temperature is 30-50℃.

6. The preparation process of pomelo peanut oil as described in claim 1, characterized in that: In step (2), the ultrasonic oscillation frequency is 10-30kHz, and the operating power is 3-10W / cm. 3 .

7. The pomelo peanut oil as described in claim 1, wherein the preparation process is characterized in that: In step (2), the energy of the accelerated electrons in the electron beam treatment is 0.8-1.2 MeV, the electron beam current intensity is 11-20 mA, and the treatment time is 120-150 s.

8. The pomelo peanut oil as described in claim 1, wherein the preparation process is characterized in that: In step (4), the shear rate is 2000-4000 rpm and the shear pressure is 0.1-0.3 MPa.

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