Processing technology of high-quality peanut oil

Abstract

The invention relates to the field of food deep processing, and particularly discloses a processing technology of high-quality peanut oil, which comprises the following steps: S1, pretreating peanuts to obtain peanut kernels, sequentially adding binding liquid, enzyme-coated fibers, binding liquid and bamboo fibers on the surfaces of the peanut kernels according to a mass ratio of 100: (1-2): (2-6): (1-2): (3-8), and then air-drying to obtain material-loaded peanut kernels; s2, carrying out mechanical squeezing on the peanut kernels to obtain an oil material; cooling and filtering the oil material to obtain finished peanut oil; the method has the advantages that the peanut oil yield is increased, the nutritional ingredients are not easy to damage, and the peanut oil is not easy to oxidize and deteriorate.

Description

Technical Field

[0001] The present invention relates to the field of food deep processing, and more specifically, to a processing technology for high-quality peanut oil. Background Art

[0002] Peanut oil is light yellow and transparent in color, has a fragrant smell, is moist and delicious, and is a relatively easy to digest edible oil. Peanut oil contains more than 80% unsaturated fatty acids, including about 41% oleic acid, about 38% linoleic acid, as well as palmitic acid, stearic acid and arachidic acid. Peanut oil also contains sterols, phospholipids, vitamin E, etc.

[0003] The existing peanut oil pressing process is generally divided into cold pressing and hot pressing. The cold pressing method is to directly pass the peanuts through the cold pressing device of the oil press to press the oil, without heating, which can ensure the natural flavor of the peanuts and nutrients such as protein, vitamin E, and unsaturated fatty acids. The oil is of high quality, good color, pure flavor, without chemical additives, and is healthier and safer, but the oil yield is low; while the hot pressing method is to preheat the peanuts and then pass them through the hot pressing device of the oil press to press the oil. During the heating process, the cell structure of the peanuts will be destroyed, making it easier to release the oil, and the oil yield is higher, but the nutrients will be lost during the heating process, and the oxidation of the oil is easily accelerated.

[0004] Therefore, how to improve the peanut oil yield and ensure that the nutrients are not easily destroyed while ensuring that the peanut oil is not easily oxidized and deteriorated is a problem to be solved. Summary of the invention

[0005] In order to increase the oil yield of peanuts and ensure that the nutrients are not easily destroyed, while ensuring that the peanut oil is not easily oxidized and deteriorated, the present application provides a processing technology for high-quality peanut oil.

[0006] The present application provides a high-quality peanut oil processing technology, which adopts the following technical solutions: A processing technology for high-quality peanut oil comprises the following steps: S1. Peanuts are pretreated to obtain peanut kernels, and a bonding liquid, enzyme-encapsulated fiber, bonding liquid, and bamboo fiber are sequentially added to the surface of the peanut kernels in a mass ratio of 100:1-2:2-6:1-2:3-8, and then air-dried to obtain loaded peanut kernels; S2. The peanut kernels are mechanically pressed to obtain oil; the oil is cooled and filtered to obtain finished peanut oil.

[0007] By adopting the above technical scheme, after the peanut kernel is processed, the enzyme-coated fiber and bamboo fiber are bonded to the surface, and the fiber barrier effect is utilized. During the pressing process, the fiber can produce a spatial position barrier to ensure the outflow of oil, thereby increasing the oil yield and reducing the residual oil content in the cake; and the bamboo fiber does not absorb oil, while the enzyme can promote the decomposition of protein in the peanut, making it easy to carry some amino acid small molecules into the peanut oil during the oil outflow process, thereby increasing the nutrient content in the peanut oil; and at the same time, mechanical pressing is not easy to cause the oil to oxidize and deteriorate, so that the peanut has the advantages of high oil yield, and the nutrients are not easy to be destroyed and the peanut oil is not easy to oxidize and deteriorate.

[0008] Preferably, the bonding liquid is a polyethylene glycol ethanol solution with a mass fraction of 1-5%.

[0009] By adopting the above technical scheme, the polyethylene glycol ethanol solution not only has a certain viscosity, but the ethanol is easy to evaporate by air drying, thereby ensuring that the enzyme-coated fiber and the bamboo fiber are stably bonded to the surface of the peanut kernel without easily affecting the squeezing of the peanut oil.

[0010] Preferably, the enzyme-encapsulated fiber is prepared by the following method: Acetate fiber is placed in a protease solution at a mass ratio of 1:3-6 and dispersed and stirred, then the acetate fiber is separated by filtration, a polyethylene glycol solution is evenly sprayed on the surface, and then hydroxyapatite whiskers are added, the mass ratio of acetate fiber to polyethylene glycol solution and hydroxyapatite whiskers is 1:0.2-0.5:1-2, and the finished product is obtained after drying and dispersion.

[0011] By adopting the above technical scheme, the enzyme liquid is adsorbed by the adsorption effect of acetate fiber, and then the polyethylene glycol solution is bonded to the surface, and the polyethylene glycol solution is bonded to the hydroxyapatite whiskers. During the mechanical pressing process, the hydroxyapatite whiskers in contact with the surface of the peanut kernel are easily penetrated into the interior of the peanut kernel under the extrusion effect, destroying the structure of the peanut kernel. After the peanut kernel itself is extruded and deformed, the deep penetration effect of the hydroxyapatite whiskers facilitates the penetration of a large area into the internal cells of the peanut kernel. Then the protease gradually contacts the peanut kernel, and the decomposition effect of the protease on the protein in the peanut kernel is utilized to promote the outflow of small molecular amino acid substances with the oil, so that the peanut oil contains some amino acids and the nutrient content in the peanut oil is increased. Acetate fiber has a high content of hydrophilic groups, and the hydrophilic effect is obvious, but the oil absorption effect is not obvious. Therefore, under the barrier effect of acetate fiber and bamboo fiber, the adjacent peanut kernels are not easy to produce adhesion effects due to the presence of oil between each other during the mechanical pressing process, so that the peanut has the advantages of high oil yield, low peanut meal residual oil rate and high peanut oil nutrient content.

[0012] Preferably, the polyethylene glycol solution is a polyethylene glycol ethanol solution with a mass fraction of 1-5%.

[0013] By adopting the above technical scheme, the mass fraction of the polyethylene glycol ethanol solution is limited, which ensures that the polyethylene glycol ethanol solution is bonded to the surface of the acetate fiber and the structural stability of the enzyme-coated fiber. During the mechanical pressing process, the polyethylene glycol does not absorb oil and does not affect the circulation effect of the oil during the extrusion process, thereby ensuring the oil yield of peanuts and reducing the residual oil content of peanut meal.

[0014] Preferably, the hydroxyapatite whiskers are made from hydroxyapatite whisker filaments, polycaprolactone melt and lecithin in a mass ratio of 1:0.1-0.2:0.1-0.2.

[0015] By adopting the above technical scheme, the viscosity of the polycaprolactone melt is utilized to bond lecithin to the surface of the hydroxyapatite whisker filaments. When the hydroxyapatite whiskers penetrate into the peanut kernel, the presence of lecithin facilitates the penetration of oil and facilitates the entry of protease into various locations inside the peanut. The decomposition effect of protease on protein is utilized to promote the outflow of some small molecular amino acids along with the oil, so that the peanut oil contains some amino acid nutrients.

[0016] Hydroxyapatite whisker filaments can penetrate into the interior of peanut kernels, and polycaprolactone will not absorb oil. Combined with the penetration and circulation effect of lecithin on ester substances, it promotes the separation of water and oil and ensures that the oil in the peanut kernel is extracted, thereby ensuring the oil yield of peanuts and reducing the residual oil content in peanut meal.

[0017] Preferably, the average length of the acetate fiber is 1-3 mm, and the average length of the hydroxyapatite whisker filaments is 300-500 μm.

[0018] By adopting the above technical solution, the length of the acetate fiber and the length of the hydroxyapatite whisker are limited. During the mechanical pressing process, the compressive strength of the acetate fiber is worse than that of the hydroxyapatite whisker. Therefore, under the action of pressure, the acetate fiber is easily broken and deformed along with the volume deformation of the peanut kernel. At the same time, the hydroxyapatite whisker has a high strength and is easy to penetrate into the interior of the peanut kernel, thereby promoting the oil inside the peanut kernel to be squeezed out, thereby increasing the oil yield of the peanut and the nutrient content in the peanut oil.

[0019] Preferably, the bamboo fiber is made of bamboo fiber filaments, carboxymethyl cellulose solution and tetrapod-shaped zinc oxide whiskers in a mass ratio of 1:0.1-0.2:0.1-0.3.

[0020] By adopting the above technical scheme, the viscosity of the carboxymethyl cellulose solution is utilized to facilitate the adhesion of the four-needle zinc oxide whiskers to the surface of the bamboo fiber. The outermost layer of the peanut kernel surface is the bamboo fiber, and the bamboo fiber plays a barrier effect between adjacent peanut kernels. In the process of the peanut kernel being mechanically squeezed to make the oil flow out, the carboxymethyl cellulose contains a large number of hydrophilic groups and is not easy to absorb the oil. The bamboo fiber filaments also contain a large number of hydrophilic groups and the oil absorption effect is not obvious. Therefore, the bamboo fiber can drain the oil and is not easy for the oil to adhere to the adjacent squeezed peanut kernels and block the flow path of the oil. With the porous structure of the bamboo fiber, it is not easy to absorb the oil and is not easy to bind the oil, thereby ensuring the oil yield of the squeezed peanut kernel and reducing the residual oil content in the peanut meal.

[0021] During the mechanical pressing process, the filling and connecting effect of bamboo fiber is utilized to avoid the blockage of the oil flow path in the peanut meal due to the adhesion effect of oil during the oil outflow process. The four-needle zinc oxide whiskers can separate the adjacent peanut kernels in the cake. At the same time, the four-needle zinc oxide whiskers can penetrate into the adjacent peanut kernels, further promoting the extraction of oil from the peanut kernels and reducing the amount of residual oil in the peanut meal.

[0022] Preferably, the average length of the bamboo fiber filaments is 1-5 mm, and the average length of the needles of the four-needle zinc oxide whiskers is 100-200 μm.

[0023] By adopting the above technical solution, the length of bamboo fiber is limited, so that bamboo fiber and acetate fiber can be easily wrapped and adhered to the surface of peanut kernel. The needle-shaped body of the four-needle zinc oxide whisker is relatively long and presents a needling effect in four directions, so it is easy to penetrate into the surrounding peanut kernel, promote the extraction of oil in peanuts, and reduce the residual oil content in peanut meal.

[0024] Preferably, the pretreatment comprises the following steps: The peanuts are shelled, screened to remove mold particles, and then air-dried at 40-50°C for 3-6 hours.

[0025] By adopting the above technical solution, the air-drying temperature and time are limited to ensure that the moisture on the surface of the peanut kernel is gradually removed while the nutrients are not easily lost. In addition, the reduction of moisture can further promote the extraction of oil in the peanut kernel, so that the peanut has a higher oil yield.

[0026] Preferably, the mechanical pressing has a pressing pressure of 35-45 MPa, a pressing temperature of 45-55° C., and a pressing time of 3-5 h.

[0027] By adopting the above technical scheme, the pressure, temperature and time of pressing are limited to avoid the loss of nutrients during mechanical pressing as much as possible. Under the action of pressing pressure, the four-needle zinc oxide whiskers and hydroxyapatite whiskers can easily penetrate into the peanut kernel, promote the extraction of oil in the peanut kernel, reduce the residual oil content in the peanut meal, and make the peanuts have the advantages of high oil yield and low residual oil content in the peanut meal.

[0028] In summary, this application has the following beneficial effects: 1. After the peanut kernel is processed, enzyme-coated fiber and bamboo fiber are bonded on the surface. By utilizing the barrier effect of the fiber, during the pressing process, the fiber can produce spatial barrier to ensure the outflow of oil, increase the oil yield and reduce the residual oil content in the cake; and the bamboo fiber does not absorb oil, while the enzyme can promote the decomposition of protein in peanuts, so that it is easy to carry some amino acid small molecules into the peanut oil during the oil outflow process, thereby increasing the nutrient content in the peanut oil; at the same time, mechanical pressing is not easy to oxidize and deteriorate the oil, so that the peanut has the advantages of high oil yield, the nutrients are not easy to be destroyed, and the peanut oil is not easy to oxidize and deteriorate, so as to obtain high-quality peanut oil.

[0029] 2. Acetate fiber utilizes its own porous structure and the presence of hydrophilic groups to facilitate the adsorption of protease solution, so that the protease solution is adsorbed on the surface and pores of acetate fiber, and then utilizes the bonding effect of polyethylene glycol to facilitate adhesion to the surface of acetate fiber, and cooperates with the hydroxyl groups of polyethylene glycol and acetate fiber to further ensure the adhesion stability of the enzyme-encapsulated fiber on the surface of peanut kernels, and cooperates with the viscosity of polyethylene glycol solution to facilitate the adhesion of hydroxyapatite whiskers to the surface of acetate fiber. As mechanical pressing proceeds, the hydroxyapatite whiskers on the outermost layer of the enzyme-encapsulated fiber are easy to gradually contact with the peanut kernel, thereby destroying the peanut kernel cells, promoting the outflow of fat, and improving the oil yield. At the same time, the viscosity between oils is avoided as much as possible to affect the oil outflow effect between adjacent peanut kernels, ensuring that the peanuts have the advantages of high oil yield and low residual oil in cake.

[0030] 3. During the mechanical pressing process, the filling and connecting effect of bamboo fiber is used to avoid the blockage of the oil flow path in the peanut meal due to the adhesion effect of oil during the oil outflow process. The four-needle zinc oxide whiskers can separate the adjacent peanut kernels in the cake. At the same time, the four-needle zinc oxide whiskers can penetrate into the adjacent peanut kernels, further promoting the extraction of oil from the peanut kernels and reducing the amount of residual oil in the peanut meal.

[0031] 4. By limiting the size of enzyme-coated fiber and bamboo fiber, no enzyme residue will remain in the peanut oil after filtration, thus ensuring the quality of the peanut oil. DETAILED DESCRIPTION

[0032] The present application is further described in detail below with reference to the embodiments.

[0033] Preparation example of enzyme-encapsulated fiber Among the following raw materials, papain was purchased from Shandong Huiheng Biotechnology Co., Ltd., food grade; polycaprolactone was purchased from Hubei Yamade Biomedicine Co., Ltd.; lecithin was purchased from Shandong Gushuo Biotechnology Co., Ltd., food grade; other raw materials are commonly available on the market.

[0034] Preparation Example 1: Enzyme-encapsulated fiber is prepared by the following method: Evenly disperse 1 kg of papain in 10 kg of water and dissolve it to obtain a protease solution; 0.15 kg of polycaprolactone melt was evenly sprayed on the surface of 1 kg of hydroxyapatite whisker filaments, and then 0.15 kg of lecithin was added, and the mixture was dried and dispersed until the hydroxyapatite whisker filaments did not stick to each other and agglomerated, so as to obtain hydroxyapatite whiskers; the average length of the hydroxyapatite whisker filaments was 400 μm, and the average diameter was 100 nm; the polycaprolactone melt was obtained by heating the polycaprolactone to 65° C. and completely melting it; the average particle size of the lecithin was 3 μm; 1 kg of cellulose acetate is placed in 5 kg of protease solution, and the mixture is dispersed and stirred at a speed of 500 r / min for 20 minutes. The average length of the cellulose acetate is 2 mm, and the average diameter is 3 μm. The cellulose acetate is then separated by filtration, and 0.4 kg of polyethylene glycol solution is evenly sprayed on the surface. The polyethylene glycol solution is a 3% polyethylene glycol ethanol solution, the ethanol is food-grade anhydrous ethanol, and the polyethylene glycol is polyethylene glycol 20000. Finally, 1.5 kg of hydroxyapatite whiskers are added at a speed of 120 g / min. During the addition process, the cellulose acetate is continuously stirred at a speed of 200 r / min. After the addition is completed, the hydroxyapatite whiskers are bonded to the surface of the cellulose acetate. The cellulose acetate is dried and dispersed until the cellulose acetate does not stick to each other and agglomerate to obtain a finished product.

[0035] Preparation Example 2: This preparation example differs from Preparation Example 1 in that: 0.1 kg of polycaprolactone melt was evenly sprayed on the surface of 1 kg of hydroxyapatite whisker filaments, and then 0.1 kg of lecithin was added, and the mixture was dried and dispersed until the hydroxyapatite whisker filaments did not stick to each other and agglomerated, so as to obtain hydroxyapatite whiskers; the average length of the hydroxyapatite whisker filaments was 300 μm, and the average diameter was 100 nm; the polycaprolactone melt was obtained by heating the polycaprolactone to 65° C. and completely melting it; the average particle size of the lecithin was 3 μm; 1 kg of cellulose acetate is placed in 3 kg of protease solution, and dispersed and stirred at a speed of 500 r / min for 20 minutes. The average length of the cellulose acetate is 1 mm, and the average diameter is 1 μm. The cellulose acetate is then separated by filtration, and 0.2 kg of polyethylene glycol solution is evenly sprayed on the surface. The polyethylene glycol solution is a polyethylene glycol ethanol solution with a mass fraction of 1%, the ethanol is food-grade anhydrous ethanol, and the polyethylene glycol is polyethylene glycol 20000. Finally, 1 kg of hydroxyapatite whiskers are added at a speed of 120 g / min. During the addition process, the cellulose acetate is continuously stirred at a speed of 200 r / min. After the addition is completed, the hydroxyapatite whiskers are bonded to the surface of the cellulose acetate. The cellulose acetate is dried and dispersed until the cellulose acetate does not stick to each other and agglomerate to obtain a finished product.

[0036] Preparation Example 3: This preparation example differs from Preparation Example 1 in that: 0.2 kg of polycaprolactone melt was uniformly sprayed on the surface of 1 kg of hydroxyapatite whisker filaments, and then 0.2 kg of lecithin was added, and the mixture was dried and dispersed until the hydroxyapatite whisker filaments did not stick to each other and agglomerated, so as to obtain hydroxyapatite whiskers; the average length of the hydroxyapatite whisker filaments was 500 μm, and the average diameter was 100 nm; the polycaprolactone melt was obtained by heating the polycaprolactone to 65° C. and completely melting it; the average particle size of the lecithin was 3 μm; 1 kg of cellulose acetate is placed in 6 kg of protease solution and dispersed and stirred at a speed of 500 r / min for 20 minutes. The average length of the cellulose acetate is 3 mm and the average diameter is 3 μm. The cellulose acetate is then separated by filtration, and 0.5 kg of polyethylene glycol solution is evenly sprayed on the surface. The polyethylene glycol solution is a polyethylene glycol ethanol solution with a mass fraction of 5%. The ethanol is food-grade anhydrous ethanol, and the polyethylene glycol is polyethylene glycol 20000. Finally, 2 kg of hydroxyapatite whiskers are added at a speed of 120 g / min. During the addition process, the cellulose acetate is continuously stirred at a speed of 200 r / min. After the addition is completed, the hydroxyapatite whiskers are bonded to the surface of the cellulose acetate. The cellulose acetate is dried and dispersed until the cellulose acetate does not stick to each other and agglomerate to obtain a finished product.

[0037] Preparation example of bamboo fiber The following raw materials are all commercially available.

[0038] Preparation Example 4: Bamboo fiber is prepared by the following method: 0.15 kg of carboxymethyl cellulose solution is evenly sprayed on the surface of 1 kg of bamboo fiber, and then 0.2 kg of four-needle zinc oxide whisker is added at a speed of 120 g / min. During the adding process, the stirring speed of the bamboo fiber is 200 r / min. The finished bamboo fiber is obtained by drying and dispersing until the bamboo fiber fibers are not adhered to each other and agglomerated. The average length of the bamboo fiber is 3 mm, the carboxymethyl cellulose solution is a carboxymethyl cellulose aqueous solution with a mass fraction of 1%, and the average length of the needles of the four-needle zinc oxide whisker is 150 μm.

[0039] Preparation Example 5: This preparation example differs from Preparation Example 4 in that: 0.1 kg of carboxymethyl cellulose solution is evenly sprayed on the surface of 1 kg of bamboo fiber, and then 0.1 kg of four-needle zinc oxide whisker is added at a speed of 120 g / min. During the adding process, the stirring speed of the bamboo fiber is 200 r / min. The finished bamboo fiber is obtained by drying and dispersing until the bamboo fiber strands are not adhered to each other and agglomerated. The average length of the bamboo fiber strands is 1 mm, the carboxymethyl cellulose solution is a carboxymethyl cellulose aqueous solution with a mass fraction of 1%, and the average length of the needles of the four-needle zinc oxide whisker is 100 μm.

[0040] Preparation Example 6: This preparation example differs from Preparation Example 4 in that: 0.2 kg of carboxymethyl cellulose solution is uniformly sprayed on the surface of 1 kg of bamboo fiber, and then 0.3 kg of four-needle zinc oxide whisker is added at a speed of 120 g / min. During the adding process, the stirring speed of the bamboo fiber is 200 r / min. The finished bamboo fiber is obtained by drying and dispersing until the bamboo fiber strands are not adhered to each other and agglomerated. The average length of the bamboo fiber strands is 5 mm, the carboxymethyl cellulose solution is a carboxymethyl cellulose aqueous solution with a mass fraction of 1%, and the average length of the needles of the four-needle zinc oxide whisker is 200 μm. Example

[0041] The following raw materials are all commercially available.

[0042] Embodiment 1: A kind of processing technology of high quality peanut oil: S1. Peanuts are shelled and screened to remove mold particles, and then air-dried at 45°C for 5 hours for pretreatment to obtain peanut kernels. A bonding liquid is evenly sprayed on the surface of the peanut kernels at a mass ratio of 100:1.5. The bonding liquid is a 3% polyethylene glycol ethanol solution, wherein the ethanol is food-grade anhydrous ethanol and the polyethylene glycol is polyethylene glycol 20000. Then, the enzyme-encapsulated fiber prepared in Preparation Example 1 is added to the surface of the peanut kernels. The mass ratio of the peanut kernels to the enzyme-encapsulated fiber is 100:5. The addition rate of the enzyme-encapsulated fiber is 120 g / min. During the addition process, the peanut kernels are continuously rotated at 200 r / min. min; then the surface is evenly sprayed with a bonding liquid, the mass ratio of peanut kernel to bonding liquid is 100:2, the bonding liquid is a polyethylene glycol ethanol solution with a mass fraction of 3%, the ethanol is food-grade anhydrous ethanol, and the polyethylene glycol is polyethylene glycol 20000; finally, the bamboo fiber prepared in Preparation Example 4 is added to the surface of the peanut kernel, the mass ratio of peanut kernel to bamboo fiber is 100:6, the addition speed of bamboo fiber is 120g / min, and the peanut kernel is continuously stirred at a speed of 200r / min during the addition process; air-dried until the ethanol is completely volatilized to obtain a loaded peanut kernel; S2. The loaded peanut kernels are subjected to mechanical pressing at a pressure of 40 MPa, a pressing temperature of 55° C., and a pressing time of 4 h to obtain oil; the oil is cooled and filtered through a 200-mesh sieve to obtain finished peanut oil.

[0043] Embodiment 2: This embodiment differs from Embodiment 1 in that: S1. Peanuts are shelled and screened to remove mold particles, and then air-dried at 40°C for 6 hours for pretreatment to obtain peanut kernels. A bonding liquid is evenly sprayed on the surface of the peanut kernels at a mass ratio of 100:1. The bonding liquid is a 1% polyethylene glycol ethanol solution, wherein the ethanol is food-grade anhydrous ethanol and the polyethylene glycol is polyethylene glycol 20000. Then, the enzyme-encapsulated fiber prepared in Preparation Example 2 is added to the surface of the peanut kernels. The mass ratio of the peanut kernels to the enzyme-encapsulated fiber is 100:2. The addition rate of the enzyme-encapsulated fiber is 120 g / min. During the addition process, the peanut kernels are continuously rotated at 200 r / m in speed; then the surface is evenly sprayed with a bonding liquid, the mass ratio of peanut kernel to bonding liquid is 100:1, the bonding liquid is a polyethylene glycol ethanol solution with a mass fraction of 3%, the ethanol is food-grade anhydrous ethanol, and the polyethylene glycol is polyethylene glycol 20000; finally, the bamboo fiber prepared in Preparation Example 5 is added to the surface of the peanut kernel, the mass ratio of peanut kernel to bamboo fiber is 100:3, the adding speed of bamboo fiber is 120g / min, and the peanut kernel is continuously stirred at a speed of 200r / min during the adding process; air-dried until the ethanol is completely volatilized to obtain a loaded peanut kernel; S2. The loaded peanut kernels are subjected to mechanical pressing at a pressure of 35 MPa, a pressing temperature of 45° C., and a pressing time of 5 h to obtain oil; the oil is cooled and filtered through a 200-mesh sieve to obtain finished peanut oil.

[0044] Embodiment 3: This embodiment differs from Embodiment 1 in that: S1. Peanuts are shelled and screened to remove mold particles, and then air-dried at 50°C for 3 hours for pretreatment to obtain peanut kernels. A bonding liquid is evenly sprayed on the surface of the peanut kernels at a mass ratio of 100:2. The bonding liquid is a 5% polyethylene glycol ethanol solution, wherein the ethanol is food-grade anhydrous ethanol and the polyethylene glycol is polyethylene glycol 20000. Then, the enzyme-encapsulated fiber prepared in Preparation Example 3 is added to the surface of the peanut kernels. The mass ratio of the peanut kernels to the enzyme-encapsulated fiber is 100:6. The addition rate of the enzyme-encapsulated fiber is 120 g / min. During the addition process, the peanut kernels are continuously rotated at 200 r / m in speed; then the surface is evenly sprayed with a bonding liquid, the mass ratio of peanut kernel to bonding liquid is 100:2, the bonding liquid is a polyethylene glycol ethanol solution with a mass fraction of 5%, the ethanol is food-grade anhydrous ethanol, and the polyethylene glycol is polyethylene glycol 20000; finally, the bamboo fiber prepared in Preparation Example 6 is added to the surface of the peanut kernel, the mass ratio of peanut kernel to bamboo fiber is 100:8, the adding speed of bamboo fiber is 120g / min, and the peanut kernel is continuously stirred at a speed of 200r / min during the adding process; air-dried until the ethanol is completely volatilized to obtain a loaded peanut kernel; S2. The loaded peanut kernels are subjected to mechanical pressing at a pressure of 45 MPa, a pressing temperature of 55° C., and a pressing time of 3 h to obtain oil; the oil is cooled and filtered through a 200-mesh sieve to obtain finished peanut oil.

[0045] Embodiment 4: This embodiment differs from Embodiment 1 in that: During the preparation of enzyme-coated fibers, cellulose acetate was replaced by lignin fibers of equal mass.

[0046] Embodiment 5: This embodiment differs from Embodiment 1 in that: No protease solution was added during the preparation of enzyme-coated fiber.

[0047] Embodiment 6: This embodiment differs from Embodiment 1 in that: During the preparation of enzyme-encapsulated fibers, no hydroxyapatite whiskers were added.

[0048] Embodiment 7: This embodiment differs from Embodiment 1 in that: During the preparation of hydroxyapatite whiskers encapsulating enzyme fibers, no lecithin and polycaprolactone melt were added.

[0049] Embodiment 8: This embodiment differs from Embodiment 1 in that: No tetrapod-shaped zinc oxide whiskers were added during the preparation of bamboo fiber.

[0050] Comparative Example Comparative Example 1: The difference between this comparative example and Example 1 is that: No adhesive, enzyme-coated fiber or bamboo fiber is added to the raw materials.

[0051] Comparative Example 2: The difference between this comparative example and Example 1 is that: No enzyme-packed fiber is added to the raw materials.

[0052] Comparative Example 3: The difference between this comparative example and Example 1 is that: No bamboo fiber is added to the raw materials.

[0053] Performance testing 1. Oil yield detection Peanut oil was prepared by the processing techniques of Examples 1-4, 6-8 and Comparative Examples 1-3, respectively. The peanut raw material was 1000 kg. The oil yield of the final product was recorded, and then the oil yield rate was calculated as oil yield / peanut mass×100%.

[0054] 2. Detection of residual oil content in cake Peanut oil was prepared by the processing techniques of Examples 1-4, 6-8 and Comparative Examples 1-3, respectively. The oil content of peanut meal was detected according to GB / T10359-2008 Determination of Oil Content of Oilseed Cakes and Meals, Part I: Hexane or Petroleum Ether Extraction Method, and the data were recorded.

[0055] 3. Nutrient content detection Peanut oil was prepared by the processing techniques of Examples 1-3 and 5, respectively. The raw material peanut was 1000 kg. The amino acid content in peanut kernels was determined by referring to NY-T2794-2015. The amino acid content in peanut oil and peanuts was calculated by near infrared method. The amino acid extraction rate was calculated as amino acid content in peanut oil / amino acid content in peanuts, and the data was recorded.

[0056] Table 1 Performance test table (“ / ” in the table means that the corresponding embodiment or comparative example did not test the item, so there is no data) project Oil yield / % Peanut meal residual oil rate / % Amino acid extraction rate / % Example 1 49.3 0.75 20.5 Example 2 48.9 0.87 18.2 Example 3 49.4 0.70 21.0 Example 4 48.2 1.08 / Example 5 / / 0 Example 6 47.5 1.33 / Example 7 48.6 1.04 / Example 8 45.3 1.67 / Comparative Example 1 40.1 4.16 / Comparative Example 2 42.9 3.52 / Comparative Example 3 42.0 3.75 / It can be seen from Examples 1-3 and Table 1 that the peanut oil prepared in the present application has a higher oil yield, and the residual oil rate of the peanut meal is lower. The peanut oil contains amino acids, which increases the nutrient content in the peanut oil.

[0057] Combining Example 1 and Examples 4-8 and Table 1, it can be seen that in the preparation process of the enzyme-coated fiber in Example 4, lignin fiber of equal mass is used to replace acetate fiber. Compared with Example 1, the oil yield of Example 4 is lower than that of Example 1, and the residual oil rate of the cake is higher than that of Example 1; this indicates that lignin fiber has oil absorption, while the oil absorption of acetate fiber is weak. During the extrusion process, oil is easily separated from acetate fiber, thereby ensuring the oil yield of peanuts and reducing the residual oil content in the cake.

[0058] No protease liquid was added during the preparation of the enzyme-packed fiber in Example 5. Compared with Example 1, the amino acid extraction rate in the peanut oil of Example 5 was lower than that of Example 1, indicating that the ordinary pressing process only extracts the oil substances in the peanuts, and it is not easy for amino acids to exist. The presence of protease can easily decompose the protease into amino acids, and small molecule amino acids can be easily extracted into the peanut oil along with the oil, thereby increasing the amino acid content in the peanut oil. The presence of amino acids in peanut oil can not only enhance immunity and anti-aging, but also promote bone development, and improve the quality of peanut oil by increasing the nutrient content in peanut oil.

[0059] During the preparation of the enzyme-coated fiber in Example 6, hydroxyapatite whiskers were not added. Compared with Example 1, the oil yield of Example 6 was lower than that of Example 1, and the residual oil rate of the cake was higher than that of Example 1. This indicates that the presence of hydroxyapatite whiskers can not only guide the oil, but also penetrate into the interior of the peanut kernel to facilitate the extraction of the oil, and at the same time can also play a spatial barrier effect, thereby minimizing the effect of oil adhesion between adjacent peanut kernels and affecting the oil yield, thereby reducing the amount of residual oil in the peanut meal.

[0060] In the preparation process of the hydroxyapatite whiskers of the enzyme-coated fiber of Example 7, no lecithin and polycaprolactone melt were added. Compared with Example 1, the oil yield of Example 7 was lower than that of Example 1, and the residual oil rate of the cake was higher than that of Example 1. This indicates that the presence of lecithin can divert the oil, thereby facilitating the extraction of oil from peanuts, so that the peanuts have a higher oil yield and the oil content of the peanut cake is lower.

[0061] In the preparation process of bamboo fiber in Example 8, no tetrapod-shaped zinc oxide whiskers were added. Compared with Example 1, the oil yield of Example 8 was lower than that of Example 1, and the residual oil rate of cake meal was higher than that of Example 1. This indicates that the tetrapod-shaped zinc oxide whiskers can easily penetrate into the interior of the peanut kernel, promote the extraction of oil from the peanut kernel, increase the oil yield of peanuts, and reduce the residual oil content in the peanut meal.

[0062] Combining Example 1 and Comparative Examples 1-3 and Table 1, it can be seen that no binding liquid, enzyme-coated fiber and bamboo fiber were added to the raw material of Comparative Example 1, no enzyme-coated fiber was added to the raw material of Comparative Example 2, and no bamboo fiber was added to the raw material of Comparative Example 3. Compared with Example 1, the oil yields of Comparative Examples 1, 2 and 3 were lower than those of Example 1, and the residual oil rate of the cake was higher than that of Example 1; this indicates that the binding liquid can adhere the enzyme-coated fiber and bamboo fiber to the surface of the peanut kernel, and the presence of the enzyme-coated fiber and bamboo fiber can increase the oil yield of peanuts and reduce the residual oil content of peanut meal during the peanut oil pressing process.

[0063] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A processing technology for high-quality peanut oil, characterized in that: The steps include: S1. Peanuts are pretreated to obtain peanut kernels, and a bonding liquid, enzyme-encapsulated fiber, bonding liquid, and bamboo fiber are sequentially added to the surface of the peanut kernels in a mass ratio of 100:1-2:2-6:1-2:3-8, and then air-dried to obtain loaded peanut kernels; S2. The peanut kernels are mechanically pressed to obtain oil; the oil is cooled and filtered to obtain finished peanut oil.

2. The processing technology of a high-quality peanut oil according to claim 1, characterized in that: The bonding liquid is a polyethylene glycol ethanol solution with a mass fraction of 1-5%.

3. The processing technology of a high-quality peanut oil according to claim 1, characterized in that: The enzyme-encapsulated fiber is prepared by the following method: Acetate fiber is placed in a protease solution at a mass ratio of 1:3-6 and dispersed and stirred, then the acetate fiber is separated by filtration, a polyethylene glycol solution is evenly sprayed on the surface, and then hydroxyapatite whiskers are added, the mass ratio of acetate fiber to polyethylene glycol solution and hydroxyapatite whiskers is 1:0.2-0.5:1-2, and the finished product is obtained after drying and dispersion.

4. The processing technology of a high-quality peanut oil according to claim 3, characterized in that: The polyethylene glycol solution is a polyethylene glycol ethanol solution with a mass fraction of 1-5%.

5. The processing technology of a high-quality peanut oil according to claim 3, characterized in that: The hydroxyapatite whiskers are prepared from hydroxyapatite whisker filaments, polycaprolactone melt and lecithin in a mass ratio of 1:0.1-0.2:0.1-0.

2.

6. The processing technology of high-quality peanut oil according to claim 3, characterized in that: The average length of the acetate fiber is 1-3 mm, and the average length of the hydroxyapatite whisker filament is 300-500 μm.

7. The processing technology of high-quality peanut oil according to claim 1, characterized in that: The bamboo fiber is made of bamboo fiber filaments, carboxymethyl cellulose solution and four-needle zinc oxide whiskers in a mass ratio of 1:0.1-0.2:0.1-0.

3.

8. The processing technology of high-quality peanut oil according to claim 7, characterized in that: The average length of the bamboo fiber is 1-5 mm, and the average length of the needle-shaped body of the four-needle zinc oxide whisker is 100-200 μm.

9. The processing technology of high-quality peanut oil according to claim 1, characterized in that: The pre-processing comprises the following steps: The peanuts are shelled, screened to remove mold particles, and then air-dried at 40-50°C for 3-6 hours.

10. The processing technology of high-quality peanut oil according to claim 1, characterized in that: The mechanical pressing has a pressing pressure of 35-45 MPa, a pressing temperature of 45-55° C., and a pressing time of 3-5 h.