Preparation method of peanut oil with high flavor substance content and low phospholipid content

Abstract

The invention provides a preparation method of peanut oil with high flavor substance content and low phospholipid content. The preparation method of the peanut oil comprises the following steps: (1) pretreating a peanut raw material, namely pretreating the peanut raw material for preparing the peanut oil by using a solution containing enzymolysis products of peanuts, pre-frying the soaked or sprayed peanut raw material, and controlling the moisture content of the fried peanut raw material to be 7-10%; (2) microwave treatment: performing microwave treatment on the pre-fried peanuts obtained in the step (1); and (3) squeezing oil. The peanut oil prepared by the method is high in flavor substance content and low in phospholipid content. The invention further discloses blend oil containing the peanut oil.

Description

Technical Field

[0001] The invention provides a method for preparing peanut oil with high flavor substance content and low phospholipid content. Background Art

[0002] At present, the main extraction processes of peanut oil include pressing, leaching, enzyme, ultrasound, supercritical extraction, etc. Among them, pressing is the main means of producing fragrant peanut oil. Pressing process is mainly divided into steaming and frying process and full frying process.

[0003] The steaming and frying process is divided into two types: whole grain and crushed steaming and frying. The main processes of crushed steaming and frying are as follows: peanuts are removed from impurities, crushed, rolled, steamed, fried, pressed, etc. to prepare fragrant peanut oil. The main processes of whole grain steaming and frying are as follows: peanuts are removed from impurities, steamed, fried, pressed, etc. to prepare fragrant peanut oil. The peanut oil produced by the two processes is mainly steamed and fried, and sweet and fragrant. The full frying process is as follows: peanuts are removed from impurities, roasted and fried, and pressed to prepare peanut oil. The flavor of the peanut oil is mainly fried, sweet, and paste. The flavor of the peanut oil produced by the three processes is positively correlated with the phospholipid content, and phospholipids have a greater impact on the flavor in the oil. In the oil clearing stage, Luhua Group's peanut oil retains phospholipids as much as possible, and has developed a low-temperature anhydrous dephosphorization and refined vegetable oil processing method to enhance the product flavor. Zuo Qing et al. [“Production Practice of Strong-flavor Peanut Oil”, Western Grain and Oil Science and Technology, 1998, 23(3):27-28] added a small amount of water under low temperature conditions in the production technology practice of strong-flavor peanut oil to ensure transparency while retaining phospholipids as much as possible, thereby achieving the purpose of flavor enhancement. Chen Dewei’s [“The Effect of Phospholipids in Chicken Oil Tissue on the Formation of Volatile Flavor Compounds in Chicken Oil”, Transactions of the Chinese Society of Agricultural Engineering, 2020, 36(23):279-284] research shows that phospholipids play an important role in the flavor of chicken oil. The addition of phospholipids can significantly increase the content of characteristic aroma substances in chicken oil, such as (E,E)-2,4-decadienal and 1-octen-3-one, which increased by 4.5 times and 10.4 times, respectively. However, the retention of a large amount of phospholipids will increase the colloidal substances in the oil, causing the oil to become hazy and turbid in the later stage, and the quality of the oil itself will deteriorate.

[0004] In traditional processes, phospholipids are removed at a high temperature of 60-70°C, resulting in flavor loss.

[0005] There is an urgent need in the art to provide a method for improving the flavor of the product while ensuring the quality of the oil. The method not only increases the content of flavor compounds in the peanut oil, but also reduces the phospholipid content of the obtained oil, thereby improving the quality. Summary of the invention

[0006] The present invention provides a method for preparing peanut oil, which comprises:

[0007] (1) Pretreatment of peanut raw materials: using a solution containing peanut enzymatic hydrolysate to pretreat the peanut raw materials for preparing peanut oil, and pre-frying the soaked or sprayed peanut raw materials, and controlling the moisture content of the fried peanut raw materials to be 7-10%;

[0008] (2) microwave treatment: subjecting the pre-roasted peanuts obtained in step (1) to microwave treatment; and

[0009] (3) Oil extraction.

[0010] In some embodiments, the enzymatic hydrolysis product is prepared by enzymatically hydrolyzing the peanut raw material using one or more enzymes selected from alkaline protease, flavor protease, moderate temperature amylase, saccharifying enzyme and pectinase.

[0011] In some embodiments, the total amount of enzyme used is 0.4-8.0% by weight of the peanut material used for enzymolysis, preferably 0.5-5.0% by weight.

[0012] In some embodiments, when used, the amount of alkaline protease is 0.3-1.5% of the mass of the peanut raw material used for enzymatic hydrolysis, the amount of flavor protease is 0.3-1.5% of the mass of the peanut raw material used for enzymatic hydrolysis, the amount of saccharifying enzyme is 1.0-4.0% of the mass of the peanut raw material used for enzymatic hydrolysis, the amount of medium-temperature amylase is 0.1-1.5% of the mass of the peanut raw material used for enzymatic hydrolysis, and the amount of pectinase is 0.1-1.5% of the mass of the peanut raw material used for enzymatic hydrolysis.

[0013] In some embodiments, the peanut raw material used for enzymatic hydrolysis is peanuts, peanut meal or a mixture thereof.

[0014] In some embodiments, enzymolysis is performed in the presence of water; preferably, the mass ratio of the peanut material used for enzymolysis to water is 1:1-10, such as 1:2-8 or 1:2-6.

[0015] In some embodiments, the enzymatic hydrolysis is performed at a temperature of 40-75°C.

[0016] In some embodiments, the enzymatic hydrolysis time is in the range of 1 to 10 h.

[0017] In some embodiments, the pH of the enzymatic hydrolysis system is adjusted according to the enzyme used.

[0018] In some embodiments, after the enzymatic hydrolysis is completed, the enzymatic hydrolysis product is dried to obtain a powdered form.

[0019] In some embodiments, the solution containing the enzymatic hydrolysate of peanuts is a solution obtained by re-dissolving the enzymatic hydrolysate in powder form in water, or a solution obtained by inactivating the enzyme in the enzymatic hydrolysate.

[0020] In some embodiments, the enzymolysis comprises: mixing the peanut raw material for enzymolysis and water in a mass ratio of 1:2-8 or 1:2-6, heating to 50-70°C, and then firstly performing enzymolysis for 0.5-2h using 0.3-1.0% alkaline protease based on the mass of the peanut raw material for enzymolysis, and then performing enzymolysis for 2-6h using 0.3-1.0% flavor protease and 1.0-3.0% saccharifying enzyme based on the mass of the peanut raw material for enzymolysis. In some embodiments, the enzymolysis further comprises the step of adjusting the pH of the enzymolysis system according to the enzyme used so that the pH of the enzymolysis system is within the working pH range of the enzyme used.

[0021] In some embodiments, the pretreatment comprises the step of soaking or spraying the peanut raw material for preparing peanut oil with the solution containing the peanut enzymatic hydrolysate.

[0022] In some embodiments, the peanut raw material used to prepare peanut oil is whole peanuts without being crushed.

[0023] In some embodiments, the amount of enzymatic hydrolysis products in the solution used for pretreatment is 0.1-2.0% of the mass of the peanut raw material for producing peanut oil, such as 0.2-1.0%, 0.2-2.0% or 1.0-2.0% in terms of dry matter.

[0024] In some embodiments, the temperature of the solution used for pretreatment is controlled to be above 70°C, such as 70-90°C.

[0025] In some embodiments, when soaking, the mass of the solution used for pretreatment is more than 30% of the mass of the peanut raw material used to produce peanut oil, such as the mass ratio of the peanut raw material to the peanut oil is 1:(0.3-1.2), such as 1:(0.3-1.0), 1:(0.5-1.0) or 1:(0.4-0.8); when spraying, the mass of the solution is 5-20% of the mass of the peanut raw material, such as 8-15%.

[0026] In some embodiments, the pretreatment further comprises the step of draining the peanut material.

[0027] In some embodiments, during the pre-frying treatment, the discharge temperature of the pre-frying is controlled at 100-130°C, such as 100-120°C or 110-120°C.

[0028] In some embodiments, the microwave treatment comprises: subjecting the pre-fried peanuts to microwave treatment twice or more, preferably subjecting them to microwave treatment twice, the power of the first microwave treatment being 17-22 kw, the time being 15-20 min; the power of the second microwave treatment being 23-30 kw, the time being 15-20 min; preferably, controlling the discharge temperature to be 140-160° C. In some embodiments, the power of the first microwave treatment being 17-20 kw, the time being 15-20 min; the power of the second microwave treatment being 23-27 kw, the time being 15-20 min; preferably, controlling the discharge temperature to be 145-155° C.

[0029] In some embodiments, the method further comprises separating and / or refining the crude oil obtained in the oil pressing step.

[0030] In some embodiments, the separating comprises filtration, centrifugation and / or adsorption.

[0031] In some embodiments, the refining includes one or more of degumming, dewaxing, deacidification, decolorization, deodorization, and degreasing.

[0032] The present invention also provides peanut oil obtained by the method described in any embodiment of the present invention, edible oil containing the peanut oil, or food containing the peanut oil or edible oil.

[0033] In some embodiments, the edible oil contains the peanut oil and a base oil; the base oil is a vegetable oil and / or an animal oil; preferably, the vegetable oil is selected from: rice oil, sunflower oil, palm oil, palm kernel oil, other peanut oils, rapeseed oil, soybean oil, linseed oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, hemp seed oil, jojoba oil, olive oil, cocoa bean oil, Chinese tallow seed oil, almond oil, apricot kernel oil, tung seed oil, rubber seed oil, corn germ oil, wheat germ oil, sesame seed oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, sesame seed oil, borage seed oil, sea buckthorn seed oil, tomato seed oil, macadamia nut oil and coconut oil; the animal oil is selected from: one or more of butter, lard, mutton fat, chicken wine, fish oil, seal oil, whale oil, dolphin oil, oyster oil and lanolin.

[0034] In some embodiments, the food is a ready-to-eat food, a semi-finished product or an edible flavor enhancer; preferably, the food is a fried food, a cake, a semi-cooked pasta product or a pickled product.

[0035] The present invention also provides the use of enzymatic hydrolysis products in increasing the content of flavor substances in peanut oil, reducing the content of phospholipids in peanut oil, improving the flavor of peanut oil, reducing the peroxide value and undesirable oxidized taste, or in preparing peanut oil with increased content of flavor substances, reduced phospholipid content, improved flavor of peanut oil, reduced peroxide value and reduced undesirable oxidized taste; wherein the enzymatic hydrolysis products are prepared by using one or more enzymatic hydrolysis peanut raw materials selected from alkaline protease, flavor protease, medium-temperature amylase, saccharifying enzyme and pectinase, preferably prepared by the method described in any embodiment of the present invention.

[0036] In some embodiments, the application includes using the enzymatic hydrolysate-containing peanut material that is easily soaked or sprayed for producing peanut oil.

[0037] In some embodiments, the use further comprises the pre-frying treatment, microwave treatment and / or oil pressing as described in any embodiment of the present invention. DETAILED DESCRIPTION

[0038] It should be understood that within the scope of the present invention, the above-mentioned technical features of the present invention and the technical features specifically described below (such as embodiments) can be combined with each other to form a preferred technical solution.

[0039] The present invention finds that, in the process of preparing peanut oil, the peanut raw material for preparing the peanut oil is treated with an enzymatic hydrolyzate obtained by enzymatically hydrolyzing peanuts, and the peanut raw material pretreated with the enzymatic hydrolyzate is subjected to microwave heating treatment. The peanut oil prepared from the peanut raw material can reduce the phospholipid content in the oil while increasing the content of flavor substances in the oil, thereby improving the flavor of the peanut oil and reducing the peroxide value and the undesirable oxidized taste.

[0040] Therefore, the present invention provides a method for preparing peanut oil, the method comprising:

[0041] (1) Pretreatment of peanut raw materials: using a solution containing peanut enzymatic hydrolysis products to pretreat peanut raw materials for preparing peanut oil, and pre-frying the soaked or sprayed peanut raw materials, and controlling the moisture content of the fried peanut raw materials to be 7-10%;

[0042] (2) microwave treatment: subjecting the pre-roasted peanuts obtained in step (1) to microwave treatment; and

[0043] (3) Oil extraction.

[0044] The method of the invention can reduce the phospholipid content in the oil and increase the content of flavor substances in the oil, thereby improving the flavor of the peanut oil and reducing the peroxide value and bad oxidized taste.

[0045] Various aspects of the present invention are described in detail below.

[0046] Peanut raw materials for preparing peanut oil

[0047] There is no particular limitation on the peanuts that can be used in the treatment method of the present invention, and the peanuts may be high-oleic peanuts, common peanuts, or a mixture of different types of peanuts. Among them, the oleic acid content of common peanuts is usually 40-50%. The oleic acid content of high-oleic peanuts is usually 70% or more. In some embodiments, the high-oleic peanuts have a proportion of oleic acid in the total oil content of 75% or more, more preferably 80% or more.

[0048] Exemplary peanuts include various varieties of peanuts well known in the art, such as the "Kainong" series of peanuts, the "Huayu" series of peanuts, the "Jihua" series of peanuts, and the "Zhonghua" series of peanuts, etc.

[0049] The peanut raw materials used to prepare peanut oil can be subjected to conventional treatments in the art such as dust removal, impurity removal, and screening as required.

[0050] The dust removal process mainly removes the waste or dust generated during the peanut shelling process to ensure the purity of the raw materials. During the treatment process, it is preferred to use fans and vibrating screens to remove dust and stones.

[0051] Screening is mainly to remove raw materials that may not meet quality requirements. Various screening machines can be used for screening as needed. Typically, for example, a reciprocating grading screening machine is used for screening and grading, or a screening machine with a color identification device is used to screen and remove raw materials that do not meet the requirements in terms of color and size.

[0052] Herein, the peanut raw material used for preparing peanut oil is preferably whole peanuts without being crushed.

[0053] Preparation of enzymatic hydrolysate

[0054] The peanut oil preparation method described herein comprises the step of pretreating peanuts using peanut enzymatic hydrolysate.

[0055] The peanut raw material used to prepare the enzymatic hydrolyzate can be peanuts, peanut meal or a mixture thereof. The peanuts can be various peanuts conventionally used in the art for preparing peanut oil, as described above. Peanut meal is the product of peanut kernels after oil extraction by pressing. There are no special requirements for peanut meal, and various types of peanut meal well known in the art can be used in the present invention.

[0056] Enzymatic hydrolysis can be carried out in the presence of water. Generally, the mass ratio of the enzymatic hydrolysis raw material (such as peanuts and / or peanut meal) to water can be 1:1-10, such as 1:2-8 or 1:2-6.

[0057] The enzyme used for enzymolysis can be an enzyme conventionally used for enzymolysis of peanuts in the art, including but not limited to one or more of alkaline protease, flavor protease, medium temperature amylase, saccharifying enzyme and pectinase. Various enzymes used in the present invention can be obtained from commercial sources. Exemplary commercially available enzymes include but are not limited to alkaline protease Alcalase from Novozymes Biotechnology Co., Ltd., flavor protease from Guangxi Pangbo Bioengineering Co., Ltd. or flavor protease Flavourzyme1000L from Novozymes, medium temperature amylase BAN480L from Novozymes, composite saccharifying enzyme Dextrozyme DX 2X from Novozymes, and polygalacturonase (pectinase) Pectinex UF from Novozymes.

[0058] The temperature of enzymolysis can be determined according to the optimal working temperature of the selected enzyme. Generally speaking, enzymolysis can be carried out at a temperature of 40 to 75° C. In some embodiments, enzymolysis is carried out at a temperature of 45 to 70° C. In some embodiments, enzymolysis is carried out at a temperature of 50 to 70° C.

[0059] During the enzymatic hydrolysis process, the pH of the enzymatic hydrolysis system can be adjusted according to the optimal working pH of the enzyme used. For example, for alkaline protease, the pH of the enzymatic hydrolysis system is preferably 7-8; for flavor protease and saccharifying enzyme, the pH of the enzymatic hydrolysis system is preferably 6-7.

[0060] Various enzymes can be used in the present invention in the amount conventionally used for peanut enzymolysis. The total amount of enzymes used can be 0.4-8.0% of the mass of the peanut raw material (such as peanuts and / or peanut meal) to be enzymolyzed, preferably 0.5-5.0%. For example, usually, the amount of alkaline protease used can be 0.3-1.5% of the mass of the peanut raw material, such as 0.3-1.0% or 0.3-0.8%; the amount of flavor protease used can be 0.3-1.5% of the mass of the peanut raw material, such as 0.3-1.0%, 0.5-1.5% or 0.5-1.0%; the amount of saccharifying enzyme used can be 1.0-4.0% of the mass of the peanut raw material, such as 1.0-3.0%; the amount of medium-temperature amylase used can be 0.1-1.5% of the mass of the peanut raw material; the amount of pectinase used can be 0.1-1.5% of the mass of the peanut raw material.

[0061] The time of enzymolysis can be determined by those skilled in the art according to the materials and conditions of the reaction. Generally, the total enzymolysis time is within the range of 1 to 10 hours, such as 1 to 8 hours, 2 to 8 hours, 2 to 6 hours or 3 to 5 hours. In some embodiments, alkaline protease can be used alone for enzymolysis for 0.5 to 3 hours, and then one or more of flavor protease, medium temperature amylase, saccharifying enzyme and pectinase can be used for enzymolysis for 2 to 6 hours, such as 2 to 5 hours.

[0062] In some embodiments, 0.3-1.0% alkaline protease based on the mass of the peanut raw material is first used for enzymatic hydrolysis for 0.5-2 h, and then 0.3-1.0% flavor protease and 1.0-3.0% saccharifying enzyme based on the mass of the peanut raw material are used for enzymatic hydrolysis for 2-6 h.

[0063] In some embodiments, peanut raw material and water are mixed in a mass ratio of 1:2-8 or 1:2-6, the temperature is raised to 50-70°C, and then enzymatically hydrolyzed for 0.5-2 h using 0.3-1.0% alkaline protease based on the mass of the peanut raw material, and then enzymatically hydrolyzed for 2-6 h using 0.3-1.0% flavor protease and 1.0-3.0% saccharifying enzyme based on the mass of the peanut raw material.

[0064] After the enzymolysis is completed, the enzymolysis solution is directly dried to obtain enzymolysis powder. The enzymolysis solution can be dried by conventional methods, for example, spray drying or drum drying. There is no special restriction on the drying conditions, and conventional drying conditions are sufficient.

[0065] The enzymatic hydrolyzate powder can be reconstituted with water to obtain an enzymatic hydrolyzate for subsequent pretreatment steps.

[0066] Alternatively, the enzymatic hydrolysis system may be inactivated by well-known techniques in the art (such as heating at a certain temperature), and the enzymatic hydrolyzate thus prepared may be directly used in subsequent pretreatment steps.

[0067] Pre-treatment steps for peanut raw materials

[0068] The present invention includes the step of pretreating the peanut raw material for preparing peanut oil with the enzymolysis solution described herein. The pretreatment method may include soaking the peanut raw material with the enzymolysis solution, or spraying the peanut raw material with the enzymolysis solution.

[0069] The amount of dry matter (i.e., the solid matter remaining after drying the enzymatic hydrolyzate) in the pretreatment enzymatic hydrolyzate may be 0.1-2.0% of the mass of the peanut raw material, such as 0.2-1.0%, 0.2-2.0%, or 1.0-2.0%.

[0070] During pretreatment, the temperature of the enzymatic hydrolysate is preferably controlled above 70°C, such as 70-90°C.

[0071] During pretreatment, the mass of the enzymatic hydrolysis solution is more than 30% of the mass of the peanut raw material, such as the mass ratio of the peanut raw material to the enzymatic hydrolysis solution is 1: (0.3-1.2), such as 1: (0.3-1.0), 1: (0.5-1.0) or 1: (0.4-0.8). At this time, the peanut raw material can be basically immersed in the enzymatic hydrolysis solution.

[0072] There is no particular limitation on the time for pretreating the peanut raw material with the enzymolysis solution, which can generally be 10 minutes to 2 hours. In some embodiments, the pretreatment is performed by soaking, and the pretreatment time can be 0.5-2 hours, 0.5-1.5 hours or 0.5-1.0 hours. When the pretreatment is performed by spraying, the pretreatment time is preferably at least 30 minutes, such as 0.5-2 hours, 0.5-1.5 hours or 0.5-1.0 hours. When the pretreatment is performed by spraying, preferably, the amount of dry matter (i.e., the solid matter remaining after drying the enzymolysis solution) in the enzymolysis solution used is more than 0.2% of the mass of the peanut raw material, such as 0.2-2.0%, 0.2-1.0%, 0.2-2.0% or 1.0-2.0%. When the pretreatment is performed by spraying, the mass of the enzymolysis solution is 5-20% of the mass of the peanut raw material, such as 8-15%.

[0073] The pretreatment of the peanut raw material may also include a pre-frying treatment after the enzymolysis liquid treatment. Usually, the peanut raw material after the enzymolysis liquid treatment can be drained of water and pre-fried. The discharge temperature of the pre-frying can be controlled at 100-130° C., such as 100-120° C. or 110-120° C. There is no special restriction on the pre-frying time, as long as the discharge water content can be controlled at 7-10wt%.

[0074] Microwave treatment

[0075] Herein, the pre-fried peanuts are subjected to two microwave treatments, the power of the first microwave treatment is 17-22 kw, and the time is 15-20 min; the power of the second microwave treatment is 23-30 kw, and the time is 15-20 min. Preferably, the discharge temperature is controlled to be 140-160°C. In some embodiments, the power of the first microwave treatment is 17-20 kw, and the time is 15-20 min; the power of the second microwave treatment is 23-27 kw, and the time is 15-20 min. Preferably, the discharge temperature is controlled to be 145-155°C.

[0076] Microwave treatment can be performed using microwave equipment well known in the art.

[0077] Oil Pressing

[0078] Herein, the peanuts that have been subjected to microwave treatment can be pressed using oil pressing techniques known in the art to produce peanut oil. The implementation method of the oil pressing step is not particularly limited in the present invention, and the oil pressing of the present invention can be an oil pressing device such as a screw press, a hydraulic press, etc.

[0079] The pressing temperature can be controlled at 25-70°C.

[0080] Other post-processing steps

[0081] The crude oil obtained through the oil pressing step can be separated and refined to obtain the final peanut oil product.

[0082] There is no particular limitation on the separation method, and examples thereof include filtration, centrifugation, and adsorption. For filtration, the solid residue in the oil can be filtered out under reduced pressure. For centrifugation, a horizontal or butterfly centrifuge can be used to separate the oil phase, the residual water phase, and the residual solid matter. The oil phase is further separated to obtain peanut oil. In addition, an adsorbent can be used for adsorption to absorb the residual water and solid residue in the oil. The adsorbent can be selected from porous components, and can typically be selected from diatomaceous earth, activated carbon, and the powder cake made from the defatted peanut component described above.

[0083] In some other embodiments of the present invention, in these post-processing steps, a step of oil refining is also included. Typically, it may include degumming and / or dewaxing, and optionally also include one or more operations of deacidification, decolorization, deodorization, and defatting.

[0084] Peanut oil, edible oil and food

[0085] The present invention provides a peanut oil, which is prepared by the method described in any embodiment of the present invention. The present invention also provides an edible oil (blended oil) containing the peanut oil.

[0086] In order to improve the flavor, taste and durability, various additives and nutrients that are well known in the art and can be added to edible oils can be added to the peanut oil or edible oil of the present invention.

[0087] In some specific embodiments, the additive may be an antioxidant, and the edible antioxidant may be selected from one or more of tert-butylhydroquinone (TBHQ), butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), vitamin E, rosemary extract, and tea extract. As for the nutritional ingredients, various fat-soluble vitamin ingredients required by the human body may be included.

[0088] The edible oil of the present invention, in addition to the peanut oil of the present invention, may also contain other types of oils in any proportion according to actual nutritional needs or taste requirements, such as any one or more of various edible vegetable oils and animal oils commonly used in the art.

[0089] The vegetable oil can be selected from: rice oil, sunflower seed oil, palm oil, palm kernel oil, other peanut oils, rapeseed oil, soybean oil, linseed oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, hemp seed oil, jojoba oil, olive oil, cocoa bean oil, Chinese tallow seed oil, almond oil, apricot kernel oil, tung seed oil, rubber seed oil, corn germ oil, wheat germ oil, sesame seed oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, sesame seed oil, borage seed oil, sea buckthorn seed oil, tomato seed oil, macadamia nut oil and coconut oil.

[0090] The animal oil can be selected from one or more of: beef tallow, lard, sheep oil, chicken wine, fish oil, seal oil, whale oil, dolphin oil, oyster oil and lanolin.

[0091] In some embodiments, the peanut oil of the present invention may be present in an amount of 0.5 to 99% by weight of the edible oil of the present invention.

[0092] The present invention also provides a food, which contains the peanut oil or edible oil of the present invention, or is processed by the peanut oil or edible oil, such as cooking, frying, coloring, flavoring or aroma enhancement, etc. The food of the present invention can be various ready-to-eat foods, semi-finished products or edible flavor enhancers, etc. Examples of the food include various fried foods, cakes, semi-cooked flour products, various pickled products, etc.

[0093] use

[0094] In some embodiments, the present invention also provides the use of the enzymolysis solution of the present invention in increasing the content of flavor substances in peanut oil, reducing the content of phospholipids in peanut oil, improving the flavor of peanut oil, reducing the peroxide value and the unpleasant oxidized taste. In some embodiments, the enzymolysis solution is prepared according to the method described in any embodiment of the present invention. In some embodiments, the application includes the step of soaking or spraying the peanut raw material for preparing peanut oil with the enzymolysis solution; in some embodiments, the soaking or spraying is as described in any embodiment of the present invention. In some embodiments, the application also includes the steps of pretreatment, microwave treatment, oil pressing, etc. described in any embodiment of the present invention.

[0095] In some embodiments, the present invention also provides the use of the enzymatic hydrolysate of the present invention in preparing peanut oil with increased content of flavor substances, reduced phospholipid content, improved flavor of peanut oil, reduced peroxide value and reduced unpleasant oxidized taste. In some embodiments, the enzymatic hydrolysate is prepared according to the method described in any embodiment of the present invention. In some embodiments, the preparation further comprises any one or more steps in the method for preparing peanut oil described herein.

[0096] The present invention finds that, in the process of preparing peanut oil, the peanut raw material for preparing the peanut oil is treated with an enzymatic hydrolyzate obtained by enzymatically hydrolyzing peanuts, and the peanut raw material pretreated with the enzymatic hydrolyzate is subjected to microwave heating treatment. The peanut oil prepared from the peanut raw material can not only increase the content of flavor substances in the oil, but also reduce the content of phospholipids in the oil, thereby improving the flavor of the peanut oil and reducing the peroxide value and the undesirable oxidized taste.

[0097] The present invention will be further described below in conjunction with specific examples. It should be understood that these examples are only intended to illustrate the present invention and are not intended to limit the scope of the present invention. The experimental methods for the unrecorded specific conditions in the following examples are usually based on normal conditions or according to the conditions recommended by the manufacturer. Unless otherwise stated, percentages and parts are calculated by weight. All enzymes in the examples are purchased from Novozymes.

[0098] Flavor detection:

[0099] Equipment requirements: 7890A-5975C gas chromatograph-hybrid analyzer, chromatographic column HP-5 (60m×0.25mm, 0.25μm) and 25ml headspace injection bottle with threaded port were all purchased from Agilent Technologies; the multifunctional injector with solid phase microextraction was purchased from United Chromatography; the extraction head: 50 / 30μm DVB / Carboxen / PDMS, purchased from Anpu Technology.

[0100] Flavor substances: pyrazines, other NS heterocycles (pyridine, pyrrole, pyran, pyrimidine), furanones, pyranone, maltol and other alcohols, alcohols, phenols, aldehydes, ketones, acids, esters.

[0101] Instrument conditions:

[0102] Chromatography: HP-5 (60m×0.25mm×0.25μm); injection port temperature: 250℃; splitless mode; heating program: 40℃ for 1min, then increase to 250℃ at 5℃ / min, and hold for 5min;

[0103] Mass spectrometry: transmission line temperature 280°C; ionization mode: electron impact source (EI); ionization energy: 70eV; electron multiplier voltage 1600V, ion source temperature: 230°C; quadrupole temperature 150°C; monitoring mode: full scan;

[0104] Mass spectrometry analysis: The components were qualitatively identified according to the mass spectrum NIST.L database, and the ratio of flavor substance content was expressed as the peak area response ratio.

[0105] Phospholipid detection: GB / T 5537-2008.

[0106] Preparation Example 1: Preparation of Enzymatic Hydrolysis Powder 1

[0107] Peanuts were crushed, water was added at a material-liquid ratio (mass ratio) of 1:3, the temperature was raised to 70°C, the pH was adjusted to 7.3, 0.3% alkaline protease based on the weight of peanuts was added, the reaction was continued for 1 hour, the pH was adjusted to 6.8, and then 0.5% flavor protease and 1% saccharifying enzyme based on the weight of peanuts were added, and enzymolysis was carried out for 4 hours. After the enzymolysis was completed, the enzymolysis powder 1 was prepared by spray drying.

[0108] Preparation Example 2: Preparation of Enzymatic Hydrolysis Powder 2

[0109] Peanuts were crushed, water was added at a material-liquid ratio (mass ratio) of 1:4, the temperature was raised to 50° C., the pH was adjusted to 7.6, 0.5% alkaline protease based on the weight of peanuts was added, the reaction was continued for 1 hour, the pH was adjusted to 6.4, and then 0.8% flavor protease and 2% saccharifying enzyme based on the weight of peanuts were added, and enzymolysis was performed for 4 hours. After the enzymolysis was completed, the mixture was spray-dried to prepare enzymolysis powder 2.

[0110] Preparation Example 3: Preparation of Enzymatic Hydrolysis Powder 3

[0111] Peanuts were crushed, water was added at a material-liquid ratio (mass ratio) of 1:5, the temperature was raised to 60°C, the pH was adjusted to 7.5, 0.8% alkaline protease based on the weight of peanuts was added, the reaction was continued for 1 hour, the pH was adjusted to 6.5, and then 1% flavor protease and 3% saccharifying enzyme based on the weight of peanuts were added, and enzymolysis was carried out for 4 hours. After the enzymolysis was completed, the mixture was spray-dried to prepare enzymolysis powder 3.

[0112] Example 1: Soaking Temperature

[0113] 1. Weigh 0.2% of the enzymatic hydrolyzate powder 1 based on the weight of the peanuts to be processed, add 5 kg of hot water at temperatures of 30° C., 50° C., and 70° C. and stir evenly to prepare enzymatic hydrolyzates at different temperatures;

[0114] 2. Soak 10 kg of peanuts in the above enzymatic hydrolysates at 30°C, 50°C, 70°C and 90°C for 1 hour, remove and drain, and the water content after draining is 23.2%;

[0115] 3. The drained peanuts are roasted in a pre-roasting furnace, the discharge temperature is 113°C, and the moisture content is 9.3%;

[0116] 4. The pre-fried peanuts enter the microwave equipment, the first power is 18kw, 15min, the second power is 23kw, 20min, and the discharge temperature is controlled at about 150℃;

[0117] 5. The peanuts obtained in step 4 are pressed at a pressing temperature of 50° C. to obtain crude peanut oil;

[0118] 6. The crude oil was filtered at about 25°C and its phospholipid content and total flavor compound content were tested as described above.

[0119] The results are shown in Table 1 below.

[0120] Table 1: Effects of different soaking temperatures on oil flavor and phosphorus content

[0121] Soaking temperature Phosphorus content (mg / kg) Flavor compounds (mg / kg) 30℃ 123 44.21 50℃ 101 56.28 70℃ 84 66.31 90℃ 76 67.12

[0122] It can be seen from Table 1 that the higher the soaking temperature of the enzymatic hydrolysate, the lower the phospholipid content of the produced peanut oil and the higher the flavor substance content.

[0123] Example 2: Material-Liquid Ratio

[0124] 1. Weigh 0.2% of the enzymatic hydrolyzate powder 1 based on the weight of the peanuts to be processed, add 1kg, 3kg, 5kg, and 10kg of hot water at a temperature of 70°C and stir evenly to prepare enzymatic hydrolyzate solutions of different concentrations;

[0125] 2. Soak 10 kg of peanuts in the above enzymatic hydrolysate for 1 hour, remove and drain, and the moisture content of the peanuts is 20% after draining;

[0126] 3. The drained peanuts are roasted in a pre-roasting furnace, the discharge temperature is 118°C, and the moisture content is 8.2%;

[0127] 4. The pre-fried peanuts enter the microwave equipment, the first power is 18kw, 15min, the second power is 23kw, 20min, and the discharge temperature is controlled at about 150℃;

[0128] 5. The peanuts obtained in step 4 are pressed at a pressing temperature of 50° C. to obtain crude peanut oil;

[0129] 6. The crude oil was filtered at about 25°C and its phospholipid content and total flavor compound content were tested as described above.

[0130] The results are shown in Table 2.

[0131] Table 2: Effects of different material-liquid ratios on oil flavor and phosphorus content

[0132] Material-liquid ratio Phosphorus content (mg / kg) Flavor compounds (mg / kg) 1:0.1 147 48.3 1:0.3 96 61.3 1:0.5 82 67.1 1:1 75 60.3

[0133] The results show that a too low or too high material-liquid ratio will have a great impact on the phosphorus content and flavor. When the material-liquid ratio is greater than 1:0.3, the phosphorus content of the filtered crude oil is less than 100ppm. When the material-liquid ratio is greater than 1:1, the content of flavor substances tends to decrease. The optimal material-liquid ratio is 1:0.3-1:1.

[0134] Example 3: Pre-frying temperature

[0135] 1. Weigh 0.2% of the enzymatic hydrolysis powder 1 based on the weight of the peanuts to be processed, add 5 kg of hot water at a temperature of 70° C. and stir evenly to prepare an enzymatic hydrolysis solution;

[0136] 2. Soak 10 kg of peanuts in the 70°C enzymatic hydrolysate for 1 hour, remove and drain, and the moisture content of the peanuts after draining is 23.1%;

[0137] 3. The drained peanuts are roasted in a pre-roasting furnace, and the discharge temperatures are 90°C, 100°C, 120°C, and 130°C respectively;

[0138] 4. The pre-fried peanuts enter the microwave equipment, the first power is 18kw, 15min, the second power is 23kw, 20min, and the discharge temperature is controlled at about 150℃;

[0139] 5. The peanuts obtained in step 4 are pressed at a pressing temperature of 50° C. to obtain crude peanut oil;

[0140] 6. The crude oil was filtered at about 25°C and its phospholipid content and total flavor compound content were tested as described above.

[0141] The results are shown in Table 3 below.

[0142] Table 3: Different pre-frying discharge temperatures

[0143] Pre-frying temperature Phosphorus content (mg / kg) Flavor compounds (mg / kg) 90℃ 86 41.2 100℃ 73 48.6 120℃ 81 67.1 130℃ 83 60.1

[0144] The results show that the pre-frying temperature has a significant effect on the phosphorus content and flavor compound content of the oil. The higher the pre-frying temperature, the more obvious the overall flavor improves.

[0145] Example 4: Microwave treatment

[0146] 1. Weigh 0.2% of the enzymatic hydrolyzate powder 1 based on the weight of the peanuts to be processed, add 1kg, 3kg, 5kg, and 10kg of hot water at a temperature of 70°C and stir evenly to prepare enzymatic hydrolyzate solutions of different concentrations;

[0147] 2. Soak 10 kg of peanuts in the above 70°C enzymatic hydrolysate for 1 hour, remove and drain, and the moisture content of the peanuts after draining is 24%;

[0148] 3. The drained peanuts are roasted in a pre-roasting furnace, the discharge temperature is 118°C, and the moisture content is 8.2%;

[0149] 4. The pre-fried peanuts enter the microwave equipment for different treatments. Microwave treatment 1: 1st power 18kw, 15min, 2nd power 23kw, 20min, the discharge temperature is controlled at about 150℃. Microwave treatment 2: power 30kw, 20min, the discharge temperature is controlled at 150℃;

[0150] 5. The peanuts obtained in step 4 are pressed at a pressing temperature of 50° C. to obtain crude peanut oil;

[0151] 6. The crude oil was filtered at about 25°C and its phospholipid content and total flavor compound content were tested as described above.

[0152] The results are shown in Table 4 below.

[0153] Table 4: Different microwave times

[0154] Microwave treatment Phosphorus content (mg / kg) Flavor compounds (mg / kg) Microwave treatment 1 82 67.1 Microwave treatment 2 96 51.1

[0155] The results showed that two microwave treatments could both reduce the phospholipid content and increase the flavor compound content.

[0156] Example 5: Comparison of different processes

[0157] Process 1: Enzyme method + microwave

[0158] 1. Weigh 0.2% of the enzymatic hydrolysis powder 1 based on the weight of the peanuts to be processed, add 5 kg of hot water at a temperature of 70° C. and stir evenly to prepare an enzymatic hydrolysis solution at about 70° C.;

[0159] 2. Soak 10 kg of peanuts in the 70°C enzymatic hydrolysate for 1 hour, remove and drain, and the water content after draining is 23%;

[0160] 3. The drained peanuts are roasted in a pre-roasting furnace, the discharge temperature is 115°C, and the moisture content is 8.5%;

[0161] 4. The pre-fried peanuts enter the microwave equipment, the first power is 18kw, 15min, the second power is 33kw, 20min, and the discharge temperature is controlled at about 150℃;

[0162] 5. The peanuts obtained in step 4 are pressed at a pressing temperature of 50° C. to obtain crude peanut oil;

[0163] 6. The crude oil was filtered at about 25°C and its phospholipid content and total flavor compound content were tested according to the method described above. The results are shown in Table 5 below.

[0164] Process 2: Enzyme method + frying furnace

[0165] 1. Weigh 0.2% of the enzymatic hydrolysis powder 1 based on the weight of the peanuts to be processed, add 5 kg of hot water at a temperature of 70° C. and stir evenly to prepare a 70° C. enzymatic hydrolysis solution;

[0166] 2. Soak 10 kg of peanuts in the 70°C enzymatic hydrolysate for 1 hour, remove and drain, and the water content after draining is 23%;

[0167] 3. The drained peanuts are roasted in a pre-roasting furnace, the discharge temperature is 114°C, and the moisture content is 8.7%;

[0168] 4. The pre-fried peanuts enter the rotary frying furnace, and the discharge temperature is about 150°C;

[0169] 5. The peanuts obtained in step 4 are pressed at a pressing temperature of 50° C. to obtain crude peanut oil;

[0170] 6. The crude oil was filtered at about 25°C and its phospholipid content and total flavor compound content were tested according to the method described above. The results are shown in Table 5 below.

[0171] Process 3: Traditional roasting

[0172] 1.10kg peanuts are put into the rotary frying furnace for frying, and the discharge temperature is about 150℃;

[0173] 2. The peanuts obtained in step 1 are pressed at a pressing temperature of 50° C. to obtain crude peanut oil;

[0174] 3. The crude oil was filtered at about 25°C, and its phospholipid content and total flavor compound content were tested according to the method described above. The results are shown in Table 5 below.

[0175] Process 4: Microwave process

[0176] 1.10kg peanuts are put into the microwave oven, microwave power is 22kw, 20min, and the discharge temperature is about 150℃;

[0177] 2. The peanuts obtained in step 1 are pressed at a pressing temperature of 50° C. to obtain crude peanut oil;

[0178] 3. The crude oil was filtered at about 25°C, and its phospholipid content and total flavor compound content were tested according to the method described above. The results are shown in Table 5 below.

[0179] Table 5

[0180] Technology Phosphorus content (mg / kg) Flavor compounds (mg / kg) Enzyme method + microwave 82 67.1 Enzyme method + traditional roasting 81 38.4 Traditional roasting 154 31.3 microwave 213 49.3

[0181] The results showed that different processing techniques had a great influence on phosphorus content and flavor. The oil produced by the enzymatic method + microwave method of the present invention had low phosphorus content and high content of flavor compounds. Other processes did not effectively improve the quality of peanut oil.

[0182] Example 6: Process comparison of different material states

[0183] 1. Weigh 10kg peanuts;

[0184] 1.1 Status 1: Unprocessed;

[0185] 1.2 State 2: Peanuts are broken into 6-8 pieces;

[0186] 1.3 State 3: Peanuts are broken into 6-8 pieces and pressed into embryos, with a thickness of 1 mm;

[0187] 2. Weigh 0.2% of the enzymatic hydrolyzate powder 1 based on the weight of the peanuts to be processed, add 5 kg of hot water at a temperature of 70° C. and stir evenly to prepare an enzymatic hydrolyzate solution at about 70° C.;

[0188] 3. Soak the peanut materials in different states in the 70°C enzymatic hydrolyzate for 1 hour, remove and drain, and the water content after draining is 23%;

[0189] 4. The drained peanuts are roasted in a pre-roasting furnace, the discharge temperature is 115°C, and the moisture content is 8.5%;

[0190] 5. The pre-fried peanuts enter the microwave equipment, the first power is 18kw, 15min, the second power is 23kw, 20min, and the discharge temperature is controlled at about 150℃;

[0191] 6. The peanuts obtained in step 5 are pressed at a pressing temperature of 50° C. to obtain crude peanut oil;

[0192] 7. The crude oil was filtered at about 25°C and its phospholipid content and total flavor compound content were tested as described above.

[0193] The results are shown in Table 6.

[0194] Table 6

[0195] Material status Phosphorus content (mg / kg) Flavor compounds (mg / kg) Flavor and smell State 1 (whole grain) 82 67.1 State 2 (valve) 80 65.3 Mainly oxidized taste State 3 (embryo) - - Unable to process

[0196] The results showed that the peanut oil made from petals had an oxidized taste, and the peanut material became slurry after soaking the embryo flakes and could not be processed; therefore, this process is suitable for processing whole peanuts, and is not suitable for processing petals and embryo flakes peanuts.

[0197] Example 7: Different ways of adding enzymatic solution

[0198] 1. Use the following enzymatic solution addition method:

[0199] 1.1 Soaking: weigh 0.2% of the enzymatic hydrolysis powder 1 based on the weight of the peanuts to be processed, add 5kg of hot water at a temperature of 70°C and stir evenly to prepare an enzymatic hydrolysis solution at about 70°C; soak 10kg of peanuts in the 70°C enzymatic hydrolysis solution for 1 hour, remove and drain; remove and drain, the moisture content of the peanuts after draining is 20%;

[0200] 1.2 Spraying: Weigh 0.2% of enzymatic hydrolysis powder 1, add 1kg of hot water at 70℃ and stir evenly to prepare an enzymatic hydrolysis solution at about 70℃; spray the 70℃ enzymatic hydrolysis solution onto 10kg of peanuts and let it stand for 1h;

[0201] 2. The drained peanuts are roasted in a pre-frying furnace, and the discharge temperature is 115°C; the moisture content of the materials is 8%.

[0202] 3. The pre-fried peanuts enter the microwave equipment, the first power is 18kw, 15min, the second power is 23kw, 20min, and the discharge temperature is controlled at about 150℃;

[0203] 4. The peanuts obtained in step 3 are pressed at a pressing temperature of 50° C. to obtain crude peanut oil;

[0204] 5. The crude oil was filtered at about 25°C and its phospholipid content and total flavor compound content were tested as described above.

[0205] The results are shown in Table 7 below.

[0206] Table 7

[0207] Enzyme solution addition method Phosphorus content (mg / kg) Flavor compounds (mg / kg) soak 82 67.1 spray 101 57.7 1:0.1 (Example 2) 147 48.3

[0208] The results showed that, with the same amount of enzymatic hydrolysis powder added, the oil produced by spraying had a high phosphorus content and a low flavor compound content; while the oil produced by soaking the enzymatic hydrolysis solution had a low phosphorus content and a high flavor compound content. However, compared with the example of Example 2 with the same amount of enzymatic hydrolysis solution, the phosphorus content of the oil produced by spraying was still significantly reduced, and the flavor compound content was still significantly increased.

[0209] Example 8: High and Low Microwave Power Combinations

[0210] 1. Weigh 0.2% of the enzymatic hydrolysis powder 1 based on the weight of the peanuts to be processed, add 5 kg of hot water at a temperature of 70° C. and stir evenly to prepare an enzymatic hydrolysis solution at about 70° C.;

[0211] 2. Soak 10 kg of peanuts in the 70°C enzymatic hydrolysate for 1 hour, remove and drain, and the moisture content of the peanuts after draining is 22%;

[0212] 3. The drained peanuts are roasted in a pre-roasting furnace, the discharge temperature is 115°C, and the moisture content is 8.5%;

[0213] 4. The pre-fried peanuts enter the microwave equipment:

[0214] 4.1 Combination power 1: 1st power 18kw, 15min; 2nd power 23kw, 20min;

[0215] 4.2 Combination power 2: 1st power 900w, 15min; 2nd power 900w, 20min;

[0216] 5. The peanuts obtained in step 4 are pressed at a pressing temperature of 50° C. to obtain crude peanut oil;

[0217] 6. The crude oil was filtered at about 25°C and its phospholipid content and total flavor compound content were tested as described above.

[0218] The results are shown in Table 8 below.

[0219] Table 8

[0220] power Phosphorus content (mg / kg) Flavor compounds (mg / kg) Combined power 1 82 67.1 Combined power 2 93 17.7

[0221] The results showed that using conventional microwave power, even after two microwave treatments, could not significantly increase the content of flavor compounds.

[0222] Example 9: Enzymatic powder addition amount

[0223] 1. Weigh 0.1%, 1%, 2%, and 2.5% of the enzymatic hydrolysis powder 1 based on the weight of the peanuts to be processed, add 5 kg of hot water at a temperature of 70° C. and stir evenly to prepare enzymatic hydrolysis solutions with different amounts of enzymatic hydrolysis powder;

[0224] 2. Take 10 kg of peanuts and soak them in the above enzymatic hydrolysate at 70°C for 1 hour, then remove and drain. The water content after draining is 23%;

[0225] 3. The drained peanuts are roasted in a pre-roasting furnace, the discharge temperature is 113°C, and the moisture content is 9.3%;

[0226] 4. The pre-fried peanuts enter the microwave equipment, the first power is 18kw, 15min, the second power is 23kw, 20min, and the discharge temperature is controlled at about 150℃;

[0227] 5. The peanuts obtained in step 4 are pressed at a pressing temperature of 50° C. to obtain crude peanut oil;

[0228] 6. The crude oil was filtered at about 25°C and its phospholipid content and total flavor compound content were tested as described above.

[0229] The results are shown in Table 9 below.

[0230] Table 9: Effects of different enzymatic hydrolysis powder addition amounts on oil flavor and phosphorus content

[0231] Enzyme hydrolysis powder addition amount (%) Phosphorus content (mg / kg) Flavor compounds (mg / kg) Flavor Type 0.1 84 62.21 Traditional fragrance 1 85 70.38 Traditional fragrance 2 80 74.24 Traditional fragrance 2.5 83 81.32 Non-traditional, odorous

[0232] It can be seen from the table that the higher the amount of enzymatic powder added, the higher the content of flavor compounds. When the amount of enzymatic powder added exceeds 2%, the content of flavor compounds increases, but the overall aroma of peanut oil changes, and atypical peanut oil flavor and odor appear. It is most appropriate to control the amount of enzymatic powder added to 0.1%-2%.

[0233] Example 10: Enzymatic hydrolysis powders from different processes

[0234] 1. Weigh 1% of the weight of the peanuts to be processed, enzymatic powder 1, enzymatic powder 2, and enzymatic powder 3, add 5 kg of hot water at a temperature of 70° C. and stir evenly to prepare enzymatic hydrolysis solutions of the enzymatic hydrolysis powders prepared by different processes;

[0235] 2. Take 10 kg of peanuts and soak them in the above enzymatic hydrolysate at 70°C for 1 hour, then remove and drain. The water content after draining is 23%, 23.5% and 23.2% respectively;

[0236] 3. The drained peanuts were roasted in a pre-roasting furnace, the discharge temperature was 113°C, and the moisture content of the materials was 9.0%, 8.8%, and 9.3% respectively;

[0237] 4. The pre-fried peanuts enter the microwave equipment, the first power is 18kw, 15min, the second power is 23kw, 20min, and the discharge temperature is controlled at about 150℃;

[0238] 5. Press the pre-fried peanuts to obtain crude peanut oil at a pressing temperature of 50°C;

[0239] 6. The crude oil was filtered at about 25°C and its phospholipid content and total flavor compound content were tested as described above.

[0240] The results are shown in Table 10 below.

[0241] Table 10: Effects of different enzymatic hydrolysis powder addition amounts on oil flavor and phosphorus content

[0242] Enzyme powder type Phosphorus content (mg / kg) Flavor compounds (mg / kg) Flavor Type 1 85 70.38 Traditional fragrance 2 83 70.21 Traditional fragrance 3 80 71.05 Traditional fragrance

[0243] As can be seen from the table, the flavors of the oils produced from the three enzymatic hydrolyzed powders all belong to the traditional flavor type, and there is no significant difference in the phosphorus content and flavor compound content among the three.

Claims

1. A method for preparing peanut oil, characterized in that: The method comprises: (1) Pretreatment of peanut raw materials: soaking or spraying the peanut raw materials for preparing peanut oil with a solution containing peanut enzymatic hydrolysate, and pre-frying the soaked or sprayed peanut raw materials, and controlling the moisture content of the fried peanut raw materials to be 7-10%; (2) microwave treatment: subjecting the pre-roasted peanuts obtained in step (1) to microwave treatment; and (3) Oil extraction.

2. The method according to claim 1, characterized in that Using one or more enzymes selected from alkaline protease, flavor protease, medium-temperature amylase, saccharifying enzyme and pectinase to hydrolyze the peanut raw material to prepare the enzymatic hydrolysis product; Preferably, the total amount of enzyme used is 0.4-8.0% by weight of the peanut raw material used for enzymolysis, preferably 0.5-5.0%; Preferably, when used, the amount of alkaline protease is 0.3-1.5% of the mass of the peanut raw material used for enzymolysis, the amount of flavor protease is 0.3-1.5% of the mass of the peanut raw material used for enzymolysis, the amount of saccharifying enzyme is 1.0-4.0% of the mass of the peanut raw material used for enzymolysis, the amount of medium-temperature amylase is 0.1-1.5% of the mass of the peanut raw material used for enzymolysis, and the amount of pectinase is 0.1-1.5% of the mass of the peanut raw material used for enzymolysis; Preferably, the peanut raw material used for enzymolysis is peanuts, peanut meal or a mixture thereof; Preferably, the enzymatic hydrolysis is carried out in the presence of water; preferably, the mass ratio of the peanut raw material used for enzymatic hydrolysis to water is 1:1-10, such as 1:2-8 or 1:2-6; Preferably, the enzymatic hydrolysis is carried out at a temperature of 40 to 75°C; Preferably, the enzymatic hydrolysis time is in the range of 1 to 10 h; Preferably, after the enzymatic hydrolysis is completed, the enzymatic hydrolysis product is dried to obtain a powdered form; Preferably, the solution containing the enzymatic hydrolysate of peanuts is a solution obtained by re-dissolving the enzymatic hydrolysate in powder form in water, or a solution obtained by inactivating the enzyme in the enzymatic hydrolysate.

3. The method according to claim 1, characterized in that The enzymolysis comprises: mixing peanut raw materials for enzymolysis and water in a mass ratio of 1:2-8 or 1:2-6, heating to 50-70°C, and then firstly performing enzymolysis for 0.5-2h using 0.3-1.0% alkaline protease based on the mass of the peanut raw materials for enzymolysis, and then performing enzymolysis for 2-6h using 0.3-1.0% flavor protease and 1.0-3.0% saccharifying enzyme based on the mass of the peanut raw materials for enzymolysis.

4. The method according to any one of claims 1 to 3, characterized in that The pretreatment comprises the steps of soaking or spraying the peanut raw material for preparing peanut oil with the solution containing the enzymatic hydrolysate of peanuts; Preferably, the peanut raw material for preparing peanut oil is whole peanuts without crushing treatment; Preferably, the amount of the enzymatic hydrolyzate in the solution used for pretreatment is 0.1-2.0% of the mass of the peanut raw material for preparing peanut oil, such as 0.2-1.0%, 0.2-2.0% or 1.0-2.0% in terms of dry matter; Preferably, the temperature of the solution used for pretreatment is controlled above 70°C, such as 70-90°C; Preferably, when soaking, the mass of the solution used for pretreatment is more than 30% of the mass of the peanut raw material for preparing peanut oil, such as the mass ratio of the peanut raw material to the peanut oil is 1: (0.3-1.2), such as 1: (0.3-1.0), 1: (0.5-1.0) or 1: (0.4-0.8); when spraying, the mass of the solution is 5-20% of the mass of the peanut raw material, such as 8-15%; Preferably, the pretreatment further comprises the step of draining moisture from the peanut raw material.

5. The method according to any one of claims 1 to 4, characterized in that: In the pre-frying treatment, the discharge temperature of the pre-frying is controlled at 100-130°C, such as 100-120°C or 110-120°C.

6. The method according to any one of claims 1 to 5, characterized in that The microwave treatment comprises: performing microwave treatment on the pre-fried peanuts twice or more, preferably performing microwave treatment twice, the power of the first microwave treatment is 17-22kw, the time is 15-20min; the power of the second microwave treatment is 23-30kw, the time is 15-20min; preferably, the discharge temperature is controlled to be 140-160°C; Preferably, the power of the first microwave treatment is 17-20 kW, and the time is 15-20 min; the power of the second microwave treatment is 23-27 kW, and the time is 15-20 min; preferably, the discharge temperature is controlled to be 145-155°C.

7. The method according to claim 1, characterized in that The method further comprises separating and / or refining the crude oil obtained in the oil pressing step; Preferably, the separation comprises filtration, centrifugation and / or adsorption; Preferably, the refining includes one or more treatments of degumming, dewaxing, deacidification, decolorization, deodorization and degreasing.

8. Peanut oil obtained by the method according to any one of claims 1 to 7, edible oil containing the peanut oil, or food containing the peanut oil or edible oil.

9. The edible oil or food according to claim 8, characterized in that: The edible oil contains the peanut oil and a base oil; the base oil is a vegetable oil and / or an animal oil; preferably, the vegetable oil is selected from: one or more of rice oil, sunflower seed oil, palm oil, palm kernel oil, other peanut oils, rapeseed oil, soybean oil, linseed oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, hemp seed oil, jojoba oil, olive oil, cocoa bean oil, Chinese tallow seed oil, almond oil, apricot kernel oil, tung seed oil, rubber seed oil, corn germ oil, wheat germ oil, sesame seed oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, sesame seed oil, borage seed oil, sea buckthorn seed oil, tomato seed oil, macadamia nut oil and coconut oil; the animal oil is selected from: one or more of butter, lard, sheep oil, chicken wine, fish oil, seal oil, whale oil, dolphin oil, oyster oil and lanolin; The food is a ready-to-eat food, a semi-finished product or an edible flavor enhancer; preferably, the food is a fried food, a cake, a half-cooked flour product or a pickled product.

10. Use of the enzymatic hydrolysis product in increasing the content of flavor substances in peanut oil, reducing the content of phospholipids in peanut oil, improving the flavor of peanut oil, reducing the peroxide value and undesirable oxidized taste, or in preparing peanut oil with increased content of flavor substances, reduced phospholipid content, improved flavor of peanut oil, reduced peroxide value and reduced undesirable oxidized taste; wherein, The enzymatic hydrolysis product is prepared by enzymatically hydrolyzing peanut raw materials using one or more selected from alkaline protease, flavor protease, medium-temperature amylase, saccharifying enzyme and pectinase, preferably prepared by the method according to claim 2 or 3; Preferably, the application comprises using the peanut raw material containing the enzymatic hydrolysate for easy soaking or spraying for preparing peanut oil; Preferably, the application further comprises the pre-frying treatment as described in claim 5, the microwave treatment as described in claim 6 and / or oil pressing.