Process method for improving flavor of peanut oil through microwave-steam synergistic pretreatment

Abstract

The invention discloses a technological method for improving the flavor of peanut oil through microwave-steam synergistic pretreatment, and belongs to the technical field of peanut oil processing. The process method comprises the following steps: (1) screening raw materials; (2) performing microwave frying; (3) steam hardening and tempering; (4) squeezing; (5) filtering at low temperature; and (6) filling and storing a finished product. Peanut kernels are stir-fried with microwaves, the stir-fried peanut kernels are subjected to steam conditioning, the Maillard reaction process of the materials is promoted through microwave-steam synergistic pretreatment, the peanuts are uniformly heated through continuous heating of microwaves and high-temperature steam, grease thermal oxidation and Maillard reaction are promoted, and the fragrance, color and luster of the peanut oil are guaranteed; the total content of flavor substances is increased, and quality improvement and energy conservation of peanut oil production are realized.

Description

Technical Field

[0001] The present invention relates to a process method for improving the flavor of peanut oil by microwave-steam synergistic pretreatment, belonging to the technical field of peanut oil processing. Background Technique

[0002] Peanut oil occupies an important position in the Chinese and even global markets by virtue of its unique taste and rich nutritional value. In recent years, with the improvement of residents' living standards and the enhancement of health awareness, the peanut oil industry has shown a steady development trend, with continuous growth in market demand. At the same time, it also faces new challenges and opportunities. Peanut oil in China is mainly produced by high-temperature pressing technology. During the high-temperature frying process, the proteins, amino acids and reducing sugars contained in peanuts undergo the Maillard reaction, generating volatile substances such as aldehydes and pyrazines, endowing peanut oil with a unique and strong fragrance.

[0003] The Maillard reaction is a very complex reaction process. Its essence is the addition and condensation reaction between ammonia and carbonyl groups. It can occur between aldehydes, ketones, reducing sugars and carbonyl compounds generated by lipid oxidation and amines, amino acids, peptides, proteins and even ammonia. Thermal reactions and long-term storage can both promote the formation of the Maillard reaction. Although the reaction mechanism of the Maillard reaction has not been fully explored, it is related to external factors such as temperature, moisture content, reaction time, pH, metal ions, chemical reagents and irradiation. However, the traditional pressing process of peanut oil often has problems such as unremarkable taste of the oil due to uneven heating of the materials and improper moisture control. By regulating factors such as temperature and moisture, it helps us control the Maillard reaction process, which has great practical significance for improving the flavor of peanut oil. Summary of the Invention

[0004] Aiming at the deficiencies of the existing technology, the purpose of the present invention is to provide a process method for improving the flavor of peanut oil by microwave-steam synergistic pretreatment, promoting the Maillard reaction process of the materials and increasing the total content of flavor substances.

[0005] To solve the above technical problems, the technical solution provided by the present invention is: A process method for improving the flavor of peanut oil by microwave-steam synergistic pretreatment, comprising the following steps: (1) Raw material screening: Remove impurities in the peanuts through a vibrating screen, cyclone dust collector, stone remover and color sorter to obtain the screened peanut kernels; (2) Microwave frying: Place the screened peanut kernels in a continuous microwave seed frying furnace to obtain the fried peanut kernels; (3) Steam conditioning: Quickly put the fried peanut kernels into a steamer for steam conditioning treatment for 8 - 12 minutes to obtain the steam-conditioned peanut kernels; (4) Pressing: Add the steam-conditioned peanut kernels to an oil press to obtain crude pressed oil and peanut cakes; (5) Low-temperature filtration: After the pressed crude oil is precipitated in the crude oil tank, it is pumped into the cooling tank, cooled with cold water under stirring conditions, and then filtered to obtain peanut oil; (6) Finished product filling and storage: The peanut oil is filtered through a bag filter, canned using an automatic filling machine, the filled peanut oil is subjected to lamp inspection, and stored in a cool and dark place to obtain peanut oil with enhanced flavor.

[0006] Further, in step (1), the impurities include light impurities and heavy impurities. The light impurities include hemp ropes, peanut skins and fruits, and nylon skins, and the heavy impurities include mud blocks, sand, stones, and iron impurities.

[0007] Further, in step (2), the discharge temperature of the continuous microwave seed roasting furnace is 150 - 170 °C. Microwaves directly act on the internal moisture and polar molecules of peanuts through high-frequency electromagnetic waves to achieve rapid and uniform penetrative heating, promoting the efficient Maillard reaction between reducing sugars and amino acids in peanuts.

[0008] Further, in step (2), the discharge temperature of the continuous microwave seed roasting furnace is 160 - 170 °C.

[0009] Further, in step (2), the moisture content of the roasted peanut kernels is 0.3 - 0.4%.

[0010] Further, in step (3), the steam for steam conditioning treatment is saturated steam under a pressure of 0.2 - 0.4 MPa.

[0011] Further, in step (3), the moisture content of the peanut kernels after steam conditioning is 0.9 - 1.1%, and the discharge temperature of the peanut kernels after steam conditioning is 60 - 80 °C. By treating the peanut raw materials with high-temperature steam, it promotes the thermal oxidation of oil and the Maillard reaction, thereby generating a rich fragrance, and the synergistic effect of moisture and temperature promotes the rupture of the peanut cell wall, releasing more volatile flavors.

[0012] Further, in step (4), the residual oil content in the peanut cake is 5 - 7%.

[0013] Further, in step (5), the cooling and filtration operations are as follows: The pressed crude oil is cooled to 20 - 25 °C at one time, subjected to a first filtration, then cooled to 18 - 20 °C for a second time, and then pumped into a plate and frame filter for a second filtration. Various impurities in the crude oil are filtered out using the filter cloth and filter paper of the filter.

[0014] Furthermore, in step (6), the content of flavor substances in the peanut oil with enhanced flavor > 59.69 mg / kg. The content of flavor substances in the peanut oil prepared by the present invention > 59.69 mg / kg. Compared with the prior art, the method of the present invention can significantly increase the content of flavor substances in peanut oil, which is beneficial to the industrial production and utilization of peanut oil.

[0015] Furthermore, in step (6), ozone sterilization is performed on the qualified peanut oil during filling to ensure that the whole process is carried out under aseptic conditions; lamp inspection is performed on the filled peanut oil, requiring no oil outside the bottle, no pollution on the label, and no visible impurities in the refined oil inside the bottle.

[0016] The continuous microwave heating technology proposed by the present invention is a process of heating an object by utilizing the energy characteristics of microwaves. Microwaves have the characteristics of short wavelength and high frequency. When microwaves irradiate on peanut kernels, the peanut kernels will absorb microwave energy and convert it into heat energy, enabling rapid heating in a relatively short time, with high efficiency and uniform heating. Then, a steam conditioning process is introduced after frying. By controlling the moisture content of the peanut kernels, strong flavor substances are promoted to be generated in the peanut oil. The present invention promotes the Maillard reaction process in the peanut oil production process through microwave-steam physical synergistic pretreatment, increases the total content of flavor substances, and achieves the goal of improving the quality and saving energy in peanut oil production.

[0017] Compared with the prior art, the beneficial effects of the present invention are as follows: (1) The present invention promotes the Maillard reaction process of materials through microwave-steam synergistic pretreatment, increases the total content of flavor substances, and realizes the quality improvement and energy saving in peanut oil production. Compared with the ordinary frying method, the energy consumption can be reduced by about 30%.

[0018] (2) The present invention performs microwave frying on peanut kernels, and continuously microwave-heats the peanut kernels by utilizing the energy characteristics of microwaves. Microwaves have the characteristics of short wavelength and high frequency. When microwaves irradiate on the dielectric material, the dielectric material will absorb microwave energy and convert it into heat energy, enabling rapid heating in a relatively short time, with the advantages of uniform heating, energy conservation and environmental protection, and high efficiency.

[0019] (3) After frying the peanut kernels, the present invention performs steam conditioning on them, which can make the peanuts evenly heated by steam, avoiding local overheating or undercooking, thus ensuring the fragrance and color of the peanut oil, increasing the content of flavor substances in the peanut oil, and the steam can also help soften the peanuts, improving the oil yield and the quality of the oil. Specific Embodiments

[0020] Example 1 A process method for improving the flavor of peanut oil by microwave-steam synergistic pretreatment, comprising the following steps: (1)Raw material screening: Remove impurities in peanuts through a vibrating screen, cyclone dust collector, stoner, and color sorter to obtain screened peanut kernels. (2)Microwave roasting: Place the screened peanut kernels in a continuous microwave seed roasting furnace with an outlet temperature of 150 °C to obtain roasted peanut kernels; the moisture content of the roasted peanut kernels is 0.35%. (3)Steam conditioning: Quickly put the roasted peanut kernels into a steamer for steam conditioning. The steam is saturated steam at a pressure of 0.3 MPa for 10 minutes to obtain steam-conditioned peanut kernels; the moisture content of the steam-conditioned peanut kernels is 1.0%, and the outlet temperature is 70 °C. (4)Pressing: Add the steam-conditioned peanut kernels to an oil press to obtain crude pressed oil and peanut cake; the residual oil content in the peanut cake is 6%. (5)Low-temperature filtration: After the crude pressed oil is precipitated in a crude oil tank, pump it into a cooling tank and cool it with cold water under stirring conditions. Cool it to 20 - 25 °C for the first time, then conduct a first filtration, and then cool it to 18 - 20 °C for the second time, and then pump it into a plate and frame filter for a second filtration. Use the filter cloth and filter paper of the filter to filter out various impurities in the crude oil to obtain qualified peanut oil. (6)Finished product filling and storage: Pump the qualified peanut oil into a finished product storage tank through a bag filter for storage, and use an automatic filling machine for filling. Conduct ozone sterilization to ensure that the entire process is carried out under aseptic conditions. Conduct lamp inspection on the filled peanut oil. It is required that there is no oil outside the bottle, the label is not contaminated, and there are no visible impurities in the finished product oil in the bottle. Store it in a cool and dark place to obtain peanut oil with improved flavor.

[0021] Example 2 A process method for improving the flavor of peanut oil by microwave-steam synergistic pretreatment, comprising the following steps: (1)Raw material screening: Remove impurities in peanuts through a vibrating screen, cyclone dust collector, stoner, and color sorter to obtain screened peanut kernels. (2)Microwave roasting: Place the screened peanut kernels in a continuous microwave seed roasting furnace with an outlet temperature of 155 °C to obtain roasted peanut kernels; the moisture content of the roasted peanut kernels is 0.35%. (3)Steam conditioning: Quickly put the roasted peanut kernels into a steamer for steam conditioning. The steam is saturated steam at a pressure of 0.2 MPa for 10 minutes to obtain steam-conditioned peanut kernels; the moisture content of the steam-conditioned peanut kernels is 0.9%, and the outlet temperature is 60 °C. (4)Pressing: Add the steam-conditioned peanut kernels to an oil press to obtain crude pressed oil and peanut cake; the residual oil content in the peanut cake is 7%. (5)Low-temperature filtration: The pressed crude oil is pumped into a cooling tank after precipitation in the crude oil tank, cooled with cold water under stirring conditions, cooled to 20-25 °C for the first time, then filtered once, and then cooled to 18-20 °C for the second time, and then pumped into a plate and frame filter for secondary filtration. Various impurities in the crude oil are filtered out by the filter cloth and filter paper of the filter to obtain qualified peanut oil; (6)Finished product filling and storage: The qualified peanut oil is pumped into the finished product storage tank through a bag filter, filled with an automatic filling machine, and ozone sterilization is carried out to ensure that the whole process is carried out under sterile conditions. The filled peanut oil is subjected to lamp inspection, requiring no oil outside the bottle, no pollution on the label, no visible impurities in the finished product in the bottle, and stored in a cool and dark place to obtain peanut oil with improved flavor.

[0022] Example 3 A process method for improving the flavor of peanut oil by microwave-steam synergistic pretreatment, comprising the following steps: (1)Raw material screening: Remove impurities in the peanuts through a vibrating screen, cyclone dust collector, stone remover, and color sorter to obtain screened peanut kernels; (2)Microwave roasting: Place the screened peanut kernels in a continuous microwave seed roasting furnace, with an outlet temperature of 150 °C, to obtain roasted peanut kernels; the moisture content of the roasted peanut kernels is 0.35%; (3)Steam conditioning: Quickly put the roasted peanut kernels into a steamer for steam conditioning treatment. The steam is saturated steam at a pressure of 0.4 MPa for 12 minutes to obtain steam-conditioned peanut kernels; the moisture content of the steam-conditioned peanut kernels is 1.1%, and the outlet temperature is 80 °C; (4)Pressing: Add the steam-conditioned peanut kernels to an oil press to obtain pressed crude oil and peanut cake; the residual oil content in the peanut cake is 5%; (5)Low-temperature filtration: The pressed crude oil is pumped into a cooling tank after precipitation in the crude oil tank, cooled with cold water under stirring conditions, cooled to 20-25 °C for the first time, then filtered once, and then cooled to 18-20 °C for the second time, and then pumped into a plate and frame filter for secondary filtration. Various impurities in the crude oil are filtered out by the filter cloth and filter paper of the filter to obtain qualified peanut oil; (6)Finished product filling and storage: The qualified peanut oil is pumped into the finished product storage tank through a bag filter, filled with an automatic filling machine, and ozone sterilization is carried out to ensure that the whole process is carried out under sterile conditions. The filled peanut oil is subjected to lamp inspection, requiring no oil outside the bottle, no pollution on the label, no visible impurities in the finished product in the bottle, and stored in a cool and dark place to obtain peanut oil with improved flavor.

[0023] Example 4 A process method for improving the flavor of peanut oil by microwave-steam synergistic pretreatment, comprising the following steps: (1) Raw material screening: Remove impurities in the peanut kernels through a vibrating screen, cyclone dust collector, stoner, and color sorter to obtain the screened peanut kernels. (2) Microwave roasting: Place the screened peanut kernels in a continuous microwave seed roasting furnace with an outlet temperature of 165 °C to obtain the roasted peanut kernels; the moisture content of the roasted peanut kernels is 0.35%. (3) Steam conditioning: Quickly put the roasted peanut kernels into a steamer for steam conditioning. The steam is saturated steam at a pressure of 0.3 MPa for 11 minutes to obtain the steam-conditioned peanut kernels; the moisture content of the steam-conditioned peanut kernels is 1.0% and the outlet temperature is 75 °C. (4) Pressing: Add the steam-conditioned peanut kernels to an oil press to obtain crude pressed oil and peanut cake; the residual oil content in the peanut cake is 6%. (5) Low-temperature filtration: After the crude pressed oil is precipitated in a crude oil tank, pump it into a cooling tank and cool it with cold water under stirring conditions. Cool it to 20 - 25 °C for the first time and then conduct the first filtration, and then cool it to 18 - 20 °C for the second time, and then pump it into a plate and frame filter for the second filtration. Use the filter cloth and filter paper of the filter to filter out various impurities in the crude oil to obtain qualified peanut oil. (6) Finished product filling and storage: Pump the qualified peanut oil into a finished product storage tank through a bag filter for storage, and use an automatic filling machine for filling. Conduct ozone sterilization to ensure that the whole process is carried out under sterile conditions. Conduct lamp inspection on the filled peanut oil. It is required that there is no oil outside the bottle, the label is not contaminated, and there are no visible impurities in the finished product oil in the bottle. Store it in a cool and dark place to obtain peanut oil with improved flavor.

[0024] Example 5 A process method for improving the flavor of peanut oil by microwave-steam synergistic pretreatment, comprising the following steps: (1) Raw material screening: Remove impurities in the peanut kernels through a vibrating screen, cyclone dust collector, stoner, and color sorter to obtain the screened peanut kernels. (2) Microwave roasting: Place the screened peanut kernels in a continuous microwave seed roasting furnace with an outlet temperature of 170 °C to obtain the roasted peanut kernels; the moisture content of the roasted peanut kernels is 0.35%. (3) Steam conditioning: Quickly put the roasted peanut kernels into a steamer for steam conditioning. The steam is saturated steam at a pressure of 0.3 MPa for 10 minutes to obtain the steam-conditioned peanut kernels; the moisture content of the steam-conditioned peanut kernels is 1.0% and the outlet temperature is 70 °C. (4) Pressing: Add the steam-conditioned peanut kernels to an oil press to obtain crude pressed oil and peanut cake; the residual oil content in the peanut cake is 6%. (5)Low-temperature filtration: The pressed crude oil is pumped into a cooling tank after sedimentation in a crude oil tank. Under the stirring condition, it is cooled with cold water, cooled to 20-25°C for the first time, then filtered once, and then cooled to 18-20°C for the second time, and then pumped into a plate and frame filter for secondary filtration. The filter cloth and filter paper of the filter are used to filter out various impurities in the crude oil to obtain qualified peanut oil; (6)Finished product filling and storage: The qualified peanut oil is pumped into a finished product storage tank through a bag filter for storage, filled with an automatic filling machine, and ozone sterilization is carried out to ensure that the whole process is carried out under sterile conditions. The filled peanut oil is subjected to lamp inspection, requiring no oil outside the bottle, no pollution on the label, no visible impurities in the finished product in the bottle, and stored in a cool and dark place to obtain peanut oil with improved flavor.

[0025] Comparative Example 1 A process method for improving the flavor of peanut oil, comprising the following steps: (1)Raw material screening: Remove impurities in the peanuts through a vibrating screen, cyclone dust collector, stone remover, and color sorter to obtain the screened peanut kernels; (2)Stir-frying: Place the screened peanut kernels in a continuous seed frying furnace, and the discharging temperature is 170°C to obtain the stir-fried peanut kernels; the moisture content of the stir-fried peanut kernels is 0.35%; (3)Pressing: Add the stir-fried peanut kernels to an oil press to obtain pressed crude oil and peanut cake; the residual oil content in the peanut cake is 6%; (4)Low-temperature filtration: The pressed crude oil is pumped into a cooling tank after sedimentation in a crude oil tank. Under the stirring condition, it is cooled with cold water, cooled to 20-25°C for the first time, then filtered once, and then cooled to 18-20°C for the second time, and then pumped into a plate and frame filter for secondary filtration. The filter cloth and filter paper of the filter are used to filter out various impurities in the crude oil to obtain qualified peanut oil; (5)Finished product filling and storage: The qualified peanut oil is pumped into a finished product storage tank through a bag filter for storage, filled with an automatic filling machine, and ozone sterilization is carried out to ensure that the whole process is carried out under sterile conditions. The filled peanut oil is subjected to lamp inspection, requiring no oil outside the bottle, no pollution on the label, no visible impurities in the finished product in the bottle, and stored in a cool and dark place to obtain peanut oil.

[0026] Comparative Example 2 A process method for improving the flavor of peanut oil, comprising the following steps: (1)Raw material screening: Remove impurities in the peanuts through a vibrating screen, cyclone dust collector, stone remover, and color sorter to obtain the screened peanut kernels; (2) Steam conditioning: The roasted peanut kernels are quickly put into a steamer for steam conditioning. The steam is saturated steam at a pressure of 0.3 MPa for 10 minutes to obtain peanut kernels after steam conditioning. The moisture content of the peanut kernels after steam conditioning is 1.0%, and the discharging temperature is 70 °C. (3) Pressing: The peanut kernels after steam conditioning are added to an oil press to obtain crude pressed oil and peanut cake. The residual oil content in the peanut cake is 6%. (4) Low-temperature filtration: The crude pressed oil is pumped into a cooling tank after sedimentation in a crude oil tank. Under the condition of stirring, it is cooled with cold water. It is cooled to 20 - 25 °C for the first time and then filtered once. Then it is cooled to 18 - 20 °C for the second time and pumped into a plate and frame filter for secondary filtration. Various impurities in the crude oil are filtered out by the filter cloth and filter paper of the filter to obtain qualified peanut oil. (5) Finished product filling and storage: The qualified peanut oil is pumped into a finished product storage tank through a bag filter for storage. It is filled using an automatic filling machine and ozone sterilization is carried out to ensure that the whole process is carried out under sterile conditions. The filled peanut oil is subjected to lamp inspection, requiring no oil outside the bottle, no pollution on the label, no visible impurities in the finished oil in the bottle, and stored in a cool and dark place to obtain peanut oil with improved flavor.

[0027] Comparative Example 3 A process method for improving the flavor of peanut oil, comprising the following steps: (1) Raw material screening: The impurities in the peanut kernels are removed by a vibrating screen, cyclone dust collector, stone remover, and color sorter to obtain screened peanut kernels. (2) Microwave roasting: The screened peanut kernels are placed in a continuous microwave seed roasting furnace with a discharging temperature of 170 °C to obtain roasted peanut kernels. The moisture content of the roasted peanut kernels is 0.35%. (3) Pressing: The roasted peanut kernels are added to an oil press to obtain crude pressed oil and peanut cake. The residual oil content in the peanut cake is 6%. (4) Low-temperature filtration: The crude pressed oil is pumped into a cooling tank after sedimentation in a crude oil tank. Under the condition of stirring, it is cooled with cold water. It is cooled to 20 - 25 °C for the first time and then filtered once. Then it is cooled to 18 - 20 °C for the second time and pumped into a plate and frame filter for secondary filtration. Various impurities in the crude oil are filtered out by the filter cloth and filter paper of the filter to obtain qualified peanut oil. (5) Finished product filling and storage: The qualified peanut oil is pumped into a finished product storage tank through a bag filter for storage. It is filled using an automatic filling machine and ozone sterilization is carried out to ensure that the whole process is carried out under sterile conditions. The filled peanut oil is subjected to lamp inspection, requiring no oil outside the bottle, no pollution on the label, no visible impurities in the finished oil in the bottle, and stored in a cool and dark place to obtain peanut oil with improved flavor.

[0028] Experimental Example 1 The flavor substance contents of the peanut oils in Examples 1 - 5 were detected, and the detection results are listed in Table 1.

[0029] Table 1. Flavor Substance Contents of Peanut Oil As can be seen from Table 1, the flavor substance contents in the peanut oils obtained by pressing the peanuts pretreated by microwave - steam co - pretreatment in Examples 1 - 5 are high, higher than 59.69 mg / kg. Among them, when the temperature of microwave frying is 170 °C, the flavor substance content in the peanut oil is 71.15 mg / kg. It can be seen that the peanut oil obtained by the microwave - steam co - pretreatment of peanuts according to the present invention can significantly increase the flavor substance content in the peanut oil.

[0030] Experimental Example 2 The flavor substance contents in the peanut oils of Example 5 and Comparative Examples 1 - 3 were detected, and the detection results are listed in Table 2.

[0031] Table 2. Flavor Substance Contents of Peanut Oil As can be seen from Table 2, the total flavor substance content in the peanut oil obtained by pressing the peanuts without microwave - steam co - pretreatment in Comparative Example 1 is 54.38 mg / kg. The flavor substance content could not be detected in the peanut oil obtained by pressing the peanuts without microwave frying treatment in Comparative Example 2. The total flavor substance content in the peanut oil obtained by pressing the peanuts without steam conditioning treatment in Comparative Example 3 is 57.66 mg / kg, and their flavor substance contents are all lower than that in the peanut oil of Example 5. The flavor substance content in the peanut oil of Example 5 is 30.84% higher than that in Comparative Example 1 and 23.40% higher than that in Comparative Example 3. It can be seen that both microwave frying and steam conditioning of peanut kernels according to the present invention can significantly increase the flavor substance content in the peanut oil.

[0032] Experimental Example 3 To explore the influence of the temperature of microwave frying on the flavor substance content in peanut oil. The peanut oil was prepared according to the method of Example 5, and the temperature of microwave frying in step (2) was set at 145, 150, 155, 160, 165, 170, 175 °C respectively. The flavor substance content in the peanut oil was detected, and the detection results are listed in Table 3.

[0033] Table 3. Flavor Substance Contents of Peanut Oil As can be seen from Table 3, the frying temperature directly affects the content of flavor substances in peanut oil. As the temperature increases, the content of flavor substances in peanut oil gradually increases. When the frying temperature is too low, the reaction rate of the components in the peanuts to form flavor substances in peanut oil is slow and the reaction is incomplete, resulting in a low content of flavor substances in peanut oil. However, when the frying temperature is too high, there will be a phenomenon of scorching, producing bad flavors and harmful substances, which is not conducive to the existence of flavor substances in peanut oil, and high temperature will also increase production costs. Therefore, the microwave frying temperature of the present invention is 150-170 °C, preferably 160-170 °C.

Claims

1. A process method for improving the flavor of peanut oil by microwave-steam synergistic pretreatment, characterized in that: It includes the following steps: (1) Raw material screening: Remove impurities in peanut kernels through a vibrating screen, cyclone dust collector, stoner, and color sorter to obtain screened peanut kernels; (2) Microwave frying: Place the screened peanut kernels in a continuous microwave seed frying furnace to obtain fried peanut kernels; (3) Steam conditioning: Quickly put the fried peanut kernels into a steamer for steam conditioning treatment for 8 - 12 minutes to obtain steam-conditioned peanut kernels; (4) Pressing: Add the steam-conditioned peanut kernels to an oil press to obtain crude pressed oil and peanut cake; (5) Low-temperature filtration: After the crude pressed oil is precipitated in a crude oil tank, pump it into a cooling tank, cool it with cold water under stirring conditions, and then filter to obtain peanut oil; (6) Finished product filling and storage: Filter the peanut oil through a bag filter, fill it using an automatic filling machine, conduct lamp inspection on the filled peanut oil, and store it in a cool and light-proof place to obtain peanut oil with improved flavor.

2. The process method for improving the flavor of peanut oil by microwave-steam synergistic pretreatment according to claim 1, characterized in that: In step (2), the discharge temperature of the continuous microwave seed frying furnace is 150 - 170 °C.

3. The process method for improving the flavor of peanut oil by microwave-steam synergistic pretreatment according to claim 1, characterized in that: In step (2), the moisture content of the fried peanut kernels is 0.3 - 0.4%.

4. The process method for improving the flavor of peanut oil by microwave-steam synergistic pretreatment according to claim 1, characterized in that: In step (3), the steam for the steam conditioning treatment is saturated steam under a pressure of 0.2 - 0.4 MPa.

5. The process method for improving the flavor of peanut oil by microwave-steam co-preprocessing according to claim 1, characterized in that: In step (3), the moisture content of the steam-conditioned peanut kernels is 0.9 - 1.1%, and the discharge temperature of the steam-conditioned peanut kernels is 60 - 80 °C.

6. The process method for improving the flavor of peanut oil by microwave-steam collaborative pretreatment according to claim 1, characterized in that: In step (4), the residual oil content in the peanut cake is 5 - 7%.

7. The process method for improving the flavor of peanut oil by microwave-steam synergistic pretreatment according to claim 1, characterized in that: In step (5), the cooling and filtration operations are as follows: Cool the crude pressed oil to 20 - 25 °C at one time, conduct a primary filtration, then cool it to 18 - 20 °C for a second time, and then pump it into a plate and frame filter for a secondary filtration.

8. The process method for improving the flavor of peanut oil by microwave-steam synergistic pretreatment according to claim 1, characterized in that: In step (6), the content of flavor substances in the peanut oil with improved flavor is > 59.69 mg / kg.

Images