Five ancient three incense peanut oil processing equipment and process

Abstract

The application discloses a kind of five ancient three fragrant peanut oil processing equipment and process, it is related to peanut oil processing technical field.The application includes three sections series independent microwave baking cavity, the three sections series independent microwave baking cavity is sequentially divided into preheating slow-release cavity, fresh fragrance excitation cavity and surface layer setting cavity from left to right, buffer shielding cavity is arranged between adjacent cavities.The application is provided with preheating slow-release cavity, fresh fragrance excitation cavity, surface layer setting cavity three independent microwave cavities, buffer shielding cavity is arranged between adjacent cavities, and is equipped with metal wave suppression curtain;Equipment level realizes electromagnetic field, temperature field, humidity field three-dimensional isolation, avoid microwave crosstalk to form local hot spot, inhibit heat convection, water vapor, aroma cross-flow across cavity;Preheating slow-release, fresh fragrance excitation, surface layer setting gradient low-temperature microwave process are sequentially executed, remove surface layer water vapor, excite peanut original fresh fragrance, converge surface layer moisture, provide process basis for forming threefold fragrance.

Description

Technical Field

[0001] This invention relates to the field of peanut oil processing technology, specifically to a processing equipment and process for five-antique-three-fragrant fresh peanut oil. Background Technology

[0002] In the peanut oil processing industry, a process route combining steaming followed by roasting, low-temperature microwave roasting, physical slow pressing, and low-temperature aroma locking can produce peanut oil with a triple aroma that is "fragrant to smell, fragrant when cooking, and fragrant when eating," which is different from the strong-aroma and burnt-aroma peanut oil obtained by traditional high-temperature roasting.

[0003] Existing microwave peanut roasting equipment and corresponding processing methods still have many technical shortcomings in actual production applications: First, existing microwave peanut roasting equipment mostly uses an integrated single-cavity microwave tunnel, which makes it difficult to achieve segmented gradient temperature control. A few multi-segment microwave devices lack reliable electromagnetic shielding and temperature and humidity isolation structures. The microwave electromagnetic fields between the cavities couple to generate electric field hotspots, causing local overheating of the peanuts. This can easily lead to excessive Maillard reactions, generating burnt substances and introducing a burnt aroma. Hot air and water vapor freely circulate between the chambers, making it impossible to complete the step-by-step aroma enhancement process of "preheating and slow release - fresh aroma activation - surface shaping". In terms of processing methods, it is difficult to accurately control the timing of dehumidification and aroma locking.

[0004] Secondly, traditional equipment generally uses flat conveyor belts for transport or internal stirring paddles for material turning. Flat conveying results in uneven material accumulation and significant differences in peanut heating. Stirring paddles, often made of polymers like rubber or ordinary silicone, absorb microwave energy and age when placed in a microwave field, releasing harmful substances that contaminate the peanuts and oils. Removing the stirring component leads to insufficient peanut turning and uneven ripening. Current processing methods lack the technical means to achieve gentle turning of peanuts while simultaneously controlling the dehumidification-sealing-micro-dehumidification sequence without an internal stirring component.

[0005] Third, most existing peanut roasting processes use open or semi-open processing environments, which easily lead to a large loss of peanut aroma substances with exhaust air. To achieve airtight aroma retention, active sealing components such as solenoid valves and pneumatic valves are generally used, resulting in complex equipment structures, many parts, high maintenance costs, and complicated processes. It is difficult to simultaneously remove moisture and retain fresh aroma, which can easily lead to a musty taste due to residual moisture and make it impossible to stably achieve a triple aroma.

[0006] Fourth, peanuts that have undergone uniform steaming naturally exhibit varying moisture content. Traditional processing methods use uniform microwave power and conveying speed to process the entire batch of peanuts, making it impossible to differentiate and control the dehydration of individual peanut groups. As a result, the finished peanuts have inconsistent moisture content, and the crude oil consistency fluctuates greatly after pressing, making it difficult to consistently achieve the product effect of "thick oil with good flavor and less oil but strong taste".

[0007] Fifth, the shielding and protection of the feed inlet, discharge outlet, and transition position of the existing microwave equipment are not perfect, which can easily lead to microwave leakage. Cold air from the outside can flow back into the cavity, causing condensation and moisture on the peanut surface when it gets cold, resulting in a decline in oil quality. The existing process lacks constraints on the temperature drop in the material transition section, which can easily cause peanuts to cool suddenly, resulting in oil solidification and aroma molecule closure, which destroys the final flavor.

[0008] Therefore, there is an urgent need to provide a processing equipment and method for five-antique-three-fragrant fresh peanut oil, which can realize three-stage gradient low-temperature microwave processing, and achieve automatic dehumidification-sealing-micro-dehumidification switching by mechanical posture changes. It has no rubber and plastic stirring parts inside the cavity, and takes into account both dehumidification and aroma locking. The process is controllable and the finished product has a stable flavor. Summary of the Invention

[0009] The purpose of this invention is to solve the above problems by providing a processing equipment and process for processing five-antique-three-fragrant fresh peanut oil.

[0010] To achieve the above objectives, the present invention specifically adopts the following technical solution: A processing device for five ancient and three fragrant fresh peanut oil includes three independent microwave roasting cavities connected in series. The three independent microwave roasting cavities are divided into a preheating slow release cavity, a fresh aroma activation cavity and a surface shaping cavity from left to right. A buffer shielding cavity is provided between adjacent cavities. The three-section series independent microwave baking cavity is internally connected to a microwave tunnel conveyor line. Two sets of exhaust fans are installed on the outside of the microwave tunnel conveyor line. The exhaust fans can generate a slight negative pressure inside the microwave tunnel conveyor line. The two sets of exhaust fans are located in the preheating slow release cavity and the surface shaping cavity, respectively. The microwave tunnel conveyor belt has several through holes at equal intervals. An independent baking assembly is installed on the outside of the through holes. The independent baking assembly includes a fixed support tube fixedly installed on the outside of the through holes. A flexible bend is provided at the outer end of the fixed support tube. An installation tube is provided at the outer end of the flexible bend. A glass cover is rotatably installed at the outer end of the installation tube. The microwave tunnel conveyor line is equipped with a rolling guide assembly on its front side. The glass cover is tilted on the rolling guide assembly, causing the flexible tube to bend. As the microwave tunnel conveyor line is conveyed into the three cavities, the tilting angle of the glass cover changes synchronously.

[0011] Furthermore, the temperature control range of the preheating and slow-release chamber is 80-83℃, the temperature control range of the aroma-activating chamber is 83-86℃, and the temperature control range of the surface-shaping chamber is 85-88℃. The three microwave cavities operate at low temperatures throughout, avoiding the production of burnt aroma and heavy, strong aroma from the high-temperature caramelization of peanuts.

[0012] Furthermore, both ends of the buffer shielding cavity and the three-section series independent microwave baking cavity are equipped with metal wave-damping curtains. The metal wave-damping curtains are stainless steel interwoven soft curtains without rubber or plastic materials, which can achieve microwave attenuation shielding, block the convection of cavity temperature and heat and the flow of water vapor and aroma, and do not interfere with the passage of materials in the flexible tube.

[0013] Furthermore, the flexible bend is made of low-absorption food-grade special silicone material. The hose remains expanded when unloaded and can bend and close automatically after being lifted to carry materials.

[0014] Furthermore, both the left and right sides of the fixed support tube are hinged with support telescopic rods, and the telescopic ends of the support telescopic rods are hinged to the mounting tube.

[0015] Furthermore, a correction frame is provided at the left end of the microwave tunnel conveyor line, an arc-shaped guide is installed inside the correction frame, and an inclined plate guide is provided on the left side of the arc-shaped guide.

[0016] Furthermore, the rolling guide assembly is divided into a feeding buffer section, a preheating and slow-release guide section, a fresh aroma activating guide section, a surface shaping guide section, and a vertical guide section one from left to right. A vertical guide section two is symmetrically arranged on the back of the vertical guide section one, and a guide slope is provided at the connection point. The inclination angle of the fresh aroma activating guide section is greater than that of the surface shaping guide section, and the inclination angle of the surface shaping guide section is greater than that of the preheating and slow-release guide section. Several protrusions are provided at equal intervals on the fresh aroma activating guide section.

[0017] Furthermore, the outer surface of the rolling guide assembly is provided with a low-absorption food-grade special silicone cushioning pad.

[0018] Furthermore, a feeding funnel is provided at the left end of the microwave tunnel conveyor body, and a feeding guide hopper is provided at the top of the feeding funnel at an incline. A discharging guide hopper is provided at the right end of the microwave tunnel conveyor body. The discharging guide hopper is located directly below the vertical guide section, and the width of the discharging guide hopper is greater than the length of the vertical guide section.

[0019] A processing method for five-antique-three-fragrant fresh peanut oil includes the following steps: S1. Raw material pretreatment: Peanuts are planted in small fields without the use of plastic film. Natural fertilizers are applied throughout the planting process, following the natural growth pattern to avoid pollution from the source and ensure the natural quality of the peanut raw materials. Combined with intelligent color sorting and grading, moldy and shriveled peanuts are removed and then stored at low temperature. S2. Steaming followed by roasting in a segmented microwave temperature-controlled roasting process: Pre-treated peanuts are steamed at atmospheric pressure to remove their raw and astringent taste, and then fed into a three-section series of independent microwave roasting cavities for gradient low-temperature processing. The three microwave cavities are arranged sequentially along the material conveying direction as follows: 80-83℃ preheating and slow-release cavity, 83-86℃ fresh aroma activation cavity, and 85-88℃ surface shaping cavity. Independent roasting components are evenly arranged on the microwave tunnel conveyor line 6. When the peanuts are conveyed to the bottom, they are filled. When the conveyor belt moves upward, the independent roasting components bend and close to form an independent sealed space. They also roll along the rolling guide components to generate micro-vibration and turn the peanuts in the tube. The low-temperature microwave uniformly activates the peanuts' intrinsic fresh aroma throughout the process, inhibits the production of burnt aroma and heavy aroma from high-temperature caramelization, and simultaneously achieves microwave sterilization and reduces the formation of aflatoxin and benzo[a]pyrene. S3. Peeling process: Remove the red skin from the peanuts after microwave roasting; S4. Physical slow pressing preserves aroma: Peeled peanuts are subjected to small-batch, fine, low-temperature physical slow pressing to extract crude oil while preserving the natural nutrients and fresh aroma of peanuts; S5. Low-temperature precipitation and aroma locking: The pressed crude oil is rapidly cooled to below 10℃ and allowed to settle at a low temperature, precipitating phospholipids and locking in the fresh aroma of the oil. S6. Thawing and Sedimentation: The crude oil that has been precipitated at low temperature is slowly thawed to promote the full sedimentation and separation of impurities; S7, Integrated Filtration: Removes crude oil impurities in a single filtration, reducing oil loss and aroma loss; S8. Nitrogen-filled low-temperature storage of finished products: The filtered finished oil is sealed with nitrogen and stored at low temperature, simulating the ancient cave storage method to continuously lock in freshness.

[0020] The beneficial effects of this invention are as follows: 1. This invention features three independent microwave cavities: a preheating and slow-release cavity, a fresh aroma activation cavity, and a surface-setting cavity. Buffer shielding cavities are installed between adjacent cavities, along with metal wave-suppressing curtains. At the equipment level, three-dimensional isolation of the electromagnetic field, temperature field, and humidity field is achieved, preventing microwave crosstalk from forming local hot spots and suppressing heat convection, moisture, and aroma crossflow. In terms of processing method, the preheating and slow-release, fresh aroma activation, and surface-setting gradient low-temperature microwave processes are executed sequentially. Temperature is controlled throughout the process to avoid the high-temperature caramelization of peanuts, which produces a burnt aroma and a heavy, strong aroma. Stepwise, the surface moisture is removed, the original fresh aroma of peanuts is activated, and surface moisture is reduced, providing a technological basis for the formation of a triple aroma.

[0021] 2. This invention features an independent baking component and a rolling guide component. The microwave tunnel conveyor line drives the glass cover to change its tilt angle, thereby driving the flexible bend to produce different degrees of bending. The equipment does not require active opening and closing components such as solenoid valves and pneumatic valves. It can switch between ventilated, sealed, and micro-ventilated states solely based on mechanical posture. In the corresponding processing method, it automatically completes the timing control of dehumidification, fragrance locking, and micro-moisture removal as it follows the material's movement. This simplifies the equipment structure, reduces vulnerable electrical control components, lowers the overall machine failure rate, and ensures high reliability of process execution.

[0022] 3. The processing method of this invention fully covers the entire process of raw material pretreatment, including steaming followed by roasting, segmented microwave temperature-controlled roasting, peeling, physical slow pressing, low-temperature sedimentation to lock in aroma, thawing and settling, filtration, and nitrogen-filled low-temperature storage, replicating the "Five Ancient and Three Fragrant" process concept; the entire process uses physical processing without chemical additives; the resulting peanut oil has the triple characteristics of a fragrant and fresh aroma, enhancing the flavor and shine of dishes, thick and flavorful, low oil content but high taste, and a smooth and non-greasy taste with a lingering fragrance, which is different from the strong and burnt peanut oil produced by traditional high-temperature processes, and better preserves the nutritional components of peanuts. Attached Figure Description

[0023] Figure 1 This is a schematic diagram of the overall structure of the present invention; Figure 2 This is a schematic cross-sectional view of the overall structure of the present invention; Figure 3 This is a schematic diagram of the microwave tunnel transmission line structure of the present invention. Figure 1 ; Figure 4 This is a schematic diagram of the microwave tunnel transmission line structure of the present invention. Figure 2 ; Figure 5 This is a schematic diagram of the rolling guide component structure of the present invention; Figure 6 This is a schematic diagram of the independent baking component structure of the present invention.

[0024] Reference numerals: 1. Preheating and slow-release chamber; 2. Aroma activation chamber; 3. Surface shaping chamber; 4. Buffer and shielding chamber; 5. Metal wave-damping curtain; 6. Microwave tunnel conveyor line; 61. Exhaust fan; 62. Feeding funnel; 63. Feeding guide hopper; 64. Discharge guide hopper; 7. Correction frame; 71. Arc-shaped guide section; 72. Inclined guide section; 8. Independent baking assembly; 81. Fixed support pipe; 82. Flexible bend pipe; 83. Installation pipe; 84. Glass cover; 85. Support telescopic rod; 9. Rolling guide assembly; 91. Feeding buffer section; 92. Preheating and slow-release guide section; 93. Aroma activation guide section; 94. Surface shaping guide section; 95. Vertical guide section one; 96. Vertical guide section two. Detailed Implementation

[0025] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings.

[0026] Example 1, as Figures 1-6As shown, a five-antique-three-fragrance fresh peanut oil processing equipment includes three independent microwave roasting cavities connected in series. The three independent microwave roasting cavities are divided into a preheating and slow-release cavity 1, a fresh aroma activation cavity 2, and a surface shaping cavity 3 from left to right. A buffer shielding cavity 4 is provided between adjacent cavities. The three-section series-connected independent microwave baking cavity has a microwave tunnel conveyor line 6 running through it. Two sets of exhaust fans 61 are installed on the outside of the microwave tunnel conveyor line 6. The exhaust fans 61 can generate a slight negative pressure inside the microwave tunnel conveyor line 6. The two sets of exhaust fans 61 are located in the preheating slow release cavity 1 and the surface shaping cavity 3, respectively. The microwave tunnel conveyor line 6 has several through holes at equal intervals on its conveyor belt. An independent baking assembly 8 is installed on the outside of the through holes. The independent baking assembly 8 includes a fixed support tube 81 fixedly installed on the outside of the through holes. A flexible bend tube 82 is provided at the outer end of the fixed support tube 81. An installation tube 83 is provided at the outer end of the flexible bend tube 82. A glass cover 84 is rotatably installed at the outer end of the installation tube 83. The microwave tunnel conveyor line 6 is provided with a rolling guide assembly 9 on the front. The glass cover 84 is tilted on the rolling guide assembly 9, which causes the flexible bend 82 to bend. As the microwave tunnel conveyor line 6 is conveyed into the three cavities, the tilt angle of the glass cover 84 changes synchronously.

[0027] The temperature control range of the preheating and slow-release chamber 1 is 80-83℃, the temperature control range of the aroma-activating chamber 2 is 83-86℃, and the temperature control range of the surface-shaping chamber 3 is 85-88℃. The three microwave cavities operate at low temperatures throughout the process to avoid the peanuts from burning and developing a strong, overpowering aroma due to high-temperature caramelization.

[0028] The flexible bend 82 is made of low-absorption food-grade special silicone material. The hose remains stretched when unloaded and can bend and close automatically after being lifted to carry materials.

[0029] Baking steps: Below the left end of the microwave tunnel conveyor line 6, the glass cover 84 hangs down naturally, and the flexible bend tube 82 is naturally straightened. At this time, steamed peanuts can be directly poured into the glass cover 84 through the through hole. Then, the microwave tunnel conveyor line 6 conveys the independent baking component 8 to the top. The glass cover 84 is tilted on the rolling guide component 9, the flexible bend tube 82 is bent, and the microwave tunnel conveyor line 6 conveys the independent baking component 8 from left to right. The glass cover 84 is along the rolling guide component 9. When passing through the preheating slow-release chamber 1 (using low-power intermittent microwave output), the flexible bend 82 is bent but can still be ventilated. Through microwave heating, it slowly removes the free moisture on the surface of the peanuts without instantly drying the skin. The gentle vibration of the internal structure of the kernel slowly guides the sweet aroma of the peanuts accumulated during steaming to the surface of the kernels, eliminating the residual moisture taste from steaming and laying a buffer for the subsequent release of aroma. During this process, the exhaust fan 61 creates a slight negative pressure inside the microwave tunnel conveyor line 6, slowly drawing steam out from the glass cover 84. When passing through the aroma-inducing cavity 2 (using medium-power intermittent microwave output), the flexible bend tube 82 increases its bending angle, is completely folded, and is airtight. The microwave penetrates the peanut shell and kernel, causing the fatty acids, peanut alcohol, and pyrazine-like natural flavor substances in the peanut to vibrate and precipitate at low speed, and the aroma is locked in the glass cover 84. When passing through the surface shaping chamber 3 (using a low-power intermittent output mode), the bending angle of the flexible bend tube 82 decreases, allowing for slight ventilation. At this point, the flavor substances inside the peanut have been fully released, and only slight drying of the residual moisture on the surface is needed to remove some of the moisture, making the peanut skin dry, firm, and non-sticky; locking in the aroma that has already been released and preventing moisture from carrying away the aroma.

[0030] After completing all microwave roasting processing, the independent roasting component 8 leaves the microwave cavity and is in a vertical position under the guidance of the rolling guide component 9, automatically tilting the roasted peanuts and sending them to the subsequent peeling process.

[0031] Throughout the entire process, the three-section chamber with a differentiated glass cover at an 84-degree tilt angle achieves sequential control of ventilation and dehumidification, complete sealing and aroma locking, and micro-ventilation and dehumidification by relying solely on changes in the conveying posture, without the need for additional active opening and closing components such as solenoid valves and pneumatic valves. Simultaneously, it achieves gentle tumbling of peanuts without stirring components, taking into account multiple effects such as degassing, aroma locking, material tumbling, and protecting the life of the hose, simplifying the equipment structure, reducing the failure rate, and ensuring the stable formation of the triple aroma.

[0032] Example 2, based on the above examples, further includes a metal wave-damping curtain 5 at both ends of the buffer shielding cavity 4 and the three-section series independent microwave baking cavity. The metal wave-damping curtain 5 is a stainless steel interwoven soft curtain without rubber or plastic material, which can achieve microwave attenuation shielding, block the convection of cavity temperature and heat and the flow of water vapor and aroma, and does not interfere with the passage of materials in the flexible tube.

[0033] The buffer shielding cavity 4 has no microwave heating function and only serves as a material transition channel. It relies on the metal wave-damping curtains 5 at both ends to block electromagnetic crosstalk, hot air convection, and the mutual flow of water vapor and aroma. Peanuts only pass through the buffer cavity for a short time of 1 to 2 seconds, and are only allowed to cool down naturally by 1 to 3°C. Forced cooling is not set to prevent condensation on the peanut surface, solidification of oil, and closure of aroma molecules.

[0034] In embodiment three, based on the above embodiments, it further includes that both the left and right sides of the fixed support tube 81 are hinged with support telescopic rods 85, and the telescopic ends of the support telescopic rods 85 are hinged to the mounting tube 83.

[0035] A correction frame 7 is provided at the left end of the microwave tunnel conveyor line 6. An arc-shaped guide part 71 is installed inside the correction frame 7, and an inclined plate guide part 72 is provided on the left side of the arc-shaped guide part 71.

[0036] The rolling guide assembly 9 is divided into a feeding buffer section 91, a preheating and slow-release guide section 92, a fresh aroma activating guide section 93, a surface shaping guide section 94, and a vertical guide section 95 from left to right. A vertical guide section 96 is symmetrically arranged on the back of the vertical guide section 95, and a guide slope is provided at the connection point. The inclination angle of the fresh aroma activating guide section 93 is greater than that of the surface shaping guide section 94, and the inclination angle of the surface shaping guide section 94 is greater than that of the preheating and slow-release guide section 92. Several protrusions are provided at equal intervals on the fresh aroma activating guide section 93.

[0037] By supporting the telescopic rod 85, the torsion of the mounting tube 83 is limited, the rolling of the glass cover 84 is more stable, and the left or right swing of the flexible bend 82 is restricted (left and right are the conveying directions, respectively). Figure 1 Based on the center position, it can only swing back and forth. When the microwave tunnel conveyor line 6 drives the glass cover 84 to be conveyed from the lower left end upward, under the support of the support telescopic rod 85, the glass cover 84 and the flexible bend 82 enter the inclined plate guide part 72 in a straight line. Under the action of the inclined plate guide part 72, the glass cover 84 gradually swings forward (at this time, the flexible bend 82 has already bent, and there will be no peanut leakage if it continues to go upward), until it fits on the feeding buffer part 91. Then, under the guidance of the arc-shaped guide part 71 and the feeding buffer part 91, it leans forward and enters the preheating slow release guide part 92, thereby realizing automatic feeding correction.

[0038] By adjusting the tilt angles of the preheating slow-release guide section 92, the aroma-stimulating guide section 93, and the surface-shaping guide section 94, the tilt angle of the glass cover 84 is changed. The protrusions improve the turning effect and make the heating more uniform. Finally, under the action of the vertical guide section 1 95 and the vertical guide section 2 96, the glass cover 84 is first slowly lifted and tilted on the vertical guide section 1 95 with its opening facing down. Then it enters the space between the vertical guide section 1 95 and the vertical guide section 2 96. An inverted cone-shaped space is formed between the vertical guide section 1 95 and the vertical guide section 2 96, which can stably support the glass cover 84 and keep it vertical, allowing the peanuts inside to be poured out.

[0039] The entire process only requires conveying force. The glass cover 84 relies on gravity and guidance to achieve posture adjustment for feeding, baking and unloading. The equipment is simple and reliable to operate.

[0040] Example 4, based on the above examples, further includes a low-absorption, food-grade special silicone cushioning pad on the outer surface of the rolling guide assembly 9. This increases rolling friction while preventing damage to the glass cover 84.

[0041] Example 5, based on the above examples, further includes a feeding funnel 62 provided at the left end of the microwave tunnel conveyor line 6, a feeding guide hopper 63 provided at the top of the feeding funnel 62 at an angle, and a discharging guide hopper 64 provided at the right end of the microwave tunnel conveyor line 6. The discharging guide hopper 64 is located directly below the vertical guide section 95, and the width of the discharging guide hopper 64 is greater than the length of the vertical guide section 95.

[0042] When the independent roasting component 8 is located below, the through hole moves to directly below the feeding funnel 62, and the peanuts are automatically filled by the guide of the feeding funnel 62.

[0043] During feeding, the poured peanuts fall into the feeding guide hopper 64, which guides them to the next work station.

[0044] Example 6: A processing method for five-antique-three-fragrant fresh peanut oil, comprising the following steps: S1. Raw material pretreatment: Peanuts are planted in small fields without the use of plastic film. Natural fertilizers are applied throughout the planting process, following the natural growth pattern to avoid pollution from the source and ensure the natural quality of the peanut raw materials. Combined with intelligent color sorting and grading, moldy and shriveled peanuts are removed and then stored at low temperature. S2. Steaming followed by roasting in a segmented microwave temperature-controlled roasting process: Pre-treated peanuts are steamed at atmospheric pressure to remove their raw and astringent taste, and then fed into a three-section series of independent microwave roasting cavities for gradient low-temperature processing. The three microwave cavities are arranged sequentially along the material conveying direction as follows: 80-83℃ preheating and slow-release cavity, 83-86℃ fresh aroma activation cavity, and 85-88℃ surface shaping cavity. Independent roasting components 8 are evenly arranged on the microwave tunnel conveyor line 6. When the peanuts are conveyed to the bottom, they are filled. When the conveyor belt moves upward, the independent roasting components 8 bend and close to form an independent sealed space. They also roll along the rolling guide component 9 to generate micro-vibration and turn the peanuts in the tube. The low-temperature microwave uniformly activates the peanuts' intrinsic fresh aroma throughout the process, inhibits the production of burnt aroma and heavy aroma from high-temperature caramelization, and simultaneously achieves microwave sterilization and reduces the formation of aflatoxin and benzo[a]pyrene. S3. Peeling process: Remove the red skin from the peanuts after microwave roasting; S4. Physical slow pressing preserves aroma: Peeled peanuts are subjected to small-batch, fine, low-temperature physical slow pressing to extract crude oil while preserving the natural nutrients and fresh aroma of peanuts; S5. Low-temperature precipitation and aroma locking: The pressed crude oil is rapidly cooled to below 10℃ and allowed to settle at a low temperature, precipitating phospholipids and locking in the fresh aroma of the oil. S6. Thawing and Sedimentation: The crude oil that has been precipitated at low temperature is slowly thawed to promote the full sedimentation and separation of impurities; S7, Integrated Filtration: Removes crude oil impurities in a single filtration, reducing oil loss and aroma loss; S8. Nitrogen-filled low-temperature storage of finished products: The filtered finished oil is sealed with nitrogen and stored at low temperature, simulating the ancient cave storage method to continuously lock in freshness.

[0045] The above description of the disclosed embodiments enables those skilled in the art to make or use the invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention. Therefore, the invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A processing device for five-antique-three-fragrant fresh peanut oil, comprising three independent microwave roasting cavities connected in series, characterized in that, The three-section series independent microwave baking cavity is divided into a preheating slow release cavity (1), a fresh aroma activation cavity (2) and a surface shaping cavity (3) from left to right, and a buffer shielding cavity (4) is provided between adjacent cavities. The three-section series independent microwave baking cavity is internally connected by a microwave tunnel conveyor line (6). Two sets of exhaust fans (61) are installed on the outside of the microwave tunnel conveyor line (6). The exhaust fans (61) can generate a slight negative pressure inside the microwave tunnel conveyor line (6). The two sets of exhaust fans (61) are located in the preheating slow release cavity (1) and the surface shaping cavity (3), respectively. The microwave tunnel conveyor belt (6) has several through holes at equal intervals. An independent baking assembly (8) is installed on the outside of the through holes. The independent baking assembly (8) includes a fixed support pipe (81) fixedly installed on the outside of the through holes. A flexible bend pipe (82) is provided at the outer end of the fixed support pipe (81). An installation pipe (83) is provided at the outer end of the flexible bend pipe (82). A glass cover (84) is rotatably installed at the outer end of the installation pipe (83). The microwave tunnel conveyor line (6) is provided with a rolling guide assembly (9) on its front side. The glass cover (84) is tilted on the rolling guide assembly (9), causing the flexible bend (82) to bend. As the microwave tunnel conveyor line (6) is conveyed into the three cavities, the tilt angle of the glass cover (84) changes synchronously.

2. The processing equipment for five-antique-three-fragrant fresh peanut oil according to claim 1, characterized in that, The temperature control range of the preheating and slow-release chamber (1) is 80-83℃, the temperature control range of the aroma-activating chamber (2) is 83-86℃, and the temperature control range of the surface-shaping chamber (3) is 85-88℃. The three microwave cavities operate at low temperatures throughout the process to avoid the burnt aroma and heavy, strong aroma produced by the high-temperature caramelization of peanuts.

3. The processing equipment for five-antique-three-fragrant fresh peanut oil according to claim 2, characterized in that, Both ends of the buffer shield cavity (4) and the three-section series independent microwave baking cavity are equipped with metal wave-damping curtains (5). The metal wave-damping curtains (5) are stainless steel interwoven soft curtains without rubber or plastic materials. They can achieve microwave attenuation shielding, block the convection of cavity temperature and the flow of water vapor and aroma, and do not interfere with the passage of materials in the hose.

4. The processing equipment for five-antique-three-fragrant fresh peanut oil according to claim 1, characterized in that, The flexible bend (82) is made of low-absorption food-grade special silicone material. The hose remains stretched when unloaded and can bend and close automatically after the load material is lifted.

5. The processing equipment for five-antique-three-fragrant fresh peanut oil according to claim 1, characterized in that, Both sides of the fixed support tube (81) are hinged with support telescopic rods (85), and the telescopic ends of the support telescopic rods (85) are hinged to the installation tube (83).

6. The processing equipment for five-antique-three-fragrant fresh peanut oil according to claim 5, characterized in that, A correction frame (7) is provided at the left end of the microwave tunnel transmission line (6). An arc-shaped guide (71) is installed inside the correction frame (7), and an inclined plate guide (72) is provided on the left side of the arc-shaped guide (71).

7. The processing equipment for five-antique-three-fragrant fresh peanut oil according to claim 6, characterized in that, The rolling guide assembly (9) is divided into a feeding buffer section (91), a preheating and slow-release guide section (92), a fresh aroma activating guide section (93), a surface shaping guide section (94), and a vertical guide section one (95) from left to right. A vertical guide section two (96) is symmetrically arranged on the back of the vertical guide section one (95), and a guide slope is provided at the connection. The inclination angle of the fresh aroma activating guide section (93) is greater than that of the surface shaping guide section (94), and the inclination angle of the surface shaping guide section (94) is greater than that of the preheating and slow-release guide section (92). Several protrusions are provided at equal intervals on the fresh aroma activating guide section (93).

8. The processing equipment for five-antique-three-fragrant fresh peanut oil according to claim 7, characterized in that, The outer surface of the rolling guide component (9) is provided with a low-absorption food-grade special silicone cushioning pad.

9. The processing equipment for five-antique-three-fragrant fresh peanut oil according to claim 8, characterized in that, A feeding hopper (62) is provided at the left end of the microwave tunnel conveyor line (6), and a feeding guide hopper (63) is provided at the top of the feeding hopper (62) at an incline. A discharging guide hopper (64) is provided at the right end of the microwave tunnel conveyor line (6). The discharging guide hopper (64) is located directly below the vertical guide section (95), and the width of the discharging guide hopper (64) is greater than the length of the vertical guide section (95).

10. A processing method for Five-Ancient Three-Fragrance Fresh and Fragrant Peanut Oil, employing the Five-Ancient Three-Fragrance Fresh and Fragrant Peanut Oil processing equipment as described in any one of claims 3-9, characterized in that, Includes the following steps: S1. Raw material pretreatment: Peanuts are planted in small fields without the use of plastic film. Natural fertilizers are applied throughout the planting process, following the natural growth pattern to avoid pollution from the source and ensure the natural quality of the peanut raw materials. Combined with intelligent color sorting and grading, moldy and shriveled peanuts are removed and then stored at low temperature. S2. Steaming and roasting in stages with microwave temperature control: The pre-treated peanuts are steamed at normal pressure to remove the raw taste, and then sent into a three-stage series of independent microwave roasting cavities for gradient low-temperature processing. The three microwave cavities are arranged in sequence along the material conveying direction as follows: 80-83℃ preheating slow release cavity, 83-86℃ fresh aroma activation cavity, and 85-88℃ surface shaping cavity. Independent roasting components (8) are evenly arranged on the microwave tunnel conveyor line (6). When the peanuts are conveyed to the bottom, the independent roasting components (8) bend and close to form an independent sealed space when the conveyor belt moves upward. They also roll along the rolling guide component (9) to generate micro-vibration and turn the peanuts in the tube. The low-temperature microwave uniformly activates the endogenous fresh aroma of the peanuts throughout the process, inhibits the high-temperature coking to produce burnt aroma and heavy aroma, and simultaneously achieves microwave sterilization and reduces the generation of aflatoxin and benzo[a]pyrene. S3. Peeling process: Remove the red skin from the peanuts after microwave roasting; S4. Physical slow pressing preserves aroma: Peeled peanuts are subjected to small-batch, fine, low-temperature physical slow pressing to extract crude oil while preserving the natural nutrients and fresh aroma of peanuts; S5. Low-temperature precipitation and aroma locking: The pressed crude oil is rapidly cooled to below 10℃ and allowed to settle at a low temperature, precipitating phospholipids and locking in the fresh aroma of the oil. S6. Thawing and Sedimentation: The crude oil that has been precipitated at low temperature is slowly thawed to promote the full sedimentation and separation of impurities; S7, Integrated Filtration: Removes crude oil impurities in a single filtration, reducing oil loss and aroma loss; S8. Nitrogen-filled low-temperature storage of finished products: The filtered finished oil is sealed with nitrogen and stored at low temperature, simulating the ancient cave storage method to continuously lock in freshness.

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