147 results about "Peanut oil" patented technology

The invention discloses a preparation method of monensin fermentation liquor, relates to the technical field of microbial fermentation, and aims to solve the problems of low titer and long period of the existing process. According to the method, streptomyces cinnamomi is taken as a strain, a culture medium with a specific formula is adopted, and fermentation is performed in three stages: in the first stage (0-30-50 hours), pH is not controlled; in the second stage, a phosphoric acid and compound oil mixed solution (accounting for 1-3% of the fermentation solution, and the compound oil contains 20-30% of peanut oil, 20-30% of corn oil and the like) is supplemented at a time; in the third stage, the pH is controlled to be 6.2-6.3, and soybean oil and sterile water are supplemented according to needs. The fermentation adopts a secondary process, the temperature is controlled at 30-33 DEG C, the dissolved oxygen is more than or equal to 35% and the like, the total duration is less than or equal to 320 hours, and the titer is more than or equal to 55000 mu g / ml. By optimizing the culture medium and precisely regulating and controlling, the element production capacity is improved, the method is suitable for industrial production of tanks of 50 L to 100 m < 3 >, the efficiency is improved, and the cost is reduced.

The invention belongs to the technical field of solenopsis invicta prevention and control, and particularly relates to solenopsis invicta food bait as well as a preparation method and application thereof. The invention provides red imported fire ant food bait. The red imported fire ant food bait is prepared from energy main materials and auxiliary materials, the energy main material consists of the following components in percentage by weight: 50-70% of insect protein powder, 5-20% of corn flour, 9-11% of peanut oil, 9-11% of fish meal and 9-11% of cane sugar. The invention also provides an attractant matched with the red imported fire ant food bait. According to the invention, the efficiency of finding bait by the red imported fire ants can be improved, meanwhile, the recruitment behaviors of the worker ants are further increased, more worker ants are lured, and the comprehensive trapping effect is good.

1. Name of the designed product: packing bottle (peanut oil). 2. Use of the designed product: the designed product is a bottle for packing oil. 3. Design points of the designed product: the combination of shape and pattern. 4. Picture or photo showing the design points: perspective view. 5. The designed product contains color.

The invention belongs to the technical field of food processing, and discloses a preparation method of fragrant nutritional peanut oil, which is based on a second-order squeezing process, and specifically realizes preparation of high-nutrient fragrant peanut oil through the working procedures of raw material soaking, irradiation germination, drying, crushing, pre-squeezing, puffing, solid state fermentation, steaming and frying, squeezing and the like. The obtained peanut oil has the characteristics of high extraction yield, rich nutrient substances, strong flavor, low content of harmful substances such as aflatoxin and benzopyrene, and the like.

The utility model discloses a filter press, which comprises a rack, a filter screen, a first filter screen, a second filter screen, a third filter screen, a fourth filter screen, a fifth filter screen and a sixth filter screen, the filter pressing mechanism comprises a plurality of filter pressing assemblies, the filter pressing assemblies are arranged side by side and slidably arranged on the cross beam, each filter pressing assembly comprises a filter plate and a filter frame which are vertically arranged, filter cloth and filter paper are arranged between the filter plate and the filter frame, the filter cloth is arranged close to the filter frame, the filter paper is arranged close to the filter plate, and the filter cloth is arranged close to the filter frame. A slag accommodating cavity is formed in the filter frame; the clamping mechanism comprises a push plate and a hydraulic cylinder for driving the push plate to horizontally move, the push plate is arranged on the cross beam in a sliding manner, and the push plate and the left bracket clamp the multiple groups of filter pressing components. According to the peanut oil filter press, peanut oil can be subjected to filter pressing through the filter cloth and the filter paper, impurities with smaller diameters in the peanut oil are separated out, and the peanut oil with better quality is obtained.

This utility model discloses a peanut oil aflatoxin degradation machine, including a casing with an oil inlet and an oil outlet. The casing also houses an oil inlet pump, an oil pan, a weighing device, an oil outlet pump, an ultraviolet lamp, and a control unit. The oil pan has an oil inlet end and an oil outlet end. The oil inlet pump is connected to the oil inlet end of the oil pan via an oil delivery pipe. The oil outlet end of the oil pan is connected to the weighing device via an oil delivery pipe. The oil outlet pump is connected to the weighing device and the oil outlet end via an oil delivery pipe. The ultraviolet lamp is used to sterilize and disinfect the peanut oil in the oil pan. The oil inlet pump, ultraviolet lamp, weighing device, and oil outlet pump are all electrically connected to the control unit. This utility model uses ultraviolet lamps to sterilize and disinfect peanut oil, achieving efficient degradation of aflatoxin in peanut oil without introducing chemical residues, ensuring the quality and safety of peanut oil for consumption. It is simple to operate, has high processing efficiency, and low cost.

1. The name of the design product: peanut oil bottle (Yuejin flower). 2. The use of the design product: the design product is used to contain edible oil. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view. 5. The bottom surface is not common when used, and the top view is omitted.

A method for preparing silkworm pupa active peptide microcapsules and their applications are disclosed. In a microfluidic focusing droplet generation chip, an aqueous phase is injected into the chip through the main channel, and an oil phase is injected through two side channels. The resulting microdroplets are collected in the collecting phase to form microcapsules. The filter membrane has a pore size of 0.1-1 μm. The aqueous phase consists of sodium alginate and silkworm pupa protein peptides; the oil phase consists of one of mineral oil, soybean oil, silkworm pupa oil, corn oil, peanut oil, rapeseed oil, and lard; the collecting phase consists of caffeic acid-grafted chitosan and calcium chloride dissolved in acetic acid. By optimizing the formulation and process, droplets with good dispersibility in oil, uniform morphology and size, and good stability are prepared.

1. Name of the product in this design: Packaging Bottle (Peanut Oil 1). 2. Purpose of this design: For holding peanut oil. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: 3D view 1.

The utility model discloses a peanut oil filtering device for food processing, and relates to the technical field of peanut oil filtering, the peanut oil filtering device for food processing comprises a cylinder body, a fixing ring is fixedly installed at the bottom of the cylinder body, supporting legs are welded on the periphery of the fixing ring, a filtering mechanism is arranged on the surface of the cylinder body, and a feeding replacement mechanism is fixedly installed at the top of the fixing ring. According to the peanut oil filtering device, the primary filtering tank is arranged to be matched with the filtering net, peanut oil entering the barrel body through the feeding barrel is primarily filtered, suspended solids, large-particle impurities and the like in the peanut oil are filtered out, then the primarily filtered peanut oil is further filtered through the threaded connection barrel matched with the inner barrel, the filtering holes and activated carbon in the threaded connection barrel, and the peanut oil is filtered out. The peanut oil subjected to preliminary filtration enters an inner cylinder in a threaded connection cylinder, and fine impurities in the peanut oil are further adsorbed out by utilizing the adsorption effect of activated carbon in the inner cylinder, so that the purity and quality of the peanut oil are improved.

The utility model discloses an impurity filtering device for high oleic acid peanut oil production, and relates to the technical field of peanut oil production. The device comprises a filtering protection shell, a feeding assembly is arranged at the top of the filtering protection shell, a filtering assembly is arranged in the filtering protection shell and comprises two first filtering plates, rotating shafts are arranged at the bottoms of the two first filtering plates, a plurality of oval cams are fixedly connected to the outer sides of the rotating shafts, and the oval cams are arranged on the outer sides of the oval cams. And the plurality of elliptical cams are arranged in a horizontal array by taking the rotating shaft as a center. According to the utility model, the filter assembly is arranged, specifically, a motor I is started, the motor I drives two belt pulleys to rotate through a belt, the belt pulleys rotate to drive a rotating shaft and an elliptical cam to rotate together, when the elliptical cam collides with the bottom of a filter plate I, the filter plate I moves upwards, and the collision is over; therefore, continuous vibration can be generated, impurities and peanut oil are separated, and the quality of the peanut oil is improved.

This utility model belongs to the technical field of crushing devices, and in particular to a crushing device for peanut oil processing. It includes an outer cylinder with a crushing mechanism fixedly connected to it. A support assembly is provided below the outer cylinder, comprising a front support seat, a connecting frame, a rear support seat, a pushing component, and a connecting block. In this utility model, the inner cylinder performs input and temporary storage of peanut raw materials within the outer cylinder. The inner cylinder rotates together with three pushing plates and several mesh plates on its inner wall. This allows the peanut raw materials to be pushed to a higher position inside the inner cylinder and scattered down while being offset from the crushing blades on the crushing mechanism. This facilitates the movement and repeated contact of the peanut raw materials with the crushing blades during the crushing process, effectively allowing the accumulated peanut raw materials to complete multiple rounds of cyclic crushing operations, improving the crushing effect, and ensuring full utilization of the crushed peanut raw materials during subsequent pressing.

The utility model relates to the technical field of low temperature pressing of peanut oil, specifically relates to a low temperature pressing equipment for peanut oil, including the barrel, the barrel inside assembly has the pressing mechanism, the pressing mechanism includes the first rotary lever, the first rotary lever is rotatably connected with the bore by bearing, the bore shape is the variable diameter shape, left thin right thick, the barrel side is connected with the motor through fixed connection, the first rotary lever movable penetrates the barrel, the first rotary lever extension end extends to the barrel side. This hot water circulation system can keep the temperature inside the barrel relatively stable, which helps to maintain the optimum temperature condition in the oil pressing process, the spiral shape of the spiral groove can guide the peanuts to flow in a certain direction in the bore, making the movement of the peanuts in the bore more uniform, further improving the oil pressing effect, the structure of the spiral groove can prevent the peanuts from accumulating in the bore, avoiding the bore from being blocked due to the accumulation of peanuts, thereby ensuring the normal operation of the oil press.

The application provides a camellia oil adulteration identification method and system, which comprises the following steps: obtaining the content of oleic acid, beta-amyrin and campesterol in the camellia oil to be identified; determining whether the content of oleic acid is greater than a first threshold value; if yes, determining that the camellia oil to be identified is a mixture of one or more of camellia oil, high-oleic peanut oil, high-oleic sunflower oil and high-oleic rapeseed oil; if no, determining that the camellia oil to be identified is a mixture of one or more of peanut oil and soybean oil; then determining whether the content of beta-amyrin causes the displacement amount of the clustering result of the corresponding camellia oil to be less than a second threshold value; if yes, determining that the camellia oil to be identified is not adulterated camellia oil; if no, determining that the camellia oil to be identified is adulterated oil; then determining whether the content of campesterol causes the displacement amount of the clustering result of the corresponding high-oleic rapeseed oil to be less than a third threshold value, and determining whether the camellia oil to be identified is camellia oil adulterated with high-oleic rapeseed oil.

The invention provides a self-cleaning filtering device for squeezing peanut oil and a cleaning method, and relates to the technical field of squeezing. The self-cleaning filtering device for peanut oil squeezing comprises a fixing structure and a collecting structure, the collecting structure is arranged in the middle of the lower end of the fixing structure, supporting structures are fixedly connected to the periphery of the top of the collecting structure, and the fixing structure is fixedly connected to the middle of the upper end of each supporting structure; the fixing structure comprises a box body, a cylinder, a filter cartridge II, a baffle plate, a fixing block, a filter pipe, a connecting rod, a fixing rod and a screen, the bottom in the box body is fixedly connected with the screen, and the middle part of the upper end of the screen is fixedly connected with the fixing rod. Peanut oil impurities can be turned over through a cylinder and a baffle, grease of the peanut oil can be better conveyed out, then through cooperation of a screen and the box body, precipitation of the grease impurities is reduced, and workers can rapidly squeeze the peanut oil conveniently.

The invention discloses a peanut oil residue filtering device with a self-cleaning function, and belongs to the technical field of peanut oil residue filtering. A peanut oil residue filtering device with a self-cleaning function comprises a filtering cylinder transversely rotating in a box body and a spiral lifting plate used for cleaning oil residues in the filtering cylinder, and the filtering cylinder is conical; the spiral lifting plate is located at the end, with the larger diameter, of the filter cartridge, rotates on the side face of the box body through a communicating pipe and is conical; by arranging the filter cartridge, the filter cartridge drives peanut oil to rotate and filter, so that the bottom of the filter cartridge is prevented from being blocked by oil residues, meanwhile, the filter cartridge is conical, in the rotating process of the filter cartridge, the oil residues can gradually slide to the end with the large diameter, and the oil residues are automatically discharged through a spiral lifting plate; accumulation and blockage of oil residues in the filter cartridge are avoided, the work of stopping to clean the oil residues is avoided, the purpose of continuously filtering peanut oil is achieved, and the production efficiency is improved.

1. The name of the design product: oil drum (peanut oil). 2. The use of the design product: the design product is used to contain peanut oil. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view.

The invention belongs to the technical field of peanut oil processing, and discloses a peanut oil blank steaming and cooking device and a squeezing method.The peanut oil blank steaming and cooking device comprises a barrel, a support and a cover connected to the barrel in a threaded mode, a heating pipe and a perforated plate are installed at the bottom of a cavity of the barrel, the peanut oil blank steaming and cooking device further comprises a stirring paddle mechanism rotationally connected into the barrel, and a driving mechanism is installed at the bottom of the barrel; according to the scheme, steam in the barrel is guided into the arc-shaped sleeve through the stirring paddle mechanism and the valve mechanism, so that the spring piston rod is pushed to drive the hanging bracket to move and drive the stirring paddle mechanism to rotate and stir through the connecting rod, and the spring pawl on the arc-shaped sleeve slides along the teeth until the spring piston rod retracts into the arc-shaped sleeve; the valve mechanism enables the bottom of the stirring paddle mechanism to be communicated with the arc-shaped sleeve, the operation is repeated to drive the stirring paddle mechanism to rotate, and the driving mechanism replaces a motor to drive stirring paddles in the cooking barrel to rotate, so that energy consumption and electric leakage risks of equipment are reduced.

This invention relates to the field of edible oil preparation technology, specifically to a processing apparatus for high-quality, fragrant pressed peanut oil. It includes a purification chamber with a top cover fixedly connected to its top. The purification chamber comprises a semi-circular cavity and a rectangular cavity. The rectangular cavity is used to generate centrifugal force by rotating the peanut oil. A movable separating plate for separating oil and impurities is slidably connected within the rectangular cavity. A scraper is slidably connected up and down on the side of the movable separating plate near the semi-circular cavity. After the rising scraper removes the gum material inside the movable separating plate, the gum material remains on the top inclined surface of the scraper. When the scraper rises to contact a limiting block, the bottom inclined surface of the limiting block slides against the top inclined surface of the scraper. As the scraper continues to rise, it drives the limiting block to slide towards the side near the semi-circular cavity, thereby preventing the scraper from slipping off the top of the movable separating plate. The bottom inclined surface of the limiting block scrapes away the gum material remaining on the top inclined surface of the scraper, preventing it from continuing to remain near the movable separating plate.

The invention belongs to the technical field of food processing and biological medicines, and relates to a ginsenoside Rb1-lactoferrin composite emulsion with an anti-inflammatory effect and a preparation method thereof. The emulsion is prepared from the following components in parts by weight: 0.1 part of ginsenoside Rb1-lactoferrin complex, 7.5 to 8.5 parts of peanut oil and 1.4 to 2.4 parts of water. The emulsion disclosed by the invention has better stability, bioaccessibility and anti-inflammatory activity, does not have unstable phenomena such as layering and the like after being stored at room temperature for 35 days, and has a wide application prospect in food and pharmaceutical industries.

The invention provides a processing method of peanut butter, and belongs to the technical field of food processing. Peanut kernels are degreased through a hydraulic oil pressing device, the content of triglyceride in the peanut kernels is reduced, and product energy is reduced; in order to make up flavor loss caused by reduction of the grease content, enzyme and protease are adopted to conduct enzymolysis on degreased peanut kernels, the hydrolytic activity of protein and saccharides is improved, the content of free amino acid and reducing sugar is increased, and a flavor precursor is provided for Maillard reaction in the subsequent heat treatment process; the heat treatment can promote the generation of aroma substances and enable the flavor to be more harmonious; in order to ensure the quality of the peanut butter and improve the fluidity of the peanut butter, the crushed peanuts after heat treatment and the light-fat peanut oil are mixed and ground, so that the light-fat peanut oil is uniformly dispersed. Compared with traditional peanut triglyceride, the light-fat peanut oil has a lower metabolic energy value and good interfacial activity, not only can improve the rheological property, lubricity and structural stability of the peanut butter, but also can promote release and retention of flavor active substances.

The utility model relates to the technical field of peanut oil processing, and discloses a filtering device for peanut oil processing, which comprises a device box, a mounting frame and a scraper blade, a fixed frame is arranged in the device box, and a filter screen is arranged in the fixed frame. A rotating shaft is rotationally connected to an installation frame of the device box, an oil pressing roller is arranged on the rotating shaft, clamping teeth are arranged on cams at the two ends of the rotating shaft, and racks meshed with the clamping teeth are arranged at the two ends of a scraper in the device box. When the filter screen is used, the scraping plate can move by rotating the cooperation of the clamping teeth on the cam and the rack, residues falling on the filter screen are scraped off, blockage caused by accumulation is prevented, the service life of the filter screen is prolonged, the replacement frequency of the filter screen is reduced, and therefore the labor intensity of workers is reduced.

The utility model discloses a water-free degumming device for peanut oil, which relates to the technical field of degumming of peanut oil and comprises a degumming mechanism and a tank body, the top of the tank body is fixedly connected with a tank cover, an inner cavity of the tank body is connected with a cooling pipe, and two ends of the cooling pipe penetrate through the tank body and are communicated with a circulating cooler. According to the utility model, low-temperature degumming can be realized through the degumming mechanism, the flavor and nutritional ingredients of grease can be well reserved, the adverse effects of high-temperature and chemical treatment on the grease quality are avoided, no chemical degumming agent is added, the chemical residue risk is reduced, the grease safety is improved, manual intervention is reduced through automatic operation, and the labor cost is reduced; the stirring mechanism is used for effectively avoiding the situation that the surrounding oil body cannot be effectively driven to flow due to the fact that the peanut oil is solidified and stirred at low temperature, so that the gap cannot be timely filled by the materials around the track, and the effective stirring can be realized, so that the anhydrous degumming effect of the peanut oil is improved.

This invention discloses a microsphere-oil gel composite sustained-release injection and its preparation method. The method includes the following steps: dissolving PVA in pure water to obtain an aqueous phase; dissolving PLGA in an organic solvent to form an organic phase; adding vitamin B12 in solid form to the organic phase to form a solid-oil phase suspension system; adding the solid-oil phase suspension system to the aqueous phase for emulsification to form a solid-oil-aqueous emulsion; adding the emulsion to excess pure water to form drug-loaded PLGA microspheres and freeze-drying; using peanut oil as the oil phase, heating to 60-65°C, adding a gelling agent (a mixture of glyceryl monostearate and beeswax) to the oil phase to form a clear and homogeneous oil phase system; cooling the oil phase system to 30-40°C, adding drug-loaded PLGA microspheres, and uniformly dispersing them under stirring conditions, then continuing to cool naturally to room temperature to obtain the microsphere-oil gel composite sustained-release injection.

1. Name of the designed product: packing box (peanut oil). 2. Use of the designed product: product packing for peanut oil. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo showing the design points: design 1, perspective view. 5. Design 3, top view, has been embodied in the submitted views, thus omitted. 6. Design 1 is designated as the basic design.

This invention discloses a quality control method for a fully automated peanut oil production line, relating to the field of process quality control technology. The method includes: collecting process operating parameters and quality-related parameters from the pressing, degumming, and blending processes, preprocessing and synchronizing them over time to generate a quality status parameter set; determining the deviation of process control parameters based on the root cause process and its corresponding process control parameters, combined with the current operating constraints of the production line, and generating a reverse control strategy for the root cause process; converting the reverse control strategy into control commands and issuing them to the corresponding process actuators to adjust the process control parameters, and generating a collaborative control effect verification report. This invention, by analyzing the changing trends of the quality status parameter set, generates feedforward quality risk prediction results, achieving proactive prediction of potential quality problems, avoiding sudden quality anomalies during production, and improving production stability and efficiency.

The invention relates to the technical field of food, in particular to a Cantonese vanilla custard mooncake and a preparation method thereof.The Cantonese vanilla custard mooncake comprises a mooncake crust and low-sugar custard vanilla stuffing, the mooncake crust covers the low-sugar custard vanilla stuffing, and the mooncake crust comprises, by weight, 35.2% of syrup, 0.55% of alkaline water, 12.63% of peanut oil, 40.61% of wheat flour, 10.83% of wheat flour for bread and 0.18% of potassium sorbate powder. Compared with the prior art, the vanilla custard stuffing is added into the Cantonese mooncake, so that the fine, smooth and oily taste of the traditional mooncake crust can be reserved, the new flavor of rich milk fragrance and smooth taste can be integrated, the overall taste level is richer and softer, the pursuit of young consumers for novelty and quality is catered, new elements are also injected into the traditional Cantonese mooncake, and the mooncake has the advantages that the mooncake is more attractive in appearance and more attractive in appearance. And the market attraction is expanded.

The invention discloses a preparation method of composite roasted peanut essence, which belongs to the technical field of essence, and comprises the following steps: preheating peanut oil and caprylic / capric triglyceride; the preparation method comprises the following steps: dissolving ethyl maltol, vanillin, methyl cyclopentenolone, 2, 3, 5-trimethylpyrazine and 2-acetylpyrazine; vanillin propylene glycol acetal, isovaleraldehyde propylene glycol acetal, triethyl citrate, delta-decalactone, delta-dodecalactone and 5-hydroxyethyl-4-methylthiazole are fused to obtain a mixture; dispersing the roasted peanut extract; 2, 3-dimethylpyrazine, 2-methoxyl-5-methylpyrazine and 4-methylthiazole are fused, and then the mixture is subjected to a reaction; the preparation method comprises the following steps: fusing cocaal, dimethyl sulfide, 2-ethyl-3, 5, 6-dimethylpyrazine, 2, 3, 5, 6-tetramethylpyrazine, 2-methylpyrazine, 2-acetylpyridine, 2-methoxy-3. 5. 6-isopropyl pyrazine, 2-methylthio-3-methylpyrazine, isovaleric acid, 1-octylene-3-alcohol, 5-methylfurfural and 3, 4-dimethyl-1, 2-cyclopentanedione; standing is performed; filtering is performed; the fragrance of the roasted peanuts is closer to that of the roasted peanuts which are just taken out of a furnace, and the natural flavor of the roasted peanut essence is increased.

This invention relates to the field of edible oil production technology, specifically a low-temperature freshness-locking peanut oil processing technology to enhance the freshness of peanut oil. The core steps include low-temperature pretreatment of raw materials, gradient low-temperature freshness-locking pressing, low-temperature static sedimentation, low-temperature composite microfiltration, and low-temperature freshness-locking bottling. The pressing parameters are quantitatively controlled using a critical matching formula for freshness-locking pressing, keeping the peak temperature of the peanut material below 45℃. The entire process employs a closed, low-oxygen environment and inert gas protection, complemented by a multi-dimensional quantitative control system. This invention inhibits oil oxidation and deterioration from the source, maximizing the preservation of the original flavor and active nutrients of peanut oil, achieving long-term freshness maintenance, improving batch-to-batch quality uniformity, and is compatible with existing industrial production lines, possessing significant industrial application value.

The present utility model relates to a method for peanut oil extraction. The method comprises the following steps: (1) preparing freshly harvested peanuts; (2) shelling the peanuts with mechanical sheller; (3) washing shelled peanuts with tap water; (4) pressing shelled peanuts using oil press machine to extract oil; (5) filtering extracted oil using fine cloth to remove residual impurities; and (6) storing the filtered extracted oil in sterilized containers. The method can process 30 kg of peanuts in an oil press machine for an hour at a maintained temperature above 120°C. Using this simple method, it can be an alternative process for processing peanut oil that is cost-effective, yielding a quality peanut oil product that can be suitable for small-scale production.