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Technique of preparing superfine groundnut oil from peanut rough material

A preparation process, peanut oil technology, applied in food preparation, edible oil/fat, food science, etc., can solve the problems of low moisture content, difficult temperature and moisture, and unstable aroma production in peanut kernels, and achieve stable aroma production and miscellaneous The effect of less flavor and rich flavor precursors

Inactive Publication Date: 2008-05-14
嘉里特种油脂(上海)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the two most important environmental factors for aroma production, temperature and moisture, are difficult to control, and the heat-reactive aroma-producing precursors are mainly reducing sugars and free amino acids. Therefore, the aroma produced by traditional techniques is unstable, and the moisture content of the peanut kernel itself is low (about 10%), and it will lose water rapidly under high temperature heating, so it is a heat treatment under low moisture conditions. Reaction, easy to burn and produce peculiar smell

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0036] 5) Preparation of scented peanut oil:

[0037] Add peanut oil (300-1500g peanut oil per 10g of peanut raw material hydrolyzate) into the reaction liquid that has dropped to room temperature, stir rapidly at a speed of 200-500rpm for 10-30min, and then stir at a speed of 50-100rpm at 15-30°C. Stir at a slow speed for 2-4 hours, and centrifuge to remove water and impurities to obtain fragrant peanut oil with strong flavor and qualified physical and chemical indicators.

Embodiment 1

[0039]Select peanut powder and soak it in tap water or pure water 6 times the weight of peanut powder at 40°C for 80 minutes. Then the soaked peanut powder is pulverized with a tissue grinder and then finely pulverized with a colloid mill and passed through a 40-mesh sieve. Adjust the pH value of the undersize liquid to 7, add neutral protease and flavor enzyme (the total enzyme amount is 0.8g / 100g peanut powder, the ratio of the two enzymes is 1:1), and hydrolyze at 40°C for 4h. Adjust the pH value of the hydrolyzate to 7, add 10g glucose, 3g fructose, 1.5g glutamic acid, 0.5g isoleucine, 0.2g phenylalanine, 0.5g alanine, 0.5g of glycine, 0.2g of proline and 60g of peanut oil were heated to 140°C for 1 hour in an autoclave and cooled by condensed water. Add 500g of peanut oil to every 10g of peanut powder in the cooled reaction liquid, stir vigorously for 10min, then stir slowly at 30°C for 2h, remove water and other impurities by centrifugal filtration, and obtain fragrant ...

Embodiment 2

[0041] Select peanut meal and soak in tap water or pure water 10 times the weight of peanut meal at 50°C for 30 minutes. The soaked peanut meal is pulverized with a tissue grinder, then finely pulverized with a colloid mill and passed through an 80-mesh sieve. Adjust the pH value of the undersize liquid to 7, add neutral protease and flavor enzyme (the total enzyme amount is 1g / 100g peanut meal, the ratio of the two enzymes is 1:3), and hydrolyze at 50°C for 5h. Adjust the pH of the hydrolyzate to 7, add 12g of glucose, 1.5g of glutamic acid, 1g of arginine, 0.5g of glycine, 0.2g of proline and 800g of refined peanut oil into the hydrolyzate of 100g of peanut meal. Heat to 170°C and keep it warm for 20 minutes, then pass condensed water to cool. Add 500g of peanut oil to every 10g of peanut meal in the cooled reaction liquid, stir rapidly for 20min, then stir slowly at 18°C ​​for 3hr, remove water and other impurities by centrifugal filtration, and obtain fragrant peanut oil ...

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Abstract

The invention relates to an aromatic peanut oil preparation craft with peanuts as the materials, comprising the following steps that: firstly, pretreatment of the materials: peanut materials are chosen, mixed and immersed into water successively and then are grinded roughly, and then the materials are grinded finely; secondly, hydrolysis of the compound enzyme: after the pretreatment, the peanut materials are hydrolyzed by the compound enzyme of the neutral protease and the flavor enzyme; thirdly, addition of accessories: after the treatments of the procedures, reduction sugar, amino acid and peanut oil are added into the hydrolysate of the peanut materials; fourthly, thermal reaction to produce an aromatic smell: the hydrolysate of the peanut materials and the accessories are moved into a high pressure reaction kettle to be heated and then be cooled to an ambient temperature; fifthly, prepartion of the aromatic peanut oil: refined peanut oil is added into the reaction liquid after the treatment of the fourth step, the mixture is agitated quickly and then is agitated slowly at a certain temperature, water and impurities are removed by centrifugal separation, and at last the aromatic peanut oil is obtained. The invention has the advantages that: the amino acid and small peptides which are the flavor precursor of the aromatic peanut oil can be obtained by compound enzyme hydrolyzing the peanut materials and then are heated to produce the peanut oil with peanut aromatic flavor.

Description

【Technical field】 [0001] The invention relates to the field of edible oil processing, in particular to a process for producing fragrant peanut oil by hydrolyzing peanut raw materials with compound enzymes and then undergoing thermal reaction. 【Background technique】 [0002] Scented peanut oil is a traditional Chinese edible oil, widely used in stir-frying, frying and cold dishes. It is deeply loved by consumers for its unique peanut aroma and flavor. Flavor is the most important edible quality of fragrant peanut oil. [0003] The flavor substances of fragrant peanut oil are mainly formed by the Maillard reaction (thermal reaction) of reducing sugar and amino acid in peanut during the heating process, mainly including nitrogen-containing heterocyclic compounds represented by pyrazine, caramelization reaction products and oil oxidation. cracking products, etc. At present, the processing of scented peanut oil adopts the traditional production process-roasting whole peanuts at ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/02A23D9/04A23L1/36A23L25/00
Inventor 向传万姜元荣刘建涛
Owner 嘉里特种油脂(上海)有限公司
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