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Method for synchronously preparing low-temperature squeezed peanut oil and semi-deoiled peanut snack food

A snack food and semi-degreased technology, applied in the field of food processing, can solve the problems of waste of by-product resources, deformation of peanut kernels, low granulation rate, etc., and achieve the effects of rich nutritional value, increased protein content, and low broken granulation rate.

Inactive Publication Date: 2016-05-04
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the peanut cakes obtained by peanut oil companies after oil extraction are usually sold directly as feed, which seriously wastes by-product resources; however, most of the existing semi-skimmed pressing technologies use a high pressure of more than 20Mpa and use a continuous method for pressing, resulting in serious deformation of peanut kernels. After reshaping, the degree of reshaping is low and the whole grain rate is low; at present, there is no process for the simultaneous preparation of low-temperature pressed peanut oil and semi-defatted peanut snack food that can be continuously produced

Method used

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  • Method for synchronously preparing low-temperature squeezed peanut oil and semi-deoiled peanut snack food
  • Method for synchronously preparing low-temperature squeezed peanut oil and semi-deoiled peanut snack food

Examples

Experimental program
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Effect test

Embodiment 1

[0027] This embodiment provides a method for synchronously preparing low-temperature pressed peanut oil and semi-skimmed peanut snack food, comprising the following steps:

[0028] a. Select the red-coated peanuts of the small-grained Baisha variety as raw material, the moisture content is 4.88%, and the dry basis crude fat content is 44.21%.

[0029] b. Weigh 8 parts of the peanut raw material described in step a, each 800g, add pure water to adjust to 6%, put into the squeeze chamber after each part is wrapped with 4 layers of filter cloth, and each part is separated by a 2mm steel plate.

[0030] c. Step up the pressure from 2Mpa to 6Mpa every 5min, press for 15min, and control the pressing temperature at 50°C to obtain semi-defatted peanut kernels and low-temperature pressed peanut crude oil with a degreasing rate of 60.89%.

[0031] d. According to the ratio of 330g of water, 3.3g of aniseed, 3.3g of cinnamon and 10g of salt per 100g of semi-defatted peanut kernels, put t...

Embodiment 2

[0040] This embodiment provides a method for synchronously preparing low-temperature pressed peanut oil and semi-skimmed peanut snack food, comprising the following steps:

[0041] a. The red-coated peanuts of the large-grain Huayu 22 variety were selected as raw materials, the water content was 4.53%, and the dry basis crude fat content was 49.30%.

[0042] b. Weigh 8 parts of the peanut raw material described in step a, each 1000g, add pure water to adjust to 6.5%, put into the squeeze chamber after each part is wrapped with 4 layers of filter cloth, and each part is separated by a 2mm steel plate.

[0043] c. Gradiently increase the pressure from 4Mpa to 8Mpa every 10min, press for 35min, and control the pressing temperature at 27°C to obtain semi-defatted peanut kernels and low-temperature pressed peanut crude oil with a degreasing rate of 68.10%.

[0044] d. According to the ratio of 350g of water, 5g of aniseed, 5g of cinnamon and 12g of salt per 100g of semi-defatted pe...

Embodiment 3

[0048] This embodiment provides a method for synchronously preparing low-temperature pressed peanut oil and semi-skimmed peanut snack food, comprising the following steps:

[0049] a. Select the red-coated peanuts of the small-grained Baisha variety as raw material, the moisture content is 4.88%, and the dry basis crude fat content is 44.21%.

[0050] b. Weigh 8 parts of the peanut raw material described in step a, each 800g, add pure water and temper to 5%, put into the squeeze chamber after each part is wrapped with 4 layers of filter cloth, and each part is separated by a 2mm steel plate.

[0051] c. Step up the pressure from 2Mpa to 6Mpa every 5min, press for 20min, and control the pressing temperature at 50°C to obtain semi-defatted peanut kernels and low-temperature pressed peanut crude oil.

[0052] d. According to the ratio of 1400g water, 20g aniseed, 20g cinnamon, and 40g salt per 300g semi-defatted peanut kernels, put aniseed, cinnamon, and salt into water and boil ...

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Abstract

The present invention discloses a method for synchronously preparing low-temperature squeezed peanut oil and semi-deoiled peanut snack food. A hydraulic squeezing technology is used to squeeze out peanut oil at an oil amount of 50-70% in the peanut kernels, the obtained peanut oil is subjected to sedimentation and filtration to obtain the low-temperature squeezed peanut oil product, and the peanut cake is subjected to seasoning, re-shaping and drying to prepare the semi-deoiled peanut snack food. A gradient and batch-type pressurization method is used, the squeezing pressure is low, and the obtained semi-deoiled peanut kernels are low in particle broken rate and beautiful in appearance after the re-shaping. Besides, during the squeezing process, the squeezing temperature is tightly controlled to enable the heat-sensitive functional active materials in the peanut oil to be preserved. At the same time, the natural drying, microwave puffing and drying, and water control and moisture keeping methods reduce the water content in the re-shaped peanuts, the mouthfeel of the peanut snack food is improved, and the shelf life of the product is prolonged. The method improves the utilization of the peanuts and fills the gaps of the industry synchronous industrialization preparation.

Description

technical field [0001] The invention relates to a method for synchronously preparing low-temperature pressed peanut oil and semi-skimmed peanut snack food, which belongs to the technical field of food processing. Background technique [0002] Peanuts contain about 50% fat, 24-36% protein and 10-23% carbohydrates, as well as bioactive components such as vitamins, phenols and phytosterols. Low-temperature pressed peanut oil retains biologically active components during processing, and has become a healthy edible oil of choice for consumers; peanut snack food is popular with consumers from all over the world for its unique flavor and high nutritional value. The high fat content in peanuts discourages some consumers, and the demand for low-fat foods is increasingly prominent. [0003] At present, the peanut cake obtained by peanut oil companies after oil extraction is usually sold directly as feed, which seriously wastes by-product resources; however, most of the existing semi-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L25/00A23L27/10A23D9/007A23D9/04C11B1/06
CPCA23D9/007A23D9/04C11B1/06
Inventor 王强胡晖焦博刘红芝刘丽石爱民杨颖
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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