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A kind of preparation method of soft and elegant fragrant peanut dew

A technology of peanut dew, soft and elegant fragrance, applied in the field of preparation of soft and elegant fragrant peanut dew, can solve the problems of high residual oil rate of peanut powder, no peanut oil fragrance, poor product stability, etc., achieve low residual lipid, The aroma is pure and prevents the effect of long-term high-pressure hydraulic pressing

Active Publication Date: 2019-11-26
无锡食赫兹未来食品科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the present cold pressing method prepares peanut oil, does not have the fragrance of peanut oil, has reduced people's acceptance, and peanut oil yield is low and causes peanut powder residual oil rate height (reaches more than 20% usually), and lipid content height causes peanut powder to be used in Insufficient water solubility in beverages, etc., poor product stability
Although other methods can be used to further reduce the residual lipid in peanut flour, this will obviously lead to cumbersome production process and increased cost

Method used

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  • A kind of preparation method of soft and elegant fragrant peanut dew
  • A kind of preparation method of soft and elegant fragrant peanut dew
  • A kind of preparation method of soft and elegant fragrant peanut dew

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1: the preparation of peanut oil and peanut protein powder

[0035] (1) Take 25 kg of peanut kernels, put the screened peanuts into an infrared heating machine for processing by vacuum suction (heating at 130°C for 40 minutes, processing distance of 20 cm, material thickness of 5 cm, infrared wavelength of about 2.5 μm), processed peanuts Cool at room temperature for 5 hours, and use the LXT-1 stripper to remove the red coat;

[0036] (2) dry grinding to 2 μm by means of an ultrafine pulverizer;

[0037] (3) Using a three-column hydraulic oil press, the pressure is gradually increased to prepare peanut oil:

[0038] The first stage: 10 ~ 12bar treatment for 30mins;

[0039] The second stage: 25~28bar treatment for 30mins;

[0040] The third stage: 45 ~ 48bar treatment for 30 minutes;

[0041] The fourth stage: 95~98bar treatment for 30mins;

[0042] The fifth stage: 290~295bar treatment for 30mins;

[0043] The sixth stage: 570~585bar treatment for 30mi...

Embodiment 2

[0046] Embodiment 2: the preparation of peanut oil and peanut protein powder

[0047] (1) Take 25kg of the same batch of peanut kernels as in Example 1, and add the screened peanuts into an infrared heating machine for processing by vacuum suction (heating at 120°C for 40min, processing distance 22cm, material thickness 3cm, infrared wavelength 0.76- 4 μm), the processed peanuts were cooled at room temperature for 5 hours, and the red coat was removed by LXT-1 stripper;

[0048] (2) dry grinding to 2 μm by means of an ultrafine pulverizer;

[0049] (3) Using a three-column hydraulic oil press, the pressure is gradually increased to prepare peanut oil:

[0050] The first stage: 12 ~ 15bar treatment for 30mins; the second stage: 28 ~ 30bar treatment for 30mins;

[0051] The third stage: 48 ~ 50bar treatment for 30min; the fourth stage: 98 ~ 100bar treatment for 35mins;

[0052] The fifth stage: 295~300bar treatment for 35mins; the sixth stage: 580~600bar treatment for 30mins....

Embodiment 3

[0055] Embodiment 3: the preparation of peanut oil and peanut protein powder

[0056] (1) Take 25kg of the same batch of peanut kernels as in Example 1, and add the screened peanuts into an infrared heating machine for processing by vacuum suction (heating at 140°C for 20min, processing distance 15cm, material thickness 7cm, infrared wavelength 0.76- 4 μm), the processed peanuts were cooled at room temperature for 5 hours, and the red coat was removed by LXT-1 stripper;

[0057] (2) dry grinding to 2 μm by means of an ultrafine pulverizer;

[0058] (3) Using a three-column hydraulic oil press, the pressure is gradually increased to prepare peanut oil:

[0059] The first stage: 12 ~ 15bar treatment for 60mins; the second stage: 28 ~ 30bar treatment for 60mins;

[0060] The third stage: 48 ~ 50bar treatment for 60min; the fourth stage: 98 ~ 100bar treatment for 60mins;

[0061] The fifth stage: 292~298bar treatment for 60mins; the sixth stage: 575~590bar treatment for 60mins....

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Abstract

The invention discloses a method for preparing Rouyaxiang peanut dew, which belongs to the technical field of food processing. In the process of preparing the peanut dew, the method of the invention also simultaneously obtains high-quality peanut oil and peanut protein powder, thereby realizing the comprehensive utilization of peanut kernels. The peanut dew obtained by the present invention has pure aroma, high protein content, small protein molecular weight, and is easy to absorb; at the same time, the soft and fragrant peanut oil obtained has the inherent smell and taste of peanut oil, no peculiar smell, light color, clear and transparent, and low acid value. High VE content, high oxidation stability, rich in unsaturated fatty acids, sterols, wheat germ phenol, phospholipids, choline, etc.

Description

technical field [0001] The invention relates to a method for preparing Rouyaxiang peanut dew, which belongs to the technical field of food processing. Background technique [0002] Peanut is the fourth vegetable oil in the world, accounting for about 14% of the world's annual oil production. The oil content in peanuts is as high as 44%-58%, most of which are unsaturated fatty acids, especially the essential linoleic acid content is very rich. The content of protein in peanut is 24%-34%, the digestibility reaches 90%, contains 8 kinds of amino acids necessary for human body, is the third plant protein source in the world, and can supply about 11% of the world's demand. So peanuts are a good source of protein. [0003] The traditional preparation of peanut dew basically involves direct wet grinding, filtration, blending, homogenization, and packaging of whole peanut kernels. The comprehensive value development of peanuts is not high (wet refining causes a large amount of pr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C11/10A23J1/14C11B1/04C11B1/06
CPCA23C11/103A23J1/14C11B1/04C11B1/06
Inventor 刘元法李凯
Owner 无锡食赫兹未来食品科技有限公司
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