Method for moderately processing and preparing peanut oil

A kind of peanut oil, moderate technology, applied in the direction of fat production, fat oil/fat production, fat oil/fat refining, etc., can solve the problems of returning color aftertaste shelf life, shortening, increasing oil loss, etc., to ensure the quality and nutritional value, and improve the quality of oil. Effect of Utilization and Loss Reduction

Inactive Publication Date: 2019-03-29
SHANDONG XINGQUAN GREASE CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, with the innovation of edible peanut oil processing technology and the improvement of refining degree, the quality of peanut oil has been improved, but peanut oil is prone to unsafe factors such as oxidative rancidity, color aftertaste and shortened shelf life during processing, storage and distribution. At the same time, the excessive processing phenomenon of the existing peanut oil production process is prominent, resulting in the production of harmful substances, such as trans fatty acids, glycerin polymers and heavy metal pollution, etc., all of which constitute safety hazards in the process of edible oil processing
The excessive processing of peanut oil not only causes waste of resources and energy, aggravates environmental pollution, increases oil loss, but also causes a large loss of natural nutrients (such as vitamin E, phytosterols, etc.), seriously reducing the nutritional and safety quality of peanut oil

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A number of peanut kernels with quality indicators of grades 1 and 2 were selected by colorimetry, dried and peeled to obtain clean peanut kernels, and some of the clean peanut kernels were crushed to 6 petals and rolled to obtain a number of peanut kernels. Clean peanut flakes with a thickness of 0.8 mm; several of the clean peanut flakes are sequentially roasted and pressed, and the roasting conditions are as follows: roasting temperature 180°C, roasting time 20 minutes, discharge temperature 180°C, discharge The moisture content of the material is 2.0%, and peanut crude oil and peanut cake are obtained; the peanut crude oil is subjected to hydration and degumming treatment after centrifugal filtration. The degumming time is 25 minutes to obtain degummed crude oil; the degummed crude oil is subjected to physical deacidification treatment, and the physical deacidification conditions are: deacidification temperature 150°C, deacidification time 1.0 hour, steam flux 0.5×10...

Embodiment 2

[0026] A number of peanut kernels with quality indicators of 1 and 2 grades were sorted out by colorimetry, dried and peeled to obtain clean peanut kernels, and some of the clean peanut kernels were crushed to 8 petals and rolled to obtain a number of peanut kernels. Clean peanut flakes with a thickness of 1.2 mm; several of the clean peanut flakes are sequentially roasted and pressed, and the roasting conditions are as follows: roasting temperature 200°C, roasting time 35 minutes, discharge temperature 195°C, discharge The moisture content of the material is 5.0%, and peanut crude oil and peanut cake are obtained; the peanut crude oil is subjected to hydration and degumming treatment after centrifugal filtration. The degumming time is 35 minutes to obtain degummed crude oil; the degummed crude oil is subjected to physical deacidification treatment, and the physical deacidification conditions are: deacidification temperature 220°C, deacidification time 2.0 hours, steam flux 0.6...

Embodiment 3

[0028] A number of peanut kernels with quality indicators of 1 and 2 grades were selected by colorimetry, dried and peeled to obtain clean peanut kernels, and some of the clean peanut kernels were crushed to 7 petals and rolled to obtain several Clean peanut flakes with a thickness of 1mm; several of the clean peanut flakes are sequentially roasted and pressed, and the roasting conditions are as follows: roasting temperature 190°C, roasting time 28 minutes, discharge temperature 190°C, discharge The moisture content is 3.5%, and peanut crude oil and peanut cake are obtained; the peanut crude oil is subjected to hydration and degumming treatment after centrifugal filtration. The time is 30 minutes to obtain degummed crude oil; the degummed crude oil is subjected to physical deacidification treatment, the physical deacidification conditions are: deacidification temperature 185 ° C, deacidification time 1.5 hours, steam flux 0.55 × 10 -3 m 3 / h to obtain deacidified crude oil; p...

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PUM

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Abstract

The invention discloses a method for moderately processing and preparing peanut oil. The method comprises the following steps that peanut kernels with quality indexes of 1 grade and 2 grade are selected, dried and peeled to prepare and obtain net peanut kernels, and the net peanut kernels are all crushed and subjected to blank rolling to obtain net peanut blank pieces; the net peanut blank piecesare sequentially roasted and pressed to obtain crude peanut oil and peanut cakes; the crude peanut oil is subjected to hydrated degumming treatment after centrifugal filtration to obtain degummed crude oil; the degummed crude oil is subjected to physical deacidification treatment to obtain deacidified crude oil; the deacidified crude oil is pre-decolorized by adsorption of bentonite, pre-decolorized crude oil is obtained by centrifugally picking supernatant oil, then the pre-decolorized crude oil is subjected to compound decolorization treatment by adsorption of the bentonite, and decolorizedcrude oil is obtained by centrifugally picking supernatant oil; and the decolorized crude oil is deodorized to obtain the finished peanut oil. The method for moderately processing and preparing the peanut oil has a safe process, convenient preparation, great retention of beneficial concomitant in the peanut oil and reduction of the production cost.

Description

technical field [0001] The invention relates to the technical field of peanut oil, in particular to a method for moderately processing and preparing peanut oil. Background technique [0002] With the rapid increase in the number of domestic peanuts and imported peanuts, the supply and per capita annual consumption of peanut oil for Chinese residents have grown rapidly, and some problems have also been exposed. For example, with the innovation of edible peanut oil processing technology and the improvement of refining degree, the quality of peanut oil has been improved, but peanut oil is prone to unsafe factors such as oxidative rancidity, color aftertaste and shortened shelf life during processing, storage and distribution. At the same time, the excessive processing phenomenon in the existing peanut oil production process is prominent, resulting in the production of harmful substances, such as trans fatty acids, glycerol polymers and heavy metal pollution, which all constitut...

Claims

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Application Information

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IPC IPC(8): C11B1/04C11B1/06C11B3/00C11B3/10C11B3/16
CPCC11B1/04C11B1/06C11B3/001C11B3/008C11B3/10C11B3/16
Inventor 郑竟成罗质田华何东平胡传荣雷芬芬张四红杨威
Owner SHANDONG XINGQUAN GREASE CO LTD
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