CN101233878B - Technique for preparing semi-defatted peanut white kernel by low temperature static cold pressing technique - Google Patents
Technique for preparing semi-defatted peanut white kernel by low temperature static cold pressing technique Download PDFInfo
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- CN101233878B CN101233878B CN200810007827XA CN200810007827A CN101233878B CN 101233878 B CN101233878 B CN 101233878B CN 200810007827X A CN200810007827X A CN 200810007827XA CN 200810007827 A CN200810007827 A CN 200810007827A CN 101233878 B CN101233878 B CN 101233878B
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Abstract
The invention discloses a technique for preparing semi-skimmed white peanut kernel by using a low temperature static cold milling technique. The peanut kernel after cleaning, grading and selecting by color is dried at a low temperature of not higher than 80 DEG C and then cooled, peeled and removed with the peanut skin by wind with a peanut skin removing rate of not less than 98 percent to obtain the whole or half white peanut kernel; then the peanut kernel is milled at the low temperature and in a static status with a hydraulic oil mill; pressure is raised to 20-35MPa and milling time is 10-30 minutes; oil fat is squeezed with an oil extraction rate of 20-30 percent; the partially skimmed peanut kernel cake is discharged at a decreased pressure and then sent to a quality regulation deformer; hot water with the temperature of 40-80 DEG C is sprayed to the quality regulation deformer; moisture of the material is kept at 5-10 percent; quality regulation is carried out for 10-30 minutes; the flattened peanut kernel can recover the original shape and the semi-skimmed white peanut kernel is obtained. The semi-skimmed white peanut kernel of the invention can be applied in the production of diversified peanut food with an oil content of 20-30 percent and the protein does not denaturize, thus being applicable as raw materials in the production of fully-skimmed denaturized peanut protein powder by low temperature lixiviation.
Description
Technical field
The present invention relates to the technology that a kind of application of cold temperature static cold pressing technique prepares semi-defatted peanut white kernel.
Background technology
Shelled peanut is rich in grease and protein, and it occupies important position as one of important oil crops of China in national economy.At present, shelled peanut is used for a pre-extract technology and the twice screw press technology of pressing of the main employing of system oil.Pre-press for extracting juice-extract technology generally is that shelled peanut does not remove scarlet, directly through cleaning, broken, steam operations such as frying, roll embryo, pre-press for extracting juice, behind the extruding part grease, obtain pre-expressing peanut cake, it enters the leaching operation, after the further lixiviate of grease in the pre-pressed cake gone out, precipitation obtained grease and peanut meal respectively then.In this technology, the temperature of steaming stir-fry, precipitation operation is more than 100 ℃, and the protein heat denaturation in the peanut dregs is serious, can only use as feed.Twice screw press technology, shelled peanut is through break process, send into screw oil expeller and carry out continuously dynamically squeezing, press the temperature of thorax in the course of work more than 120 ℃, although the time is shorter, but partial denaturation also takes place in protein inevitably, causes water-soluble protein content to descend, and it is restricted in Application in Food Industry.
Summary of the invention
The objective of the invention is, provide a kind of static state low temperature cold-squeezing to produce semi-defatted peanut white kernel, when avoiding peanut protein to produce thermal denaturation, cold press peanut white kernel cake can return to the shape of original complete or two lobes after by modifier treatment.
For achieving the above object, technical scheme of the present invention is:
1. the cleaning of shelled peanut, classification and look choosing: shelled peanut is removed solid impurity through the vibratory sieve screening, and unsound grain is removed in classified again machine classification, then removes with color selector and goes mouldy and germinates;
2. low temperature drying: the shelled peanut after the removal of impurities enters in the low temperature drying device, and the temperature of raw material is not higher than 80 ℃ when dry, and be 20～60 minutes drying time, then enters cooler and be cooled to 20～30 ℃;
3. remove scarlet: cooled shelled peanut enters and takes off scarlet in the peeling machine and handle, and then, adopts vibrosieve from the mode that combines with selection by winnowing scarlet to be removed from peanut white kernel, and the scarlet removal efficiency is not less than 98%;
4. low temperature static cold pressing: remove and enter hydraulic oil press after the peanut white kernel bag cake behind the scarlet and carry out low temperature static cold pressing and handle, be forced into 20～35MPa, the squeezing time is 10～30 minutes, and oil yield reaches 20～30%;
5. tempering deformation: the press cake of low temperature static squeezing extruding part grease enters the tempering deformation device, spray into temperature and be 40～80 ℃ hot water, make material moisture remain on 5～10%, modified 10～30 minutes, the peanut white kernel that flattens can return to the shape of preceding complete or two lobes of cold press, promptly gets semi-defatted peanut white kernel.
The semi-defatted peanut white kernel that the present invention produces can be used as raw material, is used for the production of various peanut foods.And, its protein consistency, the further highly active peanut protein powder of the full degreasing of processing.
The specific embodiment
Embodiment one:
Shelled peanut respectively through vibratory sieve, grader and color selector clean, the choosing of classification and look, remove solid impurity, unsound grain, go mouldy and germinate the grain after, enter the low temperature drying device and carry out the drying processing, the material temperature is 78 ℃ when dry, after dry 20 minutes, enters cooler and is cooled to room temperature, then, enter peeling machine and slough scarlet, and separate the mode that combines with selection by winnowing with vibratory sieve and carry out separating of scarlet and peanut white kernel, the scarlet removal efficiency reaches 98.3%.The peanut white kernel that removes scarlet carries out the low temperature static squeezing by hydraulic oil press to be handled, squeeze pressure is 31.8MPa, the squeezing time is 15 minutes, oil yield reaches 24%, the press cake of low temperature static squeezing extruding part grease enters the tempering deformation device, evenly spray into temperature and be 50 ℃ hot water, keeping material moisture is 8%, modified 30 minutes, peanut white kernel returns to the shape of complete or two lobes before the cold press, and fat content is 25.8%, is semi-defatted peanut white kernel, its protein denaturation is low, and nitrogen soluble index (NSI) is 82.5%.
Embodiment two:
Shelled peanut respectively through vibratory sieve, grader and color selector clean, the choosing of classification and look, remove solid impurity, unsound grain, go mouldy and germinate the grain after, enter the low temperature drying device and carry out the drying processing, the material temperature is 70 ℃ when dry, after dry 25 minutes, enters cooler and is cooled to room temperature, then, enter peeling machine and slough scarlet, and separate the mode that combines with selection by winnowing with vibratory sieve and carry out separating of scarlet and peanut white kernel, the scarlet removal efficiency reaches 98.3%.The peanut white kernel that removes scarlet carries out the low temperature static squeezing by hydraulic oil press to be handled, squeeze pressure is 34.6MPa, the squeezing time is 12 minutes, oil yield reaches 26%, the press cake of low temperature static squeezing extruding part grease enters the tempering deformation device, evenly spray into temperature and be 50 ℃ hot water, keeping material moisture is 8%, modified 30 minutes, peanut white kernel returns to the shape of complete or two lobes before the cold press, and fat content is 23.8%, is semi-defatted peanut white kernel, its protein denaturation is low, and nitrogen soluble index (NSI) is 81.9%.
Claims (1)
1. a low temperature static cold pressing technique prepares the technology of semi-defatted peanut white kernel, it is characterized in that:
(1) the cleaning of shelled peanut raw material, classification and look choosing: shelled peanut is removed solid impurity through the vibratory sieve screening, and unsound grain is removed in classified again machine classification, then removes with color selector and goes mouldy and germinates;
(2) low temperature drying: the shelled peanut after the removal of impurities enters in the low temperature drying device, and the temperature of raw material is not higher than 80 ℃ when dry, and be 20～60 minutes drying time, then enters cooler and be cooled to 20～30 ℃;
(3) remove scarlet: cooled shelled peanut enters the processing of peeling in the peeling machine, then, adopts vibrosieve from the mode that combines with selection by winnowing scarlet to be removed from peanut white kernel, and the scarlet removal efficiency is not less than 98%;
(4) low temperature static cold pressing: remove peanut white kernel behind the scarlet and enter hydraulic oil press carry out low temperature static cold pressing and handle after the bag cake, be forced into 20～35MPa, the squeezing time is 10～30 minutes, and oil yield reaches 20～30%;
(5) tempering deformation: the press cake of low temperature static squeezing extruding part grease enters the tempering deformation device, spray into temperature and be 40～80 ℃ hot water, make material moisture remain on 5～10%, modified 10～30 minutes, the peanut white kernel that flattens can return to the shape of preceding complete or two lobes of cold press, its fat content is 20～30%, is semi-defatted peanut white kernel.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810007827XA CN101233878B (en) | 2008-02-25 | 2008-02-25 | Technique for preparing semi-defatted peanut white kernel by low temperature static cold pressing technique |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810007827XA CN101233878B (en) | 2008-02-25 | 2008-02-25 | Technique for preparing semi-defatted peanut white kernel by low temperature static cold pressing technique |
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| Publication Number | Publication Date |
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| CN101233878A CN101233878A (en) | 2008-08-06 |
| CN101233878B true CN101233878B (en) | 2010-08-25 |
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| CN200810007827XA Expired - Fee Related CN101233878B (en) | 2008-02-25 | 2008-02-25 | Technique for preparing semi-defatted peanut white kernel by low temperature static cold pressing technique |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101874528B (en) * | 2009-04-29 | 2013-03-13 | 江城绿色版纳生态食品有限公司 | Method for extracting passionflower seed oil by cold pressing process |
| CN108477300A (en) * | 2018-04-13 | 2018-09-04 | 武汉轻工大学 | A kind of preparation method of the peanut protein yoghourt containing DHA |
| CN108967538A (en) * | 2018-07-11 | 2018-12-11 | 山东省花生研究所 | A method of it synchronizes and prepares high oleic acid peanut oil and high oleic acid peanut yoghourt |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1300565A (en) * | 1999-12-22 | 2001-06-27 | 裴敦平 | Technology for producing deoiled peanut |
| CN1597890A (en) * | 2004-08-23 | 2005-03-23 | 隋利华 | Process for extracting peanut oil and producing peanut protein and products thereof |
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2008
- 2008-02-25 CN CN200810007827XA patent/CN101233878B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1300565A (en) * | 1999-12-22 | 2001-06-27 | 裴敦平 | Technology for producing deoiled peanut |
| CN1597890A (en) * | 2004-08-23 | 2005-03-23 | 隋利华 | Process for extracting peanut oil and producing peanut protein and products thereof |
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| CN101233878A (en) | 2008-08-06 |
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