CN104004585A - High oleic acid superfine fragrant peanut oil and production process thereof - Google Patents
High oleic acid superfine fragrant peanut oil and production process thereof Download PDFInfo
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Abstract
The invention belongs to the technical fields of biology and food and discloses a production process of high oleic acid superfine fragrant peanut oil. The production process of the high oleic acid superfine fragrant peanut oil comprises the following steps: 1) choosing raw materials; 2) cleaning; 3) removing red skins; 4) preparing a natural compound antioxidant; 5) roasting seeds; 6) squeezing; 7) filtering at low temperature; 8) storing peanut oil. The invention also discloses peanut oil prepared by utilizing the production process. The production process of the high oleic acid superfine fragrant peanut oil has the advantages that the oxidation stability of oil is improved, and nutritional ingredients of the peanut oil and rich original mellow are reserved; a peanut red skin extract is used as an antioxidant, so that oleic acid can be avoided from being oxidized; meanwhile waste materials are changed into things of value, and the cost is saved.
Description
Technical field
The invention belongs to biology and food technology field, relate to a kind of high oleic acid heavy fragrant peanut oil and production technique thereof.
Background technology
High oleic acid peanut oil is rich in monounsaturated fatty acids, is described as nutrition oil, can effectively remove low density albumen in blood vessel, reduces cholesterol, is conducive to human body cardiovascular health.But edible vegetable oil, in normal temperature storage, a series of chemical transformation can occur, these variations cause acid value of oil and fat and peroxide value to raise, produce unpleasant odor, color burn, finally affect the shelf-lives of product.The oxidative stability of grease is a very important characteristic index, has directive significance for manufacturer, semijobber and human consumer.In recent years, both at home and abroad about the become sour report of caused intoxicating phenomenon of grease and oil base Food Oxidation is of common occurrence, therefore from grease safe storage and nutrition and sanitation point consideration, the technology that improves oil oxidative stability has the wide market requirement and industrialization prospect.
Peanut oil is rich in oleic acid, linoleic acid plus linolenic acid, and thick flavor, mouthfeel is good, therefore Shen Shou China human consumer likes, is the main edible vegetable oil of China.But peanut oil is easy to be subject to the impact of the effects such as light, heat, oxygen, enzyme, metal ion and oxidative rancidity is rotten.The oxidation of lipid mainly contains autoxidation, photosensitized oxidation and enzymatic oxidn, wherein common with the autoxidation of lipid and oxygen molecule direct reaction.Grease oxidation rancid can cause the destruction of nutritive ingredient in fat, and especially indispensable fatty acid destruction is more serious, and its nutritive value is reduced.The mankind take in the grease of oxidative rancidity for a long time, can cause growth retardation, physique to alleviate and skin damage, and severe patient can cause presenility, tumour, cancer and cardiovascular and cerebrovascular diseases.Therefore, prevent edible oil generation oxidative rancidity, the safety of ensuring the quality of products becomes the problem that needs priority control in grease production and storage.At present, the measure of controlling Oxidation of Fat and Oils mainly launches from the following aspect:
1. condition of storage control: 1.1 package materials selection: the quality (oxygen barrier, photophobism) of edible oil packing material is to guarantee one of oil oxidative stability principal element.But also will consider that edible oil needs transparent and shows the color and luster of grease in selling, therefore conventional wrapping material comprise vial, iron flask and PET Plastic Bottle at present.Vial health, safety, gas barrier property are good, but itself is heavier, easily broken, are only applicable at present the packaging of high-end grease.Iron flask oxygen barrier is strong, and source is wide, recoverable, but displaying property is poor, is easy to edible oil generation oxidizing reaction, causes to become sour rottenly, can not be widely used in edible oil packing.It is good that PET Plastic Bottle has good transparency, free from extraneous odour, compressive property, be comparatively ideal edible oil packing material, but light transmission can cause grease photosensitized oxidation, thereby oil quality is declined; 1.2 storage conditions: grease condition of storage need to accomplish to avoid the quality that some external factor causes to worsen, as sealed storage, low-temperature storage and lucifuge store.
2. add antioxidant: use antioxidant be prevent edible oil oxidative rancidity, extend that its shelf-lives is the most convenient, economy, effective means, be also the method generally adopting at present.Antioxidant is the material that a class can stop, postpone protection object autoxidation process, it is moved and is reduced the inner oxygen level of food by oxidation, stablize hydroperoxide, with the competitive chemical combination of ion free radical, destroy superoxide, suppress or reduce catalyzer and the oxidasic active oxygenizement that hinders, the grease preservation time is increased.Antioxidant by sources can be divided into two kinds of natural and synthetized oxidation preventive agents.At present, synthetic antioxidant is most popular is tertiarybutylhydroquinone (TBHQ), butylated hydroxy anisole (BHA), Tenox PG (PG), 2,6-di-t-butyl is to first (BHT), 2,4,5-trihydroxybutyrophenone (THBP) etc.China newly ratifies the Tyox B (DLTDP) using, and is a kind of low toxicity antioxidant, and it can reduce the content of grease endoperoxide efficiently, than BHA, BHT etc., its anti-oxidant activity is better, and security is higher, and price is also relatively cheap.According to another report, some thio-ether type compounds also have good antioxygenation, and derivative also obtains certain Application and Development.Natural antioxidants, due to safe, was subject to human consumer's welcome in recent years.Seek low price more, extract the natural antioxidants convenient, antioxidant effect is strong and become various countries scientist's research emphasis from occurring in nature, the natural antioxidants kind of having researched and developed at present both at home and abroad, is mainly the composition etc. in spice, Chinese herbal medicine extract, fruits and vegetables class plant with resistance of oxidation.
3. controlled atmosphere oil storage technology: deoxygenation oil storage technology mainly contains vacuum method, reductor deoxidation storing method, inert gas replacement.Vacuum method is taken out air in most oil reservoir exactly, makes grease in vacuum state.Shanxi Quwo oil depot vacuum oil storage test, lasts 6 years, finds the decline to some extent of not only not rising on the contrary of oily acid number and peroxide value when end, and flavour also keeps original flavor, and effect is fine, and control group acid value and peroxide value liter double.At present China adopts inorganic reductor, and conventional is special iron powder reductor, and it is a kind of inorganics of nontoxic, odorless.Under the catalysis of water and metal halide, be easily oxidized and oxygen consumed by airborne free oxygen, avoid the oxygenizement of oxygen to grease.Gas displacement preservation technique, mainly to utilize rare gas element as the air in nitrogen replacement packaging space, then sealing, utilize inert nitrogen to completely cut off atmospheric oxygen, effectively keep the fresh and nutrition of edible oil, owing to not adding antioxidant, retain to a great extent mouthfeel, local flavor and the nutritive value of edible oil.But,, the most fatal weakness of this preservation technique is just to lose anti-oxidation protection effect after edible oil Kaifeng, therefore, nitrogen-charging fresh-keeping can not the fine solution Kaifeng problem of oxidation of edible oil afterwards.And gas displacement preservation technique is very high to the requirement such as technique, equipment, producer must drop into very large cost.
4. physical adsorption and reduction method: at present for the oxidation control research of grease, mainly lay particular emphasis on anti-, and very few for the peroxide treatment report of one of enzymatic oxidation factor in grease.Physisorphtion is mainly to adopt the material with adsorbability material to carry out absorb oil endoperoxide, thereby reduces the content of superoxide, plays the effect that improves oil oxidative stability.Bi Yanlan etc. have adopted atlapulgite to carry out the research of absorption method, and experiment confirms that carclazyte can absorb oil endoperoxide, and can also adsorpting pigment, reach the effect of decolouring.But unavoidably can cause loss and the peculiar fishy smell of carclazyte of grease.Reduction method utilize reductive action in grease carbochain-be reduced to-0H of OOH, hydrogen reduction is gone out, thereby destroys and degraded superoxide, stop it further to decompose, make grease recover the characteristic of unsaturated fatty acids, reduce peroxide level.Qiu Aiyong, Liu Juan etc. have selected SnCl2, inferior sodium phosphate as reductive agent, sunflower seed oil to be tested, and test-results shows, adds a small amount of reductive agent tea-seed oil after treatment, can effectively keep the fragrance of crude oil, and can reach the object that reduces tea-seed oil POV.But the method is more loaded down with trivial details, easily introduce objectionable impurities simultaneously.
Summary of the invention
In order to overcome the deficiencies in the prior art, the invention provides a kind of production technique of high oleic acid heavy fragrant peanut oil, the technical process of the ancient method squeezing of this process using peanut oil, carry out parameter optimization at crucial processing link, improve the oxidative stability of grease, and retained the nutritive ingredient of peanut oil and strong original sweet-smelling; The present invention uses Testa arachidis hypogaeae extract as antioxidant, has avoided oleic acid oxidized, and has turned waste into wealth, and provides cost savings.The present invention also provides a kind of high oleic acid heavy fragrant peanut oil.
The present invention mainly realizes by following technical solution:
A production technique for high oleic acid heavy fragrant peanut oil, it comprises the steps:
Step 1) raw material is selected: selecting oleic acid content is more than 45% peanut;
Step 2) clean: remove prematurity grain, broken kernel, moldy kernel, stone and metal; Require fresh, the full seed of peanut, without damaged, without going mouldy, free from insect pests, containing assorted less, do not pass through aging period;
Step 3) is sloughed scarlet: peanut is sent into low-temperature drier and carry out heat baking, 100 DEG C of hot blast temperatures, drying time 15 minutes, cooling fast, make drop temperature reach normal room temperature, then send in skinning machine and slough Testa arachidis hypogaeae, collect respectively Testa arachidis hypogaeae and Semen arachidis hypogaeae;
Step 4) is prepared natural composite antioxidant:
Step 5) is baked seed: adopt automatization continous way baking machine to toast Semen arachidis hypogaeae, front gas-cooker temperature is 300 DEG C, and rear gas-cooker temperature is 200 DEG C, is 20min from being fed to the time of discharging;
Step 6) squeezing: material is put in the little expressing peanut oil press zhai of ancient method, and temperature is controlled at 120 DEG C, and screw speed is l5 rev/min, obtains just expressing peanut crude oil;
Step 7) filter at low temperature: first expressing peanut crude oil, by interchanger cooling down, when temperature is down to rapidly 20 DEG C, filters first expressing peanut crude oil through 16 metafiltration cloth formula strainers;
The storage of step 8) peanut oil: peanut oil, at the temperature of 20 DEG C, adds natural composite antioxidant, stirs, and finally fills container, vacuum seal storage; Wherein, the mass ratio of peanut oil and natural composite antioxidant is 5000:1.
Preferably, described step 4) is prepared natural composite antioxidant, comprises the steps:
A) raw material is prepared: Testa arachidis hypogaeae is put into carrying disk, be placed in baking oven, under 40 DEG C of constant temperature, dry 4h, then temperature is risen to 60 DEG C and continue to take out after oven dry 2h, pulverize, cross 60 mesh sieves, seal for subsequent use;
B) feed intake and microwave exposure: in pot for solvent extraction, squeeze into ethanol and Testa arachidis hypogaeae, the ratio of Testa arachidis hypogaeae and 70% ethanol is 1kg:8L, stir, then microwave exposure 3min, microwave power is 500W;
C) lixiviate and concentrated: the temperature of pot for solvent extraction is risen to 65 DEG C, and lixiviate 2h, obtains vat liquor; In leaching process, temperature remains at 65 DEG C; After lixiviate completes, vat liquor is squeezed in concentration tank and concentrated, whole concentration process temperature is controlled at 60 DEG C, and vacuum degree control is at-0.05Kpa, and concentration time is 1h;
D) vacuum-drying: first with whizzer by centrifugal gained concentrated solution, centrifugal speed is 3000r/min, time is 20min, collecting precipitation thing and supernatant liquor, concentrate supernatant liquor centrifugally again, and centrifugal speed is 3000 r/min, time is 10min, obtain secondary precipitate, merge above-mentioned throw out and carry out vacuum-drying, to obtain final product.
The invention also discloses and utilize above-mentioned production technique to prepare high oleic acid heavy fragrant peanut oil.
The beneficial effect that the present invention obtains mainly comprise following some:
This project adopts the technical process of the ancient method squeezing peanut oil of the existing maturation of company, carries out parameter optimization at crucial processing link, improves the oxidative stability of grease, and has retained the nutritive ingredient of peanut oil and strong original sweet-smelling.The present invention makes full use of the by product Testa arachidis hypogaeae of peanut processing enterprise, extracts Testa arachidis hypogaeae polyphenol, as a kind of natural antioxidants, with other natural antioxidants carry out composite, for improving the oxidative stability of grease.The Testa arachidis hypogaeae that the present invention uses is the byproduct of peanut product processing enterprise, most of scarlet goes out of use, cause waste and the environmental pollution of resource, the present invention extracts polyphenols from Testa arachidis hypogaeae, extraction efficiency is high, and pioneering this technique is attached in Oleum Arachidis hypogaeae semen extraction, improve the antioxygen rate of oleic acid, and realized and turning waste into wealth.
Embodiment
Below employing specific embodiment is further explained the present invention, but should regard the restriction to initiative spirit of the present invention as.
Embodiment 1
Select drainage condition good, be rich in sandy soil and organic piece plantation peanut, selection place is positioned at Junan County four crossway town.Execute 1000 kilograms, animal excreta excrement for every mu; Mu is executed 30 kilograms of nitrogen phosphorus potassium (12-12-12) composite fertilizers; Within after blooming 6 weeks, spray 0.3% potassium dihydrogen phosphate aqueous solution once, every minor tick ten days.Spray 30 grams of strong full peace growth regulators, the excessive growth of control peanut plant every mu of peanut growth later stage; Keep water-retaining quantity among field of soil in 40% left and right.The oleic acid content of peanut obtains more than 45% after testing.
Embodiment 2
A production technique for high oleic acid heavy fragrant peanut oil, it comprises the steps:
1) raw material is selected: peanut raw material is from rich oil acid peanut cultivation base, and oleic acid content reaches 48%;
2) clean: remove prematurity grain, broken kernel, moldy kernel and stone and metal etc., stone and metal can damage mechanical means, go mouldy, immature peanut will have a strong impact on the quality of grease; Require fresh, the full seed of peanut, without damaged, without going mouldy, free from insect pests, containing assorted less, do not pass through aging period; Meet the standard-required of GB/T1533;
3) slough scarlet: peanut is sent into low-temperature drier and carry out heat baking, 100 DEG C of hot blast temperatures, drying time 15 minutes, cooling fast, make drop temperature reach normal room temperature, then send in skinning machine and slough scarlet, collect respectively scarlet and Semen arachidis hypogaeae;
4) prepare natural composite antioxidant:
A) raw material is prepared: Testa arachidis hypogaeae is put into carrying disk, be placed in baking oven, under 40 DEG C of constant temperature, dry 4h, then temperature is risen to 60 DEG C and continue to take out after oven dry 2h, pulverize, cross 60 mesh sieves, seal for subsequent use;
B) feed intake and microwave exposure: in pot for solvent extraction, squeeze into ethanol and Testa arachidis hypogaeae, the ratio of Testa arachidis hypogaeae weight and 70% ethanol volume is 1KG:8L, stir, then microwave exposure 3min, microwave power is 500W;
C) lixiviate and concentrated: the temperature of pot for solvent extraction is risen to 65 DEG C, and lixiviate 2h, obtains vat liquor; In leaching process, temperature remains at 65 DEG C; After lixiviate completes, vat liquor is squeezed in concentration tank and concentrated, whole concentration process temperature is controlled at 60 DEG C, and vacuum degree control is at-0.05Kpa, and concentration time is 1h;
D) vacuum-drying: first with whizzer by centrifugal gained concentrated solution, centrifugal speed is 3000r/min, time is 20min, collecting precipitation thing and supernatant liquor, concentrate supernatant liquor centrifugally again, and centrifugal speed is 3000 r/min, time is 10min, obtain secondary precipitate, merge above-mentioned throw out and carry out vacuum-drying, to obtain final product;
5) roasting seed: adopt automatization continous way baking machine to toast Semen arachidis hypogaeae, retain genuineness, 300 degrees Celsius of front gas-cookers, 200 degrees Celsius of rear gas-cookers, need 20min to complete from being fed to discharging;
6) squeezing: adopt the little squeezing Technology in Pressing of ancient method, by even material equal putting in the little expressing peanut oil press zhai of ancient method, temperature is controlled at 120 DEG C, and screw speed is l5 rev/min, obtains just expressing peanut crude oil, has kept the distinctive fragrance of peanut;
7) filter at low temperature: first expressing peanut crude oil, by interchanger cooling down, when temperature is down to rapidly 20 DEG C, filters first expressing peanut crude oil through 16 metafiltration cloth formula strainers, glue, phosphatide and the dregs of fat etc. are removed;
8) storage of peanut oil: peanut oil, at the temperature of 20 DEG C, adds natural composite antioxidant, stirs, and finally fills container, vacuum seal storage; Wherein, the mass ratio of peanut oil and natural composite antioxidant is 5000:1.
Be 31.5% by the content that detects pycnogenols in natural composite antioxidant, trans-resveratrol 13.6%, all the other are tea phenol, sterol, peanut glycosides and lipid etc.
Embodiment 3
The quality examination of oleic acid peanut oil of the present invention: table 1
| Project | Test-results |
| Middle oleic acid content % just expresses oil from peanuts | 57.89 |
| Preserve oleic acid content % after 30 days | 57.61 |
| Preserve oleic acid content % after 100 days | 57.32 |
| Preserve oleic acid content % after 300 days | 57.08 |
| Insoluble impurities % | 0.003 |
| Transparency | Clear |
| 280 ° of heat tests | Color does not change |
| Odor type | Strong sweet-smelling |
The present invention has also detected acid value simultaneously, and each time period does not change, in table 2:
| Number of days | Acid value mgkoh/g |
| 0 | 0.36 |
| 30 | 0.38 |
| 100 | 0.41 |
| 300 | 0.45 |
Finally, it is also to be noted that, what more than enumerate is only several specific embodiments of the present invention.Obviously, the invention is not restricted to above embodiment, can also have many distortion.All distortion that those of ordinary skill in the art can directly derive or associate from content disclosed by the invention, all should think protection scope of the present invention.
Claims (3)
1. a production technique for high oleic acid heavy fragrant peanut oil, it comprises the steps:
Step 1) raw material is selected: selecting oleic acid content is more than 45% peanut;
Step 2) clean: remove prematurity grain, broken kernel, moldy kernel, stone and metal; Require fresh, the full seed of peanut, without damaged, without going mouldy, free from insect pests, containing assorted less, do not pass through aging period;
Step 3) is sloughed scarlet: peanut is sent into low-temperature drier and carry out heat baking, 100 DEG C of hot blast temperatures, drying time 15 minutes, cooling fast, make drop temperature reach normal room temperature, then send in skinning machine and slough Testa arachidis hypogaeae, collect respectively Testa arachidis hypogaeae and Semen arachidis hypogaeae;
Step 4) is prepared natural composite antioxidant:
Step 5) is baked seed: adopting baking machine to toast Semen arachidis hypogaeae, is 20min from being fed to the time of discharging;
Step 6) squeezing: step 5) gained material is put in the little expressing peanut oil press zhai of ancient method, and temperature is controlled at 120 DEG C, and screw speed is l5 rev/min, obtains just expressing peanut crude oil;
Step 7) filter at low temperature: first expressing peanut crude oil, by interchanger cooling down, when temperature is down to rapidly 20 DEG C, filters first expressing peanut crude oil through filter;
The storage of step 8) peanut oil: step 7) gained peanut oil, at the temperature of 20 DEG C, adds natural composite antioxidant, stirs, and finally fills container, vacuum seal storage; Wherein, the mass ratio of peanut oil and natural composite antioxidant is 5000-10000:1.
2. production technique as claimed in claim 1, is characterized in that, described step 4) is prepared natural composite antioxidant, comprises the steps:
A) raw material is prepared: Testa arachidis hypogaeae is put into carrying disk, be placed in baking oven, under 40 DEG C of constant temperature, dry 4h, then temperature is risen to 60 DEG C and continue to take out after oven dry 2h, pulverize, cross 60 mesh sieves, seal for subsequent use;
B) feed intake and microwave exposure: in pot for solvent extraction, squeeze into ethanol and Testa arachidis hypogaeae, the ratio of Testa arachidis hypogaeae and 70% ethanol is 1kg:8L, stir, then microwave exposure 3min, microwave power is 500W;
C) lixiviate and concentrated: the temperature of pot for solvent extraction is risen to 65 DEG C, and lixiviate 2h, obtains vat liquor; In leaching process, temperature remains at 65 DEG C; After lixiviate completes, vat liquor is squeezed in concentration tank and concentrated, whole concentration process temperature is controlled at 60 DEG C, and vacuum degree control is at-0.05Kpa, and concentration time is 1h;
D) vacuum-drying: first with whizzer by centrifugal gained concentrated solution, centrifugal speed is 3000r/min, time is 20min, collecting precipitation thing and supernatant liquor, concentrate supernatant liquor centrifugally again, and centrifugal speed is 3000 r/min, time is 10min, obtain secondary precipitate, merge above-mentioned throw out and carry out vacuum-drying, to obtain final product.
3. the high oleic acid heavy fragrant peanut oil of preparing according to production technique described in claim 1 or 2.
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Cited By (14)
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| CN104804868A (en) * | 2015-05-04 | 2015-07-29 | 山东省恒兴油脂有限公司 | Grease composite antioxidant and preparation method thereof |
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| CN105495505A (en) * | 2015-12-28 | 2016-04-20 | 锦州市三寅食品有限公司 | Method for preparing peanut sauce beverage and peanut red skin powder by fully utilizing peanuts |
| CN106701312A (en) * | 2017-01-08 | 2017-05-24 | 山东乐悠悠花生油科技有限公司 | Aqueous enzymatic method extraction process of high-quality peanut oil |
| CN107201270A (en) * | 2017-04-28 | 2017-09-26 | 蚌埠市九华油脂有限公司 | A kind of processing method for improving peanut oil oxidation stability |
| CN108998207A (en) * | 2018-08-07 | 2018-12-14 | 河南正花食品集团有限公司 | A kind of oil expression method preventing peanut oxidative rancidity |
| CN109749845A (en) * | 2019-03-04 | 2019-05-14 | 贺群岭 | A kind of 6S high oleic acid peanut oil manufacturing process |
| CN109953130A (en) * | 2017-12-14 | 2019-07-02 | 丰益(上海)生物技术研发中心有限公司 | A kind of heavy fragrant peanut oil product of low pollution object content and preparation method thereof |
| CN110157539A (en) * | 2019-06-24 | 2019-08-23 | 中国农业科学院农产品加工研究所 | The primary preparation method just to express oil from peanuts of high-quality |
| CN110317671A (en) * | 2019-07-12 | 2019-10-11 | 金胜粮油集团有限公司 | A kind of production technology process of primary first squeezing high oleic acid peanut oil |
| CN110791366A (en) * | 2019-10-18 | 2020-02-14 | 中国农业科学院农产品加工研究所 | High-quality high-oleic-acid peanut oil and preparation method thereof |
| WO2021208161A1 (en) * | 2020-04-13 | 2021-10-21 | 青岛理工大学 | Whole-process peanut production line and method |
| CN114381331A (en) * | 2022-01-22 | 2022-04-22 | 青岛天祥食品集团有限公司 | Five-fresh peanut oil and preparation process thereof |
| CN115651751A (en) * | 2022-09-23 | 2023-01-31 | 佛山市亿健食品有限公司 | Fresh-flavor peanut oil production method and peanut oil produced by same |
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| CN104804868A (en) * | 2015-05-04 | 2015-07-29 | 山东省恒兴油脂有限公司 | Grease composite antioxidant and preparation method thereof |
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| CN108998207A (en) * | 2018-08-07 | 2018-12-14 | 河南正花食品集团有限公司 | A kind of oil expression method preventing peanut oxidative rancidity |
| CN109749845A (en) * | 2019-03-04 | 2019-05-14 | 贺群岭 | A kind of 6S high oleic acid peanut oil manufacturing process |
| CN110157539A (en) * | 2019-06-24 | 2019-08-23 | 中国农业科学院农产品加工研究所 | The primary preparation method just to express oil from peanuts of high-quality |
| CN110317671A (en) * | 2019-07-12 | 2019-10-11 | 金胜粮油集团有限公司 | A kind of production technology process of primary first squeezing high oleic acid peanut oil |
| CN110791366A (en) * | 2019-10-18 | 2020-02-14 | 中国农业科学院农产品加工研究所 | High-quality high-oleic-acid peanut oil and preparation method thereof |
| WO2021208161A1 (en) * | 2020-04-13 | 2021-10-21 | 青岛理工大学 | Whole-process peanut production line and method |
| CN114381331A (en) * | 2022-01-22 | 2022-04-22 | 青岛天祥食品集团有限公司 | Five-fresh peanut oil and preparation process thereof |
| CN115651751A (en) * | 2022-09-23 | 2023-01-31 | 佛山市亿健食品有限公司 | Fresh-flavor peanut oil production method and peanut oil produced by same |
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