CN106367196B - method for simultaneously obtaining elegant and fragrant peanut oil and high-quality protein powder - Google Patents
method for simultaneously obtaining elegant and fragrant peanut oil and high-quality protein powder Download PDFInfo
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- CN106367196B CN106367196B CN201610763336.2A CN201610763336A CN106367196B CN 106367196 B CN106367196 B CN 106367196B CN 201610763336 A CN201610763336 A CN 201610763336A CN 106367196 B CN106367196 B CN 106367196B
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/06—Production of fats or fatty oils from raw materials by pressing
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
Abstract
The invention discloses a method for simultaneously obtaining elegant and fragrant peanut oil and high-quality protein powder, belonging to the technical field of food processing. The invention effectively solves the problem of higher residual oil in the hydraulic peanut oil preparation at present by adopting a hydraulic pressing method with gradient pressure rise, and the oil yield is improved by about 13 percent, so that the hydraulic pressing is convenient to be applied to the industry. In addition, the elegant and fragrant peanut oil obtained by the invention has the inherent smell and taste of peanut oil, no peculiar smell, light color, clarity, transparency, low acid value, high VE content and high oxidation stability, and contains abundant unsaturated fatty acid, sterol, wheat germ phenol, phospholipid, choline and the like; the obtained peanut protein powder has low residual lipid and high nitrogen solubility index, and has good stability when used for preparing beverage.
Description
Technical Field
The invention relates to a method for simultaneously obtaining elegant and fragrant peanut oil and high-quality protein powder, belonging to the technical field of food processing.
Background
Peanuts are the fourth crop oil in the world, accounting for approximately 14% of the annual world oil production. The peanut oil content is as high as 44% -58%, most of the peanut oil is unsaturated fatty acid, and particularly, the peanut oil is rich in linoleic acid which is necessary for human bodies. The peanut protein content is 24% -34%, digestibility is 90%, contains 8 kinds of amino acids essential to human body, is the third plant protein source in the world, and is about 11% of the world requirement. Thus, peanuts are a good source of protein.
The residue after the peanut kernel oil extraction is dried and crushed to prepare the peanut powder. The peanut powder contains rich protein, trace elements and the like, and is widely applied to the field of food production such as baked food, seasoning, candy, rice dumpling, stuffing, beverage and the like, for example, the peanut powder is used in milk to prepare various beverages or is used as an auxiliary material of roasted meat to increase the flavor of the roasted meat.
At present, the traditional peanut oil extraction process mainly comprises a leaching method and a squeezing method. The leaching method is a method for extracting oil from stock embryos or pre-pressed oil cakes by utilizing the characteristic of dissolving the oil by using certain organic solvents, has the advantages of high oil yield, low processing cost, low protein denaturation in peanut meal and the like, but has a certain organic solvent residue, and the pressing method is more and more emphasized and becomes a research focus along with the emphasis of people on food safety. The squeezing method is a method for extracting grease in squeezed materials by utilizing the squeezing action of mechanical external force, and comprises hot squeezing and cold squeezing. The hot-pressing method is usually used for producing strong-flavor peanut oil through a pressing process after high-temperature steaming and frying, although the prepared peanut oil is strong in flavor, dark in color and high in fat-soluble impurity content, and is not suitable for being used as first-grade oil, the peanut protein is seriously denatured and damaged through high-temperature pressing, and the peanut cake can only be used as cheap feed. The production of fresh peanut oil and edible peanut cake (ground into edible peanut protein powder) by low temperature pressing has attracted attention and has found application in some peanut oil processing enterprises. However, the peanut oil prepared by the existing cold pressing method has no fragrance of the peanut oil, the acceptance of people is reduced, the peanut oil yield is low, the residual oil rate of the peanut powder is high (usually more than 20%), and the water solubility and the product stability of the peanut powder when the peanut powder is applied to beverages and the like are poor due to the high lipid content. Although other methods can be used to further reduce the residual lipid in peanut flour, it obviously results in tedious production process and increased cost.
Therefore, there is a need to develop a new method for producing high quality peanut powder by improving the yield of peanut oil and obtaining high quality peanut oil while preventing denaturation of peanut protein as much as possible.
disclosure of Invention
in order to solve the problems, the invention provides a method for simultaneously obtaining elegant and fragrant peanut oil and high-quality protein powder. The peanut oil obtained by the method has high oil yield, inherent smell and taste of the peanut oil, no peculiar smell, light color, clarification, transparency, low acid value, high VE content, high oxidation stability, rich unsaturated fatty acid, sterol, wheat germ phenol, phospholipid, choline and the like, and the peanut powder obtained by drying and crushing the peanut cake after oil extraction is uniform powder, has pure peanut smell and no peculiar smell, has the protein content of more than 50 percent, and has the nitrogen dissolution index of 68.
The invention discloses a method for simultaneously obtaining elegant fragrant peanut oil and high-quality protein powder, which comprises the following steps: taking peanut kernels, selecting, carrying out short-medium wave red external heat treatment, cooling and peeling, carrying out dry grinding, carrying out gradient pressure boosting and squeezing, and filtering to obtain peanut oil and peanut cakes, and drying and crushing the peanut cakes to obtain peanut protein powder.
In one embodiment of the present invention, the short-medium wave infrared heating is performed at a temperature of 120-.
in one embodiment of the invention, the short and medium wave infrared has a wavelength in the range of 0.76-4 μm.
in one embodiment of the invention, the processing distance of the short and medium wave infrared rays in the method is 15-22cm, and the thickness of the material is 3-7 cm.
in one embodiment of the invention, the short and medium wave infrared heating time is 10-60min, optionally 10-40min, 20-40min, 30-60min, 10min, 20min, 30min or 40 min.
In one embodiment of the invention, the short-medium wave infrared heating is carried out at 130 ℃ for 40min, the treatment distance is 20cm, the material thickness is 5cm, and the infrared wavelength is about 2.5 μm.
In one embodiment of the invention, the dry refining is grinding to 1-8 μm.
In one embodiment of the invention, the dry refining is dry milling to 2 μm with a micronizer.
In one embodiment of the invention, the gradient pressure-increasing pressing is to press oil by adopting a gradient pressure-increasing mode when pressing oil by a hydraulic oil press; the gradient pressure boosting is to process 120-240 mins under 1-10 Mpa, then process 30-60 mins under 29.0-30.0 Mpa, and then process 30-60 mins under 57.0-60.0 Mpa.
in one embodiment of the invention, the treatment under 1-10 MPa for 120-240 mins is carried out in four stages; the first stage is to treat 30-60 mins under 1-1.5 Mpa, the second stage is to treat 30-60 mins under 2.5-3.0 Mpa, the third stage is to treat 30-60 mins under 4.5-5.0 Mpa, and the fourth stage is to treat 30-60 mins under 9.5-10.0 Mpa.
In one embodiment of the invention, the peanut cake is dried and then crushed to 40-120 meshes to obtain peanut protein powder.
The invention also provides application of the peanut protein powder in the field of food production.
The application is applied to the field of food production of baked food, seasoning, candy, rice dumpling, stuffing, beverage and the like, for example, the product is used in milk and made into various beverages, or used as an auxiliary material of roasted meat and used for enhancing the flavor of the roasted meat.
The invention has the beneficial effects that:
(1) According to the invention, by adopting a hydraulic pressing method of dry pulping and gradient boosting, the problem of high residual oil in the conventional hydraulic peanut oil preparation is effectively solved; meanwhile, a gradient boosting mode is adopted, so that long-time high-pressure hydraulic squeezing is prevented, the service life of equipment is effectively prolonged, and the production cost is reduced.
(2) Compared with constant pressure squeezing, the oil yield of the method is improved by about 13 percent, and the method effectively improves the oil yield of hydraulic squeezing so as to facilitate the industrial application of the hydraulic squeezing.
(3) the elegant and fragrant peanut oil obtained by the invention has the inherent smell and taste of peanut oil, no peculiar smell, light color, clarity and transparency, low acid value, high VE content and high oxidation stability, and contains abundant unsaturated fatty acid, sterol, wheat germ phenol, phospholipid, choline and the like; the obtained peanut protein powder has long shelf life, low residual lipid, high nitrogen solubility index, and good stability when used for preparing beverage.
(4) The method of the invention has low requirements on equipment.
Detailed Description
the acid value determination method comprises the following steps: the national standard GB/T5530-2005;
The color determination method of the luvibond comprises the following steps: GB/T22460-2008;
The VE content determination method comprises the following steps: HPLC;
The oxidation stability determination method comprises the following steps: GB/T21121-2007;
The aflatoxin detection method comprises the following steps: GB/T5009.23-2006.
Example 1:
(1) Taking 25kg of peanut kernels, adding the screened peanuts into an infrared heating machine for treatment (heating at 130 ℃ for 40min, the treatment distance is 20cm, the material thickness is 5cm, the infrared wavelength is about 2.5 mu m) in a vacuum material suction mode, cooling the treated peanuts for 5 hours at room temperature, and removing red skins by using an LXT-1 peeling machine;
(2) Dry grinding to 2 μm with an ultrafine grinder;
(3) Utilizing three-column hydraulic oil press, gradient pressure lifting, preparing peanut oil:
the first stage is as follows: treating for 30mins at 10-12 bar; and a second stage: treating for 30mins at 25-28 bar;
And a third stage: treating at 45-48 bar for 30 min; a fourth stage: treating for 30mins at 95-98 bar;
The fifth stage: treating at 290-295 bar for 30 mins; the sixth stage: 570-585 bar for 30 mins.
centrifuging the obtained crude oil at room temperature of 4500r/min in a centrifuge to obtain Rouya fragrant peanut oil; and drying and crushing the peanut cake to 80 meshes to obtain peanut protein powder.
The peanut oil yield according to the method of this example was 86% with 14% residual oil. The elegant and fragrant peanut oil of this example had the inherent odor and taste of peanut oil, no off-flavor, yellow 8.4, red 0.5, clear and transparent, an acid number (mgKOH/g) of 0.39, a VE content of 520mg/L, and an oil oxidation time of 15.84 hours measured at 120 ℃. Through detection, the obtained Rouya fragrant peanut oil contains about 83% of unsaturated fatty acid, sterol, maltol, phospholipid, choline and the like. The obtained peanut protein powder is low-denatured protein powder, is uniform powder, has pure peanut smell and no peculiar smell, has the protein content of more than 50 percent, and has the nitrogen dissolution index of 70.
example 2:
(1) Taking 25kg of peanut kernels in the same batch as in example 1, adding screened peanuts into an infrared heating machine for treatment in a vacuum material suction mode (heating is carried out for 40min at 120 ℃, the treatment distance is 22cm, the material thickness is 3cm, the infrared wavelength is 0.76-4 mu m), cooling the treated peanuts for 5 hours at room temperature, and removing red skins by using an LXT-1 skin removing machine;
(2) Dry grinding to 2 μm with an ultrafine grinder;
(3) Utilizing three-column hydraulic oil press, gradient pressure lifting, preparing peanut oil:
The first stage is as follows: treating for 30mins at 12-15 bar; and a second stage: treating for 30mins at 28-30 bar;
And a third stage: treating at 48-50 bar for 30 min; a fourth stage: treating at 98-100 bar for 35 mins;
The fifth stage: treating at 295-300 bar for 35 mins; the sixth stage: and treating for 30mins at 580-600 bar.
Centrifuging the obtained crude oil at room temperature of 4500r/min in a centrifuge to obtain Rouya fragrant peanut oil; and drying and crushing the peanut cake to 80 meshes to obtain peanut protein powder.
The peanut oil yield according to the method of the embodiment is 85.2 percent, and the residual oil is 14.8 percent. The elegant and fragrant peanut oil of this example had the inherent odor and taste of peanut oil, no off-flavor, yellow 8.5, red 0.5, clear and transparent, an acid number (mgKOH/g) of 0.41, VE content of 513mg/L, and an oil oxidation time of 15.22 hours measured at 120 ℃. Through detection, the obtained Rouya fragrant peanut oil contains unsaturated fatty acid about 80%, sterol, wheat germ phenol, phospholipid, choline, etc. The obtained peanut protein powder is low-denatured protein powder, is uniform powder, has pure peanut smell and no peculiar smell, has the protein content of more than 50 percent, and has the nitrogen dissolution index of 68.
example 3:
(1) Taking 25kg of peanut kernels in the same batch as in example 1, adding screened peanuts into an infrared heating machine for treatment in a vacuum material suction mode (heating is carried out for 20min at 140 ℃, the treatment distance is 15cm, the material thickness is 7cm, the infrared wavelength is 0.76-4 mu m), cooling the treated peanuts for 5 hours at room temperature, and removing red skins by using an LXT-1 skin removing machine;
(2) Dry grinding to 2 μm with an ultrafine grinder;
(3) Utilizing three-column hydraulic oil press, gradient pressure lifting, preparing peanut oil:
the first stage is as follows: treating for 60mins at 12-15 bar; and a second stage: treating for 60mins at 28-30 bar;
And a third stage: treating at 48-50 bar for 60 min; a fourth stage: treating for 60mins at 98-100 bar;
the fifth stage: treating at 292-298 bar for 60 mins; the sixth stage: and carrying out treatment at 575-590 bar for 60 mins.
Centrifuging the obtained crude oil at room temperature of 4500r/min in a centrifuge to obtain Rouya fragrant peanut oil; and drying and crushing the peanut cake to 80 meshes to obtain peanut protein powder.
The oil yield of peanut oil according to the process of this example was 85.1% (oil yield: actual/theoretical yield of peanut oil: 100%) and 14.9% residual oil. The elegant and fragrant peanut oil of this example had the inherent odor and taste of peanut oil, no off-flavor, yellow 8.4, red 0.5, clear and transparent, an acid number (mgKOH/g) of 0.40, a VE content of 516mg/L, and an oil oxidation time of 15.31 hours measured at 120 ℃. Through detection, the obtained Rouya fragrant peanut oil contains unsaturated fatty acid about 80%, sterol, wheat germ phenol, phospholipid, choline, etc. The obtained peanut protein powder is low-denatured protein powder, is uniform powder, has pure peanut smell and no peculiar smell, has the protein content of more than 50 percent, and has the nitrogen dissolution index of 70.
the inventors of the Rouya fragrant peanut oil obtained in examples 1-3 established a quality standard for the Rouya fragrant peanut oil, and compared the quality of the existing pressed peanut oil, commercial strong fragrant peanut oil, and cold-pressed first-grade peanut oil, as shown in Table 1.
TABLE 1 quality standards for Rouya fragrant peanut oil
The inventors of the Rouya fragrant peanut protein powder obtained in examples 1-3 formulated the quality standard of the Rouya fragrant peanut protein powder, and compared the quality of the peanut powder prepared from the peanut cake obtained by the existing national standard, cold pressing and aroma pressing methods, as shown in Table 2.
TABLE 2 Rouya fragrant peanut protein powder quality standards
Example 4:
(1) Taking 25kg of peanut kernels in the same batch as in example 1, adding screened peanuts into an infrared heating machine for treatment in a vacuum material suction mode (heating is carried out for 40min at 130 ℃, the treatment distance is 20cm, the material thickness is 5cm, the infrared wavelength is about 2.5 mu m), cooling the treated peanuts for 5 hours at room temperature, and removing red skins by using an LXT-1 skin removing machine;
(2) Dry grinding to 2 μm with an ultrafine grinder;
(3) Utilizing three-column hydraulic oil press, gradient pressure lifting, preparing peanut oil:
The first stage is as follows: treating at 45-50 bar for 180 mins;
And a second stage: treating at 290-300 bar for 60 mins;
and a third stage: and carrying out treatment at 575-590 bar for 60 mins.
centrifuging the obtained crude oil at room temperature of 4500r/min in a centrifuge to obtain peanut oil; and drying and crushing the peanut cake to 80 meshes to obtain peanut protein powder.
The peanut oil yield according to the method of the embodiment is 82.2 percent, and the residual oil is 17.8 percent. The elegant and fragrant peanut oil of this example had the intrinsic odor and flavor of peanut oil, no off-flavor, yellow 8.4, red 0.5, clear and transparent, an acid number (mgKOH/g) of 0.42, VE content of 499mg/L, and an oil oxidation time of 14.45 hours measured at 120 ℃. The obtained Rouya fragrant peanut oil contains unsaturated fatty acid, sterol, wheat germ phenol, phospholipid, choline, etc.
Comparative example 1:
The peanuts with shells are taken to be subjected to short-medium wave red external heat treatment, the shells of the peanuts are removed by a huller after the heating treatment is finished, then the red skins are removed, and other steps and process parameters are consistent with those of the example 1.
Compared with the peanut oil obtained in the example 1, the peanut oil obtained by the method has light smell and oil yield of about 81 percent.
comparative example 2:
compared with the embodiment 1, the first stage to the fourth stage in the gradient boost pressure treatment are omitted, the 290-295 bar treatment for 30mins and the 570-585 bar treatment for 30mins are directly adopted, and other steps and process parameters are consistent with those of the embodiment 1.
The oil yield of the peanut oil obtained by the method is about 76%.
Comparative example 3:
compared with the example 1, the gradient boost pressure treatment process is as follows: firstly treating at 45-48 bar for 120mins, and then treating at 390-400 bar for 60 mins. The other steps and process parameters were in accordance with example 1. The oil yield of the peanut oil obtained by the method of the embodiment is 75 percent.
Comparative example 4:
Compared with the example 1, the gradient boost pressure treatment process is as follows: treating at 550-560 bar for 120 mins. The other steps and process parameters were in accordance with example 1. The oil yield is 75 percent. In addition, the peanut oil color was darker than example 1 (yellow 9.4, red 0.7), and the oil press temperature increased due to the long time high pressure treatment, which shortened the service life compared to example 1.
Comparative example 5:
compared with the example 1, the infrared heating treatment step is omitted, and other steps and process parameters are consistent with the example 1. The obtained peanut oil has light smell and no fragrance of the peanut oil, reduces the acceptance of people and has about 79 percent of oil yield.
Comparative example 6:
compared with the embodiment 1, the step of dry grinding to 2 μm by using an ultrafine grinder is omitted, and other steps and process parameters are consistent with the embodiment 1. The oil yield is about 76%.
In addition, the inventor also finds that the short-medium wave red is added with heat for 40min at 130 ℃, and compared with 20min at 130 ℃ or 30min at 120 ℃, the short-medium wave red has lower acid value, lighter color and lowest aflatoxin content in the product.
Sensory evaluations were conducted on the peanut oils obtained in examples 1 to 4 and comparative examples 1 to 5, and the acceptability of 200 persons for each peanut oil was investigated, with the evaluation criteria and results shown in tables 3 to 4.
TABLE 3 sensory evaluation method
TABLE 4 sensory evaluation results
| Color and luster | Smell(s) | Taste of the product | degree of satisfaction | |
| Example 1 | 9 | 9 | 9 | 95％ |
| example 2 | 9 | 9 | 9 | 93％ |
| example 3 | 9 | 9 | 9 | 94％ |
| Example 4 | 9 | 8 | 8 | 91％ |
| comparative example 1 | 8 | 7 | 8 | 86％ |
| Comparative example 2 | 8 | 8 | 8 | 85％ |
| Comparative example 3 | 8 | 8 | 8 | 86％ |
| Comparative example 4 | 4 | 8 | 8 | 82％ |
| comparative example 5 | 9 | 7 | 8 | 83％ |
Meanwhile, the inventor also prepares the peanut juice by using the peanut protein powder obtained in the embodiments 1-4 and the peanut protein powder obtained in the comparative embodiments 1-6. The preparation method comprises the following steps: taking 30g of peanut protein powder, 68g of white granulated sugar, 0.5g of stabilizer and 1L of pure water, then carrying out vacuum degassing at the vacuum degree of-0.09 Mpa and the temperature of 60 ℃ for 3mins, filtering, homogenizing, and carrying out sterilization at the temperature of 120 ℃ for 15 mins. The results show that the peanut butter prepared from the peanut protein powder of examples 1-3 is comparable in stability and is the best of all the tested samples. The peanut milk prepared from the peanut protein powder of example 4 and the peanut milk prepared from the peanut protein powder of comparative examples 1 to 6 respectively need to be added with the same stabilizer of 0.8g, 0.9g, 1.2g, 1.0g and 1.2g to achieve the equivalent stability. This is probably because the difference of lipid content in peanut protein powder results in the difference of water solubility of peanut protein powder, thereby having different effects on the stability of peanut juice. In addition, the peanut protein powder obtained in the examples 1-3 has the advantages of very small protein denaturation, low acid value of residual oil and fat and obviously prolonged shelf life due to proper oil preparation conditions.
although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (3)
1. a method for simultaneously obtaining Rouya fragrant peanut oil and high-quality protein powder is characterized by comprising the following steps: taking peanut kernels, selecting, carrying out short-medium wave red external heat treatment, cooling and peeling, carrying out dry grinding, carrying out gradient pressure rise and squeezing, and filtering to obtain peanut oil and peanut cakes, and drying and crushing the peanut cakes to obtain peanut protein powder; the gradient boosting pressing is to press oil by adopting a gradient boosting mode when the hydraulic oil press is used for pressing oil; the gradient pressure boosting is to process 120-240 mins under 1-10 Mpa, then process 30-60 mins under 29.0-30.0 Mpa, and then process 30-60 mins under 57.0-60.0 Mpa; the treatment under 1-10 Mpa for 120-240 mins is carried out in four stages; the first stage is to treat 30-60 mins under 1-1.5 Mpa, the second stage is to treat 30-60 mins under 2.5-3.0 Mpa, the third stage is to treat 30-60 mins under 4.5-5.0 Mpa, and the fourth stage is to treat 30-60 mins under 9.5-10.0 Mpa; the dry grinding is to grind to 1-8 μm; the short-medium wave red external heat treatment conditions are as follows: heating at 130 deg.C for 40 min.
2. The method of claim 1, wherein the short and medium wave infrared has a wavelength in the range of 0.76-4 μm.
3. The method according to claim 1, wherein the short and medium wave infrared treatment distance in the method is 15-22cm, and the material thickness is 3-7 cm.
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| CN110982615A (en) * | 2019-12-31 | 2020-04-10 | 丰益(上海)生物技术研发中心有限公司 | Vegetable-flavored old peanut oil and preparation method thereof |
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Effective date of registration: 20221111 Address after: 214000 10F, 188 Guangyi Road, Liangxi District, Wuxi City, Jiangsu Province Patentee after: Wuxi Shihezi future food technology Co.,Ltd. Patentee after: Liu Yuanfa Address before: Jiangnan University National Science Park, No. 99, Jinxi Road, Wuxi City, Jiangsu Province, 214120 Patentee before: WUXI DEHE FOOD TECHNOLOGY CO.,LTD. Patentee before: Liu Yuanfa Patentee before: Li Kai |