CN107057834A - The preparation technology of health-care peanut oil - Google Patents
The preparation technology of health-care peanut oil Download PDFInfo
- Publication number
- CN107057834A CN107057834A CN201710246681.3A CN201710246681A CN107057834A CN 107057834 A CN107057834 A CN 107057834A CN 201710246681 A CN201710246681 A CN 201710246681A CN 107057834 A CN107057834 A CN 107057834A
- Authority
- CN
- China
- Prior art keywords
- peanut
- graininess
- stir
- oil
- oenothera biennis
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Edible Oils And Fats (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of preparation technology of health-care peanut oil, including：30 40min are handled Step 1: peanut is placed in saturated vapor environment, and peanut is stirred, saturated vapour pressure is reduced to 0.1 0.2MPa afterwards, reprocess 10min, finally using being blown into cold wind, saturated vapor is replaced away, it is 5min under 35 DEG C of atmospheric pressure environment peanut is in temperature；Step 2: peanut is crushed, then oenothera biennis is ground into the graininess that particle diameter is 1 3mm；Step 3: adding oenothera biennis into graininess peanut, 60 DEG C are first heated to, stir-fry 10min, are warming up to 150 DEG C, then the 20min that stir-fries again afterwards, graininess peanut finally is heated into 210 230 DEG C again stir-fries；Step 4: oil expression.Invention increases the nutritional ingredient of peanut oil, finally peanut oil is possessed health-care efficacy, be adapted to various people and eat.
Description
Technical field
The present invention relates to a kind of preparation technology of health-care peanut oil.
Background technology
Peanut oil is yellowish transparent, and color and luster is limpid, and fragrant, flavour is tasty, is a kind of edible oil for being easier digestion.
Peanut oil (wherein containing oleic acid 41.2%, linoleic acid 37.6%) containing unrighted acid more than 80%.Also contain palmitic acid in addition,
The saturated fatty acid such as stearic acid and arachidic acid 19.9%.The Fatty acid compositions of peanut oil are relatively good, it is easy to human consumption and
Absorb.Moreover, peanut oil is taken in more in daily life, but also lack a kind of peanut oil with health-care effect at present.
The content of the invention
For above-mentioned technical problem, the present invention has designed and developed a kind of preparation work of the health-care peanut oil with health-care effect
Skill.
The technical scheme that the present invention is provided is：
A kind of preparation technology of health-care peanut oil, including：
30-40min is handled Step 1: peanut is placed in saturated vapor environment, saturated vapour pressure is 0.4-0.5Mpa,
And peanut is stirred, saturated vapour pressure is reduced to 0.1-0.2MPa afterwards, 10min is reprocessed, finally using blowing
Enter cold wind, saturated vapor is replaced away, it is 5min under 3-5 DEG C of atmospheric pressure environment peanut is in temperature；
Step 2: peanut is crushed, 1-3mm graininess is broken into, first oenothera biennis is dried to water content is
50% situation, then oenothera biennis is ground into the graininess that particle diameter is 1-3mm；
Step 3: adding oenothera biennis into graininess peanut, 60 DEG C are first heated to, stir-fry 10min, is warming up to again afterwards
150 DEG C, then the 20min that stir-fries, graininess peanut is finally heated to 210-230 DEG C again and stir-fried, the time that stir-fries is 1-1.3h；
Step 4: oil expression, oil expression temperature is 150-155 DEG C.
Preferably, in the preparation technology of described health-care peanut oil, in the step one, peanut is placed in saturated vapor
30min is handled in environment, saturated vapour pressure is 0.4Mpa.
Preferably, in the preparation technology of described health-care peanut oil, in the step 3, added into graininess peanut
Oenothera biennis, is heated to 210 DEG C by graininess peanut and stir-fries, and the time that stir-fries is 1h.
Preferably, in the preparation technology of described health-care peanut oil, in the step 4, oil expression temperature is 150 DEG C.
Preferably, in the preparation technology of described health-care peanut oil, in the step one, steamed peanut is placed in into saturation
Before vapour environment, also peanut is pre-processed, preprocessing process includes：Full peanut is selected, is cleaned, re-dry is to aqueous
Amount is less than 10%.
Preferably, in the preparation technology of described health-care peanut oil, in the step 3, added into graininess peanut
Oenothera biennis, wherein, the mass ratio of the graininess peanut and the oenothera biennis is 100:3-7.
The parameter that the preparation technology of health-care peanut oil of the present invention extracts oil to peanut is made that improvement, and is stir-frying
When be also added into oenothera biennis, add the nutritional ingredient of peanut oil, finally peanut oil is possessed health-care efficacy, be adapted to all kinds of people
Group is edible.
Embodiment
The present invention is described in further detail below, to make those skilled in the art being capable of evidence with reference to specification word
To implement.
The present invention provides a kind of preparation technology of health-care peanut oil, including：
30-40min is handled Step 1: peanut is placed in saturated vapor environment, saturated vapour pressure is 0.4-0.5Mpa,
And peanut is stirred, saturated vapour pressure is reduced to 0.1-0.2MPa afterwards, 10min is reprocessed, finally using blowing
Enter cold wind, saturated vapor is replaced away, it is 5min under 3-5 DEG C of atmospheric pressure environment peanut is in temperature；
Step 2: peanut is crushed, 1-3mm graininess is broken into, first oenothera biennis is dried to water content is
50% situation, then oenothera biennis is ground into the graininess that particle diameter is 1-3mm；
Step 3: adding oenothera biennis into graininess peanut, 60 DEG C are first heated to, stir-fry 10min, is warming up to again afterwards
150 DEG C, then the 20min that stir-fries, graininess peanut is finally heated to 210-230 DEG C again and stir-fried, the time that stir-fries is 1-1.3h；
Step 4: oil expression, oil expression temperature is 150-155 DEG C.
Peanut is first placed in saturated vapor by the present invention to be handled so that steam is penetrated into peanut, promotes peanut
Oil is discharged, and can improve oil yield.And, afterwards first will be full after having been handled under 0.4-0.5MPa saturated vapour pressure
0.1-0.2MPa is reduced to steam pressure, after a short while, finally saturated vapor is replaced away, made using cold wind at peanut
In temperature under 3-5 DEG C of atmospheric pressure environment.Said process can promote the separation of grease in end processing sequences, and then improve out
Oil cut rate.The oil yield of the present invention can reach more than 97%.
Crush, and be mixed together with oenothera biennis after steam treatment, then by peanut, stir-fry, now contribute to oenothera biennis
In nutriment mixed with peanut, ultimately increase the nutritional ingredient of peanut oil.
Oenothera biennis has the effects such as reducing blood lipid, anti-fatty liver, fat-reducing, anti-inflammatory.See in peanut oil in the present invention containing the moon
The nutritional ingredient of grass, i.e., the blood fat height that the nutritional ingredient in oenothera biennis can offset consumer's edible peanut oil and bring etc. is asked
Topic.Oenothera biennis can play a part of balance peanut oil to human body.
During stir-frying, stir-frying for short time, the nutritional ingredient contributed in oenothera biennis are first carried out at a lower temperature
Outwards release, stir-fries a period of time at 150 DEG C, finally arrives and stir-fried at of a relatively high temperature again again afterwards.Said process can
To promote the release of nutriment in oenothera biennis, the health-care effect of peanut oil can be improved.
In step 2, first oenothera biennis is dried to water content be only 50% state, graininess is ground into afterwards.Graininess
Oenothera biennis contribute to its nutriment contained outwards to discharge, so as to improve the content of nutritional ingredient in peanut oil, improve it
Health-care effect.
Preferably, in the preparation technology of described health-care peanut oil, in the step one, peanut is placed in saturated vapor
30min is handled in environment, saturated vapour pressure is 0.4Mpa.
Preferably, in the preparation technology of described health-care peanut oil, in the step 3, added into graininess peanut
Oenothera biennis, is heated to 210 DEG C by graininess peanut and stir-fries, and the time that stir-fries is 1h.
Preferably, in the preparation technology of described health-care peanut oil, in the step 4, oil expression temperature is 150 DEG C.
Preferably, in the preparation technology of described health-care peanut oil, in the step one, steamed peanut is placed in into saturation
Before vapour environment, also peanut is pre-processed, preprocessing process includes：Full peanut is selected, is cleaned, re-dry is to aqueous
Amount is less than 10%.
Preferably, in the preparation technology of described health-care peanut oil, in the step 3, added into graininess peanut
Oenothera biennis, wherein, the mass ratio of the graininess peanut and the oenothera biennis is 100:3-7.
Embodiment one
A kind of preparation technology of health-care peanut oil, including：
30min is handled Step 1: peanut is placed in saturated vapor environment, saturated vapour pressure is 0.4Mpa, and right
Peanut is stirred, and saturated vapour pressure is reduced into 0.1MPa afterwards, reprocesses 10min, will be full finally using cold wind is blown into
Replaced away with steam, it is 5min under 5 DEG C of atmospheric pressure environment peanut is in temperature；By peanut be placed in saturated vapor environment it
Before, also peanut is pre-processed, preprocessing process includes：Full peanut is selected, is cleaned, re-dry to water content is less than
10%；
Step 2: peanut is crushed, 1-3mm graininess is broken into, first oenothera biennis is dried to water content is
50% situation, then oenothera biennis is ground into the graininess that particle diameter is 1-3mm；
Step 3: adding oenothera biennis into graininess peanut, 60 DEG C are first heated to, stir-fry 10min, is warming up to again afterwards
150 DEG C, then the 20min that stir-fries, graininess peanut is finally heated to 210 DEG C again and stir-fried, the time that stir-fries is 1h；To graininess peanut
Middle addition oenothera biennis, wherein, the mass ratio of the graininess peanut and the oenothera biennis is 100:7；
Step 4: oil expression, oil expression temperature is 150 DEG C.
Embodiment two
A kind of preparation technology of health-care peanut oil, including：
40min is handled Step 1: peanut is placed in saturated vapor environment, saturated vapour pressure is 0.5Mpa, and right
Peanut is stirred, and saturated vapour pressure is reduced into 0.2MPa afterwards, reprocesses 10min, will be full finally using cold wind is blown into
Replaced away with steam, it is 5min under 5 DEG C of atmospheric pressure environment peanut is in temperature；By peanut be placed in saturated vapor environment it
Before, also peanut is pre-processed, preprocessing process includes：Full peanut is selected, is cleaned, re-dry to water content is less than
10%；
Step 2: peanut is crushed, 1-3mm graininess is broken into, first oenothera biennis is dried to water content is
50% situation, then oenothera biennis is ground into the graininess that particle diameter is 1-3mm；
Step 3: adding oenothera biennis into graininess peanut, 60 DEG C are first heated to, stir-fry 10min, is warming up to again afterwards
150 DEG C, then the 20min that stir-fries, graininess peanut is finally heated to 230 DEG C again and stir-fried, the time that stir-fries is 1.3h；Spent to graininess
Oenothera biennis is added in life, wherein, the mass ratio of the graininess peanut and the oenothera biennis is 100:7；
Step 4: oil expression, oil expression temperature is 155 DEG C.
Embodiment three
35min is handled Step 1: peanut is placed in saturated vapor environment, saturated vapour pressure is 0.4Mpa, and right
Peanut is stirred, and saturated vapour pressure is reduced into 0.2MPa afterwards, reprocesses 10min, will be full finally using cold wind is blown into
Replaced away with steam, it is 5min under 5 DEG C of atmospheric pressure environment peanut is in temperature；By peanut be placed in saturated vapor environment it
Before, also peanut is pre-processed, preprocessing process includes：Full peanut is selected, is cleaned, re-dry to water content is less than
10%；
Step 2: peanut is crushed, 1-3mm graininess is broken into, first oenothera biennis is dried to water content is
50% situation, then oenothera biennis is ground into the graininess that particle diameter is 1-3mm；
Step 3: adding oenothera biennis into graininess peanut, 60 DEG C are first heated to, stir-fry 10min, is warming up to again afterwards
150 DEG C, then the 20min that stir-fries, graininess peanut is finally heated to 230 DEG C again and stir-fried, the time that stir-fries is 1.3h；Spent to graininess
Oenothera biennis is added in life, wherein, the mass ratio of the graininess peanut and the oenothera biennis is 100:7；
Step 4: oil expression, oil expression temperature is 155 DEG C.
Example IV
35min is handled Step 1: peanut is placed in saturated vapor environment, saturated vapour pressure is 0.4Mpa, and right
Peanut is stirred, and saturated vapour pressure is reduced into 0.1MPa afterwards, reprocesses 10min, will be full finally using cold wind is blown into
Replaced away with steam, it is 5min under 3 DEG C of atmospheric pressure environment peanut is in temperature；By peanut be placed in saturated vapor environment it
Before, also peanut is pre-processed, preprocessing process includes：Full peanut is selected, is cleaned, re-dry to water content is less than
10%；
Step 2: peanut is crushed, 1-3mm graininess is broken into, first oenothera biennis is dried to water content is
50% situation, then oenothera biennis is ground into the graininess that particle diameter is 1-3mm；
Step 3: adding oenothera biennis into graininess peanut, 60 DEG C are first heated to, stir-fry 10min, is warming up to again afterwards
150 DEG C, then the 20min that stir-fries, graininess peanut is finally heated to 230 DEG C again and stir-fried, the time that stir-fries is 1.3h；Spent to graininess
Oenothera biennis is added in life, wherein, the mass ratio of the graininess peanut and the oenothera biennis is 100:3；
Step 4: oil expression, oil expression temperature is 155 DEG C.
Embodiment five
35min is handled Step 1: peanut is placed in saturated vapor environment, saturated vapour pressure is 0.4Mpa, and right
Peanut is stirred, and saturated vapour pressure is reduced into 0.1MPa afterwards, reprocesses 10min, will be full finally using cold wind is blown into
Replaced away with steam, it is 5min under 3 DEG C of atmospheric pressure environment peanut is in temperature；By peanut be placed in saturated vapor environment it
Before, also peanut is pre-processed, preprocessing process includes：Full peanut is selected, is cleaned, re-dry to water content is less than
10%；
Step 2: peanut is crushed, 1-3mm graininess is broken into, first oenothera biennis is dried to water content is
50% situation, then oenothera biennis is ground into the graininess that particle diameter is 1-3mm；
Step 3: adding oenothera biennis into graininess peanut, 60 DEG C are first heated to, stir-fry 10min, is warming up to again afterwards
150 DEG C, then the 20min that stir-fries, graininess peanut is finally heated to 220 DEG C again and stir-fried, the time that stir-fries is 1.3h；Spent to graininess
Oenothera biennis is added in life, wherein, the mass ratio of the graininess peanut and the oenothera biennis is 100:7；
Step 4: oil expression, oil expression temperature is 155 DEG C.
Embodiment six
35min is handled Step 1: peanut is placed in saturated vapor environment, saturated vapour pressure is 0.4Mpa, and right
Peanut is stirred, and saturated vapour pressure is reduced into 0.2MPa afterwards, reprocesses 10min, will be full finally using cold wind is blown into
Replaced away with steam, it is 5min under 3 DEG C of atmospheric pressure environment peanut is in temperature；By peanut be placed in saturated vapor environment it
Before, also peanut is pre-processed, preprocessing process includes：Full peanut is selected, is cleaned, re-dry to water content is less than
10%；
Step 2: peanut is crushed, 1-3mm graininess is broken into, first oenothera biennis is dried to water content is
50% situation, then oenothera biennis is ground into the graininess that particle diameter is 1-3mm；
Step 3: adding oenothera biennis into graininess peanut, 60 DEG C are first heated to, stir-fry 10min, is warming up to again afterwards
150 DEG C, then the 20min that stir-fries, graininess peanut is finally heated to 230 DEG C again and stir-fried, the time that stir-fries is 1.2h；Spent to graininess
Oenothera biennis is added in life, wherein, the mass ratio of the graininess peanut and the oenothera biennis is 100:7；
Step 4: oil expression, oil expression temperature is 155 DEG C.
Embodiment seven
35min is handled Step 1: peanut is placed in saturated vapor environment, saturated vapour pressure is 0.4Mpa, and right
Peanut is stirred, and saturated vapour pressure is reduced into 0.2MPa afterwards, reprocesses 10min, will be full finally using cold wind is blown into
Replaced away with steam, it is 5min under 3 DEG C of atmospheric pressure environment peanut is in temperature；By peanut be placed in saturated vapor environment it
Before, also peanut is pre-processed, preprocessing process includes：Full peanut is selected, is cleaned, re-dry to water content is less than
10%；
Step 2: peanut is crushed, 1-3mm graininess is broken into, first oenothera biennis is dried to water content is
50% situation, then oenothera biennis is ground into the graininess that particle diameter is 1-3mm；
Step 3: adding oenothera biennis into graininess peanut, 60 DEG C are first heated to, stir-fry 10min, is warming up to again afterwards
150 DEG C, then the 20min that stir-fries, graininess peanut is finally heated to 230 DEG C again and stir-fried, the time that stir-fries is 1.3h；Spent to graininess
Oenothera biennis is added in life, wherein, the mass ratio of the graininess peanut and the oenothera biennis is 100:4；
Step 4: oil expression, oil expression temperature is 155 DEG C.
Embodiment eight
30min is handled Step 1: peanut is placed in saturated vapor environment, saturated vapour pressure is 0.4Mpa, and right
Peanut is stirred, and saturated vapour pressure is reduced into 0.2MPa afterwards, reprocesses 10min, will be full finally using cold wind is blown into
Replaced away with steam, it is 5min under 5 DEG C of atmospheric pressure environment peanut is in temperature；By peanut be placed in saturated vapor environment it
Before, also peanut is pre-processed, preprocessing process includes：Full peanut is selected, is cleaned, re-dry to water content is less than
10%；
Step 2: peanut is crushed, 1-3mm graininess is broken into, first oenothera biennis is dried to water content is
50% situation, then oenothera biennis is ground into the graininess that particle diameter is 1-3mm；
Step 3: adding oenothera biennis into graininess peanut, 60 DEG C are first heated to, stir-fry 10min, is warming up to again afterwards
150 DEG C, then the 20min that stir-fries, graininess peanut is finally heated to 230 DEG C again and stir-fried, the time that stir-fries is 1.1h；Spent to graininess
Oenothera biennis is added in life, wherein, the mass ratio of the graininess peanut and the oenothera biennis is 100:7；
Step 4: oil expression, oil expression temperature is 155 DEG C.
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed
With it can be applied to various suitable the field of the invention completely, can be easily for those skilled in the art
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, the present invention is not limited
In specific details.
Claims (6)
1. a kind of preparation technology of health-care peanut oil, it is characterised in that including：
30-40min is handled Step 1: peanut is placed in saturated vapor environment, saturated vapour pressure is 0.4-0.5Mpa, and
Peanut is stirred, saturated vapour pressure is reduced to 0.1-0.2MPa afterwards, 10min is reprocessed, it is finally cold using being blown into
Wind, saturated vapor is replaced away, and it is 5min under 3-5 DEG C of atmospheric pressure environment peanut is in temperature；
Step 2: peanut is crushed, 1-3mm graininess is broken into, it is 50% first to dry oenothera biennis to water content
Situation, then oenothera biennis is ground into the graininess that particle diameter is 1-3mm；
Step 3: adding oenothera biennis into graininess peanut, 60 DEG C are first heated to, stir-fry 10min, are warming up to 150 DEG C again afterwards,
Stir-fry 20min again, and graininess peanut finally is heated into 210-230 DEG C again stir-fries, and the time that stir-fries is 1-1.3h；
Step 4: oil expression, oil expression temperature is 150-155 DEG C.
2. the preparation technology of health-care peanut oil as claimed in claim 1, it is characterised in that in the step one, peanut is put
30min is handled in saturated vapor environment, saturated vapour pressure is 0.4Mpa.
3. the preparation technology of health-care peanut oil as claimed in claim 1, it is characterised in that in the step 3, to graininess
Oenothera biennis is added in peanut, graininess peanut is heated into 210 DEG C stir-fries, the time that stir-fries is 1h.
4. the preparation technology of health-care peanut oil as claimed in claim 1, it is characterised in that in the step 4, temperature of extracting oil
For 150 DEG C.
5. the preparation technology of health-care peanut oil as claimed in claim 1, it is characterised in that in the step one, by peanut
It is placed in before saturated vapor environment, also peanut is pre-processed, preprocessing process includes：Full peanut is selected, is cleaned, then
Dry to water content and be less than 10%.
6. the preparation technology of health-care peanut oil as claimed in claim 1, it is characterised in that in the step 3, to graininess
Oenothera biennis is added in peanut, wherein, the mass ratio of the graininess peanut and the oenothera biennis is 100:3-7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710246681.3A CN107057834A (en) | 2017-04-16 | 2017-04-16 | The preparation technology of health-care peanut oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710246681.3A CN107057834A (en) | 2017-04-16 | 2017-04-16 | The preparation technology of health-care peanut oil |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107057834A true CN107057834A (en) | 2017-08-18 |
Family
ID=59600921
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710246681.3A Pending CN107057834A (en) | 2017-04-16 | 2017-04-16 | The preparation technology of health-care peanut oil |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107057834A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1123608A (en) * | 1995-05-05 | 1996-06-05 | 毛文岳 | Edible safflower-seed oil and its preparation |
| CN101892121A (en) * | 2010-07-12 | 2010-11-24 | 张伟伟 | Process for producing superfine preliminary pressed peanut oil |
| CN103484237A (en) * | 2013-09-29 | 2014-01-01 | 东北农业大学 | Enzymatic pretreatment method for squeezing evening primrose oil |
| CN103484241A (en) * | 2013-09-29 | 2014-01-01 | 东北农业大学 | Method for preparing evening primrose oil with twice cold pressing method |
| CN103651952A (en) * | 2013-11-22 | 2014-03-26 | 安徽大平油脂有限公司 | Blood-activating health-care oil containing Chinese herbal medicinal ingredients |
| CN103981011A (en) * | 2014-05-31 | 2014-08-13 | 全椒县尹氏油脂有限公司 | Peanut oil production method |
| CN106118868A (en) * | 2016-07-29 | 2016-11-16 | 青岛天祥食品集团有限公司 | The short parch of high temperature is for the method for Oleum Arachidis hypogaeae semen |
-
2017
- 2017-04-16 CN CN201710246681.3A patent/CN107057834A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1123608A (en) * | 1995-05-05 | 1996-06-05 | 毛文岳 | Edible safflower-seed oil and its preparation |
| CN101892121A (en) * | 2010-07-12 | 2010-11-24 | 张伟伟 | Process for producing superfine preliminary pressed peanut oil |
| CN103484237A (en) * | 2013-09-29 | 2014-01-01 | 东北农业大学 | Enzymatic pretreatment method for squeezing evening primrose oil |
| CN103484241A (en) * | 2013-09-29 | 2014-01-01 | 东北农业大学 | Method for preparing evening primrose oil with twice cold pressing method |
| CN103651952A (en) * | 2013-11-22 | 2014-03-26 | 安徽大平油脂有限公司 | Blood-activating health-care oil containing Chinese herbal medicinal ingredients |
| CN103981011A (en) * | 2014-05-31 | 2014-08-13 | 全椒县尹氏油脂有限公司 | Peanut oil production method |
| CN106118868A (en) * | 2016-07-29 | 2016-11-16 | 青岛天祥食品集团有限公司 | The short parch of high temperature is for the method for Oleum Arachidis hypogaeae semen |
Non-Patent Citations (1)
| Title |
|---|
| 孟庆亮等: "花生蒸炒锅设计", 《中国油脂》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104706821B (en) | A kind of health-care camellia oil | |
| CN105661454A (en) | Hotpot condiment and preparation method thereof | |
| CN102599495A (en) | Peony-seed-oil soft capsule and preparation method thereof | |
| CN105076490A (en) | Low-cholesterol nutrient health-care peanut oil and preparing method thereof | |
| CN103275804B (en) | A kind of health care tea-seed oil and reparation technology thereof | |
| CN104673490B (en) | The method of refining of rice bran oil | |
| JP4599426B2 (en) | Method for producing health food based on garlic | |
| CN104026262A (en) | Health care sesame oil capable of nourishing liver to improve visual acuity, and preparation method thereof | |
| CN101822751A (en) | Tea essence soft capsules and preparation method thereof | |
| CN103689126B (en) | A kind of dispelling wind and removing obstruction in the meridians edible health rapeseed oil | |
| CN107903999A (en) | Camellia oil and preparation method thereof | |
| CN107057834A (en) | The preparation technology of health-care peanut oil | |
| CN103734586B (en) | A kind of meals health care powder and preparation method thereof | |
| CN105685262A (en) | Edible canola oil microcapsule and preparation method thereof | |
| CN106995745A (en) | The milling process of peanut oil with health-care effect | |
| CN103750312B (en) | Gelatin cake with effects of improving eyesight and increasing intelligence and preparation method thereof | |
| CN103937601A (en) | Blood pressure lowering health peanut oil and its preparation method | |
| CN106967497A (en) | The milling process of peanut oil | |
| CN108142550A (en) | A kind of fresh walnut kernel plastics containing Artemisinin and preparation method thereof | |
| CN104026255A (en) | Health-care sesame oil capable of reducing cholesterol and preparation method thereof | |
| CN103931796A (en) | Liver and kidney nourishing peanut oil and its preparation method | |
| CN107474946A (en) | A kind of processing method of brain-nourishing intelligence-benefiting tea oil | |
| CN106967496A (en) | Milling process | |
| CN103931792A (en) | Cardiovascular and cerebrovascular disease preventing peanut oil and its preparation method | |
| CN104041600A (en) | Health care sesame oil rich in linoleic acid and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170818 |
|
| RJ01 | Rejection of invention patent application after publication |