CN107418713A - One cultivate peanut oil expression ageing method - Google Patents
One cultivate peanut oil expression ageing method Download PDFInfo
- Publication number
- CN107418713A CN107418713A CN201710291523.XA CN201710291523A CN107418713A CN 107418713 A CN107418713 A CN 107418713A CN 201710291523 A CN201710291523 A CN 201710291523A CN 107418713 A CN107418713 A CN 107418713A
- Authority
- CN
- China
- Prior art keywords
- peanut
- oil
- frying
- embryo
- crude
- 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
- A23D9/02—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)
- Seeds, Soups, And Other Foods (AREA)
- Fats And Perfumes (AREA)
- Edible Oils And Fats (AREA)
Abstract
The present invention relates to one cultivate peanut oil expression ageing method, specifically include following steps：（1）Cure pre-treatment；（2）Frying is handled；（3）Extracted oil using oil press, obtain crude peanut oil.By experiment, using the inventive method provide one cultivate peanut oil expression ageing method, the oil yield of peanut is same as the prior art, has reached more than 45%, but the frying time was reduced to 150 170 seconds by existing more than 300 seconds.The frying time is greatly reduced, improves production efficiency, reduces heating cost so that Business Economic Benefit greatly promotes, meanwhile, the crude oil color and luster processed is orange, and the crude oil squeezed out ripe compared to prior art, nigrescence situation is greatly improved, significant effect.
Description
Technical field
The invention belongs to edible oil or fatty technical field, and in particular to one cultivate peanut oil expression ageing method.
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 contains unrighted acid more than 80%（Wherein contain oleic acid 41.2%, linoleic acid 37.6%）, also contain palmitic acid in addition, firmly
The saturated fatty acid such as resin acid and arachidic acid 19.9%.The Fatty acid compositions of peanut oil are relatively good, are easy to human consumption's absorption.
According to foreign data introduction, using peanut oil, cholesterol in human body can be made to be decomposed into bile acid and excreted, so as to reduce blood plasma
The content of middle cholesterol.It is in addition, also beneficial to human body containing sterol, wheat germ phenol, phosphatide, vitamin E, choline etc. in peanut oil
Material, frequent edible peanut oil, wrinkled skin aging can be prevented, protect vascular wall, prevent thrombosis, contribute to prevention dynamic
Arteries and veins hardens and coronary heart disease.Choline in peanut oil, it can also improve the memory of human brain, delay brain function decline.
Peanut oil expression method is divided into physical squeezing and Chemical Leaching method, and wherein physical squeezing method includes raw squeezing and ripe squeezing,
Because the oil yield of ripe squeezing is higher than raw squeezing, therefore by widely used.In the prior art, the ageing method of peanut uses before oil expression
Frying, cook or method that the two is combined, but these methods have following drawback：
1. the time is too short during frying, peanut amount of cure is inadequate, causes oil yield low；
2. overlong time during frying, the easy uneven heating of peanut is even, causes fluid to black, and ripening cost is too high；
3. single cook, the oil yield that peanut oil yield does not fry is high；
Combined 4. cooking with frying, cost is too high.
The content of the invention
In order to solve the above problems, the invention provides one cultivate peanut oil expression ageing method.
The present invention is achieved through the following technical solutions：
One cultivate peanut oil expression ageing method, specifically include following steps：
（1）Cure pre-treatment
Raw material peanut soaks 15-20 minutes, the post curing that can be avoided after screening, crush, roll embryo, using soak at room temperature liquid
During outside programming rate it is faster than internal speed caused by On Blackening, ensure that the color and luster and quality of peanut oil, simultaneously
It can effectively avoid the grease in peanut embryo from being separated out by the soak, ensure the oil yield of peanut embryo；The soak, by matter
Number meter is measured, is uniformly mixed to prepare by sodium chloride 1-2 parts, white wine 15-20 parts, sodium bicarbonate 5-8 parts, water 300-500 parts；
（2）Frying is handled
By step（1）Obtained peanut embryo is filtered out, and peanut embryo is transported in frying pan using vibratory sieve, served during transport
Draining acts on, and ensure that peanut embryo surface does not have the soak to drip, the crude peanut oil of ripe squeezing is then added into frying pan, often
1kg peanut embryos add 0.05kg crude oils, after then crude oil and peanut embryo stir, begin to warm up frying, frying temperature is protected
180-200 DEG C is held, is fried to after 90 seconds, clear water 1 time is sprayed into peanut embryo, then proceeding to the frying 60-80 seconds completes peanut embryo
Frying processing；Prior art is all to utilize the grease of peanut embryo in itself, and directly stir-frying heating, such peanut embryo is easy to be heated
It is uneven, cause On Blackening, influence the color and luster and mouthfeel of peanut oil, and the peanut embryo soaked using crude peanut oil stir-frying,
Crude oil can ensure every peanut embryo thermally equivalent, the active ingredient of the peanut embryo surface that soaked remaining can ensure it is inside and outside by
It is hot uniformly preferably to ensure the quality of crude oil after ripe squeezing, meanwhile, clear water cooling is sprayed once in midway, and prevents uneven heating
Caused by peanut embryo surface it is burned black, so both ensure that peanut embryo was heated evenly, it is more preferable to go out oil quality, when shortening frying again
Between, it is only necessary to the 150-170 seconds, and prior art needs frying more than 300 seconds, greatly reduces production cost, while add peanut
Crude oil frying, the impurities removal of peanut oil is effectively prevent, reduce further production cost；
（3）Extracted oil using oil press, obtain crude peanut oil.
Further, step（1）The soak, according to the mass fraction, by 1 part of sodium chloride, 15 parts of white wine, sodium bicarbonate 5
Part, 300 parts of water are uniformly mixed to prepare.
Beneficial effects of the present invention：Soaked before curing using the soak, maturing process China and foreign countries after can avoiding
On Blackening caused by portion's programming rate is faster than internal speed, while volatilized after the white wine heating in the soak, salt
Composition is dissolved in water can be removed insoluble in oil, crude oil when removing water, and without worrying the risk of increase additional impurities, ensure that peanut
Color and luster, purity and the quality of oil, while can effectively avoid the grease in peanut embryo from being separated out by the soak, ensure peanut embryo
Oil yield；During frying, the crude peanut oil of ripe squeezing is added into frying pan, is fried to after 90 seconds, clear water is sprayed into peanut embryo 1 time,
Then proceed to frying, prior art is all to utilize the grease of peanut embryo in itself, directly stir-frying heating, such peanut embryo be easy to by
Heat is uneven, causes On Blackening, influences the color and luster and mouthfeel of peanut oil, and the peanut soaked using crude peanut oil stir-frying
Embryo, crude oil can ensure every peanut embryo thermally equivalent, and the remaining active ingredient of the peanut embryo surface soaked can ensure interior
It is heated evenly outside, preferably ensures the quality of crude oil after ripe squeezing, meanwhile, clear water cooling is sprayed once in midway, and prevents from being heated
Peanut embryo surface is burned black caused by inequality, so both ensure that peanut embryo was heated evenly, and it is more preferable to go out oil quality, shortens frying again
Time, it is only necessary to the 150-170 seconds, and prior art needs frying more than 300 seconds, greatly reduces production cost, while add flower
The setation system of stirring fry in oil, effectively prevent the impurities removal of peanut oil, reduce further production cost.By experiment, this hair is used
What bright method provided one cultivates peanut oil expression ageing method, and the oil yield of peanut is same as the prior art, has reached more than 45%, but
It is the frying time to be reduced to the 150-170 seconds by existing more than 300 seconds.The frying time is greatly reduced, improves production efficiency,
Reducing heating cost so that Business Economic Benefit greatly promotes, meanwhile, the crude oil color and luster processed is orange, compared to existing
The ripe crude oil squeezed out of technology, nigrescence situation are greatly improved, significant effect.
Embodiment
Embodiment 1
One cultivate peanut oil expression ageing method, specifically include following steps：
（1）Cure pre-treatment
Raw material peanut is soaked 15 minutes, the post curing that can be avoided after screening, crush, roll embryo using soak at room temperature liquid
On Blackening caused by outside programming rate is faster than internal speed in journey, ensure that the color and luster and quality of peanut oil, while energy
It is enough effectively to avoid the grease in peanut embryo from being separated out by the soak, ensure the oil yield of peanut embryo；The soak, by quality
Number meter, uniformly it is mixed to prepare by 1 part of sodium chloride, 15 parts of white wine, 5 parts of sodium bicarbonate, 300 parts of water；
（2）Frying is handled
By step（1）Obtained peanut embryo is filtered out, and peanut embryo is transported in frying pan using vibratory sieve, served during transport
Draining acts on, and ensure that peanut embryo surface does not have the soak to drip, the crude peanut oil of ripe squeezing is then added into frying pan, often
1kg peanut embryos add 0.05kg crude oils, after then crude oil and peanut embryo stir, begin to warm up frying, frying temperature is protected
180-200 DEG C is held, is fried to after 90 seconds, clear water 1 time is sprayed into peanut embryo, the stir-fry of then proceed to frying 60 seconds i.e. completion peanut embryo
System processing；Prior art is all to utilize the grease of peanut embryo in itself, and directly stir-frying heating, such peanut embryo is easy to uneven heating
It is even, cause On Blackening, influence the color and luster and mouthfeel of peanut oil, and the peanut embryo soaked using crude peanut oil stir-frying, crude oil
Every peanut embryo thermally equivalent can be ensured, the active ingredient for the peanut embryo surface remaining soaked can ensure that internal/external heating is equal
It is even, preferably ensure the quality of crude oil after ripe squeezing, meanwhile, clear water cooling is sprayed once in midway, and prevents uneven heating from causing
Peanut embryo surface it is burned black, so both ensure that peanut embryo was heated evenly, it is more preferable to go out oil quality, shortens the frying time again, only
Need 150 seconds, and prior art needs frying more than 300 seconds, greatly reduces production cost, while crude peanut oil frying is added,
The impurities removal of peanut oil is effectively prevent, reduce further production cost；
（3）Extracted oil using oil press, obtain crude peanut oil.
Embodiment 2
One cultivate peanut oil expression ageing method, specifically include following steps：
（1）Cure pre-treatment
Raw material peanut is soaked 20 minutes, the post curing that can be avoided after screening, crush, roll embryo using soak at room temperature liquid
On Blackening caused by outside programming rate is faster than internal speed in journey, ensure that the color and luster and quality of peanut oil, while energy
It is enough effectively to avoid the grease in peanut embryo from being separated out by the soak, ensure the oil yield of peanut embryo；The soak, by quality
Number meter, uniformly it is mixed to prepare by 2 parts of sodium chloride, 20 parts of white wine, 8 parts of sodium bicarbonate, 500 parts of water；
（2）Frying is handled
By step（1）Obtained peanut embryo is filtered out, and peanut embryo is transported in frying pan using vibratory sieve, served during transport
Draining acts on, and ensure that peanut embryo surface does not have the soak to drip, the crude peanut oil of ripe squeezing is then added into frying pan, often
1kg peanut embryos add 0.05kg crude oils, after then crude oil and peanut embryo stir, begin to warm up frying, frying temperature is protected
180-200 DEG C is held, is fried to after 90 seconds, clear water 1 time is sprayed into peanut embryo, the stir-fry of then proceed to frying 80 seconds i.e. completion peanut embryo
System processing；Prior art is all to utilize the grease of peanut embryo in itself, and directly stir-frying heating, such peanut embryo is easy to uneven heating
It is even, cause On Blackening, influence the color and luster and mouthfeel of peanut oil, and the peanut embryo soaked using crude peanut oil stir-frying, crude oil
Every peanut embryo thermally equivalent can be ensured, the active ingredient for the peanut embryo surface remaining soaked can ensure that internal/external heating is equal
It is even, preferably ensure the quality of crude oil after ripe squeezing, meanwhile, clear water cooling is sprayed once in midway, and prevents uneven heating from causing
Peanut embryo surface it is burned black, so both ensure that peanut embryo was heated evenly, it is more preferable to go out oil quality, shortens the frying time again, only
Need 170 seconds, and prior art needs frying more than 300 seconds, greatly reduces production cost, while crude peanut oil frying is added,
The impurities removal of peanut oil is effectively prevent, reduce further production cost；
（3）Extracted oil using oil press, obtain crude peanut oil.
Comparative example 1
This comparative example 1 compared with Example 1, without step（1）The operation, method and step all same in addition.
Comparative example 2
This comparative example 2 compared with Example 2, without step（2）The operation, is heated using only conventional heating methods
170 seconds, method and step all same in addition.
Control group
Conventional peanut oil expression ageing method.
The curing for being carried out peanut oil expression using above-mentioned 5 kinds of methods respectively is operated, and counts the oil yield of peanut and the face of crude oil
Color, numeral is higher, and the nigrescence situation that represents is more serious, as a result such as table 1：
Table 1
| Oil yield（%） | Color | |
| Embodiment 1 | 46% | 1 |
| Embodiment 2 | 45% | 2 |
| Comparative example 1 | 43% | 4 |
| Comparative example 2 | 40% | 3 |
| Control group | 46% | 5 |
As shown in Table 1, using the inventive method provide one cultivate peanut oil expression ageing method, the oil yield and prior art of peanut
It is identical, reach more than 45%, but the frying time was reduced to the 150-170 seconds by existing more than 300 seconds.Greatly reduce stir-fry
Time processed, production efficiency being improved, reduce heating cost so that Business Economic Benefit greatly promotes, meanwhile, the hair processed
Oil colours pool is orange, and the crude oil squeezed out ripe compared to prior art, nigrescence situation is greatly improved, significant effect.
Claims (2)
1. one cultivate peanut oil expression ageing method, it is characterised in that specifically include following steps：
（1）Cure pre-treatment
Raw material peanut soaks 15-20 minutes after screening, crush, roll embryo, using soak at room temperature liquid；The soak, by matter
Number meter is measured, is uniformly mixed to prepare by sodium chloride 1-2 parts, white wine 15-20 parts, sodium bicarbonate 5-8 parts, water 300-500 parts；
（2）Frying is handled
By step（1）Obtained peanut embryo is filtered out, and peanut embryo is transported in frying pan using vibratory sieve, then added into frying pan
The crude peanut oil of ripe squeezing, 0.05kg crude oils are added per 1kg peanut embryos, after then crude oil and peanut embryo stir, start to add
Propagandize system hotly, frying temperature is kept for 180-200 DEG C, fried to after 90 seconds, clear water is sprayed into peanut embryo 1 time, then proceedes to frying 60-
The frying processing for completing peanut embryo in 80 seconds；
（3）Extracted oil using oil press, obtain crude peanut oil.
2. according to claim 1 one cultivate peanut oil expression ageing method, it is characterised in that：Step（1）The soak, is pressed
Mass fraction meter, uniformly it is mixed to prepare by 1 part of sodium chloride, 15 parts of white wine, 5 parts of sodium bicarbonate, 300 parts of water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710291523.XA CN107418713A (en) | 2017-04-28 | 2017-04-28 | One cultivate peanut oil expression ageing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710291523.XA CN107418713A (en) | 2017-04-28 | 2017-04-28 | One cultivate peanut oil expression ageing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107418713A true CN107418713A (en) | 2017-12-01 |
Family
ID=60425100
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710291523.XA Pending CN107418713A (en) | 2017-04-28 | 2017-04-28 | One cultivate peanut oil expression ageing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107418713A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107865398A (en) * | 2017-12-21 | 2018-04-03 | 四川薏沅生物科技有限公司 | A kind of idesia sauce and preparation method thereof |
| CN111733002A (en) * | 2020-06-30 | 2020-10-02 | 内蒙古蒙宏农牧业科技开发有限公司 | Processing technology of vegetable oil |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103343045A (en) * | 2013-07-05 | 2013-10-09 | 河南懿丰油脂有限公司 | Peanut oil production method capable of avoiding fragrance loss |
| CN105368568A (en) * | 2014-08-21 | 2016-03-02 | 广东省农业科学院作物研究所 | Preparation method of squeezed peanut oil |
-
2017
- 2017-04-28 CN CN201710291523.XA patent/CN107418713A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103343045A (en) * | 2013-07-05 | 2013-10-09 | 河南懿丰油脂有限公司 | Peanut oil production method capable of avoiding fragrance loss |
| CN105368568A (en) * | 2014-08-21 | 2016-03-02 | 广东省农业科学院作物研究所 | Preparation method of squeezed peanut oil |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107865398A (en) * | 2017-12-21 | 2018-04-03 | 四川薏沅生物科技有限公司 | A kind of idesia sauce and preparation method thereof |
| CN111733002A (en) * | 2020-06-30 | 2020-10-02 | 内蒙古蒙宏农牧业科技开发有限公司 | Processing technology of vegetable oil |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105028860A (en) | Honeyed red ginseng using palm jaggery and method for preparing thereof | |
| CN103834463A (en) | Low temperature cold-pressing production technology for tea oil | |
| CN104232292A (en) | Cold pressing and refining method of camellia oil | |
| CN101649246A (en) | Method for extracting and refining paeonia rockii seed oil | |
| CN109135914A (en) | A kind of peanut oil processing method | |
| CN106010779A (en) | Method for producing camellia oleosa seed oil with high plant natural sterol content | |
| CN105166260A (en) | Fruity haw production technology | |
| CN104323350B (en) | A kind of manufacture method of amber sugar coated walnut meat | |
| CN107418713A (en) | One cultivate peanut oil expression ageing method | |
| CN108813078A (en) | A kind of jujube walnut kernel and processing method | |
| CN110305732A (en) | A kind of method of cold pressing edible oil | |
| CN105950281A (en) | Extraction process of trichosanthes kirilowii seed oil | |
| CN103005123A (en) | Processing method of cherry preserved fruit | |
| CN104799356B (en) | A kind of processing method of leatheroid walnut | |
| CN113122370A (en) | Microwave peanut oil for improving color of dishes in cooking process and preparation method thereof | |
| CN109207252A (en) | A method of it is squeezed using traditional ancient method heavy fragrant peanut oil | |
| CN107581342A (en) | A kind of processing method of tea flavour candied date | |
| CN107254353A (en) | A kind of perilla herb oil cold pressing technique | |
| CN108018116A (en) | A kind of preparation method of peanut oil | |
| CN104082642A (en) | Preparing method of haw pulp | |
| CN107868696A (en) | A kind of cold pressing method of sesame oil | |
| CN107201270A (en) | A kind of processing method for improving peanut oil oxidation stability | |
| CN107440016A (en) | The dry preparation method of sorosis | |
| CN107099376A (en) | One kind obtains low fireworks life oil treatment process | |
| CN107201271A (en) | A kind of preparation method for improving rapeseed oil freeze-proof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171201 |
|
| RJ01 | Rejection of invention patent application after publication |