CN108893190A - A kind of edible oil processing technology using Auxiliary Liquid Material frying - Google Patents
A kind of edible oil processing technology using Auxiliary Liquid Material frying Download PDFInfo
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- CN108893190A CN108893190A CN201810799188.9A CN201810799188A CN108893190A CN 108893190 A CN108893190 A CN 108893190A CN 201810799188 A CN201810799188 A CN 201810799188A CN 108893190 A CN108893190 A CN 108893190A
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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
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/10—Peanut butter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- 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
- C11B1/08—Production of fats or fatty oils from raw materials by pressing by hot pressing
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
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Abstract
A kind of edible oil processing technology using Auxiliary Liquid Material frying, belongs to edible oil processing technique field.Peanut is crushed with pulverizer, average grain diameter is 0.1 ~ 0.5mm, after evenly mixing with solvent by the peanut of crushing, places 10 ~ 30 minutes, iron pan is heated, and temperature control is 180 ~ 240 DEG C, and the mixture of peanut and solvent is poured into iron pan, 30 ~ 50 min of frying；By the mixture cooled to room temperature of the good peanut of frying and solvent, grinds and obtain peanut butter.Or the mixture of the good peanut of frying and solvent is subjected to hydraulic squeezing to get peanut cake and peanut oil is arrived.It is an advantage of the invention that：Processing technology of the invention, effect is obvious, product quality and quality can be effectively improved, process makes protein that hydrolysis denaturation occur, change tertiary protein structure and shorten hydrolysis time of the protein in enteron aisle, improves protein utilization, while being passivated lipase, inhibit the natural degradation of grease, reduce product storage in transportational process lubricant component it is rancid.
Description
Technical field
The invention belongs to edible oil processing technique fields, and in particular to a kind of edible oil processing using Auxiliary Liquid Material frying
Technique.
Background technique
Currently, the existing edible oil processing technology in China mostly uses baking process, lixiviation process and raw material squeezing method, these techniques
It has the following disadvantages：（1）Procedure of processing is more and complicated；（2）Contained natural nutrient substance lacks in grease；（3）Containing certain
Measure food additives；（4）Mouthfeel and flavor, light British plain spirits；（5）People increase quantity of edible oil to promote mouthfeel and flavor,
It causes edible oil excessively to take in for a long time, larger long-term hazards is caused to health；（6）Since amount of edible oil increasing causes to eat
Waste with oil is serious.
Summary of the invention
The purpose of the present invention is to solve existing baking process nutriments to be destroyed, edible oil is also easy to produce side effect and adds
The problems such as work process is complicated, provides a kind of edible oil processing technology using Auxiliary Liquid Material frying, which has used for reference in China
Cure to the process and experience of Chinese medicine Processing methods, efficiently solve the deficiency of baking process processing technology, using little particle plus
Auxiliary Liquid Material, high temperature spend long period stir-frying-technology process.
To achieve the above object, the technical solution adopted by the present invention is as follows：
A kind of edible oil processing technology using Auxiliary Liquid Material frying, specific step is as follows for the technique：
Step 1：Peanut is crushed with pulverizer, average grain diameter is 0.1 ~ 0.5mm, and the peanut of crushing is uniformly mixed with solvent
Afterwards, it places 10 ~ 30 minutes, iron pan is heated, temperature control is 180 ~ 240 DEG C, the mixture of peanut and solvent is poured into iron pan,
30 ~ 50 min of frying；
Step 2：By the good peanut cooled to room temperature of step 1 frying, grinds and obtain peanut butter.
A kind of edible oil processing technology using Auxiliary Liquid Material frying, specific step is as follows for the technique：
Step 1：Peanut is crushed with pulverizer, average grain diameter is 0.1 ~ 0.5mm, and the peanut of crushing is uniformly mixed with solvent
Afterwards, it places 10 ~ 30 minutes, iron pan is heated, temperature control is 180 ~ 240 DEG C, the mixture of peanut and solvent is poured into iron pan,
30 ~ 50 min of frying；
Step 2：The good peanut of step 1 frying is subjected to hydraulic squeezing to get peanut cake and peanut oil, the peanut cake is arrived
It is peanut powder after crushing, peanut powder is as dip or brews into beverage.
A kind of edible oil processing technology using Auxiliary Liquid Material frying, specific step is as follows for the technique：
Step 1：Perillaseed seed or sunflower seeds are crushed with pulverizer, average grain diameter is 0.1 ~ 0.2cm, decladding, by the perillaseed of crushing
Seed or sunflower seeds and solvent after mixing, are placed 10 ~ 30 minutes, iron pan are heated, and temperature control is 150 ~ 240 DEG C, will revive
The mixture of sub- seed or sunflower seeds and solvent pours into iron pan, and frying 30 ~ 50 minutes；
Step 2：The good perillaseed seed of step 1 frying or sunflower seeds are subjected to hydraulic squeezing to get perillaseed seed oil or sunflower seeds is arrived
Oil.
A kind of edible oil processing technology using Auxiliary Liquid Material frying, specific step is as follows for the technique：
Step 1：Rapeseed is crushed with pulverizer, average grain diameter is 0.1 ~ 0.2cm, is flattened, by the rapeseed and solvent of crushing
After mixing, it places 10 ~ 30 minutes, iron pan is heated, temperature control is 150 ~ 240 DEG C, by the mixing of rapeseed and solvent
Object pours into iron pan, and frying 30 ~ 50 minutes；
Step 2：The good rapeseed of step 1 frying is subjected to hydraulic squeezing to get rapeseed oil is arrived.
The beneficial effect of the present invention compared with the existing technology is：
（1）Processing technology of the invention, effect is obvious, and processing step is simple, can effectively improve product quality and quality, processed
Journey makes protein that hydrolysis denaturation occur, and changes tertiary protein structure and shortens hydrolysis time of the protein in enteron aisle, improves egg
White matter utilization rate, while being passivated lipase, it is suppressed that the natural degradation of grease, reduce product storage and grease in transportational process at
That divides is rancid.
（2）It is effectively bad in a variety of anti-nutritional factors of degradation removal and raw material after the processed process of peanut raw material
Smell, a variety of natural nutrient components contained in raw material can be by effective hydrolysis dissolution, while it is beneficial to generate a variety of pairs of human bodies
Aromatic substance.Making protein in process, the degree that the backbone of the organic matters such as fat becomes short-chain structure increases, therefore
Become to be easier to digest and assimilate.
（3）Improve mouthfeel and flavor, preferably protects natural nutrient substance, a variety of anti-nutrition in degradation removal (Groundnut products)
The toxic side effect of the factor improves being absorbed and utilized for (Groundnut products) nutriment.
（4）The present invention is further adapted for squeezing the kernel or vegetable seeds of edible oil, can reach improving quality and eating effect
Purpose.
Specific embodiment
Further description of the technical solution of the present invention below, and however, it is not limited to this, all to the technology of the present invention
Scheme is modified or equivalent replacement, without departing from the spirit of the technical scheme of the invention range, should all cover in guarantor of the invention
It protects among range.
Specific embodiment one：What present embodiment was recorded is a kind of edible oil processing work using Auxiliary Liquid Material frying
Skill, specific step is as follows for the technique：
Step 1：Peanut is crushed with pulverizer, average grain diameter is 0.1 ~ 0.5mm, and the peanut of crushing is uniformly mixed with solvent
Afterwards, it places 10 ~ 30 minutes, iron pan is heated, temperature control is 180 ~ 240 DEG C, the mixture of peanut and solvent is poured into iron pan,
30 ~ 50 min of frying；The peanut is food-grade；
The purpose crushed in this step is：1, difficulty of processing, enhancing processing effect and reduction process time be can effectively reduce；2,
Broken can beat is broken in the seed coat to Interior Seed substance protection effect, is conducive to improve product quality；3, protein, acids enzyme can be made
Equal hydroaropic substances, more preferable uniform pickup moisture content are conducive to processing；4, little particle is heated evenly unanimously, and heating surface area is big, is reduced and is added
The hot time；5, little particle is conducive to organic matter and the dissolution of inorganic matter nutriment；6, be conducive to grease outflow raising when squeezing to add
Work speed and yield rate；7, be conducive to the dissolution volatilization of irritation organic acid substance；Peanut is mixed to the purpose impregnated with solvent
It is：1, because crushed particles size cannot be guaranteed unanimously, to increase bored profit step and improve the cell water suction uniformity, it is ensured that product product
The stability and consistency of matter；2, after cell is sufficiently hydrated, extends hydrolysis time, hydrolytic process can be made more abundant, hydrolysis is more
Multiple nutrient matter improves the quality of product；3, bored profit temperature control is conducive to accelerate hydration hydrolytic process between 30 ~ 45 DEG C
It smoothly completes.The reason of by the control of iron pan temperature between 180 ~ 240 DEG C, is：1, high temperature can be such that fat quickly divides with protein
From raising oil yield；2, high temperature, which can reduce, mitigates grease viscosity, accelerates Extraction rate；3, high temperature is easier to degradation and removes anti-battalion
Support factor side effect and the dissolution volatilization of irritant odoring substance；4, in high temperature working processes, protein and amino acids combine life
At multiple beneficial aromatic substance；The purpose of 30 ~ 50 min of frying is：1, guarantee thermally equivalent when Raw material processing；2, longer
Time heating can guarantee that substance that is harmful, generating side effect is sufficiently passivated inactivation, degradation volatilization；3, processing can make original for a long time
Many kinds of substance has grace time to carry out predictable physical-chemical reaction in expecting, when other conditions meet, the reaction time
It is longer, react more abundant, effect is more ideal；4, processing large quantity of moisture evaporates in vapour form for a long time, this process is protected
The safe and efficient completion of process is demonstrate,proved, while playing high-temperature steam bactericidal effect；
Step 2：By the good peanut cooled to room temperature of step 1 frying, grinds and obtain peanut butter.
Specific embodiment two：A kind of edible oil processing work using Auxiliary Liquid Material frying described in specific embodiment one
Skill, in step 1, the solvent is water or salt water；When using water as solvent, moisture content is 25% ~ 45%；When using salt
When water is as solvent, the mass ratio of salt water and peanut is 25% ~ 45%, and the volume fraction of the salt water is 0.5% ~ 0.9%.
When water is as solvent, setting is compared with the reason of high-moisture percentage：1, in high-temperature heating process guarantee raw material by
Hot uniformity, temperature-controllable, vapor (steam) temperature；2, protection Raw material processing process temperature is controllable, and nutritional ingredient is not because of excessive temperature
It destroys, the abundant deactivation of protein；3, high-moisture can guarantee that the hydrophilic substances such as protein, organic acid, phenols sufficiently absorb water,
Anti-nutritional factors deactivation under high temperature action, the volatilization of the mass degradations such as irritating acids, phenols；4, when effectively extending processing
Between, raw material generation can predict physics, chemical change, removal harmful substance of degrading, the beneficial a variety of aromatic substances of local behavior,
Promote mouthfeel and flavor；The effect of water or salt water is：1, as guaranteeing that temperature is constant and heat-conducting medium；2, nutriment and acid
Substance dissolution medium；3, it is cell and biological enzyme Hydration Activation substance that water, which is used as,；4, it is thin to improve ion activity for low concentration salt water
Born of the same parents' water suction hydration rate is accelerated；5, anti-nutritional factors passivation speed and degree can be improved in salt；6, water is synthesized as aromatic substance
React important medium.
Specific embodiment three：What present embodiment was recorded is a kind of edible oil processing work using Auxiliary Liquid Material frying
Skill, specific step is as follows for the technique：
Step 1：Peanut is crushed with pulverizer, average grain diameter is 0.1 ~ 0.5mm, and the peanut of crushing is uniformly mixed with solvent
Afterwards, it places 10 ~ 30 minutes, iron pan is heated, temperature control is 180 ~ 240 DEG C, the mixture of peanut and solvent is poured into iron pan,
30 ~ 50 min of frying；The peanut is food-grade；
The purpose crushed in this step is：1, difficulty of processing, enhancing processing effect and reduction process time be can effectively reduce；2,
Broken can beat is broken in the seed coat to Interior Seed substance protection effect, is conducive to improve product quality；3, protein, acids enzyme can be made
Equal hydroaropic substances, more preferable uniform pickup moisture content are conducive to processing；4, little particle is heated evenly unanimously, and heating surface area is big, is reduced and is added
The hot time；5, little particle is conducive to organic matter and the dissolution of inorganic matter nutriment；6, be conducive to grease outflow raising when squeezing to add
Work speed and yield rate；7, be conducive to the dissolution volatilization of irritation organic acid substance；Peanut is mixed to the purpose impregnated with solvent
It is：1, because crushed particles size cannot be guaranteed unanimously, to increase bored profit step and improve the cell water suction uniformity, it is ensured that product product
The stability and consistency of matter；2, after cell is sufficiently hydrated, extends hydrolysis time, hydrolytic process can be made more abundant, hydrolysis is more
Multiple nutrient matter improves the quality of product；3, bored profit temperature control is conducive to accelerate hydration hydrolytic process between 30 ~ 45 DEG C
It smoothly completes.The reason of by the control of iron pan temperature between 180 ~ 240 DEG C, is：1, high temperature can be such that fat quickly divides with protein
From raising oil yield；2, high temperature, which can reduce, mitigates grease viscosity, accelerates Extraction rate；3, high temperature is easier to degradation and removes anti-battalion
Support factor side effect and the dissolution volatilization of irritant odoring substance；4, in high temperature working processes, protein and amino acids combine life
At multiple beneficial aromatic substance；The purpose of 30 ~ 50 min of frying is：1, guarantee thermally equivalent when Raw material processing；2, longer
Time heating can guarantee that substance that is harmful, generating side effect is sufficiently passivated inactivation, degradation volatilization；3, processing can make original for a long time
Many kinds of substance has grace time to carry out predictable physical-chemical reaction in expecting, when other conditions meet, the reaction time
It is longer, react more abundant, effect is more ideal；4, processing large quantity of moisture evaporates in vapour form for a long time, this process is protected
The safe and efficient completion of process is demonstrate,proved, while playing high-temperature steam bactericidal effect；
Step 2：The good peanut of step 1 frying is subjected to hydraulic squeezing to get peanut cake and peanut oil, the peanut cake is arrived
It is peanut powder after crushing, peanut powder is as dip or brews into beverage.
In this step, product quality and quality can guarantee using hydraulic cold, as using in screw press process
High pressure extrusion friction can generate very high temperature, and secondary heating can do great damage to nutrition has been dissolved out, especially
Aromatic substance is destroyed the most serious.
Specific embodiment four：A kind of edible oil processing work using Auxiliary Liquid Material frying described in specific embodiment three
Skill, in step 1, the solvent is water or salt water；When using water as solvent, moisture content is 25% ~ 45%；When using salt
When water is as solvent, the mass ratio of salt water and peanut is 25% ~ 45%, and the volume fraction of the salt water is 0.5% ~ 0.9%.
When water is as solvent, setting is compared with the reason of high-moisture percentage：1, in high-temperature heating process guarantee raw material by
Hot uniformity, temperature-controllable, vapor (steam) temperature；2, protection Raw material processing process temperature is controllable, and nutritional ingredient is not because of excessive temperature
It destroys, the abundant deactivation of protein；3, high-moisture can guarantee that the hydrophilic substances such as protein, organic acid, phenols sufficiently absorb water,
Anti-nutritional factors deactivation under high temperature action, the volatilization of the mass degradations such as irritating acids, phenols；4, when effectively extending processing
Between, raw material generation can predict physics, chemical change, removal harmful substance of degrading, the beneficial a variety of aromatic substances of local behavior,
Promote mouthfeel and flavor；The effect of water or salt water is：1, as guaranteeing that temperature is constant and heat-conducting medium；2, nutriment and acid
Substance dissolution medium；3, it is cell and biological enzyme Hydration Activation substance that water, which is used as,；4, it is thin to improve ion activity for low concentration salt water
Born of the same parents' water suction hydration rate is accelerated；5, anti-nutritional factors passivation speed and degree can be improved in salt；6, water is synthesized as aromatic substance
React important medium.
Specific embodiment five：A kind of edible oil processing work using Auxiliary Liquid Material frying described in specific embodiment three
Skill, in step 2, the pressure of the hydraulic squeezing is 30 ~ 60MPa.
Specific embodiment six：What present embodiment was recorded is a kind of edible oil processing work using Auxiliary Liquid Material frying
Skill, specific step is as follows for the technique：
Step 1：Perillaseed seed or sunflower seeds are crushed with pulverizer, average grain diameter is 0.1 ~ 0.2cm, decladding, by the perillaseed of crushing
Seed or sunflower seeds and solvent after mixing, are placed 10 ~ 30 minutes, iron pan are heated, and temperature control is 150 ~ 240 DEG C, will revive
The mixture of sub- seed or sunflower seeds and solvent pours into iron pan, and frying 30 ~ 50 minutes；
Step 2：The good perillaseed seed of step 1 frying or sunflower seeds are subjected to hydraulic squeezing to get perillaseed seed oil or sunflower seeds is arrived
Oil.
Specific embodiment seven：A kind of edible oil processing work using Auxiliary Liquid Material frying described in specific embodiment six
Skill, in step 1, the solvent is water or salt water；When using water as solvent, moisture content is 25% ~ 45%；When using salt
When water is as solvent, the mass ratio of salt water and peanut is 25% ~ 45%, and the volume fraction of the salt water is 0.5% ~ 0.9%.
Specific embodiment eight：A kind of edible oil processing work using Auxiliary Liquid Material frying described in specific embodiment six
Skill, in step 2, the pressure of the hydraulic squeezing is 30 ~ 60MPa.
Specific embodiment nine：What present embodiment was recorded is a kind of edible oil processing work using Auxiliary Liquid Material frying
Skill, specific step is as follows for the technique：
Step 1：Rapeseed is crushed with pulverizer, average grain diameter is 0.1 ~ 0.2cm, is flattened, by the rapeseed and solvent of crushing
After mixing, it places 10 ~ 30 minutes, iron pan is heated, temperature control is 150 ~ 240 DEG C, by the mixing of rapeseed and solvent
Object pours into iron pan, and frying 30 ~ 50 minutes；
Step 2：The good rapeseed of step 1 frying is subjected to hydraulic squeezing to get rapeseed oil is arrived.
Specific embodiment ten：A kind of edible oil processing work using Auxiliary Liquid Material frying described in specific embodiment nine
Skill, in step 1, the solvent is water or salt water；When using water as solvent, moisture content is 25% ~ 45%；When using salt
When water is as solvent, the mass ratio of salt water and peanut is 25% ~ 45%, and the volume fraction of the salt water is 0.5% ~ 0.9%.
Specific embodiment 11：A kind of edible oil processing using Auxiliary Liquid Material frying described in specific embodiment nine
Technique, in step 2, the pressure of the hydraulic squeezing is 30 ~ 60MPa.
Water or salt water, which need to once be added, to be sufficiently stirred, and raw cell uniform pickup moisture is made, and water is added in Hydration Activation raw material,
Salt water ratio and temperature requirement, peanut cell wall and plasm absorb moisture content in conjunction with water, are referred to as hydrated.It is induced after hydration reaction
Activation synthesis multiple active enzymes, if hydrolase is by starch, protein is hydrolyzed to solvable small molecule nutriment（Glucose, amino
Acid, maltose etc.）.Guarantee that feed moisture content is minimum moisture content needed for activating because of cellular hydration not less than 25%, temperature requirement exists
Between 8 ~ 50 DEG C, temperature is too low the short time quickly cellular hydration to be made to activate, and temperature is excessively high to make cell keep dormant state,
It can not Hydration Activation.
Due to peanut raw material kept dry, a large amount of cells are in low water dormant state inside peanut, to reinforce disliking outside
The vitality of bad environmental resistance guarantee, simple baking and the low moisture content of high temperature, which steam to fry, can not effectively remove the anti-nutrition of purifying
The factor, edible still to generate side effect, correct processing method is first cell to be allowed to absorb water, and water occurs for cell wall and plasm
It closes, plasm becomes collosol state from gel state shape, and various enzymes start activation and are activated, and induction generates hydrolase, water
It solves enzyme and Starch Protein is hydrolyzed into soluble substance, nutritional ingredient effectively dissolves out, and anti-nutritional factors is activated, and then carries out object
Reason activation fire extinguishing processing sufficiently purifies fire extinguishing purpose to reach anti-nutritional factors, and degradation removal side effect improves absorption of nutrient ingredients
Utilization rate.
Process operation must be processed strictly by step and requirement, misoperation can to product quality eating effect generate compared with
It is big to influence.Food processing technology superiority and inferiority determines food safety and quality, cannot rely on food additives and changes its mouthfeel, flavor battalion
It forms point, color, extends the shelf life without considering nutrition loss and destroying and additive side-effect problem.Add by this processing method
Work can guarantee that original nutrition is not lost and not destroy, guarantee that edible safety is without side-effects, improve nutrition and be absorbed and utilized
Rate guarantees food unique oral sensations and flavor, generates multiple beneficial aromatic substance, has food therapy effect, extends effective period of food quality,
It reduces and saves difficulty.
Claims (11)
1. a kind of edible oil processing technology using Auxiliary Liquid Material frying, it is characterised in that：Specific step is as follows for the technique：
Step 1：Peanut is crushed with pulverizer, average grain diameter is 0.1 ~ 0.5mm, and the peanut of crushing is uniformly mixed with solvent
Afterwards, it places 10 ~ 30 minutes, iron pan is heated, temperature control is 180 ~ 240 DEG C, the mixture of peanut and solvent is poured into iron pan,
30 ~ 50 min of frying；
Step 2：By the good peanut cooled to room temperature of step 1 frying, grinds and obtain peanut butter.
2. a kind of edible oil processing technology using Auxiliary Liquid Material frying according to claim 1, it is characterised in that：Step
In one, the solvent is water or salt water；When using water as solvent, moisture content is 25% ~ 45%；When use salt water is as molten
When agent, the mass ratio of salt water and peanut is 25% ~ 45%, and the volume fraction of the salt water is 0.5% ~ 0.9%.
3. a kind of edible oil processing technology using Auxiliary Liquid Material frying, it is characterised in that：Specific step is as follows for the technique：
Step 1：Peanut is crushed with pulverizer, average grain diameter is 0.1 ~ 0.5mm, and the peanut of crushing is uniformly mixed with solvent
Afterwards, it places 10 ~ 30 minutes, iron pan is heated, temperature control is 180 ~ 240 DEG C, the mixture of peanut and solvent is poured into iron pan,
30 ~ 50 min of frying；
Step 2：The good peanut of step 1 frying is subjected to hydraulic squeezing to get peanut cake and peanut oil, the peanut cake is arrived
It is peanut powder after crushing, peanut powder is as dip or brews into beverage.
4. a kind of edible oil processing technology using Auxiliary Liquid Material frying according to claim 3, it is characterised in that：Step
In one, the solvent is water or salt water；When using water as solvent, moisture content is 25% ~ 45%；When use salt water is as molten
When agent, the mass ratio of salt water and peanut is 25% ~ 45%, and the volume fraction of the salt water is 0.5% ~ 0.9%.
5. a kind of edible oil processing technology using Auxiliary Liquid Material frying according to claim 3, it is characterised in that：Step
In two, the pressure of the hydraulic squeezing is 30 ~ 60MPa.
6. a kind of edible oil processing technology using Auxiliary Liquid Material frying, it is characterised in that：Specific step is as follows for the technique：
Step 1：Perillaseed seed or sunflower seeds are crushed with pulverizer, average grain diameter is 0.1 ~ 0.2cm, decladding, by the perillaseed of crushing
Seed or sunflower seeds and solvent after mixing, are placed 10 ~ 30 minutes, iron pan are heated, and temperature control is 150 ~ 240 DEG C, will revive
The mixture of sub- seed or sunflower seeds and solvent pours into iron pan, and frying 30 ~ 50 minutes；
Step 2：The good perillaseed seed of step 1 frying or sunflower seeds are subjected to hydraulic squeezing to get perillaseed seed oil or sunflower seeds is arrived
Oil.
7. a kind of edible oil processing technology using Auxiliary Liquid Material frying according to claim 6, it is characterised in that：Step
In one, the solvent is water or salt water；When using water as solvent, moisture content is 25% ~ 45%；When use salt water is as molten
When agent, the mass ratio of salt water and peanut is 25% ~ 45%, and the volume fraction of the salt water is 0.5% ~ 0.9%.
8. a kind of edible oil processing technology using Auxiliary Liquid Material frying according to claim 6, it is characterised in that：Step
In two, the pressure of the hydraulic squeezing is 30 ~ 60MPa.
9. a kind of edible oil processing technology using Auxiliary Liquid Material frying, it is characterised in that：Specific step is as follows for the technique：
Step 1：Rapeseed is crushed with pulverizer, average grain diameter is 0.1 ~ 0.2cm, is flattened, by the rapeseed and solvent of crushing
After mixing, it places 10 ~ 30 minutes, iron pan is heated, temperature control is 150 ~ 240 DEG C, by the mixing of rapeseed and solvent
Object pours into iron pan, and frying 30 ~ 50 minutes；
Step 2：The good rapeseed of step 1 frying is subjected to hydraulic squeezing to get rapeseed oil is arrived.
10. a kind of edible oil processing technology using Auxiliary Liquid Material frying according to claim 9, it is characterised in that：Step
In rapid one, the solvent is water or salt water；When using water as solvent, moisture content is 25% ~ 45%；When using salt water conduct
When solvent, the mass ratio of salt water and peanut is 25% ~ 45%, and the volume fraction of the salt water is 0.5% ~ 0.9%.
11. a kind of edible oil processing technology using Auxiliary Liquid Material frying according to claim 9, it is characterised in that：Step
In rapid two, the pressure of the hydraulic squeezing is 30 ~ 60MPa.
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| CN201810799188.9A CN108893190A (en) | 2018-07-19 | 2018-07-19 | A kind of edible oil processing technology using Auxiliary Liquid Material frying |
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| CN201810799188.9A CN108893190A (en) | 2018-07-19 | 2018-07-19 | A kind of edible oil processing technology using Auxiliary Liquid Material frying |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109965249A (en) * | 2019-01-29 | 2019-07-05 | 湖南佳元禄食品有限公司 | A kind of composite flavor preparation system and method based on the variation of temperature uniformly continuous |
| 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 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109965249A (en) * | 2019-01-29 | 2019-07-05 | 湖南佳元禄食品有限公司 | A kind of composite flavor preparation system and method based on the variation of temperature uniformly continuous |
| CN109965249B (en) * | 2019-01-29 | 2022-10-18 | 湖南佳元禄食品有限公司 | System and method for preparing compound flavoring agent based on uniform and continuous temperature change |
| 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 |
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