CN109043255A - A method of it synchronizes and prepares high oleic acid peanut oil and high oleic acid peanut reconstitutes drink - Google Patents
A method of it synchronizes and prepares high oleic acid peanut oil and high oleic acid peanut reconstitutes drink Download PDFInfo
- Publication number
- CN109043255A CN109043255A CN201810757410.9A CN201810757410A CN109043255A CN 109043255 A CN109043255 A CN 109043255A CN 201810757410 A CN201810757410 A CN 201810757410A CN 109043255 A CN109043255 A CN 109043255A
- Authority
- CN
- China
- Prior art keywords
- oleic acid
- peanut
- high oleic
- oil
- drink
- 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
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
-
- 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
Abstract
The invention discloses a kind of synchronize to prepare the method that high oleic acid peanut oil and high oleic acid peanut reconstitute drink, belongs to food processing field.The present invention synchronizes the method for preparing that high oleic acid peanut oil and high oleic acid peanut reconstitute drink are as follows: first high oleic acid shelled peanut low temperature part is extracted oil, control oil yield is 10~30%, and the peanut oil of squeezing canned after filtering is cold press high oleic acid peanut oil；Oil content is that 15~25% shelled peanuts are beaten after steam blasting after squeezing, auxiliary agent is added after high-pressure homogeneous, steam sterilizing, spray drying obtains high oleic acid peanut and reconstitutes drink.High oleic acid peanut oil quality produced by the present invention is higher than country-level peanut oil standard, and mid-oleic is greater than 75%, and sterol and content of vitamin E are high；High oleic acid peanut obtained reconstitutes drink protein content height, and nutritional ingredient is good, absorption easy to digest, and antioxidant activity is strong.
Description
Technical field
The invention belongs to food processing fields, and in particular to be it is a kind of synchronize prepare high oleic acid peanut oil and high oleic acid flower
The raw method for reconstituting drink.
Background technique
Peanut is the important oil crops and industrial crops in China.General peanut mid-oleic 36%~67%, and
High oleic acid peanut mid-oleic is greater than 75%, significantly increases unsaturated fatty acid proportion in peanut.Scientific research
It has been confirmed that oleic acid is not only adjustable function of human body, the function of immunocyte is excited, inhibits " oncogene ", substantially reduces heart and brain blood
Pipe disease incidence and risk of developing cancer.The shelf life of (Groundnut products) can also be extended simultaneously, therefore high oleic acid peanut is for I
The new direction of state's Peanut Industry Development.
In high oleic acid peanut oil containing there are many a variety of reduction cholesterol such as sterol, wheat germ phenol, phosphatide, vitamin E, choline,
Beneficial to the function factor of cardiovascular and cerebrovascular, anti-aging etc., wrinkled skin aging can be prevented, vascular wall is protected, prevents thrombosis,
Facilitate prevention of arterial hardening and coronary heart disease.
Protein content is high in shelled peanut, accounts for about 24%~36%, compared with several important oil crops, is only second to
Soybean, and it is higher than sesame and rape.It is a kind of plant protein resource of high nutrition, and biological value (BV) is 58, protein effect
Valence (PER) is 1: 7, higher than flour and corn, it plays an important role to maintenance human health and early children development.Peanut protein
Nutritive value is close with animal protein, and protein content is all higher than crucian, thin pork, egg and cholesterol-free.Peanut egg
Containing the necessary amino acid of a large amount of human body in white, aspartic acid content is all higher than rice, flour, corn, effective rate of utilization
Up to 98.4%.
Steam blasting is that the blast process realized using steam ejection principle carries out a kind of pretreated technology to biomass.
Its technological essence are as follows: the steam molecule instantaneous relase for infiltering inside plant tissues is finished, internal steam work is made to be converted into mechanical energy
And biomass histocyte interlayer is acted on, so that raw material be decomposed by purpose with less energy.Due to its both avoiding
The secondary pollution problem of processing is learned, and solves the problems, such as that current biological treatment efficiency is low, is before biomass conversion field most has
The preconditioning technique of scape.
Summary of the invention
High oleic acid peanut oil mostly uses hot moulding technique to produce at present, in peanut oil the nutrition such as sterol, phosphatide, vitamin E at
Divide destruction serious, the protein in grouts also because high temperature squeezes color burn, is denaturalized seriously, can only be used as feed or fertilizer.
Moreover, the pure peanut of common peanut preparation reconstitutes drink, due to fat content height, lipid structures are unreasonable, and the shelf-life is short, do not add
Add antioxidant or preservative can not list marketing.The purpose of the present invention is to provide it is a kind of synchronize prepare high oleic acid peanut oil and
The method that high oleic acid peanut reconstitutes drink, and the peanut prepared strong, the shelf long shelf-life that reconstitutes drink antioxygenic property.
In order to achieve the above object, technical scheme is as follows:
A kind of high oleic acid peanut reconstitutes drink, and the high oleic acid shelled peanut to be extracted oil by low temperature part is beaten after steam blasting,
Auxiliary agent is added and obtains.
On the basis of above scheme, the steam blasting is 160~240s of steam blasting under the conditions of 1.6~2.5MPa
Afterwards, 160~240s of steam blasting again under the conditions of 1.8~2.3MPa.
On the basis of above scheme, the oil expression of low temperature part using double helix cold pressing, to control oil yield is 10~
30%, 50~65 DEG C of temperature, enter to squeeze moisture 6~8%, crusher revolving speed shelled peanut oil content after 7~12r/min, squeezing is 15
~25%.
On the basis of above scheme, the mashing is added 40~60 according to 1: 5~9 ratios for shelled peanut after steam blasting
DEG C pure water is beaten.
On the basis of above scheme, the auxiliary agent be account for peanut reconstitute 1~5% vegetable fat powder of drink gross weight, 0.005~
0.015% sorbitol aliphatic ester, 0.005~0.02% polyglyceryl fatty acid ester and guar gum 0.003~0.015%.
On the basis of above scheme, the high oleic acid peanut reconstitutes the preparation method of drink, and steps are as follows:
(1) the high oleic acid shelled peanut that oil content is 15~25% after the oil expression of low temperature part is using under the conditions of 1.6~2.5MPa
After 160~240s of steam blasting, 160~240s of steam blasting again under the conditions of 1.8~2.3MPa；
(2) after shelled peanut in 1: 5~9 ratios, 40~60 DEG C of pure water of addition according to being beaten after steam blasting, it is added 1
~5% vegetable fat powder, 0.005~0.015% sorbitol aliphatic ester, 0.005~0.02% polyglyceryl fatty acid ester, cluster bean
Glue 0.003~0.015%, after high-pressure homogeneous, steam sterilizing, spray drying obtains high oleic acid peanut and reconstitutes drink.
A method of it synchronizes and prepares high oleic acid peanut oil and high oleic acid peanut reconstitutes drink, steps are as follows:
(1) preparation of high oleic acid peanut oil
Selected full, lossless, good high oleic acid shelled peanut (oleic acid content is greater than 75% using in terms of shelled peanut butt) as
Raw material uses double helix low temperature pressure after classification, 60~100 DEG C of low temperature dryings, de- scarlet, the selected heterochromatic grain (mould grain) of removal
It squeezes, control oil yield is 10~30%, 50~65 DEG C of temperature, enters to squeeze moisture 6~8%, crusher revolving speed is in 7~12r/min, squeezing
Shelled peanut oil content is 15~25% afterwards；The peanut oil of squeezing canned after filtering is cold press high oleic acid peanut oil；
(2) high oleic acid peanut reconstitutes the preparation of drink
The high oleic acid shelled peanut that oil content is 15~25% after the oil expression of low temperature part is using steam under the conditions of 1.6~2.5MPa
After 160~240s of explosion, 160~240s of steam blasting again under the conditions of 1.8~2.3MPa；Shelled peanut is according to 1 after steam blasting:
After being beaten in 5~9 ratios, 40~60 DEG C of pure water of addition, 1~5% vegetable fat powder, 0.005~0.015% sorbic acid is added
Alcohol fatty acid ester, 0.005~0.02% polyglyceryl fatty acid ester, guar gum 0.003~0.015%, through high-pressure homogeneous, steam
After sterilizing, spray drying obtains high oleic acid peanut and reconstitutes drink.
The advantages of technical solution of the present invention
One, be high oleic acid peanut oil to produce using cold-squeezing, can well the nutrition in preservation high oleic acid peanut oil at
Point, while the peanut oil color produced is limpid, first squeezing mellowness.High oleic acid peanut oil quality is higher than country-level peanut oil standard,
Its mid-oleic is greater than 75%, and sterol and content of vitamin E are high, common peanut oil 150~245mg/100g of sterol content, dimension
Give birth to element E 40~42mg/100g of content, sterol content 298mg/100g, content of vitamin E 55mg/ in cold press high oleic acid peanut oil
100g.High oleic acid peanut oil face light yellow complexion is limpid, first squeezing mellowness.
Two, fat content is more than 45% in peanut, and the peanut of common process production reconstitutes drink due to fat content height, oil
Rouge unreasonable structure, the shelf-life is short, does not add antioxidant or preservative can not list marketing；High oleic acid after part is extracted oil is spent
Raw rice is raw material, and oil content is low, and protein content is high, and antioxidant activity is strong, extends the shelf-life.
Three, the high oleic acid shelled peanut after part is extracted oil have passed through certain squeezing and extruding, have centainly to its protein structure
Improving, the peanut protein molecular weight after steam blasting is distributed in continuity, and the ingredient solubilities such as albumen and cellulose improve,
Digestion coefficient is high；Steam blasting can make the small peptide of high oleic acid peanut protein generation different molecular weight, to make to reconstitute drink
Antioxidant activity enhancing, the high oleic acid peanut of preparation reconstitute that drink protein content is high, mouthfeel is more mellow, peanut thick flavor simultaneously
It is strongly fragrant.
Four, high oleic acid peanut reconstitutes drink protein content height, and protein content is up to 50%, and content of vitamin E is high, vitamin
E 5~15mg/100g of content has first been squeezed 10~30% in high oleic acid peanut using cold pressing technique in present invention process
Oil makes peanut protein content improve 20%, and the solubility of peanut protein improves after steam blasting, makes final high oleic acid peanut
Reconstitute protein content 50% in drink.In present invention process using low-temperature cold pressing and steam blasting to vitamin E, vitamin C and
The nutritional ingredients such as resveratrol are destroyed less, its original nutritional ingredient can be utmostly kept.
Five, it is pure plant albumen that high oleic acid peanut, which reconstitutes drink, and nutritional ingredient is good, absorption easy to digest, can be suitable for special people
Group uses.Common peanut preparation reconstitutes drink because of oxidizable, the easy moisture absorption, and the shelf-life is short, does not add antioxidant or anti-corrosion
Agent can not list marketing；The antioxidant activity that high oleic acid peanut reconstitutes drink is more preferable, and anti-oxidant after storage four days, six days
Activity is apparently higher than common peanut and reconstitutes drink, illustrates that high oleic acid peanut reconstitutes drink shelf-stable, shelf life is longer.
Specific embodiment
Term as used in the present invention generally has those of ordinary skill in the art usual unless otherwise specified
The meaning of understanding.
Combined with specific embodiments below, and referring to the data further detailed description present invention.Following embodiment only be
It illustrates the present invention, rather than limits the scope of the invention in any way.
Embodiment 1
A method of it synchronizes and prepares high oleic acid peanut oil and high oleic acid peanut reconstitutes drink, steps are as follows:
(1) preparation of high oleic acid peanut oil
Selected full, lossless, good high oleic acid shelled peanut (oleic acid content is greater than 75% using in terms of shelled peanut butt) as
Raw material uses double helix cold pressing, control after classification, 60 DEG C of low temperature dryings, de- scarlet, the selected heterochromatic grain (mould grain) of removal
Producing oil cut rate is 10%, and temperature 50 C enters to squeeze moisture 6~8%, and crusher revolving speed shelled peanut oil content after 7r/min, squeezing is
15%；The peanut oil of squeezing canned after filtering is cold press high oleic acid peanut oil；
(2) high oleic acid peanut reconstitutes the preparation of drink
The high oleic acid shelled peanut that oil content is 15% after the oil expression of low temperature part is using steam blasting 160s under the conditions of 1.6MPa
Afterwards, the steam blasting 160s again under the conditions of 1.8MPa；After steam blasting shelled peanut according to 1: 5 ratio be added 40 DEG C of pure water in into
After row mashing, 1% vegetable fat powder, 0.005% sorbitol aliphatic ester, 0.005% polyglyceryl fatty acid ester, guar gum is added
0.003%, after high-pressure homogeneous, steam sterilizing, spray drying obtains high oleic acid peanut and reconstitutes drink.
Embodiment 2
A method of it synchronizes and prepares high oleic acid peanut oil and high oleic acid peanut reconstitutes drink, steps are as follows:
(1) preparation of high oleic acid peanut oil
Selected full, lossless, good high oleic acid shelled peanut (oleic acid content is greater than 75% using in terms of shelled peanut butt) as
Raw material uses double helix cold pressing, control after classification, 80 DEG C of low temperature dryings, de- scarlet, the selected heterochromatic grain (mould grain) of removal
Producing oil cut rate is 20%, and temperature 60 C enters to squeeze moisture 6~8%, and crusher revolving speed shelled peanut oil content after 9r/min, squeezing is
20%；The peanut oil of squeezing canned after filtering is cold press high oleic acid peanut oil；
(2) high oleic acid peanut reconstitutes the preparation of drink
The high oleic acid shelled peanut that oil content is 20% after the oil expression of low temperature part is using steam blasting 200s under the conditions of 2.0MPa
Afterwards, the steam blasting 200s again under the conditions of 2.2MPa；After steam blasting shelled peanut according to 1: 7 ratio be added 50 DEG C of pure water in into
After row mashing, 3% vegetable fat powder, 0.01% sorbitol aliphatic ester, 0.01% polyglyceryl fatty acid ester, 0.01% Guar is added
Bean gum, after high-pressure homogeneous, steam sterilizing, spray drying obtains high oleic acid peanut and reconstitutes drink.
Embodiment 3
A method of it synchronizes and prepares high oleic acid peanut oil and high oleic acid peanut reconstitutes drink, steps are as follows:
(1) preparation of high oleic acid peanut oil
Selected full, lossless, good high oleic acid shelled peanut (oleic acid content is greater than 75% using in terms of shelled peanut butt) as
Raw material uses double helix cold pressing after classification, 100 DEG C of low temperature dryings, de- scarlet, the selected heterochromatic grain (mould grain) of removal,
Controlling oil yield is 30%, 65 DEG C of temperature, enters to squeeze moisture 6~8%, crusher revolving speed shelled peanut oil content after 12r/min, squeezing
It is 22%；The peanut oil of squeezing canned after filtering is cold press high oleic acid peanut oil；
(2) high oleic acid peanut reconstitutes the preparation of drink
The high oleic acid shelled peanut that oil content is 22% after the oil expression of low temperature part is using steam blasting 240s under the conditions of 2.5MPa
Afterwards, the steam blasting 240s again under the conditions of 2.3MPa；After steam blasting shelled peanut according to 1: 9 ratio be added 60 DEG C of pure water in into
After row mashing, 5% vegetable fat powder, 0.015% sorbitol aliphatic ester, 0.02% polyglyceryl fatty acid ester, 0.015% melon is added
You are spray-dried acquisition high oleic acid peanut and reconstitute drink bean gum after high-pressure homogeneous, steam sterilizing.
Comparative example 1
A method of it preparing high oleic acid peanut and reconstitutes drink, steps are as follows:
(1) preparation of high oleic acid peanut oil
Selected full, lossless, good high oleic acid shelled peanut (oleic acid content is greater than 75% using in terms of shelled peanut butt) as
Raw material uses double helix cold pressing after classification, 80 DEG C of low temperature dryings, de- scarlet, the selected heterochromatic grain (mould grain) of removal, complete
Full oil expression, temperature 60 C enter to squeeze moisture 6~8%, and crusher revolving speed shelled peanut oil content after 9r/min, squeezing is 3%；Squeezing
Peanut oil it is canned after filtering be cold press high oleic acid peanut oil；
(2) high oleic acid peanut reconstitutes the preparation of drink
The high oleic acid shelled peanut that oil content is 3% after the oil expression of low temperature part is using steam blasting 200s under the conditions of 2.0MPa
Afterwards, the steam blasting 200s again under the conditions of 2.2MPa；After steam blasting shelled peanut according to 1: 7 ratio be added 50 DEG C of pure water in into
After row mashing, 3% vegetable fat powder, 0.01% sorbitol aliphatic ester, 0.01% polyglyceryl fatty acid ester, 0.01% Guar is added
Bean gum, after high-pressure homogeneous, steam sterilizing, spray drying obtains high oleic acid peanut and reconstitutes drink.
Comparative example 2
A method of it preparing high oleic acid peanut and reconstitutes drink, steps are as follows:
Selected full, lossless, good high oleic acid shelled peanut (oleic acid content is greater than 75% using in terms of shelled peanut butt) as
Raw material, through classification, 80 DEG C of low temperature dryings, de- scarlet, the selected heterochromatic grain (mould grain) of removal, shelled peanut oil content is 45%.
High oleic acid peanut reconstitutes the preparation of drink
After the high oleic acid shelled peanut that oil content is 45% is using steam blasting 200s under the conditions of 2.0MPa, in 2.2MPa condition
Under steam blasting 200s again；After shelled peanut in 1: 7 ratio, 50 DEG C of pure water of addition according to being beaten after steam blasting, it is added
3% vegetable fat powder, 0.01% sorbitol aliphatic ester, 0.01% polyglyceryl fatty acid ester, 0.01% guar gum, it is equal through high pressure
After matter, steam sterilizing, spray drying obtains high oleic acid peanut and reconstitutes drink.
Comparative example 3
A method of it preparing high oleic acid peanut and reconstitutes drink, steps are as follows:
(1) preparation of high oleic acid peanut oil
Selected full, lossless, good high oleic acid shelled peanut (oleic acid content is greater than 75% using in terms of shelled peanut butt) as
Raw material uses double helix cold pressing, control after classification, 80 DEG C of low temperature dryings, de- scarlet, the selected heterochromatic grain (mould grain) of removal
Producing oil cut rate is 20%, and temperature 60 C enters to squeeze moisture 6~8%, and crusher revolving speed shelled peanut oil content after 9r/min, squeezing is
20%；The peanut oil of squeezing canned after filtering is cold press high oleic acid peanut oil；
(2) high oleic acid peanut reconstitutes the preparation of drink
The high oleic acid shelled peanut that oil content is 20% after the oil expression of low temperature part uses steam blasting 200s under the conditions of 2.0MPa,
After shelled peanut in 1: 7 ratio, 50 DEG C of pure water of addition according to being beaten after steam blasting, 3% vegetable fat powder, 0.01% mountain is added
Pears acid alcohol aliphatic ester, 0.01% polyglyceryl fatty acid ester, 0.01% guar gum, it is spraying after high-pressure homogeneous, steam sterilizing
The dry high oleic acid peanut that obtains reconstitutes drink.
Comparative example 4
A method of it synchronizes and prepares high oleic acid peanut oil and high oleic acid peanut reconstitutes drink, steps are as follows:
(1) preparation of high oleic acid peanut oil
Selected full, lossless, good high oleic acid shelled peanut (oleic acid content is greater than 75% using in terms of shelled peanut butt) as
Raw material uses double helix cold pressing, control after classification, 80 DEG C of low temperature dryings, de- scarlet, the selected heterochromatic grain (mould grain) of removal
Producing oil cut rate is 20%, and temperature 60 C enters to squeeze moisture 6~8%, and crusher revolving speed shelled peanut oil content after 9r/min, squeezing is
22%；The peanut oil of squeezing canned after filtering is cold press high oleic acid peanut oil；
(2) high oleic acid peanut reconstitutes the preparation of drink
The high oleic acid shelled peanut that oil content is 22% after the oil expression of low temperature part is using steam blasting 300s under the conditions of 3.0MPa
Afterwards, the steam blasting 300s again under the conditions of 3.2MPa；After steam blasting shelled peanut according to 1: 7 ratio be added 50 DEG C of pure water in into
After row mashing, 3% vegetable fat powder, 0.01% sorbitol aliphatic ester, 0.01% polyglyceryl fatty acid ester, 0.01% Guar is added
Bean gum, after high-pressure homogeneous, steam sterilizing, spray drying obtains high oleic acid peanut and reconstitutes drink.
Comparative example 5
(1) preparation of high oleic acid peanut oil
Selected full, lossless, good high oleic acid shelled peanut (oleic acid content is greater than 75% using in terms of shelled peanut butt) as
Raw material uses double helix cold pressing, control after classification, 80 DEG C of low temperature dryings, de- scarlet, the selected heterochromatic grain (mould grain) of removal
Producing oil cut rate is 20%, and temperature 60 C enters to squeeze moisture 6~8%, and crusher revolving speed shelled peanut oil content after 9r/min, squeezing is
20%；The peanut oil of squeezing canned after filtering is cold press high oleic acid peanut oil；
(2) high oleic acid peanut reconstitutes the preparation of drink
The high oleic acid shelled peanut that oil content is 20% after the oil expression of low temperature part is using steam blasting 200s under the conditions of 2.0MPa
Afterwards, the steam blasting 200s again under the conditions of 2.2MPa；Shelled peanut is added in 50 DEG C of pure water according to 1: 12 ratio after steam blasting
After being beaten, 3% vegetable fat powder, 0.01% sorbitol aliphatic ester, 0.01% polyglyceryl fatty acid ester, 0.01% melon is added
You are spray-dried acquisition high oleic acid peanut and reconstitute drink bean gum after high-pressure homogeneous, steam sterilizing.
One, the measurement result of high oleic acid peanut oil quality
1 high oleic acid peanut oil Quality Detection result of table
As shown in Table 1, high oleic acid peanut oil acid value prepared by the present invention and peroxide value are low, and oleic acid content is high, and iodine number exists
Within the scope of national standard；Sterol and content of vitamin E are high, this illustrates that pressing method of the invention can be good at protecting peanut oil
Nutritional ingredient, be that the peanut oil prepared has higher quality.
Two, high oleic acid peanut reconstitutes the physical and chemical index measurement of drink
High oleic acid peanut prepared by above-described embodiment 1~3 and comparative example 1~5 is reconstituted into drink and carries out nutritional ingredient and reason
Change index determining, as shown in table 2:
The peanut prepared respectively to Examples 1 to 3 and comparative example 1~5 reconstitutes protein, resveratrol, dimension in drink
Raw element C and polyoses content are measured.
Measuring method is as follows:
Protein detection: GB 5009.5-2010 " measurement of Protein in Food " standard；
Resveratrol detection: the measurement of resveratrol and polydatin is high in the plant-derived food of NY/T 2641-2014
Effect liquid phase chromatogram method；
Vitamin C detection: GB 5009.86-2016 " measurement of Ascorbic Acid in Foods " standard；
Polysaccharide determination: it is measured using phend-sulphuric acid.
2 high oleic acid peanut of table reconstitutes the nutritional ingredient and physical and chemical index of drink
As shown in Table 2, peanut prepared by the present invention reconstitutes protein in drink, vitamin E, resveratrol, vitamin C and contains
Amount is high, and fat content is suitable for；Fat content in product is reconstituted using the peanut for the shelled peanut preparation that do not extract oil and is up to 43.9%, not only
Greasy feeling can be generated, moreover it is possible to reduce the shelf-life；Furthermore without the protein in the shelled peanut of oil expression not by mechanical presses,
The micromolecule polypeptide amount that simple steam blasting generates it is few, therefore to reconstitute protein content in drink few for the peanut prepared；
And the fat content that the peanut for the shelled peanut preparation extracted oil completely reconstitutes in drink is few, very few fat content can make its mouthfeel thick
It is rough, lack fine and smooth sense；In addition, higher pressure and steam blasting time can make not can increase the nutrition that peanut reconstitutes drink not only
Ingredient, also will cause the destruction of vitamin E, vitamin C, resveratrol and small-molecular peptides, to reduce its nutritive value.
Three, peanut reconstitutes the subjective appreciation of drink
Peanut prepared by Examples 1 to 3 and comparative example 1~5, which reconstitutes drink and water and reconstitutes into peanut by the weight ratio of 1:7, to be drunk
Product form food naked eyes evaluation group by 15 people, reconstitute drink to the peanut of preparation and carry out respectively according to sensory evaluation criteria
Scoring, is averaged as comprehensive evaluation index, specific evaluation criteria is as shown in table 3, to Examples 1 to 3 and comparative example 1~5
It is as shown in table 4 that the peanut of preparation reconstitutes drink evaluation result:
3 peanut of table reconstitutes drink subjective appreciation standard
| Score value | Evaluate content |
| 90~100 | Peanut pure taste, gives off a strong fragrance |
| 80~90 | Peanut pure taste, fragrance are general |
| 70~80 | There are slight raw taste, Kazakhstan to lose taste, taste is boring or greasy feeling |
| 60~70 | There are heavier raw taste, Kazakhstan to lose taste, greasy feeling, saline taste is obvious |
| < 60 | Raw taste, Kazakhstan lose that taste or saline taste be serious, stimulation |
4 peanut of table reconstitutes drink results of sensory evaluation
| Group | Score |
| Embodiment 1 | 95 |
| Embodiment 2 | 98 |
| Embodiment 3 | 97 |
| Comparative example 1 | 73 |
| Comparative example 2 | 65 |
| Comparative example 3 | 89 |
| Comparative example 4 | 79 |
| Comparative example 5 | 83 |
As shown in Table 4, the peanut of the method for the present invention preparation reconstitutes drink peanut pure taste, there is strong fragrance；Low oil
The peanut of rouge content reconstitutes drink coarse mouthfeel, and taste is boring, and the peanut of high fat content reconstitutes drink greasy feeling and raw taste
Heavier, mouthfeel is poor；Higher steam blasting pressure and longer time can not only destroy its nutrient composition content, moreover it is possible to generate
Some discordant salty bitter tastes, to reduce its mouthfeel.
Four, peanut reconstitutes the storage Antioxidation Behavior of drink
Peanut in Examples 1 to 3 and comparative example 1~5 is reconstituted into drink, is stored 30 days at normal temperature, respectively at the 7th
It, 15 days and 30 days sample, it is as shown in table 5 to DPPH and Scavenging action to hydroxyl free radical that measurement peanut reconstitutes drink:
5 peanut of table reconstitutes drink storage inoxidizability
As shown in Table 5, the peanut that prepared by Examples 1 to 3 and comparative example 1~5 reconstitute drink the 7th day to DPPH and hydroxyl from
Higher clearance rate, up to 90% or more are all had by base；Inoxidizability gradually decreases over time, at the 30th day,
Except the peanut milk DPPH and Scavenging action to hydroxyl free radical of Examples 1 to 3 are 90% or more, remaining antioxidant activity significantly drops
It is low.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than is limited；Although referring to aforementioned reality
Applying example, invention is explained in detail, for those of ordinary skill in the art, still can be to aforementioned implementation
Technical solution documented by example is modified or equivalent replacement of some of the technical features；And these are modified or replace
It changes, the spirit and scope for claimed technical solution of the invention that it does not separate the essence of the corresponding technical solution.
Claims (7)
1. a kind of high oleic acid peanut reconstitutes drink, it is characterised in that: the high oleic acid shelled peanut to be extracted oil by low temperature part is quick-fried through steam
It is beaten after broken, auxiliary agent is added and obtains.
2. high oleic acid peanut according to claim 1 reconstitutes drink, it is characterised in that: the steam blasting be 1.6~
Under the conditions of 2.5MPa after 160~240s of steam blasting, 160~240s of steam blasting again under the conditions of 1.8~2.3MPa.
3. high oleic acid peanut according to claim 2 reconstitutes drink, it is characterised in that: the oil expression of low temperature part is using double spiral shell
Cold pressing is revolved, control oil yield is 10~30%, 50~65 DEG C of temperature, enters to squeeze moisture 6~8%, crusher revolving speed is in 7~12r/
Min, shelled peanut oil content is 15~25% after squeezing.
4. described in any item high oleic acid peanuts reconstitute drink according to claim 1~3, it is characterised in that: the mashing is steaming
Shelled peanut is added 40~60 DEG C of pure water according to 1: 5~9 ratios and is beaten after steam explosion is broken.
5. high oleic acid peanut according to claim 1 reconstitutes drink, it is characterised in that: the auxiliary agent is to account for peanut to reconstitute drink
1~5% vegetable fat powder of product gross weight, 0.005~0.015% sorbitol aliphatic ester, 0.005~0.02% polyglyceryl fatty acid ester
With guar gum 0.003~0.015%.
6. any one high oleic acid peanut reconstitutes the preparation method of drink according to claim 1~5, it is characterised in that: step
It is as follows:
(1) the high oleic acid shelled peanut that oil content is 15~25% after the oil expression of low temperature part is using steam under the conditions of 1.6~2.5MPa
After 160~240s of explosion, 160~240s of steam blasting again under the conditions of 1.8~2.3MPa；
(2) after shelled peanut in 1: 5~9 ratios, 40~60 DEG C of pure water of addition according to being beaten after steam blasting, addition 1~
5% vegetable fat powder, 0.005~0.015% sorbitol aliphatic ester, 0.005~0.02% polyglyceryl fatty acid ester, guar gum
0.003~0.015%, after high-pressure homogeneous, steam sterilizing, spray drying obtains high oleic acid peanut and reconstitutes drink.
7. a kind of synchronize the method for preparing that high oleic acid peanut oil and high oleic acid peanut reconstitute drink, it is characterised in that: steps are as follows:
(1) preparation of high oleic acid peanut oil
Selected full, lossless, good high oleic acid shelled peanut (oleic acid content is greater than 75% using in terms of shelled peanut butt) as raw material,
Double helix cold pressing, control are used after classification, 60~100 DEG C of low temperature dryings, de- scarlet, the selected heterochromatic grain (mould grain) of removal
Producing oil cut rate is 10~30%, 50~65 DEG C of temperature, enters to squeeze moisture 6~8%, crusher revolving speed flower after 7~12r/min, squeezing
Raw benevolence oil content is 15~25%；The peanut oil of squeezing canned after filtering is cold press high oleic acid peanut oil；
(2) high oleic acid peanut reconstitutes the preparation of drink
The high oleic acid shelled peanut that oil content is 15~25% after the oil expression of low temperature part is using steam blasting under the conditions of 1.6~2.5MPa
After 160~240s, 160~240s of steam blasting again under the conditions of 1.8~2.3MPa；Shelled peanut is according to 1: 5~9 after steam blasting
After being beaten in ratio 40~60 DEG C of pure water of addition, 1~5% vegetable fat powder, 0.005~0.015% sorbic acid alcohol ester is added
Fat acid esters, 0.005~0.02% polyglyceryl fatty acid ester, guar gum 0.003~0.015%, through high-pressure homogeneous, steam sterilizing
Afterwards, spray drying obtains high oleic acid peanut and reconstitutes drink.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810757410.9A CN109043255A (en) | 2018-07-11 | 2018-07-11 | A method of it synchronizes and prepares high oleic acid peanut oil and high oleic acid peanut reconstitutes drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810757410.9A CN109043255A (en) | 2018-07-11 | 2018-07-11 | A method of it synchronizes and prepares high oleic acid peanut oil and high oleic acid peanut reconstitutes drink |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109043255A true CN109043255A (en) | 2018-12-21 |
Family
ID=64815924
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810757410.9A Pending CN109043255A (en) | 2018-07-11 | 2018-07-11 | A method of it synchronizes and prepares high oleic acid peanut oil and high oleic acid peanut reconstitutes drink |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109043255A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110140801A (en) * | 2019-06-17 | 2019-08-20 | 中国农业科学院农产品加工研究所 | A method of it synchronizes and prepares high oleic acid peanut oil and peanut protein powder |
| CN110791366A (en) * | 2019-10-18 | 2020-02-14 | 中国农业科学院农产品加工研究所 | High-quality high-oleic-acid peanut oil and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101601430A (en) * | 2009-07-10 | 2009-12-16 | 山东天申生物蛋白有限公司 | Low temperature physically pressed virgin peanut oil |
| CN101695347A (en) * | 2009-11-02 | 2010-04-21 | 山东省花生研究所 | Composite emulsifying agent for peanut milk and method for preparing peanut milk by adopting emulsifying agent |
| CN101705151A (en) * | 2009-11-12 | 2010-05-12 | 山东省花生研究所 | Method for simultaneously extracting peanut oil and peanut albumen powder at low temperature |
| CN101880594A (en) * | 2010-06-06 | 2010-11-10 | 山东省花生研究所 | Preparation method of high oleic acid virgin peanut oil |
| CN102379444A (en) * | 2011-01-14 | 2012-03-21 | 山东省农业科学院农产品研究所 | Peanut protein solid drink and preparation method thereof |
| CN103120249A (en) * | 2012-12-17 | 2013-05-29 | 江南大学 | Method for extracting peanut protein from high-temperature peanut meals |
| CN104304650A (en) * | 2014-08-29 | 2015-01-28 | 济南浩富星生物产业有限公司 | Method for efficiently preparing straw forage by utilizing steam explosion technology |
-
2018
- 2018-07-11 CN CN201810757410.9A patent/CN109043255A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101601430A (en) * | 2009-07-10 | 2009-12-16 | 山东天申生物蛋白有限公司 | Low temperature physically pressed virgin peanut oil |
| CN101695347A (en) * | 2009-11-02 | 2010-04-21 | 山东省花生研究所 | Composite emulsifying agent for peanut milk and method for preparing peanut milk by adopting emulsifying agent |
| CN101705151A (en) * | 2009-11-12 | 2010-05-12 | 山东省花生研究所 | Method for simultaneously extracting peanut oil and peanut albumen powder at low temperature |
| CN101880594A (en) * | 2010-06-06 | 2010-11-10 | 山东省花生研究所 | Preparation method of high oleic acid virgin peanut oil |
| CN102379444A (en) * | 2011-01-14 | 2012-03-21 | 山东省农业科学院农产品研究所 | Peanut protein solid drink and preparation method thereof |
| CN103120249A (en) * | 2012-12-17 | 2013-05-29 | 江南大学 | Method for extracting peanut protein from high-temperature peanut meals |
| CN104304650A (en) * | 2014-08-29 | 2015-01-28 | 济南浩富星生物产业有限公司 | Method for efficiently preparing straw forage by utilizing steam explosion technology |
Non-Patent Citations (6)
| Title |
|---|
| 康芳芳: "蒸汽爆破处理对豆渣理化特性的影响及在饼干中的研究", 《中国优秀硕士学位论文全文数据库（电子期刊）工程科技Ⅰ辑》 * |
| 李爱科: "《中国蛋白质饲料资源》", 31 January 2013, 中国农业大学出版社 * |
| 王芳斌等: "《食品检验基本知识教程（上）》", 30 April 2018, 中国质检出版社 * |
| 王金亭: "《生物化学》", 31 December 2017, 北京理工大学出版社 * |
| 范永强: "《现代中国花生栽培》", 30 November 2014, 山东科学技术出版社 * |
| 高龙等: "蒸汽爆破预处理中影响酶解效果因素的研究", 《可再生能源》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110140801A (en) * | 2019-06-17 | 2019-08-20 | 中国农业科学院农产品加工研究所 | A method of it synchronizes and prepares high oleic acid peanut oil and peanut protein powder |
| CN110791366A (en) * | 2019-10-18 | 2020-02-14 | 中国农业科学院农产品加工研究所 | High-quality high-oleic-acid peanut oil and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Anal | Food processing by‐products and their utilization: Introduction | |
| KR20190047180A (en) | Making method of health powder food using mealworm | |
| KR101281151B1 (en) | Rice wine using wax gourd and manufacturing method thereof | |
| CN109043255A (en) | A method of it synchronizes and prepares high oleic acid peanut oil and high oleic acid peanut reconstitutes drink | |
| Hosseininejad et al. | Valorization of persimmon fruit through the development of new food products | |
| CN107183666A (en) | A kind of fermented bean curd snail sauce and preparation method thereof | |
| CN106665748A (en) | Making method of rice cake | |
| KR102035858B1 (en) | Manufacturing method for Soybean paste with supercritical extraction and powder of pine nut | |
| KR20180091618A (en) | Method for manufacturing of onion soybean-paste and onion soy-sauce, and the onion soybean-paste and onion soy-sauce manufactured by the method | |
| KR20080065220A (en) | The commeracial process of garlic (including whole edible part) soybean sauce | |
| Sharma et al. | Utilization of waste from tropical fruits | |
| KR20170086196A (en) | Rice bran composition and preparing method for fermented rice bran composition | |
| KR101477868B1 (en) | Korea cookies containing extracts of brown algae and method for preparing the same | |
| Naik et al. | Downstream processing for production of value added products from coconut | |
| CN102805288A (en) | Extraction method for rice bran nutriments | |
| CN107279736A (en) | A kind of vegetables oatmeal and preparation method | |
| KR101947889B1 (en) | Manufacturing method of embryo bud of rice containing sparassis crispa extract and embryo bud of rice containing sparassis crispa extract prossed product using the same | |
| Pop et al. | Dietary Fiber and Prebiotic Compounds in Fruits and Vegetables Food Waste. Sustainability 2021, 13, 7219 | |
| KR102492573B1 (en) | Noodle sauce and manufacturing method of the same | |
| CN103876124B (en) | Edible mushroom pure-plant low-energy salad cream and production method thereof | |
| KR102555338B1 (en) | Food Composition Comprising Extract of Lespedeza Cuneate | |
| KR102497176B1 (en) | A Method for Manufactuing Rice Bran Extract and A Rice Bran Extract With the Same | |
| KR102476184B1 (en) | Method for producing protein bars containing active ingredients of herbal medicines and protein bars manufactured by the same | |
| JP3967366B1 (en) | Food material and manufacturing method thereof | |
| KR102589591B1 (en) | Mothod for manufacturing grain cookie with enhanced storability |
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: 20181221 |
|
| RJ01 | Rejection of invention patent application after publication |