CN109536274A - A kind of preparation method of flavor peanut oil - Google Patents
A kind of preparation method of flavor peanut oil Download PDFInfo
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- CN109536274A CN109536274A CN201910077522.4A CN201910077522A CN109536274A CN 109536274 A CN109536274 A CN 109536274A CN 201910077522 A CN201910077522 A CN 201910077522A CN 109536274 A CN109536274 A CN 109536274A
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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
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/06—Production of fats or fatty oils from raw materials by pressing
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/001—Refining fats or fatty oils by a combination of two or more of the means hereafter
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/008—Refining fats or fatty oils by filtration, e.g. including ultra filtration, dialysis
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/16—Refining fats or fatty oils by mechanical means
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Microbiology (AREA)
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of preparation methods of flavor peanut oil, comprising: sub-elect quality index and be the shelled peanut of 3,4 grades, and be dried, peel is made net shelled peanut, broken strip plate afterwards obtains net peanut blank；Net peanut blank is stirred and evenly mixed with lye, then carries out steaming base, roast, squeezing processing, obtains crude peanut oil and peanut cake；Aquation degumming process will be carried out after crude peanut oil centrifugal filtration, obtain degumming crude oil；Degumming crude oil is placed in vacuum oven and carries out primary drying processing, obtains primary drying peanut oil, then to redrying processing is carried out after primary drying peanut oil centrifugal filtration, obtain the flavor peanut oil of finished product.The preparation method of the flavor peanut oil, process safety prepare convenient, aflatoxin B1Reach the level of being not detected, with commercially available heavy fragrant peanut oil flavor without significant difference.
Description
Technical field
The present invention relates to peanut oil technical fields, and in particular to a kind of preparation method of flavor peanut oil.
Background technique
Peanut oil production security is seriously polluted by aflatoxin (Aflatoxin, AFT), be primarily present in peanut at
Harvesting, storage condition be bad not in time, transport safeguard measure not enough etc. causes peanut to go mouldy after ripe；Peanut is easily by mould dirt
Dye, every year because collecting season weather influence and store the factors such as improper cause peanut oil plant go mouldy caused by largely lose, peanut is easy
It is polluted by AFT, and aflatoxin is stable, heat-resisting, should not remove.It studies at this stage, general suitable for producing flavor peanut oil
Peanut raw material is second level and level-one, and peanut leaves a large amount of three-level by screening and level Four material lixiviation process production peanut reconciles
Oil can not excite the distinctive flavor of peanut oil, and factory removes AFT in peanut oil, the peanut oil through alkali refining by alkali refining at this stage
Need the free alkali remained in peanut oil by washing removing repeatedly.Therefore, it is necessary to study a kind of systems of flavor peanut oil
Preparation Method.
Summary of the invention
Shortcoming present in view of the above technology, the present invention provides a kind of process safety, flavor substances to retain height
Flavor peanut oil preparation method.
The technical solution adopted by the present invention to solve the technical problems is: a kind of preparation method of flavor peanut oil, including
Following steps: Step 1: sub-elect several quality index be 3,4 grades shelled peanut, and if be dried, peel be made completely
Shelled peanut, by the broken rear strip plate of several net shelled peanuts, if obtaining clean peanut blank；Step 2: by food-grade hydrogen-oxygen
Change sodium and soft water stirs and evenly mixs obtained lye, then several net peanut blank are stirred and evenly mixed with lye, obtains net peanut base
Material；Steam base processing Step 3: net peanut blank is placed in steamer, obtains steaming peanut blank；Step 4: peanut base will be steamed
Material, which is placed in, to carry out roasting processing in frying pan, obtains roasting peanut blank；Step 5: will roast peanut blank be placed in oil press into
Row squeezing processing, obtains crude peanut oil and peanut cake；Step 6: by aquation degumming process is carried out after crude peanut oil centrifugal filtration,
Obtain degumming crude oil；Step 7: degumming crude oil, which is placed in vacuum oven, carries out primary drying processing, primary drying peanut is obtained
Oil, then to redrying processing is carried out after primary drying peanut oil centrifugal filtration, obtain the flavor peanut oil of finished product.
Preferably, several net shelled peanuts are crushed to strip plate after 6 ~ 8 valves in the step 1, if obtaining dry thickness
For the net peanut blank of 0.8 ~ 1.2mm.
Preferably, food grade sodium hydroxide additive amount is the 0.8 ~ 1.2% of soft water quality in the step 2.
Preferably, the lye of several net peanut blank and pH 13.27 ~ 13.44 are pressed into solid-liquid ratio in the step 2
1:5 ~ 10 stir and evenly mix, 25 ~ 35r/min of stirring rate, and mixing time 10 ~ 20 minutes.
Preferably, billet part is steamed in the step 3 are as follows: vapor flux 1.75 × 10-3 ~1.95×10-3m3/ h, when steaming base
Between 15 ~ 20 minutes, discharge moisture 14 ~ 15%, 95 ~ 98 DEG C of drop temperature.
Preferably, condition is roasted in the step 4 are as follows: roast 180 ~ 190 DEG C of temperature, roast times 20 ~ 30 minutes, out
180 ~ 190 DEG C of material temperature degree, discharge moisture 2.0 ~ 5.0%.
Preferably, condition is squeezed in the step 5 are as follows: enter to squeeze 110 ~ 170 DEG C of temperature, 130 ~ 150 DEG C of press chamber temperature, out
130 ~ 140 DEG C of cake temperature.
Preferably, aquation de-alkali additives in the step 6 are as follows: the soft water that oil weighs 14 ~ 16%, aquation degumming temperature 98 is added
~ 100 DEG C, aquation usually time 25 ~ 35 minutes.
Preferably, primary drying condition in the step 7 are as follows: 80 ~ 85 DEG C of primary drying temperature, primary drying vacuum degree
0.1, the primary drying time 2.0 ~ 2.5 hours；Redrying condition are as follows: 85 ~ 90 DEG C of redrying temperature, redrying vacuum degree
0.1, the redrying time 2.5 ~ 3.0 hours.
Preferably, aflatoxin B1 residual quantity reaches the level of being not detected in the flavor peanut oil, and moisture and volatile matter content <
0.15%, acid value is 0.45~0.80 mg/g, and peroxide value is 3.00~5.50 mmol/kg, and iodine number is 102.0~107.0
GI/100g, saponification number are 193~198 mgKOH/g.
Compared with prior art, the present invention the beneficial effect is that: the preparation method of flavor peanut oil provided by the invention is led to
Cross and quality index used to be processed for the shelled peanut of 3,4 grades, by strict control dipping by lye, steam base, roast, squeeze,
The technological parameter in each stage such as aquation degumming, primary drying and redrying, it is ensured that the quality and nutrition of peanut oil
Value, and it has been effectively retained the flavour of peanut oil；Aflatoxin B1 residual quantity reaches not in flavor peanut oil obtained
Detection is horizontal, moisture and volatile matter content < 0.15%, and acid value is 0.45~0.80 mg/g, and peroxide value is 3.00~5.50 mmol/
Kg, iodine number are 102.0~107.0 gI/100g, and saponification number is 193~198 mgKOH/g.
Specific embodiment
The present invention is described in further detail below, to enable those skilled in the art's refer to the instruction text being capable of evidence
To implement.
The present invention provides a kind of preparation methods of flavor peanut oil, include the following steps:
Step 1: using colorimetric method to sub-elect several quality index is the shelled peanut of 3,4 grades (referring to standard GB/T/T
1532-2008 peanut), and if be dried, peel be made clean shelled peanut, several net shelled peanuts are crushed to 6 ~ 8
Strip plate after valve obtains several net peanut blank with a thickness of 0.8 ~ 1.2mm；
Step 2: food grade sodium hydroxide and soft water are stirred and evenly mixed obtained lye, food grade sodium hydroxide additive amount is soft water
The 0.8 ~ 1.2% of quality, then the lye of several net peanut blank and pH 13.27 ~ 13.44 are stirred by solid-liquid ratio 1:5 ~ 10
It mixes, 25 ~ 35r/min of stirring rate mixing time 10 ~ 20 minutes, obtains net peanut blank；
Steam base processing Step 3: net peanut blank is placed in steamer, steams billet part are as follows: vapor flux 1.75 × 10-3 ~
1.95×10-3m3/ h steams the base time 15 ~ 20 minutes, and discharge moisture 14 ~ 15%, 95 ~ 98 DEG C of drop temperature, obtains steaming peanut base
Material；
It carries out roasting processing in frying pan Step 4: peanut blank will be steamed and be placed in, roasts condition are as follows: roast 180 ~ 190 DEG C of temperature, roasting
It fries the time 20 ~ 30 minutes, 180 ~ 190 DEG C of drop temperature, discharge moisture 2.0 ~ 5.0%, obtains roasting peanut blank；
Squeezing processing is carried out Step 5: peanut blank will be roasted and be placed in oil press, squeezes condition are as follows: enter to squeeze temperature 110 ~ 170
DEG C, 130 ~ 150 DEG C of press chamber temperature, 130 ~ 140 DEG C of cake temperature, obtain crude peanut oil and peanut cake, oil-containing in the peanut cake out
Rate is no more than 13%；
Step 6: aquation degumming process, centrifugal condition will be carried out after crude peanut oil centrifugal filtration are as follows: 3500 ~ 4500r/min, from
The heart 8 ~ 12 minutes, aquation de-alkali additives are as follows: the soft water that oil weighs 14 ~ 16%, 98 ~ 100 DEG C of aquation degumming temperature, aquation degumming is added
Time 25 ~ 35 minutes, obtain degumming crude oil；
Step 7: degumming crude oil, which is placed in vacuum oven, carries out primary drying processing, primary drying condition are as follows: primary drying temperature
80 ~ 85 DEG C of degree, primary drying vacuum degree 0.1 the primary drying time 2.0 ~ 2.5 hours, obtains primary drying peanut oil, then to one
Redrying processing, redrying condition are carried out after secondary dry flower oil generation centrifugal filtration are as follows: 85 ~ 90 DEG C of redrying temperature, two
Secondary dry vacuum degree 0.1 the redrying time 2.5 ~ 3.0 hours, obtains the flavor peanut oil of finished product, in the flavor peanut oil
Aflatoxin B1 (AFB1) residual quantity reaches the level of being not detected, moisture and volatile matter content < 0.15%, and acid value is 0.45~0.80
Mg/g, peroxide value are 3.00~5.50 mmol/kg, and iodine number is 102.0~107.0 gI/100g, and saponification number is 193~198
mgKOH/g。
Embodiment 1
Colorimetric method is used to sub-elect several quality index as the shelled peanut of 3,4 grades, and if being dried, peeling to be made and completely spend
Several net shelled peanuts are crushed to strip plate after 6 valves, obtain several net peanut blank with a thickness of 0.8mm by raw benevolence；It will food
Grade sodium hydroxide and soft water stir and evenly mix obtained lye, then by the lye of several net peanut blank and pH 13.27 by material
Liquor ratio 1:5 is stirred and evenly mixed, stirring rate 25r/min, mixing time 10 minutes, obtains net peanut blank；Net peanut blank is set
It carries out steaming base processing in steamer, steams billet part are as follows: vapor flux 1.75 × 10-3 m3/ h steams the base time 15 minutes, and discharge water
Divide 14%, 95 DEG C of drop temperature, obtains steaming peanut blank；Steaming peanut blank is placed in and carries out roasting processing in frying pan, roasts condition
Are as follows: 180 DEG C of temperature are roasted, roast times 20 minutes, 180 DEG C of drop temperature, discharged moisture 2.0%, obtains roasting peanut blank；
It peanut blank will be roasted will be placed in oil press and carry out squeezing processing, and obtain crude peanut oil and peanut cake；Crude peanut oil was centrifuged
Aquation degumming process, centrifugal condition are carried out after filter are as follows: 3500r/min is centrifuged 8 minutes, aquation de-alkali additives are as follows: oil weight is added
14% soft water, 98 DEG C of aquation degumming temperature aquation usually time 25 minutes, obtain degumming crude oil；Degumming crude oil is placed in vacuum
Drying box carries out primary drying processing, primary drying condition are as follows: and 80 DEG C of primary drying temperature, primary drying vacuum degree 0.1, once
Drying time 2.0 hours, primary drying peanut oil is obtained, then carry out at redrying to after primary drying peanut oil centrifugal filtration
Reason, redrying condition are as follows: 85 DEG C of redrying temperature, redrying vacuum degree 0.1 the redrying time 2.5 hours, obtains
The flavor peanut oil of finished product.
Embodiment 2
Colorimetric method is used to sub-elect several quality index as the shelled peanut of 3,4 grades, and if being dried, peeling to be made and completely spend
Several net shelled peanuts are crushed to strip plate after 8 valves, obtain several net peanut blank with a thickness of 1.2mm by raw benevolence；It will food
Grade sodium hydroxide and soft water stir and evenly mix obtained lye, then by the lye of several net peanut blank and pH 13.44 by material
Liquor ratio 1:10 is stirred and evenly mixed, stirring rate 35r/min, mixing time 20 minutes, obtains net peanut blank；Net peanut blank is set
It carries out steaming base processing in steamer, steams billet part are as follows: vapor flux 1.95 × 10-3m3/ h steams the base time 20 minutes, and discharge moisture
15%, it 98 DEG C of drop temperature, obtains steaming peanut blank；Steaming peanut blank is placed in and carries out roasting processing in frying pan, roasts condition
Are as follows: 190 DEG C of temperature are roasted, roast times 30 minutes, 190 DEG C of drop temperature, discharged moisture 5.0%, obtains roasting peanut blank；
It peanut blank will be roasted will be placed in oil press and carry out squeezing processing, and obtain crude peanut oil and peanut cake；Crude peanut oil was centrifuged
Aquation degumming process, centrifugal condition are carried out after filter are as follows: 4500r/min is centrifuged 12 minutes, aquation de-alkali additives are as follows: oil weight is added
16% soft water, 100 DEG C of aquation degumming temperature aquation usually time 35 minutes, obtain degumming crude oil；Degumming crude oil is placed in very
Empty drying box carries out primary drying processing, primary drying condition are as follows: and 85 DEG C of primary drying temperature, primary drying vacuum degree 0.1, one
2.5 hours secondary drying times, obtain primary drying peanut oil, then to carrying out redrying after primary drying peanut oil centrifugal filtration
Processing, redrying condition are as follows: 90 DEG C of redrying temperature, redrying vacuum degree 0.1 the redrying time 3.0 hours, obtains
To the flavor peanut oil of finished product.
Embodiment 3
Colorimetric method is used to sub-elect several quality index as the shelled peanut of 3,4 grades, and if being dried, peeling to be made and completely spend
Several net shelled peanuts are crushed to strip plate after 7 valves, obtain several net peanut blank with a thickness of 1mm by raw benevolence；By food
Sodium hydroxide and soft water stir and evenly mix obtained lye, then the lye of several net peanut blank and pH 13.40 are pressed feed liquid
It is stirred and evenly mixed than 1:7.5, stirring rate 30r/min, mixing time 15 minutes, obtains net peanut blank；Net peanut blank is set
It carries out steaming base processing in steamer, steams billet part are as follows: vapor flux 1.85 × 10-3 m3/ h steams the base time 18 minutes, and discharge water
Divide 14.5%, 96 DEG C of drop temperature, obtains steaming peanut blank；Steaming peanut blank is placed in and carries out roasting processing in frying pan, roasts item
Part are as follows: roast 1805 DEG C of temperature, roast times 25 minutes, 185 DEG C of drop temperature, discharged moisture 3.5%, obtains roasting peanut base
Material；It peanut blank will be roasted will be placed in oil press and carry out squeezing processing, and obtain crude peanut oil and peanut cake；Crude peanut oil is centrifuged
Aquation degumming process, centrifugal condition are carried out after filtering are as follows: 4000r/min is centrifuged 10 minutes, aquation de-alkali additives are as follows: oil is added
15% soft water is weighed, 99 DEG C of aquation degumming temperature aquation usually time 30 minutes, obtains degumming crude oil；Degumming crude oil is placed in very
Empty drying box carries out primary drying processing, primary drying condition are as follows: and 82 DEG C of primary drying temperature, primary drying vacuum degree 0.1, one
2.2 hours secondary drying times, obtain primary drying peanut oil, then to carrying out redrying after primary drying peanut oil centrifugal filtration
Processing, redrying condition are as follows: 88 DEG C of redrying temperature, redrying vacuum degree 0.1 the redrying time 2.8 hours, obtains
To the flavor peanut oil of finished product.
Although the embodiments of the present invention have been disclosed as above, but it is not limited in listed fortune in specification and embodiments
With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, easily realize in addition
Modification, therefore without departing from the general concept defined in the claims and the equivalent scope, the present invention is not limited to specific
Details.
Claims (10)
1. a kind of preparation method of flavor peanut oil, which comprises the steps of:
Step 1: the shelled peanut that several quality index are 3,4 grades is sub-elected, and if being dried, obtained clean peanut of peeling
Benevolence, by the broken rear strip plate of several net shelled peanuts, if obtaining clean peanut blank；
Step 2: food grade sodium hydroxide and soft water are stirred and evenly mixed obtained lye, then by several net peanut blank and alkali
Liquid stirs and evenly mixs, and obtains net peanut blank；
Steam base processing Step 3: net peanut blank is placed in steamer, obtains steaming peanut blank；
It carries out roasting processing in frying pan Step 4: peanut blank will be steamed and be placed in, obtains roasting peanut blank；
Squeezing processing is carried out Step 5: peanut blank will be roasted and be placed in oil press, obtains crude peanut oil and peanut cake；
Step 6: obtaining degumming crude oil for aquation degumming process is carried out after crude peanut oil centrifugal filtration；
Step 7: degumming crude oil, which is placed in vacuum oven, carries out primary drying processing, primary drying peanut oil is obtained, then to one
Redrying processing is carried out after secondary dry flower oil generation centrifugal filtration, obtains the flavor peanut oil of finished product.
2. the preparation method of flavor peanut oil as described in claim 1, which is characterized in that will be several described in the step 1
Net shelled peanut is crushed to strip plate after 6 ~ 8 valves, obtains several net peanut blank with a thickness of 0.8 ~ 1.2mm.
3. the preparation method of flavor peanut oil as described in claim 1, which is characterized in that food-grade hydrogen-oxygen in the step 2
Change 0.8 ~ 1.2% that sodium additive amount is soft water quality.
4. the preparation method of flavor peanut oil as described in claim 1, which is characterized in that will be several described in the step 2
Net peanut blank and the lye of pH 13.27 ~ 13.44 are stirred and evenly mixed by solid-liquid ratio 1:5 ~ 10, and 25 ~ 35r/min of stirring rate is stirred
Mix the time 10 ~ 20 minutes.
5. the preparation method of flavor peanut oil as described in claim 1, which is characterized in that steam billet part in the step 3
Are as follows: vapor flux 1.75 × 10-3 ~1.95×10-3m3/ h steams the base time 15 ~ 20 minutes, and discharge moisture 14 ~ 15%, drop temperature
95~98℃。
6. the preparation method of flavor peanut oil as described in claim 1, which is characterized in that roast condition in the step 4
Are as follows: 180 ~ 190 DEG C of temperature are roasted, roast times 20 ~ 30 minutes, 180 ~ 190 DEG C of drop temperature, discharged moisture 2.0 ~ 5.0%.
7. the preparation method of flavor peanut oil as described in claim 1, which is characterized in that squeeze condition in the step 5
Are as follows: enter to squeeze 110 ~ 170 DEG C of temperature, 130 ~ 150 DEG C of press chamber temperature, 130 ~ 140 DEG C of cake temperature out.
8. the preparation method of flavor peanut oil as described in claim 1, which is characterized in that aquation degumming item in the step 6
Part are as follows: be added oil weigh 14 ~ 16% soft water, 98 ~ 100 DEG C of aquation degumming temperature, aquation usually time 25 ~ 35 minutes.
9. the preparation method of flavor peanut oil as described in claim 1, which is characterized in that primary drying item in the step 7
Part are as follows: 80 ~ 85 DEG C of primary drying temperature, primary drying vacuum degree 0.1, the primary drying time 2.0 ~ 2.5 hours；Redrying item
Part are as follows: 85 ~ 90 DEG C of redrying temperature, redrying vacuum degree 0.1, the redrying time 2.5 ~ 3.0 hours.
10. the preparation method of flavor peanut oil as described in claim 1, which is characterized in that Huang Qu in the flavor peanut oil
Mould toxin B1 residual quantity reaches the level of being not detected, moisture and volatile matter content < 0.15%, and acid value is 0.45~0.80 mg/g, peroxidating
Value is 3.00~5.50 mmol/kg, and iodine number is 102.0~107.0 gI/100g, and saponification number is 193~198 mgKOH/g.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110684592A (en) * | 2019-11-08 | 2020-01-14 | 周欢欢 | Production method of blended peanut oil |
| CN111892986A (en) * | 2019-05-06 | 2020-11-06 | 广东漠阳花粮油有限公司 | Production process of low-aflatoxin peanut oil |
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| CN106010771A (en) * | 2016-06-04 | 2016-10-12 | 河南工业大学 | Corn germ pretreatment processing technology to eliminate mycotoxin in corn oil |
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|---|
| 何东平: "《浓香花生油制取技术》", 31 July 2004, 中国轻工业出版社 * |
| 吴道银等: "浓香花生油生产技术", 《粮食与油脂》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111892986A (en) * | 2019-05-06 | 2020-11-06 | 广东漠阳花粮油有限公司 | Production process of low-aflatoxin peanut oil |
| CN110684592A (en) * | 2019-11-08 | 2020-01-14 | 周欢欢 | Production method of blended peanut oil |
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Effective date of registration: 20200117 Address after: 430000, No. 68, South Road, evergreen garden, Hankou, Hubei, Wuhan Applicant after: WUHAN POLYTECHNIC University Applicant after: SHANDONG XINGQUAN OIL CO.,LTD. Address before: 430312 Wuhan University of Light Industry, 68 South Road, Changqing Garden College, Hankou, Wuhan, Hubei Province Applicant before: Wuhan Polytechnic University |
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