CN1097463A - The production technique of heavy fragrant peanut oil - Google Patents
The production technique of heavy fragrant peanut oil Download PDFInfo
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- CN1097463A CN1097463A CN 93111349 CN93111349A CN1097463A CN 1097463 A CN1097463 A CN 1097463A CN 93111349 CN93111349 CN 93111349 CN 93111349 A CN93111349 A CN 93111349A CN 1097463 A CN1097463 A CN 1097463A
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Abstract
The present invention relates to a kind of is the method that raw material squeezes peanut oil with the peanut.It comprises peanut raw material cleaning, roll embryo, steam embryo, fry embryo, squeeze out crude peanut oil, be refined into these technological processs of finished product peanut oil.Its technical essential is: after steaming embryo, add in peanut raw material and fried and rolled the Semen arachidis hypogaeae that fries that embryo crosses, and then fry embryo.Because this peanut oil squeezes and added the stir-fry Semen arachidis hypogaeae in the technology, make that the peanut oil of producing has that thick flavor, transparent color and luster, acid value are low, features good taste, characteristics such as nutritious.
Description
The invention belongs to a kind of method of oil expression, is raw material with the peanut specifically, squeezes the method for peanut oil.
The production technique of peanut oil is traditionally: peanut raw material through cleaning, roll embryo, steam embryo, fry embryo, go into to press, squeeze out crude peanut oil, crude peanut oil filters, aquation, dewaters, is refined into the GB two-grade peanut oil through refining unit again.Though the peanut oil of producing with traditional production technique has reached the standard of GB two-grade peanut oil, this peanut oil of producing has volatile content height, the particularly peanut oil of producing with traditional technology such as peculiar smell, color and luster are dark, impurity not to have the giving off a strong fragrance flavor.Under the prerequisite that current people's living standard improves constantly,, can not be satisfied with people far away to the greasy needs of top grade with the GB two-grade peanut oil that this traditional explained hereafter is come out.
The production technique of a kind of production thick flavor that provides, transparent color and luster, flavour, features good taste peanut oil is provided in order to overcome above-mentioned deficiency.
The present invention realizes like this, it comprise equally peanut raw material cleaning, roll embryo, steam embryo and fry embryo, squeeze out crude peanut oil, be refined into these technological processs of peanut oil finished product, its technical essential is selected and is: after steaming embryo, fry the proembryo and add and fried and rolled the stir-fry Semen arachidis hypogaeae that embryo is crossed.Above-described stir-fry Semen arachidis hypogaeae is exactly that frying pan fries raw peanut kernel, is about to raw peanut kernel and fries to sorrel with slow fire, and peculiar smell do not occur and be advisable.The temperature of frying Semen arachidis hypogaeae generally is controlled at 70～120 ℃ and gets final product.In order to guarantee that its expressed peanut oil can maintain enough giving off a strong fragrance flavor, to guarantee the oil yield of its peanut oil plant simultaneously, adding the amount of frying Semen arachidis hypogaeae in the peanut raw material, preferably to be controlled at peanut raw material be 10 with the weight ratio of frying Semen arachidis hypogaeae: (0.7～1.2).
In entire production process, it steams embryo, stir-fry embryo, refining etc. and all adopts traditional processing method just can produce Luzhou-flavor peanut oil.In order further to improve the quality of the Luzhou-flavor peanut oil of producing, guarantee that its peanut oil of producing has denseer fragrance, and make the peanut oil of producing have advantages such as transparent color and luster, acid value are low that it steams embryo process using high moisture cooking; Fry embryo technology and can adopt the short stir-fry of high temperature; Refinery practice can adopt low-temperature refining.Here said high moisture cooking is to be put into auxiliary cooking pot and steam embryo rolling peanut oil plant that embryo crosses, moisture content in steaming the embryo process in the peanut raw material is brought up to the temperature of 9～11% (weight percents) steaming embryo and is brought up to 90～100 ℃, steams embryo more than one hour.The advantage of doing like this is: 1. make the as far as possible suction of grease in the peanut raw material, the colloid of its formation is produced expand, so that destroy greasy cell walls, make its inner grease be exposed surface at raw material, be easy to the squeezing of peanut oil; 2. make the as far as possible suction of grease in the peanut oil plant, can also make most of phosphatide coacervation of colloid in oil plant, squeeze out phospholipids content in the grease, create conditions for producing fine Luzhou-flavor peanut oil with minimizing.
The short frying technique of above-described high temperature is: join after the stir-fry Semen arachidis hypogaeae that is steamed peanut raw material behind the embryo and adding mixes in the adjustment steamer on the oil press zhai, make the vapor temperature of frying embryo be transferred to 380～420 ℃, fried embryo 20～25 minutes, make the moisture in the peanut oil plant adjust to 3～4.5% (weight percents), the advantage of doing like this is: shorten and fry the destruction that the embryo time can reduce effective ingredient in the oil, simultaneously can guarantee that also the color of the peanut oil that it squeezes out is further thin out, can keep grease inherent natural flavor well.
In the refinery practice of peanut oil, in order to prevent traditional aquation refinery practice destruction to the nutritive substance of protein in the peanut oil and needed by human body in refining process, the present invention can adopt low-temperature refining technology, adopt preferably 85～90% leading portion crude oils of fuel-displaced total amount in the peanut oil plant of low-temperature refining technology institute purified oil, used oil press zhai generally is a screw oil expeller owing to express oil from peanuts at present, 85～90% the leading portion crude oil of getting oil expression weight in the oil expression process still is relatively easy to, the equipment that oil is got in its segmentation is: the oil cistern below the oil press zhai is divided into two sections or manufacture two-layer, the last period, oil groove connect that oil press zhai squeezes out 85～90% leading portion crude oil, back one section oil groove connect the oil that residue that oil press zhai squeezes is out come out.85～90% the leading portion crude oil received of leading portion oil groove carries out refining with the method for low-temperature refining like this, and the crude oil of remainder can carry out refining with traditional aquation treatment process.When the crude oil that oil press zhai is squeezed out carried out low-temperature refining, the temperature with crude oil was controlled at 18～22 ℃ earlier, makes it to carry out twice filtration, was coarse filtration for the first time, filtered with filter cloth to get final product; For smart its filtering layer that filters preferably adopts filter paper, it is suitable that the number of filter paper is 4～5 layers for the second time.The mechanism of low-temperature refining is: when the temperature of crude peanut oil was controlled at 18～22 ℃, greasy viscosity ratio was less in the crude peanut oil in this temperature range, and the viscosity of phosphatide becomes bigger in the crude oil, and adsorbed other impurity and be shrunk to bulk.Because impurity such as phosphatide easily form bulk in this temperature range, impurity such as phosphatide can be removed away from peanut oil with filtering method, make it to form fine Luzhou-flavor peanut oil.Because this filtering method is fairly simple, can not make crude peanut oil produce emulsification in the refining process, therefore it can not produce the nutrition that the protein in the peanut oil and other various needed by human body are wanted and destroy, and can keep the giving off a strong fragrance flavor of peanut perfume (or spice) and reduce the acid value of peanut oil.
Because the present invention has carried out successfully improving to the production technique of traditional peanut oil, the peanut oil that uses the production technique of peanut oil of the present invention to produce has the giving off a strong fragrance flavor, and transparent color and luster, acid value are low, flavour, features good taste, characteristics such as nutritious.
The physical and chemical index of the heavy fragrant peanut oil of producing with processing method of the present invention is:
1, characteristic index:
(1) has fragrance and the flavour denseer than general peanut oil;
(2) refractive index (20 ℃): 1.4685～1.4720;
(3) proportion (20/4 ℃): 0.9110～0.9180.
2, quality index:
The project indicator
Transparency clarification, transparent
Smell, flavour smell, flavour are normal; Free from extraneous odour
Color and luster (Lovibond cell 25.4mm)＜Y15.0 R1.5
Water (%)＜0.1 of mixing
Acid value (mgkoH/g)＜1.0
Heat test (280 ℃) oil colours does not deepen no precipitate
3, hygienic standard:
Flavacin: can not detect
Acid value (mgkoH/g):＜2.05
Peroxide ratio (mgkoH/g):＜20
Base (mgkoH/g):＜20
(mg/kg is in AS)＜18
Claims (9)
1, Luzhou-flavor peanut oil production technology, comprise the Semen arachidis hypogaeae oil plant cleaning, roll embryo, it is characterized in that: add after steaming embryo and fried and by the stir-fry Semen arachidis hypogaeae after rolling embryo, fry embryo then, go into to press, the crude oil that squeezes out is processed oil after by refining.
2, Luzhou-flavor peanut oil production technology according to claim 1 is characterized in that being (0.7～1.2) at weight of steaming the stir-fry Semen arachidis hypogaeae that adds behind the embryo and raw material weight ratio: 10.
3, Luzhou-flavor peanut oil production technology according to claim 1 and 2 is characterized in that: said steaming embryo is that the high moisture content of superheated vapour steams embryo.It steams the embryo temperature is 90～100 ℃, raw material water content (weight) 9～10%, and steaming the embryo time is more than 1 hour.
4, Luzhou-flavor peanut oil production technology according to claim 1 and 2 is characterized in that: said stir-fry embryo is the short stir-fry of high temperature.Promptly in 380～420 ℃ superheated vapour, fried embryo 20～25 minutes, make and fry that the water content (weight ratio) of raw material is controlled at 3～4.5% behind the embryo.
5, Luzhou-flavor peanut oil production technology according to claim 3, it is characterized in that said stir-fry embryo is that high temperature is short and fries, promptly in 380～420 ℃ superheated vapour, fried embryo 20～25 minutes, make and fry that the water content (weight ratio) of raw material is controlled at 3～4.5% behind the embryo.
6, Luzhou-flavor peanut oil production technology according to claim 1 and 2, it is characterized in that: by the refinery practice of the crude oil that squeezed out is that temperature with crude oil is controlled at 18～22 ℃, carry out twice filtration, filter with filter cloth for the first time, filter with filter paper for the second time.
7, Luzhou-flavor peanut oil production technology according to claim 3, the refinery practice that it is characterized in that the crude oil that squeezed out are that the temperature with crude oil is controlled at 18～22 ℃, carry out twice filtration, filter with filter cloth for the first time, use filter paper filtering for the second time.
8, Luzhou-flavor peanut oil production technology according to claim 4, the refinery practice that it is characterized in that the crude oil that squeezed out are that the temperature with crude oil is controlled at 18～22 ℃, carry out twice filtration, filter with filter cloth for the first time, use filter paper filtering for the second time.
9, Luzhou-flavor peanut oil production technology according to claim 5, the refinery practice that it is characterized in that the crude oil that squeezed out are that the temperature with crude oil is controlled at 18～22 ℃, carry out twice filtration, filter with filter cloth for the first time, use filter paper filtering for the second time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 93111349 CN1097463A (en) | 1993-07-15 | 1993-07-15 | The production technique of heavy fragrant peanut oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 93111349 CN1097463A (en) | 1993-07-15 | 1993-07-15 | The production technique of heavy fragrant peanut oil |
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| Publication Number | Publication Date |
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| CN1097463A true CN1097463A (en) | 1995-01-18 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN 93111349 Pending CN1097463A (en) | 1993-07-15 | 1993-07-15 | The production technique of heavy fragrant peanut oil |
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Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100351358C (en) * | 2004-08-25 | 2007-11-28 | 陈玉安 | Low temperature semi-fined soybean oil squeezing process |
| CN101223919B (en) * | 2008-01-14 | 2010-06-09 | 闫波 | Method of preparing heavy fragrant peanut oil |
| CN101892121A (en) * | 2010-07-12 | 2010-11-24 | 张伟伟 | Process for producing superfine preliminary pressed peanut oil |
| CN102239930A (en) * | 2007-11-13 | 2011-11-16 | 嘉里特种油脂（上海）有限公司 | Method for preparing fragrant peanut oil |
| CN102643713A (en) * | 2012-04-17 | 2012-08-22 | 山东金胜粮油集团有限公司 | Biological selenium-rich aromatic peanut oil and production method thereof |
| CN103320212A (en) * | 2013-06-28 | 2013-09-25 | 山东省农业科学院农产品研究所 | Preparation method of aromatic cold-pressed peanut oil |
| CN103320213A (en) * | 2013-06-28 | 2013-09-25 | 山东省农业科学院农产品研究所 | Preparation method of cold-pressed peanut oil |
| CN103614233A (en) * | 2013-12-09 | 2014-03-05 | 青岛天祥食品集团有限公司 | Improved peanut embryo steaming method with high oil yield |
| CN104194920A (en) * | 2014-07-30 | 2014-12-10 | 无限极（中国）有限公司 | Method for preparing hemp seed oil |
| CN104673481A (en) * | 2013-12-01 | 2015-06-03 | 山东乐悠悠花生油科技有限公司 | Process method for grading peanut kernels and pressing peanut oil |
| CN104893820A (en) * | 2015-07-02 | 2015-09-09 | 林华荣 | Pure natural densely-fragrant peanut oil manufacturing process |
| CN105670773A (en) * | 2016-03-28 | 2016-06-15 | 江苏俊启粮油股份有限公司 | Peanut oil preparation method |
| CN106967496A (en) * | 2017-04-16 | 2017-07-21 | 刘清 | Milling process |
| CN107099369A (en) * | 2017-03-31 | 2017-08-29 | 海南思香源食品有限公司 | A kind of preparation method of peanut oil |
| CN108913342A (en) * | 2018-08-04 | 2018-11-30 | 望江县振兴植物油厂（普通合伙） | A kind of preparation method of flavor ready-mixed oil |
| CN109234009A (en) * | 2018-11-23 | 2019-01-18 | 宁夏泰和成食品科技有限公司 | The crude oil method of purification of edible oil |
| CN111575106A (en) * | 2014-12-26 | 2020-08-25 | 青岛嘉里花生油有限公司 | Sesame oil squeezing method and equipment and prepared sesame oil |
| 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 |
| CN112111322A (en) * | 2020-08-26 | 2020-12-22 | 冀中能源邢台矿业集团有限责任公司油脂分公司 | Production process of electromagnetic stir-fried peanut oil |
| CN113122374A (en) * | 2019-12-31 | 2021-07-16 | 丰益(上海)生物技术研发中心有限公司 | Vegetable-flavored old peanut oil and preparation method thereof |
-
1993
- 1993-07-15 CN CN 93111349 patent/CN1097463A/en active Pending
Cited By (25)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100351358C (en) * | 2004-08-25 | 2007-11-28 | 陈玉安 | Low temperature semi-fined soybean oil squeezing process |
| CN102239930B (en) * | 2007-11-13 | 2014-08-13 | 嘉里特种油脂（上海）有限公司 | Method for preparing fragrant peanut oil |
| CN102239930A (en) * | 2007-11-13 | 2011-11-16 | 嘉里特种油脂（上海）有限公司 | Method for preparing fragrant peanut oil |
| CN101223919B (en) * | 2008-01-14 | 2010-06-09 | 闫波 | Method of preparing heavy fragrant peanut oil |
| CN101892121A (en) * | 2010-07-12 | 2010-11-24 | 张伟伟 | Process for producing superfine preliminary pressed peanut oil |
| CN102643713A (en) * | 2012-04-17 | 2012-08-22 | 山东金胜粮油集团有限公司 | Biological selenium-rich aromatic peanut oil and production method thereof |
| CN102643713B (en) * | 2012-04-17 | 2013-07-10 | 山东金胜粮油集团有限公司 | Biological selenium-rich aromatic peanut oil and production method thereof |
| CN103320212A (en) * | 2013-06-28 | 2013-09-25 | 山东省农业科学院农产品研究所 | Preparation method of aromatic cold-pressed peanut oil |
| CN103320213A (en) * | 2013-06-28 | 2013-09-25 | 山东省农业科学院农产品研究所 | Preparation method of cold-pressed peanut oil |
| CN104673481A (en) * | 2013-12-01 | 2015-06-03 | 山东乐悠悠花生油科技有限公司 | Process method for grading peanut kernels and pressing peanut oil |
| CN103614233A (en) * | 2013-12-09 | 2014-03-05 | 青岛天祥食品集团有限公司 | Improved peanut embryo steaming method with high oil yield |
| CN103614233B (en) * | 2013-12-09 | 2016-09-14 | 青岛天祥食品集团有限公司 | The Semen arachidis hypogaeae that a kind of oil yield is high steams embryo improved method |
| CN104194920A (en) * | 2014-07-30 | 2014-12-10 | 无限极（中国）有限公司 | Method for preparing hemp seed oil |
| CN111575106A (en) * | 2014-12-26 | 2020-08-25 | 青岛嘉里花生油有限公司 | Sesame oil squeezing method and equipment and prepared sesame oil |
| CN104893820A (en) * | 2015-07-02 | 2015-09-09 | 林华荣 | Pure natural densely-fragrant peanut oil manufacturing process |
| CN104893820B (en) * | 2015-07-02 | 2018-04-24 | 林华荣 | A kind of pure natural heavy fragrant peanut oil manufacturing process |
| CN105670773A (en) * | 2016-03-28 | 2016-06-15 | 江苏俊启粮油股份有限公司 | Peanut oil preparation method |
| CN107099369A (en) * | 2017-03-31 | 2017-08-29 | 海南思香源食品有限公司 | A kind of preparation method of peanut oil |
| CN106967496A (en) * | 2017-04-16 | 2017-07-21 | 刘清 | Milling process |
| CN108913342A (en) * | 2018-08-04 | 2018-11-30 | 望江县振兴植物油厂（普通合伙） | A kind of preparation method of flavor ready-mixed oil |
| CN109234009A (en) * | 2018-11-23 | 2019-01-18 | 宁夏泰和成食品科技有限公司 | The crude oil method of purification of edible oil |
| CN113122374A (en) * | 2019-12-31 | 2021-07-16 | 丰益(上海)生物技术研发中心有限公司 | Vegetable-flavored old peanut oil and preparation method thereof |
| CN113122374B (en) * | 2019-12-31 | 2023-09-19 | 丰益(上海)生物技术研发中心有限公司 | Fried dish fragrant ancient peanut oil and preparation method thereof |
| CN111733002A (en) * | 2020-06-30 | 2020-10-02 | 内蒙古蒙宏农牧业科技开发有限公司 | Processing technology of vegetable oil |
| CN112111322A (en) * | 2020-08-26 | 2020-12-22 | 冀中能源邢台矿业集团有限责任公司油脂分公司 | Production process of electromagnetic stir-fried peanut oil |
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