CN114606048A - Preparation method of fragrant peanut oil - Google Patents
Preparation method of fragrant peanut oil Download PDFInfo
- Publication number
- CN114606048A CN114606048A CN202210167862.8A CN202210167862A CN114606048A CN 114606048 A CN114606048 A CN 114606048A CN 202210167862 A CN202210167862 A CN 202210167862A CN 114606048 A CN114606048 A CN 114606048A
- Authority
- CN
- China
- Prior art keywords
- oil
- raw materials
- peanut
- slurry
- fragrant
- 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
- 235000019483 Peanut oil Nutrition 0.000 title claims abstract description 52
- 239000000312 peanut oil Substances 0.000 title claims abstract description 52
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 239000003921 oil Substances 0.000 claims abstract description 88
- 235000019198 oils Nutrition 0.000 claims abstract description 88
- 239000002002 slurry Substances 0.000 claims abstract description 49
- 238000002156 mixing Methods 0.000 claims abstract description 18
- 238000010438 heat treatment Methods 0.000 claims abstract description 17
- 238000003756 stirring Methods 0.000 claims abstract description 17
- 108090000790 Enzymes Proteins 0.000 claims abstract description 15
- 102000004190 Enzymes Human genes 0.000 claims abstract description 15
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 11
- 239000000413 hydrolysate Substances 0.000 claims abstract description 11
- 239000005454 flavour additive Substances 0.000 claims abstract description 10
- 108010009736 Protein Hydrolysates Proteins 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims description 72
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 28
- 244000105624 Arachis hypogaea Species 0.000 claims description 28
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 28
- 235000018262 Arachis monticola Nutrition 0.000 claims description 28
- 235000020232 peanut Nutrition 0.000 claims description 28
- 239000010495 camellia oil Substances 0.000 claims description 19
- 244000144725 Amygdalus communis Species 0.000 claims description 14
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 14
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 14
- 235000020224 almond Nutrition 0.000 claims description 14
- 244000068645 Carya illinoensis Species 0.000 claims description 12
- 235000009025 Carya illinoensis Nutrition 0.000 claims description 12
- 241000758789 Juglans Species 0.000 claims description 11
- 235000009496 Juglans regia Nutrition 0.000 claims description 11
- 235000020234 walnut Nutrition 0.000 claims description 11
- 238000001035 drying Methods 0.000 claims description 10
- 238000006243 chemical reaction Methods 0.000 claims description 9
- 210000001161 mammalian embryo Anatomy 0.000 claims description 7
- 238000003825 pressing Methods 0.000 claims description 7
- 238000009874 alkali refining Methods 0.000 claims description 5
- 230000001877 deodorizing effect Effects 0.000 claims description 5
- 238000001125 extrusion Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 230000001007 puffing effect Effects 0.000 claims description 5
- 108091005658 Basic proteases Proteins 0.000 claims description 4
- 235000019498 Walnut oil Nutrition 0.000 claims description 4
- 150000001413 amino acids Chemical class 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 claims description 4
- 235000019634 flavors Nutrition 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 239000008170 walnut oil Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 claims 6
- 239000003205 fragrance Substances 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 description 3
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- VKOBVWXKNCXXDE-UHFFFAOYSA-N icosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCC(O)=O VKOBVWXKNCXXDE-UHFFFAOYSA-N 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000002485 combustion reaction Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- 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
- C11B3/003—Refining fats or fatty oils by enzymes or microorganisms, living or dead
-
- 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
- C11B3/02—Refining fats or fatty oils by chemical reaction
- C11B3/06—Refining fats or fatty oils by chemical reaction with bases
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Mechanical Engineering (AREA)
- Biochemistry (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Fats And Perfumes (AREA)
- Seasonings (AREA)
Abstract
The invention belongs to the field of preparation of fragrant peanut oil, and particularly discloses a preparation method of fragrant peanut oil, which comprises the following steps: preparing fragrant peanut oil slurry; mixing the prepared oil slurry with a complex enzyme to obtain a raw slurry hydrolysate; heating the primary pulp hydrolysate, adding natural flavoring additives, and stirring to obtain oil pulp preform; and extracting and centrifuging the obtained oil slurry preform to obtain the fragrant peanut oil. The preparation process can improve the fragrance of the peanut oil, produce a large amount of fragrant substances and keep the original nutrient components of the peanut oil.
Description
Technical Field
The invention relates to the field of preparation of fragrant peanut oil, and particularly relates to a preparation method of fragrant peanut oil.
Background
The peanut oil is light yellow and transparent, has clear color and luster, fragrant smell and delicious taste, and is edible oil which is easier to digest. The peanut oil contains more than 80 percent of unsaturated fatty acid (41.2 percent of oleic acid and 37.6 percent of linoleic acid). In addition, it also contains saturated fatty acids such as palmitic acid, stearic acid and arachidic acid 19.9%. The fatty acid composition of peanut oil is relatively good and is easy to digest and absorb by the human body. The oil for producing the aromatic peanut oil requires full seeds without an aging period. Immature grains, damaged grains, mildewed grains and aged grains cannot be used for producing the fragrant peanut oil.
The preparation process of peanut oil with publication number CN109355129A utilizes hot air to bake and fry, reasonably controls the temperature in a certain range, and squeezes out peanut oil with pure fragrance, in order to prevent oil from lakes and spontaneous combustion, the peanut oil should be immediately cooled after baking and fry, and then squeeze out high-quality peanut oil.
Disclosure of Invention
The invention aims to provide a preparation method of fragrant peanut oil, which solves the problems in the prior art.
In order to achieve the purpose, the invention provides the following technical scheme: a preparation method of fragrant peanut oil comprises the following steps:
s1: preparing fragrant peanut oil slurry;
s2: mixing the oil slurry prepared in the step S1 with a complex enzyme to obtain a raw slurry hydrolysate;
s3: heating the primary pulp hydrolysate, adding natural flavoring additives, and stirring to obtain oil pulp preform;
s4: and extracting and centrifuging the obtained oil slurry preform to obtain the fragrant peanut oil.
Preferably, the preparation process of the flavored peanut oil slurry in the step S1 comprises the following steps:
s101: selecting full peanut kernel raw materials with high oil content, almond raw materials and pecan kernel raw materials, and removing red skins outside the peanut kernels, wherein the ratio of the peanut kernel raw materials to the almond raw materials to the pecan kernel raw materials is 5: 1: 2;
s102: frying peanut kernel raw materials, almond raw materials and pecan kernel raw materials to be processed, and pressing the processed fried peanut kernel raw materials into embryo pieces;
s103: putting the blank sheet raw material into a dryer for drying, and carrying out extrusion puffing treatment after drying to obtain a fragrant squeezed raw material;
s104: and (3) squeezing the squeezed raw materials in a squeezer to obtain pretreated slurry oil, and sequentially performing prefiltering, alkali refining, decoloring and deodorizing on the pretreated slurry oil to obtain the fragrant peanut slurry oil.
Preferably, the complex enzyme in S2 includes, but is not limited to, alkaline protease and flavor enzyme.
Preferably, the natural flavoring additives in S3 include oleum Camelliae Japonicae pressed cake, oleum Rapae cake, and semen Juglandis cake.
Preferably, the camellia oil pressed oil cake and the walnut kernel oil cake are all oil cake raw materials which are roasted, cooled and crushed into 20-50 meshes, and the oil cake raw materials are wrapped by gauze.
Preferably, S3 specifically includes the steps of:
s301: placing the primary pulp hydrolysate in a reaction container for heating, wherein the heating temperature is 140 ℃ and 170 ℃;
s302: adding the camellia oil pressed oil cake, the rapeseed oil cake and the walnut kernel oil cake into a heating container, and stirring and mixing;
s303: stirring and mixing, fishing out the camellia oil and squeezing the oil cake, the rapeseed oil cake and the walnut oil cake material to obtain the oil slurry preform.
Preferably, in S302, the reducing sugar and the amino acid are stirred uniformly and then transferred into a reaction vessel to be stirred and mixed.
Preferably, in S4, a disk centrifuge is used to separate the mixed liquid into layers to obtain the upper layer of clean oil, namely the fragrant peanut oil is prepared.
Compared with the prior art, the invention has the beneficial effects that:
the preparation process can improve the fragrance of the peanut oil, produce more fragrant substances, increase the quality of a final finished product by adding other raw materials, mix the taste of the other raw materials with the taste of the peanut oil, improve the fragrance and simultaneously retain the original nutrient components of the peanut oil.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1: the invention provides a technical scheme that: a preparation method of fragrant peanut oil comprises the following steps:
s1: preparing fragrant peanut oil slurry;
s2: mixing the oil slurry prepared in the step S1 with a complex enzyme to obtain a raw slurry hydrolysate;
s3: heating the primary pulp hydrolysate, adding natural flavoring additives, and stirring to obtain oil pulp preform;
s4: and extracting and centrifuging the obtained oil slurry preform to obtain the fragrant peanut oil.
In this embodiment, the preparation process of the flavored peanut oil slurry in S1 comprises:
s101: selecting peanut kernel raw materials and almond raw materials which are full in fruits and high in oil content, and removing red skins outside the peanut kernels;
s102: performing embryo frying processing on a peanut kernel raw material and an almond raw material, and pressing the processed embryo into an embryo piece raw material;
s103: putting the blank sheet raw material into a dryer for drying, and carrying out extrusion puffing treatment after drying to obtain a fragrant squeezed raw material;
s104: and (3) squeezing the squeezed raw materials in a squeezer to obtain pretreated slurry oil, and sequentially performing prefiltering, alkali refining, decoloring and deodorizing on the pretreated slurry oil to obtain the fragrant peanut slurry oil.
In this example, the complex enzyme package in S2 is flavor enzyme.
In this example, the natural flavor additives in S3 include camellia oil pressed cake and rapeseed oil cake.
In this embodiment, the camellia oil pressed oil cake is prepared by baking, cooling, and pulverizing to 20-50 mesh oil cake raw material, and the oil cake raw material is wrapped by gauze.
In this embodiment, step S3 specifically includes the steps of:
s301: heating the primary pulp hydrolysate in a reaction container at the temperature of 140-;
s302: adding the camellia oil pressed oil cake and the rapeseed oil cake into a heating container, and stirring and mixing;
s303: stirring and mixing, fishing out the camellia oil and squeezing the oil cake and the rapeseed oil cake to obtain the oil slurry preform.
In this example, in S302, reducing sugar and amino acid are stirred uniformly and then transferred to a reaction vessel to be stirred and mixed.
In this example, in S4, a disk centrifuge is used to separate the mixed liquid into layers and obtain the upper layer of neat oil, i.e. the fragrant peanut oil is obtained.
Example 2: the invention provides a technical scheme that: a preparation method of fragrant peanut oil comprises the following steps:
s1: preparing fragrant peanut oil slurry;
s2: mixing the oil slurry prepared in the step S1 with a complex enzyme to obtain a raw slurry hydrolysate;
s3: heating the primary pulp hydrolysate, adding natural flavoring additives, and stirring to obtain oil pulp preform;
s4: and extracting and centrifuging the obtained oil slurry preform to obtain the fragrant peanut oil.
In this example, the preparation of the flavored peanut oil slurry of S1 includes:
s101: selecting full peanut kernel raw materials with high oil content, almond raw materials and pecan kernel raw materials, and removing red skins outside the peanut kernels, wherein the ratio of the peanut kernel raw materials to the almond raw materials to the pecan kernel raw materials is 5: 1: 2;
s102: frying peanut kernel raw materials, almond raw materials and pecan kernel raw materials to be processed, and pressing the processed fried peanut kernel raw materials into embryo pieces;
s103: putting the blank sheet raw material into a dryer for drying, and carrying out extrusion puffing treatment after drying to obtain a fragrant squeezed raw material;
s104: and (3) squeezing the squeezed raw materials in a squeezer to obtain pretreated slurry oil, and sequentially performing prefiltering, alkali refining, decoloring and deodorizing on the pretreated slurry oil to obtain the fragrant peanut slurry oil.
In this embodiment, the complex enzyme in S2 is alkaline protease.
In this embodiment, the natural flavoring additives in S3 include pressed camellia oil cake, rapeseed oil cake, and walnut kernel oil cake.
In this embodiment, the camellia oil pressed oil cake and the walnut kernel oil cake are all made by roasting, cooling and crushing into 20-50 mesh oil cake raw materials, and the oil cake raw materials are wrapped by gauze.
In this embodiment, S3 specifically includes the steps of:
s301: heating the primary pulp hydrolysate in a reaction container at the temperature of 140-;
s302: putting the camellia oil pressing oil cake, the rapeseed oil cake and the walnut kernel oil cake into a heating container, and stirring and mixing;
s303: stirring and mixing, fishing out the camellia oil and squeezing the oil cake, the rapeseed oil cake and the walnut oil cake material to obtain the oil slurry preform.
In this embodiment, in step S302, the reducing sugar and the amino acid are stirred and transferred to a reaction vessel for mixing.
In this example, in S4, a disk centrifuge is used to separate the mixed liquid into layers and obtain the upper layer of neat oil, i.e. the fragrant peanut oil is obtained.
Example 3: the invention provides a technical scheme that: a preparation method of fragrant peanut oil comprises the following steps:
s1: preparing fragrant peanut oil slurry;
s2: mixing the oil slurry prepared in the step S1 with a complex enzyme to obtain a raw slurry hydrolysate;
s3: heating the primary pulp hydrolysate, adding natural flavoring additives, and stirring to obtain oil pulp preform;
s4: and extracting and centrifuging the obtained oil slurry preform to obtain the fragrant peanut oil.
In this example, the preparation of the flavored peanut oil slurry of S1 includes:
s101: selecting full peanut kernel raw materials with high oil content, almond raw materials and pecan kernel raw materials, and removing red skins outside the peanut kernels, wherein the ratio of the peanut kernel raw materials to the almond raw materials to the pecan kernel raw materials is 5: 1: 2;
s102: frying peanut kernel raw materials, almond raw materials and pecan kernel raw materials to be processed, and pressing the processed fried peanut kernel raw materials into embryo pieces;
s103: putting the blank sheet raw material into a dryer for drying, and carrying out extrusion puffing treatment after drying to obtain a fragrant squeezed raw material;
s104: and (3) squeezing the squeezed raw materials in a squeezer to obtain pretreated slurry oil, and sequentially performing prefiltering, alkali refining, decoloring and deodorizing on the pretreated slurry oil to obtain the fragrant peanut slurry oil.
In this embodiment, the complex enzyme in S2 is a mixture of alkaline protease and flavor enzyme.
In this embodiment, the natural flavoring additives in S3 include pressed camellia oil cake, rapeseed oil cake, and walnut kernel oil cake.
In this embodiment, the camellia oil pressed oil cake and the walnut kernel oil cake are all made by roasting, cooling and crushing into 20-50 mesh oil cake raw materials, and the oil cake raw materials are wrapped by gauze.
In this embodiment, S3 specifically includes the steps of:
s301: heating the primary pulp hydrolysate in a reaction container at the temperature of 140-;
s302: adding the camellia oil pressed oil cake, the rapeseed oil cake and the walnut kernel oil cake into a heating container, and stirring and mixing;
s303: stirring and mixing, fishing out the camellia oil to squeeze the oil cake, the rapeseed oil cake and the walnut oil cake material, and obtaining the oil slurry preform.
In this example, in S4, a disk centrifuge is used to separate the mixed liquid into layers and obtain the upper layer of neat oil, i.e. the fragrant peanut oil is obtained.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. A preparation method of fragrant peanut oil is characterized by comprising the following steps:
s1: preparing fragrant peanut oil slurry;
s2: mixing the oil slurry prepared in the step S1 with a complex enzyme to obtain a raw slurry hydrolysate;
s3: heating the primary pulp hydrolysate, adding natural flavoring additives, and stirring to obtain oil pulp preform;
s4: and extracting and centrifuging the obtained oil slurry preform to obtain the fragrant peanut oil.
2. The method of claim 1, wherein the preparation of the flavored peanut oil slurry of S1 comprises:
s101: selecting full peanut kernel raw materials with high oil content, almond raw materials and pecan kernel raw materials, and removing red skins outside the peanut kernels, wherein the ratio of the peanut kernel raw materials to the almond raw materials to the pecan kernel raw materials is 5: 1: 2;
s102: frying peanut kernel raw materials, almond raw materials and pecan kernel raw materials to be processed, and pressing the processed fried peanut kernel raw materials into embryo pieces;
s103: putting the blank sheet raw material into a dryer for drying, and carrying out extrusion puffing treatment after drying to obtain a fragrant squeezed raw material;
s104: and (3) squeezing the squeezed raw materials in a squeezer to obtain pretreated slurry oil, and sequentially performing prefiltering, alkali refining, decoloring and deodorizing on the pretreated slurry oil to obtain the fragrant peanut slurry oil.
3. The method for preparing the fragrant peanut oil as claimed in claim 1, wherein the complex enzyme in S2 includes but is not limited to alkaline protease and flavor enzyme.
4. The method of claim 1, wherein the natural flavoring additives of S3 comprise pressed oil cake of camellia oil, oil cake of rapeseed oil and oil cake of walnut kernel.
5. The method of claim 4, wherein the camellia oil pressing oil cake and the walnut kernel oil cake are all oil cake raw materials obtained by roasting, cooling and crushing to 20-50 meshes, and the oil cake raw materials are wrapped by gauze.
6. The preparation method of fragrant peanut oil as claimed in claim 4, wherein said S3 comprises the following steps:
s301: heating the primary pulp hydrolysate in a reaction container at the temperature of 140-;
s302: adding the camellia oil pressed oil cake, the rapeseed oil cake and the walnut kernel oil cake into a heating container, and stirring and mixing;
s303: stirring and mixing, fishing out the camellia oil to squeeze the oil cake, the rapeseed oil cake and the walnut oil cake material, and obtaining the oil slurry preform.
7. The method for preparing fragrant peanut oil as claimed in claim 6, wherein in S302, reducing sugar and amino acid are stirred uniformly and then transferred into a reaction vessel for stirring and mixing.
8. The method for preparing the fragrant peanut oil as claimed in claim 1, wherein in the step S4, a disc centrifuge is used to separate the mixed liquid into layers, so as to obtain a top layer of clean oil, i.e. the fragrant peanut oil is prepared.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210167862.8A CN114606048A (en) | 2022-02-23 | 2022-02-23 | Preparation method of fragrant peanut oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210167862.8A CN114606048A (en) | 2022-02-23 | 2022-02-23 | Preparation method of fragrant peanut oil |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114606048A true CN114606048A (en) | 2022-06-10 |
Family
ID=81858430
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210167862.8A Pending CN114606048A (en) | 2022-02-23 | 2022-02-23 | Preparation method of fragrant peanut oil |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114606048A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN105123993A (en) * | 2015-08-07 | 2015-12-09 | 怀宁县小市植物油厂 | Peanut oil capable of clearing heat and reducing pathogenic fire and preparation method of peanut oil |
| CN105695086A (en) * | 2016-04-24 | 2016-06-22 | 山东玉皇粮油食品有限公司 | High-quality strong fragrant peanut oil and preparation method thereof |
| 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 |
| CN112694941A (en) * | 2021-03-17 | 2021-04-23 | 熊涛 | Peanut oil preparation process |
-
2022
- 2022-02-23 CN CN202210167862.8A patent/CN114606048A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN105123993A (en) * | 2015-08-07 | 2015-12-09 | 怀宁县小市植物油厂 | Peanut oil capable of clearing heat and reducing pathogenic fire and preparation method of peanut oil |
| CN105695086A (en) * | 2016-04-24 | 2016-06-22 | 山东玉皇粮油食品有限公司 | High-quality strong fragrant peanut oil and preparation method thereof |
| 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 |
| CN112694941A (en) * | 2021-03-17 | 2021-04-23 | 熊涛 | Peanut oil preparation process |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102329690B (en) | Low-temperature cold-pressing and bivariate continuous refining and processing method for oiltea camellia seed oil | |
| CN104560366A (en) | Hydraulic and cold pressing method for preparing non-refined original-flavor tea oil | |
| JP2012116877A (en) | Plant oil and method for manufacturing plant lees | |
| CN103351943A (en) | Preparation technology of cooking sesame oil | |
| CN106010777A (en) | Juglans sigllata dode oil preparing and refining method | |
| CN102578340A (en) | Method for producing oat flos sophorae immaturus health tea | |
| CN107904007A (en) | A kind of production technology of walnut oil of environmental protection low-residual | |
| CN109527473B (en) | Processing method of sweet potato and passion fruit cakes | |
| CN104431263A (en) | Manufacture method of one bite crisp | |
| CN106635398A (en) | Pressing processing technology of sunflower seed oil | |
| CN114606048A (en) | Preparation method of fragrant peanut oil | |
| CN110973266A (en) | Walnut milk capable of effectively maintaining original flavor and preparation method thereof | |
| CN105018216A (en) | Processing method for producing peanut oil | |
| CN102732374A (en) | Production method for coldly squeezing corn and wheat compound embryo oil | |
| KR20170104328A (en) | anchovy gangjeong and its manufacturing method | |
| KR101691483B1 (en) | Manufacturing method of pumpkin bakery having germinated grain using leaven water | |
| CN108102778A (en) | A kind of processing technology of oil tea | |
| CN113349263A (en) | Tea oil for regulating blood sugar and preparation method thereof | |
| CN114381330A (en) | Preparation method of squeezed camellia oil | |
| CN111733002A (en) | Processing technology of vegetable oil | |
| CN104222993A (en) | Reaction type barley-fragrant essence and preparation method thereof | |
| CN107164086A (en) | One kind decortication hot moulding method, edible oil | |
| CN114680277B (en) | Instant tea noodles and preparation method thereof | |
| CN109329347B (en) | Processing method of rapeseed kernel powder, flour cake containing rapeseed kernel powder and preparation method of flour cake | |
| CN116349739A (en) | Preparation method and application of fishy smell removed linseed oil |
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: 20220610 |
|
| RJ01 | Rejection of invention patent application after publication |