CN114717047A - Water-substitution-method stone-milled peanut oil production process - Google Patents
Water-substitution-method stone-milled peanut oil production process Download PDFInfo
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- CN114717047A CN114717047A CN202210393113.7A CN202210393113A CN114717047A CN 114717047 A CN114717047 A CN 114717047A CN 202210393113 A CN202210393113 A CN 202210393113A CN 114717047 A CN114717047 A CN 114717047A
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- 235000019483 Peanut oil Nutrition 0.000 title claims abstract description 66
- 239000000312 peanut oil Substances 0.000 title claims abstract description 66
- 238000000034 method Methods 0.000 title claims abstract description 30
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 54
- 235000020232 peanut Nutrition 0.000 claims abstract description 34
- 239000003921 oil Substances 0.000 claims abstract description 28
- 235000019198 oils Nutrition 0.000 claims abstract description 28
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 27
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 27
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 27
- 239000000203 mixture Substances 0.000 claims abstract description 24
- 238000003756 stirring Methods 0.000 claims abstract description 23
- 238000000227 grinding Methods 0.000 claims abstract description 16
- 241001553178 Arachis glabrata Species 0.000 claims abstract 11
- 235000021400 peanut butter Nutrition 0.000 claims description 9
- 238000000926 separation method Methods 0.000 claims description 5
- 239000004575 stone Substances 0.000 claims description 5
- 235000015067 sauces Nutrition 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 3
- 238000001556 precipitation Methods 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 abstract description 24
- 239000000126 substance Substances 0.000 abstract description 8
- 238000006467 substitution reaction Methods 0.000 abstract description 4
- 244000105624 Arachis hypogaea Species 0.000 description 23
- 230000000052 comparative effect Effects 0.000 description 7
- 238000004458 analytical method Methods 0.000 description 5
- OXCKCFJIKRGXMM-UHFFFAOYSA-N 2-ethyl-5-methylpyrazine Chemical compound CCC1=CN=C(C)C=N1 OXCKCFJIKRGXMM-UHFFFAOYSA-N 0.000 description 4
- 238000002386 leaching Methods 0.000 description 4
- GYHFUZHODSMOHU-UHFFFAOYSA-N nonanal Chemical compound CCCCCCCCC=O GYHFUZHODSMOHU-UHFFFAOYSA-N 0.000 description 4
- YNPDFBFVMJNGKZ-UHFFFAOYSA-N 2'-Hydroxy-5'-methylacetophenone Chemical compound CC(=O)C1=CC(C)=CC=C1O YNPDFBFVMJNGKZ-UHFFFAOYSA-N 0.000 description 3
- -1 2-ethyl Chemical group 0.000 description 3
- 230000004931 aggregating effect Effects 0.000 description 3
- 238000007621 cluster analysis Methods 0.000 description 3
- 239000008157 edible vegetable oil Substances 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- 238000005086 pumping Methods 0.000 description 3
- QDWOWLUANUBTGE-UHFFFAOYSA-N 2,6-Diethylpyrazine Chemical compound CCC1=CN=CC(CC)=N1 QDWOWLUANUBTGE-UHFFFAOYSA-N 0.000 description 2
- 239000001908 2-ethyl-5-methylpyrazine Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- BQOFWKZOCNGFEC-UHFFFAOYSA-N carene Chemical compound C1C(C)=CCC2C(C)(C)C12 BQOFWKZOCNGFEC-UHFFFAOYSA-N 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 230000001376 precipitating effect Effects 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- CBCKQZAAMUWICA-UHFFFAOYSA-N 1,4-phenylenediamine Chemical compound NC1=CC=C(N)C=C1 CBCKQZAAMUWICA-UHFFFAOYSA-N 0.000 description 1
- VWUPVSNVKOJVAX-UHFFFAOYSA-N 2,3-dihydro-1-benzofuran Chemical compound O1CCC2=C1C=CC=C2.O2CCC1=C2C=CC=C1 VWUPVSNVKOJVAX-UHFFFAOYSA-N 0.000 description 1
- HBEDSQVIWPRPAY-UHFFFAOYSA-N 2,3-dihydrobenzofuran Chemical compound C1=CC=C2OCCC2=C1 HBEDSQVIWPRPAY-UHFFFAOYSA-N 0.000 description 1
- XEZNOYXGMQIOTB-UHFFFAOYSA-N 2-phenylacetaldehyde Chemical compound O=CCC1=CC=CC=C1.O=CCC1=CC=CC=C1 XEZNOYXGMQIOTB-UHFFFAOYSA-N 0.000 description 1
- 235000000073 Amphicarpaea bracteata Nutrition 0.000 description 1
- 240000002470 Amphicarpaea bracteata Species 0.000 description 1
- NVZULJTUMCKVQR-UHFFFAOYSA-N C1C(C)=CCC2C(C)(C)C12.C1C(C)=CCC2C(C)(C)C12 Chemical compound C1C(C)=CCC2C(C)(C)C12.C1C(C)=CCC2C(C)(C)C12 NVZULJTUMCKVQR-UHFFFAOYSA-N 0.000 description 1
- 241000252229 Carassius auratus Species 0.000 description 1
- 241000183294 Scleropages formosus Species 0.000 description 1
- 229930006737 car-3-ene Natural products 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 238000001319 headspace solid-phase micro-extraction Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
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Classifications
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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
- C11B1/12—Production of fats or fatty oils from raw materials by melting out
- C11B1/14—Production of fats or fatty oils from raw materials by melting out with hot water or aqueous solutions
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W30/00—Technologies for solid waste management
- Y02W30/50—Reuse, recycling or recovery technologies
- Y02W30/74—Recovery of fats, fatty oils, fatty acids or other fatty substances, e.g. lanolin or waxes
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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)
- Edible Oils And Fats (AREA)
Abstract
The invention provides a process for producing stone-milled peanut oil by a water substitution method, which belongs to the technical field of peanut oil production by the water substitution method and comprises the following steps: the method comprises the following steps of firstly, optimizing peanut kernels, secondly, baking, thirdly, peeling, fourthly, grinding, fifthly, adding water and stirring, sixthly, shaking oil, seventhly, extracting oil, eighthly, carrying out the second water and stirring step, the oil shaking step and the oil extracting step on the sauce-water mixture in the seventhly, and ninth, separating; the invention can produce healthy peanut oil with less harmful chemical components, and also can lead the peanut oil to have richer fragrance, thus leading the fragrance to be more diversified.
Description
Technical Field
The invention relates to the technical field of peanut oil production by a water substitution method, in particular to a stone-milled peanut oil production process by the water substitution method.
Background
Peanut oil sold in the market at present is produced by a pressing process and a chemical leaching process, the peanut oil produced by the pressing process is produced at high temperature and high pressure, the quality of peanut oil is affected, the peanut oil produced by the chemical leaching process has chemical substance residues, and certain influence is brought to human health, so that the production process which can obtain healthy peanut oil without pressing and chemical leaching and has abundant fragrance is needed.
Disclosure of Invention
In view of the above, the invention provides a water-substituted stone-ground peanut oil production process, which not only can produce healthy peanut oil with less harmful chemical components, but also can make the peanut oil have richer fragrance and more diversified fragrance.
In order to solve the technical problem, the invention provides a water-substituted method stone-ground peanut oil production process, which comprises the following steps:
firstly, selecting peanut kernels, and removing mildewed peanuts and impurities in the peanuts;
secondly, baking, namely baking the preferable peanut kernels in the first step to fry the peanut kernels to be well-done and dark yellow, and taking out the peanut kernels to cool;
thirdly, peeling, namely peeling the cooled peanut kernels in the second step to remove red skins outside the peanut kernels;
grinding, namely grinding the peanut kernels without red skins in the third step until the peanut kernels are in a sauce state
Fifthly, adding water and stirring, adding hot water into the peanut butter obtained in the fourth step, and fully stirring to fully mix the hot water and the peanut butter;
sixthly, shaking oil, namely shaking the whole sauce-water mixture in the fifth step to enable the oil to float upwards to obtain a product;
step seven, taking oil, and collecting the oil matter floated upwards in the step six to obtain a first collected product and a residual sauce-water mixture;
eighthly, performing a second water adding and stirring step, an oil shaking step and an oil extracting step on the sauce-water mixture in the seventh step to obtain a second collected product;
and a ninth step of separation, wherein the first collected product and the second collected product in the seventh step and the eighth step are subjected to standing precipitation, so that the oil and the water are naturally layered until the separation can be carried out.
Further, the temperature during baking in the second step is 250 ℃, and the time is 60 minutes.
Further, the grinding mode adopted in the fourth step is low-speed grinding on an electric stone mill, and the rotating speed of the electric stone mill is 70 revolutions per minute.
Further, in the fifth step, the temperature of the hot water is 90-100 ℃, the weight ratio of the peanut butter to the hot water is 1:1.5, the pH value of the hot water is 7, the stirring speed is 60 revolutions per minute, and the stirring rotation time is 20 minutes.
Further, in the sixth step, the shaking time of the whole sauce-water mixture was 30 minutes.
Further, in the eighth step, in the second water adding and stirring step, the oil shaking step and the oil extracting step, the temperature of hot water is 90-100 ℃, the ratio of the sauce-water mixture to the hot water is 1:2, the stirring speed is 60 revolutions per minute, the rotation time is 10 minutes, and the shaking time of the whole sauce-water mixture is 20 minutes.
Further, in the fifth step and the eighth step, the stirring mode is subsurface stirring, and a latent rotary rake is adopted for stirring.
The technical scheme of the invention has the following beneficial effects:
1. the water-substituted millstone-ground peanut oil production process is produced at low temperature and low pressure, is original ecological peanut oil, ensures the original fragrance and the original taste of the peanut oil, and is beneficial to wide consumers if the product is put on the market.
2. Compared with the peanut oil produced by a compression process and a chemical leaching process, the stone-milled peanut oil produced by the water-substituted method of the company has stronger fragrance, and is a good product for hot frying and cold mixing.
3. The water-substituted stone-ground peanut oil production process utilizes the different affinity of non-oil components in peanut kernel to oil and water and the different specific weight of oil and water to separate out peanut oil.
Drawings
FIG. 1 is a composition diagram of the main components of the present invention;
FIG. 2 is a graph of the aroma composition difference of the present invention;
FIG. 3 is a composition diagram of the aroma components of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to fig. 1 to 3 of the embodiments of the present invention. It is to be understood that the embodiments described are only a few 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 described embodiments of the invention, are within the scope of the invention.
Example one
The embodiment provides a water-substituted stone-ground peanut oil production process, which comprises the following steps:
firstly, selecting peanut kernels preferentially, putting the shelled peanut kernels into a peanut color selector, and removing mildewed peanuts and impurities in the peanuts by using the color selector;
step two, baking: feeding the optimized peanuts into a special peanut baking machine, controlling the temperature of the baking machine at 250 ℃, frying for 60 minutes, frying the peanut kernels to be cooked, completely frying, frying to be dark yellow, and taking out the peanut kernels from the baking machine for cooling;
thirdly, feeding the cooled peanut kernels into a peeling machine to peel red skins outside the peanut kernels;
the fourth step is that: grinding the peeled peanut kernels on an electric stone mill at a low speed of about 70 r/min, and then feeding the ground peanut kernels into a double-layer heat-preservation pot;
fifthly, adding water, adding hot water with the temperature of more than 90 ℃ into the double-layer heat-preservation pot, wherein the ratio of sauce to water is 1:1.5, the pH value of the water is 7, then stirring the peanut butter added with the hot water by using a latent rotary rake, wherein the rotation speed of the rake is 60 revolutions per minute, and after the rake rotates for 20 minutes, stopping rotating the rotary rake;
sixthly, driving the double-layer pot to shake back and forth for 30 minutes by using the cylinder, and automatically floating the peanut oil on the peanut butter;
seventhly, taking out the first peanut oil by using an automatic oil pumping machine;
step eight, after the pumping unit stops, adding hot water with the temperature above 90 degrees for the second time, adding sauce water for the time: the proportion of water is 1:2, the rotation speed of the latent rotary harrow is 60 revolutions per minute, the rotation is stopped for 10 minutes, the double-layer shaking pot shakes for 20 minutes, and the second peanut oil floating on the peanut butter is taken out by the automatic oil pumping unit again;
and ninthly, standing and precipitating the peanut oil taken out for the first time and the second time, and precipitating water to the lower part by utilizing the specific gravity difference of oil and water to realize oil-water separation.
Comparative example two
The present comparative example used commercially available pressed peanut oil.
Comparative example three
The comparison example used a commercially available authentic instant goldfish peanut oil.
Comparative example four
This comparative example used commercially available Longda grade 1 pressed peanut oil as a comparative sample.
Comparative example five
The present control example used commercially available 5s first pressed peanut oil from Luhua flowers as a control.
The above examples were analyzed by headspace solid phase microextraction gas chromatography mass spectrometry together with the control examples. The analysis gas is the aroma component volatilized from the edible oil at 60 ℃. And after data processing, performing 5 peanut oil aroma main component analysis, cluster analysis and main component substance identification of sample delivery.
The results are as follows:
as shown in figure 1, the analysis of the main components is a multivariate mathematical statistical method for reducing dimension or converting a plurality of indexes into a few comprehensive indexes, the data (mass-to-charge ratio retention time pair) of the aroma components of 5 edible oil samples with different products are introduced into PAST software, and the main component analysis is carried out by adopting a correlation coefficient method to obtain a score map (figure 1). The results showed that the contribution rate of the first principal component was 27.4%, the contribution rate of the second principal component was 17.1%, and the contribution rate of the third principal component was 9.51%. Figure 1 shows that the fragrance composition of the pressed peanut oil is close to that of the pure golden dragon fish peanut oil, and the difference between the fragrance compositions of the stone-milled peanut oil and other four types of peanut oil is obvious.
As shown in fig. 2, the cluster analysis is a process of gradually aggregating the samples according to the similarity acceptance of the quality characteristics, preferentially aggregating the samples with the highest similarity, and finally aggregating a plurality of varieties according to the comprehensive properties of the categories, thereby completing the cluster analysis. The clustering analysis adopts a single linking algorithm of PAST software, and the similarity measurement adopts a mixed algorithm. Compared with different edible oil fragrance components, as shown in figure 2, the similarity of the pressed peanut oil and the pure Jinlongyu peanut oil is 0.89, while the similarity of the fragrance component of the stone-milled peanut oil and other four peanut oil fragrance components is not high and is only 0.69. Namely, the fragrance component of the stone-milled peanut oil is obviously different from the fragrance component of the other 4 peanut oils.
As shown in figure 3, by analyzing the aroma components of the pressed peanut oil through gas chromatography, the aroma components of the stone-milled peanut oil are obviously more abundant than the aroma components of the pressed peanut oil as shown in figure 3. Peak 2# 16.8min is the main fragrance of 3-Carene (3-Carene) pressed peanut oil, and the fragrance components of the stone-milled peanut oil are not detected. 1, 4-phenylenediamine (1, 4-benzathine) at 14.67min for the 1# peak, 2-ethyl-5-methylpyrazine (2-ethyl 1-5-methyl-Pyrazine) at 20.11min for the 3# peak, phenylacetaldehyde (Benzeneacetaldehyde) at 23.03min for the 4# peak, 2, 6-diethyl Pyrazine (2, 6-diethyl-Pyrazine) at 25.72min for the 5# peak, Nonanal (Nonanal) at 27.06min for the 6# peak, 3, 5-diethyl-2-methylpyrazine (3, 5-diethyl-2-methyl-Pyrazine) at 30.83min for the 7# peak, 2, 3-dihydrocoumarone (2, 3-dihydrocoumarone) at 34.98min for the 8# peak, and 2-hydroxy-5-methylacetophenone (1-2-methyl-phenazine) at 41.39min for the 9# peak, 2-hydroxy-5-methylacetophenone (1-2-methyl-phenazine) for the main fragrance component of the peanut oil. The aroma components of the stone-milled peanut oil are more diverse than those of the pressed peanut oil, and the abundance is higher.
And (4) conclusion:
the main component of the fragrance of the 60 ℃ pressed peanut oil is 3-carene, and the fragrance composition of the pressed peanut oil is 89% similar to the fragrance composition of the pure Jinlongyu peanut oil on the market. The fragrance of the stone-milled peanut oil at the temperature of 60 ℃ mainly comprises 2, 6-diethyl pyrazine, 2-ethyl-5-methyl pyrazine, 2-hydroxy-5-methyl acetophenone, 2, 3-dihydrocoumarone and the like. The fragrance composition of the peanut oil is mainly composed of the fragrance of peanut oil on other markets. The similarity of the fragrance composition with other peanut oil is only 69 percent.
While the foregoing is directed to the preferred embodiment of the present invention, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (7)
1. A water-substituted stone-milled peanut oil production process is characterized by comprising the following steps: the method comprises the following steps:
firstly, selecting peanut kernels, and removing mildewed peanuts and impurities in the peanuts;
secondly, baking, namely baking the preferable peanut kernels in the first step to fry the peanut kernels to be well-done and dark yellow, and taking out the peanut kernels to cool;
thirdly, peeling, namely peeling the cooled peanut kernels in the second step to remove red skins outside the peanut kernels;
grinding, namely grinding the peanut kernels without red skins in the third step until the peanut kernels are in a sauce state
Fifthly, adding water and stirring, adding hot water into the peanut butter obtained in the fourth step, and fully stirring to fully mix the hot water and the peanut butter;
sixthly, shaking oil, namely shaking the whole sauce-water mixture in the fifth step to enable the oil to float upwards to obtain a product;
step seven, taking oil, and collecting the oil matter floated upwards in the step six to obtain a first collected product and a residual sauce-water mixture;
eighthly, performing a second water adding and stirring step, an oil shaking step and an oil extracting step on the sauce-water mixture in the seventh step to obtain a second collected product;
and a ninth step of separation, wherein the first collected product and the second collected product in the seventh step and the eighth step are subjected to standing precipitation, so that the oil and the water are naturally layered until the separation can be carried out.
2. The process of claim 1, wherein the grinding of the peanut oil by the water-substituted method comprises the following steps: the temperature for baking in the second step is 250 ℃ and the time is 60 minutes.
3. The process of claim 1, wherein the grinding of the peanut oil by the water-substituted method comprises the following steps: and the grinding mode adopted in the fourth step is low-speed grinding on an electric stone mill, and the rotating speed of the electric stone mill is 70 r/min.
4. The process of claim 1, wherein the grinding of the peanut oil by the water-substituted method comprises the following steps: in the fifth step, the temperature of the hot water is 90-100 ℃, the weight ratio of the peanut butter to the hot water is 1:1.5, the pH value of the hot water is 7, the stirring speed is 60 revolutions per minute, and the stirring rotation time is 20 minutes.
5. The process of claim 1, wherein the grinding of the peanut oil by the water-substituted method comprises the following steps: in the sixth step, the shaking time of the whole sauce-water mixture was 30 minutes.
6. The process of claim 1, wherein the grinding of the peanut oil by the water-substituted method comprises the following steps: and in the eighth step, in the second water adding and stirring step, the oil shaking step and the oil extracting step, the temperature of hot water is 90-100 ℃, the ratio of the sauce-water mixture to the hot water is 1:2, the stirring speed is 60 revolutions per minute, the rotation time is 10 minutes, and the shaking time of the whole sauce-water mixture is 20 minutes.
7. The process of claim 1, wherein the grinding of the peanut oil by the water-substituted method comprises the following steps: and in the fifth step and the eighth step, the stirring mode is subsurface stirring, and a latent rotary rake is adopted for stirring.
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