CN117487616A - Technological method for classifying and squeezing peanut oil from peanut kernels - Google Patents
Technological method for classifying and squeezing peanut oil from peanut kernels Download PDFInfo
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- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 170
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- 238000001035 drying Methods 0.000 claims description 12
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- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
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- QNVSXXGDAPORNA-UHFFFAOYSA-N Resveratrol Natural products OC1=CC=CC(C=CC=2C=C(O)C(O)=CC=2)=C1 QNVSXXGDAPORNA-UHFFFAOYSA-N 0.000 description 1
- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 description 1
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- LGJMUZUPVCAVPU-UHFFFAOYSA-N beta-Sitostanol Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(C)CCC(CC)C(C)C)C1(C)CC2 LGJMUZUPVCAVPU-UHFFFAOYSA-N 0.000 description 1
- NJKOMDUNNDKEAI-UHFFFAOYSA-N beta-sitosterol Natural products CCC(CCC(C)C1CCC2(C)C3CC=C4CC(O)CCC4C3CCC12C)C(C)C NJKOMDUNNDKEAI-UHFFFAOYSA-N 0.000 description 1
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- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
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- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 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
-
- 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
- C11B1/08—Production of fats or fatty oils from raw materials by pressing by hot 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
- C11B3/02—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
- C11B3/10—Refining fats or fatty oils by adsorption
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Fats And Perfumes (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a process method for classifying and squeezing peanut oil from peanut kernels, and relates to the technical field of vegetable oil. The technological method for classifying and squeezing peanut oil comprises the following steps: s1, husking and cleaning; s2, classifying and carefully selecting: sending the obtained pretreated peanut kernels into a size sorting machine, sorting according to the particle size, and selecting full peanut kernels as a main raw material for carefully selecting oil; s3, crushing; s4, rolling the blank; s5, steaming and stir-frying: putting the peanut cake into a steaming and frying pan, steaming and frying for 3 hours at 100-160 ℃ for three sections, testing the water content of the peanut cake again after the completion of the steaming and frying, and completing the steaming and frying treatment, wherein the water content of the peanut cake is 1-2% qualified; s6, pre-squeezing and squeezing; s7, filtering and refining. The process method can effectively improve the oil yield, the oil fragrance and the product quality of peanut oil, has strong continuity of the production process and low cost, is suitable for large-scale production, and has wide application range.
Description
Technical Field
The invention relates to the technical field of vegetable oil, in particular to a process method for classifying and squeezing peanut oil from peanut kernels.
Background
Peanut is a leguminous annual herb plant, is rich in oleic acid and linoleic acid, contains multiple vitamins and trace elements, particularly contains amino acids necessary for human bodies, can promote brain cell development and enhance memory, can prevent cardiovascular and cerebrovascular diseases due to the existence of beta-sitosterol and resveratrol, and is deeply favored and widely used by consumers as one of the necessary oils in the prior social life.
The peanut kernel refers to the part of peanut shell, namely peanut seeds, namely peanut kernels, fruits, tang-ren beans and the like, and has the effects of nourishing, tonifying and prolonging life, so the peanut kernel is also called as long-term fruits, is known as meat in vegetable meat and vegetables like soybeans, has higher nutritive value than grains, has oil content of 40-50 percent, is comparable with eggs in oil extraction, is used as one of main raw materials for extracting vegetable oil, and has wide application range.
The production method of the peanut kernel oil is mainly based on the processes of stir-frying, hot squeezing, leaching and high-temperature desolventizing, the whole operation process of squeezing the peanut oil is complex, the production cost is high, the loss rate of the raw materials of the peanut kernel is high, the produced oil yield is unchanged, the oil yield cannot be improved, and in addition, the fragrance of the peanut kernel cannot be effectively stimulated, so that the fragrance of the peanut kernel is not strong, the flavor intensity is weak, the quality of the whole product is obviously reduced after the industrialized mass production, and the subsequent sale is not facilitated.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a process method for classifying and squeezing peanut oil from peanut kernels, which solves the problems of complex operation process, higher production cost, impure fragrance and color of peanut oil and poor product quality of the existing squeezing peanut oil, and is not suitable for large-scale production.
In order to achieve the above purpose, the invention is realized by the following technical scheme: a process method for classifying and squeezing peanut kernels comprises the following steps:
s1, husking and cleaning: firstly, selecting peanuts with full shells, removing the shells of the peanuts by a sheller, and removing impurities by cleaning treatment to obtain pretreated peanut kernels;
s2, classifying and carefully selecting: sending the obtained pretreated peanut kernels into a size sorting machine, sorting according to the particle size, and selecting full peanut kernels as a main raw material for carefully selecting oil;
s3, crushing: crushing the obtained selected peanut kernels by using a crusher, and keeping the particle size of the crushed particles at 1-2 MM, so as to increase the surface area of the peanut kernels and increase the subsequent oil yield and output;
s4, rolling blanks: carrying out proper heat treatment on the peanut kernel particles, adjusting the water content, and then carrying out embryo rolling treatment to enable the peanut kernels to be pressed into peanut cake slices, wherein the thickness of the slices is kept at 0.3-0.5 MM;
s5, steaming and stir-frying: putting the peanut cake into a steaming and frying pan, steaming and frying for 3 hours at 100-160 ℃ for three sections, testing the water content of the peanut cake again after the completion of the steaming and frying, and completing the steaming and frying treatment, wherein the water content of the peanut cake is 1-2% qualified;
s6, pre-squeezing and squeezing: pre-squeezing the steamed and fried peanut cake by a pre-squeezing machine, properly increasing the water content by 4-5% in the pre-squeezing stage, simultaneously reducing the temperature of the pre-squeezing machine to 105-115 ℃, enabling residual oil in the pre-squeezed peanut cake to be 15-16%, and secondarily squeezing the peanut cake by a spiral peanut oil press to further extract residual oil to finish the squeezing treatment of the initial peanut oil;
s7, filtering and refining: and (3) conveying the pressed peanut oil into a precipitation tank, cooling to 20-25 ℃, conveying the peanut oil into a filter for filtering, preliminarily filtering out solid impurities and gel impurities in the initial peanut oil, further removing gel soluble impurities, free fatty acid, pigment and odor substances in the peanut oil through degumming, deacidification, decoloring and deodorizing refining processes of vacuum high-temperature distillation, and finally barreling the peanut oil and conveying the peanut oil into a constant-temperature warehouse at 26-28 ℃ for storage and sale.
Preferably, in the step S1, the peanut is shelled without shell, the shell content is lower than 2-4%, and the shell content is lower than 0.4-0.5%.
Preferably, in the step S1, the cleaning method includes: sequentially using a magnetic separator, a cleaning sieve and a stoner to carry out magnetic separation, vibration and stoning treatment to remove light impurities, iron impurities, stones, side by side mud and mildew particles in the peanut kernels, so that the impurity content in the peanut kernels is less than or equal to 0.08 percent.
Preferably, in the step S4, the heat treatment method of the peanut kernels comprises: and (3) conveying the peanut kernels into a drying box, drying for 20-30 min at 80-90 ℃, detecting by a moisture detector after the drying is finished, and keeping the moisture content at 5-6% as a qualified standard to finish the heat treatment of the peanut kernels.
Preferably, in the step S5, the three-stage steaming and stir-frying process is as follows: the steaming and frying temperature of the first stage is 100-120 ℃, and the steaming and frying time is 30min; the second stage is steaming and frying at 125-135 deg.c for 60min; the third stage is carried out at 140-160deg.C for 90min.
Preferably, in the step S7, the degumming refining method comprises: and (3) synchronously feeding hot water or diluted acid, alkali, salt and electrolyte aqueous solution and the initial peanut oil into a mixing device for mixing for 30-40 min, precipitating for 2-3 h after the mixing is finished, and taking an upper oil item to obtain the degummed peanut oil.
Preferably, in the step S7, the deacidification refining method includes: adding alkaline substances into the initial peanut oil, mixing and precipitating, and neutralizing free fatty acid in the peanut oil to obtain deacidified peanut oil, wherein the alkaline substances are any one of sodium hydroxide, sodium carbonate and calcium hydroxide.
Preferably, in the step S7, the decolorizing and refining method includes: the decolorization is carried out by adding surface active substance into peanut oil, absorbing for 1-2 h, filtering to obtain decolorized peanut oil, wherein the surface active substance is one of natural bleaching earth, activated clay and activated carbon.
The invention provides a process method for classifying and squeezing peanut oil from peanut kernels. The beneficial effects are as follows:
the invention adopts the continuous process steps of husking and cleaning, classifying and carefully selecting, crushing, rolling embryo, steaming and frying, pre-squeezing, squeezing and filtering refining, has simple integral operation process, increases the surface area of the peanut kernel, increases the subsequent oil yield and output by selecting, crushing and rolling embryo of the peanut kernel, gradually fry the fragrance of the peanut kernel along with the gradual increase of temperature by utilizing three-stage steaming and frying treatment, strictly controls the water content, so that the peanut oil obtained by the subsequent squeezing has higher quality and stronger fragrance, realizes more effective oil squeezing treatment by mutually matching the pre-squeezing and squeezing leaching modes when the peanut kernel is subjected to oil squeezing treatment, further improves the oil squeezing output of the peanut kernel, effectively saves the peanut kernel resources, and finally removes peptized impurities, free fatty acids, pigments and odor substances in the peanut oil by matching refining.
Detailed Description
The technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
The application provides a process method for classifying and squeezing peanut oil from peanut kernels.
The invention provides a process method for classifying and squeezing peanut oil from peanut kernels, which comprises the following steps:
s1, husking and cleaning: firstly, selecting peanuts with full shells, removing the shells of the peanuts by a sheller, and removing impurities by cleaning treatment to obtain pretreated peanut kernels;
s2, classifying and carefully selecting: sending the obtained pretreated peanut kernels into a size sorting machine, sorting according to the particle size, and selecting full peanut kernels as a main raw material for carefully selecting oil;
s3, crushing: crushing the obtained selected peanut kernels by using a crusher, and keeping the particle size of the crushed particles at 1-2 MM, so as to increase the surface area of the peanut kernels and increase the subsequent oil yield and output;
s4, rolling blanks: carrying out proper heat treatment on the peanut kernel particles, adjusting the water content, and then carrying out embryo rolling treatment to enable the peanut kernels to be pressed into peanut cake slices, wherein the thickness of the slices is kept at 0.3-0.5 MM;
s5, steaming and stir-frying: putting the peanut cake into a steaming and frying pan, steaming and frying for 3 hours at 100-160 ℃ for three sections, testing the water content of the peanut cake again after the completion of the steaming and frying, and completing the steaming and frying treatment, wherein the water content of the peanut cake is 1-2% qualified;
s6, pre-squeezing and squeezing: pre-squeezing the steamed and fried peanut cake by a pre-squeezing machine, properly increasing the water content by 4-5% in the pre-squeezing stage, simultaneously reducing the temperature of the pre-squeezing machine to 105-115 ℃, enabling residual oil in the pre-squeezed peanut cake to be 15-16%, and secondarily squeezing the peanut cake by a spiral peanut oil press to further extract residual oil to finish the squeezing treatment of the initial peanut oil;
s7, filtering and refining: and (3) conveying the pressed peanut oil into a precipitation tank, cooling to 20-25 ℃, conveying the peanut oil into a filter for filtering, preliminarily filtering out solid impurities and gel impurities in the initial peanut oil, further removing gel soluble impurities, free fatty acid, pigment and odor substances in the peanut oil through degumming, deacidification, decoloring and deodorizing refining processes of vacuum high-temperature distillation, and finally barreling the peanut oil and conveying the peanut oil into a constant-temperature warehouse at 26-28 ℃ for storage and sale.
Compared with the prior art, the process method for classifying and squeezing the peanut kernels has the advantages that the whole operation process is simple through the continuous process steps of husking and cleaning, classifying and selecting, crushing, rolling, steaming and frying, pre-squeezing, squeezing and filtering refining, the surface area of the peanut kernels is increased through selecting, crushing and rolling the peanut kernels, the subsequent oil yield and output are increased, the three-stage steaming and frying treatment is utilized, the fragrance of the peanut kernels is slowly fried along with the gradual increase of the temperature, the water content is strictly controlled, the quality of the peanut kernels obtained through the subsequent squeezing is higher, the fragrance is stronger, and in addition, when the peanut kernels are subjected to the oil squeezing treatment, the more effective oil squeezing treatment is realized through the mutual matching of the pre-squeezing and squeezing, the oil squeezing yield of the peanut kernels is further improved, the peanut kernels resources are effectively saved, the various nutritional components in the peanut kernels are ensured not to be destroyed, the original color and smell are reserved, and the quality of the peanut kernels is improved through the matching with the refining to remove the gel-soluble impurities, free fatty acid, the odor and the peanut oil.
The following respectively describes the steps in the process method for classifying and squeezing peanut oil by peanut kernels.
S1, husking and cleaning: firstly, selecting peanuts with full shells, removing the shells of the peanuts by a sheller, and removing impurities by cleaning treatment to obtain pretreated peanut kernels; according to the peanut oil extraction method, the peanut raw materials are quickly selected through husking and cleaning, so that the subsequent extraction of the peanut oil with higher quality is facilitated.
S2, classifying and carefully selecting: sending the obtained pretreated peanut kernels into a size sorting machine, sorting according to the particle size, and selecting full peanut kernels as a main raw material for carefully selecting oil; according to the invention, peanut kernels with different particle sizes are selected through classification and selection, so that peanut oil with different qualities can be conveniently squeezed, and peanut kernel raw materials with different qualities can be filled.
S3, crushing: crushing the obtained selected peanut kernels by using a crusher, and keeping the particle size of the crushed particles at 1-2 MM, so as to increase the surface area of the peanut kernels and increase the subsequent oil yield and output; the invention increases the surface area of the peanut kernel through crushing treatment, so that the peanut kernel is easier to enter into oil extraction treatment.
S4, rolling blanks: carrying out proper heat treatment on the peanut kernel particles, adjusting the water content, and then carrying out embryo rolling treatment to enable the peanut kernels to be pressed into peanut cake slices, wherein the thickness of the slices is kept at 0.3-0.5 MM; the invention controls the moisture through heat treatment, keeps the moisture content of the peanut kernels, is convenient for rolling the blanks, and also avoids the phenomenon that the rollers are stuck in the rolling process to influence the normal operation of the device.
S5, steaming and stir-frying: putting the peanut cake into a steaming and frying pan, steaming and frying for 3 hours at 100-160 ℃ for three sections, testing the water content of the peanut cake again after the completion of the steaming and frying, and completing the steaming and frying treatment, wherein the water content of the peanut cake is 1-2% qualified; according to the invention, through three-stage steaming and frying treatment, the temperature is continuously increased, so that the fragrance in the peanut cake is continuously excited and diffused, and the fragrance of the pressed peanut oil is more intense.
S6, pre-squeezing and squeezing: pre-squeezing the steamed and fried peanut cake by a pre-squeezing machine, properly increasing the water content by 4-5% in the pre-squeezing stage, simultaneously reducing the temperature of the pre-squeezing machine to 105-115 ℃, enabling residual oil in the pre-squeezed peanut cake to be 15-16%, and secondarily squeezing the peanut cake by a spiral peanut oil press to further extract residual oil to finish the squeezing treatment of the initial peanut oil; the pre-squeezing and squeezing double-squeezing leaching treatment fully utilizes the peanut cake raw material, and improves the oil yield.
S7, filtering and refining: and (3) conveying the pressed peanut oil into a precipitation tank, cooling to 20-25 ℃, conveying the peanut oil into a filter for filtering, preliminarily filtering out solid impurities and gel impurities in the initial peanut oil, further removing gel soluble impurities, free fatty acid, pigment and odor substances in the peanut oil through degumming, deacidification, decoloring and deodorizing refining processes of vacuum high-temperature distillation, and finally barreling the peanut oil and conveying the peanut oil into a constant-temperature warehouse at 26-28 ℃ for storage and sale. The invention is filtered and refined, and further removes glue-soluble impurities, free fatty acid, pigment and odor substances, thereby improving the quality of peanut oil.
In order to describe the process for classifying and squeezing peanut oil according to the present invention, a detailed description is given below with reference to examples.
Example 1:
the embodiment provides a process method for classifying and squeezing peanut oil from peanut kernels, which comprises the following steps:
s1, husking and cleaning: firstly, selecting peanuts with full shells, removing the shells of the peanuts by a sheller, and removing impurities by cleaning treatment to obtain pretreated peanut kernels;
specifically, the peanut husking requirement is that the kernel is free of shells, the shell content is lower than 2-4%, and the kernel content in the shells is lower than 0.4-0.5%.
Specifically, the cleaning treatment method comprises the following steps: sequentially using a magnetic separator, a cleaning sieve and a stoner to carry out magnetic separation, vibration and stoning treatment to remove light impurities, iron impurities, stones, side by side mud and mildew particles in the peanut kernels, so that the impurity content in the peanut kernels is less than or equal to 0.08 percent.
S2, classifying and carefully selecting: sending the obtained pretreated peanut kernels into a size sorting machine, sorting according to the particle size, and selecting full peanut kernels as a main raw material for carefully selecting oil;
s3, crushing: crushing the obtained selected peanut kernels by using a crusher, and keeping the particle size of the crushed particles at 1-2 MM, so as to increase the surface area of the peanut kernels and increase the subsequent oil yield and output;
s4, rolling blanks: carrying out proper heat treatment on the peanut kernel particles, adjusting the water content, and then carrying out embryo rolling treatment to enable the peanut kernels to be pressed into peanut cake slices, wherein the thickness of the slices is kept at 0.3-0.5 MM;
specifically, the heat treatment method of the peanut kernels comprises the following steps: and (3) conveying the peanut kernels into a drying oven, drying at 80 ℃ for 20min, detecting by a moisture detector after the drying is finished, and keeping the moisture content at 5% as a qualified standard to finish the heat treatment of the peanut kernels.
S5, steaming and stir-frying: putting the peanut cake into a steaming and frying pan, steaming and frying for 3 hours at 100-160 ℃ for three sections, testing the water content of the peanut cake again after the completion of the steaming and frying, and completing the steaming and frying treatment, wherein the water content of the peanut cake is 1-2% qualified;
specifically, in the step S5, the three-stage steaming and stir-frying process is as follows: the steaming and frying temperature in the first stage is 100 ℃, and the steaming and frying time is 30min; the second stage is steaming and frying at 125 deg.C for 60min; the third stage has a steaming and frying temperature of 140 ℃ and a steaming and frying time of 90min.
S6, pre-squeezing and squeezing: pre-squeezing the steamed and fried peanut cake by a pre-squeezing machine, properly increasing the water content by 4-5% in the pre-squeezing stage, simultaneously reducing the temperature of the pre-squeezing machine to 105-115 ℃, enabling residual oil in the pre-squeezed peanut cake to be 15-16%, and secondarily squeezing the peanut cake by a spiral peanut oil press to further extract residual oil to finish the squeezing treatment of the initial peanut oil;
s7, filtering and refining: and (3) conveying the pressed peanut oil into a precipitation tank, cooling to 20-25 ℃, conveying the peanut oil into a filter for filtering, preliminarily filtering out solid impurities and gel impurities in the initial peanut oil, further removing gel soluble impurities, free fatty acid, pigment and odor substances in the peanut oil through degumming, deacidification, decoloring and deodorizing refining processes of vacuum high-temperature distillation, and finally barreling the peanut oil and conveying the peanut oil into a constant-temperature warehouse at 26-28 ℃ for storage and sale.
Specifically, the degumming refining method comprises the following steps: and (3) synchronously feeding hot water or diluted acid, alkali, salt and electrolyte aqueous solution and the initial peanut oil into a mixing device for mixing for 30-40 min, precipitating for 2-3 h after the mixing is finished, and taking an upper oil item to obtain the degummed peanut oil.
Specifically, the deacidification refining method comprises the following steps: adding alkaline substances into the initial peanut oil, mixing and precipitating, and neutralizing free fatty acid in the peanut oil to obtain deacidified peanut oil, wherein the alkaline substances are any one of sodium hydroxide, sodium carbonate and calcium hydroxide.
Specifically, the decoloring refining method comprises the following steps: the decolorization is carried out by adding surface active substance into peanut oil, absorbing for 1-2 h, filtering to obtain decolorized peanut oil, and the surface active substance is one of natural bleaching earth, activated clay and activated carbon.
Example 2:
the embodiment provides a process method for classifying and squeezing peanut oil from peanut kernels, which comprises the following steps:
s1, husking and cleaning: firstly, selecting peanuts with full shells, removing the shells of the peanuts by a sheller, and removing impurities by cleaning treatment to obtain pretreated peanut kernels;
specifically, the peanut husking requirement is that the kernel is free of shells, the shell content is lower than 2-4%, and the kernel content in the shells is lower than 0.4-0.5%.
Specifically, the cleaning treatment method comprises the following steps: sequentially using a magnetic separator, a cleaning sieve and a stoner to carry out magnetic separation, vibration and stoning treatment to remove light impurities, iron impurities, stones, side by side mud and mildew particles in the peanut kernels, so that the impurity content in the peanut kernels is less than or equal to 0.08 percent.
S2, classifying and carefully selecting: sending the obtained pretreated peanut kernels into a size sorting machine, sorting according to the particle size, and selecting full peanut kernels as a main raw material for carefully selecting oil;
s3, crushing: crushing the obtained selected peanut kernels by using a crusher, and keeping the particle size of the crushed particles at 1-2 MM, so as to increase the surface area of the peanut kernels and increase the subsequent oil yield and output;
s4, rolling blanks: carrying out proper heat treatment on the peanut kernel particles, adjusting the water content, and then carrying out embryo rolling treatment to enable the peanut kernels to be pressed into peanut cake slices, wherein the thickness of the slices is kept at 0.3-0.5 MM;
specifically, the heat treatment method of the peanut kernels comprises the following steps: and (3) conveying the peanut kernels into a drying oven, drying for 30min at 90 ℃, detecting by a moisture detector after the drying is finished, and keeping the moisture content at 6% as a qualified standard to finish the heat treatment of the peanut kernels.
S5, steaming and stir-frying: putting the peanut cake into a steaming and frying pan, steaming and frying for 3 hours at 100-160 ℃ for three sections, testing the water content of the peanut cake again after the completion of the steaming and frying, and completing the steaming and frying treatment, wherein the water content of the peanut cake is 1-2% qualified;
specifically, in the step S5, the three-stage steaming and stir-frying process is as follows: the steaming and frying temperature in the first stage is 120 ℃, and the steaming and frying time is 30min; the second stage is steaming and frying at 135 deg.C for 60min; the third stage has a steaming and frying temperature of 160deg.C and a steaming and frying time of 90min.
S6, pre-squeezing and squeezing: pre-squeezing the steamed and fried peanut cake by a pre-squeezing machine, properly increasing the water content by 4-5% in the pre-squeezing stage, simultaneously reducing the temperature of the pre-squeezing machine to 105-115 ℃, enabling residual oil in the pre-squeezed peanut cake to be 15-16%, and secondarily squeezing the peanut cake by a spiral peanut oil press to further extract residual oil to finish the squeezing treatment of the initial peanut oil;
s7, filtering and refining: and (3) conveying the pressed peanut oil into a precipitation tank, cooling to 20-25 ℃, conveying the peanut oil into a filter for filtering, preliminarily filtering out solid impurities and gel impurities in the initial peanut oil, further removing gel soluble impurities, free fatty acid, pigment and odor substances in the peanut oil through degumming, deacidification, decoloring and deodorizing refining processes of vacuum high-temperature distillation, and finally barreling the peanut oil and conveying the peanut oil into a constant-temperature warehouse at 26-28 ℃ for storage and sale.
Specifically, the degumming refining method comprises the following steps: and (3) synchronously feeding hot water or diluted acid, alkali, salt and electrolyte aqueous solution and the initial peanut oil into a mixing device for mixing for 30-40 min, precipitating for 2-3 h after the mixing is finished, and taking an upper oil item to obtain the degummed peanut oil.
Specifically, the deacidification refining method comprises the following steps: adding alkaline substances into the initial peanut oil, mixing and precipitating, and neutralizing free fatty acid in the peanut oil to obtain deacidified peanut oil, wherein the alkaline substances are any one of sodium hydroxide, sodium carbonate and calcium hydroxide.
Specifically, the decoloring refining method comprises the following steps: the decolorization is carried out by adding surface active substance into peanut oil, absorbing for 1-2 h, filtering to obtain decolorized peanut oil, and the surface active substance is one of natural bleaching earth, activated clay and activated carbon.
The process of classifying and squeezing peanut kernels according to the two sets of examples (example 1 and example 2) described above was used as an experimental set, while three comparative sets were used as control sets for the purpose of illustrating the technical effects of the present invention, so as to facilitate effect comparison.
Comparative example 1:
the procedure used in this comparative example was the same as in example 1 except that the three-stage frying treatment of example one was not performed, the other steps were the same as those of example 1, and the characterization was performed in the same manner, and the parameters observed in the subsequent experiments were as shown in table 1 below.
Comparative example 2:
the procedure for the classification of peanut kernels and squeezing of peanut oil used in this comparative example was the same as in example 1, except that the combined pre-squeezing and squeezing of oil in example 1 was not performed, and only the conventional squeezing of oil was performed, and the other steps remained the same as those of example 1 and were characterized by the same procedure, and the parameters observed in the subsequent experiments were as shown in the following table 1.
Comparative example 3:
the process for classifying and pressing peanut oil from peanut kernels used in this comparative example was the same as that of example 1, except that the refining step in the filtering refining of step S7 in example one was not performed, the other steps were the same as those of example 1 and were characterized by the same method, and the parameters observed in the subsequent experiments are shown in the following table 1.
The results of the oil extraction quality, oil extraction rate, oil flavor and impurity status of the pressed peanut oil through the respective steps of examples 1 to 2 and comparative examples 1 to 3 were observed and recorded in table 1.
Table 1:
based on the data in the table 1, the process for classifying and squeezing peanut kernels can effectively solve the problems that the existing process for squeezing peanut kernels is complex in operation, high in production cost, impure in fragrance and color of peanut oil, poor in product quality and unsuitable for large-scale production, and the produced peanut kernels are squeezed by adopting a physical method, so that various nutritional ingredients in the peanut kernels are not destroyed, original color and smell of the peanut kernels are reserved, the overall quality is high, the fragrance is rich, and the two leaching modes of pre-squeezing and squeezing are matched, so that the oil squeezing yield of the peanut kernels is high, and simultaneously peanut kernel resources can be effectively saved.
Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein 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 process method for classifying and squeezing peanut oil from peanut kernels is characterized in that: the method comprises the following steps:
s1, husking and cleaning: firstly, selecting peanuts with full shells, removing the shells of the peanuts by a sheller, and removing impurities by cleaning treatment to obtain pretreated peanut kernels;
s2, classifying and carefully selecting: sending the obtained pretreated peanut kernels into a size sorting machine, sorting according to the particle size, and selecting full peanut kernels as a main raw material for carefully selecting oil;
s3, crushing: crushing the obtained selected peanut kernels by using a crusher, and keeping the particle size of the crushed particles at 1-2 MM, so as to increase the surface area of the peanut kernels and increase the subsequent oil yield and output;
s4, rolling blanks: carrying out proper heat treatment on the peanut kernel particles, adjusting the water content, and then carrying out embryo rolling treatment to enable the peanut kernels to be pressed into peanut cake slices, wherein the thickness of the slices is kept at 0.3-0.5 MM;
s5, steaming and stir-frying: putting the peanut cake into a steaming and frying pan, steaming and frying for 3 hours at 100-160 ℃ for three sections, testing the water content of the peanut cake again after the completion of the steaming and frying, and completing the steaming and frying treatment, wherein the water content of the peanut cake is 1-2% qualified;
s6, pre-squeezing and squeezing: pre-squeezing the steamed and fried peanut cake by a pre-squeezing machine, properly increasing the water content by 4-5% in the pre-squeezing stage, simultaneously reducing the temperature of the pre-squeezing machine to 105-115 ℃, enabling residual oil in the pre-squeezed peanut cake to be 15-16%, and secondarily squeezing the peanut cake by a spiral peanut oil press to further extract residual oil to finish the squeezing treatment of the initial peanut oil;
s7, filtering and refining: and (3) conveying the pressed peanut oil into a precipitation tank, cooling to 20-25 ℃, conveying the peanut oil into a filter for filtering, preliminarily filtering out solid impurities and gel impurities in the initial peanut oil, further removing gel soluble impurities, free fatty acid, pigment and odor substances in the peanut oil through degumming, deacidification, decoloring and deodorizing refining processes of vacuum high-temperature distillation, and finally barreling the peanut oil and conveying the peanut oil into a constant-temperature warehouse at 26-28 ℃ for storage and sale.
2. The process for classifying and pressing peanut oil according to claim 1, wherein: in the step S1, the peanut husking requirement is that the kernel is free of husks, the husk content is lower than 2-4%, and the kernel content in the husks is lower than 0.4-0.5%.
3. The process for classifying and pressing peanut oil according to claim 1, wherein: in the step S1, the cleaning processing method includes: sequentially using a magnetic separator, a cleaning sieve and a stoner to carry out magnetic separation, vibration and stoning treatment to remove light impurities, iron impurities, stones, side by side mud and mildew particles in the peanut kernels, so that the impurity content in the peanut kernels is less than or equal to 0.08 percent.
4. The process for classifying and pressing peanut oil according to claim 1, wherein: in the step S4, the heat treatment method of the peanut kernels comprises the following steps: and (3) conveying the peanut kernels into a drying box, drying for 20-30 min at 80-90 ℃, detecting by a moisture detector after the drying is finished, and keeping the moisture content at 5-6% as a qualified standard to finish the heat treatment of the peanut kernels.
5. The process for classifying and pressing peanut oil according to claim 1, wherein: in the step S5, the three-section steaming and frying treatment process comprises the following steps: the steaming and frying temperature of the first stage is 100-120 ℃, and the steaming and frying time is 30min; the second stage is steaming and frying at 125-135 deg.c for 60min; the third stage is carried out at 140-160deg.C for 90min.
6. The process for classifying and pressing peanut oil according to claim 1, wherein: in the step S7, the degumming refining method comprises the following steps: and (3) synchronously feeding hot water or diluted acid, alkali, salt and electrolyte aqueous solution and the initial peanut oil into a mixing device for mixing for 30-40 min, precipitating for 2-3 h after the mixing is finished, and taking an upper oil item to obtain the degummed peanut oil.
7. The process for classifying and pressing peanut oil according to claim 1, wherein: in the step S7, the deacidification refining method comprises the following steps: adding alkaline substances into the initial peanut oil, mixing and precipitating, and neutralizing free fatty acid in the peanut oil to obtain deacidified peanut oil, wherein the alkaline substances are any one of sodium hydroxide, sodium carbonate and calcium hydroxide.
8. The process for classifying and pressing peanut oil according to claim 1, wherein: in the step S7, the decoloring refining method comprises the following steps: the decolorization is carried out by adding surface active substance into peanut oil, absorbing for 1-2 h, filtering to obtain decolorized peanut oil, wherein the surface active substance is one of natural bleaching earth, activated clay and activated carbon.
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