CN1409981A - Low temperature defat comprehensive processing technology for peanut - Google Patents
Low temperature defat comprehensive processing technology for peanut Download PDFInfo
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- CN1409981A CN1409981A CN 02135788 CN02135788A CN1409981A CN 1409981 A CN1409981 A CN 1409981A CN 02135788 CN02135788 CN 02135788 CN 02135788 A CN02135788 A CN 02135788A CN 1409981 A CN1409981 A CN 1409981A
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Abstract
A low-temp deoiling process for peanut includes such steps as peeling at 50-60 deg.C, deoiling at 35-40 deg.c to obtain active peanut cake, processing the oil to obtain peanut oil containing VE, reshaping the low-oil peanut from the said active peanut cake, squeezing again, and superfine pulverizing to obtain active peanut protein powder. It features that the nutrients and activity of peanut protein is not destroyed.
Description
Technical field: the present invention relates to the peanut deep process technology, relate in particular to the low temperature defat comprehensive processing technology for peanut that active peanut protein powder is produced and used.
Background technology: existing peanut processing technology, all be based on peanut is considered as oil crops, be based on getting its oil.Thereby the hot moulding method is arranged, generally adopt the high temperature more than 110 ℃, desirable oily 90%; Lixiviation process leaches desirable oily 99% with chemical solvent.This two method all the cake that accounts for peanut gross weight about 50%, the dregs of rice as leftover bits and pieces, because of its sex change loses activity, or can handle as feed, fertilizer because of only polluting generally.State-of-the art water-soluble method, though having accomplished grease and albumen gets both, but huge, the complex process of water-soluble method equipment, basic principle is " the molten acid of alkali is heavy ", keep away unavoidable pollution equally to protein powder, also keep away the problem of unavoidable Yin Gaowen destruction vitamin, protein, limited the range of application that water-soluble method is produced protein powder greatly.In addition, the discharge of wastewater of 1 to 5 times of water-soluble method also can not be ignored.
The objective of the invention is to, overcome the deficiencies in the prior art part, a kind of new low-temperature defatted process technology of active peanut protein powder is provided,, keep the activity and the various beneficiating ingredient of peanut protein with free of contamination processing technology.Avoid the destruction of hot moulding technology to vitamin and peanut protein performance; Avoid the pollution of chemical substances such as extract technology lead, benzene; Avoid water-soluble complex process equipment and to the pollution of product, environment.
Summary of the invention: low temperature defat comprehensive processing technology for peanut of the present invention, be based on taking into account the comprehensive extraction and application of grease and thick protein (respectively accounting for 50%) in the peanut, technological process includes selected oven dry, removes scarlet, low-temperature defatted, produce peanut oil, complex and ultramicro grinding and form, also we can say two the low temperature process processes that include.(1) low temperature selected, take off scarlet: low temperature defat comprehensive processing technology for peanut of the present invention is dried and is removed the shelled peanut scarlet and handles under 50 to 60 ℃ of cryogenic conditions, the milky white shelled peanut that can produce consistency is as the degreasing raw material.(2) low-temperature defatted: squeeze degreasing under 35-40 ℃ condition, residual oil content is controlled in the 8-15%.Here said degreasing, and do not require peanut oil is squeezed out too much, to keep suitable grease be necessary because the subsequent production peanut is pure.Classification of the present invention is processed as: the grease that low temperature is squeezed out is handled by Physical Processing such as precipitations, press filtration, sterilization, produces and can eat something rare, also can ripe usefulness, contain the high-quality peanut oil of vitamin E; The active peanut that low temperature is squeezed out just presses the dregs of rice and obtains low fat peanut benevolence by the complex technology of recovering the shelled peanut original form, again through cutting, screening, produces the low fat peanut essence of different stage; Active peanut just presses the dregs of rice and presses through multiple, and fat content is reached below 5%, carries out ultramicro grinding again, can produce active peanut protein powder.
Use low temperature defat comprehensive processing technology for peanut of the present invention, avoided high-temperature process to destroy the drawback of peanut protein, the peanut oil of producing is transparent, can reach the GB one-level; The peanut protein powder of producing has kept abundant activity and whole substantially nutritional labelings; Active peanut protein powder has fine solubility, emulsibility, oil absorption, water imbibition, water-retaining property, foaming characteristic, toughness, caking property, ductility, tone modulability, gel formation property, tissue formation property, fiber formation property, film formation property and face and closes formation, being the preferred raw materials of various food additives and condensed food, is the important auxiliary material of various meat products.The low fat peanut essence of producing, no matter directly edible, still as the food auxiliary material, the nutrient proportioning is all more reasonable than common peanut benevolence.The low fat peanut essence of using low temperature defat comprehensive processing technology for peanut of the present invention to produce with its unique density and unit weight, has a wide range of applications in cold food and the production and processing of cake industry.Peanut protein is the high-quality complete protein, and is rich in multivitamin, and peanut is carried out the low temperature comprehensive development and utilization of grease, albumen, guarantees that the inherent nutritional labeling of shelled peanut is imperative.In addition, because the present invention adopts low temperature drying, peanut red coat is still good Chinese medicine material after purified treatment.The peanut protein powder can be processed into multiple imitative meat type food or food additives behind systematism.
Description of drawings: accompanying drawing is the process chart of low temperature defat comprehensive processing technology for peanut of the present invention.The selected oven dry of 1-2-removes scarlet 3-low-temperature defatted 4-and produces peanut oil 5-complex 6-ultramicro grinding
The specific embodiment: now in conjunction with the embodiments, low temperature defat comprehensive processing technology for peanut of the present invention is described in detail as follows: low temperature defat comprehensive processing technology for peanut of the present invention, be based on taking into account the comprehensive extraction and application of grease and thick protein in the peanut, technological process includes selected oven dry 1, removes scarlet 2, low-temperature defatted 3, produce peanut oil 4, complex 5 and ultramicro grinding 6 and form, also we can say to relate to two low temperature process processes that remove scarlet 2 and low-temperature defatted 3.The firstth, on the basis of selected oven dry 1, implement to remove scarlet 2.Low temperature defat comprehensive processing technology for peanut of the present invention dries and removes the processing of shelled peanut scarlet under 50 to 60 ℃ of cryogenic conditions, the milky white shelled peanut that can produce consistency is as the degreasing raw material.The secondth, on the basis that removes scarlet 2, carry out low-temperature defattedly 3, be under 35-40 ℃ condition, to squeeze degreasing, when producing peanut oil 4, residual oil content is controlled at below the 8-15%, makes active peanut and just presses the dregs of rice.Active peanut is just pressed the dregs of rice carry out complex 5 processing, adopt bulking process exactly, recover the basic configuration of shelled peanut, make the said low fat peanut essence of the present invention.Low fat peanut essence can be produced various local flavor low fat peanut food.Here said degreasing, and do not require peanut oil is squeezed out too much, to keep suitable grease be necessary because the subsequent production peanut is pure.Classification of the present invention is processed as: the grease that low temperature is squeezed out is handled by Physical Processing such as precipitations, press filtration, sterilization, produces and can eat something rare, also can ripe usefulness, contain the high-quality peanut oil of vitamin E; The active peanut that low temperature is squeezed out just presses the dregs of rice and obtains low fat peanut benevolence by complex 5 technologies of recovering the shelled peanut original form, again through cutting, screening, produces the low fat peanut essence of different stage; Active peanut just presses the dregs of rice if press through multiple again, and fat content is reached below 5%, carries out ultramicro grinding 6 again, can produce active peanut protein powder.Use low temperature defat comprehensive processing technology for peanut of the present invention, avoided high-temperature process to destroy the drawback of peanut protein, the peanut oil of producing is transparent, can reach the GB one-level; The peanut protein powder of producing has kept abundant activity and whole substantially nutritional labelings; Active peanut protein powder has fine solubility, emulsibility, oil absorption, water imbibition, water-retaining property, foaming characteristic, toughness, caking property, ductility, tone modulability, gel formation property, tissue formation property, fiber formation property, film formation property and dough formation property, being the preferred raw materials of various food additives and condensed food, is the important auxiliary material of various meat products.The low fat peanut essence of producing, no matter directly edible, still as the food auxiliary material, the nutrient proportioning is all more reasonable than common peanut benevolence.The low fat peanut essence of using low temperature defat comprehensive processing technology for peanut of the present invention to produce with its unique density and unit weight, has a wide range of applications in cold food and the production and processing of cake industry.Peanut protein is the high-quality complete protein, and is rich in multivitamin, and peanut is carried out the low temperature comprehensive development and utilization of grease, albumen, guarantees that the inherent nutritional labeling of shelled peanut is imperative.In addition, because the present invention adopts low temperature drying, peanut red coat is still good Chinese medicine material after purified treatment.The peanut protein powder can be processed into multiple imitative meat type food or food additives behind systematism.
Claims (4)
1, low temperature defat comprehensive processing technology for peanut, be based on taking into account the comprehensive extraction and application of grease and thick protein in the peanut, relate to two low temperature process processes that remove scarlet (2) and low-temperature defatted (3), it is characterized in that low temperature defat comprehensive processing technology for peanut carries out selected oven dry (1) and remove scarlet (2) handling under 50 to 60 ℃ of cryogenic conditions, produce the raw material of the milky white shelled peanut of consistency as defatted peanut protein; Carry out low-temperature defatted (3) under 35-40 ℃ condition, residual oil content is controlled at below the 8-15%, makes active peanut and just presses the dregs of rice.
2, low temperature defat comprehensive processing technology for peanut according to claim 1 is characterized in that just pressing the dregs of rice through the active peanut that squeeze out low-temperature defatted (3) obtains low fat peanut benevolence by complex (5) technology of recovering the shelled peanut original form.
3, low temperature defat comprehensive processing technology for peanut according to claim 2 is characterized in that the process cutting again of low fat peanut benevolence, screening, produces low fat peanut essence.
4, low temperature defat comprehensive processing technology for peanut according to claim 1 is characterized in that active peanut just presses the dregs of rice and presses through multiple, and fat content is reached below 5%, carries out ultramicro grinding (6) again, produces active peanut protein powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02135788 CN1202731C (en) | 2002-11-13 | 2002-11-13 | Low temperature defat comprehensive processing technology for peanut |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02135788 CN1202731C (en) | 2002-11-13 | 2002-11-13 | Low temperature defat comprehensive processing technology for peanut |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1409981A true CN1409981A (en) | 2003-04-16 |
| CN1202731C CN1202731C (en) | 2005-05-25 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 02135788 Expired - Fee Related CN1202731C (en) | 2002-11-13 | 2002-11-13 | Low temperature defat comprehensive processing technology for peanut |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101305820B (en) * | 2008-07-11 | 2011-09-14 | 赵永辉 | Shape recoverying method of defatted groundnut kernel |
| CN108477300A (en) * | 2018-04-13 | 2018-09-04 | 武汉轻工大学 | A kind of preparation method of the peanut protein yoghourt containing DHA |
-
2002
- 2002-11-13 CN CN 02135788 patent/CN1202731C/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101305820B (en) * | 2008-07-11 | 2011-09-14 | 赵永辉 | Shape recoverying method of defatted groundnut kernel |
| CN108477300A (en) * | 2018-04-13 | 2018-09-04 | 武汉轻工大学 | A kind of preparation method of the peanut protein yoghourt containing DHA |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1202731C (en) | 2005-05-25 |
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