阅读说明：本技术 一种花生油压榨工艺 (Peanut oil pressing process ) 是由 陈浩添 阳峰 陈泽健 陈嘉莉 于 2019-12-20 设计创作，主要内容包括：本发明涉及压榨花生油的技术领域,具体涉及一种花生油压榨工艺,其包括以下步骤：S1.焙炒花生米原料,焙炒温度逐渐上升至270-290℃；S2.压榨焙炒后的花生米原料得毛油；S3.在30min内将毛油温度冷却至12-20℃；S4.毛油过滤得花生油。本发明具有使得花生油抗氧化的能力获得提升,油脂分子的活性大幅下降,即便是温度回升后,油脂分子依然保持较强的惰性,导致氧化反应不易发生,从而使得花生油具有较长的存储时间,不易腐败,还能使得花生油的香味更浓郁,花生油十分清香,且香气较为持久,不易消散,使得花生油的质量较佳的效果。(The invention relates to the technical field of peanut oil pressing, in particular to a peanut oil pressing process, which comprises the following steps: s1, roasting the peanut raw material, wherein the roasting temperature is gradually increased to 270-290 ℃; s2, squeezing the roasted peanut raw material to obtain crude oil; s3, cooling the crude oil to 12-20 ℃ within 30 min; and S4, filtering the crude oil to obtain the peanut oil. The invention has the effects of improving the oxidation resistance of the peanut oil, greatly reducing the activity of grease molecules, keeping the grease molecules in strong inertia even after the temperature rises, and preventing oxidation reaction from happening, so that the peanut oil has longer storage time, is not easy to decay, can make the fragrance of the peanut oil more intense, has very faint scent, has longer lasting fragrance, is not easy to dissipate and ensures better quality of the peanut oil.)

1. A peanut oil pressing process is characterized in that: the method comprises the following steps:

s1, roasting the peanut raw material, wherein the roasting temperature is gradually increased to 270-290 ℃;

s2, squeezing the roasted peanut raw material to obtain crude oil;

s3, cooling the crude oil to 12-20 ℃ within 30 min;

and S4, filtering the crude oil to obtain the peanut oil.

2. The peanut oil pressing process of claim 1, wherein: in the step S1, the temperature of the roasting equipment is increased to 90-110 ℃, and then peanut raw materials are added for roasting.

3. The peanut oil pressing process of claim 2, wherein: in the step S1, the baking temperature is raised from 90-110 ℃ to 270-.

4. The peanut oil pressing process of claim 1, wherein: in step S1, the peanut kernels are roasted after removing impurities from the peanut kernels.

5. The peanut oil pressing process of claim 1, wherein: in the step S3, the temperature of the crude oil is cooled to 12-20 ℃ within 25-30 min.

6. The peanut oil pressing process of claim 1, wherein: in the step S4, the prepared peanut oil is deposited for 7 to 10 days and then is sampled and inspected, if the peanut oil is qualified, the peanut oil is packaged, and if the peanut oil is not qualified, the degradation treatment of aflatoxin B1 is carried out.

7. The peanut oil pressing process of claim 1, wherein: in the step S4, the crude oil is filtered by a filter pressing process.

8. The peanut oil pressing process of claim 7, wherein: in the step S4, the pressure filtration pressure is 7-8 KPa.

Technical Field

The invention relates to the technical field of peanut oil pressing, in particular to a peanut oil pressing process.

Background

At present, various edible oils are available, wherein peanut oil is one of the common edible oils, is relatively easily digestible, and can prevent skin from wrinkling, aging, blood vessel wall protection and thrombosis, and is helpful for preventing arteriosclerosis and coronary heart disease. The choline in the peanut oil can also improve the memory of human brain and delay the decline of brain function.

The existing peanut oil is divided into leached peanut oil and pressed peanut oil, the pressed peanut oil is directly separated from oil from raw materials by physical pressure, and chemical additives are not added, so that natural active nutrition in the peanut oil is not damaged, and the nutritional value of the peanut oil is maintained.

The above prior art solutions have the following drawbacks: the pressed peanut oil is not added with chemical additives in order to keep the natural state of the peanut oil, so that the oxidation resistance of the peanut oil is insufficient, the peanut oil can be oxidized to form hydroperoxide under the action of oxygen, and particularly at higher room temperature in summer, the oxidation speed is higher, the storage time of the peanut oil is shorter, and therefore, the improvement space is provided.

Disclosure of Invention

Aiming at the defects in the prior art, the invention aims to provide a peanut oil pressing process.

The above object of the present invention is achieved by the following technical solutions:

a peanut oil pressing process comprises the following steps:

s1, roasting the peanut raw material, wherein the roasting temperature is gradually increased to 270-290 ℃;

s2, squeezing the roasted peanut raw material to obtain crude oil;

s3, cooling the crude oil to 12-20 ℃ within 30 min;

and S4, filtering the crude oil to obtain the peanut oil.

By adopting the technical scheme, the inventor unexpectedly finds that the crude oil is rapidly cooled to 12-20 ℃ from a high temperature close to 300 ℃ within 30min, so that the antioxidation capability of the peanut oil is improved, the activity of oil molecules is greatly reduced, and the oil molecules still keep stronger inertia even after the temperature rises, so that the oxidation reaction is not easy to occur, and the peanut oil has longer storage time and is not easy to decay;

meanwhile, the inventor unexpectedly finds that the crude oil is rapidly cooled to 12-20 ℃ from a high temperature close to 300 ℃ within 30min, so that the fragrance of the peanut oil is stronger, the peanut oil is very fragrant, the fragrance is more durable and is not easy to dissipate, and the quality of the peanut oil is better;

the method has the advantages that the peanut raw material is roasted, the roasting temperature is controlled to gradually rise to 270-290 ℃, the primary oil yield of the peanut raw material is effectively improved, the primary oil yield of the peanut raw material is 55-60% during squeezing, the raw material is fully utilized, the waste of the raw material is reduced, and the cost for purchasing the raw material is reduced;

the peanut oil is obtained after the crude oil is filtered, so that the peanut oil is more pure and is not easy to be mixed with impurities, the peanut oil is relatively clear, and the quality of the peanut oil is ensured.

The present invention in a preferred example may be further configured to: in the step S1, the temperature of the roasting equipment is increased to 90-110 ℃, and then peanut raw materials are added for roasting.

By adopting the technical scheme, the peanut raw material is added after the roasting equipment is heated to 90-110 ℃, so that the time for gradually heating the peanut raw material at a low temperature is shortened, the peanut directly enters a high-temperature roasting stage, and the oil yield of the peanut raw material is improved.

The present invention in a preferred example may be further configured to: in the step S1, the baking temperature is raised from 90-110 ℃ to 270-.

By adopting the technical scheme, the temperature is raised from 90-110 ℃ to 270-290 ℃ within 20-30min through the roasting temperature, so that the over-short roasting time is avoided, the roasting is not sufficient, the excessive carbonization of the peanut raw material caused by the over-long roasting time is avoided, and the oil yield of the peanut raw material is favorably improved.

The present invention in a preferred example may be further configured to: in step S1, the peanut kernels are roasted after removing impurities from the peanut kernels.

By adopting the technical scheme, the impurities in the peanut raw materials are removed firstly and then roasted, so that the condition that the impurities release harmful substances during high-temperature roasting is reduced, the roasted peanut raw materials are relatively healthy, and the pressed peanut oil is relatively safe, healthy and rich in nutrition.

The present invention in a preferred example may be further configured to: in the step S3, the temperature of the crude oil is cooled to 12-20 ℃ within 25-30 min.

By adopting the technical scheme, the crude oil is cooled to 12-20 ℃ within 25-30min, the condition that the effect of improving the oxidation resistance of the peanut oil is reduced due to too low cooling speed is reduced, meanwhile, the condition that the quality of the peanut oil is affected due to the fact that the molecular structure of grease is damaged due to too high cooling speed is reduced, and the peanut oil is guaranteed to have higher oxidation resistance and stronger fragrance.

The present invention in a preferred example may be further configured to: in the step S4, the prepared peanut oil is deposited for 7 to 10 days and then is sampled and inspected, if the peanut oil is qualified, the peanut oil is packaged, and if the peanut oil is not qualified, the degradation treatment of aflatoxin B1 is carried out.

By adopting the technical scheme, the detection result is more accurate through spot inspection after 7-10 days of precipitation, so that the quality of the peanut oil is effectively ensured.

The present invention in a preferred example may be further configured to: in the step S4, the crude oil is filtered by a filter pressing process.

Through adopting above-mentioned technical scheme, filter crude oil through the filter-pressing for crude oil filtration efficiency is very fast, improves system oily efficiency, thereby reduce time cost is favorable to increasing output.

The present invention in a preferred example may be further configured to: in the step S4, the pressure filtration pressure is 7-8 KPa.

By adopting the technical scheme, the efficiency of filter pressing is ensured by controlling the appropriate filter pressing pressure, the increase of the impurity content in the peanut oil obtained by filter pressing due to overlarge pressure is avoided, and the quality of the peanut oil is favorably improved.

In summary, the invention includes at least one of the following beneficial technical effects:

1. the crude oil is rapidly cooled to 12-20 ℃ from a high temperature close to 300 ℃ within 30min, so that the oxidation resistance of the peanut oil is improved, the activity of oil molecules is greatly reduced, and the oil molecules still keep strong inertia even after the temperature is raised, so that the oxidation reaction is not easy to occur, and the peanut oil has long storage time and is not easy to rot, and the fragrance of the peanut oil is more intense, the peanut oil is very fragrant, the fragrance is more lasting and is not easy to dissipate, so that the quality of the peanut oil is better;

2. the peanut raw material is roasted, and the roasting temperature is controlled to gradually rise to 270-290 ℃, so that the primary oil yield of the peanut raw material is effectively improved, the raw material is fully utilized, the waste of the raw material is reduced, and the cost for purchasing the raw material is reduced;

3. the temperature is raised from 90-110 ℃ to 270-290 ℃ within 20-30min by roasting, so that the over-short roasting time is avoided, the roasting is not sufficient, the excessive carbonization of the peanut raw material caused by the over-long roasting time is avoided, and the oil yield of the peanut raw material is improved.

Drawings

Figure 1 is a schematic flow diagram of the peanut oil pressing process of the present invention.

Detailed Description

The present invention will be described in further detail with reference to the accompanying drawings.