CN1100502C

CN1100502C - Technology for producing deoiled peanut

Info

Publication number: CN1100502C
Application number: CN99120447A
Authority: CN
Inventors: 裴敦平
Original assignee: Individual
Current assignee: Individual
Priority date: 1999-12-22
Filing date: 1999-12-22
Publication date: 2003-02-05
Anticipated expiration: 2019-12-22
Also published as: CN1300565A

Abstract

The present invention relates to a method for producing deoiled peanut kernels. A finished product is manufactured by sieving, preheating, expression, swelling, drying, peeling, etc. fat in the peanut kernels can be removed by 70 to 80% by the present invention, and the present invention can keep the original shape and the taste of every peanut kernel and improve protein content by more than 70%; thus, the peanut kernels become high-protein and low-fat deoiled peanut kernels with excellent taste, which are pursued by people.

Description

A kind of production method of defatted peanut benevolence

The present invention relates to the processing method of a kind of crops, specifically a kind of production method of defatted peanut benevolence.

Shelled peanut and be subjected to general the liking of people with its unique local flavor with the varieties of food items that shelled peanut is processed into, but along with the raising of people's living standard and the transformation of concept of health, people have proposed high protein, low-fat requirement to food.Shelled peanut contains very high protein, in every hectogram protein content up to 28～30 grams, higher 1.5～2.5 times than lean pork, beef and mutton.But also contain up to the fat more than 50% in the shelled peanut.At present, the method for degreasing mainly contains squeezing and leaches two kinds, but these two kinds of methods all are that shelled peanut is pulverized, and are the peanut cake or the dregs of rice after the degreasing, so just can not be used for processing the shelled peanut goods again.The processing method of defatted peanut benevolence all has the people both at home and abroad in research, has document announcement United States Department of Agriculture agricultural research center to study successfully the method for producing defatted peanut benevolence with special-purpose crusher.Xinjiang of China one tame department has been studied into the method for producing defatted peanut benevolence with organic solvent in special batch extractor.These two kinds of methods all need special equipment, invest more relatively.

Purpose of the present invention a kind ofly sloughs 70～80% with fat contained in the shelled peanut with regard to providing, and can make shelled peanut keep original shape and taste, and can make the production method of protein content raising, small investment, defatted peanut benevolence simple to operate.

The present invention is achieved in that one, the defatted peanut benevolence technological process of production is: shelled peanut → screening → preheating → squeezing → swollen → oven dry → decortication → packing → finished product;

Two, defatted peanut benevolence processing regulations for technical operation

1, screening impurity elimination

Defatted peanut benevolence is used for the various peanut foods of processing, therefore, will carry out conscientious screening to shelled peanut, shelled peanut is removed impurity such as sand, stone, soil block, choose remove germinate, moldy kernel, 6mm is selected in the aperture of sieve plate for use, to screen out too small blighted grain;

2, preheating dehydration

What defatted peanut benevolence required raw material goes into to press moisture 5%～6%, and general shelled peanut is moisture 8～10%, that have even higher, therefore, must preheating dehydration, 65 ℃ of oven dry are adopted in dehydration, stoving time with moisture what and decide, reach at 5～6% o'clock to the raw material water content and be as the criterion to dry by the fire, at room temperature cool to 25～30 ℃ naturally after the baking;

3, the weighing dress presses

Charging thickness has tangible influence to the degreasing and the recovery effect of shelled peanut, therefore, must control charging thickness, the height that circle is pressed in combination is 8 centimetres, when filling with substance is suitable for reading fair or lower slightly with raw material and press for extracting juice circle, forbids to exceed and presses circle height suitable for reading, for this standard is controlled in strictness, should accomplish that the weighing dress presses, every press for extracting juice charging is advisable with 4 kilograms;

4, infantees buffering

Combination is pressed circle and is metallic article, and corner angle are clearly demarcated, and for reducing the mechanical damage that it causes shelled peanut, at when filling with substance layer overlay knit nylon cloth in advance, wrap up raw material with it the charging back, to strengthen the cushioning effect of raw material to mechanical pressure;

5, controlled pressure

Pressure to raw material during squeezing will slowly apply, and stops pressurization when pressure reaches 150 kilograms every square centimeter (14.7 MPa), static 20～30 minutes, can reduce pressure and unload press for extracting juice; In addition, also can apply different pressure respectively, to obtain the different shelled peanut of degreasing effect according to the requirement of the food of processing after the shelled peanut degreasing to fat content;

6, digestion is swollen

The boiling water that the material cake that unloads is put into 100 ℃ carries out swollen of digestion, 3～5 minutes digestion time, pulls control water out;

7, add condiment

In the process of swollen of digestion, added different spices and flavouring in the water in the past, to produce the defatted peanut benevolence food of different taste, the condiment of interpolation is determined with the taste of end article;

8, temperature control oven dry

With the shelled peanut oven dry behind the control water, the method of oven dry can adopt fried or roasting mode with the difference of the food that finally is processed into, no matter but which kind of mode all should be controlled at temperature 160 ℃～165 ℃, make the burnt paste of shelled peanut spoiled in case temperature is too high, spread cooling after the oven dry immediately out, do not pile up together, the influence heat radiation, suit one's taste and cause harmful effect, oven dry back product water content should be controlled at 1.5～3%;

9, purify residual skin

Shelled peanut is after squeezing swollen, and epidermis has been subjected to heavy damage, and incomplete influence is attractive in appearance, therefore, incomplete epidermis will be sloughed after the oven dry, and decortication can be adopted machinery and manual two kinds of methods, and it is thoroughly clean that decortication is wanted;

10, package storage

Defatted peanut benevolence must be contained in the bag or box of water proof protection against the tide, stores under the condition of low temperature drying.

The equipment of the production method of defatted peanut benevolence of the present invention is to use existing common vertical hydraulic oil press, only need to change a kind of combined type press for extracting juice circle and just can produce defatted peanut benevolence, this combined type presses circle and has also applied for utility model patent simultaneously, the defatted peanut benevolence that adopts this combined type press for extracting juice circle and this method to produce, fat in the shelled peanut can be sloughed 70～80%, and can make shelled peanut keep original shape and taste, and can make protein content improve more than 70%, become the high protein that people pursue, the defatted peanut benevolence of low-fat taste excellence, and this invention small investment, method is simple, being convenient to promote, is a new technology that has very much exploitation to be worth.

Claims

1, a kind of production method of defatted peanut benevolence is characterized in that, the defatted peanut benevolence technological process of production is: shelled peanut → screening → preheating → squeezing → swollen → oven dry → decortication → packing → finished product;

1. screen impurity elimination

Shelled peanut is removed sand, stone, soil block impurity, choose and remove germination, moldy kernel, 6mm is selected in the aperture of sieve plate for use, to screen out too small thin blighted grain;

2. preheating dehydration

65 ℃ of oven dry are adopted in dehydration, stoving time with moisture what and decide, reach at 5～6% o'clock to the raw material water content and be as the criterion to dry by the fire, at room temperature cool to 25～30 ℃ naturally after the baking;

3. the weighing dress presses

The height of combination press for extracting juice circle is 8 centimetres, and when filling with substance is suitable for reading fair or lower slightly with raw material and press for extracting juice circle, forbids to exceed and presses circle height suitable for reading, and every press for extracting juice is feeded 4 kilograms;

4. infantees cushions

At when filling with substance layer overlay knit nylon cloth in advance, wrap up raw material with it the charging back;

5. controlled pressure

Pressure to raw material during squeezing will slowly apply, and stops pressurization when pressure reaches 150 kilograms every square centimeter (14.7 MPa), static 20～30 minutes, can reduce pressure and unload press for extracting juice;

6. digestion is swollen

The boiling water that the material cake that unloads is put into 100 ℃ carries out swollen of digestion, 3～5 minutes person's of soaking time, pulls control water out;

7. add condiment

In the process of swollen of digestion, in water, add different spices and flavouring, to produce the defatted peanut benevolence food of different taste, the condiment of interpolation is determined with the taste of end article;

8. temperature control oven dry

With the shelled peanut oven dry behind the control water, fried or roasting mode is adopted in oven dry, and temperature is controlled at 160 ℃～165 ℃, spreads cooling after the oven dry immediately out, does not pile up together, and oven dry back product water content should be controlled at 1.5～3%;

9. purify residual skin

Machinery and manual two kinds of methods are adopted in decortication, and it is thoroughly clean that decortication is wanted;

10. package storage