CN116948742A - Method for improving peanut oil water phase extraction efficiency by utilizing synergistic effect and application - Google Patents
Method for improving peanut oil water phase extraction efficiency by utilizing synergistic effect and application Download PDFInfo
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- 238000000605 extraction Methods 0.000 title claims abstract description 81
- 238000000034 method Methods 0.000 title claims abstract description 54
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 47
- 235000019483 Peanut oil Nutrition 0.000 title claims abstract description 40
- 239000000312 peanut oil Substances 0.000 title claims abstract description 40
- 230000002195 synergetic effect Effects 0.000 title claims abstract description 19
- 239000003921 oil Substances 0.000 claims abstract description 95
- 235000019198 oils Nutrition 0.000 claims abstract description 95
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 85
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 85
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 85
- 235000020232 peanut Nutrition 0.000 claims abstract description 85
- 238000005496 tempering Methods 0.000 claims abstract description 53
- 238000011282 treatment Methods 0.000 claims abstract description 20
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000004519 grease Substances 0.000 claims abstract description 14
- 239000000725 suspension Substances 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 238000007670 refining Methods 0.000 claims abstract description 8
- 241001553178 Arachis glabrata Species 0.000 claims abstract 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 24
- 239000002002 slurry Substances 0.000 claims description 20
- 239000007788 liquid Substances 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 12
- 238000010298 pulverizing process Methods 0.000 claims description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 14
- 102000004169 proteins and genes Human genes 0.000 abstract description 14
- 230000003647 oxidation Effects 0.000 abstract description 5
- 238000007254 oxidation reaction Methods 0.000 abstract description 5
- 238000004925 denaturation Methods 0.000 abstract description 4
- 230000036425 denaturation Effects 0.000 abstract description 4
- 238000005265 energy consumption Methods 0.000 abstract description 4
- 230000001105 regulatory effect Effects 0.000 abstract description 4
- 239000002904 solvent Substances 0.000 abstract description 4
- 230000003750 conditioning effect Effects 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 244000105624 Arachis hypogaea Species 0.000 description 71
- 239000012071 phase Substances 0.000 description 31
- 239000000243 solution Substances 0.000 description 16
- 230000000052 comparative effect Effects 0.000 description 14
- 239000000839 emulsion Substances 0.000 description 11
- 239000008346 aqueous phase Substances 0.000 description 8
- 238000005303 weighing Methods 0.000 description 8
- 241001061106 Sargocentron rubrum Species 0.000 description 7
- 238000004945 emulsification Methods 0.000 description 7
- 238000004898 kneading Methods 0.000 description 7
- 239000007864 aqueous solution Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 239000003960 organic solvent Substances 0.000 description 4
- 239000008157 edible vegetable oil Substances 0.000 description 3
- 230000001804 emulsifying effect Effects 0.000 description 3
- 230000010355 oscillation Effects 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- 239000008158 vegetable oil Substances 0.000 description 3
- 238000003809 water extraction Methods 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 230000002209 hydrophobic effect Effects 0.000 description 2
- 238000002386 leaching Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 240000001548 Camellia japonica Species 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000010495 camellia oil Substances 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000018597 common camellia Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 235000021400 peanut butter Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 239000002699 waste material Substances 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
- C11B1/10—Production of fats or fatty oils from raw materials by extracting
-
- 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)
- Fats And Perfumes (AREA)
Abstract
The application provides a method for improving peanut oil water phase extraction efficiency by utilizing synergistic effect and application thereof, which comprises the steps of conditioning peanut kernels with red skin by hot air, removing red skin of the peanut kernels, crushing the peanut kernels into uniform and fine peanut pulp, mixing the peanut pulp with ethanol water solution, fully stirring the mixture into suspension, and carrying out vibration extraction; centrifuging to separate an emulsified layer and a clear oil layer, centrifuging again, and collecting the upper clear oil layer. Compared with the prior art, the application utilizes hot air tempering and ethanol water solution extraction cooperatively, thereby greatly improving the clear oil yield; the hot air tempering time is short, the safety of the solvent is high, and special demulsification treatment is not needed. The short-time tempering protein has low denaturation degree and low energy consumption; the solvent is safe and low in cost; the clear oil yield is high, and the method is suitable for industrial application; in addition, the pH value does not need to be regulated in the whole process, so that the time is saved; the whole peanut kernel with red skin is quenched and tempered, so that oxidation is reduced; the condition is mild, the process is simple and environment-friendly; the product is safe, and the obtained grease has high quality and does not need refining.
Description
Technical Field
The application belongs to the technical field of vegetable oil water phase extraction, and particularly relates to a method for improving peanut oil water phase extraction efficiency by utilizing a synergistic effect and application thereof.
Background
Under the large background of paying attention to grain safety, the supply safety of edible oil and fat is also attracting attention. The main sources of the edible oil are vegetable oil, including soybean oil, peanut oil, rapeseed oil, sunflower seed oil, oil tea seed oil and the like.
Common edible oil and fat obtaining methods include an organic solvent leaching method, a squeezing method and an aqueous phase extraction method. With the increasing pressure of environmental protection, the call for oil extraction by replacing the organic solvent leaching method is gradually increased, and the oil yield by the squeezing method is low. With the pursuit of healthy diet, vegetable oil water phase extraction technology is increasingly favored, and water phase extraction technology becomes the most promising oil preparation alternative technology in the future. The oil water phase extraction process is green, safe and environment-friendly, and for most of oil materials, the oil obtained by water phase extraction does not need refining, or the oil with high quality can be obtained by simple refining, so that the oil water phase extraction process has good economical efficiency and wider application prospect.
The method for improving the oil water phase extraction technology improves the clear oil yield of the oil, and is a difficult problem that the industrial application of the oil water phase extraction technology must be overcome. In principle, oil with high oil content is suitable for water phase extraction, and the water phase extraction of the camellia seeds can obtain higher clear oil yield. For the aqueous extraction of peanut oil, although the oil content of peanut is high, the emulsification phenomenon is extremely serious in the aqueous extraction process of peanut oil, clear oil is hardly obtained, and high clear oil yield is hardly obtained even through demulsification treatment.
The major obstacle of the current oil-water extraction technology which is not applied on a large scale is that the emulsification is serious and the yield of the clear oil is low, and especially for peanut oil, the special demulsification treatment is needed for obtaining more clear oil. Researchers have adopted many aqueous phase extraction methods, but the clear oil yield is still lower, even if special demulsification treatment is adopted after extraction, the clear oil yield is still low, the time and the labor are wasted, the production efficiency is low, the cost is high, and the economy is poor. Emulsification is a key technical problem to be solved in realizing industrial application of oil water phase extraction, otherwise, large-scale application is difficult to realize.
The important reason for emulsification is that grease and protein hydrophobic area are combined to be dissolved together, or the grease and the protein hydrophobic area are respectively dissolved and then are combined in an extraction system in a re-emulsifying way, the nature is that the hydrophilicity of the protein is low, and certain bonding force exists between the grease and the protein, so that emulsion is formed. Common demulsification methods include enzymolysis demulsification, freeze-thawing demulsification, organic solvent demulsification and the like. The molecular weight of the protein can be reduced through enzymolysis, which is favorable for grease release, but has limited inhibition effect on emulsification, bitter peptide can be generated, the price of the enzyme is higher, and the cost problem exists in large-scale application; the emulsion breaking can be performed after freezing and thawing, the clear oil yield can be obviously improved, but the energy consumption is high and the time consumption is long; the organic solvent demulsifies, and has high cost, residual dissolution and poor environmental protection.
Therefore, finding an aqueous phase extraction method without additional demulsification is helpful for realizing industrial application of the oil aqueous phase extraction technology.
Disclosure of Invention
The application aims to provide a method for improving the extraction efficiency of peanut oil water phase by utilizing a synergistic effect, and solves the problem that clear oil is difficult to obtain due to serious emulsification in the peanut oil water phase extraction.
The application also aims to provide an application of the method for improving the water phase extraction efficiency of peanut oil by utilizing the synergistic effect, which is used for extracting the peanut oil and improving the clear oil yield of water phase extraction.
The specific technical scheme of the application is as follows:
a method for improving peanut oil water phase extraction efficiency by utilizing synergistic effect, comprising the following steps:
1) Carrying out hot air tempering treatment on the shelled peanut with the red skin, cooling, and removing the red skin of the shelled peanut;
2) Crushing the red-removed peanut kernels to obtain peanut pulp;
3) Mixing ethanol water solution with peanut pulp, stirring to obtain suspension, and oscillating to extract oil;
4) After extraction, centrifuging to suck the upper clear oil and the emulsified layer, centrifuging again, and sucking the upper clear oil.
The red-skin peanut kernels in the step 1) refer to: the peanut kernel with red skin is complete; the red coating has the function of isolating oxygen in tempering, thereby preventing the oxidation of oil in the peanut kernel.
The concrete method for the hot air thermal refining in the step 1) comprises the following steps: tempering the red-coated peanut kernels with hot air at 120-180 ℃ for 10-75min.
Preferably, in the step 1), good tempering effects can be obtained in the steps of tempering at 120 ℃ for 75min, tempering at 140 ℃ for 45min, tempering at 160 ℃ for 30min and tempering at 180 ℃ for 10min, so that the clear oil yield can reach more than 95%. When the tempering strength is lower, the improvement effect on the clear oil yield is reduced; when the tempering strength is too high, energy consumption is wasted, and the peanut protein denaturation degree is too high, so that the retention of the functional properties of the peanut protein is not facilitated.
After the hot air thermal refining of the peanut kernels with the red skin in the step 1), cooling for 5-20min to 30-40 ℃, immediately rubbing to remove the red skin, otherwise, removing the red skin more difficultly; the application controls the cooling time from 5-20min to 30-40 ℃ at room temperature to be the best time for removing peanut skin.
The crushing conditions in the step 2) are as follows: pulverizing at 22000-25000r/min for 2-6 times, 20+ -2 s each time; pulverizing into uniform fine slurry;
in the step 3), the solid-to-liquid ratio of the peanut pulp and the ethanol aqueous solution is as follows: 1:2-10 g/mL; preferably 1:2 to 5g/mL.
In the step 3), the volume fraction of the ethanol aqueous solution is as follows: 46% -56%;
in the step 3), after the peanut pulp and the ethanol water solution are fully stirred into suspension, the pH of the system is not required to be regulated, and the grease extraction is directly carried out;
in the step 3), in the oscillation extracted grease, the oscillation speed is controlled as follows: 120-180r/min; the extraction temperature was: the extraction time is 50-80 ℃, and the extraction time is as follows: 0.5 to 2.5 hours.
The application controls the solid-liquid ratio to be 1:2-10 g/mL, the solid-liquid ratio is too low, the extraction system is viscous and is not easy to operate; the solid-liquid ratio is too high, so that not only is the waste caused, but also the dissolution loss of the clear oil is increased, and the yield of the clear oil is reduced to some extent.
In the step 4), after extraction is finished, the higher clear oil yield can be obtained by only centrifugal separation without other special demulsification treatment, and the yield reaches more than 95%. In the step 4), through the second centrifugation, the oil-water interface is clearer, and the clear oil separation is facilitated.
The application of the method for improving the peanut oil water phase extraction efficiency by utilizing the synergistic effect provided by the application is used for peanut oil extraction, and the clear oil yield is more than 95%. Compared with the prior art, the application can improve the hydrophilicity of protein in the peanut kernel by using hot air tempering, and is easy to separate from grease; the protein has emulsifying activity, and the emulsifying activity of the dissolved protein is inhibited by ethanol, and the modified oil can reduce the emulsifying degree in the extraction process by being cooperated with ethanol aqueous solution, so that the clear oil yield of peanut oil aqueous phase extraction is improved. The protein denaturation degree is low after short-time hot air tempering, and the ethanol aqueous solution is safe, low-cost and easy to obtain, so that the edible health of the grease is not affected; the ethanol water solution adopted is polar, is easy to dissolve in water, and belongs to water phase extraction; the whole process does not need special demulsification treatment, does not consume biological enzymes or energy sources required by freeze thawing, and is environment-friendly, and the product is healthy and safe; the extraction condition is mild, the process is simple, and the obtained grease does not need further refining. The application does not need other complex treatments such as microwaves and the like, does not need special demulsification treatment, and has low cost; the pH value of the system is not required to be regulated, so that the time is saved, and the production efficiency is improved; the water phase extraction is adopted, the clear oil yield is high, and the problem of extremely serious emulsification in the peanut oil water phase extraction process is solved.
Drawings
Figure 1 peanut oil synergistic extraction effect: non-tempering + water extraction (a), non-tempering + ethanol aqueous extraction (B); tempering and water extraction (C); tempering and extracting with ethanol water solution.
Detailed Description
The application is further illustrated below in connection with specific embodiments.
Example 1
A method for improving peanut oil water phase extraction efficiency by utilizing synergistic effect, comprising the following steps:
1) Tempering the whole peanut kernels with red coats with hot air at 120 ℃ for 75min;
2) Cooling for 10min to 30-40deg.C, immediately kneading to remove peanut skin;
3) Crushing the red-removed peanut kernels for 3 times at 24000r/min for 20s each time, and crushing the red-removed peanut kernels into uniform and fine slurry to obtain peanut slurry;
4) Mixing 46% ethanol water solution with peanut pulp according to a solid-liquid ratio of 1:3g/mL, fully stirring to form suspension, and performing vibration extraction at 60 ℃ for 1.5h at 140 r/min;
5) After extraction is finished, centrifuging for 15min at 5000r/min, sucking the upper clear oil and the emulsion layer, and centrifuging the sucked upper clear oil and the emulsion layer for 10min again at 4000r/min without special demulsification treatment, sucking the upper clear oil, weighing, and metering the clear oil yield. The peanut clear oil obtained by the process has the yield of 96.07 percent, and the clear oil calculating method comprises the following steps: the mass of the clear oil accounts for the percentage of the total mass of the grease in the peanut butter.
Comparative example 1
A peanut oil aqueous phase extraction method, comprising the steps of:
according to example 1, except that the hot air tempering of step 1) was not performed, the clear oil yield was only 56.84% under the same conditions without tempering.
Comparative example 2
A peanut oil aqueous phase extraction method, comprising the steps of:
according to example 1, except that the peanut paste in step 4) was mixed with water, the clear oil yield of comparative example 2 was 0 even when the above-mentioned tempering was performed using water as an extractant.
Comparative example 3
A peanut oil aqueous phase extraction method, comprising the steps of:
according to example 1, except that the hot air tempering of step 1) was not performed and the peanut paste was mixed with water in step 4), comparative example 3 was not subjected to the tempering and the clear oil yield was 0 when water was used as an extractant (a in fig. 1).
Example 2
A method for improving peanut oil water phase extraction efficiency by utilizing synergistic effect, comprising the following steps:
1) Tempering the whole peanut kernels with red coats with hot air at 140 ℃ for 45min;
2) Cooling for 15min to 30-40deg.C, immediately kneading to remove peanut skin;
3) Crushing the red-removed peanut kernels for 4 times at 24000r/min for 20s each time, and crushing the red-removed peanut kernels into uniform and fine slurry to obtain peanut slurry;
4) Mixing 50% ethanol water solution with peanut pulp according to a solid-liquid ratio of 1:3g/mL, fully stirring to form suspension, and performing vibration extraction at 60 ℃ for 1.5h at 140 r/min;
5) After extraction is finished, centrifuging for 15min at 5000r/min, sucking the upper clear oil and the emulsion layer, without special demulsification treatment, centrifuging for 10min again at 4000r/min, sucking the upper clear oil, weighing, and metering the clear oil yield.
Example 2 the peanut oil yield obtained by the above procedure was 95.29%.
Comparative example 4
According to example 2, except that the hot air tempering treatment of step 1) was not performed, the clear oil yield was only 58.51% under the same conditions without tempering.
Comparative example 5
According to example 2, except that the peanut paste in step 4) was mixed with water, the yield of clean oil was 0 even when water was used as an extractant through the tempering.
Example 3
A method for improving peanut oil water phase extraction efficiency by utilizing synergistic effect, comprising the following steps:
1) Tempering the whole peanut kernels with red coats with hot air at 180 ℃ for 10min;
2) Then cooling for 20min to 30-40 ℃, immediately rubbing to remove peanut skin;
3) Crushing the red-removed peanut kernels for 5 times at 24000r/min for 20s each time, and crushing the red-removed peanut kernels into uniform and fine slurry to obtain peanut slurry;
4) Mixing 48% ethanol water solution with peanut pulp according to a solid-liquid ratio of 1:3g/mL, fully stirring to form suspension, and performing oscillation extraction at 60 ℃ for 2.0h at 160 r/min;
5) After extraction is finished, centrifuging for 15min at 5000r/min, sucking the upper clear oil and the emulsion layer, without special demulsification treatment, centrifuging for 10min again at 4000r/min, sucking the upper clear oil, weighing, and metering the clear oil yield.
Example 3 the peanut oil yield obtained by the above procedure was 96.15%,
comparative example 6
According to example 3, except that the hot air tempering of step 1) was not performed, the clear oil yield was only 56.39% without tempering under the same conditions (B in FIG. 1).
Comparative example 7
According to example 3, except that the peanut paste in step 4) was mixed with water, the yield of clean oil was 0 even when water was used as an extractant through the tempering. (C in FIG. 1).
Example 4
A method for improving peanut oil water phase extraction efficiency by utilizing synergistic effect, comprising the following steps:
1) Tempering the whole peanut kernels with red coats with hot air at 180 ℃ for 10min;
2) Then cooling for 17min to 30-40deg.C, immediately kneading to remove peanut skin;
3) Crushing the red-removed peanut kernels for 5 times at 24000r/min for 20s each time, and crushing the red-removed peanut kernels into uniform and fine slurry to obtain peanut slurry;
4) Mixing 50% volume fraction ethanol water solution with peanut slurry according to a solid-liquid ratio of 1:5g/mL, fully stirring to form suspension, and performing shaking extraction at 65 ℃ for 1.5h at 120 r/min;
5) After extraction is finished, centrifuging for 15min at 5000r/min, sucking the upper clear oil and the emulsion layer, without special demulsification treatment, centrifuging for 10min again at 4000r/min, sucking the upper clear oil, weighing, and metering the clear oil yield.
Example 4 the peanut oil yield obtained by the above procedure was 97.78%.
Comparative example 8
According to example 4, except that the hot air tempering of step 1) was not performed, the clear oil yield was only 57.13% without tempering under the same conditions.
Comparative example 9
According to example 4, except that the peanut paste in step 4) was mixed with water, the yield of clean oil was 0 even when water was used as an extractant through the tempering.
Example 5
A method for improving peanut oil water phase extraction efficiency by utilizing synergistic effect, comprising the following steps:
1) Tempering the whole peanut kernels with red coats with hot air at 160 ℃ for 30min;
2) Cooling for 18min to 30-40deg.C, immediately kneading to remove peanut skin;
3) Crushing the red-removed peanut kernels for 5 times at 24000r/min for 20s each time, and crushing the red-removed peanut kernels into uniform and fine slurry to obtain peanut slurry;
4) Mixing 48% ethanol water solution with peanut pulp according to a solid-liquid ratio of 1:3g/mL, fully stirring to form suspension, and performing vibration extraction at 60 ℃ for 1.5h at 140 r/min;
5) After extraction is finished, centrifuging for 15min at 5000r/min, sucking the upper clear oil and the emulsion layer, without special demulsification treatment, centrifuging for 10min again at 4000r/min, sucking the upper clear oil, weighing, and metering the clear oil yield.
Example 5 the peanut oil yield obtained by the above procedure was 95.96%.
Example 6 (as a comparison)
A method for improving peanut oil water phase extraction efficiency by utilizing synergistic effect, comprising the following steps:
1) Putting red-coated peanut kernels into a whole kernel100℃Tempering with hot air for 30min;
2) Cooling for 10min to 30-40deg.C, immediately kneading to remove peanut skin;
3) Crushing the red-removed peanut kernels for 5 times at 24000r/min for 20s each time, and crushing the red-removed peanut kernels into uniform and fine slurry to obtain peanut slurry;
4) Mixing 46% ethanol water solution with peanut pulp according to a solid-liquid ratio of 1:3g/mL, fully stirring to form suspension, and performing vibration extraction at 60 ℃ for 1.5h at 140 r/min;
5) After extraction is finished, centrifuging for 15min at 5000r/min, sucking the upper clear oil and the emulsion layer, without special demulsification treatment, centrifuging for 10min again at 4000r/min, sucking the upper clear oil, weighing, and metering the clear oil yield.
Example 6 the peanut oil yield obtained by the above procedure was 77.67%.
Example 7 (as a comparison)
A method for improving peanut oil water phase extraction efficiency by utilizing synergistic effect, comprising the following steps:
1) Tempering the whole peanut kernel with red skin with hot air at 180deg.C90min；
2) Cooling for 20min to 30-40deg.C, immediately kneading to remove peanut skin;
3) Crushing the red-removed peanut kernels for 5 times at 24000r/min for 20s each time, and crushing the red-removed peanut kernels into uniform and fine slurry to obtain peanut slurry;
4) Mixing 48% ethanol water solution with peanut pulp according to a solid-liquid ratio of 1:3g/mL, fully stirring to form suspension, and performing shaking extraction at 60 ℃ for 2.0h at 120 r/min;
5) After extraction is finished, centrifuging for 15min at 5000r/min, sucking the upper clear oil and the emulsion layer, without special demulsification treatment, centrifuging for 10min again at 4000r/min, sucking the upper clear oil, weighing, and metering the clear oil yield.
Example 7 the peanut oil yield obtained by the above procedure was 59.08%.
Example 8 (as a comparison)
A method for improving peanut oil water phase extraction efficiency by utilizing synergistic effect, comprising the following steps:
1) Tempering the whole peanut kernels with red coats with hot air at 180 ℃ for 10min;
2) Cooling for 20min to 30-40deg.C, immediately kneading to remove peanut skin;
3) Crushing the red-removed peanut kernels for 5 times at 24000r/min for 20s each time, and crushing the red-removed peanut kernels into uniform and fine slurry to obtain peanut slurry;
4) Will be in a solid to liquid ratio of 1:3g/mLEthanol at 60% volume fractionMixing the aqueous solution with peanut pulp, stirring thoroughly to obtain suspension, and extracting at 60deg.C under 140r/min for 1.5 hr;
5) After extraction is finished, centrifuging for 15min at 5000r/min, sucking the upper clear oil and the emulsion layer, without special demulsification treatment, centrifuging for 10min again at 4000r/min, sucking the upper clear oil, weighing, and metering the clear oil yield.
Example 8 the peanut oil yield obtained by the above procedure was 75.96%.
The above underlined are data that do not meet the requirements of the present application.
As can be seen from comparative examples 1 to 5 of example 6 and example 7, even though the tempering was performed, the tempering conditions (temperature and time combination) were not suitable, and the peanut oil yield of 95% or more could not be obtained. As is clear from comparative examples 1, 4, 6 and 8, higher clear oil yields could not be obtained without tempering even if the volume fraction of the aqueous ethanol solution was appropriate. From comparative examples 2, 5, 7 and 9, it is understood that clear oil cannot be obtained even though quenched and tempered with water as an extractant. As is clear from example 8, even though the tempering was performed, the ethanol volume fraction was not suitable, and a high clear oil yield could not be obtained. Therefore, the proper tempering condition (combination of temperature and time) and the proper water phase extractant (volume fraction of ethanol water solution) are cooperated, and the clear oil yield of more than 95% can be obtained.
In the application, hot air tempering and ethanol water solution extraction are cooperatively utilized, so that the clear oil yield is greatly improved; the hot air tempering time is short, the safety of the solvent is high, and special demulsification treatment is not needed. The short-time tempering protein has low denaturation degree and low energy consumption; the solvent is safe and low in cost; the clear oil yield is high, and the method is suitable for industrial application; in addition, the pH value does not need to be regulated in the whole process, so that the time is saved; the whole seeds with red coats are quenched and tempered, so that the oxidation of grease is reduced; low-level oxidation of proteins favors increased hydrophilicity, while high-level oxidation increases hydrophobicity; the condition is mild, the process is simple and environment-friendly; the product is safe, and the obtained grease has high quality and does not need refining.
It should be noted that: the above embodiments are only for illustrating the technical scheme of the present application and are not limited thereto; while the application has been described in detail with reference to the preferred embodiments, those skilled in the art will appreciate that: the specific embodiments of the present application may be modified or some of the technical features may be replaced correspondingly without departing from the spirit of the technical solutions of the present application, such as replacing the concentration of the oil raw material or the ethanol aqueous solution, which should be covered in the scope of the technical solutions claimed in the present application.
Claims (9)
1. A method for improving peanut oil water phase extraction efficiency by utilizing synergistic effect, which is characterized by comprising the following steps:
1) Carrying out hot air tempering treatment on the shelled peanut with the red skin, cooling, and removing the red skin of the shelled peanut;
2) Crushing the red-removed peanut kernels to obtain peanut pulp;
3) Mixing ethanol water solution with peanut pulp, stirring to obtain suspension, and oscillating to extract oil;
4) After extraction, centrifuging to suck the upper clear oil and the emulsified layer, centrifuging again, and sucking the upper clear oil.
2. The method according to claim 1, wherein the specific method of hot air thermal refining in step 1) is as follows: tempering the red-coated peanut kernels with hot air at 120-180 ℃ for 10-75min.
3. The method according to claim 1 or 2, wherein the specific method of hot air tempering in step 1) is as follows: tempering the shelled peanut with red skin with hot air at 180 ℃ for 10min.
4. The method according to claim 1 or 2, wherein the comminution conditions in step 2) are: pulverizing at 22000-25000r/min for 4-6 times, 20+ -2 s each time, and pulverizing into uniform and fine slurry.
5. The method according to claim 1, wherein in step 3), the solid-to-liquid ratio of the peanut slurry to the aqueous ethanol solution is: 1:2-10 g/mL.
6. The method according to claim 1 or 5, wherein the volume fraction of the aqueous ethanol solution is: 46% -56%.
7. The method according to claim 1 or 5, wherein in the step 3), the oscillating speed is controlled during the process of extracting the grease by oscillating: 120-180r/min; the temperature is as follows: the extraction time is 50-80 ℃, and the extraction time is as follows: 0.5 to 2.5 hours.
8. The method according to claim 1 or 2, wherein in step 4), the clear oil yield is up to 95% or more.
9. Use of a method according to any one of claims 1 to 8 for increasing the efficiency of aqueous peanut oil extraction by synergistic action, wherein the method is used for peanut oil extraction.
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