Research On Peanut Cold Pressed Oil Processing And Pilot Test

Peanut oil is a favorite of high quality edible oil, and it is the main source of edible oil in out country. Peanut oil is characterized by the fragrance, pure flavor, rich nutrition, peanut oil contains a lot of high nutritive substances, such as oleic acid, linoleic acid, resveratrol. VE. Oleic acid is monounsaturated fatty acids, it can reduce high blood lipids and can prevent cardiovascular disease. Linoleic acid is polyunsaturated fatty acid, it is the life activities essential fatty acid of the human body. In addition, peanut kernel has24%～36%of protein, and protein contains8kinds of essential amino acids, it is nutrient value of protein is just next to soybean protein in plant.Cold pressing the oil has changed the traditional process, simplifies the operation unit, achieve high-quality oil and low denatured rapeseed meal were obtained, improving the value of oil meal use, has broad prospects for development. According this experiment, high quality peanut, dry, peeling. Quenched and tempered, cold pressing, fine filtering process for production of cold pressed peanut oil products, preliminary design, installation, commissioning a feasible peanut cold pressed oil pilot test line, and reasonable selection of equipment type, and pressing peanut cold oil, made peanut cold pressed oil a new technology parameters.The thesis on peanut cold pressed oil processing technology research, using alkaline extraction from cold pressed peanut meal peanut protein and peanut oil separation and to study the optimum process conditions, at the same time on peanut cold pressed oil trial production line design for the related research, the results are as follows:(1) In peanut cold pressed oil processing technology, experiment with cold pressing meal residual oil rate and NSI index, by pressing the water of single factor experiments to find better pressing water, determine the pressing water6.5%. Cold pressed peanut oil color compared to heat pressed peanut oil is shallow, with a hint of peanut flavor. Cold pressed oil acid value, peroxide value and heat pressed peanut oil difference is not big, but in the oxidative stability was significantly poorer. Cold pressing process in the two squeezing cold pressing meal residual oil rate of6.3%, NSI65.6%.(2) Through the researching of peanut peeling test, the results showed that carrageenan on peanut peeling effect is best, then to set the conditions of concentration, temperature, time of carrageenan and single factor experiments. To threshing rate as an index, and the net rate of volume index with high as well, finally the optimum process conditions for concentration of peeling as of2.4%, baking temperature of85DEG C. baking time is80min. get the peanut kernel off the net rate of93%.(3) According to peanut cold pressed oil preparation in the test line for the design, production workshop process diagram is got, the technology parameters were calculated, the amount of material, water and power consumption and line selection parameters. At the same time the workshop facilities is designed, the main equipment is reasonable selected.