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CN-122012177-A - Preparation method of aromatic peanut oil with benzopyrene removed

CN122012177ACN 122012177 ACN122012177 ACN 122012177ACN-122012177-A

Abstract

The application relates to the field of edible oil preparation, and particularly discloses a preparation method of aromatic peanut oil for removing benzopyrene. A preparation method of the aromatic peanut oil for removing benzopyrene comprises the following steps of (1) stir-frying, (2) squeezing, namely, dividing peanuts into A parts and B parts, wherein the A parts are squeezed by a squeezer A to obtain crude oil A, the current of the squeezer A accounts for 45-48%, the B parts are squeezed by a squeezer B to obtain crude oil B, the current of the squeezer B accounts for 52-63%, and (3) mixing, namely, mixing the crude oil A and the crude oil B, (4) degumming and crystal growing, namely, carrying out hydration degumming on the mixed crude oil to obtain degummed oil, adding active carbon into the degummed oil and growing crystals at 18-22 ℃ for 6-8 hours to obtain crystal oil, and (5) filtering, namely, filtering the crystal oil to obtain the aromatic peanut oil for removing benzopyrene.

Inventors

  • WANG LINLIN
  • HUANG HUINA
  • SHI HAIMING
  • DU PIFENG
  • XU YONGJUN

Assignees

  • 益海(烟台)粮油工业有限公司
  • 益海嘉里(青岛)风味食品应用创新中心有限公司

Dates

Publication Date
20260512
Application Date
20260415

Claims (10)

  1. 1. The preparation method of the aromatic peanut oil for removing benzopyrene is characterized by comprising the following steps of: (1) Parching, namely directly parching or crushing and steaming embryo or adopting whole grain steaming and parching process to obtain parched peanut; (2) The method comprises the steps of squeezing, namely dividing peanuts into a part A and a part B, squeezing the part A by using a squeezer A to obtain crude oil A, wherein the current of the squeezer A accounts for 45-48%, and squeezing the part B by using a squeezer B to obtain crude oil B, and the current of the squeezer B accounts for 52-63%; (3) Mixing, namely mixing the crude oil A and the crude oil B to obtain mixed crude oil; (4) Degumming and crystal growing, namely, carrying out hydration degumming on the mixed crude oil to obtain degummed oil, adding active carbon into the degummed oil, and growing the crystal at 18-22 ℃ for 6-8 hours to obtain crystalline oil; (5) Filtering, namely filtering the crystallized oil to obtain the aromatic peanut oil without benzopyrene.
  2. 2. The preparation method of the aromatic peanut oil with benzopyrene removed according to claim 1, wherein the mass percentage of crude oil A in the mixed crude oil is 2-5wt% and the balance is crude oil B.
  3. 3. The preparation method of the aromatic peanut oil with benzopyrene removed according to claim 1, wherein the crude oil A is an oil-powder mixture, the mesh number of the powder is 15-35 meshes, and the mass percentage of the powder in the crude oil A is 40-55wt%.
  4. 4. The method for preparing aromatic peanut oil without benzopyrene according to claim 1, wherein the addition amount of activated carbon is 0.05-0.2wt% of degummed oil.
  5. 5. The method for preparing aromatic peanut oil free of benzopyrene according to claim 1, wherein the addition amount of water in the hydration degumming of step (4) is 0.3-0.5wt% of the mixed crude oil.
  6. 6. The method for preparing the aromatic peanut oil with benzopyrene removed according to claim 1, wherein the filtering in the step (5) is a series connection of a box filter and a plate filter.
  7. 7. A method for preparing the aromatic peanut oil with benzopyrene removed is characterized by comprising the steps of preparing the aromatic peanut oil with benzopyrene removed according to any one of claims 1-6.
  8. 8. The aromatic peanut oil with benzopyrene removed according to claim 7, wherein the aromatic peanut oil with benzopyrene removed has the benzopyrene content of less than 0.2ppb and the flavor substance of more than or equal to 35ppm.
  9. 9. A grease composition, which is characterized by comprising the aromatic peanut oil with benzopyrene removed according to claim 7.
  10. 10. A food product comprising the benzopyrene-removed aromatic peanut oil according to claim 7, or comprising the oil composition according to claim 9, or prepared using the benzopyrene-removed aromatic peanut oil according to claim 7, or prepared using the oil composition according to claim 9.

Description

Preparation method of aromatic peanut oil with benzopyrene removed Technical Field The application relates to the field of edible oil preparation, in particular to a preparation method of aromatic peanut oil for removing benzopyrene. Background The aromatic peanut oil has unique flavor of 'stir-frying' and 'paste-smell' because characteristic volatile substances such as pyrazine, furan, aldehyde ketone and the like can be formed in the process of stir-frying seeds and squeezing, and is popular in the market, but the high-temperature stir-frying seeds and raw materials can bring about the safety risk of benzo [ a ] pyrene (BaP) exceeding standard, and enterprises need to set a BaP removing procedure before filling in order to reduce the content of benzopyrene in finished peanut oil due to the consideration of food safety and national standard regulation. In order to solve the problem that benzopyrene in the aromatic peanut oil exceeds standard, various main flow technologies exist in the prior art, such as high-temperature vacuum distillation is used for removing the benzopyrene under high temperature and specific vacuum conditions, the adsorption characteristics of the two are utilized for removing the benzopyrene by the active carbon-bentonite compound adsorption, the alkali refining-adsorption coupling process is firstly utilized for deacidifying by alkali refining and then the adsorption operation is carried out, and ultraviolet/gamma-irradiation degradation is utilized for degrading the benzopyrene in an open loop manner by utilizing high-energy rays. The peanut oil contains various flavor substances, the flavor substances are substances which influence the flavor taste of the peanut oil, the common means can reduce benzopyrene and simultaneously have adverse effects on the flavor substances, for example, high-temperature vacuum distillation can promote the synchronous evaporation of key aroma substances in the peanut oil, so that the strength of fried aroma is reduced and burnt peculiar smell appears, the polar flavor substances are lost due to the compound adsorption of activated carbon and bentonite, the flavor is obviously deteriorated, neutral oil is lost due to the alkali refining-adsorption coupling process, aroma precursors are destroyed, the 'soap' aftertaste is generated, environmental protection burden is increased, the oxidation of grease is induced by ultraviolet/gamma-irradiation degradation, trans fatty acid, 'aftertaste' is generated, the equipment investment is high, and the means can not keep the flavor substances such as pyrazine, furan, aldehyde ketone and the like while removing the benzopyrene, so that the combination of 'flavor fidelity' and 'low benzopyrene' can not be realized. Disclosure of Invention In order to remove benzopyrene and retain the characteristic flavor of peanut oil, the application provides a preparation method of aromatic peanut oil with benzopyrene removed. In a first aspect, the application provides a preparation method of aromatic peanut oil for removing benzopyrene, which adopts the following technical scheme: the preparation method of the aromatic peanut oil with benzopyrene removed comprises the following steps: (1) Parching, namely directly parching or crushing and steaming embryo or adopting whole grain steaming and parching process to obtain parched peanut; (2) The method comprises the steps of squeezing, namely dividing peanuts into a part A and a part B, squeezing the part A by using a squeezer A to obtain crude oil A, wherein the current of the squeezer A accounts for 45-48%, and squeezing the part B by using a squeezer B to obtain crude oil B, and the current of the squeezer B accounts for 52-63%; (3) Mixing, namely mixing the crude oil A and the crude oil B to obtain mixed crude oil; (4) Degumming and crystal growing, namely, carrying out hydration degumming on the mixed crude oil to obtain degummed oil, adding active carbon into the degummed oil, and growing the crystal at 18-22 ℃ for 6-8 hours to obtain crystalline oil; (5) Filtering, namely filtering the crystallized oil to obtain the aromatic peanut oil without benzopyrene. By adopting the technical scheme, after peanuts are divided into two parts, the presses with different current ratios are selected for pressing, the current ratio of the press A is low, the press chamber pressure is small, the press chamber temperature is low, the pressed crude oil A has good flavor, the current ratio of the press B is high, the press chamber pressure is large, the press chamber temperature is high, the pressed crude oil B has high oil yield, the mixed crude oil obtained after mixing the crude oil A and the crude oil B can have the characteristic of high oil yield and high flavor substance content, the crude oil A can fully make up flavor substances of peanut oil, the active carbon can be added in the crystal growing process to effectively adsorb and remove benzopyrene in the peanut oil, the crystal growing