Peanut oil flavor improving method

• Main Authors: FANG QINGMIN, MA TENGFEI
• Format: Patent
• Language: Chinese; English
• Published: 07.01.2022
• Subjects: ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES; CANDLES; CHEMISTRY; DETERGENTS; ESSENTIAL OILS; FATTY ACIDS THEREFROM; METALLURGY; PERFUMES; PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS

The invention discloses a peanut oil flavor improving method, and relates to the technical field of edible oil processing. The peanut oil flavor improving method comprises the steps: sequentially carrying out stir-frying, crushing, mixing, fermenting and squeezing onpeanut kernels, wherein crushed semen raphani is mixed into crushed peanut kernels in the mixing link to obtain a mixture; and fermenting the mixture by using compound bacteria consisting of lactobacillus casei and bacillus natto, and squeezing the obtained fermentation product at low temperature to prepare peanut oil. According to the method, nutritional ingredients contained in the peanut kernels can be reserved to the maximum extent, the oil yield of the peanut kernels can be guaranteed, use of organic solvents is avoided, and the relative content of flavor substances in the peanut oil can be increased, so that the flavor of the peanut oil is improved. 本发明公开了一种花生油风味提升方法，涉及食用油加工技术领域，本发明对花生仁依次进行了炒制、破碎、混料、发酵和压榨，在混料环节中将莱菔子碎掺入花生仁碎中得到混合料，再利用由干酪乳杆菌和纳豆