Peanut oil extraction buying guide + great price
In this article, we are going to talk about Peanut oil extraction, which is very useful for your body and your health.
Sometimes peanut oil has an unpleasant fragrance.
This unpleasant odor can be caused by some factors like the extraction process and other items that affect the oil.
The peanut oil production line is a procedure for extracting aromatic oil from peanut kernels using a proprietary pressing technology.
Peanuts are oilseeds with high oil content.
Currently, the unique pressing procedures are suitable for extracting highly flavorful edible oils, achieving "chemical-free production." The fragrant peanut oil obtained by pressing retains the natural components and aroma of peanut oil, and it is rich in antioxidant vitamin E and has a long shelf life, so no chemical antioxidants are required for storage; it is a pure natural oil product manufactured using a combination of modern and traditional techniques.
With the rise of living conditions, the fragrant peanut oil is deeply adored by customers for its unique pure aromatic flavor and has a large market promise.
In addition, the manufacturing line can be customized based on the diversity of materials, plant location, and human resources.
Process of Peanut Oil Production and Operating Points
To ensure the nutrition, flavor, and safety of aromatic peanut oil while reducing costs, the peanut oil production line utilizes a physical squeezing method.
And the characteristics of the pressing line are as follows: Extraction adopts a pure physical pressing method to completely avoid the contact of raw materials and chemical solvents throughout the entire production process; To eliminate the unfavorable refining process that affects the quality of the finished oil, such as solvent leaching, alkaline refining, and deodorization, to preserve the natural nutrients in the refined oil.
The refined oil is kept underground using cooling water coil technology to ensure its long-term viability.
1.Production Methods
1.1 Raw Material
Fresh, full-grained, undamaged, mildew-free, insect-free, and not aged, the raw material used to make fragrant peanut oil is undamaged, undamaged, mildew-free, and insect-free.
During the cleaning process, immature, damaged, and moldy grains would be eliminated from the raw materials by removing them.
1.2 Procedures and Process Parameters
Peanuts are washed and shelled, medium-sized peanuts are screened (about 25% of the treated quantity), and the remaining peanuts are large and small (approximately 75% of the treated quantity).
The large and small peanuts are crushed, rolled, and then steamed.
The peanuts are crushed and washed with a red skin remover before being baked.
Finally, the three different-sized components are combined and then pressed to yield a crude oil.
After pressing, the oil is filtered and settled to create a fragrant peanut oil.
1.3 Functioning Points
Stones, metals, etc.
may cause damage to mechanical equipment; moldy, insect-infested peanuts will have a detrimental effect on the oil's quality.
To decrease oil loss, increase oil yield, guarantee excellent oil quality, and extend the service life of equipment, the cleaning procedure must be properly regulated.
Using magnets to remove magnetic impurities from raw materials, magnetic separation could be used to separate metals from the materials.
Other impurities such as stones are removed by a self-regulating vibrating sieve, utilizing the difference in particle size and weight between peanuts and impurities, and the relative movement of peanuts and impurities on the screen surface.
Equipment: Self-regulation vibrating sieve, magnetic separator
A self-regulation vibrating sieve is extensively used for separating big, medium, and small-sized contaminants in grain.
The machine has various benefits, including a simple structure, smooth operation, low noise levels, and low energy consumption, etc.
There are both horizontal and vertical magnetic separators.
The separator is made of stainless steel, and raw peanuts flow through its body as a magnet separates impurities.
1.4 Peanut Oil Inventory
The ideal conditions for storing peanut oil are 8% relative humidity and a maximum temperature of 20 degrees Celsius.
It is easier to maintain a low temperature when pests and the influence of outside temperature and humidity are prevented by airtight storage.
To prevent lipase hydrolysis and oxidation, as well as the increase in acid number and peroxide value, peanut oil is stored at a temperature below 15°C in a sealed container.
Since the average temperature of the ground below 4 meters is below 20 degrees Celsius, the storage facility is buried.
Factors Influencing the Aroma of Peanut Oil
Effects of Peanut Raw Material
The oilseed required to make aromatic peanut oil must be whole grain and not aged.
Ineligible for use in the production of aromatic peanut oil are immature, damaged, moldy, and aged grains.
The oil produced from immature and aged grains has a high acid value and a bad flavor, while damaged and moldy grains are susceptible to aflatoxin contamination.
Therefore, these oilseeds must be isolated during the production process for the sole purpose of secondary oil processing.
The Implications of Baking Temperature
Roasting with hot air is a crucial step in the manufacture of aromatic peanut oil.
The relationship between the flavor of peanut oil and the baking temperature is direct.
The temperature is too low and the scent is lighter; the temperature is too high and the oil is prone to burning.
The baking temperature is normally set at 180℃~ 200℃.
To avoid the oil from gelatinizing and spontaneously combusting, it must be cooled quickly after baking.
The Results of Steaming
The embryo-steaming process is another crucial stage in the manufacture of robust, aromatic peanut oil.
The steaming process has a direct effect on the oil content, flavor, color, phospholipids, and pectin-soluble components of fragrant peanut oil.
High-moisture steaming embryo technology should be adopted to adjust the oil's moisture content in the steaming cooker to 12% to 13%; within the pressure range that the equipment can withstand, attempt to increase the pressure of indirect water vapor, which is generally controlled between 0.6MPaMPa; and enterprises with conditions should be encouraged to use hot water steam.
In the process of steam cooking, the phospholipids and peptic compounds must absorb water to join with the protein, which is essential for passing the 280°C heating test and improving the transparency of refined oil.
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