How does peanut oil make peanuts into oil? What is the order of magnitude of peanut oil purity in Ch

How does peanut oil make peanuts into oil? What is the order of magnitude of peanut oil purity in China? The steps of squeezing peanut oil in the countryside are to pull peanuts back from the field and then dry them, dry them and put them in a place where they can squeeze oil, remove the shells, pick the peanuts to go to the unclean peanut shells to come out, and the last step is to put the peanuts to the oil press to squeeze the oil, and finally the pure peanut oil is squeezed.

As an oil crop, peanut has a wide planting area in China, and its oil content can be as high as 40 to 50 percent, which is one of the most edible oils in people's lives. The best peanut oil on the market is filtered and sterilized, so people can eat it with confidence. In the countryside, every family grows some peanuts, and in addition to eating them themselves, some people sell the peanuts that they can't eat, and some people squeeze the peanuts they can't eat into oil.

At the beginning, the oil press used was to press oil from peanuts in shell. This kind of oil extraction method has a low oil yield and is not hygienic, and can only have a 20 to 30% oil yield, which causes a lot of waste.

The current oil extraction method is to threak off the peanut shell first, put the clean peanuts in a large pot and fry them with fire, and then squeeze the oil, and the oil yield can also reach 35-40%, which can only be coarsely filtered, and cannot be sterilized. In this way, there are many people squeezing oil every day, and they think that they don't have to spend money to buy it anyway, they can eat it. They all think that they can rest assured that the oil they squeeze out is not at ease, but in fact, the sanitary conditions of small oil mills are not up to standard, and large oil mills can degrade cholesterol, but they can't squeeze their own oil.

The cholesterol of eating self-squeezed oil is too high, and long-term consumption will cause great harm to the body. In this way, it seems that it is better to sell the peanuts and buy good oil in the supermarket. At first, the sun-dried tea seeds are crushed into small granules with a rice mill, then the tea seeds are steamed at high temperatures, and finally the steamed tea seed oil powder is pressed into the oil press.

Now the production of oil press is more mechanized than the previous one, the previous oil press workshop is basically a jack through manual lifting jack to press after packaging into a large round piece of tea seed powder, and finally out of oil.

Peanut oil must be fried at high temperatures, and peanuts are directly squeezed into oil in this way. The purity of peanut oil in China is probably in a medium and high order of magnitude, because it is really very good, and China's Huashan is also famous in the world.

It is to put the peeled peanuts in a machine and then squeeze out the oil. The purity is about 99%. This is how it will be more fragrant.

with the resulting peanut oil.

The weight divided by the weight of the total peanuts is the oil yield 900 2000 = 45% A: The oil yield is 45%.

Expansion: The oil yield refers to rapeseed.

The amount of oil extracted per serving of oil plants when oil plants such as soybeans are extracted.

Different types of rape and oil extraction machines will affect the oil yield. Oil yield is very important for farmers and rapeseed traders.

The formula is: oil yield = oil output (total number - divided by miscellaneous bending) 100% limb oil = oil yield total.

Total = number of oil output, oil production rate.

Oil yield + impurity removal rate + meal yield = 1

Yes, refer to GB T1534-2003

Quality grade indicators.

The quality index of peanut ** is shown in Table 1, and Table 1 is the quality index of peanut raw oil.

Project Quality Indicators.

Smell and taste It has the inherent smell and taste of peanuts**, and there is no peculiar smell, moisture and volatiles (%)

Insoluble impurities (%)

Acid value (koh) (mg g).

Peroxide value (}ol kg) 5100

Solvent residue f (mg kg).

Note: Some indicators in bold are mandatory.

The quality indexes of pressed and leached finished peanut oil are shown in Table 2 and Table 3, respectively, and Table 2 is the quality index of pressed finished peanut oil.

Quality indicators.

Project Level 1 Level 2.

Colour (Luo Wei Peng color slot mm) (Yellow 15 red, Yellow 25 red.

Smell and taste It has the inherent fragrance and taste of peanut oil, and has no peculiar smell It has the inherent fragrance and taste of peanut oil, and has no peculiar smell.

It's not clear, it's transparent.

Transparency Clarity and transparency.

Moisture and volatiles (%)

Insoluble impurities (%)

Acid number (koh) (m to g) town.

Overaging value (mmol kg) g must not be detected and must not be detected.

Residue of vitex (mg kg).

Hui amount of precipitates, no precipitates, Luo Wei Peng colorimetry:

Luo Wei Peng Bise:

Heating test (280'c)

The yellow value remains unchanged, and the red value 1r is added less than the blue.

The yellow value remains unchanged, and the red value increases less than...4

The color value increases less than.

Note: Some indicators in bold are mandatory.

According to the composition and nature of impurities in hairy peanut oil, it can be divided into three categories:

1) Insoluble solid impurities, such as sludge, cake powder, fiber, clay, catalyst, etc.

2) Colloidal impurities, such as free fatty acids, sterols, vitamin E, pigments, vitamins, gossypol, etc.

3) Volatile impurities, such as moisture, alcohols, hydrocarbon solvents, odorous substances, etc.

Most impurities are detrimental to the quality and storage safety of peanut oil. For example, water not only affects the transparency of the oil, but also promotes the hydrolysis and rancidity of the oil; Free fatty acids affect flavor and promote spoilage; Phospholipids can cloudy the oil and produce a black precipitate when heated. foaming, bitterness, etc.; Various pigments directly affect the color of the oil and will also promote the rancidity of the oil; The presence of colloids, sulfur and phosphorus compounds, soaphorn and heavy metal salts makes it difficult to deacidify subsequent processes such as stripping.

The main process of peanut oil refining equipment.

1) Peanut oil degumming: remove phospholipids, mucus, resins, proteins, sugars, trace metals, etc. in **, generally using hydration and acid refining methods.

2) Peanut oil deacidification: Food-grade lye neutralization method is used to remove free fatty acids, acidic pigments, sulfides, insoluble impurities and trace metals in oil.

3) Peanut oil washing: wash away the soaphorn and water-soluble impurities remaining in the oil during the deacidification process.

4) Peanut oil dehydration: Heating and vacuum drying are used to remove the water in the refined oil.

5) Peanut oil decolorization: use clay, aluminum silicate, activated carbon and other adsorbents to remove various pigments, colloids, oxides, etc. in the oil.

6) Peanut oil deodorization: using the principle of vacuum air extraction, it removes low-molecular odor substances, free fatty acids, monoglycerides, glycolipids, sulfides, and thermal decomposition products of pigments in oil.

7) Peanut oil dewaxing or debinding: mainly freezing, crystallization or winterization crystallization, fractionation to remove the wax lipid in the oil.

The oil you press and leach out is called crude oil.

Crude oil and final cooking oil have the following characteristics compared to the final cooking oil:

Rich in water, in addition to making the oil light as a whole, it provides conditions for the rapid growth of microorganisms.

A variety of fat-soluble substances, including but not limited to free fatty acids, fat-soluble pigments, aldehydes, ketones and other organic substances, and even organic phosphorus and heavy metals obtained by environmental pollution enrichment. None of these substances are beneficial to people or even carcinogenic.

Substances presented in a colloidal state, including phospholipids, proteins, polysaccharide particles. These substances make the color of crude oil turbid and dull, and some can decompose on the spot when encountering high temperatures, resulting in foam or black precipitation, and the color and flavor of dishes are affected or even poisonous.

Sediment and other suspended sediment precipitate impurities, and it goes without saying whether this can be eaten or not.

Therefore, the refined oil must be refined.

It is to put the fried peanuts on the conveyor belt first, then use a scale to compress them, filter out the oil, and then add a little coloring.

It needs to be pressed, and it needs to be put into a fixed machine for pressure pressing, so that peanut oil can be made.

The peanuts are first dried, then shelled and fried, then squeezed by a machine, and finally turned into peanut oil.

The oil yield is certain, and the quality of peanuts and hail is the source of the quality of the oil Bihe. proportional.

Quality of peanut oil Quality of peanuts = oil yield (certain).

Peanuts are dicots. The seed structure includes seed coat and embryo, and the chain embryo includes radicle, hypocotyl propulsion, embryo and cotyledon. Seed coats have a protective effect.

The radicle eventually develops into the taproot of the seedling; The hypocotyl eventually develops into a section that connects the stem and root; The germ eventually develops into stems and leaves; Cotyledons store a lot of nutrients, such as fat. Their seed shed is mainly composed of embryo (including radicle, hypocotyl and germ) and cotyledons, in which cotyledons are used to store nutrients, so the peanut oil that people usually eat is squeezed from cotyledons.

Because of the quarrel and vertical: the weight of peanut oil rises 100% of peanuts = oil yield (certain), that is, the quotient is certain, so the weight of peanuts is proportional to the weight of peanut oil;

So the answer is: yes