Peanut oil refining equipment

Peanut oil refining equipmentThe pressing method for extracting oil is beneficial for maintaining the inherent flavor and aroma of peanut oil. The pressing method can be divided into two processes: the production process of ordinary peanut oil and the production process of strong flavored peanut oil. After pressing, the peanut cake can be further extracted by solvent extraction to remove most of the remaining oil.

（1） Pre pressing of Peanut Kernel - Extraction Method for Oil Extraction

1. Process flow: Pre pressing of peanut kernels - extraction method for oil production. The process flow is as follows:

Peanut kernels → crushing → embryo rolling → steaming and frying → pressing → peanut cake → solvent extraction

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Peanut crude oil ← Filtration ← Peanut pressed crude oil -- -- Dephosphorylated peanut paste

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To further refine ← Peanut extract crude oil ← Mixed oil treatment

2. Operation points: After being crushed by a double roller crusher, each peanut kernel becomes 6-8 pieces of kernel material, with a powder degree of less than 8% (tested by a 20 mesh/square inch sieve). Crushed grains are rolled into embryos with a thickness of about 0.5 millimeters. Raw embryos are processed by steaming and frying in a wok to become mature embryos. When entering the oil press, the moisture content is 1% -2% and the temperature is around 130 degrees Celsius. If the cake does not bear the pressure during pressing and cannot be pressed into a hard cake, a small amount of peanut shells can be added to the cooked embryo to promote cake formation.

The pressed peanut cake can be further solvent leached, with 5-6 kilograms of peanut oil leached out for every 100 kilograms of dry cake.

（2） The production process of strong flavored peanut oil

1. Process flow: The process flow for producing strong flavored peanut oil is as follows:

A peanut kernel → cleaning → picking seeds → crushing → steaming and stir frying

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Part 2 Peanut Kernel → Cleaning → Seed Picking → Roasting → Crushing → Pressing

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Strong flavored peanut oil ← Filtration ← Crude oil precipitation

2. Key points of operation: To produce strong flavored peanut oil using a one-time pressing method, it is required to use high-quality freshly harvested peanut fruits to peel the kernels, and remove impurities thoroughly and cleanly. Strong flavored peanut oil is usually not refined and processed, but is directly used as edible oil after removing solid impurities. If the quality of the obtained strong flavored peanut oil is poor, it should be refined, but at this time, the aroma of the finished oil will be greatly reduced.

2、 Refining process of peanut oil

For the pressed peanut oil obtained from high-quality peanut kernels, the refining process should be minimized as much as possible to preserve the natural flavor of the peanut oil. The peanut oil obtained from solvent extraction of peanut cakes should be comprehensively refined. The process of refining extracted peanut oil into regular peanut oil is the same as that of regular soybean oil. As described above, the processing of strong flavored peanut oil only requires settling the filtered crude oil and cold filtration.

(1) Process flow

The refining process of peanut premium cooking oil and salad oil is as follows:

low quality

Peanut oil -

|→ Hydration degumming → Alkali refining deacidification → decolorization → deodorization → Winterization dewaxing → Solid wax

Peanut Soak - ↓↓

Premium cooking oil, peanut salad oil products

(2) Characteristics of key production and refined oil

Peanut oil undergoes solid lipid solidification and precipitation between 0-3 degrees Celsius. To produce peanut salad oil, it is necessary to undergo winterization to remove solid fat components, which is the key to producing peanut salad oil. According to observation, peanut oil produced from fully matured peanut kernels has a lighter color. Peanut oil is a good raw material for the preparation of deep processed edible oils and fats.

The refined peanut oil has a high oil fume point (229.4 ℃) and is suitable for use as high-temperature frying oil.