Oil Extraction Technology of Peanut Whole Grain

In the 1990s, the Agricultural Research Service Center of the United States Department of Agriculture developed a new technology for extracting oil from peanut whole grains, which can remove 60% to 80% of the oil in peanut, which not only makes good use of the oil in peanuts, but also recovers high-quality edible oil It reduces the heat of the product, retains the crude protein with high nutritional value and unique flavor, greatly reduces the production cost of peanut series foods, and is currently an ideal enrichment project for rural and urban laid-off workers.

Operation process: The peanuts with the skin or remove the red skin of the peanuts by hydraulic pressing, you can extract most of the oil, the peanuts deformed by pressing are treated and puffed in water to restore the original shape and size, can be used to make a variety of peanut food.

Step 1: Squeeze

The moisture content, pressing time, pressing pressure, temperature and thickness of the peanuts before pressing have great influence on the amount of oil extracted and the cracking degree of the peanuts. After my experience in recent years, the moisture content of peanuts is 6%~8%, the hydraulic pressure is 13.8 mpa, the pressing time is 30~40 minutes, the temperature is kept at 24~28°C, the thickness of the oil cake is 2.5~3.0 cm, and the oil in peanuts is pressed out 60%~80%.

Step 2: Puffing

The peanuts deformed after pressing must be soaked in warm water for 5 to 10 minutes (pressure, time can be shortened), so that the peanuts can be puffed to basically restore the original shape, and the water content of the puffed peanuts is 30% to 40%.

Step 3: Make a Series of Food

The pressed and puffed peanuts can be used to make: spiced peanuts, fried peanuts, peanut sprouts, peanut butter, cocoa peanuts, etc.