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Research and demonstration of the key technologies for low temperature pressing peanut oil preparation and efficient utilization of oddments

Source：IAPPST

This research result won the First-class Award for CAAS S&T Research Achievements in 2011 and the First-class S&T Award of Chinese Cereals and Oils Association in 2012. This research results uses peanut as the raw material, adopts the low temperature pressing technology to prepare peanut oil and low-denature protein powder, uses the ethanol extraction process and biological enzyme modification technology to condensate and modify the protein, and prepares peanut protein condensate products with high solubility and gel properties. The innovation of this result lies in that: it has defined the simultaneous operation of low temperature oil preparation and low-denature protein powder production as well as the industrialization, integration and supplementation technologies, adopts the ethanol extraction process and biological enzyme modification technology to condensate and modify protein, and successfully produces peanut protein condensate products with high solubility and high gel properties. The various key technical indexes of the products have reached or even exceeded those of the soy protein condensate products in the market, thus filling the blank in the domestic and foreign markets.

INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY, CHINESE ACADEMY OF AGRICULTURAL SCIENCES

NO.2 YUANMINGYUAN WEST RD, H.idIAN DISTRICT, BEIJING, 100193, P.R.CHINA

TEL:86-10-62815836 FAX:86-10-62895382

EMAIL: JIAGONGSUO@CAAS.CN

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Research and demonstration of the key technologies for low temperature pressing peanut oil preparation and efficient utilization of oddments

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