Process and characteristics of cold pressed peanut oil
The traditional producing technology of oil crops are hot pressing and solvent extraction method, since there are different degrees of denaturation of macromolecule nutrients (protein, starch, dietary fiber, etc.) or organic solvent in the cakes with the methods above, they can be used only for feed or fertilizer processing without high value-added utilization to avoid causing serious waste of resources.
With the improvement of people’s health consciousness and comprehensive utilization of resources, people began to explore advanced technology used in extracting low denatured nutrients in high quality vegetable oil and cakes synchronously in order to realize the comprehensive utilization of oil crops. Experts at home and abroad suggested the above problems to be solved in cold pressed technology and carried out by a large number of studies around this technology, among which cold pressing peanut oil has been successfully used and promoted, bringing in large economic, social and ecological benefits.
The characteristics of cold pressed peanut oil:
1, Nutrition intact: Cold-pressed peanut oil is a good source of healthy fats, adopt low temperature cold pressing process the same as the olive oil, greatly reduces the destruction of original nutrients in the peanut and fully reserves the monounsaturated fatty acids, various vitamins, minerals and trace elements.
2, Natural nutty scent: there are more than 200 kinds of aroma components in peanut, which are very precious and complex. Cold-pressed peanut oil is typically light yellow to golden brown in color. The oil has a nutty, slightly sweet flavor that is characteristic of peanuts. They are easy to evaporate under high temperatures. Pressing under the low temperature of 60 degrees can keep the fragrance and ingredient retained in the peanut oil.
3, Less lampblack: the lampblack of cold pressed peanut oil is less than peanut oil produced by traditional process. The main reason is that the “low-temperature cold-pressed” technology avoid high temperature steaming and frying of raw materials in the process of crushing, and the peanut skin is removed. The peanut oil produced has high precision and high smoke point, so there is less lampblack when cooking.
The natural fragrance of nut plants is very precious and complex. There are around 200 ingredients in the natural fragrance of peanut, therefore, any good essence could not blend real authentic aroma of peanut oil. However, the effumability of aroma composition make it easy to lose in the process of high temperature steaming and frying. The application of the “cold pressing” technology fully retains more than 200 kinds of natural aroma composition of peanut oil to send out the original fragrant of peanut, which is more pure and natural than the “cooked flavor” of traditional peanut oil after steaming and frying.
Process of cold pressed peanut oil
Cold-pressed peanut oil is made by mechanically pressing peanuts at low temperatures without the use of chemicals or solvents. Here are the basic steps involved in the process:
1, Cleaning and sorting: The peanuts are first cleaned to remove any impurities, and then sorted to remove any damaged or diseased nuts.
2, Pressing: The roasted peanuts are then pressed using a hydraulic press or an screw oil press to extract the oil. The pressure is applied slowly to avoid generating heat, which can damage the oil’s nutritional quality and flavor.
3, Filtering: The extracted oil is then filtered to remove any remaining impurities.