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| Influence of oil production technology and storage conditions on the quality of high oleic acid peanut oil |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240123 |
| KeyWord:high oleic acid peanut oil frying temperature filter media storage condition |
| FundProject:山东省重点研发计划（2022TZXD0031）；泰山产业领军人才项目；青岛市科技惠民示范专项（24-1-8-xdny-16-nsh） |
| Author Name | Affiliation | | JIANG Hui1, YU Qiang1, KONG Decheng1, WANG Chuantang2, SONG Furong1,
HU Hui3, YANG Zhen2, YANG Qingli4, YU Aiwei1, ZHANG Qi5 | (1.Qingdao Tianxiang Food Group Co. , Ltd. , Qingdao 266736, Shandong, China
2.Shandong Peanut Research
Institute, Qingdao 266199, Shandong, China
3.Institute of Food Science and Technology CAAS, Beijing
100193, China
4.School of Food Science and Engineering, Qingdao Agricultural University,
Qingdao 266109, Shandong, China
5.Oil Crops Research Institute, Chinese
Academy of Agricultural Sciences, Wuhan 430062, China) |
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| Abstract: |
| To better control the quality and safety of peanut oil, the effects of different frying temperatures (132, 137, 142 ℃), filter media (thick cloth/thin cloth/filter paper board, peanut cake layer/thick cloth/thin cloth, filter aid/thick cloth/thin cloth, thick cloth/thin cloth), storage conditions (indoor storage, outdoor storage) on the quality of high oleic acid peanut oil were studied. The results showed that by selecting a frying temperature of 137 ℃ and using peanut cake layer/thick cloth/thin cloth as filter media, high oleic acid peanut oil with excellent flavor and quality could be obtained, which could reduce production costs and save resources for enterprises; with the extension of storage time and the increase of temperature, the acid value and peroxide value of ordinary peanut oil and high oleic acid peanut oil gradually increased, and the acid value changed little, while the peroxide value changed significantly. After 182 d of indoors storage at 25 ℃, the peroxide value of ordinary peanut oil and high oleic acid peanut oil increased by 398% and 77%, respectively, while the peroxide value of the two types of peanut oil increased by 927% and 271% respectively after 182 d of indoors storage at 45 ℃. After 45 d of outdoor storage, the peroxide values of ordinary peanut oil and high oleic acid peanut oil without corrugated paper wrapping increased by 582% and 87%, respectively. After being wrapped in corrugated paper, the peroxide values of the two types of peanut oil increased by 116% and 19%, respectively. In summary, high oleic acid peanut oil exhibits good storage stability under different storage conditions, and low temperature and wrapping with corrugated paper are more conducive to its storage. |
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