What are the factors that affect the aroma of peanut oil in a peanut oil press?

1. The influence of peanut raw materials on oil taste: The requirement for oilseeds is that the seeds are full and not aged, so that better results can be achieved when using an oil press.

2. Oil treatment. The specific gravity of moisture in peanut kernels and the control of temperature are both direct factors that affect the oil yield and flavor of peanuts. Raw materials and hot air stir fried materials are generally controlled at a ratio of 3:1. The proportion of frying ingredients is too small, and the aroma of peanut oil is weak; The proportion is too large, making it difficult to shape the cake during oil pressing, resulting in a decrease in oil yield and turbidity of the crude oil, which increases the difficulty of the subsequent processing.

3. Too low or too high temperature affects the oil taste. The production of peanut oil aroma is directly related to the roasting temperature. When the oil press presses peanut kernels, the temperature is too low and the fragrance is weak; The temperature is too high, and the oil is prone to burning. Generally, the roasting temperature is controlled between 180 ℃ and 200 ℃. To prevent oil gelatinization and spontaneous combustion, it is necessary to immediately dissipate heat and cool down after frying.

4. The impact of steaming and frying process. When pressing peanut oil with an oil press, it is necessary to steam and stir fry the raw peanut kernels, which is another important step in producing strong flavored peanut oil. The oil yield, aroma and color, and the content of phospholipids and water-soluble components in peanut oil are directly related to steaming and frying.