Peanuts, also known as longevity fruit, are also known as groundnuts. Historically, there were records of names such as pinetree, 10,000-year-old fruit, and Chitose. Peanut is a dual-purpose economic crop for both food and oil [, which is rich in nutrients, contains about 50% of fat, 24%~36% of protein, 8 kinds of essential amino acids (high content of glutamic acid and aspartic acid). ), also rich in VE, 3% of minerals (especially potassium and phosphorus content is the highest), and abundant phytosterols (including resveratrol and p-sitosterol, etc.), unique flavor and nutritional value of peanuts. It is incomparable to other legumes. Peanuts can be eaten after simple processing. Both raw and cooked foods can be processed. After deep processing, they can be made into various advanced peanut processed products for export, seeds and other uses. China is an important peanut producer in the world. After planting an area in India, it ranks second in the world. The total output accounts for 40% of the world's peanut output, and ranks first in the world. Therefore, vigorously develop the peanut processing industry, make full use of the abundant domestic peanut resources, increase the scientific and technological content and added value of peanut products, and develop a wide range of products with broad prospects. This aspect can meet the nutritional and health care needs of our people; The aspect is to adjust the structure of China's agricultural industry, increase the urgent need for China's agricultural products to compete in the international market and increase farmers' income.
Peanut production is spread all over the world, mainly in Asia, Africa, North America and South America, of which Asia accounts for more than 56% of the world's area. Since the modern times, the global peanut production has been steadily developing, with an increase in area and total output, and an increase in the yield level. China is the world’s largest producer of peanuts. In the 19th century, China's peanut planting area reached 4.33 million hm2, ranking second in the world; its total peanut output was 11.568 million tons, ranking first in the world. At present, China's peanut area accounts for about 20% of the world's total, peanut production accounts for about 40% of the world's total, and its yield per unit is nearly double that of the world average. China has a wide range of peanut production, with the exception of Tibet, Qinghai, Ningxia, and Hong Kong. It is mainly concentrated in the northern North China Plain, the coastal area of ​​Bohai Bay and the southern coastal areas of South China, and the Sichuan Basin. In Shandong, Henan, Hebei, Guangdong, Sichuan, Jiangsu, Anhui and other seven provinces, the peanut area accounts for 72% of the country, and the total production accounts for 79% of the country [1].
1 The main ingredients and nutritional value of peanut
1.1 The main ingredients of peanut
Peanuts contain 7.3 grams per 100 grams of water, protein 24.6 grams, fat 48.7 grams, 15.3 grams of carbohydrates, 2.1 grams of crude fiber, 2 grams of ash, 36 mg of calcium, 383 mg of phosphorus, 2 mg of iron, and the other contains carotene 0.04 mg, 1.07 mg thiamine, 0.11 mg riboflavin, 9.5 mg niacin.
1.2 The nutritional value of peanuts
Promote the growth of the human body? Peanut calcium content is extremely high, calcium is the main component of the body's bones, so eat more peanuts, can promote the body's growth and development. Promote cell development, improve intelligence? Peanut protein contains more than 10 kinds of amino acids the body needs, including lysine can increase intelligence in children, glutamate and aspartate can promote cell development and enhance brain memory. Anti-aging, anti-premature aging? Peanut contains catechins have a strong anti-aging effect on the human body, lysine is also an important component to prevent premature aging. Eat peanuts, it is good for the human body to delay aging, so peanuts are also known as "longevity fruit." The lungs and coughs are rich in fatty oils, which can play a role in lungs and coughing. They are often used for chronic cough and asthma, and expectoration and blood. The blood coagulation and hemostasis peanut coat contains oils and vitamins, and contains substances that shorten the clotting time, can fight fibrin dissolution, and can promote the function of bone marrow to make platelets. It not only has hemostasis effect on various bleeding diseases, but also It has a certain therapeutic effect on the primary disease and is beneficial to human hematopoietic function. "To prevent coronary heart disease peanut oil contains a lot of linoleic acid, this substance can make the body's cholesterol decomposed into bile acid and excreted. Avoid cholesterol deposition in the body, reduce the incidence of high cholesterol, can prevent coronary heart disease and arteriosclerosis. Tonglu Peanut is rich in fatty oils and proteins, and it has nourishing qi and blood and nourishing milk through the action of postpartum milk deficiency.Prevention of Intestinal Cancer The soluble fiber in peanut fibrous tissue is absorbed by the body and absorbed like a sponge. Liquids and other substances are then swelled into tape bodies that are excreted with the feces.When these objects pass through the intestines, they come in contact with many harmful substances and absorb certain toxins, thereby reducing the accumulation of harmful substances in the body and the resulting toxic effects, reducing The chances of bowel cancer happening: Peanuts can protect the heart, and health effects are re-understood. Peanuts are re-loved, mainly because researchers have confirmed that peanuts are a kind of healthy food.On the one hand, the US federal government publishes dietary guidelines to inform the people, peanuts. Most of the fats contained are unsaturated fatty acids, and they are not Cholesterol. This not only does not like fatty acids, like saturated fat clog arteries, but the "arterial street sweeper" in the world, can significantly reduce total cholesterol and bad cholesterol, there are good preventive effect against cardiovascular disease.
2 peanut oil processing technology
2.1 Peanut Oil Nutritional Value
The Chinese Academy of Preventive Medicine has confirmed by research that the zinc content of peanut oil is many times that of salad oil, corn oil, rapeseed oil and soybean oil. Although there are many ways to supplement zinc, fats and oils are necessary supplements for people. Therefore, peanut oil is particularly suitable for the public to supplement zinc; peanut oil also contains a variety of anti-aging ingredients, which have the effect of delaying brain function aging. Peanut oil also has the effect of invigorating the spleen and lungs, decontaminating food, and repelling worms. Nutrition experts also administrated three kinds of health-care ingredients that are beneficial to cardiovascular and cerebrovascular life in peanut oil; resveratrol, monounsaturated fatty acids, and beta. -Sitosterol, experiments show that these substances are chemopreventive agents for tumor diseases, and are also chemopreventive agents for reducing platelet aggregation, preventing arteriosclerosis, and cardiovascular and cerebrovascular diseases. They are one of the ideal edible oils and fats for the elderly, peanut oil. In the choline, it can also improve the memory of the human brain and delay the decline of brain function. Peanut oil has the flavor of peanuts and is a kind of main edible oil in Chinese daily life. Peanut oil can provide a lot of nutrients to the human body, and it can increase the deliciousness of foods. It is an important raw material that makes up a variety of tissue components in the human body. The Chinese Academy of Preventive Medicine research confirmed that the zinc content of peanut oil is 37 times that of salad oil, 32.6 times that of corn oil, 16 times that of rapeseed oil, and 7 times that of soybean oil. Although there are many ways to supplement zinc, fats and oils are necessary supplements for people. Therefore, the consumption of peanut oil is particularly suitable for public zinc supplementation. Nutrition experts also found in the peanut oil three kinds of health benefits that benefit cardiovascular and cerebrovascular diseases: resveratrol, abundant monounsaturated fatty acids, and beta-sitosterol. Experiments have shown that these substances are chemopreventive agents for tumor-like diseases, as well as chemopreventive agents for reducing platelet aggregation, preventing arteriosclerosis and cardiovascular and cerebrovascular diseases, and are one of the ideal edible oils and fats for the elderly. High-quality peanut oil contains a variety of anti-aging ingredients, which have the effect of delaying brain function aging. Suitable for all people, especially the elderly. Peanut oil is resistant to high temperatures and is suitable for frying foods in addition to cooking. After all, the heat is very high, and contains a lot of fat, eating too much on the cardiovascular and cerebrovascular or there will be a fixed effect, but also easy to gain weight [2].
2.2 Processing of Peanut Oil
Peanut oil is a popular edible oil because it is of good quality, rich in nutrients, and smells fresh. Therefore, peanut oil has always been the main product of peanut processing. Current methods for producing peanut oil include the traditional press method, pre-extrusion-leaching method, aqueous agent method, microwave-assisted extraction method, and aqueous enzymatic method. Press method, also known as mechanical method, it uses mechanical force to squeeze out the oil in peanuts, its low extraction rate, labor intensity, low production efficiency, high cost; leaching method is to use n-hexane and other organic solvents can "dissolve" fat The characteristics of the method of immersing or spraying the raw or pre-squeezed cakes to obtain the oil in the peanuts. The method has a high oil yield, but the presence of the organic solvent causes poor production safety, high production cost, and leaching. The equipment is large and the investment is large; the water agent method uses the difference in the “affinity†of the oil and water in the non-oil components of the oil, and the method of separating the oil and protein by using the specific gravity of the oil and water; the microwave-assisted extraction is the microwave activation and tradition. Solvent extraction combines a new method of extraction; water enzymatic method is the first use of mechanical crushing method to destroy the structure of oil and cell structure and oil and fat complexes, and then use cellulase, pectinase to degrade the cellulose skeleton of the oil cell wall Adhesion between the cells allows the oil cells to effectively release the active ingredients such as oils and proteins and increase the oil yield.
3 Peanut protein processing
3.1 The nutritional value of peanut protein
The quality protein in peanuts plays an important role in the nutritional balance of the human body. Peanut protein is a high-quality protein consisting of 90% globulin and 10% albumin, and its digestibility is high, reaching 90%, and it is easily absorbed and utilized by the body. The protein contains 8 essential amino acids for the human body. The most important lysine content is 3-8 times higher than millet, wheat flour and corn, and the effective utilization rate is as high as 98.94%, which is 21.05% higher than the soybean utilization rate. According to scientific research in recent years, lysine is very effective in improving children's growth and intelligence and preventing premature aging. Peanut protein also has a certain amount of glutamic acid, aspartic acid, and catechins, which have the effect of supplementing the brain, promoting the development of brain cells, and enhancing memory. Therefore, experts recommend that people: Eat a certain amount of peanuts, peanut oil or peanut products daily, not only can provide a lot of protein, fat and energy but also can reduce dietary saturated fatty acids and increase the intake of unsaturated fatty acids, greatly promote plant protein, dietary fiber Vitamin E, Folic Acid, Potassium, Magnesium, Zinc, Calcium, etc. These are the intakes of nutrients that are beneficial to health, thereby improving the structure and quality of the diet [3].
3.2 Processing of peanut protein
3.2.1 Production of Low Denatured Peanut Protein Powder
Peanut → Classification → Peeling → Low-temperature Pressing → Superfine Grinding
The main factor constraining the development of oil as an edible protein is the oil production process. The high-temperature press method and solvent leaching method currently used in China require that the pre-heating process be heated to 130° C., so that the degreasing oil can no longer be further developed into edible protein. Water-soluble oil production process mainly uses the hydrophilicity of proteins and the hydrophobic effect of oils and fats. It uses water as a medium to form peanut oil suspension slurry that has been destroyed by mechanical action of the cell structure. After being separated to obtain oil emulsion and protein slurry, Post-processing to obtain a more pure oil and protein powder products.
3.2.2 Production of Peanut Proteins
Low-denatured peanut protein powder → Conditioning → Extrusion → Cooling
After the protein is pretreated, it is fed into the bulking machine by feeding and stirring. The material consisting of protein and polysaccharide is moved forward by a rotating screw. Through a sleeve, the protein is denatured under the action of high temperature, high pressure, and strong shear force. The highly regular spatial arrangement within the molecule changes, the secondary bonds in the protein molecule are destroyed, and the peptide bond structure is loose and easy to stretch. In the process of protein denaturation, protein molecules are oriented in a certain orientation by the action of orientation force. Finally, at the outlet of the tissue machine, due to temperature and pressure mutations, water evaporates rapidly and generates a certain amount of puffing to form porous tissue proteins.
3.2.3 Production of Isolated Peanut Protein
Low-denatured peanut protein powder → alkaline extraction → acid precipitation → neutralization → modification → drying
Similar to the process of processing soy protein isolates, firstly, the protein has a high solubility in alkaline solutions, and some insoluble macromolecules such as cellulose are removed, and then the soluble sugars are produced by utilizing the nature of isoelectric point protein reversion. The removal of small molecules and other substances, so as to obtain a protein content of > 90% of a class of protein products.
4 Processing Technology of Peanut Food
4.1 Low Fat Peanuts
Low-fat peanut kernels are peanut kernels that extract 20% to 30% of fat, and their appearance maintains their original shape. The process principle is: using strong pressure, extrusion oil exudates cells, so as to achieve the purpose of degreasing. Two high-grade products can be obtained: high-grade peanut oil and low-fat peanut kernels. The operating pressure is 15 to 40 MPa, and the treatment volume is 0 to 100 kg/time, and each treatment time is 30 to 60 minutes. The biggest advantage of this method is that the peanut kernel after degreasing is itself a product, and it is a good raw material for reprocessing other products. Because it is a normal temperature process, all nutrients and beneficial ingredients have not been destroyed.
4.2 New Peanut Butter
The current peanut butter is generally made from full-fat peanuts. Since full-fat peanut oil is too high, the content of oil in peanut butter is reduced, and the development of new-type peanut butter is a development trend. The new type of peanut butter starts by changing the formula of the raw materials, so that the protein content can be increased accordingly. The appearance of the new peanut butter is not significantly different from that of the traditional peanut butter. The main difference between the manufacturing process and the current additive process is that a part of the defatted peanut is used in the raw material ratio. However, the nutritional content and nutritive value of these two kinds of peanut butter are obviously different. Ordinary peanut butter contains about 47% fat; new type peanut butter only contains 20%~35% fat; new peanut butter has about 15% more protein, and carbohydrates also have The increase; moisture, ash, fiber, the difference is not too great; its advantage is the corresponding reduction in calorific value [4].
4.3 Salty peanuts
Salty peanuts are also known as salted and salted peanuts. Salty peanuts are prepared by baking and frying. No matter which method you use, you must use high-quality peanuts. The basic process of making salty peanuts includes: Peanut → Peeling → Color selection → Oil pressing (or baking) → Cooling → Coating → Salt and antioxidants → Sealed packaging → Finished products. Salty peanuts are light in color and unique in flavor. They have a salt content of 1.25%, no microbes, no rancid oil, and a shelf life of up to 6 months. In recent years, in order to meet the market's demand for low-fat foods, the United States has developed a partially defatted salty peanuts. The method of preparation is to first remove the whole peanuts with mechanical pressure to remove some of the fat. The low-fat salty peanuts have low oil content, low caloric value, extended shelf life and soft taste.
More sweet.
4.4 New Type of Peanut Milk
The peanut milk is prepared by mixing 1 part of peanut flour with 10 parts of water and vigorously stirring until the emulsion is formed. The emulsion is heated to 65-88°C and homogenized for 15-20 minutes to greatly improve the emulsion. Stability. Adding alkaline additives such as disodium phosphate or baking soda can prevent the sedimentation of suspended particles. Adding a total mass of 1.0% to 1.2% disodium phosphate is sufficient to obtain satisfactory results. Adding 20% ​​to 30% of refined peanut oil can increase the smoothness of the emulsion flow. The characteristics of the new peanut milk are: 1 high nutritional value, very easy to digest; 2 has a variety of physical properties of dairy products and corn starch and other foods; 3 provides a can be used to further produce a variety of delicious food and beverage The basic raw material; 4 to form a stable, free-flowing peanut powder milky liquid.
5 Development and Prospect of China's Peanut Processing
5.1 Status
Peanuts are rich in fats and proteins and are an important source of edible oil, protein and food ingredients in the world. In recent years, with the continuous advancement of science and technology and the rapid development of modern food processing industry, the edible value and nutritional value of peanuts have received more and more attention. The processing and utilization of peanuts and the market demand in the world are constantly changing. The general trend is that the amount of processed peanuts and market demand continue to increase, among which the proportion of peanuts consumed has increased, and the proportion of peanuts pressed has declined. 20th century 70
During the decade, the world’s consumption of peanuts accounted for 31% of the total amount, and oil-pressed peanuts accounted for 58%; in the 1980s, edible peanuts accounted for 35% of the total, and oil-pressed peanuts accounted for 54%; 90
At the beginning of the decade, the proportion of the world's edible peanuts and peanut oil was 36% and 54% respectively. 1996-2000
In the year, the average amount of peanuts in the world reached 2,90010 t.
Peanut processing industry in China
20th century 90
Since the beginning of the decade, China's peanut industry has developed rapidly and the export trade volume has also increased significantly, which has contributed to the increase in the processing of peanuts in China. 20th century 90
The average annual processing capacity of peanuts in China has increased by nearly 40% compared with the 1980s. The preparation of peanut oil is the main approach for the use of peanuts in China. As the processing technology and the quality of peanuts continue to improve, the oil yield and the quality of peanut oil continue to increase. However, with the increase of peanut processing methods, the proportion of total use of peanuts for food processing and direct consumption has increased year by year, and the proportion of oil used for oil extraction has decreased year by year. 20th century 90
The proportion of China's peanuts used for oil extraction accounted for 58% of the total use of peanuts in the country, and the ratio is 80.
The age has decreased by 6%. At present, peanut processing products on the domestic market are mainly peanut oil, and there are also many other types of products, such as peanut drinks, peanut protein, peanut butter, and peanut candy, but the total amount and famous brands are few. The direct cause of this phenomenon is the backward technology and equipment of China's peanut deep processing industry. Shandong Province is China's largest peanut processing and export base, and its peanut processing volume accounts for about 70% of the national processing volume [5]. According to statistics, there are less than 20 specialized peanut processing food factories in Shandong Province, and there are less than 30 production lines, and the product colors and varieties are mostly in the 20th century.
The level of the decade; However, in Japan where the production of peanuts is only 0.008% of China, there are thousands of peanut food processing plants, and the per capita amount of peanut food is 3 times that of China's per capita possession.
Times, every year from China and the United States and other countries import large amounts of peanut and peanut food. Compared with the status of the largest peanut exporter, the development of China's peanut food processing industry has lagged behind the development of foreign countries.
5.2 Outlook
5.2.1 Production Outlook
"Many people and less land and grain and oil are competing for land" is China's basic national conditions. Accelerating the popularization and application of high-quality new varieties and new technologies and solving the problem of low-yield fields in peanut production are the main ways to improve China's peanut production under the current situation. The two factors that affect the change in the total output of raw peanuts are the planting area and yield level of peanuts. Between 2003 and 2007, the planting area of ​​peanuts in China was reduced year by year, but due to the increase in the yield per unit area, the total output of peanuts was maintained at an annual average of 418. 3104 t. However, the trend of reduction in planting area will not change in the short term, and the effect of the increase in the yield per unit area will be very limited. Therefore, in the short term China's total peanut output will not exceed the annual average level from 2000 to 2007.
5.2.2
Market demand
Peanut oil is a medium-to-high grade edible vegetable oil with a high content of unsaturated fatty acids. It is the main edible oil in China's North China, Southeast coast and some major cities. According to calculations, the annual demand of peanut oil for a fixed consumer group in China is approximately 280.
About 104 tons, and from 2000 to 2007, the average annual output of peanut oil in China is only about 220 104 tons, and it needs more than 20% growth to meet the demand. Therefore, there is a large gap in the supply and demand of peanut oil. On the other hand, the demand for peanut-based foods in China is also rising. It is estimated that the current total domestic demand for peanut market output is 1418 104 t with a deficit of 350
104 t or more; to 2020
In the year, the demand for peanuts will reach around 2 100 104 t, which needs to grow by more than 40% on the current basis. There is a huge market demand[6].
5.2.3 Export Trade
Peanuts in China have a large market share in the international market, but compared to China's average annual output of 1,400,104 tons, the proportion of net peanut exports is relatively low, which is about 6% to 7%. Due to the reduction in the sown area of ​​peanuts, the slow increase in the yield and the total output, the domestic demand for fats and oils using peanuts as raw materials is greater, the production cost of peanuts is increased, and the price advantage is reduced. It can be predicted that the growth of China’s peanut export trade will slow down.
[1] Zhang Jiancheng, Gong Qingxuan, Zhang Zheng, et al. Review and Prospect of Development of the World Peanut Industry [J].
World Agriculture, 2009, 2: 7 - 9.
[2] Yang Jing. Current status of peanut industry development in China and its recommendations [J].
Chinese Food and Nutrition, 2009, 1: 17 - 19.
[3] Liao Boshou. Current status and countermeasures of peanut scientific research and industry development in China[J]. China Agricultural Information, 2008, 5: 18 - 22.
[4] Zhang Jimin, Miao Huarong. Status and Prospect of Processing, Utilization and Trade of Peanuts[J]. Journal of Wuhan Polytechnic University, 2002 (2):104-106.
[5] Yang Weiqiang, Wang Xiuzhen. Status, Problems and Countermeasures of China's Peanut Processing Industry [J]. Shandong Agricultural Sciences, 2006 (3): 105-107.
[6] Liao Boshou. Research status and countermeasures of peanut scientific research and industry development in China [J]. China Agricultural Information, 2008 (5): 18-20.
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