In the mid-1990s, USDA Agricultural Research Service Center developed and researched a new technology for the extraction of oil from whole peanuts. It can remove 60% to 80% of the oil in peanuts, making better use of peanuts. The fats and oils in the oil can be used to recover high-quality edible oil, which in turn significantly reduces the calories of the product, preserves the crude protein with high
Nutritional value and unique
Flavor, and greatly reduces the production cost of the peanut series food. It is currently ideal for laid-off workers in rural and urban areas. Rich projects. Operation process: After the peanuts are peeled or the red skin of peanuts is removed by hydraulic pressing, most of the oil can be extracted. The pressed peanuts are processed and puffed in water to restore the original shape and size. , can be used to make a variety of peanut foods. 1. Pressing. The moisture content, the pressing time, the pressing pressure, the temperature, and the thickness of the peanuts before the pressing of the peanuts have a great influence on the amount of pressed oil and the breaking degree of the peanuts. Through my practice in recent years, peanuts have a moisture content of 6% to 8%, a hydraulic pressure of 13.8 MPa, a pressing time of 30 to 40 minutes, a temperature of 24 to 28°C, and a thickness of oil cake. 2.5 ~ 3.0 cm is appropriate, peanut oil in the squeeze 60% ~ 80% is better. 2. Puffing. The peanuts that have been deformed after being squeezed must be soaked in warm water for 5 to 10 minutes (pressurization, time can be shortened), so that the peanuts can be puffed up to their original shape, and the water content of the puffed peanuts is 30% to 40. %. 3. Make a series of foods. After pressing and puffing peanuts can be used to make: Spiced peanuts, fried peanuts, peanut sprouts, peanut butter, cocoa, peanuts and so on.
Biological Protective Agent is a combination probiotics to inhibit the Yeast and mold, especially in yogurt.
This is our solution to enhance the stability of fermented milk products during shelf life. It is based on the prohibiting mechanism of Natural lactic acid bacteria on molds and yeasts, without adding any chemosynthetic preservatives, while has little effect on product acidity and flavor. Wecare biological protective agent helps realize your requirements on clean labeling while guaranteeing your product safety and quality. wecare-bio is able to formulate the most suitable and personalized solution to your products with different processing and features.
Biological Protective Agent
Product Preservation Solutions
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