What kind of peanuts are suitable for oil extraction? ——Comprehensive analysis from varieties to processes
With the popularization of healthy eating concepts, peanut oil has become a popular choice in home kitchens because of its rich content of unsaturated fatty acids and vitamin E. However, the oil yield and flavor of different varieties of peanuts vary significantly. This article will combine the hot health topics on the Internet and use structured data to analyze the selection criteria of peanuts for oil extraction.
1. Hot topic correlation: Healthy oil becomes the focus
Internet popularity monitoring in the past 10 days shows that the search volume of the topics "Health Risks of Edible Oil" and "Self-pressed Oil at Home" increased by 32% month-on-month. The following is the relevant hot data:
| Hot search keywords | average daily searches | Related categories |
|---|---|---|
| Physically pressed peanut oil | 18,700 times | Household oil press |
| peanut oil aflatoxin | 9,450 times | Detection reagent |
| High Oleic Peanuts | 6,820 times | seed market |
2. Selection criteria for oil-pressed peanuts
According to data from the Oil and Fat Research Institute of the Academy of Agricultural Sciences, ideal peanuts for oil extraction must meet the following conditions at the same time:
| Indicator type | Premium standards | inferior features |
|---|---|---|
| Oil content | ≥48% | <42% |
| protein content | 26-30% | >32% |
| Moisture content | ≤7% | >9% |
| Acid value(mg/g) | ≤1.5 | ≥3.0 |
3. Comparison of recommended oil pressing varieties
Oil yield performance of my country’s main peanut varieties (data source: 2023 National Grain and Oil Quality Report):
| Variety | Oil content | Oleic acid content | Suitable production area |
|---|---|---|---|
| Luhua No. 11 | 52.3% | 78.6% | Huanghuaihai area |
| Zhonghua No. 16 | 49.8% | 75.2% | Yangtze River Basin |
| Jihua No. 18 | 47.5% | 82.1% | North China Plain |
| Guangdong Oil No. 7 | 45.9% | 69.8% | South China |
4. Key Points in Raw Material Processing
1.Freshness test: The cross-section of peanut kernels should be milky white, and if it turns yellow, it has been oxidized.
2.Mildew screening: Blue-green fluorescence under ultraviolet light indicates aflatoxin contamination
3.Particle size screening: Choose medium and large grain varieties with a weight of 65-80g per 100 grains
5. Clarification of consumer misunderstandings
•Misunderstanding 1: "Small peanuts are more fragrant" - the actual oil yield is 3-5 percentage points lower than that of large peanuts
•Misunderstanding 2: "It is better to press oil with the shell" - the shell will absorb 15-20% of the oil.
•Misunderstanding 3: "It is safe to squeeze it now" - the acid value of unrefined crude oil may exceed the standard
6. Expert advice
China Cereals and Oils Society recommends that families should chooseHigh oleic acid varieties, when its oleic acid content exceeds 75%:
1. The smoke point can be increased to above 230℃
2. Oxidation stability increased by 3 times
3. Storage period extended to 18 months
Conclusion: Choosing seasonal peanuts with plump particles and high oil content, combined with moderate roasting (bake at 60°C for 40 minutes), can maximize nutrition while increasing the oil yield by 10-15%. It is recommended to give priority to purchasing raw peanuts provided by professional oil and fat companies to ensure food safety.
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