| Autor: |
Pominski, J., D'Aquin, E. L., Molaison, L. J., McCourtney, E. J., Vix, H. L. E. |
| Zdroj: |
Journal of the American Oil Chemists' Society; February 1952, Vol. 29 Issue: 2 p48-51, 4p |
| Abstrakt: |
A new method for the removal of skins from peanut kernels by water-treatment, drying, and blanching in a standard split-nut blancher has been developed on a pilot-plant scale. Optimum conditions for approximately 98% skin removal from U. S. No. 1 shelled Spanish peanuts by this method are water-treatment at room temperature, to gain not less than 20%, drying with forced circulated air at 120° to 125°F. to approximately 4.5% moisture in the peanuts, and blanching. The lipids and protein losses resulting from the water-washing action on the kernels were relatively low and less than those losses obtained by lye treatment of the kernels. The method however did not give satisfactory results with either shelled U. S. No. 2 or oil mill stock kernels. Meal prepared by hexane extraction of de-skinned (98%) water-treated U. S. No. 1 kernels had color and flavor characteristics superior to other hexane solvent-extracted peanut meals for food utilization. Protein prepared from this meal had a light color equal to that produced from peanut kernels treated with 0.5% lye solution. |
| Databáze: |
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