低温花生粕的生产：一步浸出工艺研究"Production of low-temperature peanut meal：One-step extraction technology of peanut"

为获得高氮溶解指数（NSI）的低温花生粕，以红衣花生为原料，通过实验室模拟花生一步浸出工艺，研究了调质对花生坯片质量、浸出过程和低温粕NSI的影响。结果表明：调质后，花生仁水分从7.22%降至6.06%，坯片粉末度提高；经5级梯度混合油浸出，调质后的花生坯片生产的低温粕残油在1.67%，而未调质的花生坯片生产的低温粕残油在3.67%，但未调质坯片得到的混合油固杂含量低；调质后得到的低温粕NSI在74%。综上，为了获得低残油、高NSI的低温花生粕，可以采用调质工艺。 In order to obtain low-temperature peanut meal with high nitrogen solubility index (NSI), red peanut kernel was used as raw material, and the effects of conditioning on the quality of peanut kernel flake, extraction process and NSI of low-temperature meal were studied by simulating the one-step extraction process of peanut kernel in laboratory. The results showed that after conditioning, the moisture content of peanut kernel decreased from 7.22% to 6.06%, and the powder degree of flake increased. After 5-level gradient miscella extraction (including fresh solvent extraction), the residue oil of low-temperature meal produced by the conditioned flake was 1.67%, while that produced by the non-conditioned flake was 3.67%, but the miscella produced by the non-conditioned flake was low in solids content. The NSI of the low-temperature meal obtained by the conditioned flake was 74%. To sum up, the conditioning process can be adopted so as to obtain low-temperature peanut meal with low residual oil and high NSI.