Tate P V, Chavan J K, Patil P B, Kadam S S
Department of Biochemistry, Mahatma Phule Agricultural University, Rahuri, India.
Plant Foods Hum Nutr. 1990 Apr;40(2):115-21. doi: 10.1007/BF02193768.
The commercial cake produced during expeller pressing of peanuts was extracted with n-hexane, and 80% ethanol followed by sieving through 80 mesh, to remove residual oil, pigments, bitter taste and fibrous material. The processed meal exhibited comparable composition with defatted peanut flour prepared in the laboratory by solvent extraction of full-fat peanut meal. However, the processed cake meal exhibited low methionine content and in vitro protein digestibility as compared with defatted peanut flour. The processed cake meal can be blended with wheat flour to the extent of 10% (w/w) to prepare acceptable cookies with improved protein and mineral contents.
在花生螺旋榨油过程中产生的商业蛋糕先用正己烷萃取，再用80%乙醇萃取，然后通过80目筛网筛分，以去除残留的油、色素、苦味和纤维物质。加工后的粕与实验室通过溶剂萃取全脂花生粕制备的脱脂花生粉具有相似的成分。然而，与脱脂花生粉相比，加工后的蛋糕粕蛋氨酸含量低，体外蛋白质消化率也低。加工后的蛋糕粕可以与小麦粉按10%（w/w）的比例混合，以制备出蛋白质和矿物质含量提高且可接受的饼干。
