Direct Extraction Process for the Production of a White Defatted Food-Grade Peanut Flour

摘要

A white, defatted, food-grade peanut flour having high protein solubility and being suitable for human consumption is disclosed together with a solvent extraction process for obtaining this desirable product from peanuts. In the process, prior to solvent extraction, the peanuts are heated, in preparation for blanching, at temperatures of about 220-275F, for a period of time sufficient to eliminate raw peanut taste and to enable the production of a white flour.