Method for reducing residual fat of almond cakes by dipping and pressing

Abstract

The invention discloses a method for reducing residual fat of almond cakes by dipping and pressing, and belongs to the oil processing technical field. The method comprises the following steps: firstlycrushing almond cakes obtained by squeezing at low temperature, adding 15-30 parts of 95%-99% ethanol and 5-10 parts of dried protein-free almond to every 100 parts of the almond cakes, evenly mixingand wetting for 10-30min, then filling in an oil press, regulating pressing pressure to 8-12MPa and pressing for 3min, and increasing pressure to 40-50MPa, and ending the pressing after 5min pressing. By material changing produced by refilling of materials, increased liquid composition and reduced viscosity caused by dissolving the ethanol in the oil, softening of the cakes by the ethanol and assisted filtering of the dried almond, porosity of the cakes is reduced during further pressing, the empty cavities holding residual oil reduce, oil drainage passages increase, oil drainage resistance reduces, and residual oil rate of the almond cakes is further reduced, and the dried almond is taken as a filter aid without other foreign matters, thus avoiding raw material pollution.

Description

[0001] The invention relates to a method for extracting and pressing almond meal to reduce residual oil, and belongs to the technical field of oil plant processing. The method of soaking and pressing almond meal to reduce residual fat and the low-temperature pressing process can be used in the oil extraction process of almonds and other oil plants to obtain high-quality oil, high oil yield and low residual oil without thermal denaturation. technical background [0002] Almonds are rich in high-quality lipids and proteins. In order to maintain the natural characteristics of lipids and proteins and make them efficiently utilized at the same time, the almonds are generally pressed at low temperature and then the protein in the almond meal is separated and extracted by physical methods. Due to the fact that the protein in almonds is not denatured during low-temperature pressing and the resistance of oil exudation increases in the later stage of pressing, it is difficult to increase...

AI Technical Summary

Problems solved by technology

Due to the fact that the protein in almonds is not denatured during low-temperature pressing and the resistance of oil exudation increases in the later stage of pressing, it is difficult to improve the oil yield of one-time, long-term, high-pressure pressing

The high residual oil rate of the cake not only reduces the oil yield, but also increases the burden and difficulty for the later process of separating and extracting protein from the cake