Soybean grease extracting method

Abstract

The invention discloses a soybean grease extracting method, which includes steps of: (1) crushing soybean and extruding puffing by a twin screw extruder; (2) mixing the extruded and puffed soybean product with water, adding prolease for enzymolysis; (3) enzyme eliminating, centrifugal separating to obtain the soybean grease. The method uses a method combining the extruding and puffing pre-treatment with biological enzyme to separate soybean grease, and oil of high quality can be obtained by demulsifying emulsible oil prepared by separation with refinery, which is high in nutrient value, and in soybean protein and soybean peptide utilization value. The total oil extraction rate by the method can reach 93.18%. The apparatus for the method is simple in structure, safe for operation, the obtained soybean oil has no solvent residue. Moreover, the method is mist in operation condition, with no reaction between the degradation product in the system and the extract, thus quality of each ingredient is effectively protected. The method is capable of separating oil and protein from the full fat soybean powder at the same time, with degradation rate of protein lowered.

Description

technical field [0001] The invention relates to a method for extracting vegetable oil, in particular to a method for extracting soybean oil, and belongs to the field of extraction and processing of vegetable oil. Background technique [0002] The aqueous enzymatic method uses biological enzymes to hydrolyze soybean raw materials. The oil extraction conditions are mild, and the properties of the oil protein hardly change. Whether it is directly processed and utilized in the water phase or recovered and isolated protein for reuse, the effect is very ideal. However, the method of extracting vegetable oil with water as a solvent is applied to oil plants with low oil content such as soybeans, and the effect is poor, and the oil extraction rate is low. The protein contained in soybean is not only large in quantity, but also excellent in quality. It is a high-quality plant protein. Therefore, it is of great significance to solve the difficult problem of enzymatic extraction of oil ...

AI Technical Summary

Problems solved by technology

[0007] It can be seen from the process route that the raw materials were not pretreated, and the oil was extracted through two enzymatic hydrolysis. Due to the limitation of biological enzyme technology at that time, only alkaline protease and neutral protease were used for hydrolysis, and the process Complex, the oil extraction rate can only reach about 65%

Due to the limitations of pretreatment technology, bio-enzyme technology and immature demulsification technology, no relevant papers have been published in China since 1994

In 2000, under the guidance of Professor He Guoqing of Zhejiang University, doctoral candidate Qian Junqing conducted a systematic study on the extraction of soybean oil with aqueous enzyme organic solvents. After the research, the selection of the best enzyme, the best enzymatic hydrolysis process conditions and extraction conditions, and the extraction rate of soybean oil were obtained. reached about 84%, but due to the limitations of technology at that time, they did not get rid of the use of organic solvents to fundamentally solve the difficulty of extracting soybean oil by aqueous enzymatic method

However, the soybean oil obtained by solvent leaching and mechanical pressing must go through multiple refining processes such as alkali refining and deacidification before it can be used as edible oil, and the refining process will cause some nutrients to be lost. Among them, vitamin E is easily oxidized. In the oil, vitamin E has disappeared, and the solvent residue has a direct adverse effect on human health. After the oil is refined, it is oxidized. Although it is not easy to be corrupted, it can only supply energy and has no other nutritional value.

At present, soybean meal after solvent extraction and oil pressing is mainly used as feed, and it is rarely used in food, and it is only limited to brewing food

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