Zero trans-fatty acid multi-vitamin first-grade soybean oil and preparation method thereof

A technology of trans fatty acid and soybean oil, which is applied in the direction of fat oil/fat refining, fat production, edible oil/fat, etc., can solve problems such as physical and mental health hazards, and achieve the effects of energy saving, high retention, and reduced power consumption per ton

Active Publication Date: 2012-06-27
SHANDONG BOHI INDUSTRY CO LTD +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Taking trans fatty acids as an example, according to surveys, the per capita intake of trans fatty acids in my country is generally far lower than the 5.8g/day per capita in the United States, but urban residents in my country generally consume highly refined salad oil and high cooking oil for a long time. Eating food containing hydrogenated v

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0037] Example 1:

[0038] U.S. soybeans with better quality, lower gum and free fatty acid content and easy to process soybean oil were selected. At the same time, the content of mildew bean and 1.2% green bean in the soybean raw material for moderate soybean oil processing were detected and controlled.

[0039] The soybeans from the silo go through the drum magnetic separator, soybean cleaning sieve and soybean dust collector to remove impurities and then enter the whole soybean heater. The soybean residence time was controlled to be 30 min, the soybean was heated to 75°C, and the heating steam pressure was 1.0 bar to complete the conditioning of the soybean. The quenched and tempered soybeans enter the primary crusher and the secondary crusher for crushing and dehulling. After dehulling, the soybeans enter the flaking mill. The crushed soybeans are rolled into 0.35mm embryo sheets under the condition of 60°C and hydraulic pressure of 70bar. The embryo temperature is 60°C a...

Example Embodiment

[0045] Example 2:

[0046] U.S. soybeans with better quality, lower gum content and lower free fatty acid content and easy to process soybean oil were selected. At the same time, the content of mildew bean and 1.0% green bean in the soybean raw material for moderate soybean oil processing were detected and controlled.

[0047] The soybeans from the silo go through the drum magnetic separator, soybean cleaning sieve and soybean dust collector to remove impurities and then enter the whole soybean heater. The soybean residence time was controlled to be 35 minutes, the soybean was heated to 80°C, and the heating steam pressure was 1.2 bar to complete the soybean conditioning. The quenched and tempered soybeans enter the primary crusher and the secondary crusher for crushing and dehulling. After dehulling, the soybeans enter the flaking mill. The crushed soybeans are rolled into 0.4mm embryo sheets under the condition of 65°C and hydraulic pressure of 65bar. The embryo temperature...

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Abstract

The invention provides zero trans-fatty acid multi-vitamin first-grade soybean oil and a preparation method thereof. The zero trans-fatty acid multi-vitamin first-grade soybean oil is produced by screening of soybean raw materials, a soybean peeling and instantaneous high-pressure wet-hot enzyme inactivation technology, a double-enzyme degumming/ super degumming and washing-free long-time mixing and de-acidifying coupling technology, a two-step decolorization technology with low-activity decolorizing agent, a low-temperature short-time/ two-stage catching, refluxing and deodorization technology, a ''nitrogen charging fresh-keeping'' technology and the like. In the zero trans-fatty acid multi-vitamin first-grade soybean oil, the trans-fatty acid content is less than or equal to 0.5 percent, the natural vitamin E content is more than or equal to 1,200ppm, the plant sterol content is more than or equal to 2,200ppm, and the squalene content is more than or equal to 60ppm; the soybean oil is packed by charging nitrogen, and any chemically synthesized antioxidant is not added; and compared with the commercially available first-grade soybean oil, the soybean oil is more safe, nutritional and healthy.

Description

technical field [0001] The invention relates to the field of edible oil processing, in particular to the processing of a zero-trans fatty acid multidimensional primary soybean oil. Background technique [0002] In recent years, with the innovation of soybean oil processing technology and the improvement of refining degree, the conventional quality problems have been basically solved, but its quality and safety risks still exist. This is because, on the one hand, the content of polyunsaturated fatty acids in soybean oil is relatively high, which is prone to unsafe factors such as oxidative rancidity, color aftertaste, and shortened shelf life during processing, storage, and distribution. On the other hand, the existing The phenomenon of over-processing in the general soybean oil production process is prominent, which brings various problems and hidden dangers. [0003] The over-processing of soybean oil is especially reflected in over-refining, that is, in the refining proce...

Claims

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Application Information

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IPC IPC(8): C11B1/04C11B1/10C11B1/00C11B3/00C11B3/06C11B3/04C11B3/10C11B3/14A23D9/02A23D9/007
Inventor 白长军王兴国金青哲刘元法李晓兵李玉玲李国恒初跃峰戚桂斌彭亮白红超
Owner SHANDONG BOHI INDUSTRY CO LTD
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