High-pressure steam emulsion breaking method for aqueous enzymatic extraction of soybean oil

A soybean oil and high-pressure steam technology is applied in the production of fat oil/fat, refining of fat oil/fat, and fat generation, which can solve the problems of long demulsification time and low demulsification rate.
CN102827686AActive Publication Date: 2012-12-19NORTHEAST AGRICULTURAL UNIVERSITY
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
NORTHEAST AGRICULTURAL UNIVERSITY
Publication Date
2012-12-19

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Abstract

The invention discloses a high-pressure steam emulsion breaking method for the aqueous enzymatic extraction of soybean oil, and belongs to a vegetable oil and fat extraction technology. The method comprises the following steps of: (1) performing extruding-expansion pre-treatment on crushed soybeans to obtain expanded materials, mixing the expanded materials and water to obtain a mixed solution, adding alkaline proteases into the mixed solution for enzymolysis, and performing centrifugal separation to obtain free oil, emulsion, hydrolysate and residues after the enzymolysis; (2) preheating theemulsion and the hydrolysate, which are obtained in the step (1), and introducing high-pressure heating steam into the preheated emulsion and the preheated hydrolysate for emulsion breaking; and (3) performing centrifugal separation to obtain the soybean oil after the emulsion breaking. Process equipment required by the method is simple, and the method is convenient to operate, high in emulsion breaking rate and short in emulsion breaking time.
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Description

technical field

[0001] The invention belongs to the extraction and processing technology of vegetable oil, and mainly relates to a method for extracting soybean oil by hydroenzymatic method and high-pressure steam demulsification. Background technique

[0002] Demulsification is a very critical step in the extraction of soybean oil by aqueous enzymatic method. The more thorough the demulsification, the higher the recovery rate of oil. The quality of demulsification directly affects the economic value of the whole process.

[0003] Demulsification methods are divided into chemical demulsification and physical demulsification. Adding a demulsifier is a chemical method. Centrifugation, changing the temperature, applying an electrostatic field, and using coalescents are physical methods. The original intention of exploring the aqueous enzymatic process is to avoid the use of organic solvents and toxic and harmful chemical reagents in the oil extraction process. For this reaso...

Claims

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