Continuous-phase-change soy sauce residue oil extraction method

Abstract

The invention provides a continuous-phase-change sauce residue oil extraction method. According to the invention, a dried and crushed sauce residue raw material is placed into an extraction kettle; under a condition with a pressure constantly lower than an extracting agent critical pressure and a temperature constantly lower than an extracting agent critical temperature, the extracting agent is compressed into a liquid; the extracting agent flows through the extraction kettle with a certain flow rate, such that castor oil is extracted; the material is delivered into a resolution kettle; heating and pressure reducing are carried out, such that the extracting agent is changed into a gas phase; instant compression is carried out, the extracting agent is changed into liquid, and flows through the extraction kettle, such that the material is extracted again. The steps are repeated several times. The extracting agent is one of ethanol, propane, butane, high-purity isobutane, R134a, dimethyl ether, liquefied petroleum gas, and sulfur hexafluoride. The method provided by the invention has the advantaged of high efficiency, no solvent residue in product, and high aroma component retention rate of a supercritical extraction method. Extraction pressure and resolution pressure of the method are lower than those of supercritical extraction. The method also has the advantages of large extraction volume, large-amount batch production, low production cost, and the like of a conventional solvent extraction method.

Description

technical field [0001] The invention belongs to the field of resource utilization of soy sauce residue, in particular to a method for extracting soy sauce residue oil. Background technique [0002] Soy sauce residue, also known as sauce residue, is generally dark brown and is the residue after brewing soy sauce. The annual output is huge. In 2006, the annual output of soy sauce in my country has reached 5 million tons, and its market size has maintained an annual growth rate of 10%. As a by-product of the production of soy sauce ----- the output of soy sauce residue is also very large. According to the calculation that producing 1 kg of soy sauce will produce 0.67 kg of soy sauce residue with a water content of 75%, in 2012, the output of soy sauce reached about 9.75 million tons, and the resulting sauce residue was about 6.55 million tons (dry weight was about 1.7 million tons). Facing such a large amount of sauce residue, how to develop and utilize it reasonably has far-...

AI Technical Summary

Problems solved by technology

The amount of sauce processed by this method is limited, the oil yield is low, and it is carried out under high temperature and high pressure, the value of the extracted oil and the degreased cake will inevitably decrease

It has also been reported to use a two-phase solvent to extract the oil in the sauce residue (Zhou Haoli, CN101385532), but this method has the disadvantages of long extraction time (about 2 to 6 hours), low efficiency, and troublesome subsequent solvent treatment, which is not suitable for industrial production.