A kind of preparation method of fragrant soybean oil

A technology of soybean oil and strong aroma, which is applied in the production of edible oil/fat, fat oil/fat, and fat production, etc. It can solve the problems of soybean oil shortage, etc., and achieve the suppression of the formation of hydroperoxides, strong smell, red and yellow color Effect

Active Publication Date: 2016-06-01
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Abstract
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Problems solved by technology

[0003] In the application of the aqueous enzymatic method in the extraction of soybean oil, mostly peeled soybean flakes are used as raw materials, or pretreated by crushing or extruding, and then the aqueous enzymatic method is used for oil extraction. However, the soybean oil extracted by this method Missing a pyrazine, which is responsible for the strong aroma of soybean oil
Since it is mainly produced by the Maillard reaction of soybean protein and sugar at high temperature, and there is no high temperature effect in this extraction process, it has certain defects in application.

Method used

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  • A kind of preparation method of fragrant soybean oil

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[0014] A method for preparing aromatic soybean oil, the method comprising the following steps: (1) spreading soybeans on a tray, placing them in a vacuum oven for roasting, the roasting temperature is 150-200°C, and the roasting time is 10 -50min; (2) Cool the roasted soybeans to room temperature, then crush and sieve to obtain soybean powder. The mesh size of the sieve is 40-80 mesh. Mix the soybean powder with distilled water to form a mixed liquid. The material-to-liquid ratio of the mixed liquid is 1:4-8; (3) Cellulase, plant hydrolysis complex polysaccharide enzyme ViscozymeL and alkaline protease Alcalase2.4L are added to the mixed liquid successively for enzymolysis, and the enzymatic hydrolysis solution is obtained after enzymolysis , the enzymolysis conditions of the cellulase Cellulase are 1.5% enzyme addition, enzymolysis temperature 45°C, enzymolysis pH 4, and enzymolysis time 2.5h, and the enzymolysis conditions of plant hydrolysis complex polysaccharide enzyme Vis...

Embodiment 1

[0019] Spread the soybeans on a tray, place them in a vacuum oven, and bake them at 180°C for 30 minutes; cool the roasted soybeans to room temperature, then crush them and pass them through a 60-mesh sieve, and add distilled water according to a material-to-liquid ratio of 1:6 to form a mixture solution; at an enzymolysis temperature of 45°C and an enzymolysis pH of 4, add 1.5% Cellulase for enzymolysis for 2.5 hours, then at an enzymolysis temperature of 45°C and an enzymolysis pH of 4.6, add 1.5% The plant hydrolysis compound polysaccharide enzyme ViscozymeL was used for enzymolysis for 2 hours, and finally at the enzymolysis temperature of 55°C and the enzymolysis pH of 9, 2% alkaline protease Alcalase2.4L was added for enzymolysis for 2 hours, and the enzymolysis solution was obtained after enzymolysis ; Heating the enzymolysis solution in a boiling water bath to inactivate the enzyme for 10 minutes, and then centrifuging at a temperature of 4°C and a rotation speed of 10,...

Embodiment 2

[0021] Spread the soybeans on a tray, put them in a vacuum oven, and roast them at 150°C for 40 minutes; cool the roasted soybeans to room temperature, then crush them and pass through a 50-mesh sieve, and add distilled water according to a ratio of 1:6 to form a mixture. solution; at an enzymolysis temperature of 45°C and an enzymolysis pH of 4, add 1.5% Cellulase for enzymolysis for 2.5 hours, then at an enzymolysis temperature of 45°C and an enzymolysis pH of 4.6, add 1.5% The plant hydrolysis compound polysaccharide enzyme ViscozymeL was used for enzymolysis for 2 hours, and finally at the enzymolysis temperature of 55°C and the enzymolysis pH of 9, 2% alkaline protease Alcalase2.4L was added for enzymolysis for 2 hours, and the enzymolysis solution was obtained after enzymolysis ; Heating the enzymolysis solution in a boiling water bath to inactivate the enzyme for 10 minutes, and then centrifuging at a temperature of 4°C and a rotation speed of 10,000 rpm for 15 minutes t...

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Abstract

The invention provides a preparation method for superfine fragrant soybean oil and belongs to a vegetable oil and fat extracting preparation technique. The method comprises the following steps: (1) spreading soybeans in a tray and putting the tray into a vacuum oven to bake the soybeans; (2) cooling the baked soybeans to the room temperature, then crushing and sieving to obtain soybean flour, and blending the soybean flour with distilled water to form a mixed solution; (3) sequentially adding cellulose, compound polysaccharide for vegetable hydrolysis, and alkaline protease into the mixed solution for enzymolysis, and obtaining an enzymatic hydrolysate after enzymolysis; (4) heating the enzymatic hydrolysate in a boiling water bath to deactivate enzyme, and then centrifugally separating to obtain the superfine fragrant soybean oil. The source of the raw material is natural; the preparation method is green and environment-friendly; since vacuum baking treatment is adopted, contact between the soybeans and the air is avoided so as to inhibit the formation of hydroperoxide; the acid value of the obtained soybean oil is less than 1 mgKOH / g, the smell is strong, the color is reddish yellow, the soybean oil is not muddy, the transparence is good, and the quality index of superfine fragrant soybean oil is met.

Description

technical field [0001] The invention belongs to the technical field of extraction and preparation of vegetable oils, and mainly relates to a method for preparing aromatic soybean oil. Background technique [0002] Soybean oil is rich in nutritional value and is the most produced edible oil in the world today. At present, the production of soybean oil is mainly leaching and pressing methods, but the solvents in the leaching method are easy to remain and cause environmental pollution. Extraction method, so more and more people are committed to the research of water enzymatic method. The water enzymatic method uses water as a solvent, adding enzymes for enzymolysis, and uses the difference in the affinity of non-oil components for oil and water and the difference in the specific gravity of oil and water to separate oil and non-oil components. [0003] In the application of the aqueous enzymatic method in the extraction of soybean oil, mostly peeled soybean flakes are used as ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B1/04C11B1/00A23D9/02
Inventor 江连洲李杨冯红霞齐宝坤于殿宇王中江许晶隋晓楠赵城彬
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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