A low-temperature desolventization system for soybean meal

Abstract

The invention relates to a low-temperature desolventization system for soybean meal. The flash vacuum desolventizer is sequentially provided with a flash desolventization section, a vacuum desolventization section and a dry cooling layer from top to bottom, and the flash desolventization section is provided with a solvent vapor inlet. and the solvent vapor outlet, a steam jet vacuum pump is installed on the upper part of the cylinder of the vacuum desolventization section, and a cooling air inlet and a cooling air outlet are arranged on the peripheral wall of the dry cooling layer; the solvent vapor outlet is connected with the air inlet of the solvent vapor Saxon, The bottom discharge port of the solvent steam sacron is connected with the main inlet of the dust collection auger through the air-lock rotary valve, the outlet of the dust collection auger is connected with the upper part of the vacuum desolventization section, the air outlet of the solvent steam sacron is connected with the dissolution The air inlet of the vapor-wet trap is connected, the outlet of the vapor-dissolving wet trap is connected with the suction of the dissolving-steam fan, the outlet of the dissolving-steam fan is connected with the inlet of the pipe-side of the dissolving-steam superheater, and the pipe-side of the dissolving-steam superheater The outlet is connected to the solvent vapor inlet. The system has large output, high production efficiency and low energy consumption.

Description

technical field [0001] The invention relates to edible soybean meal processing equipment, in particular to a low-temperature desolventization system for soybean meal. Background technique [0002] Natural soybeans are extremely rich in plant proteins, among which the water-soluble protein content is the highest. Since protein is easily denatured by heat, the use value of soybean meal is greatly reduced. Low-temperature desolvation at a temperature lower than the protein denaturation temperature (80°C) can keep a high content of water-soluble protein in soybean meal. Low-temperature desolvated soybean meal, commonly known as white soybean flakes, is an important intermediate product for processing edible soybean protein. After deep processing, it can be made into various soybean protein products, such as concentrated protein, isolated protein, textured protein and other functional soybean protein. Low-temperature precipitation can remove the solvent most thoroughly, reduce ...

AI Technical Summary

Problems solved by technology

[0004] The traditional desolventizer has the following disadvantages: 1. There are only two precipitating chambers, and it is difficult for the solvent vapor to form a concentration gradient in the closed chambers of cylinder A and cylinder B. The diameter of the cylinder is large, and the solvent with high temperature and low density The steam is easy to short-circuit and circulate along the top area, and it is discharged out of the heat exchange chamber without sufficient heat exchange, resulting in incomplete desolventization; the white bean chips discharged from the B cylinder have high residual solvents, and the gaps of the white bean chips contain a large amount of solvent vapor that cannot be recovered , can only diffuse into the atmosphere

[0005] 2. The solvent air flow can only contact the surface material and the raised material, most of the material is accumulated at the bottom of the cylinder, without heat exchange; the desolvated wet meal is accumulated at the bottom of the cylinder, the bulk density is high, and the materials are sheared under forced stirring Cutting and extrusion will increase the powder degree and reduce the quality of the output

[0006] 3. The discharge temperature of white bean slices is 60-62°C, rich in water vapor, easy to condense and form water agglomeration, which will increase the powder degree during the transportation process, resulting in a decrease in the yield of qualified products

[0007] 4. The heating time is long, and the total heating time in cylinders A and B reaches 25-30 minutes. Long-term heating will reduce the content of soluble protein and reduce the quality of the output.

[0008] 5. The system integration is not high, the function of a single device is single, and the low-temperature desolventization process of A and B cylinders has been finalized, so it is difficult to improve

[0009] If the C cylinder is improved to further desolventize, the amount of solvent recovery can be increased and the solvent consumption can be reduced, but key indicators such as white bean flakes powder degree and NSI (nitrogen solubility index) will decrease, and the quality of the product will decrease, resulting in a decrease in economic benefits

In addition, it will increase equipment and site investment, increase operating costs and production costs, so the necessity of increasing the C cylinder is not appropriate in terms of income

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