Soybean oil production method

Abstract

The invention discloses a soybean oil production method. The method comprises the following steps that 1, soybeans are cleaned, and water is added for stirring and fermentation; 2, the fermented soybeans are broken and peeled through a breaker, the broken soybeans are pressed into blanks, ultraviolet light sterilization is conducted, and secondary fermentation is conducted after sterilization is conducted; 3, high temperature steaming is conducted after second fermentation of the soybeans is completed till the soybeans are completely well-cooked, and the well-cooked soybeans are pressed into a cake to be put into a hydraulic machine, squeezing is conducted, and the oil is obtained; 4, filtration is conducted on squeezed thick oil, hydration and deodorization are conducted, vacuum filtration is conducted, and product oil is obtained. The soybean oil production method has the advantages that high-quality soybeans are adopted, pure physical squeezing is conducted, preservative and additives are not contained, other blend oil materials do not exist, solvent residues and alkaline substance residues do not exist, original flavor of the soybeans is kept, the nutritional components of the soybeans are not destroyed, the technology is reasonable, the steps are simple, energy consumption is low, the produced product oil is green, pure natural and healthy, and the requirements of people are met.

Description

technical field [0001] The invention relates to a food processing technology, in particular to a soybean oil production method. Background technique [0002] Soybean oil is an indispensable edible oil in people's daily life. It is mainly used for cooking, frying, frying, frying, etc. The consumption is very large. The safety and nutritional value of soybean oil are becoming more and more popular . Most of the edible oils currently on the market are salad oils produced with genetically modified raw materials and chemical leaching processes. The chemical leaching process has the following potential safety hazards: Solvent residue problem: a large amount of organic solvents are used during the oil leaching process, The residual organic solvent in the finished soybean oil is harmful to human health; the refining process produces harmful substances: the soybean oil extracted by solvent extraction is called crude oil, which contains a lot of impurities and cannot be eaten directl...

AI Technical Summary

Problems solved by technology

Most of the edible oils currently on the market are salad oils produced with genetically modified raw materials and chemical leaching processes. The chemical leaching process has the following potential safety hazards: Solvent residue problem: a large amount of organic solvents are used during the oil leaching process, The residual organic solvent in the finished soybean oil is harmful to human health; the refining process produces harmful substances: the soybean oil extracted by solvent extraction is called crude oil, which contains a lot of impurities and cannot be eaten directly; it needs to go through degumming, alkali refining, decolorization, and deodorization After that, it can become edible soybean oil; the refining process can produce harmful trans fatty acids and toxic substances - the precursor of chloropropanol; the refining process causes serious loss of natural nutrition. After soybean oil is refined, it becomes a kind of almost no What kind of high-calorie and high-energy cooking oil with nutritional value; the natural VE (powerful natural antioxidant) in the refined soybean oil is seriously lost. In order to ensure that the soybean oil does not oxidize and deteriorate during storage, it is necessary to add additional antigen oxidation additives