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Novel soybean oil and preparation method thereof
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A soybean oil, a new type of technology, applied in the fields of edible oil/fat, food science, application, etc., can solve the problems of nutrient loss, heavy soybean taste, etc., and achieve the effects of reducing odor, rich nutrition, and easy preparation
Inactive Publication Date: 2016-08-10
马鞍山中粮生物化学有限公司
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Abstract
Description
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Problems solved by technology
[0002] The extraction of soybean oil includes cold pressing and high-temperature pressing. Although the high-temperature pressing method has a high oil yield, it causes the loss of nutrients.
Moreover, when pressed at high temperature, the bean taste is relatively strong. For the press producers, the bean taste is too strong after long-term pressing work.
Method used
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Examples
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Effect test
Embodiment 1
[0017] Composition of raw materials: 80 parts of soybeans; 5 parts of mung beans; 5 parts of red beans; 1 part of barley; 20 parts of celery.
[0018] The further improvement of the present invention is: novel soybean oil preparation steps are as follows,
[0019] (1) Mix soybeans, mung beans, red beans, and barley and stir fry at high temperature at 140°C;
[0020] (2) Squeeze the mixture prepared in step 1;
[0021] (3) adding water to the celery, boiling, filtering, and concentrating the obtained filtrate to obtain celery juice;
[0022] (4) heating the oil prepared in step 3 to remove moisture and release volatile gases in soybean oil;
[0023] (5) Decolorization and deodorization.
Embodiment 2
[0025] Composition of raw materials: 80 parts of soybeans; 10 parts of mung beans; 10 parts of red beans; 5 parts of barley; 30 parts of celery.
[0026] The further improvement of the present invention is: novel soybean oil preparation steps are as follows,
[0027] (1) Mix soybeans, mung beans, red beans, and barley and stir fry at high temperature at 145°C;
[0028] (2) Squeeze the mixture prepared in step 1;
[0029] (3) adding water to the celery, boiling, filtering, and concentrating the obtained filtrate to obtain celery juice;
[0030] (4) heating the oil prepared in step 3 to remove moisture and release volatile gases in soybean oil;
[0031] (5) Decolorization and deodorization.
Embodiment 3
[0033] Composition of raw materials: 85 parts of soybeans; 5 parts of mung beans; 5 parts of red beans; 1 part of barley; 20 parts of celery.
[0034] The further improvement of the present invention is: novel soybean oil preparation steps are as follows,
[0035] (1) Mix soybeans, mung beans, red beans, and barley and stir fry at high temperature. The temperature of the stir fry is 150°C. ;
[0036] (2) Squeeze the mixture prepared in step 1;
[0037] (3) adding water to the celery, boiling, filtering, and concentrating the obtained filtrate to obtain celery juice;
[0038] (4) heating the oil prepared in step 3 to remove moisture and release volatile gases in soybean oil;
[0039] (5) Decolorization and deodorization.
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Abstract
The invention relates to novel soybean oil and a preparation method thereof. The novel soybean oil is composed of following raw materials, by weight, 80-90 parts of soybean, 5-10 parts of mung beans, 5-10 parts of red beans, 1-5 parts of pearl barley and 20-30 parts of celery. The preparation method includes the steps of: 1) mixing the soybean, the mung beans, the red beans and the pearl barley and stir-frying the mixture at high temperature; 2) squeezing the stir-fried mixture; 3) boiling the celery, filtering the water and concentrating the filtrate to prepare celery juice; 4) heating the oil prepared in the step 3) to remove moisture and release volatile gas in the soybean oil; and 5) decoloring and deodorizing the oil. The novel soybean oil is high in yield, is reduced in odor of the soybeans during high-temperature squeezing, and has abundant nutrients.
Description
technical field [0001] The invention relates to a novel soybean oil and a preparation method thereof. Background technique [0002] The extraction of soybean oil includes cold pressing and high-temperature pressing. Although the method of high-temperature pressing has a high oil yield, it causes the loss of nutrients. Moreover, when pressed at high temperature, the bean flavor is relatively strong. For the press producers, the bean taste is too strong after long-term pressing work. Contents of the invention [0003] The object of the present invention is to provide a kind of novel soybean oil with high oil yield rate, weakened soybean odor during pressing, high nutritional content and its preparation method in order to overcome the above deficiencies. [0004] A novel soybean oil mainly consists of the following raw materials in parts by weight: 80-90 parts of soybeans; 5-10 parts of mung beans; 5-10 parts of red beans; 1-5 parts of barley; and 20-30 parts of celery. [...
Claims
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Application Information
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