Method for extracting soybean oil through enzymolysis and cold pressing

A soybean oil and cold pressing technology, which is applied in the direction of fat oil/fat production and fat production, can solve the problems of organic solvent residue and low oil extraction rate, and achieve the effect of increasing oil extraction rate, increasing production cost, and reducing enterprise cost

Inactive Publication Date: 2017-12-15
黑龙江鹤旭食品有限公司
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  • Summary
  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problems of low oil extraction rate and residual organic solvent in the prior art, and provide a method for increasing th...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0023] Specific implementation mode one: what this implementation mode records is a kind of method for producing soybean oil by enzymatic hydrolysis and cold pressing, and the steps of the method are as follows:

[0024] Step 1: Processing of raw materials: Dry the soybeans in an oven at 60°C for 30-40 minutes, then crush them with a grinder, peel them off, continue to crush them, pass through a 20-80 mesh standard sieve for later use, and measure their moisture content at the same time, so as to be used as The quenching and tempering benchmark of step 2;

[0025] Step 2: conditioning: adding drinking water to the soybean raw material powder obtained in step 1, adjusting the moisture content of the soybean raw material to 12% to 20%;

[0026] Step 3: Enzyme treatment and addition: Weigh alkaline protease and cellulase according to 0.2-0.5% of the soybean raw material quality, wherein the mass ratio of alkaline protease to cellulase is 2-4:1, and the two Put the enzyme into th...

Embodiment 1

[0029] The present embodiment prepares soybean oil according to the following method:

[0030] (1) Processing of raw materials: Dry and peel the soybeans, measure the moisture content and pass through a standard sieve:

[0031] (2) Tempering: adjusting the moisture content of the soybean raw material in step (1);

[0032] (3) Enzyme treatment and addition: weigh the required alkaline protease and cellulase and add to the soybean raw material in step (2) after activation;

[0033] (4) Enzymatic cold pressing: Put the soybean raw material obtained in step (3) into a cold press for cold pressing to obtain soybean oil.

[0034] In this example, the soybeans described in step (1) were dried in an oven at 60°C for 40 minutes, put into a plant pulverizer (indirect pulverization, to prevent the pulverizer from overheating to oxidize the sample), crushed, peeled, and sieved. After the moisture content of the sample is measured, pass through a standard sieve, and the particle size of ...

Embodiment 2

[0038] The present embodiment prepares cold-pressed soybean oil according to the following method:

[0039] (1) Processing of raw materials: Put the soybeans in an oven at 60°C to dry for 40 minutes, peel and pass through a standard sieve;

[0040] (2) Tempering: adding drinking water to the soybean raw material in step (1), adjusting the moisture content of the raw material to 16%;

[0041] (3) Enzyme addition: adding alkaline protease and cellulase to the soybean raw material in step (2);

[0042] (4) Enzymatic cold pressing: Put the soybean sample in step (3) into a cold press for cold pressing, and the oil yield of enzymatic cold pressing is 70.6%, which is higher than that of the one without adding alkaline protease and cellulase. Soybeans increased by 6%-10%.

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Abstract

The invention provides a method for extracting soybean oil through enzymolysis and cold pressing and belongs to the field of food processing. The method comprises steps as follows: (1) raw material treatment: soybean is put into a drying oven to be dried, then crushed, dehulled, crushed again and screened with a standard sieve for standby use, and the water content rate of the soybean is determined; (2) conditioning: drinking water is added to the soybean raw material, so that the mass content of moisture is adjusted to be 12%-20%; (3) treatment and addition of enzymes: the enzymes are weighed in a certain mass proportion, water is added, the mixture is mixed uniformly and preheated in a water bath at the temperature of 42-45 DEG C, the soybean raw material obtained in the step (2) is added, and the mixture is stirred uniformly and left to stand for 4-8 h for standby use; (4) enzymic-method cold pressing: the soybean raw material is put into a cold-pressing expeller, the pressing temperature as well as the rotation speed and the pressure of a screw rod is set, pressing is repeated 2-3 times, pressed oil is collected, and a finished product, namely, soybean oil, is obtained after precipitation. The method has the advantages that the oil extraction rate is increased, the problem of solvent residues in traditional oil extraction is solved, and the safe and nutritional edible oil can be prepared.

Description

technical field [0001] The invention belongs to the field of soybean oil processing, and in particular relates to a method for preparing soybean oil by enzymatic hydrolysis and cold pressing. Background technique [0002] The current conventional industrial oil production methods continue to use the traditional hot pressing process and organic solvent extraction. Although these two oil extraction processes have high oil extraction efficiency, they all have their own disadvantages. Organic solvent extraction oil extraction rate is relatively high, but organic solvent residues, long-term consumption will cause harm to human health, and after oil extraction, soybean meal can only be used as feed or fertilizer, which limits the utilization of resources; hot pressing However, due to high-temperature processing, the oil produces harmful substances such as trans fatty acids and oil polymers. After oil extraction, the soybean meal has a high degree of denaturation and cannot be used...

Claims

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Application Information

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IPC IPC(8): C11B1/04C11B1/02C11B1/06
CPCC11B1/025C11B1/04C11B1/06
Inventor 耿显忠闫磊
Owner 黑龙江鹤旭食品有限公司
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