Roasted flavor soybean oil and squeezing method thereof

A soybean oil and roasting technology, which is applied in the direction of fat oil/fat production, fat oil/fat refining, fat production, etc., can solve the problems of high oil yield of soybean oil, unacceptable, strong paste aroma, etc., and solve the problem of unacceptable odor , Nutrients are not destroyed, and the smell is light

Inactive Publication Date: 2018-12-21
吉林出彩农业产品开发有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

High-temperature pressing soybean oil has a high oil yield, strong paste aroma, and deep color. The high-temperature process is easy to produce harmful substances such as benzopyrene, and the conventional method is not easy to come out. The crude oil refining process requires hydration degumming, vacuum drying and dehydration, etc.
The main purpose of the low-temperature pressing method is to reduce the destruction of oil nutrients caused by high temperature, and to retain the nutrients such as vitamin E and sterols in soybean oil to the maximum extent, but it has a strong beany smell, which is not easy to be accepted by people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 1. Raw material requirements: fresh soybeans, no moldy grains, no pests and diseases, raw materials moisture 12% to 13%;

[0030] 2. Peeling: The soybean peeling machine is used to remove the husk, which can effectively reduce the production of beany smell, and the peeling rate is over 90%;

[0031] 3. Baking: Baking at medium temperature for a long time can effectively reduce the oxidation of unsaturated fatty acids by lipoxygenase and inactivate lipase;

[0032] After the peeled watercress is steamed and fried to 80°C, it enters the first layer of a special multi-layer roasting machine, and the constant temperature is 80°C for 30 minutes;

[0033] Douban enters the second and third layers, slowly cool down to 65°C, cool down for 30 minutes, and keep at 65°C for 30 minutes;

[0034] Douban enters the fourth layer and slowly heats up to 80 ℃, the heating time is 30 minutes, and under the condition of 80 ℃, the temperature is kept for 30 minutes;

[0035] Douban enters...

Embodiment 2

[0043] 1. Raw material requirements: fresh soybeans, no moldy grains, no pests and diseases, raw materials moisture 12% to 13%;

[0044] 2. Peeling: the content of soybean hull microorganisms and lipoxygenase is relatively high. During the conventional pressing process with skin on, the lipoxygenase in soybean is activated by oxygen and water when the crushing method is used, and the unsaturated fatty acids in it are oxidized to generate hydrogen peroxide. Oxides are then degraded into volatile compounds such as small molecular aldehydes, ketones, acids, amines, etc. to form a soy odor. Once formed, it is difficult to remove; using a soybean peeling machine to remove the hull can effectively reduce the production of beany odor. The peeling rate is more than 90%;

[0045] 3. Baking: Baking at medium temperature for a long time can effectively reduce the oxidation of unsaturated fatty acids by lipoxygenase and inactivate lipase;

[0046] After the peeled watercress is steamed a...

Embodiment 3

[0057] 1. Raw material requirements: fresh soybeans, no moldy grains, no pests and diseases, raw materials moisture 12% to 13%

[0058] 2. Peeling: the content of soybean hull microorganisms and lipoxygenase is relatively high. During the conventional pressing process with skin on, the lipoxygenase in soybean is activated by oxygen and water when the crushing method is used, and the unsaturated fatty acids in it are oxidized to generate hydrogen peroxide. Oxides are then degraded into volatile compounds such as small molecular aldehydes, ketones, acids, amines, etc. to form a soy odor. Once formed, it is difficult to remove; using a soybean peeling machine to remove the hull can effectively reduce the production of beany odor. The peeling rate is more than 90%;

[0059]3. Baking: Baking at medium temperature for a long time can effectively reduce the oxidation of unsaturated fatty acids by lipoxygenase and inactivate lipase;

[0060] After the peeled watercress is steamed and...

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PUM

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Abstract

The invention discloses roasted flavor soybean oil and a squeezing method thereof. The problem of beany flavor of soybean oil is solved by adopting a medium temperature squeezing method, and meanwhile, the nutrient components such as vitamin E and sterol in the grease are reserved. The principle that the soybean lecithin is condensed and separated out at the certain temperature is utilized in therefining process, filtration is conducted directly, the soybean flavor matter is reserved, the content of vitamin E is 146.82mg / 100g, and the content of sterol is 224.5mg / 100g. The squeezing method avoids the defects that the oil color is deep, the burnt smell is intense, the smell of the soybean oil is not easy to accept brought by high temperature squeezing, and avoids the defects that the beanyflavor is intense and the oil yield is low brought by low temperature squeezing. The technological condition is mild, the defect that the smell is not easy to accept existing in high and low temperature soybean oil squeezing is solved, the product is clear and transparent, the smell is weak, the nutrient matter in the grease is not damaged, and the soybean oil can be directly drinkable.

Description

technical field [0001] The invention discloses a roasted flavored soybean oil, which removes the strong beany smell, and also provides a pressing method thereof, which belongs to the technical field of vegetable oil preparation. Background technique [0002] The existing soybean oil pressing methods are divided into high temperature and low temperature pressing. The high-temperature pressing soybean oil has high oil yield, strong paste flavor and dark color. It is easy to produce harmful substances such as benzopyrene in the high-temperature process, and it is not easy to be released by conventional methods. The crude oil refining process requires hydration and degumming, vacuum drying and dehydration. The main purpose of the low-temperature pressing method is to reduce the destruction of oil and fat nutrients caused by high temperature, and to maximize the retention of vitamin E, sterols and other nutrients in soybean oil, but it has a strong beany smell and is not easy to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/04C11B1/06C11B3/00
CPCC11B1/04C11B1/06C11B3/008
Inventor 吕永录王洋王俊国
Owner 吉林出彩农业产品开发有限公司
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