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Method for preparing aroma-enhanced soybean oil based on wall breaking technology

A technology of soybean oil and technology, which is applied in the directions of microorganism-based methods, biochemical equipment and methods, fat oil/fat production, etc., can solve the problems of high cost, hidden dangers of edible safety, affecting the edible taste of soybean oil, and achieves long-lasting aroma and improved output. Oil rate, soft aroma effect

Inactive Publication Date: 2022-01-21
阜阳天祥食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Soybean oil has a beany smell due to containing linolenic acid and isolinoleic acid. In order to eliminate the beany smell of soybean oil, those skilled in the art adopt the method of selective hydrogenation to minimize the content of linolenic acid while avoiding the beany smell of isolinoleic acid. However, the cost of this method is relatively high; on the other hand, flavored soybean oil is prepared by adding flavoring agents, but some flavoring agents have certain food safety hazards or may affect the taste of soybean oil

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) Puffed and broken wall: 100 kg of soybeans are puffed into the wall using a twin-screw extruded duffling machine, the heating temperature is 130 ° C, the screw speed is 100 rpm, the feed speed is 50 kg / h, and then the crusher is broken, and the diameter is 0.1 ~ 1cm material I;

[0037] (2) Fermentation: Add glucose and N-acetyl-L-glutamic acid to material I, the amount of glucose is 2.5% of soy weight, N-acetyl-L-glutamic acid is used for soy weight 0.2 %, Mixed uniform, then inoculate yeast, yeast, yeast, yeast, silver, yeast, and abnormal Han Yeast, use amount of 8% of soybeans, at temperature 35 ° C, pH 5-6 Fermentation 72h, Get material II;

[0038] (3) Ultrasonic breaking wall: ultrasonic breakage of the material II, the ultrasonic frequency is 28kHz, the ultrasonic power is 500W, the ultrasonic baffle time is 45 minutes, and the material III is obtained;

[0039] (4) Crushing: The material III is mechanically pressing, the press temperature is 50 ° C, the press...

Embodiment 2

[0041] (1) Puffed and broken wall: 100 kg of soy is puffed into the wall, the heating temperature is 150 ° C, the screw rotation speed is 100 rpm, the feed speed is 80 kg / h, and the fragmentation is broken, and the diameter is 0.1 ~ 1cm material I;

[0042] (2) Fermentation: Add glucose and N-acetyl-L-glutamic acid to material I, the amount of glucose is 5% for soy weight, N-acetyl-L-glutamic acid is used for soy weight 0.1 %, Mixed uniform, then inoculate yeast, yeast, yeast, yeast, silver, yeast, wine yeast and abnormal Hantun yeast, use amount of soybean weight 5%, 10 ° C, pH, pH, 5-6, Fermentation 48h, Get material II;

[0043] (3) Ultrasonic breakage: ultrasonic breakage of the material II, the ultrasonic frequency is 28kHz, the ultrasonic power is 1000W, the ultrasonic barbecue retaining time is 30 min, and the material III is obtained;

[0044] (4) Crushing: The material III is mechanically pressing, the press temperature is 60 ° C, the pressure is 15 MPa, and the time is...

Embodiment 3

[0046] (1) Puffed to break the wall: 100 kg of soybeans are puffed into the wall, the heating temperature is 120 ° C, the screw rotation speed is 150 rpm, the feed speed is 100 kg / h, and then the crusher is broken, and the diameter is 0.1 ~ 1cm material I;

[0047] (2) Fermentation: Add glucose and N-acetyl-L-glutamic acid to material I, the amount of glucose is 0.5% of soy weight, N-acetyl-L-glutamic acid is used for soy weight 0.05 %, Mixed uniform, then inoculated yeast, yeast, yeast, yeast, silver, yeast, gine yeast and abnormal Hantun yeast, used for soybean weight 5%, 10 ° C, pH, pH, 5-6, 50 h, Get material II;

[0048](3) Ultrasonic breakage: Ultrasonic breakage of the material II, the ultrasonic frequency is 28 kHz, the ultrasonic power is 500W, the ultrasonic barbecue time is 60 min, and the material III is obtained.

[0049] (4) Crushing: The material III is mechanically pressing, the press temperature is 55 ° C, the pressure is 10 MPa, the time is 2 h, filtered, to ob...

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Abstract

The invention discloses a method for preparing aroma-enhanced soybean oil based on a wall breaking technology, and relates to the technical field of edible oil processing. Puffing wall breaking and ultrasonic wall breaking are comprehensively used, soybean oil is processed based on the two wall breaking technologies, the oil yield of soybeans is increased, and the oil yield reaches 20% or above; and a wall breaking technology and a fermentation method are combined, so that the soybean oil contains alcohol and ester substances under the action of saccharomycetes, the total content of alcohol ester is greatly increased, and the aroma-enhanced soybean oil with soft and lasting aroma is prepared, so that the prepared soybean oil is endowed with a unique flavor.

Description

Technical field: [0001] The present invention relates to the field of edible oil processing, and more particularly to a method of preparing a tofu oil based on broken wall techniques. Background technique: [0002] Soybean oil is a grease extracted from soybeans, has a certain viscosity, a translucent liquid shape, which varies depending on the soybean skin and soybean varieties. From the light yellow to dark brown, with soy flavor. Soybean oil contains a large amount of linoleic acid, and linoleic acid is a necessary fatty acid necessary for human body, with important physiological functions. Young children lack linoleic acid, the skin will be dry, labiltal, delayed development; the elderly lack of linoleic acid, will cause cataract and cardiovascular and cerebrovascular disease. [0003] Soybean oil has a bean smell due to linolenic acid and isobic acid, in order to eliminate the soybean smell of soybean oil, one other person skilled in the art is lowered to the lowest, while a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/04C11B1/06C11B1/02C12P39/00C12P7/02C12P7/62C12R1/865C12R1/78
CPCC11B1/04C11B1/06C11B1/025C12P39/00C12P7/02C12P7/62
Inventor 马腾飞方庆敏
Owner 阜阳天祥食品科技有限公司