Method for preparing strong-aroma soybean oil by performing enzymolysis and aroma enhancement through extrusion puffing

Abstract

The invention relates to the technical field of vegetable oil processing, in particular to a method for preparing strong-flavor soybean oil through enzymolysis and aroma enhancement by means of extrusion puffing, and aims to provide the method for preparing the strong-flavor soybean oil through enzymolysis and aroma enhancement by means of extrusion puffing. According to the method, efficient and low-energy-consumption production of the soybean oil is achieved through a series of innovative process steps, neutral cellulase and flavourzyme are adopted for conducting enzymolysis on soybean embryo pieces, and amino acid, polypeptide, reducing sugar and the like are generated by hydrolyzing a substrate through an enzyme preparation in the hydrolysis process and serve as reaction substrates; maillard reaction is carried out under the action of high temperature in the extrusion process to generate aroma, aroma components are absorbed in the oil to obtain the strong-aroma soybean oil, and the method is not only suitable for production, but also suitable for aroma enhancement processes of other vegetable oil, and has relatively high practicability and popularization value.

Description

Technical Field

[0001] The invention belongs to the technical field of vegetable oil processing, and discloses a system and a process method for preparing strong-flavor soybean oil by performing enzymolysis and flavor enhancement in an extrusion puffing process. Background Art

[0002] As one of the most consumed vegetable oils in the world, soybean oil is not only favored for its rich nutritional value, but its unique flavor is also an important factor in consumer choice. Traditional soybean oil extraction methods mainly include solvent extraction and pressing. Among them, the leaching method can increase the yield of soybean oil, but the leached oil has solvent residues and causes environmental pollution. The aroma loss is serious during the solvent recovery process, ignoring the consumer's requirements for pure natural green processes, and often cannot effectively retain the aroma components in soybeans, resulting in insufficient flavor of the final product. As a traditional process, the pressing method overcomes the deficiency of solvent residues in the leached oil and greatly improves the safety of the product. Among them, the pressing method is divided into cold pressing and hot pressing: the cold pressing method is a green process that retains the nutrients in soybean oil very completely, but due to the action of lipoxygenase in soybeans, the general soybean cold-pressed oil has an inherent beany smell, which affects the commercial value of the product. The high temperature during the hot pressing process will cause the loss of some fat-soluble vitamins and other healthy components in the oil, and may cause the oil to produce harmful substances such as trans fatty acids and oil polymers, which are detrimental to the flavor and safety of the product.

[0003] In recent years, enzymatic hydrolysis technology has gradually become a research hotspot in the field of oil extraction due to its mild extraction conditions and advantages in protecting active ingredients. However, most existing enzymatic hydrolysis systems are operated intermittently and are set up separately outside the oil production line, which not only limits production efficiency, but also increases energy consumption and operational complexity.

[0004] In order to solve the above problems, the present invention proposes a method for preparing fragrant soybean oil by enzymatic hydrolysis and aroma enhancement by extrusion puffing. The method uses an extrusion puffing feeding system, combined with a composite enzyme system and Maillard reaction, to achieve efficient and low-energy production of fragrant soybean oil to meet the market demand for high-quality soybean oil. Summary of the invention

[0005] The purpose of the present invention is to provide a method for preparing strong-flavor soybean oil by enzymolysis and flavoring using extrusion puffing. The production of strong-flavor soybean oil is achieved through continuous enzymolysis, the degree of automation is high, the energy consumption is reduced, and a strong-flavor soybean oil product with better flavor and higher quality can be obtained.

[0006] The method of the present invention comprises the steps of:

[0007] Step 1: Clean the soybean raw materials, use a vibrating screen, a stone remover and a magnetic separator to remove iron and impurities, peel the processed soybean raw materials, and obtain soybeans for oil extraction.

[0008] Step 2: Using a crusher to crush the soybeans used as the oil extraction raw material in step 1, using a softening pot to soften the soybeans, and using an embryo rolling machine to press the soybean embryos to obtain soybean embryo flakes.

[0009] Step three: extruding and puffing the soybean embryo flakes described in step two, subjecting the material to conditioning, enzymolysis, secondary conditioning and extrusion, to obtain an extruded puffed material.

[0010] Step 4: Separate the extruded puffed material described in step 3 by a separator to obtain clear oil and filter cake, send the crude oil into a strong fragrant oil dehydration system for dehydration and filtration to obtain strong fragrant oil, and mix the obtained strong fragrant soybean oil and first-grade soybean oil in a certain proportion to obtain a new strong fragrant oil with light color and fragrant taste.

[0011] Compared with the prior art, the present invention has the following significant advantages:

[0012] 1. The present invention adopts a modified pretreatment reaction chamber and sets a composite enzyme hydrolysis chamber before extrusion and puffing. Through the synergistic effect of neutral cellulase and flavor protease, the cellulose and protein in soybeans can be hydrolyzed more efficiently to release reducing sugars and flavor peptides.

[0013] 2. During the extrusion and puffing process, reducing sugar and polypeptide will undergo Maillard reaction under high temperature conditions, enriching the composition of flavor substances.

[0014] 3. The system and process design of the present invention are highly flexible and adjustable. According to market demand and raw material characteristics, the enzymatic hydrolysis conditions, extrusion puffing parameters and oil blending ratio can be adjusted to produce soybean oil products with different flavors and qualities to meet diverse market demands. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 It is the process flow chart of the present invention

[0016] Figure 2 This is the process flow chart of the modified pretreatment reaction chamber

[0017] Figure 3 This is the structural diagram of the extrusion puffing machine

[0018] Among them, 1 is the main motor, 2 is the soybean embryo flake feeding port, 3 is the conditioning chamber, 4 is the enzyme feeding port, 5 is the stirrer, 6 is the enzymolysis chamber, 7 is the secondary conditioning chamber, 8 is the discharge chute, 9 is the drain pipe, 10 is the pressing cage, 11 is the cutting device, 12 is the gear box transmission mechanism, 13 is the base and frame, and 14 is the support body. DETAILED DESCRIPTION

[0019] Combine the following Figures 1 to 3 This embodiment will be described in detail.

[0020] Step 1: Clean the soybean raw materials, use a vibrating screen, a stone remover and a magnetic separator to remove iron and impurities, peel the processed soybean raw materials, and obtain soybeans for oil extraction.

[0021] Step 2: Using a crusher to crush the soybeans used as the oil extraction raw material in step 1, using a softening pot to soften the soybeans, and using an embryo rolling machine to press the soybean embryos to obtain soybean embryo flakes.

[0022] Step 3: Extrusion puffing treatment is performed on the soybean embryo flakes described in step 2. Before extrusion puffing, a pretreatment reaction chamber is set up to perform conditioning, enzymolysis, secondary conditioning and extrusion puffing treatment on the material to obtain an extruded puffed material. Step 3 is implemented based on a device for preparing fragrant soybean oil by enzymolysis and flavoring using an extrusion puffing process; the device is modified from a ZX252 screw oil press produced by Nanpi County Taixin Machinery Manufacturing Co., Ltd., and consists of a main motor 1, a soybean embryo flake feeding port 2, a conditioning chamber 3, an enzyme feeding port 4, an agitator 5, an enzymolysis chamber 6, a secondary conditioning chamber 7, a discharge trough 8, a drain pipe 9, a pressing cage 10, a cutting device 11, a gear box transmission mechanism 12 and a base 13;. The main motor 1 and the gearbox transmission mechanism 12 are fixed on the upper surface of the base 13, the main motor 1 is connected to the power input end of the gearbox transmission mechanism 12, and the power output shaft of the gearbox transmission mechanism 12 is connected to the outer shell of the pressing cage 10. The pretreated soybean embryo flakes are added to the conditioning chamber 3 through the soybean embryo flake feeding port 2, and the material-liquid ratio and pH value of the system are adjusted. After the conditioning, the material enters the enzymolysis chamber 6, and cellulase and flavor protease are added through the enzymolysis feeding port 4. The stirrer 5 in the enzymolysis chamber 6 is used to mix. After a certain period of enzymolysis, the product enters the secondary conditioning chamber 7, and the material is adjusted to a suitable water content. The excess water is discharged through the drain pipe 9. The material enters the outer shell of the pressing cage 10 through the discharge chute 8 for extrusion and expansion treatment. The expanded material is cut by the cutting device 11 when it is discharged from the outer shell of the pressing cage 10.

[0023] Step 4: Separate the extruded puffed material described in step 3 by a separator to obtain clear oil and filter cake, send the crude oil into a strong fragrant oil dehydration system for dehydration and filtration to obtain strong fragrant oil, and mix the obtained strong fragrant soybean oil and first-grade soybean oil in a certain proportion to obtain a new strong fragrant oil with light color and fragrant taste.

[0024] In the method of the present invention, the pretreatment reaction chamber described in step 3 further comprises four parts: a conditioning chamber, an enzymatic hydrolysis chamber, a secondary conditioning chamber and a pressing cage.

[0025] In step three, the tempering treatment is the first step of pretreatment and is completed in the tempering chamber in the pretreatment reaction chamber.

[0026] In step three, the enzymatic hydrolysis treatment is the second step of pretreatment and is completed in the enzymatic hydrolysis chamber in the pretreatment reaction chamber.

[0027] In step three, the secondary tempering treatment is the third step of pretreatment and is completed in the secondary tempering chamber in the pretreatment reaction chamber.

[0028] In step three, during the conditioning treatment, soybean embryo flakes and water are added to adjust the material-liquid ratio to 1:1.5, and the system pH is 5-7, preferably pH 6-6.5.

[0029] In step 3, the enzymes used in the enzymatic hydrolysis treatment are neutral cellulase and flavor protease. The neutral cellulase uses all hydrolyzable lignocellulose components and can hydrolyze cellulose into oligosaccharides, cellobiose, glucose and reducing sugars. Neutral cellulase can be produced online in the factory, and commercially available neutral cellulase, such as Novozyme enzyme, can also be used. The flavor protease is an enzyme used to hydrolyze protein. It can decompose protein in soybean meal and release peptides and amino acids with specific flavors. Commercially available flavor protease, such as Xiasheng Group flavor protease, can be used. The enzymatic hydrolysis temperature is 30-70°C, preferably 40-50°C. The enzymatic hydrolysis time is 1 to 5 hours, preferably 3-4 hours.

[0030] In step three, in the secondary tempering treatment, the moisture content of the material is adjusted to 10% to 20%, preferably 14% to 16%.

[0031] In step three, in the extrusion puffing treatment, extrusion puffing is carried out under the conditions of an extrusion barrel temperature of 100°C to 160°C, preferably 120°C to 140°C, a screw speed of 60r / min to 160r / min, preferably 80 to 100r / min, and a die hole diameter of 20mm.

Claims

1. A method for preparing rich-flavor soybean oil by enzymatic hydrolysis and flavor enhancement by extrusion puffing, the method comprising the following steps: Step 1: Clean the soybean raw materials, use a vibrating screen, a stone remover and a magnetic separator to remove iron and impurities, peel the processed soybean raw materials, and obtain soybean raw materials for oil extraction; Step 2: using a crusher to crush the soybeans used as the oil pressing raw material in step 1; using a softening pot to soften the soybeans; using an embryo rolling machine to press the soybeans to obtain soybean embryo flakes; Step 3: extruding and puffing the soybean embryo flakes described in step 2, and setting a pretreatment reaction chamber before extruding and puffing to subject the material to conditioning, enzymolysis, secondary conditioning and extrusion and puffing treatments to obtain an extruded and puffed material; Step 4: Separate the extruded puffed material described in step 3 by a separator to obtain clear oil and filter cake, send the crude oil into a strong fragrant oil dehydration system for dehydration and filtration to obtain strong fragrant oil, and mix the obtained strong fragrant soybean oil and first-grade soybean oil in a certain proportion to obtain a new strong fragrant oil with light color and fragrant taste.

2. The method for preparing rich-flavor soybean oil by enzymatic hydrolysis and flavor enhancement by extrusion puffing according to claim 1, characterized in that In step 3, the relative humidity of the air in the enzymatic hydrolysis room is 80% to 85%.

3. The method for preparing rich-flavor soybean oil by enzymatic hydrolysis and aroma enhancement by extrusion puffing according to claim 1, characterized in that In step 3, the temperature of the extrusion barrel is 120°C to 140°C.

4. The method for preparing rich-flavor soybean oil by enzymatic hydrolysis and aroma enhancement by extrusion puffing according to claim 1, characterized in that In step 3, the screw speed is 80 r / min to 100 r / min.

5. The method for preparing rich-flavor soybean oil by enzymatic hydrolysis and aroma enhancement by extrusion puffing according to claim 1, characterized in that The commercially available neutral cellulase in step 3 is Novozymes enzyme.

6. The method for preparing rich-flavor soybean oil by enzymatic hydrolysis and flavor enhancement by extrusion puffing according to claim 1, characterized in that In step 3, the enzymatic hydrolysis temperature of flavor protease is 40-50° C., and the enzymatic hydrolysis time is 3-4 h.

7. The method for preparing rich-flavor soybean oil by enzymatic hydrolysis and aroma enhancement by extrusion puffing according to claim 1, characterized in that In the secondary conditioning treatment described in step 3, the moisture content of the material is adjusted to 14% to 16%.

8. The method for preparing rich-flavor soybean oil by enzymatic hydrolysis and aroma enhancement by extrusion puffing according to claim 1, characterized in that In the extrusion puffing process described in step 3, the extrusion puffing is carried out under the conditions of an extrusion barrel temperature of 120° C. to 140° C., a screw speed of 80 to 100 r / min, and a die hole diameter of 20 mm.

9. The method for preparing rich-flavor soybean oil by enzymatic hydrolysis and aroma enhancement by extrusion puffing according to claim 1, characterized in that Step 3 is realized based on a device for preparing rich-flavor soybean oil by enzymatic hydrolysis and aroma enhancement using an extrusion puffing process; The device comprises a main motor (1), a soybean embryo flake feeding port (2), a conditioning chamber (3), an enzyme feeding port (4), a stirrer (5), an enzymatic hydrolysis chamber (6), a secondary conditioning chamber (7), a discharge trough (8), a drainage pipe (9), a pressing cage (10), a cutting device (11), a gearbox transmission mechanism (12) and a base (13); the main motor (1) and the gearbox transmission mechanism (12) are fixed on the upper surface of the base (13); the main motor (1) is connected to the power input end of the gearbox transmission mechanism (12); the power output shaft of the gearbox transmission mechanism (12) is connected to the outer shell of the pressing cage (10); the pre-treated soybean embryo flakes are passed through the pressing cage (10) and the cutting device (11) is connected to the outer shell of the pressing cage (10); The soybean embryo flakes are added to the conditioning chamber (3) through the soybean embryo flakes feeding port (2) to adjust the material-liquid ratio and pH value of the system. After the conditioning, the material enters the enzymolysis chamber (6). Cellulase and flavor protease are added through the enzymolysis feeding port (4). The material is mixed by using the stirrer (5) in the enzymolysis chamber (6). After a certain period of enzymolysis, the product enters the secondary conditioning chamber (7). The material is adjusted to a suitable water content, and the excess water is discharged through the drain pipe (9). The material enters the outer shell of the puffing mechanism (10) through the discharge chute (8) for extrusion and puffing treatment. The puffed material is cut by the cutting device (11) when it is discharged from the outer shell of the pressing cage (10).

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