Method for multi-field coupling low residual oil press and cake co-production of high-quality edible protein

By employing multi-field coupling technology, combining ultrasonic-microwave synergistic assisted hydraulic pressing and alcohol washing extraction with ultrasonic-microwave modification, the problems of protein thermal denaturation and high residual oil rate in traditional oil extraction processes have been solved. This has enabled the co-production of low residual oil pressing and high-quality edible protein, thereby enhancing the functional properties of the protein.

CN122873628APending Publication Date: 2026-10-09YIBIN CUIPING GUANGQUAN FOOD CO LTD
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Patent Information

Application Number
CN202611037685.6
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2026-07-13
Publication Date
2026-10-09

AI Technical Summary

Technical Problem

In existing oil extraction processes, pressing leads to thermal denaturation of proteins or high residual oil rates, while leaching poses a risk of residual organic solvents. Furthermore, existing protein extraction methods consume large amounts of water, generate waste acid and alkali, and result in poor protein functional properties.

Method used

By employing multi-field coupling technology, including ultrasound-microwave synergistic assisted hydraulic pressing, alcohol washing extraction, and ultrasound-microwave synergistic modification treatment, combined with physical field synergistic modification, the co-production of low residual oil pressing and high-quality edible protein is achieved.

Benefits of technology

It significantly reduces residual oil content, improves the functional properties of proteins, forms a dense and uniform three-dimensional network structure, enhances protein viscosity and stress relaxation ability, and increases protein nitrogen solubility index and gel strength.

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Abstract

The application discloses a method for multi-field coupling low-residual oil pressing and co-production of high-quality edible protein from cake, which comprises the following steps: S1, raw material pretreatment: after shelling, the raw material is dried and conditioned to a moisture content of 6-10%, and is crushed to 20-40 mesh; S2, ultrasonic-microwave assisted hydraulic pressing: the kernel powder obtained in S1 is subjected to hydraulic pressing under a pressure of 15-30 MPa. The method for multi-field coupling low-residual oil pressing and co-production of high-quality edible protein from cake provided by the application can effectively destroy the cell wall of oil materials through the multi-field coupling effect of ultrasonic and microwave introduced during hydraulic pressing, so that the oil can be efficiently released under a relatively low mechanical pressure, and the residual oil rate of the pressed cake is far lower than that of the traditional cold pressing process, and the oil loss is obviously reduced.
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