Functional Grease via Segmented Solid-State Fermentation
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Solution Overview
Problem
Current methods for producing soybean oil, such as squeezing and solvent extraction, face challenges like low oil yield, high production costs, and damage to nutritional components, while solid-state fermentation research is limited, particularly regarding the influence of bacterial strains on oil extraction and quality. Additionally, there is a demand for innovative, nutritionally enhanced functional greases with specific flavors and colors that meet consumer preferences.
Innovation Solution
A method combining segmented solid-state fermentation of mixed fungi with supercritical CO2 extraction fractionation to produce functional greases, involving specific fungal strains like Aspergillus, Mortierella, Rhodotorula, and Candida, and adjusting conditions like pH, oxygen levels, and glucose addition to enhance flavor, color, and nutritional content, while improving oil yield and resource utilization.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If traditional squeezing method is used to prepare soybean oil, then the oil retains original flavor and nutritional components, but the oil yield is low and production cost is high
Solution Approach 1:
The patent combines solid-state fermentation technology with traditional cold pressing method. The fermentation process modifies the soybean substrate to improve oil extraction efficiency, while the cold pressing method preserves the nutritional components and flavor. This merging of biological fermentation with mechanical extraction resolves the contradiction between yield and quality.
Solution Approach 2:
The patent applies preliminary solid-state fermentation treatment to the soybeans before oil extraction. By pre-fermenting the soybeans with selected fungal strains, the cell structure is modified and oil content is increased, making the subsequent pressing process more efficient. This preliminary action improves oil yield without compromising the quality retained by cold pressing.
2Productivity
If solvent extraction method is used to prepare soybean oil, then oil yield is improved, but nutritional components are damaged and refining requirements are high
Solution Approach 1:
The patent replaces the chemical solvent extraction system with a biological fermentation system followed by mechanical cold pressing. Instead of using organic solvents that require high-temperature deodorization and damage nutrients, the invention uses fungal fermentation to modify the substrate, then employs mechanical pressing to extract oil, eliminating the need for harmful chemical processes while maintaining high yield.
3Object-affected harmful factors
If aqueous enzymatic method is used to extract oil, then environmental friendliness and raw material utilization rate are improved, but equipment requirements are high and large-scale application is difficult
Solution Approach 1:
The patent employs solid-state fermentation using fungal strains that can be easily cultured and discarded after use, replacing the need for complex aqueous enzymatic processing equipment. The fermentation process uses simple bioreactors or even static containers, making the system economically viable for large-scale application without requiring sophisticated equipment infrastructure.
4Ease of manufacture
If single strain fermentation is used, then process simplicity is maintained, but oil extraction effect and byproduct quality are insufficient
Solution Approach 1:
The patent uses composite fermentation involving multiple fungal strains (e.g., Aspergillus oryzae, Aspergillus niger, Mortierella isabellina) working synergistically. Each strain contributes different enzymatic capabilities that collectively enhance oil extraction efficiency and improve byproduct quality. This composite approach maintains relative process simplicity while achieving superior results compared to single strain fermentation.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method significantly increases oil yield, retains nutritional factors, and produces greases with desired flavors and colors, meeting consumer demands for innovative products while being environmentally friendly and reducing production costs.
Implementation Method 1
solid-state fermentation refers to a fermentation process in which a natural substrate is used as a carbon source and an energy source, or an inert substrate is used as a solid support, and a system is nearly anhydrous
Implementation Method 2
supercritical extraction fractionation technology
Data Source
AI summary
The disclosure discloses a method for preparing functional grease through segmented solid-state fermentation of mixed fungi, and belongs to the field of edible oil processing. According to the disclosure, soybeans are used as a main fermentation substrate, for the requirements for different functional nutrition, the soybeans are matched with other oil seeds, fungus segmented solid-state fermentation is used and combined with a supercritical extraction fractionation technology, so that the purposes of improving the aftertaste of soybean oils and generating different flavors are achieved, and the nutritional value of the grease is improved. The fungus segmented solid-state fermentation of the disclosure can improve the oil yield, improve the fatty acid composition of the grease, and increase the content of main flavor substances such as pyrazines, alcohols and phenols, and the sensory functions such as flavor and color of the grease more meet the requirements of consumers for innovative products. Fermented dregs can be further processed to produce byproducts like functional polypeptides, so that sustainable green development is realized.