CN103374456A - Method for extracting vegetable oil through microbiological fermentation - Google Patents
Method for extracting vegetable oil through microbiological fermentation Download PDFInfo
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- CN103374456A CN103374456A CN2012101184643A CN201210118464A CN103374456A CN 103374456 A CN103374456 A CN 103374456A CN 2012101184643 A CN2012101184643 A CN 2012101184643A CN 201210118464 A CN201210118464 A CN 201210118464A CN 103374456 A CN103374456 A CN 103374456A
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Abstract
The invention relates to a method for extracting vegetable oil through microbiological fermentation. Totally different from a conventional oil extracting process, the microbiological fermentation oil extracting method is mild in condition and free from problems of organic solvent residue and environmental pollution, and soybean meal protein is decomposed into small molecular peptides through microorganism after extracting oil and is taken as animal feed, thus enhancing nutritive value and easy absorbency. Therefore, the microbiological fermentation method has an important application value in extracting vegetable oil. The method is suitable for extracting all plants containing oil including soybean oil, peanut oil, rapeseed oil, sesame oil, olive oil, corn germ oil, cottonseed oil, sunflower seed oil, evening primrose seed oil and grape seed oil. The method comprises the following steps of: grinding plant seeds containing oil, adding water to seeds to prepare a solution, sterilizing the solution and inoculating a mature strain, ventilating and fermenting, adding pectinase and cellulose when fermenting for 24 hours until the end of fermentation, and warming up and breaking emulsion, so that vegetable oil is released and floats on upper layer of liquid.
Description
(1) technical field
What the present invention relates to is the method that a kind of microbe fermentation method extracts grease in soybean oil, peanut oil, rapeseed oil, sesame oil, sweet oil, Fructus Maydis oil, Oleum Gossypii semen, sunflower seed oil, Oenothera oil, the Semen Vitis viniferae wet goods plant seed.Present method is fully different from traditional milling process and lixiviation process oil-producing technique.Microbial fermentation is put forward the oil process mild condition, does not have the problem of organic solvent residual and environmental pollution, and dregs of beans albumen is resolved into the small-molecule peptide material by microorganism after carrying oil, has increased again its nutritive value and easy absorptivity as animal-feed.Therefore, microbe fermentation method extraction Vegetable oil lipoprotein has important using value.
(2) technical background
At present, the traditional plant grease production mainly contains two kinds of methods, milling process and organic solvent lixiviation process.Milling process is the physical process that grease is squeezed out from vegetable oil material by mechanical external force, and this method oil yield is low, and oil quality is bad.Leaching rule is to adopt organic solvent with oil extraction chemical process out, and this method can have the problem of the residual and environmental pollution of harmful substances.Although lixiviation process can not cause huge environmental pollution, they also are noticeable to some detrimentally affects and the potential hazard that environment causes.Therefore, improving lixiviation process and carry oil or seek other alternative techniques, is the problem that Oils and fats enterprise is extremely paid close attention to.In addition, the primary product that Oils and fats enterprise is often paid close attention to is grease, and grease extracts nutritive value and the functional consideration of rear grouts.
The primary process of vegetable oil leaching technique is to soak with organic solvent after the pre-treatment of oil plant process, and gained liquid is mixing oil, will become crude oil after the solvent distillation.It is that modern grease extracts the highest a kind of extracting method of oil yield that lixiviation process extracts Vegetable oil lipoprotein, and oil yield is higher by comparison for this method and other method of making oil.The essence that lixiviation process is got oil is extraction, namely utilizes grease can be dissolved in the characteristics of certain solvent under certain condition, by the effects such as molecular diffusion, convection current diffusion and moistening infiltration of complexity, with the oil extraction in green compact, expanded cake or the pre-pressed cake out.The selected solvent of lixiviation process reaches kind more than 20, and is best from the effect of oil extracting rate normal hexane, but normal hexane has been listed in one of hazardous gas pollution at present.Propane, butane and supercritical carbon dioxide fluid also are fit to oil extraction, but the modern project technology that the high section of their application-dependent drops in fact also can not be used for the extraction of common edible vegetable oil.Because people are to the attention of healthy and environmental protection, senior alcohol extracting oil also exists the large problem of grouts residual solvent amount.
In addition, also have water substitution, aqueous enzymatic method etc., the principle of water substitution is that oil, water are immiscible, to adding hot water through steaming in the vegetable oil material of frying and grinding, and out fat substituted in the raw material of water, thus grease and other compositions in the raw material are separated.This method is at present mainly for the production of ground sesameseed oil, but that the shortcoming of this method is labor capacity is large, and productivity is low, and oil yield is also lower, and the moisture content of grouts is high, and is apt to deteriorate and cause waste and pollute.The aqueous enzymatic extraction vegetables oil is with enzyme application fetches Vegetable oil lipoprotein, and the principle of aqueous enzymatic extraction is when oil plant is broken, adds first behind the water enzyme-addedly, utilizes enzymolysis that grease is released from the solid oil plant, thereby isolates Vegetable oil lipoprotein.Utilize profit proportion different, and other compositions in the oil plant are to the avidity of oil and water also different characteristics, with the method for water substitution extraction vegetables oil similarity are arranged.After handling oil plant with single enzyme or mixed enzyme, the centrifugal product solid-liquid separation that makes behind the enzymolysis, residue is after drying for the production of feed or other byproducts.Also have in addition solvent water oil extraction by enzymatic processing technique, low moisture enzyme method technique etc., but each existent defect of above method.
Microbial fermentation extracts Vegetable oil lipoprotein unmanned research and report, microbial fermentation is used for extracting the defective that vegetables oil has remedied above extraction vegetables oil aspect, solve the organic solvent lixiviation process and extracted the problem of grease aspect food safety, microbe fermentation method extracts Vegetable oil lipoprotein except obtaining Vegetable oil lipoprotein, and it is better to obtain quality, the protein peptide byproduct that added value is higher, fully utilized plant resources, it is low to consume energy, and waste is few, low-carbon environment-friendly.Therefore, being aided with cellulase, polygalacturonase extraction Vegetable oil lipoprotein by microbe fermentation method, is a kind of safe, pollution-free, low-cost again, has the novel method that suitability for industrialized production is worth.
(3) summary of the invention
The object of the present invention is to provide a kind of microbe fermentation method to extract the method for grease in soybean oil, peanut oil, rapeseed oil, sesame oil, sweet oil, Fructus Maydis oil, Oleum Gossypii semen, sunflower seed oil, Oenothera oil, the Semen Vitis viniferae wet goods plant seed.Present method is fully different from traditional milling process and lixiviation process oil-producing technique, microbial fermentation is put forward the oil process mild condition, the problem that does not have organic solvent residual and environmental pollution, and dregs of beans albumen is resolved into the small-molecule peptide material by microorganism after carrying oil, has increased again its nutritive value and easy absorptivity as animal-feed.Therefore, microbe fermentation method extraction Vegetable oil lipoprotein has important using value.
The object of the present invention is achieved like this:
1. the preparation of slant medium and cultivate extractum carnis 0.2-20.0%, peptone 0.5-50.0%, sodium-chlor 0.1-10.0%, agar 1.5-2.0%, pH7.0～7.2,121 ℃ sterilization 20min puts into the inclined-plane, the access Bacillus subtilis strain.Cultivated 10-72 hour for 25 ℃-40 ℃.
2. the preparation of triangular flask liquid seed culture medium and cultivation are with soybean (or peanut oil, Semen Brassicae campestris, sesame, olive, maize germ, Oleum Gossypii semen, sunflower seeds, seed of Radix Oenotherae erythrosepalae, Semen Vitis viniferae) is crushed to 10 orders-200 order, add the solution that water is mixed with 1.0%-30.0%, the pH value transfers to 4.0-7.5,100 ℃-121 ℃ sterilization 10min-30min, be cooled to 25 ℃-40 ℃, the bacterial classification of access slant culture maturation, then, carrying out shaking table cultivates, rotating speed 50-500rpm, 25 ℃-40 ℃ of culture temperature pass into sterile air, carry out aerlbic culture, incubation time is 10-72 hour.Then carry out step by step enlarged culturing, carry out again bulk fermentation and carry oil.
3. bulk fermentation is crushed to 10 orders-200 order with soybean (or peanut oil, Semen Brassicae campestris, sesame, olive, maize germ, Oleum Gossypii semen, sunflower seeds, seed of Radix Oenotherae erythrosepalae, Semen Vitis viniferae), add the solution that water is mixed with 1.0%-30.0%, the pH value transfers to 4.0-7.5,100 ℃-121 ℃ sterilization 10min-30min, be cooled to 25 ℃-40 ℃, the bacterial classification of access fluid enlargement culture maturation, inoculum size is 1.0%-30.0%.Then, pass into sterile air and carry out aerlbic culture, 25 ℃-40 ℃ of culture temperature, incubation time is 10-72 hour.
4. fermentation added polygalacturonase and cellulase again to 24 hours, and the addition of polygalacturonase is 20u/mL-100u/mL, and the addition of cellulase is 10u/mL-80u/mL, continued fermentation to finishing.
5. after the fermentation ends, add polygalacturonase and cellulase, the addition of polygalacturonase is 50u/mL-500u/mL again, and the addition of cellulase is 20u/mL-200u/mL.Again temperature is adjusted to 35 ℃-65 ℃, 2 hours to 8 hours reaction times.
6. then, temperature is risen to 80 ℃ of-120 ℃ of breakdowns of emulsion process 20min, left standstill 2-24 hour, vegetables oil namely discharges and swims in the liquid upper strata, then, with the vegetables oil drainage out, also can adopt supercentrifuge that vegetables oil is separated.
Example one:
At first cultivate slant strains (prescription: extractum carnis 0.5%, peptone 1.5%, sodium-chlor 0.5%, agar 2.0%, pH7.0,121 ℃ the sterilization 20min, put into the inclined-plane, the access Bacillus subtilis strain.Cultivated 24 hours for 35 ℃), slant strains is accessed in the liquid triangular flask substratum.
The triangular flask substratum: soyflour is broken to 80 orders, adds water and is mixed with 10.0% solution, and the pH value transfers to 7.0,121 ℃ of sterilization 20min, is cooled to 35 ℃.The bacterial classification of access slant culture maturation carries out shaking table and cultivates, rotating speed 200rpm, and 35 ℃ of culture temperature, incubation time is 24 hours.Then carry out step by step enlarged culturing, carry out again bulk fermentation and carry oil.Bulk fermentation: soyflour is broken to 80 orders, adds water and be mixed with 10.0% solution, the pH value transfers to 7.0,121 ℃ of sterilization 20min, is cooled to 35 ℃, the bacterial classification of access fluid enlargement culture maturation, and inoculum size is 10.0%.Then, pass into sterile air and carry out aerlbic culture, 35 ℃ of culture temperature, incubation time is 72 hours.
Fermentation to 24 hour adding polygalacturonase and cellulase, the addition of polygalacturonase is the 100u/mL fermented liquid, the addition of cellulase is the 80u/mL fermented liquid, continues fermentation to finishing.After the fermentation ends, add polygalacturonase and cellulase, the addition of polygalacturonase is the 300u/mL fermented liquid again, and the addition of cellulase is the 200u/mL fermented liquid.Temperature is adjusted to 55 ℃ again, 4 hours reaction times.
Then, temperature is risen to 100 ℃ of breakdowns of emulsion process 20min, left standstill 4 hours, vegetables oil namely discharges and swims in the liquid upper strata, then, out (also can adopt supercentrifuge that vegetables oil is separated) the vegetables oil drainage and get final product.
Example two:
At first cultivate the subtilis slant strains, slant strains is accessed in the liquid triangular flask substratum.The triangular flask substratum: maize germ is crushed to 80 orders, adds water and is mixed with 12.0% solution, and the pH value transfers to 7.0,121 ℃ of sterilization 20min, is cooled to 35 ℃.The bacterial classification of access slant culture maturation carries out shaking table and cultivates, rotating speed 200rpm, and 35 ℃ of culture temperature, incubation time is 24 hours.Then carry out step by step enlarged culturing, carry out again bulk fermentation and carry oil.Bulk fermentation: maize germ is broken to 80 orders, adds water and be mixed with 12.0% solution, the pH value transfers to 7.0,121 ℃ of sterilization 20min, is cooled to 35 ℃, the bacterial classification of access fluid enlargement culture maturation, and inoculum size is 10.0%.Then, pass into sterile air and carry out aerlbic culture, 35 ℃ of culture temperature, incubation time is 72 hours.
Fermentation to 24 hour adding polygalacturonase and cellulase, the addition of polygalacturonase is the 80u/mL fermented liquid, the addition of cellulase is the 50u/mL fermented liquid, continues fermentation to finishing.After the fermentation ends, add polygalacturonase and cellulase, the addition of polygalacturonase is the 200u/mL fermented liquid again, and the addition of cellulase is the 100u/mL fermented liquid.Temperature is adjusted to 55 ℃ again, 3 hours reaction times.
Then, temperature is risen to 100 ℃ of breakdowns of emulsion process 20min, left standstill 8 hours, vegetables oil namely discharges and swims in the liquid upper strata, then, out (also can adopt supercentrifuge that vegetables oil is separated) the vegetables oil drainage and get final product.
Example three:
At first cultivate the subtilis slant strains, slant strains is accessed in the liquid triangular flask substratum.The triangular flask substratum: peanut powder is broken to 70 orders, adds water and be mixed with 8.0% solution, the pH value transfers to 7.0,121 ℃ of sterilization 20min, is cooled to 37 ℃.The bacterial classification of access slant culture maturation carries out shaking table and cultivates, rotating speed 200rpm, and 37 ℃ of culture temperature, incubation time is 24 hours.Then carry out step by step enlarged culturing, carry out again bulk fermentation and carry oil.Bulk fermentation: peanut is broken to 70 orders, adds water and be mixed with 8.0% solution, the pH value transfers to 7.0,121 ℃ of sterilization 20min, is cooled to 37 ℃, the bacterial classification of access fluid enlargement culture maturation, and inoculum size is 10.0%.Then, pass into sterile air and carry out aerlbic culture, 37 ℃ of culture temperature, incubation time is 72 hours.
Fermentation to 24 hour adding polygalacturonase and cellulase, the addition of polygalacturonase is the 200u/mL fermented liquid, the addition of cellulase is the 100u/mL fermented liquid, continues fermentation to finishing.After the fermentation ends, add polygalacturonase and cellulase, the addition of polygalacturonase is the 100u/mL fermented liquid again, and the addition of cellulase is the 50u/mL fermented liquid.Temperature is adjusted to 55 ℃ again, 5 hours reaction times.
Then, temperature is risen to 100 ℃ of breakdowns of emulsion process 20min, left standstill 3 hours, vegetables oil namely discharges and swims in the liquid upper strata, then, out (also can adopt supercentrifuge that vegetables oil is separated) the vegetables oil drainage and get final product.
Claims (6)
1. what the present invention relates to is to extract grease in soybean oil, peanut oil, rapeseed oil, sesame oil, sweet oil, Fructus Maydis oil, Oleum Gossypii semen, sunflower seed oil, Oenothera oil, the Semen Vitis viniferae wet goods plant seed with microbe fermentation method.
2. according to claim 1, at first grease-contained plant seed is crushed to 10 orders-200 order, adds the solution that water is mixed with 1.0%-30.0%, the pH value transfers to 4.0-7.5, and 100 ℃-121 ℃ sterilization 10min-30min are cooled to 25 ℃-40 ℃.
3. according to claim 1 with 2, ripe subtilis (Bacillus subtilis) bacterial classification is cultivated in access in mentioned solution, and inoculum size is 1.0%-30.0%, then pass into sterile air, carry out ventilating fermentation, 25 ℃-40 ℃ of leavening temperatures, fermentation time is 10-72 hour.
4. according to claim 3, treat that fermentation to 24 hours, adds polygalacturonase and cellulase again, the addition of polygalacturonase is 20u/mL-100u/mL, and the addition of cellulase is 10u/mL-80u/mL, continues fermentation to finishing.
5. want 3,4 according to right, after the fermentation ends, add polygalacturonase and cellulase again, the addition of polygalacturonase is 50u/mL-500u/mL, and the addition of cellulase is 20u/mL-200u/mL.Again temperature is adjusted to 35 ℃-65 ℃, 2 hours to 8 hours reaction times.
6. want 5 according to right, temperature is risen to 80 ℃ of-120 ℃ of breakdowns of emulsion process 20min, auxiliary treatment by microbial fermentation and polygalacturonase, cellulase, the high temperature breakdown of emulsion is processed vegetables oil and is all discharged and swim in the liquid upper strata, then, adopt supercentrifuge or settled process vegetables oil can be separated.
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Cited By (8)
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| CN105802721A (en) * | 2014-12-31 | 2016-07-27 | 丰益(上海)生物技术研发中心有限公司 | Methods for preparing peanut oil and peanut meal through microbial fermentation, products of methods and applications of products |
| CN106857887A (en) * | 2017-03-24 | 2017-06-20 | 合肥云都棉花有限公司 | A kind of extracting method of cottonseed oil |
| CN107043648A (en) * | 2017-05-23 | 2017-08-15 | 北京鑫科创油莎豆科技发展有限公司 | A kind of microbe fermentation method prepares the method and cyperus esculentus oil product of cyperus esculentus oil |
| CN109181844A (en) * | 2018-09-14 | 2019-01-11 | 许昌鑫瑞德化工科技有限公司 | A kind of modified vegetable and animals oils extracting method |
| CN109536268A (en) * | 2018-12-21 | 2019-03-29 | 江南大学 | A kind of method that mixed fungus segmented solid state fermentation prepares functional grease |
| CN112126504A (en) * | 2020-09-27 | 2020-12-25 | 四川省林业科学研究院 | Method for extracting camphor oil |
| CN114806698A (en) * | 2022-04-20 | 2022-07-29 | 江南大学 | Flexible aroma enhancement method for biotransformed peanut oil |
| CN114958473A (en) * | 2022-06-24 | 2022-08-30 | 重庆第二师范学院 | Olive pomace oil and preparation method and application thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105802721A (en) * | 2014-12-31 | 2016-07-27 | 丰益(上海)生物技术研发中心有限公司 | Methods for preparing peanut oil and peanut meal through microbial fermentation, products of methods and applications of products |
| CN106857887A (en) * | 2017-03-24 | 2017-06-20 | 合肥云都棉花有限公司 | A kind of extracting method of cottonseed oil |
| CN107043648A (en) * | 2017-05-23 | 2017-08-15 | 北京鑫科创油莎豆科技发展有限公司 | A kind of microbe fermentation method prepares the method and cyperus esculentus oil product of cyperus esculentus oil |
| CN109181844A (en) * | 2018-09-14 | 2019-01-11 | 许昌鑫瑞德化工科技有限公司 | A kind of modified vegetable and animals oils extracting method |
| CN109536268A (en) * | 2018-12-21 | 2019-03-29 | 江南大学 | A kind of method that mixed fungus segmented solid state fermentation prepares functional grease |
| CN112126504A (en) * | 2020-09-27 | 2020-12-25 | 四川省林业科学研究院 | Method for extracting camphor oil |
| CN114806698A (en) * | 2022-04-20 | 2022-07-29 | 江南大学 | Flexible aroma enhancement method for biotransformed peanut oil |
| CN114806698B (en) * | 2022-04-20 | 2023-09-08 | 江南大学 | Bioconversion peanut oil flexible aroma enhancement method |
| CN114958473A (en) * | 2022-06-24 | 2022-08-30 | 重庆第二师范学院 | Olive pomace oil and preparation method and application thereof |
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Application publication date: 20131030 |