CN112694942A - Preparation process of soybean edible oil - Google Patents
Preparation process of soybean edible oil Download PDFInfo
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- CN112694942A CN112694942A CN202011404546.5A CN202011404546A CN112694942A CN 112694942 A CN112694942 A CN 112694942A CN 202011404546 A CN202011404546 A CN 202011404546A CN 112694942 A CN112694942 A CN 112694942A
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- oil
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/06—Production of fats or fatty oils from raw materials by pressing
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/10—Production of fats or fatty oils from raw materials by extracting
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/003—Refining fats or fatty oils by enzymes or microorganisms, living or dead
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B5/00—Preserving by using additives, e.g. anti-oxidants
- C11B5/0092—Mixtures
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention discloses a preparation process of soybean edible oil, which comprises the following steps: the method comprises the following steps: the soybeans are screened, cut and crushed, so that the uniform size and no broken grains of the soybeans are ensured; step two: leaching half of the crushed bean materials with uniform quantity and size by using a leacher to obtain leached grease; step three: adding the leached oil into an oil modifier, mixing and stirring, and standing aside for later use; step four: softening the other half of the soybeans, and puffing the softened soybeans by using a steaming and drying machine, wherein the moisture content of the soybeans is ensured to be 13-18%; step five: the soybeans are put into a dryer to be dried. The invention has the beneficial effects that: the edible oil is processed by using the preparation modes with different preparation modes at the two ends, so that the moisture content of the food can be well ensured, and the integral quality of the food is improved.
Description
Technical Field
The invention relates to the field of edible oil, and particularly relates to a preparation process of soybean edible oil.
Background
The soybean oil is prepared by squeezing or leaching soybeans, is one of the most common edible oils in the world, is also a common edible oil in daily life of people, is favored by consumers due to low price, has excellent composition of soybean oil fatty acid, can promote growth and development, maintain physiological metabolism, reduce cholesterol content, soften blood vessels, delay aging and prevent diseases, is a grease with extremely high nutritional value and high edible value, and has the requirement of crushing large-particle soybeans during production; the patent of application No. CN105795005A discloses a preparation method of edible oil, which utilizes the ultra-high magnetic and ultra-high pressure technology to process the edible oil, but the perilla seed oil is vegetable oil with high unsaturation degree, the compounded blend oil is easier to oxidize and deteriorate, and has no inhibiting effect on the browning reaction of soybean oil, the use conditions and the practical cost can be increased by utilizing the ultra-high magnetic and ultra-high pressure equipment, and the appearance, the smell, the quality, the preservation quality and the like of the edible oil can not be improved conveniently.
An effective solution to the problems in the related art has not been proposed yet.
Disclosure of Invention
Aiming at the problems in the related art, the invention provides a preparation process of soybean edible oil, which aims to overcome the technical problems in the prior related art.
Therefore, the invention adopts the following specific technical scheme:
a preparation process of soybean edible oil comprises the following steps:
the method comprises the following steps: the soybeans are screened, cut and crushed, so that the uniform size and no broken grains of the soybeans are ensured;
step two: leaching half of the crushed bean materials with uniform quantity and size by using a leacher to obtain leached grease;
step three: adding the leached oil into an oil modifier, mixing and stirring, and standing aside for later use;
step four: softening the other half of the soybeans, and puffing the softened soybeans by using a steaming and drying machine, wherein the moisture content of the soybeans is ensured to be 13-18%;
step five: putting the soybeans into a dryer to start drying;
step six: pressing the dried soybeans into a compact, and controlling the thickness of the compact to be about 1 mm;
step seven: putting the soybean after cake discharge into a presser, slowly controlling feeding, and starting pressing when the standby temperature rises by more than 80 ℃ to obtain finished oil;
step eight: putting the finished oil and the leached oil into a vacuum stirring tank, and stirring or mixing the vegetable oil;
step nine: and adding the vegetable oil regulator into the mixed vegetable oil, and stirring to obtain the soybean edible oil.
Further, the screening used in the first step was performed using a 12 mesh/inch mesh screen.
Further, the leaching requirement in the second step is that the charging amount of each grid in the leacher is 80-85%, the temperature of the solvent is controlled to be 50-55 ℃ at the soybean blank immersion temperature of 50-55 ℃, the temperature of the leacher is 50 ℃, the spraying mode adopts a large spraying dripping type, and the liquid level of the spraying section is 30-50 mm higher than the material level.
Further, the use of the steaming and drying machine in the fourth step is realized, and the temperature of the first layer of the steaming and drying machine is controlled to be 65-75 ℃; the temperature of the second layer is controlled to be about 85 ℃, direct steam is sprayed into the first layer and the second layer, the spraying amount of the direct steam is 5-6 kilograms per ton of material, the temperature is 100-.
Further, the drying step in the fifth step is used for ensuring that the moisture of the soybeans is in the range of 5-6% and the soybean drying is stopped when the temperature is 90-100 ℃.
Further, in the fifth step, 0.1-0.2% of activated carbon is added according to the weight proportion of the squeezed crude oil, the mixture is uniformly stirred, and the finished oil is obtained by filtering the mixture with diatomite.
Further, in the eighth step, the mixture is kept at 60-70 ℃ and stirred at the pressure of 0.8-2.2MPa and the rotation speed of 450-550rpm until the components are completely dissolved.
Further, in the ninth step, the mixture is stirred at a pressure of 4-6MPa and a rotation speed of 1200-1600rpm until the oil drops are clear and have no suspended particles.
Further, the grease modifying agent used in the third step comprises the following components in percentage by mass:
21-36% of glucose oxidase, 36-48% of phosphatidylethanolamine, 9-13% of tocopherol, 7-12% of rose hip oil, 15-20% of lycopene, 3-5% of catechin and 4-7% of phytic acid.
Further, the vegetable oil regulator used in the ninth step comprises the following components in percentage by mass:
15-20% of silicone oil, 40-45% of succinic acid mono-fatty glyceride, 40-45% of citric acid mono-fatty glyceride, 2-3% of activated carbon, 1-2% of calcium bicarbonate and 1-2% of sodium carbonate.
The invention has the beneficial effects that: the edible oil is processed by using the preparation modes with different preparation modes at two ends, so that polyunsaturated fatty acid in the edible oil is converted into monounsaturated fatty acid, the color is darker, the aroma is stronger, the quality guarantee period is longer, and the negative effect caused by refining can be well reduced.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings needed in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings without creative efforts.
FIG. 1 is a flow chart of a process for preparing soybean edible oil according to an embodiment of the present invention.
Detailed Description
For further explanation of the various embodiments, the drawings which form a part of the disclosure and which are incorporated in and constitute a part of this specification, illustrate embodiments and, together with the description, serve to explain the principles of operation of the embodiments, and to enable others of ordinary skill in the art to understand the various embodiments and advantages of the invention, and, by reference to these figures, reference is made to the accompanying drawings, which are not to scale and wherein like reference numerals generally refer to like elements.
According to the embodiment of the invention, a preparation process of soybean edible oil is provided.
As shown in fig. 1, the process for preparing soybean edible oil according to the embodiment of the present invention comprises the following steps:
step S101: the soybeans are screened, cut and crushed, so that the uniform size and no broken grains of the soybeans are ensured;
step S103: leaching half of the crushed bean materials with uniform quantity and size by using a leacher to obtain leached grease;
step S105: adding the leached oil into an oil modifier, mixing and stirring, and standing aside for later use;
step S107: softening the other half of the soybeans, and puffing the softened soybeans by using a steaming and drying machine, wherein the moisture content of the soybeans is ensured to be 13-18%;
step S109: putting the soybeans into a dryer to start drying;
step S111: pressing the dried soybeans into a compact, and controlling the thickness of the compact to be about 1 mm;
step S113: putting the soybean after cake discharge into a presser, slowly controlling feeding, and starting pressing when the standby temperature rises by more than 80 ℃ to obtain finished oil;
step S115: putting the finished oil and the leached oil into a vacuum stirring tank, and stirring or mixing the vegetable oil;
step S117: and adding the vegetable oil regulator into the mixed vegetable oil, and stirring to obtain the soybean edible oil.
For the convenience of understanding the technical solutions of the present invention, the following detailed description will be made on the working principle or the operation mode of the present invention in the practical process.
In one embodiment, the screening used in step S101 above is performed using a 12 mesh/inch gauge screen.
In one embodiment, for the leaching requirement in step S103, the charging amount of each cell in the leaching device is 80-85%, the temperature of the solvent is controlled to be 50-55 ℃ at the soaking temperature of the soybean blank of 50-55 ℃, the temperature of the leaching device is 50 ℃, the spraying mode adopts a large spraying dripping type, and the liquid level of the spraying section is 30-50 mm higher than the material level.
In one embodiment, the use of the steaming and drying machine in the above step S107, the temperature of the first layer of the steaming and drying machine is controlled to be 65-75 ℃; the temperature of the second layer is controlled to be about 85 ℃, direct steam is sprayed into the first layer and the second layer, the spraying amount of the direct steam is 5-6 kilograms per ton of material, the temperature is 100-.
In one embodiment, the drying step used in step S109 above is performed to ensure that the moisture content of the soybeans is in the range of 5-6% and the temperature is stopped at 90-100 deg.
In one embodiment, the oil is used in step S109, and 0.1% to 0.2% of activated carbon is added according to the weight ratio of the squeezed crude oil, and the mixture is stirred uniformly and filtered by using diatomite to obtain the finished oil.
In one embodiment, the mixture is kept at 60-70 ℃ and stirred at a pressure of 0.8-2.2MPa and a rotation speed of 450-550rpm until the components are completely dissolved.
In one embodiment, the stirring is performed at a pressure of 4-6MPa and a rotation speed of 1200-1600rpm until the oil droplets are clear and have no suspended particles in step S117.
In one embodiment, the grease modifying agent used in step S105 includes the following components in percentage by mass:
21-36% of glucose oxidase, 36-48% of phosphatidylethanolamine, 9-13% of tocopherol, 7-12% of rose hip oil, 15-20% of lycopene, 3-5% of catechin and 4-7% of phytic acid.
In one embodiment, the vegetable oil conditioning agent used in step S117 includes the following components in percentage by mass:
15-20% of silicone oil, 40-45% of succinic acid mono-fatty glyceride, 40-45% of citric acid mono-fatty glyceride, 2-3% of activated carbon, 1-2% of calcium bicarbonate and 1-2% of sodium carbonate.
In conclusion, by means of the technical scheme, the edible oil is processed by using the preparation modes with different preparation modes at two ends, so that polyunsaturated fatty acids in the edible oil are converted into monounsaturated fatty acids, the color is darker, the fragrance is stronger, the shelf life is longer, the negative effect caused by refining can be well reduced, meanwhile, the food oil has better appearance and taste by using the modifying agent and the regulating agent, the solvent residue is avoided, the safety of the edible oil is greatly improved, in addition, the content of dissolved oxygen can be reduced, the oxidation resistance and the thermal stability of the blend oil are improved, the good flavor and the good quality are kept, the content of water in the food can be well ensured in the whole production process, and the integral quality of the food is improved.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. The preparation process of the soybean edible oil is characterized by comprising the following steps:
the method comprises the following steps: the soybeans are screened, cut and crushed, so that the uniform size and no broken grains of the soybeans are ensured;
step two: leaching half of the crushed bean materials with uniform quantity and size by using a leacher to obtain leached grease;
step three: adding the leached oil into an oil modifier, mixing and stirring, and standing aside for later use;
step four: softening the other half of the soybeans, and puffing the softened soybeans by using a steaming and drying machine, wherein the moisture content of the soybeans is ensured to be 13-18%;
step five: putting the soybeans into a dryer to start drying;
step six: pressing the dried soybeans into a compact, and controlling the thickness of the compact to be about 1 mm;
step seven: putting the soybean after cake discharge into a presser, slowly controlling feeding, and starting pressing when the standby temperature rises by more than 80 ℃ to obtain finished oil;
step eight: putting the finished oil and the leached oil into a vacuum stirring tank, and stirring or mixing the vegetable oil;
step nine: and adding the vegetable oil regulator into the mixed vegetable oil, and stirring to obtain the soybean edible oil.
2. The process of claim 1, wherein the screening in step one is performed using a 12 mesh/inch mesh screen.
3. The process of claim 1, wherein the leaching requirement in step two is that the loading of each cell in the leaching device is 80-85%, the temperature of the solvent is controlled at 50-55 ℃, the temperature of the leaching device is 50-55 ℃, the temperature of the soybean blank is 50 ℃, the spraying mode is a large spraying dripping type, and the liquid level of the spraying section is 30-50 mm higher than the material level.
4. The process for preparing soybean edible oil according to claim 1, wherein the steaming and drying machine used in the fourth step is used, and the temperature of the first layer of the steaming and drying machine is controlled to be 65-75 ℃; the temperature of the second layer is controlled to be about 85 ℃, direct steam is sprayed into the first layer and the second layer, the spraying amount of the direct steam is 5-6 kilograms per ton of material, the temperature is 100-.
5. A process for preparing edible oil of soybean as claimed in claim 1, wherein the drying step in the fifth step is carried out to ensure that the moisture content of soybean is in the range of 5-6% and the temperature is stopped at 90-100 °.
6. The process of claim 1, wherein in step five, 0.1-0.2% of activated carbon is added according to the weight proportion of the squeezed crude oil, the mixture is uniformly stirred, and the product oil is obtained by filtering with diatomite.
7. The process of claim 1, wherein in step eight, the mixture is stirred at a constant temperature of 60-70 ℃ and a pressure of 0.8-2.2MPa and a rotation speed of 450-550rpm until the components are completely dissolved.
8. The process of claim 1, wherein in the ninth step, the oil is stirred at a pressure of 4-6MPa and a rotation speed of 1200-1600rpm until the oil drops are clear and have no suspended particles.
9. The preparation process of the soybean edible oil as claimed in claim 1, wherein the oil modifier used in the third step comprises the following components in percentage by mass:
21-36% of glucose oxidase, 36-48% of phosphatidylethanolamine, 9-13% of tocopherol, 7-12% of rose hip oil, 15-20% of lycopene, 3-5% of catechin and 4-7% of phytic acid.
10. The process for preparing soybean edible oil according to claim 1, wherein the vegetable oil regulator used in the ninth step comprises the following components in percentage by mass: 15-20% of silicone oil, 40-45% of succinic acid mono-fatty glyceride, 40-45% of citric acid mono-fatty glyceride, 2-3% of activated carbon, 1-2% of calcium bicarbonate and 1-2% of sodium carbonate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011404546.5A CN112694942A (en) | 2020-12-02 | 2020-12-02 | Preparation process of soybean edible oil |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011404546.5A CN112694942A (en) | 2020-12-02 | 2020-12-02 | Preparation process of soybean edible oil |
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| CN112694942A true CN112694942A (en) | 2021-04-23 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202011404546.5A Pending CN112694942A (en) | 2020-12-02 | 2020-12-02 | Preparation process of soybean edible oil |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103525543A (en) * | 2013-10-20 | 2014-01-22 | 丹阳市正大油脂有限公司 | Leaching production process of soybean oil |
| CN104450155A (en) * | 2014-10-25 | 2015-03-25 | 山东渤海实业股份有限公司 | Processing method for simultaneously producing squeezed flavor oil and leaching ordinary oil |
| CN105795005A (en) * | 2016-04-09 | 2016-07-27 | 江西阁皂山天然食品有限公司 | Preparation method of edible oil |
| CN109042909A (en) * | 2018-07-10 | 2018-12-21 | 凤台县兴永食用油有限责任公司 | A kind of soybean blending edible oil and its preparation process |
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2020
- 2020-12-02 CN CN202011404546.5A patent/CN112694942A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103525543A (en) * | 2013-10-20 | 2014-01-22 | 丹阳市正大油脂有限公司 | Leaching production process of soybean oil |
| CN104450155A (en) * | 2014-10-25 | 2015-03-25 | 山东渤海实业股份有限公司 | Processing method for simultaneously producing squeezed flavor oil and leaching ordinary oil |
| CN105795005A (en) * | 2016-04-09 | 2016-07-27 | 江西阁皂山天然食品有限公司 | Preparation method of edible oil |
| CN109042909A (en) * | 2018-07-10 | 2018-12-21 | 凤台县兴永食用油有限责任公司 | A kind of soybean blending edible oil and its preparation process |
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Application publication date: 20210423 |