SU810792A1 - Method of producing vegetable oil from highly-yielding material - Google Patents

Description

The invention relates to the production of vegetable oils from high-oil raw materials, mainly sunflower seeds, and can be used in the oil industry in the extraction of vegetable oil by pressing to obtain high-quality protein-containing products from oilcake.

A known method of extracting vegetable oil from an oil-containing material, according to which the oil-containing material (sunflower seeds) is brought down, the core is crushed on five-roller mills. The resulting peppermint is moistened to 9%, subjected to heat and moisture treatment in a brazier, pressed at a pulp temperature of 106-110 ° C, the cake is ground and sent to secondary pressing, treating it with a pulsating gaseous agent [1].

The disadvantage of this method is that when the oil is pressed, the oil-containing material is crushed, moistened and subjected to high-temperature moisture-heat treatment, which causes deterioration of the oil quality and denaturation of the protein-containing material.

There is also known a method of producing vegetable oil from a high-oil material by calibrating seeds, cleaning, crushing, selecting the pizkoluzgovy fraction of the core and double pressing with heat treatment of the pizkoluzgovy fraction of the kernel with a husk before each 5 pressing 121. The low-kib fraction of the kernel with a husk up to 0.8-1, 2% are subjected to heat treatment at a temperature of 80–90 ° С before the first and second pressing. The resulting cake with an oil content of 10 18-20% is crushed, sieved, and crushed again to bring the fineness of grinding to 100% of passage through a sieve with a hole diameter of 2 mm.

The disadvantages of this method are15:

high-temperature processing of the material, which enhances the oxidative processes in the material and leads to significant denaturation of protein substances;

fineness of flour grinding, which negatively affects organoleptic characteristics;

high husk content in flour. The purpose of the invention is the improvement of the quality of the oil by preventing its deterioration during 25 thermal treatment.

For this purpose, heat and moisture treatment is carried out at 30–45 ° before the first pressing and at 55–65 ° C before the second with a duration of each stage of processing of 15–45 min, and a core fraction with husk content of not more than 1% is used as non-starting material. .

To obtain protein flour, it is advisable to grind the meal twice and after each grinding, sift through sieves with openings of 2 mm and 1 mm, respectively.

The method is as follows.

After calibration, collapse and winnowing for the production of oil, a low-husk core with a husk less than 1% is taken and without grinding it is subjected to heat treatment at a temperature of 30–45 ° С for 15–45 min and sent to a press for oil extraction. The semi-defatted core without grinding is again sent to heat treatment at a temperature of 55–65 ° С for 15–45 min and served for final pressing.

The resulting protein-containing cake is expediently used for the production of protein flour. To do this, the cake is crushed twice and after each grinding is sieved through sieves with a hole diameter of 2 mm and 1 mm, respectively.

Example 1. Seeds are cleaned on a cone pneumatic cleaning separator 3 SM-50 and calibrated by thickness in fractions. Seeds by fractions are heaped on the seed, otveivaet on the seed, allocate the third section and sent to pneumatic tables for fine cleaning.

The cleaned core together with the low-husk core of the 4, 5 and 6 sections of the fans is sent without grinding to the lower three vats of the ETP-20 fryer, subjected to heat treatment at a temperature of 38 ° C for 20 minutes, served in a heated press MP-68.

The semi-defatted kernel after prepress has an oil content of 30–68%, a moisture content of 6.21%. It is sent without grinding to heat treatment at a temperature of 60 ° C for 25 minutes in the three upper tanks of the ETR-20 fryer, after which it is fed to the final press - expeller. The temperature of the oil after the press is 70 ° C, the humidity is 0.18%, the acid number is

1.3 kg KOH. The cake after the press has an oil content of 16.29% and a moisture content of 5.14%. It is crushed on hammer crushers, sieved on a centrifugal brush sifter to remove husks through a sieve shell with a hole diameter of 2 mm. The passage is directed to two-pair mill rollers for additional grinding, after which it is sieved on a centrifugal brush sifter with a diameter of 1 mm of sieve shell openings.

Example 2. Seeds are cleaned on conical air cleaners, calibrated, secondly cleaned on screen separators. Each fraction is separately brought down, the core is separated from the husk.

. 4

A low-husk core with a husk of less than 1% is sent to the lower three vats of the ETP-20 fryer, subjected to heat treatment at a temperature of 45 ° C for 15 minutes, fed to a press for preliminary extraction of oil. The semi-defatted core without grinding is subjected to secondary heat treatment with blank steam at a temperature of 60’C for 15 min. The final oil extraction is applied. At the same time, the temperature of the oil after the press is 30 ° C, the humidity is 0.16%, the acid number is 1.5 mg KOH.

Comparative table of quality indicators of protein-containing material (oil cake) after pressing.

The name of indicators The proposed method Known method Oil content 16-18% 22-25% terial The possibility of tem- Is stored Not subject to storage nenia until 6 fast, fast months molds The huskiness of ma- 0.6-0.9% 3-5% terial before pressing We offer! yay way processing mate-

Rial provides oil with high quality indicators: low color, low acid number, low content of related substances. This oil does not require additional processing - hydration, refining, deodorization.

The method provides increasing the biological value of protein flour, increasing its shelf life and expanding the scope of application by increasing the content of water and salt-soluble proteins, lowering the acid number, reducing mussiness and clogging, increasing the fineness of grinding.

Claims (2)

the starting material uses a core fraction with a husk content of not more than 1%. To obtain protein meal, it is desirable to chop twice and after each grinding, sift through sieves with a hole size of 2 mm and 1 mm correspondingly. The method is carried out as follows. After calibrating, breaking and scattering, for the production of oil, a low-volume core with a shallowness of less than 1% is selected and subjected to heat treatment at a temperature of 30-45 ° C for 15-45 min without crushing and sent to pressure to squeeze the oil. Semi-skimmed core without grinding is again sent to the heat treatment at a temperature of 55-65 ° C for 15-45 minutes and served for the final pressing. It is advisable to use the obtained protein-containing cake for the production of protein flour. For this, the cake is crushed twice and sieved after each grinding through sieves with a hole diameter of 2 mm and 1 mm, respectively. Example 1. Seeds are cleaned on a cone pneumatic cleaning separators 3 CM-50 and calibrated in thickness into fractions. Seeds but fractions are brought down on seedlings, cast on seed loops, the third partition is separated and sent to pneumosting tables for fine cleaning. The cleaned core together with the bottom section of the 4, 5 and 6 sections of the tracks are sent without grinding to the lower three tiers of the ETP-20 frypot, but are tenlow-treated at 38 ° C for 20 minutes, then heated to the heated MP-68 press. Semi-skimmed draw after the prepress has an oily content of 30-68%, a moisture content of 6.21%. Without grinding, it is sent for heat treatment at 60 ° C for 25 minutes to the three upper tanks of an ETP-20 frypot, after which it is fed to the final press press, expeller. The temperature of the oil after the press - 70 ° C, humidity - 0.18%, acid number - 1.3 kg of CPC. The cake after pressing has an oil content of 16.29% and a moisture content of 5.14%. It is ground on hammer crushers, sieved on a centrifugal brush sifter to remove the husk through a screen sieve with a hole diameter of 2 mm. The passage is directed to two-pair mill rollers for additional grinding, after which the ia is sieved with a centrifugal-brush sifter with a hole diameter of 1 mm detachable shell. Example 2. Seeds are cleaned on conical cleaners, calibrated, and again cleaned on sieve separators. Each fraction is separately brought down, the core is separated from the husk. A low-bulk core with lumpiness of less than 1% is directed to the lower three vats of an ETP-20 frypot, heat treated at 45 ° C for 15 minutes, fed to a press to pre-compress the oil. Semi-skimmed core without crushing is subjected to secondary heat treatment with deaf steam npii bOS temperature for 15 minutes and served on the final spin of the oil. The temperature of the oil after the press is 30 ° C, the humidity is 0.16%, the acid number is 1.5 mg of CPC. A comparative table of quality indicators of protein-containing material (cake) after pressing. The proposed method of processing the material provides oil with high quality indicators: low color, low acid number, low content of accompanying substances. This oil does not require additional processing - hydration, refining, deodorization. The method provides an increase in the biological value of protein flour, an increase in its shelf life and expansion of the field of application due to an increase in the content of water and salt-soluble proteins, a decrease in acid value, a decrease in sloughness and clogging, and an increase in the fineness of grinding. Claim 1. Method of obtaining vegetable oil from high-ash material, mainly sunflower seeds, by calibrating seeds, cleaning, breaking, selecting a low-bulk fraction of the core and pressing twice with moisture-heat treatment before each pressing, characterized in that, in order to improve the quality of the oil by preventing it. spoilage during moisture-heat treatment, the latter is carried out at 30-45 ° C before pressing and at 55-65 ° C before the second, with a processing time of 15-45 minutes each, and as a starting material, a core fraction with a husk content of not more than 1 is used % 2. A method according to claim 1, characterized in that, in order to obtain protein flour, the cake meal is crushed twice and after each 5. crushes are sieved through with that with a time: a measure of the holes of 2 mm and 1 mm, respectively: but. Sources of information, nrtye into account during the examination5 1. USSR Copyright Certificate 810792 6 No. 596614, cl. SIV 1/06, 1975. 2. Technological instructions for the production of food flour from sunflower seeds at the Melovsky Plant of Vegetable Fats and Protein, fermented 17.10.75. (prototype).