SU926000A1 - Process for producing oil from soy seed - Google Patents

Description

(54) METHOD FOR OBTAINING SOY OIL FROM SEEDS

one

The invention relates to a technique for processing soybean seeds and can be used in the production of vegetable oils in the oil and fat industry.

There is a method of processing soybean seeds, which involves cleaning and conditioning the soybean seeds, breaking and separating the shell from the embryo, obtaining a petal, including heating in a roasting pan at a bed height of about 250 mm, so that the temperature at the outlet of the lower tank is 60-70 ° C and humidity 8, O-9.5%, and the subsequent processing on the rolls, from where the soy petal 0.25-0.3O mm thick is fed to the extraction. After the extrusion of oils to increase the nutritional benefits of soybean meal, they inactivate anti-nutritional substances (urease and pipoxidase enzymes, trypsin inhibitor, growth inhibitors soin and saponin). Anti-nutritional inactivations are performed during gasoline removal and moisture-heat treatment of soybean meal

In evaporative roasting plant toaster C1)

However, this method requires the installation of toasters in extraction shops for its implementation.

The closest to the proposed technical essence and the achieved result is a method of obtaining oil from soybean seeds by grinding, heat treatment, pressing,

10 crushing of meal and extraction. According to the method, mr seed is moistened and heated to 8 ° -90 ° C before frying with direct steam or hot water until the moisture content is 11.5–15.5% followed by

15 by steaming in a thicker layer and drying in all vats (17O-20p mm) for 30-4O mi. Then the pulp is pressed with a moisture content of 5.0–6, i% and a temperature of 10–1–10 ° C in the prepress aggregates. The resulting cake is crushed into croup with a particle size of not more than 9 mm, a passage through a 1-millimeter sieve not more than 15%, and a moisture content of 6.5-7.5% and sent for extraction. To process the axial j of the meal and to completely inactivate the ureaae enzyme in it in a screw evaporator between the second and third evaporation drums, steam is fed with a pressure of 1.5 kgf / cm and a temperature of 2OO ° C. At the exit, the temperature of the meal is 105-110 C at a moisture content of not more than 10% f2j. However, this method does not provide a sufficiently high oil yield and high quality meal, since when the soy seeds are moistened, some water soluble proteins dissolve, which during further heat treatment clog the channels with the oil in them, making it difficult to compress and extraction, increasing oil loss in the meal. In addition, dissolved proteins also envelop enzymes and inhibitors, forming a dense insulating sheath, and prolonged thermal effects are required to reduce their activity, which degrades the quality of proteins and oils in the meal and meal. The grains sent for extraction have a lot of small particles, as a result of which the miscellers and the circulation system of the miscella extractor are clogged, which in turn leads to a sharp decline in plant productivity, increased oil loss in production, increased solvent losses and increased specific energy consumption. The chain of the invention is to increase the oil yield by improving the structure of the processed M (material and, at the same time, improving the quality of the meal,. The goal is achieved by the method obtaining oil from soybean seeds by grinding, heat treatment, pressing, crushing the cake and extraction, heat treatment of the material is carried out in two stages, the first of which is processed ground seeds at 70-8 ° C for 15-20 minutes, and the second crushed cake (a bunch) at 110-115 ° C for 25 ZOMs, followed by cooling to 35-4 ° C, while the cake is also cooled after pressing to 25g-30 ° C. Since the heat treatment at the first stage proceeds in moderate, uniform thermal conditions at low temperatures (70-80 ° C) without moisture, the formation of less durable lipoprotein soy predominantly occurs; data that does not distort the structure of the material being processed, the dissolution of water-soluble proteins is prevented and denaturation is prevented, the channels of particles are not blocked with oil found in them, which facilitates the release of oil to the surface of particles of material its removal during pressing and extraction, as well as preventing the film from covering enzymes and inhibitors of the material, facilitating the effect of temperature on them. Preventing the dissolution of part of water-soluble proteins and their deep denaturation in the first stage of heat treatment will not only partially reduce the activity of enzymes and inhibitors on the surface of the material particles for the above reasons, and after crushing, remove the remaining oil particles from the internal channels. enzymes and inhibitors with greater activity to further reduce their activity in the second stage of heat treatment. The feed value of meal is higher, the more digestible proteins are in them. Since such an organization of the technological process at the first stage prevents the formation of durable lipoprotein complexes and melanoidin soybean, which deteriorate the structure of the product, reduces the depth of protein denaturation in the presence of oil-related substances, conditions are created for optimizing the process of denaturation at the second stage of heat treatment at 110 115 ° С, when the proteins, compacted, do not capture the substances accompanying the oil (phosphatides and others) already removed with press oil, thereby not disturbing the structure of the white complex The short-term exposure to temperature (25-ZO min) in the second stage allows for the rapid inactivation of anti-inflammatory substances (urease enzyme and others) in the material, since they are thermolabi, reduce the content of oxidation products in the oil of meal, ensure the optimal denaturation depth proteins according to the ratio of soluble fractions and, as a result of this, due to the absence of deep denatured proteins, ensures a dense structure, HO highly porous and easily accessible to the action and penetration of the solvent in further process djccTpaKioiH, providing a reduction in loss of oil in the meal, as well as increased productivity of the extractor.

The cooling of the cake after the first and second stages of heat treatment allows pushing out of the channels of the cake particles due to their compression, a part of the oil there on the surface and thus to prepare for maximum extraction during the extraction process.

The drawing shows an installation diagram for carrying out a method for producing oil from soybean seeds.

The method is carried out as follows.

Soybean seeds with a moisture content of 9–12% are subjected to grinding on five-pivi ling machines 1, obtaining petals with a thickness of 0, 2-O, 3 mm with a moisture content of 10.0–12.5%. Using elevator 2 and screw 3, the crushed material without moisture is sent to the roaster A for the teddle treatment in a layer of 260 mm thick with deaeration at 7 ° -8 ° C for 15-20 minutes using a device 5 connected to the fan. The resulting pulp with a moisture content of 7–12% is directed to the prepress 6 at a speed of rotation of the shnekovo shaft 18–26 rpm.

The obtained cake during transportation in the auger 7 is partially crushed and cooled at 25-30 ° C, and then fed to the crusher 8, from where the grain of noria 9 and the screw 1O are fed to the roasting pan 11, in which the layer thickness is maintained 26O mm, and subjected to heat treatment with deaeration using a device 12 connected to a fan at 110-115 ° C for 25-30 minutes. Then the grains are cooled in the conveyor 13 at 35-4 ° C and with a moisture content of 6.5-8.5% directed to extraction.

For comparison, soybean seed oil is obtained by a known method (control

In all the experiments in the meal and meal samples, the urease activity, the content of soluble protein fractions and the amount of oxidation products in oil are determined. In the oil cake, directed to the extraction, the structure is determined, and in the meal, the oil content.

Example 1 Soybean seeds with a moisture content of 9% are crushed and the obtained mcc without moisture with dearatation is subjected to heat treatment in two vats of a roasting pan with a bed height of 260 mm and a temperature of 67 ° C, min, then the pulp is pressed with a moisture content of 6.5%. The resulting cake with a temperature of VO-C is cooled to 23C

and crushed, and the grains without moisture with de aeration in all tanks of the roaster with a height of 260 m are treated at 23 minutes, then cooled to 33 ° C and

humidity b. redler for extraction.

Analysis of the cake before extraction in the selected sample: the size of the largest particles is 9 mm and the content of the passage through

1 mm sieve 15%; the content of WATER, salt and alkaline soluble protein fractions 28; 18 and 32%, respectively; urease activity 0.3 pH; amounts in oxidation products in oil 0.30%.

5 Analysis of the oil in the sample taken: urease activity 0.2 pH; the content of BQDO-, salt- and alkali-soluble fractions of proteins 26; 12 and 35% respectively, the amount of oxidation products in the oil

0 0.41% and oil content of meal 1, O2%.

For comparison, soybean seeds are processed. According to a known method. Analysis of the cake before extraction: the size of the largest particles is 9 mm and the content of the passage through the 1-mm sieve is 15%; urease activity 0.3 pH; the amount of WATER, salt and alkaline soluble protein fractions 27; 12 and 35%, respectively; amount of oxidation products in

0 oil 0.42%, Analysis of the meal: the activity of urease 0.2 pH; the content of water, water and alkaline soluble protein fractions 25; 8 and 37%, respectively; the amount of oxidation products in oil is 0.53% and the oil content is 1.49%.

5 I

Example 2. Soybean seeds with a moisture content of 11% are crushed and the obtained mite without moistening with deaeration is subjected to heat treatment in two milk tanks at a height of 26O mm and a temperature of 70 ° C for 2 min, and then pulp with a moisture content of 7% is pressed. The obtained cake with a temperature is cooled to 25 ° C and crushed. The resulting nugget 5 without moisture with deaeration in all tanks of the roaster with a layer height of 260 mm is treated at 110 ° C for 30 minutes, then cooled at 35 ° C and with a humidity of 6.5% are redler for extraction.

Analysis of the cake before extraction, the size of the largest particles is less than 9 mm and the content of the passage through the 1-sieve metro sieve 1O%, the content of water-, salt- and alkali-soluble protein fractions 32; 19 and 28%, respectively; activity

55 urease O, 1 pH and the content of oxidation products in oil is 0.24%.

The analysis of the meal: the activity of urease O, O pH, the content of water, salt, and over 79 pokorest. 18 and 32%, respectively; the content of oxidation products in the masp is 0.31% and the masticity of 0.87%. For comparison, the processing of seeds is carried out by a known method. Anashe oil cake before extraction: the size of the largest particles is 9 mm and the content of passage through a 1-mm sieve is 14%, the activity of urease is 0.3 pH, the content of WATER-, salt-and alkali soluble protein fractions is 26; 14 and 33%, respectively; the amount of oxidation products is 0.43%. Meal analysis: urease activity 0.2 pH, the content of water-, salts of alkaline soluble protein fractions 23; 10 and 37%, respectively; the amount of oxidation products in oil is 0.51% and the oil content is 1.49%. Example 3 Soybean seeds with a moisture content of 12% are crushed and the obtained mite without moistening with deaeration is subjected to heat treatment in two vats of a roasting pan with a bed height of 260 mm and a temperature of 8 ° C for 15 minutes, and then pulp with a humidity of 12% is pressed. The obtained cake with a temperature of 85 ° C is cooled to 30 ° C and crushed, and the grains without de-airing in all vats of a roasting pan with a bed height of 260 mm are treated at 115 ° C for 25 minutes, cooled to 4 ° C and with a humidity of 8.5 % is sent by the redler for extraction. The analysis of the cake before extraction has the following indicators: the size of the largest particles is less than 9 mm and the content of passage through a 1-mm sieve is 10%, the activity of urease is 0.1 pH; the content of water, salt and alkaline soluble protein fractions 32; . 18 and 28% respectively; the amount of oxidation products in oil is 0.25%. The analysis of the meal has the following indicators: urease activity 0.0 pH, coAet the water, salt and perchloresoluble protein fractions 29; 19 and 32%, respectively; the amount of oxidation products in oil is 0.32% and the oil content is O, 87%. For comparison, the processing of soybean seeds is carried out by a known method. The oil cake before extraction has the following indicators: particle size 19 mm and maintenance of the passage through 1 mm with 15%, activity of urease O, 3 pH; the content of water, salt and alkali soluble fractions of proteins 26; 14 and 34% respectively; the amount of oxidation products in oil is 0.4–2%. Meal has the following indicators: the activity of urease O, 2 p 0, the content of water, salt and alkaline soluble fractions of proteins 24; 10 to 37%, respectively; the amount of oxidation products in oil is 0.51% and the oil content is 1.49%. Example 4. Soybean seeds with a punch of 12.5% are crushed and the obtained mint without moisture and deaeration is subjected to heat treatment in two vats of the roaster at a height of 260 mm and a temperature of 15 minutes, and then pulp with a moisture content of 12.6% is pressed. The obtained cake with a temperature of 85 ° C is cooled at 35 ° C and crushed, and without moisture with deaeration, all tanks with a height of 260 mm are processed at 35 minutes, cooled at 45 ° C and sent with a redler for extraction with a humidity of 9%. The analysis of the cake before extraction has the following indicators: the size of the largest particles is 9 mm and the content of the passage through the 1-mm sieve is 15%, the content of the water, salt and alkali soluble protein fractions is 29; 19 and 32%, respectively; urease activity 0.3 pH; the amount of oxidation product in oil is 0.31%. The analysis has the following. indicators: urease activity 0.2 pH; the content of water, co-and whispered fractions of proteins 28; 11 and 36%, respectively; the amount of oxidation products in the oil is 0.42% and the macar content is 1, O5%. For comparison, the processing of soybean seeds is carried out by a known method. The cake has the following characteristics: the size of the largest particles is 9 mm and the content of the passage through the 1 mm sieve is 14%; urease activity 0.3 pH; the content of water- and solids is from the soluble fractions of bat 27; 13 and 34% respectively, the amount of oxidation products of the oil is 0.41%. Meal has a urease activity of 0.2 pH, the content of water-, salt-, and perineal fractions of beps 24; 8 and 38%, respectively, the amount of oxidation products in the masp is 0.52% and the oil content is 1.49%. Example 5. Soybean seeds with a depth of 14% are crushed and the obtained mint without moistening with deaeration is subjected to heat treatment in two vats of a roasting pan at a height of 26O mm and a temperature of 83 ° C for 12 minutes, then pulp with a humidity of 13% is pressed. The resulting cake with a temperature of 85c is cooled to 23 ° C and crushed, and the semolina without moisture from deaeration. In all vats with a height of 260 mm are treated at 105 ° C 32 MIN, cooled on with a moisture content of 6.5%, the redper is directed to extraction, The cake meal has the following indicators: the size of the largest particles is 1O mm and the content of the passage through a 1 mm sieve is 15%, the activity of urease is O, 3 pH; the content of water-, salt-soluble alkali-soluble protein fractions is 27–17 and 34%., respectively; the amount of oxidation products in oil is 0.33%. The analysis of the meal has the following indicators: urease activity 0.3 pH; the content of water, salt and silk-soluble protein fractions 25; 11 and 37%, respectively; the amount of oxidation products in oil is 0.43% and the oil content is 1.05%. For comparison, the processing of soybean seeds is carried out by a known method. Oilcake has the following indicators: the size of the largest particles is 9 mm and the content of passage through a 1-mm sieve is 15%, the activity of urease is O, 3 pH; content WATER-, salt- | and alkaline soluble protein fractions 27; i 4 and 34%, respectively; the amount of oxidation products in the masp is 0.42%. Meal has the following indicators: urease activity 0.2 pH, the content of WATER-, salt- and alkali-soluble protein fractions 24; 9 and 37%, respectively, in the amount of oxidation products in oil, 0.5–2% and the oil content, 1.50%, proposed and known, are summarized in a table. The table shows the quality of the meal and meal of soybean seeds of the so-called and known methods. As can be seen from the table, the structure of the meal obtained by the proposed method, aimed at extraction, than the meal structure, obtained by the method and the best quality of meal and oil also obtained by the proposed method in OShltah, where the activity of urease is equal to O, 1 pH; the content of soluble proteins is 7879%, respectively, of the day of the cake, and for the meal, 79-8O%; the amount of oxidation products in the oil of cake is 0.24-0, 25% and in the meal is 0.31-0.32%, the masculinity of the meal is 0.87%, whereas the raspiness of the meal by the known method is 1.491, 5O%, thus; The reduced mass in the meal is reduced by 0.63%. The proposed method of obtaining a soy seed masp ensures a stable release of the meal for active urease and 1 increase of its nutritional capacity, makes it possible to increase plant productivity by 27.4% and reduce solvent consumption ( extraction gasoline) by 43.1%, oil loss in production by 33.3%, power consumption by 3%; 8%, and thermal energy by 2.7%.

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Claims (2)

1. Guidelines for the technology of production and processing of vegetable masep and fats, vol. 1, L., VNIIZH, p. 339343. 2. Temporary technological measures for obtaining soybean meal fodder with a urease activity of 0.1-6.3 pH for masoproextraction plants equipped with auger evaporators, Approved by Deputy Head. Uprraszhirmaslo, 07.28.78.