SU926001A1 - Method for preparing oil-bearing seed to oil extraction - Google Patents

Description

(54) METHOD FOR PREPARATION OF OIL SEEDS FOR EXTRACTION

FROM THEM OILS

I

The invention relates to the production of vegetable oils, in particular, to methods of preparing oil-containing materials to extract oil from them when producing semi-defatted protein flour, and can be used in the oil and fat industry.

Methods are known for preparing personal and personal seeds for the extraction of oil from them, aimed at reducing the denaturation of part of the proteins from their gel portion and prevent the oil from oxidizing. In particular, a method is known in which the resin is moistened with a solution of tannins before it is pressed. However, this method does not provide an improvement in the quality of the oil.

The closest to the present invention is a method of preparing oilseeds for extracting oil from them by cleaning, breaking down, separating the husk from the core, grinding the latter, putting in an antioxidant and moisture-heat treatment of the 27Odnaksk this method has not found wide application due to the large antioxidant deficiency. In addition, during moisture-heat treatment of the material at LLP-105 ° C and above, the quality of the oil decreases due to the transfer of melanoidin compounds and non-hydratable phosphatides into it; as well as the deterioration in the quality of diets due to the denaturation of proteins

10 and the oxidation of the oil therein.

The aim of the invention is to improve the quality of the oil and the cake.

This goal is achieved by the fact that

15 according to the method of preparing oilseeds for the extraction of oil from them by cleaning, crushing, separating the husk from the core, grinding the latter, entering the antioxidant into the mint and moisture-heat treatment of the core after the husk is washed with water, conditioned under vacuum at a residual pressure of 210 -220 mm Hg and ammonium carbonate 0.2-0.3% by weight of the core is introduced, and water-alcohol extract is used as an antioxidite, taken in an amount of 3- from the mass of the cleaning agent, and the introduction of the antioxidant is carried out at 6-70 ° C . During the washing and conditioning of the core, the remaining parts of fruit shells and husks rich in sugars are removed from the core, which subsequently interact with protein substances of the core (melanoidin reaction) and cause darkening of the processed products (oil, oilcake and others), mutual destruction of sugars and amino acids, mainly lysine, and the loss of dry matter of the m-wean disintegrating into volatile substances (ammonia, carbon dioxide and steam), and the removal of moisture from the core before grinding, since an increase in the moisture of the mc during heat uu and spinning oils USH p is denaturation of proteins, reducing the solubility of proteins and subsequent poor digestibility of animal body. It is known that the optimum moisture content of the seeds of sunflower seeds, at which the maximum destruction of the cell structure occurs, is 5.5-6.0 The moisture content of the washed sunflower seeds is 8.0-8.5%. To obtain the optimum moisture content of the core, it would be necessary to use a PO-115 ° C gas temperature, which would entail the denaturation of protein substances and the oxidation of the core lipids. To reduce the moisture of the seed kernel after rinsing it with water, the core is first conditioned under a vacuum of 210–220 mm Hg. by blowing air through the thickness of the core with a temperature of 75-80 ° C (under these conditions, the moisture content of the core is / -V%), and then, to further reduce the moisture of the core, before grinding, 0.2-0.3 of the mass of acetic acid core is added ammonium, which bound some of the moisture, i.e. lowered its content in the seeds to optimal. As a result of the introduction of ammonium carbonate, the friction of particles of mtk between each other and on the working bodies of the shredder and the press decreases, since the friction causes a very fast denaturation of protein substances; in addition, released free ammonia from decomposition of ammonium carbonate prevents the interaction of sugars with amino acids based on the Le Chatelier principle, and acetic acid from decomposition of ammonium acetate enhances the antioxidant effect of the extract from tea processing branches, i.e. is a synergist. Gaseous ammonia reduces the oxygen concentration of the air in the grout and prevents lipid oxidation, and acetic acid, in addition to deactivating metals in the oil phase and being oxidation catalysts, forms complex compounds with tannins of tea extract. These complex salts of acetic acid and tannins of the extract of tea are easily mixed with the hydrophobic phase - oil of the weave and prevent oxidation of the lipids of the oil during moisture-heat treatment and pressing. Thus, acetic acid, isolated from the decomposition of ammonium acetate, enhances the antioxidant effects of tannins. The method is carried out as follows. The core after separation of the husk is washed with water, where the husk and shell particles are organically removed from it and the washed nucleus is directed onto. air conditioning under vacuum with a residual pressure of 210-220 mm Hg whereby the free water from the surface of the core is removed, and the surface of the core itself is cracked. Then ammonium acetate in the amount of 0.20, 3 from the core mass is added to the core and crushed, and the resulting mousse is moistened with an antioxidant solution at 6-570 ° C, which is used as an aqueous-alcoholic extract from from the mass of grinding, they are sent for frying at 95-100 ° C and subsequent pressing. To obtain comparative data, the seeds are treated in a manner known per se with the addition of antioxidant ionol in an amount of 0.01-0.02 by weight of the oil. After each experiment in oil, the acidity and chromaticity are determined, and in oil cake the oil content, the content of water-soluble carbohydrates, and the content of water, salt and alkali soluble protein fractions are determined from total nitrogen.

five

EXAMPLE 1, 500 g of the sunflower seed kernel is washed with water and conditioned under a vacuum of 200 mm Hg, where air with a temperature of 70-80 ° C passes through a moving core. Then, ammonium acetate in the amount of 0.15% of the core mass, i.e., 0.75 g, is introduced into the dried (with a moisture content of 1%) and crushed, and the resulting mist is moistened with an aqueous-alcoholic solution from waste The production of tea in the amount of 2.5% of the mass of the weave (12.5 g) is roasted at 95 ° C and pressed.

Analysis of the oil shows that its acidity is 2.9 mg KOH and chromaticity 10 mg HQ. Cake analysis: oil content of 17 ,, water-soluble carbohydrate content of 6.9% and soluble protein fraction,% of total nitrogen: water, salt and alkali soluble, respectively, 23.8; i2.9 and

33.3.

Analysis of the oil obtained by a known method shows that its acidity is Z, 8 mg KOH and chromaticity 1b kg 3i. Cake analysis: oil content is 18, the content of soluble carbohydrates is 10.7% and the content of protein fractions,% of total nitrogen: water, salt and alkali soluble 22.5; , 6 and 36.9 respectively.

PRI mme R 2. 500 g of the seeds are washed with water and subjected to conditioning under vacuum of 21 O mm Hg. st

at 75 ° C. Ammonium acetate in an amount of 0.2% by weight (1 g) is added to the core with a moisture content of 7.5%, and crushed, and the resulting mixture at 65 ° C

A WATER-ALCOHOL solution is introduced from O

of the processing steps of tea in the amount of 3% of the mass (15 g), is subjected to roasting at 95 ° C and pressed.

Analysis of the oil shows that its acidity is 2.8 mg KOH and chromaticity 8 mg Clq. Oilcake analysis: oil content I6.5% f soluble carbohydrate content 5.8% and protein fractions content of total nitrogen: water, alkali-soluble salts 2b; and 27.8, respectively.

Analysis of the oil obtained by a known method: acidity 2.8 m KOH and chromaticity 17 mg On. Cake analysis: oil content I8, content of protein fractions,% of total aaot: water, salt and alkali soluble 22.3; +0.5 and 37.2 respectively

260016

PRI me R 3. 500 g of seed kernels are washed with water and conditioned under vacuum at 215 mm Hg. at 80 ° C. Then, ammonium acetate in the amount of 0.25% of the core mass (1.25 g) is added to a core with a moisture content of 8% and crushed, and a water-alcohol solution from nepepa0 is cast in the amount of by weight of mtka (17.5 g), is subjected to frying at and pressed. The analysis of the oil shows that its acidity is 2.8 mg KOH and chromaticity 7 mg 3. Ana15 LIS of cake: oil content 16,%; the content of soluble carbohydrates and the content of protein fractions,% of total nitrogen: water, salt and alkali soluble 26.3; “5.9 and 27.8, respectively.

Analysis of the oil obtained by a known method: acidity of 2.8 mg KOH and chromaticity 17 mg ZJt. Cake analysis: oil content of 18.1%, content

25 soluble carbohydrates 10.9% and co-fractions of protein fractions,% of total nitrogen: water, salt and alkali soluble 22, t; 0.3 and 37.3, respectively.

30 Example. 500 g of the seed core is washed with water and conditioned under a vacuum of 220 mm Hg. where air moves at a temperature of 80 ° C through a moving core. Then in

 Ammonium acetate with a nucleus with a moisture content of 8% is 0.3% by weight of the core (1.5 g) and crushed, and a water-alcohol solution from the waste products of tea is added in the amount of k% by weight of the pulp, ( 20 g), are subjected to frying when and pressed.:.

Analysis of the oil shows that its acidity is 2.8 mg KOH and chromaticity 8 mg Jij. Cake analysis: oil content of 16.2%; the content of soluble carbohydrates is 5.8% and the protein content,% of total nitrogen: water, salt and alkali soluble 26.5; 5.7 and

27I8 respectively. 50

Analysis of the oil by a known method: acidity 2.9.mg KOH. And chromaticity 16 mg 3 (, Lnaliz cake: oil content of 18%, soluble carbohydrate content 10.8% and protein fractions,% of total nitrogen, water - and alkali-soluble 22.3; 0.1 and 37.6, respectively.

Froze 500 g of the kernel of seeds is washed with water and subjected to conditioning and vacuuming at 225 mm Hg. at 75 ° C. Ammonium acetate is added to a core with a moisture content of 1% of 0.35% of the core mass (1.75 g) and crushed, and in half-mint at 7PC, a water-alcohol solution is added from processing waste in an amount of k,% by weight (22.5 g), subjected to frying at and pressed.

Analysis of the oil shows that its acidity is 2.9 mg KOI and chromaticity 10 mg Cli. Cake analysis: oil content

Proposed

As can be seen from the table, the best indicators of the quality of oil and oil cake. Obtained by the proposed method in experiments 2,3 and where the oil has an acidity of 2.8 mg KOH and chromaticity of mg 3 (j, and oil cake - oil content of 16.2-16.5 %; the content of water-soluble carbohydrates 5.7-5.8% and the content of protein fractions: water-soluble 26.326, 5%. Salt soluble 45.7-45.9%

17, the content of water-soluble carbohydrates is 6.8 and the content of protein fractions,% of total nitrogen: water, salt and alkali-soluble 23.7; , 6 and

33.7 respectively.

Analysis of the oil by a known method: acidity of 2.8 mg KOH and chromaticity of 16 mg Zo Analysis of the cake: oil content of l8, l | j soluble carbohydrate content 10.51 and content

protein fractions,% of total nitrogen:

WATER-, SALTIC, AND SCHFLOCABLE

22, it; 0.3 and 37.3, respectively.

The data obtained are summarized in

the table.

Claims (2)

and alkali soluble 27.8%. Whereas in experiments according to a known method, the oil has an acidity of 2.8-2.9 mg KOH and chromaticity 16-17 mg Qtj, and oilcake has an oil content of 18.0-18.3 /; the content of water-soluble carbohydrates is 10.8-10.9% and the content of fractions of bel. ka: water-soluble 22.3-22, V / ;, salt-soluble 0 ,, 5% and alkali-soluble 36.9-37.6%. Thus, although the acidity of the obtained oil according to the proposed method coincides with the acidity of the oil according to a known method, but the indicator of its color is almost twice as good. Also in the proposed method, the quality indicators of the cake is better than the same indicators of the cake obtained by a known method. The proposed method can be used in the production of semi-defatted protein flour for the confectionery and bread industry. The invention The method of preparing oilseeds for the extraction of oil from them by cleaning, breaking, husk separation from the core, grinding the latter. 01 injections of antioxidant and moisture of heat treatment of mogki, about tl, and the fact that, in order to improve the quality of oil and oilcake, the core after the separation of the husk is washed with water and conditioned under vacuum at a residual pressure of 210-220 mm Hg. Art. and ammonium carbonate 0.20, 3 was added by weight of the core, and water-alcohol extract was used as an antioxidant, taken in an amount of 3– from the mass of the pulp, and the introduction of the antioxidant was carried out at BS-UO C. Sources of information, tye into account during the examination 1.Avtorskoe certificate of the USSR № 92703, cl. From 11 to 1/0, 1950. 2. USSR author's certificate number 476310, cl. C 11 V 5/00, 1973 (prototype)