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Demulsification method for aqueous enzymatic extraction of soybean oil and fat

A technology of soybean oil and water enzymatic method, which is applied in the direction of fat oil/fat production and fat production, and can solve the problems of long time for demulsification, low demulsification rate, poor demulsification safety, etc.

Inactive Publication Date: 2013-02-06
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In addition, foreign scholars mostly use organic solvents to directly extract the oil in the emulsion in order to investigate the effect of releasing the oil from the oil plant cells after enzymatic hydrolysis, but no further research on the technical level has been reported, and, now Some demulsification technologies have problems such as long demulsification time, low demulsification rate, poor demulsification safety, etc.

Method used

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  • Demulsification method for aqueous enzymatic extraction of soybean oil and fat

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Grind the soybeans and adjust the water content to 14%, then perform extrusion pretreatment to obtain puffed materials, crush the puffed materials and pass through a 60-mesh sieve, weigh 100g of the puffed materials after crushing and sieving, add 600ml of water and stir evenly to obtain a mixed solution , adjust the pH of the mixture to 9.5, heat up to 60°C, add alkaline protease for enzymolysis, enzymolysis for 2.5 hours, and centrifuge at a speed of 5000r / min for 30 minutes to obtain free oil, emulsion, hydrolyzate and residue; Add ethanol with a volume fraction of 85% to the emulsion and stir for 10 minutes. After the emulsion is heated to 60°C, keep it for 30 minutes. Perform high-voltage pulses at a pulse intensity of 28 kV / cm, a pulse flow rate of 60 mL / min, and a pulse frequency of 450 Hz. After electric field treatment for 200s, soybean oil was obtained by centrifugation at 8000r / min for 15min, and the demulsification rate at this time was 92%.

Embodiment 2

[0015] Grind the soybeans and adjust the water content to 14%, then perform extrusion pretreatment to obtain puffed materials, crush the puffed materials and pass through a 60-mesh sieve, weigh 100g of the puffed materials after crushing and sieving, add 600ml of water and stir evenly to obtain a mixed solution , adjust the pH of the mixture to 9.5, heat up to 60°C, add alkaline protease for enzymolysis, enzymolysis for 2.5 hours, and centrifuge at a speed of 5000r / min for 30 minutes to obtain free oil, emulsion, hydrolyzate and residue; Add ethanol with a volume fraction of 85% to the emulsion and stir for 10 minutes. After the emulsion is heated to 60°C, keep it for 30 minutes. Perform high-voltage pulses at a pulse intensity of 28 kV / cm, a pulse flow rate of 80 mL / min, and a pulse frequency of 500 Hz. After electric field treatment for 200s, soybean oil was obtained by centrifugation at 8000r / min for 15min, and the demulsification rate was 88%.

Embodiment 3

[0017] Grind the soybeans and adjust the water content to 14%, then perform extrusion pretreatment to obtain puffed materials, crush the puffed materials and pass through a 60-mesh sieve, weigh 100g of the puffed materials after crushing and sieving, add 600ml of water, and stir evenly to obtain a mixed solution , adjust the pH of the mixture to 9.5, heat up to 60°C, add alkaline protease for enzymolysis, enzymolysis for 2.5 hours, and centrifuge at a speed of 5000r / min for 30 minutes to obtain free oil, emulsion, hydrolyzate and residue; Add ethanol with a volume fraction of 85% to the emulsion and stir for 10 minutes. After the emulsion is heated to 60°C, keep it for 30 minutes. Perform high-voltage pulses at a pulse intensity of 28 kV / cm, a pulse flow rate of 60 mL / min, and a pulse frequency of 400 Hz. After electric field treatment for 200s, soybean oil was obtained by centrifugation at 8000r / min for 15min, and the demulsification rate at this time was 84%.

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Abstract

The invention relates to a demulsification method for aqueous enzymatic extraction of soybean oil and fat, which belongs to the vegetable oil and fat extraction technology and comprises the steps as follows: crushing soybeans and performing extrusion preprocessing after moisture adjustment to obtain an extruded material; crushing the extruded material and mixing the extruded material with water after sieving to obtain a mixed liquor; adding alkaline protease into the mixed liquor to perform enzymolysis, and performing centrifugal separation after enzymolysis to obtain free oil, emulsion, hydrolysate and residue; adding ethanol into the emulsion, heating up to 60 DEG C after stirring, keeping for 30 min, and performing demulsification processing through a high intensity pulsed electric field; and performing centrifugal separation after the demulsification processing, so as to obtain the soybean oil and fat. The demulsification method has the advantages of simple required technology equipment, convenience for operation, high demulsification rate, and short time and high safety for demulsification.

Description

technical field [0001] The invention belongs to the extraction and processing technology of vegetable oil, and mainly relates to a method for extracting soybean oil and demulsifying it by an aqueous enzymatic method. Background technique [0002] Demulsification is a very critical step in the extraction of soybean oil by aqueous enzymatic method. The more thorough the demulsification, the higher the recovery rate of oil. The quality of demulsification directly affects the economic value of the whole process. The formation and stability of emulsions are two key research areas in the field of emulsions. In many cases, it is desirable to prepare an emulsion that resists droplet coalescence and remains stable, but in other cases, it is desired that the emulsion be unstable and capable of breaking to separate oil and water. For the formed stable emulsion, it is very difficult to destroy it to achieve the purpose of phase separation. Commonly used demulsification methods includ...

Claims

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Application Information

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IPC IPC(8): C11B1/00C11B1/04
Inventor 李杨江连洲齐宝坤王中江王胜男冯红霞曹亮韩宗元
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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