Squeezing preparation method of 6S1D soybean oil

Abstract

The invention discloses a squeezing preparation method of 6S1D soybean oil. The method comprises the following steps: 1, preprocessing soybeans; 2, squeezing the preprocessed soybeans; 3, degumming: adding an acid solution accounting for 1-10% of the mass of crude oil to the crude oil obtained after squeezing, and stirring for 20-40min; 4, precipitating; 5, filtering 5 times; and 6, carrying out ultraviolet irradiation. Phosphatide, tocopherol, metal ions and other components in soybeans, and extraneous factors (temperature, illumination and air) and other factors possibly causing oil color reversion, are mainly investigated in the invention to find out main reasons for causing the color reversion of the soybean oil in the purifying process. Compounded acid solution degumming treatment substantially reduces the phosphorus content of oil, so degummed oil with low phosphorus content, low acid valence and transparent and bright color is obtained, and the color reversion of the soybean oil is effectively inhibited; and the method has the advantages of avoiding of severe damages of present soybean oil pressing technologies to unsaturated fatty acids, VE and other nutritional components, high soybean oil yield and reduction of the environment pollution.

Description

technical field [0001] The invention relates to the technical field of soybean oil processing, in particular to a 6S1D soybean oil pressing preparation method. Background technique [0002] Soybean is one of the world's most important oil crops for oil and protein utilization. Soybean oil is mainly composed of five fatty acids, palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid. Generally speaking, linoleic acid has the highest content, accounting for more than 50-55% of the fatty acid content; followed by oleic acid accounting for about 20%; palmitic acid accounting for 10-14%; linolenic acid accounting for 7-13%; 2-3%. In addition to the above five main fatty acids, there are also a small amount of arachidic acid and myristic acid, each accounting for about 0.2-0.5% of the total, and trace amounts of palmitoleic acid, lauric acid and behenic acid and other fatty acids. [0003] Currently in our country, there are still some problems due to the im...

AI Technical Summary

Problems solved by technology

However, it may be counterproductive. Repeated refining will not only greatly increase the cost of refining, but also consume manpower, financial resources, material resources, time, etc., and may also bring about the consequences of over-refining the oil. After over-refining, the quality of the oil will be more unstable. The degree of discoloration is more severe, which will bring greater economic losses to the enterprise, and cannot achieve the expected results.

Over-refined oil is also unfavorable to consumers, and oil that is easy to turn color will obviously reduce the use value of oil. For example, when frying food, the color of oil will quickly become dark and black, and the appearance quality and taste of fried food will also be greatly improved. decline

[0006] At present, the problem of soybean oil color regression that plagues oil production enterprises and sellers has not been effectively resolved