改进的挤压膨化浸出工艺对大豆油脂及粕蛋白品质的改善

Effect of a new developed extruding-expanding pre-treatment technique on soybean oil and meal protein qualities

该文采用了一种新型的挤压膨化预处理工艺,原料经清理、粉碎后直接进行挤压膨化和浸提,同传统处理工艺相比,在油脂浸出速率和能耗方面,以及油脂稳定性和粕蛋白质溶解性方面均优于传统预处理工艺。研究结果表明,60℃加速氧化30 d后,传统工艺毛油的过氧化值(POV)为72.76 meq/kg,新工艺毛油的POV值在9.80-32.51 meq/kg之间;pH值为7.0时,粕蛋白氮溶指数(NSI)高出传统工艺9.39%-35.92%。

A new extruding-expanding pre-treatment technique was developed which decreased procedure comparing with the traditional extruding-expanding processing. The new technique has advantages in the extraction rate of oil and energy demand, by which soybean only needs cleaning, crashing, extruding--expanding and extracting. Soybean oil and meal produced by the new technique were believed to have unique characteristics. Results show that the peroxide value （POV） of the crude oil produced by traditional processing is 72.76 meq/kg, evidently higher than that by the new technique which was 9.80-32.51 meq/kg after storage in 60℃ for 30 days. The subsequent soybean meals protein produced by the new technique have a higher NSI value which increases 9.39% -35.92% in pH 7.0 comparing with the traditional processing.