不同来源大豆对浸出制油过程和产品质量的影响  

Effects of different sources of soybean on solvent extraction of oil and products quality

作　　者：左青 吕瑞 徐宏闯 鲁海龙 杨帆 左晖 ZUO Qing;LüRui;XU Hongchuang;LU Hailong;YANG Fan;ZUO Hui(Jiangsu FAMSUN Oils&Fats Engineering Co.,Ltd.,Yangzhou 225127,Jiangsu,China;Sino-grain Dongguan Oils and Fats Industrial Co.,Ltd.,Dongguan 523147,Guangdong,China;COFCO ET(Xi’an)International Engineering Co.,Ltd.,Xi’an 710082,China;Guangzhou Xinmas Co.,Ltd.,Guangzhou 510890,China)

机构地区：[1]江苏丰尚油脂技术工程有限公司,江苏扬州225127 [2]中储粮东莞油脂工业有限公司,广东东莞523147 [3]中粮工科(西安)国际工程有限公司,西安710082 [4]广州星坤机械有限公司,广州510890

出　　处：《中国油脂》2021年第4期142-144,共3页China Oils and Fats

摘　　要：我国进口大豆主要来源于美国、巴西和阿根廷等地,由于大豆中蛋白质含量和含油率的差异,在预处理浸出过程中主要根据大豆蛋白质含量生产高、中、低蛋白含量的豆粕,因此生产的大豆油和豆粕质量存在差异。由于储存、环境气候和运输条件不同,大豆组织结构发生变化,出现各种损伤,特别是热损伤率高的大豆在生产过程中造成处理量下降,蒸汽、溶剂和电耗增加,豆粕蛋白质溶解度低,只能生产低蛋白质豆粕,豆粕贬值3%~5%,其毛油酸值和含磷量高,毛油贬值1%~2%,其副产品浓缩磷脂中卵磷脂含量低,无法生产食品级粉末磷脂,浓缩磷脂贬值4%~6%。China’s imported soybeans are mainly from the United States, Brazil and Argentina. Due to the differences in protein content and oil content of soybeans, soybean meals with high, medium and low protein contents are mainly produced according to the protein content of soybean in the pretreatment and leaching process, so the qualities of soybean oil and soybean meal produced are different. Due to different storage, environment, climate and transportation conditions, the structure of soybean has changed, resulting in various damages, especially for the soybean with high heat loss rate, the processing capacity decreases and the steam, solvent and power consumptions increase during the processing, while the soybean with high damage rate has low protein solubility, which can only produce low protein soybean meal, and the soybean meal devalues by 3%-5%. The acid value and phosphorus content in crude oil are high, so crude oil is depreciated by 1%-2%. The content of lecithin, the by-product, is too low to produce food grade powdered phospholipid and the phospholipid concentrate devalues by 4%-6%.

关 键 词：大豆 来源 热损 霉变 赤变 加工过程 产品 贬值 

分 类 号：TS222.1[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.6[轻工技术与工程—食品科学与工程]