大豆膨化浸出与精炼技术的质量控制研究  

Research on Quality Control of Soybean Extrusion Extraction and Refining Technology

作　　者：薛元龙 史洪斌 宋鹏 孙艳艳 XUE Yuanlong;SHI Hongbin;SONG Peng;SUN Yanyan(Group Tieling Soybean Technology Co.,Ltd.,Tieling 112600,China)

机构地区：[1]九三集团铁岭大豆科技有限公司,辽宁铁岭112600

出　　处：《食品安全导刊》2022年第26期132-134,共3页China Food Safety Magazine

摘　　要：为提高大豆膨化工艺的制油质量,精细化油脂浸出工艺的应用细节,本文从大豆膨化工艺的时间、温度、料液比以及料胚高度等因素出发,对该技术影响大豆油脂浸出质量因素进行研究。在明确使用膨化工艺进行油脂浸出操作优势的基础上,对该工艺的各项影响浸出油脂质量的因素进行分析,并借助酸炼、碱炼和除溴提高浸出油脂的精度,解决油脂在浸出后存储可能出现的反酸反色等问题,以期提高大豆油脂的生产质量。In order to improve the oil production quality of soybean puffing process and refine the application details of soybean oil extraction process, the factors affecting the quality of soybean oil extraction by this technology are studied from the perspective of time, temperature, material liquid ratio and embryo height of soybean puffing process. On the basis of clarifying the advantages of using the expansion process for oil extraction, the factors affecting the quality of the extracted oil are analyzed, and the accuracy of the extracted oil is improved by means of acid refining, alkali refining and bromine removal, so as to solve the problems of acid inversion and color inversion that may occur in the storage of oil after extraction, so as to improve the quality of soybean oil production.

关 键 词：大豆 油脂 浸出 精炼 膨胀工艺 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]