Soybean oil extraction machinery and equipment

Soybean oil accounts for nearly 40% of my country's total oil consumption. However, the traditional soybean oil refining process is severely over-processed, and there is an urgent need to promote a precise and moderate processing model.

Difficulties in making "good" soybean oil: First, soybean oil has high unsaturation and is prone to oxidation and isomerization. Improper processing will form non-hydrated phospholipids, trans fatty acids, 3-chloropropanol esters and discoloration and aftertaste. substances, affecting quality and safety, and ultimately losing edible value. Second, there is a lack of large-scale equipment that matches the new models and new processes, and they need to be designed and manufactured by themselves.

To this end, my country's oil science and technology workers have made breakthroughs in seven key technologies, including endogenous enzyme passivation, pre-re-decolorization, and short-term low-temperature deodorization. They effectively inactivate phospholipase through instantaneous high-pressure moist heat treatment, and inhibit non-aqueous enzymes in the pretreatment stage. To reduce the formation of phospholipids, the traditional activated clay is replaced with dry-activated low-activity attapulgite, and a two-step pre-decolorization-re-decolorization technology is adopted to reduce the color return and aftertaste substances, and replace the traditional deodorization methods of single temperature, single tower, and single The reflux method is changed to double towers, double temperatures, and double reflux, which greatly reduces the deodorization temperature and shortens the time, achieving high retention of nutrients in the oil and minimizing the formation of harmful substances.

On this basis, we independently designed matching key equipment such as large extractors and deodorization towers to achieve localization of complete sets of equipment; we established a new soybean oil manufacturing model to achieve high nutritional retention and effective risk control. The retention rate of tocopherols and phytosterols in the oil is greater than 90%, the content of trans fatty acids and 3-chloropropanol esters is significantly reduced, and the color and flavor are stable. This technology is applied on 59 production lines of more than 20 large enterprises in my country. The annual processing of soybeans accounts for more than 1/3 of the country's total processing volume, realizing the upgrade of bulk edible oil products.