Soybeans are usually hot-pressed, and after hot-pressing, the soybeans have no soy odor, in fact, soybeans can also be cold-pressed, cold-pressed soybeans to have no soy odor, you need to go through the refining.
Automatic oil press machine cold pressing soybean method and operation steps
The following is about the cold pressing of soybeans and the use of refining machine refining soybean oil without soybean odor steps.
General soybean oil content of about 12%, about 90% of the rate of rot, the actual confirmation, such as soybeans with automatic oil press to extract oil, and then use the oil extracted soybean cake to make tofu, and then feed the end of the tofu dregs to the livestock and poultry, you can make the price of soybeans and the benefits of the original principle of the base of the progress of 2-3 times.
With the oil press will be the first soybean oil extraction method is as follows:
With sieve, picking and other methods to remove impurities in soybeans, and then wash with clean water and dry standby. If it is black skinned soybeans, the first to break the skin, and then put into the small screw oil press for cold pressing. After two cold presses, break up the oil and cake.
Every 100 kilograms of soybeans cold pressed twice, can be 10-12 kilograms of oil, press soybean cake about 80 kilograms, every kilogram of soybean cake can still do 3 kilograms of tofu. Talked about the soybean oil extraction, Kefeng oil press machine will take the opportunity to talk about the soybean oil extraction of small collar it: into the press before frying to burst edible, temperature 120-130C, moisture 1.5-2.8%, cake thickness of 0.7. once dry, but a bias of dry cake material is too burnt, so that the loss of its whiteness is greater. Can also be adopted two times dry process disposal method, the soybean fried to 6, seven mature, into the press temperature 80-100 'moisture 6-8%. But the two presses when the yield will be reduced.
Soybean oil has a fishy odor, can be removed after refining, but the storage process has a tendency to taste back. Fishy smell due to the presence of linolenic acid, isoleic acid caused by the method of selective hydrogenation to reduce the content of linolenic acid, and at the same time to avoid the generation of isoleic acid, you can basically eliminate the soybean oil "aftertaste" phenomenon. Refined soybean oil in long-term storage, the color will change from light to dark, this phenomenon is called "color recovery". This phenomenon is called "color recovery". The color recovery phenomenon of soybean oil is more significant than that of other fats and oils, and the complex changes caused by auto-oxidation of fats and oils may be the basic reason. This phenomenon can be prevented by lowering the moisture content of the raw material, and this method is being widely used to basically solve the problem of soybean oil color.
