降低大豆压榨生产成本途径

通过降低大豆压榨生产成本,以适应当今大豆加工激烈竞争的微利时代.在生产管理上,寻找一些关键控制点,对设备采取主动维修,保持设备平稳高效运行;在产品质量上,对分级豆粕水分含量、蛋白质含量、残油和综合得率等方面加以控制;在能耗上,对水、电、汽和故障率等指标加以控制.     

大豆压榨厂先进装置及工艺

大豆压榨厂引进新技术和新设备,并进行工艺和装置的技术升级,可提高市场竞争力。为推动国内大豆压榨厂的高质量发展,介绍了国内外有关大豆压榨厂的先进装置和工艺,如调质塔换热结构、轧坯机、膨化机、榨油机、浸出器、DTDC、蒸发器等装置及高压液体浸出、负压沥干、闪蒸脱溶等工艺,并对豆粕自动打包、平房仓和立筒仓的大豆自动清仓机、自动装船机等豆粕物流机械进行了阐述,为工厂创造新的利润增长点以及低碳生产提供参考。     

我国大豆压榨行业对进口大豆的依赖性将持续增强

近年来我国对豆油和豆粕的需求量不断增加，进而带动国内大豆压榨量逐年提高．在国内大豆产量供不足需的情况下，大豆压榨行业对进口大豆的需求持续大幅增加，1995／1996年度我国首次从大豆净出口国变成大豆净进口国．当时年度大豆进口量只有79．5万t．到2005／2006年度我国大豆进口量已经达到2831．7万t，10年间大豆进口量增加了34．6倍。1999／2000年度我国进口大豆压榨量首次超过国产大豆压榨量．     

低碳运作视角下大豆压榨企业节能路径的研究

本文从低碳运作的视角对其企业节能路径及企业成功升级后所获得的良好绩效进行分析和研究,为业内相关企业的节能路径研究提供一定的借鉴和参考.     

大豆的液压冷榨工艺及压榨特性

为研究大豆压榨过程中压榨特性的变化,以大豆为原料,探究了压榨时间、填料高度和压榨次数对残油率、压缩比、孔隙度、渗透率、微观结构的影响。结果表明：随着压榨时间的延长,大豆饼残油率先快速降低后趋于平缓;随着填料高度的增加,大豆饼残油率增加,压缩比减小,孔隙度增加,渗透率增加;二次压榨后大豆饼残油率降低,压缩比增加,孔隙度降低,渗透率降低;微观结构分析表明,随着填料高度的增加,细胞破碎率降低,更多的油脂残留在细胞内。因此,在实际生产中要合理控制压榨时间、填料高度和压榨次数来提高压榨效率。     

从九三油脂公司建新厂解析国内大豆压榨业

针对黑龙江省北大荒集团九三油脂公司2005年在天津新建惠鑫大豆科技开发公司，对中国大豆产业发展现状进行了“联想式”思考，结合田仁礼总经理的讲话，对其评述的中国大豆油脂压榨业明朗观点进行了“注脚式”解析。指出了国内产能早已过剩而外资企业却仍在大力扩张的严重性，申明了九三油脂公司为保障农民利益、维护民族产业而做出的巨大牺牲。提出了建设本国非转基因优质大豆原料基地的现实和长远意义，阐明了面对内资企业遭受的困难、压力和打击。中国大豆压榨业若想生存和发展，就要融入世界发展战略与战术之中，瞄准前进方向，随时调整船头，建立预警机制，采取科学对策，实施有效预案，在逆境中奋力拼斗打造创新强盛的大豆压榨产业。     

关于我国大豆压榨业有关情况的公告

近年来，我国大豆压榨能力超常规快速扩张，引起了政府有关部门和社会各界的广泛关注。2004年9月，国家发展和改革委员会、商务部委托我协会进行大豆压榨能力统计工作，并进行行业预警。为此，我协会在有关部门和相关会员单位的大力支持与积极配合下，对全国大豆压榨企业进行了初步的统计调查。现将有关情况简述如下：     

大豆压榨厂节能增效措施实践

在稳定生产高质量大豆油和豆粕前提下,引进新工艺和新技术,如浸出器负压沥干,提高自动控制水平,用低能耗的设备替代高能耗的设备,最大化利用余热,大功率电机加装变频器,可以节能增效,提高产品得率,降低非计划故障率,保持大豆压榨生产线在最佳状态下运行。     

中国大豆压榨产业面临的新形势、新机遇与新挑战

2018年以来,我国先后经历了中美贸易摩擦、非洲猪瘟、新冠疫情等黑天鹅事件,这些都与大豆压榨行业息息相关,2021年全球出现能源危机、大宗商品价格上涨,这也对大豆压榨行业产生了较大的影响,可以说,近年来大豆压榨企业一直是在严峻复杂形势下不断前行.当前,在国家提出的以内循环为主体的国内国际双循环大战略下,大豆压榨行业既要...     

国家未来将不批建设大豆压榨厂

国家发改委官员日前表示，未来几年，原则上不会批准新建或扩建大豆压榨厂，以缓解行业产能过剩，外资企业市场份额的不断膨胀等问题。原因是近些年食用油加工能力已经超过了需求，重复建设情况严重。2007年年底，相关部门也曾做出相关决定，将外资在新建大豆压榨厂的股权比例限制在49％。     

Reduction of off-flavor generation in soybean homogenates: a mathematical model

The generation of off-flavors in soybean homogenates such as n-hexanal via the lipoxygenase (LOX) pathway can be a problem in the processed food industry. Previous studies have examined the effect of using soybean varieties missing one or more of the 3 LOX isozymes on n-hexanal generation. A dynamic mathematical model of the soybean LOX pathway using ordinary differential equations was constructed using parameters estimated from existing data with the aim of predicting how n-hexanal generation could be reduced. Time-course simulations of LOX-null beans were run and compared with experimental results. Model L(2), L(3), and L(12) beans were within the range relative to the wild type found experimentally, with L(13) and L(23) beans close to the experimental range. Model L(1) beans produced much more n-hexanal relative to the wild type than those in experiments. Sensitivity analysis indicates that reducing the estimated K(m) parameter for LOX isozyme 3 (L-3) would improve the fit between model predictions and experimental results found in the literature. The model also predicts that increasing L-3 or reducing L-2 levels within beans may reduce n-hexanal generation. PRACTICAL APPLICATION: This work describes the use of mathematics to attempt to quantify the enzyme-catalyzed conversions of compounds in soybean homogenates into undesirable flavors, primarily from the compound n-hexanal. The effect of different soybean genotypes and enzyme kinetic constants was also studied, leading to recommendations on which combinations might minimize off-flavor levels and what further work might be carried out to substantiate these conclusions.     

大豆油脱臭工艺的流程模拟及回归建模分析

利用计算机模拟技术建立大豆油脱臭工艺的流程模拟模型;以脱臭操作压力、脱臭进料温度、汽提蒸汽量为操作变量,按照中心组合设计原理制定实验方案,并利用流程模拟模型完成所有实验。根据实验结果建立大豆油脱臭工艺的油脂损失率和脱臭油中植物甾醇保留率的数学回归模型。该数学模型达到较高的拟合程度和准确性。可为计算机模拟技术和数学建模技术在油脂工艺优化领域的应用提供参考。     

大豆油酶法精炼的应用实践

以水化脱胶大豆油为原料,选用磷脂酶lecitase ultra进行小样实验,单因素实验结果表明最优的反应条件为:酶添加量30 mg/kg,加水量3.0%,p H5.0,反应温度50℃,反应时间5 h。在此基础上,进行了800 t/d连续式酶法精炼工厂化实验,生产实践表明酶法成品油得率较化学精炼法提高0.8%,经济效益明显,同时对比了酶法精炼成品油与化学精炼成品油的理化指标及稳定性,两者无明显差异。      

Optimisation of oil extraction from sardine (Sardina pilchardus) by hydraulic pressing

The aim of this study was to evaluate the influence of the processing conditions (pretreatment temperature: 5–55 °C, pressure: 60–120 bar and number of pressing stages: 1–3) on the yield and quality (free fatty acids, peroxide value, p‐anisidine and Rancimat induction period) of the oil extracted from whole sardine by hydraulic pressing. Experimental factors were investigated by a designed experiment and optimised by response surface methodology. A maximum yield of oil, 12.47%, was obtained at 55 °C, 60 bar and two pressing stages. Regarding oil quality, it was found minimum values for acidity (0.25% oleic at 55 °C, 60 bar and one pressing stage) and for peroxide value (0.29 meq kg^?1 oil at 5 °C, 60 bar and one pressing stage). Hence, the opposite effect of pretreatment temperature and number of pressing stages on the yield of oil and on its oxidation parameters suggested applying the weighted‐sum method as multiobjective optimisation technique.     

Effects of milk composition, stir-out time, and pressing duration on curd moisture and yield

A study was undertaken to investigate the effects of milk composition (i.e., protein level and protein:fat ratio), stir-out time, and pressing duration on curd moisture and yield. Milks of varying protein levels and protein:fat ratios were renneted under normal commercial conditions in a pilot-scale cheese vat. During the syneresis phase of cheese making, curd was removed at differing times, and curd moisture and yield were monitored over a 22-h pressing period. Curd moisture after pressing decreased with longer stir-out time and pressing duration, and an interactive effect was observed of stir-out time and pressing duration on curd moisture and yield. Milk total solids were shown to affect curd moisture after pressing, which has implications for milk standardization; that is, it indicates a need to standardize on a milk solids basis as well as on a protein:fat basis. In this study, a decreased protein:fat ratio was associated with increased total solids in milk and resulted in decreased curd moisture and increased curd yield after pressing. The variation in total solids of the milk explains the apparent contradiction between decreased curd moisture and increased curd yield. This study points to a role for process analytic technology in minimizing variation in cheese characteristics through better control of cheesemilk composition, in-vat process monitoring (coagulation and syneresis), and post-vat moisture reduction (curd pressing). Increased control of curd composition at draining would facilitate increased control of the final cheese grade and quality.     

基于MATLAB的青豆等温线模型

为进一步研究青豆干燥动力学和优化干燥工艺,利用MATLAB软件中的曲线拟合工具cftool,采用最小二乘法对温度20～40℃、水分活度（aw）0.112～0.946的青豆等温线实验数据进行了非线性拟合,通过对误差平方和（SSE）、判定系数（R-Square）、调整的判定系数（Adjusted R-Square）、均方根误差（RMSE）的比较及对残差图的分析,得出置信区间为95%时,Halsey模型拟合优度最佳,能较好地预测和评价青豆吸附与解吸过程。      

从豆清水中提取大豆低聚糖的工艺研究

介绍了从豆清水中提取大豆低聚糖的工业化生产工艺,并对成品大豆低聚糖的基本性质进行了研究。实验选择高温离心分离法脱除豆清水中的蛋白质,温度选择90℃,脱除率达85.12%。选择电渗析法进行脱盐处理,脱除率达85.8%。使用粉末活性炭进一步进行脱色,采用单因素及正交实验对脱色工艺进行研究,最佳脱色工艺为活性炭用量0.3%,40℃下脱色35min,脱色率达83.71%,低聚糖保留率为80.41%。      

油菜籽直接冷榨制油工艺的研究与应用

冷榨制油是指油料在入榨前不经蒸炒等高温处理,入榨温度为常温或略高于常温及压榨过程料温较低的榨油方法.介绍了油菜籽直接冷榨制油的工艺、操作方法及注意事项;分析了油菜籽直接冷榨饼的浸出特性,并在生产实践中总结出冷榨菜籽饼浸出的具体做法;对油菜籽直接冷榨油的特性和精炼方法也作了比较细致的分析和研究.应用油菜籽直接冷榨制油技术,可有效地保留菜籽油中的有效成分,减少了精炼污水的排放,有利于环境保护.     

乳酸菌混菌发酵制备豆清液多肽动力学模型的建立

为探究乳酸菌混菌发酵豆清液制备多肽的动态过程及钙螯合活性变化,建立描述菌体生长、多肽生成及蛋白质消耗动力学模型,测定了发酵过程中的pH值、蛋白酶酶活和钙螯合活力。结果表明,动力学模型具有良好可靠性;乳酸菌混菌发酵过程中多肽含量在对数期达到5.31 mg/mL,pH值下降至3.5左右后稳定;酸性蛋白酶酶活在4～8 h较高,最大酶活为3.6 U/mL;钙螯合活力总趋势为先升高后降低,在14 h达到最高值33.35%。     

超声辅助法提取分离大豆皂苷的实验研究

以大豆废渣为原料,大豆皂苷产率为评价指标,采用索氏提取法、超声波法、超声波与有机溶剂联合提取法进行了提取分离大豆皂苷的实验研究。实验考察了超声功率、时间、温度、料液比对大豆皂苷产率的影响,并在单因素考察基础上,通过正交实验设计得出优化工艺条件。结果表明,超声法可提高皂苷的提取率和节省提取时间,具有节能、提取快速、提取率高的特点,对大豆皂苷的抗氧化活性无显著影响。