SOYBEAN PROCESSING TECHNOLOGY
USE FOR:
production of high protein feed component
production of vegetable oil
The technology performs peeling, grinding and heat treatment of soybeans, pressure treatment, reduction of trypsin inhibitor content (urease level), steam extraction and oil squeezing out of full fat soybeans.
DESCRIPTION OF SOYBEAN PROCESSING TECHNOLOGY
FINAL PRODUCT:
SOYBEAN OIL
SOYBEAN PRESSED CAKE (oil content 7 … 8%)
INPUT MATERIAL:
soybeans, peeled soybeans – min 12 t/day
RAW MATERIAL CLEANING:
Soybeans are cleaned on separators in a mill mode:
light and heavy impurities are removed
if necessary divided into fractions
the content of impurities is not more than 3%
MOISTURE OF RAW MATERIALS:
To optimize the extrusion and pressing processes, soybeans are dried immediately before processing.
Optimum moisture content of soybeans (for maximum oil yield): 8 … 9%.
WORKING CONDITIONS:
power line (workshop): min 160 kW
production area: min 200 m²
storage area of raw materials: min 250 m²
floor storage area for oil cake: min 300 m²
SPACE REQUIREMENTS:
Floor height difference: 5 mm / m
Indoor temperature: min 5 ° C
SOY PROCESSING TECHNOLOGY: Required Elements
Raw material cleaning: storage standards
Dosing of raw materials: up to 8 … 10%
Fiber removal: up to 5% by weight of raw materials
Increase in protein specific gravity in oil cake: by 2 … 3%
Raw material heating: 120 … 150 °C
Decrease in urease activity: up to 0.05 … 0.2 pH
Moisture decrease: by 1 … 3%
Oil cake production:
protein: 40 … 48%
oil content: up to 8% Oil production:
solids residue content: up to 3%
Decrease in temperature: after the final product had been discharged from the cooler, its temperature is 5 …10°C higher than the temperature in the shop
Impurity reduction: removal of up to 90% of impurities
Floor storage warehouse: from 300 m²
Storage capacity: from 70 m³
10) LAB:
Determination of fat and protein content, moisture, urease activity
