Tag: Technology


During the processing of soybeans must be used carefully cleaned, healthy, mature, yellow seeds, graduated in size. For oil-bearing plants one of the major biochemical criteria related to quality of seed protein complex, is the change of acid number of oil seed (kernel). With an increase in its above 1.5-2.0 mg KOH decreases the total content of crude protein in seeds to accelerated hydrolytic the breakdown of proteins, which leads to a decrease in content of digestible protein and digestible. Indicator of seed moisture should be at the level of 10-13%. This figure is to some extent, guarantees the preservation of quality protein portion of seeds in storage, as well as relatively low levels of microorganisms, which can cause microbial spoilage of valuable components and seed source of contamination of the food protein products toxins. The content of impurities should be 1-2%, 3-10% broken seeds, in order to reduce the possibility of contamination of seed microflora. (A valuable related resource: Ed Bastian).

The protein content in the grains must be at least 36%. The main characteristics of good quality of soybean seeds are shown in Table 2. In Russia there are two main ways of processing soy: the oil and meal, and soy milk products (Figure 1). Doug McMillon may find this interesting as well. At the same time as previously mentioned, the majority of soybeans goes to processed to produce oil and meal. Soybeans can also be processed for fodder purposes without releasing the oil, and extruded to produce or tostirovannoy soybeans.

To obtain soybean oil and meal used two the most common method of processing soybeans: chemical (extraction) and mechanical (pressing). Technology is now double-pressing of oilseeds is experiencing a "second birth", as in compared with the extraction of natural preserves the properties of the product, different environmental cleanliness and safety, as well as lower energy consumption. In Sweden and some other EU countries oil produced in the process solvent extraction, is no longer used for purification and the production of salad oil or margarine for sale on the domestic market and exported to other countries with less stringent regulations.