| 摘要 |
<p>A method for producing a high-quality, low oil content, concentrated protein cake from oil seeds, such as peanuts, almonds, soybeans and blends thereof, in which oil seeds having a moisture content of between about 5 % and 9 % by weight are blanched, quickly heated for sterilization to about 71-99 degrees C, and pressed in a screw press expeller preheated to about 107-132 degrees C. The process produces an essentially sterile concentrated protein cake having an oil content of about 10 % or less and a protein dispersability index of about 86 % or higher, making it suitable for most food grade requirements without roasting. A high grade oil is also obtained as a by-product of the process. The oil and protein rich cake are both free of solvents.</p> |
