When cold pressing, squeeze with nails, there is a sound, divided into two parts when the oil is extruded, the moisture is appropriate, if the powder is too dry, the cake is too wet, the key is to master the moisture. Fry seed during hot pressing, fire first, the big fire 10-15 minutes, what specific time rapeseed moisture and fire size to decide, general rapeseed dry, less water, fry time short, whereas fry a long time, always pay attention to fry seed, two boards available ground rub rapeseed, shell and kernel separation is appropriate, if the kernel into seed is too dry, if the specific provisions of shell and the kernel is not too wet, water 2-5%. The temperature of 110℃ can be pressed. Method of crushing soybeans
Cold pressing, with front teeth can bite, crack and accompanied by sound is appropriate. If into flat block, no crack line is too wet, can be used to bake or dry method, if broken has a larger loudness, it is too dry, first with the right amount of water wet again, mix well so that the skin has wrinkles, into the press water control in 7-8% or so, adjust the cake thickness to 1-1.5 mm or so. When hot pressing, fry before pressing until bursting and edible, temperature 120-125℃, water 2.5-3.5%, cake thickness 1-1.5 mm, while pressing dry, but once pressed cake material is too coking, so that the protein loss is great, generally use two times to press dry, fry the soybean to 80 mature, pressing temperature 90-100℃, water 4.5-5.5%. The first cake is 1.5 mm thick, the second cake is 1 mm thick, the surface of the cake is wrinkled, so that the oil yield is high.
Method of pressing sesame seeds
The machine is heated to 130-170 deG C, and the sesame seeds are fried in the pan until they become round, swell, and then are yellow and oily.They are quickly raised for several times, and pressed after the black smoke is eliminated. The oil is red and yellow, and the cake is large or long. Problems that sesame oil press is prone to: 1, the cake is not shaped, the cake is broken, broken slag, splash oil; The main reason is that sesame is too light, and the other reason is that the temperature of sesame seeds is too low when the smoke is discharged. 2, the cake around the axis, cake is round tuo shape, between the press at the noodle residue, black oil, machine smoke, bitter oil, slow feeding, mainly caused by excessive sesame fry or pressing temperature is too high, in addition to pressing screw adjustment is too tight may also appear such problems.
The method of multi-functional oil press pressing peanuts
Peanut kernels due to large water, not enough elasticity, can not produce large pressure, raw pressing only add 3% of dry cake mixed oil, such as shell raw pressing, not add cake, hot pressing after frying to make protein fully denaturated, elastic, peanuts shelled to maintain about 10% of the shell content, before frying the peanuts wet again, Stir fry until 90% ripe (110-115℃), knead the kernels by hand to separate the kernels, break the kernels in half and press them. Adjust the thickness of the cake to about 1.5mm.