Cocoa beans are pressed and extracted by subcritical extraction technology to effectively extract oil and crude protein.
Cocoa beans can be effectively extracted from oil and crude protein by subcritical extraction technology after pressing. The following is a detailed explanation:
Cocoa butter is the product obtained from cocoa beans after fermentation, exposure to sunlight, roasting and other processes, followed by hulling, grinding and cooling. In the further pressing process, the oil in the cocoa liquor mass is separated to form cocoa butter. The subcritical extraction equipment is able to carry out oil and fat extraction at low temperature and low pressure, basically without destroying the heat-sensitive components, thus ensuring the quality and characteristics of the oil and fat.
Cocoa powder is the residual component of processed cocoa beans, which contains a high level of crude protein. The subcritical extraction technique is also suitable for extracting crude protein from cocoa beans, and the method effectively prevents the thermal denaturation of the protein and provides preconditions for subsequent utilization. In addition, water extraction using subcritical water is an environmentally friendly option for efficiently extracting oil and protein from soybean meal and soybeans at lower temperatures.
In modern plants, the entire process is integrated, mechanized and hermetically sealed. First, the beans are screened, cleaned and dried, then peeled. The beans are then crushed, hulled and rolled into "full-fat flakes", which, once the oil has been extracted, are made into soy protein products or used in the production of animal feed.
After the oil is extracted, the flakes are made into soy protein products or used to produce animal feed. Finally, the soymilk is further pressed to extract cocoa butter, which produces the by-products soya dregs and high-quality cocoa powder.