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Technological line for the production of vegetable oil from sunflower seeds. Oil production at a mini-factory - benefits and prospects

The business idea for the production of sunflower oil is based on the oil mill. From the position of investment among professionals, the idea has not lost its popularity, it is still in demand and profitable.

However, for many, the issue of income in this area is quite controversial, which is in vain. Let's take a closer look, so as not to rely on the opinions of the majority, but to base our own conclusions on specific figures and facts.

In this business, you can't get enough of butter alone. Profit from its implementation is hardly enough to reach the level of cost. But we must not forget about the additional products obtained from the oil mill, which bring a significant net profit.

Vegetable oil production equipment

The production of vegetable oil at home is limited by financial means. This type of business is attractive due to its flexibility of rapid development. You can start with a minimal production hall and then expand it with additional equipment for the production of by-products. Thus, the assortment is expanding, and profits are growing in progression. A full-fledged plant for the production of vegetable oil should be WASTE-FREE!

The minimum equipment of the line consists of the following equipment:

By and large, these two components are already quite enough to produce and sell 2 products: good sunflower oil and meal. By the way, oilseed meal is widely used for feeding animals and birds in agriculture. Therefore, it sells much faster than the main product. In addition, it is much more at the output of processed raw materials - 65%.

But if you plan to earn more, then you should think about expanding production. Additional technological equipment for the production of vegetable oils allows us to obtain several products at once from one oil mill:

  1. Sunflower oil raw.
  2. Fried sunflower oil.
  3. Oil technical drying oil.
  4. Top circles.
  5. Shrot.
  6. Fuze biochar.
  7. Briquettes biofuel from husks.

The oil mill, even at home, can produce 7 types of products with the necessary equipment. It is worth paying attention to other business benefits.

Storage of vegetable oil in production does not require special conditions. A dry room, protected from sunlight, with an air temperature ranging from +5 to +15 degrees, can store unrefined products for 5 months.

You can use different raw materials for the production of vegetable oils. For example, seeds: sunflower, soybean, flax, pumpkin and many other oilseeds. This advantage also has a positive effect on expanding the range and increasing sales. It is possible to re-profile the business for other products without upgrading the line.

Technology for the production of vegetable oils by pressing

Technological scheme of production:

The technological line for the production of vegetable oil is equipped with:

  • Separator for coarse and fine cleaning of grain and seeds.
  • Shelling machine for sunflower seeds and other oilseeds.
  • Oil press twin screw extruder with oilseed heating elements up to +50C (for a quick start).
  • Filter for purification of vegetable oils from fuse (food).
  • Press for wringing out the fuse (fuzodavka).
  • Press for forming cake circles.
  • Press for briquetting sunflower husks and other seeds.
  • Auxiliary inventory, structures and devices: bunker; pneumatic loader; weight; buckets, shovels, etc.

We will conduct a simple training workshop on the technology of production of vegetable oils.

Waste-free production by cold pressing during pressing takes place in several successive stages:

  1. Coarse cleaning of oilseeds (raw materials). From coarse impurities that can damage technological equipment (stones, wire, etc.).
  2. Fine cleaning of raw materials. From small premiums that can affect product quality (dust, weed seeds, etc.).
  3. Desquamation of the seed coat. This process is carried out immediately before cold pressing. In the non-waste production of vegetable oil, husks are used for biofuel, and kernels are used for oil and cake. The shell of oilseeds can be removed on various types of equipment in a different way: wiping the shell on a specially corrugated surface; shell splitting by impact; pressure compression.
  4. Pressing kernels through a screw oil press in order to obtain oil and cake. At this stage, we get 2 semi-finished products.
  5. Filtration. The process of filtering the crude product obtained only from the press takes place with the help of filters based on filter fabrics. For example - lavsan. Under air pressure, the liquid hits the surface of the fabric and passes through it, leaving a fuse on the surface.
  6. Fuze extraction. The fuz itself obtained after filtering with lavsan contains 80% fat. It is rational to squeeze it out as well. The production of vegetable oils by pressing at this stage ends. Further by-products are produced.
  7. Hot pressing of cake. Makukha is best pressed immediately upon exiting the oil press, while it has still retained its temperature from pressure.
  8. Briquetting. In order to profitably and quickly sell the husk from seeds, it is necessary to produce a demanded product from them - biofuel. Naturally, this process will require special equipment.

As for the organization of labor in production on such a line, everything here depends on the loading of the workshop with raw materials for processing and the timing. If the load is minimal (for example, 1 ton per day), then even 1 worker is enough. As soon as the market for all types of goods produced at the oil mill is established, additional labor will be needed to meet the deadlines with good production volumes.

Wastes from the production of vegetable oil and their use

A home churn for the production of sunflower oil pays off faster if all its advantages are used rationally. The relevance of waste management should not be underestimated.

At the exit from the oil press, we get unrefined vegetable oil and black in color. It should either be defended or filtered out in a special way from the fuse.

Foose are small particles of husk and cake with a high content of residues of the produced product, which remains after filtration. A fabric filter is considered to be the best method for removing fuse. You should not spare money on the filter, and then it will qualitatively clean the product and prepare it for presentation. When the oil is cleared, the collected fuse can be pressed through the fuzodavka. From it we can still get 20% bio-charcoal + 80% vegetable oil. The processed fuz is further turned into stone, which, in turn, is used as fuel for boilers.

Don't miss the fuzodavka operation, as negligent businessmen do! After all, some firms buy waste from vegetable oil production enterprises very cheaply in order to then squeeze out all the profit from them.

So, a business idea can become an almost waste-free process. You will receive not only a high-quality product, which will not fall in demand at any time of the year, but also a unique fuel and good cake.

Oil mill profitability

So, raw materials for manufacturing (sunflower seeds) cost about 500 dollars (about 480), if we talk about a ton. After the raw materials are processed, about 350 kg of sunflower oil can be obtained from this amount (yield 35%). One liter is easy to sell for one and a half dollars. Thus, for 350 kg, as a result, 525 dollars will come out. 525 - 480 = $45 profit. Of course, $45 per ton is not a big amount. But do not forget that during production, you can earn money on another product - on the top (meal).

Makukha, by the way, is no less a hot commodity than the oil itself. Upon receipt of 350 kg of the main product, the meal will be 650 kg. Most often, meal is bought in whole bags, and not per kilogram, so it will be sold much faster. Makukha is sold out at $0.4 per 1 kg. So, if you multiply 650 kg. by $0.4, the amount will be $260. Given these numbers, the business idea becomes much more interesting.

Depends on the quality of sunflower seeds supplied for processing, the terms and conditions of storage of seeds before pressing. The main quality characteristics for sunflower seeds are oil content, humidity, ripening period. The oil content depends on the sunflower variety and how warm and sunny the summer turned out to be. The higher the oil content of the seeds, the greater the oil yield. The optimal percentage of moisture content of sunflower seeds supplied for processing is 6%. Seeds that are too wet will store poorly and be heavier. The ripening period in our climatic conditions is a very important factor that indirectly affects the price. The peak of production and supply of finished vegetable oil is October - December. And the peak of demand is the end of summer - the beginning of autumn. Accordingly, the earlier raw materials are received, the faster the finished product will reach the consumer. In addition, the seeds must be well cleaned, the content of debris should not exceed 1%, and broken grain - 3%. Before processing, additional cleaning, drying, caving (destruction) of the seed peel and separating it from the kernel are carried out. Then the seeds are crushed, mint or pulp is obtained.

Extraction (production) of sunflower oil. obtained by 2 methods - pressing or extraction. Oil extraction is a more environmentally friendly way. Although the oil yield is, of course, smaller. As a rule, before pressing, the mint is heated at 100-110 ° C in braziers, while mixing and moistening. Then the roasted mint is squeezed out in screw presses. The completeness of the extraction of vegetable oil depends on the pressure, viscosity and density of the oil, the thickness of the mint layer, the duration of the extraction and other factors. The characteristic taste of oil after hot pressing is reminiscent of roasted sunflower seeds. Oils obtained by hot pressing are more intensely colored and flavored due to the breakdown products that form during heating. Cold-pressed sunflower oil is obtained from mint without heating. The advantage of this oil is the preservation of most of the useful substances in it: antioxidants, vitamins, lecithin. The negative point is that such a product cannot be stored for a long time, it quickly becomes cloudy and rancid. The cake remaining after pressing the oil can be subjected to extraction or used in animal husbandry. , obtained by pressing, is called "raw", because after pressing it is only defended and filtered. Such a product has high taste and nutritional properties.

Extraction of sunflower oil. The extraction method involves the use of organic solvents (most often extraction gasolines) and is carried out in special devices - extractors. In the course of extraction, a miscella is obtained - a solution of oil in a solvent and a fat-free solid residue - meal. The solvent is distilled off from miscella and meal in distillers and screw evaporators. The finished oil is settled, filtered and further processed. The extraction method for extracting oils is more economical, as it allows the maximum extraction of fat from raw materials - up to 99%.

Refining of sunflower oil. Refined oil has practically no color, taste, smell. This oil is also called impersonal. Its nutritional value is determined only by the presence of essential fatty acids (mainly linoleic and linolenic), which are also called vitamin F. This vitamin is responsible for the synthesis of hormones, maintaining immunity. It gives stability and elasticity to blood vessels, reduces the body's sensitivity to the action of ultraviolet rays and radioactive radiation, regulates the contraction of smooth muscles, and performs many more vital functions. In the production of vegetable oil, there are several stages of refining.

First stage of refining. Getting rid of mechanical impurities - settling, filtration and centrifugation, after which it goes on sale as a commodity unrefined.

The second stage of refining. Removal of phosphatides or hydration - treatment with a small amount of hot - up to 70 ° C water. As a result, proteinaceous and slimy substances, which can lead to rapid deterioration of the oil, swell, precipitate and are removed. Neutralization is the effect on the heated oil of the base (alkali). This step removes free fatty acids, which catalyze oxidation and cause smoke when frying. Heavy metals and pesticides are also removed at the neutralization stage. Unrefined oil has a slightly lower biological value than raw oil, since hydration removes part of the phosphatides, but it can be stored longer. Such processing makes the vegetable oil transparent, after which it is called commercial hydrated.

The third stage of refining. Excretion of free fatty acids. With an excess content of these acids, vegetable oil has an unpleasant taste. Past these three stages is called already refined non-deodorized.

Fourth stage of refinement. Bleaching is the treatment of oil with adsorbents of organic origin (most often special clays) that absorb coloring components, after which the fat is clarified. Pigments pass into the oil from the seeds and also threaten to oxidize the finished product. After bleaching, there are no pigments left in the oil, including carotenoids, and it becomes light straw.

Fifth stage of refinement. Deodorization - removal of aromatic substances by exposure to hot dry steam at a temperature of 170-230 ° C under vacuum. During this process, odorous substances that lead to oxidation are destroyed. Removal of the above, undesirable impurities leads to the possibility of increasing the shelf life of the oil.

The sixth stage of refinement. Freezing is the removal of waxes. All seeds are covered with wax, this is a kind of protection from natural factors. Waxes make the oil cloudy, especially when sold on the street during the cold season, and thereby spoil its presentation. During the freezing process, the oil turns colorless. After going through all the stages, and becomes impersonal. Margarine, cooking fats are made from such a product, and are used in canning. Therefore, it should not have a specific taste or smell, so as not to disturb the overall taste of the product.

The following products hit the shelves: Refined non-deodorized oil - outwardly transparent, but with a characteristic smell and color for it. Refined deodorized oil- transparent, light yellow, odorless and tasteless seeds. Unrefined oil - darker than bleached, maybe with sediment or suspension, but nevertheless it passed the filtration and, of course, retained the smell that we all know from childhood.

Bottling of sunflower oil. has a limited shelf life. Shelf life of bottled oil is 4 months for unrefined and 6 months for refined oil. For draft oil - up to 3 months. By purchasing and in accordance with GOST, you are insured against troubles: an unexpected spill of oil in a bag, the purchase of low-quality goods, etc. Bottled oil contains all the necessary information about the product on the container, and is hygienically cleaner. Modern technologies for the production of packaged sunflower oil practically exclude manual labor. Everything is done on an automated line - quickly, efficiently, accurately. The plastic from which the packaging is blown is durable, lightweight and environmentally friendly. The bottles are hermetically sealed, the shape of the container is optimized for the needs of customers, and it also has convenient recesses, a relief surface, which prevents the container from slipping in the hand.

Types of sunflower oil

Raw sunflower oil (first pressing) - oil, which is only filtered, so it is the most useful. It completely retains phosphatides, tocopherols, sterols and other biologically valuable components. It has a pleasant smell and taste, but it cannot be stored for a long time, it quickly becomes cloudy and rancid.

Not - cleaned mechanically without additional processing. The oil has a rich dark yellow color, a pronounced taste and smell of seeds. There are higher, first and second grades. The highest and first grades have a specific taste and smell characteristic of sunflower oil, without foreign odors, taste and bitterness. In the second grade oil, a slightly musty smell and a slight bitter taste are allowed, there may be sediment. Unrefined oil is partially purified - settled, filtered, hydrated and neutralized. In unrefined oil, useful substances and vitamins are preserved: phospholipids, vitamins E, F and carotene.
Unrefined sunflower oil is ideal for preparing salads and cold dishes, it is also used for making dough.

Hydrated sunflower oil - Obtained by mechanical cleaning and hydration. To do this, hot water (70°C) in the atomized state is passed through the oil heated to 60°C. Protein and mucous substances precipitate, and the product is separated. The oil, unlike unrefined, has a less pronounced taste and smell, less intense color, without turbidity and sludge. Hydrated oil, as well as unrefined, produce the highest, first and second grades.

Refined sunflower oil - transparent, without sediment, has a color of low intensity, quite pronounced taste and smell. Refining is a stage in the production of vegetable oil, which is the purification of vegetable oil from various contaminants. processed with alkali, free fatty acids, phospholipids are removed from it; the product is stratified, the refined vegetable oil rises up and is separated from the sediment. The vegetable oil is then subjected to bleaching. Biologically, refined oil is less valuable because it contains fewer tocopherols and does not contain phosphatides.

Refined deodorized sunflower oil obtained by exposure to water vapor under vacuum. During this process, all aromatic substances that can lead to premature deterioration of the oil are destroyed. Sunflower oils are grades "P" and "D". By itself, brand D implies that refined deodorized sunflower oil. The oil of this brand is intended for the production of baby and diet food. In terms of physico-chemical parameters, it differs from brand P in acid number. For brand D oil, it should be no more than 0.4 mgKOH / g, and for brand P oil, the norm is not more than 0.6 mgKOH / g.

Frozen sunflower oil obtained by removing natural wax-like substances (wax) from sunflower oil. These waxes give sunflower oil its cloudiness. If the oil was subjected to "freezing", then its name is supplemented with the word "frozen". in home cooking it is used for frying and stewing. Since it does not add additional odor to the products, it is perfect for deep-frying. Refined sunflower oil is also used to produce margarine and cooking oils. Refined sunflower oil is used in the manufacture of canned food, as well as in soap making and the paint and varnish industry.

Refined or unrefined?

For a healthy diet for the whole family, both are needed.

Unrefined oil It has a specific pleasant smell and forms a precipitate during storage. Unrefined is a natural product, it retains all the natural components necessary for the human body - vitamins A, D, E, tocopherols and other biologically active substances, so it can and should be consumed in a "raw" form. It is best to add unrefined to salads, cooked stews or boiled foods. But frying in unrefined sunflower oil is not recommended, because. in the process of heating, it loses all its wonderful properties.

Refined sunflower oil- transparent, golden or light yellow. During storage, it does not form a precipitate. It is great for baking and frying: it does not foam and does not “shoot” in the pan, it does not have a pungent smell and bitter aftertaste.

Storage conditions

All vegetable oils have three enemies: light, oxygen and heat. Therefore, it is necessary to store oils in a dark place in tightly closed containers, since many of its useful properties are lost in the light. The optimum storage temperature is from +8° to +20°C. must be protected from contact with water and metals. Unrefined, so-called homemade, oil should be stored not only in a dark, but also in a cool place, for example, in a refrigerator.

Unrefined oil is stored for 4 months, refined - 6 months. Some housewives, for better preservation, pour a little salt into the oil and dip a few cleanly washed and dried beans into it.

What not to do with oil

1. Pour oil into a hot skillet. All fats ignite spontaneously at high temperatures. And the temperature of a heated pan can easily exceed 3000C!

2. Leave oil unattended. Never let it heat up unless you're supervising it. Spontaneous ignition of the oil is possible! And yet, if suddenly your oil ignites, then do not panic: quickly cover it with a damp cloth (rough canvas apron, etc.) and in no case fill it with water to put it out !!

3. Fry food in hot oil. Any overheated oil will shoot and invariably spoil the taste of the product you are preparing.

4. Keep oil in the light. Light provokes oxidative processes in the oil and destroys the useful substances in it. Unrefined oil quickly loses its color (the pigments in the oil are destroyed) and rancid. Refined oil also “fades” and although this does not critically affect the quality of the oil, it is still worth storing it in a place protected from light.

5. When preparing minced meat dishes amount of liquid(milk, water, mayonnaise) added to minced meat should not exceed 10% of the mass of meat. When frying, excess liquid with juice flowing out of the product is collected in a condensed form in a pan, and also provokes the “shooting” of your oil.

6. Before frying the meat, it must first be dried.(wrapped in a paper napkin), because. the moisture in the meat (often not completely thawed) gets into the oil and the oil starts to “shoot” and smoke.

7. Sliced ​​raw potatoes must be thoroughly rinsed with cold water before frying. to remove starch grains from the surface, otherwise, when frying, the slices will stick together and may even stick to the bottom, and also dry (for example, with a paper towel) - this will accelerate the formation of a crust, the oil will not splatter, the pieces will evenly fry.

8. Use for food after expiration date. Over time, oxides are formed in it, which disrupt the body's metabolism.

9. Reuse oil after frying. When heated, it forms toxic compounds that have mutagenic and carcinogenic effects. But there are no useful components in it at all.

Vitamins and healing properties of sunflower oil

- one of the best types of vegetable fat. Due to its composition, it has the highest energy intensity, since when burning 1g of fat, 9kcal of heat is released, while when burning 1g of protein or carbohydrates, only 4kcal is released. The created energy reserve (within reasonable limits) allows the body to endure adverse conditions, especially cold weather and diseases. - a product that is not inferior in calories to fats of animal origin. So, it is 899 kcal / 100 g, and cream - 737 kcal / 100 g. In addition, the digestibility of sunflower oil is 95-98%. But one of the most important reasons why we all just need to use it is that it is a unique source of a whole complex of biologically active substances.

Vitamin E (tocopherol) called an anti-sterile vitamin, as it is necessary for the normal process of reproduction. The lack of this substance () leads to a degenerative change in spermatozoa in men, and women lose the ability to carry the fetus normally. It also neutralizes oxidative reactions in the body and is one of the main antioxidants, and natural ones. It is of great importance in the prevention of atherosclerosis, muscular dystrophy and tumors. Vitamin E improves memory by blocking the production of free radicals that cause aging. No wonder it is also called the “vitamin of youth”, because its lack in the body will immediately affect the condition of the hair, nails and skin. Thanks to vitamin E, blood circulation improves: blood clotting decreases, the formation of blood clots is prevented. And the strengthening effect of vitamin E on immunity is beyond any doubt: it is thanks to tocopherol that our body is able to resist various viruses and infections. And here are some more important functions of this vitamin: help lower blood pressure, prevent inflammation and prevent the development of cataracts. In addition, vitamin E, which contributes to the development of physical strength, is necessary for those who lead an active lifestyle and play sports. An adult needs an average of 10-25 mg of vitamin E per day. The highest dosage is used by athletes, pregnant and lactating women. 100 g of sunflower oil contains up to 50 mg of this vitamin! Do not forget, by the way, that natural vitamin E is better absorbed by the body than pharmacy.

Vitamin F (polyunsaturated fatty acids: linoleic, linolenic) - a vital complex of biologically active substances that is not synthesized in the human body and must be regularly supplied with sunflower oil - a rich source of vitamin F. It is he who is responsible for the synthesis of hormones, maintaining immunity and cell regeneration. There is no better ally in the fight against atherosclerosis.

Description of the stages of the production of vegetable oil.

Very often the question arises - how does unrefined cold-pressed oil differ from the refined oil familiar to many, which is sold on store shelves. In order to answer this question, Let us consider in detail the production process and its varieties.

Seed processing. The quality of sunflower oil depends on the quality of sunflower seeds supplied for processing, the terms and conditions of storage of seeds before pressing. The main quality characteristics for sunflower seeds are oil content, humidity, ripening period. The oil content depends on the sunflower variety and how warm and sunny the summer turned out to be. The higher the oil content of the seeds, the greater the oil yield. The optimal percentage of moisture content of sunflower seeds supplied for processing is 6%. Seeds that are too wet will store poorly and be heavier. The ripening period in our climatic conditions is a very important factor that indirectly affects the price of sunflower oil. The peak of production and supply of finished vegetable oil is October - December. And the peak of demand is the end of summer - the beginning of autumn. Accordingly, the earlier raw materials are received, the faster the finished product will reach the consumer. In addition, the seeds must be well cleaned, the content of debris should not exceed 1%, and broken grain - 3%. Before processing, additional cleaning, drying, caving (destruction) of the seed peel and separating it from the kernel are carried out. Then the seeds are crushed, mint or pulp is obtained.

Extraction (production) of sunflower oil. Vegetable oil from the mint of sunflower seeds is obtained by 2 methods - pressing or extraction. Oil extraction is a more environmentally friendly way. Although the oil yield, of course, is much less and does not exceed 30%. As a rule, before pressing, the mint is heated at 100-110 ° C in braziers, while mixing and moistening. Then the roasted mint is squeezed out in screw presses. The completeness of the extraction of vegetable oil depends on the pressure, viscosity and density of the oil, the thickness of the mint layer, the duration of the extraction and other factors. The characteristic taste of oil after hot pressing is reminiscent of roasted sunflower seeds. Oils obtained by hot pressing are more intensely colored and flavored due to the breakdown products that form during heating. BUT cold pressed sunflower oil obtained from mint without heating. The advantage of this oil is the preservation of most of the useful substances in it: antioxidants, vitamins, lecithin. The negative point is that such a product cannot be stored for a long time, it quickly becomes cloudy and rancid. The cake remaining after pressing the oil can be subjected to extraction or used in animal husbandry. Sunflower oil obtained by pressing is called raw, because after pressing it is only settled and filtered. Such a product has high taste and nutritional properties.

Extraction of sunflower oil. The production of sunflower oil by extraction involves the use of organic solvents (most often extraction gasolines) and is carried out in special apparatus - extractors. In the course of extraction, a miscella is obtained - a solution of oil in a solvent and a fat-free solid residue - meal. The solvent is distilled off from miscella and meal in distillers and screw evaporators. The finished oil is settled, filtered and further processed. The extraction method for extracting oils is more economical, as it allows the maximum extraction of fat from raw materials - up to 99%.

Refining of sunflower oil. Refined oil has practically no color, taste, smell. This oil is also called impersonal. Its nutritional value is determined only by the minimum presence of essential fatty acids (mainly linoleic and linolenic), which are also called vitamin F. This vitamin is responsible for the synthesis of hormones, maintaining immunity. It gives stability and elasticity to blood vessels, reduces the body's sensitivity to the action of ultraviolet rays and radioactive radiation, regulates the contraction of smooth muscles, and performs many more vital functions. In the production of vegetable oil, there are several stages of refining.

First stage of refining. Getting rid of mechanical impurities - settling, filtration and centrifugation, after which the vegetable oil goes on sale as commercial unrefined.

The second stage of refining. Removal of phosphatides or hydration - treatment with a small amount of hot - up to 70 ° C water. As a result, proteinaceous and slimy substances, which can lead to rapid deterioration of the oil, swell, precipitate and are removed. Neutralization is the effect on the heated oil of the base (alkali). This step removes free fatty acids, which catalyze oxidation and cause smoke when frying. Heavy metals and pesticides are also removed at the neutralization stage. Unrefined oil has a slightly lower biological value than raw oil, since hydration removes part of the phosphatides, but it can be stored longer. Such processing makes the vegetable oil transparent, after which it is called commercial hydrated.

The third stage of refining. Excretion of free fatty acids. With an excess content of these acids, vegetable oil has an unpleasant taste. The vegetable oil that has passed these three stages is called already refined non-deodorized.

Fourth stage of refinement. Bleaching is the treatment of oil with adsorbents of organic origin (most often special clays) that absorb coloring components, after which the fat is clarified. Pigments pass into the oil from the seeds and also threaten to oxidize the finished product. After bleaching, there are no pigments left in the oil, including carotenoids, and it becomes light straw.

Fifth stage of refinement. Deodorization is the removal of aromatic substances by exposing sunflower oil to hot dry steam at a temperature of 170-230°C under vacuum. During this process, odorous substances that lead to oxidation are destroyed. Removal of the above, undesirable impurities leads to the possibility of increasing the shelf life of the oil.

The sixth stage of refinement. Freezing is the removal of waxes. All seeds are covered with wax, this is a kind of protection from natural factors. Waxes make the oil cloudy, especially when sold on the street during the cold season, and thereby spoil its presentation. During the freezing process, the oil turns colorless. After going through all the stages, vegetable oil becomes impersonal. Margarine, mayonnaise, cooking oils are made from such a product, and are used in canning. Therefore, it should not have a specific taste or smell, so as not to disturb the overall taste of the product.

Sunflower oil hits the shelves as the following products: Refined, non-deodorized oil - outwardly transparent, but with a characteristic smell and color. Refined deodorized oil - transparent, light yellow, odorless and tasteless seeds. Unrefined oil- darker than bleached, maybe with sediment or suspension, but nevertheless it passed the filtration and, of course, retained the smell that we all know from childhood.

The catalog contains vegetable oil producers in Russia. Selling large and small wholesale. The list includes 100 companies for 2019. Wholesale prices are set directly by suppliers.

Sunflower oil accounts for over 80% of the vegetable oil market. It is followed by soybean, corn and rapeseed. The main share of production, from 40%, belongs to the regions of the Southern Federal District - Kuban, Rostov region, etc. Oil extraction plants produce products by cold or hot pressing.

Well-known Russian enterprises:

  • Krasnogorsk Fat Plant,
  • CJSC DonMasloProduct,
  • Oil Plant Altai-Rodino LLC,
  • SHP "Sunny Field",
  • "Kulundinsky oil plant", etc.

Vegetable oil producers invite wholesalers, dealers and representatives in the regions to cooperate. In order to buy food products in bulk, download the price list, contact the manufacturers' managers on their pages. The list is updated regularly.

The main goal of entrepreneurial activity is to make a profit with relatively small investments. The production of vegetable oils as a business idea is the best fit for a businessman who wants to open his own business in a sought-after area.

Vegetable oil production as a business strategy

In Russia, about 50% of oil is produced at medium or even small (home) enterprises and factories. This statistic is due to the small costs of the entrepreneur in the early stages of running a business for the production of oils of vegetable origin and a quick payback. Volumes can be limited only by the amount of raw materials that the firm can buy.

How profitable is it today to invest your capital in the production of vegetable oil? What equipment will be needed at the initial stage of production and how much will it cost?

About the production of vegetable oil

Vegetable oil in our time, without exaggeration, can be attributed to essential products. Almost no dish can be cooked without using enough vegetable oil. But cooking is far from the only consumer of vegetable oils. They are indispensable in the production of:

  • canned food (from vegetable and fruit to fish and meat),
  • soap,
  • repair paints,
  • medicines (creams, ointments),
  • cosmetics (creams, lotions, powders, lipsticks).

Vegetable oil is called because it is made from the leaves, seeds, nuts or fruits of various kinds of plants: olives, corn, sunflower or flax seeds, cedar or macadamia nuts. There is also animal fat obtained from the organs of any animal or fish: goat, goose, cow, bear, badger, fish, whale.

Depending on the raw material, vegetable oil is divided into:

  • linen,
  • mustard,
  • corn,
  • olive,
  • sunflower, etc.

Oil can be solid or liquid.

Varieties of vegetable oils depend on the raw materials from which they are made.

Based on the purification method, such types of vegetable oils are distinguished as:

  • unrefined (mechanically cleaned) have a characteristic natural smell and taste, as well as a light yellow tint;
  • refined (mechanically refined, hydrated and neutralized) have the same characteristic natural smell and taste, but less pronounced color;
  • refined deodorized (completely purified, odorless and tasteless).

The type of cleaning chosen will depend on the chemical and physical properties of the oil.

The degree of refining also affects the appearance of the final product. There are 6 degrees in total: the higher the degree, the cleaner and, accordingly, lighter the result.

Sunflower is a well-known source of vegetable oil. The most popular sales market in Russia has always been and still is the production and sale of sunflower oil. It can be obtained by cold or hot pressing. Hot pressing leaves the taste of raw materials (in this case, roasted sunflower seeds), and cold pressing more levels out such indicators.

Vegetable oil production process

Technology for the production of vegetable oil from sunflower seeds rather complex process, which is divided into several main stages:

  1. Purification of raw materials (sunflower seeds) from impurities (husks, sand, earth, leaves, stems). A separator is used (cost up to 45 thousand rubles).
  2. Winnowing to remove light debris and dry seeds. The crushing and winching equipment is used (up to 75 thousand rubles).
  3. Cleaning from its own husk (black shell), further grinding to the state of an oily slurry. A roller machine is used (from 430 thousand rubles).
  4. Heating in steam or fire braziers up to 1100°C. Fire (up to 83 thousand rubles) and steam (up to 350 thousand rubles) braziers are used.
  5. Extraction of raw materials and separation of cake (meatka) from oily liquid. The cake is sent for re-pressing. A screw press is used (from 650 thousand rubles).
  6. Primary filtration of oily liquid from cake residues. Specialized filtering equipment is used (about 95 thousand rubles).
  7. At an additional stage, the composition can be subjected to several stages of filtration, as well as to make it refined, bleached and deodorized (remove odors). At the final stage of pressing, the oil itself and the cake remain, which still contains about 10% of the oil of its entire mass. At further additional stages, the manufacturer seeks to extract the maximum possible residues of the oil composition from the cake.
  8. Extraction (another additional step) is the soaking of the residues (cake) in solvents (acetone, gasoline, hexane), which makes it possible to obtain at least 7% oil from 10%. An extractor is used (from 520 thousand rubles). It is considered a less environmentally friendly, but more economical way to obtain raw materials.
  9. The finished product is poured into containers. They use a pouring device (from 400 thousand rubles).

Brief scheme of vegetable oil production technology

Companies specializing in oilseed production can use only one of the methods (pressing or extraction) or use both in turn.

The production of sunflower oil is a waste-free procedure, because the residues formed throughout the extraction can be reused for other purposes. After extraction, almost completely defatted cake (meal) and oil residues in solvents (miscella) remain. For example, meal is completed and sent to farms for breeding large and small livestock: there, pomace is added as a nutritional supplement to animal feed. And the miscella becomes the basis for paints and varnishes (linseed oil) for repairs. In addition, the cake can be squeezed out again and get fuz - biofuel for boiler installations.

Is it necessary to refine the finished product? In general, after primary filtration (stage VI), the oil is already ready for bottling into packaging containers. However, such a product is called “raw”, since it still contains unnecessary protein compounds, fatty acids, dyes, phospholipids and wax, therefore, to improve the quality of the final result, it is possible and even necessary to carry out secondary filtration, or refining. There are the following refining methods:

  • physical (centrifugation, settling),
  • chemical (alkaline refining, hydration),
  • physical and chemical (deodorization, bleaching).

Conditions for the production of vegetable oil

The production of sunflower oil is a very profitable enterprise. At the same time, the niche is quite densely occupied by already competitive manufacturers who have been able to stay afloat for several years now. If a businessman still wants to invest in this kind of enterprise, then he should weigh all the pros and cons well so that his business does not become unprofitable even at the stage of formation.

Vegetable oil can be produced: in factories, mini-workshops, small oil mills and at home.

manufacturer requirements

The future entrepreneur who associates himself with the sunflower oil business must meet some requirements:

  • have a legal status (best of all, the founder of an LLC and an agricultural producer who receive tax advantages and benefits from the state),
  • have experience in selling retail products,
  • have relationships with suppliers and markets.

In the case when an entrepreneur does not yet meet these minimum conditions, it makes sense to start producing rare types of oil (coconut, avocado) and sell it to friends or small shops.

Vegetable Oil Filtration Equipment

Requirements for the premises

The basic requirements for the premises depend on the volume of production. If a businessman wants to set up a serious production of oil from vegetable raw materials, he will need the appropriate premises. It should be:

  • area from 1500 sq m,
  • divided into several sections (production, a warehouse for storing imported raw materials, a warehouse for storing finished products),
  • equipped with communication networks (electricity, water supply, sewerage),
  • safe (protected from spontaneous combustion, with fire extinguishing means),
  • comply with sanitary standards.

If oil is produced not on an industrial scale, but in an oil mill, then the premises can be rented with an area of ​​up to 150 sq. m.

For home spinning, the use of a room is acceptable.

equipment requirements

Today, almost every production process is automated. The production of vegetable oil will not be an exception. In the subheading describing the technologies for the production of vegetable oil from sunflower seeds, the necessary equipment and its approximate cost for setting up large-scale production have already been described in more detail. Summarizing, we can add that the whole process from the point of view of the hardware component will look like this:

  1. Devices for production (from 2 million rubles).
  2. Devices for refining (from 2100 thousand rubles).
  3. Packaging devices (from 2200 thousand rubles).

Thus, the cost of equipping a mini-workshop for the manufacture of a vegetable-pressed product will amount to about 6,300 thousand rubles.

For an oil mill, it will be enough to purchase a screw oil press and a packaging machine.

Personnel Requirements

A serious oil mill is often fully automated. Yet still workers are needed who will monitor the production technology and make timely adjustments. What kind of personnel is needed for the production of vegetable oils?

  • workers with specialized technological and chemical education (foremen, technologists, engineers, chemists),
  • civilian workers without bad habits (loaders, cleaners).

For large-scale production, up to 50 people are required for the workshop, it will be enough to hire 7 people for the oil mill.

In custody

The production of vegetable oil is a relatively inexpensive and profitable enterprise. But the instability of the final result and the lack of a quality certificate greatly narrow the sales markets in large retail chains and stores. Still, a home oil mill or mini-workshop will be a good start to start a business with a further expansion to the factory.