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Method for extracting nutritive matter from sauce residue

A technology of soy sauce residue and extractor, which is applied in the field of nutrients to achieve the effects of improving solubility, high economic benefits, and improving solubility

Active Publication Date: 2009-03-18
INST OF PROCESS ENG CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no report on the simultaneous production of oil, soybean isoflavones, protein and dietary fiber by using soy sauce residue at home and abroad

Method used

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  • Method for extracting nutritive matter from sauce residue

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] See figure 1 .

[0027] Add the desalted, dried and pulverized soy sauce residue into the two-liquid phase extractor, and then simultaneously add n-hexane and ethanol solution with a concentration of 75% by volume, wherein the weight ratio of soy sauce residue to n-hexane is 1:8, The weight ratio of soy sauce residue to ethanol solution is 1:8; extract the soy sauce residue at a temperature of 60°C, reflux and stir for 2 hours, and obtain the extraction mixture after the extraction is completed; add the extraction mixture to the filtration separation device, The filter residue is defatted soy sauce residue powder, and the filtrate is divided into upper and lower phases. The two-phase filtrate after liquid separation is subjected to vacuum distillation to recover the solvent. The extraction rate of the obtained crude oil is 97.9%, and the extraction amount of soybean isoflavones is 0.520mg / lg Dry soy sauce residue (calculated as daidzein and genistein), with a purity of...

Embodiment 2

[0030] See figure 1 .

[0031] Add the desalted, dried and pulverized soy sauce residue into the two-liquid phase extractor, and then add n-hexane and an ethanol solution with a concentration of 80% by weight at the same time, wherein the weight ratio of soy sauce residue to n-hexane is 1:6, The weight ratio of soy sauce residue to ethanol solution is 1:4. Extract the soy sauce residue at a temperature of 60°C, reflux and stir for 4 hours. After the extraction is completed, the extraction mixture is obtained; the extraction mixture is added to the filtration separation device, The filter residue is defatted soy sauce residue powder, and the filtrate is divided into upper and lower phases. The two-phase filtrate after liquid separation is subjected to vacuum distillation to recover the solvent. The extraction rate of the obtained crude oil is 92.9%, and the extraction amount of soybean isoflavones is 0.508mg / lg Dry soy sauce residue (calculated as daidzein and genistein), with...

Embodiment 3

[0034] See figure 1 .

[0035] Add the desalted, dried and pulverized soy sauce residue into the two-liquid phase extractor, and then add n-hexane and ethanol solution with a concentration of 75% by weight at the same time, wherein the weight ratio of soy sauce residue to n-hexane is 1:8, The weight ratio of soy sauce residue to ethanol solution is 1:8. Extract the soy sauce residue at a temperature of 50°C, reflux and stir for 2 hours. After the extraction is completed, the extraction mixture is obtained; the extraction mixture is added to the filtration separation device, The filter residue is defatted soy sauce residue powder, and the filtrate is divided into upper and lower phases. The two-phase filtrate after liquid separation is subjected to vacuum distillation to recover the solvent. The extraction rate of the obtained crude oil is 95.4%, and the extraction amount of soybean isoflavones is 0.529mg / lg Dry soy sauce residue (calculated as daidzein and genistein), with a ...

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Abstract

The present invention relates to the field of a sauce residue reclamation application, in particular to a method for extracting nutrient substances, such as grease, protein, dietary fiber, soy isoflavone which has high nutrient value and the like from sauce residue. The present invention uses a advanced two phase solvent extraction technology and an enzymolysis technology to extract the components in the sauce residue, such as the grease, the protein, the dietary fiber, the soy isoflavone which has high nutrient value, etc. The present invention meets the requirement of feed protein of the feed production industry and also obtains additives with high nutrient value, such as the dietary fiber and the soy isoflavone and the grease required by the energy source industry, thus realizing the high value resource conversation of the sauce residue. The present invention not only saves the resource, but also takes effect on protecting the environment.

Description

field of invention [0001] The invention belongs to the field of resource utilization of soy sauce residues, and in particular relates to a method for extracting oil, protein, dietary fiber, soybean isoflavones and other nutritional substances in soy sauce residues by using soy sauce residues. Background technique [0002] Soy sauce originated in my country and is a traditional condiment with a long history of thousands of years. It is mainly made by fermenting soybeans, flour and other raw materials. my country is a big producer of soy sauce, and its current annual output has reached 5 million tons, accounting for more than 60% of the world's total annual output. With the rapid development of soy sauce industry, the treatment of soy sauce waste residue has increasingly become a difficult problem that soy sauce production enterprises need to solve urgently. According to reports, a soy sauce factory with an annual output of 5,000 tons can produce 1,500 tons of wet soy sauce r...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/28A23L33/185A23L33/21
Inventor 万印华陈向荣周浩力苏仪马光辉苏志国崔占峰
Owner INST OF PROCESS ENG CHINESE ACAD OF SCI
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