Bleaching method of soy sauce residues

A technology for soy sauce residue and slurry, which is applied in the field of bleaching of soy sauce residue, can solve problems such as limiting the effective improvement of whiteness, and achieve the effects of low consumption, improved bleaching effect, and slowing down ineffective decomposition.

Inactive Publication Date: 2012-10-31
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Base catalysis and transition metal ions (down to 10 -9 mol / L) to H 2 o 2 The ineffective decomposition and the formation of secondary chromophores limit the effective improvement of whiteness

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Defatted soy sauce residue (10g) ground through a 80-mesh sieve and water (100g) were mixed to form a slurry at a water-to-material mass ratio of 10:1. Under constant temperature stirring at 50°C, the initial pH was adjusted to 8, and 1% of the mass fraction of the slurry was added H 2 o 2 , after bleaching for 0.5h, filter, wash the soy sauce residue with water, and finally wash with ascorbic acid solution and filter until the filtrate is weakly acidic (pH is 4). The Color Touch PC residual ink tester found that the ISO whiteness of the soy sauce residue was only increased from 15.83 to 16.06. After 6 months, the ISO whiteness value of the bleached soy sauce residue stored at room temperature and protected from light decreased slightly.

Embodiment 2

[0027] The defatted soy sauce residue (10g) that has been ground through a 80 mesh sieve and water (50g) are mixed into a slurry with a water-to-material mass ratio of 5:1, and then add disodium edetate accounting for 2% of the slurry mass fraction to adjust the pH 6. Stir at a constant temperature of 80°C for 1.5 hours to remove the transition metal ions in the soy sauce residue, filter the slurry, wash the filtered soy sauce residue with water 10 times, and then mix the soy sauce residue (10g) with water (50g) into water The new slurry with a material mass ratio of 5:1 is adjusted to an initial pH of 9 under constant temperature stirring at 80°C, and the H that accounts for 3% of the new slurry mass fraction 2 o 2 Add it to the new slurry at one time, after bleaching for 3 hours, filter, wash the soy sauce residue with water, and finally wash with ascorbic acid solution and filter until the filtrate is weakly acidic (pH 6). It was found by atomic absorption spectrometer tha...

Embodiment 3

[0029] Grind the defatted soy sauce residue (10g) of 80 mesh sieves and water (70g) and mix into slurry with the water material mass ratio of 7: 1, then add the pentasodium diethylenetriaminepentaacetic acid that accounts for 0.5% of slurry mass fraction, regulate pH 8, stirred at 80°C for 1 hour to remove the transition metal ions in the soy sauce residue, filtered the slurry, washed the filtered soy sauce residue 8 times, and then mixed the soy sauce residue (10g) with water (80g) to form water The new slurry whose material mass ratio is 8: 1, under 90 ℃ of constant temperature stirring, adds the Mg that accounts for described new slurry mass fraction and is 2.5% 2 SiO 4 , adjust the initial pH 11, will account for 2% of the new slurry mass fraction of H 2 o 2 Divide it into 4 sections on average and add it to the slurry. After bleaching for 4 hours, filter it, wash the soy sauce residue with water, and finally wash it with ascorbic acid solution until the filtrate is weak...

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PUM

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Abstract

The invention provides a bleaching method of soy sauce residues, which comprises the following steps: mixing soy sauce residues with water to obtain slurry, adding disodium ethylene diamine tetraacetate or diethylenetriamine pentaacetic acid pentasodium salt to regulate the pH value to 5-8, stirring at the constant temperature of 50-90 DEG C for 0.5-1.5 hours, and removing transition metal ions in the soy sauce residues; filtering the slurry to obtain the soy sauce residues, washing the soy sauce residues with water, and mixing the soy sauce residues with water to obtain new slurry; stirring at the constant temperature of 50-90 DEG C, adding silicates and magnesium salts respectively accounting for 0-5% and 0-2.5% of the mass of new slurry to regulate the pH value to 8-12, and adding H2O2to the new slurry at one time or multiple times; and after bleaching for 0.5-4 hours, filtering, washing the soy sauce residues with water, washing with ascorbic acid solution, and filtering until the filtrate presents dilute acid properties. The bleaching method has the advantages of high bleaching efficiency, stable effect and low cost.

Description

technical field [0001] The invention relates to the technical field of utilization of soy sauce residue, in particular to a bleaching method of soy sauce residue. Background technique [0002] Soy sauce residue is a by-product of soy sauce production, which is rich in nutrients (dry basis, crude fat content 7.4%-8.6%, crude protein 19.5%-25.8%, reducing sugar 10.7%-12.3%, crude fiber 48.3%), net energy High and low in price, it is a dietary fiber resource with great potential. But it has dark color, many impurities, and heavy smell. It needs to be bleached in the application of feed or food to improve its application and economic value. Use H 2 o 2 Bleaching, which oxidizes and decomposes colored substances (carotenoids, carotene, soybean oil, etc.) into low-molecular aldehydes, carboxylic acids, carbon dioxide, etc. 2 o 2 Bleaching not only has good bleaching effect and stability, but also is non-toxic, odorless, and has no pollution to the environment. It can also pla...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/277A23K1/00A23L5/49
Inventor 钟振声陈钰赵智
Owner SOUTH CHINA UNIV OF TECH
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