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Method for processing soy sauce residue into feed major ingredient

A processing method and technology of soy sauce residue, which are applied in the field of processing of soy sauce residue and can solve the problem of high production cost

Inactive Publication Date: 2012-08-15
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the amount of enzyme added to this treatment method is 1.0% to 4.0% of the total weight of slag water, and the production cost is relatively high.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: a kind of processing method that soy sauce residue is made feed, it comprises the following steps:

[0021] (1) Adding water to crush: add water with a weight ratio of 1:3 between soy sauce residue and water to the soy sauce residue, and stir evenly for crushing;

[0022] (2) Enzymolysis: add dextranase and pectinase to the water-added soy sauce slag in an amount of 0.5‰ of the total weight of the slag-water mixture (the weight ratio of dextranase and pectinase is 1: 1) Stir to mix evenly, and then carry out enzymatic hydrolysis at 40°C for 6 hours.

[0023] (3) Filtration: Preliminary dehydration of the enzymatically hydrolyzed soy sauce residue obtained in step (2), and separation of residue and water;

[0024] (4) Pressing: press 60 tons of soy sauce residue obtained in step (3) for 1 hour to obtain soy sauce residue, the moisture content of which is 44%;

[0025] (5) Dry to obtain feed.

Embodiment 2

[0026] Embodiment 2: a kind of processing method that soy sauce residue is made feed, it comprises the following steps:

[0027] (1) Water crushing: add soy sauce residue to water with a weight ratio of 1:2 to the soy sauce residue, and stir evenly for crushing;

[0028] (2) Enzymolysis: add dextranase and pectinase to the water-added soy sauce slag in an amount of 1‰ of the total weight of the slag-water mixture (the weight ratio of dextranase and pectinase is 1: 2) Stir to mix evenly, and then carry out enzymatic hydrolysis at 50°C for 3 hours.

[0029] (3) Filtration: Preliminary dehydration of the enzymatically hydrolyzed soy sauce residue obtained in step (2), and separation of residue and water;

[0030] (4) Pressing: press 120 tons of soy sauce residue obtained in step (3) for 2 hours to obtain soy sauce residue, the moisture content of which is 36%;

[0031] (5) Dry to obtain feed.

Embodiment 3

[0032] Embodiment 3: a kind of processing method that soy sauce residue is made feed, it comprises the following steps:

[0033] (1) Adding water to crush: add water with a weight ratio of 1:1 between soy sauce residue and water to the soy sauce residue, and stir evenly for crushing;

[0034] (2) Enzymolysis: Add dextranase and pectinase to the water-added soy sauce slag in an amount of 2‰ of the total weight of the slag-water mixture (the weight ratio of dextranase and pectinase is 1: 3) Stir to mix evenly, and then carry out enzymatic hydrolysis at 55°C for 1 hour.

[0035] (3) Filtration: Preliminary dehydration of the enzymatically hydrolyzed soy sauce residue obtained in step (2), and separation of residue and water;

[0036] (4) Pressing: press 160 tons of soy sauce residue obtained in step (3) for 2 hours to obtain soy sauce residue, the moisture content of which is 35%;

[0037] (5) Dry to obtain feed.

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PUM

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Abstract

The invention discloses a method for processing soy sauce residue into a feed major ingredient. The method comprises the following steps of: (1) adding water and crushing: adding water into the soy sauce residue, uniformly stirring and crushing; (2) performing enzymolysis: adding glucanase and pectinase into the soy sauce residue with water, uniformly stirring and mixing, and preserving heat for fermentation; (3) filtering: performing primary water drainage of the soy sauce residue after the enzymolysis in the step (2), and separating residue from water; (4) squeezing: squeezing the soy sauce residue obtained by the step (3) under high pressure to further remove water; and (5) drying: drying the soy sauce residue obtained by the step (4) to obtain the major ingredient of an animal feed.

Description

technical field [0001] The invention relates to a processing method for soy sauce dregs, in particular to a processing method for recyclable soy sauce dregs which can be used as the main feed material. Background technique [0002] Soy sauce dregs is a by-product of soy sauce fermentation, with an annual output of nearly 2 million tons. Its main components are water, carbohydrates, salt, fat, protein, etc. The chemical composition of soy sauce dregs from different soy sauce manufacturers is quite different. It is mainly related to the ratio of soy sauce Daqu and the fermentation process. Generally speaking, the protein content in soy sauce residue is 16%-25% (on a dry basis, the same below), the total sugar content is 10%-30%, the salt content is 18%-30%, and the oil content is 5%- 20%. Due to the high moisture content of soy sauce residue, generally between 60% and 80%, it is not conducive to transportation, and it is easy to spoil and deteriorate, resulting in a strong p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K1/06A23K10/38
CPCY02P60/87
Inventor 崔春赵谋明彭睆睆徐欢欢
Owner SOUTH CHINA UNIV OF TECH
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