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Method for simultaneously extracting oil fat and soy isoflavone from soy sauce residues

A technology of soybean isoflavones and soy sauce residue, which is applied in the directions of fat oil/fat production and fat production, to achieve the effects of improving extraction efficiency, shortening extraction time and improving process efficiency

Active Publication Date: 2014-12-24
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

[0004] In view of the above problems, the purpose of the present invention is to integrate two-phase solvent extraction technology and ultrasonic extraction technology for the extraction of oil and soybean isoflavones in soy sauce residue, which can effectively make up for the shortcomings of the existing single technology and significantly improve process efficiency. reduce manufacturing cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Add the desalted, dried and pulverized soy sauce residue into a two-liquid phase extractor equipped with an ultrasonic generating device, and then add n-heptane and 65% ethanol aqueous solution at the same time, wherein the soy sauce residue and n-heptane The weight ratio of soy sauce residue to ethanol aqueous solution is 1:12; the soy sauce residue is extracted at a temperature of 30°C, ultrasonically treated for 20 minutes, and the ultrasonic frequency is 40KHz, the power required to process 1L of feed liquid 1000W. The ultrasonic pulse is on for 10 seconds and off for 10 seconds. After the extraction is completed, the extraction mixture is obtained; the extraction mixture is added to the filtration and separation device, the filter residue is defatted soy sauce residue, and the filtrate is divided into upper and lower phases. The phase filtrate was distilled under reduced pressure to recover the solvent, the extraction rate of the obtained crude oil was 91.13%, the ...

Embodiment 2

[0017] Add the desalted, dried and pulverized soy sauce residue into a two-liquid phase extractor equipped with an ultrasonic generating device, and then simultaneously add n-hexane and methanol aqueous solution with a concentration of 70% by volume, wherein the weight of soy sauce residue and n-hexane The ratio is 1:15, the weight ratio of soy sauce residue to methanol aqueous solution is 1:8; the soy sauce residue is extracted at a temperature of 25°C, ultrasonically treated for 10 minutes, the ultrasonic frequency is 20KHz, and the power required to process 1L of feed liquid is 1500W . The ultrasonic pulse is on for 5 seconds and off for 5 seconds. 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, the filtrate is divided into upper and lower phases, and the two phases after liquid separation are separated The phase filtrate was subjecte...

Embodiment 3

[0019] Add the desalted, dried and pulverized soy sauce residue into a two-liquid phase extractor equipped with an ultrasonic generating device, and then add n-heptane and 90% ethanol aqueous solution at the same time, wherein the soy sauce residue and n-heptane The weight ratio of the soy sauce residue to the ethanol aqueous solution is 1:13; the soy sauce residue is extracted at a temperature of 20°C, ultrasonically treated for 15 minutes, and the ultrasonic frequency is 50KHz, and the power required to process 1L of feed liquid It is 800W. Stop for 10 seconds, 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, the filtrate is divided into upper and lower phases, and the two-phase filtrate after liquid separation is recovered by vacuum distillation. solvent, the extraction rate of the obtained crude oil was 89.30%, the extraction rate of ...

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Abstract

The invention belongs to the field of resource utilization of soy sauce residues, and in particular relates to a method for simultaneously extracting substances such as oil fat and soy isoflavone from the soy sauce residues by utilizing the soy sauce residues. By the method, a two-phase solvent extraction technology and an ultrasonic extraction technology are combined to be used for extraction of the oil fat and the soy isoflavone from the soy sauces, so that the defect of the existing single technique can be effectively overcome, the extraction process is greatly simplified, the extraction time is shortened, the process efficiency is obviously improved, and the production cost is reduced.

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 in soy sauce residues and soybean isoflavones with various physiological activities by using soy sauce residues. Background technique [0002] As the world's resources and energy become increasingly tense, my country's process of resource utilization of industrial biological waste is gradually accelerating. How to make the best use of everything, turn waste into treasure, and achieve zero pollution and zero discharge is an important direction for the sustainable development of my country's fermentation industry. As one of the typical representatives of industrial biological waste in my country, soy sauce residue is not only a large amount, but also rich in crude protein, crude fiber, crude fat and other active components, and is an ideal high-value conversion raw material. [0003] In recent years, many research...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B1/00C11B1/02C11B1/10
Inventor 陈向荣骆怡洁万印华齐本坤杭晓风
Owner INST OF PROCESS ENG CHINESE ACAD OF SCI