Method for continuously producing whey soy proteins through soy whey water

A technology of soybean whey protein and soybean whey water, which is applied in the direction of peptide preparation methods, chemical instruments and methods, organic chemistry, etc., can solve the problems affecting the quality and yield of final products, the reduction of soybean whey protein yield, and the impact on the final product. Product quality and other issues, to avoid long-term batch precipitation, reduce membrane pollution, and shorten the production cycle

Active Publication Date: 2013-05-22
秦向东
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The 100°C high-temperature sterilization treatment in the pre-film pretreatment is a step with extremely high energy consumption, because the soybean whey water at this time has not been concentrated, and the volume of the feed liquid is large, so the energy consumption is high when heated to high temperature. Before the ultrafiltration membrane, it is necessary to cool down to meet the temperature requirements of the ultrafiltration membrane, so the refrigeration further increases the energy consumption; and the high-temperature sterilization treatment in the pre-membrane pretreatment will cause a lot of soybean whey protein to denature and

Method used

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Effect test

Embodiment 1

[0026] Embodiment 1, Method for continuous production of soybean whey protein from soybean whey water by ultrafiltration membrane method

[0027] A method for continuous production of soybean whey protein from soybean whey water by ultrafiltration membrane method, comprising the following steps:

[0028] Step 1, pre-membrane pretreatment: remove foam from soybean whey water by overflow method, adjust pH value to 5.0, use decanter separator to remove insoluble suspended matter, and use plate heat exchanger to cool and adjust temperature to 55°C to obtain clarified soy whey water;

[0029] Step 2, ultrafiltration membrane concentration: The clarified soybean whey water is continuously concentrated using a material separation membrane with a molecular weight cut-off of 1,000 to 20,000, a membrane material of polyethersulfone, and a roll-type membrane, so that the volume of the soybean whey water The concentration factor is 20 times, and the ultrafiltration membrane concentrat...

Embodiment 2

[0031] Embodiment 2, Method for continuous production of soybean whey protein from soybean whey water by ultrafiltration membrane method

[0032] A method for continuous production of soybean whey protein from soybean whey water by ultrafiltration membrane method, comprising the following steps:

[0033] Step 1, pre-membrane pretreatment: vacuumize the soybean whey water to remove foam, adjust the pH value to 10.0, use a butterfly separator to remove insoluble suspended matter, and use a plate heat exchanger to cool and adjust the temperature to 20°C to obtain clarified soy whey water;

[0034] Step 2, ultrafiltration membrane concentration: The clarified soybean whey water is continuously concentrated using a material separation membrane with a molecular weight cut-off of 1,000 to 20,000, a membrane material of polysulfone, and a hollow fiber membrane, so that the volume of the soybean whey water is concentrated The multiple is 2 times, and the ultrafiltration membrane c...

Embodiment 3

[0036] Embodiment 3, Method for continuous production of soybean whey protein from soybean whey water by ultrafiltration membrane method

[0037] A method for continuous production of soybean whey protein from soybean whey water by ultrafiltration membrane method, comprising the following steps:

[0038] Step 1, pre-membrane pretreatment: Add defoamer to soybean whey water to remove foam, adjust pH value to 8.0, use tubular separator to remove insoluble suspended matter, and use tubular heat exchanger to cool and adjust the temperature to 40°C , to obtain clarified soybean whey water;

[0039] Step 2, ultrafiltration membrane concentration: The clarified soybean whey water is continuously concentrated using a material separation membrane with a molecular weight cut-off of 1,000-20,000, a polyamide composite membrane, and a tubular membrane, so that the soybean whey water The volume concentration factor is 10 times, and the ultrafiltration membrane concentrate is obtained;...

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Abstract

The invention provides a method for continuously producing whey soy proteins through soy whey water. The method comprises the following steps: adjusting the pH (Potential Of Hydrogen) value of the soy whey water to 5.0 to 10.0; removing insoluble suspended solids by a separator, so as to obtain the clear soy whey water, thereby meeting the requirement of feeding the soy whey water to an ultrafiltration membrane or a nanofiltration membrane, and ensuring that an ultrafiltration membrane or nanofiltration membrane separating system runs normally; concentrating the clear soy whey water by the ultrafiltration membrane or the nanofiltration membrane to obtain the membrane concentrate solution; heating the membrane concentrate solution to reach 80 to 155 DEG C; sterilizing; and then carrying out spray-drying, so as to obtain the whey soy protein powder. The method provided by the invention is low in energy consumption and high in product yield, avoids the batch-type long-term settling of the feed liquid, can be carried out to continuously preprocess the feed liquid, effectively prevents the feed liquid from rancidity and prevents the membrane from polluting, reduces the production period and improves the production efficiency.

Description

[0001] technical field [0002] The invention relates to a method for producing edible protein, in particular to a method for continuously producing soybean whey protein from soybean whey water. Background technique [0003] Soy whey water is a by-product produced when using low-temperature defatted soybean meal to produce soybean protein isolate by alkali-dissolving and acid-precipitating method. For every ton of soy protein isolate product produced, about 30 tons of soy whey water will be produced. A production plant with an annual output of 10,000 tons of soybean protein isolate needs to discharge more than 1,000 tons of soybean whey water every day (COD is more than 20,000, and the solid content is about 2%). The main component is soybean whey protein accounting for 20% of the total solid content. (4 tons / day) and soybean oligosaccharides (12 tons / day) accounting for 62% of the total solid content. [0004] The content of organic matter in soybean whey water is very hi...

Claims

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Application Information

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IPC IPC(8): C07K14/415C07K1/34
Inventor 秦向东
Owner 秦向东
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