Method for continuously producing whey soy proteins through soy whey water

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...

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 precipitate and be removed. , leading to a decrease in the final yield of soybean whey protein; the pH value of pre-membrane pretreatment is not adjusted, but the pH value is changed from 4.6±0.2 to 2-4, which will easily lead to membrane fouling and affect the quality of the final product; in addition, The precipitation link in pre-membrane pretreatment is a batch process, and each batch of feed liquid precipitation takes 3 hours, which is likely to cause serious feed liquid rancidity, affect the quality and yield of the final product, and also cause membrane pollution in the subsequent steps. And it leads to a long period of membrane pretreatment