Method and equipment for extracting isoflavone, saponin and oligosaccharide from soy molasses

Abstract

The invention provides a method and equipment for extracting isoflavone, saponin and oligosaccharide from soy molasses. The method comprises the following steps: a, heating the soy molasses, and hydrolyzing soy protein in the soy molasses through alkaline protease; b, carrying out inactivation treatment on the alkaline protease; c, separating enzyme deactivation liquid which is subjected to inactivation treatment, and separating out soy isoflavone; d, carrying out adsorption treatment on the separated clean liquid through adsorbent resin, so as to obtain adsorption liquid; e, washing the adsorbent resin, and distilling the washed washing liquid; f, separating the distilled washing liquid to obtain soy saponin; g, carrying out dechloridation treatment on the adsorption liquid which is subjected to adsorption treatment through an electrodialysis plant; and h, orderly evaporating, concentrating and separating the adsorption liquid which is subjected to dechloridation treatment, so as to obtain the soy oligosaccharide. By adopting the method provided by the invention, extraction of the soy isoflavone, the saponin and the oligosaccharide is achieved; deep development and utilization of the soy molasses are achieved; waste of resources is reduced.

Description

technical field [0001] The invention relates to the technical field of soybean by-product processing, in particular to a method and equipment for extracting isoflavones, saponins and oligosaccharides from soybean molasses. Background technique [0002] Soy molasses is a by-product of the alcoholic production of soy protein concentrate. Soybean molasses is viscous and dark in color. Dehydrated soybean molasses generally contains 6%-8% crude protein (lipoprotein, glycoprotein, trypsin inhibitor), 5%-8% lipid substances (including glycerides, phospholipids and phytosterols), 7%-9% Ash content, 6%-15% soybean saponin, 1.5%-2.5% soybean isoflavones, and oligosaccharides, among which isoflavones, saponins and oligosaccharides are beneficial ingredients. [0003] Specifically, soybean oligosaccharides is a general term for soluble sugars in soybeans, mainly including sucrose, raffinose and stachyose, wherein raffinose and stachyose are functional oligosaccharides that have the ef...

AI Technical Summary

Problems solved by technology

However, at present, many domestic enterprises have not carried out in-depth development and utilization of soybean molasses, resulting in a large waste of resources

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