Method of producing bean pulp hydrolysate in enzyme-acid method

Abstract

The invention relates to the technical field of bioengineering, and particularly discloses a method of producing bean pulp hydrolysate in an enzyme-acid method. The method of producing the bean pulp hydrolysate in the enzyme-acid method makes bean pulp as raw material and is characterized in that water is added to the bean pulp, temperature is controlled, and emulsification is conducted; the temperature is lowered, the pH value is adjusted, heat preservation is conducted, and enzymolysis is conducted; acid is added, and the temperature is raised; the temperature is controlled, pressure is kept, and acidolysis is conducted; the bean pulp hydrolysate is obtained after temperature lowering and filtering. According to the method of producing the bean pulp hydrolysate in the enzyme-acid method, proteolysis is complete, the reaction condition is moderate, controllability is strong, damage to amino acid is low, the bean pulp hydrolysate is golden yellow, the yield is high, quality is good, the content of amino nitrogen, total nitrogen and available nitrogen is high, and the method of producing the bean pulp hydrolysate in the enzyme-acid method is suitable for being popularized and applied widely.

Description

(1) Technical field

[0001] The invention relates to the technical field of bioengineering, in particular to a method for producing soybean meal hydrolyzate by enzymatic acid method. (2) Background technology

[0002] Soybean meal hydrolyzate, also known as Dou Nong, is obtained by hydrolysis of defatted soybean meal. It is rich in amino acids, nucleic acids, vitamins and inorganic salts, etc. It is an important raw material for microbial fermentation industry as a liquid organic nitrogen source and biotin.

[0003] Soybean meal contains 40-44% crude protein, so it has a wide range of uses. It can be directly used to produce edible soybean powder. The production method of strong acid, high concentration, high temperature and pressure is used to hydrolyze soybean meal protein products (commonly known as soybean meal hydrolyzate).

[0004] Different production methods of soybean meal hydrolyzate lead to great differences in yield and product quality, which directly affect ...

Examples

Embodiment 1

[0029] (1) Crush the soybean meal, add 2.0 times of water, raise the temperature to 80°C, and keep it warm for 3 hours;

[0030] (2) Cool down to 40°C, adjust the pH to 5.0, add 0.2% papain, and hydrolyze at 40°C for 60 minutes;

[0031] (3) Add 0.4% special enzyme for soybean meal hydrolysis to incubate for 6 hours under the condition of raising the temperature to 55°C and adjusting the pH to 8.0;

[0032] (4) Cool down to 30°C and slowly add sulfuric acid with 0.2 times the amount of soybean meal dropwise under stirring;

[0033] (5) Heat up to 95°C, keep warm and acidify for 20 hours;

[0034] (6) Cool down to 28°C and filter to obtain the finished product. The amino nitrogen content of the finished product is 3.3g / 100ml, the total nitrogen content can reach 4.5g / 100ml, and the appearance of the product is golden yellow. At the same time, the yield is 2.4t / t, and the available nitrogen is 93%.

Embodiment 2

[0036] (1) Crush the soybean meal, add 2.5 times of water, raise the temperature to 85°C, and keep it warm for 5 hours;

[0037] (2) Cool down to 42°C, adjust the pH to 5.0, add 0.3% papain, and hydrolyze at 45°C for 60 minutes;

[0038] (3) Under the conditions of raising the temperature to 55°C and adjusting the pH to 8.0, add 0.3% special enzyme for hydrolysis of soybean meal for 6 hours;

[0039] (4) Cool down to 30°C and slowly add sulfuric acid with 0.2 times the amount of soybean meal dropwise under stirring;

[0040] (5) Heat up to 105°C, keep warm and acidify for 20 hours;

[0041] (6) Cool down to 25°C and filter to obtain the finished product. The amino nitrogen content of the finished product is 3.5g / 100m, the total nitrogen content can reach 4.8g / 100ml, and the appearance of the product is golden yellow. At the same time, the yield is 2.6t / t, and the available nitrogen is 95%. .

Embodiment 3

[0043] (1) Crush the soybean meal, add 3 times of water, raise the temperature to 90°C, and keep it warm for 4 hours;

[0044] (2) Cool down to 45°C, adjust the pH to 5.0, add 0.5% papain, and hydrolyze for 60 minutes at 45°C;

[0045] (3) Add 0.6% special enzyme for soybean meal hydrolysis to incubate for 6 hours under the condition of raising the temperature to 55°C and adjusting the pH to 8.0;

[0046] (4) Cool down to 30°C and slowly add sulfuric acid with 0.4 times the amount of soybean meal dropwise under stirring;

[0047] (5) Heat up to 100°C, keep warm and acidify for 18 hours;

[0048] (6) Cool down to 30°C and filter to obtain the finished product. The amino nitrogen content of the finished product is 3.4g / 100ml, the total nitrogen content can reach 4.7g / 100ml, and the appearance of the product is golden yellow. At the same time, the yield is 2.5t / t, and the available nitrogen is 94%. .

(1) Technical field

[0001] The invention relates to the technical field of bioengineering, in particular to a method for producing soybean meal hydrolyzate by enzymatic acid method. (2) Background technology

[0002] Soybean meal hydrolyzate, also known as Dou Nong, is obtained by hydrolysis of defatted soybean meal. It is rich in amino acids, nucleic acids, vitamins and inorganic salts, etc. It is an important raw material for microbial fermentation industry as a liquid organic nitrogen source and biotin.

[0003] Soybean meal contains 40-44% crude protein, so it has a wide range of uses. It can be directly used to produce edible soybean powder. The production method of strong acid, high concentration, high temperature and pressure is used to hydrolyze soybean meal protein products (commonly known as soybean meal hydrolyzate).

[0004] Different production methods of soybean meal hydrolyzate lead to great differences in yield and product quality, which directly affect ...

Examples

Embodiment 1

[0029] (1) Crush the soybean meal, add 2.0 times of water, raise the temperature to 80°C, and keep it warm for 3 hours;

[0030] (2) Cool down to 40°C, adjust the pH to 5.0, add 0.2% papain, and hydrolyze at 40°C for 60 minutes;

[0031] (3) Add 0.4% special enzyme for soybean meal hydrolysis to incubate for 6 hours under the condition of raising the temperature to 55°C and adjusting the pH to 8.0;

[0032] (4) Cool down to 30°C and slowly add sulfuric acid with 0.2 times the amount of soybean meal dropwise under stirring;

[0033] (5) Heat up to 95°C, keep warm and acidify for 20 hours;

[0034] (6) Cool down to 28°C and filter to obtain the finished product. The amino nitrogen content of the finished product is 3.3g / 100ml, the total nitrogen content can reach 4.5g / 100ml, and the appearance of the product is golden yellow. At the same time, the yield is 2.4t / t, and the available nitrogen is 93%.

Embodiment 2

[0036] (1) Crush the soybean meal, add 2.5 times of water, raise the temperature to 85°C, and keep it warm for 5 hours;

[0037] (2) Cool down to 42°C, adjust the pH to 5.0, add 0.3% papain, and hydrolyze at 45°C for 60 minutes;

[0038] (3) Under the conditions of raising the temperature to 55°C and adjusting the pH to 8.0, add 0.3% special enzyme for hydrolysis of soybean meal for 6 hours;

[0039] (4) Cool down to 30°C and slowly add sulfuric acid with 0.2 times the amount of soybean meal dropwise under stirring;

[0040] (5) Heat up to 105°C, keep warm and acidify for 20 hours;

[0041] (6) Cool down to 25°C and filter to obtain the finished product. The amino nitrogen content of the finished product is 3.5g / 100m, the total nitrogen content can reach 4.8g / 100ml, and the appearance of the product is golden yellow. At the same time, the yield is 2.6t / t, and the available nitrogen is 95%. .

Embodiment 3

[0043] (1) Crush the soybean meal, add 3 times of water, raise the temperature to 90°C, and keep it warm for 4 hours;

[0044] (2) Cool down to 45°C, adjust the pH to 5.0, add 0.5% papain, and hydrolyze for 60 minutes at 45°C;

[0045] (3) Add 0.6% special enzyme for soybean meal hydrolysis to incubate for 6 hours under the condition of raising the temperature to 55°C and adjusting the pH to 8.0;

[0046] (4) Cool down to 30°C and slowly add sulfuric acid with 0.4 times the amount of soybean meal dropwise under stirring;

[0047] (5) Heat up to 100°C, keep warm and acidify for 18 hours;

[0048] (6) Cool down to 30°C and filter to obtain the finished product. The amino nitrogen content of the finished product is 3.4g / 100ml, the total nitrogen content can reach 4.7g / 100ml, and the appearance of the product is golden yellow. At the same time, the yield is 2.5t / t, and the available nitrogen is 94%. .