Method for extracting melanoidin from soybean paste residue cake
A technology of melanin and soybean paste, which is applied in food extraction, food preparation, food science, etc., can solve problems such as high water content, pollute the environment, and be easily spoiled, so as to avoid pollution and increase added value
Inactive Publication Date: 2014-03-12
NORTHEAST AGRICULTURAL UNIVERSITY
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Problems solved by technology
It is produced in the process of food cooking and production and processing. The formation of melanin can improve the color and flavor of food. Soybean sauce residue cake is the waste of soy sauce fermentation and hydraulic pressing. During the fermentation process, melanin is formed. Due to the high salt content of soybean paste cake, it is directly used as feed, and because of its high water content, it is easy to spoil and pollute the environment
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[0021] 1. Materials and methods
[0022] 1.1 Materials and reagents
[0023] Soybean paste cake provided by Harbin Zhengyanghe Sauce Factory
[0024] 1.2 Experimental equipment
[0025] pHS-25 acidity meter Shanghai Weiye Instrument Factory
[0026] Electronic Analytical Balance Merlot-Toledo Instruments (Shanghai) Co., Ltd.
[0027] Precision Electric Mixer Jiangsu Jintan City Ronghua Instrument Manufacturing Co., Ltd.
[0028] Electric constant temperature water bath Yuyao Dongfang Electrical Instrument Factory
[0029] 722S Spectrophotometer Shanghai Precision Scientific Instrument Co., Ltd.
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The invention discloses a method for extracting melanoidin from a soybean paste residue cake, and belongs to the technical field of food processing. The method comprises the following steps that (1) the dried soybean paste residue cake is smashed, sieved and degreased; (2) a certain amount of alcohol solution is added to the degreased soybean paste residue cake, and mixed; a soybean paste residue cake mixed solution is obtained; and (3) the soybean paste residue cake mixed solution is subjected to ultrasonic-assisted extraction; an extracting solution is obtained; the extracting solution is subjected to centrifugal separation; a supernatant is obtained; the supernatant is subjected to vacuum concentration and freeze drying; and the melanoidin is obtained. The method takes the soybean paste residue cake as an extracting raw material, and the melanoidin is extracted by an ultrasonic-assisted alcohol method, so that pollution and resource waste are avoided, a waste material is fully used and recycled, and an additional value of a product is increased.
Description
technical field [0001] The invention belongs to the technical field of food processing, and mainly relates to a method for extracting melanin from soybean paste residue cake. Background technique [0002] Melanin is the final product of the Maillard reaction, a brown substance composed of irregular macromolecules, and exists in different ways, also known as melanoidin, widely distributed in the diet, such as coffee, cocoa, bread, Malt, honey, etc. are closely related to human beings. It is produced in the process of food cooking and production and processing. The formation of melanin can improve the color and flavor of food. Soybean sauce residue cake is the waste of soy sauce fermentation and hydraulic pressing. During the fermentation process, melanin is formed. Due to the high salt content of soybean paste cake, it is directly used as feed, and because of its high water content, it is easy to spoil and pollute the environment. In order to avoid pollution and make full u...
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Login to View More IPC IPC(8): A23L1/20A23L11/00
CPCA23L11/07A23V2002/00A23V2300/14
Inventor 许晶江连洲金花张晓松李杨赵青山齐宝坤张永忠刘淑兰
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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