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Method for removing impurities from soybean molasses

A soybean molasses and impurity technology, applied in application, food preparation, food science and other directions, can solve the problems of large investment, complex process and high equipment safety requirements, and achieve the effect of less equipment investment, simple operation and reasonable process design.

Inactive Publication Date: 2014-08-06
SHANDONG WONDERFUL IND GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Method (1) uses two organic solvents, n-hexane and ethanol, the process is relatively complicated, the equipment safety requirements are high, and the investment is relatively large; method (2) removes impurities step by step, which requires high filtration equipment and repeated investment in equipment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Example 1: (1) put soybean molasses into a stirring reactor, add water to dilute to sugar content of 15, and heat to 50°C; (2) adjust pH to 2.5 with 10% citric acid; (3) add mass percentage 1% activated carbon, and react for 30 minutes; (4) add 2% perlite by mass, and stir evenly; (5) pre-coat a layer of perlite on the filter cloth of the plate and frame filter press, and then add the The feed liquid is filtered, and the filtration pressure is 0.2-0.5MPa; (6) The filtered filtrate is a clear and transparent brown syrup.

Embodiment 2

[0018] Example 2: (1) put soybean molasses into a stirred reactor, add water to dilute to 18 sugar content, and heat to 55°C; (2) adjust the pH to 3.5 with 10% sulfuric acid; (3) add a mass percentage of 1.4% activated carbon, react for 43 minutes; (4) add 2% diatomite by mass percentage, stir well; (5) pre-coat a layer of diatomite on the filter cloth of the plate and frame filter press, and then add the The final feed liquid is filtered, and the filtration pressure is 0.4-0.7MPa; (6) The filtered filtrate is a clear and transparent brown syrup.

Embodiment 3

[0019] Example 3: (1) Put soybean molasses into a stirred reactor, add water to dilute to 25 sugar content, and heat to 70°C; (2) Use 10% nitric acid to adjust the pH to 4.0; (3) Add a mass percentage of 3% activated carbon, react for 70 minutes; (4) add 3% activated clay and stir evenly; (5) pre-coat a layer of activated clay on the filter cloth of the plate and frame filter press, and then add the reacted The feed liquid is filtered, and the filtration pressure is 0.4-0.7MPa; (6) The filtered filtrate is a clear and transparent brown syrup.

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PUM

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Abstract

The invention provides a method for removing impurities from soybean molasses. The soybean molasses is a byproduct processed by soybean protein concentrate through a fermentation method. The method comprises the following process steps: adding water and diluting, and heating to the temperature of 50-70 DEG C; regulating the pH value by using an acid, and adding activated carbon for reacting; adding a filter aid, uniformly stirring, and filtering; and obtaining brown syrup. The method has the advantages that lipoids in the soybean molasses are completely removed, a removal rate of the proteins is over 80 percent, a subsequent discoloring and desalting treatment process is promoted, the process is reasonable in design, the equipment investment is low, and the operation is simple.

Description

technical field [0001] The invention relates to a technology for separating food raw materials, in particular to a method for removing impurities from soybean molasses. Background technique [0002] Soybean molasses is a by-product of the production of alcohol concentrated protein, which contains about 60% oligosaccharides, about 5%-8% lipids, 6%-8% proteins, 0.5%-2% isoflavones, and 3%- saponins 8%, and various sugars such as pectin and arabinogalactose. Due to its complex composition, the appearance of soybean molasses is a brown opaque viscous liquid with a sweet and bitter taste. Soy oligosaccharides contained in soybean molasses have high health value, but its sensory properties limit its application. Therefore, other impurities except oligosaccharides must be removed to prepare pure oligosaccharide products before they can be widely used in the fields of food and health care products. [0003] At present, there are two main methods of removing impurities reported in...

Claims

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Application Information

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IPC IPC(8): A23L1/015A23L1/09A23L5/20
CPCA23L5/20A23L29/30
Inventor 刘季善于文华田翔赵成董焕政
Owner SHANDONG WONDERFUL IND GROUP