Method for preparing soybean whey oligosaccharide through coupling of heating, flocculating, air floating and ultra-filtering

A soybean oligosaccharide and soybean technology, which is applied in the preparation of oligosaccharides and sugar derivatives, chemical instruments and methods, etc., can solve the problems of pioneering improvement and poor effect of technical means, and solve the problem of membrane pollution and reduce the Maillard reaction, effect of large surface area

Inactive Publication Date: 2015-04-22
NORTHEAST AGRICULTURAL UNIVERSITY
View PDF8 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem solved by the present invention: the present invention solves the problems existing in the prior art. Although there are many means for removing whey protein, the synergistic effect of each means is not good, and there is no pioneering improvement on the specific technical means problems; greatly improve the quality and yield of products; effectively solve the membrane pollution problem caused by whey protein; do not produce environmental pollution

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for preparing soybean whey oligosaccharide through coupling of heating, flocculating, air floating and ultra-filtering

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A preparation method for extracting and purifying soybean oligosaccharides, characterized in that it is prepared according to the following steps:

[0038] (1) Staged pretreatment: first stage: first heat the soybean whey liquid to 50°C under the condition of pH value = 4.5, and keep it for 1 hour; second stage: then under the condition of pH value = 6.0, heat Keep at 90°C for 10 minutes; the third stage: natural cooling, and at the same time, let it stand until the temperature of the soybean whey liquid is 50°C; after that, centrifuge to obtain the centrifugate A for later use;

[0039] (2) Flocculant flocculation: Mix the flocculant with the centrifugal liquid A to flocculate the centrifugal liquid A to obtain a crude extract. The mass-volume ratio of the flocculant and the centrifugal liquid is calculated: the total amount of the flocculant is 0.7g / L centrifugal liquid A, the flocculation condition is pH 4.5, temperature 50°C, and static settling time 40 minutes; aft...

Embodiment 2

[0046] A preparation method for extracting and purifying soybean oligosaccharides, characterized in that it is prepared according to the following steps:

[0047] (1) Stage-based pretreatment: the first stage: first heat the soybean whey liquid to 55°C under the condition of pH value = 5.0, and keep it for 2 hours; the second stage: then heat it to 92 under the condition of pH value = 8.5 ℃, keep for 15 minutes; the third stage: natural cooling, and at the same time, let it stand until the temperature of soybean whey liquid is 60 ℃; after that, centrifuge to obtain centrifugate A for later use;

[0048] (2) Flocculant flocculation: Mix the flocculant with the centrifugal liquid A to flocculate the centrifugal liquid A to obtain a crude extract. The mass-volume ratio of the flocculant and the centrifugal liquid is calculated: the total amount of the flocculant is 0.7-0.9g / L Centrate A, the flocculation condition is pH4.5-6.0, temperature 50-60°C, static settling time 40-90min; ...

Embodiment 3

[0054] A preparation method for extracting and purifying soybean oligosaccharides, characterized in that it is prepared according to the following steps:

[0055] (1) Stage-based pretreatment: the first stage: first heat the soybean whey liquid to 55°C under the condition of pH value = 5.0, and keep it for 2 hours; the second stage: then heat it to 92 under the condition of pH value = 8.5 ℃, keep for 15 minutes; the third stage: natural cooling, and at the same time, let it stand until the temperature of soybean whey liquid is 60 ℃; after that, centrifuge to obtain centrifugate A for later use;

[0056] (2) Flocculant flocculation: Mix the flocculant with the centrifugal liquid A to flocculate the centrifugal liquid A to obtain a crude extract. The mass-volume ratio of the flocculant and the centrifugal liquid is calculated: the total amount of the flocculant is 0.07-0.09g / L Centrifuge liquid A, the flocculation condition is pH4.5-6.0, temperature 50-60°C, static settling time...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
transmittivityaaaaaaaaaa
Login to view more

Abstract

The invention relates to a method for extracting a soybean whey oligosaccharide from soybean whey. The method concretely includes the steps that heating, flocculating, air floating and intermittent flow-crossing ultra-filtering are coupled; a segmented treatment mode is adopted in a ground-breaking mode at a pretreatment stage, and ingeniously combined with air floating separation; composite flocculants with specific components and a specific proportion are selected. The high-quality soybean oligosaccharide product low in maillard browning reaction occurrence rate is provided, the extraction ratio of the soybean whey oligosaccharide can reach 85% and is much higher than that at a common level in the field, the effect that all steps and parameters supplement each other and act in a coordinated mode is achieved, the cost is lowered, and the method is high in operability.

Description

technical field [0001] The invention belongs to the technical field of food processing. The invention relates to a method for extracting soybean oligosaccharides from soybean whey liquid, specifically a method for preparing soybean whey oligosaccharides by coupling heating, flocculation, air flotation and ultrafiltration . Background technique [0002] my country is the hometown of soybeans, and the development of soybean products has a long history. In recent years, my country has invested a lot of manpower and material resources to build hundreds of soybean protein production enterprises, among which there are dozens of large-scale manufacturers. However, at the current technical level in our country, about 10 tons of soybean whey wastewater is required to produce 1 ton of isolated soybean protein. Soybean whey water is high-concentration organic wastewater produced during the production of soybean protein isolate, protein concentrate (acid method) and tofu. Its main com...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): C07H3/06C07H1/06A23L2/52
Inventor 程建军王帅尹园薛艳芳杨文鑫石琳齐惠
Owner NORTHEAST AGRICULTURAL UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap