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Desalinated soy sauce residues, and method for removing salinity from soy sauce residues and recovering protein

A technology for soy sauce residue and protein is applied in the fields of desalting soy sauce residue, removing salt in soy sauce residue and recovering protein. good effect

Active Publication Date: 2019-07-16
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Zhang Rongyao and others dry in a hot air dryer at a temperature of 120-150°C, so that the final water content of the soy sauce residue can be 3.8% (Zhang Rongrong. Oil extraction method for sauce residue [P]. Chinese patent: 1539937A); Yang Mingquan et al. used the secondary pressing method to reduce the salt content in soy sauce residue (Yang Mingquan, Jia Aijuan, Chen Sui, etc. Research on the processing method of using soy sauce residue to prepare feed ingredients[J]. Chinese Food and Nutrition, 2010, 7, 61-63 ) Although these methods can reduce the salt content in the soy sauce residue, the energy consumption is very large, and the effective components,

Method used

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  • Desalinated soy sauce residues, and method for removing salinity from soy sauce residues and recovering protein
  • Desalinated soy sauce residues, and method for removing salinity from soy sauce residues and recovering protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 666ml of soy sauce residue is added to the weak chamber of the electrodialyzer, the volume of the added soy sauce residue is 33.3% of the light chamber, and the pH is adjusted to be 4, 500ml of deionized water is added to the concentrated chamber of the electrodialyzer, and the added deionized water The volume is 25% of the concentrated chamber, and 666ml of sodium sulfate solution is added to the electrode chamber of the electrodialyzer, and the volume of the added sodium sulfate solution is 33.3% of the electrode chamber; open the electrodialyzer, desalinate at normal temperature, the desalting voltage is 7V, and the desalination cycle The flow rate is 2.1cm / s, and the desalination time is 10min. After the desalination is completed, the precipitate in the thin chamber is the recovered protein, and the rest is desalted soy sauce residue. The solution in the thick chamber is rotary evaporated to obtain the desalted.

[0031] The desalination rate of Example 1 was 15%, an...

Embodiment 2

[0033] 500ml of soy sauce residue is added to the weak chamber of the electrodialyzer, the volume of the added soy sauce residue is 25% of the light chamber, and the pH is adjusted to 4.4, 1000ml of deionized water is added to the concentrated chamber of the electrodialyzer, and the added deionized water The volume is 50% of the concentrated chamber, and 750ml of sodium sulfate solution is added to the electrode chamber of the electrodialyzer, and the volume of the added sodium sulfate solution is 37.5% of the electrode chamber; open the electrodialyzer, desalinate at normal temperature, the desalting voltage is 8V, and the desalination cycle The flow rate is 2.7cm / s, and the desalination time is 20min. After the desalination is completed, the precipitate in the thin chamber is the recovered protein, and the rest is desalted soy sauce residue. The solution in the thick chamber is rotary evaporated to obtain the desalted.

[0034] The desalination rate of Example 2 was 55%, and ...

Embodiment 3

[0036] 500ml of soy sauce residue is added to the weak chamber of the electrodialyzer, and the volume of the added soy sauce residue is 25% of the light chamber and the pH is adjusted to be 4.8. 1500ml of deionized water is added to the concentrated chamber of the electrodialyzer, and the volume of the added deionized water is is 75% of the concentrated chamber, add 1000ml of sodium sulfate solution to the electrode chamber of the electrodialyzer, the volume of the added sodium sulfate solution is 50% of the electrode chamber; open the electrodialyzer, desalinate at room temperature, the desalting voltage is 9V, and the desalting circulation flow rate The desalination time is 2.7cm / s, and the desalination time is 30min. After the desalination is completed, the precipitate in the desalination chamber is the recovered protein, and the rest is desalted soy sauce residue. The solution in the concentration chamber is rotary evaporated to obtain the desalted salt.

[0037] The desali...

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Abstract

The invention discloses desalinated soy sauce residues, and a method for removing salinity from soy sauce residues and recovering protein. The method for removing salinity from soy sauce residues andrecovering protein comprises the following steps of (1) adding the soy sauce residues to a diluting compartment of an electrodialyzer, adjusting pH to 4-6, adding water to a concentrating compartmentof the electrodialyzer, and adding a sodium sulphate solution to an electrode compartment of the electrodialyzer; and (2) starting the electrodialyzer for desalinating, wherein the desalinating voltage is 7-11V, the desalinating circulation flow rate is 2.1-3.5cm / s, and the desalinating time is 10-50min, after desalinating is completed, obtaining precipitate in the diluting compartment namely recovered protein, obtaining surplus desalinated soy sauce residues, and performing rotary evaporation on the solution in the concentrating compartment so as to obtain removed salt. Compared with a traditional soy sauce residue desalinating technology, the method has the advantages of being low in energy consumption, mild in reaction condition, simple in technology process, environmentally-friendly and the like, desalinating rate is increased by 50% than that by a traditional water-washing desalinating method, and the protein recovering rate is increased by 20%.

Description

technical field [0001] The invention belongs to the field of resource utilization of soy sauce residue, and in particular relates to a method for desalting soy sauce residue, removing salt from soy sauce residue and recovering protein. Background technique [0002] Soy sauce residue is the residue produced after oiling, pumping or pressing of soy sauce mash. :24-29). Last year, my country's annual output of soy sauce was 10.2 million tons. According to the existing production technology of soy sauce in my country, about 0.67kg of water-containing soy sauce residue will be produced for every 1Kg of soy sauce produced (Zhu Yueqin, Su Hui. Research on protein feed technology of soy sauce and vinegar residue fermentation [J]. Grain and Food Industry , 1996, 4:38-42). According to the different crafts of making soy sauce, its water content is also different, generally 70%-80%, rich in protein, starch, fat and other nutrients, and at the same time contains about 5% of salt (Yan ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20A23L5/30A23N17/00A23K20/147A23J1/00
CPCA23L5/20A23L5/273A23L5/30A23N17/00A23K20/147A23J1/001A23J1/005A23V2002/00A23V2250/548
Inventor 常杰向程刘思雨邹子懿付严
Owner SOUTH CHINA UNIV OF TECH
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