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Preparation method for producing water-soluble dietary fibers rich in gamma-aminobutyric acid by using soy sauce residues as raw materials

A technology of dietary fiber and aminobutyric acid, which is applied in the field of food processing, can solve the problems of complex GABA purification technology, safety problems of Escherichia coli, and low GABA content, and achieve good market application value, low cost, and low reagent consumption.

Pending Publication Date: 2021-12-28
广东惠尔泰生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The plant enrichment method is to enrich GABA through the stress metabolism of plant tissues. Usually, the content of GABA enriched in plants is low, and it is difficult to separate and purify; the preparation of GABA by chemical synthesis is complicated and polluting; the earliest microbial fermentation was Escherichia coli is a production strain for food development, but there are safety issues in using E. coli

Method used

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  • Preparation method for producing water-soluble dietary fibers rich in gamma-aminobutyric acid by using soy sauce residues as raw materials
  • Preparation method for producing water-soluble dietary fibers rich in gamma-aminobutyric acid by using soy sauce residues as raw materials
  • Preparation method for producing water-soluble dietary fibers rich in gamma-aminobutyric acid by using soy sauce residues as raw materials

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Effect test

Embodiment 1

[0032] A preparation method for producing water-soluble dietary fiber rich in gamma-aminobutyric acid by using soy sauce residue as raw material, specifically comprising the following steps:

[0033] 1. Put 10kg of dried soy sauce residue into the extraction kettle, use butane as the extraction agent, under the conditions of extraction temperature of 50°C and extraction pressure of 0.8MPa, flow through the extraction kettle at a flow rate of 100L / h- countercurrently, Continuous extraction for 60 minutes; after the extracted butane enters the desorption kettle, the desorption temperature is 75°C, the desorption pressure is 0.2MPa, and the defatted soy sauce residue is collected.

[0034] 2. Add the defatted soy sauce residue obtained above into MES-TRIS buffer solution, the ratio of material to liquid is 1:10, mix well, and then grind in a colloid mill for 20 minutes; add 10 g of papain, and perform enzymatic hydrolysis for 2 hours, and the temperature of the enzymatic hydrolysi...

Embodiment 2

[0038] A preparation method for producing water-soluble dietary fiber rich in gamma-aminobutyric acid by using soy sauce residue as raw material, specifically comprising the following steps:

[0039]1. Put 10kg of dried soy sauce residue into the extraction kettle, use butane as the extraction agent, under the conditions of extraction temperature of 60°C and extraction pressure of 0.8MPa, flow through the extraction kettle countercurrently at a flow rate of 100L / h-, Continuous extraction for 60 minutes; after the extracted butane enters the desorption kettle, the desorption temperature is 75°C, the desorption pressure is 0.2MPa, and the defatted soy sauce residue is collected.

[0040] 2. Add the defatted soy sauce residue obtained above into MES-TRIS buffer solution, the ratio of material to liquid is 1:10, mix well, and then grind in a colloid mill for 40 minutes; add 10 g of papain, enzymatic hydrolysis for 3 hours, and the temperature of the enzymatic hydrolysis water bath ...

Embodiment 3

[0044] A preparation method for producing water-soluble dietary fiber rich in gamma-aminobutyric acid by using soy sauce residue as raw material, specifically comprising the following steps:

[0045] 1. Put 10kg of dried soy sauce residue into the extraction kettle, use butane as the extraction agent, under the conditions of extraction temperature of 50°C and extraction pressure of 0.8MPa, flow through the extraction kettle at a flow rate of 100L / h- countercurrently, Continuous extraction for 60 minutes; after the extracted butane enters the desorption kettle, the desorption temperature is 75°C, the desorption pressure is 0.2MPa, and the defatted soy sauce residue is collected.

[0046] 2. Add the defatted soy sauce residue obtained above into MES-TRIS buffer solution, the ratio of material to liquid is 1:10, mix well, and then grind in a colloid mill for 60 minutes; add 15g of papain, and enzymatically hydrolyze for 2 hours, and the temperature of the enzymatic hydrolysis wate...

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Abstract

The invention belongs to the field of food processing, and particularly relates to a preparation method for producing water-soluble dietary fibers rich in gamma-aminobutyric acid by using soy sauce residues as raw materials. The preparation method comprises the following steps of degreasing the soy sauce residues by using a continuous phase change technology, grinding by using a colloid mill, carrying out enzymolysis, and fermenting by using microorganisms to produce the water-soluble dietary fibers. The water-soluble dietary fibers have the high-content gamma-aminobutyric acid, and meanwhile, efficient recycling of the soy sauce residues is achieved, so that good market application value is achieved. In the production process of the water-soluble dietary fibers, the reagent consumption is low, a solvent can be recycled, the energy consumption is low, the efficiency is high, the cost is low, and the whole process is green and environment-friendly. The water-soluble dietary fibers rich in gamma-aminobutyric acid can be used for preparing functional food, and have various health-care effects of reducing blood pressure, resisting insomnia, enhancing immunity, resisting obesity and the like.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method for producing water-soluble dietary fiber rich in gamma-aminobutyric acid by using soy sauce residue as a raw material. Background technique [0002] Soy sauce residue is a solid waste in the production of soy sauce, which contains a lot of nutrients and active ingredients. The annual output of soy sauce residue in my country is very large, and it is increasing at a rate of 10% every year. However, due to the high moisture and salt content of soy sauce residue, difficulty in transportation, difficulty in preservation, etc., it is difficult to use directly. Soy sauce production plants usually sell soy sauce residue to local farmers at a low price as feed or discard it directly, resulting in a large waste of resources , Improper handling can also cause environmental pollution. And contain 50%-70% dietary fiber in the soy sauce residue, it is of great...

Claims

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Application Information

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IPC IPC(8): A23L33/21A23L29/00
CPCA23L33/21A23L29/06A23L29/065A23V2002/00A23V2200/326A23V2200/322A23V2200/324A23V2200/332A23V2250/5116A23V2250/76
Inventor 李一峰陈志韶戴伟杰黄早成郑仲沐曹庸
Owner 广东惠尔泰生物科技有限公司