Extraction of soya isoflavone, concentrated soya protein and soya oligose
A technology for soybean protein concentrate and soybean oligosaccharide, which is applied to the preparation of sugar derivatives, sugar derivatives, and sugar derivatives, etc. There are no problems such as purification of liquid, increase in environmental protection costs, etc., to achieve the effect of being conducive to environmental protection, good economic and social benefits, and realizing recycling.
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[0020] 1. Extraction of soybean isoflavones
[0021] 1. Grind the soybean meal into a 20-mesh coarse powder with a pulverizer, and put the soybean meal and 70% ethanol into the ultrasonic circulation extractor at a frequency of 20-25KHz and a sound intensity of 1.5 ~2.0W / cm 2 , under the condition of temperature 35-40 ℃, ultrasonic circulation extraction for 25-30 minutes;
[0022] 2. Centrifugally filter the mixed material liquid in the ultrasonic circulation extractor through a basket centrifuge (1500-2000 rpm) and dry the filter residue to obtain the extract and soybean meal residue;
[0023] 3. Use a centrifugal thin-film evaporator to recover the ethanol under the conditions of a vacuum of 0.08-0.09MPa and a temperature of 55-66°C and concentrate the extract to 1.2-1.4 times (weight / volume) equivalent to the amount of raw material to obtain a concentrated solution;
[0024] 4. take by weighing the papain that is equivalent to 0.02~0.05% (weight / volume) of concentrated s...
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