CN100413792C - Treatment method of soybean whey waste-water and product thereof - Google Patents
Treatment method of soybean whey waste-water and product thereof Download PDFInfo
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- CN100413792C CN100413792C CNB2006101411266A CN200610141126A CN100413792C CN 100413792 C CN100413792 C CN 100413792C CN B2006101411266 A CNB2006101411266 A CN B2006101411266A CN 200610141126 A CN200610141126 A CN 200610141126A CN 100413792 C CN100413792 C CN 100413792C
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Abstract
The present invention discloses soybean whey waste water treating process, the product and its utilization. The soybean whey waste water treating process includes the steps of filtering, deodorizing, decolorizing and desalting. The product is colorless clear liquid, which contains soybean lactoalbumin, soybean oligose, soybean isoflavone and other matters and has low salt content, no bean smell, no astringent taste and pungent taste. The product may be reused and the contents may be used in producing food, beverage, etc.
Description
Technical field
The present invention relates to the soya products field, particularly the utilization of the treatment process of soya whey wastewater and processing products therefrom.
Background technology
In recent years, increasing resident broke away from " rich man disease " that the animal food Excessive Intake causes to pay much attention to soybean food.Be rich in soybean protein in the soybean food.Soybean protein is that quality protein is best vegetable-protein, soybean protein isolate and soybean whey protein (Whey soy proteins is called for short WSP) are the parts of soybean protein, when in the soybean protein extracting solution, PH being transferred to 4.5-4.8, the soybean protein heavy because of acid is called soybean protein isolate, and the class protein that still is dissolved state is called soybean whey protein.Many functional performances such as the gelation of soybean protein isolate, emulsifying property and whipability have been familiar with by everybody and have been widely applied to food processing field.And the function of soybean whey protein extensively is not familiar with as yet and is developed.
Generally in the process of producing soybean protein isolate, can produce soybean whey protein, but soybean whey protein is used as soya whey wastewater mostly and is discharged, thereby cause the great wasting of resources, producing 40000 tons of soybean protein isolates per year by the whole nation calculates, annual depleted soybean whey protein is up to 2,000,000 tons, and BOD is up to the 5000-8000 mg/litre in the soya whey wastewater, COD is up to the 18000-20000 mg/litre, surpass more than 100 times that requires emission standards 80 mg/litre and 25 mg/litre respectively, caused great environmental pollution.Past people adopts anaerobic process and oxygen consumption method to handle soya whey wastewater, yet poor processing effect is expensive big, and effective constituent-soybean whey protein does not wherein obtain utilizing.
Along with developing rapidly of soybean industry, the development and use of soya whey wastewater are developed gradually.Contain soybean whey protein and physiologically active substances such as soybean oligosaccharide and isoflavones in the soya whey wastewater, material such as soybean oligosaccharide and isoflavones has carried out broad research, but domestic and international fewer to the research of the whey-protein in the soybean protein all the time.The application of soybean whey protein is detected in the acidic drinks abroad, and still belongs to blank in the application of China's soybean whey protein.Soybean whey protein has good sour solvability and good emulsifying and whipability, and therefore long-term edible also have antitumous effect and enhancing immunity effect have wide practical use in food-processing.
Therefore, press for and soya whey wastewater is handled and obtained containing the product of soybean whey protein and it is utilized.
Summary of the invention
The object of the present invention is to provide a kind of treatment process of soya whey wastewater.
The product that provides soya whey wastewater to obtain after treatment is provided.
Another object of the present invention is to provide the soya whey wastewater utilization of products therefrom after treatment.
The objective of the invention is to be achieved through the following technical solutions.
Basic design of the present invention is: soya whey wastewater is removed wherein beany flavor, astringent taste, pungent and color etc. that people in addition is difficult to accept to mouthfeel and the influential unfavorable material of sense organ by processing such as filtration, deodorizing, decolouring, desalinations, and remove the deleterious salinity of Human Physiology, thereby obtain colourless, the clarifying product liquid that contains soybean whey protein, soybean oligosaccharide and isoflavones of free from extraneous odour, again this product is utilized.
The invention provides a kind of treatment process of soya whey wastewater, this method comprise with soya whey wastewater filter, deodorizing, decolouring and desalting treatment.
The present invention also provides the product of soya whey wastewater through above-mentioned processing gained, and the purposes of this product.
Below describe the present invention.
The treatment process of soya whey wastewater of the present invention comprise with soya whey wastewater filter, deodorizing, decolouring and desalting treatment, thereby remove wherein beany flavor, astringent taste, pungent and color etc. that people in addition is difficult to accept to mouthfeel and the influential unfavorable material of sense organ.
Described filtration treatment, purpose are in order to remove impurity and the sedimentable matter in the soybean whey water, finally to obtain clarifying weak yellow liquid.In general, filter type can use the conventional filtration mode and be not particularly limited.Yet, consider filtration velocity and filter effect, preferably adopt the filter type of suction filtration.
In a preferred embodiment of treatment method of soybean lactalbumin waste water of the present invention, soya whey wastewater at first carries out normal pressure and filters, and carries out suction filtration again.
Described deodorizing, decolouring are handled, and purpose is in order to remove beany flavor bad in the soya whey wastewater, astringent taste, pungent and color etc. to mouthfeel and the influential undesirable substance of sense organ.Deodorizing, decolorization can be carried out respectively, also can carry out simultaneously.Yet,, preferably carry out deodorizing, decolouring simultaneously in order to simplify working process, save cost.Deodorizing, decolouring can be undertaken by the material that employing has an adsorptivity, thereby removed mouthfeel and the influential undesirable substance of sense organ by adsorption.Adsorbability material can use the normal food field to be used for the material of deodorizing, decolouring, is not particularly limited, and for example, activated carbon, composite filter material or complete filter plant are handled.Obtain colourless, the clarifying liquid of free from extraneous odour through deodorizing, decolouring after handling.
Described desalting treatment, purpose are in order to remove a large amount of salinities in the soya whey wastewater.Salts contg in the soya whey wastewater is very high, directly influences the product quality, and is detrimental to health, and causes hypertension, increases the weight of kidney burden etc. as meeting.Therefore need carry out desalting treatment.The method of desalination can adopt ultrafiltration process, electroosmose process, ion exchange method and utilize reverse osmosis technology to carry out.Wherein ultrafiltration process, electroosmose process can will have effective macromolecular cpd of physiologically active to remove, and cause the loss of some low molecular peptides in desalination, influence nitrogen recovery, and be therefore not preferred.Preferably use ion exchange method and utilize reverse osmosis technology, more preferably ion exchange method.
Carry out the used ion exchange column of desalination, generally use the zwitterion exchange column.In order to remove Na simultaneously
+And Cl
-, need use Zeo-karb (calling resin cation (R.C.) in the following text) and anionite-exchange resin (calling resin anion(R.A) in the following text) simultaneously, and be not particularly limited for used resin cation (R.C.) and resin anion(R.A) kind, have only it can be respectively and Na
+And Cl
-Carrying out permutoid reaction gets final product.
The inventor has carried out discovering in a large number, Zeo-karb (732) and anionite-exchange resin (717) effect are best, its blending ratio is preferably, Zeo-karb (732): anionite-exchange resin (717)=1: 1-3, more preferably 1: 1.10-1.20, also more preferably 1: 1.13-1.16 most preferably is 1: 1.15.
The present invention also provides colourless, the clarified liq product that obtains after above-mentioned processing, wherein contain materials such as soybean whey protein, soybean oligosaccharide and isoflavones, and do not have beany flavor, astringent taste and pungent, and salt content is very low, reaches the edible standard.
This product can be used for the food mfg manufacture field, for example is used for producing drink etc., and it can directly use, and also can re-use after the drying.
The invention provides the beverage that utilizes above-mentioned processing products therefrom to produce, it comprises the product of above-mentioned processing gained, can be for directly handling the product liquid of gained, for example for the 1L beverage, the product that can comprise the above-mentioned processing gained of 1000ml, soybean whey protein matter content 〉=1.0% wherein, the conventional substances that can also comprise synthetic beverage in the beverage certainly and use, acidic flavoring agent for example, sweeting agent, food dye and food flavour etc., acidic flavoring agent is oxysuccinic acid and/or citric acid for example, sweeting agent is sucrose for example, acesulfame potassium etc., for above-mentioned 1L beverage, preferably also comprise the 1.0g oxysuccinic acid, 1.0g citric acid, 80g sucrose, 0.1g yellow peach essence and 4mg lemon yellow pigment, the gained beverage mouthfeel is good, and color and luster is bright and beautiful, smell delicate fragrance, nutritive substance is abundant, and is with health role, quotes for a long time to play to promote the body health effect.
The present invention handles the method for soya whey wastewater, and the soya whey wastewater that can produce when producing soybean protein isolate recycles and obtains containing the product of soybean whey protein, and products therefrom can utilize again.
Owing to for how much still having clearly of trypsin inhibitor activity in the soybean in the food do not stipulate both at home and abroad at present, the inventor passes through soya whey wastewater stock liquid and soya-bean milk, soy cheese, bean curd with odor, soymilk powder, soy sauce, dried bean curd, the trypsin inhibitor activity of seven kinds of soybean foods of broad bean paste is (as Fig. 3) relatively, the trypsin inhibitor activity of soya whey wastewater is active minimum in seven kinds of commercially available soybean foods as can be known, we can say that also the soybean whey trypsin inhibitor activity is very low, can directly eat and need not consider trypsin inhibitor is carried out deactivation, to HUMAN HEALTH to not influence.
Measure the measuring method of soybean trypsin inhibitor activity among the laboratory reference AACC of trypsin inhibitor activity and improve, the method after the improvement is as follows:
With the sample pulverizing and by 100 mesh sieves, every 1g sample stirs extraction 3h with the sodium hydroxide solution of 50ml 0.01mol/L, and the maximum consumption of sample is about 1g.Draw 0,0.6,1.0,1.4,1.8 respectively, the upper strata extracting solution of 2.0ml injects 2 groups of test tubes, and thin up adds the 2ml trypsin solution respectively in every test tube, mixing to 2ml.Add 5ml again and be preheated to 37 ℃ BAPNA solution, and strictly behind 10min, add 1ml acetum and mixing, stopped reaction.Content is filtered, and measure optical density value in the 410nm place.For the blank pipe, get 2ml sample extraction liquid add 5ml BAPNA reagent and the insulation at 37 ℃ of 10min, add 1ml acetum and 2ml trypsin solution then.
The method for expressing of vigor: a trypsinase unit (AU), be that the 10ml reaction soln is under the condition of this paper narration, record before and after the reaction institute to increase by 0.01 optical density(OD) be 1 unit (Absorbance Unit) in the 410nm place, and trypsin inhibitor vigor usefulness trypsin inhibitor unit (TLU) represents.
The result calculates: do typical curve with TLU/ml to analyzing used extracting liquid volume (ml), and be extrapolated to zero.TLU value=extension value * the extension rate of every gram sample when with the TLU/ml of the extracting solution of analyzing the analytic liquid volume being figure and being not linear relation, then calculates TLU mean value in the per unit volume extracting solution, then TLU/g sample=mean value * extension rate.
Description of drawings
Fig. 1 is color among the embodiment 1, smell evaluation mark and protein content curve.
Fig. 2 is a different in flow rate and the graph of a relation that remains sodium chloride content among the embodiment 1.
Fig. 3 is the trypsin inhibitor activity figure of soya whey wastewater stock liquid and soya-bean milk, soy cheese, bean curd with odor, soymilk powder, soy sauce, dried bean curd, seven kinds of soybean foods of broad bean paste.
Embodiment
Further describe the present invention below in conjunction with embodiment.Characteristics of the present invention and advantage will be clearer along with description.But these exemplary embodiments only are used for illustrating the present invention, scope of the present invention are not constituted any restriction.It will be understood by those skilled in the art that to replace and all fall in the scope of the invention in the equivalence of in the spirit and scope of the present invention, details and described method being carried out.
Material therefor
Soya whey wastewater: Food Co., Ltd provides by the Ha Gaoke soybean, and wherein soybean whey protein content is 0.39%, and NaCl content is 0.268%, TIA (soybean trypsin inhibitor activity) 0.086.
Anionite-exchange resin (717): chemical pure, Dongxing, Shenyang City chemical reagent work
Zeo-karb (732): chemical pure, Dongxing, Shenyang City chemical reagent work
Oxysuccinic acid, citric acid: food grade
Yellow peach essence: TSW-067, food grade
Lemon yellow 60: food grade
Sucrose: food grade
Gac: sorbent material
Used plant and instrument
The title model place of production
Sliding vane rotary vacuum pump 2XZ-1X type Wuxi Medical Equipment Plant
Hand-held saccharometer WYT 0%-32% Chengdu Tai Taihua Optical Co., Ltd
PH acidometer Sartorius PP-25 import
Electric-heated thermostatic water bath Shanghai No.5 Medical Equipment Factory
Electrothermal drying incubator HG303-4A Nanjing laboratory apparatus factory
Electric heating portable High pressure steam sterilizer YXG.SG46.28D Harbin Song Hua River medical apparatus and instruments factory
Liquid-transfering gun 200-1000 μ l Shanghai Rong Tai biochemical engineering company limited
The general universal apparatus company limited of analysing in twin-beam ultraviolet-visible photometer TU-1901 Beijing
Acculab electronic balance ALC-210.2 Beijing Sai Duolisi instrument system company limited
(wherein soybean whey protein content is 0.39% with the 3000ml soya whey wastewater, NaCl content is 0.268%, and TIA is 0.086) the acidproof filtration funnel in G4 aperture filters the impurity of elimination soya whey wastewater and sedimentary protein, carry out suction filtration then, obtain suction filtration liquid.
Get the 100ml active carbon powder in beaker, add then and put into 40 ℃, 45 ℃, 50 ℃, 55 ℃ or 60 ℃ of water-baths respectively after suction filtration liquid 1000ml stirs, the 30min after-filtration, it is stand-by to get clarifying suction filtration liquid, gac is reclaimed use.
The bath temperature adsorptivity of high reactivity charcoal more is good more, but soya whey wastewater suction filtration liquid acid strong (pH=4.56) and ionic strength height, heating sex change especially easily, lose a large amount of whey-proteins, and the smell of gac is heavy after the pyroprocessing, experiment through differing temps draws 40-50 ℃ better, and 45 ℃ is optimal temperature.
Table 1 temperature is to the influence of activated carbon decolorizing, deodorizing experiment
| Temperature (℃) | Color | Smell | Protein content (%) |
| 40 | Yellow | Free from extraneous odour | 0.30 |
| 45 | Slightly yellow is more transparent | Free from extraneous odour | 0.28 |
| 50 | Transparent | Peculiar smell slightly | 0.24 |
| 55 | Very transparent | Peculiar smell is arranged | 0.20 |
| 60 | Muddy | Peculiar smell is arranged | 0.15 |
Color and smell are evaluated, with transparent be 1.5 minutes, slightly yellow is that 1 minute, yellow are 0.5 minute, smell with free from extraneous odour be 1.5 minutes, slightly peculiar smell is 1 minute, peculiar smell is arranged is 0.5 to be divided into standard, gives each temperature sample marking.Again according to color, smell evaluation mark and protein content curve plotting, as shown in Figure 1.
Select Zeo-karb (732) and anionite-exchange resin (717), positive resin anion(R.A) amount ratio is 1: 1.5.
The pre-treatment of resin anion(R.A): new resin anion(R.A) soaks with tap water, and repetitive scrubbing is washed till colourless, odorless.Add equivalent 8%NaOH solution soaking about 1 hour, and stir, remove alkali lye.Wash out water pH value 8.0-9.0 with being washed to of handling by H type resin cation (R.C.), incline and remove surplus water, add equivalent 7%HCl solution soaking about 1 hour, the removal acid solution is till being washed till water outlet pH value and being 3-4 with tap water again.Add 8%NaOH solution soaking that 3-5 doubly measures at last about 2 hours, and add stirring, make resin anion(R.A) transfer the OH type to, the lixiviating liquid that inclines, being washed till pH value with deionized water is that 8-9 can use.
The pre-treatment of resin cation (R.C.): new positive resin soaked 1-2 days with tap water, made its abundant water-swelling, washed with tap water repeatedly, remove solvend in the water, till washing out water colorless, and drain the water, add equivalent 7%HCL solution soaking about 1 hour, and stir, remove acid solution.With tap water be washed till wash out water ph value 3-4 till.Incline and remove surplus water, add equivalent 8%NAOH solution soaking about 1 hour, remove alkali lye, washing with water to going out water ph value again is 8.0-9.0, inclines and removes surplus water.Add 7%HCL solution soaking that 3-5 doubly measures at last about 2 hours, make positively charged ion transfer the H type to, the disacidify liquid that inclines, being washed till pH value with deionized water is that 3-4 can use.
Clarifying suction filtration liquid is passed through the desalination of zwitterion exchange column with different in flow rate.Measuring method with GB5009.39-2003NaCl is measured the NaCl content that passes through liquid respectively with the speed of 4ml/min, 4.28ml/min, 4.6ml/min, 5ml/min, 6ml/min, make soya whey wastewater after treatment products therefrom reach beverage water standard NaCl content, promptly less than 0.02%.And the product ratio of desalinization that calculates after the processing according to soybean whey protein waste water NaCl content 0.268% is respectively: 97.8%, 94.0%, 91.46%, 89.78%, 70%.
Should be according to beverage water standard NaCl content less than 0.02%.By as shown in table 2, with clarifying suction filtration liquid respectively with flow velocity 4ml/min, 4.28ml/min, 4.6ml/min, 5ml/min, 6ml/min by behind the anion-cation exchange resin, be for No. 1 and No. 2 flow velocity when being 4ml/min and 4.28ml/min, the NaCl content conformance with standard of exchange back products therefrom.Soya whey wastewater desalination relation curve as shown in Figure 2.When clarifying suction filtration liquid with the flow velocity of 4ml/min-4.6ml/min during by anion-cation exchange resin, desalting effect is very good, during by anion-cation exchange resin, desalting effect is best with the flow velocity of 4ml/min-4.28ml/min.
Table 2 resins exchange flow velocity is to the influence of desalting effect
| Test number | Flow | NaCl content % | Ratio of |
| 1 | 4ml/min | 0.006* | 97.8 |
| 2 | 4.28ml/min | 0.016* | 94.0 |
| 3 | 4.6ml/min | 0.023 | 91.46 |
| 4 | 5ml/min | 0.027 | 89.78 |
| 5 | 6ml/min | 0.080 | 70 |
| Stoste NaCl content % | 0.268 | ||
| Beverage standard water NaCl content % | ＜0.02 |
Utilize the product after handling to prepare beverage
Products therefrom 1000ml (protein content 〉=1.0%), 1.0g oxysuccinic acid, 1.0 gram citric acids, 80g sucrose, the yellow peach essence of 0.1g and 4mg lemon yellow pigment mix after treatment to get above-mentioned soya whey wastewater, treat after going in the 1000ml triangular flask, to put into (115 ℃ of the portable High pressure steam sterilizer employings of electric heating after batch mixes evenly, 15min) sterilize, after the cooling 1L soybean whey protein beverage of making is moved into 4 ℃ of refrigerators and preserve.
The vivid unanimity of this beverage color and luster, no metachromatism, no precipitation, no suspended substance, transparent liquid have fragrance and flavour that this kind should have, sour and sweet palatability, mouthfeel is coordinated, and is in stable condition after the jolting.
This beverage taste is pure and fresh, is rich in physiologically active substances such as soybean whey protein, soybean oligosaccharide, VITAMIN and soybean isoflavones again.Thereby it is not only cool, thirst-quenching but also can absorb the immunizing power of rich in amino acid enhancing body and nourishing functions such as antitumor are arranged to take this beverage for a long time.
Claims (11)
1. the treatment process of a soya whey wastewater, this method comprise with soya whey wastewater filter, deodorizing, decolouring and desalting treatment.
2. method according to claim 1, the wherein said suction filtration that is filtered into.
3. method according to claim 1, wherein said deodorizing, decolouring are undertaken by using activated carbon.
4. method according to claim 1, wherein said desalination is by ultrafiltration process, electroosmose process, ion exchange method or utilize reverse osmosis technology to carry out.
5. method according to claim 1, wherein said desalination is undertaken by ion exchange method.
6. method according to claim 5, the used resin of wherein said ion exchange method are Zeo-karb (732) and anionite-exchange resin (717).
7. method according to claim 5 is characterized in that, handled soya whey wastewater is 4ml/min-4.6ml/min by the speed of the used ion exchange resin of ion exchange method during desalination.
8. method according to claim 7 is characterized in that, handled soya whey wastewater is 4ml/min-4.28ml/min by the speed of the used ion exchange resin of ion exchange method during desalination.
9. soya whey wastewater is handled the product of gained by each method of claim 1-7.
10. the described product of claim 9 is used to prepare beverage.
11. a beverage, it comprises the described product of claim 8, wherein soybean whey protein matter content 〉=1.0%.
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| US20140141126A1 (en) * | 2011-06-29 | 2014-05-22 | Solae Llc | Baked food compositions comprising soy whey proteins that have been isolated from processing streams |
| EP2877039A1 (en) * | 2012-07-26 | 2015-06-03 | Solae, LLC | Foaming agent for use in food compositions |
| CN103265614A (en) * | 2013-05-28 | 2013-08-28 | 宜宾学院 | Method for extracting soy protein, oligosaccharide and isoflavone from soybean wastewater by one-step process |
| CN106615174B (en) * | 2016-12-09 | 2020-08-18 | 大连工业大学 | Production method of whey polypeptide beverage |
| CN108244611A (en) * | 2018-04-16 | 2018-07-06 | 山东禹王生态食业有限公司 | A kind of method using soya whey wastewater production flour improver |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1336333A (en) * | 2001-09-25 | 2002-02-20 | 清华同方股份有限公司 | Membrane separation process of treating soybean processing waste water |
| CN1537865A (en) * | 2003-10-23 | 2004-10-20 | 姜浩奎 | Method of extracting lactoalbumin, nucleic acid oligosaccharide, isoflavone, saponin from yellow waste water generated by producing soybean |
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| CN1336333A (en) * | 2001-09-25 | 2002-02-20 | 清华同方股份有限公司 | Membrane separation process of treating soybean processing waste water |
| CN1537865A (en) * | 2003-10-23 | 2004-10-20 | 姜浩奎 | Method of extracting lactoalbumin, nucleic acid oligosaccharide, isoflavone, saponin from yellow waste water generated by producing soybean |
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Assignee: Hagaoke Soybean Food Co., Ltd. Assignor: Soybean Tech. Development and Research Center, Heilongjiang Prov. Contract record no.: 2011230000076 Denomination of invention: Treatment method of soybean whey waste-water and product thereof Granted publication date: 20080827 License type: Exclusive License Open date: 20070314 Record date: 20110808 |
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