CN101649256B - Method for extracting crude fat from brewing sauce residue - Google Patents
Method for extracting crude fat from brewing sauce residue Download PDFInfo
- Publication number
- CN101649256B CN101649256B CN2009101922797A CN200910192279A CN101649256B CN 101649256 B CN101649256 B CN 101649256B CN 2009101922797 A CN2009101922797 A CN 2009101922797A CN 200910192279 A CN200910192279 A CN 200910192279A CN 101649256 B CN101649256 B CN 101649256B
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- CN
- China
- Prior art keywords
- residue
- soya
- solvent
- crude fat
- fat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000019784 crude fat Nutrition 0.000 title claims abstract description 21
- 238000000034 method Methods 0.000 title claims abstract description 20
- 235000015067 sauces Nutrition 0.000 title abstract 4
- 239000002904 solvent Substances 0.000 claims abstract description 25
- 238000000605 extraction Methods 0.000 claims abstract description 7
- 239000000706 filtrate Substances 0.000 claims abstract description 6
- 150000002576 ketones Chemical class 0.000 claims abstract 4
- 235000010469 Glycine max Nutrition 0.000 claims description 34
- 244000068988 Glycine max Species 0.000 claims description 34
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical group CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 claims description 24
- 239000000284 extract Substances 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 2
- 238000002203 pretreatment Methods 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 9
- 235000019197 fats Nutrition 0.000 abstract description 8
- 239000000047 product Substances 0.000 abstract description 8
- 238000001035 drying Methods 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 4
- 238000007670 refining Methods 0.000 abstract description 4
- 230000006866 deterioration Effects 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 238000001914 filtration Methods 0.000 abstract 1
- 235000013555 soy sauce Nutrition 0.000 description 13
- 239000002893 slag Substances 0.000 description 10
- 239000003921 oil Substances 0.000 description 9
- 235000019198 oils Nutrition 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 239000000463 material Substances 0.000 description 6
- 239000002253 acid Substances 0.000 description 4
- 238000001291 vacuum drying Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 150000002978 peroxides Chemical class 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 238000000967 suction filtration Methods 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 230000002051 biphasic effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000000638 solvent extraction Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000002551 biofuel Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- -1 lipid peroxide Chemical class 0.000 description 1
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 1
- 239000002798 polar solvent Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 238000009489 vacuum treatment Methods 0.000 description 1
- 238000007601 warm air drying Methods 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W30/00—Technologies for solid waste management
- Y02W30/50—Reuse, recycling or recovery technologies
- Y02W30/74—Recovery of fats, fatty oils, fatty acids or other fatty substances, e.g. lanolin or waxes
Landscapes
- Fats And Perfumes (AREA)
Abstract
The invention aims to provide a method for extracting crude fat from brewing sauce residues, and relates to the field of resource utilization of the brewing sauce residues. The invention comprises the following steps: adding the sauce residue and the ketone solvent into an extractor, extracting for 1-6 times, and filtering to obtain filtrate, namely mixed oil after extraction is finished; distilling the mixed oil to recover the solvent, and standing for layering or centrifuging to obtain the upper layer of crude fat. The obtained crude fat can be used in food or energy industry after refining, and the residue can be directly used in feed after recovering solvent, and can also be further processed for food, health product and other industries. The invention has the advantages that the raw materials are directly extracted by adopting a single solvent without being dried, the process is simple, the cost is low, the product quality is good, and the problems of long drying time of the raw materials, high-temperature oxidation deterioration of fat, poor product quality, complex process and the like at present are solved.
Description
Technical field
The residue as resources that the present invention relates to make soy sauce utilizes the field, and specifically being meant a kind of is raw material with the brewing residue of soya, by adding the method for acetone extract acquisition crude fat.
Background technology
Residue of soya also claims the soy sauce slag, and China's output is big.Residue of soya moisture is up to 50%～85%, and the foreign matter content height is very easily putrid and deteriorated, the long-distance transport difficulty, and it is big to deal with labour intensity, also is difficult to the effect that obtains.Current, the many soy sauce of China are raw material with the soybean, contain a large amount of soya-bean oil in this residue of soya, and unsaturated fatty acid content height in the soya-bean oil very easily is oxidized into lipid peroxide in depositing process, this is the material that a kind of character is active, oxidisability is strong, pair cell has very strong toxicity, and therefore, it is directly used in feed, be subjected to strict control, consumption is few.If it as the fertilizer or the feed of breeding fish, is then easily made the soil salinization, make fish death, have a strong impact on water quality again.And the enterprise of ordinary production all will produce a large amount of residue of soyas every day, need to handle at once, otherwise, the environmental pollution especially severe.Particularly summer, untimely processing can produce strong pungent acid smell, how to handle these refuses effectively, and for a long time, some geographic producers feel very thorny.Therefore, correlative study not only has big economic benefit, and very strong social benefit is also arranged.
With the soybean is the brewing residue of soya of raw material, and the butt crude fat content is up to 20-39%.In order therefrom to take out fat, some units are tested.Have patent report (Zhang Rongyao, CN 1539937A) to adopt pressing method, its method is that first warm air drying adds the powdery auxiliary material again, stirs with after foreign material are removed in the wet residue of soya, and extruding puffing squeezes out green soy bean oil at last.The shortcoming of this method is: a large amount of auxiliary materials reduces the treatment capacity of residue of soya greatly; The physical adsorption of auxiliary material reduces oil yield, only is 15%～30%; What is more important, owing to the temperature height, grease is oxidized in drying, press operation process, and the fat utilization that obtains is worth low, and the fat of squeezing back remnants also must reduce the utility value of cake.Fat (Zhou Haoli, food research and development, in November, 2008 in the report employing biphasic solvent extraction residue of soya are also arranged; CN101385532), this method is washed the soy sauce pulp water, and vacuum-drying is ground to constant weight, and adopting normal hexane-alcohol-water again is solvent extraction.The shortcoming of this method is, after washing, the residue of soya water content is high, and compole is long during vacuum-drying, and treatment capacity is limited, and the cost height; In addition, the lack of homogeneity that biphasic solvent contacts with material, this can make the test poor reproducibility, and it is also difficult to amplify; Moreover ethanol, water are polar solvent, and is poor with the fatty intermiscibility that polarity is very low, and for the effect that obtains, the extraction time is long, and solvent load is big.Also there is report to adopt normal hexane (Yan Jie, the Zhongkai Agriculture Technology Academy journal, 2007 1 phases) or No. 6 solvents (Zhong Zhensheng, Chinese oils, 2006 11 phases) Cui Qu report, but all will adopt vacuum-drying or oven dry without exception, required time is long, and treatment capacity is limited, simultaneously, if do not adopt vacuum-drying, then in the drying process, fat is deterioration by oxidation very easily.At present, still do not have not drying of raw material both at home and abroad, utilize acetone from the soy sauce slag, to extract the report of fat as solvent.
Summary of the invention
The objective of the invention is to propose a kind ofly directly extract greasy method in the soy sauce slag as solvent with acetone.This method raw material is drying not, and technology is simple, and the production time is short, and solvent is easy to reclaim, and is easy to engineering and amplifies, and grease obtained quality is good, can be used for energy industry, and is also edible through refining; Residue obtained after removing solvent, can be used for fodder industry, also can be used for food, healthcare products industry through deep processing.
The present invention extracts crude fat from brewing residue of soya method may further comprise the steps:
(1) adopting acetone is that solvent extracts.The soy sauce slag can be fresh, does not pass through the soy sauce slag of any processing, can be precompressed, squeeze out portion water and divide soy sauce slag afterwards, and also can be through the soy sauce slag after the washing, can also be the soy sauce slag after grinding.Soy sauce slag, acetone are added in the extractor, and the weight ratio of soy sauce slag and acetone is 1: 1～1: 20, is under 25～70 ℃ of conditions in temperature, extracts 1～6 time, and extraction finishes, and filters, and filtrate is mixing oil.
(2) mixing oil 50～105 ℃ through distillating recovering solvent, standing demix or centrifugal then, the upper strata is crude fat.
The resulting crude fat of the present invention refining according to a conventional method prepares edible oil, also can prepare biofuel.
The resulting residue of the present invention can also can further be processed into food, healthcare products raw material directly as feed behind desolventizing.
The present invention extracts the method for crude fat from brewing residue of soya, have following outstanding characteristics and advantage:
1, raw material drying had not both shortened the treatment time greatly, and save energy has again avoided in the drying process high temperature to the detrimentally affect of fat simultaneously.
2, full treating processes does not add any solid-state stopping composition, and the unit time, treatment capacity is big in the unit equipment volume, be suitable in the industrial production extensive, mass disposal.
3, solvent for use is single low boiling point solvent, in the production process, need not to consider solvent burden ratio and homogeneity question, and the solvent recuperation cost is low, is easy to engineering and amplifies.
4, the crude fat quality that is obtained is better, can be used for energy industry through suitable refining, also can be used for foodstuffs industry.
Embodiment
The present invention will be further described below in conjunction with embodiment.
Embodiment 1
Directly add fresh residue of soya in the extractor, the acetone soln of weight such as adding again, under 50 ℃, residue of soya is stirred extraction, each 20 minutes, to extract 3 times, the filtrate of each suction filtration gained is mixed, under the certain vacuum degree, in 75 ℃ of water-baths, reclaim solvent, the products therefrom standing demix, the upper strata is crude fat.After measured, residue obtained butt Residual oil 0.72%; The acid value of crude fat is 5.8mgKOH/g, peroxide value 15meq/kg.
Embodiment 2
With fresh residue of soya precompressed, its water content reduces to 45%, this residue of soya is added in the extractor again, add acetone simultaneously, acetone weight is 1.5 times of residue of soya, at room temperature stirs extraction, each 10 minutes, extract 5 times, the filtrate of each suction filtration gained is mixed, and under the certain vacuum degree, reclaims solvent in 80 ℃ of water-baths, the products therefrom standing demix, the upper strata is crude fat.After measured, residue obtained butt Residual oil 0.65%; The acid value of crude fat is 4.4mgKOH/g, peroxide value 10meq/kg.
Embodiment 3
With fresh residue of soya with etc. the acetone of weight mix, grind, add in the extractor, add the acetone of residue of soya quality 50% simultaneously in addition, under 56 ℃, residue of soya is stirred extraction, each 30 minutes, to extract 3 times, the filtrate of each suction filtration gained is mixed, under the certain vacuum degree, in 75 ℃ of water-baths, reclaim solvent, the products therefrom standing demix, the upper strata is crude fat.After measured, residue obtained butt Residual oil 0.52%; The acid value of crude fat is 7.2mgKOH/g, peroxide value 12meq/kg.
Claims (1)
1. a method of extracting crude fat from brewing residue of soya adopts ketones solvent to extract from brewing residue of soya and obtains crude fat, it is characterized in that this method may further comprise the steps:
(1) residue of soya, ketones solvent are added in the extractor, the weight ratio of residue of soya and solvent is 1: 1～1: 20, is under 25～70 ℃ of conditions in temperature, extracts 1～6 time, and extraction finishes, and filters, and filtrate is mixing oil; Described residue of soya is residue of soya or the residue of soya after grinding after not washing through residue of soya, the residue of soya after precompressed squeezes out part moisture and salinity, the process of any pre-treatment; Described ketones solvent is an acetone;
(2) mixing oil 50～105 ℃ through distillating recovering solvent, standing demix or centrifugal then, the upper strata is crude fat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101922797A CN101649256B (en) | 2009-09-11 | 2009-09-11 | Method for extracting crude fat from brewing sauce residue |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101922797A CN101649256B (en) | 2009-09-11 | 2009-09-11 | Method for extracting crude fat from brewing sauce residue |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101649256A CN101649256A (en) | 2010-02-17 |
| CN101649256B true CN101649256B (en) | 2011-11-23 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009101922797A Expired - Fee Related CN101649256B (en) | 2009-09-11 | 2009-09-11 | Method for extracting crude fat from brewing sauce residue |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101649256B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105273849B (en) * | 2015-07-30 | 2018-12-18 | 仲恺农业工程学院 | Method for conjugate modification of crude fat of sauce residue |
| CN115343428A (en) * | 2022-08-02 | 2022-11-15 | 山东金胜粮油食品有限公司 | Method for measuring residual quantity of fat in oil residue or soap residue |
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2009
- 2009-09-11 CN CN2009101922797A patent/CN101649256B/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN101649256A (en) | 2010-02-17 |
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| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20111123 Termination date: 20140911 |
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| EXPY | Termination of patent right or utility model |