CN104687190A - Utilization method of bean curd yellow seriflux - Google Patents
Utilization method of bean curd yellow seriflux Download PDFInfo
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- CN104687190A CN104687190A CN201310660674.XA CN201310660674A CN104687190A CN 104687190 A CN104687190 A CN 104687190A CN 201310660674 A CN201310660674 A CN 201310660674A CN 104687190 A CN104687190 A CN 104687190A
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Abstract
The present invention relates to a utilization method of bean curd yellow seriflux, and mainly relates to a method of extracting sugar and protein of the bean curd yellow seriflux by technologies of biological enzymolysis and membrane separation and preparing the sugar and protein of the bean curd yellow seriflux into a soybean oligosaccharide peptide functional beverage. The utilization method of bean curd yellow seriflux includes the following steps: adding protease to the bean curd yellow seriflux and carrying out enzymolysis to obtain an enzymatic hydrolysate; carrying out two-stage membrane concentration on the enzymatic hydrolysate by ultrafiltration and reverse osmosis membranes; mixing the two-stage membrane concentrated liquid and carrying out calcium sinking; carrying out separation and obtaining a clear liquid; adjusting the taste; carrying out bottling; and carrying out pasteurization. The utilization method of bean curd yellow seriflux has advantages that: the soybean oligosaccharide peptide functional beverage can be prepared from the sugar and protein extracted from the bean curd yellow seriflux; and the soybean oligosaccharide peptide functional beverage contains stachyose, raffinose and other oligosaccharides, soybean oligopeptides, soybean saponin, soybean isoflavones and other beneficial ingredients, and has a certain health-care and nutritional function; a water recycling amount can reach 80%, such that pollution problems caused by directly-drained the bean curd yellow seriflux can be well solved; the utilization method is water-saving and emission-reducing, and has obvious environmental benefits; and the production of the functional beverage products also increase company's sale revenue.
Description
Technical field
The present invention relates to a kind of Application way of bean curd yellow pulp water, relate generally to a kind of method preparing soy oligosaccharides glycopeptide functional beverage from bean curd yellow pulp water.
Background technology
Soybean is a kind of food of high nutritive value, containing nutritional labelings such as a large amount of unrighted acids, good protein, compound sugar, saponin(e, multivitamin, dietary fiber, phosphatide, various trace elements.Soybean can produce a variety of bean product through processing, is the useful food of the cardiovascular patients such as hypertension, artery sclerosis, heart disease.
Bean curd is the traditional green health food of China, the history of existing more than 2,100 year.Bean curd iron content, magnesium, potassium, nicotinic acid, copper, calcium, zinc, phosphorus, folic acid, vitamin B1, lecithin and vitamin B6.Bean curd by human body to the absorption of soybean protein and utilization, become and be more prone to, bean curd great variety of goods, of all shapes and colors, there is unique flavor, the dish of a great variety can be produced out, to adapt to taste and the hobby of different regions people, deeply by our people, the liking of periphery various countries and the people of the world.Bean curd high protein, low fat, tool is hypotensive, reducing blood lipid, effect of norcholesterol.That old children is all suitable, health regimen, the delicacy excellent product prolonged life.
Bean curd preparation processes need add the soybean weight about water of more than 10 times, a large amount of yellow serifluxes can be produced when bean curd drains, in yellow seriflux, solid content is about about 2%, wherein total sugar content is about about 0.63% (oligosaccharide content >=35% such as stachyose, gossypose), protein content is about about 0.4%, content of ashes is about about 0.28%, COD and is about 19000mg/L.The soybean of different regions, component content slightly difference in its yellow seriflux.When yellow seriflux directly discharges, because its COD value concentration is high, become serious pollution sources.Due to the mainly trypsin inhibitor of the lactalbumin in yellow seriflux, when taking this waste water of biological way end treatment, this inhibitor also suppresses growth of microorganism, causes this waste water ratio of biochemical process process more difficult.
Summary of the invention
In order to make full use of the beneficiating ingredient in bean curd yellow pulp water, solve yellow seriflux simultaneously and administer predicament, the present invention follows cleaner production, the guiding theory recycled, there is provided a kind of Application way of bean curd yellow pulp water, relating generally to a kind of biological enzymolysis, membrane separation technique of adopting becomes the method for soyabean oligosaccharides peptide functional beverage by the sugar in bean curd yellow pulp water and Protein Extraction preparation.
Object of the present invention can be realized by following step:
A, enzymolysis, add protease in yellow seriflux, makes the protein digestion in water be oligopeptide;
B, first order film are concentrated, and adopt milipore filter to concentrate to a step gained enzymolysis liquid, cycles of concentration is about 10 ~ 12 times;
C, second level film are concentrated, and adopt reverse osmosis membrane to concentrate to b step gained milipore filter filtrate, cycles of concentration is about 8 ~ 10 times, COD content≤100mg/L in counter-infiltration filtrate, and not whey protein, soybean processing process can be back to or directly discharge;
D, calcium sink, the concentrate that merging b step and step c obtain, and add calcium hydroxide adjust ph, because oligopeptide and sugar are water-soluble substances, are all present in supernatant;
E, separation, the feed separation using sheet frame separator Step d to be obtained obtains clear liquid;
F, modified, according to the market demand, food-grade auxiliary material adjustment mouthfeel is added to the clear liquid that step e obtains;
G, filling, the filling liquid after adjustment mouthfeel is entered bottle;
H, sterilizing, adopt pasteurization by bottling liquid.
The protease added in described step a can be papain, alkali protease or neutral proteinase, and the addition of protease is about 0.5 ‰ ~ 1 ‰ of yellow seriflux amount, enzymolysis time 1h ~ 2h;
The milipore filter adopted in described step b, its membrane aperture is 1 ~ 5 nanometer, and condition of work is: pressure 0.8 ~ 1.2MPa, temperature 40 ~ 50 DEG C;
The reverse osmosis membrane adopted in described step c, condition of work is: pressure 3.0 ~ 3.5MPa, and temperature is 40 ~ 50 DEG C;
PH value to 6.0 ~ 6.5 that calcium hydroxide regulates yellow seriflux are added in described steps d;
Its aperture of filter screen of sheet frame separator used in described step e is 800 ~ 1000 orders.
The soy oligosaccharides glycopeptide functional beverage that the present invention comprehensively adopts biological enzymolysis, membrane separation technique the sugar in yellow seriflux and Protein Extraction to be prepared, in beverage, the oligosaccharide content such as stachyose, gossypose is about about 1.2%, soybean oligopeptide is about about 2.0%, also containing the beneficiating ingredient such as soyasaponin, isoflavones, there is certain health nutrient function, its good market prospects; Simultaneously because counter-infiltration filtrate can be back to soybean processing process, the reuse water yield can reach 80%, and preferably resolve the pollution problem that yellow seriflux directly discharges generation, water-saving and emission-reducing, environmental benefit is obvious; Produce the income from sales that functional beverage product also can increase enterprise.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be described in detail:
Embodiment 1:
Get yellow seriflux 250kg, add 250g alkali protease, enzymolysis 2h; Concentrate the milipore filter that enzymolysis liquid employing membrane aperture is 1 nanometer, condition of work is: pressure 1.2MPa, temperature 50 C, and cycles of concentration is about 10 times, obtains concentrate about 25kg; Milipore filter filtrate about 225 kg, adopt reverse osmosis membrane to concentrate, condition of work is: pressure 3.5MPa, and temperature is 50 DEG C, and cycles of concentration is about 10 times, obtains concentrate about 22.5kg; In counter-infiltration filtrate, COD content is about 80mg/L, can reuse or directly discharge; Merge the concentrate of milipore filter and reverse osmosis membrane, obtaining concentrate total amount is about 47.5 kg; After adding calcium hydroxide adjust ph to 6.5, select aperture of filter screen to be that 800 object sheet frame separators are separated, collect and obtain clear liquid about 47.5 kg; Obtain soy oligosaccharides glycopeptide functional beverage by after clear liquid seasoning, filling, sterilizing, wherein the oligosaccharide content such as stachyose, gossypose is about 1.22%, and soy oligosaccharides peptide content is about 2.03%.
Embodiment 2:
Get yellow seriflux 250kg, add 125g papain, enzymolysis 1h; Concentrate the milipore filter that enzymolysis liquid employing membrane aperture is 5 nanometers, condition of work is: pressure 0.8MPa, temperature 40 DEG C, and cycles of concentration is about 12 times, obtains concentrate about 20.8kg; Milipore filter filtrate about 229.2 kg, adopt reverse osmosis membrane to concentrate, condition of work is: pressure 3.0MPa, and temperature is 40 DEG C, and cycles of concentration is about 8 times, obtains concentrate about 28.65kg; In counter-infiltration filtrate, COD content is about 100mg/L, can reuse or directly discharge; Merge the concentrate of milipore filter and reverse osmosis membrane, obtaining concentrate total amount is about 49.45 kg; After adding calcium hydroxide adjust ph to 6.0, select aperture of filter screen to be that 1000 object sheet frame separators are separated, collect and obtain clear liquid about 49 kg; Obtain soy oligosaccharides glycopeptide functional beverage by after clear liquid seasoning, filling, sterilizing, wherein the oligosaccharide content such as stachyose, gossypose is about 1.19%, and soy oligosaccharides peptide content is about 1.98%.
Claims (3)
1. from bean curd yellow pulp water, prepare a method for soy oligosaccharides glycopeptide functional beverage, it is characterized in that carrying out according to the following steps:
A, enzymolysis, add protease in yellow seriflux, makes the protein digestion in water be oligopeptide;
B, first order film are concentrated, and adopt milipore filter to concentrate to a step gained enzymolysis liquid, cycles of concentration is about 10 ~ 12 times;
C, second level film are concentrated, and adopt reverse osmosis membrane to concentrate to b step gained milipore filter filtrate, cycles of concentration is about 8 ~ 10 times;
D, calcium sink, the concentrate that merging b step and step c obtain, and add calcium hydroxide adjust ph;
E, separation, the feed separation using sheet frame separator Step d to be obtained obtains clear liquid;
F, modified, according to the market demand, food-grade auxiliary material adjustment mouthfeel is added to the clear liquid that step e obtains;
G, filling, the filling liquid after adjustment mouthfeel is entered bottle;
H, sterilizing, adopt pasteurization by bottling liquid.
2. a kind of method preparing soy oligosaccharides glycopeptide functional beverage from bean curd yellow pulp water according to claim 1, it is characterized in that: the protease added in described a step can be papain, alkali protease or neutral proteinase, the addition of protease is about 0.5 ‰ ~ 1 ‰ of yellow seriflux amount, enzymolysis time 1h ~ 2h.
3. a kind of method preparing soy oligosaccharides glycopeptide functional beverage from bean curd yellow pulp water according to claim 1, is characterized in that: add pH value to 6.0 ~ 6.5 that calcium hydroxide regulates yellow seriflux in described Step d.
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| CN201310660674.XA CN104687190B (en) | 2013-12-10 | 2013-12-10 | A kind of Application way of bean curd yellow pulp water |
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| CN104687190A true CN104687190A (en) | 2015-06-10 |
| CN104687190B CN104687190B (en) | 2016-07-06 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685752A (en) * | 2016-03-14 | 2016-06-22 | 深圳市超跃食品有限公司 | Preparation method of composite functional beverage containing Chinese red dates and yellow effluent produced during squeezing process of soybean curd |
| CN105707836A (en) * | 2016-03-15 | 2016-06-29 | 深圳市超跃食品有限公司 | Soybean sauce for salad vegetables and preparation process of soybean sauce |
| CN105707835A (en) * | 2016-03-14 | 2016-06-29 | 深圳市超跃食品有限公司 | Preparation method of nutrient enrichment sauce prepared from bean curd yellow serofluid |
| CN106922835A (en) * | 2017-05-04 | 2017-07-07 | 深圳市福荫食品集团有限公司 | The preparation method and its prebiotics soya-bean milk of a kind of prebiotics soya-bean milk |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101473887A (en) * | 2009-01-15 | 2009-07-08 | 浙江工业大学 | Method for separating and recycling protein in bean curd yellow pulp water using membrane |
| CN101967437A (en) * | 2010-10-18 | 2011-02-09 | 蒋立文 | Method for producing small peptide beverages by fermenting yellow serofluid produced by processing beancurd |
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2013
- 2013-12-10 CN CN201310660674.XA patent/CN104687190B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101473887A (en) * | 2009-01-15 | 2009-07-08 | 浙江工业大学 | Method for separating and recycling protein in bean curd yellow pulp water using membrane |
| CN101967437A (en) * | 2010-10-18 | 2011-02-09 | 蒋立文 | Method for producing small peptide beverages by fermenting yellow serofluid produced by processing beancurd |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685752A (en) * | 2016-03-14 | 2016-06-22 | 深圳市超跃食品有限公司 | Preparation method of composite functional beverage containing Chinese red dates and yellow effluent produced during squeezing process of soybean curd |
| CN105707835A (en) * | 2016-03-14 | 2016-06-29 | 深圳市超跃食品有限公司 | Preparation method of nutrient enrichment sauce prepared from bean curd yellow serofluid |
| CN105707836A (en) * | 2016-03-15 | 2016-06-29 | 深圳市超跃食品有限公司 | Soybean sauce for salad vegetables and preparation process of soybean sauce |
| CN106922835A (en) * | 2017-05-04 | 2017-07-07 | 深圳市福荫食品集团有限公司 | The preparation method and its prebiotics soya-bean milk of a kind of prebiotics soya-bean milk |
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| CN104687190B (en) | 2016-07-06 |
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Inventor after: Wan Duanji Inventor after: OUYANG XIAOYAN Inventor after: Wu Huan Inventor after: Zhu Lin Inventor after: Chen Ziyan Inventor after: Xu Guonian Inventor after: Wu Zhengqi Inventor after: Li You Inventor after: Du Zhixin Inventor after: Yan Ling Inventor after: Guo Wei Inventor after: Chen Aiyang Inventor before: Wan Duanji Inventor before: Wu Huan Inventor before: Zhu Lin Inventor before: Xu Guonian Inventor before: Wu Zhengqi Inventor before: Li You Inventor before: Du Zhixin Inventor before: Yan Ling Inventor before: Guo Wei Inventor before: Chen Aiyang Inventor before: OUYANG XIAOYAN |
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Granted publication date: 20160706 Termination date: 20181210 |